CLUB UPDATE
With the advent of one of California's worst catastrophes in state history finally behind us, we are now in the process of coming out of the shock with a renewed focus on rebuilding our community. The staff of Mayacama is excited to get back to work, and many have been working furiously behind the scenes with the goal of reopening the club on Wednesday, November 8.
Last week we sent you an update on all of the steps we are taking in order to get the Club reopened, and we fully expect to open the Golf Course and the Bar & Grill on time. We are targeting the Spa to open on November 17 and the Casitas and Villas the week of Thanksgiving.
This is a surreal time in our lives, and it has been heartwarming to see the people of Sonoma and Napa counties all coming together with a renewed sense of working together to rebuild our community. The process will take a great deal of time and tremendous resources but we will all emerge stronger and closer.
At this time, we urge any Members who have second homes here in Wine Country to help the families who lost their homes by renting them out, even if only temporarily. We are currently trying to help locate rentals for three staff members, and their needs vary from one bedroom cottages to three bedroom homes. There are likely fellow Members who may also be seeking rental situations. If you can help, please email General Manager, Greg Brown at [email protected].
We are also excited to remind you all to make your reservations for our upcoming Thanksgiving Feast on Thursday, November 23. We can't think of a better time to give thanks than right now! And of course, don't forget to sign up for the Fall version of the All Vintner Pour – the Fall Release Party scheduled for Saturday, November 25. This is a great weekend to get together with your fellow Members to celebrate all we are truly thankful for.
Mayacama has setup the Employee Caddie Fire Relief Fund and we are currently taking donations. The fund has been created in the interest of providing financial relief to our caddies who have not had the benefit of any compensation for the last month. It will also be used to help Mayacama employees and caddies who have lost their homes. Your consideration is truly appreciated and thank you to those of you who already participated. (Maycacama continues to research the establishment of a tax-deductible foundation. We will email you with further information next week, and we appreciate your patience while this is being worked on.)
Finally, I want to send a huge THANK YOU to all of the brave employees including Dan Dobar, Richard Zalenski and Tucker Kuehnle who helped evacuate everyone offsite safely when the Tubbs Fire arrived. By 6 am on Monday, October 9, many of us returned to fight the fires alone for another eight hours, until the firefighters were finally able to help. This included both owners David and Jonathan Wilhelm, Members Paul Balatti, Mike Feeney, John & Joanna Hamm, and Chris Spangenberg (son of David & Peggy), staffers Greg Brown, Scott Pikey, Hayden Stratton, Edward Mason, Tony Jennaro, Dale Engman, Chelsa Helget, George Gutierrez, Alvaro Hurtado, Caddie Manager Jim Brooks and Caddies Eric Fernandez and Casey Hackett. We continued fighting the fires through Tuesday afternoon until the firefighters ordered everyone to evacuate due to Governor Brown's 'State of Emergency' announcement. Without this effort, it is clear many more structures and homes would likely have burned down. We should be proud of the fact that Mayacama Golf Club helped create a firebreak that slowed the fire down and likely contributed to saving hundreds of more homes in the Larkfield area and even the Town of Windsor. It's hard to believe the Tubbs Fire, the most destructive wildfire in the history of California, stopped on Mayacama Club Drive itself.
Our hearts go out to all those whose losses are great and those who continue to suffer as a result of the fires.
We look forward to welcoming you all back to Mayacama. And a happy Thanksgiving to you all.
NEW FALL MENU
We are excited to announce that for our reopening on November 8, we will be debuting a delicious new Fall menu from Chef Scott Pikey that features exciting new dishes using fresh Autumn products. See below for a sample of a few new items.
Spiced Pork Belly Artisan Pizza
Shaved Brussels Sprouts, Pears, Pomegranate Syrup
Pumpkin Ravioli
Crispy Duck Confit, Garden Kale, Black Trumpet Mushrooms, Pumpkin Seeds, Sage
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