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CATTAil CATERS! THINK SPRING - MEMBERSHIP THE GREEN REPORT
FEBRUARY 2016
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Thank you!
For our generous holiday bonuses & amazing employee holiday party!
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Leadership E X E C U T I V E
C O M M I T T EE
Dick Lombardo, President | dlombardo@harkinsbuilders.com Howard Feldman,Vice President | howard.feldman@cfmktg.com Scott Nicholson, Treasurer | snichlsn@gmail.com Seth Lee, Secretary | slee@summittalentgroup.com Tom Cole, Past President | gtcole1@gmail.com B O AR D
O F
D I RE C T O R S Shaun Eddy Steve Schrenk Jeff Martin Mike Jack Gary Garofalo Scott Segrist Scott Nicholson Eileen Dietz Ray Ignacio
C O M M I T T EE S Golf - Scott Segrist | ssegrist@apexhomeloans.com Junior Golf - Scott Allen | sallene3@verizon.net Green - Tom Cole | gtcole1@gmail.com Membership - Lurdes Abruscato | lurdesabruscato@aol.com Finance - Scott Nicholson | snichlsn@gmail.com House - Steve Schrenk | sschrenk@eqrworld.com Tennis - Eileen Dietz | eileendietz@verizon.net Swim Team - Lisa Noss | lap0811@yahoo.com Audit Committee - Shaun Eddy | seddy@strat-wealth.com
M A N A G E M E N T Gregory Colombo General Manager greg.colombo@cattailcreekcc.com ext. 231 Kim Kordon Controller kim.kordon@cattailcreekcc.com ext. 232 Chris Harriman Golf Course Superintendent chris@cattailcreekcc.com 410.489.9178 Gabby Forte Membership Director gabby@cattailcreekcc.com ext. 233 Katie Thompson Communications Director katie.t@cattailcreekcc.com ext. 241 Bob Wampler Head Golf Professional bob@cattailcreekcc.com ext. 222 John Foelber Director of Fitness john@cattailcreekcc.com ext. 249 Alex Justiniani Director of Tennis alex@cattailcreekcc.com ext. 265 Tom Caswell Executive Chef tom.caswell@cattailcreekcc.com ext. 246 Jennifer Turowski Catering Director jennifer@cattailcreekcc.com ext. 234 Samantha Smith Dining Room Manager samantha.s@cattailcreekcc.com ext. 396 Rob Anderson Facilities Engineer rob.anderson@cattailcreekcc.com ext. 247 C L UB
PH O N E
N U M BER S
Main Clubhouse 410.489.4653 Golf Shop 410.489.5224 Tennis & Fitness Pro Shop 410.989.3683 Green Department 410.489.9178
Compensation Committee - Seth Lee | slee@summittalentgroup.com CCWGA Chair - Sondra Rappaport | sondrarappaport@verizon.net CCWTA President - Chari Mellner | chariandlee@aol.com
STAY CONNECTED
FACEBOOK cattailcreekcc cattailcreekcountryclub cattailcreektennis
INSTAGRAM cattailcreekcc
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Cat F e b r u a r y
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Sara Cooper, Fitness & Nutritional Instructor shares a delicious and healthy Stuffed Squash recipe. Check it out on page 10.
D EPAR T M E N T S :
5. GENERAL MANAGER NOTES 6. CLUBHOUSE Upcoming Events Cattail Caters! - Five reasons to choose us for catering! The Green Department is beginning the project of extending approaches and the first cut on a few holes in order to enhance our Course. Check out Golf Course Superintendent, Chris Harriman’s plan on page 12!
F EA T URE S :
6. Cattail Caters! 5 reasons to choose us for catering! 10. think spring - a note from the membership director 12. The Green Report
9. Membership It’s Time to Think Spring - Spring Membership Drive! Welcome New Members
10. FITNESS Stuffed Squash Recipe Sara Cooper’s Nutritional Consultation Packages
12. GOLF & GREEN The Green Report Bunker to Bunker Golf Has Gone to Florida Spring Internships are in the Air
18. TENNIS On the Cover: The Club looked like a winter wonderland after Winter Storm Jonas hit the Club with over 30 inches!
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5 Mistakes to Correct Immediately Perfect Timing! Slice & Dice
GENERAL MANAGER NOTES
2015 was one of the driest and hottest years on record. While it created some headaches and
UP C O M I N G Room
C los u r e s
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creative water usage by our Green staff, it allowed our Members to enjoy the game they love well
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into late December. The fact that we were able to keep the regular Golf Course open until January
Lunch & Dinner – Clubhouse
is a testament to the terrific work Chris Harriman and his staff do on the course each and every day.
(Winter Shutdown)
The unseasonably warm temperatures also helped keep Clubhouse activity high, with no snow or
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ice storms interrupting a Santa Brunch or New Year’s Eve Dinner. Our luck finally ran out with the arrival of Winter Storm Jonas, which set records across the Mid-Atlantic for snowfall totals. The
Dinner – Grille Room
club received over 30 inches of snow from the storm. I want to thank our Assistant Golf Course
(B-Team Annual Meeting)
Superintendent, Drew Cheveaux, who worked around the clock plowing the lots and stayed at the Club to make sure all of the buildings remained in proper working order. As a new year begins, please remember that we want and need your help to grow the membership levels here at Cattail. If you have any friends, colleagues, neighbors or family members interested in membership, please pass their information to our Membership Director, Gabby Forte. The membership committee and Gabby have put together some terrific and unique programs for this upcoming season, and she would be pleased to share them with you. Our best source for new Members continues to be our current Members; thank you in advance for all of your referrals. A healthy membership level is the lifeblood to a financially stable club. Cattail continues to be a wonderful place to hold your special event or outing, for personal or business use. We have expanded our catering abilities to provide off-site events in your home or business. Let us cook and clean up at the event so that you may enjoy yourself at the party!
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Dinner – Cattail Room (Private Member Event) Dinner – Founders Lounge & Bar (CCWTA Winter Meeting) S u nd a y , M a r c h 1 3
Lunch – Grille Room (Private Member Event) S u nd a y , M a r c h 2 0
While Winter Storm Jonas brought us over two feet of snow, it also took something from us as well.
Lunch – Cattail & Grille Rooms
Kemp Kaminkow had just been recognized this past December for his ten years of service to Cattail
(Private Member Event)
Creek Members and staff. Kemp passed away suddenly on Saturday, January 23 at his home. Kemp was one of the people that made Cattail such as special place, and he will be missed.
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Lunch – Clubhouse (Private Member Event)
Greg Colombo, CCM General Manager
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SATURDAY, FEBRUARY 27 • 11:00 A.M. - 2:00 P.M. JOIN US FOR LUNCH & A DELICIOUS HOT COCOA BAR FEATURING: Peppermint, Milk Chocolate & Dark Chocolate Cocoa With Chocolate Sticks, Assorted Marshmallows, Candy Canes, Cinnamon & Whipped Cream
& COOKIE BAKING CLASS WITH CHEF TOM! Learn to bake cookies from start to finish • Make sugar & chocolate chip cookie cough Roll, cut, & decorate • Over 100 cookie cutter shapes to choose from! $19++ per child includes Hot Cocoa Bar, Cookie Class, traditional Kid’s Buffet, & cookies to take home.
D E C E M BER & J A N UARY
UPCOMING EVENTS Family Valentines Day Dinner Saturday, February 13
Cattail Caters!
5 Reasons to choose your Club to provide food & staff for your off-site event
Couples Valentines Day Dinner Sunday, February 14 Family Night: Magic Show Wednesday, February 17
Customized Menus
Adult Trivia Night Saturday, February 20
While we have a catering packet full of awesome food selections, you are
Cheesesteak Night Wednesday, February 24
based upon your preferences and event theme – the sky is the limit!
Asian Fusion Night Friday, February 26
Friendly & Familiar Staff
Cookies & Cocoa Saturday, February 27 Family Night: Puppet Show Wednesday, March 2
not limited to just these options. We love creating personalized dishes
*We can also make accommodations for allergies and dietary restrictions
No strangers here! The servers and bartenders that work off-premise are also those that you see frequently in the Dining Room and on the Lower Patio.
Easy Payment
CCWTA Bunco Night Wednesday, March 9
All catering orders and private events get applied directly to your Member
Adult Trivia Night Saturday, March 12
towards your quarterly food minimum.
St. Patrick’s Day Specials Thursday, March 17
ordering some to-go platters for the family or office.
account to be paid with your regular monthly statement. They also count
*If you are looking to use the unspent portion before month end consider
Convenient Location Whether you are picking up or we are coming to you, Cattail is located in your neighborhood, so food will always arrive fresh and on-time.
Flexibility There are very few limitations on order details – we can put together menus for groups of 10 to 100+, as well as accommodate budgets that Interested in this offer or any other Catering opportunities? Contact Jennifer Turowski, Catering Director She would love to help you out!
range from big to small. Additionally, while we encourage 72 hours’ notice, we can also assist with those last minute pop-up parties, too! Be sure to consider Cattail for your next home or office event. Whether it’s a birthday, graduation, retirement, office lunch or simply a tailgate party, we are
Jennifer@cattailcreekcc.com
ready to do the cooking!
410.489.4653 ext. 234
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ASIAN FUSION FRIDAY, FEBRUARY 26, 2016 • 5:00 P.M. - 8:30 P.M.
APPETIZERS
Lobster & Lemongrass Bisque $8 Velvet Lobster Bisque, Lemongrass & Chive
Sesame Chicken $6 Grilled Chicken, Ginger, Sesame, Scallion, Mushroom & Soy Dipping Sauce
Spicy Tuna Roll $13 Ahi Tuna, Nori, Sushi Rice, Avocado, Sriracha Sauce, Pickled Ginger & Soy Sauce
Sweet Chili Meatballs $5 Ground Pork, Minced Garlic, Ginger, Green Onion & Sweet Chili Plum Glaze
ENTREES
Diver Sea Scallops $34 Fennel Scented Sea Scallops, Carrot Anise Syrup, Lychee Glazed Carrots, Corn Shoots & Jasmine Rice
Veal Porterhouse $35 Hoisin Marinated 12 oz. Veal Porterhouse, Sweet Potato Puree, Asian Pear-Mango Salsa, Five Spice Sauce & Brussel Sprouts
Indonesia Sea Bass $35 Crispy Sea Bass, French Beans, Corn Shoots, Indonesian Rice & Sweet Corn – Thai Basil Reduction
Asian BBQ N.Y. Strip $38 Grilled 14 oz. N.Y. Strip Steak, Yukon Gold Mashed Potatoes, French Beans & Soy-Ginger BBQ Syrup
Vegetable Pad Thai $14 Rice Noodles, Shiitake Mushrooms, Napa Cabbage, Bell Pepper, Macadamis Nuts, Thai Basil, Broccoli & Ketchup Manis
DESSERTS
Spiced Apple & Pear Cobbler $6 With Ginger Ice Cream & Fresh Berries
Banana Coconut Wontons $5 With Strawberry Puree & Rum Balsamic Syrup
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It’s Time to
Think Spring ... wait, already?
A note from your Membership Director
• School Parents – Other school parents may not even know about Cattail; invite them out for dinner, a social event or just a drink at the bar from Claude! • Co-Workers – Your fellow employees and business associates that live within close proximity of the Club would most likely be a perfect fit for Membership. Maybe consider a mini-outing this spring to show them the course! (Contact Jennifer Turowski for available dates). And don’t forget that
As we are approaching the end of winter, and cold weather, I wanted
a Corporate Membership is a great way to expand your
to take a moment to introduce the 2016 Spring Membership
company’s opportunities at the Club.
Campaign to you. We are bringing back the “Wheel of Fun,” as so many new Members enjoyed the idea of spinning to win all sorts of prizes. The Marketing Department has worked hard to think of even more exciting ‘freebies’ to add to the wheel, including Tournament
• Colleagues – This could be anyone from your accountant preparing your taxes to your doctor to your local business owner.
Club Memberships for new Golf Members, a few jugs of Claude’s
Now you are ready with a whole new list of people to consider as
famous Jungle Juice, Dinner for four, Boot Camp Classes, and much
future Members! If you’d like to invite them out for lunch, dinner or to
more! These are all in addition to the chances to receive a discount
play tennis or golf, be sure to let me know so I can introduce myself.
on the initiation fee.
The “Wheel of Fun” will begin early March, and I will be sure to send
Why am I telling you this? Because I am urging every single Member of the Club to think of one person whose family would be a great addition to Cattail Creek. Think all of your friends already belong? Don’t worry! We have created a list of people you may not initially think of when it comes to spreading the word about Cattail:
an email out at that time with a flyer for you to pass along. Thank you for putting in the effort to spread the word about our Club, because after all, who wouldn’t want to be a part of Cattail?! Warm Regards,
• Neighbors – Both NEW and OLD; some people may have lived near the Club for years without considering a Membership. • Family Members – Whether it’s nieces, nephews, aunts, uncles, or even your parents.
Gabby Forte Membership Director
W e lcom e
New Members Zepp/Speake Family Russell & Ceil
Turner Family Dean, Wendy, Alexander & Joshua
Thometz Family Richard, Diane, Hailey, Joseph & Julia
Welcome Back McCuan Family! Patrick & Jill
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Stuffed Acorn Squash Sara Cooper [Fitness & Nutrition Instructor]
Here is what you will need: • • • • • • • • • • • • •
2 large acorn squash ½ lb grass-fed ground beef 1.5 cups mushrooms, chopped (lightly brushed cleaned) 1 shallot, diced 1 medium apple, diced 2 cups greens (kale, spinach, chard), roughly chopped 3 cloves garlic, minced 4 Tbsp extra virgin olive oil, divided 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary) 2 tsp fennel seed 1 tsp ground sage 1 tsp black pepper ½ tsp sea salt
6. In the same large skillet, brown the ground beef. Add the spices and herbs: rosemary, fennel seeds, sage, pepper and salt to taste. Transfer mushroom mixture back into pan. 7. Add 2 beaten eggs and stir to combine. This is to bind all the ingredients together before sticking in the oven. 8. When the squash is cool to touch, use a spoon to scoop out some of the flesh and mix into the ground beef. 9. Fill the squash boats with beef mixture. 10. Return the squash to the oven and bake for another 15 minutes, until everything is heated through. 11. Plate ½ squash and enjoy! The Healing Power of Food
1. Preheat oven to 375. Line a baking sheet with parchment paper. 2. Cut the squash in half and scoop out the seeds. Place on the baking sheet. Drizzle 1 T of olive oil over each. Roast until the flesh is tender, about 45minutes. Remove to cool. While the squash is cooking, prepare the stuffing. 3. In a large skillet, heat 2 T olive oil. Add the onions and a pinch of sea salt. Sauté until translucent. 4. Add the mushrooms and garlic. Make sure the mushrooms are not on top of each other. As they cook they release water and need space. Cramping will make them soggy. 5. Once the mushrooms have softened, add the apples and greens and cook for another 5 minutes. Transfer the mixture to another bowl.
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1. Squash: Antibacterial, anti-inflammatory, antioxidant. A superb source of vitamin A, winter squash helps boost brain plasticity to improve learning skills. Combined with vitamin C to keep bad moods away and vitamin B6 to increase concentration, squash is vital to our neural health. 2. Garlic: Antimicrobial, anti-inflammatory, cardiovascular healthGarlic contains a number of sulfur compounds, including allicin, that prevents free radical damage to the linings of blood vessels. To get the maximum amounts of allicin, slice, mince, or press the garlic and let it rest for 10 minutes before exposing it to heat. 3. Sage: Anti-inflammatory, antioxidant, brain health- Herbs in general contain a robust amount of antioxidants. Limited clinical studies indicate that sage extract can improve short-term memory.
‘NEW YEAR, NEW YOU’ STARTS WITH NUTRITION.
SPECIAL NEW YEAR’S NUTRITIONAL CONSULTATION PACKAGES Email Sara Cooper, Fitness Instructor at scooper1126@gmail.com to sign up. Last day to sign up is February 5. GOLD PACKAGE - Nutrition & Exercise Program* FMS Screen ($75) Exercise Program for 3 months ($99 ea) 75 minute Initial Nutrition Consultation ($115) Follow Up Nutrition x5 ($75 ea) $500 (Valued at $862) Extras* Recommended Macro Nutrient Breakdown Shopping guide & Meal Plan Guide Weekly Grocery List Limited E-mail access with me
SILVER PACKAGE - Nutrition Program** FMS Screen ($75) 75 minutes Initial Nutrition Consultation ($115) Follow Up Nutrition x 2 ($75 ea) Limited E-mail access with me $250 ( Valued at $340) **No Exercise program Included in this program
WHAT ARE YOU WAITING FOR? CONTACT SARA TODAY!
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The Green Report Chris Harriman [Golf Course Superintendent]
February is here already, and despite the largest snow storm ever to hit us, we have seen some relatively mild winter weather. The mild weather allowed us to complete a number of smaller outdoor projects in early January, but the snow has now dictated that we be inside to work on our winter refurbishment list. Sometimes we need to be forced inside in the winter as there are many things to be tended to. All the benches, tee markers, cups, flagsticks, bunker rakes, water coolers, hazard stakes, machinery and maintenance facility itself have to be cleaned, washed, striped, sanded, scraped, pressure washed, painted, waxed, polished, clear coated and put back together. This year, we are able to simply clean and protect the trash cans, hole signs and ballwashers out on the Course, saving us some inside time and allowing us to get more outside tasks completed. Some outside tasks for the month of February include repairing the railroad tie wall behind #12 green and also replacing the railroad ties along #18 tee cartpath. We also still have to cut down all the remaining ornamental grasses and finish mowing down the native areas on #11 and #12. Our paver work will continue when possible, which of course will be weather related. As the ground starts to thaw, we will be working to replace the quick coupler valves around all the greens and tees. These valves are where we connect our hoses in order to hand water. The current valves are in sad shape. A number have broken in the past years, causing instant geysers. The age of the valves make them difficult to connect to, giving us inconsistent pressure at the ends of our hoses. This replacement program is a continuation of our diligent maintenance and improvement to the overall irrigation system. February remains our month to finish off our inside projects so that in March, as weather permits, we can be back outside and rearing to go. This March we will be completing three notable projects that will improve the golfing experience. First up are a few renovations to the tees on #3. The white/blue tee will be enlarged, leveled, internally drained and re-sodded. The gold and red tees will be reshaped slightly to eliminate unusable turf. This work will give us more usable teeing space, a better growing environment and, most importantly, a level teeing area. Next, we will move over to #8 in order to massage the approach on the left side of the green. The bottom of this approach will be raised up about a foot, and it will be expanded slightly to the left, as well as wrap around the front of the green. The first cut of rough will act as a buffer between the new approach and the railroad tie wall, as it connects to the left of the green. This change will give a more complete look to the 8th green complex and again give us many more options for play all around the front of the green. Finally we will be adding a new approach on #11 green. The approach will start on the front left of the green and come all the way down to about 30 feet from the new walk bridge. The three mounds in this area will be softened. The approach will tie back to the right side of the green just past the top of the front bunker. This new area will give high handicapper’s some options for navigating this hole in regulation while These images show the new modifications we will be doing to #8 and #11. The dark green area represents the extended first cut, and the light green shows the new approach area.
having little impact for low handicapper’s. Our hope also is to help speed of play on #11. If we can get the milder weather to continue our goal is to have these projects completed by the end of March and open for play by the end of April, if not sooner. Don’t forget to keep up with the Green Department Blog to stay abreast of happenings around the Course - and think Spring!
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BUNKER to BUNKER It is with great pleasure that I welcome you to the 2016 golf season! First and foremost, I would like to take this opportunity to thank all of you for your tremendous support and participation this past year. 2015 Recap and Highlights With the addition of a first-class Short Game Practice Area, great summer and fall weather, and superb Golf Course conditions, we experienced an increase in rounds played, guest and cart revenue, golf shop sales and profit margin. We added two sets of combo tees, expanded the operating hours of the Driving Range and Short Game Area, and dramatically improved our golf cart fleet with brand new carts from Club Car. The ‘4-bagger’ attachment has become a popular option for our Members who like to walk, but enjoy the convenience of not having to carry their clubs. The newly introduced Men’s Evening Golf League was very successful in the fall, and I am anticipating an increase in participation this spring. There will be a spring and a fall league, and you will hear much more about this in the coming months. After just it’s 2nd year, the Cattail Cup has become one of the most popular tournaments on the calendar. We added the Women’s Cattail Cup, which was very well attended. The spring Junior Golf Kickoff featuring ‘Golfzilla’,
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along with the introduction of the ’Cattail Cash’ reward system were two successful initiatives for our Junior Golf Program, which will remain a top priority for us. The Golf Shop continues to be the envy of all other area clubs, thanks in part to your support, and especially to Lauren Burns, who has done a fantastic job as our Merchandise Coordinator for the past three years. We are excited to have successfully completed the ‘three-peat,’ winning our 3rd consecutive Association of Golf Merchandisers (AGM) Platinum Award for Top 100 Golf Shops. Professional Staff Update Each year, the Golf Professional Staff works diligently to administer the golf operation in a comprehensive manner. After carefully evaluating staff performance, a few changes have been made that I am confident will improve the quality of our operation this coming season. Returning for the 2016 season are Ricky Serrano, Director of Instruction,Tyler Chaplin, First Assistant Golf Professional, and Lauren Burns, Merchandise Coordinator. I am excited to welcome a new Assistant Golf Professional, K.J. McClay, who will be joining us in early March. K.J. is excited to meet all of you, and I am confident he will be an excellent addition to our team. In addition to K.J., we will have three (still waiting on the third!) Professional
Golf Management students joining us for the season as golf interns. Jonathan Mansberger (Campbell University) and Seth Clay (New Mexico State University) will be joining us in May. Our team will work very hard to grow the game through instruction and player development, promote a family friendly environment on and off the Course, and conduct a spirited and wellrun tournament program. Golf Genius Software and 2016 Tournaments This year, we will be using the Golf Genius tournament software to enhance the quality of our events. The cloud-based program features live scoring, event specific websites, streamlined registration process and a multitude of other features, including player statistics. I encourage all of you to download the free Golf Genius mobile app, and we will provide you with specific instructions prior to each tournament. Playing Alone and Necessary Peer Review To further support the key system premise of peer review, scores made while playing alone will no longer be acceptable for handicap purposes. This change underscores the importance of providing full and accurate information regarding a player’s potential scoring ability, and the ability of other players to form a reasonable basis for supporting or disputing a posted score. (Section 5-1: Acceptability of Scores). Everything for golf,
Bob Wampler Head Golf Professional
Y 17 UAR R EB Y, F A D ES N ED W
5:00 P.M. DINNER | 6:30 P.M. MAGIC SHOW
$16++
PER C
HILD
Fresh Fruit о Broccoli о Chicken Tenders о Cheese Pizza о Mashed Potatoes о Macaroni & Cheese Sloppy Joes о Cupcakes о Cookies FEBRUARY 2016
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G o l f has gone
T o F lo r ida
Lauren Burns [Merchandising coordinator]
Flightscope Fridays at Four! Beginning Friday, February 12, join us every Friday at the Learning Center! One of the Golf Professionals will be available from 4:00 p.m. - 5:00 p.m. to work with you on fitting your equipment using the Flightscope Launch Monitor. These are complimentary sessions, so be sure to give it a try!
As we prepare to head down to the PGA Merchandise Show in Orlando, Florida, it gives us time to reflect on the past season in the Professional Shop. For the most part, last season was a tremendous success, but I know I can make the selection even better for you all in 2016. Thanks to your feedback from the Golf Shop email sent out mid-January, Bob, Tyler and I will be able to check out vendors that were not originally on our radar. If you are interested in receiving the Golf Shop emails, please let me know at lauren@cattailcreekcc.com, and I will add you to the list! At the Show, we will place some orders for spring 2016, but we are mainly placing orders for fall 2016. We put in orders for spring and summer at the Rockville Show, which was held in September of last year. We will review those orders to make sure they are still applicable, while also placing fall orders. So, most of the orders we place at the PGA Show will not arrive in the Professional Shop until September. Hopefully we will have another great Fall for golf, and I plan to order to accommodate that great weather. The PGA Show at the Orange County Convention Center began last Wednesday at 9:00 a.m. As Channel Leaders, we are able to go on the Show floor before everyone else, which we did every day. I am may or may not have booked one too many appointments this year, so this time early on the Show floor will allow us to have valuable time to look around while it is still quiet. The PGA Show concludes Friday at noon, and we will be there until the end. I am looking forward to sharing with you all how it goes!
Our amazing Golf Pro Shop was featured in the latest PGA Magazine, featuring the best Golf Shops in the nation. Check out the cool pictures form our Shop, and comments from Bob Wampler, Head Golf Professional, explaining just what makes Cattail great!
Spring Internships Are in the Air
Tyler Chaplin [First assistant golf Professional]
One of the major requirements from the PGA is for Professional Golf Management students to complete at least 15 months of internships. These internships are great learning experiences for the students. The PGM Internship is designed to give interns a real world experience as they complete their degree. This year, we will have three interns at Cattail Creek Country Club. Two have already been named, so please take a look at their biographies below:
J onathan M ansberger “I am a sophomore PGA Golf Management student at Campbell University. My whole life I have been traveling around the world as a military dependent. My father has been stationed at 7 bases in the U.S. and 2 bases in Japan. My enjoyment of the game of golf has grown as my family and I have moved from place to place. As far as my experience goes, I have really come to love junior golf. This is the best chance for us to grow this great game. I have been working with junior golf programs since my junior year of high school. I am an aspiring head golf professional with high hopes in this growing industry. I am greatly looking forward to my time at Cattail Creek Country Club as a six-month intern.”
S eth C l ay “I am attending New Mexico State University, finishing my sophomore year in the PGA Golf Management Program with a degree in marketing. I was born in Napa, California but I lived in Sacramento for most of my life. I started playing golf as a freshman in high school where I grew to love the game. I have been working hard to improve since then and am now a 3 handicap. Last summer, I was an intern at Knickerbocker Country Club in New Jersey for my first internship. I have also worked at a local public course called Davis Muni when I was in high school. I am very excited to be a three month intern this summer at Cattail Creek and soak up as much information as I can to further my career.” We are excited to have Jonathan and Seth on the team this year to help create an even better experience for you all at Cattail Creek. We hope to find our second six month intern while we are at the PGA Show in Orlando, Florida. All of the interns will start in May to help out with our busy summer schedule. They will be in the Professional Shop, assisting the Outside Staff, enhancing our Junior Program, and working alongside myself to facilitate a full tournament schedule.
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F iv e M ista k e s To correct I mm e di at e ly Chris Cozzillio [head tennis pro]
Most of us would much rather hit forehands than backhands.. This means that if possible, we want to look for opportunities to hit forehands. In the rare case that you prefer your backhand to your forehand, the below tips will still apply!
Perfect Timing! Why the Winter is the best season to get your game in shape! Alex Justiniani [Director of tennis]
1. Be Ready: The key to any successful shot in tennis is to have a good ready position
With spring quickly approaching, winter is a pivotal time to get practice in,
beforehand. Staying on your toes, keeping
and advance your game during the off-season. There are too many instances
your racket up in front of you, and being
where I have lessons tell me “I would love to change this or that, but I have
ready for anything will give you an advantage.
a match coming up.” Well, here is your opportunity to learn and master
2. Turn Your Shoulders: Keeping your arms
new skills.
in your ready position, turn your shoulders and set the racquet back. 3. The Non-Dominant Arm: This step is more important than it sounds. Using our non-dominant hand to track the ball’s path is vital to hitting a clean forehand. 4. Lower the Racquet:
Your shoulders
The outdoor season is 10 weeks away, as are USTA spring season and Interclub. That is the perfect time allowance to learn a proper grip on your serve, add more spin on your groundstrokes, learn to play singles or doubles, etc. You will not get this opportunity again until the next off-season, so take advantage of it! If you truly want to learn a new skill, you must have repetition to master it. Here is what I recommend to make this happen:
are turned, the racquet is set, and you are
• One private lesson per week – this is probably the most important part
tracking the ball—now it is time to drop that
of the process. You need someone to help guide you through the change to
racquet low and swing! When we lower the
make sure you’re adopting is properly.
racquet beneath the ball, it enables us to swing low to high—generating topspin. 5. Extend and Finish: After we’ve made
• One group clinic per week – This is what I consider the fun part of learning. Tennis is a social sport, after all, so have fun!
contact with the ball, it is common to not
• Take the opportunity to play non-pressure: For example: block, friendly
finish our swing. Make sure you do not make
matches, etc.., and try your best not to revert to old habits.
this mistake! Extend your dominant arm all the way towards your target, then wrap your
• Avoid playing any league, interclub or pressure matches.
racket around your non-dominant shoulder.
Even the pros take time off to work on certain aspects of their game, and
6. ACCELARATE!: Acceleration is pivotal
they put it on display during their tournaments and events. So why can’t you
in developing a dangerous forehand. The
do the same for your game?
confidence to swing faster than usual is easier said than done due to the fear of missing. Do not be afraid! Thinking about six things, (plus focusing on making the ball in the court), can be a lot to process. Good luck and see you on the Courts.
CAT TALES 2015
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Slice Dice
BobbY Cozzillio [ASSISTANT Director of tennis]
One shot that is not practiced enough is the one handed slice backhand. Many recreational players find themselves in situations where this shot should be employed, but have not spent enough time training this skill. Therefore, they are not confident on how, or more importantly when, to hit it. In the following lines I will briefly discuss the technique and explain in what situations the slice backhand is appropriate.
Technique: For the slice it is important to have a deep knee bend and a full shoulder turn. You should take the racquet back higher than you would for a topspin groundstroke, keeping your non-hitting hand off the racquet handle and up on the throat of the racquet. As you swing forward, drive through the ball with a slightly open racquet face. It is important to remember that you have a long follow through on this stroke.
Strategy: There are many situations where the slice shot should be used. They can be categorized as either defensively, or offensively.
Defensive: There will be times when you cannot reach certain shots on your backhand side with two hands. Instead of having to hit a one handed topspin- reach out with the one handed slice. If there is a situation where you have to approach the net for a drop shot, it is much easier to move forward with the slice than the two handed topspin. You can hit a lob, drop shot, or drive all with the one handed slice.
Offensive: It is beneficial to mix up your attack in tennis. Adding the slice to your game provides much needed variety! When you approach the net, try using a short slice, an aggressive slice drive, or even a drop shot. By varying your approach, you keep your opponents
Andy Murray, showing off a textbook backhand slice. The slice backhand can be a great tool for many different reasons. It can be used in transition to approach the net or when keeping the ball low and allowing time to get into a good volleying position.
guessing, and you will be more likely to get a short or easy volley to put away at the net. You can even use the slice to return serves more
It can also be used to mix up the pace during a rally to throw off
easily!
the opponent’s rhythm and force an error or a short ball. And it
Hopefully, by understanding when to use the slice, you will be more confident using it in match situations! Good Luck!
can be a fantastic tool on defense to buy enough time to get out of trouble and back into a point.
FEBRUARY 2016
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SUNDAY, FEBRUARY 14 • 5:00 P.M. - 8:30 P.M.
APPETIZERS Roasted Butternut Squash Bisque $7 Caesar Salad $9 (side salad $5) Spicy Tuna Tartar $13 Sapidus Farm Oysters on the Half Shell $12 Pork Belly Tacos $7 Firecracker Shrimp $10 Thai Style PEI Mussels $12
DESSERTS Caramelized Apple Cobbler $6 Chocolate Crème Brulee $6 Blondie Cooke Crunch $6 Strawberry Shortcake Trifle $5 Chocolate Mousse Cake $6
CAT TALES 2016
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ENTREES Roasted Chicken Macadamia $18 Macadamia Encrusted Chicken, Cauliflower Puree, Apple Cider Natural Jus,Fingerling Potatoes and Chives
Diver Sea Scallops $34 Jumbo Sea Scallops, Royal Trumpet Mushroom Risotto, Sweet Corn Sauce and Bacon Infused Brussel Sprouts
Crispy Sea Bass $35 Duo Bell Pepper Beurre Blanc, French Beans and Roasted Fingerling Potatoes
Creekstone Farms Prime N.Y. Striploin $45 Grilled N.Y. Striploin, Au Gratin Potatoes and Grilled Asparagus
Maryland Crab Cake • Single $22 Double $36 With Mashed Potatoes, Sugar Snap Peas and Baby Carrots
Seafood Cioppino $29 Boriled Lobster Tail, Shrimp, Mussels, Fennel, Roma Tomatoes, Leeks and Shellfish Broth
Veal Porterhouse $35 Grilled 14 oz. Porterhouse, Yukon Gold Mashers, Grilled Asparagus and Mustard Sage Sauce
Black Bean & Avocado Flautas $14 Black Bean & Corn Salsa, Avocado, Corn Tortillas, Jasmine Rice and Butternut Squash Puree