Golf Is A Reaction Game

To most of us golf seems like a deliberate, planned exercise where we act on the ball or we initiate the motion. Unlike baseball where we react to the ball hit our way or the pitch thrown at us; or tennis where we react to the serve of the opponent, in golf it seems there is no need to REACT simply because the ball is just sitting there. You could not be more mistaken.

In golf every shot we hit, every stroke we make, is a reaction to one of two things:

1. Either the shot you have just hit.
2. Or the shot you usually hit!

If you slice the ball, you will instinctively aim or swing to the left. If you hook the ball, you will instinctively aim or swing to the right. What’s more, these are involuntary responses; knee jerk reactions, not at all dissimilar to ducking from something coming directly at our head!

This is the very reason you are having difficulty with your alignment. I see no end to golfers on the lesson tee who think they are aimed at the target and, in fact, are not even close. And it’s not just aiming that is the problem. If, for example, you release the club too early in your downswing, you will instinctively pull up through impact. The problem is you are not aware you’re doing this! Unless it’s observed in a golf lesson or on video, you will never know the problem or the extent of it.

What to do? First of all, take a lesson. Get a look at your swing on video. You will be amazed at what you see! The only way to properly correct these flaws is to change the ball flight that causes them. The correction for a slice is hook. If you want to change your left-aiming, left-swinging habits, you need to start drawing or even hooking the ball. Your pro will help will this, but the sooner you do it the better. You probably have years of that ugly, over-the-top move that has held you back for so long, so get started with a lesson to correct it.

Remember this: YOUR DESIRE TO HIT THE BALL AT THE TARGET WILL ALWAYS EXCEED YOUR CAPACITY TO AIM AT IT!


Dennis Clark
Director of Golf, PGA Master Professional
Nemacolin Woodlands Resort

Fall Is Here!

And so are the colors of Fall. In the last week or so the Laurel Highlands have really begun to showcase the beautiful fall foliage. Yellow hues were the first of the colors to begin showing at the tops of trees, but over the past week bright reds from the Maple trees which cover the area are the boldest.

Fall foliage viewing has begun early this year especially in the higher elevations as a result of the dry summer conditions. Regardless the foliage is beginning its' breathtaking transformation and really deserves a road trip. Foliage reports are predicting October 9 - 20, 2010 as the peak time for full color.

A Delicious Ending To Your Next Meal...

CHOCOLATE TERRINE
Dark and White Chocolates, Cherries, Dehydrated Mousse

A twist on a classic French dish we take dark chocolate, cream, agar agar and gelatin and layer it with white chocolate, cream, agar agar, gelatin and cherries to create a contrast of flavor and color in our chocolate terrine. A terrine by definition is either a loaf made from force meat or the vessel for which it is created in. In the case of our dessert it is in reference to the vessel.

The creation of this dish is a process consisting of proper tempering, timing and patience to create perfectly balanced layers. Accompanied by a savory yet subtly sweet cherry sauce made from cherries, vanilla, brown butter, Black Muscat wine and balsamic, the sauce helps to lighten the dish slightly with acidity to cut through an otherwise rich end to the meal. The texture on the dish is the dehydrated mousse and the silver mint from the chef’s garden adds color and an additional depth of flavor.

Though simplistic looking in appearance this dessert start to finish takes over 4 hours to create and hopefully will help to show the guest that time and a whole lot of commitment went into making the finish of to their meal memorable.

Kristin A. Butterworth
Chef de Cuisine – Lautrec
Nemacolin Woodlands Resort

Autumn Is Going Green!

In the process of "going green," Autumn is utilizing as many local resources as possible. In addition to being the first Permanent Business Partner of PASA (Pennsylvania Association for Sustainable Agriculture) we order many products from Penn Corner Farm Alliance, which is a 10 farm co-op that produces a wide variety of products ranging from fresh green beans to organic chicken. Autumn is also using a local Pennsylvania duck company called Joe Jurgielewicz & Son, a producer of some of the highest quality duck and duck products in the country. We also have some of the best lamb in the country in our back yard - Green County, Pennsylvania. Elysian Fields produces a wonderfully mild and consistent product. With all these local companies producing such high quality product it almost seems easy for us to go green. And to respect these local companies we pour as much love into our food as they do their respective products.

To learn more about Autumn, Click Here.
View Autumn's New Menus:

• Breakfast
• Dinner
• Dessert

Ben Dansberger
Chef de Cuisine - Autumn
Nemacolin Woodlands Resort

Nemacolin Hosts 97th Pennsylvania Amateur Golf Championship

Pictured are Cory Siegfried (Champion on Left) and Chuck Dannenberg (Assoc. President on Right

This past week the Mystic Rock Golf Course at Nemacolin Woodlands Resort played host to the 97th Pennsylvania Amateur Golf Championship. Cory Siegfried, who plays out of the Philadelphia Country Club, was the champion. He posted a 54 hole score of 208 that was 8 under par for the three days. Grant Martens, from Wildwood Golf Club, placed second at 5 under and Anthony DeGol, Scotch Valley Country Club, placed third at 4 under. The event was a huge success, thanks to the great weather and the volunteers and staff of the Pennsylvania Golf Association!

Click Here for more event details, including course stats and scoring.


What is next?
The Mystic Rock golf course will play host to the 2012 Pennsylvania State Open. The State Open was last held at Mystic Rock in 2006 where Kyle Davis (A) posted a 6 under to win the championship.

Meet Prince of Nemacolin...

Meet Nemacolin newest member of the family! Prince of Nemacolin was born at Nemacolin Woodlands Resort on July 6, 2010. His mother and father both reside at the Resort and are part of our Wildlife Academy. The Father is a White Lion, the mom is not but a white gene carrier.

Want to see the lions? Our Wildlife Habitats are free to the public and can be viewed by car. However, we recommend parking your vehicle and walking between Habitats.

Prince of Nemacolin is currently being featured in our Wild Animal Shows which takes place each Saturday at 4:00 p.m.


White Lion Fun Facts:

• White cubs occasionally turn up among tawny lions in the Timbavati and Kruger National Park regions.
• White lions are not a separate subspecies.
• The population of the white lion is unknown but the most recent count was in 2004 and 30 were alive.
• White lions are not albino lions. The white color is caused by a recessive gene known as a color inhibitor.
• It has not been scientifically proven; however, many claim the white lions suffer a distinct disadvantage in nature because they are highly visible to prey and / or hunters.

Sneak Peak at 2010 Holiday Ornament!

Introducing... the 1st Annual Nemacolin 2010 Holiday Ornament!



This 2010 Nemacolin Woodlands Resort Limited Edition Ornament represents the holiday traditions and memories that have come to mean so much to our guests.

Our three dimensional ornament features the famed Chateau Lafayette, a benchmark for excellence in resort lodging, designed to replicate the famed Ritz Paris in France, flanked by red poinsettias, the traditional holiday flower.

To order your Nemacolin 2010 Holiday Ornament, please visit our online Nemacolin Shopping Experience or contact our Retail Department at 724.329.6014. Each ornament is delivered in a holiday green gift box with a nicely written story card.