Player Assistant Joe gives advice to golfers Peter Louie, Irina Ten & Buffy Whiting joined by CS staffer Ashlyn
Hardyston — Why does the Crystal Springs Golf Resorts Hickory and Scotch golf tournaments get sold out so quickly? The answer is obvious. The event provides golfers with the answer to their golfing dreams; samplings of Balvenie Scotch, handmade cigars, an extraordinary dinner at Owen’s Pub and golf on New Jersey’s #1 Public Golf Course the Ballyowen Golf Club. The format of play was appropriately called “One Bourbon, One Scotch, One Beer” which is played by four golfer teams in which each golfer plays their own ball. On the first hole, the lowest score of the four player scores is carded. On the second hole, the two low scores are recorded as the team score. On the third hole, the three low scores are the team score. The rotation starts over on the fourth hole and continues for the 18 hole event. The team with the lowest total team score at the end of play is declared the winner. The top performers in the Balvenie event was the team of Michael Korn, Darara Dibabu, Hommy Almonte and Tanner Federico which recorded a winning score of + 16 159 to outperform the second place team of Rudy Ovecka, Tony Forlano Jr., Bob Davis and Mike Lazor who fell just one stroke short with a score of +17 160. Darara Dibabu won longest drive for the ladies. To add to the fun, the golfers have to play the 15th par 3 hole with 1929 vintage “hickory stick” golf clubs and ball making the competition for closest to the pin on that hole memorable and a real adventure. To make the task of hitting old hickory sticks less stressful, the sponsor Balvenie had a product “tasting station” located on the tee box for golfers to enjoy an adult beverage before hitting their tee shot. Mike Lazor was the winner of the closest to the pin contest on hole #15 using the vintage hickory stick golf clubs with a tee shot that came to rest 9’7” from the cup. The fun continued following golf in Owen’s Pub with the golfers enjoying samples of Balvenie Scotch and buffet dinner featuring a 20 pound brisket of beef cooked to perfection by Head Chef Andy Lagana and his outstanding staff.