Cat Tales January 2014

JANUARY 2014

STILL MORE CATTAIL FAMILY ADDITIONS THE MAN BEHIND THE DRINKS: INTERVIEW WITH CLAUDE CATTAIL KID SPOTLIGHT: BUSHY PARK GIRLS ON THE RUN JANUARY 2014 � 1

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Leadership EXECUTIVE COMMITTEE Tom Cole, President | gtcole1@gmail.com Dick Lombardo,Vice President | dlombardo@harkinsbuilders.com Gary Garofalo, Treasurer | ggarofalo@harkinsbuilders.com Howard Feldman, Secretary | howard.feldman@cfmktg.com Andy Wilson, Past President | andy@lighthousewlth.com BOARD OF DIRECTORS Tim Reid Shaun Eddy Seth Lee Steve Schrenk Mike Jack Jim Scalley Cheryl Guth Christine Callahan Scott Nicholson Scott Segrist COMMITTEES Golf - Scott Segrist ssegrist@cfmortgagecorp.com Junior Golf - Scott Allen sallene3@verizon.net Greens - Dick Lombardo dlombardo@harkinsbuilders.com Tennis - Jodi Lahmann jlahmann15004@gmail.com Membership - Andy Wilson andy@lighthousewlth.com Compensation Committee - Seth Lee jssglenwood@verizon.net Audit Committee - Shaun Eddy seddy@swealth.com Finance - Gary Garofalo ggarofalo@harkinsbuilders.com Facilities - Rick Pundzak rick@careysales.com House - Steve Schrenk sschrenk@eqrworld.com Swim Team - Lisa Noss lap0811@yahoo.com Fitness - Dave Borkowski dborkowski@harkinsbuilders.com CCWGA - Loraine Herdrich lherdrich@aol.com CCWTA - Terri Curran tccurran@aol.com

MANAGEMENT Gregory Colombo General Manager greg.colombo@cattailcreekcc.com ext. 231 Kim Kordon Controller kim.kordon@cattailcreekcc.com ext. 232 Chris Harriman Golf Course Superintendent chris@cattailcreekcc.com 410.489.9178 Lynn Slupski Membership/Marketing Director lynn@cattailcreekcc.com ext. 233 Bob Wampler, PGA Head Golf Professional bob@cattailcreekcc.com ext. 222 Nic Flickinger, PGA First Assistant Golf Professional nic.flickinger@cattailcreekcc.com ext. 223 John Foelber Fitness Director john@cattailcreekcc.com ext. 248 Alex Justiniani Director of Tennis alex@cattailcreekcc.com ext. 235 Sheila Bishoff Tennis Office Manager ext. 235 sheila@cattailcreekcc.com Tom Caswell Executive Chef tom.caswell@cattailcreekcc.com ext. 246 Justin Passero Dining Room Manager justin.passero@cattailcreekcc.com ext. 396 Matt Ault Dining Room Manager matt.a@cattailcreekcc.com ext. 396 Jennifer Turowski Catering Manager jennifer@cattailcreekcc.com ext. 234 Rob Anderson Facility Engineer rob.anderson@cattailcreekcc.com ext. 247 Carey Ward Communications Director carey@cattailcreekcc.com ext. 241 CLUB PHONE NUMBERS Main Clubhouse 410.489.4653 Golf Shop 410.489.5224 Tennis Pro Shop 410.989.3683 Green Department 410.489.9178

JANUARY 2014 ďż˝ 3

DEPARTMENTS:

5

Manager's Notes

7

Clubhouse WELCOME, MATT AULT MARTINI OF THE MONTH UPCOMING EVENTS

7

Membership WELCOME NEW MEMBERS! CORPORATE MEMBERSHIP OPTIONS

10

Golf BUNKER TO BUNKER

January - March Tennis & Fitness Shop Hours Fridays 9:00 a.m. - 6:00 p.m.

GOLF SHOP NEWS

16

Tennis USTA RATINGS FOR 2014 QUICK TIP

FEATURES:

8. INTERVIEW WITH CLAUDE MURPHY LYNN SLUPSKI, MEMBERSHIP MARKETING DIRECTOR

JANUARY FFEE: SEASONAL CO

cinnamon sticky bun

4 � CAT TALES NEWSLETTER

14. GREEN REPORT CHRIS HARRIMAN, GOLF COURSE SUPERINTENDENT

18. BUSHY PARK GIRLS ON THE RUN

ON THE COVER: Members Sharon Bammel & Jenny Gannon enjoy the Annual Club Holiday Cocktail Party on December 21!

Clubhouse

I am approaching the Club with a fresh set of eyes to measure what is meeting the Members' expectations, along with areas that we, as a Club, need to improve. Some of the changes will not be visible to the Membership on the surface, but changes are being implemented to serve you more effectively and efficiently, and to enhance your experiences at Cattail.

One of the visible changes is the new comment cards in the Restaurant.

Please take a brief moment to fill one out after your meal and share your honest feedback on the quality of your food and service. If it was superior and we exceeded your expectations, let me know; if everything was not as it should have been, please let me know that as well. I stop at the comment card box every morning before I even take off my coat and go to my office. I am looking for honest and sincere feedback on our food and beverage performance.

General Manager's Notes Dear Members, Thank you all very much for the warm welcome that I have received here at Cattail Creek. I appreciate those of you who have reintroduced yourselves to me a couple of times to help me match a name to a face.

The biggest challenge for me so far, is that I knew almost every member at Plainfield, what they ate and what they drank, who preferred the corner table by the window, etc. Still, one of the best parts of my job now is meeting and learning about you and your families, and what your preferences are here at Cattail.

Another exciting change is the addition of a second Dining Room Manager, Matthew Ault, who will be joining the food and beverage team this month. Please be sure to read his introduction in this issue! Jennifer Turowski has fully transitioned to the position of Catering Director.

The focus of Jennifer’s position will be to assist the Membership with the planning of private social events as small as birthday or pool parties, to wedding receptions, and golf outings. Jennifer will also focus on the planning of Club events, such as Member-Guests for golf and tennis, holiday events, and the Anniversary Party this June, among many more.

We will be working hard this January and February to get the Club ready for what we expect to be a busy and exciting year! I hope you take advantage of the many social events coming up and make some great memories here at Cattail!

Gregory Colombo, CCM General Manager

Pay Your 2014 Dues in-Full & Receive a Special Gift!

Click here to fill out the form. We appreciate the help in the slow season!

Through the end of January, we ask Members who are in a position to do so, to consider paying their annual Membership dues in-full for the 2014 year. The extra cash flow during these colder months is quite helpful to the Club when business is traditionally a little slower. As a ‘thank you’ for taking part in the prepayment program, you can select a ‘gift’ out of several choices.

JANUARY 2014 � 5

Dear Members, I am very excited to write to you as a new member of the Cattail team! In November, I visited the Club for a few days, and I want to take a moment to thank those who made my trip possible. My visit, and the truly welcoming atmosphere, affirmed my belief that Cattail Creek is the perfect place for me to begin my career and to call home. I cannot say enough how helpful the staff and Members have been in getting me settled at the Club, and in the area.

OF THE MONTH

Growing up in the Midwest, my background comes from a ten-year fusion of experience in the dining, catering, lodging, resort and service industries, and a four-year degree from South Dakota State University in Hospitality Management. With this knowledge, as well as the experience of my colleagues, Jen and Justin, I am confident that we will exceed your expectations and work well together to continue and improve the excellent Member experience that you expect and deserve!

Now that I am getting settled in, I would like to take this opportunity to tell you about something I think I can contribute to Cattail Creek. Life-long learning is something I have always been passionate about, and I believe is crucial to staying engaged and truly in-touch with any organization’s character. This “always learning” attitude, when it is a fundamental cornerstone of our training and service, will keep Cattail at the front of the pack in terms of new ideas and our offerings to the Membership.

I am very excited to meet many more of you this month. Please feel free to contact me with any suggestions, concerns, compliments, or just to say hello! Happy New Year, and cheers to a year to be remembered at Cattail!

Warm Regards, Matthew Ault Dining Room Manager matt.a@cattailcreekcc.com

Holiday Haze $6 Ketel One Citroen, Blue Curacao, Pama Liqueur, Sour Mix, Lime Juice, Garnished with a slice of Lime & Cherry

UPCOMING EVENTS Double Feature Kids' Movie Night / Burger Night (StepDogs & Despicable Me 2) Friday, January 3 Adult Cooking Class Friday, January 10 Trivia Night Saturday, January 11 Grandparents Mingle Sunday. January 12 Member Mingle Friday, January 17 Family Night: Under the Sea Wednesday. January 22 Lobster Night Friday, January 24 Comedy Night Saturday, January 25

6 � CAT TALES NEWSLETTER

Do you have great ideas, comments or suggestions?

We want to hear them!

Three easy ways to submit your feedback:

Welcome, New Members!

The Quinones Family – Welcome Back!

Seg & Linda The Grimm Family William, Linda, Stephanie, Katie, Austin

1. Fill out one of our new, improved Restaurant comment cards.

2. Visit our Digital Suggestion Box on the homepage of the private side of our website.

3. Email Greg Colombo, CCM, Cattail’s new General Manager, at greg.colombo@cattailcreekcc.com.

The Kimball Family Jo & Crystal The Kishter Family Barry, Mary Jo, Ben, Cara The Mohn Family Harold, Stacy, Harold, Ben, Maddie, Emma, Grandma Sandy, Grandpa Gregory

WINTER

free dues SPECIAL*

ONE TIME INITIATION RATES $8,000 GOLF $2,500 SOCIAL

The Glueck Family Kenneth, Leanne, Brian, Jamie The Grimm Family William, Linda, Stephanie, Katie, Austin

Corporate Memberships Take a moment to check out Cattail’s three unique Corporate Membership options to find out how you can easily and affordably turn your existing Golf Membership into a Corporate Membership by granting modified Membership privileges to even just one additional employee or colleague. Click below to read the brochure.

TELL YOUR FRIENDS NOT TO WAIT!

JOIN THIS WINTER, AND YOUR DECEMBER, JANUARY, & FEBRUARY

D U E S A R E free

Cattail Creek Country Club Corporate Membership Options

JANUARY 2014 � 7

THE MAN BEHIND CATTAIL'S SIGNATURE DRINKS

By Lynn Slupski, Membership Marketing Director

I had a chance to sit down in the Club’s Founder’s Lounge on December 19, to speak with Cattail’s Head Bartender, and the man behind our famous Jungle Juice and Egg Nog, Claude Murphy.

while, but didn’t like it. I went to work at the Haywoods Beach Hotel in Barbados as a bus boy, waiter, and wine steward, before opening my own restaurant at the age of 21.

LS: Many Members know you by your island accent. Where did you grow up?

I had no idea that you owned your own restaurant! Tell me about it.

CM: I grew up in Bayville, Saint Michael, Barbados.

Is that where you got your start in the hospitality industry?

It was called the Manna House Restaurant. I owned it for 5 years before selling it to my friend. It was successful, but corruption is bad there, so there was a lot of theft.

Is that when you came to the United States?

Yes. I started working at age 14 as a steward at a supermarket. I had to get up at 4:00 a.m. every morning to go to the port and get bags of potatoes and sugar to take to the market, and then I’d go to school. When the school day was over, I’d go back and work at the market.

Yes, my mother had already moved to the States, and there was more opportunity for me there. I left Barbados and moved to Brooklyn, NY in 1985 where I was part of the original staff that opened the Marriot Marquis there.

So what did you do between age 14 and now?

That’s a good piece of history there.

What came next?

A lot. After high school, I studied marketing at Carnegie College. I was a legal assistant for a

Well, then I moved to Bethesda to work at the Marriott there. I worked my way up from

8 � CAT TALES NEWSLETTER

Lead Server, to Supervisor, to Assistant Restaurant Manager, to Bar Manager.

Claude, you’re one of the longest tenured staff Members at Cattail, how did you end up here?

Yes, that’s right. I saw an advertisement in the Baltimore Sun (he pauses to tell me that job openings were advertised in newspapers ‘back in the day’). That was in 1996 when the Club was just a few years old, and I’ve been here ever since.

Have you always been the Head Bartender at Cattail?

No, I started as a server, then a few years later started bartending, and was promoted to Head Bartender in 2005.

What do you like most about Cattail?

The Members are considerate and helpful.

They and the staff show love. I like to watch how new, young staff members come here, and they are molded into well-trained servers.

There is a lot of turnover usually in restaurants

and bars and our staff members seem to stay longer than at most places.

Let’s talk about what you are famous for. Members go crazy for your Jungle Juice. How did it come to be our signature summertime cocktail?

About 12 years ago, a Member named George Simmons, asked me to make him a drink that was a little ‘fruitier’ than normal. Something from ‘the islands,’ he said. I made him a version of my grandpa’s rum punch. We decided rum punch wasn’t a fancy enough name, so we called it Jungle Juice.

So what’s the secret to your Jungle Juice?

All of the hidden alcohol! (laughs) And, the fresh mango puree is important too.

Yes. I started making it at Cattail about ten years ago. It’s actually my mother’s old recipe.

The base ingredients do stay the same every year, only the type of alcohol changes.

(blushes, I think!) Yes, her name is Ferry, I’ve been with her 21 years. Everyone asks when I’m getting married, but we are very happy the way we are.

Has there been a favorite version of your Egg Nog over the years?

Fair enough.You clearly love Cattail, what else makes you happy?

Well, usually I use different liquors each year.

You know, different kinds of rum or schnapps, sometimes Bailey’s. But a few years ago I used red wine, a pinot noir. Everyone was nervous when I told them my plan that year, but it ended up being the most popular one to-date.

Everyone loved it.

I like to travel. I’m very proud of my daughter, Nikita. She’s 23 years old and is currently stationed in Okinawa, Japan, serving in the Navy.

What’s your own favorite drink?

The food and beverage staff all got together last year and got you a huge new TV for Christmas, what’s your favorite show to watch?

Who me? (laughs). I guess vodka.

(laughs again) Wrestling. I like to watch WWE.

Straight vodka? Any particular kind?

What are your plans for Christmas this year?

How many types of alcohol do you put in it?

Nah…vodka is vodka as long as it’s drinkable.

I drink it with tonic. I drink red wine if I’m with my girlfriend, because she likes it.

Seven. Seven types of rum and several different fruit juices.

Ah yes, your girlfriend. Another of your best kept secrets huh?

Well, I’m going home (to Barbados). I try to go home each year, but this is the first time in 20 years that I’ll be there for Christmas. My mother still lives there and it will be good to spend it with her.

And has your secret recipe stayed the same for the past 12 years?

What do you miss most about Barbados?

Yeah, it stays the same. Sometimes I add a little guava puree too, but that’s it.

The sand, and the beaches.

So what about your wintertime Egg Nog? It’s another Member favorite, and I know that recipe changes each year, right?

As we are wrapping up, Justin Passero, Dining Room Manager, walks through the Founder’s Lounge and chimes in ‘He misses the honeys!’

Claude laughs, " Yeah, and the honeys."

Claude Murphy is one of Cattail’s most respected employees by Members and staff alike. He has worked at the Club since 1996 under four General Managers, and has witnessed the construction of our pool expansion, Fitness Center, and Golf Professional Shop.Whenever a Member or employee needs to place a name or face or recall a historical bit of Club data, Claude is the go-to man. He is applauded for knowing hundreds of Members’ personal preferences and drinks of choice, and it is not uncommon for Cattail Kids who grew up in the Club, to refer to it as ‘Claude’s House.’ As this issue goes to print, Claude will be enjoying the sun and sand in Barbados with his mother.

JANUARY 2014 � 9

BUNKER to BUNKER Happy New Year everyone! I would like to take this opportunity to thank all of you who supported us by participating in our golf tournaments and instructional programs throughout the year. We saw our overall participation increase substantially, and we look forward to building on that momentum in 2014. Moreover, I would like to thank you all for your tremendous support of the Professional Shop this year. In this issue, Lauren mentions our recent recognition by the Association of Golf Merchandisers (AGM) with their Platinum Award.

This is very exciting for us, and all of our wonderful Members and their support and feedback have helped us to receive this recognition.

While Tyson McFarland has moved on to become the First Assistant Golf Professional at Victoria National Golf Club in Indiana, we are happy to announce a new addition to our team. Most of you have gotten to know Eli Mireles this past year. Eli came on board from California University of PA’s Professional Golf Management Program. He did an outstanding job for us throughout his internship, graduated from school, and has been progressing through the PGA’s Golf Professional Training Program at a record pace; he hopes to become a Class-A PGA Member by this coming spring. I am very pleased to announce that Eli will be joining us as an Assistant Golf Professional. As an expert club fitter and junior golf instructor, among other things, Eli will be an excellent addition. I am sure you will all see his dedication, strong work ethic, and commitment to Member service throughout the season.

Please join me in welcoming Eli aboard!

Golf Shop News LAUREN BURNS

[MERCHANDISE COORDINATOR]

Happy New Year! This past year has been full of change for me.

I graduated college, moved from Ohio to Baltimore, and began my professional career as your Merchandise Coordinator! It has been a pleasure getting to know many of you and helping to bring more of what you like to the Shop.

The Professional Staff, with a bit of creative assistance from Carey Ward (Communications Director), applied for the Association of Golf Merchandisers Platinum Awards this year. This award is given to the most prestigious Golf Shops in all of America. We found out earlier last month that we not only received the Platinum Award, which means we are a “Top 100 Golf Shop,” but we will also be featured in a “Best of the Best” presentation in Orlando, FL during the upcoming PGA Show. This was truly a group effort, and we are so proud to have received this award!

This January, we will be heading down to Florida, and I will be attending the PGA Merchandiser of the Year Conference, where I will get to mingle with my fellow colleagues for the first time.

There is a Demo Day on Tuesday, but I secretly hope to convince everyone to go to Disney World instead! We will then spend the rest of the week together at the PGA Show, going to meetings with our vendors and discussing fall orders. I've been instructed to bring a really big purse in order to fit all of the catalogues in it... I am very excited, and I will be sure to take lots of pictures to share the experience and insight with you all as well in the next issue of Cat Tales!

I will be conducting a search for another seasonal Assistant Golf Professional and am hoping to have this individual on board by midMarch. We are also working to attract two PGM interns to assist us during the summer months. These college students help us out a great deal during the busy season and gain very valuable experience while working here at the club. Finding affordable short-term housing is a critical component to attracting the best candidates for the Club. For the last few years, several Members have helped the Club by housing a summer intern, and the overall experience for both parties was extremely rewarding. Please contact me if you might be interested in helping out, or have questions about the program.

The Golf Shop hours in January and February will be Thursday through Sunday, 10:00 a.m. – 4:00 p.m. We will be closed on Mondays, Tuesdays and Wednesdays until March 1, (weather dependent.) Additionally, the Golf Shop will be closed during the Club’s “Winter Shutdown” from February 3 - 12. In the meantime, utilize the heated hitting bays in our Learning Center! We'll see you out there!

Everything for Golf,

Bob Wampler, PGA Head Golf Professional bob@cattailcreekcc.com

10 � CAT TALES NEWSLETTER

The Golf Staff posed for a photo during their Ugly Sweater Day with their "Secret Santa" gifts in December...

THANK YOU, MEMBERS! The Cattail Creek team would like to express sincere thanks for your contribution to the 2013 Employee Holiday Fund. We look forward to serving you in the year ahead! Cheers!

JANUARY 2014 ďż˝ 11

Don't neglect your game this winter!

NIC FLICKINGER

[FIRST ASSISTANT GOLF PROESSIONAL]

With 2013 now behind us, we are ushered into a new year with the wintery weather of January and February (but hopefully not March). Even though the snow and freezing temperatures are around, that doesn’t mean that you can’t tee it up. Here are a few things to remember when golf is on your mind during the wintertime!

Yes, You Can Golf in the Snow Although we will be switching to the Winter Course, you can still golf if you dare. Make sure that you keep your hands and head covered. This is where most of the heat is lost from your body. Also, you can hold in some additional warmth with golf base layer pieces. FootJoy makes a great winter golf glove set ($18,) and an awesome base layer shirt ($36.) Make sure that you stay hydrated as well; even when the temperatures are colder, your body still needs the fluids.

Now, for the golf ball... a white golf ball isn’t always the easiest to find on a snowy fairway. Consider using a different colored golf ball for snow golf. Srixon makes their line of golf balls in a Tour Yellow which is very easy to pick up against any environment. All of the above mentioned items are available for purchase in the Golf Shop at our low Mill River prices!

Remember, unlike summer golf, your score expectations should be low; just enjoy being out on the course having fun!

It’s Always Warm in Here It may be cold outside, but it is nice and toasty in the hitting bays in the Learning Center. Come on out during the Golf Shop hours of operation and keep your game sharp through the winter months.

In addition to your regular practice time, take advantage of all of the equipment in the teaching bay. Take a lesson from Ricky Serrano, PGA Director of Instruction, and utilize the V1 Teaching Software as well as the SAM PuttLab and Balance Board.

In the market for some new sticks? Have a member of the Professional Staff use the FlightScope launch monitor to compare different clubs in order to find the right fit for you. With the ability to use the Learning Center during the winter months, you will have no excuses for poor play to start the 2014 golf season!

Where Do You Think You’re Going?

The winter months are also a great time for golf trips to much

12 � CAT TALES NEWSLETTER

warmer climates. California, Florida, Mexico, and the Caribbean, are typical golf destinations for those in the chilly North. Feel free to ask a member of the Professional Staff if you are interested in playing a specific golf course on your travels. We are more than happy to assist with tee times reservations for yourself, your family, and friends. If you know well in advance of your travel plans, it helps us with making the arrangements. The sooner the notice you give us, the easier it is to book the times for you.

Lugging Your Clubs Playing golf in warmer weather is great; hauling your clubs with you until you get there – not so much. The Professional Shop offers you an alternative to dragging your travel cover through the airport: Ship Sticks.

The Professional Shop will provide you with all of the materials needed to ship your clubs, will pack them up, and arrange to have them picked up. Ship Sticks also offers the ability to have your clubs shipped back as well. All you have to do is fill out the online form found under the Golf tab on our website. Just provide us with your destination location and what date you will need the clubs. This value-added service helps you save from FedEx or UPS and eliminates the extra baggage fee with most airlines.

Please feel free to contact me with any questions you may regarding winter golf or if you are in need of someone brave enought to tee it up on the Winter Course with you!

CLASS

CHEF TOM CASWELL WILL TEACH YOU TO PREPARE: b o u i l l a b a s e s to c k swe e t c h i l i s a u ce c h o co l a te p a te re d q u i n o a & g l u te n f re e p a s t a c re p e s

6:00 PM COCKTAIL HOUR / 6:45 PM CLASS / 8:00 PM BUFFET DINNER s i d e s a l a d , ro a s te d b u t te r n u t s q u a s h s o u p w i t h c u r r i e d p e c a n s , s c a l l i o n r i ce , t r u ffl e d fi n g e r l i n g p o t a to , s n ow p e a & s q u a s h m e d l ey, l e m o n & t hy m e i n f u s e d c h i c ke n s c a l o p p i n i , ra re s e s a m e e n c r u s te d t u n a , a s s o r te d g re e k p a s t r i e s a n d co o k i e s , m i n i b r u l e e

$50 per person - drinks by signature ++

JANUARY 2014 � 13

Green Report CHRIS HARRIMAN

[GOLF COURSE SUPERINTENDENT]

January is here and the colder temperatures will continue to occupy the forecast. Having two weeks of snow cover in December was pretty unprecedented. Luckily we finished all of our sod work and other cultural practices to the tees and fairways before the snow blanketed the Course. As the ground continues to freeze and thaw in January, however, our work out on the golf course will be limited.

seals, filters, spark plugs, brakes, tires, reels, blades, throttle cables, parking brakes and more, to keep the machines working through our long growing season. We have worked hard to eliminate issues on the course that stem from equipment down time and will continue to utilize capital purchases and intelligent repair strategies to improve the condition of our equipment fleet.

The Winter Golf Course was opened on Tuesday, December 31 due to the cold conditions. The greens and tees are in a dormant state now and won’t be mowed again until March. This ultimately means that the bentgrass is not growing and will not recover from any amount of traffic from golfers. We have had great success in the past with the Winter Course, allowing the greens and tees to rest, and most importantly keeping Poa annua off of the bentgrass surfaces. The Winter Course not only provides a more manageable golf course in the cold weather, but is also a great sanitation tool for keeping Poa annua seeds from germinating in the greens and tees in the spring. Additional information for the Winter Course is also available on the Green Department Blog.

The winter always brings a nice change of pace on the Golf Course.

The Green Department is able to shift out of a maintenance routine to a mode where projects and serious progress can be made every day. Tasks like drainage, equipment refurbishment, edging bunkers and cartpaths, shop organization, railroad tie replacement and naturalized area work will yield great benefits for the next season and many thereafter.

This winter we will again be taking on the task of refurbishing equipment. Now that the turf has stopped growing, we will dig into our fleet of over 100 pieces of equipment. These machines are used day-in and day-out, and we barely have enough time during the season for light maintenance items like oil changes. The winter weather gives us an opportunity to do preventative maintenance on bearings, races,

2014 Course Improvements Update Please click here to read an update on the proposed Course improvements project and to take a brief survey to provide your feedback.

14 ďż˝ CAT TALES NEWSLETTER

In addition, we will be making new tee markers for the 2014 season.

Our existing markers feature our old logo and we have come to a point at which we have no spare markers. These new markers feature a simple, sustainable design and are easy to maintain. Best of all, they feature our updated logo. We will be making 200 new markers and we will also re-paint the old markers to sell as ornaments and paperweights in the Golf Shop.

Keep up with the Green Department Blog this winter and enjoy the change in the weather!

THANK YOU FOR JOINING US AT THE CLUB HOLIDAY COCKTAIL PARTY!

JANUARY 2014 � 15

Quick Tip: DOUBLES STRATEGY BY LEVELS ALEX JUSTINIANI [DIRECTOR OF TENNIS] Strategy in doubles will usually come back to how quickly you can close the net and put the ball away. That is definitely true, however you must be aware of your level and your opponent.

When you see the pros on television play doubles, it is a very fast-paced game, with the point usually ending with a winner at the net. When I coach doubles at lower levels, many points end up with a team getting lobbed over their head. Here are some things to be aware of: • Higher level players have more topspin on the ball so they can create angles; net players need to keep closing in as fast as they can.

• At higher levels, usually overheads have become a weapon, and movement is great. So don’t worry about getting lobbed.You can retrieve it and use your weapon.

• Lower level tennis players are still developing topspin and can be unpredictable; be aware of accidental angles and accidental lobs. You need to be cautious moving in too much, but if you do, put the ball away!

• Lower level players are also still developing their overheads and movement, so play closer to the service line, and wait for the opportunity to close in.

• Anticipation plays a great role in when to move in and when to hold back; start to look for the lob before it happens, or that great angle - cut it off, and move in before it happens.

Mental Warm-Up ALEX

JUSTINIANI [DIRECTOR OF TENNIS]

The warm-up is a good time to start your “mental match.” Use this time to begin to focus on the ball and your opponent. Try not to let your mind wander; clear your thoughts from what has happened at home or at work.

You can achieve this by thinking about something in the present, by doing simple exercises like exhaling as you hit every shot. Or you can choose to move 4-6 small steps after you hit every shot. Doing this will begin to clear your mind, and help you to focus on a more important matter - your opponent.

What should you look for in your opponent during a warm up? You can tell a lot about your opponent in the warm up, and you can usually get a good idea of how you need to play them. The first thing you should look for is which hand is dominant. I have seen many matches lost because players are so used to playing righties that they don’t adapt to a lefties game. The second thing you should check out is their backhand stroke.Typically players with a two-hand backhand do not like low shots, and one-handed backhand players do not like high shots.

The third thing you should notice is which shot they move forward for and which shot they move backward for. Usually, if you see a player hold their ground or even move forward, they typically like that shot more.

Players tend to move backward before their weaker stroke, for more time, or to achieve a better bounce.The last things you should observe are their volleys and movement. If you have a player who cannot volley well or move forward well, then you should have a game plan to bring them to net or lob them when they are at net.

Follow this advice in your warm-up, and you will have a great lead in the mental match!

16 � CAT TALES NEWSLETTER

2014 USTA RATINGS SHEILA BISHOFF

[USTA COORDINATOR]

A common question for new players joining a USTA League is: "What level of play do I sign up for?"

To help guide you through this process, the USTA uses the National Tennis Rating Program (NTRP) for determining levels of competition for USTA League. Click here to learn more.

Each year, the USTA reviews the players ratings. The primary goal of the program is to help all tennis players enjoy the game by providing a method of classifying skill levels for more compatible matches, group lessons, league play, tournaments and other programs.

The rating categories are generalizations about skill levels. You may find that you actually play above or below the category which best describes your skill level, depending on your competitive ability. The category you choose is not meant to be permanent, but may be adjusted as your skills change or as your match play demonstrates the need for reclassification. Ultimately your rating is based upon match results.

The Professional Tennis Staff is willing to help any player, at any level, who wishes to improve their performance. Email alex@cattailcreekcc. com to schedule a lesson!

WINTER RE-STRINGING SPECIAL Includes racquet stringing with Gamma Moto 17, and your choice of a new grip. Regularly $46 Now $32 Email alex@cattailcreekcc.com

BACK BY MEMBER D

EMAND

MINGLE E A R O F S U IN JO . ..

FOR 2014

VERY MONTH!

E L G N I M R E B MEM NUARY 17 FRIDAY, JA

6:30 PM - 7:30 PM COCKTAILS & APPETIZERS FOUNDER’S LOUNGE JOIN US AFTERWARDS FOR DINNER IF YOUR SCHEDULE PERMITS!

2014 DATES: FRIDAY, JANUARY 17 FRIDAY, FEBRUARY 21 FRIDAY, MARCH 21 FRIDAY, APRIL 4 TUESDAY, JUNE 17 FRIDAY, JULY 25

CHILDCARE AVAILABLE

FRIDAY, AUGUST 29

($15 PER CHILD + DINNER)

FRIDAY, OCTOBER 24 FRIDAY, NOVEMBER 21

Please make an online advance reservation to assist with planning.

You will be asked to note your childcare needs and intent to stay for dinner.

JANUARY 2014 � 17

Bushy Park Girls...

On The Run! Special thanks to Deanna Talbott, Barb Stamatakis, Traci Speigel, Ellen Buch, Judy Taylor, and Michelle Hahn for the awesome photos & stories!

Girls on the Run is a national program that inspires girls to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running.

In order for Girls on the Run to be brought to an individual school, coaches have to sign up and be certified in the program. Cattail Member, Deanna Talbott, brought GOTR back to Bushy Park Elementary School last year. This year, two additional Members joined her as coaches - Judy Taylor and Ellen Buch.

The girls meet every 2 weeks for 10 weeks to train, but also to do empowerment exercises that creatively integrate running while teaching life skills about healthy eating, positive and negative self-talk, confidence, discouraging gossip, and more. As part of the program, the girls even got together to do a service project.The curriculum, and the coaches who run it, have an incredibly positive impact on the girls who participate.

The program culminates with the girls being physically and emotionally prepared to complete a celebratory 5k running event. Family and friends run the race as well, to support the girls.

The goal of the program is to unleash confidence through accomplishment, while establishing a lifetime appreciation of health and fitness."This 5k has shown my daughter an appreciation for goal-setting, healthy eating, and motivation. GOTR is an amazing program," says Member, Traci Speigel. Her daughter, Syd, thought "the finish line was the best. Hearing everyone cheer for me made me really want to finish strong," she says.

CONGRATULATIONS! Sydney Spiegel, Catherine Taylor, Kate Buch, Madeline Hahn, Ava Stamatakis, & Reese Talbott 18 ďż˝ CAT TALES NEWSLETTER

BURGER NIGHT THURSDAYS IN JANUARY GOURMET BURGER ( & OTHER YUMMY STUFF) BUFFET Angus Beef, Turkey & Veggie Burgers Sautéed Onions, Sautéed Mushrooms, Bacon BBQ, Mayonnaise, Honey Mustard, Ketchup & Mustard Lettuce, Tomato, Onion, Cheeses, Pickles

Cheeseburger Sliders Grilled Vegetable Display with Balsamic Dressing Caesar Salad, Onion Rings, Mashed Potatoes, Macaroni & Cheese, Assorted Desserts

$16++ Adults / $10++ Children 7-12 / $7++ Children 4-6 JANUARY 2014 � 19

“GRANDPARENTS ARE A SPECIAL BLEND OF LAUGHTER, CARING DEEDS, WONDERFUL STORIES AND LOVE.”

We’re lucky to have many grandparents in the Cattail Family!

JOIN US ON SUNDAY, JANUARY 12

mingle

A relaxing afternoon in the Founder's Lounge from 3:00 p.m. - 5:00 p.m.

Complimentary Egg Nog & Vegetable Crudité | Drinks & Appetizers by Signature.

Live-in and current Member grandparents are welcome & encouraged to attend!

get to know other member grandparents in a friendly and casual setting.

Online registrations are required for this new event.

20 � CAT TALES NEWSLETTER