UNICORN
THE OFFICIAL PUBLICATION OF FRIENDLY HILLS COUNTRY CLUB
PRESIDENT’S MESSAGE
DDFellow members, I hope you are all enjoying our beautiful summer months, and taking advantage of the longer days to get out on the golf course or over to the tennis courts on a late afternoon.Some of my favorite memories at FHCC are late afternoon rounds with my boys, finishing as the sun goes down.There is no better way to spend a long summer evening.
And speaking of summer evenings, I want to thank our entire management team and staff for another spectacular 4 of July Celebration. It is always a highlight of our year here at FHCC, and this year was no different. And based on all of the social media posts I’ve seen, it looks like everyone agrees.
Lastly, I want to remind everyone about our upcoming Town Hall Meeting on the evening of July 16 , where we will be discussing a significant capital improvement project: the potential replacement and repair of our irrigation system. Your Board of Directors, in collaboration with the Long Range Planning Committee and Club management, have been hard at work putting together relevant information that we believe is important for the membership to have as we begin this capital project over the next few years. As a Board, we are committed to our fiduciary duty to protect the value of our Club.Our long-term capital projects plan is an integral part of maintaining the value of FHCC, and protecting the value of each membership here. With that in mind, please come to the Town Hall Meeting on July 16 and become better informed about our upcoming capital project and how it will improve the Club over the coming years.
As always, I look forward to seeing you around the Club.
R . C . H A R L A N
On Behalf of the Board of Directors
Doug Bradshaw
Doug Rowan
Chris Kiyohara
David
CLUBHOUSE HOURS
Hines Grill and Terrace Dining
Tuesday - Friday 8:00 a.m. - 1:00 p.m.
Saturday - Sunday 6:30 a.m. - 1:00 p.m. Breakfast
Lunch and Dinner
Tuesday - Sunday 11:00 a.m. - 8:00 p.m.
Wednesday - Sunday - 8:00 a.m. - 2:00 p.m. Snack Bar
Monday & Tuesday - CLOSED
Fitness Center
Monday 7:00 a m - 5:00 p m
Tuesday - Sunday 5:00 a m - 10:00 p m
Bryan Addis, PGA, CMAA
General Manager/COO baddis@friendlyhillscc com (562) 698-0331 ext 305
Nephi Diaz
Director of Agronomy nddiaz@friendlyhillscc com (562) 698-0331 ext 101
Jay Prestella, PGA
Director of Golf
jjprestella@friendlyhillscc com (562) 698-0331 ext 307
Patricia Wong, PGA
Director of Membership pwong@friendlyhillscc.com (562) 698-0331 ext. 334
Peter Phan
Executive Chef pphan@friendlyhillscc com (562) 698-0331 ext 324
Taylor Stewart
Director of Sales and Marketing
tstewart@friendlyhillscc.com (562) 698-0331 ext. 207
Shawn Kurete
Director of Food and Beverage skurete@friendlyhillscc com (562) 698-0331 ext 312
Don D’Ambrosio
Director of Finance and Accounting
ddambrosio@friendlyhillscc com (562) 698-0331 ext. 202
Jennifer Shorr, USPTA
Director of Racquet Sports jshorr@friendlyhillscc com (562) 698-0331
B R Y A N A D D I S
P G A , C M A A
General Manager/COO
A M E S S A G E
F R O M
O U R G M
GGreetings Friendly Hills Country Club Members! I hope this message finds you well and that you are enjoying our wonderful club every day that you can! Summer is officially over, and we are now on to our last quarter of our yearly calendar
of events here at Friendly Hills Country Club.
By the time you read this, you will have enjoyed our second ever Watches and Whiskey event on October 3 and you are probably getting ready to attend our Fall Wine Tasting on the 17 . Our Food & Beverage Director, Shawn Kurete, has a wonderful list of wineries for this event, and we are certain that you will love Chef Peter Phan’s selected food pairings! rd
th
On course, we are all enjoying the cooler weather, including the golf course, as conditions are much more manageable without the heat and humidity of the summer. Our Director of Agronomy, Nephi Diaz, just finished our annual October closure for our tee, fairway and greens aerification process. Mr. Diaz does have great news for all our golfers, as our soil profile is so healthy that we will be taking a much lighter approach on our greens aerification, which means a faster recovery window for the putting surfaces!
< Continued
Our Club’s Annual Meeting and Board Elections are just around the corner, and we are looking forward to seeing all of you on the evening of October 15 , beginning at 7:00pm. Equity members will have received their ballots in the mail last week and you can turn those into the Administrative Offices up to 5:00pm on October 15 . th th
I would like to use this platform to thank this year’s Board of Directors. Your board works tirelessly to ensure that every one of you loves our Club. It takes a special person and a huge commitment to serve this Club and each of our board members deserves accolades for their work this past year. Thanks to all of you.
Also, very special thanks to our committee members for their dedication to the Club as well. Your input helps mold our member experience at Friendly Hills Country Club and we all appreciate you!
See you around the Club!
M E M B E R S H I P
H Hello Members! As we head into the final months of the year, it’s exciting to look back on the incredible energy and excitement we’ve experienced here at Friendly Hills Our social calendar has been packed with events that bring our members together, and the best is yet to come!
Looking ahead, I’m excited to share some of our upcoming staple events. Be sure to mark your calendars for our festive Thanksgiving Feast, where members gather to enjoy a delicious meal together, and Breakfast with Santa, a cherished family tradition. And don’t miss our End of the Year Celebration held on Saturday, December 27th -- a Great Gatsby themed celebration and casino games to wrap up 2025 with great company and fun memories
We are looking to introduce surveys to gather feedback and input on member experience, club experience, service, food & beverage, and more! So be on the lookout through our Weekly Buzz
Thank you all for making our Friendly Hills Country Club community so special I look forward to seeing you at these events and many more!
P A T R I C I A W O N G , P G A
Director of Membership
THANKSGIVING FEAST . . .
PRIME RIB NIGHT . . . END OF THE YEAR CELEBRATION . . . DEC 27
GINGERBREAD NIGHT DEC 10 NOV 27 BREAKFAST WITH SANTA . . . DEC 6 . . . TACO TUESDAY NOV 25 NOV 7
N E P H I D I A Z
Director of Agronomy
G G
reetings Members, I would like to provide a quick update on our recent aerification closure projects and what to expect in the coming month. For the first time in over 15 years (or more), we did not pull cores with hollow tines to remove the top three inches of organic matter from the greens.
This change is due to the significant amount of sand that has been incorporated into the greens profile over the past eight years, approximately 160 tons of sand and soil amendment blends each year. Moving forward, I will continue to monitor the greens’ health through regular soil and tissue testing to ensure optimal conditions. You will notice that the healing process this time around will be much quicker.
Our agronomy team has aerified all fairways, tees, collars, and approaches. We are currently finishing the roughs, which should be completed within the next couple of weeks, weather permitting. During this process, cart traffic will be restricted to paths only until the cores are cleaned up and the turf is ready for play.
We have also installed over 2,000 square feet of kikuyu sod in high-traffic areas, with more to come following the reopening.
Meanwhile, our section detail specialists have been busy trimming and edging bunkers, adding sand where needed, edging cart paths, valves, drains, and sprinkler heads, and overseeding the clubhouse lawns all while preparing the course for the upcoming Netflix special being filmed at the club.
Additionally, Coleman Landscape removed aquatic and volunteer plants from the lake edge on Hole #1, trimmed hedges, and enhanced the entrance near the La Serna baseball field. Superior Tree Care completed trimming of the Canary Island Pines along the drive and clubhouse and will continue additional tree work as scheduling allows.
Thank you for your patience and support as we continue to refine course conditions and maintain the beautiful surroundings you enjoy each time you play.
CRISTOBAL ORTIZ,
DAV HEAD
ALLEN CRUZE, SPRAY TECHNICIAN 21 YEARS
ALEJANDRO FRIAS 2 YEARS
& JOSUE MURILLO 3 YEARS/2 MONTHS
NEPHI DIAZ
AEL HURTADO
A MESSAGE FROM YOUR PRO
B Y J A Y P R E S T E L L A , P G A
Director of Golf
WHY DRIVER LENGTH MATTERS:
Modern drivers are longer (typically 45-46 inches) While that extra length can add clubhead speed and distance, it also:
Makes it harder to square the clubface at impact
Changes your swing plane (flattens it)
Can cause inconsistency if your other clubs are much shorter
If your swing becomes flatter just to accommodate your driver, it can throw off your entire bag – leading to compensations and bad habits with irons and wedges.
HOW TO TEST YOUR DRIVER LENGTH:
The face tape test is a simple, effective way to check if your driver fits you:
1. Apply face tape (or foot spray) to the clubface.
2. Hit several drives as you normally would.
3. Check the impact pattern:
Heel strikes ⟶ The driver may be too long
Toe strikes ⟶ The driver may be too short
Centered contact ⟶ Your driver length is likely a good fit
A FEW MORE TIPS:
Average driver length for most golfers: Around 44-45 inches
Shorter drivers often improve accuracy and center-face contact – even if you lose a couple yards of distance.
Custom fitting is worth it!
GOLF CORNER
Club Championship
Ray Wu (Gross)
Dr. Dong Ha (Net)
The Unicorn Member-Guest
John Lantz
Jan Viviani
Senior Club Championship
Peter Cho (gross)
Dr. Dong Ha (net)
Presidents Cup Match Play
Johnny Tiao
Hines Cup Team David Liu
Golf of Mexico
Team Adrian Guerrero
Club Champion
Kathy Kurata
Senior Club Champion
Mi Song Choi
Presidents Club Championship
Dominga Hong
Adriana Messick
Mr. and Mrs. Championship
Larry & Laura Holbrook
King & Queen
Arsen & Gina Malkasian
Raffi & Kristina Petrossian
LADIES GOLF
F O O D & B E V E R A G E
SHAWN KURETE Director of Food & Beverage
ear Members,
As we move through another exciting season at the Club, I’d like to take a moment to share a few highlights and initiatives that are shaping your food & beverage experience.
One of our key focuses has been increasing manager presence on the dining floor. This initiative ensures our leadership team is visible, available, and engaged during service hours, allowing us to respond quickly to feedback, support our staff more effectively, and create a more welcoming and personalized atmosphere for you and your guests.
We’re also pleased to share the ongoing success of our recently introduced Sunday Brunch. The response from members has been overwhelmingly positive, and it’s quickly becoming a weekend favorite. We’ve loved seeing families, friends, and golf groups alike make it part of their Sunday routine, and we look forward to building that momentum in the coming weeks.
On October 3rd, we hosted our much-anticipated Watches and Whiskey event and what a night it was. The atmosphere, the curated whiskey selections, and the exclusive watch showcase made a lasting impression on all who attended. Many members shared that it was one of the most memorable events of the year, and we’re already exploring ways to bring more unique and engaging experiences like this to the calendar
Behind the scenes, our commitment to continuous staff training remains strong From finetuning service standards to reinforcing our core values of hospitality and excellence, our team is constantly working to improve the level of service you receive We’ve also recently welcomed four new team members, each bringing multiple years of customer service experience and a genuine passion for hospitality They’ve quickly become valuable additions to our team, and we’re confident you’ll enjoy getting to know them during your visits
As always, we appreciate your continued support and feedback Our mission is to create a dining experience that matches the excellence you expect from your Club and we’re honored to serve you
A T H O M E R E C I P E
RECIPE SPOTLIGHT:
By now, I hope most of you have had a chance to enjoy our White Chocolate Cranberry Pecan Bars following your dinner. These delightful confections are made right here in-house and carefully packaged by our team. I’m happy to share the recipe with our membership so you can recreate them at home.
1 stick of butter
1 ½ cups white chocolate chips
1 ½ cups dried cranberries
2 cups sweetened condensed milk
1 cup baked coconut
1 cup pecans
1 ½ cups graham cracker crumbs
PETER PHAN Executive Chef
1. In a mixing bowl, melt the butter in the microwave.
2 Add graham cracker crumbs and mix well with a rubber spatula
3 Press the mixture evenly into the bottom of a foil pan
4 In another bowl, combine white chocolate chips, dried cranberries, sweetened condensed milk, flaked coconut, and pecans. Mix well with a rubber spatula.
5. Gently spread the mixture over the crust.
6. Bake in a preheated 350°F oven for about 6 minutes.
7 Let cool completely, then cut into desired pieces
CHEF PETER PHAN
Executive Chef
Hello Members,
I N T H E K I T C H E N
We had a fantastic summer at the club and are now heading full speed into the holiday season! The kitchen team is busy developing new menu items that will debut soon, and we’re looking forward to some of our favorite upcoming events the Fall Wine Tasting, Prime Rib Nights, Thanksgiving Dinner, and Breakfast with Santa.
I’d like to share a little insight into how chefs taste food If you see me around the club with a handful of small white plastic spoons in my pocket, it’s because I’m tasting all day long I taste for quality control, to ensure consistency, and to check that each dish meets our standards before it reaches your table Cooks often ask me to taste their work to confirm that everything came out just right
But tasting isn’t only about the palate — it’s a full sensory experience In the kitchen, we rely on all five senses: sight, smell, sound, touch, and, of course, taste. Each one guides us through every step of the cooking process.
Let’s explore how each sense plays a role in the kitchen, and how tuning into them can elevate anyone’s cooking.
SIGHT: YOUR FIRST LINE OF JUDGEMENT
Long before food ever reaches your tongue, your eyes are already hard at work Color reveals doneness the golden sear of a perfectly cooked steak, the vibrant green of blanched vegetables, or the deep amber of caramelizing onions Texture, too, can often be seen before it’s felt: is that sauce glossy and smooth, or dull and broken? Are the eggs gently scrambled or overcooked and dry?
Plating is another visual art form It’s often said that we eat with our eyes first and it’s true Even in casual cooking, presentation influences how we experience food A simple garnish of herbs, a delicate drizzle of oil, or a thoughtful stacking of ingredients can transform a home-cooked dish into something that feels restaurant-worthy
SMELL: THE INVISIBLE FLAVOR MAP
A chef’s nose is one of the most powerful tools in the kitchen Smell is deeply connected to memory and emotion a single aroma can transport you back to a favorite meal or a special moment But beyond nostalgia, scent serves as an early warning system and a guide to success
Before a sauce reduces too far, before garlic begins to burn, before bread turns the perfect shade of golden you smell it first Aromatics like onions, garlic, herbs, spices, and wine build the foundation of flavor, creating layers of fragrance that tell a story long before you take a bite
Smell also helps maintain balance An overly sharp vinegar note, a sweetness that lingers too long, or a hint of something “off” can all signal when to adjust seasoning It’s the chef’s way of navigating flavor an invisible map that keeps every dish on course
SOUND: THE OVERLOOKED SENSE IN COOKING
Sound may be the most underrated sense in the kitchen, yet it’s constantly guiding us In a professional kitchen, your ears are as sharp and busy as your hands The sizzle of meat hitting a hot pan tells you the temperature is just right A sudden hush in that same pan can signal trouble ingredients may be burning, or the heat may have dropped too low
Every cooking method has its own soundtrack Frying, simmering, boiling, whisking each creates a rhythm that communicates progress Even the tap of a knife on a cutting board changes depending on what you’re slicing
When you start to truly listen, sound becomes a form of feedback helping you maintain consistency, timing, and control In a bustling kitchen, that awareness turns noise into information, and information into mastery
TOUCH: THE PHYSICAL CONNECTION TO YOUR FOOD
Touch isn’t just about using your hands it’s about developing a physical relationship with your ingredients Every texture tells a story Pressing on a steak to gauge doneness, kneading dough until it’s silky and elastic, or running your fingers through rice to sense moisture these tactile experiences build instinct and intuition
Chefs are constantly in contact with their food Is the butter soft enough to cream? Is the fish still firm and fresh? Does the dough spring back when pressed? Over time, these subtle sensations become second nature an unspoken dialogue between cook and ingredient
Ultimately, touch transforms cooking from a mechanical process into something deeply connected and intuitive It’s the bridge between technique and artistry where feel replaces measurement, and instinct becomes the guide
TASTE: THE FINAL TEST, BUT NEVER THE ONLY ONE
Of course, taste is the ultimate sense the one that brings everything together. But by the time a chef tastes a dish, it should already be ninety percent there thanks to the guidance of the other four senses. When we taste, we’re not simply asking, “Does this taste good?” We’re evaluating balance the harmony between sweet, salty, sour, bitter, and umami
Taste is also about temperature, texture, and aftertaste One spoonful can reveal whether a dish needs more acid, a touch of fat, an extra pinch of salt, or sometimes a little restraint It’s less about guesswork and more about finetuning, a final act of calibration
Cooking with all five senses develops over time It’s not just about experience it’s about attention Notice how oil smells just before it smokes, the exact shade of brown on toasted nuts, or the soft wobble of a perfectly set custard These subtle observations are what turn repetition into mastery
For home cooks and aspiring professionals alike, the best advice is simple: slow down and pay attention Cook with your ears open, your nose alert, your hands engaged, and your eyes focused The more you connect with your senses, the more confident and instinctive you’ll become
Great cooking isn’t about following a recipe; it’s about building a relationship with your ingredients, your tools, and your senses So next time you cook, try turning off distractions and truly listen to your pan, smell the garlic as it blooms, and feel the dough beneath your hands That’s how chefs really taste food and now, so can you
S A L E S & M A R K E T I N G
A A
TAYLOR STEWART Director of Sales & Marketing
s we wrap up another vibrant and eventful quarter at the Club, there’s no denying the energy that’s been building, and we’re just getting started From golf tournaments and elegant celebrations to film crews capturing our scenic views, we’re excited to see what this Fall and Winter season has to offer.
The Holiday Season is Around the Corner
Whether you're planning a cozy family celebration, a sparkling holiday party, or a corporate gathering to close out the year, now’s the time to lock in your date. Our banquet spaces are already booking up quickly! Please contact me to let us know how we can make your vision come to life.
Celebrating Big Moments, On and Off the Course
We’ve been honored to host some incredible events recently, each one a reflection of the community we’re proud to serve A few recent highlights:
The Whittier Chamber of Commerce Golf Tournament brought together local leaders and businesses for a fantastic day on the greens
The Whittier Area Community Church Tournament was another standout event, combining friendly competition with meaningful connection.
We were thrilled to host the Whittier Boys & Girls Club Auction and Gala, an evening of generosity, celebration, and community support.
Weddings, bridal showers, baby showers we’ve seen it all this season, and it’s been a joy to help our members and guests celebrate life’s most special milestones.
And coming up at the end of October, we’re proud to host our largest tournament of the year — the Whittier Presbyterian Hospital (PIH Health) Golf Tournament. It’s always a memorable event that brings together a wonderful group of supporters for a great cause.
Lights, Camera, Action at FHCC!
You might have seen some film crews scouting around the golf course lately! FHCC has gained traction with production companies and we are excited to show all that Friendly Hills has to offer If you see a group scouting the course or filming, feel free to wave hello! It’s all part of the excitement and another way to showcase our Club
T E N N I S
A A
I C K L E B A L L
As we transition from an incredible summer tennis season into fall, we're thrilled to celebrate the tremendous growth and spirit of our Friendly Hills Women's Tennis Association, which is now well underway and flourishing! The energy and enthusiasm from our members has been truly inspiring
Golf & Tennis Socials
Our Golf and Tennis socials continue to grow, fostering wonderful camaraderie between our communities These events have become a highlight for many members, bringing together players from both sports to strengthen the bonds that make Friendly Hills so special.
Important Reminders
Court Reservations: As our programs continue to expand and our courts grow busier, we encourage all members to make court reservations before arriving This ensures everyone gets quality court time and helps us manage our growing community effectively
Programs for Everyone!
We offer comprehensive programs for both adults and juniors at all skill levels Whether you're looking to learn, improve, or compete, we have the right program for you Contact me at jshorr@friendlyhillscc com for more information
Save the Date
Our Holiday Sale is coming soon! Watch the Weekly Buzz for more information and details on this upcoming sale!
Singles Ladder
We are partnering with premier provider TENNISRUNGS, an easy-touse competitive ladder system that will allow players to make challenges, report scores and see how you are progressing The ladder is inclusive and for all members and their children over 14 years of age who play at the intermediate level and above. Adults at USTA levels 2.0 to 5.5 will be welcomed. Members can download the free mobile app to make challenging and reporting scores easier. Download for free in the Google Play Store or the Apple App Store.
