SPCC

STEVENS POINT COUNTRY CLUB NOVEMBER - DECEMBER NEWSLETTER

"No putt, or detail, is too small to be despised." - Bobby Jones

INDEX CLUBHOUSE Hours of Operation...... 1 HOURS OF OPERATION From the Club's GM...... 2 Welcome New Members...... 4 Bar & Restaurant: From the Golf Pro...... 5 Tuesday - Friday 11 AM - 8 PM Events Coordinator Message..... 7 Golf Shop: Tuesday - Saturday 10 AM - 4 PM Event Highlights...... 10 Food & Beverage Update...... 15 Golf Simulators: Monday 9 AM - 3 PM What's Cooking...... 16 Tuesday - Friday 9 AM - 7 PM 20/20 Links...... 18 Saturday & Sunday 9 AM - 6 PM SPCC Board & Managers...... 19 Business Office: Monday - Friday 8 AM - 3 PM From the Club's General Manager

JESSE MALSOM, GENERAL MANAGER

We have all heard it through the news, family and friends, what a disaster this year has been on many levels, but there are so many positives that we can take away. Wearing sweatpants out and about was now acceptable. Prior to Covid, my wife would shake her head when I wore sweats out in public. I always thought she was upset that she didn’t think of the idea…I guess that was not the case. Who knew?

We could talk about this guy instead of what was on the news:

No, the Tiger King was not playing golf at SPCC this year. That was Cliff King wearing his normal attire. Many of us were able to play more golf than we have historically and some of us were reminded how frustratingly fun this sport can be. Member play was up 30% in 2020.

Stevens Point Country Club has introduced 84 new memberships to the SPCC family this year. I am fortunate enough to meet and get to know these individuals and families when they join the club and we are blessed to have these awesome people here at SPCC. I was also able to get to know many of the amazing existing members much better here in 2020.

I was able to see the entire staff in a new light as they adapted to change on a weekly basis. On occasion, the challenges were difficult to overcome (short-staffed, back- ordered supplies, ever-changing policies and a mid-season drought) but more often than not, the staff was willing to meet these challenges head on and provide the service that our members have come to expect. We had a couple new faces join the SPCC team this year as well. Neal Clasen, Head Golf Professional, and Jenny Bellmer, Events and Sales Coordinator. Both have worked very hard to put together some great events for our membership this year.

New or resurrected Golf events in 2020: The 2 Person-Scramble The 1-Person Scramble The Big Cup The SPCC Ryder Cup

New or resurrected Social Events in 2020: Virtual Trivia Kid’s Activity Hour Murder Mystery Dinner Ladies’ Night Euchre Tournament

We have many great events planned throughout the winter so sign up for one and bring a friend or at least call in for Chef Andy’s fantastic “To Go” food, which we were reminded is always an excellent option.

So there were some pretty cool things happening this year at home and here at the club… maybe not as cool as a blonde mullet, but still pretty cool.

Let’s all focus on the positives heading into 2021!

Respectfully, Jesse Malsom

Jesse Malsom General Manager Stevens Point Country Club Welcome to the Family!

Please help us show a warm welcome to all of the new members and their families who have recently joined Stevens Point Country Club! Watch for future member announcements, including photos for our newest members, in our Friday Member Communication emails!

Johnson Family Adam, Patricia, Lily Jaworski Family Oberstadt Family & their youngest James, Kyla, & Nina the Dog Heidi, Teddy, Brian daughter, Ava From the Golf Professional

NEAL CLASEN, PGA HEAD GOLF PROFESSIONAL

"I. know it's important. I do, I honestly do. But we're talking about practice, man. What are we talking about? Practice? We're talking about practice, man? We're talking about practice. We're talking about practice. We ain't talking about the game. We're talking about practice, man." – Allen Iverson

That is right, we are talking about practice and how you can do it over the winter months. This being my first winter in Wisconsin, I can only imagine what a winter up here really means, so far not so bad though. With the longer winter months in Wisconsin, practice over this time is more important than most other areas in the United States. The course is currently closed, and we likely will not be out again until April. If we don’t work on that swing and game over these months, then the first month or two of the golf season is spent trying to get the swing back into form. With a shorter golf season, we do not want to waste any time, we want to be in top form right out of the gates. These tips will not only help you stay active over the winter but also keep that game in top form!

1). Grip position often deteriorates with lack of use. Taking a few weeks or months off due to cold weather can lead to our hands not being in tune with where to go on the club. I recommend having an indoor club for golfers to grip while they are bundled up indoors. This club could be an old model you do not use anymore. Taking “white-out” or a silver Sharpie, outline the thumb positions on the grip and then, periodically throughout the week, practice placing your hands on the club to make sure your grip will be fine-tuned when the . weather warms up.

2). During the colder months, rotation can also diminish, swings become shorter, and timing is eventually off. When the weather prevents a golfer from going outside, I love students to continue to fire their motor patterns as much as possible without a club. Place your hands across your chest like you are giving yourself a hug (right hand on left shoulder, left hand on right shoulder) get into a 5-iron position, and rotate your body. Doing three sets of 10 rotations daily (breakfast, lunch, and dinner), will keep those motor patterns firing sharply as if you have never taken a break from playing. From the Golf Professional

NEAL CLASEN, PGA HEAD GOLF PROFESSIONAL

. 3). Pails in the living room: Grab a door mat and purchase some large white marshmallows. Grab a pail. Get your sand wedge. I suggest starting in the kitchen. Walk off two yards, place the pail on the kitchen floor and practice chipping the marshmallows into the pail. Your short game will really improve.

4). Purchase a metal yardstick at any hardware store. Place the yardstick on any hard surface flooring in your home. Place a golf ball on top of the hole on the yardstick. Practice putting a golf ball and keeping it on the yardstick for three feet. This drill will help you learn how to set the face square, develop stroke shape, and help you make more three-foot putts.

5). The final tip is to come out to your Club and utilize the Indoor Simulators. SPCC has been working hard to setup a nice area for members to come and work on your game at the Club. You have a couple of options for practice and different games to help keep the skills sharp for the Spring. Not to mention, some great tournaments and leagues to keep the competition alive as well.

I hope this winter stays mild and we can get out on the course sooner rather than later. However, if you practice these tips over the coming months, your game will be ready whenever the course and weather are ready for you.

Happy holidays!

Neal Clasen

Neal Clasen, PGA Head Golf Professional Stevens Point Country Club A Message From Our Event Coordinator

JENNY BELMER, SALES & EVENT COORDINATOR

Happy holidays everyone!

Well, our wild year continues on... Things are quite different this particular winter as we navigate through a pandemic during what would normally be a busy holiday party season. As we become more limited to gathering, we are really needing to examine our comfort levels and safety protocols here at the club, especially as our community is still struggling to keep the numbers from rising. But meanwhile, I am also continuing to be impressed with my co-workers with how well they handle what’s dealt to them during this odd time. The managers have still been keeping busy with new projects to enhance your club’s experience. Between Andrew’s excellent handy work creating a nicer simulator room, Neal’s energy and enthusiasm to host simulator leagues, Chef Andy’s creativity inventing new items for the winter menu, Jeremy’s exquisite eye for design with beautifying the club and keeping us all as safe as we can be while we dine, and Jesse’s trust and support to allow us to do what we do best - I am inspired by them to create member events that showcase all of our strengths and talents.

Recently, I enjoyed hosting Ladies' Nights which featured a few of our staff members teaching us about their talents. Jeremy shared with us some wine tips, Andy taught a cooking class, and yours truly showed the ladies how to paint an autumn scene. We even had a couple members share what they know! Judi Olson led us through yoga and Heidi Oberstadt gave us some tips on taking great photos.

Now moving into 2021, look forward to favorite events such as the Murder Mystery Dinner, more live music, wine dinners, trivia, and kids & family activities. Expect to see new events pop up like Chocolate Night in February, a logic puzzle competition, and even an English tea party. To utilize our strengths as staff, you can look forward to another cooking demo with Chef Andy, other innovative wine events with Jeremy, simulator tournaments put on by Andrew, and even a Poker Tournament run by Neal! During the planning process of these winter events, know that our top priority is your safety and we will consider all aspects of how we execute these activities in order to alleviate any stress regarding going out and socializing during a pandemic! As well as continuing to offer in-person events, we would also like to offer more content online. We have some interesting staff videos coming up in January, so keep your eyes peeled for those. If you’re inclined to try Trivia Zoom, we will be adding that option in. Another new idea I’d like to try is taking this very “events article” in a unique direction… this time, I am featuring a crossword puzzle (on the next page) based on clues that were sprinkled in this article. Fill it out, take a picture of it, and then send it back to me at [email protected]. If your answers are correct, you’ll be entered to win a pie! If you’d like to submit an entry to my email, your deadline is December 31st at midnight. Have fun, be safe, and cheers to this uncommon holiday season!

Jenny Bellmer

Jenny Bellmer Event Coordinator Stevens Point Country Club Fill me out for a chance to win a pie!

ACROSS 2. Enjoy this midday meal at the club once a month. 5. I’ll show you how to create a wintry scene during this guided class. 8. These nights feature special menu creations by Chef Andy and wine pairings by Sommelier, Jeremy. 9. What is...the game night that Taco Tuesday coincides with. 10.This card game tournament’s day will be run by Neal.

DOWN 1.We will indulge in this topical bean’s flavor this February. 3. Make reservations early for the nights that we feature this live in our dining roomYour ears will appreciate it! 4. This game night will test your reasoning skills. 6.We’ll be trying out this traditional English party featuring some cute finger food and our very best manners. 7.Keep practicing your golf swing this winter in this newly renovated room by Andrew. Club Event Highlights

KIDS HOUR: THANKSGIVING

CIGAR NIGHT Club Event Highlights

FAMILY FALL FESTIVAL Club Event Highlights

WINE DINNER

SPOOKY TRIVIA WINNERS TUESDAY TRIVIA WINNERS Club Event Highlights

WEDNESDAY LADIES' NIGHTS Club Event Highlights

SPCC RYDER CUP

EUCHRE TOURNAMENT From the Desk of the F&B Director

JEREMY MOSS, DIRECTOR OF FOOD AND BEVERAGE

Season’s Greetings from Food & Beverage!

Winter is now settling in for the next few months (late this year so we didn’t have to close the course until mid-November)! Some off-season events are already in progress: the simulators are open and this year, the Tee Room will be open for beverage service every day except Mondays. Events like Game Night and Tuesday Trivia are back along with monthly Sunday Brunches and Wine Dinners. New this year are the Ladies' Night events and Simulator leagues and tournaments.

Unfortunately, COVID is still here to wreak havoc in the building and for the F&B department. We are continuing to ask that members wear masks upon entering the building and doing any function outside of eating and drinking. Additionally, we will continue to limit table size to 6 people unless you are from the same household. We have been lucky enough to keep COVID out of the building for the most part. Please be respectful of others and follow the rules in place so that everyone can continue to enjoy the club during the off-season.

Please join us Tuesday thru Friday as we continue to run weekly specials and Friday fish fries. We are also running different “theme” menus throughout the month on the second and fourth Tuesday that coincide with Trivia/Game nights. These menus will be posted on our weekly member communication emails. A quick reminder that everything on our menu is available for CURBSIDE pickup for those of you that are in a hurry, for some that don’t feel comfortable in the building, or others that just don’t want to cook. Remember to call or email your orders in and allow 30 minutes for us to prepare it. After that, we will bring it right to your car!! The wine list is now “COVID-friendly” so be sure to ask for the list when you dine! Additionally, there will be a featured wine and *coming soon* - a featured cocktail of the week!

I hope to see everyone this winter for events and dining. Merry Christmas and Happy Holidays from the Food & Beverage department: Chef Andy, myself, and the rest of the team!!

Jeremy Moss

Jeremy Moss Food & Beverage Director Stevens Point Country Club What's Cooking?

ANDY DASSOW, EXECUTIVE CHEF

Winter Panzanella Salad

INGREDIENTS

For the salad: For the croutons: 1 small red onion, sliced thinly 1/4 cup unsalted butter lengthwise 2 teaspoons finely chopped garlic 3 tablespoons sherry vinegarsalt 2 teaspoons finely chopped fresh 4 cups peeled, seeded, and diced thyme butternut squash (1/2-inch dice) 6 cups day-old bread, crust 1/2 cup plus 1 1/2 tablespoons extra- removed, cubed virgin olive oil 6 tablespoons finely grated 1 tablespoon chopped fresh sage Parmesan, plus more for garnish Freshly ground black pepper Salt and freshly ground black 1/2-pound Brussels sprouts, ends pepper trimmed, then quartered 1/2 cup fresh Italian parsley leaves What's Cooking?

Winter Panzanella Salad

DIRECTIONS

Preheat oven to 400 degrees F.

Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside, but still soft within, about 10 to 15 minutes. Set aside and let cool.

Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.

Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 minutes. Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.

Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.

In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately. 20/20 Links: Post Masters Observations

STEVEN SLEZAK, M.D.

Well, I was wrong again. It’s getting to be a habit. There were no azaleas at the Masters . . . not even plastic ones. They had a better idea: showcase Augusta National in all its Fall splendor. There were no flowers, but there were trees afire. The seasons turn even at Augusta, and we were reminded that prior to its conversion to a golf course it was a tree nursery after all. What a treat!

We could especially enjoy the course without the crowds. It felt almost as if we could play it. The views from the drones, the flyovers, the sightlines, the interrelationship of the holes, the three-dimensional depth and contours you could now see without the galleries . . . It was a very special Masters.

Cameron Smith displayed some miraculous recovery shots and made a run, but Dustin Johnson was not to be denied. What a smart, gutsy, even ruthless final round. He certainly proved his mettle.

One of my favorite Hogan quotes is when a player hit a bad shot, tossed down an extra ball, and proceeded to hit the ball onto the green. Hogan’s comment, “Any cow can do it the second time.” It pretty much summarizes his disdain for anything less than the kind of commitment, intensity, practice, skill, and concentration required to do it the first time, when it counts. Hogan would have been proud of Dustin.

And how about Tiger? The 12th over Rae’s Creek always seems to dash someone’s hopes. With Tiger’s dominance at Augusta National as a backdrop, he still collected a 10, his highest score on a single hole in his career. Most golfers, out of the tournament with a 10 on the 12th, would’ve mailed in the last six holes. Not Tiger. Five under on the next six holes. That showed character!

Dan Gable, the world-renowned Olympic wrestler from Iowa, was recently honored with the Presidential Medal of Freedom, our nation’s highest civilian honor. He once said, “Gold medals aren’t really made of gold. They’re made of sweat, determination, and a hard to find alloy called guts.” Way to go Dustin, Cameron, and Tiger! You have that hard to find alloy.

Just five months to the azaleas.

Steven Slezak, M.D. Stevens Point Country Club Board Members

Dean Shuda - President Jeff Martin - Vice President Dean Johnson - Treasurer John Herder Kris Henning Gretchen Beyer Jason Allen Brian Haferman Melissa Blenker Eric Kundinger Don Olson Lori Schneider

Stevens Point Country Club Management Team

Jesse Malsom - General Manager Matt Shafer - Head Superintendent Charlie Beyer - Assistant Superintendent Neal Clasen - Head Golf Professional Andrew Krugler - Assitant Golf Professional Jenny Bellmer - Sales & Event Coordinator Jeremy Moss - Director of Food & Beverage Andy Dassow - Exectuive Chef Nicole Schilling - Financial Controller Amanda Kaczmarek - Accounting Assistant