Article I - Volume 97, Episode 1

± Article volume 97, episode 1

TA B L E O F C O N T E N T S letter from the president g e n e r a l ly s p e a k i n g :

9 0 t h b i r t h d ay f o r a m at r i a r c h shaping the legacy e x c l u s i v e i n t e rv i e w with andrew green

& jason epstein ta s t e t h e d i f f e r e n c e

1924: a 100 y e a r ta l e t o l d j u n i o r g o l f u p d at e s e e y o u o n t h e c o u rt s

2020, t h e y e a r o f to - g o t h a n k y o u & fa r e w e l l c o a c h k e r ry ! behold, the pub is almost 13 years old e a s t e r h o l i d ay h o u r s o f o p e r at i o n get in touch

LETTER FROM THE PRESIDENT It is hard to imagine the desire for the end of one year and the promise of another to be so genuine, palpable and needed. 2021 is shaping up to be one of the most anticipated and eventful years in Congressional’s history, and rightfully so. Now is the time to look forward, and oh what a view we have.

We are mere weeks away from Spring.

Temperatures are rising, the sun is shining brighter, and the days are lasting a little longer.

One can’t help but notice the subtle greening of our lawns and fairways, the flowers ready to bloom, the activity level around the Club increasing, and the smiles being just a little bit brighter.

Over the next several months activity level will increase, our sporting venues and restaurants will be bustling, and our Club will once again return to the vibrant community we all know and love. Article I and the Club’s website will be filled with details on all Club events once they become available and there will be something for everyone!

One of the upcoming highlights is our traditional Easter…gourmet meal. Once again our food and beverage team led by Chef Matt and his team have prepared a terrific Easter feast to be enjoyed at home again this year, surrounded by friends and family. Our Easter To-Go menu is second to none. It is filled with Congressional classics like Rum Buns, Almond Cream Pie and Ham, along with many new items to treat your palette. The Club is also offering beautiful Easter Lilies and Tulips to brighten your dining room table.

The creativity of the food and beverage team has been on full display putting these holiday carryout dinners together, not to mention the extraordinary logistics involved in serving that many Members.

And let’s not forget our New Blue. We are just a few months away from experiencing what will be one of the greatest transitions in our Club‘s history, and one of the most historic renovations a Championship golf course has ever seen. Led by Pete Wendt and his team, our architect Andrew Green, and countless others, the transformation of our famed Blue Course will be the envy of all and will make every one of us proud to call it our own. Details on the opening of the New Blue and the host of events to celebrate that opening will be distributed shortly.

A special thanks to GM Jeffrey Kreafle and his best-in-class Team for all they have done for the Membership and the Club over the past 12-months. Without their tireless commitment and dedication to Congressional and the Membership, our view into 2021 would not be so bright.

Thank you, please be safe, and I look forward to seeing you and your families at the Club very soon.

GREG L. LAUBACH

G E N E R A L LY S P E A K I N G 90 th Birthday for a Matriarch

“

January 10, 2021 was an important milestone for a very special Team Member. Ms. Veronica Cole, 56 years working at Congressional, celebrated her 90 th birthday!

If you know Ms. Veronica, then you know there was no way she was going to come into the Club for a birthday celebration. She would tell us it was too much trouble and not to bother. We told her she needed to come in for a very ‘important meeting’...and who are we kidding, she knew exactly what we were up to!

Face masks, social distancing, cake, decor and smiles! We knew this day was special, but we had not contemplated the positive ripple effect it would have. Shortly after hosting the celebration, we received a letter from Ms. Veronica’s family.

On June 14, 1962 our Mother [Ms. Veronica] departed the land of her birth, Jamaica on an Eastern Airline from Norman Manley Airport, Kingston, Jamaica destined for JFK New York City. Her mission: to create a pathway for her family and five children.

Her mission was accomplished by her faith in God and a belief that he will make a way for her and her family and make the crooked ways straight. This achievement was made possible because of Congressional Country Club. CCC was not her job; it was her home away from home.

My mom, the only daughter from her parents, gained a larger family because of an adoption by the people at CCC. Congressional Country Club became her community and family during the years before she was reunited with her children.

“

The pandemic has made everyday events challenging, not to mention how do you get a lot of people together to celebrate an important milestone!?

The family of 42 (children, grandchildren and great grandchildren) were incredibly grateful. The pandemic prevented them from getting together to celebrate the birthday of their beloved Matriarch.

My [Our] gratitude is beyond words, as it is, when it is a matter of the heart. The language of the heart is experienced more that it is expressed in words.

We forget how small actions and gestures can have incredible lasting positive effects on those around us.

Warm Regards,

JEFFREY KREAFLE

H SHAPING TH SHAPING TH Exclusive Interview with Andrew Green

HE LEGACY HE LEGACY

TASTE THE DIFFERENCE Did you know that we have our own Herb Garden?

The garden was requested by Chef Bell and was prepared and constructed by David Burdette and his team in 2013. This Spring, Dave and his team will plant Red Rubin Basil, Fernleaf Dill, Lemon Balm, Greek Oregano, Italian Parsley, Rosemary, Rue, Sage and Thyme! The variety of these herbs gives the Culinary and Beverage Teams a plethora of options to be creative daily.

Herbs offer the perfect opportunity to experiment with different flavor combinations and encourage our Teams to be creative and to take risks when it comes to cooking or concocting beverages.

In having fresh herbs on hand at all times, we have the luxury to clip them right when they are needed, ensuring the ultimate freshness and flavor to any dish or cocktail.

rosemary

thyme

In growing our own herbs, we know exactly how they are being raised and we don’t have to worry about pesticides or exposure to any contaminants. We have full control of keeping our process fully organic. The garden is located just outside of the House Grill Gardens.

You may have noticed different herbs throughout the seasons used in your beverages and dishes.

Basil is used as a garnish for our Strawberry Basil Coolidge and in some of our pasta dishes and pizzas. We used sage and thyme for our Thanksgiving Cooking Classes. The possibilities are endless!

dill cilantro mint

1924

A 100 Year Tale Told

A

s has been written by Dickens before; “It was the best of times, it was the worst of times.” Congressional Country Club now embarks on an epic celebration of its upcoming centennial anniversary, amidst the turbulent times of the year of two-thousand and twenty-one. If the celebration was to be successful, it should drown out the noise of these tenuous times.

In order to achieve such visions of grandeur, the celebration needed forethought. It needed ample time to honor the Club’s storied, epic lifetime. It needed...WINE! Copious amounts, too.

Of only the finest quality would do. A Cabernet Sauvignon robed in the rugged textures from the Mountain of Howell. The wine would be made by one of the latest and greatest wineries in all the land, The Estate of Dana! The bottles themselves would need then to exceed the expectations of simple purpose, beyond just to hold and pour this sweet celebratory nectar. It must be draped in the Club’s colors of gold and blue, with fine etching and solid wax seal.

This wine must be delivered for four vintages, each telling a story in time, until the final year of the Club’s centennial coronation comes to pass.

chapter 1: the founding The Founding was a dream realized by the five founding Presidents; Hoover, Coolidge, Harding, Wilson and Taft.

One may notice they are listed in order of succession to the office. One may then anecdotally muse that this may be the only time in the Nation’s history that five former Presidents have ever agreed on anything, much less a project of such magnitude as the Congressional Country Club’s conception! Hearty laughs are good for a moment of pleasure, but Members of the Club must press on, like the early model automobile did up the once crudely developed River Road, only to be abandoned that rainy opening night in 1924 to make it to the doors of the Club. The illustration of one night’s perseverance by its original Members to begin to enjoy the Club once again presents itself in modern day. The Club’s perseverance steadies the horizon ahead, for what promises to bring good fortune and times of bliss into the near future for all who call this Club home. Copious amounts of wine, indeed.

mark your calendars!

Junior Golf and Spring Classes registration will begin on monday, March 15.

Junior Golf Expo on Friday, April 9 and Saturday, April 10.

SEE YOU ON THE

TENNIS & PLATFORM TENNIS

Today, tennis is played by millions all over the world.

Its popularity as both a participant and a spectator sport began in the late 1960’s, when the major championships were opened to professionals as well as amateurs. It continued into the 1970’s, when broadcasts of the expanding professional tournament circuits and the rise of some notable players and rivalries broadened the appeal of the game.

A number of major innovations in fashion and equipment fueled and fed the boom. The addition of color and style to tennis wear (once restricted to white and still is at the Club) created an entirely new subdivision of leisure clothing. Tennis balls historically had been white and are now offered in several hues, with yellow being the color of choice.

Racket frames, which had been of a standard size and shape and constructed primarily of laminated wood, were suddenly manufactured in a wide choice of sizes, shapes, and materials. The introduction of metal frames beginning in 1967 and the oversized head in 1976 changed how the game was played.

Congressional has a robust tennis program and is considered one of the best private club programs in the area. Our facilities are made up of: • 15 outdoor courts (12 Har-Tru courts and 3 Hard courts) • 6 indoor courts (3 Har-Tru courts and 3 Hard courts) for a total of 21 tennis courts.

To facilitate the Membership’s interest in the sport, the Club completed the building of the Tennis Facility in the summer of 2017. This included a new Tennis House, which: • • • •

Increased retail and lounging area Expanded viewing to the indoor courts New stretching area Increased locker room sizes for both men and women • Included locker rooms for boys and girls • New Junior Lounge (with Ping Pong table) • Great sunset views off the patio The project also expanded and upgraded our paddle facility to keep up with the growing demand.

We have a WTA (Women’s Tennis Association) and MTA (Men’s Tennis Association). These associations help facilitate both intra-club play and inter-club play for Members throughout the DMV. World Team consists of over 200 Members who are drafted onto six teams captained by the pros to compete for the Scureman Cup. Junior Tennis is just as popular as we have over 200 juniors in any given year participating in clinics, groups and private lessons.

Article continued on the next page.

Platform Tennis (AKA Paddle) is played outside in the coldest months. Our eight platform tennis courts were completed in January of 2018.

The game is played on an aluminum deck about 1/3 the size of a tennis court and is surrounded by a 12’ high superstructure with taut, 16-gauge ‘chicken wire’ fencing which allows play off the walls, as in racquetball and squash.

Historically, the court has been elevated or on a platform. When founders invented the sport in 1928, they erected the first court on the side of a hill. A platform was needed to keep the court level and was helpful with snow removal.

The base of an elevated platform tennis court is usually enclosed, allowing for a heating system beneath the deck (propane, natural gas, or kerosene). The heating system melts ice off the aggregate deck surface, allowing athletes to play outdoors in all weather conditions. Our lighting systems make it so the game can be enjoyed day or night.

Visit this YouTube channel showing platform tennis at all levels, from the recreational player to the top national players, including video instruction for the beginner.

Platform tennis paddles are made of a composite material with aerodynamic holes drilled in the head.

Paddles are approximately 18 inches long. The spongy, rubber ball measures 2.5 inches in diameter. A flocking material on its exterior keeps the ball from skidding.

PICK “First time I tried it, I was playing competitively and having a blast within 20 minutes. An incredibly fun and social game that is easier to pick up than tennis or paddle.”

—Ross Dunlap The newest racket sport to arrive at the Club is Pickleball, although it’s been around for years. The sport was born in 1965

by Congressman Joel Pritchard in Seattle, Washington and by the 90’s pickleball was being played in all 50 states in the United States. We have four permanent courts on the outdoor hard courts.

The sport combines elements of badminton, the dimensions and layout of a badminton court, and a net and rules somewhat similar to tennis with several modifications. Two or four players use solid paddles made of wood or composite materials to hit a perforated polymer ball, much like a wiffle ball with 26-40 round holes, over a net similar to ping-pong.

It’s an extremely easy sport to learn and can quickly develop into a fastpaced competitive game. It’s also a multigenerational sport, for all levels and can be played year round. Pickleball is favored particularly by children and seniors

LEBALL for a few reasons. The speed of the ball moves much slower than the speed of a tennis ball and players find it easier on the body playing on a smaller court.

With that being said, pickleball not only has the fun factor, but it has many health benefits that go along with the sport. It boosts your mood and overall mental health, you burn calories and fewer injuries occur due to the low impact nature of the game. Pickleball specifically works on your balance and agility while it also offers the same benefits of other regular exercise. These include reducing your risk of heart attack and chronic disease, toning your muscles and increasing your energy.

Most of all, pickleball is a social sport where you will create friendships anywhere you play. A few years back, we started World Team Pickleball and over 140 Members participated. The

program was seven weeks, every Wednesday evening through the winter months. It consisted of four teams that were each captained by a pro.

We look forward to expanding our raquets program in the years to come to take advantage of the beautiful facility we have. If you haven’t visited us at the Tennis House, please do so! Any one of our Team Members would be happy to give you a tour, talk you through our offerings or help you with any shopping needs.

Don’t forget that we offer all new Social Guests a complimentary one hour private lesson for each member of their family. We offer private and group lessons year-round. To schedule your lesson or for any questions, please contact our Director of Tennis, Dan Valbak at tennispro@ ccclub.org or 301-469-2020.

GET TO KNOW

THE PRO S ANDREW WILLIAMS WHERE ARE YOU FROM? Greensboro, North Carolina WHERE DID YOU GO TO COLLEGE? University of North Carolina Greensboro HOW MUCH EXPERIENCE DO YOU HAVE? 8 years teaching tennis WHO IS YOUR FAVORITE TENNIS PLAYER OR ATHLETE? Derek Jeter, Arthur Ashe & Earnie David WHAT HOBBIES DO YOU HAVE? Writing and enjoying the outdoors WHAT’S YOUR FAVORITE PART ABOUT WORKING AT CONGRESSIONAL? The lifelong relationships I have made.

DAN VALBAK WHERE ARE YOU FROM? Copenhagen, Denmark WHERE DID YOU GO TO COLLEGE? Ferris State University HOW MUCH EXPERIENCE DO YOU HAVE? Over 23 years teaching tennis WHO IS YOUR FAVORITE TENNIS PLAYER OR ATHLETE? Mats Wilander WHAT HOBBIES DO YOU HAVE? Watching my kids play sports, traveling, food and wine, as well as cars WHAT’S YOUR FAVORITE PART ABOUT WORKING AT CONGRESSIONAL? The Members make this the world’s best Club

DAVID PARKER WHERE ARE YOU FROM? Olney, Maryland WHERE DID YOU GO TO COLLEGE? Howard University HOW MUCH EXPERIENCE DO YOU HAVE? Over 20 years teaching tennis WHO IS YOUR FAVORITE TENNIS PLAYER OR ATHLETE? Roger Federer and Serena Williams WHAT HOBBIES DO YOU HAVE? Birding, movies and reading WHAT’S YOUR FAVORITE PART ABOUT WORKING AT CONGRESSIONAL? The Membership and their families

JACKIE BAKOS

The Membership

WHERE ARE YOU FROM? Berwyn Height, Maryland WHERE DID YOU GO TO COLLEGE? University of Charleston, West Virginia HOW MUCH EXPERIENCE DO YOU HAVE? 4 years of NCAA Collegiate Tennis, 5 years at Congressional WHO IS YOUR FAVORITE TENNIS PLAYER OR ATHLETE? Rafael Nadal WHAT HOBBIES DO YOU HAVE? Tennis and reading WHAT’S YOUR FAVORITE PART ABOUT WORKING AT CONGRESSIONAL?

NATE ENGLER WHERE ARE YOU FROM? Grand Rapids, Michigan WHERE DID YOU GO TO COLLEGE? Ferris State University HOW MUCH EXPERIENCE DO YOU HAVE? 18 years teaching tennis WHO IS YOUR FAVORITE TENNIS PLAYER OR ATHLETE? Roger Federer, Barry Sanders (Detroit Lions), Isiah Thomas (Detroit Pistons) and Steve Yzerman (Detroit Red Wings) WHAT HOBBIES DO YOU HAVE? Watching TV and movies, playing piano, listening to music, hanging out with friends WHAT’S YOUR FAVORITE PART ABOUT WORKING AT CONGRESSIONAL? How the Membership responds when Team Members are in need.

20 20 the year of to-go

O

n Wednesday, March 11, 2020, the World Health Organization (WHO) declared COVID-19 a pandemic. On Monday, March 16, 2020 the Clubhouse closed completely per state mandate. Our doors might have been closed, but we were hard at work. We took this challenge as an opportunity to adapt, learn and grow. We knew that as a team, we could come out the other side of this better than before. And now it’s a year we will never forget—for more reasons than one.

The kitchen is the heart of the home because it is the center of your family’s dayto-day living. Your family and guests often gather there to socialize, eat and cook, be together. It’s a bonding area that not only ties your home together, it ties your loved ones together. This is true at the Club too. Our socialization revolves around the enjoyment of life’s culinary offerings.

While we weren’t business as usual, we were finding new ways to deliver a high-level of Congressional hospitality for you to enjoy in the safety of your own home. We knew it was important to adapt quickly to support the wellness of our Membership. Almost immediately we started expanding our daily and holiday to-go operations.

Not too long ago, you used to have to pick-up your holiday to-go orders from the Windsor Room for Thanksgiving and Christmas. In October of 2017, we changed the holiday to-go experience. It all started with a simple request made by an Honorary Life Member, Mr. Richard Carter.

Director of Banquets & Catering, Rachel Krueger, was checking in on the Pub when Mr. Carter, who was eating an early dinner, waved her over.

He said, “Rachel, sit down”.

So she did.

He explained, “I always order Thanksgiving and Christmas ‘to-go’ meals from the Club for our big family gatherings at home. I have inquired over the years about the possibility of being able to pull up to the Windsor Terrace and having someone bring out my ‘to-go’ order without having to walk all the way inside the Club and down to the Windsor room in order to pick it up. What is the possibility of making this happen?”

Rachel quickly replied, “Consider it done, Mr. Carter. We can make this happen.”

And so they did, with less than three weeks to prepare! Every curbside pick-up we did thereafter prepared us to make the next one even more enjoyable.

While in the process of upping our game, the pandemic struck and brought all kinds of restrictions with it. This forced our hand and to-goes became not just exclusive to Thanksgiving and Christmas anymore!

Easter has always been a joyous experience for our Members and encompassed dining inside on the main floor, beautiful music playing from the string quartet and what seemed to be miles of decadent food. And don’t forget the dessert room…ahhh, every pie imaginable!

Obviously, we couldn’t do that last year (or this year!) so bringing Easter dinner to our Members became a paramount obstacle to overcome. It required a solution that we had started to acquaint ourselves with just a few short years ago.

Sadly, Mr. Carter passed in December of last year, but we are forever grateful for the small suggestion that made such a positive impact then and today.

We hit some record breaking numbers last year that we are proud of. For Thanksgiving, 255 turkeys were ordered We prepared 924 crab balls, 91 pumpkin pies and 30 gallons of gravy! For Christmas, 225 orders were placed, 126 of them being ‘dinners for two’ that were new and especially popular.

We prepared 648 cinnamon rolls, 75 quarts of lobster bisque and 348 shrimp.

We did similar holiday to-go’s for Mother’s Day, Memorial Day, Fourth of July, Superbowl and Valentine’s Day. While the Club was shut down, March through June, we fulfilled over 2,000 daily to-go orders from 832 different Members. This included over 1,000 daily features, 400 pizzas and over 452 bottles of wine and liquor.

While we long for the days when our holidays are shared by all, inside or out… we love making the curbside, to-go, pick-up experience, one everyone will look forward to and remember! Easter To-Go ordering is available now until Sunday, March 28 at 5:00 PM!

thank you & Farewell

coach kerry If you haven’t heard already, Kerry Ellett, our Director of Aquatics and coach of Congressional’s Swim and Dive Team is retiring. Most of you have had the pleasure of knowing coach Kerry for several years as he has been a part of the Congressional team for 15.5 years!

Kerry’s career has been peppered with successes over the years. He coached many National and Junior National qualifiers and countless All-Americans and Academic All Americans. He coached ten CCSDA championship swimming teams. He managed and directed four CCSDA swimming championships and four CCSDA diving championships. He served on the Board of Directors of United States Swimming for four years.Twice, he was selected as the American Swimming Coaches Age Group Coach of the year. He has been elected into the MCSL Swimming Coaches Hall of Fame.

While at Congressional, Kerry has developed the Aquatics program to what it is today. He introduced Saturday morning stroke clinics, and started a six day summer Seal Pups, revamped the Seal Pups program, and the indoor non-summer swim team practices.

He also came up with the concept for Friday family fun nights over the summer months that consisted of dive-in movies, bingo, adult swim meets, watercannon raft nights and adult late night swim. Kerry also started and expanded the Saturday night happy hours at the Stone Bar and Great Lawn with live music. Each year he threw holiday parties at the pool for Memorial Day, Independence Day and Labor Day that included fun games for all ages and a DJ. He also contributed to the planning of the new outdoor aquatics complex. His most recent achievement was this past year when he researched, planned, cleaned, set up and managed the safe use of the outdoor pools during the Covid-19 restricted summer of 2020.

When Kerry wasn’t coaching or crusing the pool decks he was somewhere else in the Clubhouse lending a hand. He emceed most of the Trivia Nights and was one of Santa’s helpers during one of the busiest nights at the Club, Evening with Santa. A greeter and registrar at a majority of the fall festivals and golf tournaments and under the direction of previous Executive Chef Bell, he managed the Volunteer and Employee Canteen (Breakfast, Lunch and Dinner) during the 2011 U.S. Open.

Over the winter months, while the outdoor pools are closed, Kerry spent some of his time off traveling, a hobby for him. He has visited over 100 countries and all 50 states. He’s also an avid art collector, though in his current house, he doesn’t have enough wall space to hang his collection! He is also a dedicated foodie and home cook. In 2019, he dined at all of Washington DC's Michelin starred restaurants and six more in Europe.

Kerry genuinly enjoys getting to know each and every person that crosses his path. His smile and kindness are infectious. He’s going to miss interacting with the entire Membership and he’s blessed to have had the opportunities to teach, coach and plan events and activities for your enjoyment all these years.

Kerry’s last day was March 11. We held a social distanced farewell party for Kerry that was attended by many Team Members and Members. When travel permits, he hopes to volunteer at one of the Christian pilgrim sites in the Holy Land. We wish you all the best Kerry!

Behold...the Pub is Almost 13 Years Old!

“The Founders’ Pub Team Members always put a smile on our faces as they always have a smile and warm greeting for us! They are accommodating, attentive and very special. CCC is fortunate to have such a strong branch of their family tree rooted in the Pub!” – Ed & Mary Love

“Rachel and I just love the Pub so much. It does feel a bit like ‘Cheers’ as everyone knows your name as well as your children’s, siblings and parents’ names as well!

I’ve had so many amazing times in the Pub whether it be for a huge Nat’s, Cap’s or Terp’s game or with a group of guys after a fun round of golf or dining with two to three couples at the Captains Table.

Two great memories at the Pub that standout for me are after our wedding reception and after my father’s funeral services—both polar opposites of highs and lows, but both very meaningful and powerful days for all of the Castle’s.

Rachel and I light up when we see Bertini, Sonia, Trevor, Bethsy, Brittany, Michel and Jessica to name a few of the wonderful staff. They make you and your guests feel right at home with exceptional, friendly service.

The Pub has been a godsend through this pandemic. It’s the one oasis where you actually feel safe and comfortable in this crazy, anxiety induced new world we now live in.”

– Dan & Rachel Castle

The Founders’ Pub opened in the Summer of 2008 as a ‘19th hole’ for Members to have a drink and a bite after their round of golf. Originally, it was only meant to serve bar food and sandwiches, but it quickly became a popular dinner destination for our 21 and older Members due to its casual atmosphere and amazing views of the golf course. The Pub has evolved over the years into a full-service restaurant doing the highest volume of any of the Club’s dining options for lunch and dinner!

Since then we have made several improvements.

We added the handheld and beer pairing weekly special in 2017. In 2018, the rotating drafts were added to expand the beer program at the Club and we started having live music about once every two months for special events and holidays. Around the same time, we started hosting a Halloween party and an annual ugly sweater Christmas party. Not only do the Members look forward to these events, but the staff does as well! They get the opportunity to really make these nights an experience. They plan, decorate, dress up and get to show off their skills by creating specialty food and beverage pairings to enhance your experience. Most recently, we restored the hardwood floors in 2019. We also added TV’s on the fire pit terrace!

The menu is constantly evolving seasonally three to four times a year. The original menu consisted entirely of bar food and sandwiches. In response to the growing demand for full dinner service due to the room’s popularity, we expanded the entrée offerings.

To accommodate state and county Covid-19 guidelines regarding limited occupancy, we have changed up the floorplans and moved to a reservation system with access to book in the Pub or on either of it’s terraces. We have added a hostess position to manage reservations and seating as Members are now required to check-in upon entering instead of seating yourself, which was the norm prior to 2020.

For outdoor dining, we have added 13 standing area heaters to keep diners warm. We have installed plexiglass along the railings on the fire pit terrace to block wind. We have added an extra table under the highly requested overhang just outside the doors leading to the fire pit terrace. We have also changed out some of our smaller tables on the terraces for larger ones so we can accommodate more parties of five or six people on either of its terraces.

Since opening, the Pub has served over...

5,500 Slices of Almond Cream Pie 30,000 Crab Cakes 42,000 Taft Burgers 50,000 Pints of Congressional Lager 300,000 Chicken Wings

Prior to the Covid-19 Pandemic, the Pub had been closed for only five days in total over its 13 (almost) years of being open!

We were shut down for three days for a large staff training in 2017 and for two days when the floors were restored in 2019.

A Part of the Team from the Beginning...

These Team Members have been working in the Pub since it opened and as a Club, we are grateful for their dedication and hard work all these years.

It’s apparent that the Pub is the place to be and the Pub team contributes to that.

Winner of the ‘most innovative’ Team Superlative this year! She’s constantly coming up with ideas for new menu items and specials as a cook.

Her Son, Chris Blum, works as a server in the Pub too!

Bert shares his bartending skills with a nearby country club as well.

He’s an avid golfer, and loves to talk about your golf game.

Ana (Mirian) Anabelle Reyes Canales

Bertini (Bert) Boursiquot Bethsy Jean

Anabelle is held in high esteem by her coworkers for her speed and proficiency in the kitchen as a cook. She makes the majority of the salads and is known for her steady, consistent approach to her job.

Her big smile and infectious laugh brightens the day of those around her. As a Server, she’s committed to our core value of lifelong learning and is always inquiring from our chefs and beverage experts about our offerings.

A Server who learned that if you don’t work as a team it makes everything more difficult. One of his favorite memories was to be able to create a special Valentine’s Day margarita, which was a great success!

His favorite event at the Pub is the Sing Along Karaoke Nights (We hope to host again soon!)

Leonicio (Leo) Luis (Elmer) Segovia Marquez

Mario Morales

Sergio Benitez

Sonia Antezana

Trevor Maurer

He’s part of the Stewarding Team as a Dishwasher!

He’s a tremendously hard worker who is always willing to pitch in when needed. He’s learned how to assist the cooks by operating some kitchen equipment so he can help with food preperation.

A hard working and reliable Server and Teammate.

She consistently goes above and beyond to take care of the Members. She’s well known for going all out for the Halloween and Ugly Christmas Sweater Parties.

Luis is the Pub’s grill master and can be found preparing a majority of the burgers and steaks.

He always keeps his teammates energized and upbeat with his sense of humor and energy.

Aside from his speed and proficiency as a Dishwasher, he’s the handyman of the kitchen and always has his tools ready to help fix when the Club’s Engineers are busy working.

The Pub Manager whose favorite memory was working during Super Bowl LII when his favorite team, the Philadelphia Eagles, won their first Super Bowl!

He’s learned so many things over the years but the most significant is that the job of a leader is to support the team they work with, and this can’t be done at the highest level without establishing a high level of trust.

Get in Touch Easter Hours of Operation Driving Range 7:00 AM – 7:00 PM

Fitness Center 7:30 AM – 2:00 PM

Founders’ Pub

Stacy Miller-Arndt Director of Junior Golf jrgolf@ccclub.org

Mario Campuzano Assistant General Manager mcampuzano@ccclub.org

Sarah Dieringer Graphic Design & Communications Manager sdieringer@ccclub.org

12:00 Noon – 9:00 PM

Gold Course 10:00 AM – 4:30 PM

Jason Epstein PGA Director of Athletics jepstein@ccclub.org

Golf Shop 6:30 AM – 7:00 PM

House Grill

Kristopher Glaubitz Director of Food & Beverage kglaubitz@ccclub.org

5:00 – 9:00 PM

Indoor Pool Closed

Betsy Gregory Director of Team Member Engagement betsy@ccclub.org

Pavilion Café 8:00 AM – 3:00 PM

Tennis House

Maxine Harvey Director of Member Services maxine@ccclub.org

8:00 AM – 6:00 PM Jeffrey Kreafle General Manager jskreafle@ccclub.org

Rachel Krueger Director of Banquets & Catering rachel@ccclub.org

Alexandra Sarris Director of Membership Events & Front Desk Operations alexandra@ccclub.org

James Lewis Digital Production Manager jlewis@ccclub.org

Jenna Schulten Food & Beverage Manager jschulten@ccclub.org

Trevor Maurer Founders’ Pub Manager tmaurer@ccclub.org

Theresa Soppelsa Director of Fitness tsoppelsa@ccclub.org

Jason Mills Head Golf Professional jmills@ccclub.org

Tracey Stearns Director of Retail tracey@ccclub.org

Matthew Morrison Executive Chef mmorrison@ccclub.org

Chris Tessone Chief Business Officer ctessone@ccclub.org

Nebiyat Natnael Golf Executive Administrator nebiyat@ccclub.org

Jeff Turok Wine Director jturok@ccclub.org

Michael Ndaradzi Accounting Services Manager mndaradzi@ccclub.org

Dan Valbak Director of Tennis tennispro@ccclub.org

Ken Palmer Bowling Pro bowl@ccclub.org

Pete Wendt Director of Golf Courses & Grounds pwendt@ccclub.org