Polo Players' Edition is the official publication of the U.S. Polo Association. Dedicated to the sport of polo, it features player profiles, game strategy, horse care, playing tips, polo club news and tournament results.
Issue link: https://polo.epubxp.com/i/31965
POLO SCENE IT’S SHOW TIME NEW S • N O TES • TRENDS • QUO TES EIGHT-YEAR-OLD SCHUYLER GOBIN was all smiles recently after taking reserve champion in the short stirrup equitation division at Pony rider takes the blue with passion Palm Beach International Equestrian Center in Wellington, Florida after amassing the second most points with a blue ribbon in the under saddle and over-fences warm-up, as well as a second and fifth in the over-fences on a small grey pony mare named Pass It On, also known as Passion. Trained by Charles Moorcroft of Charles Moorcroft Inc., Schuyler is the daughter of 6-goal John Gobin and his wife, equine veterinarian Kathleen Timmons. Schuyler has been riding for several years, having started on her dad’s polo ponies. She still enjoys riding one of her favorite polo ponies, a chestnut mare named Raina. Schuyler Gobin receives her blue ribbon after winning a class on Pass It On, also known as Passion. They took reserve champion. MORE THAN POLO Club unveils new special events facility INTERNATIONAL POLO CLUB PALM BEACH will soon become a year-round destination thanks to a new 11,000- square-foot Nespresso Grand Pavilion currently under construction on the east side of the club’s main field. The building will include a state-of- the-art kitchen and a 2,000- square-foot veranda. The structure will serve as a special events facility for weddings, corporate outings, private meetings and other functions. “We’re very excited about the new building,” said John Wash, club president. “We feel that it will allow us to offer a facility to select clients and the general public that will keep it busy on a year-round basis.” In conjunction with the special events facility, the club is showcase some innovative trends in event and food design that will be available with our new International Polo Club Catering company.” Waiters greeted guests with trays of Rose and Brut champagne while an array of layered cordials sat on the bar. As guests made their way into the main room, appetizers were arranged on hanging trays, giving them the appearance of floating in mid-air. The custom-made wrought iron structure delighted everyone with hanging translucent levels of colorful seafood, caviar and sushi delicacies. International Polo Club’s new Nespresso Grand Pavilion. partnering with Aaron’s Catering of the Palm Beaches to form a new catering enterprise called International Polo Club Catering. To introduce the new facility and catering company, in early November the club hosted a group of area party planners, destination management companies and hotels, as well as representatives from the Convention and Visitors Bureau. Aaron’s Catering CEO, Aaron Menitoff said, “We wanted to 18 POLO PLAYERS EDITION An outdoor fire pit was transformed into a game torching station that had a variety of meats hanging from a spit that included goose, lamb and bison. Chef Yo, the executive catering chef, dramatically crisped the meats with a powerful blast from a culinary torch. Guests added flavor to their meat selection with a variety of sauces and salsas. A seafood tapas station included a handcrafted 100-pound rosemary-baked swordfish while a dessert station offered a selection of delightfully sinful treats.
