THE
ON BAY APRIL 2020
THE
ON BAY APRIL 2020
GET IN TOUCH Peter J. Serena, General Manager
305.964.4048 - p.serena@dbycc.com
Jenny Hecheverria, Controller
BOARD OF DIRECTORS President.................................. Steven Sonenreich Vice President.......................... Rob Sperber Treasurer................................. Domingo Moreira Secretary..................................Gary Alvo Directors.................................John Marshall Jimmie Dresnick Leo Chomiak Gary Sandler MPOA Representative..............Bob Walters
305.964.4042 - j.hecheverria@dbycc.com
Kathy Villamizar, Member Billing - memberbilling@dbycc.com
305.964.4044
Carmen Fadraga, Accounts Payable
305.964.4043 - c.fadraga@dbycc.com
John Gale, Director of Mktg. & Membership 305.964.4046 - j.gale@dbycc.com
Daniella Tosta, Mktg. & Membership Manager 305.964.4049 - d.tosta@dbycc.com
Ana Lopez, Communications Manager
305.964.4053 - communications@dbycc.com
Roger Hopkins, Executive Chef
305.964.4045 - r.hopkins@dbycc.com
Jessica Terry, Catering Manager
305.964.4051 - j.terry@dbycc.com
David “Dave” Ragan III, Head Golf Professional 305.256.2500 - d.ragan@dbycc.com
COMMITTEES Finance ..........................Domingo Moreira Fitness & Tennis............Leo Chomiak Golf & Greens...............Jimmie Dresnick House.............................Gary Sandler Legal & By-Laws............Steven Sonenreich Long Range Planning....Steven Sonenreich Membership....................Gary Alvo
MAIN DIRECTORY Clubhouse....................................305.254.2111 Car Wash.....................................305.710.7505 Dining & Social Reservations......305.278.8688 Fitness Center..............................305.254.2111 Front Gate Security....................305.256.2518 Golf Shop....................................305.256.2500 Member Billing............................305.964.4044 Tennis Shop..................................305.256.3366
James “Jimmy” Germana, Director of Grounds 305.256.2516 - j.germana@dbycc.com
IN THIS ISSUE
Renny Ramirez, Director of Fitness
305.254.2111 - fitnesscenter@dbycc.com
Pedro Leon, Director of Tennis
305.256.3366 - p.leon@dbycc.com
Cheryl Porter, Head Tennis Professional 305.256.3366 - c.porter@dbycc.com
Erik Ruiz, Building Maintenance Manager 305.254.2112 - e.ruiz@dbycc.com
4 A Message From The President & GM 6 Membership Message 8 Golf Tip 9 Greens Report 10 Fitness with Renny 12 A Note From Tennis 14 Chef’s Recipes 16 Arts & Crafts with Jessica 17 Member Birthdays
Kids & Teens
dbkt@dbycc.com
#dbycc
/dbycc
@deeringbay @deering_bay
LOYALTY REWARDED We are pleased to be offering the annual Titleist Loyalty Rewarded program again this year! Remember the promotion is only available for a limited time! Golfers who purchase three dozen at $49 per dozen of Titleist Pro V1, Pro V1x or AVX golf balls from March 19 through April 19, 2020, will receive one dozen of the same ball type at NO CHARGE. This special offer from Titleist is available via the following two options: OPTION #1 Free personalization with standard play numbers. (1-4) or (5-8)* *(5-8) are only available with Pro V1 and Pro V1x white golf balls. OR OPTION #2 Free personalization with all the same play numbers. $1 per dozen upcharge fee applies To place your order please contact the golf shop, 305.256.2500 at your convenience, or Nicole at nicoleh.219@gmail.com. Thank you - Golf Shop Staff
A M E S S A G E FROM THE PRESIDENT & THE GENERAL MANAGER
I
hope the timing of the April, On The Bay Newsletter finds you safe and healthy. We are sending out a joint letter to you this month in an effort to avoid redundancy, as the common topic we are all dealing with is the COVID-19 corona virus.
Steven Sonenreich President
With the temporary closure of the Club in March, our life here at Deering Bay has changed dramatically. The Board’s decision to close, followed by the MiamiDade county mandate, combined to demonstrate just how serious the situation is here in our area. We all look forward to the day when we reopen the Club and are able to resume all the great activities, times shared with fellow members and being able to take advantage of all the amenities that you enjoy as Deering Bay members. While the course is closed, Jimmy Germana and his crew have been busy at work. They have performed many projects and maintenance practices that normally start later in the year once we begin to slow down. By starting these earlier than normal we expect to have shortened closure periods and superior conditions when we reopen. These included the DryJect’ing of the greens, aerifying of tees, aerifying fairways, solid tine treatment on the greens, verticutting of the greens, an application of wetting agent throughout and the addition of drainage on #10. We expect to begin work in the 16th Hole Lake Project as soon as possible. This will restore the lake bank closer to the original design that has been compromised by erosion from the ebb and flow of the water levels due to use as an irrigation pond. We will be incorporating a Dredge Sox technique whereas the sediments existing in the pond are pumped back up onto the lake bank behind a ‘sock’ that holds the soil in place. We then sod over the reclaimed area. On the renovation front, we are continuing to push through with our permitting process. Our project management team at JLL, Troon, and the team here at the Club are all working to expedite the necessary approvals. We are happy to announce the MPOA Board of Directors, in their last meeting, approved the exterior paint colors for the clubhouse. We also completed our Perc tests in two areas around the building. Next up is the drilling of two monitoring wells. We are expecting our Tree Removal Permit shortly to allow us to begin the relocation of the Royal Palms by the pool and future 19th Hole. Having this completed before we reopen will lessen any inconvenience to our members. Our WASD Agreement and WASA paperwork have been filed and we are under review by the county. During this COVID-19 crisis, the Club is investigating all of the financial relief mechanisms that the US Government is enacting to assist businesses. This includes vehicles such as SBA Loans and CARES Act. We are also reaching out to our financial institutions and vendors to work with us as partners to assist us in meeting all our financial obligations through the remainder of the year. Additionally, as mentioned in a previous email to the members, the Board of
APRIL 2020 • 4
If you have not done so, please follow the communications coming from the Club. We are increasing our frequency and channels of delivery to reach a greater number of you, to keep you abreast of all things club related. We encourage you to take advantage of the various videos from golf and fitness, and others that are coming your way. We feel these will be a welcome addition to your daily routines with our team providing news and instruction via the internet while allowing for proper social distancing.
Peter Serena General Manager
Also, a reminder to please sign up for the Deering Bay App, if you have not done so already. This is a great way to have Club information at your fingertips. There is more information about this in the newsletter this month. We wish you all continued good health and ask you to stay safe and avoid risk during this time. The Club Board and Management team is at your service and will continue to share information and be available for any questions you may.
Sincerely,
Steven Sonenreich Peter J. Serena President General Manager
NEW MEMBERS MARIO CHAO ASSOCIATE
JORGE FERNANDEZ ASSOCIATE
APRIL 2020 • 5
M E S S A G E CONTINUED
Directors unanimously approved closure pay for those hourly associates whose hours were eliminated with the closing of the Club. This was approved through May, should the Club be required to stay closed that long.
John Gale Director of Membership
This truly is an unprecedented period that has affected us all both locally and globally. Despite the hardships placed on us all, we are here to support you as we work to stay connected and continue to deliver you the best possible DBYCC experience. We have worked hard to kick off our Virtual Activities Calendar. You will be able to access a variety of club-related activities including fitness classes with Renny and golf/tennis lessons from Dave and Pedro. We will have activities for the kids, too! You can stream directly from your mobile, tablet, desktop, or television. If you haven’t already connected with us on Social Media, be sure to like, and follow us here: · · · ·
FACEBOOK: /DEERINGBAY INSTAGRAM: @DEERINGBAY LINKEDIN: @DEERING BAY YOUTUBE: DEERING BAY CHANNEL
Stay connected with us and fellow members by posting your virtual activities using #dbycc. We will be highlighting all the fun daily! We look forward to the day when we can all be together again. Best regards,
clu
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MeMBers
hi p
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John Gale Director of Membership
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APRIL 2020 • 6
2020
e cl ir
MEMBERSHIP M E S S A G E
W
e hope all of you are doing well during this difficult time. While you may not be at the club enjoying a round of golf, a tennis match, swimming laps at the pool, playing cards with friends, sharing a meal, or exercising with Renny, we want to take this opportunity to thank each and every one of you for being members at our great Club.
REGRIPPING SERVICES AVAILABLE Did you know that you should be regripping your clubs on an annual basis? Losing traction on your golf grips can lead to more grip tension and off-center strikes causing higher scores and less enjoyable golf.
BENEFITS OF REGRIPPING INCLUDE • Better performance in wet weather • Increased traction allows grip pressure to remain light • Comfort & less tension in your hands results in smoother swings • Eliminates tension in your swing & promotes better feel foR the clubhead
ULTIMATELY, ALL OF THESE BENEFITS LEAD TO LOWER SCORES AND MORE ENJOYABLE GOLF!
ALL MEMBER PRICING UNTIL 4/30/2020 In stock grips allow 1-2 days, 3-4 days for special orders Contact Dave Ragan at d.ragan@dbycc.com or golfshop@dbycc.com APRIL 2020 • 7
Golf Tip
WORK ON YOUR GRIP If you’re anything like me, you want to improve your golf, but you find it tough to make golfing progress while you’re stuck at home. I live by this saying regarding the GRIP. I have seen a lot of bad golfers with bad GRIPS, but I have never seen a bad golfer with a good GRIP! Since the hands are the only part of the body that comes in contact with the club, it is vital to get the grip right. Changing your golf grip is the easiest way to improve your golf accuracy and consistency. Golf is a game of timing. The better your golf grip, the less you will require perfect timing to square up the club face. A bad grip requires you to manipulate and force the club face square. For slicers, this will feel as though you’re flipping your arms and hands over to get the club face square. For golfers with a hook, you will be familiar with the feeling of holding onto the club for dear life, praying that the club face doesn’t turn over too early through impact. This feeling is just your hands and arms wanting to get back to neutral. The biggest challenge with changing your golf grip is getting used to the new feeling and feedback it provides you with. A great place to start is to practice some chipping with your new golf grip. Hitting delicate shots around the yard or house with Wiffle Golf Balls really speeds up the process of relaxing your hands; reducing your grip pressure and making things feel normal. A golf grip trainer can also be useful for providing feedback. They may not be perfect, but I find them useful to ensure you are on track. When you change your golf grip it will feel awful, but stick with it. A great grip is the foundation that leads to better clubface control, increased club head speed, and proper compression of the golf ball. These all point to lower scores and enjoyment of the wonderful game we all love. If you have any other questions regarding the grip please email me at d.ragan@dbycc.com and I’ll be happy to answer them for you. – Dave Ragan III
Tune Into Dave’s Weekly Tips On Social Media! APRIL 2020 • 8
James “Jimmy” Germana Director of Grounds
During this golf course closure, we will continue to take on these small projects that were originally scheduled for the summer months. It has also allowed the course to heal from all the golfers we have had this year, and will be in great shape once the course is reopened.
GREENS R E P O R T
I
hope everyone and their families are staying safe through all the craziness that is going on right now. I know it is tough to stay inside all day and especially not be able to enjoy our beautiful golf course. In addition to maintaining the course as usual we have been able to tackle a lot of small projects we have been putting off as well as start some new ones. This past week we were able to DryJect the greens, solid tine the tees and fairways, install drainage on #10 next to the cart path, and start cleaning up the driving range peripherals, which is often difficult to tend to in season. Over the next week, we will be starting the lake bank restoration on #16 and fixing the cart path on #12.
As always, feel free to contact me anytime with any questions you might have at j.germana@dbycc.com. Please everyone stay safe during these trying times we are experiencing right now, and I look forward to seeing you all out on the course again sometime in the near future.
Sincerely, Jimmy Germana Director of Grounds
Congrats! Member : Dr. Oliver Winslow Age: Just turned 98 yrs young!!! Born: Baltimore, MD. Occupation: Retired Radiologist Activities: Works out twice a week with Renny and twice with the Deering Bay Bad Boys Club for the past 8 years. Dr. Winslow really enjoys living in Deering Bay where he has a lot of friends indeed.
APRIL 2020 • 9
FITNESS W I T H R E N N Y
EXERCISE PLAN FOR SENIORS If you’re an adult looking to establish an exercise routine, ideally, you should be able to incorporate 150 minutes of moderate endurance activity into your week. This can include walking, swimming and cycling. Accomplishing these activities for a short amount of time every day will help improve your strength, flexibility and balance. Even though this may sound like a lot, the good news is that you can break it down into 10 or 15 minute portions of exercise, two or more times a day.
Renny Ramirez Director of Fitness
Here’s an example of what a week might look like, along with suggestions for some exercises you can do to get started:
OPTION 1 • MONDAY: 15 minutes walking, twice per day (morning & afternoon) »» Balance and flexibility exercise • TUESDAY: 15 minutes walking, twice per day (morning & afternoon) »» Balance and flexibility exercise • WEDNESDAY: 30 minute walk, cycling once a day »» Balance and flexibility exercise • THURSDAY: Rest • FRIDAY: 30 minutes cycling or walking once a day »» Balance and flexibility exercise • SATURDAY: 30 minutes cycling or walking once a day »» Balance and flexibility exercise • SUNDAY: Rest
OPTION 2 1. Increase strength in the chest & shoulders: a. Stand about 3 feet away from a wall, facing the wall, with your feet shoulder-width apart. b. Place your hands flat on the wall, arms straight and in line with your shoulders, and lean forward. Your body should be in plank position, with your spine straight, not sagging or arched. c. Lower your body towards the wall and then push back. d. Repeat 10 times, set of 3
STEP 1a
c
e Perf
!
rm o F t
APRIL 2020 • 10
STEP 1c
WRONG Form!
EXERCISES C O N T I N U E D
2. Strengthen the upper calves: a. Sitting upright in a chair, keep your toes and the balls of your feet on the floor and lift your heels. b. Repeat 20 times, set of 3
3. Strengthen the lower legs: a. Sitting upright in a chair and keeping your heels on the floor, lift your toes high enough that you can feel the muscles along your shin working (tibia). This helps keep blood circulating in our legs and also strengthens the lower leg. b. Repeat 20 times set of 3
APRIL 2020 • 11
A N O T E FROM TENNIS
T
ournaments, significant special events and great achievements all describe our first three months of the year for our tennis family. March was a very eventful month as our clinics, matches and events successfully transpired.
Pedro Leon Tennis Director
Last month, the USTA Ladies and SFWDL teams represented our DBYCC very well in a number of competitive matches. The season was not over yet and our Senior 3.5 USTA Team was already running away with the championship trophy. In addition, we also hosted the Women’s Member Guest on Thursday, March 12, with the best participation ever. A total of 17 teams competed relentlessly for more than three hours. The champions were Carolyn McCarthy and Lauren Levine (6.5 division) and Leila Harrington and Wendy Coles (7.5 division). At this time, we would like to thank all the members for their continued support and participation in all of our events, especially to the Women’s Tennis Association and our Tennis Committee for their time in organizing every single event, and for making the tennis family happier every single day. April will be a very challenging month. We are all facing something that we have never experienced before. All of the USTA, SFWDL and Tennis activities have been canceled until further notice. At the Club we also had to suspend the tennis program and close the tennis courts for the safety of our members and the community. During this time off, we want to make sure that you continue to stay active, so when it’s time to come back you do it stronger and better than ever. How to stay active at home? There are many exercises that you could do from home. Below I share with you an exercise that is recommended for volleys grip and ball control: • Find the continental grip on your racquet’s handle (hold it like a hammer as if you were to hammer a nail) • Choke up on the racquet until the handle hits underneath your arm • With a foam ball perform one toss, one hit creating under spin and catch • Then one toss, two or more hits and catch • Once you get comfortable doing it turn the racquet to the other side and do the same • Once you mastered both sides, try alternating them • With your choked grip slide down to the handle and get a full continental grip • Try with the full continental grip alternating both sides • If you have the same amount of backspin on your forehand, add your backhand volleys then you know that truly you have a continental grip. Do you really know how to play on clay courts? Playing on clay courts is entirely different than playing on hard court. I would like to share with you two tips for better play on clay courts: • Do not go to the net on every short ball: choose to go to the net only when you think you can hit a good approach shot, not just when the ball is short. You will be passed easily if you approach the net on junk. • Play long practice drills: clay court tennis is a test on physical and mental endurance. Long practice drills will help you build up both. A tough third set won’t seem so bad if you are used to long practices.
APRIL 2020 • 12
TENNIS QUOTES LOOK ... LISTEN ... AND LEARN 1. If you practice on your day off, you won’t have an off day 2. Angle the angle 3. Believing is magic
Sincerely, Pedro Leon Director of Tennis
Women’s Member Guest 2020
Congratulations! APRIL 2020 • 13
TENNIS C O N T I N U E D
Be sure to view my tips on the Virtual Activities Calendar For Additional Activities. On that note, we would like to say goodbye with this segment:
CHEF’S R E C I P E S
Easter Baked Ham HAM • 10-15 pound ham OR • 5-7 pound half of a ham GLAZE • 1 1/3 cups packed brown sugar • 2 teaspoons dry mustard • 3 tablespoons cider vinegar, prune juice, wine, or ham drippings • Whole cloves • Decorate: pineapple rings studded with cranberries and stars cut from preserved orange peel, optional • Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices, optional
DIRECTIONS Ham labeled “Cook Before Eating” Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10 to 15 pound ham, allow 18 to 20 minutes per pound; for a half 5 to 7 pounds, about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below. Ham labeled “Fully Cooked” or “Ready to Eat” Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind, but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
Enjoy!
Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
APRIL 2020 • 14
Seder Roasted Chicken INGREDIENTS • One 2- to 3-pound farm-raised chicken • Kosher salt and freshly ground black pepper • 2 teaspoons minced thyme (optional) • Unsalted butter • Dijon mustard
DIRECTIONS 1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. 2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. 3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. 4. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. 5. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each.
Happy Pesach! APRIL 2020 • 15
EASTER EGG WREATH
EASTER EGG GARLAND
1. PUT A GENEROUS AMOUNT OF HOT GLUE ON THE BACK SIDE OF THE EGG
I USED MY RIBBON SPOOLS TO ELEVATE MY WREATH
Supplies:
Supplies:
1. WRAP STRING WITH TAPE. THIS
1. RIBBON, STRING, FISHING LINE 2. EASTER EGGS (AMAZON)
WILL HELP YOU GUIDE THE STRING THROUGH THE HOLES
3. SCISSORS
OF THE EASTER EGGS
1. WREATH FRAME (AMAZON)
GLUE EGGS TO THE
2. EASTER EGGS (AMAZON)
INNER PART
3. HOT GLUE GUN & GLUE STICKS
OF THE WREATH
4. SCISSORS 5. SILK RIBBON (DIFFERENT SIZES)
4. TAPE
2. HOT
FRAME
5. SILK RIBBON (OPTIONAL)
3. ONCE YOU
4. ONCE YOU HAVE
HAVE GLUED
GLUED ALL OF
THE INNER
YOUR EGGS, FLIP
PART OF THE
YOUR WREATH
FRAME, START
OVER CAREFULLY
TO GLUE THE
AND GLUE THE
EGGS ONTO
BACK SIDE TO
THE TOP PART
SECURE THE EGGS
OF THE FRAME. HERE YOU CAN GET CREATIVE WITH PATTERNS AND MADE IT SO
EGG SIZES
MUCH EASIER
MAKE SURE TO
5. TIE A
TO PUSH THE
LEAVE THE
STRING
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RIBBON TO
THROUGH
THE TOP OF HERE IS AN 2. PUSH THE STRING THROUGH THE BOTTOM HOLE OF THE EGG
YOUR
EXAMPLE OF
3. PUSH THE STRING THROUGH
WREATH. THIS
HOW MUCH
THE BOTTOM HOLE OF THE EGG
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CAN HANG IT!
USEÂ
6. ONCE YOU REACH THE LAST EGG, PUSH THE STRING THROUGH THE BOTTOM HOLE AND THROUGH
6. CUT SOME
7. TIE RIBBON
RIBBON IN 2-3
STRIPS IN AREAS
INCH STRIPS.
THAT NEED TO BE
BOTH TOP HOLES. THEN TIE A KNOT
FILLED IN
INSIDE THE EGG. THIS WILL SECURE YOUR GARLAND.
4. CLOSE THE EGG
YOU CAN USE
TYING THE
ANY COLOR
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OR SIZE. I
THE
USED TWO
BACKSIDE
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AND MOVING
COLORS AND
IT FORWARD
SIZES
WAS EASIEST FOR ME
DO THIS ON
5. REPEAT A BUNCH OF TIMES
BOTH ENDS
UNTIL YOU REACH YOUR DESIRED LENGTH
y! a r o Ho LO
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AT
WE
MA
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voila! THERE'S OUR PRETTY
YOU CAN GET CREATIVE AND DRESS UP YOUR GARLAND WITH
EASTER WREATH
RIBBONS AND BOWS.
SHOW US WHAT YOU MADE ON INSTAGRAM
SHOW US WHAT YOU MADE ON INSTAGRAM
@DEERINGBAY
@DEERINGBAY
April Marcia Reismanq 4/1 Andrew Stuart 4/1 Allison Bolton 4/2 Judith Hodor 4/2 Carol Shapiro 4/3 Arthur Gilbert 4/5 Ligia Crystal 4/6 John Colton 4/7 Frances Glick 4/7 Stephen Kulvin 4/7 Eva Neuwelt 4/8 Pat Podsaid 4/8 Eric Jurgensen 4/9 Edith Neuwahl 4/9 Carolina Martinez-Van Heel 4/10 Tania Stern 4/10 Shannon Jacobson 4/11 John Wang 4/11 Jeanie Duck 4/12 Richard Feder 4/12 Debra Wechsler 4/13 Linda James 4/15 Carol Katsikas 4/15 Jacqueline Spielman 4/16 CJ Thomas 4/16 Millie Cagol 4/17 Juan Carlos Rodriguez 4/17
Logan Sandler 4/17 Phyllis Sandrow 4/17 Denise Di Mare 4/20 Allan Fishman 4/20 Mike Haggard 4/20 Alan Wagshul 4/20 Leonard Fluxman 4/21 Diego Cagol 4/22 Jeffrey Katz 4/23 Daniel Aizemberg 4/24 Andrea Gallagher 4/25 Jan Kruthoffer 4/25 Richard Schatz 4/25 James Katsikas 4/26 Gerardo Margolis 4/26 David Martinez 4/27 Shuchi Stanger 4/27 Mario Lamar 4/28 Goeran Lindahl 4/28 Jack Yaffa 4/28 Laurie Evans 4/29 Maria Feldman 4/29 Jeffrey Fenton 4/29 Jennifer Strawley 4/29 Rosemari Woerner 4/29 Frank Clark 4/30
APRIL APRIL2020 2018 •• 13 11
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