You Know It Is A Nemacolin Holiday When...

You know it is a Nemacolin holiday when... you walk through our Chateau Lafayette Lobby and are greeted by the sweet smell and whimsical charm of our Gingerbread display. The Lobby's Gingerbread display is a Nemacolin tradition that gathers our guests each year. With over 100 hours of labor our display includes a sweet tooth's dream. Plus, it is the details that make people come back, because each time you look at it, you see something new.

GINGERBREAD VILLAGE STATISTICS:

100 POUNDS OF GINGERBREAD
200 POUNDS OF POWDERED SUGAR
40 POUNDS OF EGG WHITES
25 ICE CREAM CONES
5 POUNDS OF PEPPERMINT STARLITE MINTS
5 POUNDS OF SPEARMINT STARLITE MINTS
100 GUMBALLS
500 GRAHAM CRACKERS
60 NERD ROPES
500 JELLY BEANS
144 KIT KATS
5 POUNDS OF GUMDROPS
5 POUNDS OF CHOCOLATE NON-PAREILS
250 MINI CANDY CANES
3.5 POUNDS OF HERSHEY KISSES
2 POUNDS OF NERDS
2 POUNDS OF MARSHMALLOWS
10 POUNDS OF CHOCOLATE ROCKS
200 HERSHEY BARS
180 TWIZZLERS
5 POUNDS SUPER SOURS
200 JUNIOR MINTS
396 COOKIES & CREAM BARS
5 POUNDS SNOW CAPS
200 REESE CUPS
5 POUNDS STRAWBERRY BON BONS
500 NELLA WAFERS
400 OREOS
50 LIFESAVERS
100 FROOTIES
2 POUNDS JELLY WREATHS
2,000 ANDES CANDIES
7 POUNDS JUJUBES
20 POUNDS OF FAKE SNOW


A BIG THANK YOU TO ALL THE ASSOCIATES THAT WORKED ON THE VILLAGE:

KANYA KNOX, SHEENA HUSAR, STACEY HOLLIS, ALICIA FALLAS, JUSTIN WILSON, LACEY SCHRINER, JENNA ORMSBY, LISA FRANK, COLLEEN BURGESS, CODY GARLETTS, JOSH STILLWAGON, JANELLE HUTCHISON, NOEL MAHLER, JOHN BRETH, ANN LOPARO, JOHN GARTIN, KRYSTAL JENNINGS, BEN ORENDORFF, MINDY ELLIAS, MATT BELL, SEAN ECKMAN, BANQUET SET UP, BANQUET PROP TEAM,
ENGINEERING DEPARTMENT

WOODEN FRAME COMPLETED BY THE CARPENTERS OF THE NEMACOLIN WOODLANDS ENGINEERING DEPARTMENT

AMBER FRAZEE, BANQUET PASTRY CHEF

Hair Care Tips From Our Spa Experts

Don't stress out it is normal... we can lose over 100 hairs a day. If you use hair spray, gel, root boost, ect. those hairs may not fall out until you shampoo and that bond is broken. So until there is a small cat gathering in the shower drain or a patch of missing hair, do not worry it is completely normal.

Growing out your hair? Keep up on your trims, every 6 weeks is the average! Most women, when growing out their hair, skip trims so they can add length, but what happens when you try to stretch a cut is the everyday styling and shampooing cause the ends to dry and split causing your stylist to remove more inches. So keep up on your trims and length will come even faster.

Shampooing... WE DO NOT NEED DAILY SHAMPOOING! If you are a daily "shampooer" you probably shampoo because your hair looks "greasy." Take this challenge: let your hair go for the weekend, don't shampoo from Friday till Monday. On Monday shampoo and condition then skip Tuesday, wash Wednesday. Then continue to wash every other day. Your scalp is just like your skin, the more oil you remove (shampooing) the more oil you will produce. Think of the time you will save in the mornings. This will also help your color to last longer, because water and shampoo speed the fading process.


"Treat Yourself Good, Treat You Body Better!"
Stephanie Hostetler
Director of Spa Operations - The Woodlands Spa
Nemacolin Woodlands Resort

Congratulations to Our Associates of the Month!

Our friend John DiJulius "THE Authority in Customer Service" is famous for saying, "World Class is not a hat you put on and take off, it is something you are to your customers, co-workers, at home and in your community."

We honor the Associates of the Month and thank them for their "World Class" skills and attitude and for contributing to the success of our Resort.

Maybe you will even recognize one of these friendly faces during your next Nemacolin experience.

ASSOCIATES OF THE MONTH

Rising Star:
Earl Guthrie - Autumn Kitchen

Back of the House:
John Quarrick - Engineering

Front of the House:
Jimmy Shaffer - Shooting Academy

Leader of the Month:
Anna Madsen Phillips - Accounting

Team of the Quarter:
Retail

2011 Membership Program Announced...

Nemacolin Woodlands Resort Golf Introduces New Membership Program for 2011


2011 Links Memberships:

• Individual Memberships - $500
• Family Memberships - $1,000
• Junior Memberships - $200
  
  Plus, new for 2011... a Practice Facility Membership for just $100 gives you use of the Links Practice Facility, 10% discount at the Gazebo and CaddyShack Restaurants and Bag Storage.
  
  DOWNLOAD the 2011 Links Memberships Brochure. Join and pay before
  December 31, 2010 and receive up to $200 savings on select memberships.
  
  
  
  2011 Mystic Rock Memberships:
  

• Individual Memberships
• Rock Corporate Memberships
• Boulder Corporate Memberships
  
  DOWNLOAD the 2011 Mystic Rock Memberships Brochure to learn more.
  
  

Winter Golf Tips

So we know it is not "officially" winter; however, with the chance of snow tonight and tomorrow we know it is coming. Our Director of Golf, PGA Professional, Dennis Clark shares golf tips for the winter season.

There are things you can do to keep your game sharp in the off-season. Short of going to Florida on a regular basis, let’s consider a few of them:

• Stay in Shape: The best thing any of us can do is stretch and strengthen our bodies. Pilates seems to be a very popular thing on the PGA Tour these days. There are a number of golf specific stretches within that discipline.
• Train New Habits: Hitting into a net is effective if and only if you are practicing the right way. Many golfers groove BAD habits by practicing their old, flawed swings. The off-season is a great time to train NEW habits by doing drills. Take a fall lesson and seek efficient drills from the pro.
• Television and magazines are fun but not always helpful. Knowing which of the tips applies to YOUR swing is vital.
• If you purchase new equipment, make sure it is fitted properly!
• Stay warm, healthy and safe.

I’ll see you in the spring!

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

Fall Peak Is Here!

Wow, have the colors popped! Just when we started to think the dryness this summer may have impacted the vibrant colors, Mother Nature came to our rescue and just in time. Last weekend was our 3rd Annual Fall Festival and not only was the event a great success, but the colors of the Laurel Highlands started to really show off.

We have been watching and each day this week, it seems as if the leaves intensify. Most "official" reports predict that our region is at about 80% peak level with the estimated period of peak season starting today, October 15, 2010 through October 24, 2010. So hurry, time is of the essence for Fall Leaf Peeping in the Laurel Highlands, but if you can't make a road trip we posted some images below to showcase the beauty of Fall across the Resort!

Pork Many Ways

PORK MANY WAYS
Brined Loin, Crispy Belly, Bacon, Cracklins’, Onion Marmalade, Sage

The dream of any Chef is to be able to do as much “in house” as possible. Take extraordinary product and take it one step higher by putting your own personal touches on it to make it unique to you and your restaurant. This dish is just that…

Pork Many Ways is made up of Brined Tenderloin, Crispy Belly, Bacon, Cracklins' and Jus. We had the amazing opportunity of purchasing an entire pig and as a team breakdown each section start to finish. Curing, smoking, brining, frying, roasting, you name it, we tried it.

By taking the larger portion of the pork belly and milk brining it, roasting it and pressing it over night we get a nice white, crispy pork belly that is then glazed with the jus that accompanies the dish. The jus was made by taking the bones of the pig, roasting them and making our own rich pork stock. Taking this stock and infusing sage, thyme, garlic and onion help to create a deliciously aromatic sauce that can accompany all of the four variations of pork.

Next, we have the bacon, by curing and smoking our own bacon in house we have the ability to control the degree of saltiness, sweetness and intensity of smoke. Also, with the addition of certain flavors like cocoa, apples and cayenne we have now created something unique that compliments other aspects of the dish like the pear puree, egg custard and the sweet and sourness of the onion marmalade.

The final two preparations of pork found on the dish are the tenderloin and the cracklins'. The tenderloin is cider and garlic brined, trussed and cooked in our wood burning oven with pork fat that we have rendered in house for additional flavor to a juicy medium. The cracklins' perched a top the slice of pork add texture, crunch and a bit of spice as they are tossed in a mix of cayenne, salt and garlic powder.

A dish representing not only the versatility of pork but the countless opportunities a kitchen has in creating new dishes with it.

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