The Concession Club Spring 2016 Newsletter

A Publication for the Members of The Concession Golf Club

Established January 26, 2006 | VOLUME X NUMBER II | JANUARY, FEBRUARY & MARCH 2016

Upcoming Events

Happy Birthday Concession Golf Club!

January 6th

Ladies’ Nine & Wine

January 13th Bistro Grill-Out

January 24th – 25th Concession Clambake

January 28th Wine Dinner

February 5th – 6th Men’s Member/Member “The Invincibles”

February 10th Bistro Grill-Out

February 14th

Valentine’s Day Dinner

February 17th Ladies’ Guest Day

Feb. 29th – Mar. 1st

Archie Griffin Celebrity Golf Classic

March 10th – 12th Men’s Invitational

March 16th Bistro Grill-Out

March 27th Easter Brunch

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pproximately 10 years ago this month The Concession Golf Club and Residences opened its gates for business. This emerging golf course community was quickly touted as an “extraordinary residential opportunity… destined to be the area’s most exclusive private country club community.”

Before going further, let’s take a look back to the origins of private clubs. Historically, private clubs were formed when a group of people got together based on a mutual need or common interest. They enjoyed each other’s company and enjoyed doing things together.

To house their gatherings, they eventually built clubhouses or found club quarters where they could meet, talk, share, dine and participate in various sporting events. In other words, the Members came first, and the facilities second.

During the “boom” of the early 2000s a paradigm shift occurred and many clubs were placing more of the emphasis and more of the effort on facilities and product, than on the club members themselves. “Build it and they will come” became the rule.

Shortly thereafter, our economic world changed significantly. The financial markets collapsed. The housing markets crumbled. Nest eggs were lost, and the euphoric economic freedom that we all enjoyed for the early part of the 21st Century had disappeared.

There were many casualties of this economic correction. The Concession Golf Club and Residences was just one example.

There were legitimate concerns being expressed about how private clubs would retain their existing members and where they would find their future Members. “How will they ...continued on page 11 The Concession Bulletin | www.TheConcession.com

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Club Management Corner A Message from General Manager Todd Heifner Happy New Year!

Todd Heifner General Manager Phone: (941) 322-1922 Mobile: (941) 504-2466 theifner@concessiongolfclub.com

At the beginning of each New Year we all tend to reflect on what transpired in the previous year, and we look forward to all of the opportunity of the year to come. We make our resolutions, set our goals, and declare our aspirations for the next 365 days. January 1 is, in some ways, our annual reset. We can be enthusiastically optimistic about what we will accomplish.

Alan Pope Membership Director Phone: (941) 322-1922 Mobile: (941) 779-6469 apope@concessiongolfclub.com

I’m sure that we’ve all declared, or listened to others declare, the clichéd New Year’s Resolutions – lose weight, exercise more, eat better. Then, there are the golfer’s resolutions – play more, practice my short game, take lessons, invite new people into our golf game.

We’ve all made these declarations… with varying degrees of success.

Terry Kennelly Course Superintendent tkennelly@concessiongolfclub.com Zac Mendiola Food & Beverage Director Phone: (941) 907-0511 zmendiola@concessiongolfclub.com Lorraine DiOrio Controller ldiorio@concessiongolfclub.com Mac DeCarle Executive Chef mdecarle@concessiongolfclub.com Chris Dandrow PGA Head Golf Professional Phone: (941) 332-1465 cdandrow@concessiongolfclub.com Brian Weimann Caddie Master theconcession@caddiemaster.org Beth Dadson Accounting Assistant bdadson@concessiongolfclub.com Christina Jernigan Membership Coordinator cjernigan@concessiongolfclub.com

While I’d be ecstatic to see all of you set and achieve your personal and golf resolutions, I will challenge each of you to think outside of those personal resolutions in 2016, and to consider our Concession Community. What are the resolutions that WE, as a Club, can declare?

For most Florida clubs, this is the time of year for the traditional annual reminder to the Membership about rules, policies, and expectations. This communication is typically sent out at the beginning of the season or the beginning of the year, as many Members return for the winter months. I propose that a Club like ours should be governed, for the most part, by “neighborhood reinforcement.” This means Members looking out for Members, and looking out for their Club. To that end, there needs to be a set of values that the collective Membership understands, agrees to, and abides by.

While the following list may not be all-encompassing, I think that it covers the majority of what we all want and expect from ourselves and each other. Think how enjoyable this 2016 season will be if we can all resolve to uphold these five Member Values:

We respect the expectations of an uninterrupted round of golf.

The Concession Golf Club is an escape from the ordinary golf experience which should never be diminished by a slow round of golf. Our Membership is expected to, and committed to, ensuring a proper pace of play every day. The expectation is to play an enjoyable round of golf in less than 4 hours. Our Members appreciate this and hold themselves, their fellow members, and their guests accountable to this expectation.

We respect the policies and procedures of the Club.

The Concession Golf Club was founded as a Club of few rules, with the expectation that our Members will respect the standards of the Club. We believe that the game of golf is rooted with a tradition of proper dress, conduct, and etiquette. Our Membership respects the Club’s position on attire, cell phone usage, and all other defined policies and procedures. We hold each other accountable to understand and adhere to these policies and will educate our guests prior to their visit.

We respect our golf course.

Maintenance of, care for, and respect for the golf course are absolutely essential to ensure ...continued on page 8

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Member Relations I hope everyone has enjoyed a happy and healthy Holiday Season!

Without question, 2015 was another amazing year at The Concession Golf Club. We debuted the Concession Cottages early in the year and have had a tremendous response to the new entertainment opportunities that this provides our Membership and their guests.

Our golf and lodging experience now rivals any of the premier destination golf clubs in the country. If you have not yet had this experience you should make a point to do so, as it is a great new amenity and adds a new dimension to the Concession Experience.

Looking ahead, we have a continual goal of providing our Members with the best golf club experience possible. We feel that this is achieved by delivering a superior golf experience, authentic hospitality, comfortable lodging, distinctive culinary opportunities, and a sense of community throughout the Club. This focus allows us to attract and retain a strong local and national membership, and to provide the environment and experience necessary to support them.

We recently announced a soft cap on our local memberships, which include Full, Invitational, Corporate, and Young Professionals. As of January 1, 2016, we have a limited number of these local memberships available. Our expectation is to fill our rosters with the correct mix of qualified Young Professionals and Full/Invitational Members who befit the culture of our Club. What will continue to separate The Concession Golf Club from other clubs will be our ability to foster a community of people with common interests to become more than just Members; they are friends, business associates, and mutual advisors.

Additionally, the National Membership continues to grow very steadily. We continue to receive many inquiries about our product, but the continual identification, by our current members, of qualified and connected National candidates is essential to the continued growth of this category of membership.

In terms of Culinary Memberships, we continue to attract local residents who do not play golf but want a great dining experience. As of January 1, 2016, new Culinary Members will pay an initiation fee of $1,000 and annual dues of $2,000. Given the variety of exceptional culinary services that The Concession Bistro can offer, the Culinary Membership is a great opportunity for non-golfers to be a part of the social and culinary Concession Experience.

As always, I want to thank all of our “ambassadors” who have been actively introducing potential candidates to our Club. I look forward to a great 2016, and to seeing you at the Club very soon!

We are looking forward to the return of the Concession Cup in April. As a reminder, the dates are April 19th – 23rd. The 2016 Concession Cup event is even bigger than the 2014 inaugural event. Please reach out to me if you’re interested in participating in the Gala and Am/Am event, as we do have some single spots open. Thank you to all that support this event through sponsorships and participation!

Welcome New Members!

Golf Members

Jan & Martina Plachy Bradlec, Czech Republic Samuel & Lisa Molinaro New Canaan, CT Jorge & Grisel Alvarez Lakewood Ranch, FL Mark & Marcia Sherwin McMurray, PA Cheng Jian Xu & Ting Ting Chen Bradenton, FL John Kiriako & Jackie Gehrisch Tampa, FL Courtney & Missy McLaughlin Princeton, NJ John & Katherine Lilly Minneapolis, MN Spencer Lawson Charlotte, NC

Culinary Members Richard & Melissa Hall Sarasota, FL David & Stacy White Bradenton, FL Murray & Leona Levin University Park, FL Karen Strickland Bradenton, FL Charles & Shelley Lafoe Lakewood Ranch, FL Leslie Emery Lakewood Ranch, FL Brian Ellerson Costa Mesa, CA Paul and Marianne Frontczak Lakewood Ranch, FL C. Michael & Kathy Verble Lakewood Ranch, FL Bobby & Josephine Coco Lakewood Ranch, FL

Happy New Year,

Alan Pope Membership Director

The Concession Bulletin | www.TheConcession.com

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Pro’s Corner Chris Dandrow, PGA Professional As we begin 2016, we immediately enter into an exciting portion of the golf season with plenty of opportunities for Members to compete and participate in Club events. Following a historic year of events that included the NCAA Golf Championships, 2016 will continue the excitement with a variety of events capped off by the second installment of The Concession Cup. This month we welcome competitors for the third-annual Concession “Clambake” Pro-Member. Teams comprised of one amateur and one PGA Club Professional will tee it up in an 18-hole better ball of partners’ format. This year’s field will once again feature some of the top clubs and PGA professionals from around the country.

The Men’s Member-Member, “The Invincibles”, will take place February 5 and 6. Put your game and friendships to the test through 36 holes and four different formats, including the always interesting final-9 combined aggregate score. This event is limited to the first 44 teams of 2, so be sure to confirm with your partner and sign up early.

Our Ladies’ Guest Day will be held earlier in the season this year, on February 17. This event has turned into an annual tradition for many, and we anticipate that it will continue to grow each year.

The Men’s Member-Guest, “The Invitational”, will be held March 10 – 12, and will again consist of a 48-team field. Participants will compete amongst other teams within their flight in an attempt to earn their way into the ever-popular “Shootout”. ...continued on page 10

Member Spotlight Michael and Elizabeth Stone

Michael Stone and his wife Elizabeth joined The Concession as Full Members in 2014 after relocating to Bradenton from Peoria, Ill. Despite initially having no interest in living east of I-75, they discovered The Concession Residences and fell in love with the area.

Mike is also a Member of Bob O’ Link Golf Club in Chicago, Victoria National in Newburgh, Ind., and Mt. Hawley Country Club in Peoria, Ill. “I really enjoy golf as it is a great time to get away from all of the day to day stuff, and being able to live and play at The Concession makes my life even better,” says Mike. “We decided on the Sarasota/ Bradenton area as Elizabeth’s mother and brother live here and my brother lives in Naples, and life is too short to have your loved ones so far away.” Mike and Liz have two children, Cameron and Colby, who attend Lakewood Ranch High School. In addition, they have three grown children who live in New York City and Atlanta.

Mike was born in Evansville, Ind., and graduated with a BA from Bellarmine University (Louisville, Ky.) and the University of Louisville Law School with a degree in law. He is now the President and COO of RLI, a specialty property and casualty insurance company.

He is also on the Board of Directors for Maui Jim, Unity Point Hospital System in Des Moines and South Side Bank in Peoria, Ill. Mike has been commuting to the Midwest (Peoria and Chicago) the last few years but will retire this month (January 2016) from RLI and will be here full time. Elizabeth is currently working part time as a Marketing Coordinator for a local mortgage company.

Cameron, a junior, plays on the Lakewood Ranch varsity basketball team. Colby, the youngest of their children, is in the conservatory program at the Sarasota Ballet. The Margaret Barbieri Conservatory is a full-time, pre-professional program designed to prepare students 11 to 18 years of age for a performing career in classical ballet. Upon graduation, students have the chance to audition for The Sarasota Ballet. “Margaret Barbieri is a world renowned Prima Ballerina with the Royal Ballet and now Assistant Director of the Sarasota Ballet,” says Elizabeth. “It’s really awesome to have Margaret’s name attached to the school and to help train these great young ambitious dancers. These young adults are the future of ballet across the country and to be taught by someone as famous as Margaret is like having Jack Nicklaus teach your kids golf.”

The Concession is proud to have the Stones as Members of the Club and Community.

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From the Golf Shop Latest Golf Equipment Arrivals

by Glenn Scapin The holiday season typically signifies a golf manufacturer’s introduction of their latest equipment offerings, and this year is no different. Through the arrangements we have with our vendors and representatives, your Golf Shop is able to have new products in-hand the day they are launched nationally and we always make sure our Members are among the first to try the latest and greatest in golf equipment and technology.

This year’s line of new products is among the more anticipated in recent years. Titleist just released its new 816 H1 & H2 hybrids, along with a complete line of irons. From the 716 AP1 to the new 716 T-MB, Titleist has kept the traditional look of each respected iron but added features to increase playability and forgiveness. In addition, TaylorMade has released its latest, the M1 line of fairway woods and drivers. The new look of the white crown paired with carbon fiber creates a very unique setup feature. And not to be outdone, Callaway has introduced the Great Big Bertha line of woods geared for game improvement with its lightweight design and forgiveness.

We carry a wide variety of demo product, so next time you’re at the Club please allow a member of the Golf Staff to provide you with one of these incredible new clubs to try on the practice range or golf course. Please remember, the best way to know which club you should have in your bag is to have a fitting with one of our PGA Golf Professionals. Chris, Glenn and Matt are available all season to conduct a fitting utilizing TrackMan technology, and will ensure you have the confidence that your equipment is truly the best fit for you!

A Message From Matt McLean In an effort to continue meeting the Membership, I have scheduled time one day a week that will be devoted to playing with Members. January through March, I will have Friday mornings open and will be available to play with any Members that are looking for a game. Each week there will be a sign up sheet in the Golf Shop where you can schedule your spot in the group. There is no better way to get to know someone than through a round of golf, and I’m looking forward to meeting you all!

Matt McLean, Director of Instruction

Welcome Patti Norris Patti joins the Concession team with several years of experience of marketing and communications in the healthcare industry and also professional services industries with firms, Pricewaterhouse Coopers and Arthur Andersen. She has lived in Florida most of her life, graduating from Eckerd College with a degree in Business Management. After business hours at The Concession, you will likely find Patti at one of the local gyms as she is also a Certified Group Exercise Instructor teaching weight training, aqua and indoor cycling classes. Patti lives in Lakewood Ranch with her husband and has two sons.

Follow Us On: @concessiongolf

The Concession Bulletin | www.TheConcession.com

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Food For Thought From The Bistro

by Zac Mendiola, Food & Beverage Director

Mac DeCarle, Executive Chef

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto SERVINGS: 6 TO 8

Ingredients

2 T (1/4 stick) butter 2 T extra-virgin olive oil plus additional for drizzling 1/2 lb spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices 2 T minced shallot Coarse kosher salt 1/2 cup dry white wine 1/2 cup low-salt chicken broth 1 1/2 lbs asparagus, cut crosswise into 3/4-inch pieces 2 cups shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed 1 lb campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta 1 head of butter lettuce or Boston lettuce, cored, leaves cut into 3/4-inch-wide slices 1 cup finely grated Parmesan cheese plus additional for sprinkling 1/2 cup chopped fresh Italian parsley 4 oz thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Preparation

1. Melt butter with two tablespoons oil in heavy large skillet over

medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes.

Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.

2. Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus.

Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.

3. R eturn water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. ...continued on page 10

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The Bistro staff and I hope everyone had a nice Holiday Season and a Happy New Year. Many of our members utilized the Club this holiday season for both business and family parties this past December. Banquets, events and smaller private parties have become a large portion of The Concession’s food and beverage business and it keeps growing.

Please remember to join us for our monthly Wednesday GrillOut Nights. We will be having one on January 13th, February 10th and March 16th. For those who have not attended one yet, Chef Mac DeCarle and his team prepare different meats and fish cooked to order for you outside the Bistro doors. There are many sides and desserts served as well. The Grill-Out begins at 5 pm and is served until 8 pm. The price is $35 per adult and $12 for kids under 12.

Our wine dinners have been a big draw for us and have been selling out within a few days of being announced each month.

Our first wine dinner of 2016 will be larger than our usual format. We will have multiple wineries represented. This will include Anthony Bell from the Bell Winery in Napa, Craig Jaffurs from the Jaffurs Winery in Santa Barbara and there is still one more to be announced. You will be able to visit tasting stations and then sit down to enjoy a five course dinner. The cost is $150.00 per person for an incredible food and wine experience. If you are interested in this dinner, please call and make a reservation. Please note that we do have a 48 hour cancellation policy for these dinners.

Valentine’s Day this year falls on a Sunday and we will be open for dinner service. Chef Mac DeCarle and his team will be offering a special four course menu as well as our normal menu, to enjoy a romantic evening.

You and your family are invited to our Easter Brunch and Egg Hunt on Sunday, March 27th from 11 am to 2 pm. The children’s activities will include a bounce house, face paintings, egg hunt and a special appearance from the Easter Bunny himself. The brunch will be $50 per adult and $12 per child.

Please call ahead for reservations. Our dinner hours in the Bistro are Wednesday through Saturday, 5 pm to 9:30 pm. We look forward to seeing you soon!

1st Assistant Golf Course Superintendent James Trichter on the Tru-Turf Roller.

On The Greener Side

by Terry Kennelly, Course Superintendent

First of all, it’s great to be back on the course and to be visited by many of you.

I enjoy and appreciate all of your feedback and support. The course is starting to firm up and dry out from our very wet summer. We have been experiencing a few problem areas on the course but are diligently working to correct these. I’m not the most patient person when it comes to issues like this but these problems took time to develop and will take some time to correct. It has been a very warm and unusual fall leading in to our winter golf season. While we definitely encourage firm and fast conditions, sometimes the weather has as much impact on this as the maintenance staff. Warm and humid makes it more difficult to achieve this just based on the moisture and dew points present.

not actively growing. Every summer we have a tree company come out and remove trees, limbs, etc., to help provide more sunlight on turf areas that get weak. When we start to get longer days and more sunlight, we will begin dropping our mowing heights throughout the golf course.

This fall we purchased two lightweight rollers, which will enable us to roll more without causing excessive compaction issues on the greens and collars. Thus far, the rollers have done well in helping smooth the putting surfaces to help maintain the speed and smoothness we strive for. A main benefit of these rollers besides the speed and smoothness is that they enable our mowing heights to be a bit higher in the fall when the sun and light levels are at the lowest levels of the year. This is crucial for plant health, allowing a maximum amount of leaf surface since the plant is

In closing, please remember that the quality of our conditions are directly impacted by Member and guest care. This includes cart traffic, divots, ball marks and the raking and smoothing of bunkers.

Please try to use the paths as much as possible. With the Tiffsport fairways (thinner blades of Bermuda) it takes much longer recover in the winter months. On behalf of the entire golf maintenance staff, thanks again for all the compliments and support and I look forward to seeing all of you on the course.

Some of you have asked me at times what we do on Tuesdays while the course is closed. This is a great question. During the season, we try and accomplish many tasks on Tuesdays so we will not interfere with member play during the other days of the week. These tasks include: working on the practice areas’ turf and bunkers, mowing rough, aerifying and topdressing greens and tees, spraying fairways, tees, and greens with nutrients and plant protectants, fertilizing and running water to wash nutrients into the soil, edging and trimming bunkers, raking the cart paths, tree work, trimming and other detail work. As you can see our Tuesdays are very productive and worthwhile. We would not be able to do some of these tasks during the week while open for play without inconveniencing you and your guests.

The Concession Bulletin | www.TheConcession.com

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Kevin Rubin (left) and his guest, Ryan Owen (right).

2015 Men’s Fall Member Guest This was the first year of this event, and we hope everyone who participated had a great time! If you couldn’t participate last year we hope you can join the fun this fall. Also, note that the Spring Invitational is just around the corner and we anticipate another full field. Congratulations to Kevin Rubin and Ryan Owen for their great play and being crowned champions of the inaugural Fall Member Guest!

Men’s Fall Member Guest Flights: • Tony Jacklin Flight: Shane Bench & Greg Brune • Jack Nicklaus Flight: Brad Brautigan & Carl Graham • Nick Faldo Flight: Lew Bennett & John Schulties • Paul Azinger Flight: Matt Arcari & David Riedlinger • Abe Mitchell Flight: Kevin Rubin & Ryan Owen • Walter Hagen Flight: Jim Witten & Stephen Dayton

Club Management Corner optimal playing conditions. We understand that it is the responsibility of the Members and their guests, without exception, to maintain the golf course conditions during play. Golf carts are operated in a responsible manner to preserve and protect the quality and beauty of the golf course. We don’t engage in any activities that may be detrimental to the condition or playability of the golf course, and we expect the same from every Member and their guest.

We uphold these Membership values through self-governance.

Mutual respect binds our Membership together in a very special way.

Not only do we share a common respect for the game and the golf course, we respect each other and know that there is a common goal of maintaining the quality and reputation of The Concession Golf Club. These values are constantly upheld by our Membership for the betterment of the Club. It is our responsibility to ensure that the core values of the Club are always respected, and that we hold each other accountable for achieving this.

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continued

We exhibit our pride to be Members at The Concession Golf Club.

Members at The Concession Golf Club are a group of individuals who have character and respect for the game and each other. We educate our guests on the expectations prior to their arrival to ensure an enjoyable experience. We maintain a proper pace of play for the enjoyment of the entire membership. We adhere to the policies and the procedures of the Club out of respect for the Club and our fellow Members. We take personal responsibility for the condition of the course because we understand that it is our greatest asset. We are proud of our association with The Concession Golf Club – which conveys a sense of individual accountability, fair play, extreme courtesy, the love of a challenge, and the desire to be a part of the best of what golf has to offer.

Best Regards,

Todd Heifner

Club Events Bistro Grill-Out Night

Valentine’s Day Dinner

Wednesdays, January 13, February 10, & March 16, 5 – 8 pm

Sunday, February 14

$35 PER PER S ON

To RSVP, contact The Bistro at (941) 907-0511

To RSVP, contact The Bistro at (941) 907-0511

Join us for a romantic Valentine’s day dinner at The Concession.

Every year the Chef and his team create a special menu in addition to the regular menu to help celebrate romance.

Please note that the regular menu will not be offered on Bistro Grill-Out Nights.

Ladies’ Guest Day

Easter Brunch

Wednesday, February 17

Sunday, March 27, 11 am – 2 pm

$400 PER T E AM

(Cart & Caddie not included)

$50 PER ADULT / $12 PER CHILD (12 & under) To RSVP, contact The Bistro at (941) 907-0511

Ladies, bring a guest for a fun competition with your fellow lady.

8:30 a.m. Shotgun – Better Ball of Partners

Join us tfor a fun filled Easter Sunday.

Children’s Activities begin at 11:00 a.m.

The Concession Bulletin | www.TheConcession.com

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Caddie Master

by Brian Weimann Happy New Year from the caddie staff! With 2015 in the books we are all very excited to see what 2016 has to offer as there hasn’t been a more exciting time to be a part of The Concession Experience. As many of you are aware we have been growing our caddie staff over the years to mirror the growth of the Club and this year has been no different.

Recently we added some excellent prospects to our team, including three newly hired caddies who competed in the Big 10 Match Play both years that it was held here at The Concession (for Minnesota and Indiana).

With these new additions, we now carry a staff totaling 36 caddies, 18 of whom are full time and report to the Club on a daily basis.

If you would like to try one of our new caddies, or you are looking for your favorite caddie, please don’t hesitate to shoot me an email or see me at the Club. I will be more than happy to help accommodate you. And finally, just a friendly reminder that our caddie mandatory times will continue to stay the same in 2016, which is Thursday through Saturday, 8 am—12 noon, and anytime you have two or more guests with you at the Club.

We look forward to seeing you soon!

Insight

Improve Your Warm-up Sessions

by Matt McLean, Director of Instruction Too often, I see students start a warmup session with full swing shots, usually with a midiron, then quickly transition to the woods and hybrids. The problem with that is, when you start this way, it’s very difficult to build any kind of rhythm or tempo in your swing.

Starting with short wedge shots is preferable, as it will make it easier to find the center of the club face and will help get you into a good rhythm as you move up through the bag.

One of my favorite routines is the one used by Tiger Woods, who learned it from Jack Nicklaus. It’s a great one for you to adopt into your range session before going out to play.

It goes: • Sand Wedge • 8-iron • 4-iron • 3-wood • Driver • Back to Sand Wedge • And finally, whatever you will hit off the first tee The reason to go back to the sand wedge is so you can feel that smooth tempo again.

Then, when you hit the last few shots with the club you’re going to hit off the first tee, try to go through your pre-shot routine each time: pick a target from behind the ball, visualize the shot, and go.

You don’t have to use the exact same clubs, but follow a similar pattern, make it your own and you will see great results!

Pro’s Corner

continued

Finally, The Club Championships will be held April 1 – 3. All six competitive flights (Championship, Men, Ladies, Professionals, Seniors and Juniors) will play simultaneously over the weekend. Every year, the competition for this event gets stronger, so be sure you work on your game throughout the season!

The entire golf staff enjoys seeing both long-standing and new members enjoying the camaraderie in these fun, spirited events. As always, if you have any questions about an event, or have interest in participating, please contact one of our golf professionals. We are always available and more than happy to assist in any way we can!

Concession Bistro

continued

4. M eanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute.

Add drained asparagus and peas; stir until heated through.

5. Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding

reserved pasta cooking liquid by 1/4 cup if dry. Season with salt and pepper.

6. Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil.

Serve, passing more cheese alongside.

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J AN U A RY 20 16 SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

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Concession Clambake

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26 Concession Clambake

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Bistro Grill-Out

Closed

Wine Dinner

Happy Birthday Concession Golf Club continued fill their rosters?” “Golf is on the decline.” “There is a general lack of interest in private club membership among the younger generation.”

“Social media is replacing socialization.”

My perspective, however, was that such attitudes were a consequence of not having yet grasped how tremendous the experience is of being a member of a fine private club. In fact, it is the very member experience aspect of being part of a private club that is, itself, what most attracts and retains members.

As the reemergence of The Concession Golf Club began in 2009 with the acquisition by the Cassidy Family, the focus had shifted back to a group of people with a mutual need and a common interest. The Concession Golf Club would return its attention to developing and improving the Member Experience. This included personalized service from a staff who knows the individual needs

and likes of its Members, and a strong emphasis on the intangibles including the Club’s culture, history, traditions, image, governance, and that special feeling that Members sense when they come to their Club…the feeling that makes them feel part of a community and proud to be a Member.

What has emerged from those trying years is a Concession Golf Club with an owner who is dedicated to the success of his Club and the enjoyment that this place can bring its Members; and a Membership that is galvanized together and appreciative of the opportunity to enjoy their Club for years to come. Today the Concession Golf Club is nearing practical capacity, gaining recognition as a destination golf experience, and developing a financial model that is sustainable for the next decade and beyond!

The Concession Bulletin | www.TheConcession.com

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DI NI N G HO UR S SUNDAY THRU MONDAY

7 a.m. – 6 p.m.

TUESDAY

Club Closed

WEDNESDAY THRU SATURDAY

Breakfast 7 – 11 a.m.

Lunch 11 a.m. – 5 p.m.

Dinner 5 – 9:30 p.m.

FEBR U A RY 20 16 SUNDAY

MONDAY

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Men’s Member/Member “The Invincibles”

Closed

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Valentine’s Day Dinner

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23

Closed

6

Men’s Member/Member “The Invincibles”

Bistro Grill-Out

Closed

14

SATURDAY

Ladies’ Guest Day

Closed

28

29

Archie Griffin Celebrity Golf Classic

1

M AR CH 2 016 SUNDAY

MONDAY

TUESDAY

28

29

1

6

7

8

Closed Archie Griffin Celebrity Golf Classic

WEDNESDAY

14

15

21

4

5

9

10

11

12

Men’s Invitational

16

22

SATURDAY

3

Men’s Invitational

17

18

19

23

24

25

26

30

31

1

2

Closed

20

FRIDAY

2

Closed

13

THURSDAY

Bistro Grill-Out

Closed

27

28 Easter Brunch

29 Closed

7 7 00 Lindrick L a ne Br a den ton, FL 3 42 02 -4 604 w w w.T heCon ce s sion.com G olf Shop (94 1) 322 -14 6 5 | Bi s t ro (94 1) 907- 051 1 | A dmini s tr ati ve Office (94 1) 32 2 -192 2

Men’s Invitational