What do Jack Nicklaus, Ernie Els, CLIF Bar & Company, Seminole Golf Club, and hundreds of other clubs around the country have in common? They’re all supporting causes in their local communities by working through ClubsHelp, a national initiative that connects course owners, club managers, golf professionals, corporate partners, and others into a powerful network for doing good. ClubsHelp, a 501(c)3 Foundation, works to maximize relationships between clubs and the charities that are most important to them. By providing clubs with valuable resources and access to a vast and powerful network resources, ClubsHelp furthers the value of clubs’ philanthropic efforts and contributions in times of crisis.

A Brief History:

The ClubsHelp Movement Began with One Club, and One Big Vision.

It all began with sandwiches: The simple desire of Spring Brook Country Club, in Northern New Jersey, to donate sandwiches to frontline workers at nearby Morristown Medical Center (MMC) at the outset of the Covid-19 pandemic. The challenge was gaining access to the right people. Spring Brook members got on their phones and computers, started networking, and made contact with someone at MMC. A relationship was born.

Sandwiches were just the beginning. Soon after, club members delivered six pickup-truckloads of Gatorade, soda, water, and food to the ER. These efforts caught the eye of a Fox News executive, who thought the story was perfect
for the network’s “America Together” segment on the Fox & Friends morning show. Last April, Spring Brook’s General Manager and COO, David Bachman, talked on air about how his club was supporting frontline workers. Suddenly, a local story was in the national spotlight, where it got the attention of Rob Goulet, CEO of Entertainment Sport Partners, Inc., and manager to World Golf Hall of Famer, professional golfer Ernie Els. A few hours after Bachman appeared on TV, he received a call from Goulet. “Rob says, ‘Hey, I saw what you’re doing. What do you think about growing this nationally?’” recalled Bachman. “I was like, ‘Wow, sure. How do we do that?”

Step one was getting other local clubs involved. Bachman, a member of the New Jersey Chapter of the Club Management Association of America (CMAA), made a few calls and learned that Mount Sinai Hospital in New York City was in desperate need of supplies. He called John Dorman, General Manager at The University Club in New York and secured his support for Mount Sinai. He also connected Deepdale Golf Club on Long Island with Elmhurst Hospital in Queens.

Goulet was also burning up the phone lines. Securing the support of Els to back ClubsHelp, he was able to get him to appear with Bachman on Fox & Friends for a second time. Els also wrote a letter to the board at famed Seminole
Golf Club, where he’s a member, resulting in a contribution of $285,000 from the club to Jupiter Medical Center in Florida. Goulet also persuaded Turner Broadcasting to earmark some of the millions raised by Capital One’s “The Match: Champions for Charity”— which featured NFL legends Tom Brady and Peyton Manning playing with golf icons Tiger Woods and Phil Mickelson at Seminole—to ClubsHelp. Further endorsements came from 18-time major
champion Jack Nicklaus and former LPGA golfer Kris Tschetter, another Goulet client. He also reached out to Gary Erickson, owner and founder of Clif Bar & Company, who donated some 10 million CLIF bars to front-line healthcare
workers around the country. “I started calling people I knew were influencers and saying, ‘Hey, we’re putting this band together and we would love to get your help,’” said Goulet. Several large club-management companies agreed, including Concert Golf Partners, ClubCorp, Arcis Golf, and Dormie Network. In just two weeks, ClubsHelp was supported by nearly 300 clubs nationwide.

Over time and with more clubs and others signing on, it became increasingly evident to Bachman and the other members of the newly created board that ClubsHelp, “wasn’t just a response to COVID-19.” It had become a national
network of clubs committed to supporting many different causes and charities in their local communities, especially in times of need or crisis.

ClubsHelp adopted a motto--“Care Locally. Unite Nationally.” Which is exactly what it’s doing. “We’re just a giant network of helping,” said Bachman. Get Your Club Involved.  Through ClubsHelp, clubs receive support to maximize their philanthropy and increase their ability to provide local aid and resources. An on-line fundraising platform helps clubs quickly and effectively raise funds and awareness.

At the present time, ClubsHelp offers three event opportunities:

ClubsHelp’s 100-Hole Challenge
It’s a fundraiser, it’s a marathon, it’s a way to give back to local communities—all through golf. The ClubsHelp 100-Challenge raises funds for local charities nationwide. Amateur golfers, including club staff or teams from local charities (typically in groups of 2 or 3), choose a day to play 100 holes of golf from sun-up to sundown to raise money. Member clubs receive promotional support from ClubsHelp, including a pledge app, national leaderboard, and promotional tool kit.
​
Golf Kitchen Wine Dinners presented on behalf of ClubsHelp
Memorable evenings begin with a wine tasting, followed by an expertly prepared dinner with wine pairings to enhance the experience. The evening concludes with après dinner drinks and a live auction with unique items availablefor bid. This series of exclusive wine dinners, to be held at prestigious golf clubs throughout the United States, raises money for local causes important to each club through the resources of ClubsHelp.

The ClubsHelp Scramble
This scramble fundraising event starts at the club level and progresses to regional, and eventually national finals. Four-person teams compete, according to their handicaps, with proceeds supporting local charities each step of
the way.

Editorial by Karen Moraghan
Karen is a founding board member of ClubsHelp and president of Hunter Public Relations (www. hunter-pr.com), a respected media relations and special events firm, with bi-coastal offices and a stellar reputation for promoting the upscale golf lifestyle.

Serves 2

Ingredients

Lobster
1 two pound  Live Lobster
1 ounce Grape Seed Oil
2 Bay Leaves
4 Tablespoons Butter
Salt and Pepper (to taste)

Porcini Vinaigrette
1 Tablespoons Shallot (brunoise)
¼ cup Porcini Mushroom (brunoise)
3 Tablespoons Grape Seed Oil
1 Tablespoons Mosto Extra Virgin Olive Oil
1 Tablespoon  Sherry Vinegar
1/2 Lemon (juiced)
Salt and White Pepper (to taste)

Potato Straws 
1 Russet Potato
1 quart Grape Seed Oil
Salt and Pepper (to taste)

Preparation

Lobster
Separate the claws from the head leaving the head and tail intact.  
Boil the claws for 5 minutes and the head and tail for 3 minutes then chill in ice water.
Remove the meat from the shell, and split the tail in half.
In a medium hot pan, add 1 oz. of grape seed oil.  
Season the lobster with salt and pepper and add to the pan, cooking on each side for 2 minutes.  
Add the bay leaves and butter then baste for 1 minute.  
Remove the lobster from the pan and place on a paper towel.  

Porcini Vinaigrette
Sweat the shallot and porcini mushroom together in the grapeseed oil until the shallot is translucent and chill.  
In a bowl add all the ingredients and whisk thoroughly.

Potato Straws
With a Japanese mandolin, cut the potato lengthwise into 1/8-inch straws and store them in submerged water. 
Heat the grape seed oil to 285°F.
Pat dry the potato straws on paper towel thoroughly.
Fry the straws until a golden brown, then season with salt and pepper immediately upon removing from oil. Place the straws on a paper towel to absorb excess oil.

Assembly

Place some of the potato straws on two plates and arrange the lobster on top.  
Drizzle the porcini vinaigrette on top of the lobster. Garnish with the bay leaves and serve.

Wine Match

Chardonnay, Domaine Bonneau du Martray, Corton-Charlemagne Grand Cru, France, 2006

​Chef Note: Albóndigas or “Spanish Meatballs” are typically
found at tapas bars and restaurants in Spain. Most times,
they’re served “en cazuela”, similar to the skillet we use here.
In Barcelona, I once had Albóndigas, swimming in a sauce
with stewed squid. It was both curious and phenomenal at the
same time. Here, I’ve incorporated lots of Arabic influence,
which I love.

Ingredients

Spanish Meatballs
(Yield - 1 Serving)

• 5 - 1 1/2 ounce Meatballs (see recipe)
  
• 4 ounces Saffron Tomato Sauce (see recipe)
  
• 1/2 ounce Manchego (shaved)
  
• 1 1/2 Tablespoons Raisins
  
• 1 1/2 Tablespoons Sliced Almonds
  
• 1 teaspoon Parsley (chopped)
  
• Drizzling of Virgin Olive Oil

The Meatballs
(Yield - 10 Meatballs)

• 12 ounces Ground Beef
  
• 4 ounces Ground Pork
  
• 1/4 small Onion (minced)
  
• 2 cloves Garlic (minced)
  
• 2 Tablespoons Parsley (chopped) 2 teaspoons Fennel Seed
  
• 2 teaspoon Spanish Paprika
  
• 4 Tablespoons Parmigiano Reggiano
  
• 1 Whole Egg
  
• 1/2 cup Whole Milk
  
• 1/2 cup Panko Crumbs
  
• 2 teaspoons Kosher Salt
  
• 1 teaspoon Black Pepper

Saffron Tomato Sauce
(Yield - 2 Cups)

• 2 cups Tomato Sauce
  
• 1 pinch Spanish Saffron
  
• 1/2 teaspoon Ground Clove
  
• 1/4 cup Veal Stock
  
• 2 teaspoon Honey
  
• 2 teaspoon Red Wine Vinegar
  
• 1 pinch Sea Salt

​Preparation

The Meatballs
Sweat the onion and garlic in a touch of olive oil and let cool. Toast
and crush the fennel seeds. Mix all the ingredients in a big bowl
until fully incorporated. Chill the mix for one hour before shaping.
Use a portion scoop or a scale to create 1 1/2 ounce meatballs.
Pan fry or roast them in the oven at 375˚F. Chef Note: Line your
meatballs on a half sheet pan with a touch of water covering the
bottom. This prevents the meatballs from browning too much in
one spot (where they touch the pan). The water should evaporate,
just as the meatballs are finished cooking.

The Sauce
Combine the ingredients in a nonreactive saucepot. Gently
simmer for 15-20 minutes. Cool slightly and purée smooth in a
blender. Continue to cool and reserve.

Assembly

Heat the meatballs in the sauce. Arrange them in a circle at the
center of a small skillet. Top with the sauce, shaved Manchego, raisins,
almonds, parsley and finish with a drizzling of virgin olive oil.

Wine Match

Finca Nueva Tempranillo, Rioja, Spain 2014.
~ Jessica Terry, Food and Beverage Manager. 

Serves 1

Ingredients

• 2 ounces Casamigos Silver Tequila
• 1 ounce Cranberry Juice
• ½ ounce Lime Juice
• Cranberry Ice Cube (see recipe)

Preparation

Place fresh cranberries into a flower shaped ice cube mold. Freeze for 3-4 hours.
Add Casamigos Silver Tequila vodka, cranberry juice and lime juice to a mixing glass filled with ice and stir until
well-chilled.
Rim the coupe glass with rock salt.
Place the cranberry studded ice cube mold inside of the coupe glass.
Strain the mixture into the glass. 

Enjoy with a loved one!

Serves 4

Ingredients
 
Breast of Duck

• 4 (6 ounce) skin-on Duck Breast
• Salt and Pepper (to taste)

 
Sweet Potato Purée

• 3 whole Sweet Potatoes
• ½ cup Heavy Cream
• 6 Tablespoons butter

• Salt and Pepper (to taste)

 
Caramelized Asian Pear
2 Asian Pears  (peeled, cored and cut into wedges)
1 Tablespoons Butter
½ cup Sugar in the Raw
¼ cup Water
 
Maitake Mushrooms

• 2 cups Maitake Mushrooms
• 2 cups Brussels Sprouts (leaves only)
• 1 Tablespoon Olive Oil
• Salt and Pepper (to taste)

 
Red Currant Jus
4 ounces Chicken Stock
2 ounces Cassis
1 Tablespoon Butter
2 Tablespoons Red Currants

Preparation
 
Breast of Duck
Preheat oven to 400°F. Place duck breast skin side-up on a cutting board. Cut crosswise small slits from top to bottom, 1/8 of the way through the duck skin. Season with salt and pepper.
Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
Pour off most of the fat, lower heat to medium and flip duck back to skin side down and place in the oven and roast  for about 10 minutes. Internal center temperature should be 120°F.
Cover with aluminum foil. Let rest for 5 minutes before slicing. Reserve pan for jus.
 
Sweet Potato Purée
Pre-heat to 425°F.  Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle. Purée in a food processor, with the motor running, gradually add the heavy cream, salt and pepper, then the butter. Process until silken. Chef Note: You can make up to 2 days ahead of time; store in an airtight container. Reheat and serve.
 
Caramelized Asian Pear
Melt the butter in a non-stick skillet over medium heat. Sauté the pears and nuts in butter for 3 minutes. Add the sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
 
Maitake Mushrooms
Lay Maitake mushrooms and Brussels sprouts on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast in 350°F oven for 30 minutes.
 
Red Currant Jus
Return the pan from the duck to medium-high heat. Deglaze pan with 2 ounces cassis then using a wire whisk remove the fond from the bottom of pan. Add 4 ounces of chicken stock and reduce, add 1 Tablespoon of  butter and fresh red currants.

Assembly
 
Take a generous tablespoon of sweet potato purée and smear on the plate. Slice the duck breast and place across the sweet potato purée. Spoon the roasted brussels sprouts leaves and maitake mushrooms around the duck. Place the caramelized Asian pears next to the duck. Spoon the currant jus over the duck.  

Wine Match

Tempranillo, Protos Gran Reserva, Ribera del Duero, Spain 2012
~ Pairing by Trey Beyliss, Assistant Manager

Yields 4
 
Ingredients
 
Seafood

• 16 U-10 Scallops
• 20 Little Neck Clams
• 2 Tablespoons Olive Oil
• Salt and Pepper (to taste)

 
Root Celery Cream

• 1 Celery Root (approximately 3 cups roughly chopped)
• 4 ounces Slab Bacon (finely diced)
• 2 Tablespoons Shallots (minced)
• 1 teaspoon Garlic (minced)
• 2 cups Clam Stock
• 1 cup Heavy Cream
• 1 Bay Leaf
• 3 sprigs Fresh Thyme
• 2 Tablespoons Butter (chilled)
• Salt and White Pepper (to taste)

Celery Juice

• 2 cups Micro Celery
• 1/2  cup Olive Oil
• Pinch salt

Garnish

• Pearl Onions (peeled)
• Celery (peeled, bias cut, blanched)
• Bacon Lardoons
• Tri-Colored Marble Potatoes (cooked through)
• Micro Celery

Preparation

Seafood
Remove the adductor mussel from the scallops. Wash the clams.

Root Celery Cream
Render the bacon without color. Remove and reserve the bacon for plate up. Separate the shallots and garlic. Add the remaining ingredients and simmer until the celery root is very tender. Blend with the cold butter until smooth and strain. Reserve warm. 

Celery Juice
Blend the micro celery with olive oil until very smooth. Allow to strain through triple layers of cheesecloth.

Assembly

Preheat a sauté pan, heat the olive oil, season, and sear the scallops.
Place the celery root cream in a shallow pan and simmer. Add the potatoes and clams and cover until clams are steamed open. Place five clams and three scallops into a shallow plate and garnish with the bacon, onions, celery, potatoes, and micro celery.

Wine Match

2018 Peju Sauvignon Blanc, Napa Valley
~ Paired by Steve Pinheiro, Restaurant Manager at The Creek Club

Recipe by DeMichael Givens, Assistant Manager at Baltusrol Golf Club, Springfield, New Jersey, USA

Serves 1

Ingredients

• 1/2 ounce St. Germain Elderflower Liqueur
• 1/2 ounce Bluecoat Elderflower Gin
• 1 ounce Grapefruit Juice (freshly squeezed)
• Schramsberg Blanc De Blancs (fill to finish) 

Preparation
Pour the St. Germain Elderflower Liqueur, Bluecoat Elderflower Gin and the grapefruit juice into a champagne flute,  then fill to the top with Schramsberg Blanc De Blancs. Garnish with a twist of lemon. 

Enjoy like royalty!

Looking back at the Baltusrol Clubhouse from the 18th hole of the Lower Course. Image by Evan Schiller.

Recipe by Derin Moore, CMC, Executive Chef / Director of Culinary Operations at Reynolds Lake Oconee, Greensboro, Georgia, USA

Yields 4

Ingredients

Prime Beef Tartare

• 12 ounces Prime Beef Tenderloin
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Fresh Thyme
• 1 Tablespoon Capers
• 2 Tablespoons Shallots (minced)
• ¼ teaspoon Garlic
• 2 teaspoons Grain Mustard
• 2 sprigs Fresh Thyme (picked and rough chopped)
• 1 Anchovy Fillet (minced)
• Salt and pepper (to taste)

Potato Pave

• 2 Russet Potatoes (peeled)
• 2 Tablespoons Olive Oil
• ¼ cup Grated Parmesan Cheese
• 1 cup Duck Fat
• Salt and White pepper (to taste)

Statesboro Blue Cheese Cream

• ¼ cup Crème Fraiche
• 2 ounces Statesboro Blue Cheese
• 1 teaspoon Worcestershire Sauce
• Splash Tabasco

Garnish

• 1 ounce Black Truffles
• 3 sprigs Fresh Thyme (picked)
• Maldon Sea Salt
• 1 Tablespoon White Truffle Oil

​
Preparation

Prime Beef Tartare

Small dice the tenderloin and reserve over a bowl of ice.
Combine all of the remaining ingredients and gently fold together.
Chef Note: Do not over mix.
 
Potato Pave

Shave the potatoes as fine as possible on a Japanese mandolin.
Toss with the olive oil to evenly coat.
Line a shallow pan with parchment paper.
Layer the potatoes while gently seasoning with salt, pepper, and parmesan cheese on each layer.
Top with parchment paper then cover with foil and bake at 300°F until tender through.
Press with another pan to cool overnight.
Cut into desire portions approximately 3” X 1”.
Pre-heat a Teflon pan and add enough duck fat to cover the bottom. Brown the potato on all sides. Reserve at room temperature.
 
Statesboro Blue Cheese Cream

Gently mix all ingredients, puree in a Robot Coupe, and push through a tamis.
 
Assembly
 
Place the pave on the plate, top with about 3 ounces of the steak Tartare.
Drizzle with the blue cheese cream. 
Shave the truffles over the top and balance on top of the beef.
Finish with the sea salt.
Drizzle with truffle oil.
Garnish with picked thyme.
 
Wine Match

2015 Vietti Barolo Castiglione.
Paired by Steve Pinheiro, Restaurant Manager at The Creek Club.

The National Tavern at Reynolds Lake Oconee, Greensboro, Georgia, USA
Image courtesy Reynolds Lake Oconee

Recipe by Dominic Calla, Executive Chef at Round Hill Club, Greenwich, Connecticut, USA

Yields 4
 
Ingredients
 
Halibut

• 4 each – 6-ounce Halibut Portions
• 4 slices Lemon
• 4 sprigs Thyme
• 8 ounces Good Quality Extra Virgin Olive Oil
• Salt and White Pepper (to taste)

 
Saffron Mussel Velouté

• 1 ½ pounds Mussels
• 1 Tablespoon Olive Oil

• 2 Shallots (minced)
• 1 cup White Wine
• ½ cup Water
• 1 teaspoon Saffron Threads
• 8 ounces Butter
• 1 cup Flour

 
Sunchoke Latke

• 2 pounds Sunchokes (peeled and grated)
• ½ medium Onion (grated)
• 3 Eggs
• 1 teaspoon Nutmeg
• Flour to hold together (approximately 2-3 cups)

 
Sunchoke Chips

• 4 large Sunchokes (peeled and sliced 1/16th inch thick)
• Sea Salt (to taste)

 
Garnish

• 24 Nasturtium Leaves (The Chef’s Garden) 
• 16 Assorted Violas (The Chef’s Garden)

 
Preparation

Halibut
Season halibut with salt and white pepper.
Place halibut in vacuum seal bag with lemon slices, thyme, and extra virgin olive oil.
Seal vacuum bag.
Set up immersion circulator at 135℉.
Sous vide halibut for 45 minutes. Remove from vacuum bag and flash in 400℉ oven for 3 minutes
 
Saffron Mussel Velouté
Sauté shallots in olive oil over medium heat.
Add white wine, water, and saffron threads.
Bring to a boil and add mussels then cover. Steam Mussels until they just open up and remove from heat.
Remove the mussels from the broth and pull the mussels from the shell.
Return the broth to the stove and bring to a boil.
Make a roux with butter and flour and thicken the mussel velouté.
Strain the velouté through a chinois and keep warm.
 
 Sunchoke Chips
Slice the sunchokes on mandolin 1/16 inch thick.
Heat oil to 320℉ and fry sunchokes until golden brown and crispy.
Season with salt and pepper.
 
Sunchoke Latke
Grate the sunchokes and onions on cheese grater.
Squeeze out any liquid in the sunchokes and onion with a kitchen towel.
In a mixing bowl add the sunchokes, eggs, nutmeg, salt and pepper to the incorporate.
Add enough flour so that the latkes will hold together.
Form rectangle cakes approximately the same size as the halibut portions and sear in olive oil until golden brown.
Bake in 350℉ oven for 12 minutes.
 
Assembly
 
Pour the Saffron Mussel Velouté in to the bottom of a large deep bowl.
Place the Sunchoke Latke in the middle of bowl.
Place Halibut on top of Latke.
​Arrange the mussels in broth around halibut, arrange nasturtium leaves in between mussels, garnish top of halibut with assorted violas and sunchoke chips.
 
Serve immediately after assembly.
 
Wine Match

Chanin “Los Alamos” Chardonnay, Santa Barbara, California 2017

Recipe by Cyril Devilliers, Executive Chef at Oitavos Dunes, Cascais, Portugal - 2013

Serves 1

Ingredients

• 2 cups Red Wine
• 1 Duck Egg
• 2 Portobello Mushrooms (sliced)
• Dried Oregano
• Sea Salt and freshly ground Black Pepper
• 1 slice rustic-style Bread
• 3 slices Lardo di Colonnata (Tuscan-style cured pork fat)
• Chicory Lettuce
• Pickled Onions with Cinnamon
• Aged Red Wine Vinegar
• Nut Oil 
• Tarragon (freshly chopped)
• 1 Shallot (chopped)
• 1 block  semi-cooked Foie Gras (frozen)

Preparation

Bring the red wine to a boil in a saucepan. Reduce heat, add the egg and poach gently, about 3 minutes. Chef Note: Do not boil the egg. Season the sliced mushrooms with olive oil, oregano, salt and pepper, and grill the slices. Season the slice of bread with olive oil, salt and oregano. Toast the bread and cut into sticks. 

Assembly

Arrange the bread sticks on a serving plate. Drape the slices of lardo over the bread. Arrange the chicory leaves and pickled onions around the bread. Whisk together one part vinegar and 3 parts nut oil and olive oil combined, chopped shallots and copped tarragon to make a vinaigrette. Drizzle over the chicory leaves. Use a peeler to shave the frozen foie gras over the top of the plate. 

Wine Match

Vinhas Centenarias, 2007

The view of the clubhouse from the 18th hole. -2013