Springfield Golf & Country Club
2024 Board of Directors
David DeLorenzo President david.delorenzo@gmail.com 703.887.0505
John Astorino Vice President john.astorino@longandfoster.com 703.898.5148
Caitlin Clark Secretary sheaclark@comcast.net 703.967.8997
Bob Sampson Treasurer bsampson71@gmail.com 703.362.0027
Mike Cozad mcozad@advairac.com 703.926.6758
Tom Davis tdavis@gandrellc.com 703.772.5015
Joe English jenglish@bsbllc.com 571.214.4673
Dan McCarthy danm5691@gmail.com 703.999.9329
Charles Rolen rolencw@gmail.com 703.862.9370
2024 Committees
Audit
Dave Nachison dnachison@yahoo.com
Communications
Katie Kissal katiekissal@gmail.com 703.244.4583
Finance
Bob Sampson bsampson71@gmail.com 703.362.0027
Fitness
Gayle Burgoyne gayleburgoyne@aol.com 703.455.3985
Food & Beverage
John Palladino jape199@aol.com 703.901.0744
Golf
David Kelly davidnkelly@verizon.net 703.786.0980
Green
Dan Derisio dderisio@yahoo.com 703.618.1720
House
Julie Graham juliegraham10@me.com 703.650.8788
Membership
Jon Danforth danforth.jon@gmail.com 703.409.7383
Personnel
John Astorino john.astorino@longandfoster.com 703.898.5148
Racquets
Staci Goede staci.goede@gmail.com
Garrett Engeset gengeset@gmail.com
Rules
Bruce Nordstrom bnorthstream@yahoo.com 202.494.6558
Social Natalee Siveroni olahnatalee@gmail.com
Marie Denslow a93aggie@gmail.com
Strategic Planning
Joe English jenglish@bsbllc.com 571.214.4673
Swim/Pool
Mike Goede goedes@me.com 703.927.0941
General Manager’s Message
BY STEVE LAWSON, CCM | GENERAL MANAGER & CHIEF OPERATING OFFICER
With the holiday season underway, 2024 is coming to a close, and a new year is on the horizon. Each year during this time, I find myself reflecting on the past year, the accomplishments, the challenges, the joys, and the areas of improvement. This year has been one of immense growth and action, so here are some of the highlights as we reflect on the past twelve months at SGCC.
As with each January, new Board and Committee members began their terms, introducing fresh perspectives and ideas to lead and govern the Club. The year also began with the publishing of the Membership Satisfaction Survey results. The survey was and continues to be a powerful and critical tool in defining the direction of the Club, guiding decisions at
the Board, Committee, and Management level. Lastly, Kelly Kiem was promoted to Controller, solidifying the team in the Accounting Office.
Come February, construction of the golf simulator room was finalized, giving the Membership a dedicated and modernized space to develop their golf game and play with friends in the off-season. A New Member Orientation was launched to welcome new Members and introduce them to our Club community. The month ended with an all-Staff culture presentation, titled “Who Are We.” This was the catalyst for ongoing organizational development amongst the Staff who have started to put into practice the principles and ideals shared at this meeting.
The Board hosted their first-ever Panel Discussion in March, sharing the results of the Membership Satisfaction Survey, explaining key factors in creating the Operating Budget and Capital Strategic Plan, and answering the Membership’s questions and concerns. We also welcomed Director of Golf Ale Maurtua, PGA who has stepped into the role and made quite a profound impact on the golf operation in her first several months.
Fiscal Year 2025 began in April, and with it came an Initiation Fee increase, competitively positioning Springfield in the marketplace based on value, services, and Club experience. Jose Barahona was named Assistant Superintendent and has confidently become an integral part of the grounds crew.
The unofficial start of summer commenced with the Memorial Day Picnic. The pool opened at the end of May along with the newly constructed pool pavilion and adult-only area, which was enjoyed all summer long. Summer at the pool meant pool parties, movie nights, and swim lessons as well as a new adult swim squad and the return of water aerobics.
June kicked off the beginning of the relentless summer heat we would experience for a few months. The new handicap policy went into effect, requiring golfers to post their scores by midnight on the day of play, and the Ladies’ Tennis Member/ Guest brought Palm Springs vibes to Springfield for the day. The Board attended their first retreat where they came together, reviewed Board best practices, and were introduced to governance and strategic planning initiatives. Perhaps the highlight of the month was the smashing success of the annual 3-Day Member/Guest. Members and guests alike thoroughly enjoyed the “Back to the Future” theme, expressing it was one of the best tournaments the Club has hosted.
We celebrated Independence Day with the largest turnout in history for our picnic. Members and their families enjoyed fantastic food, thrilling rides, and a captivating fireworks display. Furthermore, the third annual Grass Court Exhibition brought nearly 200 Members and guests together for competition, camaraderie, and fun! By mid-July, junior golfers from around the country converged on SGCC to participate in the Bobby Bowers Memorial Junior Golf Tournament. It’s hard to believe we will be celebrating the 50th anniversary of the event next summer. The Sea Lions made quite a splash as well, taking home the title of 2024 Dominion Country Club League Champions.
Our junior summer camps and clinics concluded in August before the start of the new school year. In addition to art and movement offerings, our Golf and Racquets departments
collaborated all year to provide creative and exciting programming for all ages. Facilities updates were also made throughout the month including exterior lights at the Club’s entrance and the delivery and installation of new outdoor fixtures, trash cans, and cabinets.
Keeping with the theme of record-breaking events, September’s Labor Day celebration was the biggest yet as 400 Members, families, and guests came together to mark the end of summer. Goat Yoga was back by popular demand, and our Senior Club Champions were crowned.
October was a full month on many fronts, beginning with our golf Club Championships and the inaugural Pickleball Member/ Guest tournament. The Department Heads presented their bi-annual departmental financials to the Finance Committee at the October meeting, which will continue and align with the midpoint and end of each fiscal year. Spooky season was in full effect with adult Halloween putt-putt and the Family Halloween Festival, and the three new Board members were elected at the Annual Meeting. The Green Book has also been a major Board initiative over the past several months. These documents were updated, revised, and approved by the Board at their October meeting.
Through the hard work of each department, the Staff presented the capital plans on behalf of their committees to the Strategic Planning Committee in November. The Golf Recap presentation highlighted successes of the golf season, and Members learned about the golf course, golf programs, and upcoming spillway repair which will begin early 2025. Events such as Dueling Pianos, the Turkey Trot, and familystyle Thanksgiving epitomized the essence of Springfield: connection, community, and culture!
This month, we are looking forward to hosting a wonderful slate of holiday events including the Holiday Open House, Brunch with Santa, and various New Year’s Eve parties. Throughout the year, communication has and will continue to be a point of emphasis. Our social media presence was elevated, and Members receive clear, transparent information via a variety of platforms including departmental emails, digital signage, and our Springfield Story. A culture shift started to take place this year, and I’m excited to carry that energy and momentum forward into 2025.
What a year it has been! So much has happened, and there is so much to celebrate and be proud of. Through the ups, down, successes, and challenges, the most fulfilling part is that we’ve done it collectively; the Board, the Membership, and the Staff, all coming together to build and invest in the
Springfield community we know, love, and cherish. I want to sincerely thank each and every one of you for all you do. It is seen, valued, and deeply appreciated.
On behalf of Springfield Golf & Country Club, I’d like to wish everyone a very happy, merry, and blessed holiday season and new year. May this time be one of peace, love, and joy for you and your families. Here’s to 2025!
Training for Golf in the Off-Season : Building the Foundation for a Stronger Game
BY REGGIE EDWARDS , DIRECTOR OF FITNESS & ROBERT SIMPSON, P GA, DIRECTOR OF GOLF INSTRUCTION
The off-season is the perfect time to focus on key aspects of your physical fitness that can significantly impact your golf performance: stability, mobility, and strength. Working on these areas will improve balance, increase swing speed, and allow you to more effectively execute the techniques your golf coach is teaching you—whether it’s eliminating the “chicken wing” or optimizing your swing mechanics. When you invest time in your physical conditioning during the off-season, you’ll see a marked improvement in your game when the new season begins.
Director of Golf Instruction Robert Simpson, PGA teaches based on the principle of ground force reactions. This means generating power and efficiency through the ground an essential concept for golfers to master. Strong lower body and core muscles are key to executing this principle effectively. With a solid foundation in these areas, you’ll be able to generate more force, stabilize your swing, and ultimately improve both consistency and distance.
Strengthening your lower body and core muscles not only helps with swing power, but overall stability. These muscle groups are responsible for posture, balance, and your ability to maintain control throughout the swing. Whether it’s hitting the ball farther, getting out of thick rough, or reducing the risk of injury during repetitive motion, training your body to handle the physical demands of golf is crucial. A well-prepared body is more resilient to the stresses of the game and better equipped to handle the season’s demands.
When it comes to bodyweight exercises, squats, pushups, side lunges, planks, floor bridges, and calf raises on a step are all fantastic choices that will lend themselves to improving your golf game. You can add weights, such as a kettlebell or weighted bar, to most of these exercises for an added challenge. Variations such as box squats, sumo squats, goblet squats, incline and decline pushups, triangle or diamond pushups, and mountain climbers will help mix up your workout, create
muscle confusion, and avoid boredom. Modified and Romanian deadlifts are also excellent exercises to add to your routine.
Additionally, there are several machines in the Fitness Center that can aid you on your fitness journey to a stronger golf game. The lat pulldown, leg press, and shoulder and chest press will help you build strength in key muscle groups, and utilizing the handles or straight bar on the cable machine is great for working on core rotational strength.
To see real improvements in your golf fitness, consider setting up a Titleist Performance Institute (TPI) evaluation, led by Director of Fitness Reggie Edwards, which will provide you with a personalized plan tailored to your unique needs. Combine this with the Golf Department’s Winter Off-Season Program, led by Robert Simpson, which focuses on the art of the game. Robert stresses that the work you do in the off-season will only complement the lessons you take on the course. The progress you make between lessons directly impacts your success on the course—whether you’re refining your technique or improving your overall game.
We recommend committing to a training schedule of two to three days a week during the off-season. This consistent effort will lead to noticeable improvements in your golf fitness and, ultimately, your game. The more effort you put in during the off-season, the greater results you’ll see when the season returns.
Holiday Hours
SUNDAY, DECEMBER 1
RE GULAR DINING SERVICE ENDS AT 2:00 PM
CLUBHOUSE CLOSED, 3:00 - 5:00 PM
HOLIDAY OPEN HOUSE, 5:00 - 8:00 PM
TUESDAY, DECEMBER 24
ENT IRE CLUB CLOSES AT 3:00 PM
CARTS IN BY 2:00 PM
WEDNESDAY, DECEMBER 25
EN TIRE CLUB CLOSED
THURSDAY, DECEMBER 26
CLUBHOUSE CLOSED
RACQUETS & FITNESS, 8:00 AM - 4:00 PM
TUESDAY, DECEMBER 31
RACQU ETS & FITNESS, 8:00 AM - 4:00 PM
REGULAR DINING SERVICE ENDS AT 4:00 PM
EARLY BIRD NYE DINNER, 4:00 - 8:00 PM
KIDS NYE PARTY, 6:00 - 9:00 PM
NYE MASQUERADE, 9:00 PM - 1:00 AM
WEDNESDAY, JANUARY 1
CLUB HOUSE CLOSED
RACQUETS & FITNESS, 8:00 AM - 4:00 PM
Springfield Ladies Bring Home
2024 ICL Evening League Championship
BY KATIE KISSAL, COMMUNICATION COMMITTEE CHAIR & KRISTINE KRAUJINA, HEAD RACQUETS PROFESSIONAL
In late October, the ladies of SGCC’s evening Interclub League of Northern Virginia (ICL) team celebrated a hard-fought victory in a dramatic final match against the Country Club of Fairfax. After splitting the first two matches in a tight battle, the championship came down to the third and deciding court. In front of an enthusiastic crowd of spectators, the SGCC team clinched the title with a thrilling tiebreak win by just two points.
The ICL is made up of golf and country clubs in the area that compete in seasonal tennis matches. This season, SGCC competed against the Country Club of Fairfax, International Country Club, Westwood Country Club, Trump National Club, and Washington Golf and Country Club.
The evening league provides an opportunity for players who are not available to play in the daytime league. SGCC players can do both, and our evening team is comprised of players from our A, B, and C daytime teams. The goal is to have competitive matches on all courts at different levels of play. Unlike the daytime league, which features five courts of competition, the evening league has just three courts.
Page Coleman has captained SGCC’s team for the past two years and remarks that this season was particularly special: “This season was exceptional for a lot of reasons. We had fantastic participation with 23 players, equipping us for high-level competitive matches with the other clubs. As always, the very friendly post-match socializing was enjoyed by everyone, and of course winning made it extra special.”
SGCC celebrated the championship win with a festive gathering featuring a specially designed cake and a champagne toast— rumor has it some of the bubbly was sipped straight from the trophy!
Turf Talk
BY SHAWN GILL | GOLF COURSE SUPERINTENDENT
For those of you who were unable to attend, I hope you’ve heard about the great evening we had at the Golf Season Recap in mid-November. Engaging with the Membership is truly one of the best parts of my job here at SGCC. It was rewarding to have the opportunity to highlight some of the challenges and successes the Greens department faced this year. Most of the attendees stayed for the entire hour and a half that Ale Maurtua, PGA and I shared the stage, and many stayed afterward for further discussion about things we can do to improve the Springfield experience. Ale did an amazing job of capturing the intensity of arriving here just in time for the beginning of the golf season and having to hire an almost completely new management staff. What an achievement! Her recap showed everything that goes into planning and executing the elements of a successful golf operation.
I began my presentation where I hope to have an ending in the near future: the spillway. Construction of the final repair is scheduled to begin the first full week of January with staging, installation of safety fencing, and silt control measures. We anticipate full completion of the project by the end of March. There will likely be some turf restoration going on through April, but it should not inhibit your enjoyment of the new golf
season. During the presentation, there was a question about the lifespan of the new spillway. The technology (large concrete blocks cabled together into a mat-like structure) has been used successfully on large scale projects that have been in existence for over 15 years. The design engineers expect the spillway to remain permanently functional.
Next, I showed an example of the incredible in-house engineering abilities of the SGCC Greens crew. Last winter, when clearing the pond bank near hole #3 green, we discovered a severely eroded 24” storm drain with a collapsed abutment. Jose Barahona, my Assistant Superintendent, and I designed a repair plan and executed it when the water levels dropped during the summer drought, allowing us to access the area in dry conditions. Repairing this damage was required by Fairfax County as part of our responsibility to maintain stormwater control on our property. I am pleased to share that we saved upwards of $10K by doing the work ourselves rather than outsourcing it to one of the contractors recommended by the county. I am extremely proud of our Staff who not only knew how to implement the repair but worked extra hours in 100plus degree heat to complete the project.
THE FORCE OF MOVING WATER
The first temporary repair of the spillway could not withstand the amount of flow we get during heavy storms
Spillway Project
SPILLWAY PART 2
Cascading falls, big rocks, poured concrete, and cement barriers were able to take us through the season while planning was completed for the FINAL repair
FINALE
Pictured above is an example of the kind of structure that will be implemented in the final spillway repair, estimated completion March 2025
Storm Drain Engineering
WATER & TIME
Discovery of major erosion problem when clearing pond banks over the winter
IN-HOUSE ENGINEERING
A positive side to our summer drought: water levels were low enough to perform repairs without needing scuba gear
HARD WORK & DEDICATION
With the right people, anything is possible!
Another engineering success story was the completion of the new “short cut” runoff area behind hole #2 green only three weeks before the Member/Guest Tournament. This area has added a new dimension to how players approach playing this hole and is used more than any other similarly maintained area on the course, as is evidenced by the number of divots present.
There was a notable silence in the room when I showed the first picture of #13 green suffering from the effects of over-regulation. I would be lying if I didn’t admit that initially I was pretty scared, as any Superintendent worth his salt would be, when parts of the greens continued to look worse, rather than better, over the course of a few weeks. Then I explained the cause and effects of the problem, how my investigation led me to confidently pronounce that things would be okay and that the turf was not dead, as well as some agronomic descriptions of how turfgrass grows, finishing with a picture of the same green this fall looking as good as I have ever seen it. It did not appear that anyone fell asleep during this portion of my presentation and, in fact, I believe it was a good representation of how passionate a turf nerd can be.
A couple of the other challenges I highlighted were the weather extremes we endured and bunker consistency. Superintendents (unless they live in San Diego) are never happy with the weather, but this year provided more challenges than most. From extreme drought conditions and oppressing heat, to a week-long swampfest, the effects were seen throughout the course. The most disturbing results were damage to the practice green in July during the Bowers Tournament and scalping (caused by extremely soft conditions) of our most sensitive green, #5. I chose to view this as a learning opportunity, and in the future will take steps to limit traffic and provide the needed rest for the practice green during times of extreme stress so that even an important event does not adversely affect your enjoyment or access to a part of the facility for a prolonged period of time. As for hole #5, we will be removing some trees behind and to the right of the hole to increase sunlight and airflow, both critical to the health of the turf and the biggest factor in why the green remained softer and prone to scalping as compared to the rest of the greens.
The subject of bunker consistency solicited an in-depth conversation about sand types and sand depths as well as environmental conditions and their effect on how bunkers play on a daily basis. Another notable contributor to bunker inconsistency is the abundant fox population we have that treats them all as if they were a five-year-old kid in a giant sand box. We discussed current as well as possible future bunker design here at SGCC and the success of the Better Billy construction method. We have put a lot of effort into making all of the bunkers play similarly this season and there is not one clear road toward making more progress.
I also got to discuss some plans we have for future golf course improvements. Although many projects have been put on hold because of the spillway, we plan to move forward with some more modest endeavors using our in-house talent. We talked about using the design expertise of the Golf Professional Staff to begin transforming the wedge practice area to the right of hole #9 into a premier facility, starting with a large, flat teeing surface to be constructed during this off-season.
We also need to continue moving forward with drainage installation to help keep the course playable and improve recovery time when we have excess precipitation. I don’t think many Members know we own a Ditchwitch (trenching machine), allowing us to perform installations on an “as time and conditions allow” basis. We have a supply of drainage gravel, pipe, and backfill material, and will move forward when the opportunity arises.
Hole #13 green wins the “Most Improved” award!
Finally, we discussed various holes that need more teeing surface or additional tees to add options for speeding up play and creating a more enjoyable experience for players of all levels. I gave some examples of areas that would benefit and could be completed using in-house resources at a reasonable cost. There seemed to be a lot of interest in the possibilities this could open up.
I closed with a picture of your amazing Greens crew and thanked them for making my job and your course better every day and a video of a ball I tried to sink in the hole on #16 green. I had hoped to show it going in, but after trying about 50 times, I gave up and showed one of the ball rolling nicely for several feet beyond the cup, which is probably much more representative of the norm out here.
There were many questions and comments following the presentation, most of which I referenced above. But the one that caught me by surprise and was very thoughtful and disarming was John Astorino asking Ale and me to give examples of what we viewed as our “failures,” what we thought we did particularly well, and how “the Club” helped and how it presented challenges to our success. It can be very intimidating and revealing to address such an inquiry while trying to think
on your feet in front of an audience. While I do not remember exactly how I answered the large, open-ended question, I do recall being very disappointed in allowing the practice green to decline. I also expressed that I had the intention of being “over the top” in my communications to the Greens Committee and Membership as a whole. I am unhappy with the frequency and lack of short (blog or other mediums) communications about day-to-day conditions or happenings. This will improve! The degradation of bunker edges where our machines enter and exit them is also a real problem, so my staff and I are developing procedures and changes to the slope of the sand inside the bunkers so that going forward they will represent “who we are,” because what I see now does not.
I would like to sincerely thank all those who attended the presentation and provided amazing feedback! I had a great time and can’t wait to see many more of you when we gather to kick off the 2025 season. And to ALL of the membership, I say, thank you for helping to make Springfield a place where “Something Special is Happening.”
Sip Back & Relax: Making Mocktails for the Holidays
BY JENNIFER KEELER, DIRECTOR OF FOOD & BEVERAGE & CHRIS HUGHES, BEVERAGE SPECIALIST
Over the last several years, there has been a noticeable shift in how people approach their alcohol consumption. Mocktails and non-alcoholic spirits are on the rise, and it is common to find them listed on restaurant menus.
There are a variety of reasons for the growing popularity of mocktails. While Gen Z is the driving force behind this shift, Gen Xers are also being more mindful of their intake, claiming alcohol just doesn’t feel good anymore. Trends like Dry January and Sober October have also fueled a curiosity around nonalcoholic spirits, wines, and beers as people are consuming less to prioritize their mental health and reset their bodies and minds.
While people are shying away from alcohol, they aren’t looking to give up a vibrant social experience – that’s where non-alcoholic beverages come in to play. Branded in a variety of ways, nonalcoholic products can be marketed as non-alcoholic botanicals spirits, dealcoholized wine, or zero proof. The pricing is similar to their alcoholic counterparts because high-quality products are used to create the same aroma, taste, and mouthfeel. There are even some non-alcoholic tequilas that have a slight burn when you drink them.
SGCC currently carries Guiness 0.0, Heineken 0.0, Athletic Hazy IPA, FRE Sparkling non-alcoholic wine, DHŌS Bittersweet non-alcoholic aperitif, and DHŌS Orange nonalcoholic liqueur. These brands provide the same taste without the negative side effects of alcohol. We have been able to offer these not only at our bar, but during functions such as baby and bridal showers, and weekday afternoon golf and racquets events.
With the arrival of the holidays and colder weather, we’re excited to begin crafting seasonal mocktails so Members can socialize, celebrate the festive Club atmosphere, and enjoy a drink while still abstaining from alcohol. We are happy to provide some options from our own personal picks as well as Member recommendations for alternative healthy beverage options.
Non-alcoholic ginger beer is a fantastic mocktail base because the bubbles and spice make it feel like a cocktail all on its own. We like to use fresh ingredients and flavorful garnishes to elevate your experience and enjoyment. Rather than use prepackaged juice, we prefer to juice our own fruit for flavors that pack a bigger punch. For instance, instead of plain old orange juice, you get a citrus powerhouse that is a blend of freshly squeezed oranges, grapefruit, and tangerines. Balance is the name of the game when crafting a mocktail (or cocktail). We need to temper the acidity of the citrus by adding something sweet without allowing the sugar to become the star of the show.
Making your own simple syrup is a wonderful way to build new flavor profiles. Simple syrup, a staple of many beverages, is equal parts white granulated sugar and hot water. Using maple syrup or brown sugar instead of white sugar is an easy way to capture seasonal flavors, while other additions like vanilla, cinnamon, and lemon will also add to the festive vibe.
Fun, seasonal, and creative garnishes make all the difference when crafting mocktails. Consider fresh berries, herbs like rosemary sprigs and mint leaves, and cinnamon sticks. You can also get creative with ice by using shaped molds or freezing a citrus twist inside your cubes. Garnishes can elevate even the simplest of recipes and are sure to add some festive flair to your social media pages. Another fun thing about mocktails? Even the kiddos can enjoy this with you as you sit together by the fireplace!
While we look forward to serving you our selection of nonalcoholic beverages and mocktails the next time you’re enjoying yourself with friends and family at the Club, we also want to share some mocktail recipes you can create at home!
The first mocktail is an alternative to a prosecco spritz, a wildly popular beverage here at SGCC. Instead of using prosecco or champagne, we’ll build the base of this drink with sparkling cider. To make the Faux-secco Spritz, mix one bottle of sparkling cider
in a pitcher with half a pint of raspberries and half a pint of cut strawberries. You can also use apples and pears. Pour over ice in a festive wine glass, then top with two blackberries (or cranberries!) and a sprig of rosemary. This recipe makes four servings.
Make the mint simple syrup by combining 1 cup of water and 1 cup of granulated sugar in a saucepan. Bring to a boil, then add 3-4 mint springs (2030 leaves) to the mixture. Stir until the sugar has completely dissolved. Remove from heat and let the mint steep for at least 10 minutes – you will know you’ve extracted all the mint flavor once the sprigs have lost their vibrant green color. Once the syrup has cooled to room temperature, strain the mint leaves. This will leave you with a delicious, sweet, minty syrup to spruce up any mocktail. You can store this in an airtight container in the fridge for up to a month.
While the simple syrup cools, muddle 8-10 mint leaves with half a lime cut into wedges. Next, add ice to a highball glass along with your muddled mint and lime, 1-2 ounces of the mint simple syrup, 1 ounce of cranberry juice, and 6 ounces of club soda or Sprite, depending on how sweet you like your drinks (we like to do half and half). Stir everything together then add a tablespoon of pomegranate arils on top and a fresh mint sprig for a delightfully refreshing drink that looks like a festive holly bush.
We hope the season is merry and bright happy holidays from the SGCC family to yours!
Faux-secco Spritz
Cranberry Mock-jito
New Year’s Eve at SGCC
The Social Committee has been hard at work in 2024, bringing you festive and exciting events like our St. Patrick’s Day Buffet and Live Music, Comedy Night, Drunken Ribeye, Rosé All Day, the Kids Kick-Off Pool Party, Journey Tribute Night on the Lawn, the Wild West Hoe Down, Oysters on the Patio, Adult Halloween Putt-Putt, Wine Education Classes, and more!
We are so very proud of the support, participation, and enthusiasm of the Membership here at SGCC. As the holiday season approaches, the Social Committee is thrilled to announce an exciting lineup of events to celebrate the end of the year! Join us for our New Year’s Eve Celebrations, featuring fun-filled activities for everyone in the family.
Kick off the evening with our Prix-Fixe Early Dinner with seatings from 4:00 PM to 7:00 PM. Enjoy a delightful menu designed to please your palate, but don’t forget—reservations are required to secure your spot and the regular menu will not be available.
From 6:00 PM to 9:00 PM, the ballroom will be transformed into a magical space for our Family “Mask-uerade” Dance Party! Enjoy a night of family-friendly food, engaging games, and an electrifying DJ. Capture the fun at our selfie photo booth, and don’t miss the apple juice toast to celebrate with the little ones. Remember to wear your favorite character mask and prepare for an unforgettable night of dancing and laughter!
This tradition is one we hope to continue, and with your participation, it’s sure to be a fabulous night. We encourage everyone to register soon to be part of these extraordinary celebrations. As a reminder, registration is required for all of our New Year’s Eve events.
Let’s come together to make joyful memories as we welcome 2025 with open arms. Happy New Year from the Social Committee!
December 2024
Learn More About Our December Events...
BRUNCH WITH SANTA 9:00 AM - 2:00 PM
Enjoy a Tasty Brunch, a Festive Atmosphere, and a Visit with Santa! We’ll have a Professional Photographer on Site, so Just Bring Your Smiles and Holiday Cheer! There are Time Slots for Visits and Photos with Santa; You May Eat Before or After Your Turn. Jackets and Registration Required. $30++ for Ages 5 and Up. Children 4 and Under are Complimentary.
Please Note, Brunch with Santa Takes Place in the Ballroom, Parlor, and Main Dining Room. The Regular Menu is Available in the Bar/Lounge for Those Not Attending the Event.
UGLY SWEATER HAPPY HOUR 5:30 - 7:30 PM
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13
Prizes for Funniest Sweater, Best DIY Ugly Sweater, & Best Couples Costume. Winners Announced at 7 PM with Jackpot and Raffle Winners. Drawings on the Hour (6 PM, 7 PM, 8 PM) in the Lounge for Fun Prizes!
UGLY SWEATER PICKLEBALL SOCIAL
6:00 - 9:00 PM
A Mixed Doubles Pickleball Event with Fun Twists! Registration Required, $35++
HOLIDAY SPIRITFEST 7:00 - 9:00 PM
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Purchase an SGCC Holiday Ornament ($50) for an Exclusive Chance to Add to Your Collection! Each Ornament Equals One Ticket. Limited Number of Tickets Available; Maximum of 3 Tickets Per Membership. Must be 21+ to Participate. All Sales Final. Drawing for Prizes Friday, December 20; Attendance NOT Required to Win. 21 REIKI SOUND HEALING 3:00 - 5:00 PM
Experience the Transformative and Healing Power of Sound and Reiki. Includes Guided Meditation, Sound Bath, Group Reiki, and Brief Individual Reiki. Registration Required, $65.
TENNIS & PICKLEBALL WINTER DAY CAMP
For Ages 6-15. 10:00 AM - 3:00 PM. Registration Required. $100. Includes Lunch.
CHRISTMAS EVE HOURS
Golf Carts in by 2:00 PM
Entire Club Closes at 3:00 PM
Clubhouse Closed Racquets & Fitness, 8:00 AM - 4:00 PM
TENNIS & PICKLEBALL WINTER DAY CAMP
For Ages 6-15. 10:00 AM - 3:00 PM. Registration Required. $100. Includes Lunch.
HOURS
Racquets & Fitness, 8:00 AM - 4:00 PM Regular Dining Service Ends at 4:00 PM
EVE PRIX FIXE DINNER 4:00 - 7:00 PM
A Special Menu for the Early Birds! Choose One Starter, One Entree, and Dessert from a Select and Curated Menu. $70++ Per Person, Reservations Required. Regular Menu Not Available. 31 NEW YEAR’S EVE FAMILY “MASK-UERADE”
DANCE PARTY 6:00 - 9:00 PM
Wear Your Favorite Character Mask and Ring in the New Year with an Apple Juice Toast! Includes Adult and Junior Buffets, a DJ, Games, and Tons of Fun! Registration Required, $30++, Children 4 and Under Complimentary.
Learn More About Our January Events...
1
NEW YEAR’S DAY HOURS
Clubhouse Closed
Racquets & Fitness, 8:00 AM - 4:00 PM
1 PLAY BEGINS FOR MEN’S & WOMEN’S WINTER SINGLES TENNIS CLUB CHAMPIONSHIP
GOLF & TENNIS WINTER DAY CAMP
2
For Ages 6-15. 10:00 AM - 3:00 PM. Registration Required.
$100. Includes Lunch.
GOLF & TENNIS WINTER DAY CAMP
3
10
14
For Ages 6-15. 10:00 AM - 3:00 PM. Registration Required. $100. Includes Lunch.
FAMILY TRIVIA NIGHT & SPAGHETTI DINNER
6:00 - 8:00 PM
Spaghetti Dinner, 3 Exciting Rounds of Family-Friendly Trivia, Toys and Prizes. Registration Required, $15++ Children 4 & Under Complimentary.
DRIVING RANGE FOCUS GROUP 6:30 PM
All Members with Golf Privileges are Invited and Encouraged to Sign Up to Participate in an Evening of Discussion Designed to Gain Further Insight on the Potential Driving Range Renovation. Registration Required.
Coach’s Corner: Embrace Failure, But Don’t Accept It
BY BRANDEN BEETS | DIRECTOR OF RACQUET SPORTS
One of the greatest joys I experience as a coach is being in the trenches with my players. Sure, working predominately with high-performance juniors or adult beginners can be rewarding, but the real magic happens when you find balance. Some days, I’m on the court in the morning with players in their seventies and by evening, I’m coaching four-year-olds in our Tiny Tennis program. The language I use and the approach I take with my students may vary, but my enthusiasm is constant. The truth is, the most inspiring player isn’t always the one who’s already great—it’s the one who is overcoming their fears and pushing past limits.
Right now, in our adult program, we’re just 21 weeks away from the Spring 2025 match season. This is the perfect time to build and refine the weapons in your game. Our current focus? Increasing racquet head speed to generate more spin, depth, and power on our groundstrokes. Over the past two months, our team has been working with sponge balls and low-compression orange balls in adult lessons. These orange balls may look like traditional tennis balls, but they’re 75% less pressurized, travel slower, don’t bounce as high, and are lighter. The beauty of these balls is that they give players more time to react, develop proper strokes, sustain longer rallies, and, most importantly, have more fun.
What makes these training balls especially valuable is how they help players develop confidence in their strokes. As you watch the bright colors rotate through the air, you’re not just focusing on hitting the ball—you’re learning how to swing faster, how to engage your legs, generate rotational torque, and use proper wrist action. These balls give you the freedom to swing with speed and intent without the fear of overhitting. In other words, they allow you to go after it.
The key to true success is to embrace failure but not accept it. Yes, you’re going to make mistakes. Yes, you’re going to miss shots as you push your limits. That’s exactly what growth looks like. When we allow ourselves to fail, we open the door to
improvement. Mistakes are simply attempts—not failures. As William Whewell once said, “Every failure is a step to success.” This is the mindset that drives development.
The first time you try something new, it’s uncomfortable. That discomfort is the fuel powering your growth. Every time you miss a shot or hit the ball into the net, just remember you’re not failing, you’re experimenting. You’re learning. When you finally make that clean shot or that powerful groundstroke with topspin, enjoy it! Take a moment to relish the feeling, the way the ball looks flying through the air, and the impact it has on your opponent. That moment is the reward for all the attempts that came before it.
So, here’s the challenge: fail now. Fail as much as you need to in the next few months. Make those mistakes, learn from them, and grow, because when the spring season arrives, you’ll be more than ready to succeed.
Looking Back on 2024 with the WGA-9
BY ALISON WEBBER
The ladies of the WGA-9 had a blast this season with fun outings, delicious food and drinks, and, most importantly, lots of shared laughs.
Our wonderful Member volunteers hosted an outing during each month of the 2024 season. They chose the theme, organized the golf format with our Professional Staff, and planned the meals and signature cocktails with Jody Henderson, SGCC’s Director of Banquets and Events. Some of the themes this year included: April Fools, Kentucky Derby, Flag Day, Spa Day, Barbie, and Oktoberfest.
We strive to make our outings low pressure with fun and friendly competition. The winners of each event take home a prize, and all participants receive a small favor. Whether you’re new to the game of golf, looking to make some golf buddies, or just hoping to add a little fun to your game, we invite you to join the WGA-9 for the 2025 season! Keep an eye out for more information in the coming months about membership and what the new season will bring.
Springfield Retirees Finish Highly Competitive Season in Second Place
BY RUSTY ROESCH
It sure would have been rewarding to be crowned Northern Virginia Retired Men’s Golf Association champs, but we didn’t quite make it. However, we are still standing tall after a season-long winning streak. We finished the regular season with 15 wins out of 20 matches played, winning our division and capturing a second-place finish league-wide. After winning both our quarterfinal and semifinal matches, we went down in the finals against Army Navy Country Club Fairfax 22½ to 13½.
The finals were held on Thursday, October 31 with our team playing a split match both at home and away. It was a beautiful sunny day with record-breaking temperatures in the 80s. Although we didn’t win in the finals, there were some high points for our team: Phil Goldberg/Derrick Smith and Greg Gerlach/Albie Lau each delivered 3 points while Tom Natoli scored a low gross of 79 (net 65). Other low gross scores included Phil Goldberg (80), Charles Rolen (80), and Derrick Smith (81). Additional low net scores were turned in by Greg Gerlach (66) and Jordan Weinstein (68).
The following week, we had another perfect fall day for our annual Closing Bash followed by a superb lunch with extra special desserts from Chef Lindsay. The format was A, B, C, and D players two best balls net against the field plus closest to the pin on all the par 3’s.
First place with minus 15 points went to the team of Charles Rolen (playing as a blind), Bruce Sheaffer, Ban Tran, and Walt Szczypinski. Following closely behind, Brad Westermann, Jesus Medrano, Rusty Roesch, and Bob Brien (blind) took second place with a minus 12. Also finishing at minus 12 and capturing third place were Tom Natoli, Hank Webb, Rex Simmons, and Jeff Gutenberg. Tom Skrobala, Don Bisenius, Albie Lau, and Paul DiRenzo finished in fourth place at minus 11. Low scores for the day included Charles Rolen 75 (net 68), Jordan
Weinstein 81 (68), Walter Burkhardt 80 (70), Hank Webb 81 (80), and Brad Westermann 81 (71). Closest to the pin awards went to Hank Webb (#4), Jim Workman (#6 AND #11), and Jordan Weinstein (#13).
We wrapped up this year’s season with Performance Awards. Walter Burkhardt finished with the highest average Nassau points won per game at 2.14 points to take home the annual Grundy Award. The Blue Team winner was Bob Brien (2.11) and for the Red Team, Mark Waters (2.11). The Best Performance versus their Personal Index Awards (or average strokes played above their index) were also given out. The overall team average was 3.7 with Mike Saylor capturing the Red Team award at (0.3) or three-tenths of a stroke UNDER his index on average. The Blue Team’s Mark Morganfield also came out on top at 0.5 strokes (or one-half stroke above his index on average). This year’s most improved golfer was Steve Barlett after lowering his index by 6.8 points. Our team’s average gross score was a low 91.1. Several players substantially contributed to our very strong finish with particularly low average gross scores: Mike Saylor (76.6), Derrick Smith (77.8), Harry Kline (78.7), Jim Workman (81.5), Mark Crook (82.0), Charles Rolen (82.1), Brad Westermann (82.4), and Walter Burkhardt (83.1).
To support highly competitive home and away matches, our Retirees Team needs fresh players every year. Please note that it is never too late to join the Retirees (just be 50+). For more information on joining, please contact Bruce Nordstrom at bnorthstream@yahoo.com or call 202.494.6558.
Gingerbread Galore
BY LINDSAY WEBB | PASTRY CHEF
Building a gingerbread house from scratch is a daunting task, but one that’s sure to make a memory regardless of how well it turns out. If you decide to take in on, you’ll need a few things: ingredients for the dough and royal icing, pattern/stencils to create the pieces of the house, candy to decorate, and a whole lot of patience. (We recommend having snacks on hand as well so you don’t end up eating all your decorating candy.)
You can make a special trip to the store to pick out the best and most festive candies for your project, or you can turn to your Halloween leftovers. Red Hots, gumdrops, M&Ms, mini candy canes, and Twizzlers are all great candies to work with, but a little imagination goes a long way and there’s really no wrong way to decorate a gingerbread house.
Remember, while technically edible, the dough for the
gingerbread house is designed with durability in mind, not taste and texture.
Gingerbread House Dough
sourced from Claudia Cash at Simply Recipes
• 6 cups (828g) all-purpose flour, plus more for rolling the dough. When measuring flour, make sure to level with a blunt knife and not to tamp/pack down the flour in the measuring cup
• ½ teaspoon baking powder
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• ½ teaspoon ground cloves or allspice
• ½ teaspoon salt
• ¾ cup (170g) butter, softened
• 1½ cups (284g) packed light brown sugar
• 2 large eggs
• 1 cup molasses
• 1 tablespoon water
1. In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves or allspice, and salt. Set aside.
2. Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy and well blended.
3. Beat in the eggs, molasses, and water until well combined.
4. Beat half of the flour mixture into the molasses mixture until well blended and smooth. Add in the remaining flour and continue to mix until well blended and a soft cohesive dough forms.
5. Turn the dough out onto a slightly floured work surface and knead by hand 5 or 6 times until the dough is smooth and combined. If dough is too soft, add a little more flour.
6. Divide the dough in half, pat into disks, and wrap each half in plastic wrap. Refrigerate for at least 2 hours, preferably overnight. You can make your gingerbread dough up to 3 days ahead of time. Let it sit at room temperature for at least 10 minutes before rolling out.
Cutting Out the Gingerbread House Pieces
You can make or find a template online, or Wilton makes cookie cutters that you can use to cut out your pieces. If you are making your own pattern/stencil, use cardboard because it is more durable than paper. Remember to let your dough sit at room temperature for at least 10 minutes before you roll out your dough.
1. Preheat the oven to 350˚F
2. Spread out parchment paper on a large, flat surface and lightly dust with flour
3. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of ¼ inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out.
If you don’t already have one, a rolling pin that comes with thickness guides is wonderful tool for making sure your pieces have consistent thickness and bake evenly.
4. If the dough sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns.
5. Rub a little flour over the surface of the dough, then place as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently.
6. Depending on how soft the dough is, you may need to use scissors to cut the parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet.
7. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape.
8. You can cut out a door and windows at this point, or you can wait until after baking, but make sure you do it while the cookies are still warm.
9. Bake until the edges are just beginning to darken: 11 to 15 minutes for the large pieces, 6 to 8 minutes for the small pieces. Rotate the cookie sheets halfway through the baking for more even browning.
10. Remove the sheets to racks to cool, about 15 minutes.
11. While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef’s knife to trim off any parts of the pieces that have through cooking spread beyond the pattern.
12. Remove pieces to cool directly on racks to cool completely.
Making the Royal Icing
Royal icing is what will hold all the pieces of your gingerbread house together, and it’s also what you’ll use to decorate the outside and adhere the candies.
• 2 large egg whites
• 2 2/3 cups powdered sugar, divided
1. Whisk the egg whites and 1 1/3 cups of the powdered sugar together until smooth. If you’re planning to eat your gingerbread house, you can cook the egg white/ powdered sugar mixture in a double boiler until the mixture reaches a temperature of 160°F, but not higher than 175°. You can also use pasteurized liquid egg whites.
2. Add the remaining 1 1/3 cup of powdered sugar to the mixture. Beat on high speed until the icing holds stiff peaks. If it doesn’t form stiff peaks, add more powdered sugar.
3. Place a clean, damp towel over the bowl of royal icing to prevent it from drying out.
When you are ready to assemble the house or decorate, fill a pastry bag with the icing. If you don’t have a pastry bag, you can make your own with a resealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips can also be used with a freezer bag for more controlled piping.
Putting the Gingerbread House Together
1. Pick a solid base for your gingerbread house such as a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper.
2. Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces.
3. Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary.
4. Repeat with the other short edges of the side pieces and the remaining front/back piece.
5. Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base.
6. Let set for at least 1 hour before attempting to add the roof pieces.
Did one of your pieces break? No worries! You can most likely fix it using the royal icing as glue or mortar. You can also attach a cardboard splint on the inside with royal icing for extra support.
Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof.
1. Pipe icing all along the top edges of the structure.
2. It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end.
3. Gently hold the roof pieces in place for a few minutes until they are set enough so they don’t slide off when you remove your hands.
4. Pipe the top seam of the house. Let the house stand for at least 1 hour, preferably 8 hours, before decorating.
If you really want to kick it up a notch with your decoration this year, think outside the candy box and consider including fairy lights, miniature handmade signs, and LEGO characters. Other food-based decoration ideas include coloring your royal icing, making Christmas trees out of ice creams cones and green frosting, and dusting the final product with powered sugar or shredded coconut for a “fresh snow” look.
Bridge Banter
BY DON FREDERICK
As we gather to celebrate the holiday season, let us all be joyful for the warm glow of friends here at our beautiful Club. Looking for another way to enjoy the Club? Do you play bridge? If yes, join the SGCC Friday Evening Bridge Group at one of our upcoming events.
Here are the results of our recent sessions:
NOVEMBER 1
First: Betsy and Roy Carter
Second: Robin Alapas and Kit Weyers
Third: Letty and Ken Silverberg
NOVEMBER 15
First: Lydia Peck and John Korfonta
Second: Betsy and Roy Carter
Third: Robin Alapas and Kit Weyers
We play relaxed, party bridge on the first and third Friday evenings of each month. Many of us gather for dinner first. If you’d like to join us, call Don Frederick
Golf Pro’s Pointers
BY ALESSANDRA MAURTUA, PGA | DIRECTOR OF GOLF
Reflecting on the 2024 Season at Springfield Golf & Country Club
As the season winds down, it’s time to look back on what has truly been an eventful and rewarding year. Filled with challenges, growth, achievements, and teamwork, this season has set a strong foundation for even greater accomplishments in the future.
A Challenging Start
The journey began on March 15, my first day as Director of Golf. With the season officially kicking off on April 1 and
Opening Day just days later on April 6, we found ourselves in a whirlwind of transitions. Rebuilding the team from scratch was no small task, but by mid-April, we had an all-new Staff in place, with the exception of Cam Consolvo who transitioned to a fulltime Assistant Golf Professional.
The early days were marked by steep challenges. Operating without prior knowledge of processes, understanding the unique needs of each league, and addressing issues with the driving range and equipment required focus and resilience. It often felt like building a plane while it was taking off, but the entire team rose to the occasion, learning and adapting quickly.
Growing Through Adversity
Despite the hurdles, the season was a testament to teamwork and determination. One of my primary goals as Director of Golf is to help our Staff grow and develop as professionals, and this year, we achieved that in spades. Our major tournaments were smoothly executed, showcasing strong organization, communication, and attention to detail. The team upheld Springfield’s high service standards, ensuring Members and guests had exceptional experiences.
Enhancements & Innovations
Throughout the year, we made significant improvements to elevate the Member experience:
• Increased Staff Visibility: Our Professional and Outside teams were more accessible and present for Members.
• Facility Enhancements: We improved the range presentation, upgraded cart cleanliness, organized shop displays, and introduced new fixtures and tees.
• Operational Efficiency: A new Outside Operations manual and detailed job descriptions provided clarity and consistency for the team.
• Exciting Additions: We launched a Winter Simulator League, introduced push-cart storage, and unveiled an Online Golf Shop to expand Member offerings.
Looking Ahead
The upcoming season promises even more exciting developments:
• Social Media Growth: We plan to enhance our online presence to better connect with Members.
• Event Sign-Ups Made Easy: A Golf Genius Directory will streamline event registrations.
• Fitting Fridays: Complimentary club fittings and evaluations by our Professional Staff.
• Enhanced Member Engagement: Increased oncourse interactions between Staff and Members will foster stronger connections.
Instructional Programs on the Rise
Our instructional programs had a banner year, with over 1,000 private lessons and more than 10 player development programs offered for all ages and skill levels. Participation reached record highs, and watching Members progress in their game has been incredibly rewarding. Next year, we’ll continue these programs and introduce new offerings, including weekend men’s and ladies’ golf schools and short-game schools.
Celebrating Member Achievements
Congratulations to all interclub league participants, including the A Team, B Team, Senior Scratch, Senior A Team, Senior B Team, Retirees, Career Women’s, ARFAX, and WDCGA teams. Your dedication and performance have made Springfield proud.
Special thanks to the Handicap Committee for implementing a new score-posting policy and the Rules Committee for their tireless efforts in educating and assisting members. A heartfelt thank you also goes to the Golf Committee for their invaluable guidance and support throughout the season.
Gratitude to the Team
None of this would have been possible without the dedication and hard work of our golf team. From Casey, our Head Professional, to Cam and Jason, and our outstanding Outside Team, each team member played a vital role in making this season a success. I’d also like to personally thank Steve and Jordan for their unwavering support, always pushing us to grow and succeed.
Looking Forward
Thank you to all our Members for your support and participation throughout the season. Here’s to building on this year’s successes and making next season at Springfield Golf & Country Club even better. Together, we’ll continue to grow, achieve, and elevate the experience for everyone in our community.
F.A.M.Q.
Frequently Asked Member Questions
BY SHELLY GOOREVICH | MEMBERSHIP DIRECTOR
There are so many wonderful things about belonging to SGCC, sometimes it is hard to remember all the amenities and services the Club offers and how everything works. Welcome to Frequently Asked Member Questions (FAMQ) where I’ll answer regularly asked questions and clear up common points of confusion so you can make the most out of your Membership!
I have company coming into town. What is a House Guest Pass and how do I get one?
House Guest Passes are available for your out-of-town guests. They are issued in 7-day increments and can be issued for up to 14 days. Passes extending beyond two weeks are available on a case-by-case basis and require approval from the General Manager. Please note that House Guest Passes are issued per family, meaning if you have two adult children visiting with their spouses and children, you will need to purchase two House Guest Passes – one for each adult child.
Active Members may secure either an Active or Social House Guest Pass, and Social Members may secure a Social House Guest Pass. The difference between an Active and a Social House Guest Pass is that a Social Pass does not allow access to the golf course.
House Guest Passes allow guests to enjoy the Club without the Member being present, without guest fees being charged, and without being limited to a maximum number of visits per facility.
If your guest is attending a Club social event, the cost of the
happy holidays from SGCC
