RC January Newsletter

WELCOME

GENERAL MANAGER MESSAGE

Happy New Year! I hope you had a wonderful holiday and are looking forward to a great 2023! We have several events planned for January including Live Music Nights, Italian Night, Burger Night, Chili Bowl as well as a Meet & Greet

I would like to thank Justin and Ben for all their contributions to River Club, they will certainly be missed and wish them continued success in their new roles with Escalante

A warm welcome to our new members that have recently joined the club and appreciate the continued support of all our current members

Happy New Year!

MEETOURTEAM

GENERAL MANAGER

John Gerdts

jgerdts@theriverclub-ga.com 770-271-2529 ext.11

FRONT OF THE HOUSE MANAGER

Grey Berry gberry@theriverclub-ga com 470-640-7063

MEMBERSHIP DIRECTOR

Justin Cornelius jcornelius@theriverclub-ga com 770-271-2529 ext 14

DIRECTOR OF FOOD & BEVERAGE/EXECUTIVE CHEF

Leif Johnson execchef@theriverclub-ga com 770-271-2529 ext 21

DIRECTOR OF CATERING

Fernando Calix rccatering@theriverclub-ga c 770-271-2529 ext 22

DIRECTOR OF GOLF

Chip Spiler cspiler@theriverclub-ga.com 770-271-2529 ext.16

DIRECTOR OF FITNESS

Ryan Austin raustin@theriverclub-ga.com 678-482-6588 ext.17

COURSE SUPERINTENDENT Ben Hall bhall@theriverclub-ga com 78-714-4585

LIFESTYLE MANAGER

Kris McGovern lifestyle@theriverclub-ga com 678-482-6588 ext 12

DIRECTOR OF TENNIS orrey Hawkins thawkins@theriverclub-ga com 678-482-6588 ext 15

DIRECTOR OF MARKETING

Alexa Imhof marketing@theriverclub-ga com

Website: theriverclub-ga.com Facebook.com/TheRiverClubGa Instagram.com/theriverclub ga

The River Club

1138 Crescent River Pass Suwanee, GA 30024

NEWMEMBERS

MEMBERSHIP UPDATE

Justin Cornelius

Dear River Club Members,

This will be my last installment in the monthly newsletter as I have accepted the position of National Sales Manager with Escalante. While this is a very exciting opportunity for my family, River Club will always hold a special place in my heart. I can’t thank you all enough for the support over the last three years especially those who entrusted me with their referrals of friends, family, and colleagues. River Club is an incredible place but what really sets it a part is you all. Fortunately, I will continue to work with and support the amazing team here and will be back for occasional visits.

I would also like to personally thank General Manager John Gerdts for not only giving me an opportunity to work at such an amazing place but also for his tireless efforts in making River Club the best in the area! While we have seen some staff changes in the last couple of years the core team at this Club is truly second to none.

If you are out in the Fort Worth area, please let me know as I would love to connect with you. Thank you again for welcoming me into the RC family and I certainly look forward to seeing you in the future.

Happy New Year!!

Very Best, Justin

WELCOME NEW MEMBERS

DAVID & LORI HOYT SANGHYUP LEE & SEUNGHYE SHIN KEVIN & JAMIE FISHER

TURF TALK Ben

Hall

Dear River Club Member,

With a very heavy heart, I am announcing my resignation as Golf Course Superintendent at The River Club I have formally accepted the position as a National Director of Agronomy for Escalante Golf, owner of the River Club In my new position, I will be tasked both with hiring my replacement including the ongoing supervision of the new Superintendent I will not begin my new role until my position at The River Club is filled

This was not an easy decision for me and my family You are the reason the decision was so difficult I will work closely with the new Superintendent to ensure that we continue to build on the quality of your golf experience and on the relationships that are so important to success I have never been involved with a more supportive membership You have helped me grow both personally and professionally

Thank you for your support and encouragement and for the opportunity to be a part of The River Club family

Sincerely, Ben

GOLF

PRO SHOPGOLF RULES & TIPS

Chip Spiler

Goodbye 2022 and Hello 2023!

It was a wonderful 2022! Let’s work together to make a GREAT 2023!

For those that make New Year’s Resolutions, here are a few Golf New Year’s Resolution suggestions that may be helpful.

Practice Between Rounds Play More Quality Rounds Play Ready Golf Post Your Scores Break 100 Meet New Golf Partners Invite New Members to Play No More 3 Putts Find a substitute for your 5 Iron Get an Official GHIN Handicap Throw Less Clubs Improve on Your Scoring Average Play in Member Tournament Play with a Family Member Bring 3 Guests per Month

We are excited about the upcoming year. As in the past, the Annual Golf Operations Packet will be emailed to you as well as copies being available in the Golf Shop. Notably, there will be some changes to the Packet as well as some items that we will emphasize more in 2023. In addition, the Member Event schedule will be included in the Annual Packet.

We look forward in helping you make a GREAT 2023 Golf Year.

Best Regards, Chip

FOOD&BEVERAGE

F&B UPDATE

Leif Johnson

As with the welcoming of each new year we look to any resolutions we hope to accomplish in the coming year. One of the resolutions I am most looking forward to is the ability to use this newsletter column to create more of a community associated with F&B and the membership.

We are excited to announce that we are now able to offer bulk ordering featuring house smoked brisket, pulled pork, ribs, whole chickens, soups and sides from the smokehouse.

Included in this newsletter you will find the menu and QR code needed to place those orders

As we look to fortify our offerings at the smokehouse, we ’ ve been playing with a smoked clam chowder that has been very well received It will now be available on regular rotation at the smokehouse We can also offer this soup to order in bulk Utilize the QR code for Bulk Ordering through the smokehouse We are also developing a few more soups to offer in regular rotation at the smokehouse and through bulk ordering

Kick-off the month with Friday Night Live @ the Lounge featuring live music with Noah Sampson (Jan 6th) and food specials In this month’s newsletter you will see a recipe for chorizo+mussels in tomato-wine broth. We will be featuring that dish as a special for the first weekend in January (Fri 6th & Sat 7th).

Join us on Thursday, January 12th for another great theme night with our Tour of Italy! We will feature an ala carte menu for adults along with a buffet of pasta favs for the kids. When you make your reservations for that evening please specify how many kids will be enjoying the buffet.

The oyster nights have proven to be quite popular! Come on in Friday, January 20 th for Friday Night Live @ The Lounge with live music and featuring Fresh Shucked and Baked Oysters.

Mark your calendars for the last week in January… Thursday, January 26 and join us for another family favorite evening, Burger Night!

I wanted to mention something about to-go orders In the interest of providing the best possible experience and service, it is sometime necessary to turn off the ability to offer to-go orders We are conscience that this is an important service that we need to offer, so this decision, as limited as the times might be, it is not made lightly We want to serve everyone at all times! The two main factors that drive this decision: if we are doing a theme or featuring a special event that is best enjoyed onsite at the club, and are wanting to drive the traffic to the club; or if there is a level of reservations at the restaurant, where to go ’ s might be cut off for an hour or so, to best serve the amount of guests at the club while not compromising either guest experience We do not want to provide a sub-par experience for either the togo order or the in-house guest

As we roll into 2023, we look forward to continued improvement and building upon our successes of 2022 while taking note of where we might have stubbed our toe. Stay tuned for more great things to come in F&B!

FEATURED RECIPE

Leif Johnson

CHORIZO+ MUSSELS IN TOMATO–WINE BROTH

Serves: 4 appetizer servings Ingredients

8 ounces chorizo, removed from casings and chopped

2 tablespoons unsalted butter

1 cup finely chopped yellow onions

1 cup roughly chopped fennel

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon minced garlic

1 cup fresh tomatoes, peeled, seeded and chopped

1 cups white wine

1/4 cup heavy cream

2 tablespoons finely chopped parsley leaves

3 pounds fresh mussels, well-scrubbed and de-bearded French Bread, as an accompaniment

Directions

In a large sauté pan, cook the chorizo until brown over medium-high heat, about 4 minutes Remove with a slotted spoon and drain on paper towels Drain off all but 1 tablespoon of fat from the pan

Add the butter and when melted, add the onions, fennel, salt, and pepper, and cook, stirring, for 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 1 minute. Add the wine, cream, and parsley, and bring to a boil. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.

Remove from the heat and stir in the sausage. Discard any shells that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping

WELLNESS

FITNESS UPDATE

Dear River Club Members

Happy New Year! My staff and I would like to wish everyone a healthy and prosperous new year!

The new year always brings with it a great opportunity to start over, a fresh new beginning with renewed purpose and goals What better place to start than your health! If you ’ re one of the many people who feel 2023 is going to be the year you achieve your health and fitness goals then we would love to help you achieve that and be a part of your journey My staff and I are offering 10% off any new client package purchased in the month of January Please enquire at raustin@theriverclub-ga com for more on this offer

In addition if you have not yet claimed your free Punchpass account that enables you to reserve your spot and attend our group exercise classes please reach out and I will help you get your account set up. raustin@theriverclub-ga.com

A friendly reminder of the rules and policies at the River Club Sports Center

The Sports Center at River Club is for members only Our no guest policy allows us to provide the best possible experience for members

You must have your blue key fob to enter the Sports Center

Shirts and closed-toed shows are required Please replace and wipe down all equipment after you have used it

For the safety and convenience of our members doors are not to be propped open in anyway Doing so will result in deactivation of your key fob and suspension of your membership. Please be respectful of other members. Report all broken or damaged equipment to raustin@theriverclub-ga.com

There are surveillance cameras all throughout the Sport Center (inside and out) which are monitored on a regular basis and are used to enforce the Sports Center rules and policies.

Happy new year from your Sports Center Staff

Ryan Austin

Pamela Lindacher

Marian Simpson-deJong

Thank you!

N E S S C L A S S S C H E D U L E

MONDAY

Spin Bootcamp, 8AM Cardio & Strength Interval, 9AM Pilates/Fusion, 10AM Sport Stretch, 11AM Spin Bootcamp, 4:30PM

TUESDAY WEDNESDAY

Spin and Core, 8AM Gentle Stretch, 9AM

Strength and Sculpt, 8AM Vinyasa Yoga, 9AM Cardio Kickboxing, 10AM Spin and Strength, 11AM

THURSDAY FRIDAY

Spin and Core, 8AM Gentle Stretch, 9AM Yoga Flow, 8AM Spin, 9AM Definitions, 10AM