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TABLE OF CONTENTS
letter from the president generally speaking transforming our legacy a taste of what ' s new summer '25 photo essay a look inside the legacy holiday events guide fall & winter 2025/2026 holiday hours of operation get in touch
LETTER FROM THE PRESIDENT
Believe it or not, the road leading up to the Club was one of our earliest challenges. Bradley Boulevard was the only way in, and River Road extending to our front gate was only a dream. As a result, the traffic jam on the night of Congressional’s opening gala in 1924 was one of the worst in years. You might have read about this in the Centennial book – just as Washingtonians read about it in the Post back then. But it didn’t take long for the Board and Membership to secure the infrastructure we needed for the future.
The history of this Club is making a way where there wasn’t one before – and thinking ahead for the needs of future Members, including your children and grandchildren. The capital assets of the Club are important, because they make everything that happens here possible. We are so blessed to have inherited this incredible place from previous generations of Members. We now have the opportunity and responsibility to maintain and improve it.
The Board and staff have executed on important capital maintenance priorities this year, and the Golf Maintenance Facility project is about to get underway. You can learn more about this year’s completed projects in the feature later in this episode. Resurfaced parking lots and new tennis court lighting may not be glamorous, but I know you are already feeling the difference. What is up next will be even more exciting.
Answering your feedback in the Member Study, we will get to put our stamp on our historic Clubhouse through improvements to the Ladies’ Locker Room, Capitol Dining Room, overnight rooms, Golf Shop, and other amenities. That will require a long-term capital plan. The Long-Range Planning Committee is hard at work putting a proposal together, which will be ready for Member feedback next year.
This year, a group of Members has also been rolling up their sleeves, listening to focus groups, studying the data, and working on solutions to protect the long-term future of the Junior program. Last year’s vote to return the Junior Entrance Fee to 75% of the full amount for future Members will eventually prevent the program from doubling in size again. But that will take decades to come into full effect. We want to strengthen the Junior program now, and critically, protect Members’ access to amenities at the same time.
The ideas that this group has generated are exciting and demonstrate their love of the Club…and their generations-long roots here. They will be sharing proposals with the Board and the full Membership soon, and we are looking forward to hearing your feedback so that we can move forward with the right solution. The Junior program is an important part of our legacy.
We have had an exciting start to the fall season, with beautiful weather for the Club Championship this past weekend. I want to congratulate Connor Tendall and Julia Calomiris for defending their titles! Kudos to all the Members who came out to show what they’re made of and enjoy the event.
There is more to come as the holidays approach. We would love to see you at Fallapalooza later this month, for Thanksgiving Day, and all the Christmas cheer during Evenings with Santa, the Carolers’ Buffet, and much more. Reservations are open on the Club's website and details are available in the 2025/2026 Fall & Winter Events Guide.
Before I close, I’d like to remind all of us of something we do every day that keeps Congressional special, especially with so many guests coming through our doors this upcoming holiday season. The rules of the Club, including the dress code, are meant to increase everyone’s enjoyment of this wonderful place. They are part of what makes Congressional feel like no other place. They show respect for one another and the traditions we share.
As you welcome friends and family alike – and spend quality time with fellow Members in the Clubhouse and on the courses and courts – I ask you to help us by refamiliarizing yourself with the Club rules and reminding your guests of these standards. The Board has heard feedback on this, and I’m sharing it in hopes that you can help communicate and preserve our standards. It’s a small courtesy that goes a long way.
Thank you for being part of our legacy, for your feedback, and for your trust. I hope you feel the same pride I do in what we are building together.
GRAYSON HANES
GENERALLY SPEAKING
Ironically, the crazy pace of our world sometimes has a way of slowing me down and clarifying what truly matters—the extraordinary people who make ordinary days meaningful. Maxine Harvey has been that person for our entire Club community over the past 35+ years, and for the past 10 years, she's been an incredible influence on me.
She's taught me that appreciation shouldn't be saved for special occasions; the most meaningful recognition happens in the everyday moments when we can look across the office and celebrate someone whose presence makes everything better. In that spirit, here's a heartfelt note to Maxine from the Membership and me:
Dearest Maxine,
I've been thinking about how to express what your presence means to the Members of Congressional, to everyone whose life you touch here, and to me personally. I wanted to take this moment to tell you how deeply appreciated you are—not because of any special occasion, but simply because you deserve to hear it.
The Members of our Club are continually enriched by your dedication and care. You create an atmosphere where people feel welcomed, heard, and valued. Your incredible knowledge goes far beyond procedures and protocols—you understand what makes Congressional special and how to nurture that spirit every single day.
For me personally, working alongside you continues to be one of the greatest privileges of my career. Your wisdom shapes my thinking, your example influences how I approach my work, and your kindness makes even the most challenging days manageable. Your professionalism shines through in how deeply you care about the people we serve.
You are so much more than a colleague—you're a mentor, a source of wisdom, and the steady heartbeat of this place. Your experience and insight guide countless decisions, and your perspective helps shape not just policies, but people (myself especially). I watch you handle challenges with grace and wisdom that inspires everyone around you.
I wanted you to know today, while we're working side-by-side, how grateful we all are for everything you bring to and do for this special place. Your impact is felt daily through the lives you touch and the wisdom you share. I'm thankful for every day I get to do this meaningful work alongside you.
Thank you for being such an extraordinary colleague, and friend to all of us. With deep appreciation and affection,
Jeffrey (and the Members of Congressional)
Transforming our legacy
IMPROVEMENTS MADE AT CONGRESSIONAL IN 2025
Last year, we proudly celebrated our 100-year anniversary—a milestone that reminded us of the deep history and traditions that define our club. Yet, even as we honor our past, we continue shaping the future. Since the transformation of our championship course, we’ve embarked on the first phase of a long-range plan in 2023 to secure our financial strength and fund essential capital improvements. The Club is stepping into an era of transforming our legacy, the results are visible the moment you drive through the front gates.
Guided by our mission to remain a full-amenity private club committed to excellence, we have embraced change not for change’s sake, but to ensure our members and their families experience the very best today while protecting what will be enjoyed tomorrow. Stewardship of our facilities requires facing reality, planning wisely, and acting boldly—and that is exactly what we are doing.
Together, these initiatives are more than projects; they are lasting investments that safeguard our heritage, elevate our member experience, and carry forward a legacy worthy of our next 100 years.
Ballroom: This Spring the Ballroom and Caucus Room curtains and tie backs were replaced after
after many years of use. We also replaced the lampshades on the chandeliers in the Ballroom.
Parking Lot: Re-paving of the entire parking lot, including entry drive and the front circle
Thank you for your patience as the new asphalt
circle was a major undertaking to maintain operations and access to all areas of the club. asphalt was installed and has transformed the lots.
Locker Room: As the club plans for future improvements to the Ladies' Locker Room, several
spaces are receiving interim treatment until more comprehensive improvements are possible.
Racquets: The indoor courts are glowing after the replacement of the existing lights with new LED
All of the platform tennis courts were recoated in preparation for the 2025 season.
Bowling Lanes: The eight duckpin bowling lanes were refinished
refinished in April and are ready for the 2025 bowling season.
Main Kitchen: Our brand-new Flight Conveyor Dish Machine, equipped with the latest Alongside it, two new 60-gallon steam-jacketed kettles
latest sanitation technology, runs nearly 20 hours a day to keep up with demand. help the culinary team craft daily soups from scratch.
A
A Taste of What's New
Learn about the new culinary and beverage offerings starting Tuesday, October 7!
House Grill
Take a look behind the scenes of our Culinary Team preparing fresh pasta and pizza dough daily.
When we set out to craft our new menu, the inspiration was simple: honor the freshness and authenticity of our handmade pizza and pasta. These cornerstone dishes embody care, tradition and quality—and we wanted the rest of the menu to reflect that same integrity. By refining ten key items, we’ve created a more cohesive dining experience where flavors complement each other.
This evolution is part of a larger vision. As our restaurant continues to grow and refine its identity, we’re embracing a more focused American Italian concept. That means moving away from a mix of global influences and instead offering a dining experience rooted in Italian culinary traditions, paired with an American spirit of hospitality. The update brings our food, atmosphere, and identity into harmony.
Our fresh pastas are made in-house using Semolina S2 Mariani flour from Italy’s renowned Molino Paolo Mariani, a family-run mill in the Marche region that has been perfecting the craft since 1905. This flour, made exclusively from 100% Italian durum wheat, brings both history and flavor to every bite. Its golden color and firm texture make it the perfect foundation for pasta that holds sauce beautifully while staying true to tradition.
For our pizzas, we rely on Lucia Tipo “00” flour from Molino Naldoni in Italy. Exceptionally fine and rich in protein, this flour allows for high-hydration doughs and long fermentation, resulting in soft, flavorful crusts that are both tender and crisp. It’s the gold standard for authentic pizza-making, and it allows us to deliver the same experience you’d find in a traditional Italian pizzeria.
We also celebrate our American roots by incorporating All Trumps flour, a high-gluten flour milled from hard red spring wheat in North America. Produced by General Mills, this flour has long been a favorite of bakers across the U.S. for its strength and versatility. Its high protein content makes it ideal for thin-crust pizzas, bagels, and specialty breads—dishes that marry Italian technique with American innovation.
This thoughtful blend of Italian tradition and American craftsmanship defines our new menu. Each dish, whether a plate of hand-cut pasta, a wood-fired pizza, or one of our newly refined entrées, is designed to feel like part of a larger story—one rooted in quality, integrity and flavor.
By choosing ingredients with purpose and aligning our menu with our identity, we’re not just serving food. We’re creating an experience that is unmistakably American Italian.
Founders' Pub
Food is more than sustenance—it’s memory, heritage, and the joy of gathering. Every dish tells a story, bridging tradition with creativity and turning a simple meal into an experience shared.
Global inspiration continues to shape our culinary team, bringing both vibrancy and refinement to the menu. The Hikari Carpaccio introduces a fresh and artful balance of flavor and texture, a nod to innovation while honoring timeless technique.
American comfort and ingenuity remain at the heart of our Pub. The Firebird Sandwich, with its bold character and balance of heat and crunch, delivers the kind of satisfying flavors that make the Founders’ Pub feel like home.
For those who crave something classic yet elevated, the Steak Frites delivers a perfect harmony of rich, savory steak paired with crisp, golden fries and a bright chimichurri—an ode to simple pleasures done exceptionally well. And seafood lovers will find new inspiration in the Smoky Poblano Rockfish, where coastal freshness meets the depth of Southern influence in a dish layered with spice and warmth.
We invite you to experience these new creations, each crafted with care and inspired by flavors both timeless and new. At the Pub, cuisine, culture, and community converge—making every meal more than a dish, but a story shared.
Beverage
The Beverage Team is celebrating the flavors of fall and winter with a new collection of signature cocktails and curated wine offerings. Inspired by the season’s richness, the team has crafted drinks that highlight fresh, warming ingredients—think spiced syrups, herbal accents, and comforting winter citrus. Each cocktail is designed to capture the essence of the season, inviting members to sip something both familiar and unexpected.
New sips include the Golden Delicious Apple Brandy, Italian Liqueur, and Lemon, a seasonal twist on the 1930's Champs Élysées cocktail. The French Harves t—a sparkling combination of gin, cider, spiced pear, and sparkling wine that captures the elegance of autumn. For those who prefer coffee-forward creations, the Cold Brew Carajillo blends Añejo tequila, Licor 43, espresso, and plum for a Mexico City–inspired take on the modern Espresso Martini.
Holiday favorites also find their way onto the list, from the Christmas Cosmo with vodka, Lillet Blanc, and white cranberry to the Lafayette Square , a Calvados- and rye-based tribute to the New Orleans classic, the Vieux Carré.
In addition to the cocktail menu, the by-the-glass wine program is receiving an exciting update. Guests will find a thoughtful balance of timeless classics alongside bottles from emerging regions and innovative producers. Whether you’re looking to enjoy a bold red on a chilly evening, a crisp white to pair with seasonal dishes, or a glass of something new to expand your palate, the updated selection offers the perfect pour.
Golden Delicious Christmas Cosmo
Johnny’s Banana Sidecar
French Harvest
Cold Brew Carajillo
Lafayette Square
Blue Course Revolver
Pastry
The Congressional Pastry Team has been busy crafting a collection of desserts that capture the warmth and nostalgia of fall and winter.
For those who crave the quintessential taste of fall, the Pumpkin Spice Cake delivers with moist pumpkin layers filled with mascarpone white chocolate and wrapped in toffee buttercream frosting. Rounding out the lineup is the Apple Crumble Cake , a spiced cake folded with apple compote and cinnamon oat crumble, finished with vanilla ice cream and bourbon butterscotch sauce.
Alongside these plated desserts you will see in the restaurants, the Pastry Team will also be sharing their craft through take-home treats at Fallapalooza! on October 26! House-made Pecan Granola, 8 oz containers of our White Chocolate Ice Cream , and the return of the ever-popular Congolicious Cookies , now available in new seasonal flavors: Fall Spice and Apple Pecan. With apples and pumpkins sourced locally from Kingsbury’s Orchard, each creation reflects not only the flavors of fall but also the bounty of our community.
The Pastry Team is excited to expand their experiences beyond the plate, planning to host Mommy & Me baking classes and elegant afternoon teas next year—continuing to bring families and friends together through the joy of pastry.
Savor the simple pleasures that define the season: a warm bite of cake, the crunch of a spice cookie, or a spoonful of ice cream made with care. Each treat is a reminder that the sweetest moments are often the ones we share.
Banquets &
& Catering
As the season of gatherings approaches, the Club is raising the bar on private dining experiences with the debut of a brand-new Banquets & Catering menu—available beginning November 1. Thoughtfully crafted by our Banquet Culinary team, this refreshed menu blends timeless favorites with inventive new creations, ensuring every event feels as memorable as the occasion itself.
The culinary team has been hard at work responding to member feedback, designing unique and exciting options that elevate special events while keeping the spirit of our signature offerings. You’ll still find plenty of the classic Congressional dishes you love, alongside familiar favorites with a fresh new twist.
The new menu features: 5 appetizers designed for sharing and savoring, 4 new salads that reimagine classics with modern flair, 2 new soups to warm and inspire and 19 new entrées showcasing depth, elegance and variety.
Among the highlights: the Mini Falafel Bites with Smoked Labneh , a bold Mediterraneaninspired starter; the Wedge Salad Redux , a crisp and playful reinvention of a timeless staple; and the Beef Short Rib Bourguignon , a rich, slowbraised entrée certain to be a crowd-pleaser.
With this refreshed selection, the Banquets & Catering menu strikes the perfect balance between honoring tradition and embracing innovation. Whether planning an intimate celebration or a grand affair, members and guests alike will discover flavors that are both comforting and extraordinary.
SUMMER
SUMMER 2025
Long days drift by on fairways wide, Golfers strolling side by side. The pool is buzzing, cool and bright, Families gather from noon to night. Tennis courts hum with steady pace, Friendly matches, a lively race. Children at camp with crafts and play, Discover new joys day by day. Evenings glow with music and cheer, Special events we hold so dear.
From fireworks high to dinners grand, Summer sparkles across the land. At the club, beneath the sun, Memories grow for everyone.
A Look Inside the Legacy
Earlier this year, our Centennial Books were released, celebrating a century of memories, milestones, and moments that have shaped our Club. Since then, over 1,500 copies have been picked up or shipped to members eager to explore our remarkable history.
There’s so much to discover within these pages, and in the months ahead, we’ll be highlighting some of our favorite stories and hidden gems as a recurring feature here in Article I—along with a few member favorites, too.
If you haven’t picked-up your copy of the book yet or would like to have it shipped, please contact the Membership Office at 301-469-2052.
In honor of this episode's feature on Club improvements and our ever-evolving legacy, we’re sharing original sketches from the Club’s early brochure, illustrating the conceptual designs for the Grille Room and Main Dining Room— spaces that continue to reflect how far we’ve come, and how thoughtfully we’ve grown.
share your favorite part(s) of the centennial book with us!
email sarah dieringer at sdieringer@ccclub.org.
With the crisp charm of fall just around the corner, it’s time to start looking forward to the holiday happenings and celebrations at the Club.
We know how quickly calendars fill up. That’s why we released our Fall & Winter Holiday Events Guide designed to help you plan ahead to make this your most seamless, joy-filled season yet!
HOLIDAY HOURS OF OPERATION
THANKSGIVING DAY
Thursday, November 27
Blue Course: Open
(Opening time dependent on frost)
Bowling Lanes: Closed
Chophouse: Closed
Driving Range: 8 AM–4 PM
(Opening time dependent on frost)
Fitness Center: 7 AM–2 PM
Founders’ Pub: 12 Noon–4 PM
(Kitchen open until 2 PM with House Grill Menu)
Gold Course: Open
(Opening time dependent on frost)
Golf Performance Center: Closed
Golf Shop: 8 AM–3 PM
House Grill: 7 AM–2 PM
Indoor Pool: Closed
Tennis House: 8 AM–3 PM
CHRISTMAS EVE
Wednesday, December 24
Blue Course: Closed
Bowling Lanes: Closed
Chophouse: Closed
Driving Range: 8 AM–4 PM
(Opening time dependent on frost)
Fitness Center: 7 AM–2 PM
Founders’ Pub: 12 Noon–4 PM
(Kitchen open until 2 PM with House Grill Menu)
Gold Course: Open
(Opening time dependent on frost)
Golf Performance Center: 8 AM–3 PM
Golf Shop: 8 AM–3 PM
House Grill: 7 AM–2 PM
Indoor Pool: 6 AM–7 PM
Tennis House: 8 AM–3 PM
CHRISTMAS DAY
Thursday, December 25
Blue Course: Closed
Bowling Lanes: Closed
Chophouse: Closed
Driving Range: 8 AM–4 PM
(Opening time dependent on frost)
Fitness Center: Closed
Founders’ Pub: 12 Noon–4 PM
(Kitchen open until 2 PM with House Grill Menu)
Gold Course: Open
(Opening time dependent on frost)
Golf Performance Center: Closed
Golf Shop: Closed
House Grill: 7 AM–2 PM
Indoor Pool: Closed
Tennis House: Closed
NEW YEAR'S DAY
Thursday, January 1
Blue Course: Closed
Bowling Lanes: Closed
Chophouse: 5–9 PM
Driving Range: 8 AM–4 PM
(Opening time dependent on frost)
Fitness Center: 7 AM–2 PM
Founders’ Pub: 12 Noon–10 PM
(Kitchen open until 9 PM)
NEW YEAR'S EVE
Wednesday, December 31
Blue Course: Closed
Bowling Lanes: Closed
Chophouse: 5–9 PM
Driving Range: 8 AM–4 PM
(Opening time dependent on frost)
Fitness Center: 7 AM–2 PM
Founders’ Pub: 12 Noon–10 PM (Kitchen open until 9 PM)
Gold Course: Open (Opening time dependent on frost)
Golf Performance Center: 8 AM–3 PM
Golf Shop: 8 AM–3 PM
House Grill: 7 AM–6 PM
Indoor Pool: Closed
Tennis House: 8 AM–3 PM
Gold Course: Open
(Opening time dependent on frost)
Golf Performance Center: Closed
Golf Shop: Closed
House Grill: 7 AM–9 PM
Indoor Pool: 6 AM–7 PM
Tennis House: Closed
Get in Touch
Stacy Miller-Arndt Director of Junior Golf jrgolf@ccclub.org
Justin Bergo Executive Sous Chef jbergo@ccclub.org
Jason Epstein PGA Director of Athletics jepstein@ccclub.org
Margarita Gilo Assistant General Manager mgilo@ccclub.org
Noureddine Chirchi Director of Banquets nchirchi@ccclub.org
Maxine Harvey Director of Member Services maxine@ccclub.org
Sarah Dieringer Graphic Design & Communications Manager sdieringer@ccclub.org
Alex Justiniani Director of Racquets ajustiniani@ccclub.org
Dusan Dimitrijevski Director of Restaurants dusan@ccclub.org
Jeffrey Kreafle General Manager jskreafle@ccclub.org
Alexandra Donohoe Director of Clubhouse Operations alexandra@ccclub.org
Rachel Krueger Director of Catering rachel@ccclub.org
Aaron Levinson Head Golf Professional alevinson@ccclub.org
James Lewis Digital Production Manager jlewis@ccclub.org
John Scott Rattan Director of Instruction jsrattan@ccclub.org
Joel Silberstein Facilities Director jsilberstein@ccclub.org
Joshua Machicado Accounting ManagerAccounts Receivables jmachicado@ccclub.org
Theresa Soppelsa Director of Fitness tsoppelsa@ccclub.org
Matthew Morrison Director of Food & Beverage mmorrison@ccclub.org
Tracey Stearns Director of Retail tracey@ccclub.org
Nebiyat Natnael Golf Executive Administrator nebiyat@ccclub.org
Chris Tessone Chief Business Officer ctessone@ccclub.org
Danny Palmiotto Director of Aquatics & Bowling dvpalmiotto@ccclub.org
Pete Wendt Director of Golf Courses & Grounds pwendt@ccclub.org