Peter Harrity
May 3, 2016
Use my “Boy Scout “system to host, and still be able to enjoy these events. Every year, here at The Oaks, among our most popular events are our special “Holiday Buffets”. On Easter Sunday, Mother’s Day and Thanksgiving we host upwards of 600 guests. Yes – 600 guests going through the buffet line! And, as executive chef, it’s my responsibility to make certain that the guest experience is exceptional from the arrival of the first patron to the time that […]
April 26, 2016
Perhaps the most despised piece of equipment on the golf course; the aerator and the process involved with it, produces more golfer questions and frustrations than any other. I commonly hear the question “is it really necessary?” My answer is usually the same, “I wish it wasn’t.” Of course the aerating process is a very necessary part of maintaining healthy greens; however it is easy to understand why many golfers cringe at the very sight of the aerator. Usually right […]
April 12, 2016
Twenty years ago I took on the position of a bookkeeper close to home at a Candia Woods Golf Links. Little did I know this position would then blossom into a job that I would take so much pride in and I would become apart of the lives of couples for the happiest day of their lives. With my past experience and education in interior design, flower arrangements and corporate events I was excited to take on the position as […]
March 22, 2016
It is my goal as your chef at Candia Woods to provide you, our Guests with the best quality and safest food products as possible. At least two or more of our kitchen staff are serve safe certified each season and our annual health inspection reports have passed with high scores. Sanitation is as important as the quality and flavor of the food products we produce. Speaking of sanitation, I have recently toured the Sysco warehouse in Plympton, Massachusetts. I […]
March 15, 2016
When I started as food and beverage director at The Oaks it was my first experience at a golf facility. I wasn’t sure what to expect. My culinary school education taught me a great deal, but it didn’t prepare me for everything…. What kind of food does a golf course serve? Who is the clientele? I soon came to the conclusion that, when it comes to the good food and beverage side, a golf course and a ski resort have […]
March 8, 2016
I have played Ping since I was 16 years old. Before that I couldn’t break an egg. I started with Eye irons – Broke 90. Went to Eye Woods, K2 Irons, Anser Putter – Broke 80. Then went to Eye 2 Woods, Eye 2 Irons, Pal Putter – broke 70, and won my first NHWGA State Amateur. Since then I’ve played the ISI Nickel, i3, Rapture, G5, I15, G25 and G30… Won 15 more NHWGA Championships, an Eastern Senior, the […]
February 17, 2016
Golf’s Vernacular… How to Speak Golf As we approach the new season I thought it might be fun to take a look at some of the idioms that create a special golfer parlance. Take a look through these definitions, and then read below a typical post round conversation between two avid golfers named Eric and Andy… of course, using golf’s unique vernacular. When I see you next we can talk golf! Enjoy… Peter Airmail When a shot to the green goes […]
February 2, 2016
This coming season, at both Candia Woods and The Oaks, we will be introducing a brand new fleet of golf cars. Coming up with the best fit for our courses was a year-long process including: determining which manufacturer is offering the best product, which model will provide the best experience for our golfers, which custom features will be most beneficial to our members/guests, which color will be the most appealing and (most importantly) which 2016 model golf car has the most […]