Counter Offer: Workout Tip!

By: Ramona Ward

We all have one, two or many of these in our house. Counters!
What you may not realize though is that counters can be used for a quick and easy workout.
Lean into, away from or up against a counter to create a variety of exercises in a matter of minutes.

• Facing as close as possible to your counter, hold the edge lightly with your fingertips (gripping or resting on top) and raise up on your toes for a quick set of calf raises.
• Still facing the counter, step a foot away and place your forearms on the counter, resting on the ledge. Put your weight one leg and bend the opposite leg and kick backwards towards the ceiling while flexing your foot. Repeat on other side.
• Still facing counter and a foot or more away, lean into a long plank and use the counter as a base for incline pushups.
• With your back to the counter place your hands behind you and onto the counter (fingers facing towards you) with your elbows tucked in and your body in a plank, bend the elbows and lower your body and push back up. You just did a tricep dip! (This won’t work with a tall counter)

All these exercises can be done in a quick session with 20 reps each. Use the bathroom counter, the kitchen counter or even the trunk of your car! A quick workout doesn’t have to be at a gym or with a lot of equipment. It’s literally right at your fingertips.

Boating Tip

By: Jason DuBose

Our area of the Lowcountry is blessed with miles and miles of pristine saltwater creeks, rivers and sounds. This makes for some of the most scenic and diverse boating opportunities anywhere on the east coast. Because many these areas are so pristine and uninfluenced by commercial and/or recreational boat traffic, most are not marked with navigational aids. Whenever you are exploring a new area by boat always be aware of the stage of the tide. My recommendation is to explore new areas while the tide is low and keep your boat speed just above idle. This way, if you do happen to run aground, you won’t be going fast enough to cause injury to your passengers or damage your boat and you won’t have to wait long for the rising tide to set you afloat. Never enter unfamiliar creeks on an outgoing tide unless they are well charted and you are sure you won’t become stuck as the water falls. Stay safe and have fun exploring our beautiful waters!


First hole-in-one of the 2015 season!

A cocktail recipe to help you SPRING forward!

Brought to you By: Adam Brackman, Assistant Food and Beverage Manager

Daylight savings time is right around the corner! With that in mind, here is a great cocktail recipe to help you spring forward!

Garden Gin & Tonic Cocktail

1.5 oz. Beefeater Gin
.5 oz. Doblin Blanc Vermouth
2 dashes Orange Bitters
Tonic Water

Garnish this cocktail with fresh strawberries, grapefruit & lemon wheels, cucumber slices and a lavender sprig. Serve in a goblet or large wine glass and enjoy!

garden Gin and Tonic

Learn to Love

By: Charlie Nolette, Food and Beverage Director

We are all wired to like or love certain things throughout life. Some people love snow some don’t, some love chocolate and some don’t. While I don’t like snow and I find it odd that my family does, I also struggle to understand some who don’t like chocolate. The one thing that I see across all ages is a preconceived pessimism towards liking something if it has not been tried or is not known about.

I think we build ideas about what we don’t like, by drawing connections to the “new thing” from the “old thing” using what we think are accurate similarities between the two. This is where food and beverage decisions can go bad. The solution involves a little bit of adventure and open mindedness on the part of the diner. Asking the right questions will take off the radar those things that are definite “don’t likes” and leave you with a couple options and one of those may be just on the edge of your comfort zone. It is at this edge that you can begin to push that “limit.” By doing this your palate will recognize something as “ok” or “not so bad,” but only if you allow yourself to think about the dish or the wine as something new WITHOUT connecting it in your mind to something that you have determined is a no go. So how do you do this WITHOUT thinking or remembering?

The trick for me is to focus on the parts that I know have positive associations. For example, Chef makes a great Puttanesca for the River Club. I am not the biggest fan of olives but I am learning to eat them and here is how I have done it. I love tomatoes and capers and I often times have no problem with whatever protein or pasta he serves it with. When I eat the Puttanesca I try to forget that there are even olives in the sauce and focus purely on finding and enjoying the capers or the intensity of the tomato sauce. By doing this my palate recognizes the olive flavor, but I focus on the caper or tomato and my palate then goes to focusing on those too. This allows for my palate and mind to sort of glance over the olive and get used to flavor. By repeating this over and over with each bite, I have in a way, forced a sensory accommodation of sorts. Teaching your palate that it may not have all the info is difficult, and harder still is to retrain our minds. But by pushing the edge of what we are comfortable with as diners, this sets us on the pathway to new flavors and experiences in a culinary world that seems to never stop changing or evolving! Come join us to learn to love new foods, new wines, and new ways to pair the two!

Oldfield Club is a host for the US Open Qualifiers!

Walk/Run 4 Love!

Women’s Club Magic Show!

Parent’s Morning Out – Valentines Edition!

Men’s Game ups the Ante!

Oldfield 1732