Geoff Ogilvy of Australia hits his tee shot on the 13th hole during the first round of the 114th U.S. Open at Pinehurst Resort & Country Club, Course No. 2 on June 12, 2014 in Pinehurst, North Carolina. (June 11, 2014 – Source: Andrew Redington/Getty Images North America)
This photo of the Carolina Hotel brought two Vietnam veterans together after more than 40 years after it was posted to the Pinehurst Resort Facebook page on Sept. 18.
Terry Heyl is typically a quiet Facebook user, skimming his newsfeed for photos of his grandchildren and rarely commenting. That changed Sept. 18 when he spotted a familiar name, Dave Langley.
Langley left a comment under a photo of the historic Carolina Hotel. “Good morning. See you in 8 days!” he wrote.
Twenty minutes later, Heyl replied to Langley’s post: “Were you in Da Nang?”
Langley’s response said it all: “YES. OMG. Terry!”
It turns out the men, both Air Force veterans, were roommates during the Vietnam War.
“I haven’t seen him since ’72,” Heyl said. “Isn’t that something?”
Since discovering each other through that faithful Pinehurst Resort post, they’ve exchanged email addresses and chatted several times.
Golf will continue to bring the men together when they meet up next month for the first time in four decades to get reacquainted with a round.
It’s unlikely they’ll go another 40 years without seeing each other as both men frequently visit Pinehurst. Heyl’s son-in-law, John Jefferys, is the new Superintendent of Pinehurst No. 2 and Langley owns a house at Pinehurst No. 6.
We’re happy Pinehurst is a small part of their story. Read their entire interaction below.
No. 2 was honored with the award because it has “implemented water reduction programs in startling and instructive ways.” In 2014, in fact, Pinehurst No. 2 will use about 73% less water than in 2009 – the last full year prior to the beginning of a major restoration project that eliminated Bermuda rough and reintroduced sand and native wiregrass.
“We’re thrilled to receive this honor from Golf Digest,” said Bob Farren, Pinehurst’s Director of Golf Course and Grounds Management. “We didn’t set out for this, but I think it shows that we’ve brought Pinehurst No. 2 back to the way it was meant to be played, with firm and fast conditions that reflect the natural terrain of the North Carolina Sandhills.”
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Corien recently touted the awesomeness of the cards on the blog she runs with friend and fellow beginning golfer Breanna. The women received the cards while attending our Golf Academy earlier this year.
Here’s what Corien wrote: “Each card contains a tip or drill for improving your golf game. Some are for on-course play, and others are for the driving range, but all of them are challenging and a lot of fun! Next week, we’ve chosen a card that challenges us to play 9 holes while only using 6 clubs. It’s a great way to mix up your game and bring some more fun into the sport.”
Previous gigs: Assistant Executive Pastry Chef at the world-renowned Boca Raton Resort and Club in Boca Raton, Fla.; executive pastry chef at Adam’s Mark Hotel in St. Louis Mo.; executive pastry chef at TradeWinds Island Resort in St. Pete Beach, Fla.; pastry chef at Don Cesar Resort in St. Pete Beach, Fla.; Disney World Swan and Dolphin Resort, Orlando, Fla.; pastry chef for world cruise lines Holland America Westours
Known for: Red velvet cake, key lime pie and the Resort’s annual Gingerbread Village
Why he’s great: “Chef Joey brings a worldly view on our pastry shop,” Executive Chef Thierry Debailleul said. “He has extensive knowledge of just about any special event or holiday. Plus, his flavors and textures are outstanding.”
Chef Joey Norombaba helped prepare a number of sweet treats for this year’s Food & Wine Festival. (Photo by John Gessner)
1. How did you get into baking and pastry making?
When he started college at the University of Manila in his native Philippines, Norombaba was planning to be an engineer. Lucky for us, that planned changed quickly after he started working as a cook at Century Park Sheraton Hotel. “I fell in love with pastries,” he said. At the time, Norombaba also was intoxicated by the thought of eating the same food as the hotel’s prestigious guests, which included dignitaries and celebrities. “It was a simple thing, but I thought if I can eat what they eat I’m happy,” he said. Norombaba ended up shifting his focus to hotel and restaurant management and stayed on at the Sheraton for a total of five years before completing apprenticeships in Switzerland and Austria.
“There’s an endless amount of challenges and creativity.” — Chef Joey Norombaba
2. What do you like about the industry?
“There’s an endless amount of challenges and creativity,” he said. “You never get bored, there’s so much to learn.” Although Norombaba is classically trained, he’s enjoyed diving into the world of modern pastry making. “I like taking something classic and re-imagining it,” he said. “It’s fun to take the extra step to make it different.”
3. What’s your favorite thing to make?
It was too tough to pick just one, but Norombaba did say he enjoys experimenting with exotic ingredients. At home, he prefers fruit-based desserts like apple strudel with a scoop of vanilla ice cream. Resort guests tend to gravitate toward desserts made with chocolate, which Norombaba doesn’t mind because the sweet is so versatile.
Chef Joey Norombaba puts the finishing touches on a chocolate sculpture during the Resort’s annual Food & Wine Festival. (Photo by John Gessner)
4. What’s your philosophy in the kitchen?
For Norombaba, it’s all about balance. That goes for not only taste, but texture as well. “If you’re serving a very rich dessert, you have to be sure to add some contrast to it,” he said. “It’s just like wine, you have to know how to pair desserts.” Norombaba also prides himself on being a chef who pays attention to the details, making sure every dish is perfectly prepared.
5. What was it like moving to the States after working in the Philippines, Austria, Switzerland and Saudi Arabia?
After a stint as a pastry chef aboard a cruise ship, Norombaba was ready to settle down. “I met my wife on the ship and I knew it was time to head to the land,” he said. The transition to an American kitchen was actually quite easy because of the chef’s international background. The complexity of the food from his native country prepared Norombaba for the challenges of pastry making. Exposure to European, Middle Eastern and island styles have helped Norombaba carve out a signature fusion of flavors.
6. Who’s on the guest list for your ideal dinner party?
I have a lot of close relatives and boyhood friends back home that I have not seen in at least 20 years. They would be the first list on my list.
7. How did you make your first dollar?
I grew up on a farm and there was so many way to make money from farm products, but I earned my first pay check in college. I worked as a waiter at the Sheraton Hotel, where I eventually pursued my culinary profession.
8. What is on your bucket list?
I would say a long trip aboard a submarine.
9. What do you like to do outside of work?
I love outdoor activities. In the summer, I would be at the beach or fishing. In the winter, I prefer the scenery of the mountains.
10. What’s your kitchen like at home?
For now, I have a basic kitchen. My dream kitchen would be professionally equipped and designed, so I can cook or bake just like I do at work.