FROM THE EDITOR
As we move further into the season, there is a noticeable shift in energy around the club. The course is in strong condition, activity is increasing, and the calendar is beginning to reflect a full slate of golf, dining, and social programming.
In this issue, we feature a selection of seasonal cocktails and recent culinary highlights, along with a look back at recent member events that brought strong participation across all ages and member groups We also look ahead to upcoming events on the calendar, including golf programming, social gatherings, and continued dining features planned throughout the season.
As always, we continue to focus on refining the member experience through thoughtful programming, steady improvements, and consistent attention to the areas that matter most to members. Golf updates and course conditions are included to keep everyone informed as we head into the peak months of play!
Happy Reading! Anna-Marie McDougall
FROM THE DESK OF THE PRESIDENT
It is a privilege to serve as President of our Club and to be part of such an engaged and active community. What makes this club truly special is not just our facilities, but the people who bring it to life each day I am grateful for our members, whose support and spirit continue to shape our traditions and future, and for our dedicated staff, who work tirelessly to ensure every experience is exceptional With this privilege comes the duty to make difficult choices. We are fortunate to have a dedicated Board of Trustees, and as we look ahead, we remain focused on the long-term financial strength and stability of the club, ensuring we are well positioned to invest wisely, maintain our standards, and plan responsibly for the future
Together, we will continue to build on our shared commitment to fellowship, excellence, and lasting memories.
Inside the Clubhouse
General Manager, Hannah Librizzi
t may just be me, but this winter felt like one of the longest yet. It was certainly a busy one here at RCC as we continued working to elevate the member experience, especially after welcoming Chef Jeremy Einhorn back this past October.
Now that the season is in full swing, it has been great to see the club come back to life. From busy dining rooms and packed tee sheets to the pool opening and summer events kicking off, the energy around RCC is exactly what makes this such a special time of year. We look forward to a fun-filled summer and encourage everyone to continue checking the weekly e-blast for club news and upcoming events.
During the off-season, we welcomed Anthony Walko as our new Food and Beverage Director. Many of you have already met him. Anthony has hit the ground running, introducing new wines, adding tastings to the calendar, and bringing a wealth of industry knowledge and passion to the club.
We also welcomed Kim Bonkowski as our Human Resources Director. With more than 220 employees during peak season, having a dedicated HR professional is essential, and Kim has already become a valuable part of our team. Additionally, Tommy Ungvarsky has been promoted to Poolside Café Supervisor. Many of you know Tommy well, as he has been with the club for nearly four years, serving in a variety of roles including server, bartender, and pool server. His hard work, positive attitude, and dedication to member service have made him a valued team member, and we are excited to see him continue to grow in this new leadership role.
We are also excited to welcome Rick Reister as our new Facilities Director. Rick brings extensive experience and will be working alongside our former Facilities Director, Alan Rennwanz, who retired after 25 years of service and is assisting with the transition
We are also thrilled to have the Loop House open for the season This project has been a long time coming and would not have been possible without the dedication of Tom Kearns Many of you likely saw Tom out there throughout the process, putting in countless hours and taking a hands-on role in helping bring this project to life We are incredibly grateful for his efforts and commitment to improving our club
As always, please do not hesitate to reach out with anything at all I truly welcome your feedback and look forward to a great summer ahead
As Membership Director, I’m often asked a simple question during tours: what makes our club special?
It’s a question with an easy answer, but not a single one Yes, we have exceptional amenities, a strong golf experience, and an incredible team that I’m fortunate to work alongside every day We’re proud of all of that But what truly defines the club goes beyond facilities or programs
It’s seeing members form lasting friendships It’s families gathering for dinner after a long day, tables filled with conversation and laughter, and children growing up here together It’s watching the club become a place where people genuinely connect and feel at home
Thomas & Linda Barton
It’s also the way golf brings members together across all levels through shared experiences and events that make the game more social and welcoming
Michael & Krissy Burkhardt
And just as importantly, it’s the culture behind the scenes A team that works with care, respect, and consistency, and takes pride in creating a welcoming environment for every member who walks through the door
Ray & Kristen Cunningham
Carl & Marie Friedrich
Celebrating Milestones...
50 years
Edward & Maggie Bridge
Michael & Kate Givnish
Marilyn Lippincott
25 years
David and Catherine Friedman
David & Tara Sussman
Charles & Kathleen Thomas
20 years
Robert & Tami Gall
Robert & Sally Hartman
Todd & Lynda Hillpot
Martin & Danielle Judge
Peter & Jill Macaluso
Robert & Suzanne Rittenhouse
Angel & Christina Rodis
William & Phyllis Schantz
Louis & Jennifer Waldhauser
Kenneth & Suzanne Zekavat
10 years
Bryan & Melissa Burke
Andrew & Jennifer Comerford
John & Tricia Cranmer
Mark & Paula Dileo
Stuart & Brittany Fenkel
Michael & Sharla Floyd
Mike & Kelsey Hagner
Benjamin Kruger
Michael & Colleen Massott Jr
Edward & Christine Nusslein
Marty & Susan Rosica
Roosevelt & Celeste Taylor
Gregory & Jennifer Zizik
Celebrating your milestones, thank you for everything you’ve contributed. You’ve seen the club evolve firsthand and have played an important role in its growth, helping create a welcoming atmosphere for both longtime and new members alike.
What new members are saying?
We’ve really enjoyed being back at Riverton Our past experience wa positive one, and reconnecting with the community felt easy and fam our kids graduating from college and starting their next chapter, Col now have a bit more time and energy to get involved again We’ve lov the sports and social events, reconnecting with friends, and meeting members along the way
Being back has allowed us to truly appreciate the strong sense of com that makes Riverton special.
We joined as social members to get a feel for the club, and the access we ’ ve had has been phenomenal. Because we still had opportunities to golf and participate in club events, we were able to better understand what being a golf member would look like We know now that becoming golf members is in our future, and that’s entirely thanks to the flexibility and options Riverton offered us
Most importantly, it’s how Riverton makes us feel Almost immediately, it felt like home Every member has been incredibly kind and welcoming No matter their age or stage of life, everyone is personable no one is snobby, and people are genuinely happy to include new members in a tee time There’s no sense of cliques or feeling like an outsider
The ambassadors who showed us around have become true friends It may sound cheesy, but Riverton truly feels like home. We’re so excited for our first summer here, when we’ll really get to see the club come alive
We actually discovered the club by chance We were driving past one day and the pool pad immediately caught our attention It looked like exactly the kind of place our fam love, so we reached out to schedule a tour right away
Since joining, it’s truly exceeded our expectations From summer days at the pool to sp like the tree lighting, winter gala, and character brunches, every experience has been t and memorable What’s been most meaningful, though, is seeing how much our kids en everything the club has to offer It’s become such a special place for our family, and we every second of being part of the community
C o u r s e T a l
Bringing New Staff into the Team
This season, we have partnered with a human resources f based in Puerto Rico to help support our staffing nee Through this collaboration, eight new team members ha joined our crew and are now living in a nearby apartm complex. They have been integrating smoothly into both team and the local community
Clear communication is essential. Assigning experienced crew members as mentors can speed up skill development while also building team cohesion Daily task clarity through morning briefings helps ensure that even less experienced staff can contribute effectively The goal is to quickly align new personnel with the course ’ s maintenance philosophy and performance standards.
Launching New Projects
This year ’ s focus will be on drainage improvements, selective tree removal, and sodding key areas These projects require thoughtful scheduling to limit disruption while ensuring steady progress
While they may cause some short-term inconvenience, these upgrades are important investments in long-term playability, course aesthetics, and overall efficiency.
Executing Core Spring Maintenance Practices
At the core of spring operations is a set of agronomic practices designed to bring turf out of dormancy and prepare it for the demands of the playing season
Aeration and Topdressing:
Relieving soil compaction and promoting healthy root development remain top priorities Timing is key conducting these practices early allows surfaces to recover before heavy play.
Fertilization Programs:
Nutrient applications are calibrated to stimulate growth without excessive surge. Balanced fertility supports density, color, and resilience
Weed and Pest Management:
Pre-emergent herbicides and early scouting help prevent infestations before they escalate
Mowing and Rolling:
As growth accelerates, mowing frequencies increase Gradual height reductions and rolling programs help achieve desired green speeds while minimizing stress
Irrigation System Activation:
Spring startup includes system checks, head alignment, and efficiency adjustments to ensure uniform coverage
Each of these practices must be executed with attention to environmental conditions soil temperatures, moisture levels, and weather forecasts all influence outcomes
As we move through the 2026 golf season, one of our top priorities is elevating the overall experience for every golfer who steps onto our course This year, we ’ re putting a major emphasis on course care, a new pace of play timeline, and the continual expansion and use of caddies. These elements not only preserve the quality and integrity of the course but also uphold the spirit of the game
Course Care
Course maintenance begins with each of us One of the most impactful ways you can contribute is by simply fixing your divots, repairing your ball marks, and raking sand traps These small actions collectively make a significant difference in how the course plays and looks throughout the season.
Fixing divots ensures that the fairways remain lush and playable for everyone behind you Replacing divots and/or filling them in will help in the quick healing of the turf.
Repairing ball marks on the greens helps maintain a smooth putting surface and avoids long-term damage
Raking bunkers after use ensures that the next player faces a fair shot, just as you would expect
We ask all players to take a moment to leave each area better than they found it These habits protect the course for future play and show respect for fellow golfers and the game itself
Pace of Play: Update Time
A pillar of this Club is our pace of pace We have updated our pace of policy target to 4 hours even, and it is absolutely achievable when players remain mindful of their position on the course. Playing "ready golf," being efficient with club selection, and always keeping up with the group ahead are simple ways to stay on track
We’ve also implemented easy-to-remember checkpoints throughout the course to help monitor pace and give subtle reminders to keep things moving. When you finish hole 7, you should be an hour and thirty minutes (1:30) into your round. After Hole 15, you should be at three hours (3:00) in your round A timely round benefits everyone it allows for a more enjoyable experience, reduces congestion, and respects the time commitments of all players
The Caddie Experience: Tradition Meets Value
In a time when golf is becoming more technology-driven and individualized, we ’ re proud to highlight a tradition that’s too valuable to lose: the caddie experience. With 31 caddies available, we encourage all players to make use of this incredible resource
Caddies do more than carry clubs They enhance your round with local knowledge, read greens with precision, and add a personalized element that GPS simply can’t offer. Beyond their expertise, using a caddie promotes a pace-friendly, conversational, and respectful round it’s golf the way it was meant to be played
Bringing a caddie along is not just about tradition, it is about elevating your round For newer players, it’s a chance to learn and grow. For experienced players, it’s a way to rediscover the rhythm and camaraderie that can sometimes get lost in today’s fastpaced approach to the game.
Photography by Dana Carney Photography Pictured: Head Professional PGA, Mike Ferguson
A l l T h i n g s G o l f
Riverton has a long-standing tradition of competitive golf and each year, members tee it up hoping to earn one of the top honors, winning one major member event and placing their name in Riverton Country Club history! We know scheduling around certain events is important, and we have listed a few key dates below to make sure you get them on your calendar now and don’t miss out!
Donald Ross Invitational (Men's Member-Guest) | June 5 & 6 th th
Ladies’ Member-Guest | June 19 th
Men's Member-Member | Sept. 12 & 13 th th
Ladies’ Member-Member | Sept. 19 & 20 th th
The 1900 Invitational | Oct. 2 & 3 nd rd
A New Look for the Season
I am focused on enhancing the golf experience at the Pro Shop by introducing new brands, fresh colors, and updated palettes while still honoring the traditions of the game. Our goal is to offer a modern, elevated selection that appeals to all members I am always open to feedback and suggestions as we continue to evolve After reviewing your survey responses, I feel confident you will be very pleased with the options presented in the shop this season
P S Keep an eye out for the possible return of Johnnie-O
The Focus: The Member Experience
Together, we can ensure that this season is one of the best yet; not only through great play but by how we care for the course, respect each other’s time, and embrace the timeless traditions that make golf special. Let’s fix our divots, play in a comfortable amount of time, and bring caddies back into the spotlight
After all, the best rounds aren’t just played they’re experienced
C a t e r i n g & E v e n t s
Your vision. Our Expertise. Where Moments Become Memories...
Heading into 2026, we ’ ve already had a busy schedule of events. We currently have 15 weddings booked for the year and are already building our 2027 calendar. We’re also proud to share that we received The Knot People’s Choice Award, helping increase our visibility and bookings across WeddingWire and The Knot A continued focus has been growing our online presence by encouraging banquet guests to share their experiences
With Chef Jeremy joining the team, we are introducing new banquet menus that highlight his culinary expertise These updated offerings will bring more variety and elevated options to weddings, golf outings, and takeout packages
In 2025, we promoted our Banquet Supervisor, Julia Cina, to Banquet Manager She has done an outstanding job in her new role, supporting both our busy banquet operations and member events. Julia has been with Riverton for two years, previously serving as Pool Supervisor, and is a graduate of Johnson & Wales with a degree in Hospitality and Banquet Management
Don’t forget to book your graduation parties and upcoming celebrations!
Dive into fun with our pool party packages. It’s the perfect space for making a splash with friends and enjoying our poolside area to host your summer events. Also ideal for work happy hours, corporate outings, team events, and other group gatherings.
THE ULTIMATE POOL PARTY EXPERIENCE
Facility
Rental Fee
4-hour maximum available per additional $200 Any guest staying past the party limit will be subject to a guest fee
Kids Party Package | 22++ PP
SPLISH SPLASH SUMMER FUN
cheese pizza, dino nuggets, mac & cheese, waffle fries, fruit salad, juice boxes, lemonade, assorted sodas
Adult Buffet | 24++ PP (optional)
assorted hoagie tray, pasta salad, caesar salad, house-made ranch chips
cookies,
Parties may be booked any day of the week between 1:00 PM & 7:00 PM, subject to availability
Packages are priced per person. Drinks are available by Member Signature. Food will be served one hour into the party
IMPORTANT RULES & NOTES
Maximum of 40 guests
Semi-private space available with picnic-style table seating for up to 24 guests
Additional tables may be provided with prior coordination with the club.
Floats, rafts, tubes, and similar items are not permitted
Speakers and music are not permitted
Pool chairs may not be reserved; seating is first come, first serve
Towel service is included
Parents/guardians must be present for all parties.
Parties for children under 14 must have 1 adult present for every 5 children.
All outside vendors must be approved prior to the event
Please review the club’s pool policies for additional information
Parties may be rescheduled due to inclement weather with at least 12 hours’ notice, at management’s discretion.
We l l e v e r y o n e , w e h av e f i n a l l y m a d e i t t o w a r m e r d a y s .
If I haven’t had the pleasure of meeting you yet, my name is Anthony Walko and I am the Food and Beverage Director here at RCC. It has been great joining the team and getting to know so many of you, and I am looking forward to a wonderful season ahead.
A little about me I am joyfully married to my wife Gia I am a big Philly sports fan, a true foodie, and someone who enjoys all kinds of music. My favorite pastime is making memories over a great bottle of wine, which brings me to what I would love to share with you this spring and summer.
Wine has a way of bringing people together, but with so many grapes and styles, it can sometimes feel overwhelming. I would like to introduce a few lesser known varietals that are great alternatives to some of your favorites
If you enjoy Chardonnay, try Viognier. It is textured, lower in acidity, and offers notes of peach and honeysuckle. You will find great examples from California, Austria, and France.
If Sauvignon Blanc is your go to, explore Vermentino from Italy’s western coast It is bright, crisp, and coastal with fresh lemony notes.
If you love Champagne, you already have excellent taste, but try Franciacorta from northern Italy It is made in the traditional method and offers a beautiful alternative
For reds, if Cabernet Sauvignon is your favorite, look for wines from Priorat in Spain They are bold, rich, and full of character
If you prefer Pinot Noir, try Zweigelt from Austria. It shows vibrant cherry fruit with su notes
These are just a few of the many exciting wines to explore. Keep an eye out for new select Riverton wine list this season, and do not hesitate to ask for recommendations. I am alwa wine with you
WINE LOCKERS
EXCLUSIVE WINE LOCKERS AVAILABLE
Our Wine Locker Memberships are $350, and run from July 1st through June 30th. Check out all the exclusive benefits below, and contact Clare for more information on this incredible program, or to join our waitlist!
ogram Outline:
wine purchased through the Club be at cost +10% (often cheaper than quor store).
ne Locker Members plus (1) st will receive a Complimentary ne dinner as an appreciation for ng a valued Locker Member.
ker Members receive regular mails with specials, trending wines, /rare or limited quantity wines ilable You will be able to stock up great deals while supplies last
mbers have the opportunity to sign for wine dinners before the rest of Membership.
ustom wine locker nameplate be assigned to the Wine Locker mber
ere will be a $10 corkage fee for ne Locker Members when dining at Club. (This corkage fee goes ectly to the server as gratuity ) corkage fee for non-locker/non-society mbers
ker Members can stock their ars with wine suggestions from our owledgeable staff & expert vendors ed on varietal preferences & price ge
usting us to work with our vendors ocate specific wines you enjoy gives the opportunity to discover and chase wines you may not have sidered trying before.
C
Many of you have seen me around the club since I joined in October, and I’m happy to officially introduce myself. My focus is simple great ingredients, thoughtful preparation, and a welcoming experience every time you dine Whether it’s a quick bite or a special occasion, my goal is to make the club feel like your home away from home. This season, we ’ re rolling out new seasonal menus focused on lighter dishes, brighter flavors, and local sourcing for the best quality and freshness.
We’re also excited for the pool café opening, featuring elevated favorites like pizzas, smash burgers, shrimp tacos, and our signature lobster roll, plus rotating weekly specials all summer
Cooking techniques
1.Marinades:Flavor&MoistureinOne
Agoodmarinadedoestwothings:itaddsflavorandkeepsfoodjuicy.Startwithabalanceofacid(likecitrusor vinegar),fat(oliveoiloravocadooil),andaromatics(garlic,herbs,andspices).
Tip:Fordelicateproteinslikefishorshrimp,marinatefor15–30minutes Forchickenorbeef,1–4hoursworks well Avoidover-marinatingacidicmixtures theycan“cook”theproteinandmakeitmushy
2.Rubs:Quick,Flavor-PackedCoatings
Rubsareafastwaytoaddboldflavortomeatsandvegetables Combinesalt,sugar,andspices thinkpaprika, cumin,blackpepper,ordriedherbs
Tip:Applyrubsgenerouslyandletthemsitfor20–30minutesbeforecooking.Thishelpstheflavorsabsorb andcreatesadeliciouscrustwhensearedorgrilled.
3.Sauces:TheFinishingTouch
Saucesbringeverythingtogether.Whetherit’schimichurri,ayogurt-herbdrizzle,oraclassicpansauce,theyadd brightness,moisture,andafinallayerofflavor.
Tip:Keepsaucesseparateuntilservingtopreservefreshnessandvibrancy Asqueezeoflemonoradrizzleof li il i h b f l i k bi diff
What you’ll Need
2 lemons, juiced
1/2 cup olive oil, plus 1 tablespoon
8 cloves garlic, peeled and minced
1 tsp kosher salt
2 tsp fresh ground black pepper
2 tsp ground cumin
2 tsp paprika
1 tsp fresh turmeric, grated (or 1/2 tsp dried turmeric)
1/4 tsp ground cinnamon
1/4 tsp crushed red pepper
2 lbs boneless, skinless chicken thighs
1 large red onion, peeled & cut into quarters
1 large red pepper, cut into quarters (seeds & core removed)
1 large yellow pepper, cut into quarters (seeds & core removed)
2 tbsp chopped cilantro
2 tbsp chopped parsley
1/2 cup sliced scallions
Cooking Instructions
Step 1: Marinate the chicken
In a bowl, combine: lemon juice, ½ cup olive oil, garlic, salt, black pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper
Whisk until well combined
Add the chicken and toss until fully coated
Cover and refrigerate for 1 to 4 hours
Step 2: Prepare for roasting
When ready to cook, preheat oven to 425°F.
Use the remaining 1 tablespoon olive oil to grease a heavy rimmed sheet pan. Add the quartered onions to the pan. Finish with warm pita.
Riverton Country Club’s swim team is for both competitive and recreational swimmers of varying abilities consisting of the mini-waves (ages 4-6 group lessons) & main team (ages 7-18)
Part of the Tri-County Swimming Pool Association, we compete against teams in Burlington Camden, & Gloucester counties, with our swimmers also attending the championship meets. Our coaches teach flip turns to some and fine-tune stroke techniques to others.
There are fun events planned for parents and swimmers all summer long from weekly team luncheons and out of the pool activities to parent socials and parties.
Typically around 100 members, swimmers practice with their age group but mingle with all ages to create a unique team bond that fosters mentorship and lasting summer friendships.
Come make summer memories with us!
I can hardly believe that six years have already passed since I first arrived at Riverton Country Club. I remember that time vividly arriving amid the uncertainty of the pandemic, when the world was adjusting to new norms. It was a period of transition and learning!
1. This is how you should stand before every shot:
Knees slightly bent
Racket in front
Weight on your toes (not heels)
Focused and ready to move
2. Forehand Grip (how you hold the racket)
Hold the racket like a handshake
Keep your grip relaxed, not tight
Don’t switch grips mid-swing
3. Forehand Swing & Contact Point
Turn your body sideways
Hit the ball in front of you
Follow through across your body
4. Beginner Practice / Drills
Slow, controlled hits
Focus on consistency
Short court rallies first
Lee and I have put together a full schedule of programs and events for the year that we hope everyone will enjoy. We encourage all members, especially those who have recently joined, to get involved. We are always here and happy to help along the way.
pickleball 101
let’s break it down
The game and each rally starts with the serve. The player on the right side of the court, facing their opponents, starts the serve You serve diagonally to your opponent, into the right or left service area:
A serve must be hit with an underhand stroke or backhand with contact below the waist Your arm must move in an upward arc when you strike the ball You can hit the ball out of the air or drop the ball on the ground and hit it The goal of the pickleball serve is to put the ball in play (Quite different from the tennis serve, where the goal is to serve aggressively to win the point.)
After the serve, gameplay continues until a “fault” is committed A fault ends the rally There are 3 types of faults:
The serve does not clear the kitchen (including the line) A shot is hit out of bounds behind the baseline or outside the sideline A shot is hit into the net
The 7 ft zone on each side marks the non-volley zone, or 'kitchen' This means you can never hit a volley while having any part of your body in the kitchen And you can’t let your momentum carry you into the kitchen after a volley either Once you play, you’ll see players at the net have a big advantage. They can hit any ball high enough with a downward "smash". This shot puts opponents immediately on the defensive
If your opponent hits a short shot landing in the kitchen, you can enter & hit from the kitchen Dinks are a defensive shot and an important pickleball strategy. Often your best move after moving into the kitchen to field a dink is to dink right back to your opponent’s kitchen.
The ball must bounce on both sides before either team can volley
Before any player can hit a shot out of the air, the ball must bounce once on each side (known as the 'double bounce rule'). So. if your partner is serving and you start at the kitchen, you’re in a dangerous position Why? Because the returning team can hit a shot right at you, and if you react with a volley, that’s a fault. You lose the point.
You only win points on your serve
06 09 08 07
You can hit groundstrokes in the kitchen first team to 11 wins but you must win by 2
You only win points on your serve, and you continue serving until you lose a rally After winning each point on your serve, you switch sides with your partner and serve to the other opponent
Both partners serve in a turn
In each turn, both players (in doubles) get the opportunity to serve. In scoring, you’ll hear players announce three numbers, "Zero, zero two" So what the heck is that third number? It tracks which of the two players on a team has the serve
Let’s say the game is tied at 3-3. If you start the serve, you’ll announce “3-3-1,” so everyone knows you are the first player in rotation serving. If you lose the rally, the ball doesn’t go to your opponents It goes to your teammate who will announce “3-3-2"
If your partner loses their serve, a 'side out' occurs in which the ball returns to your opponents who again announce, “3-3-1".
Following all the rules above, the game continues until one team gets 11 points The catch? You have to win by 2
THURSDAY, JUNE 25TH | 6:00PM-9:00PM
