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Wednesday, September 17, 2014

Jack Nicklaus is cultivating a 'Golden Bear' empire built on golf - Golf - SI.com

President Bush awarding Nicklaus the President...
President Bush awarding Nicklaus the Presidential Medal of Freedom in 2005 (Photo credit: Wikipedia)
Read the full article: Jack Nicklaus is cultivating a 'Golden Bear' empire built on golf - Golf - SI.com:

"The Nicklaus wines were born through sociable chitchat with Bill Terlato, who has a home at the Bear’s Club, the swank private enclave Nicklaus developed in Jupiter. (Michael Jordan built a cozy 37,000-square-foot cottage there.) “Jack likes to do business with friends,” says Terlato, CEO of his family wine company. “It creates a tremendous loyalty -- you want to do right by Jack. I’m concerned about his reputation as much as my own.”

The wines have sold around 10,000 cases annually since 2010, but Forbes pegs Nicklaus’s net worth at more than $250 million, and the wine deal is not going to change his life from a financial standpoint. So why do it? “Because it’s fun to walk into a restaurant and order your own wine!”
he says."

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Saturday, September 13, 2014

Pia Zadora suffers head injury in golf cart accident | Toronto Sun

Read the full article: Pia Zadora suffers head injury in golf cart accident | Celebrities - Toronto Sun:

"The Golden Globe-winning Zadora, 60, was rushed to a Las Vegas hospital on Thursday after her son took a sharp turn while driving the cart, tipped the vehicle and tossed her out, said Brian Panella, her former manager and long-time friend.

Zadora suffered head trauma, a fractured ankle, and some facial bruising but was expected to make a full recovery, Panella said. He added that she would stay in the hospital for a few more days for observation."

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Bright Green Pesto That Won't Fade - NYTimes.com

English: this is a picture of self made pesto ...
English: this is a picture of self made pesto in a mortar. (Photo credit: Wikipedia)
Read the full article: Bright Green Pesto That Won't Fade - NYTimes.com:

"It worked! I blanched them for five seconds, and that was enough. I was nervous about losing the vivid flavor that we love in pesto, and yes, a bit of that is sacrificed. That’s why I blanch the leaves for only five seconds. But my friends who tasted this week’s recipes had no doubt that they were eating pesto, and that it was delicious. I kept each batch in the refrigerator, without the garlic and cheese added, for at least a couple of days, and none of them faded. I’m thrilled with this development."

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