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THE MAD POST

  Tuesday, November 3rd, 2026



 
Nov 03

 
Submitted by Chad Vibert, Golf Course Superintendent

As another golf season comes to a close, I would like to take this opportunity to extend a sincere thank you to both our staff and the membership for making this another great year at Mad River Golf Club.
 
This season was certainly unique, as we navigated through a significant irrigation project that impacted much of our operation in the spring and early summer this year. While the project was an important investment in the future of the club, we recognize that it also brought some disruptions, challenges, and temporary impacts to both course playability and our maintenance practices.
 
Throughout these challenges, the patience, understanding, and support shown by our members were greatly appreciated. We recognize that construction and golf do not always go hand in hand, and we are grateful for everyone's willingness to work with us as we continued to move the project forward while maintaining the best possible playing conditions.


Nov 02

Submitted by Carl Penfold, Head Professional

With all the conversation lately about daylight saving time and whether we should be changing our clocks, I think the bigger adjustment for many of us will be getting used to not making the daily trip to Mad River! As we settle into the off-season and new routines, I hope everyone has a great winter and finds some time to relax, travel, or enjoy time with family and friends.

Looking back, we had a fantastic year at the club, I want to thank our members for the support they showed throughout the season. Our pro shop finished the year with record sales, which is a great reflection of that support. I am excited to grow on the momentum of the new brand as we finalize our buying plan for 2027.

Although the course is closed, plans for 2027 are already well underway. One of our main priorities over the off-season will be reviewing tee access and the golf calendar. After two years of disruptions, it will be great to get back to a more “normal” schedule. We want to create plenty of opportunities for members to participate in both social and competitive events, while ensuring there is ample uninterrupted time on the tee sheet to enjoy a casual round of golf. The Golf Activities Committee is already working on next year's calendar, and we look forward to sharing more with members early in the new year.

Oct 31


Submitted by Gary Ward, General Manager & C.O.O.

Project Update

While the bulk of the project work was completed earlier in the summer, both Atkinson Irrigation and Northgate Farms are on site addressing the deficiency lists, at which point we’ll release the holdback funds.

All the scheduled cart paving work for this year has also wrapped up. Chad and his team are already levelling the turf to the path edges and, Road Readie, our paving contractor with return in the spring to complete the path paving at #6, #15 and #17.

I pleased to report these projects have been delivered on time and on budget, I’ve provided a summary for you that includes the holdback funds and the final invoice from our irrigation consultant. 

Irrigation system installation, bunker revitalization and #6, #12, #17

  • Budget - $5,506,055
  • Actual - $5,486,107
  • Variance - $19,948 under budget
Cart path paving
  • 2026 Budget - $400,000
  • Invoice - $400,000
  • In order to limit disruption in 2027, we negotiated payment terms with our contractor so we could complete as much of the cart path paving as possible this year. The work completed under these terms was also invoiced on our quoted price.

With the projects coming in under budget, it means we didn’t require the use of any of the $500k of contingency funds.

At this point in the project, we had projected our capital fund to be fully depleted, and in a deficit position for a couple of years while we rebuilt the capital fund. Fortunately, it looks like the capital fund will remain in the black, and while we still anticipate some years to rebuild the fund, we’re in a far better position than originally forecast.


Oct 30



Submitted by Ryan Rinneard, Director of Instruction
.
Your Winter Game Starts in January. Your Spot Starts Now.
By Ryan Rinneard, Director of Instruction

The indoor bay opens the first week of January, right after the holidays, and runs right up to Masters weekend in April. That's 14 weeks of winter golf.

Book today and your spot is held for January.

The Spring Head Start

This is the flagship winter program. We start with a free 90-minute Performance Assessment: TrackMan data, a TPI movement screen and a written plan with three clear priorities. From there we meet every second week, from the first week of January to Masters weekend.

It's just you, me and the TrackMan. We work on the one or two things that will make the biggest difference to your game, while there's no score on the line. Then, when the green jacket goes on in April, you're ready to go too, with a swing that's been working all winter instead of one that's been hibernating.

Free 90-minute Performance Assessment (a $195 value) + 7 one-hour private lessons: $849
Want to go all in? Meet every week instead: free assessment + 14 one-hour lessons for $1,595.


Oct 29


Submitted by Michelle Larcher, Food & Beverage Manager

The Heart of Mad River

As we close the doors on another fantastic golf season, I reflect on the year we've shared. So much has changed, yet through it all, the passion and spirit of our members have remained a constant.

We've certainly been through a lot together, from the continuation of our irrigation replacement and the introduction of our new look and identity to our refreshed clubhouse, some new ways of doing things, and most recently, the addition of cart paths this fall. Change isn't always easy, especially when it's a place you care so deeply about. Your passion for Mad River is something we see and appreciate, and while there may have been a few raised eyebrows along the way, we've appreciated your patience, openness, and willingness to give these changes a chance. Now, seeing the course looking so beautiful and the clubhouse full of life, we can appreciate just how far we've come.

That enthusiasm has extended beyond the club, with so many of you bringing friends, family, and groups to experience the course and showcase our new clubhouse. Your support has helped make this a record year for Food & Beverage, and we couldn't be more thankful. What has also meant so much is hearing from you. Whether through a thoughtful email, a quick chat at the bar, or simply sharing your thoughts while passing through, your feedback, suggestions, and kind words have been genuinely appreciated. It's wonderful to hear from you and to see the energy and life you've brought into the space.


Oct 28
Notes from the Chef Stephen Sagar

From the Grill
 
Last night we had our Members’ Closing Cocktail Party, and it was a wonderful way to celebrate the end of another season at Mad River. 
 
For the occasion, we put together a large charcuterie board, featuring a variety of cheeses and cured meats, along with smoked trout, fresh and dried fruit, nuts and a selection of accompaniments.
 
I hope everyone enjoyed not only the food, but also the presentation. There is something special about a beautifully arranged charcuterie board that invites people to gather around, explore a little and try something they might not normally choose.
 
Talk about “Cure-rating”
The beauty of a good charcuterie board is variety.
You want a combination of textures, flavours and colours. A selection of cheeses might include something soft and creamy, something firm and aged, and perhaps a stronger blue or washed-rind cheese. Each brings something different to the board.  Last night’s selection showcased Canadian cheeses specifically from Quebec.
 
The meats can range from delicate prosciutto and mild salami to salty prime rib. The idea isn't to have everything taste the same; it is to create contrasts.
Then come the accompaniments.
 
Fresh fruit such as grapes, apples, pears or berries provides sweetness and acidity. Dried cranberries add a more concentrated sweetness. Nuts contribute crunch, while preserves and chutneys provide acidity and spice.
And then there are the unexpected additions—like our smoked trout.
 
Smoked fish brings a completely different character to the board and works beautifully with creamy cheeses and grapes.
 
There really isn't a single formula for a charcuterie board. Start with good ingredients, think about contrasting flavours and textures, and then arrange everything so that the board is inviting and easy to explore.
 
In many ways, it is as much about presentation as it is about fighting “boardom”.
 

Oct 27

Submitted by Trish Carman, Club Accountant

Another stellar season in the books!
 
Good morning, all.

I cannot believe we are now at the end of the 2026 season! I hope it was enjoyed by all!

As you all make your winter plans, I just wanted to remind you of the scheduling for the 2027 dues.

I have billed the 1st Equity only, installment of $1,000.00 plus tax, in October. This will be payable in November.

The balance of the Equity dues and the Associate dues will then be split into 2 payments. Billed in January, payable February and final installment billed March, payable in April.




 

 






CHRIS ASSAFF
HOLE IN ONE  #14 - BLUE TEES - 7 IRON
Witnessed by his dad Steve, John Kennedy & Tim Martin
This is his first hole in one at Mad River.  On a special note, Chris was using a pink ball in support of Breast Cancer Awareness Month given to him by the late Susan (Wood) Assaff.  A very special father & son moment.
 

JACKSON MAKES PAR!

Jackson just turned 6. He was out with his Poppa Steve Lunn last Tuesday and they played from the reds. He’s standing where his tee shot landed - about 12’ from the hole, missed his attempted birdie putt by 2 inches and sunk it for par. Afterwards, they celebrated with a Mars bar in the club house. Awesome!!  Sadly Poppa missed the green.  

 
 

 

 

 


Next Mad Post: 

Tuesday, November 17th 

 



 


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