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April V2 2016

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April V2 2016 SLOCC At a Glance Grill Tuesday-Sunday Lunch 11am-5pm Dinner 5pm-9:30pm Saturday & Sunday 2016 Board of Directors Breakfast 6:30-11:30am Lunch 11:30am-5pm Member Posion Commiee Phone Dinner 5pm-9:30pm Kevin Nichols President Tennis 805-801-0780 Mike Haupt Vice President Greens 805-215-4550 Snack Bar Ron Mainini Treasurer Finance 805-801-4886 Tuesday-Sunday* *Weather permitting Melinda Hansen Secretary House/Social 805-441-2696 8am-3:30pm Eric Pinckert Director Golf 805-712-8033 Patrick Rush Director Membership 805-234-3850 Golf Shop Nipool Patel Director Swim/ Fitness 805-431-5852 Tuesday-Sunday 6:30am-6pm Magee Budd Director 805-556-0977 Bruce Brandenburg Director 805-439-2650 Pool Club Management Team Recreation Swim General Manager/COO Mike Stanton, CCM [email protected] Tuesday-Sunday 12-5pm w/out a guard Course Superintendent Paul Barr [email protected] Head Golf Professional Rick Ventura, PGA [email protected] Fitness Center Execuve Chef Ed Drehsen [email protected] Monday-Thursday Events Director Bill Mortimer [email protected] 5am-9pm Clubhouse Manager Gina Swenson [email protected] Friday 5am-7pm Saturday 7am-6pm Head Tennis Professional Bill Dunkle, USTA [email protected] Sunday 8am-5pm Aquacs Director Myki Keffury [email protected] Fitness Director Darren Howey fi[email protected] Tennis Courts Financial Controller Lonny Watne [email protected] 7 days a week Lighted until 10pm Club Facilies Manager Josh Eddings [email protected] Member Communicaons JJJaJaaannnneeeelllllleeee MMMeMeeeyyyyeeeerrrr [email protected] Message from the General Manager… It was great to see so many of you at the Town Hall meeting this last month. For any of you that were not in attendance but would like to view the power point slides, the entire deck is on our website under the “What’s New” banner. Equity Golf Wait List Tom & Nancy Karwin 2015 was another outstanding year for SLOCC. While our membership only grew by 2.5% our top line Michael & Christy Palmer revenues grew by 8% over last year. This increased member usage is always one of our top priorities. We want Corporate Golf Designee our members to think of us first whether it’s golf, a tennis Robert & Cate Ogden lesson, dinner with friends or a leisurely day at the pool. Jr. Executive Golf Wait List One of our goals for 2016 is to see some significant growth in our capital reserves. With that in mind our Duncan Harmon-Gonzalez capital spending will be less this year than it has been over the last several years. Tennis Wait List Jason & Jamie Brown Two projects we will be doing this year are to Brian & Megan O’Carroll replace the wooden steps leading down to the tennis courts and the construction of two Bocce Ball Courts adjacent to Fitness Wait List the pool area. Bocce has become very popular in the last Christopher & Erin Mazzei few years due to its social nature and easy to learn fundamentals, not to mention you can play without setting Russell & Jennifer Prentice your wine glass down! Look for bocce leagues sign ups later in the summer. Clubhouse Andrew & Teri Thulin We’re excited to announce a new event coming May 7th. Our “restaurant within a restaurant” will transform the dinning room into Chophouse 5 *5*7. The name references the Clubs founding in 1957. By definition a Chophouse is a restaurant where you go to get great Members Departed chops of meat. We’ll feature prime grade steaks, heritage breed lamb and pork, seafood and even Caesar salad Jeff Cole prepared table side. Seating will be limited so reserve early, 1944 ~ 2016 we hope to see you there. See you at the Club, Dr. Ralph Kelekamp Mike Stanton, CCM 1934 ~ 2016 General Manager/COO San Luis Obispo Country Club | April 2016 3 Golf Tennis MMMENENEN ’’’SSS 4 B4 B ALL QQQUALIFIER & NCGA MMMEMBER /G/G/G UEST TTTOURNAMENT &&& ZZZONE QQQUALIFIER JJJRRR. S. S INGLES CCCLUB CCCHAMPIONSHIPS *** Saturday, April 2nd ***A PRIL 2 & 3 L.E.G.S. –––L–LLLADIES EEEVENING GGGOLF SSSOCIAL 191919 THTHTH AAANNUAL SSSPRING SLO J UNIOR ***Thursday, April 7th @ 5:15pm TTTENNIS OOOPEN SSSENIOR 4 B4 B ALL QQQUALIFIER ***April 8-10 ***Saturday, April 9th TTTENNIS CCCLUB EXCHANGE W/// LLLADIES MMMEMBER /M/M/M EMBER LLLASASAS PPPOSAS CCCOUNTRY CCCLUB ***April 12 & 14 ***April 17, 11am-1pm MMMENENEN ’’’SSS SSSPRING MMMEMBER /M/M/M EMBER MMMENENEN /WOMEN CCCLUB DDDOUBLES CCCHAMPIONSHIPS ***April 23 & 24 ***May 14 & 15 L.E.G.S. –––L–LLLADIES EEEVENING GGGOLF SSSOCIAL *** Thursday, April 28th @ 5:15pm MMMENENEN ’’’SSS CCCLUB BBBREAKFAST MMMIXER Club Care ***Saturday, May 14th KKKIDS MMMOVIE NNNIGHT !!! ***Saturday, April 16th 5:30pm-8:30pm LLLADIES PPPLAY DDDAYAYAY ———R—RRRINGER SSSTARTS ***Tuesday, May 17th LLLASER TTTAGAGAG NNNIGHT !!! ***Friday, May 6th 7:30pm-10:00pm BBBONFIRE PPPRORORO /M/M/M EMEMEM /G/G/G UEST Ages 9-13yrs. Reserve your laser by MAY 1st. ***Wednesday, May 18th Pool Fitness Center GGGROUP SSSWIM LLLESSONS #3#3#3 WELLNESS LLLECTURE ***April 19-May 13 ***April 7th at 6pm in the Activity Center . San Luis Obispo Country Club | April 2016 4 805805805-805 ---543543543543----34003400 www.slocountryclub.com BINGO & B URGER ***Sunday, April 17th Bring the family and invite your friends to enjoy a fun night and great burgers! There will be a burger bar filled with all the toppings you could want! The kids will enjoy a pizza bar and cookies! $11.95pp++ Adults & $6.95pp++ 5>12yrs includes bingo cards, dabbers and prizes! BYOB W INE DINNER ***Thursday, April 21st Invite your friends to this fun evening out! Bring your favorite bottle of Syrah . Our Executive Chef will prepare a delicious 3 course meal paired to this varietal. $31.95pp++ Adults Only MOTHER ’S DAY BRUNCH ***Sunday, May 8th Pamper your loved one on her special day with a fabulous brunch here at the Club. Let Chef Ed and his culinary team impress Mom on here day off with a bountiful buffet including fresh fruit, waffles, omelet station, desserts, endless “Mom> mosas” and much more. Don’t wait to plan a great start to Mom’s day off. Reserve your table now! Seating times are 9:00am, 11:00am and 1:00pm. $33.95pp++ Adults $13.95pp++ Children ages 5>12yrs. San Luis Obispo Country Club | April 2016 5 bybyby Chef Ed Dungeness Crab Cakes Prep Time: 30 Min Cook Time: 15 Min Serves: 4 Ingredients: * 12 ounces Dungeness crabmeat, cooked th * 5 ounces fresh sourdough bread crumbs Saturday, May 7 * 2 tablespoons mayonnaise Join us for our restaurant within a * 1/2 tablespoon sambal (Asian Chili condiment) restaurant, “Chophouse 5 *5*7”. In the * 2 tablespoons chopped fresh chives tradition of a fine chophouse, we’ll be * 1 lemon, juiced serving only prime beef, the finest * Salt and pepper, to taste domestic lamb, fresh seafood, and Caesar * 3 tablespoons vegetable oil salad prepared tableside. You can complete your meal with your choice of Preparation: decadent desserts. 1. In a mixing bowl, combine the crab meat In addition we’ll be featuring a few with the bread crumbs. Add mayonnaise, sambal, chives, and lemon juice. Season very special and hard to find bottles of with salt and pepper. wine. 2. Fold the ingredients gently but Seating is limited. thoroughly, taking care not to mash the crabmeat. Make your reservations now! 3. Shape the mixture into 4 uniform patties; they should be moist and just hold 805-543-3400 together. slocountryclub.com 4. Coat a skillet with vegetable oil and place over medium heat. 24hr. Cancelation Policy in Effect. 5. Fry the crab cakes until browned, about 4 minutes each side. 6. Serve immediately with your favorite accompaniments. San Luis Obispo Country Club | April 2016 6 by Rick Ventura, P.G.A. Head Golf Professional LLLESSON OFOFOF THE MONTH >>> recently asked if he could secure his elbow to his side during his putting stroke. The answer is yes . The The biggest challenge in golf is to return the question will always arise as to whether your forearm is club face back to the ball squarely. We sometimes make touching your body. As in many sports, golf is a game of the game too complicated or get too far ahead of inches. The USGA is trying to prevent your bottom ourselves without fully understanding how the club hand from swinging around a fixed point. By securing rotates. A simple but effective drill is the toe up drill. your elbow to your side and not your forearm, both Address the ball with an eight or nine iron so the club hands work independently during your stroke. If you face is square to the target. Take the club back with have a question about your stroke or would like to your arms and shoulders so the club shaft is parallel to work on your stroke, please stop by the golf shop for ground. At this point the face of the club should point some help. to the sky. The entire swing is waist high to waist high. The rhythm should be smooth without any effort to produce speed. Focus on how your forearms rotate the club face from toe up to toe up. Also focus on the club Member Guest Invitational head making a smooth circle. This ensures we have the correct angle coming into impact. Use this drill for nine or ten shots each time you hit balls and you will form a solid foundation to work on your golf swing. Good Gentlemen, luck! Mark your calendars for the 2016 MGI RRRULES to be held July 1313----16161616 . Details and The anchor ban has now been in place since January 1st and for those of you who were affected you entries will be mailed in April.
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