WYCLIFFE SUMMER 2017
MAGAZINE
P C A MI F F E WYCMLER 2017 CW amp SUM Wycliffe 334 49
Sun-drenched
SUMMER!
Passport to fun in the sun
WYCLIFFE MAGAZINE
CLUBHOUSE ADMINISTRATION Accounting 561-964-9200 Social /Activities 561-964-9200 Clubhouse /Administration 561-964-9200
DINING ROOM ADMINISTRATION Dining Room Reservations 561-472-6522 Grille/Grande Dining Room 561-642-3311
FITNESS CENTER & SPA Fitness Center 561-968-9051 The Spa 561-472-6534
GOLF ADMINISTRATION Golf Pro Shop 561-641-2000 Golf Tee Time (TT) 561-642-2881 Golf TT Cancellation 561-964-4837 Golf TT Coordinator 561-472-6532 Golf Course Maintenance 561-642-4198
SECURITY Security - Call in Guests 561-963-7121 South Entrance Building 561-966-9300 North Entrance Building 561-642-0069
TENNIS ADMINISTRATION Tennis Pro Shop 561-641-1080 Tennis Court Time 561-642-2881
SUMMER 2017 VOL. 1 • NO. 3
Certified in Environmental Planning from the Audubon Cooperative Sanctuary for Golf Courses; Proudly recognized as America’s Healthiest Club; Honored as a BoardRoom Magazine Distinguished Club
EDITOR IN CHIEF Leslie Jay-Gould MANAGING EDITOR Christine DiRocco CONTRIBUTING WRITERS AND PHOTOGRAPHERS Lynn Christian • Brent D’Amelio • Christine DiRocco • Donna Forte Leslie Jay-Gould • Darryl Jack • Kam Kuchta • Cheryl Loder Lynn Mandigo • Paul Rifenberg • Steve Teran ART CONTRIBUTION Scott Velozo DESIGN, LAYOUT & PRINTING EG COMMUNICATIONS GROUP
EXECUTIVE COMMITTEE Doug Lipman President Susan Brenner Vice President Bob Glass Treasurer Bob Guarino Secretary Murray Palent Member at Large BOARD OF DIRECTORS Joel Burzin Alan Eckert Gene Fleishman Ed Goldstein Lee Kroll Brian Mirson Bob Monsour Norm Primost Janice Tannenbaum Susan Webber WYCLIFFE GOLF & COUNTRY CLUB 4650 Wycliffe Country Club Boulevard • Wellington, Florida 33449 • 561-964-9200 • Wycliffecc.com
GET SOCIAL WITH US! Like us, follow us and friend us on Facebook, Twitter and Instagram. Share with us your favorite country club moments with images of events, food and leisure. Become “Wycliffe Famous” with the hashtag #WycliffeLifestyle FOLLOW US. FRIEND US. LIKE US. PIN US. Follow us on Facebook, Instagram, Twitter and Pinterest 2
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s u m m e r 2 0 1 7 c o ntents
Sun-drenched Summer! Soaking in the good life at Wycliffe
I n ev e r y Issue 6 Spa Walking on Sunshine 8 Fitness Rise and Shine Fit, Fit, Hooray! 12 Tennis Tip: Play Like you Practice 13 Golf Tip: Leveraging Low Scores in the Hot Months 14 Food Sip, Get Ready, Set, SQUEEZE! Forks Up! In Brunch We Trust
16 Nutrition Hydration is Everything Fresh & Al fresco! 18 Local Happenings July 4th on Flagler Flavor Palm Beach 19 Calendar of Events 20 Where in the World is Wycliffe? 23 Wycliffe 2.0 Tech Tips
F E A T U R E S 9 Member Milestones-Norm Primost, Lenny Rudnick, Holes-in-One 10 Team Member PRO-file: Paul Rifenberg 11 Team Member PRO-file: Callie Meyer
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C A M PF E WYC LRI F2017 SUMMFEE C C .C O M W YC L IF
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from the president
S
A place in the sun... Spring is here and summer is fast approaching. The Snowbirds are leaving and those of us who remain year round
are looking forward to another wonderful, “warm” season at Wycliffe. The change in weather (for many of us) is welcome. The afternoon rains are a significant change from the very dry winter and we desperately need precipitation... hopefully, we will not be soaked in one day! While we will not see many of our friends until the fall, this quieter period is also comfortable, yet our membership will remain quite busy. After all, approximately 60% of our members are here full time. Our activities continue, dining and events go on and the local restaurants are more than accommodating with “easier to obtain” reservations and summer dining specials. Tee times and tennis court reservations are also readily available, although the early morning times are in great demand. Club business continues apace with the new Board and newly formed committees for the upcoming year. I am honored to have been chosen as the Board President and promise to do my best to further the best interests of the Club we love. Important issues will be discussed and policies established in anticipation of creating a better Wycliffe for all of our members. As of this writing, more homes have been sold to date over last year, creating an opportunity to welcome new members and create lasting friendships. We have always said the strongest attribute of Wycliffe is the friendliness of our members and this is yet another opportunity to demonstrate our congeniality. This is especially true of new members who move here without a network of local friends and family. Let’s all extend a welcoming hand to our newest neighbors. Have a great summer!
Warmly,
Doug Lipman President
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from the general manager
SUMMERTIME AND THE LIVING IS EASY As the summer heats up and “our season� cools down, summer scheduling is more important now than ever. We strive for our year-round members to be fully engaged and to have more enjoyment than ever before. This summer, Camp Wycliffe is doing many new golf and tennis events, entertainment, and additional dining concepts for more fun in the sun! On the home front, we have 21 home sales versus 12 from the same time last year (as of this writing). If this trend continues, 2017 promises to be a record year for membership sales. Home buyers are a mix of new members from young families with children to semi-retired with more than one home to retired / full time resident. As the Club evolves, so does the composition and interests of our membership. Favorable home pricing and robust social activities are factors driving this surge in ownership. Food and beverage operations trend upward and onward. The newly renovated Grille is always bustling and is a favorite spot for everyone. Golf is surging, rounds continue to trend strong and the courses are in peak condition. Tennis is busier than ever and added services like Masters Tennis and pickleball position the Club as a compelling reason to be a Wycliffe member for years. Everyone enjoys Bocce and our Bocce League is in summer training for next season. Watch out Valencia, here we come! In addition to our activities and programing, Wycliffe continues to welcome new friends and members due to the warmth and generosity of its members. Our ambassador program is a huge success under the guidance of Jackie Ertel. Connecting prospective residents with current Wycliffe members is always beneficial, as the primary source of new members is cultivated from friendships with current members. In coordination with Jackie, team member, Jennifer Coleman has done an outstanding job connecting prospective members with realtors and Ambassadors. As our internal efforts advance and we proactively nurture every prospect, we will see direct results. Our resident realtors and several outside realtors continue to do a fantastic job; all are contributing to the resurgence of sales. I wish to thank our Ambassadors for sharing their time and being a key influence as prospective members decide to follow the sun to Wycliffe. I wish everyone a great summer!
Darrell Wilde General Manager/COO
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sp a
WALKING ON 6
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UNFLOWER SEED OIL AND HONEY BUTTER have partnered together for many dishes that we indulge in regularly.
But did you ever stop to think of the benefits of either one for your skin? Sunflower seed oil has benefits ranging from arthritis prevention and cardiovascular health to preventing sun damage and neutralizing free radicals. Honey butter is not only antibacterial and clarifying, but also can hydrate and slow down the aging process of the skin. Farmhouse Fresh, our signature collection for mani and pedi services, created the perfect blend of sunflower oil and honey butter in a serum-like product. Certified free of GMOs, synthetic herbicides and pesticides, this serum is whipped from golden organic honey and sunflower seed oil to create a silky, nourishing treat for the driest of skin. High in vitamins A, E and B, it’s a go-to product for the upcoming summer months!
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Luxuriate! S PA H O U R S Sunday and Monday 9:00 a.m. – 5:00 p.m. Tuesday – Saturday 9:00 a.m. – 6:00 p.m.
The Spa at Wycliffe is offering this summer delight that is sure to let the sun shine in! Our Renewing Pedicure begins with a lemongrass and sea salt mineral bath soak, aiding in detoxification and relaxation. As warm water swirls around your toes, a succulent butter and coconut scrub smoothes dry and dehydrated skin. Rich in vitamin A and antioxidants, a sunflower honey butter serum is painted on to improve the appearance and deeply repair damaged skin. The final touch is a scrumptiously scented sweet milk lotion to nourish and complete this treatment. Put your best foot forward this summer — you will be walking on sunshine!
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f i t n e ss
Rise & Shine! The heat is on! Staying active and energized in the summer sizzle requires a little more consideration. Following a few guidelines and using common sense will allow you to enjoy the summer and stay healthy. •Hydrate, hydrate, hydrate before, during and after your activity
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Fit, Fit, Hooray!
•Wear light colored clothing with built in sunscreen and wear a hat •Play sports in the morning or evening
FITNESS HOURS
•Wear sunscreen and use mosquito repellant •Reduce the intensity and time of your activity and take many breaks Enjoy a variety of less rigorous recreational activities this time of year. Early mornings are gorgeous for sunrise bike rides and walking. Toss a few balls on the bocce court, embrace the spirited competition of croquet, play table tennis or corn hole in the shade, or play Newcombe on our volleyball court. Make a splash with an Aqua class, snorkeling, pool walking, swimming or wade around with the classic Marco Polo with the grandkids. Revel in a midsummer night’s dream and embrace the lunar magic with poolside yoga under the full moon on Thursday, June 15 at 8:00 p.m. The Fitness Center will also be scheduling poolside group cycle in the evenings as well.
Monday 6:30 a.m. – 8:00 p.m Wednesday 6:30 a.m. – 6:00 p.m. Tuesday and Thursday 7:00 a.m. – 8:00 p.m. Friday 6:30 a.m. – 6:00 p.m. Saturday and Sunday 7:00 a.m. – 5:00 p.m.
GAME ON! Try the four- week summer Wellness challenge from July 23 – August 19. It’s fitness, fun and prizes!
S U MME R S O L S T I C E Enjoy the most hours of sunlight on Wednesday, June 21. 8
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FEATU R E
MEMBER
Milestones
NORM PRIMOST WHEN NORM PRIMOST TURNED 75 on January, 2016, he decided to bike ride his age. Workouts and spin classes were part of his training along with 30 to 40 mile outings with his buddies. His goal: build stamina for a 75-mile ride. Six days before his 76th birthday, on January 15, 2017, Norm started his journey. Even with stamina-building preparation, he was unsure he could go the distance, but at mile 60, he felt good. For the last leg of the trip, Norm biked from pod to pod in Wycliffe.
‘‘
When I finished, I felt like I could have ridden 100 miles.
“When I finished, I felt like I could have ridden 100 miles,” he said. “I arrived home, showered and went out that evening.””
’’
— NORM PRIMOST
Great job, Norm! Thank you!
LENNY RUDNICK NINETY-YEAR-OLD LENNY RUDNICK quit high school to join the U.S. Navy in World War II, then in 1945 landed with the Marines at Iwo Jima and Okinawa. Like most veterans who have seen action, he did not talk about his experiences. But, his grandson researched his records and discovered Lenny had received five medals which are now framed and hanging on a wall in his living room. Lenny celebrated his past accomplishments and life as a nonagenarian at a party last July, 2016 surprising family and friends when he led Miranda, one of his thirteen great-grandchildren, in a jitterbug. Thank you for your service, Lenny!
Like most veterans who have seen action, he did not talk about his experiences.
Holes-in-One JANUARY Nancy Leshay Hole #7 East Judy Zupnick Hole #14 East FEBRUARY Les Litwin Hole #16 East Matt Kessman Hole #9 West
MARCH MAY
Rose Mintz Hole #16 West Sue Weiss Hole #7 East Marilyn Finkler Hole #16 West Allen Lebowitz Hole #3 West Jack Berman Hole #16 West
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FEATURE
PRO
TEA M M EM BER
FOR GOLFERS, Wycliffe Golf & Country Club is 600 acres of verdant paradise known for its 36 holes of undulating greens over two beautifully manicured championship golf courses. Both East and West Courses feature rolling fairways, lush topography, and an abundance of mounding that make them stand apart from typical South Florida courses. The overall golf experience is made more memorable by the team of PGA/LPGA certified professional staff. One of Wycliffe’s highly skilled and talented golf professionals is Paul Rifenberg. A team member since 2000, Paul is one of the top professionals to teach members at all skill levels and help integrate new members, provide lessons, clinics, and golf conditioning programs.
A native of Florida, Paul started playing golf at the age of seven, but it was not until his freshman year of high school that he found the love of competitive golf. He won his High School District Championship during his senior year and continued his golfing career at Florida Atlantic University, playing #1 for the team for two years. After graduation, Rifenberg left to pursue professional golf. He played on a few different mini tours locally and maintained a 71 scoring average. “Playing golf at a level just below the top players in the world was a special experience I will never forget,” said Rifenberg. “My only regret was not being able to pursue my dream for a longer period of time.” Rifenberg was warmly welcomed back to Wycliffe in 2008 as Head Golf Pro; he continues to compete on a superior level, maintaining a better than scratch handicap. “The membership has treated me like family, and I feel so blessed to be at the best country club in South Florida. Having the opportunity to create memorable experiences for our members and guests with a great team keeps me excited to come to work every day. I truly look forward to being a part of Wycliffe’s future,” Rifenberg added.
Head Golf Pro Paul Rifenberg
TEE is for Terrific!
“Wycliffe is fortunate to have such a professional working with our members. Paul’s passion for the game, patience and dedication to our members is invaluable. He adds tremendous value to Wycliffe and really elevates our image as a community,” says Darrell Wilde, General Manager and COO of Wycliffe Golf & Country Club. Paul Rifenberg also holds the course record on both the East and West Course from the Black Tees with a score of 65. Well done, Paul!
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FEATU R E
file
Wycliffe Pastry Chef Callie Meyer
Flour Power!
TO SOME BEING A CHEF IS A JOB, to Callie Meyer it is a calling. Callie’s passion for the culinary arts started early on, cooking and baking with her family in their home in Lancaster, Pennsylvania. After high school, Callie chose to attend the New England Culinary Institute. The prestigious Vermont culinary school emphasizes hands-on, creative learning. Braving two long winters in Burlington, Vermont, and experiencing two extraordinary externships, one at the famous Hotel Hershey in Pennsylvania and the other at the storied Greenbrier Resort in West Virginia, Callie honed her skills under the guidance of some of the best chefs in the business. Having had her fill of the New England cold, Callie set out for warmer temperatures, coming to Florida to join the Everglades Club where Callie did a host of jobs including running the garde manger and being elevated to AM sous chef. Since the Everglades was seasonal, Callie spent four summer seasons on Cape Cod at the exclusive Wianno Club, before deciding to make Florida her permanent home. Callie stated at Wycliffe in 2011 working in banquets and garde manger and realized that Wycliffe offered great opportunity to apply her culinary creativity. The Club soon went through a series of staffing transitions which left the bakery without a pastry chef. Callie noticed that many of the baked goods were purchased, and thought, “Why not bake more desserts from scratch?” With the arrival of General Manger Darrell Wilde and Chef Michael Schenk, Callie was challenged to reshape the mission and nature of the bakery. Callie adopted a practice of always raising the quality and creativity of her work. Callie’s philosophy can be summed up by one of her favorite quotes from Master Chef Thomas Keller which states “When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.” Along with management and her excellent bakery staff, Callie has made the desserts at Wycliffe some of the best and most creative in South Florida— pleasing management and members alike. Callie is one smart cookie!
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tennis
TIP •••
Play like you Practice Members are often hitting against the ball machine, playing strong, confident, and going after shots. Even in their regular social games they make an effort to swing away and attack the ball. But, when league play starts, the fellow tennis pros and I watch these same players and wonder, “is this the same tennis player?” says Kam Kutcha. In comfortable situations players swing away and play confidently because they do not fear making errors. If you want to compete and deal with pressure, you need to relax and embrace the risk, and go for your shots. Only then will you play your matches at the same level as practice— ACE!
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Serve it Up! TENNIS HOURS Tennis Pro Shop Hours Monday - Saturday 7:00 a.m. - 1:00 p.m.
Tennis Courts Daily 7:30 a.m. – 9:00 p.m.
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golf
LEVERAGING LOW SCORES IN THE HOT MONTHS Three main keys to focus on all occur before hitting the first tee shot.
❶ First and most important, be sure to pre-hydrate yourself at least an hour prior to tee time by drinking a minimum of 16-20 ounces of water. Avoid coffee as it is a diuretic. Continue to drink water as the round gets started and sip water every time you are sitting in the golf cart. ❷ Secondly, fuel up! Prepare at least two healthy snacks to eat during the round. 18-holers should eat one snack on the 6th hole and one snack on the 12th hole. 9-holers should eat one snack on the 3rd hole and one snack on the 6th hole. ❸ Lastly, apply sunscreen to all areas exposed to the sun. Be sure to use a sunscreen with an SPF suggested by your dermatologist, usually a minimum of 30. Bring a bottle of sunscreen with you as it should be reapplied after nine holes. These tips are extremely basic, but absolutely essential to keep the body and mind prepared to perform at your highest level for the whole round. Stay hot on the course while being chill!
TIP •••
Being prepared for your round is the key for low scores in the summer months. SUMMER FUN! The summer events will inspire friendly competition and provide an opportunity for you to play with a large cross-section of the Wycliffe membership. Friday, June 9 - 5:00 P.M. Slip Into Summer Party kicks off the summer golfing festivities to announce the matches. The Summer Sizzler is a mixed match-play format! Pro-Member Exhibitions are June 24 and July 22.
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TeeTime GOLF HOURS Golf Pro Shop Tuesday - Sunday 7:00 a.m. – 3:00 p.m.
Driving Range May through October Tuesday 7:00 a.m. - 12:30 p.m. Wednesday – Monday 7:00 a.m. – 6:30 p.m.
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food
Get Ready, Set, Squeeze!
The summer sizzle has simmered its way back to the sunshine state! What better way to cool off during the warm Florida days than with an icy and refreshing drink in hand? Whether you are grilling in the backyard, throwing a bash with friends or enjoying a poolside dinner for two, these tantalizing recipes are sure to quench the most die-hard thirst. Raise your glass and chill out!
STRAWBERRY SMASH 1/2 teaspoon sugar 1 lime wedge 3 fresh strawberries, and raspberries (2 hulled and sliced and 1 reserved for garnish) Club soda Fresh mint sprig, to garnish Directions IIn a tall glass, combine the sugar, freshly squeezed lime juice and muddle with the back of a spoon until sugar is dissolved. Add sliced strawberries and muddle until soft. Top with a splash of club soda and garnish with mint and strawberry.
HONEY LEMONADE WITH FRESH MINT 1 cup honey, raw honey recommended 1 1/2 cups freshly squeezed lemon juice, seeds removed 2 lemons, sliced into thin rounds 8 cups water 1/2 cup loosely packed mint leaves Directions Heat 1 cup of water over high heat until steaming. Remove from heat and add honey, stir until dissolved. Allow to chill in the refrigerator. Add to pitcher chilled honey mixture, remaining water, fresh lemon juice, and lemon slices, stir to combine. Refrigerate until ready to serve. Add ice to individual glasses, if desired. Serve with fresh mint leaves. Enjoy!
MOJITO 10 – 12 fresh mint leaves Lime half, cut into four wedges 2 Tablespoon white sugar 1 1/2 oz. white rum Club soda Directions Add the mint, lime wedges, and sugar to a Collins glass and muddle the ingredients until the sugar is dissolved. Fill the glass with ice, pour rum over the top and add club soda and minty garnish. Salud!
BLACKBERRY MARGARITA 1/4 cup fresh blackberries, plus more for garnish 2 oz. silver tequila 6 oz. of lemonade Lemon for garnish and juice Directions In the bottom of your glass or Mason jar muddle (or mash) 1/4 cup blackberries. Top with crushed ice and pour tequila and lemonade over the top. If not using fresh lemonade, squeeze a bit of fresh lemon juice into the drink. Garnish with blackberries and lemon slice.
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Forks Up!
t efnonoids
In Brunch We Trust BRUNCH IS THE NEW HAPPY HOUR! Gathering, sipping, noshing and mingling! Dig into the Wycliffe Brunch on Sundays from 11 a.m.-3 p.m. (during the summer months). The Bloody Mary Bar is a glorious variety of vodkas, pickled veggies and cornichons, stately celery and scallions, briny shrimp and more—could be a meal in itself. Spice it up with zesty horseradish and splashes of hot pepper sauces. Defined, brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s and now has taken on a life of its own. The Wycliffe brunch is a feast for the senses. Aside from the welcoming morning coffee wafting through the dining room, the brunch is robust with freshly squeezed juices, warm, house baked Danish and breads, salads, fresh, tropical fruit, smoked fish, chilled and hot soups, carveries, omelets, blintzes and French toast. Lunch items are à la carte salads, sandwiches, burgers and more. As always, there are gluten free, vegetarian and wellness options. Get your brunch on! W YC LI F F E M AGA ZI N E
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Hydration is Everything
ON AVERAGE, the body of an adult human being contains 60% water. The brain and heart are composed of 73% water, and the lungs are about 83% water. The skin contains 64% water, muscles and kidneys are 79%, and even the bones are watery: 31%. During South Florida summers, individuals living an active lifestyle need to be even more conscious of their fluid intake. Water and other liquids like Gatorade, Coconut Water, etc. allow the body to be properly fueled before, during and after exercise. Being properly hydrated will decrease the amount and intensity of muscle cramps that many of our members can suffer from and optimize performance whether hitting the links for a round of golf or playing tennis. Two gallons. That's about how much water a hard-working athlete should guzzle on a hot day, according to the Institute of Medicine. The good news: “You don't have to mainline H2O to fill up. Top off your tank with foods that are high in water,” says Tara Gidus, RD, an Orlando-based sports dietitian. Reach for these waterlogged foods to take a bite out of your thirst. •Melons, made up of 90% water, are an ideal recovery snack •Blueberries, made up of 92% water, contain anthocyanins and reduce post workout inflammation •Chilled or warm soups contain sodium and replace electrolytes. Choose brothy or vegetable soups to add nutrients •Grains such as quinoa, rice and oatmeal soak up water as they cook which your body absorbs as your body digests •Sweet peppers, at 92% water, are one of the most hydrating of all vegetables. They are also packed with vitamin C •Iceberg lettuce is charged with 96% water, but other varieties of lettuce such as romaine are more nutritious and nearly as aqueous •Cucumbers are as water-rich as lettuce and its peel contains silica, which promotes elasticity in joints, skin and fingernails •Celery is 95% water, is low in calories and high in fiber, both of which can aid in calorie management Hydration is simply everything!
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nutrition
Fresh & Al fresco!
When the weather is fab and the days are long, the thing to do is this: fire up the grill, round up your family and friends, and feast. Everybody loves a barbecue. It’s summertime and the eating is easy—too easy. So you can enjoy the delicious spread—without letting the grazing get out of hand— it’s helpful to follow a few simple rules for smart eating at summer barbecues.
• If you bring a healthy potluck dish, you know that you’ll be able to get something nutritious in, no matter how decadent all the other offerings are. •Pay attention to portions 1. A tennis ball or fist= about one cup total for scoop-able sides. Think: potato, pasta and bean salads. 2. Your cell phone = about three ounces steak, chicken or fish. 3. Your thumb = about one tablespoon for dressings and dips. Avoid creamy, calorie laden dressings. Choose reduced-fat varieties or vinaigrettes whenever possible. • Fill up on vegetables first - Summertime provides an abundance of fresh veggies such as vine-ripe tomatoes, zucchini, summer squash, eggplant, corn, cucumbers and beets to name a few. Eat loads of green salad—with minimal dressing. Crunch on the crudités—go easy on dips—instead of chips. • Prioritize your favorite food - If you’re craving a cheeseburger, get in line at the grill. Stick with a green salad or grilled vegetables and fruit as sides. Skip the buns and add grilled chicken, fish or tofu on top of greens for staying summer-satisfied. • Go easy on desserts - Eat healthy sides and proteins first. Don’t overdo the sweets. Fresh fruit is a perfect after dinner treat. Try tart cherries, fresh picked berries or watermelon. • When you’re finished, go play - Start tossing a ball with the kids. Rally the adults to play bocce, horseshoes or some other outdoor game. Go for a walk and listen to the symphony of summer evenings. Enjoy sublime, seasonal and summer-sational dining!
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local happenings
June – October
July – August
September
All-You-Can-Eat Mussels and Fries!
Summer Croquet League
Flavor Palm Beach
Summer specials galore! Locals rejoice in savoring the summer specials. Every Thursday night through summer, enjoy all-you-can-eat mussels and house made fries for $24 (no sharing).
The National Croquet Center is once again opening its lawns to the public for the annual golf croquet league. No white clothing required. Equipment is provided.
Flavor Palm Beach is ready to excite, tantalize and satisfy your every palate craving. For an entire month, restaurants and bistros offer prix fixe menus for lunch and dinner to tempt you to taste the local cuisine scene from Jupiter to Boca Raton.
Farm to table cuisine brought to you by world renowned Chef Laurent Godbout of Montreal. Reservations recommended. Chez L’Epicier, 288 S. County Rd., Palm Beach
Tuesday and Wednesday, 6:00 p.m. July 11 - August 15 Florida Mango Road, West Palm Beach
September 1 - 30 Various Restaurants, Throughout The Palm Beaches
July 2 BBQ, Brews & Blues Pulled pork, craft beer, collard greens call to Southern food lovers who flock to this savory event. Includes live music in a family friendly atmosphere. Historic Northwood, West Palm Beach
Oktoberfest
July 4th on Flagler South Florida’s largest FREE outdoor Independence Day Extravaganza. Enjoy classic Americana bites and craft brews while listening to THREE stages of entertainment, including a Military salute for all branches and the unfurling of the giant three-story American flag! Plus, a spectacular 18-minute fireworks display! West Palm Beach 18
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Dine on authentic meals of bratwurst and schnitzel; sip imported and domestic beers, schnapps, 30 different types of liquor; and listen to entertainment by two Original Oktoberfest bands direct from Germany. Enjoy family-friendly entertainment with arts and crafts, carnival and games, folk-dancing, and more! Prost! October 13 - 22 5111 Lantana Road, Lake Worth
calendar
Wycliffe SUMMER CALENDAR OF EVENTS See You Soon! JUNE 18
FATHER’S DAY BRUNCH JULY 1
INDEPENDENCE DAY TENNIS MIXER • 9:00 A.M. JULY 3
MIXED COUPLES JULY 4TH GOLF TOURNAMENT • 8:30 A.M. JULY 4
INDEPENDENCE DAY DINNER JULY 14
DINNER AND CABARET SHOW SEPTEMBER 2
LABOR DAY TENNIS MIXER • 9:00 A.M. LABOR DAY DINNER SEPTEMBER 3
LABOR DAY MIXED COUPLES GOLF TOURNAMENT • 8:30 A.M. SEPTEMBER 20
ROSH HASHANAH SEPTEMBER 30
BREAK THE FAST OCTOBER 20
DINNER AND COMEDY SHOW PETER FOGEL, COMEDIAN OCTOBER 27
HALLOWEEN PARTY
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HELLthO e
W here in theWorld
from Wycliffe Gang!
Wycliffe
is
Judy and Fred Traub in the Amazon village of Boca de Valeria, Brazil
Lebowitz and Gil & Debby Wolfenson, Arlene & Allen a Scotia Larry & Carol Greener in Peggy’s Cove, Nov
Helene & Milt Laby and Hal & Elaine Levine on the Oceania Riviera cruise 20
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Susan & Myron Peck and Evelyn & Ira Kanarick on Oceana Riveria at San Martin, Carribean
Betty Leif, Felice Silverman, Marlene Katzman for performance of Show Beautiful
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d Fayette & Mel Amy & Joel Lieberman an Caribbean Toren on a cruise to the
The Brenners on the Disney Cruise
ing Barbara and Marvin Dunoff and family visit
Israel
Joe Baumoel, Stu and Joyce Schulein, Sue and Norm Webber, Judy Mayer and Bob Popolow aboard the Celebrity Eclipse
Michele and Bob Silver celebrating Michele’s birthday with family at The Ritz Carlton, Key Biscayne
Wish You Were Her e!
h othman wit R e n n a Je arks & and Mel P o Vallarta, Mexico n to ls E r e g June & Ro found friends in Puert new
Karen & Steve Metzger with family in front of the Sydney Opera House, Australia W YC LI F F E M AGA ZI N E
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W here in theWorld
Wycliffe
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nenberg and Pat Van Gorp, Phyllis Fenster, Laurie Kro Annette Schleyer with Patrick Kennedy
Marti & Marty Anastasio, Ann & Jerry Dlugasch, Cheryl & Alan Eckert, Rosa Applefeld & Ron Farrell, Jo & Lou Silverstein at the House of Cash Marty & Mary Ann Petraitis and Pam & Ben Pezzino on a Caribbean cruise to Roatan, Belize & Cozumel
Baron & Gloria Kram er in th of Thailand, Laos, C e Ancient Kingdoms ambodia & Vietnam 22
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Jerry & Judy Weiner, Sandra & Lloyd Sand, Elinor & Shelley Feldman on a Mardi Gras cruise in New Orleans
Cheers!
Quick Tech Tips
BY DR. STEVE TERAN
Photo tips: PREVENTION Photographs! We are all blessed with the ability to photograph at will these days. Iphones, smart phones are everywhere! This is the time to use this convenience and start taking pictures of your possessions in your homes. In case of theft or damage, it is so much easier to get resolution from your insurance carrier when you provide photos of your items. You will be able to prove possession of your things, but the photograph will also be a record of items you might have forgotten about. Cell phones today have massive amounts of storage and many, many photos can be taken and stored. This is a quick and easy way to record your items in case of disaster. In addition, all phones should be backed up to the cloud. This will assure that you have archived proof of your possessions and images. Have a great summer! Please contact me for any questions.
P M A C E F F I L 017 WYC
Dr. Teran pcmac@gmail.com
R2 E M M SU
We l c o m e H o m e The Wycliffe blog is now back in action. Be on the lookout for wonderful, weekly and WOW-spiring stories and updates. The blog is located on the home page of Wycliffecc.com/lifestyleblog...
ANDOVER Leonard & Irma Epstein Seth & Miriam Kobay
IMPERIAL ISLE Morris Borten Herb & Deborah Goldstein
BARCLAY Robert Wolfe Morris Banks
KENSINGTON Ilona Kolb LAUREL ESTATES Charles & Elizabeth Anello
CAMBRIDGE James Hartnett
Thank you for your submissions to
“WHERE IN THE WORLD IS WYCLIFFE?” In this issue we have members who have traveled to all parts of the world. If you would like to submit travel pictures, email a photo as large as possible to l.christian@wycliffecc.com
NEW WYCLIFFE EQUITY MEMBERS
FAIRMONT Gary & Marie Kokot HUNTINGTON Donald & Stephanie Rose Richard & Eve Katz Howard Hoffman & Carol Wager
MANCHESTER GREEN Anthony & Linda Marra MANCHESTER LAKES ESTATES Bill & Julia Byers
W YC LI F F E M AGA ZI N E
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