Vancouver Parks Golf Pitch & Putt News
       
 

PITCH & PUTT UPDATES

Hours of Operation

Our hours of operation in May have expanded and are as follows:
  • Until May 26th: 8am - 8pm 
  • Starting May 27th: 8am - 9pm
New Products
 
New Products are arriving and our coolers are now stocked. Enjoy the always popular, locally sourced and made Beef and Pork Jerky by BKH. The meat is sourced from the Fraser Valley and the Jerky is made right at 16th and Fraser. Our hotdogs are back now too at Queen Elizabeth and Rupert Park Pitch & Putts. Check out the new areas at the 1st tee of both locations!

Golf Bags are now in stock! Looking for an easy way to carry your clubs and keep your balls, tees, gloves and other accessories organized? These bags are perfect for the Pitch & Putt golfer, are available in multiple colors and are in stock at all three locations.

We look forward to seeing you soon. Happy Golfing!

MEET OUR NEW SUPERINTENDENT

Peter Rodrigues was born in Vancouver and raised in Tsawwassen where he recently moved back to with his wife Rebeca and one year old daughter Victoria. Peter started his career at the Beach Grove GC where he was in charge of applying all foliar applications as the "spray technician" and ultimately rose to weekend and special project supervisor. After 13 years with the Beach Grove GC, Peter had obtained his diploma in turf grass Management at the University of British Columbia as well as a diploma in Hospitality Administration at the Vancouver Community College.
 
In 2003 Peter moved to the Nicola Valley where he undertook the role of Superintendent of Golf Operations with the Merritt Golf & CC. After three successful seasons Peter was brought on as Assistant Superintendent at the Vancouver Golf Club where he would spend the next nine years directing the daily maintenance of the grounds crew, through two CP Canadian Women's Opens, as well as implementing the grow in and overseeing multiple projects at the storied club.  
"I consider myself a lucky man to continue to do what I love on a daily basis. I look forward to the challenge ahead with the City of Vancouver's Golf Operations as I believe an excellent group of managers has been assembled for success going forward"  ~ Peter Rodrigues

Peter will be working full time at Langara Golf Course and overseeing the maintenance operations at Queen Elizabeth Park Pitch & Putt.

DAYLIGHTING WORK AT QUEEN ELIZABETH PITCH & PUTT

Our crew has begun daylighting a plugged drainage channel at Queen Elizabeth Park Pitch & Putt. The draining channel runs by the 3rd green and 4th tee. Our daylighting project will make this an above-ground channel and will extend the an existing creek by 300 feet. Please excuse our crew as we continue with this work.

GET A MONTHLY PASS AND PLAY MORE GOLF!  

Adult Rate
$70.00
Senior Rate$50.00
Junior Rate$50.00


 






All prices are plus GST.

VISIT FRASERVIEW THIS MOTHER'S DAY


Join us for Mother's Day Brunch at the Fraserview Golf Course Clubhouse. Our patio has a terrific view of the 18th green. Treat mom to a relaxing day!

* 8am to 2pm
* Special Brunch Menu (a-la-carte)
* Treat mom to a Mimosa 


For Reservations call 604-257-6922.

Langara & McCleery will also have limited brunch specials. 

RECIPES FROM CHEF MARK
 
Mark has now been with Vancouver Parks Golf for almost two years and has been working hard to bring you new and exciting offerings. Watch for recipes that you can make at home from Mark throughout the season.

Roasted Asparagus, Pancetta and Cherry Tomato Pasta
 
Ingredients:
  • 1 lb. Penne or Bowtie Pasta
  • 1 lb. trimmed asparagus, cut the length of the pasta
  • 2 tbsp. Olive Oil
  • 6 slices Pancetta, cut into small pieces
  • ½ lb cherry or grape tomatoes, cut in half
  • ½ bunch Basil
  • ½ cup Parmesan
Method:
  1. Preheat oven to 375 F.
  2. Boil the pasta in large pot of salted water.
  3. Toss asparagus with oil and the pancetta and place on a baking sheet. Roast for 10 min until pancetta starts to get crispy.
  4. Add cherry or grape tomato halves.
  5. Drain the pasta and put penne in a large bowl, add all the ingredients from the roasting pan, add fresh torn basil and toss until all the ingredients are combined. Top with Parmesan and fresh ground pepper and let your guests enjoy. 

FOLLOW US ON FACEBOOK, TWITTER & INSTAGRAM

Like us on Facebook Follow us on Twitter

View on Instagram

If you know anyone who would be interested in receiving this newsletter please forward this email to them so they can click below to register.