Congratulations Wexford members, Mary & Mark Reed, Bob Cherichella and Harry Mellon, for winning the RBC Heritage Pro-Am with Luke Donald last Wednesday, April 11! #TeamWexford
This month’s issue is dedicated to island living and what makes Hilton Head Island a special place to call Home. Features include why your neighbors & friends love Hilton Head, island accolades, one of the Island’s most popular events and more!
Click here to read our April newsletter.
Wexford Plantation is hosting an inaugural Pro-Am Fishing Tournament on Saturday, June 9th – also sponsored by Hilton Head Boathouse and Bass Pro Shops. The tournament is limited to the first 30 entrants, with a grand prize of $20,000.* Additional prizes will also be awarded.
The entry fee is $600 per boat. Entry fee includes dockage with power & electricity the weekend of the tournament, an invitation to the Captain’s Meeting on June 8th, invitation to the Awards Party following the tournament on June 9th (for three individuals), and three t-shirts. Additional team or family members attending the Awards Party and any additional t-shirts will incur additional fees.
A portion of the proceeds will benefit Waddell Mariculture Center’s breeding tank purchase.
For more information, call (843) 686-8813 or go to www.runforthebulls.com.
*Payout based on 30 boasts entered.
One of the best parts of spring in the Low Country is the arrival of local soft-shell crabs. This occurs as the water temperature rises and blue crabs molt, losing their hard shells to allow them to grow larger every year. During this short window of time, crabs are at their best to be eaten whole. In the Clubhouse, members typically prefer their crabs quickly fried so that they are very crispy; sautéing the crabs offers another cooking method just without the truly wonderful crispy exterior.
1-2 Cups Buttermilk
Seasoned Flour (AP Flour, Salt, Black Pepper, Cayenne, Garlic Powder, Onion Powder, Old Bay Seasoning)
1-2 Soft Shell Crabs per Person
Peanut Oil for Frying at least 4” deep in a heavy Bottom Pot heated to 350°
Method: Dredge crabs in buttermilk and then in seasoned flour and immediately place in hot oil and cook for 4 minutes, being careful of splattering grease. Fry in batches keeping them warm in the oven on brown paper to absorb any oil.
Sauce Suggestions: We love serving crabs with remoulade sauce with fresh lemon wedges or a Thai chili sauce made with white vinegar, sugar, chili pepper flake and kaffir lime leaves accompanied by fresh cilantro and a cucumber salad made with rice vinegar.
From Wexford’s Food & Beverage Team
In the spirit of this being a big anniversary year for Wexford (35 years!!), we thought we would bring you some ideas on how to throw an amazing wedding anniversary celebration for you personally.
Invitations // There are several local businesses who can help you create beautiful invitations. There are also some great websites like evite.com that allow you to electronically send invites and instantly keep track of your guest list. Make sure to include the RSVP phone number or email address for responses. The RSVP deadline should be seven to ten days in advance.
All about the bubbles! // Anniversary parties are a great excuse to pop a bottle of bubbles. Classic favorites like Tattinger, Veuve and Moet are always a go-to item, but also consider a trendy Brut Rose or Prosecco to add a fun twist to the cocktail hour.
Cocktail Hour // One of the best welcomes is someone offering you a refreshment. A nice touch is to pass a specialty cocktail. You could have a “groom” or “bride” favorite or maybe a cocktail that was popular in the year you tied the knot. If you’re celebrating your 50th wedding anniversary this year, a Harpoon would be the perfect signature drink to represent 1968. This is the year Ocean Spray decided it was going to make a name for itself in the adult beverage industry. In a cartoon they printed a recipe for the Harpoon (which would later transform into what we know as the Cosmopolitan). Here’s the recipe:
5 ounces of Vodka
2 ounces of Cranberry Juice
¼ ounce of Fresh Lime Juice
Pour all ingredients in to an ice filled rocks glass and stir. Garnish with a lime wedge. **If you prefer gin, you can substitute it for vodka.
Hors d’ Oeuvres // The second favorite welcome at cocktail hour is the food! We always suggest including a land and sea option. It’s best to have a seafood, a vegetarian option (includes cheese) and a meat option. This is a safe way to make sure you can please all palates. We also love having several passed as well as a stationary option so that food is easily accessible.
Décor // Enlist a florist to help you create stunning centerpieces that set the feel of the party. Include flowers you had in your wedding as a great memory of the day you said “I do.” Luxurious linens are also a great way to add personalization. You can get specialty linens for all the guest tables or if you just want an extra pop, only cover the dessert table and the bar!
Entertainment // This is not necessary but can certainly set the tone of the evening. If you’re looking for a big party that is talked about for years, go for a fun band or a great DJ. If you prefer an elegant evening, a violinist or a string trio is a beautiful way to add background music.
Personalization // Don’t forget the best part of the day is the two of you! Make it feel as formal or as casual as you want. The same goes for the size of the party and whether you do a cocktail party or a full sit-down dinner. A personalized cake that has themes representing the places you have traveled to together or your life milestones is a great way to share your story with your friends. Themed-food highlighting where you have lived together is also a nice touch to share with your guests.
Whether you decide to host your anniversary with us at the Clubhouse or at your home, we are happy to help you come up with ideas to make it memorable, just ask!
This month’s issue is inspired to encourage us to live our best life through expert advice from your Wexford professionals, as well as best advice from your neighbors and friends.
Click here to read our March newsletter.
Wexford hosted the 13th annual Wexford Intercollegiate Tournament on Sunday, February 25 – Tuesday, February 27. The three-day tournament began with a Collegiate Am on Sunday, followed by 36-holes over the next two days. Participating schools include Akron, Charleston Southern, Cleveland State, Davidson, Dartmouth, Dayton, Francis Marion, Furman, Gardner-Webb, University of Georgia, High Point, Memphis, Mercer, Presbyterian, Radford, TCU, USC-Aiken and Wofford.
Congratulations to Texas Christian University for their victory in this year’s event by one shot over University of Georgia. They bested an 18 team field that included Georgia, Gardner-Webb, USC-Aiken and Wofford.
In the individual competition, Stephan Mazzoli won with a three day total of 206 (-10). Stephan shot a new course record of 65 (-7) in tough conditions on Tuesday. Congratulations!!
Check out the article featured in The Island Packet.
All the stats for the event can be found at golfstat.com.
The Wexford Charitable Foundation donated $204,000 to 23 local charities at its 6th annual grants luncheon today, Wednesday, February 7. Foundation Chairman Jim Hicks said this has been an outstanding year when, through the generosity of our members and our supporters, we are able to make a real difference to so many wonderful charities here on Hilton Head Island and in the surrounding area. David Lauderdale attended the luncheon as the guest speaker. He paid tribute to the level of charitable giving on the Island and the contribution that the Wexford Charitable Foundation has made to those in need in our community. Over the past six years, since its establishment in 2012, the Wexford Charitable Foundation has distributed over $750,000 to some 30 nonprofit organizations in Beaufort County who provide social services for humanitarian needs.
To learn more about the Wexford Charitable Foundation, visit www.wexfordfoundation.com.
Every month beginning in March, our Yacht Club hosts a Commodore Dock Party, known around here as Docktails. Well, this year, Docktails is starting early! Our February party theme is Docktails in the Dark Oyster Roast. The Oyster Factory will provide May River Oysters – along with some shucking helpers!
In honor of this new event, we have prepared a little toast…
Here’s a toast
To our first-ever oyster roast!
Bring an appetizer to share,
What you bring, we don’t care.
This is a laid back celebration
So don’t forget your favorite libation.
Come one, come all – and meet
Your neighbor from down the street.
As we celebrate the new year
And introduce our Commodore sincere.
Happy New Year! Whether or not you’re a fan of New Year’s resolutions, trying something NEW should always be on your “To Do” list. This year, we’re encouraging our members to get out of their comfort zone and explore new activities and events! Click here to read our January/February newsletter.