November 2017
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November Dining Events
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Greetings from the GM
5 Thanksgiving 8
Meet Melissa!
9 Around the Club 10
In the Kitchen
OFFICE: Mon-Friday: 9am-5pm Saturday & Sunday: Closed
GRILL ROOM & JOHNNY’S UP:
Tuesday: 11am-9pm Wednesday: 11am-9pm Thursday: 11am-9pm Friday: 11am-9:30pm FITNESS CENTER: Monday: 4:30am-7pm Saturday: 12pm-9:30pm Tues-Thursday: 4:30am-9pm GOLF COURSE: Sunday: 9am-8pm
Fri-Saturday: 4:30am-9:30pm Monday: 12:30pm-Dark Sunday: 4:30am-8pm
Tues-Sunday: 8:00am-Dark
November Dining Events Tuesday, November 7 | 14 | 21 | 28 Taco Tuesday Special Wednesday, November 1 | 8 | 15 | 22 | 29 Wine Wednesday 25% off any bottle of wine on the new Wine Menu
Thursday, November 2|9 NEW Sushi Social Prix Fixe Menu Friday, November 3 | 10 | 17 Fresh Catch Special Sunday, November 5 | 12 | 19 | 26 Omelet Bar | $12 10:00 am-1:00 pm build your own omelets made to order breakfast potatoes | bacon | sausage | fruit | dessert Thursday, November 23rd: 11am-1:30pm Thanksgiving Brunch Adults: $30, Kids (4-12): $15, Kids (0-3): Complimentary Thursday, November 30th: 6pm & 7pm Candlelight Dinner with Holiday Prix Fixe Menu Options $40/person AND Kid’s Movie Night $6/kid
Salina Country Club | November 2017
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October was a huge month here at Salina Country Club. The day we’ve all been waiting for has come, Country Club Road and Marymount Road are both open, and the parking lot work has been finished! With the completion of both projects, the Club has actually increased the number of parking spots available. To achieve this, there is a new traffic flow to the lower lot, so please use caution. There were some great events during the month with a number of exciting Food and Beverage happenings. We introduced a new seasonal menu that has been well received. If you do have feedback, please don’t hesitate to let us know. In addition, Chef Eric took our tasting series to another level, with the fabulous Fess Parker Wine Dinner, and we continued our very popular value night series with Taco Tuesdays and Burger Night still being well attended. The big news, of course, is the move of Johnny’s upstairs to the front of the current Grill Room. The changes are well underway at this point, but the new Johnny’s will not be a finished product for another month or two. In addition, we do expect to start talking about making some changes to the upper balcony to improve the experience in that area. Although the changes have been well received to this point, there have been a number of questions that have been brought to my attention. Overwhelmingly, the most frequently asked question deals with the children’s area. At this point there is no change. The children’s area in the back of the current Johnny’s will continue to operate; the video games, x-box, and TV’s will still remain. There is an elevator located in the current Grill Room Lounge that leads directly to that room and will be the easiest and best way for your children to access the area. The kids can take food down there to eat as well, there just will not be service. If you have other questions or concerns, please let me know. Once again, thank you all for being members of Salina Country Club! It’s a very exciting time for our Club and I’m very grateful that you’ve chosen to join us! See you at the Club, Brad McMillan
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Salina Country Club | November 2017
Randy’s Corner Thanks to all SCC members for a fun and successful golf season! We had good turnouts for leagues, junior programs, couples events, and more! Member play was the highest this season since 2012! And there’s still some good golf weather ahead so don’t put your clubs away just yet. Speaking of weather, this is the time of year when frost delays can occur, so if you have a morning tee time it’s always a good idea to call ahead to the Pro Shop to check on conditions. Mark your calendar for the Pro Shop Christmas Open House on Thursday, December 7th, from 5-7pm. As always we will have plenty of food, wine, great holiday discounts and lots of fun ways to get added discounts! See you on the links (and at the Christmas Open House). Randy
Fore Up With the month of November here the leaves are dropping and are taking the majority of our time, but we still plan on getting numerous projects completed. The process of trimming and removing the dead trees and the trees which cause the turf to struggle will continue most of the off-season. We are on a mission to help improve the health of the golf course by removing some trees and also root pruning. This will not only benefit the grass, but also help keep the neighboring trees healthy. A healthy tree is a stronger tree during high wind and storms so damage is minimal. Every tree that we remove is carefully thought out so the impact is minimized and will not jeopardize the integrity of the course. The fairways that we plan to convert to zoysia have all been sprayed. I am confident we have a good kill, finally! The zoysia nursery is looking good after the recent rains we had in October and is ready for the February start date. The reason we are sodding at this time is to make sure the turf is completely dormant to minimize the shock of moving it. When it “wakes” up from winter it will take off ready to go like nothing ever happened. The process will be the same as #6 and #11. The first fairway we will do is #10, followed by #12 and #14. The plan is to start the second week of February and complete all three fairways by the middle of March. When working on #12 we will close the first half and change it to a par 3 until we finish that part and then close the entire hole while we work on the second half. During this process each hole will be totally closed for one week depending on the weather. The process should go smoothly, and I am expecting the same success that we had with #6 and #11. Since on the subject of fairways, this month starts the off-season cart rules, which means please limit traffic in the fairways and keep carts in the rough or cart path as much as possible. If you have any questions about the fairway conversions or any other topic please do not hesitate to stop and ask. Thank you and I will see you on the course. Chris
Salina Country Club | November 2017
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Hello SCC Members! I am excited to announce I am officially moving to the Food and Beverage Team. After almost two years of working in the office and taking the lead on membership sales I am thrilled to continue working for the Club on the Banquet Operations side. As your new Assistant Food and Beverage Manager I look forward to helping plan your special events, keeping our fun Social Event calendar going, and visiting with you in Johnny’s and the Grill Room. With Melissa Ivey now on our team I know we will continue to grow the SCC Community and provide exceptional service to all of our members. I will still be active over the phone, e-mail, and in the office so please don’t hesitate to reach out if you need anything. Thank you everyone for supporting this exciting new career move for me. Julie Schott
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Roast Turkey (sliced white meat)
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Roasted Beef Tenderloin
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Roast Turkey (Full Sized)
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Roasted Chicken
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Turkey Gravy
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Butternut Squash Soup
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Mashed Idaho Potatoes
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Candied Sweet Potatoes
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Green Bean Casserole
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Cranberry Sauce
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Cornbread Stuffing
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Pies (Apple or Cherry)
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Dinner Rolls
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Pies (Pecan or Pumpkin)
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Cinnamon Rolls
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Pumpkins Bars
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Individual Dinners
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Cinnamon Ice Cream
Salina Country Club | November 2017
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Bon Appetit October was a great month. Thank you to everyone that provided us with feedback regarding the new menus. Our goal is to always provide the best product in a consistent manner. Without your feedback we don’t know where we are missing the mark. Remember all your feedback is positive feedback. We enjoyed presenting the Fess Parker Wine Dinner this month. Thank you to everyone the participated in this special event and thank you to Mr. Bob Campbell for joining us. We ended the month with a fun family event, Fall Family Harvest. This is always and enjoyable event and a special thank you Julie Schott for all her hard work in planning this event and to Robert Nelson and Chris Rice for helping get the hayride trail set. November starts to kick off the holiday season. We already have multiple reservations for Thanksgiving Day Brunch so don’t forget to reserve your table today. We will also have the Thanksgiving To-Go program again this year. Fill out your form and drop it off at the club or email it to me at sfowler@troon.com. Enjoy the good times! Steven
November 30th, 6:00 pm & 7:00 pm seating Menu First: Apple Pecan Salad OR Smoked Sweet Potato Salad OR Caesar Salad Second: Beef Filet OR Sugo Bolognese OR Stuffed Chicken OR Dayboat Scallop Third: Bread Pudding OR Banana Cream Pie OR Chocolate Tart
$40+/person
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Salina Country Club | November 2017
I first would like to thank everyone for the very warm reception I received in joining the Salina Country Club family. This first month has been amazing and flown by so fast. For those of you who have not met me, I am a long time resident of Salina. I am a graduate of the University of Kansas and I enjoy watching KU basketball. I have two boys, 10 and 12 and they attend St. Mary’s grade school. I am an active volunteer with my children’s school and our church. My husband is also a Salina native and is a paramedic, a nurse and soon to be a nurse practitioner. We enjoy going to our kids sporting events and we love to go to Royals and Chiefs games when we have free time. I am very excited about my new position at the Club and look forward to getting out in our community and building positive relationships. My focus these next few months will be our “Play Now Pay Later” initiative. We are welcoming new and former members to join the club with this great offer. The initiation fee has been waived and no membership dues will be billed until March 1st, 2018 with a yearlong agreement. So they can join now and enjoy all the benefits the Club has to offer before golf / pool season starts. It is a truly great way to attract new members. Please let me know if you have a good candidate to join our Club. I promise we will take great care of your friends, family and colleagues during their time here. Please take a minute to like our facebook page Salina Country Club, and follow us on twitter @SalinaCC. You will find all the fun stuff that is going on at the Club that day, week or throughout the month.
Melissa
Salina Country Club | November 2017
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We are excited to present the “Play Now Pay Later” membership initiative for 2018. This program applies to all membership categories and is a great way to experience all that the Club has to offer. The initiation fee has been waived and the first month’s dues won’t be billed until March 1st 2018 with a one year signed agreement. This is a great way to get new and former members involved in all the great happenings this fall and winter at the Club. If you know anyone that would be interested please let us know. We appreciate any and all referrals. Enjoy this festive fall season.
NEW SUSHI SOCIAL PRIX FIXE! Thursday November 9th, & 16th 6pm to Sell Out Edamame Miso Soup Ginger Salad Tuna Sashimi Salmon Sashimi Market Crudo
California Roll SCC Roll Toro Roll
Employee of the Month Update
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Salina Country Club | November 2017
Hello Everyone! October was a steady month for the club and my team. There were many gatherings in our meeting spaces and a steady flow of business in our dining facilities. I first would like to thank everyone that made it to our Fess Parker Wine Dinner. It was a five course dining experience that was flanked with the Fess Parker Rep that explained the dynamics of the growers techniques the fruit, and production. I think everyone was able to learn a little something and it was a pleasure to make this offering available to our members. As you know Johnny’s is being relocated to the upper level. This change was made for a variety of reasons, which ultimately is to give the membership a greater experience. My contribution to the renovation is simple. The culinary team will launch a “snacks” menu that will offer several tapa style eats to get you in the mood to relax in the new space. Don’t forget we will also be hosting Sushi Socials on Thursday November 9th and 16th from 6pm until we sell out. I will be crafting a Japanese Prix Fixe for you to enjoy. Please be aware that we will also be taking orders for pick up from our Thanksgiving To-Go menu in the upcoming weeks. We want your holiday season to be stress free. I hope to see you all soon in the new space. Chef Eric
Salina Country Club | November 2017
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Every year around the holidays, the Board’s thoughts turn to those who make our visits to the Club enjoyable. To show our appreciation for everything the staff does, we invite all of our members to make a contribution to the Salina Country Club employee Christmas fund. This is a traditional way for members of the Club to express their gratitude for the service they receive throughout the year, and provides an opportunity to say "Merry Christmas" to all employees of the Club. Forms and pledges are due to the office by November 24th. Thank you!