LEXINGTON TIMES THE. Sean Taylor. Over 100 years of fun SPRING NEWSLETTER 2016

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Hubert Dorsey
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Our team uncovered not only data about the LGCC membership but also the immediate marketplace. Consequently, we developed a game plan based on facts drive our membership sales this coming season.

1 THE LEXINGTON TIMES SPRING NEWSLETTER 2016 Over 100 years of fun FROM THE GENERAL MANAGER Throughout the winter we have working extremely hard on numerous fronts for the advancement of the club. Last month we generated an in-depth membership demographic analysis for the Board of Direcrs help shape our Spring Membership Drive. Our team uncovered not only data about the LGCC membership but also the immediate marketplace. Consequently, we developed a game plan based on facts drive our membership sales this coming season. The This is Lexingn campaign provides outstanding incentives for our membership help recruit your friends, colleagues and associates: Register a friend play or dine at the club with you, complete the online form, invitation, or call the office. We ll send you a 20% off coupon (meal or cart fee, one per guest). Your guest will receive a coupon for a free golf round (just pay for cart)! Have a great time at the club with your guest and have them complete the Trial Membership application. Your friend will be allowed unlimited usage of all facilities through May 30 dues free! Pay only usage. Enjoy the Spring Membership Drive closing party Blues, Brews & BBQ on May 30. Move the $175 rate when you recruit one new member. Remind your friend sign the membership agreement! Your friend receives free dues (as a credit statement) and you get a club credit for every friend who signs! The sooner your friend joins, the larger the credit you receive: New Members 1 through 5 Referrers receive $500 club credit New Members 6 through 10 Referrers receive $400 club credit New Members 11 through 20 Referrers receive $300 club credit New Members 21 through 30 Referrers receive $200 club credit New Members 31 through 40 Referrers receive $100 club credit (New members will be sorted by join date. Card cannot be used for alcoholic beverages.) Our goal is sign up 40 new members this coming year and we need your help introduce them the club. Additionally, it is with great pleasure that I announce that we have found the next general manager lead LGCC. As many of you know, we interviewed numerous candidates and received over 80 resumes for the position. It was an extremely selective and thorough process. Mike Ahrnsbrak and I have served on the Middle Atlantic PGA Board of Direcrs gether for 8 years. He is a past president of our MAPGA association. Throughout his career he has been awarded numerous recognitions with the Mid Atlantic and National PGA. He is tremendously respected within our industry. Personally, I have known Mike for 10 years and could not be happier that he accepted our offer, and the executive committee approval. He is an outstanding professional, with high business acumen and a wonderful personality. I know you will be impressed with him and I give him my highest recommendation. Currently he is the General Manager at the Blue Ridge Shadows Golf Club in Front Royal, Va. He and his wife will be moving Lexingn. His start date is Monday, April 18th. I know you will join us in welcoming Mike and his wife Ann the Lexingn Golf & Country Club family. See you around the club, Sean Taylor Interim General Manager LGCC Board of Direcrs President Eric Spencer Vice President & Treasurer Bill Russell Secretary Linda Maini Jake Burks Dick Emrey Thom Gill Andy Johnson Charles Kostelni Dave Leonard James Owens Randy Shomo Kurt Swenson Contact Us Tel: Fax: Tee Times: Sp By 141 Country Club Road Lexingn, VA Tri-Brook Bar & Grill Sun.: 11:00 a.m. - 5:00 p.m. Tues.: 11:00 a.m. - 5:00 p.m. Wed. - Thur.: 11:00 a.m.-8:00 p.m. Fri. - Sat.: 11:00 a.m. - 9:00 p.m. Pro Shop Hours Mon.: Closed Tues. - Sun.: 9:00-5:00 p.m. Pool Hours Closed for the Season 1

GOLF AT LEXINGTON Below you ll find exciting events, important notes and more! UPCOMING GOLF EVENTS To register, contact the Pro Shop at 540-463-3542.

LGCC is now hiring: Golf Maintenance Workers Servers Lifeguards Do you know someone who would fit in our team? Send them our way! Please call us at 540-463-4141 learn more. ATTENTION LOCAL ARTISTS!

2 GOLF AT LEXINGTON Below you ll find exciting events, important notes and more! UPCOMING GOLF EVENTS To register, contact the Pro Shop at Masters Sunday Sunday, April 10 Menu Specials Thursday - Sunday Tough Day Challenge Saturday, May 21 9:00a.m. Shotgun Four Person Captain s Choice NOW HIRING! LGCC is now hiring: Golf Maintenance Workers Servers Lifeguards Do you know someone who would fit in our team? Send them our way! Please call us at learn more. ATTENTION LOCAL ARTISTS! LGCC is looking redecorate and we want you help us! Do you have a piece or two you would like sell? Too much cluttering up your workspace? Let us showcase it for you. Please call us at or deborah.goglia@ upparmanagement.com learn more! FROM THE SUPERINTENDENT March is an extremely busy month for all of us in golf maintenance. Our staff starts back early in the month so we will finish up any remaining equipment repair have the mowers ready go. We also apply our pre-emergent control for goosegrass and crabgrass the fairways and tees. The irrigation system needs be charged back up and checked for leaks. Finally, aerification is scheduled for the week of the 28th. It s a busy, busy month but I welcome the change from winter. Busy, busy, busy. That sums up the routine for the golf maintenance crew over the past few weeks as well as what s ahead. We did the greens aerification the last week in March and the greens are healing but the cool weather is holding them back some. We have spent a lot of time recently working bridges and course cleanup, and trying keep up with the mowing. Some landscape changes are in sre for the front of the clubhouse. Everyone is working hard knock out this project list so we can get back a more routine maintenance schedule. Enjoy the spring, see you on the course. Sincerely, Jeff Karlstrand FROM THE GOLF PROFESSIONAL With April here, golf is starting pick up at the club. For 2016, we ll have the complete golf schedule listed on the club s website, as well as hard copies available in the golf shop on the sign-up bulletin board for weekly member groups, club events and outside events. Thank you everyone who participated in the Bloody Mary Icebreaker Open. We had 55 players, split in 3 flights. The format was a 4-player Captain s Choice, with team handicaps. The scores of 55, 56 and 57 won the 3 flights. Bruce and Sue Boller teamed up with Larry and Vickie Black post the lowest score of the urnament, with a fantastic 55. The Couples Golf Association (CGA) started on Friday, April 1 at 5:30 p.m.. And will continue through the season with a 9-hole team scramble most Fridays, followed by dinner in the Tri-Brook Grill. Please check the schedule.you can sign up as a foursome or let the pro shop know you d like play and let us pair you with someone new. Each participant pays $5 per week, which goes wards team prizes. The Men s Golf Association (MGA) begins league play on Thursday, April 7 at 5:30 p.m. The weekly format is a 2-man best ball, with both gross and net winners. League play goes on for 25 straight weeks. Each participant pays $5 weekly, which goes wards team prizes. Players can play with different partners each week if they like, the weekly rules will be preferred: lies in the fairway and putts within the leather will be considered good. Scoring, after golf each Thursday, will be in the Tri-Brook Grill with drink and food specials. On the first Thursday of each month, players will receive a $5 food voucher which is most often used wards a delicious burger on Burger Night. The league fee for the year will be $60, with the added value of weekly CTP and LD prizes, as well as an end of the year party. Most of the men who participate in Thursday night league play also tee it up Saturday and Sunday mornings weekly. the golf shop if you would like help getting in a weekly game. 2

3 The Senior Men s Golf Association (SMGA) holds their Opening ABCD Scramble on Thursday, April 14 at 9:00 a.m. Please sign up individually as the pro shop will make ABCD teams for the scramble event. Each Tuesday, Thursday and Saturday through September our Senior Men s group plays in the mornings at 9:00 a.m. If you are interested in playing, please call the golf shop sign up. The Senior Men s Interclub team plays 8 home and 8 away matches from Thursday, April 28 Thursday, September 22. The first match of the year will be Thursday, April 28 at 9:00 a.m. versus Ironwood. Season-long matches will be against the following teams: Ironwood, Ashley Plantation, Spotswood, Ivy Hill, Sney Creek, Lakeview, Waynesboro and Boonsboro. You can pickup a hard copy of the match schedule in the pro shop. You should also consider signing up in advance for all the weeks you d like play this season, as it is firstcome first-served. Lynn McCoy will again serve as Team Captain, coming off the best season in years. The Lexingn Ladies Golf Association (LLGA) kicks off the season with the LLGA Spring Fling on Wednesday, April 20 at 5:30 p.m. This event will be followed by dinner. Please sign up in the golf shop for both golf and dinner. From April through September, this group tees off Wednesdays at 9:00 a.m. A small group plays Thursday nights at 5:30 p.m. on the other 9 holes that the MGA is not playing. Also, this LLGA has a big group that plays both Saturday and Sunday mornings at 10:30 a.m. Please let the pro shop know if you would like join a weekly game. The Senior Men s and Ladies group will enjoy getting gether for the Senior-Ladies Mixer, scheduled for Wednesday, April 27. Breakfast will be at 8:00a.m., followed by a 9:00a.m. shotgun start. This year we will have both a Net and Gross Club Championship. In the Net, Match Play Club Championship there will be three divisions for the men: Championship (Blue tees), Men s (White tees) and Senior s (Red tees). There will be two divisions for the ladies: Championship (Red tees) and Ladies (Family tees). Junior s will have two divisions: Championship (White tees) and Junior s (Red tees). Participants must have a valid USGA handicap. If you don t have an established handicap and you would like play, ask the golf shop for help establishing one. Each division will be limited the first 16 players sign up. If you need help deciding which tee play, speak a professional in the golf shop. All matches will receive 100% of their handicap, with the match stroked off the low ball. This means that the higher handicap will receive the full difference in course handicap between the two players and the lower-handicap will play as a scratch. Members have until Friday, April 29 sign up for their respective division. Beginning May 1, participants will have 1 month play each round s match, with each division having a maximum of 16 players. Signups will be first-come, first-served, with one exception that the returning champion receives the # 1 seed. In 2016, we will also have a Stroke Play Club Championship, on Saturday, August 13 and Sunday, August 14. This event will have early mid-morning tee times. The same divisions as above will exist. Lexingn Golf and Country Club looks forward providing all member groups with plenty of opportunities play recreationally, as well as 3 compete with friends. I d like leave the membership and staff with a note of thanks for my time here as your Head Golf Professional. I have enjoyed the friendships I ve made and all the lessons I have learned both personally and professionally. There are just as many people who have helped me as I have had the chance help. There are o many names name, but I want give a big thanks Tom Flippen, our Assistant Golf Professional and his nephew Brody Flippen. Those two are superstars, working tirelessly, always smiling and working serve others. Please give them a pat on the back any chance you get. To the Golf and Greens Committee members of the last 2 seasons, thank you for your guidance and support. To the Board of Direcrs, thank you for your leadership and direction. To all Lexingn employees, it has been a pleasure work with you all. To Up Par Management, thank you for believing in me enough give me the blessed opportunity act as Direcr of Instruction and build the Up To Par Golf Academy at Bryce Resort. I am so pleased that I will have the opportunity stay in uch with you all and really do look forward being able help you in any way I can. My wife and I will be relocating the Harrisonburg area, so you may see me around when you least expect it. I welcome each and every one of you come visit us at Bryce Resort and enjoy a little gem of a course, such as we have here. The Play and Stay packages you can sign up for will be a really fun experience, a great balance of time with friends and family on and off the golf course. All the best you and yours as this has been a fun ride. Andy Stelten, PGA Head Golf Professional A SENIOR MOMENT by Mike Evans The LGCC Men s Senior Golf Association is gearing up for another fun season. The interclub match schedule this year includes home and away matches with the following eight clubs: Ironwood, Ashley Plantation, Spotswood, Ivy Hill, Sney Creek, Lakeview, Waynesboro, and Boonsboro. These matches feature golf, fellowship, and lunch! As always, we would welcome participation from a few more good men, regardless of skill level! Contact our captain, Lynn McCoy, or First Assistant Pro, Tom Flippen, for additional information. Besides these official matches, available seniors get gether at 9:00am virtually every Tuesday, Thursday, and Saturday during the season for fun matches with foursomes randomly selected. Indeed, the Tuesday, Thursday, Saturday matches continue throughout the calendar year whenever play is feasible, and occasionally when it s not. The seniors were not only focused on golf this past off-season, but also, under the leadership of Captain McCoy, devoted several days painting most of the upstairs dining and meeting rooms. The upstairs now looks so much brighter and cleaner. Thanks, men! Our spring season kicks off with an opening in-house scramble on Thursday, April 14. If you haven t given the seniors a try, come on out and play in that event. Call the pro shop ahead of time so that you can be placed in a foursome.

I have spent several weeks meeting with wine reps and tasting lots of attractive wines.

4 FROM OUR KITCHEN Enjoy this month s blend of tips, tricks and facts from Chef Bunyan! FROM THE FOOD & BEVERAGE MANAGER First I would like say thank you all the members for their warm welcome, and making me feel at home. It is a pleasure be part of Lexingn Golf and Country Club. I have spent several weeks meeting with wine reps and tasting lots of attractive wines. The new menu is a mix of exquisite wines from around the world, from Spain, Italy, Napa Valley and back home Virginia. Some are a lovely blend of earth, flowers, herbs, fruit, some refreshing and elegant, some bold and earthy, some sweet or dry. Some for beginners and some for the old world. Please join us for a delicious dinner and try some of the world s best wines. Need clean out the attic or basement? We d love have your unwanted items for our Fundraising Yard Sale! Proceeds from the sale will go purchase items needed for the club, and any unsold goods will be donated local charities. Please contact Deborah Goglia at deborah.goglia@ uptpparmanagement.com or call at donate your items. I would also like say thank you all of our volunteers for doing a fantastic job painting: Bruce King John Lanier Lynn Jones Doug Caldwell Bill Russell Rick Siebert Mike Bozeman Louis Grandberry Jake Burks Charles Fraley Jim Joyner Dean Morris Kermit Rockett To have a wonderful dining experience, please make reservations. Deborah Food & Beverage Manager Jay Crawford David Woody Doug Burroughs Paul Krusinski Bruce Boller Lynn McCoy FROM THE CHEF A brief on some of the Seafood we sometime utilize: Did you know that 90 percent of the seafood in the U.S. is imported? Our provider is one of the p three seafood sellers in the world, and they go above and beyond ensure the quality of the seafood they offer us. They have on-the-ground inspecrs who examine all imported seafood items. It is a very thorough process for which is audited by a third-party annually. In short, the seafood available through our provider is safe and high quality. The debate between farm-raised or wild-caught seafood continues rage on, and finding the right information choose can be confusing or even misleading. Here are a few of the differences: Farm-raised salmon has a higher fat content, lending a rich, milder taste than that of meatier wild-caught salmon. Wild-caught salmon has a higher concentration of the hearthealthy omega-3 fatty acids than farm-raised Wild or farmed, our provider employs responsible, sustainable methods provide consistent quality products us and other cusmers. Shrimp is one of the most commonly used seafood for cooking in a variety of dishes, including pasta and soups. Shrimp can be wild caught or farm raised, and in some cases, both options are available in grocery sres, supermarkets and farmer s markets. Shrimp is considered a healthy alternative for those looking for a lower calorie or cholesterol meat alternative. Farm raised shrimp are actually raised on land. In some cases, the shrimp are raised in large tanks, that have irrigation systems provide fresh, clean water the shrimp. In other cases, shrimp ponds are built for the sole purpose of EARLY BIRD SPECIAL Wednesday - Friday from 4:45p.m. - 5:45p.m. Enjoy 20% off any entrée, not including drinks, starters, or salads. 4

producing farmed shrimp. In turn, wild shrimp live in the ocean. Depending on the variety of wild shrimp, they can live deep in the ocean, or in shallower parts, such as bays and lagoons.

The holes in the nets will allow smaller shrimp escape, preventing excessive by-catch. This is one of the benefits of farmed shrimp.

The environmental impact of farmed shrimp depends greatly on where the farmed shrimp originates from. In many parts of Asia, mangrove s have been appropriated be used as shrimp farms.

5 producing farmed shrimp. In turn, wild shrimp live in the ocean. Depending on the variety of wild shrimp, they can live deep in the ocean, or in shallower parts, such as bays and lagoons. Farm raised shrimp are harvested often by hand or mechanical nets that catch shrimp after they have reached a certain size. The holes in the nets will allow smaller shrimp escape, preventing excessive by-catch. This is one of the benefits of farmed shrimp. In the case of wild shrimp, there is often by-catch from different species of animals, including smaller fish and other crustaceans. The environmental impact of farmed shrimp depends greatly on where the farmed shrimp originates from. In many parts of Asia, mangrove s have been appropriated be used as shrimp farms. This has created dramatic shifts in terms of the ecology of many of the regions. Without the protective barrier of the mangrove trees, regions have become more susceptible hurricanes and tsunamis. As well, the higher salt content of the shrimp farms has affected the quality of nearby waterways. Wild shrimp creates an environmental impact on the regional ecology by the amount of bycatch that is a result of ocean trawling. Much of the by-catch of wild shrimp harvesting is thrown back in the ocean, but the animals may be severely damaged or dead by the time they are returned sea. Farm raised shrimp are fed a variety of shellfish foods. These foods are designed provide the right balance of nutrients. In turn, wild shrimp feast on a variety of natural foods, such as algae. However, these items may contain pollutants that have found their way in the water systems. For example, areas where there is a high industrial economy may have more pollutants in the waters. What s up in the Kitchen this month? I have been getting a lot of suggestions and recommendations for new menu items, Thank You. Keep those suggestions coming! With this constructive input from members, coworkers, and department managers, the Kitchen crew is striving revamp and roll out a new menu by the end of April, for the late Spring and Summer Season Chef Bunyan Chef s Tip: Exend Vegetable Freshness Line the botm of your refrigerar s crisper drawer with paper wels. They ll absorb the excess moisture that causes veggies rot. RUMMAGE SALE Need clean out the attic or basement? We d love have your unwanted items for our rummage sale this fall.! Items we have interest in: Vintage clothing Vintage hats & gloves Decorations Mirrors picture frames We re open suggestions Furniture lamps china paintings jewelry Please contact us donate your items: Contact: Deborah Goglia deborah.goglia@upparmanagement.com Phone: We need your items by: August 31,2016 Date of sale: September 17, 2016 Bring your cleanup items Lexingn Golf and Country Club 5

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UPCOMING FOOD & BEVERAGE EVENTS Visit the club s website for the latest information! I T S T H AT ATT TT SSOTTUHHAR IIH To make reservations, please call 540-463-4141or visit our website.

00 BEER LIQUOR WINE I T S T H AT Join us as we travel around the world with a different 5 wines every week. Learn about the wines of the week and let your taste buds carry you far off lands.

7 UPCOMING FOOD & BEVERAGE EVENTS Visit the club s website for the latest information! I T S T H AT ATT TT SSOTTUHHAR IIH To make reservations, please call or visit our website. I T S T H AT HOUR TBD - May Join Chef Bunyan for a one of a kind dining experience. T S HI T O UUHRRA T HOUR F RRIIDDAY AY $3.00 $3.00 $4.00 BEER LIQUOR WINE I T S T H AT Join us as we travel around the world with a different 5 wines every week. Learn about the wines of the week and let your taste buds carry you far off lands. HOUR $5 per person AT U R I N G F E WINE BEER $3.00 LIQUOR E A T U R I N G $4.00 F$3.00 $3.00 $3.00 $4.00 Around the World in 5 Glasses Every Wednesday at the bar Every Wednesday 6:00p.m -8:00p.m. $4.00 $3.00 $3.00 $4.00 $3.00 LIQUOR $3.00 WINE BEER WINE BEER BEERLIQUOR LIQUOR WINE Every Friday We know it s your favorite. I T S T H AT HOUR $3.00 $3.00 $4.00 $3.00 $3.00 $4.00 BEER LIQUOR WINE BEER LIQUOR WINE 7

APRIL CALENDAR OF EVENTS Sunday Monday Tuesday Wednesday Thursday Friday Saturday 27 28 29 30 Family Pasta & Pizza Night 31 1 5:30pm Couples 9 & Dine Match Play Championship (Qualifying begins) 2 3 4

Specials 9 Masters Week Menu Specials 10 Masters Week Menu Specials 11 12 13 Family Pasta & Pizza Night 6-8pm Around the World in 5 Glasses 14 ABCD Scramble 5:30pm MGA Burger Night 15 5:30pm Couples

8 APRIL CALENDAR OF EVENTS Sunday Monday Tuesday Wednesday Thursday Friday Saturday Family Pasta & Pizza Night :30pm Couples 9 & Dine Match Play Championship (Qualifying begins) Master s Week 5 Masters Week 6 Prime Rib Night Masters Week 6-8pm Around the World in 5 Glasses 7 5:30pm MGA Burger Night Masters Week Menu Specials 8 5:30pm Couples 9 & Dine Masters Week Menu Specials 9 Masters Week Menu Specials 10 Masters Week Menu Specials Family Pasta & Pizza Night 6-8pm Around the World in 5 Glasses 14 ABCD Scramble 5:30pm MGA Burger Night 15 5:30pm Couples 9 & Dine 16 6pm Linda Frances Keyboard Member Guest 20 Family Pasta & Pizza Night 6-8pm Around the World in 5 Glasses 5:30pm Ladies Spring Fling 21 5:30pm MGA Burger Night Family Pasta & Pizza Night 5:30pm Board Meeting 6-8pm Around the World in 5 Glasses 8am Ladies Mixer 28 5:30pm MGA Burger Night 10:30am Seniors Match v. Ironwood (H) 29 5:30pm Couples 9 & Dine 30 TRI-BROOK BAR & GRILL Sun.: 11:00 a.m. - 5:00 p.m. Mon.: Closed Tues.: 11:00 a.m. - 5:00 p.m. Wed. Thurs.: 11:00 a.m. - 8:00 p.m. Fri. Sat.: 11:00 a.m. - 9:00 p.m. PRO SHOP HOURS Mon.: Closed Tues. - Sun.: 9:00 a.m. - 5:00 p.m. POOL HOURS Closed for the Season 8 TEE TIMES CONTACT US Phone: Address: 141 Country Club Road Lexingn, VA Like us on Facebook: Lexingn Golf & Country Club

Dining Hours Reservations: ; (fax) Member Member Tournament All Members invited for the Pop Rivets Concert!

Dining Hours Reservations: ; (fax) Member Member Tournament All Members invited for the Pop Rivets Concert! LGCC 2011-2012 Board of Directors Bruce King, President Andy Johnson, Vice President and Treasurer Linda Maini, Secretary Member Member Tournament All Members invited for the Pop Rivets Concert! 2012 Member