Santa Lucia Preserve Magazine 2015

SANTA LUCIA PRESERVE.COM 1

S A N T A L U C I A

V O L U M E 4

PRESERVE

Stewards of Land & Water p.11

The Hacienda Garden & Farm-To-Table Dining p.15

All that Jazz at the Hacienda p.35

1 SANTA LUCIA PRESERVE.COM

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Elegant Detail is Our Focus • Communication is Our Priority • Satisfying Dreams is Our Goal

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Elegant Detail is Our Focus • Communication is Our Priority • Satisfying Dreams is Our Goal

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BREATHTAKING VIEWS AND BIG ACREAGE. Located

less than 2 miles from the Preserve Main Gate, Lot 5 has

Paci�c Ocean, Monterey Bay, and Preserve Mountain views

on 55+ acres, and borders the Big Sur Land Trust to the

south. List price includes buyer's initiation fees to the private

Preserve Golf and Ranch Clubs. Featured in photographs is a

hypothetical rendering by Architect Frank Hennessy that

highlights a possible 4200 sq ft home.

14 R S C R

14 R S C R Offered at $1,210,000

Preserve Land Company, Inc.831.620.6762

[email protected] BRE # 01937920


Photography by Joe Fletcherwww.feldmanarchitecture.com


Have you ever been frustrated by another person’s genuine incredulity when you

try to convey your excitement about a place? Those of us who are familiar with

The Preserve are also familiar with this frustration. The problem, of course,

is that the English language is just too pedestrian when it comes to describing places

like The Preserve. Then again, we might just be a bit too exuberant and biased when it

comes to our 20,000-acre community.

The antidote is commonly found in simply having the skeptic or uninitiated experience

The Preserve firsthand. Our frustration then quickly shifts to joy as we watch others

behold The Preserve for the first time. Fortunately, that joy keeps growing the more

time we all spend at The Preserve.

The Preserve magazine is designed to expose you to a community that has dedicated

itself to protecting some of the most beautiful and biologically diverse land in our

country, which shares a value system that is welcoming and respectful, and that has a

wonderful place for family and friends to gather and have fun. We hope it entices you

to visit and experience The Preserve for yourself. Only then will you truly appreciate

why it is our favorite natural gathering place.

Ron Eastman, The Preserve Board Chair

Mike Kelly, The Preserve Chief Operating Officer

W E L C O M E “OUR COMMUNITY

CELEBRATES,

IMMERSES ITSELF

IN AND CONNECTS

THROUGH

THE PRESERVE -

OUR NATURAL

GATHERING PLACE.”


PUBLISHERZack Bates

PRESERVE MARKETING AND BRANDING COMMITTEEKate Dickman, Roz Fisher, Diane Flynn, Allyson Kavner, Mike Kelly,

Carla Joy Goettsch, Jen Anello, Kris McAulay

EDITORIAL CONTRIBUTORSCarla Joy Goettsch, Brian McCallen, Carla Zilliox

SANTA LUCIA CONSERVANCY CONTRIBUTIONSChristy Fischer, Dr. Christy Wyckoff

DESIGNEric Reed, Elaine Shyu

PHOTOGRAPHY CONTRIBUTIONS

Christine Bush, Larry Lambrecht, Cory Isom, Santa Lucia Conservancy

CUSTOM PUBLISHING & DESIGN

www.clubandresortpublishing.com20301 SW Birch St. Suite #203 | Newport Beach, California 92660

MEMBERSHIP INQUIRIESThe Preserve Ranch & Golf Clubs

831.620.6700

REAL ESTATE INQUIRIESPreserve Land Company

831.620.6762

Santa Lucia Preserve, its owners and partners are not liable

for claims made by any advertisers or anyinaccuracies or intentional copyright infringements. © Private Club Marketing, Inc. All rights reserved.

S A N T A L U C I A

S A N T A L U C I A P R E S E R V E M A G A Z I N E

V O L U M E 4


p.15

CONTENTS

p.21 p.35

conservation7 Conservation Grazing: Reclaiming California’s Native Grasslands11 Stewards of Land and Water15 Now Growing at The Preserve: The Hacienda Garden19 Where the Wildlife Wander

community21 A Modern Legacy Begins25 Supporting Our Family Through the Preserve Community Foundation

27 Favorite Preserve Memories31 Q&A with Executive Chef Jerry Regester

culture35 All That Jazz at the Hacienda39 A Top 100 Golf Experience: The Preserve Golf Club43 A Wild Mushroom Hunt and Lunch47 New Preserve Events & Activities

S A N T A L U C I A P R E S E R V E M A G A Z I N E

V O L U M E 4


Reclaiming California’s Native Grasslands

The Santa Lucia Preserve lies at the heart of one of the most splendid

and biodiverse regions of the world. California’s Central Coast offers a

kaleidoscope of colors – the deep greens and russets of the redwood forest,

aquamarines and misty grays of the sea, the soft sage of the chaparral, and the

vibrant blues of streams and ponds. But perhaps the most beckoning of all to

wildlife and people alike is the ever-changing yet always enchanting hues of our

rare coastal prairies. Emerald in winter, flower-studded in spring and a brilliant

gold in the summer, our native grasslands are home to an amazing diversity of life.

They are also one of the most imperiled habitat types on Earth. Easily converted

to a range of human uses and dependent on low-intensity grass fires and other

natural disturbance, this essential part of California’s rich natural history is

rapidly disappearing.

C O N S E R V



GRAZING

“OVER 1,000 ACRES OF RARE NATIVE

GRASSLANDS ARE IN THE CARE OF

THE SANTA LUCIA CONSERVANCY.”


A T I O N


Within the protected lands of The Preserve, over 1,000

acres of rare native grasslands are in the care of the

Santa Lucia Conservancy. Golden eagle and prairie

falcons, California poppies and Mariposa lilies, and

a host of less known but ecologically valuable critters

like California tiger salamanders and native pollinators

thrive alongside our more common (and beloved)

friends like bobcats, foxes and black-tailed deer.

The Conservancy has recently completed a rigorous

scientific assessment of habitat restoration priorities,

ranking these vanishing grasslands as our top

conservation priority. Our plan is ambitious and

cutting-edge: to replace the lost natural processes

of wildfire and native grazers like Tule elk with an

innovative ‘Conservation Grazing’ program using

carefully managed livestock. After a hiatus of over 15

years, the return of these icons of our western heritage

represents an exciting blend of old and new. Using

cows as a force of ecological good is a very new idea,

but the techniques we are adapting date back over 150

years, to the days when small numbers of cowboys drove

great herds of cattle across wild unfenced country from

Kansas to California.

Today, the Conservancy is working with Leslie Dorrance

and her family, 4th generation ranchers, who love the

land and share our goals of protecting it for people and

nature. Together we are pioneering a grazing system

focused on restoring grassland vitality by using portable

electric fences to focus grazing in areas that benefit both

livestock and native plants. Dorrance and her cattle

move gracefully across the landscape, leaving it healthy

and wild in their wake.

The Conservancy’s science team and advisors are

working alongside Dorrance to plan out the process

and monitor the results. The early responses are very



exciting. After nearly a decade of being unable to find

California tiger salamanders at one of their historic

breeding ponds on Peñon Peak, this past spring the

salamanders returned, with a bumper crop of new

‘tadpoles.’ Two years of careful grazing management

around the pond has reduced dead thatch and improved

grassland habitat the salamander needs to survive.

“CATTLE MOVEGRACEFULLYACROSS THELANDSCAPE, LEAVING IT

HEALTHY AND WILD IN THEIR WAKE.”



Stewards ofLand and Water

California is entering the fourth year of a drought that has impacted the supply of

its most precious resource – water. And the Santa Lucia Preserve is no exception.

However, this self-sustaining community has proactively developed strategic

conservation plans that have made it a leader in the region. Unlike other communities on

the Monterey Peninsula, The Preserve is entirely self-sufficient with its water supply. “We

are fortunate, especially given today’s climate, to own and operate our water system,” said

Chief Operating Officer Mike Kelly. Management of the system incorporates both short

and long-term strategies to preserve and protect the water supply for future generations.



According to Forrest Arthur,

general manager of the

Community Services District,

“Historically, California is

always in some sort of drought

situation. On The Preserve, we

can’t make it rain, but we can

stay focused and strategically

plan for our future needs.”

The strategic planning involves

a collaborative effort under the

guidance and stewardship of the

Santa Lucia Conservancy. The

Conservancy is a non-profit, tax

exempt California corporation

established to ensure that 90

percent of the Santa Lucia Preserve,

including its most environmentally

sensitive areas, remains natural

and is never subdivided. The

Conservancy protects and manages

18,000 acres of The Preserve’s

original 20,000-acre ranchero for

recreation, grazing, environmental

research, and wildlife habitat. The

remaining 2,000 acres of The

Preserve is devoted to residences,

recreation and community services.

Arthur explained that there are

three major categories of water

users at The Preserve: residences,

facilities and the golf course.

From the beginning, mandatory

water conservation regulations

and best management practices

were established and have been

adhered to, enabling The Preserve

to make positive headway within

its sustainability objectives.

For residential and facility users,

water is provided by approximately

75 wells drilled at various sites on

The Preserve. To manage landscape

water usage, xeriscape principles

(techniques that in aggregate reduce

the demand for water) are applied in

the landscape design and approval

process and monitored following

construction. Ultra low flow toilets,

shower heads and faucets are

required for all new construction.

Tiered water rates encourage users

to be diligent about their water use.

However, Arthur stated that water

supply strategies are in place and

confidence is high for the long-term

needs of a growing community.

As part of the design of The

Preserve golf course, extensive

water conservation practices are

being implemented. Five storage

ponds with a capacity of 40 million

gallons capture rainfall and ground

water runoff and gray water

throughout the year. These ponds

are the primary source of water

for irrigation of the golf course.

As drought conditions persisted

last year, The Preserve community

rallied to deploy additional

conservation measures. As a whole,

water usage decreased by 40 million

gallons compared to the prior year.

The golf course was responsible for

approximately 75 percent of these

reductions while the residences and

facilities contributed the remaining

25 percent. Key to the reduction in

water use was eliminating irrigation

in approximately 20 of the 70 acres

“ON THE PRESERVE,

WE CAN’T MAKE IT

RAIN, BUT WE CAN

STAY FOCUSED AND

STRATEGICALLY

PLAN FOR OUR

FUTURE NEEDS.”



normally watered on the course. “It was the right thing

to do for the environment and the community, and the

membership was made aware of the critical nature of this

requirement due to the severity of the drought,” said

Arthur. “Water usage on the golf course was reduced by

approximately 40 percent.” Other actions that were taken

include maximizing existing retention and storage areas

on the golf course, and building systems to catch rainwater

runoff from parking areas, Golf Clubhouse gutters and

rooftops, and employee housing units.

Although the drought is not over, the region experienced

significant amounts of precipitation in December of 2014;

in that month alone, rainfall exceeded levels experienced

during the entire rain season of 2013-2014. At press time,

the community’s storage ponds were filled at 100 percent

of capacity.

Conservation practices will continue into the foreseeable

future. Priority consideration is being given to the

construction of a new storage pond on land adjacent to

the New Corporation Yard. This pond will bolster the

community’s ability to catch and store more rainfall and,

therefore, reduce seasonal vulnerability. Nine new wells

have been drilled to create new sources of drinking water

and enhance the community’s irrigation supply. “Onsite

well exploration will continue,” Arthur said. Significantly,

he explained that recent upgrades to the community’s

wastewater treatment plant have tripled the treatment

capacity, creating more recycled water for golf course use

as the community expands.

The Golf Club is also considering the use of drought-

resistant grasses that could potentially save millions of

gallons of water annually without reducing the quality of the

playing surfaces. Cory Isom, golf course superintendent,

said he’s ready to make the case to the membership

about converting the fairways from a bent and rye grass

combination to a homogeneous strand of Bermuda grass,

while keeping the bent grass greens and tees intact.

“Since last August, we’ve introduced some test plots with

different types of Bermuda, and they’ve performed very

well,” Isom reported. “We’re still evaluating the different

varieties to determine their growing characteristics and

dormancy patterns to see how they handle our cooler

weather. We’ve been told we could reduce water use by 30

percent by converting, but in fact, we could get up to a

40-50 percent reduction without lowering our agronomic

standards and have seen anywhere from a 30-60 percent

water savings in our trials while still maintaining high-

quality turf,” Isom said. Surfaced in Bermuda grass, he

said the course will play “much better in the hot summer

months,” a time when the cool season grass consumes a

great deal of water. All of these measures taken together

will enhance The Preserve’s ability to weather chronic

California droughts in the future.

While Mother Nature is certainly in charge of the rain, The

Preserve, along with their Santa Lucia Conservancy partner,

are making every effort to control their own destiny with

an environmentally proactive approach. The residents

and staff share a common love and responsibility for this

amazing and unique community, and they are committed

to being a leader in land and water conservation.


“FROM THE BEGINNING,

MANDATORY WATER

CONSERVATION REGULATIONS

AND BEST MANAGEMENT

PRACTICES WERE ESTABLISHED

AND HAVE BEEN ADHERED TO,

ENABLING THE PRESERVE TO

MAKE POSITIVE HEADWAY WITHIN

ITS SUSTAINABILITY OBJECTIVES.”


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INTRODUCING VALLEY KITCHENOur completely reimagined and expanded restaurant and patios offer sweeping vineyard and valley views. The locally focused menu is sophisticated yet rustic, created from the fresh bounty of our organic gardens, apiaries, and handcrafted ingredients from our resort’s artisans.


NOW GROWING AT THE PRESERVE: THE HACIENDA GARDEN



The “locavore” movement has arrived at The Preserve.

Locavores are typically interested in eating foods that are

produced within 100 miles of their consumption. However,

The Preserve’s lucky locavores can now eat produce that’s grown

within a few hundred yards of the Hacienda dining room.

Thanks to the efforts of a few members collaborating with

Chef Jerry Regester and Gardener Nicky Thomas, diners are

savoring seasonal fresh herbs, vegetables and fruits grown in

our very own Hacienda Garden. As they relish each bite of

sweet, vine-ripened tomatoes or desserts made from freshly-

picked fruit, they can look out the Hacienda’s picture window

and see the landscape from which these delicacies were just

picked!

Calling themselves the “Green Goddesses”, Ranch Club

members Laura Gamble, Pat Eastman, Sue Fuller, Sandy

Hahamian and Teri Goodman took the initiative to explore

the possibility of re-establishing the garden begun in the early

1990s. Chef Jerry’s arrival in June 2014 provided the perfect

opportunity to revitalize the garden.

As plans and objectives expanded, and excitement for the project

grew, The Ranch Club stepped forward to contribute a larger,

more suitable space behind the Hacienda. In the true spirit

of collaboration, the Goddesses along with other interested

members, have underwritten the effort for the benefit of The

Preserve as a whole. Pat Eastman explains, “This is a tremendous

opportunity to experience the ‘farm-to-table movement’ right in

our own backyard!” Laura Gamble adds, “With this garden, we

have a rare opportunity to promote the best eating and cooking

practices, while enjoying a menu filled with the freshest seasonal

produce possible.”

The garden project would not have had its abundant start

without Nicky’s expertise and hands-on approach. A long-

time organic gardener, she is definitely in her element. Nicky

adds, “I feel so fortunate for this opportunity to work with Chef

Jerry and to share freshly-picked produce with The Preserve’s

members.” She has planted over 200 tomato plants of a great

NOW GROWING AT THE PRESERVE: THE HACIENDA GARDEN

“THIS IS A TREMENDOUS OPPORTUNITY

TO EXPERIENCE THE ‘FARM-TO-TABLE

MOVEMENT’ RIGHT IN OUR OWN BACKYARD!”



many varieties. She’s also planted several lettuces,

herbs, greens, carrots, potatoes, and fruit trees to

name just a small sampling of the garden’s crops. Nicky

is especially enthusiastic about growing non-GMO

corn on The Preserve after verifying that the Hacienda

Garden is outside the three-mile limit of bees that

may be pollinating a nearby corn field. She proudly

confirms, “We truly have pure local corn.” The garden

also features over 40 rose bushes; many of them are

heritage varieties. With several climbing up the ranch-

style arbors that anchor the central path, the garden is

certain to provide a visual as well as culinary feast.

Chef Jerry regularly features the garden’s bounty on his

menus. He is particularly excited to have members and

guests experience vegetables at their peak ripeness.

“It’s absolutely incredible to have a garden this large and

varied. To be able to act on my deeply-held philosophy

of continually changing our menus based on the

freshest produce available is just the coolest thing ever.”

Chef also points out that relatively few of the nation’s

top restaurants grow and serve their own produce.

“Our new Hacienda Garden is another wonderful thing

that truly distinguishes The Preserve.”



Joe Donelan believes in creating wines of quality over all other factors. Crafting multiple 100 point wines1, his sons and winemaking team share this vision.

Wine is a Journey.Join us at www.donelanwines.com

Donel an Family Wines 1Robert Parker’s Wine Advocate


WHERE THE WI LDLI FE WANDER

The Santa Lucia Preserve is, at its very essence, a bold

and forward-thinking model of conservation. In an era where the leading

threat to wildlife is loss of habitat, The Preserve design permanently protects

over 90 percent of the land for the explicit purpose of providing large,

diverse and connected areas of healthy and wild natural lands.



More impressive still is the community itself. The people

who call this place home are invested intellectually and

emotionally in this majestic landscape and in the well-

being of the rare diversity of life it supports. At the heart

of it all is a conservation community.

In partnership with The Preserve landowners, the

Santa Lucia Conservancy is leading several ground-

breaking research projects focused on understanding

the natural resources of The Preserve and measuring

our efforts to conserve it. Our newest project is aimed

at understanding how wildlife are using habitat in the

different areas of The Preserve, and how the presence of

people may affect them.

In August of 2014, the Conservancy and 25 Preserve

households launched the “Where the Wildlife Wander”

project, systematically documenting wildlife using

state-of-the-art cameras. In just six months, these

citizen scientists along with Conservancy biologists have

downloaded tens of thousands of images, documented

nearly 40 birds and mammals, discovered a new species

to The Preserve (kangaroo rat, Dipodomys sp.), and

logged over 3,500 wildlife observations using 65

cameras. This incredible network of motion-sensitive

infrared cameras allows us to observe the local wildlife

without capturing them or affecting their behavior,

allowing us to compare the number of species using

habitat adjacent to homes and recreational areas versus

land managed as wild habitat.

It is still early in this three-year study, but as the images are

collected, we are learning a great deal about our wildlife

and gaining rare insights into their lives: young lions

playing tag, tiny fawns exploring a new world, and shy

foxes on midnight hunts for mice. Social events on The

Preserve are great venues for our participants to share

encounters and establish friendly ‘bragging rights’ over

who has captured the most interesting photos and which

homes have the greatest diversity visiting their backyards.

A better understanding of how wildlife is interacting with

the people and developed spaces of The Preserve will help

us in many ways: improving human-wildlife interactions,

prioritizing habitat restoration, and adaptively managing

our lands. A project of this scale is only possible because

of the extraordinary commitment of The Preserve’s

conservation community. You can see ‘best of photos’

and information on living with wildlife on our website at

www.slconservancy.org.

The Santa Lucia Conservancy is a 501(c)(3) non-profit

land trust incorporated in 1995 to conserve the ecological

health and integrity of The Preserve.

Science-based and forward-thinking, the Conservancy

plays an essential role in ensuring The Preserve attains

its full potential: a place of enduring wild beauty and

resilient biodiversity, actively cared for and protected by a

thriving community of people who treasure it.



legacy begins As the saying goes...it’s not where you

are, it’s who you are with. But for April

and Andrew Bosworth, the place is

equally important and meaningful. In

2012, an engaged April and Andrew a.k.a.

Boz were looking for the perfect place

for their September nuptials. While

deciding on a venue, they discovered

that their good friends Chris Kelly and

Jennifer Carrico were Preserve members,

who happily offered to sponsor the

Bosworths’ special occasion.

“COMING THROUGH

THE GATES ON

OUR FIRST VISIT

WAS LIKE ENTERING

ANOTHER WORLD.”


a modern

SANTA LUCIA PRESERVE.COM 22SANTA LUCIA PRESERVE.COM 22

“Coming through the gates on our first

visit was like entering another world,”

April explains. “We were blown away by

the beauty and expansiveness of the land.

We even saw wild turkeys and a coyote!”

Boz adds, “Ironically, one of our original

requirements was that our guests would

not have to drive too far to get to the

ceremony. But once we experienced this

exquisite drive, we quickly changed our

minds. We wanted our guests to share that

same incredible first impression.”

Both April and Boz grew up in open spaces. She spent her

childhood in rural Pennsylvania; he was raised on a California

horse ranch and vineyard that has been in his family for 120

years. “We are both outdoorsy people and love camping and

hiking. We wanted to have an elegant wedding, but we didn’t

want it to be too formal or imposing,” Boz elaborates. “The

Preserve has all the grandeur without all the pretentiousness.”

“The fact that there’s a redwood grove on the property is

amazing,” he continues. “We’d go up to the redwoods when we

were kids and we loved fairy rings. My dad used to call them

cathedrals and I always thought it would be cool to get married

in the redwoods. As soon as we saw the grove at The Preserve,

we knew it was the perfect spot for our wedding.” April rode

into the ceremony on a horse. “I’ve been a horse-lover and

equestrian since my childhood and it was fun to incorporate

that into our wedding. It was a truly perfect day.”

Even before the wedding they knew they would eventually

purchase property at The Preserve – and their dream has

become a reality. As the VP of Ads & Pages at Facebook, Boz’s

home base needs to be in the Bay Area. “We’ll have the best of

both worlds,” April elaborates. “We have our house in a more

suburban area near his work, but we’ll have our weekend home

at The Preserve to be a little further away from it all.” “For

me,” Boz describes, “it is quintessential California. It’s hard to

find a place that captures the openness, chaparral and redwood


forests that I experienced throughout my childhood. And it’s

remarkable to know it will be preserved. There was no doubt

that we’d make a home here.”

Not surprisingly, they’ve purchased a lot that can accommodate

horses. April started riding English when she was eight years

old – Hunter/Jumper and also some Dressage. She’s owned

horses most of her life, competing and winning many titles

in local horse shows. She also competed at Penn State, going

to Nationals with the equestrian team three out of four years.

Meanwhile, back on the ranch in California, Boz was immersed

in trail riding and western traditions. “So,” April laughs, “our

son is definitely going to ride English!” Boz is quick to respond

with a smile, “He’ll be learning both.”

They plan to start building within the year. In the meantime,

they have visited often. “We’ve brought friends and family

down to stay at the Hacienda,” Boz says. “We’ve all taken golf

lessons, hung out by the pool with the waterslide, and explored

Carmel Valley or the 17-mile drive on day trips.” April muses,

“As our son gets older we’ll definitely be spending a lot of time

outdoors at The Preserve. And, there are so many wonderful

events offered throughout the year; it will be fun to incorporate

our unique family traditions once we have our own place.

Everyone, including the staff, is so friendly. It definitely feels

like a home away from home.”



When asked to highlight the one unforgettable element about The

Preserve, they both pause and reply that it’s a very hard question.

Then Boz laughs, “Did I mention the waterslide? The waterslide is a

huge plus! Seriously though, I don’t know that there is a better, more

tranquil place to be.

Napa and Sonoma have gotten so busy and so dense. When you drive

into The Preserve you get an immediate sense of relaxation and

comfort.”

April sums it up. “It holds so much meaning to us because it’s where

we got married and started our life together. It’s a magical place – and

we’ve chosen to make our future here.”



At The Preserve, the meaning of

“family” is extended to everyone

– members, guests, and staff. The

moment you drive through its gates,

The Preserve becomes your home,

your community. And in the Golf

Clubhouse, one of its own is always

eager to welcome you with a warm smile;

her name is Lupe.

Maria Guadalupe “Lupe” Esparza has

been a part of The Preserve family

for over 14 years. “Lupe is short for

Guadalupe; it’s my nickname,” Lupe

said. “Everyone here, from co-workers

to members, call me Lupe.” Lupe is

a server in the Golf Clubhouse; you

can find her tending bar in the Mixed

Grill or serving patrons in the main

dining room. “I started working in

banquets and the Hacienda for a

couple of months before I moved to

the Clubhouse.” That was back in

2001 and she’s been at the Clubhouse

ever since. When you ask Lupe what

keeps her here, her face instantly lights

up. “I love everything about this place!

The members…they are so friendly. I

like to be around nature and see the

beautiful hills, and this place is very,

very peaceful,” she said.

Lupe has an hour and a half commute

everyday to work; for the last six years,

she has lived in Marina, Calif. with

her two grown sons , a 16 year old

and a 20 year old. Born and raised

in Mexico, Lupe comes from a large

family of eight siblings – five girls

and three boys – of which she is the

second oldest. And Lupe is closest to

her sister Lorena, who at one time

also worked at The Preserve.

For a long time, Lorena suffered from

hypertension and didn’t know it. She

experienced terrible headaches, but

never went to get checked out by a

doctor. One day she became very ill,

collapsed and had to be rushed to the

hospital. That’s when they discovered

that Lorena’s abnormally high blood

pressure had affected her kidneys, and

to make matters worse, her kidneys

were 50 percent damaged. This was

11 years ago. According to Lupe,

Lorena handled the illness as best she

could until her kidneys just stopped

working. “When we were told only 3

percent of the kidneys were working,

that’s when we had to do the surgery,”

Lupe said. Lupe’s family got tested as

potential kidney donors, but no one

was compatible, except for Lupe, who

was the closest match.

But before the surgery could even

happen, Lorena had to come up with

$15,000. “It was very hard, all the

expenses,” Lupe recalled. “My sister,

my friends, and my family, we all

worked together to donate stuff and we

had a fundraiser just to collect some

of the money.” Lorena also needed

funds for post surgery expenses, at

least enough for the first three months

of medication – medication she will be

taking for the rest of her life.

The Preserve’s tight-knit community

quickly heard about Lupe’s decision

to donate a kidney to her sister.

Preserve members Robert Kavner

and Sal Gutierrez, president of the

Preserve Community Foundation,

contacted Lupe to let her know that

the Preserve Community Foundation

would help her. One of the two areas

the Foundation directs giving is in

providing emergency support for

employee families during times of

extreme crisis.

Lupe’s first concern was for her

sister and wanted the community to

focus their help on Lorena. But the

Foundation did more than that; they

also flew out Lupe’s and Lorena’s

parents from Mexico so that they could

be present to support both of their

daughters for the surgeries. “I heard

about Lorena’s condition through

Lupe,” Sal said. “The Foundation

reached out to those [members]

who knew about her situation. It

was a small group of 15-20 people.

Insurance covered most of the medical

expenses, but we helped out with the

flights and filling prescriptions, which

was under $20,000.”

PreSERVESupporting Our Family Through The Preserve Community Foundation

Lupe and her sister Lorena


Both surgeries were successful with little to

no complications. Three and a half months

after the surgery, Lupe returned to work

and three to four months after that, Lorena

also resumed working, but part time. Lupe

recalled, “I saw her this past weekend and

she’s so happy. She’s working and she’s

completely recovered. It’s amazing how

everything’s changed her life.”

According to Lupe, before the surgery, Lorena

was too weak to do much of anything. Now

Lorena can enjoy the outdoors and even do

some hiking with Lupe. At this point in the

conversation, Lupe’s voice starts to waver

as she tries to express her gratitude to the

membership and the Preserve Community

Foundation, “I don’t have enough words to say

thank you to them. They have not just been

members to me, but they’ve been family. And

they see me as family.”

About the Preserve Community Foundation

The Preserve Community Foundation provides

support to The Preserve staff’s families in

need. Consistent with the values of preserving

the land and environment, it is important

to acknowledge and support the exceptional

individuals who work at The Preserve and

make it such a special place to live. The

Foundation is committed to achieving

maximum participation from Preserve

members, investing in our community by

providing educational opportunities to our

employee families and to the future of the

entire Monterey community. The Foundation

is a 501(c)(3) non-profit organization.



We all have a story, don’t we? Whether it’s happy, sad, funny or scary, certain experiences seem to plant themselves as perennial memory seeds in our brains that can define us and inform our decisions and – in many cases – enrich our lives. We cast a net to try and harvest a few pearls, and several of our members – Patti Boitano, Nancy Forster, Tim Gonzalez, and Steve Troy – kindly responded. They shared their personal memory with us as it relates to either how they found their way to this glorious and special place or a family memory that was created while experiencing The Preserve.

favoriteP R E S E RV E M E M O R I E S



favoriteP R E S E RV E M E M O R I E S


“A family vacation to a guest ranch in Solvang, California was a life-changing experience for my wife, me and our three

children. Breathing the fresh outdoor air, watching our kids collect eggs from under chickens, and riding horseback to

the redwoods to enjoy Sunday brunch got us wondering if the big city was the best place to raise our kids. Although both

my wife and I grew up in big cities, we were ready for a change. How many times had we been on vacation and briefly

thought, wouldn’t it be great if we could live here? This trip was different. In just a few short days we fell in love with the

“old west” ranchero life of California.

We weren’t home a week before we took our first step into the cowboy life, buying a couple of horses and a trailer. For

the next year we spent weekends trailering to state and county parks to enjoy long rides together. The more we rode, the

more we thought back to the days in Solvang and imagined living on a ranch of our own. It was a chance conversation

during a school field trip that would lead us to The Preserve. We had visited Carmel Valley many times looking for a

ranch to buy. We certainly had never heard anyone mention a 20,000-acre private ranch club. It took three weeks to get

an appointment to tour the Santa Lucia Preserve back in 2000 and only 15 minutes to fall in love with it.

Like the cast of Gilligan’s Island, we took the three-hour tour. We didn’t find palm trees and coconuts. What we did find

were 100 miles of manicured trails, stables, a caring staff of wranglers, a sports center, a lake, a clubhouse, a golf course,

and a vaquero lifestyle. We were hooked! I humorously tell my friends that I now live like Ted Turner and 299 families

help me pay for it.

We sold our house in the city and now live full time on The Preserve. Our first two horses have grown to four, with the

original ones replaced with performance horses. If we are not exploring one of the many trails, you can find us down at

the barn cutting cows and getting ready for the Fandango – a member’s rodeo where we can show off our horsemanship

skills of cutting, sorting and penning cattle. Or just maybe you will find us riding to The Preserve redwoods for that

Sunday brunch.

Our children are grown now with children of

their own. We are grateful every day that a simple

family vacation south of Santa Barbara guided

us to the Santa Lucia Preserve to a lifestyle our

family will enjoy for generations.”

- Steve Troy

Ranch and Golf Club member since 2000

29 SANTA LUCIA PRESERVE.COM29 SANTA LUCIA PRESERVE.COM

“The Preserve is a remarkably welcoming place, and

has many ways of bringing fun and good times to our

family. As a family, we have enjoyed hikes throughout

the property, shared terrific meals, and even staged

an energetic family competition on the corkscrew

slide at the pool. Our children enjoy bringing their

friends to The Preserve and further sharing the fun

factor the property produces. This past year, we

shared a very memorable family experience when

our son, Geoff, and I teamed up to participate in

the Boar Hunt golf tournament. With Cathy and

our son, Kevin, cheering us on to victory in the

horse race, The Preserve family fun factor couldn’t get

any better.”

- Tim Gonzalez


“We first discovered The Preserve on a sunny July day in 1995.

We had been staying at Post Ranch Inn to celebrate our 20th

anniversary, were in search of a bike route and Robinson

Canyon Road had been suggested. We drove to the top of the

hill on a road that was deeply moving in its spiritual quality,

natural splendor, and startling climactic variation...it felt

as if we alone had discovered that little trafficked back road.

We unloaded our bikes and headed down hill. When we saw the Hacienda on the

right, we thought that this was built by a family who had vast choice in where to build and found the perfect spot!

We stopped, daydreamed, caught our breath, and remounted. Weeks later, the opportunity was presented to visit that

Hacienda and stay for the weekend and learn more. We did. And so was the beginning of a love affair between ourselves

and The Preserve. The fact that a Conservancy was organized and endowed added meaning to the commitment; what

we saw that day would be largely what we would see generations hence. What an insurance policy and what a legacy! Of

course, the theme you’ll hear again and again is that we came for the natural beauty and stayed because of the amazing

people, self selected, who are drawn by this same irresistible magnetic force and common values.”

- Nancy Forster

Ranch and Golf Club Member since 2000

“As we have lived on the Monterey Peninsula since 1988,

raising our sons here locally, we never thought that life on this

peninsula could be any more special. After all, we had spent

years enjoying the Monterey Bay Aquarium, the boys had surfed

in world renowned spots - only minutes from our home, we

had experienced jaw-dropping events at the Sunset Center,

Pebble Beach, and Salinas Rodeo, but when we finished our

home and moved into The Preserve community, little did

we know that we were about to enjoy the “icing on the cake.”

To now see our sons, daughter-in-law and grandchildren

participate in Preserve events with such aplomb is truly

“icing.” From Dominic’s and Courtney’s wedding in the Old

Barn to frequent golf outings with sons and friends, and our

Easter Festival with grandnieces and grandnephews, The

Preserve is a magical place for us! When our son, Brian, who

lives abroad, is home, the house is bursting at the seams, all

clamoring for what The Preserve is about! Even 22-month-old

granddaughter, Brooke, remembers her favorite horses from

frequent visits. They all have even strengthened friendships

with Bay Area friends who also have Preserve ties.

Do I have a most treasured memory thus far? It might have

to be the afternoon last August when Christine Bush, our

wonderful Preserve photographer, came to the house and

photographed Brooke, then just a little over a year old,

wearing a dress I had worn as a little girl. The background of

the Santa Lucia truly lent itself to a magical moment...covered

with ‘icing!’”

- Patti Boitano




Executive Chef Jerry Regester oversees the culinary program for both The Preserve Ranch and

Golf Clubs. Born and raised in the northeast, Jerry Regester began his career training at the

New England Culinary Institute, where he also fell in love with wine. Following graduation, he

moved west to follow his dreams of working in the wine country. Since that time, Jerry has had the

opportunity to work with some of the world’s greatest chefs at places like Domaine Chandon in Napa,

California, The Lodge at Pebble Beach in Pebble Beach, California and Pacific’s Edge Restaurant at

The Highlands Inn in Carmel, California to name a few.

In addition, he has had the chance to showcase his skills at events like Pebble Beach Food and Wine,

the Carmel Tomato Fest and the Monterey Bay Aquarium’s Cooking for Solutions. Jerry’s focus is on

using sustainable ingredients and adhering to the Monterey Bay Aquarium’s Seafood Watch Program.

He describes his cooking style as rustic elegance with refined flavors. Jerry’s philosophy: “Great cuisine

starts with great ingredients.”

ExEcutivE chEf Chef Jerry Regester

withQ&A



What’s your guilty food pleasure? What’s so irresistible about it?

Risotto! I love to make it and finish with lots of butter

and cheese. I can never have just a small serving…it’s

the romance of making it with the proper technique

and ingredients, peak of season. Ultimately, it’s the

wonderful creamy, cheesy rice that is irresistible, and it

only takes 20-30 minutes to do it properly.

Let’s talk food trends. What do you see as the next big food trend? And what food trend do you wish would go away?

Right now, the trend is still going “back to basics,” to

food that is sustainable and locally sourced for farm-to-

table freshness. The Preserve community has embraced

this by putting together the Hacienda Garden for all

members to enjoy. I can create fresh and healthy dishes

based on what’s growing in season, pick what I need from

the garden and walk a few feet to the Hacienda kitchen to

put it all together. However, processed food is something

I wish would go away. Food shouldn’t live on your shelf

for years; think about the amount of preservatives and

stabilizers in the ingredients that allow this to happen.

Food is best enjoyed and better for you in its natural

state.



What’s the most underused ingredient that yields amazing results? Tell me how you use it.

Sherry vinegar is a great ingredient because it’s a well

rounded vinegar that enhances and gives excitement to

food, but yet isn’t too acidic. In Preserve dishes, I have

used sherry vinaigrette with shallots on garden greens or

I’ve used a couple of drops to enhance and enliven a sauce.

If you hadn’t become a chef, what other profession would you have pursued?

A farmer because I worked on farms as a young child,

picking grapes and baling hay. I enjoyed the hard work

because I found it fulfilling.

What job kick started your career in culinary?

Lebros Italian restaurant was my first real restaurant

job where the Chef kicked my butt and taught me how

to move extremely fast while maintaining great taste,

consistency and quality. I still visit it every time I go

home to Buffalo, New York.

What’s the best piece of advice you’ve ever received from a chef friend or mentor?

Cal Stamenov (Chef at Bernardus Lodge) told me to stay

humble and that great food has to be balanced. He taught

me how to use acidity as a form of seasoning. I met Cal at

Domain Chandon in Napa, Calif. back when he was chef

de cuisine.

If you were to dine at the Hacienda and/or Golf Clubhouse as a guest, what would you order?

I would order the Kampachi because I love to start a meal

with a raw item and Bouillabaisse because I love fish stews.

What are your food plans for The Preserve in 2015 and goal(s) for the next 3-5 years?

For 2015, I have implemented a weekly changing menu at

the Hacienda and it has been well received by the Preserve

community. My food plans include growing the Hacienda

Garden and our local products as well as continuing to

change the menu. My goals are to source local dairy cows

to make our own butter, have a wood burning oven in the

Hacienda kitchen and build a pastry program so my team

can make everything in house, soup to nuts.



In continuing the legacy, we would like to announce new ownership at Groza. Cody West and Asa Engstrom will work alongside Brian Groza over the next 5 years in forging the next generation of leadership at Groza. Please consider our experience and expertise for your future project. We would appreciate the opportunity and look forward to working with you.

Since 1978 Groza Construction has been building homes on the Monterey Peninsula. We are excited to announce the completion of our seventh home in the Preserve.

Photo

graph

y: Joe

Fletch

er

I N N O V A T I O N . C R A F T S M A N S H I P. V A L U E .

P 8 3 1 6 5 5 7 6 0 5 | 8 8 3 A B R E G O S T R E E T | M O N T E R E Y , C A 9 3 9 4 0

W W W . G R O Z A C O N S T R U C T I O N . C O M


Thanks to the Monterey Jazz Festival and The Santa Lucia Preserve, one stellar spring

evening last March the Hacienda was transformed into a venue rivaling New York’s famed

Café Carlyle. This year, fans were treated to an intimate dinner show featuring world-class jazz

singer and pianist Dena DeRose, with bassist Peter Barshay and drummer Akira Tana.

all that

J A Z Zat the

H AC I E N DA



Howard Fisher, Jazz Festival Board member and a

resident of The Preserve – along with his wife, Roz

– worked closely with Tim Jackson, the Festival’s

artistic director to deliver the second annual Jazz at the

Hacienda event. Howard explains, “This evening is a true

collaboration between the Jazz Festival and The Preserve.

The Preserve puts on a great party with incredible food

in an amazing setting, and the Jazz Festival delivers an

exceptional production. The lighting and sound in the

Great Room of our 1920s-era Hacienda provided a full,

high-end musical experience for all the guests.”

During the opening reception, patrons filled the patio

to listen to a trio comprising outstanding local student

musicians. As members of the Monterey County High

School All-Star Band, these young people have benefited

directly from the efforts of the Jazz Festival. Proceeds from

the annual Jazz Festival and funds raised at events like Jazz

at the Hacienda support the Jazz Education Initiative,

which brings professional musicians into local schools

to cultivate students’ interest and exposure to the legacy

of jazz. The important mentoring taking place at school

sites, along with the annual summer Jazz Camp and All-

Star performance tours, give students real-life

“PROCEEDS BENEFIT THE JAZZ EDUCATION INITIATIVE, WHICH

CULTIVATES LOCAL STUDENT INTEREST IN THE LEGACY OF JAZZ.”



professional experiences and opportunities, while

conveying meaningful artistic guidance to new

generations, regardless of level. After guests were seated

for dinner, Tim introduced the students who spoke with

earnest gratitude about the important role the Festival’s

program played in their Jazz education.

Then it was time for some music from the Dena

DeRose Trio. Dena connected immediately with the

crowd while delivering a riveting first set. Afterwards,

she and the other musicians joined lucky guests for

their first and second courses. Roz reflects, “Needless

to say, their table mates were enthralled!” Dessert was

served and the trio returned to the stage to perform

their long, electrifying second set. There was absolute

magic in the air, the music was phenomenal and the

crowd was spellbound.

But as with all good things, the evening ended much

too soon. As the happy patrons left the scene, Howard,

Roz, Tim, and The Preserve team were regaled with

members’ rave reviews for the event. One comment

in particular sums them up best: “My wife and I are

pinching ourselves that we have the opportunity to be

at a quality event like this, in such a unique setting.

We’re already anticipating next year!”

Monterey County High School All-Star musicians, sisters Akili and Ayana Bradley, with Roz and Howard Fisher, Preserve Ranch and Golf Club members since 2000.



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the oak and madrone trees emerges onto a natural, elevated clearing,

o�ering spectacular sweeping views over the Preserve Ranch Center and

the Santa Lucia Mountain Range. �e home exudes a casual elegance;

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1 W T R

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27.74 acres with 1.9 acre homeland

8,800 sq. ft. 5 bedroom home + 6 full and 2 half bathrooms

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[email protected] BRE # 01937920


T H E P R E S E R V E G O L F C L U B

A TOP 100GOLF EXPERIENCE



T H E P R E S E R V E G O L F C L U B

Routed across coastal foothills a few miles inland

from Carmel-by-the-Sea, The Preserve Golf Club is

nationally recognized for its excellence. Rare among

modern courses, The Preserve is true to the concept of

protecting and preserving its natural landscape. Nature

is fundamentally important to its design without any

suggestion of imposed architectural features. The greens

meld into the land, seemingly there forever. Sheltered by

haystack-shaped hills and framed by burly oaks, colorful

wildflowers and gurgling creeks, the course beckons both

the golfer and the naturalist to appreciate The Preserve’s

vast ranchero. Keen observers will note that many of the

golf holes trace the migratory routes of native animals,

from bobcat and badger to wild boar and mule deer.

How did this seamless creation come into being? Nearly

25 years ago, Tom Gray, one of the visionary developers

behind Santa Lucia Preserve, contacted Sandy Tatum, a

patriarch of the game who had collaborated with Robert

Trent Jones, Jr. and Tom Watson on the design of The

Links at Spanish Bay in Pebble Beach, Calif. A purist who

abhors contrivances on a golf course, Tatum gave Gray his

candid advice.

“Because sand does not appear in most inland areas,

Sandy was not a big fan of extravagant bunkering,” Gray

remembers. (There are today fewer than 50 bunkers

on the course. Most are directional, not penal). Tatum

cautioned that the landscape should be modified as little

as possible. He also felt the putting surfaces should be

left open in front so that players could bounce the ball

onto the greens. Both men wanted graceful transitions

between holes so that the course could be walked by

reasonably fit players.



Gray next consulted an acquaintance, J. Michael Poellot,

to create a golf blueprint for the course. Best known for

his design work in the Far East, Poellot juggled dozens

of routings to devise a layout that take players into the

meadows and across the ridge tops, a course that fits its

setting hand-in-glove.

In 1998, Gray reached out to Tom Fazio, who he says

“had the highest profile at the time among the game’s

cognoscenti. This was important to us from a marketing

perspective. We needed a designer ‘name’ for the course.

Our expectation was that there would be two private clubs

an avid golfer visiting the Monterey area would beg, borrow

or steal to get on--The Preserve and Cypress Point. Those

were the two you’d go home and tell your friends about.”

Working from Poellot’s routing and mindful of Tatum’s

guidelines, Fazio dropped the holes where they were meant

to fall. Opened in 2000, the course today looks like it did

then: a formalized extension of the landscape adapted for

a cross-country target game. Then as now, The Preserve

is a mesmerizing layout that rambles across the roly-poly

terrain. It follows the lay of the land and does not trumpet

its presence with man-made flourishes. In the end, the

challenge of each hole is riveting, but a round of golf at The

Preserve is all about reveling in nature.

This fact has not been lost on today’s top 100 panelists

and raters, who in the current ethos tend to highly-value

naturalistic courses that blend with nature. Conspicuously

“manufactured” courses that shout their intentions are

out of vogue. Understated grandeur, as achieved by the

“Golden Age” architects in the 1920s, is the ideal.

A fixture since 2005 on Golf Digest’s list of ‘America’s

100 Greatest Golf Courses,’ The Preserve receives high

marks for aesthetics, conditioning and ambience. “Located

a few miles inland from the…Monterey Peninsula, The

Preserve is dramatically different, the only golf course

within a 20,000-acre parcel of gentle hills and mammoth

oaks,” the publication reported. “Fazio moved almost no

earth here, so perfect was the routing established by Poellot

and Tatum. The greens are subtle, the bunkering low key,

the atmosphere one of constant tranquility.” In addition,

The Preserve is ranked No. 35 on the current roster of

Golfweek’s 100 Best Residential Courses.

Because it hews closely to the sport’s original Scottish

model as an unembellished field of play, and because

quality never goes out of style, The Preserve Golf Club will

endure for generations to come as a modern classic.



Last March marked the second consecutive year

The Preserve collaborated with Relais & Châteaux

on Gourmet Fest’s Mushroom Hunt and Lunch.

Members and guests couldn’t have asked for better

weather with clear sunny skies and temperatures

peaking at 76 degrees. This sold out event began with an

informal gathering of members and guests on the lawn

in front of the 1920s Spanish Colonial Hacienda, the

dining and social heart of The Preserve. Participants

noshed on homemade pastries, refreshments and

espressos by Lavazza Coffee as most newcomers floated

in and out of the Hacienda lobby and Great Room

admiring its beauty and history. After the morning

mingling, the 80 eager mushroom hunters were

ushered onto shuttles and escorted to various lots on the

20,000-acre property known for producing varieties

of wild mushrooms, from chanterelles to candy caps.

Each group was led by a mushroom expert or mycologist

to not only help find mushrooms, but also to provide

information about them. After scouring hillsides and

tree trunks for wild mushrooms, the groups were

ready to devour the sumptuous mushroom-themed,

four-course plated lunch with pairings in the rustic

yet elegant Old Barn. A popular venue for weddings

and social events, the Old Barn was decorated with hay

bales and wine barrels, and warmly welcomed famished

A W I L D M USH R OOMHunt & Lunch


SANTA LUCIA PRESERVE.COM 44SANTA LUCIA PRESERVE.COM 44


members and guests with inviting table settings

and twinkling marketplace lights draped from its

eaves. The Preserve’s Executive Chef Jerry Regester,

Relais & Châteaux’s Chef Jacob Jasinski from Ocean

House and their culinary teams worked side-by-side

to ensure a delicious and perfectly-timed dining

experience for all.

FIRST COURSECiabatta & Mushroom Focaccia

Smoked Whitefish with Chanterelles & Pacific Uni

Newton Chardonnay

SECOND COURSEDungeness Crab Legs and Pigs Feet

Terrine with Beluga Lentils, Maitaki Mushrooms & Porcini-Goat

Cheese Vinaigrette

2013 Lucia Soberanes Chardonnay

THIRD COURSERoasted Pheasant with Onions,

Mushrooms & Black Walnuts2011 Lucia Garys’ Vineyard Pinot Noir

& Newton Cabernet

FOURTH COURSECardamom Carrot Pecan Cake with Black Truffle Spiked Carrot Caramel, Candy Cap

Bourbon Ice CreamLavazza Coffee



“IT’S A JOY TO SHARE MY LOVE OF MUSHROOMS WITH OTHER FUNGUS LOVERS, AND TO HAVE THIS EVENT SURROUNDED BY THE PRESERVE’S

BEAUTIFUL SETTING IS TRULY A GIFT FROM MOTHER NATURE.”

– Executive Chef Jerry



New Preserve EVENTS & ACTIVITIES


In the Kitchen with JerryRanch Club members learn kitchen prep and

cooking techniques from Executive Chef Jerry

in the Hacienda Kitchen. This is a hands-on

cooking class where members make dishes with

the help of Chef Jerry and his team. Each class

has a unique theme and students also receive a

special culinary gift.

Family Fun Friday!A day chock full of activities for the entire

family: R.I.P.P.E.D. 4 Kids, Aqua Fit at the Polo

Pools, Family Activity Hour, and Moore’s Lake.

R.I.P.P.E.D. 4 Kids is the only children’s workout to

combine all aspects of fitness and character building

while encouraging goal setting, self-discipline and a

heavy dose of playful energy. Because of their low-

impact format, Aqua Fit aerobics classes are suitable

for every fitness level. During Family Activity Hour,

kids and families enjoy science and nature-themed

projects while learning some fun facts too. Wrap up

the day and cool down at our private Moore’s Lake

with stand up paddle boarding.

Family SportsGather family and friends at the Sports Center for a

pickup game of volleyball, basketball, Frisbee throwing,

or flag football. It’s a great way to enjoy the outdoors, get

in some exercise and experience the unique camaraderie

on The Preserve.


New Preserve EVENTS & ACTIVITIES

Preserve Architectural Home TourThis open house allows members to tour four of The

Preserve’s architectural gems and the event finishes with a

wine reception in the last home. All proceeds benefit the

Preserve Community Foundation’s scholarship fund.


100 Mile Challenge Hiking SeriesThis collaborative effort between the Conservancy and Ranch

Club Sports Center focuses on exploring Preserve paths less

traveled. These group-led hikes venture to discover Preserve

trails and cover 4-5 miles per outing with the goal of reaching

a 100 miles hiked in a couple of years.

Beach Ride WeekendsThe cool ocean breeze will surround you as you ride

horseback on a beach along the shoreline located at the

heart of Monterey Bay. Most days offer stunning views

of Santa Cruz and Monterey. Saturday beach rides are

reserved for beginner riders who travel at a walk-only

pace, while Sundays are for advanced riders who own

their horse.

Poker Ride & HikeHorseback riders and hikers travel along

Preserve trails and stop at each of the five

stations to draw a card. The 90-minute journey

concludes at Moore’s Lake where participants

enjoy a ranch-style picnic and the best poker

hands from each group win prizes.

Team Match Play Round RobinA two-person team plays against every team in their flight over

the course of four months. Flights are based on combined course

handicaps and then matches are determined. There are no ties as

each match must produce a winner.

Pronghorn Home & HomeThis event is a great opportunity for golf members to

experience other prestigious private clubs outside of the

Monterey Peninsula as well as engage in a friendly golf

competition with their peers.

Santa Lucia InvitationalIn this three-day tournament, pair up with your guests to

compete against other teams in a best ball Stableford. In this

mixed event, there’s an optional 4 Ball Couples’ Challenge to

kick things off followed by a putting contest and skills challenge.




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Santa Lucia Preserve Magazine 2015