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Masters Facts

3/29/2016 9:26 AM


Did you know that Bobby Jones didn’t like calling his tournament “The Masters”?  Clifford Roberts actually referred to the tournament as “The Masters” back in ’38.  Bobby Jones was quoted in 1963 as calling his tournament “the so-called Masters”.


Augusta National Golf Club was originally supposed to have 1800 members.  During the first tournament in 1934, the club only had 76 paying members, and they couldn’t afford to pay Horton Smith, the first winner, or any of the top finishers until ~17 members chipped in for the purse.


The clubhouse that stands today, originally known as the Dennis Redmond manor house, was supposed to be torn down for a new $100,000 clubhouse.  Lack of funding forced the club to use the original house as the clubhouse, which still stands today.


The first Masters tournament in 1934 was unnamed.  In the schedule, it was referred to as one of four tournaments scheduled for the spring, at “…Augusta National Golf Course, March 22, 23, 24, and 25…details of the event will be given once complete.”


The original design of Augusta National called for a 19th hole, a 90-yard uphill hole between the 9th and 18th greens.  The intent was so that a losing golfer could have a chance to win his money back in a game of double or nothing.  The plans were scrapped because it would impede the view to the 18th green for patrons watching the Masters.


The par-3 course was originally viewed as a waste of money, but the full 18-hole par-3 course was an instant hit with the members.


Augusta National hosted the first PGA Seniors event in 1937, which essentially started The Champions tour.


The iconic green jacket was originally worn as an usher’s coat.  The jacket was to be worn by members so patrons could easily identify them if they needed to ask questions.



The Masters was the first tournament to use a 72-hole competition over four days.


The Masters was the first tournament to have room to park thousands of cars.


The Masters was the first tournament to offer a free daily pairing sheet instead of a program.


The Masters was the first tournament to be covered nationwide on radio.


The Masters was the first tournament to use bleachers and rope galleries.


The Masters was the first tournament to use an on-course scoreboard.  CBS television crews were directed to show updates of the score by using the on-course scoreboard, because it was easier to read than listening to the announcers read off the leaders.



The Masters was the first tournament to use the over/under par system we use today.


Posted By Onward Reserve



Back in 1952, Ben Hogan had an idea: how about the Master’s champion from the year prior host a dinner. Remember, the winners of the Masters are an exclusive club, so they get together each year on the Tuesday night of the tournament week to welcome the previous year’s winner to the club. That club is officially known as the Masters Club, but unofficially it’s called the Champions Dinner.


The previous year’s winner gets to select the menu, and he also pays for it. Since the Masters has had champions from all over the world, the menu items are a wide range. Former champs aren’t required to eat what the defending champion is serving. They can order off the Augusta National regular menu. The Members of the Masters Club arrive at the stately white clubhouse wearing their green jackets and ascend a staircase to the second floor, where dinner is served in the library.


While it’s difficult to find some of the early menus, there are a few that stand out:


When Tiger got to choose the menu for the 1998 Champions Dinner, he stuck to a typical 22-year old fare: cheeseburgers, chicken sandwiches, French fries, and milkshakes.


Some good ones from the 90s: Fred Couples served Chicken cacciatore in 1993, ‘Gentle’ Ben Crenshaw served Texas barbecue in 1996, and Mark O’Meara served chicken and steak fajitas, sushi, and tuna sashimi in 1999. It’s hard to imagine Tom Watson plowing down on some Texas BBQ. Instead, he probably wrote another letter to Augusta National complaining about it.


The 2000’s produced some great champions, as well as some good menus. The most memorable Masters champion of that decade was Phil Mickelson in 2004, finally getting that non-major winner stigma off of his back. His 2005 menu was lobster ravioli in tomato cream sauce, Ceasar’s salad, and garlic bread. Phil’s 2007 menu was spot on, serving barbecued ribs, chicken, sausage, and pulled pork with cole slaw. Well done. Mike Weir, our friend from north of the border brought some hometown flare to the 2004 Champions Dinner, serving Elk, wild boar, Arctic char, and Canadian beer. The house money is on quite a few orders off the Augusta National menu that night.


Angel Cabrera served an Argentinian menu of asado, a multicourse barbecue featuring chorizo, blood sausage, short ribs, beef filets and mollejas. Phil went with a Spanish themed menu in 2011 in honor of two-time defending Masters champion Seve Ballesteros, who was battling brain cancer and could not attend (he died a month later). He served seafood paella and machango-topped filet mignon, asparagus, a salad and tortillas, then an ice cream-topped apple empanada for dessert.


Charl Schwartzel knocked it out of the park with his South African-themed meal. The opening course consisted of a chilled seafood bar, including shrimp, lobster, crabmeat, crab legs and oysters. The main course was a braai, a South African barbecue, which includes lamb chops, steaks and South African sausages. On the side were salads, cheese, sautéed sweet corn, green beans and Dauphinoise potatoes. Desert was simple – a vanilla ice cream sundae…if they made it that far. Fuzzy Zoeller, who has been known to offer some advice to previous Champions Dinners, said this about Charl’s selection: “Just make sure Schwartzel doesn’t burn the steaks and we’ll have a good time”.


Jordan Spieth has indicated that he wants to do a Texas-style BBQ, complete with brisket and all the fixin’s. That sounds right up our ally…and delicious.

Posted By Onward Reserve

Catching Up With TJ

3/22/2016 4:36 PM


TJ Callaway, the fearless leader of the Onward Reserve empire has been busy over the last few years. He and his team have been busy growing their storefronts, and their brand influence all over the Southeast. With the growing popularity of their seasonal old school, hard copy catalog, Onward Reserve is now a national brand.


We caught up with TJ to talk about this growth and his success:


Describe what Onward Reserve's growth has been like over the last couple years?

Very exciting. Ambitious. While I am never really satisfied, I have to say I am pleased with the momentum that we have been able to sustain. I never feel like we are moving fast enough. However, when I look back and think about the fact that Onward Reserve didn't exist 4 years ago it is pretty remarkable how far we have come in such a short amount of time.


What strategic moves have you made that have paid off?

I have made so many moves, I couldn't begin to decide. I have failed 20 times for every 1 time I have succeeded. I believe that is the difference between successful people and everyone else. Just the drive to keep going through it all. There have been a lot of things that have worked out for me though. The sum of those little victories is what makes up any success I have found so far. Perhaps more important are the lessons I have learned from all my failures.

What have been the biggest surprises?

Most of the surprises, positive and negative have to do with people. People are the hardest part of all of this. The good ones more than make up for the bad ones, but you have to watch out for the bad ones. If we could just all be good people, the world would be a lot easier place to live and do business in.

What are the business lessons you have learned from running Onward Reserve?

If you want to learn how the business world works, get into a fast growing retail start-up. I would say any start-up, but retail just has so many facets. I have experienced and can have meaningful conversations about: merchandising, inventory management, product design, customer acquisition, customer service, customer retention, licensing, law, marketing, advertising, interior design, construction, PR, finance, photography, publishing, entrepreneurship, real estate, web design, web maintenance, fulfillment, logistics, insurance, management, management compensation, employee retention, banking, credit card processing, investment banking, private equity and the list goes on... Most people never get to dabble in that many areas of the business world and that is a shame because it is really enlightening to be able to spend time in that many different buckets. Most people are just stuck in one of them. I used to work for SunTrust here in Atlanta. I loved it, but it was easy to forget that there is a world outside of the bank. A big world, with lots of people doing lots of different things.

What advice would you give the pre-Onward Reserve version of TJ?

Hold on tight, it is going to be one CRAZY. ASS. RIDE. You won't regret a minute of it, though. If anything I would tell him to leave the bank sooner because time is of the essence.

What is your favorite item from your catalog?

It's hard to choose. The best feeling for me is opening our catalog and realizing everything the models are wearing, head to toe, is part of our spring collection. My personal favorites are our Performance Button Downs, Heathered Cotton Performance Polos, and our Peachtree Performance Shorts, but everything is awesome.

What would you say is your biggest success to date?

Hiring and keeping some absolute rockstars. We have some of the hardest working and most passionate young people in the fashion industry and I am honored to work with them everyday.

Looking into the future, what are you most excited about?

There is something new to be excited about most every week so the "future" is a relative term. The spring catalog just launched last month, we have some new stores on the horizon including some cool pop-up shops this holiday season. We're already done with Fall 2016 and beginning to work on Spring 2017. There are some exciting collaborations and exclusives happening so be sure to check back often. 


Onward & Upward!

Posted By Red Clay Soul


For East Coasters, it is difficult to justify a beach vacation outside of the Caribbean. The flight is just too easy, especially out of Atlanta. There is direct flight availability to just about anywhere, and with the recent opening of Delta’s Atlanta to North Eleuthera (ELU) route, access to one of the best-kept secrets in the Bahamas is a lot more accessible. Harbour Island is a tiny little spot on the map, but will quickly become a hauntingly good memory, as well as a frequent destination.


Harbour Island, affectionately known as ‘Briland’, is a 3-mile long and ½ mile wide barrier island in the Bahamas. It is known for its pink sand beaches, friendly people, and providing an extremely relaxing vacation environment.


Getting to Harbour Island is a commitment. A flight into North Eleuthera International Airport is either connected through Nassau, Miami, Ft. Lauderdale, or now direct from Atlanta. The connection is a puddle jumper into an airport that resembles a post office rather than an international airport. A quick cab ride to the dock ($5 a head) and a water taxi over to Harbour Island ($5 a head) take about 15 minutes after your wheels are down.


Upon arrival on Harbour Island, you’ll want to take a cab to your hotel (you guessed it: $5 a head). Be sure to stay on the ocean side rather than the marina side, as the views are better and it’s much quieter. The hotels range from small and quaint like the bohemian Ocean View Club, which is a personal favorite. The Dunmore,  a Conde Nast favorite, is just up the beach and has more of an isolated resort feel. They have one of the best pools in the world. Coral Sands and Pink Sands are the classic resort feel hotels, but only have about 20 rooms, so there is no such thing as ‘crowded’.



All of the hotels act as restaurants as well. For lunch, The Dunmore is outstanding, as well as Sip Sip, who has the best burger on the island. Sometimes a burger is just what the doctor ordered. There are a few roadside stops on the marina side that serve lunch, like Queen Conch, where you can get ‘cracked’ (fried) lobster, French fries and a Kalik for $15.


There are a couple food markets on the island, so it is recommended to grab a few bites and a couple bottles of water/wine/Rose/etc. for your room. Arthur’s Bakery has an excellent selection of mid-meal snacks that aren’t swimsuit-season friendly. You won’t leave empty handed…and it’s worth every bite.


Dinner is the event on the island. Be sure to get your reservations at least 24 hours in advance, as tables fill up. The culture on Harbour Island is European from two perspectives: dinner takes at minimum two hours, and gratuity is included on your final bill. Top-notch dinner spots like The Landing, The Rock House, and Runaway Hill are all outstanding. The specials are always worth it, as a local fisherman probably caught them that day. The Ocean View Club offers an intimate dinner option, which is a must at least one night on your trip.


After dinner options are rather limited, but trips to Harbour Island are for relaxing. Daddy D’s usually opens a couple nights a week, and is a very fun nightclub experience. You have to do Daddy D’s one night. A bottle of wine and star gazing is another popular nighttime activity. This is why the ocean side is so appealing.


There is plenty to do besides watch the waves on the beach. There is world-class bone fishing between March and October. You can find a guide relatively easily, and it’ll run you about $400 for a half-day charter. There is also plenty of snorkeling and SCUBA, as there are reefs everywhere. It’s not uncommon to see horseback riding or bocce ball on the beach.


You’ll find that leaving Harbour Island is extremely difficult. The ‘I could quit and move down here’ conversation plays over and over. Just like everything else, take Harbour Island in moderation: be sure to go back next year.

Posted By RCS


Before we talk about Super Bowl Sunday, let’s talk about the following Monday. You will never experience a day where more people are late to work, closing their office door all morning, or postponing meetings. The Super Bowl is a huge event – one of the most watched TV events all year. Not to mention that it takes about five hours to play (after all the commercials and pregame/halftime festivities). All of this is the perfect prescription for having a few too many adult beverages and an extra helping of nachos.


Embrace it. Think of the Super Bowl as the adult version of Halloween. Instead of going door-to-door looking for the goods, host a Super Bowl party so you can control the environment. Choosing to throw a Super Bowl party shouldn’t be taken lightly. There are certain expectations that come with having your closest friends and their friends over to watch the big game. Here’s how to do it right:


1. TV. If you have some type of tube television, upgrade immediately. If your TV remote is adorned with duct tape, upgrade immediately. The Super Bowl is to be watched in HD on some sort of LED-type television that is +50 inches. All the electronics places will have great deals leading up to the game, so don’t skimp.


2. Invitations. Live in the now. Send out online invitations and ask for RSVPs. It’s tough to gauge how much food/seating/beverages to supply if you don’t know how many mouths you have to feed.


3. Seating. Be sure that everyone has a seat. The pregame, the game, and the postgame will take hours and hours, and your guests won’t take floor sitting lightly. They are leaving the comfort of their own La-Z-Boy to watch it at your party, so be sure that the accommodations are fitting.


4. Food. Hors Devours are easy. Chips, dip, peanuts, finger food, etc. Stuff that you can put out that won’t go bad. As for the main courses, this can be a bit tricky. While general logic says to have ‘football’ type food – hot dogs, hamburgers, nachos, pizza, etc., don’t subscribe. Instead, show your guests your culinary skills by smoking a bunch of meat – like a few beef briskets or a couple pork butts. You don’t want to cook something that will require a bunch of work, because you want to watch the game too. For sides, go with the theme…baked beans, cole slaw, good buns, etc. If you don’t feel like cooking, then have your party catered. You’d be surprised at how cost efficient catering your event can be. The choices are limitless’s your party, so you make the call.


5. Drinks. First, make sure you have an ample supply of non-alcoholic beverages. It is imperative that there are more options than beer or liquor. If you are having a large party (more than a dozen folks), it’s a good idea to ask the guests to bring their beverage(s) of choice. Otherwise you’ll spend a fortune… Do provide plenty of fridge space, ice, and mixers. If it’s just a few friends, then do your duty and supply the booze. Get a couple cases of preferred beer and/or a couple bottles of the spirit of choice. You know your friends, and it’s best to keep them happy. If they are worth their salt, then they’ll bring the host a generous gift in return.


6. Décor. Go light. Let the new TV be the centerpiece.


Beyond these principles, have a little fun. Super Bowl Box Pool is a relatively inexpensive way to get everyone invested in the game. Have a ‘No Jerseys’ policy. Talk smack like you actually care about either team… The Super Bowl only happens once a year, so celebrate enough to last you until next year.

Posted By Onward Reserve
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