Download - February Cat Tales Magazine 2016
FEBRUARY 2016 � 1
F e b r u a r y 2 0 1 5
CATTAil CATERS!
THiNK SPRiNG - MEMBERSHiP
THE GREEN REPORT
THANK yOu! For our generous holiday bonuses
& amazing employee holiday party!
CAT TALES 2016 � 2
FEBRUARY 2016 � 3
FACEBOOKcattailcreekcccattailcreekcountryclubcattailcreektennis
INSTAGRAMcattailcreekcc
STAYCONNECTED
e X e C u T I V e C O M M I T T e e
Dick Lombardo, President | [email protected]
Howard Feldman, Vice President | [email protected]
Scott Nicholson, Treasurer | [email protected]
Seth Lee, Secretary | [email protected]
Tom Cole, Past President | [email protected]
b O a r D O F D I r e C T O r S
Shaun Eddy
Steve Schrenk
Jeff Martin
Mike Jack
Gary Garofalo
Scott Segrist
Scott Nicholson
Eileen Dietz
Ray Ignacio
C O M M I T T e e S
Golf - Scott Segrist | [email protected]
Junior Golf - Scott Allen | [email protected]
Green - Tom Cole | [email protected]
Membership - Lurdes Abruscato | [email protected]
Finance - Scott Nicholson | [email protected]
House - Steve Schrenk | [email protected]
Tennis - Eileen Dietz | [email protected]
Swim Team - Lisa Noss | [email protected]
Audit Committee - Shaun Eddy | [email protected]
Compensation Committee - Seth Lee | [email protected]
CCWGA Chair - Sondra Rappaport | [email protected]
CCWTA President - Chari Mellner | [email protected]
L e a D e r S h I pM a N a G e M e N T
Gregory Colombo General [email protected] ext. 231
Kim Kordon [email protected] ext. 232
Chris Harriman Golf Course [email protected] 410.489.9178
Gabby Forte Membership [email protected] ext. 233
Katie Thompson Communications [email protected] ext. 241
Bob Wampler Head Golf [email protected] ext. 222
John Foelber Director of [email protected] ext. 249
Alex Justiniani Director of [email protected] ext. 265
Tom Caswell Executive [email protected] ext. 246
Jennifer Turowski Catering [email protected] ext. 234
Samantha Smith Dining Room [email protected] ext. 396
Rob Anderson Facilities [email protected] ext. 247
C L u b p h O N e N u M b e r S
Main Clubhouse 410.489.4653
Golf Shop 410.489.5224
Tennis & Fitness Pro Shop 410.989.3683
Green Department 410.489.9178
CAT TALES 2016 � 4
D e p a r T M e N T S :
F e a T u r e S :
5. GENERAL MANAGER NOTES
6. CLUBHOUSE
Upcoming Events
Cattail Caters! - Five reasons to choose us for catering!
9. MEMBERSHIP
It’s Time to Think Spring - Spring Membership Drive!
Welcome New Members
10. FITNESS
Stuffed Squash Recipe
Sara Cooper’s Nutritional Consultation Packages
12. GOLF & GREEN
The Green Report
Bunker to Bunker
Golf Has Gone to Florida
Spring Internships are in the Air
18. TENNIS
5 Mistakes to Correct Immediately
Perfect Timing!
Slice & Dice
6. CATTAIL CATERS! 5 REASONS TO CHOOSE US FOR CATERING!
10. THINK SPRING - A NOTE FROM THE MEMBERSHIP DIRECTOR
12. THE GREEN REPORT
The Green Department is beginning the project of extending approaches and the first cut on a few holes in order to enhance our Course. Check out Golf Course Superintendent, Chris Harriman’s plan on page 12!
MDH (
On the Cover:
The Club looked like a winter
wonderland after Winter Storm Jonas
hit the Club with over 30 inches!
Sara Cooper, Fitness & Nutritional Instructor shares a delicious and healthy Stuffed Squash recipe. Check it out on page 10.
F e b r u a r y 2 0 1 5
Cat
2015 was one of the driest and hottest years on record. While it created some headaches and
creative water usage by our Green staff, it allowed our Members to enjoy the game they love well
into late December. The fact that we were able to keep the regular Golf Course open until January
is a testament to the terrific work Chris Harriman and his staff do on the course each and every day.
The unseasonably warm temperatures also helped keep Clubhouse activity high, with no snow or
ice storms interrupting a Santa Brunch or New Year’s Eve Dinner. Our luck finally ran out with the
arrival of Winter Storm Jonas, which set records across the Mid-Atlantic for snowfall totals. The
club received over 30 inches of snow from the storm. I want to thank our Assistant Golf Course
Superintendent, Drew Cheveaux, who worked around the clock plowing the lots and stayed at the
Club to make sure all of the buildings remained in proper working order.
As a new year begins, please remember that we want and need your help to grow the membership
levels here at Cattail. If you have any friends, colleagues, neighbors or family members interested
in membership, please pass their information to our Membership Director, Gabby Forte. The
membership committee and Gabby have put together some terrific and unique programs for this
upcoming season, and she would be pleased to share them with you. Our best source for new
Members continues to be our current Members; thank you in advance for all of your referrals. A
healthy membership level is the lifeblood to a financially stable club.
Cattail continues to be a wonderful place to hold your special event or outing, for personal or
business use. We have expanded our catering abilities to provide off-site events in your home or
business. Let us cook and clean up at the event so that you may enjoy yourself at the party!
While Winter Storm Jonas brought us over two feet of snow, it also took something from us as well.
Kemp Kaminkow had just been recognized this past December for his ten years of service to Cattail
Creek Members and staff. Kemp passed away suddenly on Saturday, January 23 at his home. Kemp
was one of the people that made Cattail such as special place, and he will be missed.
Greg Colombo, CCMGeneral Manager
GeNeraL MaNaGern o t e s
u p C O M I N G r O O M C L O S u r e S
FEBRUARY 2016 � 5
M O N D a y , F e b r u a r y 1 –
W e D N e S D a y , F e b r u a r y 1 0
Lunch & Dinner – Clubhouse
(Winter Shutdown)
T h u r S D a y ,
F e b r u a r y 1 8
Dinner – Grille Room
(B-Team Annual Meeting)
T h u r S D a y ,
F e b r u a r y 2 5
Dinner – Cattail Room
(Private Member Event)
Dinner – Founders Lounge & Bar
(CCWTA Winter Meeting)
S u N D a y ,
M a r C h 1 3
Lunch – Grille Room
(Private Member Event)
S u N D a y ,
M a r C h 2 0
Lunch – Cattail & Grille Rooms
(Private Member Event)
W e D N e S D a y ,
M a r C h 2 3
Lunch – Clubhouse
(Private Member Event)
JOIN US FOR LUNCH & A DELICIOUS HOT COCOA BAR FEATURING:Peppermint, Milk Chocolate & Dark Chocolate CocoaWith Chocolate Sticks, Assorted Marshmallows, Candy Canes, Cinnamon & Whipped Cream
& COOKIE BAKING CLASS WITH CHEF TOM!Learn to bake cookies from start to finish • Make sugar & chocolate chip cookie cough Roll, cut, & decorate • Over 100 cookie cutter shapes to choose from!
$19++ per child includes Hot Cocoa Bar, Cookie Class, traditional Kid’s Buffet, & cookies to take home.
SATURDAY, FEBRUARY 27 • 11:00 A.M. - 2:00 P.M.
SATURDAY, FEBRUARY 27 • 11:00 A.M. - 2:00 P.M.HOT COCOA BAR & COOKIE BAKING CLASS
FAMILy VALENTINES DAy DINNERSaturday, February 13
COUPLES VALENTINES DAy DINNERSunday, February 14
FAMILy NIGHT: MAGIC SHOWWednesday, February 17
ADULT TRIVIA NIGHTSaturday, February 20
CHEESESTEAK NIGHTWednesday, February 24
ASIAN FUSION NIGHTFriday, February 26
COOKIES & COCOASaturday, February 27
FAMILy NIGHT: PUPPET SHOWWednesday, March 2
CCWTA BUNCO NIGHTWednesday, March 9
ADULT TRIVIA NIGHTSaturday, March 12
ST. PATRICK’S DAy SPECIALSThursday, March 17
D e C e M b e r & J a N u a r y
UPCOMING EVENTS
iNTERESTEd iN THiS OffER OR ANy
OTHER CATERiNG OPPORTuNiTiES?
Contact Jennifer Turowski, Catering directorshe would love to help you out!
410.489.4653 ext. 234
CUSTOMIzED MENUS
While we have a catering packet full of awesome food selections, you are
not limited to just these options. We love creating personalized dishes
based upon your preferences and event theme – the sky is the limit!
*We can also make accommodations for allergies and dietary restrictions
FRIENDLy & FAMILIAR STAFF
No strangers here! The servers and bartenders that work off-premise are
also those that you see frequently in the Dining Room and on the Lower
Patio.
EASy PAyMENT
All catering orders and private events get applied directly to your Member
account to be paid with your regular monthly statement. They also count
towards your quarterly food minimum.
*If you are looking to use the unspent portion before month end consider
ordering some to-go platters for the family or office.
CONVENIENT LOCATION
Whether you are picking up or we are coming to you, Cattail is located in
your neighborhood, so food will always arrive fresh and on-time.
FLExIBILITy
There are very few limitations on order details – we can put together
menus for groups of 10 to 100+, as well as accommodate budgets that
range from big to small. Additionally, while we encourage 72 hours’ notice,
we can also assist with those last minute pop-up parties, too!
Be sure to consider Cattail for your next home or office event. Whether it’s a
birthday, graduation, retirement, office lunch or simply a tailgate party, we are
ready to do the cooking!
Cattail Caters!5 REASONS TO CHOOSE yOuR CluB TO
PROvidE fOOd & STAff fOR
yOuR Off-SiTE EvENT
FEBRUARY 2016 � 7
CAT TALES 2016 � 8
ASIAN FUSIONAPPETIZERSLobster & Lemongrass Bisque $8Velvet Lobster Bisque, Lemongrass & Chive
Sesame Chicken $6 Grilled Chicken, Ginger, Sesame, Scallion, Mushroom
& Soy Dipping Sauce
Spicy Tuna Roll $13Ahi Tuna, Nori, Sushi Rice, Avocado, Sriracha Sauce,
Pickled Ginger & Soy Sauce
Sweet Chili Meatballs $5Ground Pork, Minced Garlic, Ginger, Green Onion &
Sweet Chili Plum Glaze
ENTREESDiver Sea Scallops $34Fennel Scented Sea Scallops, Carrot Anise Syrup,
Lychee Glazed Carrots, Corn Shoots & Jasmine Rice
Veal Porterhouse $35Hoisin Marinated 12 oz. Veal Porterhouse, Sweet
Potato Puree, Asian Pear-Mango Salsa, Five Spice
Sauce & Brussel Sprouts
Indonesia Sea Bass $35Crispy Sea Bass, French Beans, Corn Shoots,
Indonesian Rice & Sweet Corn – Thai Basil Reduction
Asian BBQ N.Y. Strip $38Grilled 14 oz. N.Y. Strip Steak, Yukon Gold Mashed
Potatoes, French Beans
& Soy-Ginger BBQ Syrup
Vegetable Pad Thai $14Rice Noodles, Shiitake Mushrooms, Napa Cabbage,
Bell Pepper, Macadamis Nuts, Thai Basil, Broccoli &
Ketchup Manis
DESSERTSSpiced Apple & Pear Cobbler $6With Ginger Ice Cream & Fresh Berries
Banana Coconut Wontons $5With Strawberry Puree & Rum Balsamic Syrup
FRIDAY, FEBRUARY 26, 2016 • 5:00 P.M. - 8:30 P.M.
FEBRUARY 2016 � 9
W e L C O M e
NEw MEMbErS
As we are approaching the end of winter, and cold weather, I wanted
to take a moment to introduce the 2016 Spring Membership
Campaign to you. We are bringing back the “Wheel of Fun,” as so
many new Members enjoyed the idea of spinning to win all sorts of
prizes. The Marketing Department has worked hard to think of even
more exciting ‘freebies’ to add to the wheel, including Tournament
Club Memberships for new Golf Members, a few jugs of Claude’s
famous Jungle Juice, Dinner for four, Boot Camp Classes, and much
more! These are all in addition to the chances to receive a discount
on the initiation fee.
Why am I telling you this? Because I am urging every single Member
of the Club to think of one person whose family would be a great
addition to Cattail Creek. Think all of your friends already belong?
Don’t worry! We have created a list of people you may not initially
think of when it comes to spreading the word about Cattail:
•Neighbors – Both NEW and OLD; some people may have
lived near the Club for years without considering a Membership.
• FamilyMembers – Whether it’s nieces, nephews, aunts,
uncles, or even your parents.
• SchoolParents – Other school parents may not even know
about Cattail; invite them out for dinner, a social event or just a
drink at the bar from Claude!
•Co-Workers – your fellow employees and business
associates that live within close proximity of the Club would
most likely be a perfect fit for Membership. Maybe consider
a mini-outing this spring to show them the course! (Contact
Jennifer Turowski for available dates). And don’t forget that
a Corporate Membership is a great way to expand your
company’s opportunities at the Club.
•Colleagues – This could be anyone from your accountant
preparing your taxes to your doctor to your local business
owner.
Now you are ready with a whole new list of people to consider as
future Members! If you’d like to invite them out for lunch, dinner or to
play tennis or golf, be sure to let me know so I can introduce myself.
The “Wheel of Fun” will begin early March, and I will be sure to send
an email out at that time with a flyer for you to pass along. Thank you
for putting in the effort to spread the word about our Club, because
after all, who wouldn’t want to be a part of Cattail?!
Warm Regards,
Gabby Forte
Membership Director
it’s time to
Think Spring ... wait, already?
A NOTE fROM yOuR MEMBERSHiP diRECTOR
ZEPP/SPEAKE fAMily
russell & Ceil
TuRNER fAMily
dean, wendy, alexander & Joshua
THOMETZ fAMily
richard, diane, hailey, Joseph & Julia
WElCOME BACK MCCuAN fAMily!
patrick & Jill
CAT TALES 2016 � 10
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Cut the squash in half and scoop out the seeds. Place on the
baking sheet. Drizzle 1 T of olive oil over each. Roast until the flesh
is tender, about 45minutes. Remove to cool. While the squash is
cooking, prepare the stuffing.
3. In a large skillet, heat 2 T olive oil. Add the onions and a pinch of
sea salt. Sauté until translucent.
4. Add the mushrooms and garlic. Make sure the mushrooms are
not on top of each other. As they cook they release water and
need space. Cramping will make them soggy.
5. Once the mushrooms have softened, add the apples and greens
and cook for another 5 minutes. Transfer the mixture to another
bowl.
6. In the same large skillet, brown the ground beef. Add the spices
and herbs: rosemary, fennel seeds, sage, pepper and salt to taste.
Transfer mushroom mixture back into pan.
7. Add 2 beaten eggs and stir to combine. This is to bind all the
ingredients together before sticking in the oven.
8. When the squash is cool to touch, use a spoon to scoop out
some of the flesh and mix into the ground beef.
9. Fill the squash boats with beef mixture.
10. Return the squash to the oven and bake for another 15 minutes,
until everything is heated through.
11. Plate ½ squash and enjoy!
The heaLING pOWer OF FOOD
1. Squash: Antibacterial, anti-inflammatory, antioxidant. A superb
source of vitamin A, winter squash helps boost brain plasticity
to improve learning skills. Combined with vitamin C to keep bad
moods away and vitamin B6 to increase concentration, squash is
vital to our neural health.
2. Garlic: Antimicrobial, anti-inflammatory, cardiovascular health-
Garlic contains a number of sulfur compounds, including allicin, that
prevents free radical damage to the linings of blood vessels. To get
the maximum amounts of allicin, slice, mince, or press the garlic and
let it rest for 10 minutes before exposing it to heat.
3. Sage: Anti-inflammatory, antioxidant, brain health- Herbs in
general contain a robust amount of antioxidants. Limited clinical
studies indicate that sage extract can improve short-term memory.
Stuffed Acorn SquashSARA COOPER [FITNESS & NUTRITION INSTRUCTOR]
here IS WhaT yOu WILL NeeD:
• 2 large acorn squash• ½ lb grass-fed ground beef• 1.5 cups mushrooms, chopped (lightly brushed cleaned)• 1 shallot, diced• 1 medium apple, diced• 2 cups greens (kale, spinach, chard), roughly chopped• 3 cloves garlic, minced• 4 Tbsp extra virgin olive oil, divided• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)• 2 tsp fennel seed• 1 tsp ground sage• 1 tsp black pepper• ½ tsp sea salt
SILVER PACKAGE - Nutrition Program**
FMS Screen ($75)75 minutes Initial Nutrition Consultation ($115)Follow Up Nutrition x 2 ($75 ea)Limited E-mail access with me
$250 ( Valued at $340)
**No Exercise program Included in this program
‘NEW YEAR, NEW YOU’ STARTS WITH NUTRITION.
SPECIAL NEW YEAR’S NUTRITIONAL CONSULTATION PACKAGESEmail Sara Cooper, Fitness Instructor at [email protected] to sign up.
Last day to sign up is February 5.
GOLD PACKAGE - Nutrition & Exercise Program*
FMS Screen ($75)Exercise Program for 3 months ($99 ea)
75 minute Initial Nutrition Consultation ($115)Follow Up Nutrition x5 ($75 ea)
$500 (Valued at $862)
Extras*Recommended Macro Nutrient Breakdown
Shopping guide & Meal Plan GuideWeekly Grocery List
Limited E-mail access with me
WHAT ARE YOU WAITING FOR? CONTACT SARA TODAY!
SILVER PACKAGE - Nutrition Program**
FMS Screen ($75)75 minutes Initial Nutrition Consultation ($115)Follow Up Nutrition x 2 ($75 ea)Limited E-mail access with me
$250 ( Valued at $340)
**No Exercise program Included in this program
‘NEW YEAR, NEW YOU’ STARTS WITH NUTRITION.
SPECIAL NEW YEAR’S NUTRITIONAL CONSULTATION PACKAGESEmail Sara Cooper, Fitness Instructor at [email protected] to sign up.
Last day to sign up is February 5.
GOLD PACKAGE - Nutrition & Exercise Program*
FMS Screen ($75)Exercise Program for 3 months ($99 ea)
75 minute Initial Nutrition Consultation ($115)Follow Up Nutrition x5 ($75 ea)
$500 (Valued at $862)
Extras*Recommended Macro Nutrient Breakdown
Shopping guide & Meal Plan GuideWeekly Grocery List
Limited E-mail access with me
WHAT ARE YOU WAITING FOR? CONTACT SARA TODAY! FEBRUARY 2016 � 11
CAT TALES 2016 � 12
FEBRUARY 2016 � 13
February is here already, and despite the largest snow storm ever to hit us, we have seen some relatively
mild winter weather. The mild weather allowed us to complete a number of smaller outdoor projects in
early January, but the snow has now dictated that we be inside to work on our winter refurbishment list.
Sometimes we need to be forced inside in the winter as there are many things to be tended to. All
the benches, tee markers, cups, flagsticks, bunker rakes, water coolers, hazard stakes, machinery and
maintenance facility itself have to be cleaned, washed, striped, sanded, scraped, pressure washed, painted,
waxed, polished, clear coated and put back together. This year, we are able to simply clean and protect the
trash cans, hole signs and ballwashers out on the Course, saving us some inside time and allowing us to get
more outside tasks completed.
Some outside tasks for the month of February include repairing the railroad tie wall behind #12 green and
also replacing the railroad ties along #18 tee cartpath. We also still have to cut down all the remaining
ornamental grasses and finish mowing down the native areas on #11 and #12. Our paver work will
continue when possible, which of course will be weather related.
As the ground starts to thaw, we will be working to replace the quick coupler valves around all the greens
and tees. These valves are where we connect our hoses in order to hand water. The current valves are
in sad shape. A number have broken in the past years, causing instant geysers. The age of the valves make
them difficult to connect to, giving us inconsistent pressure at the ends of our hoses. This replacement
program is a continuation of our diligent maintenance and improvement to the overall irrigation system.
February remains our month to finish off our inside projects so that in March, as weather permits, we
can be back outside and rearing to go. This March we will be completing three notable projects that will
improve the golfing experience. First up are a few renovations to the tees on #3. The white/blue tee will
be enlarged, leveled, internally drained and re-sodded. The gold and red tees will be reshaped slightly to
eliminate unusable turf. This work will give us more usable teeing space, a better growing environment and,
most importantly, a level teeing area.
Next, we will move over to #8 in order to massage the approach on the left side of the green. The bottom
of this approach will be raised up about a foot, and it will be expanded slightly to the left, as well as wrap
around the front of the green. The first cut of rough will act as a buffer between the new approach and
the railroad tie wall, as it connects to the left of the green. This change will give a more complete look to
the 8th green complex and again give us many more options for play all around the front of the green.
Finally we will be adding a new approach on #11 green. The approach will start on the front left of the
green and come all the way down to about 30 feet from the new walk bridge. The three mounds in this
area will be softened. The approach will tie back to the right side of the green just past the top of the front
bunker. This new area will give high handicapper’s some options for navigating this hole in regulation while
having little impact for low handicapper’s. Our hope also is to help speed of play on #11.
If we can get the milder weather to continue our goal is to have these projects completed by the end
of March and open for play by the end of April, if not sooner. Don’t forget to keep up with the Green
Department Blog to stay abreast of happenings around the Course - and think Spring!
the green report
These images show the new
modifications we will be doing to #8 and
#11. The dark green area represents the
extended first cut, and the light green
shows the new approach area.
CHRIS HARRIMAN [GOLF COURSE SUPERINTENDENT]
CAT TALES 2016 � 14
It is with great pleasure that I welcome
you to the 2016 golf season! First
and foremost, I would like to take this
opportunity to thank all of you for your
tremendous support and participation
this past year.
2015 RECAP AND HIGHLIGHTS
With the addition of a first-class Short
Game Practice Area, great summer and
fall weather, and superb Golf Course
conditions, we experienced an increase
in rounds played, guest and cart revenue,
golf shop sales and profit margin. We
added two sets of combo tees, expanded
the operating hours of the Driving Range
and Short Game Area, and dramatically
improved our golf cart fleet with brand
new carts from Club Car. The ‘4-bagger’
attachment has become a popular option
for our Members who like to walk, but
enjoy the convenience of not having to
carry their clubs.
The newly introduced Men’s Evening
Golf League was very successful in the
fall, and I am anticipating an increase in
participation this spring. There will be a
spring and a fall league, and you will hear
much more about this in the coming
months. After just it’s 2nd year, the
Cattail Cup has become one of the most
popular tournaments on the calendar.
We added the Women’s Cattail Cup,
which was very well attended. The spring
Junior Golf Kickoff featuring ‘Golfzilla’,
along with the introduction of the ’Cattail
Cash’ reward system were two successful
initiatives for our Junior Golf Program,
which will remain a top priority for us.
The Golf Shop continues to be the envy
of all other area clubs, thanks in part to
your support, and especially to Lauren
Burns, who has done a fantastic job as
our Merchandise Coordinator for the
past three years. We are excited to have
successfully completed the ‘three-peat,’
winning our 3rd consecutive Association
of Golf Merchandisers (AGM) Platinum
Award for Top 100 Golf Shops.
PROFESSIONAL STAFF UPDATE
Each year, the Golf Professional Staff works
diligently to administer the golf operation
in a comprehensive manner. After
carefully evaluating staff performance, a
few changes have been made that I am
confident will improve the quality of our
operation this coming season. Returning
for the 2016 season are Ricky Serrano,
Director of Instruction, Tyler Chaplin, First
Assistant Golf Professional, and Lauren
Burns, Merchandise Coordinator. I am
excited to welcome a new Assistant
Golf Professional, K.J. McClay, who will be
joining us in early March. K.J. is excited
to meet all of you, and I am confident he
will be an excellent addition to our team.
In addition to K.J., we will have three
(still waiting on the third!) Professional
Golf Management students joining us
for the season as golf interns. Jonathan
Mansberger (Campbell University) and
Seth Clay (New Mexico State University)
will be joining us in May. Our team will
work very hard to grow the game
through instruction and player
development, promote a family
friendly environment on and off the
Course, and conduct a spirited and well-
run tournament program.
GOLF GENIUS SOFTWARE AND
2016 TOURNAMENTS
This year, we will be using the Golf Genius
tournament software to enhance the
quality of our events. The cloud-based
program features live scoring, event
specific websites, streamlined registration
process and a multitude of other features,
including player statistics. I encourage all
of you to download the free Golf Genius
mobile app, and we will provide you
with specific instructions prior to each
tournament.
PLAYING ALONE AND NECESSARY
PEER REVIEW
To further support the key system
premise of peer review, scores made
while playing alone will no longer be
acceptable for handicap purposes. This
change underscores the importance of
providing full and accurate information
regarding a player’s potential scoring
ability, and the ability of other players to
form a reasonable basis for supporting or
disputing a posted score. (Section 5-1:
Acceptability of Scores).
Everything for golf,
Bob Wampler
Head Golf Professional
BUNKERBUNKER
to
Fresh Fruit о Broccoli о Chicken Tenders о Cheese Pizza о Mashed Potatoes о Macaroni & Cheese Sloppy Joes о Cupcakes о Cookies
WEDNESDAY, FEBRUARY 17
5:00 P.M. DINNER | 6:30 P.M. MAGIC SHOW
$16++ PER CHILD
FEBRUARY 2016 � 15
As we prepare to head down to the PGA Merchandise Show
in Orlando, Florida, it gives us time to reflect on the past season
in the Professional Shop. For the most part, last season was a
tremendous success, but I know I can make the selection even
better for you all in 2016. Thanks to your feedback from the
Golf Shop email sent out mid-January, Bob, Tyler and I will be
able to check out vendors that were not originally on our radar.
If you are interested in receiving the Golf Shop emails, please
let me know at [email protected], and I will add you
to the list!
At the Show, we will place some orders for spring 2016, but
we are mainly placing orders for fall 2016. We put in orders
for spring and summer at the Rockville Show, which was held in
September of last year. We will review those orders to make
sure they are still applicable, while also placing fall orders. So,
most of the orders we place at the PGA Show will not arrive in
the Professional Shop until September. Hopefully we will have
another great Fall for golf, and I plan to order to accommodate
that great weather.
The PGA Show at the Orange County Convention Center
began last Wednesday at 9:00 a.m. As Channel Leaders, we
are able to go on the Show floor before everyone else, which
we did every day. I am may or may not have booked one too
many appointments this year, so this time early on the Show
floor will allow us to have valuable time to look around while it
is still quiet. The PGA Show concludes Friday at noon, and we
will be there until the end. I am looking forward to sharing with
you all how it goes!
GOl f HAS GONE
TO FLOrIDa
LAUREN BURNS [MERCHANDISING COORDINATOR]
Our amazing Golf Pro Shop was featured in the latest PGA
Magazine, featuring the best Golf Shops in the nation. Check out
the cool pictures form our Shop, and comments from Bob Wampler,
Head Golf Professional, explaining just what makes Cattail great!
Flightscope Fridays at Four!Beginning Friday, February 12, join us
every Friday at the Learning Center!
One of the Golf Professionals will be
available from 4:00 p.m. - 5:00 p.m.
to work with you on fitting your
equipment using the Flightscope
Launch Monitor. These are
complimentary sessions, so be sure
to give it a try!
One of the major requirements from the PGA is for Professional
Golf Management students to complete at least 15 months of
internships. These internships are great learning experiences for
the students. The PGM Internship is designed to give interns
a real world experience as they complete their degree. This
year, we will have three interns at Cattail Creek Country Club.
Two have already been named, so please take a look at their
biographies below:
JON ATHAN MANSBERGER
“I am a sophomore PGA Golf Management student at Campbell
University. My whole life I have been traveling around the world
as a military dependent. My father has been stationed at 7 bases
in the U.S. and 2 bases in Japan. My enjoyment of the game of
golf has grown as my family and I have moved from place to
place. As far as my experience goes, I have really come to love
junior golf. This is the best chance for us to grow this great game.
I have been working with junior golf programs since my junior
year of high school. I am an aspiring head golf professional with
high hopes in this growing industry. I am greatly looking forward
to my time at Cattail Creek Country Club as a six-month intern.”
SETH ClAy
“I am attending New Mexico State University, finishing my
sophomore year in the PGA Golf Management Program with a
degree in marketing. I was born in Napa, California but I lived in
Sacramento for most of my life. I started playing golf as a freshman
in high school where I grew to love the game. I have been working
hard to improve since then and am now a 3 handicap. Last
summer, I was an intern at Knickerbocker Country Club in New
Jersey for my first internship. I have also worked at a local public
course called Davis Muni when I was in high school. I am very
excited to be a three month intern this summer at Cattail Creek
and soak up as much information as I can to further my career.”
We are excited to have Jonathan and Seth on the team this year
to help create an even better experience for you all at Cattail
Creek. We hope to find our second six month intern while
we are at the PGA Show in Orlando, Florida. All of the interns
will start in May to help out with our busy summer schedule.
They will be in the Professional Shop, assisting the Outside Staff,
enhancing our Junior Program, and working alongside myself to
facilitate a full tournament schedule.
a r e in the a irSpring InternshipsTYLER CHAPLIN [FIRST ASSISTANT GOLF PROFESSIONAL]
FEBRUARY 2016 � 17
CHRIS COzzILLIO [HEAD TENNIS PRO]
Most of us would much rather hit forehands
than backhands.. This means that if possible,
we want to look for opportunities to hit
forehands. In the rare case that you prefer
your backhand to your forehand, the below
tips will still apply!
1. Be Ready: The key to any successful shot
in tennis is to have a good ready position
beforehand. Staying on your toes, keeping
your racket up in front of you, and being
ready for anything will give you an advantage.
2. Turn Your Shoulders: Keeping your arms
in your ready position, turn your shoulders
and set the racquet back.
3. The Non-Dominant Arm: This step is
more important than it sounds. Using our
non-dominant hand to track the ball’s path is
vital to hitting a clean forehand.
4. Lower the Racquet: your shoulders
are turned, the racquet is set, and you are
tracking the ball—now it is time to drop that
racquet low and swing! When we lower the
racquet beneath the ball, it enables us to
swing low to high—generating topspin.
5. Extend and Finish: After we’ve made
contact with the ball, it is common to not
finish our swing. Make sure you do not make
this mistake! Extend your dominant arm all
the way towards your target, then wrap your
racket around your non-dominant shoulder.
6. ACCELARATE!: Acceleration is pivotal
in developing a dangerous forehand. The
confidence to swing faster than usual is
easier said than done due to the fear of
missing. Do not be afraid!
Thinking about six things, (plus focusing on
making the ball in the court), can be a lot
to process. Good luck and see you on the
Courts.
F IVe M ISTakeSto CorreCtIMMeDIaTeLy
CAT TALES 2015 � 18
With spring quickly approaching, winter is a pivotal time to get practice in,
and advance your game during the off-season. There are too many instances
where I have lessons tell me “I would love to change this or that, but I have
a match coming up.” Well, here is your opportunity to learn and master
new skills.
The outdoor season is 10 weeks away, as are USTA spring season and
Interclub. That is the perfect time allowance to learn a proper grip on your
serve, add more spin on your groundstrokes, learn to play singles or doubles,
etc. you will not get this opportunity again until the next off-season, so take
advantage of it! If you truly want to learn a new skill, you must have repetition
to master it. Here is what I recommend to make this happen:
• One private lesson per week – this is probably the most important part
of the process. you need someone to help guide you through the change to
make sure you’re adopting is properly.
• One group clinic per week – This is what I consider the fun part of learning.
Tennis is a social sport, after all, so have fun!
• Take the opportunity to play non-pressure: For example: block, friendly
matches, etc.., and try your best not to revert to old habits.
• Avoid playing any league, interclub or pressure matches.
Even the pros take time off to work on certain aspects of their game, and
they put it on display during their tournaments and events. So why can’t you
do the same for your game?
perFeCT TIMING! WHy THE WiNTER iS THE BEST SEASON TO GET yOuR GAME iN SHAPE! ALEx JUSTINIANI [DIRECTOR OF TENNIS]
FEBRUARY 2016 � 19
BOBBY COzzILLIO [ASSISTANT DIRECTOR OF TENNIS]
One shot that is not practiced enough is the one handed slice backhand.
Many recreational players find themselves in situations where this shot
should be employed, but have not spent enough time training this skill.
Therefore, they are not confident on how, or more importantly when,
to hit it. In the following lines I will briefly discuss the technique and
explain in what situations the slice backhand is appropriate.
TECHNiquE: For the slice it is important to have a deep knee
bend and a full shoulder turn. you should take the racquet back higher
than you would for a topspin groundstroke, keeping your non-hitting
hand off the racquet handle and up on the throat of the racquet. As
you swing forward, drive through the ball with a slightly open racquet
face. It is important to remember that you have a long follow through
on this stroke.
STRATEGy: There are many situations where the slice shot
should be used. They can be categorized as either defensively, or
offensively.
dEfENSivE: There will be times when you cannot reach
certain shots on your backhand side with two hands. Instead of having
to hit a one handed topspin- reach out with the one handed slice. If
there is a situation where you have to approach the net for a drop
shot, it is much easier to move forward with the slice than the two
handed topspin. you can hit a lob, drop shot, or drive all with the one
handed slice.
OffENSivE: It is beneficial to mix up your attack in tennis.
Adding the slice to your game provides much needed variety! When
you approach the net, try using a short slice, an aggressive slice drive, or
even a drop shot. By varying your approach, you keep your opponents
guessing, and you will be more likely to get a short or easy volley to
put away at the net. you can even use the slice to return serves more
easily!
Hopefully, by understanding when to use the slice, you will be more
confident using it in match situations! Good Luck!
SliCE diCE
The slice backhand can be a great tool for many different
reasons. It can be used in transition to approach the net or when
keeping the ball low and allowing time to get into a good volleying
position.
It can also be used to mix up the pace during a rally to throw off
the opponent’s rhythm and force an error or a short ball. And it
can be a fantastic tool on defense to buy enough time to get out
of trouble and back into a point.
Andy Murray, showing off a textbook backhand slice.
CAT TALES 2016 � 20
SUNDAY, FEBRUARY 14 • 5:00 P.M. - 8:30 P.M.
ENTREESRoasted Chicken Macadamia $18Macadamia Encrusted Chicken, Cauliflower Puree, Apple Cider Natural Jus,Fingerling Potatoes and Chives
Diver Sea Scallops $34Jumbo Sea Scallops, Royal Trumpet Mushroom Risotto, Sweet Corn Sauce and Bacon Infused Brussel Sprouts
Crispy Sea Bass $35Duo Bell Pepper Beurre Blanc, French Beans and Roasted Fingerling Potatoes
Creekstone Farms Prime N.Y. Striploin $45Grilled N.Y. Striploin, Au Gratin Potatoes and Grilled Asparagus
Maryland Crab Cake • Single $22 Double $36With Mashed Potatoes, Sugar Snap Peas and Baby Carrots
Seafood Cioppino $29Boriled Lobster Tail, Shrimp, Mussels, Fennel, Roma Tomatoes, Leeks and Shellfish Broth
Veal Porterhouse $35Grilled 14 oz. Porterhouse, Yukon Gold Mashers, Grilled Asparagus and Mustard Sage Sauce
Black Bean & Avocado Flautas $14Black Bean & Corn Salsa, Avocado, Corn Tortillas, Jasmine Rice and Butternut Squash Puree
APPETIZERS
Roasted Butternut Squash Bisque $7
Caesar Salad $9 (side salad $5)
Spicy Tuna Tartar $13
Sapidus Farm Oysters on the Half Shell $12
Pork Belly Tacos $7
Firecracker Shrimp $10
Thai Style PEI Mussels $12
DESSERTS
Caramelized Apple Cobbler $6
Chocolate Crème Brulee $6
Blondie Cooke Crunch $6
Strawberry Shortcake Trifle $5
Chocolate Mousse Cake $6