The Greens 50th Anniversary

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WELCOME

At The Greens, We are family THE GREENS COUNTRY CLUB provides the residents of Oklahoma City with a superb private country club, featuring a wide range of social and leisure activities programmed to fulfill the recreational entertainment needs for everyone.

Established in 1972, The Greens Country Club is Oklahoma City’s best‐kept secret. It is tucked away in the northwest section of the city in a lovely residential area west of the Lake Hefner Parkway, north of 122nd Street and south of Memorial Road.

The Greens is the best country club experience for the whole family. We’re about individuals, we’re about families, we’re about community. It takes like‐minded people to make a community. At The Greens, we’ve created a haven to enrich the spirit of togeth‐ erness.

Our neighborly, friendly and attentive staff and your fellow mem‐ bers become an extension of your family. Activities like tennis, swimming, a variety of the state’s best golf and special events bring us together. Families meet new friends. People become old friends. Our members have a common ground at The Greens.

13100 Green Valley Dr. Oklahoma City, Okla. 73120 Main Club: (405)751-6266 Golf Shop: (405)751-7095 Racquet Club and Kids’ Club: (405)751-1094 Concierge@thegreenscc. com thegreenscc.com Katie Stump, General Manager Mark Seward, Director of Operations Matt Colo, Director of Membership & Sales Megan Brooks, Assistant Sales Director Anissa Zaragoza, Hospitality Supervisor Matthew Johnson, Head Chef David Garza, Sous Chef Barrett Matthews, Director of Food & Beverage Christie Brumett. Twisted Oak Tavern Manager Anna Elder, Member Relations Director Matt Davis, Director of Golf Mike Elafros, Head Golf Professional Suzanne LaBelle, Director of Racquet Sports & Fitness Tim Shanahan, Head Tennis Professional Andy Thibault, Director of Agronomy Charles (Chip) Garner, Golf Course Superintendent

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HISTORY

­ Photo by Richard Clifton rtcdigitalimages.zenfolio.com

I Golf architect Don Sechrest points out contours to developer Tom Morris as they work on final plans for The Greens development.

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A community is born

In 1969, Tom Morris had the idea for a development of homes, a shopping center, townhouses, luxury apartments, a hotel, an office complex and a private club.

The Greens Golf and Country Club would include an 18‐hole golf course, tennis facilities and swimming pools.

The project was undertaken by a joint venture partnership, Valley Verde Company. The cor‐ poration included Tom Morris Enterprise, National Life Insurance of Vermont and Home Mortgage Investment Company.

The joint venture acquired property on north Portland between NW 122 and NW 150 Streets. The developed area was 591.627 acres.

The golf course was designed by golf architect Don Sechrest of Stillwater. Construction on the 132.71‐acre 18‐hole golf course began in January 1970 and the first nine holes opened in June 1972. The second nine followed a month later.

In 1971, construction began on the clubhouse. The modern building with dining facilities, locker rooms, offices and a golf pro shop opened on June 15, 1974.

The Greens boasted five out‐ door tennis courts and two pad‐ dle tennis facilities when it opened. The 6,900‐square‐foot clubhouse with a lobby, offices, tennis pro shop, offices, snack bar, a lounge and locker rooms opened in October 1989.

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MEET THE GENERAL MANAGER

Katie really cradles The Greens

T KATIE STUMP

The Greens Golf and Country is General Manager Katie Stump’s baby.

“It’s not just my career,” she said. “It’s my home.”

Just 38 years old, Katie is already a hospitality industry vet‐ eran. She graduated from Westmoore High School in 2002 and from Platt College’s Culinary School in 2004.

She ran the local Cascata Italian Restaurant, went to Durango, Colo. to take the reins of a bed and breakfast and on to Seattle, Wash. to lead a wedding cake bakery.

Katie came home in 2009 and went to work for the Good Egg Dining Group.

“I did wedding cakes on the

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side,” she said.

Moving over to The Greens in 2018, she quickly rose through the ranks from director of operations to assistant general manager in 2019 and general manager in 2020.

As a “hobby,” Katie also has her own private real estate and con‐ sulting company through which she owns Airbnb and rental homes.

But, her heart is at The Greens.

“This is probably like my baby,” Katie said.

In the hospitality business, “you know things about people’s lives.”

“The members here have become my friends and family,” she said. “I like building com‐ munity.”

KIDS’ CLUB

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While the parents do their thing, Kids’ Club rocks!

The Kids’ Club, located in the Tennis Center, provides children with an exciting, safe and rewarding place to play while grownups enjoy a round of golf, time on the tennis courts or dinner with friends.

Children 4‐years‐old and younger are invited to come join in the fun and play with all the toys!

Parents must sign in when children are dropped off and sign out when they are picked up.

Kids’ Club hours are Monday through Friday 9 a.m. to 4 p.m. Reservations must be made at Kids’ Club during operating hours at least 48 hours in advance in per‐ son or by calling (405)751‐1094. Space is limited and reser‐ vations will be made on a first‐come, first‐served basis.

The cost is $8 per hour for the first child and $5 per hour for each additional child. Non‐member rates are $10 for the first child and $8 per hour for each additional child.

Even more fun in the Game Den Kids, ages 4‐12, are invited to gather in the Game Den for Kids’ Club.

The fun times are 5‐9 p.m., every Wednesday and Friday, and 11 a.m. to 3 p.m. on Sunday. Attendees enjoy classic arcade games, movies, board games, Xbox, Wii, PlayStation, educational tools and arts and crafts.

Dinner is included on Wednesday and Friday and brunch is provided on Sunday.

The cost is $15 for members and $20 for non‐members.

Reservations are required.

Please call (405) 751‐6266.

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GOLF

‘Relaxed’ is name of game at golf course

By Jason Jewell Sports Editor

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Ask The Greens Director of Golf Matt Davis what he feels is the best attraction of the club, and his response will include the word “relaxed.”

“We work really hard to create a fun, relaxed atmosphere,” Davis told FRIDAY magazine. “I feel like we don’t have that stereotypical country club‐type atmosphere.”

The Greens works hard to culti‐ vate large, diverse groups of golfers to help grow the game, Davis said.

From junior golf programs to ladies nights, men’s groups and other charitable events, The Greens golf course offers members a great way to spend time on the greens.

The junior golf program allows members to compete in matches against other country clubs across the metro such as Oklahoma City Golf and Country Club and Oak Tree. They also offer practice time, after‐school programs and an all‐ sports camp scheduled for June and July.

Davis has also made a priority to grow the game among female play‐ ers. One such avenue is through the “6 at 6” events, in which ladies play six holes starting at 6 p.m.

“It gives our ladies a chance to play the game without having to devote a large amount of time,”

Davis said. “Golf is intimidating and takes time. It’s also good for the social aspects that ladies are more likely to play a round with friends.”

Men’s groups continue to be a big feature at The Greens. Their Men’s Golf Association boasts upwards of 200 members with 120 playing in weekly tournaments.

“Our tourna‐ ments are so popu‐ lar that our mem‐ bers have to enter a lottery to win a Director of Golf Matt Davis and head pro Mike Elafros. spot in the field,” Davis said. “We family to me,” Davis said. “I met my also have the best member‐guest wife here.” tournament in the metro area.”

Davis oversees 20‐30 staff mem‐ In addition, the Greens hosts a bers including golf course mainte‐ number of charity events through‐ nance and golf shop employees. out the year.

Many of them including chief agron‐ An Oklahoma City native, Davis omist Andy Thibault and head pro started out working at the club at age 19. He entered a program spon‐ Mike Elafros who have a combined 27 years at The Greens. sored by the Professional Golfers “We like to create a welcoming Association (PGA) of America and successfully completed it to become atmosphere,” the director said.

“That’s why I feel like The Greens is a club pro. a great club to belong to.”

“This place has always been like

ABOUT THE COURSE: The outstanding feature of the The Greens Golf and Country Club is the 18‑hole traditional‑style golf course that was established in 1972. The course has various picturesque views that can be seen from different holes throughout the golf course playing from 5,600 to 6,800 yards, depending on what best suits one’s game. There is a short‑game practice facility that includes three holes with varying distances and a chipping/putting green which will provide different types of short game improvement. A practice area includes a driving range and a large two‑tier putting green.

All of these amenities make a great golf experience.

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On the course Above: Lady golfers take to the course for a Society and Swing event. At left: Bobby Abel waits his turn. At right: Barry Hotte takes a swing.

­ Photos by Richard Clifton rtcdigitalimages.zenfolio.com

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RACQUET SPORTS

LaBelle proud of The Greens success

By Jason Jewell Sports Editor

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In more than 30 years working at The Greens Country Club, director of racquet sports and fitness Suzanne LaBelle has seen her share of big events and trends among the sport.

But even she is surprised to see the growth of tennis and other newer racquet sports.

“We have a great community here,” LaBelle told FRIDAY magazine. “It’s a great family atmosphere with many compassionate and passionate peo‐ ple. I’ve never seen anything like it.”

The Greens has hosted a number of big events including superstar Venus Williams’ first professional tournament title and Davis Cup matches.

The club boasts a large number of nationally‐ranked junior players and the first local clubs to construct pick‐ leball and paddleball courts.

“I’m really proud of how we are staying up with new trends in our sport,” LaBelle said. “We have a lot of long‐time members who enjoy play‐ ing here.”

One of LaBelle’s proudest moments for The Greens is its recent recognition by the United States Tennis Association (USTA) as the top member organization in the United States for 2019.

“I am so extremely proud of being named the top organization in the USTA,” she said. “It is a really big deal

ball courts,” LaBelle said.

Pickleball has become so popular that the club turned one of its full tennis courts into four pickle ball courts.

In addition to its outdoor courts, The Greens also added some paddleball courts.

As director of rac‐ quet sports, LaBelle oversees a staff of 14 including head pro Tim Shanahan and assistant pro Charlie Rodriguez.

“It’s a family atmosphere,” she said. “We like to do stuff together and Director of Racquet Sports Suzanne LaBelle. don’t have much turnover.” for our club.”

With her time at The Greens span‐ Along with its top junior program, ning more than three decades, The Greens offers lessons for all LaBelle now enjoys seeing adults she playing levels, and men’s and had as junior players bringing their women’s leagues. kids to take up racquet sports.

A newer trend in racquet sports is “It’s really neat seeing some of my the increasing popularity of pickle‐ former kids with their kids,” she said. ball. Resembling a combination of “They’ve kept tennis in their lives squash and tennis, pickleball allows and now they’re passing it along to families and groups to play together future generations. thanks to a smaller court.

“This place is pretty special,” “We were able to get ahead of the LaBelle continued. “I don’t see myself game and install a number of pickle‐ being anywhere else.”

ABOUT THE RACQUET SPORTS FACILITY: Racquet Sports serve as an integral part of The Greens. The award‑winning racquet facility includes five indoor climate‑ controlled courts and four pickelball courts, as well as an observation deck, snack bar, locker rooms and pro shop. The outdoor facility features four red clay courts, two hard courts with a social gathering and picnic area. There are lessons/leagues/events for all levels of play, weekly complimentary racquet clinics and a USTA event each month.

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­ Photos by Richard Clifton rtcdigitalimages.zenfolio.com

Above: Al Warren is intent during a pickle ball match. At far left and left: Lydia Blackwel and Trip Cunningham return tennis volleys.

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AQUATICS

Make a splash at the pool When arriving at the pool, guests are greeted by a friendly staff member.

The Greens has three pools which are open from Memorial Day weekend until Labor Day weekend.

The family pool is a junior Olympic‐size pool with a diving board. There is a Kiddie Pool located adjacent to the Family Pool that is completely shaded. Little ones can run out their energy practicing on the soccer field or climbing on the swing set. The club offers a swim team, swim lessons, and other fun activities for the kids during the summer.

The Greens also has a pool snack bar offering refresh‐ ing snacks and beverages along with poolside service.

For adults Come and enjoy The Greens’ resort‐style adult‐only pool. Enjoy refreshments from the pool bar while enjoy‐ ing music. Reserve one of the cabanas for some private space and a small party with friends.

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DINING

Chef likes to cook up many varieties of cuisine The

Greens Executive Chef Matthew Johnson, 43, hopes to bring a diverse menu of different types of cuisine to the country club.

A graduate of Platt College, the Chef came to The Greens this spring from the First Americans Museum. He has also served the kitchens of Vast, the Coach House and the Jones Assembly.

Matthew was at the helm of dining at the Shawnee Country Club for two‐and‐a‐half years.

Combining all this experience is a recipe for new options at The Greens.

“I hope to showcase some of the dishes I have seen or created myself,” Matthew said. “I have seen so many things. I get inspired.”

Fresh from the First Americans Museum, he said that cooking Indigenous food is now one of his passions. But, Matthew is also skilled in cooking Mediterranean and Italian cuisine.

At the Coach House, he said a lot of his philosophies changed. There, a lot of vegan, vegetarian and pescatarian dishes were served.

“People are more mindful of what they are eating,” Matthew said. “I want to provide more healthy cuisine.”

Some ideas he has include an all‐vegetarian wine dinner.

“I like to think outside of the box,” he said. “I feel like that’s what I am good at.”

ABOUT TWISTED OAK TAVERN: The Twisted Oak Tavern is a market‑driven restaurant within The Greens Country Club, which features beautiful produce from local farms, wild Pacific seafood, responsibly sourced meat, and spices from across the globe. Seasonal changing menus, innovative brunch menu, and rotating daily delicious features, takes the palate on a journey with every bite. The staff prides themselves in providing warm, welcoming service, with hospitality being the cornerstone of the restaurant culture. Hours are 11 a.m. to 9 p.m., Tuesday, Wednesday and Thursday; 11 a.m. to 10 p.m., Friday and Saturday; and 11 a.m. to 7 p.m. on Sunday.

ABOUT THE DOUBLE DEUCE: Sip, swing and socialize in members‑only Double Deuce. Enjoy year‑round golf with the golf simulator or compete in a friendly game of shuffleboard, pool or darts. The Double Deuce offers a full‑service bar and amazing food from Chef Matthew Johnson. Hours of operation are Tuesday, 11 a.m. to 9 p.m., Wednesday, Thursdays, Friday, and Saturday, 11 a.m. to late; and Sunday, 11 a.m. to 9 p.m. The kitchen closes at 9 p.m., Tuesday, Wednesday and Thursday; 10 p.m., Friday and Saturday; and 7 p.m., Sunday.

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Allie and Troy Bowser relax in The Greens’ Twisted Oak Tavern.

Families like the Schluters — Ashleigh, Justin, Autumn and Jason Schluter — find common ground at The Greens.

At left: Singin’ and Slingin’ is a monthly karaoke night in the Double Deuce.

­ Photos by Richard Clifton rtcdigitalimages.zenfolio.com

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SOCIAL

There’s always something going on at The Greens Member mixers • Family focused events • Wine‐paired dinners Kid's events • Kid's night outs • Ladies and men's nights Monthly game nights • Business Networking • Holiday and special brunches Junior camps • And more!

An ‘egg’citing day!

Egg hunting time! Everest Henderson is ready to go, with his dad Jon.

Above: Leila and Palmer Brendle in their Easter finery.

At right: Madye and Gustaf Nordgren wait to meet the Easter Bunny.

Daisy and Annie Bagnaro with their mom Brenna.

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Camden Hledick. above, and Olivia Fixley, left, are on the hunt for eggs. At right: Parker Kate, Garrett, Garrett and Walker Golla with mom Jenny.

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FITNESS

Enjoy a good workout All members are invited to enjoy the fitness center with $20k of updated cardio equipment at The Greens Golf and Country Club.

The club’s goal is to provide a fun and friendly atmosphere with state‐of‐the‐art work out equip‐ ment and professional fitness trainers to help members achieve their personal fitness goals.

“If you are going to work out, you should enjoy it,” club officials said.

The fitness aspect provides access to free weights and cardio equipment.

Hours of operation are Monday‐Friday, 6 a.m. to 9 p.m.; Saturday, 7 a.m. to 9 p.m.; and Sunday, 9 a.m. to 9 p.m.

Complimentary group fitness classes (excluding premium level) are offered, as well as compli‐ mentary towel service.

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Weight training is one of the offerings inside the fit­ ness area at The Greens Golf and Country Club.

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GOLF

­ Photos by Richard Clifton, rtcdigitalimages.zenfolio.com

Kent Rugeley watches his tee shot.

Sam Kirby, Dillon Stallings, Barry Hotte, Kayden Prange and Gary Savely take a break from their golf round.

Bob Sine and Dan Smith enjoy a day at The Greens golf course.

Eric Meade strokes a putt during his round.

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Dillon Stallings belts his tee shot.

TENNIS

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Arjun Reddy returns the tennis ball during a match at The Greens.

At left: Charles Bryant is intent on his pickelball game.

Above: David Ogle on the ten­ nis court. At right: Krista Parham, Linda Higgins, Natarsha McElhinny and Ana Browning ready to play pickelball.

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