General Manager/COO 239-262-2488, ext. 103 demery@greyoakscc.com
Dear Grey Oaks Members,
In this issue, we wanted to showcase some of our newest team members, and I was asked to link wellness, sushi and desserts to share a message with our membership. A tall order indeed. As I was out on my morning walk, I reflected on my journey in life and if anything I had experienced could help me link these three diverse and unusual parts into a cohesive message. In a past job, working with the team at Riviera Country Club, I was blessed with an owner/mentor who helped me understand not only about business but also about life and the Japanese approach to finding purpose. Once I thought about it, this issue of LIVING is all about the joy that our new team members have found, by finding their purpose.
The Japanese Concept of Ikigai
The concept of ikigai is said to have evolved from the basic health and wellness principles of traditional Japanese medicine. This medical tradition holds that physical well-being is affected by one’s mental-emotional health and sense of purpose in life.
Ikigai is a state of well-being that arises from devotion to activities one enjoys, which also brings a sense of fulfillment. All of our staff who are highlighted in this issue certainly have found a sense of peace and fulfillment in creating art and with a passion to share their talents and to help others find joy.
Ikigai is an ancient and familiar concept for the Japanese, which can be translated simply as “a reason to get up in the morning” or, more poetically, “waking up to joy.”
Those who have seen the joy that many of our members derive from a strenuous wellness workout, can also see the excitement of the addition of sushi to our amenities (we served over 1,000 rolls during our first week!) or the satisfaction from an amazing end to dinner with dessert or a special treat to take home.
It is important to note that ikigai does not typically refer only to one’s personal purpose and fulfillment in life, without regard to others or society at large. Ikigai has usually been cited as both a personal pursuit and one of benefit to others. In the end, ikigai brings meaning, purpose, and fulfillment to your life, while also contributing to the good of others.
Further, it is said that everyone has an ikigai – their particular intersection of passion, talent, and potential to benefit others. It is only a matter of finding it. The journey to ikigai might require time, deep self-reflection, and effort, but it is one we can all make.
Just like our team members highlighted in this issue of LIVING, I would challenge all members (and staff) to find:
• What you love
• What you are good at
• What the world needs
And through this journey, you will find ikigai! Enjoy our new sushi amenity, have a wonderful dessert, and then the next day work it all off at one of our newly redesigned wellness centers.
DON EMERY, CCM, CCE GENERAL MANAGER
The Circle of Care with SCOTT BENDER,
By: Mira Hale Crigler DIRECTOR OF WELLNESS
Scott’s passion for physical fitness took root at the tender age of nine, while he stood on the pitcher’s mound in New Castle, PA. During a warm-up session prior to his baseball game, a spectator, who also happened to be former Pittsburgh Pirate World Series winning manager Chuck Tanner, shared some valuable advice with Scott: “Son, you throw hard but you can throw harder. Bring your hands overhead and strengthen your legs!” Inspired by Mr. Tanner’s words, Scott was determined to enhance his power and endurance. Every day, he worked alongside his father, who was also his coach, honing his hand-eye coordination, speed, and strength to throw and field with increasing power. By the time high school rolled around, Scott was proud to be a four-year starter on the varsity baseball team, playing both shortstop and outfield. He also managed to squeeze in basketball and football into his busy schedule. By his senior year, Scott caught the attention of several colleges and went on to play Division I baseball at Youngstown State University, and later Division II baseball at Slippery Rock University.
After earning his bachelor’s degree in 2009, Scott embarked on an exciting journey in the fitness industry, moving to Miami to begin his career as a personal trainer and tennis strength coach. In Miami’s vibrant, healthfocused environment, Scott was introduced to cutting-edge fitness and nutrition concepts. Over the years, he enriched his expertise by managing a Crunch Fitness® location in New York City and later founding his own personal training and corporate wellness business in Pittsburgh. Scott’s journey into the private club industry began in 2014 with the launch of the fitness center at Fox Chapel Golf Club in Pittsburgh. However, his cherished memories of life in Florida eventually led him back to the Sunshine State, where he assumed the role of Director of Wellness at The Oaks Club in Sarasota. As fate would have it, an industry fitness conference held at Grey Oaks Country Club in 2021 introduced Scott to our impressive Wellness Center and its diverse offerings, leaving a lasting impression on him. Over the next few years, he kept our facilities in the forefront of his mind. When the opportunity for the Director of Wellness position at Grey Oaks arose this summer, Scott eagerly submitted his application and was delighted to receive a job offer following a thorough interview process.
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Upon arriving in Naples, Scott excitedly dove into the Grey Oaks Wellness Program. He was touched by the immense support and encouragement he received from both the members and staff. On his very first day at the Club, he met four members from Western Pennsylvania, close to his hometown of New Castle, who embraced him as if he were family. In the following three months, Scott immersed himself into operations, engaged in oneon-one conversations with numerous staff and club members, participated in committee and team meetings, and collaborated with his Grey Oaks colleagues and the Wellness Committee to craft a vision entitled “The Circle of Care.” This initiative encompasses Grey Oaks’ personal trainers, physical therapists, nutritionists, massage therapists, and group fitness instructors, all working synergistically with golf professionals, racquets experts, and aquatics instructors. This member-focused philosophy integrates all dimensions of wellness—ranging from strength training, cardiovascular endurance, and proper nutrition to post-exercise recovery strategies, stress relief therapy, and proper golf/racquets body-swing mechanics designed to prevent injuries.
Scott and this team are committed to helping each member forge their personal “Circle of Care” utilizing the vast array of services available at the Wellness Center. They want to enhance the members’ well-being—helping them feel better, perform more effectively, eat healthier, accelerate healing, and improve their overall quality of life.
HOWL-O-WEEN
Night in Miami
the art of
By: Mira Hale Crigler
Foreword by Don Emery
During my years as a general manager of Riviera Country Club in Los Angeles, I had the privilege of traveling to Japan and experiencing its culture firsthand due to the generosity of the Club’s owner, Mr. Watanabe. My father also had business dealings in Japan, and our family had the opportunity to learn about the history of the country with him as well. Part of my cultural immersion was finding the joy of well-made sushi and the beauty, history, and enjoyment that it brings to one’s life. Sushi is at the heart of Japanese culture. The shokunins of sushi are individuals who spend their existence in pursuit of the highest levels of mastery and possess an unwavering desire to constantly improve. This meticulousness affords them a respected and integral role in Japanese society, where the fruits of their discipline and talents are enjoyed by all. Woven through the very fabric of Japan are the philosophies that “simple is best” and “nature inspires art,” as well as a devotion to “pure, wholehearted omotenashi (Japanese hospitality),” which is unmatched anywhere in the world. We hope that our sushi presentations bring this spirit of Japan to Grey Oaks.
Irasshaimase
Nobu…you know you have made it when everyone knows you by one name. Chef Nobuyuki “Nobu” Matsuhisa is the maestro of Japanese fusion cooking who owns more than 40 restaurants worldwide, under the Nobu and Matsuhisa brands. Training underneath him to be a sushi chef is equivalent to a Navy SEALS
program. It is intense and requires the utmost discipline. Only the best make it. Luckily, the Grey Oaks Culinary Team has two of Nobu’s finest pupils, Mert Terzi and Olcay Gul Koc, who were classically trained in the Edomae sushi technique at his restaurants in Dubai/UAE, Doha, and Istanbul.
I sat down recently with Mert and Olcay and asked them about their experience with Nobu and what they envision for the new sushi offerings at Grey Oaks.
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Mira Hale Crigler (MHC): Tell us about working at Nobu. What sets it apart from other sushi restaurants?
Mert Terzi (MT): We were trained by Nobu and his highly talented Japanese chefs in a very precise and detail-oriented fashion. Everyone respected the hierarchy of the kitchen, because whatever the master sushi chef is teaching, it has to be followed exactly by the letter.
Olcay Gul Koc (OGK): We also had access to the finest and freshest ingredients. The fish we used in our recipes was Bluefin Tuna, freshly caught in Japan. It has a rich, full flavor and melt-in-yourmouth texture. Other sushi restaurants use tuna that is of lower quality and has a milder flavor.
MT: We also benefited from the fact that Nobu studied how to make sushi in his native Japan but also learned how to spice it up when he worked as a young chef in Peru and Argentina.
We were exposed to a fusion of flavors from Asia and South America. The juxtaposition of ingredients, such as traditional citrus with jalapeños and cilantro, was a common occurrence in our recipes.
MHC: What can our members expect from the new sushi menu at Grey Oaks?
OGK: First, we are leveraging our industry connections with vendors from Japan to bring the highest quality fish to Grey Oaks.
MT: All of our sauces are made in-house with the finest ingredients. From our Shiso Salsa and Sweet Miso to our Ponzu and Soy Sauces, everything is freshly made in the GO kitchen every morning. We also make our own Mizkan Yusen Vinegar to achieve a more traditional taste for our sushi rice.
MHC: I heard that you have a special technique for cooking rice. Is that correct?
OGK: Many times, sushi rice can be mushy and stick together. Our cooking technique involves a preservation method to keep the seasoning intact and the grains separated. Plus, our special equipment keeps the rice at a warmer temperature than traditional cooking methods.
MHC: What items are showcased on the menu? Is there something for everyone?
MT: Yes, from California roll novices to sophisticated sushi connoisseurs, our menu items appeal to all palates and preferences. We have salmon, eel, shrimp tempura, and vegetarian rolls, along with fresh sashimi served with our homemade sauces and a nigiri selection with flavorful toppings.
MHC: Where and when is the sushi menu offered?
OGK: Our sushi menu is currently available at the Pool Café during dinner service Tuesday through Sunday from 5:00 p.m. to 8:30 p.m. Members can find us preparing sushi, sashimi, nigiri and more at our new station located just outside the kitchen near the pizza ovens.
MHC: Is there a Japanese drink menu to complement the food items?
MT: Yes. Nigori, sake, and more, served in the traditional Japanese style, are available on our drink menu.
Olcay and I are very excited for the Grey Oaks members to dine from our sushi menu, and we look forward to expanding our selections during the winter season.
Meshiagare
Ladies’ International Night Mexico City to Guadalajara
Collection confection
By: Mira Hale Crigler
They say pastry chefs capture the magic of the culinary world with their delectable desserts, sweet treats, and lavish pâtisserie. Since joining the GO team, Executive Pastry Chef Dan Forgey has brought that magic into the Pastry Shop, where he is conceptualizing new menu offerings and baking up big plans for the holiday season.
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GO Sweet Retail Items
First on Dan’s action list is the modernization of the confection retail space in the Pool Café. With a focus on presentation and flavors, the items offered will be made in small batches. All of them are handmade, hand-dipped, or hand-rolled in-house with GO Sweet branded packaging. The pastry team is keeping the ever-popular Coconut Macaroons, Peanut Butter Clusters, Chocolate Almonds and GO Honey on the retail shelves and also leveraging Dan’s experience from Norman Love by adding the following freshly made novelty chocolates:
• Chocolate Truffles
• Hazelnut Pralines
• Caramel Truffles
• Milk Chocolate Pecan Turtles
• Almond Toffee
• Assorted Chocolate Bars
The retail inventory will change seasonally so expect delightful holiday cookies, confections, chocolate coins, and more for Christmas and Hanukkah. Samples will be available at the host stand.
Indulge
your sweet tooth by taking home a taste of Grey Oaks or giving the delectable treats as a perfect holiday gift!
Large-Scale Gingerbread House on Display
With great excitement, Chef Dan and his team recently announced their plans to build a large-scale version of a Gingerbread House, which will be on display in the Main Dining Room beginning Monday, December 2.
This culinary creation will be constructed with 120 lbs. of gingerbread bricks, 240 lbs. of sugar, 756 lbs. of flour, and 150 lbs. of candies and icing! Stop by for the perfect family photo opportunity.
“Desserts
are a reminder
that life is meant to be savored.”
It’s Love at First Bite in the Dining Rooms
Since joining the Grey Oaks team, Chef Dan has channeled his creative energy into crafting the dessert menus for the Pool Café and Estuary. His artistry is on full display this season with the following additions to the Pool Café menu:
• Chocolate Ganache Torte (pictured at right)
• Coconut Key Lime Cake (pictured at right)
• Warm Chocolate Chip Cookie with Hot Fudge and Vanilla Bean Ice Cream
Chef Dan blends innovation and tradition on this season’s Estuary dessert menu with the member-favorite Signature Chocolate Soufflé with Grand Marnier Sauce as well as Pistachio Cherry Crostata served with Chocolate Gelato, German Chocolate Trifle with Toasted Coconut and Roasted Pecans, and Espresso Crème Brûlée with Vanilla Bean Ice Cream and Whiskey Foam.
We encourage you to indulge your sweet tooth during your next dining experience at the Club.
Chocolate Ganache Torte
Coconut Key Lime Cake
WIN WIN
When you list or buy with the Grey Oaks Real Estate Team, we all win.
You get the #1 Real Estate Company in the U.S.* working by your side and our Club earns benefits that get reinvested helping to keep Grey Oaks the preeminent Club in Naples. Our members’ use of the Grey Oaks Real Estate Team over the past four years has already provided support of over $1,000,000 to our Club.
When it’s your turn to list or buy, please call to learn more about working with the Grey Oaks Real Estate Team.
