NEWS BITES...

Click on the headline to go directly to that page PAGE 2 - Membership Updates PAGE 3 - Wednesday Night Men’s League PAGE 5 - Results from recent Golf Events PAGE 8 - From the Kitchen PAGE 12 - Bill Duck leaves St. George’s PAGE 10 THE NEWS at St. George’s Graeme McCarrel ready to take to the ice

here’s little doubt Graeme McCarrel enjoys life on the icy side and he can throw in some rocks as well. The 51-year-old father of seven is shifting gears as he moves from managing one icebox to taking on the role of Manager here at St. George’s Golf and Country Club. As the youngest of four children, Graeme enjoyed growing up here with his siblings Hugh, Doug and Francis. “My first recollection of St. George’s would be coming with my mom to Day Ladies’ curling when I was two,” says McCarrel a co-owner of two M&M Meat Shops in Bramp - ton. “The staff looked after me when she was out on the ice. I remember Mr. Thompson bringing out the tractors and blocks for me to play with George’s to date was playing with Team Middaugh in the $175,000 M&M behind the glass.” Meat Shops Skins Game. Graeme played perhaps his best game ever, but A few years later at age five, his brother slid him out on sheet one and they ended up losing in opening round action on the last shot to Scotland's started teaching him to curl. He joined St. George’s as a junior curling mem - Tom Brewster. ber at the age of 11, a year before you’re allowed, and he has been a curling On the golf side of things, Graeme learned to play the game on St. member since that time! He won his first provincial title in 1980 winning the George’s former Brule short course as a junior. He spent seven years work - Ontario Junior Men’s Championship along with , Mark An - ing on the grounds crew in the 1970’s and was a Full Play member until four drechuk and Dave Manion and then went on to finish second at nationals. years ago when managing a small business and family life put the squeeze As he matured, Graeme curled on teams skipped by and Ed on it. The former St. George’s Matchplay Champion spent the last couple Werenich before teaming up with former of years taking courses through the Golf Management Institute of Canada St. George’s golf professional Wayne Middaugh. In 1998, Middaugh, Ian and only has one course left to take this fall – Marketing Management in Tetley, Scott Bailey and McCarrel won the Ontario title, the Canadian Brier Golf Operations – to earn his Graduate Studies Diploma in Golf Operations and the World Curling Championships. The Club gave all four curling Life Management. Memberships shortly after that. “I have run lots of curling events over the years, but not from a man - During his 25-plus years on tour, Graeme has won four Tour Champi - agement point of view, so I’m looking forward to the challenge,” he says onships, four TSN Skins games, all the Grand Slam events and most major during an interview in the curling office. “I’m looking to raise the bar events across Canada. As one of the top thirds in the game, Graeme still down here and push it to see where it can go. Where the members want remains active in competitive curling narrowly losing the final of Ontario to take it?” Men’s Championship in 2011. His most memorable curling moment at St. For a note from Graeme McCarrel see page 13

SEPTEMBER 28, 2012 MEMBERSHIP UPDATE MEMBERSHIP UPDATE

We are starting to see interest and results from Members referring prospective members and the new Member acquisition program that was launched in July with 10,000 high-end promotional pieces being delivered to local residences. CEO Joe Murphy has been busy throughout the month of September providing potential members with tours of the clubhouse and golf course. Five new Full-Play members have signed on recently bringing the total new Members to 18 for the fiscal year thus far. Full-Play members are almost back to full quota. The Club also added 13 new Curling Members in September. Please contact Joe Murphy or Barbara Pennington if you have a prospective Member. They will be happy to contact and/or meet with them to discuss membership in the Club. If members have any questions or concerns please contact Membership Chair, David Imrie. The following is the New Member posting for the month of September for current members to review:

FULL PLAY GOLF: NOMINEE NOMINATED BY: SECONDED BY: Aloysius Siow, Professor of Economics, University of Toronto Elgin Horton Wayne Thorpe Candace MacLean, Vice President and Treasurer, Canadian Tire Corporation Lisa Greatrix Brian Greatrix Mike Bondy, Pricewaterhouse Coopers, Partner Brian Greatrix Lisa Greatrix Randy Johnston, Business Owner, Cob’s Bread Location Grant Loree Rick Stefankiewicz CURLING: Kim Reid, Cobblestone Kitchens Inc., President Kim Simmonds Pierre Janelle Peter Reid, Cobblestone Kitchens Inc., Managing Partner Kim Simmonds Pierre Janelle Anna Boyden, Professor On-line Programs, University of Saskatchewan Joanne Erickson Pierre Janelle David Gale, Moneris Solutions, Mgr Software Development Joanne Erickson Marilyn Inglis Christine Sauriol, Air Canada, Training Specialist Kim Simmonds Marilyn Inglis Dieter Kramkowski, Real Estate Agent, Royal LePage West Realty Group Derek Beamer Marilyn Inglis Leanne Murray, Quest Plastics Ltd., President/Director Kim Simmonds Paul Simmonds Julie Mason Bev Evans Maureen Vance Paul Mason, Distribution Consultants of Canada Limited, Bev Evans Maureen Vance Marcello Iorio, Wilton Industries, Shipper Harry Sutton Bob Hazlett

NEW FULL PLAY COUPLE’S MEMBERSHIP FEE

n keeping with our Strategic Plan to encourage more couples to play (plus $5,000 debenture). Both persons will continue to pay the Full Play golf, the Board of Directors has approved a new Full Play Golf Couple’s annual dues. Ientrance fee. For the 2013 golf season, couples can join Full Play Golf Existing Full Play Golf Members can also benefit from this new price Membership at the entrance fee rate of $105,000, (a reduction from the and sign on their spouse to Full Play Golf for $35,000. previous rate of $122,500). Single membership Entrance Fees remain at Contact Barbara Pennington, Executive/Membership Assistant for $70,000 (plus $5,000 debenture) and the spouse can now join for $35,000 more details [email protected], 416-231-3393 x249.

2 | THE NEWS AT ST. GEORGE’S WEDNESDAY NIGHT MEN’S LEAGUE Wednesday Warriors earn top spot in Wednesday Night Men’s League

Wednesday Warriors captain Jim Jolly and Paul Hancock with the league championship trophy.

ear two of Wednesday Night Men’s League wrapped up last week with a dinner suited for knights and kings and some terrific MEMBER QUOTES loot on the prize table for those in attendance to take home. Sir Paul Hancock and Sir Lou Lacchin rounded up the weary Ytroops for the annual feast as the combatants gathered one final time in 2012 to share stories of their wins and losses on the “YOU GUYS battle ground known as St. George’s. Chef outdid himself with a fabulous Italian buffet and great wine. HAVE OUT-DONE This year’s duels were stretched out to 15 weeks from 12 as a treacherous three-week playoff was held. Average weekly atten - YOURSELVES AGAIN. dance increased to 142 players from 137 in 2011. ANOTHER FANTASTIC Wednesday Warriors earned top honours with a 10-2 regular season record followed closely by the second place KiltLifters at MEN’S LEAGUE IS IN 9-2-1 and Red Surge alone in third at 8-4. After three playoff rounds in the A Pool for the top-8 teams Wednesday Warriors maintained THE BOOKS. IT WAS their grasp on first to enjoy the spoils as 2012 Men’s League Champions, while Blue Balls won the B Pool for the bottom eight teams in the regular season standings. A GREAT CLOSING “The addition of the playoffs this year proved to be a huge success. Everyone really enjoyed the format and we’ll definitely do it NIGHT – THE PRIZES, again next year,” Hancock says. “Men’s night has really increased camaraderie throughout the Club and given members a chance THE FOOD, THE to meet and play golf with people they wouldn’t normally see.” CAMARADERIE WAS Members of the 2012 Wednesday Warriors captained by Jim Jolly included Michael Cuff, Matt Denham, Scott Elsey, Graham ALL FIRST CLASS. Ford, Alex Karkic, Craig Mode, Mike O’Neil, Nico Poulos, John Rhynas, Barry Sparks, Richard Taylor and John Upenieks. THANKS FOR A GREAT Hancock and Lacchin made special note of the 10 Platinum sponsors and 15 Gold sponsors who supported the league throughout SEASON. LOOKING the season. The MUB award including the MUB cap and a golf lesson with Tim Moore went to Aldo Martellacci. Several warriors who fought it out in each of the 15 rounds for perfect attendance this year included Brett Sommerville, Gord Schofield, Claude De - FORWARD TO schamps, Bill Dines, Ed Roberts, Pat Elder, Chris Maggirias, Jerry Patava, David Sommerville, Alan Cox, Joe Flabbi, Khurshid Mirza, NEXT YEAR. Ted Gaston, Bill Fluhmann, John Fox, Ray Grenier and Barry Sparks. ” The most proficient combatants with a 100 per cent rating based on a minimum of eight battles included: Sam Pappas and David Pryor counting points for all 13 rounds played, while Cliff Brown and Steve O’Neil were a perfect 12 for 12 and those going eight for eight included; Sean Bredt, Mark Elgner, Doug Morris and Adam Penny. Colin Flabbi took home the award for the low gross average with an impressive score of 35.36 with a minimum of 10 rounds played followed by Craig Sinclair at 36.07. Rick Stefankiewicz posted the lowest average net score at 34.54. The lone hole-in-one of the year during Men’s Night went to Don Hunter. Congratulations to the Convenors!!!

SEPTEMBER 28, 2012 | 3 WEDNESDAY NIGHT MEN’S LEAGUE Men’s League Closing Photo Gallery

THANK YOU VERY MUCH FOR ALL YOUR EFFORTS IN RUNNING “THIS YEAR'S MEN'S LEAGUE. IT WAS A FANTASTIC LEAGUE – GREAT CAMARADERIE, VALUE AND COMPETITION. I REALLY ENJOYED MYSELF BY MEETING MANY NEW PEOPLE AT THE CLUB AND TO ME, THAT'S WHAT IT IS ALL ABOUT. ”

CLOCKWISE FROM THE TOP LEFT : Platinum sponsors Paul Mowbray, Jim Strickland, Ted Gaston, Kevin Renard, Rob Pierce and Jerry Patava; the prize table; enjoying the food; and the winners admiring the trophy.

4 | THE NEWS AT ST. GEORGE’S GOLF EVENTS

Fall Folly lives on in the 1970s

he Ladies’ Fall Folly proved once again to be a lot of fun with some stiff competition and Tgreat costumes as a team of ladies from the 1970s squared off against a team from the 1980s. In epic fashion, the tournament was decided in a playoff between St. George’s professional Bren - nan Sirkoy who represented the 1970s squad, while professional Shauna Wilde represented the stylin’ 1980s crew. After duffing his drive in the playoff on No. 1 and a so, so second shot, Brennan made a spectacular third shot to five feet of the pin and sank the par putt for the victory. Captain’s Charity Cup Congratulations to all of this year’s participants. raises nearly $2,000

he inaugural Captain's Charity Cup raised nearly $2,000 for Youth Without Shelter in a team event featuring two lady members and two members of the St. George’s professional staff. The ladies held a charitable auction bidding on the teams and raising money for Youth Without Shelter.

The four teams consisted of: The 1970s team included: Matina Elsey, Manon • Heather Cavadias, Debbie Hawkey, Shauna Wilde & Colin Galea Graves, Lynn Campbell, Debbie Hawkey, Karen • Kathy McLeod, Tracy Martin, Tyler Fitzgerald & Ed Clarkson Winter, Donna Elkind, Beverley Rook, Lisa • Louise Lacchin, Sue Strickland, Steven Curtis & Brennan Siroky Greatrix and Captain Brennan Siroky. • Karen Winter, Gina Baldoni, Tim Moore & the Mystery Pro who turned out to be Brian Jones

On September 11th all four teams played two nine-hole formats to de - termine which teams would square off in the final. The first format was a two net better ball, while the second was a two person scramble (pros teamed up and amateurs teamed up and both scores were combined for the team score). After the first day of competition Louise Lacchin, Sue Strickland, Steven Curtis & Brennan Siroky led followed by Kathy McLeod, Tracy Martin, Tyler Fitzgerald & Ed Clarkson to set up the final for the Captain’s Charity Cup. The 1980s crew included; Heather Cavadias; The 18-hole final (nine holes alternate shot one pro & one am and nine Kathy McLeod; Valerie Hancock, Jean Kwiecien, holes of shamble) and the Lacchin/Strickland/Curtis/Siroky team won rather Lesley Finegan, Jean Leveque, Gina Baldoni, handily. All players had a great time and it was all for a good cause. Connie Bredt and Captain Shauna Wilde.

SEPTEMBER 28, 2012 | 5 GOLF EVENTS

Brian Shaw 25th Anniversary Pro-Am

t. George's members, former Brian Shaw Scholarship Award winners, and former St. George's Staff en - joyed another great event at the Brian Shaw 25th Anniversary Pro-Am in memory of Brian in early September. First place went to the team of Tracey Pappas, David Chorley, Mark Teskey, George Soare, golf professional Adam Cherry followed in second by the team of Sue Dyon, Paul Dyon, Dan Ayerst (former staff), Andrew Hough, (professional and former winner of the Brian Shaw Award), and executive golf professional Wayne Middaugh. A follow-up story with some memories of Brian and the pro-am over the years will be published in the fall issue of the Herald.

• 1st Place: Andrew Stefankiewicz, Will Almand, Nick Almand JUNIOR CLOSING • 2nd Place: Will Sanson, Pearson Whale, Saverio Imbrogno, • 3rd Place: Jenna Stafford, Stephanie Elsey, Jillian Pappas, Sierra Singh

DAY RESULTS PRE-JUNIORS • First Place (Net) – Jacob Zucchiatti • Second Place – Adam Whale • Third Place – Nathan Whale

• Winner of the putting competition was Mackenzie Morrison

6 | THE NEWS AT ST. GEORGE’S CLUB NEWS

Andrea Oliverio returns as new Communications Manager

ndrea Oliverio first started working at St. George’s in 2004 Aas a Waiter and Half Way House Attendant while completing her undergraduate studies at the University of Toronto. Her role at the Club changed following her graduate studies in Cor - porate Communications, when she be - CONSTRUCTION UPDATE came the Club’s Receptionist and shortly thereafter the Marketing and onstruction broke ground on the new Men’s Locker Room on Thursday, September 20th as work Catering Events Coordinator. crews started demolition work inside the building ripping out carpet, the ceiling and just about Andrea is most excited for her everything else in the area. newest role as the Communications Interior concrete floor removal is now underway, while around the exterior much of the old asphalt Manager. This is a new role for both An - is history. By the end of this week the concrete footings for the expansion will have been poured and the foun - drea and the Club and she is excited to dation wall forms will be in place. We did unfortunately discover, immediately at the get go, that the ex - bring the perspective gained from first- isting natural gas supply line to our building is located within our proposed new addition area and will hand experience across many areas of need to be relocated by Enbridge Gas. No problem, as the wheels are in motion and the construction club operations to the position. Andrea progress will not be delayed. just recently returned to work after she “We’re pleased with the progress to date and look forward to the advancements in the coming weeks and her husband Steve welcomed their as we get closer to an end product which our membership will be proud of,” says Facilities Committee member Jim Strickland. first child Matteo eight months ago.

SEPTEMBER 28, 2012 | 6 CLUBHOUSE NEWS FROM THE KITCHEN KEY DATES Thanksgiving Dinner Buffet

• $47.95 pp adults • $18.95 pp children aged 5 - 12 • Children four and under are complimentary • All prices subject to HST For reservations, please call 416-231-3393 or e-mail [email protected]

2012 Golfers’

LEFT : Krunal Kamble and his Grilled Hole-in-One Night Octopus and Rabbit Ragu dishes.

ABOVE : David Mendonca with his • A special stand-up dinner reception and delicious Red Wine Poached Pear. cocktails from 6 to 9 pm • $77 plus HST for non-golfing members and guests – please limit to one guest per golf - ing member • All golfers are charged a hole-in-one fee to supplement this event • Jacket and Tie are required • Presentations will be made at 6 pm in the The Cooks’ Tour Menu St. George’s Room

ollowing on from the success of the Georgilicious Menu, the theme for our new and popular seasonal menu is The Cook’s Tour. All our talented cooks in the kitchen have been asked to Annual Fall Fashion Fsubmit menu suggestions that have a special significance to them. It could be a dish from their Show and Luncheon favorite chef, a childhood memory or dish from their home country. We have a cosmopolitan kitchen brigade with cooks originating from India, Portugal, Greece, Italy, Jamaica, Sri Lanka, Chile and Vietnam. The cooks have been busy preparing a selection of dishes and have created a menu with • 11:30 am registration a similar format as the Georgilicious Menu: 2 courses for $27 or three courses for $32. The menu is • 12 noon Fashion Show and Lunch already receiving great reviews with many compliments from our members on selection, value and • Ladies’ fashions by Carriage Trade, flavours. Miik & others • Men’s fashions from the Golf Shop • 50/50 raffle and live auction with proceeds Restaurant Closure to Sheena’s Place • Cost: $39.50 per person + HST n October 5th the Restaurant will be closed for breakfast and lunch due to gas line relocation • Donations can be made by cash, cheque or as part of the Men’s Locker Room renovation project. Foodservice will reopen for dinner. chit with tax receipt to follow OWe apologize for any inconvenience this may cause. For reservations, please call 416-231-3393 or e-mail [email protected]

8 | THE NEWS AT ST. GEORGE’S CLUBHOUSE NEWS

Thanksgiving Turkey Takeout and Give Back Campaign

LAST YEAR’S PROMOTION WENT OVER SO WELL THAT WE ARE OFFERING THE SAME GREAT SERVICE THIS THANKSGIVING!

ot enough space in the oven? Who needs all the hassle of preparing a Ftraditional turkey dinner? Home - made stuffing, peeling potatoes and mak - GIVE BACK TO THE LOCAL COMMUNITY ing cranberry sauce, it really is a lot of work! Forget about it this year, take it THIS THANKSGIVING easy, relax and hand all the stress over to your St. George’s Kitchen Team. Simply or every order, we will be making a donation of one whole turkey to the local Daily Bread Food place your order with us (orders must be Bank. The Daily Bread Food Bank is a non-profit, charitable organization that is fighting to end in by Oct 3rd). We will have your turkey Fhunger in our communities. cooked, warm and ready to pick up, take home and carve. The Turkey comes with Option #1: Feeds 10-12 People Option #2: Feeds 15-18 people all the accompaniments. Vegetables and • 1 Whole Free Range Turkey 15lb • 1 Whole Free Range Turkey 20lb potatoes are pre-cooked and just need to • Sweet Potato Mash, Rosemary • Sweet Potato Mash, Rosemary be heated up before serving. Reheating Roast Potatoes Roast Potatoes instructions are included. The idea is that • Fall Vegetable Medley • Fall Vegetable Medley you pick up the food an hour or so before • Chef’s Famous Homemade Savory Stuffing • Chef’s Famous Homemade Savory Stuffing • Roast Turkey Gravy • Roast Turkey Gravy serving, keep the turkey hot and heat up • Fresh Ginger Cranberry Sauce • Fresh Ginger Cranberry Sauce the accompaniments at home. • Gourmet Bread Basket • Gourmet Bread Basket We will be providing this service on • 1 Pumpkin Pie • 2 Pumpkin Pies Sunday Oct 7th and Monday Oct 8th. The • 1 Pecan Pie • 2 Pecan Pies orders will be picked up at the Dragon • Cost: $285 • Cost: $395 Lounge kitchen in the lower Clubhouse level. You will be able to specify your pre - How to Order: Please contact our catering department during regular business hours at 416- ferred pick up time and this will be con - 231-3393 ext 272 to place your order. All orders need to be placed by October 3rd. Please note firmed with you 3 days prior to pick up. take-out orders do not apply toward Club minimums.

SEPTEMBER 28, 2012 | 9 CLUBHOUSE NEWS Western Fest

MEMBER QUOTES good possé of members and guests, the majority of them wearing cowboy hats and jeans, enjoyed a yeehaw good time at Western Fest last Friday night. The line-up for country style CHEF JAMES AND HIS TEAM DID A Agrub was solid throughout the evening with more than 10 pounds of homemade pork belly FANT“ASTIC JOB ON THE TRUE COWBOY GRUB. baked beans gobbled up along with corn on the cob, a whole suckling pig, harvest salads, delicious THE RIBS WERE FINGER-LICKING GOOD, AND baby back ribs, slow roast prime rib, roast truffle chicken and much more. Our Country DJ lived up THE DESSERTS DID NOT DISAPPOINT. to his billing as the best Country DJ in town. The dance floor was packed with members boot scoot - THE PECAN PIE WAS TO DIE FOR! ing’, electric sliding’ and being treated to line dancing lessons by our talented DJ. This event is al - ” ways a lot of fun and this year did not disappoint.

10 | THE NEWS AT ST. GEORGE’S CLUBHOUSE NEWS FROM THE KITCHEN CHRISTMAS... MEMBERS’ Spooky Halloween CHRISTMAS PARTIES SUNDAY, DECEMBER 9TH, 16TH Children’s Party & 23RD AT 4:30 PM; FRIDAY, DECEMBER 21ST AT 6 PM

• Children’s Puppet Master Show and Punch Fountain - Sundays 4:30-5:30 pm and • Full Family Night Buffet - Reservations from 6 pm onwards Friday 6-7 pm • Fun and games for children with Quality Time Supervision and treats! • Kids and adults are encouraged to don their scariest costume and come to the Club's • Christmas Buffet Dinner with Balloon Annual Halloween Bash! Sculptures - Sundays 5:30 pm and • Make your reservation early to avoid disappointment as this event is always a sell-out! Friday 7 pm • $45.95 pp Adults • A visit from Santa Claus - Sundays 7 pm and • $31.50 pp Children aged 5-12 Friday 8:15 pm • $16.75 pp Children aged 4 and under • All prices subject to HST • Festive Carol Singing with Mark Kersey (pianist) Sundays 6:45 to 9 pm and Friday 8:15 For reservations, please call 416-231-3393 or e-mail [email protected] to 9:30 pm

• $56 per adult “An optimist is a • $32.95 per child 7 to 12 years • $21.95 per child 6 years and under person who starts • All prices subject to HST a new diet on • Detailed information and menus mailed at a Thanksgiving Day.” later date. by David Gillingham For reservations, please call 416-231-3393 or e-mail [email protected] - 24 hour cancellation policy applies. lthough I’ve only been at St. George’s two months, I’m very excited to be here Aand feel I have found my new home. many member suggestions to add to the wine First I would like to thank each one of you list. We hope you enjoy it. CHRISTMAS ISN’T for welcoming me to this magnificent Club. It Now that I have had time to get a good un - THAT FAR OFF... has been my great pleasure to meet the mem - derstanding of the food service aspect of the operation, my primary focus will be to improve bership and work closely with our dedicated emember to book your family, friends or staff. the food service standards and bring them up business Christmas party early to avoid As the new Dining Room Services Man - to the levels our membership require on a daily ager one of my first challenges was to tackle basis. Many wait staff returned to school to - Rdisappointment. St. George’s is decorated the wine list, bring in some new and exciting wards the end of August and we have been beautifully during the Holiday Season, creating wines at the right price. Samantha and I have busy re-hiring and re-training. Looking forward an atmosphere of pure winter magic and its con - put a lot of effort into the new wine selection. I am planning to present a Gourmet Wine and venient location makes it ideal for lunches, din - Dinner experience in November. I will keep I hope you will enjoy the new wines by the ners and receptions. glass; Norman Hardie Prince Edward County everyone posted as to the date and details in Call the catering office at 416-231-3393 Ext. 272 Pinot Noir and Pinot Gris and John Luc Col- the near future. umbo Cotes du Rhone. We also listened to Slainte! David Gillingham or email [email protected] to inquire.

SEPTEMBER 28, 2012 | 11 CURLING NEWS Bill Duck leaves St. George’s for Brockville CC after 15 years

lose to 150 members packed the house on September 6 to bid farewell to long-time curling man - ager Bill Duck as he heads east to take on the role of ice technician at the Brockville Country Club. In his speech, Curling Chair Gary Halpenny highlighted many of the attrib - utes Bill possessed as a 15-year member of the staff at St. George’s where he also was a friend and mentor to many curlers at the Club and beyond. I have been around the curling section long enough to remember when Bill ar - rived here in the fall of 1997 from Weston as a young – or at least relatively young – fresh-faced leader of our curling office, Halpenny said. Then fast forward to a couple of years ago where we witnessed a middle-aged, increasingly long-haired, gimpy-kneed Bill Duck as he embarked on a year-long quest to raise money for the Canadian Cancer Society in memory of his mother Wilma. That mission was a smash - ing success and raised several thousand dollars. Bill’s time as our curling leader was a similar smashing success. He had a steady hand on the tiller through the section’s ups and downs and making knowledge grew exponentially during his time here. In recent was a tremendous support to me as curling chair and to the curling com - years, the Club earned a well-deserved reputation for having the best, mittees over the years. most consistent curling ice in the GTA. The credit for that rests squarely Bill was instrumental in overseeing our renovations inside and be - on the shoulders of Bill and the ice staff he has led and trained. Thanks yond the glass over the past three years. to his leadership, we will continue to profit from that going forward. • Cameras and TV screens on each sheet We have all benefitted greatly during the past 15 years from Bill’s de - • New and improved lighting on the ice votion for the game and the Club. And for that we will be forever appre - • Renovated lounge and bar ciative. Thank-you! • Locker room upgrades (almost done) Little did Joe Murphy know when he hired him that we were getting “Whenever I speak with other members about Bill, I get a strong con - a whole flock of Ducks in the process - Anne, Rebecca and Kyle all be - sensus that he treated us with a wonderful combination of friendship came part of the fabric of the Club both on and off the ice. For that, we and respect and managed to walk the fine line between the two areas thank each of you. with skill and dignity. He has always been ready to share a curling tip We sincerely wish Bill all the best in all his future endeavours and we and/or a rum and coke,” Halpenny said. certainly look forward to welcoming him back whenever he’s in town. “With a steadfast passion for the game Bill made our six-sheets of From all of the curlers at St. George’s thank-you from the bottom of our ice his frozen Duck Pond. Longer term members will attest that his ice- hearts for everything you have done for us.”

12 | THE NEWS AT ST. GEORGE’S CURLING NEWS

Successful Curling A NOTE FROM Information Night GRAEME M cCARREL robust information meeting on Sep - tember 20th saw 19 keen new addi - Dear Golfers and Social Members: Ations to our Curling family. Chef James I would like to say a few words about how excited I am to be the Club’s new Curling and his staff put on a beautiful wine and Manager. I have been associated with golf and curling at St. George’s for more than 40 cheese enjoyed by all. years. During the last 25 I have competed at the highest level of curling and continue to Many thanks to all Curling Committee Mem - do so today. Having won many championships including the Brier (Canadian Champi - bers who took the time to explain the different onship), the World Championships and several Tour Championships, I have garnered much events/functions that are available to the new curling knowledge that I would love to pass along to all member interested in learning members. more about the game. My goal is to raise the skill level of all players at the Club and to en - Special thanks to Joe Murphy who took all hance your enjoyment of this great sport. interested guests on a tour of the Club to show - I’m extending an invitation to all St. George’s members to come out and give curling a case the many amenities available to a new try. It’s a tremendous social sport with games lasting approximately two hours, followed member. by a beverage or two and some wonderful social interaction. There are a variety of leagues Our Board of Directors was represented by and learning opportunities so you can invest as much or as little time that you have. Karen Winter, Gary Halpenny and Peter We are a great way to spend your winter. Good physical activity with tremendous ca - Broersma. maraderie that allows you to enjoy this beautiful Club 12 months of the year. Start out with It was a great evening showcasing our some free instruction and give us a try. wonderful Club and highlighting curling. I’ll always appreciate your comments or suggestions. Thank you to all members, new members Regards, and prospective members for your attendance. Graeme McCarrel , Curling Manager [email protected]

SEPTEMBER 28, 2012 | 13