THE MALLARD TIMES CHESTER VALLEY GOLF CLUB MAY 2018

Transcription

1 THE MALLARD TIMES CHESTER VALLEY GOLF CLUB MAY 2018

2 PAGE 2 THE MALLARD TIMES A MESSAGE FROM DAVE CRAIG, GM/COO Happy May! Good riddance to the awful spring we just experienced. It is in the rear-view mirror where it belongs. Looking forward - A simple statement and one that applies to our present situation with the weather and with our goals for attracting and bringing in new members. CVGC Membership Director, Greg Scherbak, and I have spent hours discussing how best to move forward with driving membership to our club. The discussion always comes back to YOU! Yes, YOU, the existing happy members of CVGC. Our Club is a great club. It is a great club because we have happy members that love utilizing and frequenting the club, supporting the operations team and management, and bringing guests, who we consider and treat as prospective members. Our ASK is simple. We don t want you to feel obligated to bring us prospects. We will be making every effort to motivate you to WANT to bring us prospects. In that regard, our goal from this day forward is to meet and exceed your expectations every day. Our success is dependent on our management team leading our operations team FORWARD. We will be properly training our team, motivating them and setting expectations, and holding ourselves and our team(s) accountable. We will reward positive value-added services and actions, and correct any sub-par performances. This will be undertaken to motivate our members to WANT to invite your friends and associates to join our great club. A key element in this moving forward and being able to hold ourselves accountable is your feedback. PLEASE, always provide us with your comments, praise, constructive criticisms, etc. Reach out to the manager specifically responsible for the area you want to discuss, and include me in these discussions as you feel comfortable in doing so. We will not be perfect, but we will be making that our goal. With your feedback and input we can come awfully close to perfect, of that I m sure! Here is a list of our management team for your convenience. Please keep this for future reference: COO/GM Dave Craig dcraig@cvgc.org Controller Jim Angelucci jangelucci@cvgc.org ext. 13 Director of Facilities & Grounds Dave Visocan dvisocan@cvgc.org Golf Course Superintendent Joel Bubbenmoyer jbubbenmoyer@cvgc.org ext. 28 Head Golf Professional Jonathan Doctor jdoctor@cvgc.org ext. 33 Food & Beverage Director atuffner@cvgc.org Andrew Tuffner ext.15 Executive Chef Ben Hollinger bhollinger@cvcg.org ext. 21 Banquet Director Tina Tuffner ctuffner@cvgc.org ext. 27 Communications Director Ashley Breznicky abreznicky@cvgc.org ext. 11 Membership Director Greg Scherbak greg@cvgc.org ext. 10 Director of Racquets Sports Justin Poletti jpoletti@cvgc.org Pool Director Jay Schiller jschiller@cvgc.org

3 PAGE 3 Tennis News Congratulations to our inaugural 2.5 ladies team who played their first competitive matches at CVGC. Captained by Jeannine Espenshade, the team features Karen Murray, Jeanine Ranaudo, Marjorie Curran, Amy Detwiler, Jane Balsan, Lauralyn Gibson, Lauren Rankin, Justine Schembri, & Tami Miller. Way to go ladies! Mixed Interclub season is underway, and our CVGC team was victorious against Merion Cricket Club in their first match! Our junior tennis program kicked off its first session recently just in time for the spring weather. We had a great turnout with over 20 enthusiastic juniors. Thank you to those who came out, and we hope to continue this momentum through the rest of spring and into the summer. Please check the website for scheduled clinics or contact jpoletti@cvgc.org for private lessons or clinics. Our clay courts are open and they look fantastic! The new cooler stands and matching benches look great as well. Thank you to Mario, Dave, and the rest of the grounds crew for getting the courts in top condition despite mother nature's unpredictable weather recently. In Staff news, Justin Amrein and Jason Listmeier will be returning this summer to assist with our junior program. Tips for playing in the wind: If the wind is blowing directly at you, shots tend to feel slow and may end up short in the net. Incoming shots from your opponent will arrive much faster than anticipated. To adjust, plan to hit harder and aim higher than usual. Remember to be prepared for last second adjustment steps to the incoming ball. If the wind is at your back, your shots can get away from you and sail long. Shots hit in your direction may land shorter and stay lower than you expect. Look to shorten your backswing for added control. Be more conservative and keep your target down the middle of the court. If you re dealing with cross-winds, your shots may go wide. Look to take the ball as early as possible. The longer you wait for the ball, the more the wind will affect its flight path. No matter what type of wind, give yourself a greater margin for error on all shots since your control will be compromised. Proper footwork with little steps for last-second adjustments is crucial in windy conditions! Justin Poletti, Director of Racquets IT Security Tip DON T use public WiFi until you read this... We re all guilty of it: Connecting to free public WiFi. Whether it s at the coffee shop, hotel, or airport, the temptation to check and surf the web is just too strong to resist. So BEFORE you connect to any free, public WiFi, make sure the connection is legitimate. It s not uncommon for hackers to set up fake clones of public WiFi access points to try to get you to connect to THEIR WiFi over the legitimate, safe public one being made available to you. Before connecting, check with an employee of the store or location to verify the name of the WiFi they are providing. Next, NEVER access financial, medical, or other sensitive data while on public WiFi. Also, don t shop online and enter your credit card information unless you re absolutely certain the connection point you re on is safe and secure. Chester Valley Golf Club has proudly partnered with Jobecca Technology Group over the past decade for all the Club s IT needs. Watch for an upcoming workshop at the Club with Jobecca s professional staff so that you and your business can benefit from the same team that protects CVGC. Jim Angelucci, Controller

4 PAGE 4 COOKING WITH CHEF BEN Sweet Potato Pave Ingredients 2 cups heavy cream Kosher salt and freshly ground black pepper 6 pounds sweet potatoes (1 pound potatoes if possible) 1 egg per potato Parchment paper 1lb grated parmesan cheese As needed butter (room temp) Oil Thyme Garlic Chives Steps Preheat oven to 350. Pour cream and egg into bowl and mix well; season with 1 tsp salt and 1/2 tsp pepper. Peel potatoes. Slice sweet potato lengthwise into very thin slices using a mandoline. You will need to toss the sweet potato slices in cream mixture occasionally. It will keep them from oxidizing. Repeat process with remaining sweet potatoes. Brush a 10-by-10-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with softened butter and sprinkle with salt and pepper. Place sliced sweet potatoes to form an even layer in the bottom of the pan and sprinkle with parmesan cheese. Repeat process to form as many layers with the sweet potatoes. Do not pour the heavy cream mixture into the pan. Dot with a few cubes of butter; season with salt and pepper. Fold sides of parchment paper over sweet potatoes. Cover pan tightly, press down with aluminum foil, and transfer to oven. Bake until potatoes are half way cooked. Remove foil and cook until completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 1 hour. Place cardboard cutout over the top (just smaller than the pan) and place a few soup cans evenly spread over the cardboard cutout. Let cool overnight in the refrigerator. Remove the cans and cardboard cutout the next day. Place a cutting board over the baking pan and flip over. Unwrap the parchment paper. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes. Heat a large skillet over medium-high heat; add enough oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side. Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Ben Hollinger, Executive Chef We are still missing over 500 directory photos! Contact Greg Scherbak at greg@cvgc.org or Ashley Breznicky at abreznicky@cvgc.org to help you upload your photo today. Ask any manager you see at the Club to snap your photo(s) and they will send them to Greg and Ashley for you! DIRECTORY PHOTOS

5 PAGE 5 THE MALLARD TIMES GREENS NEWS Rumor has it that spring is here, but we have yet to see consistent signs of its arrival. From snowfall on April 17 th to frosty mornings and cold miserable days, turf is taking its grand old time waking up. Consequently, our routine mowing for this time of year has been temporarily delayed. With warmer weather on the horizon, we expect to kick into 3 rd gear sooner rather than later. On another note, we are happy to announce that spring aerification to all playing surfaces is finally complete. With a rough go of it, as far as cooperation with the weather, we were able to implement and finish aerification to tees on Monday, April 23 rd. Our goal was to have all aerification complete by April 1 st, but unfortunately, Mother Nature did not allow that to happen. We would like to take a quick opportunity and re-announce the two new hires in our department. Tom Terramin (First Assistant), and Steve Piccone (Second Assistant) have joined our team. Tom has a turf background dating back 30+ years and was the former Superintendent of the Bucks Club. Steve is a Rutgers s graduate from the two-year program, who recently came from Merion working on the West course. Bios of the two can be found in the April 20th GM update from Dave Craig. If you are like most of us and should do some spring cleanup to your home lawns, there are a few phenological signs that Mother Nature throws your way. Seed will germinate and grass will grow when soil temperatures reach and sustain around 50 degrees Fahrenheit. If you don t have instruments to detect this, you can observe foliage from nearby shrubs such as Forsythia to get an idea. Forsythia is very common in this area and has yellow flowers when they bloom. At full bloom, optimal temperatures are within reach. If you want to apply pre-emergent to your home lawns to prevent crabgrass, you can do so, but timing is critical. If you put seed down on your lawn, make sure that seed has germinated before you apply the pre-emergent. If applied too early, the grass seed won t germinate and your time and effort are wasted. If you don t have these biological resources at home to determine when to implement, the golf course is another place to be on the lookout. As we move further into what should be spring, we are eager to see familiar faces on the golf course. We want to take the opportunity to thank everyone for their patience and understanding with our maintenance practices, and we will keep everyone abreast with future endeavors on the golf course. Joel Bubbenmoyer, Golf Course Superintendent POOL NEWS It is not too late to sign up for our CVGC Dolphins Swim Team. Please go to forms/ The Dolphins Swim Team store is also still open to order items but you must act now! Go to tuttlemarketing.com/store/products/chester-valleyswim-team-782 Swim Team Clinic at Immaculata University pool is underway and you can still attend on the following dates: Thursday, May 3rd 5-7p Saturday, May 5th 8:30-10:30a Tuesday, May 8th 5-7p Tuesday, May 15th 5-7p Tuesday, May 22nd 5-7p Saturday, May 26th 8:30-10:30a Swim Team outdoor practices begin on Tuesday, May 29th from 4-7p. We are looking forward to our Pool Opening Day on Saturday, May 26th for the 2018 season! The pool will remain open each day through the Memorial Day weekend from 11a - 7:30p. Jay Schiller, Aquatic Director/Swim Team Coach

6 PAGE 6 THE MALLARD TIMES GOLF NEWS Begin Your Season on a Positive Note! Better late than never!!! After a long Winter and an absentee Spring, the golf season has finally begun. I have no doubt you will be surprised how well you are still swinging despite the lay-off, and if you are a little rusty, there is no question that once you scrape that away and get back to basics, your swing is still there. So, what about this season? I know most of you pretty well, and I have to say there is still A LOT of room for improvement! How do you take another few strokes off of your score? Did you achieve your goals last season? What are your goals for THIS season? WHAT IS A GOAL??? By definition, a goal is the result or achievement toward which effort is directed; aim; end. I think the key words there are effort and directed. The entire staff sees the effort you put into golf, but we each would question how your efforts are directed. Making time to go to the practice range is an effort, but whacking away at 100 golf balls isn t directed effort. This is why it is important to begin the season with two or three ACHIEVABLE goals that can be assessed and re-evaluated during the season. For example, how many of you struggle from a bunker? Is hitting a bunker shot a complete mystery, and does it cost you two, three, even four extra strokes per round? There s a goal waiting to be achieved!! I want to get out of the bunker in one swing every time. I am going to take a bunker lesson. I am going to practice from the sand more often. I am going to keep track of how many bunkers I play from and how many swings it takes me to get out. I am going to buy myself ice cream every time I get a sandy!! It s really that simple!! And if you can achieve this goal in short order, then you set a new goal. All of a sudden, you have shaved five, six, even seven shots off of your score! Each of your coaches has goals for this season and you should as well! To that point, here are mine for the beginning of 2019: Re-evaluate my equipment and fit. I am not as young as I used to be! Take a lesson. I haven t had one in years because I haven t competed. I am overdue for a looksie! Practice my short game three days per week for 30 minutes, and hit balls one day per week for 30 minutes. After all, I work at a golf course! Make time to play at least 9 holes twice per month. The PGA Professional staff at Chester Valley is dedicated to your enjoyment of the game. To that end, I challenge you to set three achievable goals and share them with your favorite coach! If you send your goals to Zack Kempa, John Poole, Elizabeth Granahan or myself, you will be entered into a fabulous prize drawing to take place Memorial Day weekend! Jonathan Doctor, Head Golf Professional TRIVIA CORNER What was the most popular lunch food ordered at the Halfway House in 2017? Congratulations to March s Trivia winner Joni Gowdy! Send your answer to Ashley at abreznicky@cvgc.org no later than Tuesday, May 22nd at 5:00 pm. All correct responses will be entered into a drawing for a $25 House Credit on their account. Winner will be notified by and announced in the next edition of The Mallard Times.

7 PAGE 7 CVGCeller: Wine Decant or not to Decant? This is a question I receive very often while opening a bottle of wine for a member in the Grille. There are many theories about when and why you should decant wine. I would like to briefly explain why we take the extra step to decant most of our wines at CVGC. First, let s define what it means to decant a wine. Decant simply means to pour a wine from one vessel, its bottle, into another. (See below for my favorite new decanter that I will be using in the Grille.) Now, not every wine needs to be decanted. Our rule of thumb at the club is that the younger (2014 & later) the wine is, the more we would suggest decanting the wine. Don t get me wrong, we still like to decant older wines but, these days we don t have many older vintages on the list. Listed below are my top three reasons why you should consider decanting your wine: 1) Remove Sediment Some reds might have sediment from the bottle aging process. 2) Oxygenate Once wines come in contact with oxygen the aromas present in the wine are released. 3) The Added Touch Presenting the wine in a beautiful decanter adds to the ambiance of the evening. Remember, we taste with our eyes as much as we do with our nose and tongues. I hope this helps clear up why we like to decant our wines at CVGC. I hope to open and decant a bottle for you in the near future. Cheers. Andrew Tuffner, Food & Beverage Director

8 PAGE 8 Chester Valley Sponsoring West Chester Gallery Walk The Greater West Chester Chamber of Commerce will host its Spring Gallery Walk on Friday, May 4th from 5:00 pm until 9:00 pm. Six prominent galleries will combine with more than twenty additional one-nightonly show hosts throughout the downtown West Chester business area. Chester Valley Golf Club will be showcasing our community involvement with a street side presence at the Gallery Walk, where we will be hosting a putting contest and spreading awareness about our club to the thousands in attendance. I encourage any of you who are looking for something fun and unique to do on that Friday night, to stroll through West Chester for an evening of art, dining, and shopping. You will have the opportunity to enjoy the work of local, national, and international artists featuring styles from traditional to contemporary, and of course, be sure to stop by and say hello to me, Tina Tuffner, and Jonathon Doctor, while we represent Chester Valley Golf Club at this wonderful event. Greg Scherbak, Membership Director OUR CHESTER VALLEY PRIVATE FACEBOOK GROUP IS BACK! Our members-only private Facebook group is back! If you are not currently subscribed, search for CVGC Social Post the next time you log in to Facebook and request to join. This private group will showcase member-only events, photos, and information. If you would like to contribute any stories, photos, or announcements, please send them to Ashley at abreznicky@cvgc.org. All requests will be reviewed, and we will share those that fit the CVGC Social Post identity. Follow along our other Social Media accounts listed below for all things Chester Valley! Ashley Breznicky, Communications

9 PAGE 9 CVGC INSTA SNAPS THESE ARE A FEW OF OUR MOST LIKED INSTAGRAM PICTURES SINCE OUR PREVIOUS NEWSLETTER

10 PAGE 10 CVGC INSTA SNAPS THESE ARE A FEW OF OUR MOST LIKED INSTAGRAM PICTURES SINCE OUR PREVIOUS NEWSLETTER