View from the Welcome Center
Cuscowilla Entrance
The Golf Course
The Golf House Grill
Thursday, February 25, 2010
Snow at Cuscowilla!
Though it doesn't snow very frequently here in Eatonton, GA, we were blessed to see snow for about a day and a half back on February 12 and 13. Here are a few pictures of Cuscowilla in the snow!
View from the Welcome Center
Cuscowilla Entrance
The Golf Course
The Golf House Grill
View from the Welcome Center
Cuscowilla Entrance
The Golf Course
The Golf House Grill
Wednesday, February 24, 2010
Golf Tip of the Week
Posture Check
Recreational golfers who constantly struggle to fix their swing problems would do well to fix their posture first. Rounding the back, flexing the knees too much and tucking the head down to see the ball are common setup faults that can lead to a poor swing. If your posture isn’t right, you’ll be forced to swing with mostly your arms and hands, creating very little shoulder turn.
If this sounds like you, here’s a drill you can try within the confines of your own home. Stand in front of a full-length mirror and bend from your hip socket so that your upper body tilts forward approximately 45 degrees. Notice that your head is in line with your spine and isn’t tucked downward. Next, release your knees slightly. A problem most golfers have is too much knee flex and not enough bend from the hips. Finally, let gravity drop your arms and club to the ground (they’ll naturally hang straight down if you’ve achieved the correct posture). This improved position will enable you to make a more complete shoulder turn without a lot of arm and hand action.
(Provided by the Cuscowilla Head Golf Professional and Assistant Professionals)
Recreational golfers who constantly struggle to fix their swing problems would do well to fix their posture first. Rounding the back, flexing the knees too much and tucking the head down to see the ball are common setup faults that can lead to a poor swing. If your posture isn’t right, you’ll be forced to swing with mostly your arms and hands, creating very little shoulder turn.
If this sounds like you, here’s a drill you can try within the confines of your own home. Stand in front of a full-length mirror and bend from your hip socket so that your upper body tilts forward approximately 45 degrees. Notice that your head is in line with your spine and isn’t tucked downward. Next, release your knees slightly. A problem most golfers have is too much knee flex and not enough bend from the hips. Finally, let gravity drop your arms and club to the ground (they’ll naturally hang straight down if you’ve achieved the correct posture). This improved position will enable you to make a more complete shoulder turn without a lot of arm and hand action.
(Provided by the Cuscowilla Head Golf Professional and Assistant Professionals)
Monday, February 15, 2010
Golf Tips
Here is our weekly golf tip from our Golf Pros at Cuscowilla!
Don’t Fear the Result
The greatest interference on swinging freely is the result of an unwanted shot. Be willing to accept the result a shot might produce, and feeling you can handle whatever the future holds, removes the interference that comes with fear.
Don’t Fear the Result
The greatest interference on swinging freely is the result of an unwanted shot. Be willing to accept the result a shot might produce, and feeling you can handle whatever the future holds, removes the interference that comes with fear.
Friday, February 12, 2010
Golf House Grill
We have a new menu at our Golf House Grill!
Our new menu starts today (February 12). We've added some great new items and kept some of the items from the previous menu as well. Be sure to try our new menu soon!
Click here to see our new menu:
http://issuu.com/cuscowilla/docs/golf_house_grill_menu
We hope to see you at the Golf House Grill soon!
Our new menu starts today (February 12). We've added some great new items and kept some of the items from the previous menu as well. Be sure to try our new menu soon!
Click here to see our new menu:
http://issuu.com/cuscowilla/docs/golf_house_grill_menu
We hope to see you at the Golf House Grill soon!
Tuesday, February 9, 2010
Getting To Know The Cuscowilla Team
Getting to know Matt Wilson, Corporate Sales Executive
What is your position here? I am the Corporate Sales Executive, meaning I solicit businesses or groups to host their outings or events here at our property.
How long have you been at Cuscowilla? It will be three years in April.
What is your favorite thing about Cuscowilla? The people! From the staff to the members to the guests who stay at Cuscowilla, I enjoy meeting and working with such a variety of people. Everyone has such great qualities to offer and are so different that it makes Cuscowilla a great place!
What is your favorite about your job? I love that my job is different every day. I face new challenges daily and no day is ever the same.
What is your favorite thing to do outside of work? I love to attend UGA football games, hanging out on the lake and spend time with friends.
What is new in the Sales Department? We are gearing up for 2010 and ready for a great year. We are really looking forward to Masters Week, and working with repeat clients and hopefully some new faces! (PS - If you are interested in hosting a group or event at Cuscowilla, call us at 706-484-0050)
What is your position here? I am the Corporate Sales Executive, meaning I solicit businesses or groups to host their outings or events here at our property.
How long have you been at Cuscowilla? It will be three years in April.
What is your favorite thing about Cuscowilla? The people! From the staff to the members to the guests who stay at Cuscowilla, I enjoy meeting and working with such a variety of people. Everyone has such great qualities to offer and are so different that it makes Cuscowilla a great place!
What is your favorite about your job? I love that my job is different every day. I face new challenges daily and no day is ever the same.
What is your favorite thing to do outside of work? I love to attend UGA football games, hanging out on the lake and spend time with friends.
What is new in the Sales Department? We are gearing up for 2010 and ready for a great year. We are really looking forward to Masters Week, and working with repeat clients and hopefully some new faces! (PS - If you are interested in hosting a group or event at Cuscowilla, call us at 706-484-0050)
Monday, February 8, 2010
Dining at Cuscowilla on Lake Oconee
Super Bowl Sunday at the Golf House Grill
Thanks to everyone who came to the Golf House Grill yesterday! Our Super Bowl Specials seemed to be hit. We hope everyone had a great time!!!
Valentine's Day at the Waterside Restaurant
If you haven't made your Valentine's Day Reservations yet, give us a call! The Waterside Restaurant will be open on Saturday, February 13 and Sunday, February 14. We'll be serving a special Valentine's Day menu. For more information and reservations, call 706-484-2044.
Thanks to everyone who came to the Golf House Grill yesterday! Our Super Bowl Specials seemed to be hit. We hope everyone had a great time!!!
Valentine's Day at the Waterside Restaurant
If you haven't made your Valentine's Day Reservations yet, give us a call! The Waterside Restaurant will be open on Saturday, February 13 and Sunday, February 14. We'll be serving a special Valentine's Day menu. For more information and reservations, call 706-484-2044.
Monday, February 1, 2010
Cuscowilla Cooking Class Recipe
Check out this great recipe for California Rolls from our Sous Chef Carly, who taught our cooking classes in November and December.
California Rolls
Rice
1 cup sushi rice
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
In a large bowl cover the rice with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Drain the rice well, in a heavy saucepan combine it with 1 1/2 cups water, and let the mixture stand for 30 minutes. Bring the liquid to a boil, covered, over high heat and simmer the rice, covered, over low heat for 10 minutes. Cook the rice over high heat for 1 minute and remove the pan from the heat. Let the rice stand, covered, for 15 minutes and transfer it to a ceramic or glass bowl.
While the rice is cooking, in a small stainless steel or enameled saucepan combine the vinegar, the sugar, and the salt and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Let the mixture cool. Add the vinegar mixture, a little at a time, to warm the rice, stirring the mixture gently, and let the vinegared rice cool, covered.
Rolls
1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into 1/8-inch slices
six 8 x 7-inch sheets of nori
3 cups rice
1 tablespoon wasabi powder, combined with 1 tablespoon cold water
1 package Surimi (imitation crab), cut in half horizontally
½ cup toasted sesame seeds
Lay a dry sudare (a bamboo mat used for rolling sushi and other foods) on a work surface so that the slats run horizontally. Put a piece of the nori on the sudare with a long side facing you and with dampened hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border along the top edge. Spread a small bit of the wasabi paste horizontally across the center of the rice. (Use the wasabi paste sparingly as it is very hot.) Sprinkle with sesame seeds and flip roll over. Arrange 3 avocado slices overlapping slightly in a horizontal line in the center and top them with slices of surimi. Grasp the edges of the nori and the mat from the side facing you, lift the nori and the mat slightly, and roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn. Seal the roll with a drop of water on the far edge of the nori, press the seam closed, and transfer the roll to a cutting board. Make 5 more rolls in the same manner. With a serrated knife dipped in hot water trim the ends of the rolls and cut each roll crosswise into six 1-inch sections.
California Rolls
Rice
1 cup sushi rice
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
In a large bowl cover the rice with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Drain the rice well, in a heavy saucepan combine it with 1 1/2 cups water, and let the mixture stand for 30 minutes. Bring the liquid to a boil, covered, over high heat and simmer the rice, covered, over low heat for 10 minutes. Cook the rice over high heat for 1 minute and remove the pan from the heat. Let the rice stand, covered, for 15 minutes and transfer it to a ceramic or glass bowl.
While the rice is cooking, in a small stainless steel or enameled saucepan combine the vinegar, the sugar, and the salt and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Let the mixture cool. Add the vinegar mixture, a little at a time, to warm the rice, stirring the mixture gently, and let the vinegared rice cool, covered.
Rolls
1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into 1/8-inch slices
six 8 x 7-inch sheets of nori
3 cups rice
1 tablespoon wasabi powder, combined with 1 tablespoon cold water
1 package Surimi (imitation crab), cut in half horizontally
½ cup toasted sesame seeds
Lay a dry sudare (a bamboo mat used for rolling sushi and other foods) on a work surface so that the slats run horizontally. Put a piece of the nori on the sudare with a long side facing you and with dampened hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border along the top edge. Spread a small bit of the wasabi paste horizontally across the center of the rice. (Use the wasabi paste sparingly as it is very hot.) Sprinkle with sesame seeds and flip roll over. Arrange 3 avocado slices overlapping slightly in a horizontal line in the center and top them with slices of surimi. Grasp the edges of the nori and the mat from the side facing you, lift the nori and the mat slightly, and roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn. Seal the roll with a drop of water on the far edge of the nori, press the seam closed, and transfer the roll to a cutting board. Make 5 more rolls in the same manner. With a serrated knife dipped in hot water trim the ends of the rolls and cut each roll crosswise into six 1-inch sections.
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