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WYCLIFFE FALL 2017

MAGAZINE

Celebrate

EVERYTHING!


WYCLIFFE MAGAZINE

CLUBHOUSE ADMINISTRATION Accounting 561-964-9200 Social /Activities 561-964-9200 Clubhouse /Administration 561-964-9200

DINING ROOM ADMINISTRATION Dining Room Reservations 561-472-6522 Grille/Grande Dining Room 561-642-3311

FALL 2017 VOL. 1 • NO. 4

Certified in Environmental Planning from the Audubon Cooperative Sanctuary for Golf Courses; Proudly recognized as America’s Healthiest Club; Honored as a BoardRoom Magazine Distinguished Club

EDITOR IN CHIEF Leslie Jay-Gould MANAGING EDITORS Christine DiRocco • Michelle Phillips

FITNESS CENTER & SPA Fitness Center 561-968-9051 The Spa 561-472-6534

GOLF ADMINISTRATION Golf Pro Shop 561-641-2000 Golf Tee Time (TT) 561-642-2881 Golf TT Cancellation 561-964-4837 Golf TT Coordinator 561-472-6532 Golf Course Maintenance 561-642-4198

Lynn Christian • Christine DiRocco • Donna Forte • Taylor Griesen

SECURITY Security - Call in Guests 561-963-7121 South Entrance Building 561-966-9300 North Entrance Building 561-642-0069

LibbyVision

TENNIS ADMINISTRATION Tennis Pro Shop 561-641-1080 Tennis Court Time 561-642-2881

CONTRIBUTING WRITERS AND PHOTOGRAPHERS

Kam Kuchta • Cheryl Loder • Paul Rifenberg • Ed Rubin Steve Roth • Steve Teran • LibbyVision COVER PHOTO

ART CONTRIBUTION Scott Velozo, Jason Nuttle DESIGN, LAYOUT & PRINTING EG COMMUNICATIONS GROUP

EXECUTIVE COMMITTEE Doug Lipman President Susan Brenner Vice President Bob Glass Treasurer Bob Guarino Secretary Murray Palent Member at Large BOARD OF DIRECTORS Joel Burzin Alan Eckert Gene Fleishman Ed Goldstein Lee Kroll Brian Mirson Bob Monsour Norm Primost Janice Tannenbaum Susan Webber WYCLIFFE GOLF & COUNTRY CLUB 4650 Wycliffe Country Club Boulevard • Wellington, Florida 33449 • 561-964-9200 • Wycliffecc.com

GET SOCIAL WITH US! Like us, follow us and friend us on Facebook, Twitter and Instagram. Share with us your favorite country club moments with images of events, food and leisure. Become “Wycliffe Famous” with the hashtag #WycliffeLifestyle FOLLOW US. FRIEND US. LIKE US. PIN US. Follow us on Facebook, Instagram, Twitter and Pinterest 2

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f a l l 2 0 1 7 c o ntents

Fall Season at Wycliffe

Paradise, the Palate and the Plate

I n ev e r y Issue 5 House Beautiful 12 Food Forks Up! Sip, Savor & Swirl 14 Golf Tip: Realistic Short Game Practice 15 Tennis Tip: Order on the Courts!

16 Spa ‘Tis the Season 20 Fitness Don’t be Fancy, Just Get Dance-y! 22 Local Happenings 24 Where in the World is Wycliffe? 27 Wycliffe 2.0 Tech Tips

F E A T U R E S 6 Team Member PRO-file: Andrew Fike 7 On the Wings of Love! / National Bird Day 8 Plateful of Paradise 18 Style – Fall fashion is in the Bag

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from the president

G

Welcome Home! Greetings! Season is upon us, not only with the Club gearing up for the coming months and returning snowbird members, but with the festivities of the holidays. We had many changes over the summer, most notably in our management team and the season is hopeful for a bright and shining celebration of activities, family, friends, evolution and continued success of our Club. Please extend a warm welcome to Rob Martin, our new General Manager/COO. He has hit the ground running, working (mostly 7 days-a-week) to keep our Club operating at a very high level. Paul Rifenberg, PGA, is Director of Golf. Paul has been at Wycliffe for 17 years and is a very well-liked figure among our members. Christopher Park is our new Executive Chef, joining us from Ibis Golf and Country Club. He also has previous experience at Ballen Isles Country Club.

Our new Clubhouse Manager is Daniel Low, who joins us with extensive food and beverage experience, plus he is certified through the Master Court of Sommeliers. We have a new Director of Engineering, Mark Jacobson. Mark learned the “ins and outs” of our facility quickly and strives to improve our Clubhouse. Michelle Phillips (not the one from the Mamas and Papas) is our new Director of Marketing and Communications. She will be an invaluable addition to promote Wycliffe. With the anticipated passage of the proposed Facility Renovation, Wycliffe will take a huge step toward elevating the lifestyle of our current members and advancing our position among competitive clubs. Careful planning by our professionals and, especially, by our very talented Property Committee will assure that this is accomplished with minimum disruption during construction. In addition, 2018 will see the renovation of the Driving Range to correct significant problems (irrigation and drainage) and the construction of a new, modern Golf Practice area. This will not only be used for honing golf skills, but also for events such as short game competitions. Your Board continues to work for you and is excited about the future of our Club. We are fortunate to live in a robust community with gorgeous weather and a wonderful lifestyle. Please join me in celebrating everything we have and have a wonderful holiday season.

Doug Lipman President

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house beautiful

House Beautiful Why we did it “As with Why we many did it older properties, the price points Wycliffe “As withofmany older properties properties, create the pricea favorable environment for renovators points of Wycliffe properties create to a jump in, update the home, and sell the favorable environment for renovators to property at a higher jump in, update the price—adding home, and sellvalue the to all homes Wycliffe.” property at ainhigher price—adding value to all homes in Wycliffe.” What we did “We opened What we didup the space and tore down walls to create an space open floor plan. We “We opened up the and tore down guttedtothe kitchen and bathrooms. We walls create an open floor plan. We added all new, stainless appliances to the gutted the kitchen and bathrooms. We kitchen,allnew sink and faucet added new,farmhouse stainless appliances to the combo, glass tile backsplash, granite and kitchen, new farmhouse sink and faucet new cabinets hardware. granite and combo, glass and tile backsplash, In the two and half bathrooms, we added new cabinets and hardware. new andhalf vanities with granite. In In thesinks two and bathrooms, we added the master wewith added a frameless new sinks, bath, vanities granite. In the shower and claw foot, soaking tub. We master bath, we added a frameless built a new closetfoot, andsoaking installedtub. stately shower and claw We crown molding throughout. The house built a new closet and installed stately got freshmolding paint, lighting, updated plumbing crown throughout. The house and electrical work, and we replaced the got paint, lighting, updated plumbing ceramic tile with porcelain, and electrical work, and wewood-grained replaced the flooring. tile with porcelain, wood-grained ceramic flooring. In addition to aesthetic changes, we repaired leaktodamage fromchanges, the roof and In addition aesthetic we removedleak popcorn ceiling repaired damage fromtreatments. the roof andIt was a complete from top to removed popcornrenovation ceiling treatments. It bottom. The results are striking!” was a complete renovation from top to bottom. The results are striking!” Since the the renovation, renovation, this this house house has has Since become the the home home of of Stanley Stanley and and Rosalee Rosalee become Baum. Baum.

Oct2017 Sept2017

Renovator Program Paramount Builders / Siegrist Restoration Renovator Program 4457 Kensington Park Way Restoration Paramount Builders / Siegrist 4457 Kensington Park Way

AFTER AFTER

Kitchen and Dining Kitchen and Dining

BEFORE BEFORE Master Bath Master Bath

BEFORE BEFORE

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FEATURE

PRO file T E A M

M E M B E R

FOR ANDREW FIKE, “the grass is always greener” is a motto to live by, especially when he is on the job. Since he first started working, Fike has always been focused on managing the greens versus playing the greens. He began working on a golf course before he ever swung a golf club. His career has been immersed in turfgrass management and maintaining impeccable golf course conditions for his clubs’ members and guests. It is that dedication and expertise that has brought Andrew Fike to Wycliffe Golf & Country Club as the Director of Agronomy. In agronomy, Fike understands the properties of how the soil interacts with the growing turf; what fertilizers the grass requires and when and how to apply these nutrients; how climate and other environmental factors affect the grass at all stages; and how best to control weeds, insects, and turfgrass diseases. With the demanding South Florida climate, Fike’s technical expertise is a natural for managing the landscape and heavily played, championship courses for the large membership of Wycliffe. Andrew began his career working at public courses in central Ohio, solely for a part time job. After realizing his summer job was turning into a passion, he then decided to pursue a career in turfgrass management and enrolled at The Ohio State University Agricultural Technical Institute where he graduated in 2009. He landed his first internship in 2006 at Dunwoody Country Club in Atlanta and success followed him to the Ritz-Carlton Golf Club in Jupiter, Florida as the Assistant Golf Course Superintendent and again at PGA National on the Champion Course in 2010. In 2012, he was promoted to Golf Course Superintendent of the Champion Course at PGA National. Fike was instrumental to the success of three Honda Classic PGA Tour Events. Throughout his time on the Champion Course, Fike worked closely with The Nicklaus Design Group for the completion of two golf course renovations. Success continued for Fike at the esteemed Atlanta Athletic Club in Johns Creek, Georgia in 2015 and in 2016 landed at Wycliffe.

Andrew Fike, Director Of Agronomy

Splendor in the Green!

Fike is responsible for managing the Audubon International partnership and maintains the bird boxes, habitats of our feathery friends throughout the community. He works in coordination with Dr. Ed Rubin, and ornithology expert Brian Beckner. Fike is a proud Class A member of The Golf Course Superintendent Association of America and is currently working towards certification. Fike is also affiliated with Georgia Golf Course Superintendents Association; Treasure Coast Golf Course Superintendents Association; and the USGA. Fike lives in Wellington with his wife Rebecca, their two boys, Grant and Trace, and their dog, Mayla. 6

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Wings OF LOVE!

FEATU R E

ON THE

By Dr. Ed Rubin

When Wycliffe received the Audubon International certification in environmental planning in August 2015, it was the beginning of a process to make our Club a wild life sanctuary. Wycliffe’s first undertaking was to create a popular stopover and destination for migrating birds from North and South America, while providing a world class golf and tennis facility in the heart of a beautiful nature preserve. Over 60 species of birds have been identified at the Club to date. Wycliffe has installed 24 bird nesting boxes throughout the two golf courses. The boxes were placed by ornithology expert Brian Beckner, Ed Rubin, and our Director of Agronomy, Andrew Fike and a dedicated group of volunteers. They were placed out of harm’s way from errant golf shots with wooded protection for three quarters of the box and clear front views for the birds to comfortably nest. There is not one task or procedure on the golf course and tennis courts in which consideration to the environment and ecosystem has not been measured.

You probably have seen many of the boxes in your travels around the property. There are elevated nesting boxes for Screech Owls; Red Headed Wood Peckers nesting in two boxes on the West Course. Plus, two boxes for Purple Martins, one at the end of the driving range and one at the point of land just opposite the sixth hole on the East course. That box had a full complement of 12 nests with at least 12 hatched fledglings. Next, flora will be planted near the nesting boxes that will supply nutrients and protection for the bird population. Be inspired by our efforts and flock to us when we institute our “birding” group that will tour the property so that you can further appreciate and enjoy these beautiful creatures.

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NATIONAL BIRD DAY is January 5 – stay tuned for fun and interactive birding activities and tours to celebrate our winged wildlife.

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FEATURE

Paradise, the Palate and the Plate 8

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food

A

Although Plymouth Rock is the historic settlement of the Mayflower pilgrims, South Floridians can still engage the spirit of the first Thanksgiving. Embrace the tropics and celebrate the bountiful meal outdoors. The balmy November climate allows autumnal revelers to be one with nature in the warmth and lush ambience of their backyards while indulging in sumptuous Thanksgiving favorites. In many scenarios, lawns and patios can accommodate larger gatherings of guests versus a traditional dining room. Much of the tropical foliage and flowers can be woven into the tablescape and decor as centerpieces, napkin rings and table top greenery. As commemorated in the first Thanksgiving event lasting three days, the meal is a harvest celebration of both land and sea. Root vegetables, grains and wild fowl (partridge, goose and duck) were the probable choices for the pilgrims. Just as Native Americans served indigenous foods to newly arrived Europeans for the first Thanksgiving, Floridians can still support the “serve local” philosophy by serving South Florida specialties from the surf and earth. It is a unique and delicious addition to the traditional menu. Bounty from the sea includes small plates of chilled gulf shrimp, oysters, stone crabs and healthy options of grilled fish with a mango salsa and/or lemon crusted cod. The feast is completed with a cornucopia of scrumptious turkey day specialties including stuffing, cranberry and orange chutney, butternut squash, plus super foods of wilted spinach, leafy green salads, haricot vert, baby vegetables and sweet potatoes. For a savory twist, try rosemary scones tucked into a warm basket of rolls and breads. Seasonal plums, apples, berries and nuts are a nod to the first gathering, add tropical fruits and Key Lime desserts. Grace the sweets table with classic apple, pecan and pumpkin pies and freshly whipped cream--small portions are best. Enjoy!

Tropical fruits and other veggies can be spray painted in gold and bronze for a seasonal glimmer and luxe texture. Add metallic tea lights for added sparkle. Pumpkins and pineapples look posh and pretty when dipped in gilt!

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ROSEMARY SCONES RECIPE 1 stick (4 oz) butter 1 cup All-purpose flour 1/4 cup cake flour 1 1/2 tsp baking powder Pinch salt 1/8 cup sugar 1/2 cup heavy cream 3 eggs Pepper - to taste 1/4 cup chopped dried figs (optional) 1Tbs fresh Rosemary / chopped super fine

PUMPKIN PIE Crust 1 1/4 cups all-purpose flour 1/4 tsp salt 1/2 cup butter (chilled) 1/4 cup water In a large bowl, cut the flour with the butter and salt until it resembles coarse crumbs. Add water and gently mix together until combined. Wrap in plastic and chill for one hour. On a lightly floured surface roll dough out and place in a 9” pie shell. Chill pie shell.

Preheat oven to 375 degrees. Cut the butter, flours, baking powder and salt into coarse crumbs. In a separate bowl, reserve two tablespoons of the heavy cream and one egg; set aside. Beat the remaining cream and eggs together, add a few pinches of cracked pepper. Add this mixture to the flour mixture. Add the rosemary and dried figs and gently mix together until combined (do not over mix). Turn out on a lightly floured surface and roll out until 1” thick. Cut out with biscuit cutter or cut into triangles. Place on a baking sheet lined with parchment. Brush the tops with the remaining egg and cream mixture. Bake 15-20 min or until done. (Note: sugar can be removed for a more savory flavor, or replace the figs and rosemary with your favorite sweet like chocolate chips or dried cherries).

Pumpkin filling 3/4 cup sugar 1 1/4 tsp cinnamon 1/2 tsp salt 1/2 tsp ginger 1/4 tsp ginger 12 oz. evaporated milk 15 oz. pumpkin purée (such as Libby’s )

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Pre-heat oven to 425 degrees. In a mixing bowl mix the spices, salt and sugar together. Whisk mixture into the pumpkin purée, add eggs. Gradually stir in evaporated milk. Pour into pie shell and bake for 15 minutes. Reduce oven to 350 degrees and continue baking for 40 - 50 minutes. If crust starts to brown, cover edges with foil. Cool completely. Serve with fresh whipped cream and a dash of cinnamon. Refrigerate leftovers for up to seven days.

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CALLIE’S SIGNATURE APPLE PIE Crust 2 1/2 cups flour 1/2 tsp salt 2 sticks butter 1/4 cup cold water Cut butter with flour and salt. Add water and gently work together. Divide into two balls and chill. Roll out one dough ball into pie pan, chill again. Roll out second ball of dough, cut into fun, fall shapes like leaves or lattice or keep it simple. Apple filling 8-10 Granny Smith apples 3/4 cup sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp ginger 1/8 tsp cardamom Pinch salt 1 Tbs cornstarch Peel, slice, and remove cores from apple. Toss with sugar, spices and cornstarch. Place into chilled shell. Top with the crust / leaves. Brush with egg wash and course sugar. Bake at 375 for 20 minutes, then reduce to 325 until pie is golden and bubbly. Watch the crust that it doesn’t burn, reduce temp if it looks too dark. Serve with vanilla ice cream. YUMMY!


te f o nn o d is

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food

Forks Up!

A Season of Decadence

Please make reservations for our coming holiday dinners Thanksgiving Thursday, November 23 Hanukkah Wednesday, December 13 Feast of the Seven Fishes Friday, December 22 Holiday Chicken and Ribs Saturday, December 23 Kids’ Night Tuesday, December 26 & Wednesday, December 27 Kids’ New Year’s Eve; Sunday, December 31 Family New Year’s Eve Sunday, December 31 New Years’ Day Brunch Monday, January 1

CHEERS!

2:30 - 8 p.m. 5:30 - 8:00 p.m. 5:30 - 8:30 p.m. 5:00 - 8:30 p.m.

Don’t forget our New Member Cocktail Party! January 19 — Cheers! 4:00 p.m.

5:30 - 7:30 p.m. 5:00 - 7:30 p.m. 8 p.m. - until they go home 11:00 a.m. - 2:30 p.m.

••• TURKEY TO-GO! Allow our talented chefs to prepare your holiday feast while you enjoy all the goodies, comfort and hospitality of Thanksgiving in your home. This à la carte traditional turkey dinner is prepared and packed up for pre-Thanksgiving Day pick-up. A cornucopia of sweet and savory favorites is included—butternut squash or mushroom barley soups; whole roasted turkey or boneless turkey breast; and sides galore! Choose from maple glazed yams, mashed potato; green beans almondine and other veggies; plus home style gravy, cranberry dressing and dinner rolls. Classic dessert selections are traditional apple, pumpkin and pecan pies, plus decadent chocolate cake, cheesecakes and fruit breads. Orders are due by Thursday, November 16 and can be dropped off at the admin office. Orders will be confirmed by a Wycliffe staff member and pick up is on Wednesday, November 22; 2:00 - 4:00 p.m. in The Grille. Pricing is à la carte for bulk quantities and payment will be charged to member account. Gobble up! 12

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t efnonoids

Sip, Savor & Swirl

Best Wines to Pair with Holiday Faves

Planning what wines to serve at your holiday celebrations or Thanksgiving dinners can be overwhelming. Holiday foods tend to be rich and fullflavored, so here are a couple surefire choices: BEAUJOLAIS: This light-bodied red wine is easy to drink; even white wine lovers enjoy it. It has a fruity aroma and pairs perfectly with holiday turkey or pasta dishes. It also works well on a buffet that includes a variety of foods. BEAUJOLAIS NOUVEAU: This fresh batch of seven- to nine-week-old wine that’s released every third Thursday of November. (Beaujolais being a French product, the French government controls this date.) Many fans eagerly await this day, because these young wines are at their peak when released. Pop over to the store around Thanksgiving and pick up a few bottles to serve over the holidays. SAUVIGNON BLANC: This dry white wine is best suited to the holiday’s fullflavored dishes. It is produced all over the world, usually has a light to medium body, and can be quite acidic. It’s a good basic white to offer throughout the season. CHAMPAGNE: What’s more festive than bubbles? A light, sparkling and effervescent flute makes a splash at any cocktail party or festive fête. Cheers to celebrating everything!

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golf

TIP •••

REALISTIC SHORT GAME PRACTICE ONE OF THE FIRST THINGS ADDRESSED WITH NEW STUDENTS IS HOW THEY PRACTICE. More often than not, a fundamental change is necessary. The “practice the way you play” philosophy is introduced. What this means is that players simulate the same conditions faced on the golf course as much as possible. Experience indicates this is the most effective way to transfer execution from the practice area to the course. One great short game drill is to take 15 balls Paul Rifenberg and drop them around the practice green from different lies and positions. For each shot, go through your routine just as you would on the golf course and imagine you are playing in a competition or a weekly game with your group. Continue to play each shot from where the ball comes to rest, go through your pre-putt routine, just as you would on the course or in a competition and try to hole the putt. When you’ve made the up and down, move onto the next ball until you’ve holed all 15. This drill might take 25-30 minutes to perform, but it makes practice much more meaningful than standing in one location repeating the same lie and shot over and over. Remember there are no mulligans on the course. Therefore, GOLF HOURS practicing with only one attempt at a shot is a great Golf Pro Shop way to prepare yourself for executing more often Monday - Sunday on the course. 7:00 a.m. - 5:00 p.m. Benefits of this method are:

•••

TeeTime

•Practice your routine – getting your process more consistent no matter what the shot or situation •Work on your visualization and imagination •Simulate in round pressure while you practice •Makes practice fun, playing from different lies and trying different shots •Gives every shot a purpose, instead of being just another practice ball

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Driving Range October through April Monday 7:00 a.m. - 2:00 p.m. Tuesday - Sunday 7:00 a.m. – 6:00 p.m.


Order on the Courts!

tennis

KEYS TO PROPER FOOT WORK In tennis, footwork is crucial. In order to cover the court the ready position is the first part. Your feet should be shoulder-width apart with knees slightly bent, and standing on the balls of your feet. From this stance it’s easy to move in all four directions. The next key move in tennis movement is the split step. It’s a slight jump that lands on the balls of your feet just as your opponents strike the ball. With a good ready position and split step you will be tracking down IN TENNIS, FOOTWORK IS CRUCIAL. balls you never thought you get with no additional speed increase in your running. Game on! In order to cover the court the ready position is the first part. Your feet should be shoulder-width apart with knees slightly bent, and standing on the balls of your feet. From this stance it’s easy to move in all four directions. The next key move in tennis movement is the split step. It’s a slight jump that lands on the balls of your feet just as your opponents strike the ball. With a good ready position and split step you will be tracking down balls you never thought you would get with no additional speed increase in your running. Game on!

KEYS TO PROPER FOOT WORK

TIP •••

•••

AS A TENNIS PLAYER, you probably realize pickleball is growing in popularity. One big question is WHY? Baby-boomers (age 50 and up) are driving the pickleball market. They are taking up pickleball because injuries and joint pain have driven them out of the fitness gym and away from tennis and this age group wants to stay active. Masters Tennis and pickleball are perfect for these members.

Wycliffe is leading the charge amongst their competitors and realizing the long term benefits. Over the past few years, Wycliffe has added Bocce, Masters Tennis and now pickleball. Pickleball has quickly become another fun, lifestyle activity and members are enjoying all of these new activities throughout the year. Plus, it is an added feature for prospective buyers when considering Wycliffe. A key element of our Wycliffe success is listening to what people want and then delivering it. Serve it up!

Serve it Up! TENNIS HOURS Tennis Pro Shop Hours Monday through Friday 7:30 a.m. - 2:30 p.m. Saturday and Sunday 7:00 a.m. - 1:00 p.m.

Tennis Courts Daily 7:30 a.m. – 9:00 p.m.

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sp a

‘Tis the

Season! Treat yourself to a spa indulgence made from scratch! Pumpkins are traditionally used for autumnal decorations or baked into delicious pies at Thanksgiving.

And, you’re already hooked on pumpkin spice lattes, so “fall” in love with Wycliffe’s seasonal, Pumpkin Facial. Pumpkin has lots of Vitamin A and due to its exfoliating and enzymatic natural properties that help nourish and brighten the complexion, we’ve decided to incorporate it into a revitalizing facial – almost good enough to eat! The facial begins with our signature tranquility welcome, followed by a gentle cleansing of the face, neck and décolleté. Warm towels steeped in a nectar soak will remove any residue and prepare the skin for impurity removal. A gentle face polish with jojoba beads lifts dead skin cells away, before a dollop of an organic, pumpkin mask blended with yogurt and rich mud is applied to the skin. A silky-soft blood orange cream will leave you feeling not too sweet and not too spicy – just perfectly plumped! To continue the experience in your very own spa space, a pumpkin mask homecare product is complimentary. DELISH!

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Luxuriate! S PA H O U R S

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Sunday and Monday 9:00 a.m. – 5:00 p.m. Tuesday – Saturday 9:00 a.m. – 6:00 p.m.


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FEATURE

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Fall Fashion Is In The Bag

DON’T LET YOUR GOLF WARDROBE PUT A WEDGE BETWEEN YOU AND YOUR GOLF GAME THIS FALL. Hitting the greens can be more fashionable than ever when visiting the Pro Shop at Wycliffe. The ever so cool IBKUL golf shirts offer a variety of colorful patterns and designs while the moisture wicking fabric with nylon mesh inserts create cooling ventilation and UPF 50 Protection. Garnish your game with one of our favorite accessories – the Nexbelt. This belt with no holes can fit up to 48” and comes in a variety of colors and buckle designs that are easily interchangeable. Pair these with Sun Mountain’s best-selling cart bags, the C130, whose features include a water resistant valuables pocket and smart straps that are easily and securely connectable to your cart. The best part? The fabric will not fade from the beautiful Florida sunshine! Swing on by so you can keep your style up to par this season!

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f i t n e ss

Don’t be Fancy, Just get Dancey!

AH, WE LOVE THE JOYS, SWEETS AND SAVORIES OF THE HOLIDAYS, however, this is also a challenging time to stay

fit and stave off weight gain while indulging in the yumminess of the season! We have discovered ways to enjoy the sugar plums dancing in your head and not on your hips! So, eat, drink and be merry and enjoy much-loved holiday treats while balancing the cravings and calories. •Take a brisk walk after Thanksgiving dinner to make room for dessert. A one hour walk will burn around 280 calories (walking at the average pace of three mph) which equates to approximately four ounces of Camembert cheese. Playing with your dog or running around with the grandkids will burn even more calories. •Cook off those calories! 30 minutes spent preparing a meal will burn approximately 70 calories, plus the going back and forth to set the table will add more calories burned. The actual act of eating accounts for around 50 calories, and then you will burn about 40 calories for every 15 minutes of scrubbing, drying and putting dishes away. •Shop ‘til you drop! Shopping for eight nights of Hanukkah gifts is busy and bustling, lugging heavy shopping bags and gifts around the mall will burn over 100 calories. •Dreidel, dreidel, dreidel! Spinning the dreidel fun and games for a rousing 60 minutes will burn about 75 calories. •Decking the halls for the holidays is a sure fire way to burn those calories! Crawling into the attic and carrying heavy boxes full of baubles for one hour can burn around 350 calories; the equivalent to burning off pumpkin pie. •Cleaning up after all those parties or tidying before your guests arrive are intense calorie burners. Dusting for 30 minutes burns around 80 calories; mopping for 15 minutes burns around 70 calories and vacuuming for 30 minutes is approximately 120 calories, which equates to a six ounce glass of red wine.

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Fit, Fit, Hooray! FITNESS HOURS Monday and Wednesday 6:30 a.m. – 7:00 p.m. Tuesday and Thursday 7:00 a.m. – 8:00 p.m. Friday 6:30 a.m. – 6:00 p.m. Saturday and Sunday 7:00 a.m. – 5:00 p.m.

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•Party Hearty! Dancing for a half hour burns up 195 calories, but going all night could end up burning the equivalent to a delicious serving

FULL MOON YO G A

November 7 at 6:30 p.m.

of cheese, crackers and wine! •Wrapping presents for 60 minutes can burn 120 calories; that’s a glass of champagne to celebrate. •Sleep tight! A well needed rest is well deserved after all the eating, shopping and partying. Eight hours of sleep can account for over 400 calories. Indulge in the flavors and festivities of the season, there are plenty of reasons to celebrate!

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(Note: Calorie counts are based on an average female of around 143 lbs. What you burn depends on your height, weight, and how vigorously you carry out the tasks.)


kidding around Kick your heels up, the holidays and vacations are upon us—please stay up to date with our kid-friendly programs and activities. Check your email and mail for the kids’ brochure. Fun!

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local happenings

Palm Beach Holiday Boat Parade

Wellington Green Market

WELLINGTON GREEN MARKET Enjoy this upscale open market serving Wellington’s visitors and friends. Embrace the season with a wide variety of local produce and everyday favorites like coffee and fresh donuts, plus visit local artisans and shops. Dates: Saturdays, October 22 – April 29, 2018 • Wellington Amphitheatre

Palm Beach Food and Wine Fest

CHRISTMAS TREE LIGHTING LagoonFest West Palm Beach Waterfront

Led by Santa Claus, his elves, and entertainers, The Worth Avenue Association welcomes the holiday season with an annual parade that concludes with the signature, spectacular Christmas Tree Lighting Event. The parade begins at 6pm, with the flip of the switch that lights the magnificent 40-foot tree happening at 6:29pm. Date: November 28, 2017 HOLIDAY IN PARADISE!

LAGOONFEST This free, family-fun event located on the West Palm Beach Waterfront has live music, wildlife presentations, exhibitions, and many children’s activities, lagoon tours, water sports and more! Date: November 4, 2017

Celebrate with the world’s only 35 foot tall, 600 ton show-stopper Sandi, our holiday tree made of sand. Strung with over 5,000 sparkling lights, Sandi dazzles with electrifying light shows to the delight of all. Sandi’s supporting cast of holiday characters includes four additional sand sculptures, glowing mini golf, a tropical snowman building area called “Snowieville,” performances by Sandi’s very own dance troupe, the Sandettes, and more! West Palm Beach Waterfront Dates: November 30 - through December, 2017

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Holiday in Paradise!


PALM BEACH INTERNATIONAL POLO SEASON Ball in! Polo season is off and running! Ponies and players from around the globe display their skill and athleticism. Exhilarating tournaments are played through April culminating in the prestigious U.S. Open Polo Championship. Dates: January - April 2018

Victor Segovia Competing at the Winter Equestrian Festival

SOUTH FLORIDA FAIR Grab the kids for music and entertainment, world class ice skating performances daily, and over 200 rides, games and attractions. Livestock program feature more than 1,000 exhibitors from more than 30 Florida counties. Dates: January 12 – 28, 2018 PALM BEACH HOLIDAY BOAT PARADE Sparkle and shimmer! Winter festivities are kicking off in The Palm Beaches with the annual Palm Beach Holiday Boat Parade. Date: December 2, 2017 BOYNTON BEACH HOLIDAY BOAT PARADE Music! Boats! Lights! Festivities! Make time for the city’s annual waterway extravaganza. Holly-Jolly fabulous! Date: December 8, 2017 PALM BEACH FOOD AND WINE FEST Celebrate as a flood of epicurean talent descends upon the area for the annual Palm Beach Food and Wine Fest. Award-winning chefs and culinary personalities, authors, winemakers, and mixologists are creating a masterful culinary event. Cheers! Dates: December 14- 17, 2017

ARTPALMBEACH Contemporary and culturally diverse, ArtPalmBeach is perfect for the art show enthusiast. This event combines painting, photography, sculpture, ceramic and more to showcase one-of-a-kind works. Dates: January 18- 22, 2018 South Florida Fair West Palm Beach

FOTOfusion Say Cheese! This pop cultural festival attracts hundreds of professional photographers and hobbyists combined. Attend workshops, lectures, panel discussion and so much more. Enjoy the free public events and a series of short films about photography, held on the Great Lawn in downtown West Palm Beach. Dates: January 23- 27, 2018 Adolfo Cambiaso at the International Polo Club Palm Beach

BOCA RATON BOWL Big time college football has gone oceanfront! It is a gridiron clash between teams from the Mid-American Conference and American Athletic Conference, at FAU Stadium in Boca Raton. Date: December 19, 2017 WINTER EQUESTRIAN FESTIVAL See many of the world’s finest horse and riders as they become one in a ballet of balance, artistry and sportsmanship. Rider and horse athletes compete at show jumping and dressage. International Equestrian Center, Wellington. Dates: January 2018 - April 2018

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Karen & Steve Metzger with Granddaughter, Gabrielle in the Swiss Alp s

Joan Putterman and Estelle Sugarman at the John F. Kennedy Library in Boston

Alan & Cheryl Eckert whale watching with their children in Hawaii Jerry & Amy Stabler, Allen & Arlene Lebowitz, Larry & Carol Greener and Gil & Debby Wolfenson cruising the Caribbean aboard the Regal Princess 25 Wycliffe residents spent the month of July in Echota North Carolina. Sheila & Rick Abramowitz, Susan & Peter Blatteis, Fran & Stan Daitch, Myrna, Karen & David Freigenberg, Lucille & Art Harris, Ruth & Matt Kessman, Carol & Ed Lidz, Jeanne Rothman & Mel Parks, Sonni & Steve Roth, Joyce & Stu Schulein, Shirley & Leon Schwartz, Sheila Tenenblatt & Norm Samuels

The Rogoves & the Steins at the Sherlock Holmes house in London, England

Barbara Cohn, Jinx Silver, Trudy Yohay and Annette Mord on their way to Tangiers The Lanes, Rahns, Berneys and Turetskys in Bloomingburg, New York 24

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June & Roger Elston and Jeanne Rothman & Mel Parks in Cartagena, Columbia


Gila Harris & Joshua Rabinowitz and Leo & Cynthia Tucker in Japan

ng Holy Week Barbara Kaye and family at Vatican City duri

Danielle & Harvey Levinsohn with family on a cruise

Lorraine Ullian‘s birthday celebration with her family on a Sunset Dinner Cruise in Freeport, New York Howard & Beth Kaplan visiting the ancient temples at Angkor Wat in Cambodia

Randy & Roni Sushko in Zin, Israel at David Ben Gurion’s memorial site

Arthur & Marjorie Sitrin and Sol & Mimi Kaplan in Brugge, Belgium

Michael & Judy Fish in Machu Picchu, Peru

Steve & Carol Goldbe rg and Neal & at Plaza de Espana in Karen Gottfried Seville

Picture of Sachs, Van Gorps, Kaplans in Russia, where it was very very cold!

Don Steinman & Roberta Cooper in Captiva W YC LI F F E M AGA ZI N E

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Ellen & Alan Fabricant traveling through Armenia, Georgia and Azerbaijan

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David & Jeanne Goldner in Bergen, Norway

Phyllis Weinstein and friend in Alaska Muriel & Gene Holland and Jackie & Alan Yates celebrate milestone birthdays in Chile, Argentina, Patagonia, South America

Judy Teran and I were hanging out with the Clintons at the Broadway show OS LO

Ruth & Sol Cohens and Ed & Marin Rubins in Nashville Myrna Mehler and daughters at Unesco 14th Century, Sintra Pena Palace, Portugal

The Anastasios & Silversteins at Hoover Dam Greg Shultz & Judi Frustaci, Steve & Dianne Hochenberg, Dave & Toni Archer, Art & Barbara Hodax on cruise to Cozumel Hilda & Joel Karp at the Mendenhall Glacier in Juneau, Alaska 26

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Karen & Alan Wexler in Peggy Cove, Nova Scotia and the Canadian Maritimes


Quick Tech Tips

BY DR. STEVE TERAN

Barbara & Mitch Blanck in Denali National Park, Alaska

REBOOT!

When your computer or “smart” devices like ipad, iPhone, Comcast modem, laptop, etc. aren’t acting so intelligently, give it the boot – the reboot! Take a minute to power down the device and turn it back on, this fixes most of the issues. Try this the next time and you will be very surprised how well this works out.

BATTERY SAVER TIP: Charlie & Devon Blaisdell, Mark, Laura, Ava & Jack Hanson at Wahlburgers Orlando

To extend the battery life on your device, cut BRIGHTNESS down to half (½) and your device will last 25-30% longer. You can find this feature under SETTINGS and then DISPLAY and BRIGHTNESS. As always if you have questions, write me at Docsteve@mac.com.

We l c o m e H o m e ANDOVER Drs. Samuel & Leslie Silverman Todd &Traci Kozak

adia Resort ily vacationing at Sunc fam d an s on ar A cy ar M in Washington State

Terans, Langsons, Rothbaums & Kamlers in Iceland

BARCLAY Al & Joyce Siciliano Irefan Ally & Sheereen Jaulim Brice Goguet Ivan & Sharon Mann Paulo & Arielle Do Outeiro Shah Nawaz Jaulim CAMBRIDGE Jessica Bernowitz Barry & Terri Wechsler Dominick Fulvio & Dawn O’Connell EXETER Stephen & Miriam Singer

Thank you for your submissions to

“WHERE IN THE WORLD IS WYCLIFFE?” In this issue we have members who have traveled to all parts of the world. If you would like to submit travel pictures, email a photo as large as possible to l.christian@wycliffecc.com

NEW WYCLIFFE EQUITY MEMBERS

GREENBRIAR Howard & Gail Feinstein Robert & Jennifer Ginsberg HUNTINGTON Shelly Grant IMPERIAL ISLE Steven & Joan Jacobson Jay & Gladys Canter KENSINGTON Cliff & Marie Gray Stanley & Rosalee Baum LAUREL ESTATES Dr. Robert & Lori Drimmer MANCHESTER LAKES Michael & Pauline Camras

FAIRMONT Philip & Susan Lebowitz Josh Taylor & Lea Chehade Social Life! #wycliffelifestyle Follow us on Facebook, Instagram, Twitter and Pinterest. Friend us! Follow us! Like us! Pin us!

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4650 Wycliffe Country Club Boulevard Wellington Florida 33449

wycliffecc.com

Recognized as one of America’s Healthiest Clubs!

Recognized as one of America’s Healthiest Clubs!

A few steps up from the golf course with sweeping views of the greens, you’ll find The Grille at Wycliffe. The menu features locally sourced fruits, vegetables and a robust menu of sandwiches, soups, salads, steaks, seafood, pastas and “not to be missed” desserts, plus a full buffet and chef action stations. Overlook the 18th hole while sipping cocktails from the veranda...be on the lookoutfor occasional sightings of Roseate Spoonbills and other wildlife.

A few steps up from the golf course with sweeping views of the greens, you’ll find The Grille at Wycliffe. The menu features locally sourced fruits, vegetables and a robust menu of sandwiches, soups, salads, steaks, seafood, pastas and “not to be missed” desserts, plus a full buffet and chef action stations. Overlook the 18th sipping from the veranda...be on5:00 the lookoutfor Daily forhole lunchwhile 11:00 am – 2:30cocktails pm • Dinner Tuesday through Sunday, – 8:30 pm occasional sightings of Roseate Spoonbills and other wildlife.

Wycliffe CC Magazine Fall 2017  
Wycliffe CC Magazine Fall 2017