January 1, 2024

Caitlin introduces herself to Shelridge:

Hello! My name is Caitlin Salisbury and I am excited to be working as your new chef. I would like to take this opportunity to tell you a little about myself and my thoughts on future plans.

I was born and raised in the Hudson Valley and started cooking at home early in life. My poor mother is often the butt of the joke that my learning to cook was an act of self-preservation. That being said, I credit my mother with giving me the courage to experiment with any type of cuisine and the ability to create mass quantities of it. My mother took the time to teach me how to can and preserve food, which is a hobby I have carried into my adult life and brings me joy and a sense of accomplishment.  

 My beginnings in food, in a more professional capacity, were at a dairy farm. It was here that I learned the beauty of watching food take form over time. From milking the goats and cows (whose names I knew and occasionally napped with) to the final, finished wheel of delicious cheese. Eventually I made my way to waitressing and bartending, but I always kept my eyes on a kitchen setting. 

In my early 20s, I found myself volunteering to wash dishes and do food prep in whatever restaurant I was working at. I was eventually invited to cook on a line. My hands-on education was fast-paced and overwhelming but my passion for the professional kitchen only grew.

 I was offered my first real start at an Asian restaurant in Kingston, NY called Yum Yum Noodle Bar as their kitchen manager. It was there that I was offered the opportunity to be featured on the Food Network’s show “Chopped.” Although I did not win, it’s good research material if you would like a brief and accurate glimpse of my personality.

I eventually left and spent some time as head chef at The Beverly in Kingston and following that, I found myself at Sissy’s Café. Two sisters and a group of devoted and hardworking women own and operate a small breakfast and lunch establishment. I remained there for about 6 years and still hold close ties to each of them. 

In 2020, I informed my then boyfriend that we would be moving to Albion, NY, purchasing my grandmother’s home and getting married. His only stipulation was that I was not allowed to cater my own wedding. When we arrived in the area, I decided to step away from the industry and managing roles. This did not last long, and I quickly found myself missing the kitchen and the joy it brings me. 

When I was approached to be the chef here at Shelridge, I felt a sense of elation. My goal is to provide you with consistent quality in all aspects of a restaurant. I plan to feature seasonal menus while highlighting products from local farms, as well as varying specials to keep things interesting while offering local staples to keep things comforting. 

I hope you will join us for a well-thought-out and heartfelt meal. I am excited to cook for all of you!

Different range styles result in different divot patterns.  And some patterns cause more damage and maintenance.  Here is what the USGA recommends:

A scattered divot pattern removes the most turf because a full divot is removed with every swing. Scattering divots results in the most turf loss and uses up the largest area of a tee stall. This forces the golf facility to rotate tee stalls most frequently, which often results in inefficient use of the tee.

A concentrated divot pattern removes all turf in a given area. While this approach does not necessarily result in a full-sized divot being removed with every swing, by creating a large void in the turf canopy, there is little opportunity for timely turf recovery.

The linear divot pattern involves placing each shot directly behind the previous divot. In so doing, a linear pattern is created and only a small amount of turf is removed with each swing. This can usually be done for 15 to 20 shots before moving sideways to create a new line of divots. So long as a minimum of 4 inches of live turf is preserved between strips of divots, the turf will recover quickly. Because this divot pattern removes the least amount of turf and promotes quick recovery, it is the preferred method.