SPORTSLINE June 2010

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CONTACT

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The Sports Club at Four Seasons Resort 4150 N. MacArthur Blvd.

Irving, Texas 75038 www.thesportsclubfourseasons.com

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Membership Services Fitness Desk The Pro Shop Tennis Reception Spa & Salon Private Reserve Line Members Lounge Accounting

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972-717-2525 972-717-2560 972-717-2530 972-717-2540 972-717-2440 972-717-2591 972-717-2580 972-717-2617

MANAGEMENT TEAM Club Manager Rob Cowan x2501 rob.cowan@fourseasons.com Member Relations Manager Vail Tolbert x2526 vail.tolbert@fourseasons.com Director of Sales Amy Crowell x2520 amy.crowell@fourseasons.com Director of Golf Paul Earnest x2531 paul.earnest@fourseasons.com

IN THIS ISSUE

CHAIRMAN’S CORNER GOLF NEWS AGRONOMY REPORT RACQUETBALL & SQUASH TENNIS NEWS PRO SHOP SPECIALS IRISH PUB EVENT RECAP KIDS’ CAMPS AND ACTIVITIES FOOD AND WINE SUMMER FUN MEMBER HIGHLIGHT UPCOMING EVENTS SPA & SALON

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Director of Golf Course Operations John Cunningham x2494 john.cunningham@fourseasons.com Director of Sports Robin Scott x2522 robin.scott@fourseasons.com

2010 BOARD OF GOVERNORS Larr y LeVan, Chair Larr y Crowley Sandy Cureton Rick Mills Dina Schulz Kate Shema Robin Sims Marsha Tokerud Bob Shema

TOP 10

CHAIRMAN’S CORNER

Things to Do at The Sports Club this Summer!

By Vail Tolbert, Member Relations Manager

1. Catch a Dive-In Movie any Friday night all summer long. Movies start at Dusk on the Beach at the Family Pool after the Grill N’ Chill!

2. Try our new Skillet Breakfast in Racquets starting Memorial Weekend. Available every Saturday and Sunday beginning at 7:00 a.m. through Labor Day Weekend.

3. Grab the best seat in the house for our annual July 4th fireworks show on the 18th green. The 17th Annual Independence Weekend takes place July 2-5.

4. Register your child for a Summerfest camp! Camps available for all ages and skill levels through the end of summer.

5. Enjoy a pampering spa treatment in the comfort of our poolside massage cabana at the Resort Pool. Your pool attendant can assist you in reserving a session.

Try a Texas Two Step – a Swedish massage with sun protective lotion, 30 min, $60 6. Build a sandcastle on the beach! The Family Pool beach that is. Sandcastle judging at 2:30 p.m. every Saturday and Sunday!

7. Try your hand at cooking at our Summer Chef Cooking Class Series once per month in June, July and August.

Sign up online.

8. Take advantage of some serious discounts in The Pro Shop at the Tax-Free Weekend sale August 20-22.

9. Join a tennis league at the Club. Summer leagues are available most days of the week from June 6 – July 22.

10. Meet Chris DeChillo – our new Club Food & Beverage Director. Tell him “Howdy” the next time you are in the Members Lounge and he’ll be so tickled.

T

he joke around my house was that the announcement of foreclosure on the property came only minutes after I became the new Chairman of the Board. However, as most of you are now aware, Four Seasons has a non-disturbance clause as part of their long-term management agreement with the owners of the property. This is why there has been no interruption of the exemplary services and facilities we all enjoy. GM Michael Newcombe has been quoted as saying, “We won’t so much as miss a cup of coffee.” That has most certainly been the case, and I believe the club is positioned to have its best year ever!

Merely a few examples behind such optimism: • The golf courses have never been in better condition, and without a doubt, the green complexes are as fine as any in the DFW area. Chapeau to John Cunningham and his staff, as their tireless and unique efforts of maintaining TPC and Cottonwood Valley are coming up aces.

• The tennis program is soaring, as there are now a record number of TCD (Tennis Competitors of Dallas) teams, and there has been a new influx of high quality players, helping to make our club an understood tennis leader in the area.

• The north end swimming pool is prepared for another tremendous summer, as the Grill and Chill on Friday nights has truly become the weekly social event of the summer season.

Naturally, the key to maximizing the Sports Club experience is to participate! I encourage everyone to update their member information on our website, enjoy as many events as possible, and pinch yourself that you belong to what I like to call “Hotel California”—you can check out anytime you like, but you can never leave. Have a great summer at the Club!

Sincerely yours, Larry LeVan Chairman of the Board of Governors

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FAIRWAY BUNKER PLAY

By Tim Cusick, Director of Golf Instruction

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olid contact with the ball is an absolute in order to be successful out of fairway bunkers. To ensure such contact, place the ball slightly back in your stance, make a ¾ back swing, turn through the shot and swing all the way to the finish. By turning through you delay the delivery of the club and help move the bottom of the downswing forward.

Ultimately you want to be successful at contacting the ball first, then the sand.

A secondary suggestion is to always take a club you can be successful with. The more confident you are in your club selection, the more aggressive you’ll be with your swing.

Set-up - Notice the ball is back in my stance. This will help insure solid contact.

Follow-through - My lower body has turned through and my right foot has released off the ground. A good formula to eliminate a fat shot.

Downswing - I’ve held my wristlock to maximize hitting the ball first not the sand.

Pro Shop Happenings Happy Father’s Day!

For the guy that would give you the shirt off his back - Treat Dad to something special this Father’s Day! Receive a complimentary Tommy Bahama beach towel with the purchase of any Tommy Bahama item from June 1 – 20.

Poker Night & Trunk Show Thursday, July 22 Trunk show featuring the latest Fall collections from our favorite brands!

Black Cat Friday!

Friday, August 13 Receive 13% off of select items in the Pro Shop

Tax-Free Weekend in the Pro Shop!

August 20 – 22 In honor of Back-to-School we will play Are You Smarter than a Fifth Grader to earn extra discounts.

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UPCOMING GOLF EVENTS Nine & Dine June 18, July 23 & August 20 5:30 p.m. | CWV Join host Kevin Golding, CWV Head Professional, for nine holes of social golf. Make your evening complete by grabbing dinner in the Members Lounge with your golf partners. $10 cart fees. Team formats. Golf members only.

Limited availability.

MGA Cottonwood Cup August 21 - 22 Two teams go head to head in foursomes format, best ball and singles.

Defending Captain Kevin Golding is looking to take down Captain Paul Earnest this year! Entry TBD by the MGA.

Member Member Tournament Results

THE HEAT IS ON

By John Cunningham, Director of Golf Course Operations

May 2 & 3, 2010

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ur putting surfaces are comprised of bent grass, which is a cool season grass that thrives for most of the year here in our climate. The one time of year that the weather conditions are not favorable for bent grass growth is the dead of summer. From about the middle of May through the middle of September the soil and air temperatures are not conducive for bent grass growth.

Champions – Whit Fadal & Steve Khoury Low Gross – Stan Roberts & Bob Swanson

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First Flight 1st Net – Stan Roberts & Bob Swanson 2nd Net – Jeff Fisher & Stan Roberts 3rd Net – George Steel & Scot Grant

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Second Flight 1st Net – Tony Jimenez & Paul Fulchino 2nd Net – Mark Bigelow & Doug Tatum 3rd Net – Brad McCauley & Larry Crowley

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Third Flight 2nd Net – Hank Buberl & Dan Stewart 3rd Net – Wyatt Blackburn & Rick Timmons

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In order to overcome the stress put on the plant during the summer months, we carefully monitor moisture, fertility and air movement. We monitor moisture in the putting surface using a moisture meter that measures VWC (volumetric water content).

We apply only the necessary amount of water, as not having enough would result in stress and having too much would encourage disease and a shallow root system. Hand syringing in the afternoons when the temperatures are hot consists of using a hose and spraying water in the air directly above the turf canopy. This will temporarily cool the air temperature directly above the plant and reduce the amount of stress.

Fertility applications are also closely monitored using soil and tissue analysis to maintain prescribed amounts of fertility to the plant, as not to force the plant to grow too rapidly so it can use its stored carbohydrates and energy to fight summer stress.

Air movement is accomplished by the use of fans to cool the plant. The plant loses water during the heat of the day much as you or I perspire to keep cool. The application of water during the mornings “recharges” the plant and gets it ready for the day.

Solid tine aerification is also used to help move gases, air and water through the soil profile.

These are some of the practices that are in place to ensure we have a successful summer growing bentgrass. If you have any questions, concerns or comments please send them my way at john.cunningham@fourseasons.com.

See you on the course....

Ladies Flight 1st Net – Barbara Crowley & Cat Socha 2nd Net – Lowelle Childers & Debby Williams 3rd Net – Amy Brechin & Sandy Cureton

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SUMMER RACQUETBALL LEAGUES

TENNIS TIP

Monday Evening June 21 – August 30 4:30 p.m. – 8:30 p.m.

For all levels of play

As we all know too many matches are lost because you beat yourself and not because your opponent beats you. Here are a few ideas to think about to help avoid beating yourself.

Tuesday and Thursday “Early Bird” June 22 – August 30 6:00 a.m. – 7:30 a.m.

For all levels of play Arrange your own match

1. Get to know your strengths and weaknesses. If you know your high backhand is weak, never try to hit an offensive shot on it, just be satisfied to get it back in play. Similarly, if you have a weak volley, than avoid coming to the net too often, especially on a big point. During a match is not the time to work on your weaknesses.

Wednesday Morning Ladies June 23 – August 30 10:00 a.m. – 11:30 a.m.

For all levels of play Saturday Morning Men’s and Women’s Doubles Racquetball June 26 – August 30 10:00 a.m. – 11:30 a.m.

For all Open, A & B players

SUMMER SQUASH LEAGUES Monday Noon June 21 – August 30 11:30 a.m. – 1:30 p.m.

For Advanced A or A+ players

By John Mullman, Director of Tennis Instruction and Brent Haygarth, Touring Tennis Professional

2. Play the score. This means don’t take any chances on big points, e.g. 30-30 or deuce or the first point of the game. Keep the ball away from the lines, play more crosscourt shots than down the line. Try to get your first serve in, even if you have to take something off it. Give your opponent a chance to miss. If you want to be aggressive, do it at times when the stakes aren’t too high, e.g. 15-15 or 40-15 up.

3. A good exercise is to try and make 5 shots in every rally. Once you have made 5, chances are your opponent has already missed. This is a good place to start. Once you have mastered this, you may then start thinking about offense.

SQUASH CHAMPIONSHIP RESULTS Congratulations to the 2010 Softball Squash Championship Participants! April 19 – 22

Tuesday Evening Men’s and Women’s June 22 – August 30 5:00 p.m. – 8:00 p.m.

For beginners and intermediate players

“A” Division Champion: Bret Zimmerman Runner – Up: Guillermo Trevino

Monday and Wednesday “Early Bird” June 21 – August 30 6:00 a.m. – 7:30 a.m.

Wednesday Evening April 9 – June 21 4:30 p.m. – 8:30 p.m.

“B” Division Champion: Mark Bigelow Runner – Up: Kal Crawford “C” Division Champion: Armando Yepes Runner – Up: Howard Stein

For intermediate and advanced players All leagues are round robin format. Entry deadline is June 20. League entry fee is $55 and includes balls, awards and a player party at the conclusion of the league. Please register with Racquetball and Squash Professional Nick Thurman by calling 972-717-2523.

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“45” + Division Champion: Ross Melbourne Runner – Up: Warren Young man and 2010 Squash Champion Bret Zimmer ino Trev o llerm Gui Runner-Up

SPORTS TALK

Robin Scott, Director of Sports

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ummertime is one of our favorite times here at the Sports Club and this summer is shaping up to be one of our best ever. Our Summerfest programming is in it’s 12th year, and once again there are lots of great activities for kids to enjoy. Summer programs kick off with the first Swing, Serve and Splash Camp on June 7.

From this date until mid-August, kids will be swinging golf clubs, hitting tennis balls, learning to swim, and more, all with the help of our excellent professional teaching staff. Great rewards programs are in place for the summer with discounts available for families with more than one child in camp, and for signing your child up for multiple camps prior to June 1.

The Family Pool will be an awesome venue for fun activities this summer as well. Grill N’ Chill and Dive-In Movies are back and take place every Friday night from Memorial to Labor Day Weekend!! Racquets restaurant will be fresh and innovative with new menu themes, as well as breakfast service on Saturdays and Sundays. Don’t forget pool and beach activities every Saturday and Sunday including pool volleyball, pool basketball, foosball, ping-pong, tug-o-war, cannonball contest and more! Sandcastle contest judging at 2:30 p.m. each day.

I look forward to seeing you at the north end of the club this summer....it’s going to be fun!!

Tennis Happy Hour Friday, June 18 6:00 - 8:00 p.m.

Racquets Tennis, Appetizers, Drinks and Fun! $18 - Advance Sign Up | $24 - At the Door

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SAVE THE DA

Leagues Summer Min–i-26 August 2

Pro Shoot Out August 21

nis Tournament en T es bl ou D ed Mix August 26 - 29

SUMMER TENNIS LEAGUES June 6 – July 22 Indoor & Outdoor Courts | Weekly sign-up | Beverages available at each league To join a league email list contact Jennifer Owen at jennifer.owen@fourseasons.com.

Monday Night Men’s 4.0 League 7:00 p.m. - 8:30 p.m.

4.0 & Above | Indoor Courts 6:30 p.m. - 7:00 p.m. Warm-up with a Pro (optional: $12 per person) $14 per person, per week Tuesday Night Mixed League Men & Women of all levels are invited!

7:00 p.m. - 8:30 p.m.

Indoor Courts $12 per person, per week

Davis Cup Tennis Event Saturday, June 19 Play Begins at Noon 5:00 pm –Dinner & Awards in Racquets $32 Tournament & Dinner $22 Dinner only $12 Children 12 & under

Wednesday Morning Mixed League Men & Women of all levels are invited!

10:30 a.m. - 12:00 p.m.

Indoor Courts | Round Robin $12 per person, per week Thursday Night Men’s 3.5-4.0 League 7:00 p.m. - 8:30 p.m.

Indoor Courts | Round Robin $14 per person, per week

Team Format - Teams will be announced June 18 DEADLINE to sign up is June 15 at noon To sign up please call at the Tennis Reception Desk at 972-717-2540.

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EVENT RECAP What: Irish Pub Member Cocktail

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When: Friday, March 12 Why: In celebration of St. Patrick’s Day, club members gathered to tip their hat to the Irish with lots of beer and darts! We had our annual dart tournament, and of course Chris Tanco still remains the champion for a 2nd year in a row! Fun was had by all, and we’ll look forward to next year’s celebration on St. Patty’s Day! 1. Peter & Dina Schulz, Hank Buberl, Barbara Gunn, Margie Hogan and Mike Gunn; 2. Justin & Sharmilla McDonald; 3. David & Sharon Pfaff; 4. Bob Shema; 5. Chris & Vicki Tanco

Jazz

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in June

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5 Sign up online at www.thesportsclubfourseasons.com. © C  P C M, I.

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SUMMER SCHEDULE Monday –Thursday Friday - Sunday Kids Night In

8:30 a.m. - 9:00 p.m.

8:30 a.m. - 5:00 p.m.

Friday and Saturday 6:00 p.m. - 9:30 p.m.

The Scene This summer The Scene is the place to be for all “tweens”. Ideal for 8–12 year olds, The Scene is staffed through KFAS, and includes music, books, board games, foosball, flat screen gaming systems, computer access, and more. Open 7 days a week, 9:00 a.m. – 5:00 p.m. Advance reservations required. $5 per hour Are you looking for a great place to host your child’s next birthday party? Kids For All Seasons has several party packages to choose from including our most popular “The Pool Party”. Affordable party packages are available for every budget and best of all we do all the work, so you don’t have to!

For more information call 972-717-2570.

KFAS DAY CAMP SUMMER THEME SCHEDULE May 31-June 6 June 7-June 13

Camping Ocean

June 14-June 20

Holiday Week

June 21-June 27

Sports

June 28-July 4

July 4th

July 5-July 11

Picnic

July 12-July18

Wild West

July 19-July 25

Art

July 26-Aug. 1 August 9-August 15

All About Me

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Safety Week

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Summer Recipe Tapenade Crusted Salmon and Baked Fennel First, make the Tapenade and set aside. (Tapenade can be made in advance and kept refrigerated) Second, make the baked fennel. Third, while the fennel is baking, season the salmon with salt and pepper on both sides. Sauté the salmon first. Meaning, take a nice size sauté pan that will go in the oven as well (no Plastic handles) and large enough for all the salmon. Heat your pan, add olive oil and sear your salmon, pretty side first for a minute. Take off the heat and flip over the salmon. Place some of the Tapenade on each slice and finish in the oven at 400° F. Lastly, assemble the dish by placing the salmon on top of the baked fennel.

Salmon Use as fresh as possible and about 6 to 7 ounces per person. This is spring, so use wild salmon if possible. Use a lean piece, if possible, for this dish. Not the belly and not toward the head. Tail will be great, but tougher, meaning it will cook faster.

Tapenade Kalamata Olive (pitted) 1 cup Garlic 2 cloves Fresh Basil 4 leaf Toasted Pine nuts 1 Tbsp Lemon Juice 2 Tbsp Caper (drained) 1 Tbsp Olive Oil 2 + tbsp Combine the first 6 ingredients in a blender and slowly drip the olive oil until desired texture.

The Sports Club offers activities for boys and girls of all ages throughout the summer.

• Golf Camps • Tennis Camps • Swing, Serve and Splash Camps • Creative Camp • Swim Lessons • Kids For All Seasons Register for all camps online at www.TheSportsClubFourSeasons.com!

Need Some Summer Accessories?

AquaSphere Goggles for adults & children Coppertone Sunscreen & Tanning Oil Nike Visors and Caps All available at the Tennis Reception Desk this summer.

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Baked Fennel Fennel bulbs 2 each Butter 1 Tbsp Heavy Cream ¾ cup Creme Fraîche ¾ cup Grated Parmesan cheese ¼ cup Preheat the oven to 400° F. Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Quarter the fennel and slice each quarter thinly (into 1/4 inch slices). Melt the butter in a large skillet over medium heat. Add the fennel, and sauté for about 5 minutes. Stir in the heavy cream and crème fraîche until well blended.

Transfer to a shallow baking dish. Sprinkle parmesan cheese over the top. Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

This dish is great to serve with a basic salad with light vinaigrette and a crisp white wine.

Bon Appetit!

Chef Frederic

WINE AND FOOD WHERE IN THE WORLD IS JAMES?

By James Tidwell, Four Seasons Master Sommellier

D

uring the past few months, I have been given the opportunity to travel to many locations both near and far. Below are a few of my favorite wine selections from my travels, and all are available at Café on the Green.

Chile Odfjell Orzada Maule Valley Carignan 2004 – A wine made from a little-recognized grape, but one that produces some of the most enlightening wines in Chile. Old vines Carignan, as exemplified by Odfjell, has dark fruit flavors, chocolate notes from oak, and Bordeauxlike notes of cigar, tobacco, and black olives. $57/bottle Argentina Doña Paula Selección de Bodega Mendoza Malbec 2006 – This is a top-of-the-line wine and a perfect example Malbec from Mendoza. The wine has concentrated, ripe blackberry, raspberry, and blueberry flavors with rich, warm oak notes, and floral and meaty highlights. $77/bottle Greece Domaine Sigalas Santorini 2006 – A wine much like ripe styles of Sauvignon Blanc, but with more body and texture. The wine has lemon, green apple, and mineral notes. A perfect wine for fish and appetizers, but with enough weight to add versatility.

summer Chef

COOKING CLASS SERIES

6:30 p.m. – 8:00 p.m.

Racquets $35++ per person Limited to 12 participants Class includes hands-on training, wine while you work, tastings and instructional recipe cards. Each month will showcase a different cooking topic hosted by different Chefs from the Resort and Club.

SAVE THE DATE Thursday, June 24 Thursday, July 29 Wednesday, August 25

These are just a few of the many wines that I discovered during my travels. For other wonderful bottles, please visit Café on the Green and ask for a recommendation.

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SUMMER FUN AT THE SPORTS CLUB

Happy Hour at the Resort Pool Every Thursday 5:00 p.m. – 7:00 p.m.

The biggest pool party in Las Colinas! Join us on the Resort Pool deck for music, as well as happy hour pricing on standard drinks, beer and wine. Light fare available.

Pool & Beach Activities Every Saturday and Sunday 11:00 a.m. – 4:00 p.m.

Pool volleyball, pool basketball, foosball, ping-pong, tug-o-war, cannonball contest and more! Sandcastle contest judging at 2:30 p.m. each day.

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Chris DeChillo

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Welcome to Four Seasons Dallas!

PEOPLE PROFILE

Brooklyn native who arrived in Texas at age 14 and never looked back, Chris DeChillo joined Four Seasons Resort and Club in February 2010 as the Assistant Director of Food & Beverage for The Sports Club. He came to us from Quattro, the restaurant at Four Seasons Hotel Houston, where he managed the operation.

He began his management experience at Quattro, as an Assistant Manager. Over time he assumed the responsibilities of Hotel Sommelier and was invited to be a member of the CORE Wine Committee in March 2007. Chris was promoted to Quattro Restaurant Manager in May 2006, overseeing both the Restaurant & Lobby Lounge. In May 2007, DeChillo became the Hotel’s banquet manager – a necessary rung on the food-andbeverage ladder. Yet, after a year and a half, he jumped on an offer to return to the restaurant as a full-fledged manager.

During his time in Houston, Chris gained a multitude of experience by assisting several Four Seasons properties, including: San Francisco, Dallas and the Beverly Wilshire.

Chris received a B.S. in Recreation, Park & Tourism Sciences at Texas A&M University, focusing on Tourism Resource Management in December 2002. This included a fourmonth internship at Amelia Island Plantation in Florida. In his free time, Chris enjoys road and mountain biking, scuba diving and traveling with his wife, Jennifer. Chris met Jennifer while they both were attending Texas A&M and they celebrated their 7th wedding anniversary in May! The DeChillo’s have three “kids”: Scout - the family rabbit, as well as Grace and Harlan - brother & sister cats.

Quote to live by…

“The way you learn to provide good service is by actually doing it.”

Taste of Tuscany

Saturday, August 28 7:30 p.m.

Byron’s Travel across the ocean to Italy without leaving your Club. Guests will enjoy a family style meal prepared by our Executive Chef, paired with Italian wines. All attendees will be entered into a drawing for a one-hour Classic Gondola Cruise for two with complimentary sparkling cider and gourmet chocolates, courtesy of Gondola Adventures. Live entertainment by guitarist Chris McGuire. $55++ per person, includes wine pairings S P O RT S L I N E

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MEMBER HIGHLIGHT

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rooke Nelson, daughter of Sports Club Members Byron and Gloria Nelson, married Michael Bailey on August 7, 2009, in a beautiful ceremony at Woodhaven Presbyterian Church followed by a reception at Four Seasons Resort and Club.

The couple’s classic pink and green color scheme looked stunning at the reception in the Pavilion.

Giant paper lanterns were hung from the ceiling adding a whimsical element to the room.

The fun-loving couple surprised their guests throughout the reception - including inviting the Chick Fil-A cow to hand out “chick’n biscuits” as a late night snack!

Guests celebrated the couple’s departure by shaking maracas and tambourines as Brooke and Michael dashed off to their awaiting golf cart.

“

Our wedding was perfect. Looking back

on that day there wasn't one thing I would change, and that has a great deal to do with the wonderful and efficient staff at the resort.

They made it possible for us to enjoy every minute of our day. - Brooke Bailey, Bride

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Racquets Skillet Breakfast

Every Saturday & Sunday 7:00 a.m. – 1:00 p.m.

Enjoy delicious breakfast options like omelets, muesli, corned beef hash, whole wheat pecan pancakes, tomatillo rancheros, brioche French toast and more! Open May 29 through Labor Day weekend.

UPCOMING EVENTS Father’s Day Brunch at Café on the Green Sunday, June 20 Seatings from 10:30 a.m. – 2:30 p.m.

Adults $40++ Children 5-12 $19.50++ Children under 5 are complimentary

17th Annual Independence Celebration Sunday, July 4 Independence Weekend | July 2 - 5 Join us for an Independence Weekend you’ll never forget. The signature weekend kicks off with a family-style buffet at the Family Pool and Dive-In Movie on Friday night. The fun continues on Saturday with all day activities at the Family and Resort pools. Join us for another Grill & Chill and DiveIn Movie on Saturday night. Sunday, our Independence Day festivities begin with all day activities at the Family Pool with a DJ, games, sandcastle building and more! Our Family Festival begins at 5:30 p.m. with more games and entertainment at the Golf Range including live music, bounce houses, face painting, water slides, rock climbing wall, putting course and dessert buffet. Stop by the Pavilion for Hal Logan’s Famous Fish Fry & BBQ for an amazing dinner buffet followed by fireworks at dusk on the 18th green of TPC Four Seasons.

Look for more detailed information coming your way soon!

Dinner on the Patio Sunday, July 4 7:45 p.m. $60 per person, $68 with wine pairings Enjoy a 3-course dinner under the stars, followed by a private fireworks show on the 18th green!

Theme Week: “From the Texas Farm to Your Table” June 21 – 27 Café on the Green Available during dinner only Chef Katie will include menu items that are cooked with her very own herbs from the Four Seasons Garden, as well as grass fed beef, farm raised chicken and eggs. Reservations suggested.

Please call 972-717-2420.

Cooking Class with Katie Farmers & Gardens Saturday, July 17 2:30 – 5:00 p.m.

Café on the Green Learn from the Chefs and the farmers! Join Katie and some local farmers, who are bringing their hand grown products for you to cook with. Fresh cheese, grains, honey, meats, eggs and veggies that will knock your aprons off! Limited availability.

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Because we love you!

Membership Rewards Program

As a valued member of The Sports Club, you will receive an email each month with hearty membership reward discounts. Feel free to print your discounts and use as many times as you like.

The discounts will always be conveniently located on the Club website homepage - just look for the red heart. Thank you for being you!

If you are not receiving Club emails, call Membership Services at 972-717-2525 or log on to the Club website to update your email address.

SPA AND SALON Contouring and Cellulite Reduction Masque

A patented oxido-reduction cellulite mask has a direct action on dimpled skin, the appearance of cellulite and excess weight. First an exclusive warm Thermo Reducing Clay Mask is applied to the hips, stomach, buttocks and thighs to encourage fat breakdown and elimination. This mask is rich in detoxifying clays and the blue algae spirulina which improves the skin’s elasticity and firms and tones the legs. After a cool shower rinse, a contouring concentrate and reshaping serum are massaged onto the body using specific sculpting movements which smooth connective tissue, break up fat and drain toxins.

Butter London Nail Polish

We believe in rock & roll, Great Britain and fashion.

Nails should be natural, no falsies here. We believe in Colour, not carcinogens. No Formaldehyde, no Toluene, and no DBP. The high price of beauty? We don’t think so. We believe in non-toxic luxury and style. Brilliantly butter. Totally London.

Keratin Hair Treatment

Global Keratin Products maintains hair’s natural properties by creating a shield over each strand, penetrating the cuticle restoring it from the inside out while protecting and repairing damage caused

by UV rays, pollution, chemical treatments like coloring, perms and relaxing, age, and even daily shampooing and styling.

Kevin Murphy Hair

All KEVIN MURPHY products are Paraben free and Sulfate-Free. Furthermore, Kevin Murphy hair products contain high levels of natural ingredients and we use high-grade essential oils and amino acids for the ultimate hair and scalp treatment. You’ll see the effects immediately.