The 27th Annual GOLF.COM World Amateur Handicap Championship Tees Off In Myrtle Beach, S.C.

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August 30, 2010, Myrtle Beach, S.C. – The 27th annual GOLF.com World Amateur Handicap Championship, the world’s largest single-site golf tournament, teed off on more than 55 Myrtle Beach area golf courses under sunny skies and warm temperatures on Monday. More than 3,000 amateur golfers from 48 states and 18 countries are participating in the tournament that will determine the “World Amateur Golf Champion.”

 

Arguably, the most noteworthy person participating in the tournament is former major league pitcher Roger Clemens. The seven-time Cy Young award winner posted a first round gross score of 84 and a net score of 79 and stands in 22nd place in his flight. Clemens played his round at The Pearl Golf Club in Calabash, N.C. after pleading not guilty earlier in the day to federal charges that he lied to Congress when he rejected the claims of others who said the former pitcher had used steroids and human growth hormone.

 

Following the first day of competition, players and guests attended the “World’s Largest 19th Hole” at the Myrtle Beach Convention Center. The 19th Hole features an extensive golf exposition, equipment demos, entertainment, open bars, concerts, prize drawings and food from some of Myrtle Beach’s finest restaurants. Later this week, featured appearances include GOLF magazine contributor and network golf analyst David Feherty and short game guru Dave Pelz.

 

“We could not have asked for a better first day of competition,” said Dave Macpherson, tournament director of the GOLF.com World Amateur Handicap Championship. “The weather was perfect and golf course conditions throughout the entire Myrtle Beach area are the best we have seen in years. This is shaping up to be an exciting week of golf and we look forward to crowning our next World Am champion on Friday.”

 

This is the first year the Sports Illustrated Golf Group has participated as the title sponsor for the event. The SI Golf Group is a unit within the Sports Illustrated Group. It is the No. 1 media company in golf with a combined audience of 12.6 million avid golfers and fans. Golf.com is the digital engine of the group and is the most visited website in the sport.

 

The Sports Illustrated Golf Group has sent a total of 24 writers and editors to the GOLF.com World Amateur Handicap Championship. Writers will be imbedded into the World Am field as they play with actual participants, while others will be contributing articles to SI Golf Group’s various media platforms including GOLF Magazine, SI Golf + and GOLF.com.

 

Hosted by Myrtle Beach Golf Holiday, the GOLF.com World Amateur Handicap Championship is a 72-hole, net stroke play tournament. Players are arranged into flights according to their handicap and at the conclusion of the four rounds, flight winners advance to the 18-hole world championship playoff on Friday, September 3.

 

The World Am features six competitive divisions, ranging from men and women 49 years-of-age and under to the super seniors 70 years-of-age and older. Players with handicaps as low as three and as high as 34 have won the GOLF.com World Amateur Handicap Championship and a woman has won the last three titles including 2009 winner Linda Fuller from Richmond, Texas.

 

The more than 55 Myrtle Beach area golf courses comprising this year’s World Am are some of the finest in the area including all four Barefoot Resort & Golf courses, True Blue Golf Plantation, Tidewater Golf Plantation, Grande Dunes, TPC Myrtle Beach and all three courses at Myrtle Beach National.

 

For more information on the event, call 1-800-833-8798 or visit WorldAmGolf.com, or at Facebook.com/WorldAm.

 

About the SI Golf Group

Golf Magazine is at the core of the most powerful media company in the game, the SI Golf Group. The magazine, which delivers a circulation of 1.4 million golf enthusiasts with a readership of 6.1 Million, us golf’s most widely read publication and provides the best instruction, equipment reviews and travel coverage in the category. With the combined resources of Golf, SI Golf Plus (the No. 1 golf weekly publication) and Golf.com (the highest trafficked golf website). The SI Golf Group delivers a monthly audience of 12.6 million avid golfers and fans.

 

About Myrtle Beach Golf Holiday

Myrtle Beach Golf Holiday is a non-profit trade association of 102 championship golf courses, 76 golf package providers and five golf schools in the Myrtle Beach, South Carolina area. Founded in 1967, the organization has been and continues to be the driving force behind the growth of the Myrtle Beach area golf market. The originator of the “Stay and Play Package,” Golf Holiday provides non-biased information about the area accommodations and golf courses to assist golfers in making the most informed decisions when planning for their next vacation.

 

Golf Holiday also hosts seven events and tournaments annually to help grow the game of golf and attract golfers to the Grand Strand during slower times of year. In addition to hosting the GOLF.com World Amateur Handicap Championship – the world’s largest on-site golf tournament, Golf Holiday also manages the Hootie & the Blowfish Monday After The Masters Celebrity Pro-Am Golf Tournament each spring, Summer Family Golf Tournaments, the Spring and Fall Palmetto High School Golf Championships, the Veterans Golf Classic and the FDNY 9-11 Memorial Golf Outing. For more information, call Myrtle Beach Golf Holiday at 1-800-833-8798 or visit GolfHoliday.com.

SEAFOOD JAZZ & BREW

Plan to visit Hilton Head Island September 13-18 for our annual celebration of some favorite pursuits. The fourth annual Seafood Jazz & Brew Festival showcases food, drink and entertainment for the ultimate relaxation on South Carolina’s coast.

This event includes perfectly paired seafood and beer menus in a wide variety of local restaurants all week.  Check the website for information on locations with varying costs and schedules.

The jazz performances indlude two sets nightly at the acclaimed Jazz Corner with this enticing line-up:

• September 13   Delta Blues & Bayou Tribute
• September 14   New Orleans Hot Jazz
• September 15   Earl Williams Blues Quartet
• September 16   Lavon & Louise
• September 17   The Kevin Bales Trio
• September 18   The Kevin Bales Trio

Additional jazz will be performed by the Hilton Head Symphony Orchestra in Shelter Cove Community Park September 17.

Golf and Brews is new this year with a nine-hole event September 17 at the George Fazio Golf Course in Palmetto Dunes. The golf begins at 5 pm at $49 per player, and additional beer tasting packages are available.

Brews on the Harbor, September 18, offers a serious review of beer during several separate activities. The second annual Men Drinking Beer opens at 11:30 am. The Brews on the Harbor main segment is a public tasting at 2 pm with more than a dozen choices. These South Carolina products are scheduled for the tasting: Charleston Brewing, RJ Rockers, Skull Coast and Thomas Creek. Judges and public voting will determine the favorites at the end of the afternoon. A home brew demonstration will add an educational component for beer lovers.

Music and plenty of food for purchase plus children’s learn and play options by Fish and Friends create an entertaining family atmosphere.  Bark for your Beer will raise funds with the Hilton Head Humane Society’s silent auction. Amateur and commercial oyster shuckers will compete in an annual contest to demonstrate their skills and earn cash prizes and trophies. Brewing After 8 will close the evening for the late night crowd.

Beer, seafood or jazz aficionados will find something to please every taste when many of our local businesses welcome your fall visit during this festival sponsored by the Hilton Head Area Hospitality Association.

LOCAL + AUTHENTIC IS SO SOUTH CAROLINA, AND DEFINITELY HILTON HEAD

Today I found myself daydreaming about peach ice cream. Not the ordinary trucked-in variety, but that dreamy, creamy peach-in-a-bowl custard kind that I grew up on.  This and a nice, southerly breeze off the Atlantic Ocean, served as the perfect foil for a warm summer afternoon in the Lowcountry. That is – after my brother and I spend most of the morning churning a homemade batch by hand with lots of ice and rock salt.  Then waiting impatiently, (I was ten after all) for its sweet deliciousness to solidify slightly in the Frigidaire.

 Mother helped of course. She spent her evening the night before creating the perfect vanilla-laden egg custard and tenderly peeling several cups of divine South Carolina peaches. Thinking about this leaves me in a trance – I can almost smell the salty marshes of the May River from inside my air-conditioned office. And those peaches!  Just a whiff and I’m on vacation. 

At the time, this tradition of making homemade peach ice cream was just part of a typical lazy summer day; a way of life for my family in South Carolina.  It wasn’t until later that I realized this ritual was an essential element of my Southern upbringing and one of many that shaped my appreciation and love of “real food”. But whether you prefer the term ‘real’, ‘slow’, or ‘authentic’, it’s all about food that takes a quick route from farm to table using fresh, in-season ingredients sourced from local purveyors.  During my childhood, this meant simply walking out the back door and picking dinner from our family garden. Nowadays, it means a trip to the roadside stand or local farmer’s market – if there’s one available. And, if your neighborhood grocer is your only source, how do you know if the tomatoes in your salad were grown locally … or overseas?

 Luckily, the solution to this dilemma comes by way of the Certified South Carolina program, a cooperative effort among farmers, producers, retailers and the South Carolina Department of Agriculture to brand and promote South Carolina products. Restaurants throughout the state have become partners in the effort as well. Participating chefs agree to prepare menus that include at least 25% Certified South Carolina Grown foods and products in season as part of the “Fresh on the Menu” program. These chefs recognize the value of supporting local farmers, not only for their bottom lines, but also for the distinctive difference local products add to the taste of food.

 It is not surprising to find that many of Hilton Head Island and Bluffton’s most innovative chefs and restaurants are part of the “Fresh on the Menu” program. In the coming weeks, I am thrilled to present to you, our readers, a focus on how these restaurants use seasonal, locally sourced products in crafting their menus, while simultaneously making their businesses more sustainable. Perhaps, I can even get them to pry open their recipe boxes! Stay tuned!

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