Live reports at the scene of the 2009 Logotex Charity Golf Classic

Greetings on this misty Tuesday! Karen Hamilton here, usually writer and photographer on a local food site called Tiny Bites. Today, I'll be volunteering my time to report the action as it happens at the 5th annual Logotex Charity Golf Classic.

I'll be busying myself over the next few hours with photos of the goings-on, so for now, please take in the agenda for the day (below) and make sure to comment here with anything you'd like to see, be a fly on the wall for, or learn more about.

11am - Registration and warm-Up

The day has begun, damp but not too full of sprinkles, as golfers file in for play. Already, the registration booths are stocked with plenty of consumables care of Ethical Bean Coffee, Domo Tea, Avalon Dairy, Red Robin, and Made with Love Delectable Edibles. For those who need a stronger pick-me-up, [yellow tail] bubbles and (virgin) Caesars by Blazes Beans and Mott's Clamato are also floating around.

Early bird registrants have time to enjoy these snacks, view the booths at the mini-tradeshow, say their hellos to fellow golfers, or head straight to the warm up area to whack a few balls before the tourney begins.

1pm - Shotgun Start

18 rounds of golfing fun commenced at 1pm after a few welcome announcements from organizer Dawn Donahue and Logotex head, Anne Carroll.

1 - 5pm - Shamble Format Golf

Per usual, this tournament is played in shamble format, with teams spread across the 18 holes for a shotgun start. I toured around as the sun peeked in an out, taking shots of the activities and players that I came across as I careened around solo on a power cart. Photos from this leg are currently uploading, and as soon as enough of them have gone online, I'll match highlight pics to each of the holes described below.

(Make sure to bookmark the full event gallery on Flickr.)

Hole 1

Participating in the umbrella chipping contest care of Logotex could grant you a Logotex golf umbrella. I can only admire those with the skill to chip the ball so precisely. Anytime I try my hand at golf, all I manage is a dribble. It's pathetic, really.

Hole 2

 

A hop and a skip away from Hole 7 was Hole 2, where ice cream samples care of Marble Slab Creamery and CanStar Restorations were being devoured as the sun made its cameos. I decided to indulge in the double chocolate with Skor. Fruit is overrated, no?

Hole 3

This hole holds a Closest to the Pin contest plus house-made grilled sausages, available in hot dog format with a boatload of caramelized onions, care of Sebastian & Co Fine Organic Meats.

Hole 4

 

The gentlemen of Team 18A were kind enough to man the booth sponsored by Dermal Laser Centre, as the girls rushed to grab lunch from the nearby Earls tee box.

Hole 5

 

The boys of Earls Restaurants dished out delicious chicken and prawn tacos, while the lovely ladies of Earls doled out Guinness, strawberry margaritas, and more. They even had an iPod converted to boombox. The party hole, for sure.

Hole 6

 

My arrival at Hole 6 was soon met with a request from Teams 3A and 3B to give a second opinion on their teams' attempts at the Longest Marshmallow Drive contest (sponsored by the Shriners of BC and the Care Cruiser Golf Committee). After a group review, it seemed clear that Jay Magnan's marshmallow was indeed a foot past that of the previous golfer on the leaderboard. We took a photo to document the occasion.

Update, 11pm: Jay wound up winning this competition. His team, who sat at the same table as I during dinner, accepted his prize on his behalf. Congratulations, Jay - it was worth contesting! 

Hole 7

If you bet that you can (and then do) beat the score of BCHF Vice Chair Geoffrey Howes, you win double your money back. If not, your bet of at least $10 nets you your choice of golf towel.

If you happen to land a hole in one here, the prize is better: $10,000! Hole in One contest sponsored by Shaw Sabey.

Hole 8

 

Sauteed mushroom tartlets topped with chive cream were on the menu at this hole sponsored by BC Junior Chefs.

Hole 9

 

The men of Earls Restaurants (Teams 5A and 5B) were partaking in a tasting of Saturna Island Family Estate Wines while I was at Hole 9.

Hole 10

When I made my way over to Hole 10, I caught Neil Wyles of Hamilton Street Grill and his foursome about to tee off. Also at this hole: Most Accurate Drive contest; capture a photo of your swing care of Capture Action; freshly shucked oysters care of Rodney's Oyster House.

Hole 11

This one was home to the Hole in One contest sponsored by Pro-Claim Restorations as well as a Closest to the Pin contest sponsored by the BC Wine Institute. Pours of BC VQA wines were also available; during rest periods, like the one where I dropped in, you can find these ladies enjoying the sun in a gap amongst the trees. They looked straight out of a J. Crew catalogue.

Hole 12

Besides Hole 2, where Marble Slab reigned, Hole 12 was the only other that offered a taste of something sweet. The BC Junior Chefs at this hole delivered ginger snaps topped with pineapple and whipped cream. I've had many savoury Asian dishes with this flavour pairing, but was surprised that I have rarely had it in a sweet form. Delightful.

Hole 13

I had to steer a long way before I came upon the site of the Men's Longest Drive contest sponsored by Wolf Blass Wines. Guess it is an appropriate hole to hold such a competition!

Hole 14

Chef Ryan Stone of Bocuse d'Or was present at Hole 14 to deliver oyster shots with potato vodka and yummy looking salmon tataki.

Hole 15

I caught Teams 13A and 13B at Hole 15, having some face time with the resident llamas from Mount Lehman Llamas and enjoying pours by Wines of Chile.

Hole 16

Players participated in a Closest to the Pin contest as Hills Foods served up kangaroo with cloudberry compote. [yellow tail] had merlot and pinot grigio on hand to complement this lean meat.

Hole 17

 

Vancouver Trolley sponsored a competition on their putting green at 17, while The Cannery Seafood Restaurant treated players to seared ahi tuna on a bed of potato salad nicoise.

Hole 18

This was your chance to give your clubs a rinse, pick up some Worldhost stress balls, and grab a line of Scotiabank 50/50 tickets (who will match up to $2000 to benefit the Shriners of BC).

I had picked up a flashing button during my pit stop, but I sadly lost it somewhere in my travels. Pout.

Hole "19": puttering about

This bonus hole is the home of a putting competition and Freckled Lemonade care of Red Robin.

Update, 4:59pm: word on the street is that our dear golfers are lagging on the course. While dinner is still on track for a 7pm start, our players may wind up missing out on reception and silent auction as they finish their gameplay. I bet it's all the food and wine at each tee box; it's all too easy to savour the activities before returning to the game. 

5pm - Reception and Silent Auction

A long afternoon of play is followed by more revelry at the Clubhouse. With gameplay delayed and the last few teams still wrapping up, those that have completed their tour have joined the non-golf attendees as the reception hour and silent auction kick off.

Happily, there are tons of silent auction prizes to peruse in the Clubhouse lobby, and a half dozen giant platters of glistening Joe Fortes oysters in the patio by the dining hall.

7:45pm - Dinner Time

At last, my favourite time of day: dinner. I've been long formulating my plan of attack for the several stations available, so don't expect too many photos until after I've had the chance to grab choice morsels from the spread.

Station #1

• Pork Tenderloin (from Sebastian & Co. Fine Organic Meats) with Wild Mushrooms in Puff Pastry in Red Wine Sauce – Carved by Chef.
• Roasted Breast of Chicken with a Black Olive Ratatouille and Sweet Red Pepper Sauce
• Oven Fired Striploin of Bison with a Stone Fruit Compote and Saskatoon Berry Wine Sauce
• Braised Beef Short Ribs in a Pink Peppercorn & Truffle Demi Glaze

Station #2

• Fresh Oysters – Donated & Shucked by Joe Fortes
• Baked Wild Salmon Filet – Mini Garlic Prawn Skewer – Lobster Cream Canadian Caviar
• Seafood Platter – Spot Prawns, Scallops, Halibut Fillet, Gravlox, Marinated Mussels & Baby Shrimp

Station #3

• Local Baby Lettuce – Dill, Lemon and Goat Cheese Dressing with Red Wine Poached Pear
• Platter of Rocket Salad, Asparagus, Black Olives and Walnuts Tossed in a Cracked Black Pepper Truffle Oil
• Salad of Couscous, Diced Red Peppers, Onion, Green Peas and Ground Minted Lamb
• Yukon Golf Potato Salad, Grainy Mushroom Mayo, Chives and Diced Prosciutto
• Veggies & Dip

Station #4

• Sliced Fresh Fruit Platter – French Pastries – Assorted Cheese Platter (donated by Avalon Dairy)
• Fresh Fruit Flan & Passion Fruit Cheesecake

8pm - Prizes, Games, and More

Throughout meal time, we were led through a dizzying variety of raffles, live auctions, interactive games, and keynote speakers. There were many items to be won, with much of your bids and ticket purchases being matched by generous sponsors. The one that caught my interest was the dinner for 8 at your own home, to be arranged by Chef Kevin Greehy of the Renaissance Hotel and paired with wines from the collection of John Clerides of Marquis Wine Cellars.

9:30pm - Homeward Bound

After a full day on the course and a fulfulling dining experience, we will no doubt be rolling ourselves towards home, content that all the fun we had is benefitting two well-deserving causes: the BC Hospitality Foundation and the Shriners of BC.

I hope that you enjoyed the day as well, whether you were there to live it in person or on this site, experiencing it vicariously.