Elements of a Golf Swing
Brought to you by "Silks Restaurant at Bulle Rock"
http://www.bullerockgolf.com
There are some basic elements of the golf swing that the golfer should use as a mental checklist when taking a shot. The first element is the body’s alignment toward the target. Stand five to ten feet behind the ball, with the ball directly between your body and the desired target. Locate guidance targets on the ground (leaves, blades of grass, dirt, etc.) inches in front and behind the golf ball that should be on a direct line with where you are standing and the target. Keep your eyes on those ground targets as you approach the ball.
Align the club-face behind the ball, with the center of the club-face on a direct line between the two ground targets you have selected. Grip the club with just enough tension to keep it from slipping in your hands throughout the course of the golf swing. Align your feet on a parallel plain with your ground targets, shoulder width apart, and the knees slightly bent. The front foot should be pointed slightly outward, toward the target, to allow your hips to flow freely through the swing.
Tilt your torso slightly towards the ball while keeping your back straight. The arms should now hang freely in front of the body to grip the club. The shoulders should be parallel with the ground targets and the toes, and your head should be tilted downward with your eyes on the ball. These motions described are known as the set-up, or addressing the ball.
You are ready to begin the golf swing. Keeping your back elbow tucked as closely to your ribs as possible, slowly take the club back on a straight line along the plain of the ground targets. Keep your front elbow locked throughout the back swing and never take your eyes off the ball. This motion should naturally tuck your chin into your front shoulder. Hips should remain still and slightly tilted, while the front knee will turn inward. At the apex of the back swing, allow your wrists to break slightly.
Bring the club downward toward the ball, uncoiling the wrists, and shifting your weight onto your front foot. You should attempt to generate force and speed on your down swing, while never take the club-face off of the target line. Upon making contact with the ball, the club-face should strike the ground as it moves through, taking a divot from the ground in the area past where the ball was lying, and through your second ground target.
Finish the golf swing with a nice, high follow through of the club. Your hips should be turned toward the target. Your weight should have shifted, and should now be firmly on your right foot. Smile and watch the ball fly toward the target.
Friday, April 16, 2010
Sunday, April 4, 2010
Local Celebrity Chef Brings New Menu to Bulle Rock Restaurant
For Immediate Release
Contact: Mark Laubner, CEC
Food and Beverage Director
Silks Restaurant at Bulle Rock Golf Course
410-939-8887 ext. 230
Local Celebrity Chef Brings New Menu to Bulle Rock Restaurant
Chef Mark Laubner, of ABC’s “Entertaining Seafood” Brings the Sizzle to Silks
Good things come in three’s as Bulle Rock’s newest restaurant; chef and menu make their debuts at Silk’s Restaurant – located at, 320 Blenheim Lane, Havre de Grace, MD.
Executive Chef Mark Laubner, however, is hardly a newcomer to the world of cooking and fine dining. Trained in classical continental cuisine with over 30-years experience in the United States and Europe, Chef Laubner now combines his years of training with a passion for cooking – showcasing his unique, signature style at Silks. Silk’s Restaurant at Bulle Rock has something for everyone.
From sandwiches –
Steak Sandwich- Sirloin steak grilled to your liking, thinly sliced and piled on a Ciabatta roll with caramelized onions, topped with provolone and browned under the broiler. Served with Au Jus. $10.99
Fried Fish Sandwich - Golden fried pub battered rockfish on fresh green leaf
lettuce, topped with American cheese and tartar romelade on a warm potato roll. $6.99
Crab Cake - Our version of a Maryland style crab cake. Hand-made with a tradi-tional recipe and either broiled or fried to a golden brown. Served on a pretzel roll with Swiss cheese, lettuce, tomato, a slice of red onion and tartar romelade. $9.99
To entrees –
Silk’s Surf and Turf - One 8oz Char-grilled sirloin steak served with Béarnaise, paired with one of our handmade Maryland style crab cakes and tartar romelade. $19.99
Seared Ahi - Twin four ounce sushi grade Ahi tuna steaks, seared to your desired doneness and served with our own key lime wasabi aioli. $14.99
Fish & Chips - Golden fried pub battered rockfish and a side of crispy cut pota-toes. Served with malt vinegar. $8.99
Tilapia Piccatta - Tilapia fillet sautéed française style and finished with a sauce made from whole butter, shaved shallots, capers, fresh lemon juice and a splash of Pinot Grigio. Garnished with bias cut scallions. $13.99
Silks Restaurant of Bulle Rock offers a well-balanced menu selection the entire family will enjoy.
HOURS OF OPERATION:
Lunch and Dinner are served six days a week
Tuesday-Sunday: seating from 11am-9pm
Friday and Saturday: seating from 11am-10pm
(Closed Mondays)
CALL AHEAD SEATING:
410-939-8887 for reservations
###
Local Celebrity Chef Brings New Menu to Bulle Rock Restaurant
For Immediate Release
Contact: Mark Laubner, CEC
Food and Beverage Director
Silks Restaurant at Bulle Rock Golf Course
410-939-8887 ext. 230
Local Celebrity Chef Brings New Menu to Bulle Rock Restaurant
Chef Mark Laubner, of ABC’s “Entertaining Seafood” Brings the Sizzle to Silks
Good things come in three’s as Bulle Rock’s newest restaurant; chef and menu make their debuts at Silk’s Restaurant – located at, 320 Blenheim Lane, Havre de Grace, MD.
Executive Chef Mark Laubner, however, is hardly a newcomer to the world of cooking and fine dining. Trained in classical continental cuisine with over 30-years experience in the United States and Europe, Chef Laubner now combines his years of training with a passion for cooking – showcasing his unique, signature style at Silks. Silk’s Restaurant at Bulle Rock has something for everyone.
From sandwiches –
Steak Sandwich- Sirloin steak grilled to your liking, thinly sliced and piled on a Ciabatta roll with caramelized onions, topped with provolone and browned under the broiler. Served with Au Jus. $10.99
Fried Fish Sandwich - Golden fried pub battered rockfish on fresh green leaf
lettuce, topped with American cheese and tartar romelade on a warm potato roll. $6.99
Crab Cake - Our version of a Maryland style crab cake. Hand-made with a tradi-tional recipe and either broiled or fried to a golden brown. Served on a pretzel roll with Swiss cheese, lettuce, tomato, a slice of red onion and tartar romelade. $9.99
To entrees –
Silk’s Surf and Turf - One 8oz Char-grilled sirloin steak served with Béarnaise, paired with one of our handmade Maryland style crab cakes and tartar romelade. $19.99
Seared Ahi - Twin four ounce sushi grade Ahi tuna steaks, seared to your desired doneness and served with our own key lime wasabi aioli. $14.99
Fish & Chips - Golden fried pub battered rockfish and a side of crispy cut pota-toes. Served with malt vinegar. $8.99
Tilapia Piccatta - Tilapia fillet sautéed française style and finished with a sauce made from whole butter, shaved shallots, capers, fresh lemon juice and a splash of Pinot Grigio. Garnished with bias cut scallions. $13.99
Silks Restaurant of Bulle Rock offers a well-balanced menu selection the entire family will enjoy.
HOURS OF OPERATION:
Lunch and Dinner are served six days a week
Tuesday-Sunday: seating from 11am-9pm
Friday and Saturday: seating from 11am-10pm
(Closed Mondays)
CALL AHEAD SEATING:
410-939-8887 for reservations
###
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