
This belgian style pale ale has has been dubbed “Pitchfork Ale” after it’s iconic red pitchfork handle which mimics the logo of Purgatory Golf Club.
This belgian style pale ale has has been dubbed “Pitchfork Ale” after it’s iconic red pitchfork handle which mimics the logo of Purgatory Golf Club.
by Mike Merchent, Director of Golf, he will select one volunteer, evaluate the swing impromptu, meaning on the spot, and make recommendations if appropriate to improve.
Head Professional, Jon Stutz, Jon will focus on rules that have been in the news when appropriate, otherwise he will take suggestions or use his best judgement as to what would be the most worth while.
James Brown will provide education on turf management, and where appropriate, reference the iBook Golf Course Management by Karl Danneberger, Ph.D.
General Manager, Tenna Merchent will teach technology, iPhone photography, Pinterest, Blogging, Instagram, Twitter, Google+, Facebook, Linkedin, and writing.
Tom Smith will provide culinary education, from food safety to wine appreciation.
March 12th, Tenna Merchent, Dropbox & 1password
March 19th off
March 26th Chef Tom, Food Safety
April 2nd, Mike Merchent, impromptu golf lesson with volunteer
April 9th Jon Stutz, Rules of Golf, water hazards
April 16th James Brown, Golf Course Management
Meeting time will be at 11:30 unless noted otherwise. We look forward to this weekly training geared to the continued development our staff, while keeping in mind what may interest our guests. Responsibility for topics and/or outside speakers will rotate through each leadership member. The training sessions will be limited to one hour. We are able to accommodate up to 20 outside guests. Sign up is by phone to the proshop at 317-776-4653 ext 1.
Currently the session will not be video taped, and we will not have remote participation. At a later time we may offer these options.
Calendar
March 12th, Tenna Merchent Dropbox & 1password
March 19th off
March 26th Chef Tom, Food Safety
April 2nd, Mike Merchent impromptu golf lesson with volunteer
April 9th Jon Stutz, Rules of Golf, water hazards
April 16th James Brown Pythium Blight
It really is possible for you to eat healthy food at a golf course. This yummy Greek chicken flatbread sandwich is made with pieces of boneless chicken marinated in Greek spices and olive oil, then grilled. The chicken is combined with fresh chopped tomatoes, roasted red bell peppers, mushrooms and creamy feta cheese, all folded up in a toasted flatbread.
Sounds pretty healthy to me, what do you think?
Pictured here is Purgatory’s signature burger; The Pitchfork, created by Chef Tom. This burger begins with a toasted sesame seed bun served with our home-made spicy Purgatory Sauce, next two seasoned Black Angus beef patties are topped with 3 different cheeses, 3 strips of applewood smoked bacon, sliced honey ham and fresh toppings such as lettuce, tomatoes, onions and pickles. The Pitchfork Burger is paired in this photograph with another Purgatory signature; The Pitchfork Ale. A Belgian style ale brewed for us by Triton Brewery Company, a local Indianapolis brewery.
Want to know 3 simple ways to improve your performance on the golf course?
The brain & the body are immediately affected by what we eat & drink. Anyone who has ever had a cup of coffee knows the quick effect of caffeine. One beer can have a similar immediate effect.
If you don’t eat breakfast, you are essentially fasting from dinner the night before until lunch or dinner today. The first organ to suffer from temporary malnutrition is the brain.[1] We all know that golf is a mental game, not just physical.
Golf day nutrition
Complex carbohydrates represent a slow-release source of energy.[2] Most experts agree that a diet rich in complex carbohydrates is the best for performance in sports.[3] A study of cyclists proved that as they increased complex carbs in their diet, it took them longer to become fatigued.[4]
One of my favorite grab & go breakfasts is these simple homemade oatmeal cookies. The recipe originated with the Pritikin Center, a heart healthy diet/lifestyle. We modified it a tiny bit.
4 egg whites, whipped
2 tablespoons xylitol (a natural sweetener derived from corn, it can be purchased at Whole Foods or on-line)
Preparation
Preheat oven to 350 degrees. Mix ingredients until uniformly moist. Drop dough by the tablespoonful on an ungreased cookie sheet. Bake for 15 minutes. Cool and serve.
[1] Alexander Schauss, Barbara Friedlander Meyer, and Arnold Meyer, Eating for A’s, (New York: Pocket Books: a division of Simon & Schuster, Inc.) pg. 18.
[2] Ibid p. 225
[3] ibid pg. 225
[4] ibid pg. 227
In this short video you get to meet our new Executive Chef Tom Smith as he shows you a little behind the scenes action in our kitchen as they prepare for an upcoming wedding. In this video they are smoking meat.
Chef Tom is a 1999 graduate of Sullivan University in Louisville Kentucky. While attending Sullivan he had the honor to be part of the distinguished team that was chosen to prepare Mother’s Day Brunch at The James Beard House.
Upon graduation, Chef Tom became executive chef of Brasserie Dietrich’s where he gained valuable skills that laid the foundation for his career. After leaving Louisville, Chef Tom took a sous chef position at Hemingway’s Restaurant a Mobil 4-Star and Fine Dining Hall of Fame restaurant in Killington, VT. While at Hemingway’s Chef Tom had another great honor: preparing a birthday dinner for Chef Julia Child, and—perhaps even more exciting—the chance to meet her as well.
In 2001, Chef Tom began working in Indianapolis where he plied his trade at some of Indy’s finest restaurants including: Something Different another Fine Dining Hall of Fame restaurant. His last stop in Indy was the Chef de Cuisine at Oakley’s Bistro— winner of Indy’s Best Restaurant 3 of the 4 years he was at the helm. It was in Indy that he competed in the Indiana Pork Producers “Taste of Elegance” competition, winning once and placing second nationally in the two years he took part in the event.
In 2007, Chef Tom started down another career path, focusing on foodservice marketing. This expanded new role has given him the opportunity to work with some of the largest manufacturers and operators in the business, including Mission Foods, National Pork Board, Torani, Lamb Weston, Nestle Foodservice, Otis Spunkmeyer, Tyson, Bama Foods, Splenda, Bush’s Beans, Checkers/Rally’s and other Top 200 chain operations.
Beginning in May of this year Chef Tom is proud to become the Executive Chef of Purgatory Golf Club. He is looking forward to the opportunity to work with the staff at Purgatory Golf Club and provide a high-level food and beverage experience for golfers, weddings and business meetings at Purgatory Golf Club.