McCall Golf & Country Club. McCall Pride. What year did you join McCall Golf and Country Club? I joined McCall as a Courtesy Club member in 1990.

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Page 1 McCall Golf & Country Club McCall Pride Beginning this month, McCall will commence a monthly spotlight to highlight certain members of the Club who deserves recognition.

1 Page 1 McCall Golf & Country Club McCall Pride Beginning this month, McCall will commence a monthly spotlight to highlight certain members of the Club who deserves recognition. The first featured member is Ann Cole. Ann s volunteer work around the course has not gone unnoticed. You will find Ann pulling weeds, planting flowers and so much more. If you see Ann on the course make sure to thank her for all that she has done to beautify our Club. Get to know Ann Cole from our Q and A below. What year did you join McCall Golf and Country Club? I joined McCall as a Courtesy Club member in What are some of your hobbies? Hobbies include gardening, painting, and of course golf. What volunteer work have you done around the course/club? Volunteer work includes the preparation, planting, weeding of Hole No. 1, No.2, No. 11, (my favorite). Many of the plants have come from my own garden including the hostas, day lillies, and irises. When did you start golfing? I started golfing when I met Barrie in 1987, and have loved it ever since. What is your favorite aspect of golf? My favorite aspect of golf is the friendship, competition, and keeping my husband sane on the golf course. What do you like most about McCall Golf and Country Club? One of the things I am most proud of is the initiation of the first Women's Member Guest with the assistance of Jeanne Devers and Georgetta McCabe which was first held when I was President of the Women's League. Most of all I truly enjoy all the people that work at McCall that make our golfing and dining experiences so gratifying. On behalf of all of us at McCall Golf and Country Club, Thank You Ann Cole for all that you do at the Club.

2 Page 2 McCall Matters McCall Matters General Manager Kevin M. Dwyer, CCM Tis The Season to Give Thanks! It s that time of year to give thanks and highlight some of the successes your club has enjoyed in Your club has made great strides in providing the membership with great opportunities to enjoy the club including: GOLF, GOLF, GOLF! - Your club definitely fits in the category of Golf Centricity! A complete season of events concluded the year with the completion of the Closing Scramble in October. But to get there, over 20,000 rounds of golf were played on the course. These rounds comprised of ten traditional club tournaments, Mixed Golf Leagues, Ladies Wednesdays and of course, representation in the Golf Association of Philadelphia BMW Team matches in the Spring. Additionally, several members competed in GAP events either individually or on a team. I always get a charge of McCall Pride when I visit the GAP website for tournament results and I see competitors who are representing McCall Golf & Country Club. Successful Event Planning - As you must have noticed, the activity levels have ramped up in the clubhouse this year with a very busy calendar of catered events hosted by the PECO community, our membership and private event hosts. This increased usage is a direct reflection of the professionalism of our Catering Sales team. The coordination of the variety of these types of events is no easy task. Yet, the McCall team led by Clubhouse Manager, Bill Shields has this department hitting all cylinders. I know they look forward to this continued momentum, so when you have the opportunity, think of McCall first when hosting a private event. McCall Volunteer Pride! - Throughout the year, several members have taken the opportunity to lend their expertise in areas where the club appreciates volunteers. Many of the beautiful flower beds you enjoy seeing on the course are maintained by members. Additionally, members volunteer to take good care of the golf course by donating their time to monitor the golf course for cleanliness, replace and repair divots in the fairways and repair ball marks on the greens. Thank you all for your efforts, they don t go unnoticed!

Page 3 McCall Matters General Manager Kevin M. Dwyer, CCM A Dedicated and Loyal McCall Team - No club is successful without a commitment from its team to develop standards of excellence in all areas.

3 Page 3 McCall Matters General Manager Kevin M. Dwyer, CCM A Dedicated and Loyal McCall Team - No club is successful without a commitment from its team to develop standards of excellence in all areas. Whatever the task, they consistently rise to occasion to fulfill member s expectations. Special thanks to the following for achieving great milestones of tenure: Bill Bodek (10 years); Bill Shields (6 years); Joe Candelore (23 years); Debbie Valinsky (23 years); Kathy Cullen (16 years); Omar Canty (12 years); Tom Naughton (13 years); Eric Figueroa ( 8 years); Kathleen Verzella (a combined 9 years) and Yours Truly ( 4 Months Thanks for having me!). Course Recovery! - Despite Mother Nature s continuous curve balls this season, and despite the challenges presented, the golf course conditions were maintained by our grounds department in lieu of the early and lasting snow, to extreme heat to excessive rains and floods. Fortunately, the course recovered nicely and the membership is enjoying some of the greatest conditions of the season as I pen this communication. In closing, thank you to the entire membership for your consistent support throughout the year! We look forward to a successful and prosperous new year and wish everyone all the best! Kevin

Page 4 McCall Matters The Golf Course Joe Candelore, Director of Golf & Facilities I am sure you have heard it a million times but even with the so so weather, time is flying by quickly.

We did lose a couple of weekends play time and the carts have been held off the course more then I would like but that is life without cart paths.

4 Page 4 McCall Matters The Golf Course Joe Candelore, Director of Golf & Facilities I am sure you have heard it a million times but even with the so so weather, time is flying by quickly. November is here, the clocks are falling back and the daylight just keeps getting shorter and shorter. Conditions have been semi cooperative for both working on the course and golfing. We did lose a couple of weekends play time and the carts have been held off the course more then I would like but that is life without cart paths. It is a tough decision to keep carts off because I know I keep a lot of golfers off also, but the course helps me out and tells me when it is not up to having carts run over it, yes the course talks to me and over the years I have learned to listen. We continue to bring the course back from a very tough season of weather extremes. I never saw just a quarter inch of rain turn the ground into mush but conditions were so wet that was all it took. Our fall renovation process is still occurring as we finish up so aeration, seeding and fertilizing. The wet weather has showed us many areas that need improved drainage and we will be addressing those in the coming months. We are doing a lot of leaf clean up but as I look across the course most of the leaves are still up on the trees, so clean up will keep us busy for a while. November is also the time we say good bye to our much appreciated seasonal help, so if you see the guys, Carlos, Polo, Pablo and Sal, out on the course give them a thanks. We hope they come back in 2019 as they are an asset to our operation and we will miss them over the winter. I am hoping for a nice fall weather month of November for getting work done and also to allow the members to enjoy so good golf weather, I feel we have all earned it. This is also one of my favorite times of the year for frost season and frost delays. Just a reminder never go out on frosted turf, it kills it no matter what color flag is out. We have been successful with a red flag out until 9:00 or a little later to let the first hole thaw then play can go off on only the first tee because there are still parts of the course that are not ready, so if you go out on 1 by the time you get to the rest of the course it is ready to go. Please respect the call on frost delay. Well as always thanks for being a member at this great club called McCall, and a Happy Thanksgiving to all members and their families. Joe

5 Page 5 McCall Matters The Pro Shop Eric Figueroa, PGA Golf Professional Pro Shop Hours November Monday: 12:00 Noon - 5:00 PM Tuesday-Sunday: 7:00 AM - 5:00 PM THANKSGIVING DAY: 9:00 AM 1:00 PM (Driving Range will be closed) Daily Guest Fees: All guest tags will be $20 everyday. Twilight - $10 after 2 PM Unfortunately, the end of the year is right around the corner. The leaves have changed color and are also taking their place in the rough of the golf course. Finding golf balls has become somewhat of an adventure. The temps are also getting much cooler. Stop into the Pro Shop to check out the new Fall Apparel lines. We will have some nice days in November, so be sure to take advantage while the getting is still good! Tournament Results This years Fall Scramble took place on October 7th. It is always a guess at to what the weather would be in October. The day was beautiful and set up for record scoring. 22 teams took the course in hopes to be crowned 2018 Champions. Everyone needed to bring their "A" games as record scores were posted. One of the first couple groups to come in, posted 16 under par. Seconds later, the new leaders posted their 17 under. We had 3 teams shoot 16 under par. The birdies and eagles were flying every which way. It's great to hear all the chatter about which team may pull out the victory. When the dust settled, 17 under par stood as the low score! Congrats to them, and thank you to all that participated. We look forward to seeing everyone at the 2019 Spring Scramble! 1st Place- Vince Alessi / Dan Alessi / Steve Alessi / Chris Knee / Mike Angelos 49 2nd Place- Christopher Bogan / Phil Damico / Kevin Gavigan / C.J. Bell / Dave Locher 50* 3rd Place- Andy Green / Tim Kelly / Jim Berger / Pat Reynolds 50 4th Place- Jon Stein / Russ Loue / Ron Bonenfant / Gene Flanagan / Fran Rogai 50 * Won in a match of cards Guest Play Just a reminder that guests must check in and pay for their round before going out to play. Members are responsible for their guests attire. Please make sure to let your guests know that t-shirts and denim are not allowed.

Page 6 McCall Matters The Pro Shop Eric Figueroa, PGA Golf Professional VIP Please remember that ALL VIP money needs to be spent by the end of the year.

We CAN NOT carry any monies over into 2019. GHIN Handicap The GHIN handicapping system will shut down on November 14th. So the last day to post your scores on our computer will be on that date.

6 Page 6 McCall Matters The Pro Shop Eric Figueroa, PGA Golf Professional VIP Please remember that ALL VIP money needs to be spent by the end of the year. You will lose all monies that have not been spent come January 1st. You may contact the Pro Shop to inquire about your balance. Please don t wait until the last moment. We CAN NOT carry any monies over into GHIN Handicap The GHIN handicapping system will shut down on November 14th. So the last day to post your scores on our computer will be on that date. Start prepping your handicap for next year!!!!!!!! If you are a snow bird, you may continue to post you scores from down south. Our computer only allows for scores to be posted during our golf season. Please contact me in the pro shop if you have any questions regarding the GHIN system. FROST DELAYS As the winter months get closer, please be aware that frost will play a part in our daily opening of the golf course. Once our first frost hits, then we can start to prepare for the rest of the season. Generally, the frost lifts around 9:30. Please notice that I have said generally. There will be days where the frost will be heavy. Those days could push the starting time back to almost 11:00. If your front yard or car has frost on it when you walk outside, there is a VERY good chance that the course is frosty as well. Give us a call before you decide to make your way over to the course. Range Hours The driving range will close at 4:30 PM daily. We need enough time to be able to pick the range, and clean the golf balls before dark. We plan on keeping the range going into November. The weather will dictate how long we can keep it going. Etiquette Corner With the frost on the horizon, this would be a great time to talk about the ball rack by the first tee. As the starting times get pushed back due to frost, players will be congregating on the first tee around the same time. In order to eliminate any situations on the first tee, one player should place a ball in the rack to solidify a group s starting position. All players in the group MUST be ready to play when their time has come. We ask all players to use the rack to move things along. Please contact me with any questions about this subject. Please remember to repair your ball marks, replace your divots, and rake the bunkers. We need your help with the course conditions. It is our duty to take care of the course while we are out enjoying it. Thank you in advance for your help with this matter! Eric

7 Page 7 McCall Matters Women s Golf League Georgetta McCabe, President The McCall Women s Golf League season came to a close on October 24 with the customary closing day luncheon at the club. General Manager greeted the group with a champagne toast followed up by a delicious lunch. The league voted on the new board for golf season. They are as follows: President - Tracey Harte Vice President - Barbara Joachim Secretary - Carole Finley Treasurer - Loretta Dorsaneo Assistant treasurer - Marilisa Patten I wish the incoming board good luck and I want to personally thank our league for allowing me to serve as president for the past two years. It was an honor and a privilege to work with this great group of women and look forward to next season as we continue to grow as a league. Georgetta

Page 8 McCall Matters Conference Center Bill Shields, Food & Beverage Director It s hard to believe that the Holidays are right around the corner and the first one is Thanksgiving and I know that

8 Page 8 McCall Matters Conference Center Bill Shields, Food & Beverage Director It s hard to believe that the Holidays are right around the corner and the first one is Thanksgiving and I know that some of you are always on the run and have no time to cook and Chef Bill can make your Holiday so be much easier if you just pick up the phone and let him take care of all your cooking. You should have received the Thanksgiving Take Out menu by now so just pick up the phone and contact (610) or Kath Cullen at (610) to place your order and please note all take out order must be picked up no later than 12:00PM on Wednesday 11/21/18 Also if you or if you know of anyone who are looking to hold a Holiday Event you don t have to look any further you can hold your event right here in the Clubhouse. Please contact me and I will be more then glad to accommodate your needs Upcoming Events *Tuesday Dinner Buffet* 11/6/18 5:00PM till 7:30PM Wednesday 11/14/18 *The Annual BA Awards Banquet* Sunday 12/2/18 *Breakfast with Santa* Featuring Chef Bill s Breakfast Buffet Beginning at 9:00AM Activities for the 9:30AM Please Note Santa will be available from 10:00AM till 11:00AM Gifts for the Kids If for some reason your number of guests decreases or if you need to cancel your reservation please try to inform me as soon as you can so I will be able to accommodate other members Always remember we are always looking to improve on what we can do for you at the club and if you have any suggestions. You can either stop by my office or you can Bill.Shields@McCallgolf.com Bill

9 Page 9 McCall Matters Culinary Corner William Bodek, Chef Need inspiration for November seasonal food ideas? With winter just around the corner, it's the perfect time to warm up with comfort food classics made with November's seasonal ingredients. How about duck parsnip pot pies or pot roast chicken served with creamed sprouts, potatoes and carrots? Add a touch of French flair with the classique steamed mussels. Although the fruits of summer are long gone, November's offerings of quince, pomegranate, and apple work in both sweet and savory dishes from slow cooked lamb and pomegranate to apple pear and quince tarte tatin. Pots at the ready, it's time to get cooking with November's seasonal food. Here's a great recipe with apples that are plentiful this time of year. Roasted Pork Loin with Apples Ingredients 2 tablespoons vegetable oil 1 (2-pound) boneless center cut pork loin, trimmed and tied Kosher salt and freshly ground black pepper 1 medium onion, thickly sliced 2 carrots, thickly sliced 2 stalks celery, thickly, sliced 3 cloves garlic, smashed 3 sprigs fresh thyme 3 sprigs fresh rosemary 4 tablespoons cold unsalted butter 2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices 2 tablespoons apple cider vinegar 1 cup apple cider 2 tablespoons whole grain mustard

Page 10 McCall Matters Culinary Corner William Bodek, Chef Directions Preheat the oven to 400 degrees F. In a large ovenproof skillet heat the vegetable oil over high heat.

Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes.

10 Page 10 McCall Matters Culinary Corner William Bodek, Chef Directions Preheat the oven to 400 degrees F. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apple, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. Yield 4 servings Chef Bill

McCall Golf & Country Club. McCall Matters

McCall Golf & Country Club. McCall Matters McCall Golf & Country Club McCall Matters Page 1 General Manager s Letter Kevin Dwyer CCM A Hidden Gem?...Hmmm. What I found out! Prior to my arrival at McCall Golf and Country Club, I did my due diligence