The Topeka Country Club

Transcription

1 TOP E A K EST C.C. The Topeka Country Club March 2018 Clubhouse Dates Friday, March 2 Kid s Friday Fun Night Sunday, March 4 Sunday Brunch Wednesday, March 7 A Night with Chef Shawn Wednesday, March 14 Friday-Saturday, March St. Patrick s Day Specials Wednesday, March 21 TCC Cooking Class Saturday, March 24 Kid s Egg Decorating Class Friday, March 30 Kid s Friday Fun Night Saturday, March 31 TCC Annual Egg Hunt Upcoming Events Sunday, April 1 Easter Brunch Wednesday, April 11 Friday, April 13 Steakhouse Night Wednesday, April 18 TCC Cooking Class Wednesday, April 25 Administrative Professionals Day Buffet Friday, April 27 Kid s Friday Fun Night St. Patrick s Specials Friday-Saturday, March All Day! Jameson Cheese Dip $8 with Brown Bread Irish Cheddar & Potato Soup $5 Corned Beef & Cabbage $22 3-Day Marinated Sliced Corned Beef, Braised Cabbage, Carrots, Red Potatoes, Corned Beef Jus, Horseradish Spiked Mustard Sour Cream Guinness Glazed Sea Bass $38 Smashed Red Potatoes, Dill Carrots & Sweet Peas St. James Lamb Stew $14 Slow Cooked Lamb, Parsnips, Carrots, Onion, Celery, Red Potatoes, Rich Thyme Infused Guinness Lamb Jus Powers Whiskey Ice Cream $7 Chocolate Covered Pretzel Topping Easter BRUNCH Sunday, April 1 11:00 a.m.-1:30 p.m. Carved Ham, Turkey & Prime Rib New Orleans Salmon Cakes Cold Seafood Display Deviled Eggs 4 Ways Bacon, Ham, Sausage Scrambled Eggs South of the Border Benedict Bananas Foster French Toast Sour Cream & Chive Latkes Mashed Potatoes & Gravy Vegetable Medley 3 Seasonal Salads Roasted Red Pepper Bisque Fruit & Cheese Display Make Your Own Ice Cream Station Jumbo Dessert Station Annual Egg Hunt Saturday, March 31 9:00-11:00 a.m. Breakfast Buffet - Kids Activities Easter Bunny - Fun Egg Hunt

2 Message from the President Clay Meininger, TCC President & COO Of the monthly publications I receive, Private Club Advisor is one of the best. One particular article last month was Trends in Membership Sales Processes. The Professional Club Marketing Association recently conducted a study to determine best practices for results oriented and time efficient membership sales processes. 180 clubs participated with 75% confirming that in-person interactions best lead to growing your membership. Club tours are considered to be the most effective tool in convincing a membership prospect to join. The study also found that member referrals are the most favored and reliable lead generation sources. The past couple months, as we worked our way through one excellent Golf Professional candidate to another, the common theme heard from all was that of the Renovation and Expansion Project. All were impressed and excited to see the commitment the membership has put behind the project and it undoubtedly increased the level of candidates we received. Gina Patterson, Director of Membership & Marketing, the staff and I look forward to meeting your family and friends as you introduce potential members to TCC. Once on property we will show them the wonderful things TCC has to offer and will offer in the future. We value our relationship with each and every one of you thank you for making TCC the Club it is. The future is bright for all of us! Message from the Chef Shawn Hartwig, Executive Chef Wow! I have so much to say this month! Let s just say, I m feeling really inspired. I ve come up with some crazy ideas and this month might just top them all. The biggest trend in the restaurant world right now is hosting a guest chef, but we already have a chef me! So how do we do this? I ve come up with four master chefs from around the world that I respect and admire, but instead of paying for all of those flights, limos, hotels, and the chefs, I will be preparing one of each of their signature dishes that feature Chilean Sea Bass. From Nobu, in New York City, I have Chef Nobu Matsuhisa Miso Glazed Sea Bass. This dish is an appetizer, but packs a punch. The dish has only five ingredients, but has been one of my favorites for years. I ve eaten this at Nobu and I m overjoyed to present it here. So much easier than getting on a plane! From Paris, we have Alain Ducasse who has 24 different restaurants. I picked his signature, Alain Ducasse au Plaza Athénée right on the Champs-Élysées in Paris. We will be presenting his Butter Poached Sea Bass with Vichyssoise...his take on a classic French dish. From Harvey s in London, we have Chef Marco Pierre White with his nouvelle cuisine of Oven Roasted Sea Bass with Olive Oil and Tomato with Ratatouille. This dish is beautiful, not to mention, simple and delicious. And last but not least, we have everyone s second favorite chef (obviously I m number one) Emeril Lagasse. From his restaurant in Las Vegas, Emeril s New Orleans Fish House, we will be presenting Grilled Sea Bass with Portuguese Sauce with Potato Puree, Sweet Peas and Andouille Sausage. This month s limited edition items should be fun, as we enjoy wonderful dishes inspired by some of my favorite chefs. I hope you enjoy. We have Sunday Brunch on March 4th and have our biggest and busiest Easter Brunch on April 1st. Brunch is always fun because you get to try so many different items. Check the newsletter for the rest of the details, and make sure to call ahead for your reservation. Also we have a couple of opportunities for everyone who likes to cook or if you just like to watch me cook! We have two cooking classes this month. On the 21st at 11:30 a.m. we will be taking a trip to Seoul, Korea to discover what this melting pot of cuisine is all about. And on the 7th, I ll be hosting an evening Cooking Class at 6:30 p.m. where we will be learning all about real Mexican cuisine. I ll be showing off some of my favorite regional dishes. If you re Irish or just want to pretend to be, I ll be doing St. Patrick s Day Specials on the 16th and 17th. So nice, why not do it twice. So think Guinness Glazed Sea Bass, Hearty Lamb Stew, Corned Beef & Cabbage and Brown Bread with Jameson Cheese Dip. And what St. Patrick s would be complete without some Whiskey Ice Cream with Chocolate Covered Pretzels? Last thing We always have a great turnout for our Easter Egg Hunt on March 31st. Golden eggs and candy for the kids, Eggs Benedict for the adults, what s not to love? I told you it was a busy month! See you here! 2 Introducing Levi Lambing, pga Head Golf Profesional As many of you know from our sent out in late February, we are happy to announce Levi Lambing, PGA as your new Head Golf Professional. Levi s first day will be March 12. Look in our upcoming April Newsletter for more about Levi!

3 Golf News TCC Golf Shop Staff START POSTING SCORES TCC members are able to start posting scores as of March 1. If you have any questions on how to post your scores please see our Golf Staff, we will be more than happy to assist you. Scores can be posted at the GHIN computer located in the Golf Shop or online at To post your score online, please make sure you have your GHIN number. BUDDY PAL SIGN UPS Register your 2-person team for the 2018 season long match play event. Registration deadline is March 28 and matches will begin April 1. $50 per person will be member charged at the end of the tournament. MONDAY NEW START TIMES Beginning March 12, the will open at 2:00 p.m. on Mondays due to daylight savings. 5 GOLF TIPS TO START THE SEASON AT PAR Since most golfers do not play year round, when they return to the game after a winter break they risk injury, especially if they have fallen out of shape. Even if you have had an extended break, there are simple ways to reduce the risk of an injury when you hit the course again this spring. 1. A dynamic golf swing warm-up allows for optimal performance, while reducing the risk of injury. Torso twists, arm and leg swings help warm up your shoulders, hips and back. Do a sequence of practice swings before hitting any balls, starting with a half swing and gradually increasing to a full swing. 2. When choosing your clubs, it is important to match them to your body Women s Golf Association Beth Kuckelman, TCCWGA Chairwoman I Upcoming Golf Events Please call the Golf Shop at (785) to register today! March 12: Divot Derby Registration Open to 2017 Players March 21-22: Spring Break Junior Golf Camp March 26: Divot Derby Registration Open to All March 26-27: Aerification (weather permitting) March 27: TCCWGA Annual Meeting March 28: Buddy Pal Final Day to Register April 1: Buddy Pal Matches Begin 2018 Signature Golf Events Divot Derby Men s Member/Guest May 31-June 2 Divot Divas Women s Member/Guest June Birdie Bash Men s Member/Member August type and skill level. Doing so will help reduce strain on various parts of your body throughout the season. The Golf Shop offers expert advice and evaluation of your golf swing, and golf club suggestions. Now is an excellent time to take advantage of a golf professional before you set foot on the links. 3. Before the season begins, start practicing your grip on the club, as well as your back swing. Start by taking the club back to waist level and then slowly increase to a full swing. Hold your clubs with a relaxed grip and a relaxed body posture to reduce hand and forearm tension. When you hold a club, someone else should be able to pull it out of your hands with little effort. 4. Additionally your golf gear, including your shoes, bag and clubs, is meant to help, not hinder your swing, let alone cause strain. Carry your golf bag over both shoulders with a double strap and walk upright. If your bag only has one strap, alternate which side you carry it on. If you own a wheeled bag or cart, then push rather than pull it. 5. Stretch before, during and after you play golf. write this article about a month prior, and as I look out my window, there is snow on the ground and we have been having bitter cold temperatures. If this weather pattern holds and if it s true that March comes in like a lion and out like a lamb, we may be enjoying Spring golf this month! Regardless of the weather, we will hold our Annual meeting on March 27 at 10:00 a.m. If it s nice out, anyone who wants to play can get started on shaking out the cobwebs in their golf bags and getting their swings fine-tuned for the season! Besides the usual agenda, we will be introducing our new Head Golf Professional! We also have added new Stableford Point Challenge that Marsha Mechtley will be explaining. Opening day is April 3rd and we would love to see a big turn-out! Meeting is at 8:30 a.m., golf begins at 9:00. Text Michele Falley, her number is in the membership book, if you d like to play so she can set the pairings. If you forget, you can always call the Golf Shop and they will add you to the list. Looking forward to a fun year, full of lots of golf, great meals in the clubhouse and new and old friendships! 3

4 2018 March Club Events Sunday Monday Tuesday Wednesday M May Thursday Friday Saturday Feb. 25 Feb. 26 Feb. 27 Feb. 28 Breakfast & Lunch offerings in the Breakfast & Lunch offerings in the Sunday Brunch 11:00 a.m.-1:30 p.m. at 12:00 p.m. at 12:00 p.m. POUND Class 9:30 a.m at 2:00 p.m. A Night with Chef Shawn Noche Caliente 6:30 p.m. POUND Class 9:30 a.m. POUND Class 9:30 a.m. Kid s Friday Fun Night 6:30-9:00 p.m. Chicken & Pickleball Night 6:30-9:00 p.m. St. Patrick s Day Specials All Day! St. Patrick s Day Specials All Day! Breakfast & Lunch offerings in the at 2:00 p.m. TCC Cooking Class 11:30 a.m.-1:30 p.m. Kid s Egg Decorating Class 12:00-2:00 p.m Breakfast & Lunch offerings in the at 2:00 p.m. TCCWGA Annual Meeting 10:00 a.m. Kid s Friday Fun Night 6:30-9:00 p.m. TCC Annual Egg Hunt 9:00-11:00 a.m. Tuesday-Friday 11:30 a.m.-2:30 p.m. Tuesday-Thursday 5:30 p.m.-9:00 p.m. Friday-Saturday 5:30 p.m.-10:00 p.m. Saturday 11:30 a.m.-2:30 p.m. Sunday Sunday Brunch 11:00 a.m.-1:30 p.m. Cocktail Lounge Tuesday-Thursday 11:00 a.m.-10:00 p.m. Friday-Saturday 11:00 a.m.-11:00 p.m. Sunday 11:00 a.m-6:00 p.m. Men s Grill Tuesday-Friday 10:00 a.m.-6:00 p.m. Wednesday 10:00 a.m.- 12:00 a.m. Saturday-Sunday 10:00 a.m.- 6:00 p.m. (785) Monday-Friday 9:00 a.m.-7:00 p.m. Saturday 9:00 a.m.- 3:00 p.m. Sunday 12:00 p.m.- 3:00 p.m. 4 Maintenance (785) & Golf Shop (785) Monday 2:00 p.m.-dark Tuesday-Friday 9:00 a.m.-5:00 p.m. Saturday-Sunday 9:00 a.m.-5:00 p.m. Main Office (785) Monday 9:00 a.m.-5:00 p.m. Tuesday-Saturday 9:00 a.m.- 8:00 p.m. Sunday 9:00 a.m.- 3:00 p.m.

5 Tennis News Junior Brown, Director of Tennis It s time to Spring into tennis! It s been a great winter of tennis activity here at the Club. We have lots of adult and junior clinics going on every day of the week. Boys High School tennis season is right around the corner and we ve had the best boys and girls in the city training here all year long. As the weather gets nicer, now is a great time to get involved in tennis. If you re wanting to schedule a lesson, book a court or just see what we have to offer, don t hesitate to call down to the at (785) , we are always happy to hear from you! See you on the courts! KID S FRIDAY FUN NIGHT Friday, March 2 from 6:30-9:00 p.m. Hey kids, join us for games, activities, tons of FUN & food. Check in is at 6:30 p.m., pick up at 9:00 p.m. $25 per child. Children must be 5 years or older. Bring a friend or two to join in on the fun! CHICKEN & PICKLEBALL NIGHT Friday, March 9 from 6:30-9:00 p.m. This is a round robin format where you will play with a different partner each round and meet new people. Play some doubles with dinner to follow. $20 per person. KID S FRIDAY FUN NIGHT Friday, March 30 from 6:30-9:00 p.m. Hey kids, join us the night of March 30th for games, activities, tons of FUN & food. Check in is at 6:30 p.m., pick up at 9:00 p.m. $25 per child. Children must be 5 years or older. Bring a friend or two to join in on the fun! News Kent Morgison, Superintendent March Madness...it is not just an appropriate term describing the beloved NCAA Basketball Tournament. It also can depict the start of the golf season here in the Midwest. While temperatures will undoubtedly warm and make for great playing conditions from time-to-time throughout the month, the threat of snow and freezing temps are also a possibility at any moment. This makes for an unpredictable month not only for grooving your swing for the season, but also for your turf at the Club. The zoysia fairways and tees here at TCC should start to show signs of awakening for the season at some point towards the end of the month, and could receive their first mowing of the year. This is one of a few unofficial signs that the golf season is upon us. However, a late winter/early spring freeze during this transition period could be detrimental and set the annual green-up back a few weeks. Let s hope for a nice, typical warm-up throughout the month and into April, which will in turn set us up for a great spring season. Another signal to look for during the month, is the amount of maintenance on the course will increase from the start of the month til the end. The 2 cup system will go away, as conditions will allow us to cut cups on a more frequent basis. Other maintenance tasks such as mowing greens and raking bunkers will go from a periodic basis to more of a daily routine. And the on-course bathrooms and ball washers should be able to be in use as the month unfolds. This makes for an extremely busy month for our staff as we are still at off-season staffing levels for much of the month. Finally, the four letter word of aerification will take place during the month. We are scheduled to perform this necessary task on March 26th and 27th. While we realize that this is a major inconvenience for you, the golfer, trust me when I tell you it is also one of our more maddening tasks we perform during the season. However, we also understand that aerification plays a vital role in helping us have the best possible conditions in the tough summer months that we endure here in Kansas. We always appreciate your understanding as we get through this practice. Reminder: we still have a supply of wood chips here for the taking if you are in need. As always, if you have any questions or concerns, feel free to flag me down when you are out and about. We look forward to another great golfing season here at TCC. 5 Fun Times on the Pickleball Court Tuesday 12:00-1:30 pm 6:00-8:00 pm Join in on the fun! Thursday 12:00-1:30 pm questions? Call (785)

6 Upcoming EventsInformation Make your reservation for any of the following events by calling (785) A Night with Chef Shawn Noche Caliente Wednesday, March 7 starting at 6:30 p.m. We re heading south of the border! Join us for an evening cooking class with Chef Shawn. Visit Mexico while trying some fabulous local dishes all in one night. Shawn will be showing the class some of the special Mexican recipes and cooking techniques he s learned over the years...no Burritos here! But there will be Margaritas! See you March 7! $38++ St. Patrick s Day Specials Friday-Saturday, March ~ All Day! Come out to your Club and enjoy Irish specialties for St. Patrick s Day served all day in the! Menu options available on page 1. TCC Cooking Class Wednesday, March 21 from 11:30 a.m.- 1:30 p.m. Come enjoy a fabulous lunch with wine and cooking class with Chef Shawn. The theme for the class is Let s Go to Seoul - Korean Food Discovered. Shawn will be teaching the class the delightful flavors of Korean cuisine. Guests welcome. Lunch and wine provided. $22++ Kid s Egg Decorating Class Saturday, March 24 from 12:00-2:00 p.m. A fun event for all ages! Come participate in everyone s favorite springtime activity and take home your creations (without the mess). Lunch will be included. Children under the age of 5 must be accompanied by an adult. $12++ TCC Annual Egg Hunt Saturday, March 31 from 9:00-11:00 a.m. Bring the kids and grandkids out for an annual tradition! The event will start indoors with a full Breakfast Buffet. Activities inside include face painting and coloring. The Easter Bunny will even make a special appearance! At 10:30 a.m., we will head outdoors for an Egg Hunt by age group. Join us for a fun family outing celebrating Spring! Adults $16++ ~ 12 & under $8++ ~ 3& under Free Easter Brunch Sunday, April 1 from 11:00 a.m.-1:30 p.m. Celebrate Easter here at TCC with our specially prepared Easter Brunch. Offering a fantastic selection of brunch offerings for you and your guests. Menu offerings on the front page of this newsletter. Make sure to reserve your spot today! Adults $30++ ~ 12 & under $15++ ~ 3& under Free Clubhouse News Check us out on Facebook While you re there, go ahead and like us to receive more updates on events, construction and much more! Friday Appetizers Appetizers are complimentary every Friday from 4:30-7:00 p.m. in the Lounge. Bridge Hosts Jerry & Bonnie Cordill Barbara Stauffer Winners 1st: John & Barbara Stauffer 2nd: Bill & Chuck Bunten New Members We would like to welcome the following new members to the Club! David Fox & Kim Hirssig Non-Resident Matt & Stacy Ricks Sports/Social Nick & Carol Gitto Sports/Social TOP E A K EST C.C. 6

7 Single Malt Scotch Special $6 Single $9 Double Aberlour Double Cask Matured 12 Year Employee of the Month Christian Baker Please join us in congratulating our February Employee of the Month, Christian Baker! Christian has been working at TCC since this past September as a Server and Bartender. He graduated from Kansas State University in May 2017 with a degree in Mass Communications. He is particularly interested in broadcasting and social media. In his spare time, Christian likes to listen to music, ride his bike and spend time outdoors. Thank you for your hard work at TCC! Glenmorangie The Quinta Ruban 12 Year Glenmorangie The Lasanta 12 Year Join us for Auchentoshan Matured in Bourbon Oak Casks Ardbeg Uigeadail Islay Single Malt While Supplies Last Thursdays at 9:30 a.m. PRESS: POUND = a ROCKout Workout. POUND is the alternative group fitness format inspired by drumming. For all fitness levels and ages Come POUND it out as we get stronger. Running through Thursday, March 15. Questions? Call Gina at (785) for more information. We hope to see you there! 7

8 TOP E A K EST C.C. The Topeka Country Club 2700 SW Buchanan Topeka, Kansas (785) ADDRESS SERVICE REQUESTED MarchFeatures Limited Edition This month, we ll be featuring Chilean Sea Bass dishes inspired by master chefs from around the world! Miso Glazed Sea Bass $14 Chef Nobu Matsuhisa; Nobu, New York City Butter Poached Sea Bass with Vichyssoise $9 Chef Alain Ducasse; Alain Ducasse au Plaza Athénée, Paris Oven Roasted Sea Bass with Tomato and Olive Oil over Ratatouille $36 Chef Marco Pierre White; Harvey s, London Grilled Sea Bass with Portuguese Sauce with Potato Puree, Sweet Peas and Andouille Sausage $38 Chef Emeril Lagasse; Emeril s New Orleans Fish House, Las Vegas Lime Drop Martini $10 Grey Goose Vodka, Fresh Lime Juice, Agave Nectar, Sugar Rim, Lime Twist Garnish Thursday Night Family-style Fried Accompanying Tastes March 1: MEMPHIS Pulled Pork March 8: EAST WEST Korean Style Short Ribs March 15: SKIPPY Peanut Spare Ribs March 22: CAJUN Cajun Red Beans & Rice March 29: SMOKEHOUSE NIGHT Smoked Beef Brisket & Smoked Sausage Make your reservation today! (785) Easter BRUNCH Sunday, April 1 8