The Springfield Story, May 2024

2024 Board of Directors

David DeLorenzo President david.delorenzo@gmail.com 703.887.0505

John Astorino Vice President john.astorino@longandfoster.com 703.898.5148

Caitlin Clark Secretary sheaclark@comcast.net 703.967.8997

Bob Sampson Treasurer bsampson71@gmail.com 703.362.0027

Mike Cozad mcozad@advairac.com 703.926.6758

Tom Davis tdavis@gandrellc.com 703.772.5015

Joe English jenglish@bsbllc.com 571.214.4673

Dan McCarthy danm5691@gmail.com 703.999.9329

Charles Rolen rolencw@gmail.com 703.862.9370

2024 Committees

Audit

Joe English jenglish@bsbllc.com 571.214.4673

Communications

Katie Kissal katiekissal@gmail.com 703.244.4583

Finance

Bob Sampson bsampson71@gmail.com 703.362.0027

Fitness

Gayle Burgoyne gayleburgoyne@aol.com 703.455.3985

Food & Beverage

John Palladino jape199@aol.com 703.901.0744

Golf

David Kelly davidnkelly@verizon.net 703.786.0980

Green

Dan Derisio dderisio@yahoo.com 703.618.1720

House

Julie Graham juliegraham10@me.com 703.650.8788

Membership

Jon Danforth danforth.jon@gmail.com 703.409.7383

Personnel

John Astorino john.astorino@longandfoster.com 703.898.5148

Racquets

Staci Goede staci.goede@gmail.com

Garrett Engeset gengeset@gmail.com

Rules

Bruce Nordstrom bnorthstream@yahoo.com 202.494.6558

Social Natalee Siveroni olahnatalee@gmail.com

Marie Denslow a93aggie@gmail.com

Strategic Planning

Joe English jenglish@bsbllc.com 571.214.4673

Swim/Pool

Mike Goede goedes@me.com 703.927.0941

sgcc_racquets sgccvagolfshop sgcc_weddings

General Manager’s Message

BY STEVE LAWSON, CCM | GENERAL MANAGER & CHIEF OPERATING OFFICER

A Year In Review

It’s hard to believe it’s been a year since I began serving as General Manager of Springfield Golf & Country Club. I don’t know about you, but it’s hard to wrap my head around that…where did the year go?! In some ways, those early days seem like both a lifetime ago and just yesterday. The days are lengthy at times as they are so full and jam packed, yet the weeks and months just fly by. I guess time is weird like that; never stopping, but making it feel as if we could go back and relive it in an instant.

Milestones and anniversaries like this are oftentimes natural demarcations of time, lending themselves to moments of pause and reflection and making us think about where we’ve been, where we are, and where we are going. I know I find myself slightly more reflective and introspective during such seasons.

I recall those early days so clearly, so vividly and can still put myself back into my head and heart space at the time. I remember feeling all the emotions, all at once, while primarily holding two of them as if they were one: nervous excitement. First and foremost, I was extremely excited. I was eager to get to know new people, be introduced to the culture, and become part of the community. I wasn’t sure exactly what to expect and had more questions than answers, but I loved the challenge and adventure in that. I couldn’t wait to learn and be part of something that was different from the other clubs I’ve worked at. Not going to lie, I was also a bit nervous. Everything was unknown, and I was entering a completely new and different space. I was the new kid in school, excited to have a new environment, but not sure of where to make a cup of coffee. My goal in the first six months was just to take everything in; I wanted to fully experience it all. I wanted to learn as much as I could about Club operations and processes, build relationships, show my support, and begin to establish

trust. It’s funny how quickly we figure things out and adapt to change. The difference a year makes is quite remarkable.

While the nervousness has worn off a bit, there is one feeling that hasn’t wavered and has actually grown stronger over the last twelve months: joyful gratitude. While my drive to the Club each day looks different than that first, what isn’t lost on me is how much of a privilege and blessing it is. I get to come here every day, I get to do this job, I get to be in the position I am, I get to lead and work with this phenomenal team, I get to serve all of the Members; and I am so incredibly thankful, deeply grateful, for that.

I never could have imagined in those first days where we’d be now, in the best sense. We have done so much, achieved numerous accomplishments, had so many wins. Because the joys in life are worth celebrating, let’s take a moment to let them sink in. A lot has happened in this first year, and there have been countless moments I look back on fondly and say, “we did that, that was special, that’s who we are.”

We’ve hosted wildly successful events, both fantastic annual celebrations such as Independence Day and our Holiday Open House as well as fun, new events such as Halloween PuttPutt. We’ve seen better, more transparent communication via weekly departmental emails, website updates, and clearer messaging. We’ve implemented a New Member Orientation, learned from a Member Satisfaction Survey, and added a new fairway mower, pickleball nets, and branded tennis windscreens, just to name a few. We’ve navigated challenges as well, including the spillway project and transitions in the golf department, proving there isn’t anything we can’t tackle together. We’ve seen the changes to our physical footprint too: everything from an upgraded simulator room and roof repairs to reconfigured office spaces and new dining room furniture.

The thing I’m most proud of, however, isn’t any of the physical changes, rather one you can’t directly see, but have to witness. I am most proud of and happy for the staff and how they have grown and flourished over the course of this time. They come into work each day with a smile, a positive attitude, and a desire to serve each other and this community to the best of their ability. They have a curiosity to learn, willingness to get better, and the courage to challenge each other. They work hard, they care for one other, and they have fun. This past year brought numerous challenges, many uncertainties, lots of change, and they have handled it with grace, empathy, and unmatched professionalism. Despite the unknowns, what remained the same was and continues to be the steadfast passion and care they have for each other, the Members, this place, and for making SGCC the best it can possibly be. They want to be here and it shows. It’s palpable, invigorating, and infectious. They welcomed me with open arms, helped me, taught me, learned with me, laughed with me (and at me), and I wouldn’t be who or where I am without them. It is incredibly rewarding watching them work, interact, and connect with one another, and I could not be prouder of them and I am honored to say I work alongside them. I’ve met so many wonderful people, people I didn’t know a year ago, who have now become a large part of my life – how crazy and wonderful is that when you really think about it?

So what’s next and what’s to come for this year? If year one was about watching, listening, and learning, year two is about action. Of course, listening and learning will remain constant as they are essential to success, but this year I am excited to create and see progress and movement. This year is about trying new things, tackling challenges, pushing ourselves outside our comfort zones, reaching higher, encouraging each other to get better, and holding one another accountable for growth. It means relentlessly pursuing our goals and working hard while having fun because if we aren’t having fun while we’re doing it, then what’s the point?!

Speaking of goals, my vision for this second year is rooted in three main areas: Membership, Staff, and the Club. Everything we do has a core foundation in enhancing the Member experience. From a Member perspective, everything we do needs to be an improvement from the prior experience and interaction. For example, it looks like maintaining the tradition of Club favorites and staple events, while adding new and different spins to garner excitement and wonder. The second goal revolves around developing the team. Providing a consistent, unparalleled experience across all departments is imperative, and continuing to educate the staff and expose them to new ways of thinking while giving them the opportunity to build their skills will work to achieve that. It

involves both improving the day-to-day operation as well as working towards bigger picture projects and initiatives. Lastly, the third piece involves the Club as a whole and the direction we are headed. Strategically thinking about who we are through a Board and Membership lens is critically important to the future health and vitality of Springfield. This includes succession and future planning, governance initiatives, goal setting, and discerning capital improvement projects.

That said, what I am particularly excited about for this year is the blank canvas, the blank pages we have in front of us. We are the artists with the paintbrushes, the authors of the story, the architects of change. We get to decide what we want to create, what story we get to tell, and how we want to do it. What an exhilarating place to be! All the pieces and people we have in place are very strong, and we are ready to unleash our potential and reach for the stars. The level of commitment and dedication we have is unwavering, and we are relentlessly pursuing excellence by getting better each day. There is so much energy, excitement, and momentum right now. I hope you feel it like I do as there are so many good things happening, and what we are on the cusp of achieving is nothing short of magic and greatness.

What am I most looking forward to this year? I am looking forward to building a Springfield where everyone can come as they are and have whatever experience they want and need. A place where golfers can golf, competitors can compete, and families not only know but feel the family values in action. I am looking forward to growing with engagement and conversation, to better understanding what Members want and are hopeful for, to having conversations, soliciting feedback, and developing ideas together; together being the key word.

In reference to togetherness, I want to thank you for making my first year so wonderful. This year would not have been the same if it weren’t for all the people, all of you, who made it that way. From Members and guests to staff and vendors, each and every one of you makes this place what it is, and I can’t thank you enough for that. We all give of ourselves to collectively add to what we know and love as Springfield Golf & Country Club. SGCC is so much bigger than just one individual person or singular group of people. Each and every person who interacts with it shapes it in some unique and personal way, and each day we have the opportunity to touch the lives of those around us, to make their journeys meaningful. What a gift and source of inspiration and encouragement! So, keep showing up, keep being you, and keep sharing that with those around you.

Over the course of this past year, I have grown both professionally and personally, and I want to thank you for your part in that. Thank you for welcoming me, teaching me, challenging me, encouraging me, supporting me, and, most of all, sharing your lives with me and letting me do the same. Thank you for trusting me to take care of you and your families and for allowing me to be part of this wonderful place and help provide moments, experiences, and memories that will hopefully last a lifetime.

I am so proud and thrilled about where we are at, but the work is just beginning. Each day, I am keenly aware of the

opportunity, privilege, and responsibility it is to move the Club and the people who make it up one step closer to where we want to be and who we are becoming. I am enthusiastic and energized about the future of both of those things and am very much looking forward to the changes and growth. So here’s to both an incredible first year, the absolute joy and blessing it was, as well as the opportunity of a second fantastic year ahead in making Springfield the best place it can be for all of us.

Membership Corner

BY SHELLY GOOREVICH MEMBERSHIP DIRECTOR

Please join me in welcoming some of our newest families:

Gavin and Samantha Arita are Hawaii locals that moved to Burke, VA in 2016. They fell in love with the Northern Virginia life and are looking to put down roots with their children Mariann (13), Madison (11), and Mason (4). After retiring from the Air Force in October 2023, Gavin became a systems engineer supporting the government as a contractor. He is a former college tennis player looking to get back into the game, pick up pickleball, and play an occasional round of golf. Sam is a nurse working with veterans at Fort Belvoir and looks forward to meeting people and joining in on the many social activities at SGCC. Mariann is a diehard softball player who attends Lake Braddock; Madison is a tennis player at Sangster Elementary; and Mason is a free spirit who loves to swim when it does not involve getting his face wet.

Chris and Clarissa Bing and their two children, Casper and Owen, have been residents of Springfield since 2010. Chris and Clarissa moved to Springfield from Hawaii after serving in the United States Marine Corps and United States Navy, respectively. Chris and Casper enjoy golfing Casper is a member of the West Springfield High School’s golf team. Clarissa enjoys painting and photography. Owen is an avid tennis player and looks forward to enjoying the tennis facilities. Chris, originally from Ohio, and Clarissa, originally from New Mexico, are both Department of Defense employees. They are friends with several SGCC members and are excited to be part of the community!

Brenda and Greg Blake live in Burke. Greg is a US Naval Academy graduate and former Marine Corps Officer. He is a Founder & Partner at TritonPoint Wealth in Chevy Chase, MD. Brenda is a nurse practitioner and works for Takeda Pharmaceuticals. Brenda and Greg have a blended family with

Chris, Clarissa, Casper, & Owen Bing

Gavin, Samantha, Mariann, Madison, & Mason Arita

Brenda & Greg Blake

eight children (and one grandchild): Katie (and her husband Luke), Nolan, Cameron, Aidan, Isabelle, Gwendolyn, Trent, Rafe, and Carter. They are excited to join SGCC, to spend time with other members, and to enjoy all that the Club has to offer.

Rick and Shaune Cathcart are new residents of Alexandria having moved from Dallas, Texas. Rick is the Vice President of Environmental Health and Safety for BRANDT, a global agriculture products company. Shaune is the owner and designer of Silken Strands, a small batch-production women’s clothier of classic and timeless fashion in sustainable and natural fabrics. Rick and Shaune are celebrating 42 years of marriage and proud parents of three adult children: Brett, Logan, and Molly. They were drawn to the area, as one of their daughters, Logan, and son-in-law, Herb, are Springfield residents and SGCC members. Recently, Logan and Herb became proud new parents of their son, Herbert. The grandparents fell in love with their grandson and decided to move closer. Rick and Shaune are enjoying their new home, Virginia’s change of seasons, and discovering the history of the area. They are looking forward to socializing with Club members on the golf course, tennis and pickleball courts, and at social events.

Matt Genovese, Gemma Forest, and their daughter Sophia Genovese live in Alexandria. Matt has lived in Northern Virginia since he was nine years old, and Gemma moved from Boston in 2016 to attend law school. Matt works at LaSalle Investment Management in Asset Management, and Gemma is the Assistant Dean for Student Affairs and the Dean of Students for the Upper-Division for Catholic University’s Law School. Matt and Gemma both enjoy golf and are looking forward to learning how to play pickleball! Sophia is 18 months old and really enjoys dancing, music, playing in the water, and meeting new people. They are very excited to join the SGCC family and look forward to meeting other members!

The Liao family have called Arlington home since 2012. Linda, a California transplant, conducts research as a cancer epidemiologist at the NIH. George grew up in Fairfax and boomeranged back to the area after some time in New York to continue his career in advertising. Together, they have three amazing daughters, Paige (11), Kacie (9), and Emma (6), and a goofy French Bulldog, Otis (2). The girls enjoy playing tennis, lacrosse, and soccer, while Otis enjoys napping and eating. The Liao family is excited to join the Club and meet everyone!

Continued on page 8

Matt Genovese, Gemma Forest, & Sophia Genovese

Rick & Shaune Cathcart

Linda, George, Paige, Kacie, & Emma Liao

Carlee McCarty is a retired California State Real Estate appraiser and is a proud mother and grandmother who just recently moved to Springfield to be closer to her daughter, Stacy Usher, son-in-law, John Casill, and grandchildren, Ben and Ginny. She has been an avid tennis player for the past twenty years, and at her previous Club played on several different teams, was a team captain, and was lucky enough to travel to Nationals. Carlee has dabbled in pickleball and has started taking golf lessons. On previous visits to see family, she has had the opportunity to meet Club members, enjoy many social events, and take water aerobics classes. Carlee is excited for this next chapter in her life and looks forward to frequenting the Club!

Michael Morgan is extremely excited to have the opportunity to continue his membership as a Legacy here at SGCC. For all his 25 years, Michael has been grateful to experience the growth, community, and all of the incredible things that SGCC offers. Michael and his fiancée, Elizabeth Murphy, place great value on community and relationships, which they know the membership at SGCC also hold close to their hearts. The couple looks forward to having a positive impact across the Club. Michael and Elizabeth met in their first weeks at JMU (Go Dukes!) in 2017, recently got engaged, and plan to get married in Summer/Fall of 2025. Elizabeth played lacrosse and Michael played baseball for the Dukes, and they have continued to stay attached to their teams. They are both still living in the homes they grew up in, so the next step is looking for a place to live together. They can’t wait to be a part of the SGCC family.

Frank Rinaldi grew up on the other side of the Beltway in Rockville, MD, and attended college in North Carolina followed by graduate school. After working in Florida, he moved back to DC in 1998 to continue his career in commercial real estate. Frank and his son, Julian, live in Southwest DC, a few blocks north of the Wharf. Frank grew up playing golf and still enjoys all the game has to offer. He also enjoys cooking, exploring new wines/wineries, biking, and time with friends. Julian just turned 13 and is in 7th grade at St. Albans. His main passion is tennis, which he has been playing quite seriously for the last five years. When not practicing at JTCC in College Park, Julian enjoys playing in local USTA junior tournaments. He also enjoys golf, soccer, and basketball as well as playing his guitar. The Rinaldis are happiest when traveling, whether it is the occasional day trip out to the Shenandoah for a hike, a quick weekend to visit mom/Nonna’s at the beach, or a lengthier excursion to a National Park, the Galapagos, or Europe. Frank and Julian enjoy the adventure and experiences of new people, places, and

Michael Morgan & Elizabeth Murphy

Carlee McCarty (far right) & Family

Frank & Julian Rinaldi

cultures. Their dog, Bailey, is a boxer, dalmatian, and Australian cattle dog mix. She is seven years old and likes to make sure they are within her line of sight and well-herded. Although a small family, they like to think they pack a big punch.

Frank and UnHui (Uni) Wentink are long-time residents of the Springfield/Burke community. Both grew up in the area since the 1980’s and attended the local public schools. Members may recognize Uni as the bubbly and diligent staff worker at The Eye Doctors in Springfield. She enjoys travel, good food, and long walks on the many Burke Centre walking trails. Frank hit a hole in one with his marriage to Uni. When he is not spending time with his wife, he is working towards retirement. Frank’s favorite pastimes are reading, poker, and large Legos sets. As a new member of SGCC, he aims to improve his golf game.

Driving Range Hours Reminder

With the golf season officially under way, we would like to kindly remind you that the golf course and Golf Pro Shop are closed on Mondays. Additionally, the hours for the Driving Range on Mondays are 12:00-6:00 PM. Please do not hit balls prior to opening. All other practice facilities are closed on Mondays.

Driving Range hours do shift throughout the season to accommodate changing daylight hours. Currently, the Driving Range opens 30 minutes prior to the first tee time and closes at 7:00 PM except on Mondays and Sundays. The Driving Range closes at 5:30 PM on Sundays for picking.

Thank you for your cooperation. 

MONDAY

Golf Shop, Closed

Driving Range, 12:00-6:00 PM

Golf Course & Other Practice Facilities, Closed

TUESDAY - SATURDAY & HOLIDAYS

Golf Shop, 7:30 AM - 6:00 PM

Driving Range, Closes at 7:00 PM

SUNDAY

Golf Shop, 7:30 AM - 6:00 PM

Driving Range, Closes at 5:30 PM

Frank & Uni Wentink

May is National Tennis Month

BY KRISTINE KRAUJINA | HEAD RACQUETS PROFESSIONAL

Our Interclub Tennis season kicked off in mid-April and the NVTL season begins this month. We’re looking forward to seeing how our players’ hard work during the indoor season pays off as well as gaining new insights from each match, win or lose.

In preparation for the Spring Interclub Tennis season, our three daytime women’s teams participated in preseason camps toward the end of last month. 39 players participated in the three-hour camps which focused on the players’ hands, feet, eyes, and, most importantly, mind. Our Pro Staff emphasized doubles positioning and reinforced positive shot-making decisions. We are extremely proud of our team members’ growth. Competition brings challenges but by facing adversity, Team Springfield is getting better.

Our Interclub teams compete on Wednesday and Friday mornings as well as Thursday evenings. It is still early in the season, so we don’t have much to report, but be sure to visit our Instagram page @sgcc_racquets and read the weekly Court Chatter emails for updates. You can also check out our May Racquet Sports Calendar to see our players in action and show them some community support!

Celebrate National Tennis Month at SGCC

National Tennis Month is a nationwide grassroots effort driven by the United States Tennis Association (USTA) and its industry

partners celebrating tennis, a sport that challenges one both physically and mentally.

Tennis participation has seen growth for four consecutive years, with people turning to the sport to stay physically fit in a safe manner. According to the latest Physical Activity Council’s participation report, more than 23.8 million people hit the tennis courts in 2023. That number represents a 25% increase since the start of 2020, with 6.2M more players picking up a racquet. In addition, according to multiple sources and studies, tennis has been shown to have a significant positive impact on the health of participants. Tennis players on average lived an additional 9.7 years than sedentary individuals.

SGCC will run a “Live Ball, Tennis Triples, and More” event on May 22, just a few days after the Nationwide HIT TO BE FIT event at the National Tennis Center in Orlando, where Cardio tennis guru Michele Krause will run an event on 20 tennis courts simultaneously, and 300 facilities will join her around the country with SGCC being one of them.

Whether you are a 2.0 or seasoned tennis player, you must participate, as we will make it memorable for all of you with a special M. Krause layout.

For more information about National Tennis Month, visit USTA.com/NationalTennisMonth, search hashtag #NationalTennisMonth on social media, or follow our own Instagram page @sgcc_racquets. 

Bouquet of Rosé : A Brief History of Your Favorite Warm Weather Wine

BY JEN KEELER | DIRECTOR OF FOOD & BEVERAGE

You know rosé wine as the iconic pink-hued wine favored during warm days on the patio, but this popular beverage has been around for a surprisingly long time. Rosé wines date back as far as Ancient Greece and are actually one of the first wines invented. The true origin of the wine isn’t known, but the Ancient Greece theory holds that the wine’s distinctive coloring may have come from the cultural belief that it was barbaric to drink undiluted wine, so wines created from a blend of white and red grapes were mixed with water to create a more socially acceptable drink. This also improved its drinkability, making it the beverage of choice for many centuries.

Rosés can be made from almost any red wine grape and are not intended to be aged. There are several methods for producing rosé. In the direct press method, the pink color comes from the grape skins which are left to sit in contact with the crushed grape. Direct pressing is prevalent in Provence and California. The saignée method involves bleeding off a portion of a tank of red wine early on in the fermentation process. The extracted juices are fermented separately to create a rosé. This method is used in Rioja, Spain and Tavel, France. The blending method is exactly what it sounds like, blending red and white wines, and is almost exclusive to Champagne, France as it is not widely accepted.

Rosé can range in color from light to dark. The lighter the color will make the wine lighter in flavor. Rosés are typically spicier and more floral on the nose. However, flavor profiles and aromas will vary based on region, method, and varietal. Rosés are meant to be enjoyed cold, especially on a hot summer day, and pair well with seafood.

Provence, France is considered the modern epicenter of rosés today and credited with creating high quality rosé at any price point. In fact, France produces and consumes more rosé than any other region. The wine arrived in Provence via Ancient Roman trade networks which helped spread rosé’s popularity throughout the Mediterranean. During the Middle Ages, Bordeaux was rumored to have created the violet-colored rosé known as claret. Claret became famous when the Bordeaux region was under British rule. English writer Samuel Johnson stated, “He who aspires to be a serious wine drinker must drink claret.”

In the 19th century, tourists flocked to Côte d’Azur in the south of France where they would enjoy cold glasses of rosé, cementing the wine as a status symbol of glamour and luxury and its quintessential association with summertime. It also became known as a “vin de soif,” or a wine to quench thirst since it was easy to consume while cooking and a simple aperitif. However, rosé’s popularity began a downward spiral after World War II with the introduction of two rosés from Portugal, mateus and lancers.

Mateus was introduced in 1943 by Fernando Van Zeller Guedes and was a huge success. American wine merchant Henry Behar sailed to Portugal to visit the José Maria da Fonseca estate and fell in love with the wine faísca. It was very refreshing and slightly pink in color. He brought it back to the United States where it soon became iconic due to its distinct bottle. Before it hit the market, though, it was renamed. Faísca was considered too similar to the word “fiasco,” so it was changed in America to “lancers” after Behar’s favorite painting “Las Lanzas” by Velazquez.

Lancers came in a small ceramic bottle that was unique to anything else available at the time. Unfortunately, the bottle caused the wine to oxidize quickly. The bottle was changed to a thicker glass, then a frosted glass, but Americans began moving away from the Portuguese rosés despite multiple marketing campaigns to try to boost its popularity once more. Unfortunately, mateus and lancers had gained a bad reputation as cheap, overly sweet, novelty wines and the brands, while still enjoyed in Central Europe, could not be revived in America.

The birth of American Rosé can trace its roots to Lodi, California in 1869 and the first documented white zinfandel. Despite attempts to advocate for the use of zinfandels outside of red wine, it struggled to gain traction until a century later. In the 1970’s Bob Trinchero of Sutter Home created white zinfandel as a byproduct and nicknamed it “Oeil de Perdrix” meaning “Eye of the Partridge.” This name harkens back to the Middle Ages in Champagne, France where it was given to pale pink wines because of their similarity in color to the pale pink of a partridge’s eyes in death throes.

According to Sutter Home, in 1975 there was a stuck fermentation and the wine’s sugar didn’t fully convert to alcohol resulting in a slightly sweet white zinfandel. Rather than trying to fix the problem, the winery opted to release the wine. It was love at first taste, and white zinfandel enjoyed great popularity through the 1980’s. However, it was still considered a lesser wine and not something “serious” wine drinkers would consume. The perception was that rosés were not intentional wines, but the product of leftovers or grapes that didn’t fully ripen.

If you’ve been reading along, then you’ve probably noticed that the popularity of rosé is cyclical in nature. In the early 2000’s rosé started to become popular in the States once more as beach resorts began to stock pink French wines and celebrities such as Brad Pitt, Angelina Jolie, and Drew Barrymore jumped on the bandwagon and started their own productions of rosé wine. In 2010, the original Instagram started photographing celebrities drinking rosé and it became a status symbol of luxury and romanticism.

By 2014, rosé was mainstream in American culture, so much so that panic struck when they ran out that summer in the Hamptons. More than 22,500 bottles and over $450,000 of rosé were sold in the Hamptons alone. The steady rise in popularity is reflected in production trends as well: rosé production in France increased 31% between 2002 and 2013. By 2013, America was second in the world for consumption of rosé wine behind France.

National Rosé Day is recognized on the second Saturday of June every year, but here at SGCC we celebrate this quintessential summer wine the Saturday before Mother’s Day. Rosé All Day will be here on Saturday, May 11 from 1:00-3:00 PM. We have some fabulous wines we will be featuring from all around the world as well as some light appetizers. Our wine reps have worked very hard to bring a variety of great tasting rosés to complement the event and share their knowledge. Come join the fun and be a part of our annual celebration of this fantastic wine!

Bridge Banter

BY DON FREDERICK

The May flowers are beautiful here at our Club, but plenty of activities are taking place indoors too. Do you play bridge? If yes, come join the SGCC Friday Evening Bridge Group at one of our upcoming events.

Here are the results of our recent sessions:

APRIL 5

First: Betsy and Roy Carter

Second: Mary and Ed Kringer

Third: Robin Alapas and Kit Weyers

APRIL 19

First: Betsy and Roy Carter

Second: Letty and Ken Silverberg

Third: Mary and Ed Kringer

2024 Pool Hours

2024 Pool Hours

May 24-June 12, 2024*

MONDAY-THURSDAY, 11:00 AM - 8:00 PM

Sea Lion Café, 12:00-7:00 PM

FRIDAY, 11:00 AM - 9:00 PM

Sea Lion Café, 12:00-8:00 PM

SATURDAY & SUNDAY, 10:00 AM - 8:00 PM

Sea Lion Café, 11:00 AM - 7:00 PM

*The Pool will open at 4:00 PM on Friday, May 24

June 13 - July 31, 2024**

MONDAY-THURSDAY, 10:00 AM - 8:00 PM

Sea Lion Café, 11:00 AM - 7:00 PM

FRIDAY & SATURDAY, 10:00 AM - 9:00 PM

Sea Lion Café, 11:00 AM - 8:00 PM

SUNDAY, 10:00 AM - 8:00 PM

Sea Lion Café, 11:00 AM - 7:00 PM

**The Pool will close at 10:00 PM on Wednesday, July 3

August 1 - September 2, 2024 ***

MONDAY-SUNDAY, 10:00 AM - 8:00 PM

Sea Lion Café, 11:00 AM - 7:00 PM

***The Pool will close at 9:00 PM on Monday, September 2

Turf Talk

BY SHAWN GILL | GOLF COURSE SUPERINTENDENT

Here we are with another season of golf officially underway. Things are “heating up” fast with the Member/Member just around the corner. I have always loved the excitement of preparing a course for big events. I am a bit of an adrenaline junkie, and it’s nice to feel the blood flowing a little quicker with the controlled nervousness that comes from trying to make the plan come to fruition. Even though some long days are invariably required, it never fails that when I ask for volunteers to stay late or come in on normal days off, the members of your greens staff all step up with a smile to make it happen.

This spring has been even more of a scramble than the past couple of years. With the relatively mild and definitely wetter than usual winter, the turf came out chugging early and we’ve been in constant mowing mode since early April. The rough is particularly thick for this early in the season, so I apologize for any lost balls. I promise you, we are mowing often and at a good height to keep it healthy throughout the year. Unfortunately, the weeds got an early start as well and are very strong; we’ll be getting to work controlling them so that you can have a consistent look and playing conditions every time you set foot on the course. This is quite the switch from last year when we were in the middle of a drought, many of the roughs were getting “crispy,” and carts were periodically restricted to paths because we had virtually run out of water. It is all part of what makes this profession so much fun and so frustrating at the same time. No matter what plans you make, Mother Nature has a knack for turning them all upside down. Never a dull day, that’s for sure!

It’s been a little while since I provided an update on where we stand with the dam spillway project. Things are on track for the planned November 2024 start for final repair construction. Currently, we are in the permitting phase which includes approval of erosion control and constructions plans through both Fairfax County and Virginia DCR. It is estimated that this will be completed by the end of July. At that point, we will be able to coordinate the construction timeline and how to limit the impact on members. Some significant disturbance to the fifth hole will occur and these areas will be repaired and ready to play for the 2025 golf season. I look forward to the completion of this project as much as all of you so that we can get back on track with other improvement plans to make SGCC a better club.

Speaking of spending money to improve things, you should take a look at the video posted to the Golf Shop’s Instagram account of one of your new equipment purchases. As with most things in the world these days, golf maintenance equipment prices have skyrocketed. This makes it all the more important to ensure that purchases are truly making a difference in keeping your course well-manicured in an efficient way. To this end, as the fairway mowers age out, we have begun replacing them with larger (but low ground pressure) machines that mow quicker

while providing a higher quality of cut. This has given us the ability to finish mowing all the fairways in 20% less time while using three mowers instead of four. The benefits go beyond the obvious though, as we can now perform additional tasks on Friday mornings so that things are pristine for weekend play. We are always looking to improve your experience and put your dollars to work in ways that benefit the membership. On that note, you may not have noticed, but we have begun mowing the approaches and greens surrounds lower. For those of you who have trouble chipping from the tight lies, it is now easier to

putt from those spots and have the ball roll more quickly and smoothly.

I’m having tremendous fun working with my staff to find ways to make the course more enjoyable. It’s very rewarding to hear the enthusiasm in their voices when I ask them for their ideas for improving our operation as well as their feedback on how any changes I’ve made are working out from their point of view. I am getting more and more excited about the future of Springfield and hope you are as well. 

Don’t Miss Out on Memorial Day Weekend

FRIDAY, MAY 24 - POOL

Chipping Contest 6:00 PM

Swim Team Registration & Info Night 6:30 - 8:30 PM Pool Opens

Kentucky Derby Party 5:00 PM World Team Tennis Event 6:30 - 9:00 PM Rosé All Day 1:00 - 3:00 PM

Women, Wine, & Wedges 3:00 - 5:00 PM Whiskey & Wedges 5:00 - 7:00 PM Music on the Patio 7:00 -11:00 PM Mother’s Day Brunch 10:00AM, 11:00AM, 12:00PM, & 1:00PM Memorial Day Picnic 4:00 - 9:00 PM Pool Opening Party 4:00 - 9:00 PM BOD Ringer Memorial Day / Golf Course Open Board of Directors Meeting 6:00 PM Golf Course Closed Greens Aerification Golf Course Closed Greens Aerification BOD Ringer

Learn More About Our May Events...

18

WOMEN, WINE, & WEDGES 3:00 - 5:00 PM

6:30 - 8:30 PM

Drop In at the Clubhouse to Register for Swim Team, Meet Our Coaches, Get Fitted for the Team Suit & Purchase Team Gear | Swim Lesson Instructors will also be Available 4

11

KENTUCKY DERBY PARTY 5:00 PM

Enjoy Themed Beverages & Bites in the Bar Area | Prizes for Best Dressed & Best Bonnet | Registration Requested

18

Women’s Golf Clinic & Social | Join Your PGA Coach in a Fun, Stress-Free Environment Focused on Helping You Improve Your Short Game. We Will Cover Short Game

Staples (Pitching, Chipping, Bunker Play) from 100 Yards and In. Sign Up with Your Friends & Make Some New Ones! While Learning, Enjoy Some Hors d’Oeuvres & Sip Wine. Registration Required | $65++

MUSIC ON THE PATIO 7:00 - 11:00 PM

Featuring Gotchya Covered | Dinner Reservations Highly Encouraged

24 POOL OPENING PARTY 4:00 - 9:00 PM

The Pool Opens for the Season at 4:00 PM! Come Out for a Fun Evening, Make New Friends, Float on a Raft, & Enjoy a Snack at the Sea Lion Cafe. We’ll Have a Game of Laser Tag at 6:00 PM! This Event is Complimentary; No Registration Required.

WORLD TEAM TENNIS 6:30 - 9:00 PM

Formats Include: Singles, Doubles, & Mixed Doubles

Players will be Teamed Up with One of SGCC’s Coaches: Kristine, Slade, Andrew, or Jonathan | Space is Limited Registration Required | $15

ROSÉ ALL DAY 1:00 - 3:00 PM

Enjoy a Selection of Rosé Wine & Light Fare on the Patio | Registration Required | $45++ 12 MOTHER’S DAY BRUNCH

Seating at 10:00 AM, 11:00 AM, 12:00 PM, & 1:00 PM

Jackets & Reservations Required | $48++ Adults, $20++

Children Ages 5-11, 4 & Under Complimentary

17 WHISKEY & WEDGES 5:00 - 7:00 PM

Men’s Golf Clinic & Social | Join Your PGA Coach in a Fun, Stress-Free Environment Focused on Helping You Improve Your Short Game. We Will Cover Short Game

Staples (Pitching, Chipping, Bunker Play) from 100 Yards and In. Sign Up with Your Friends & Make Some New Ones! While Learning, Feel Free to Have an Adult Beverage of Your Choice. Registration Required | $65++

BOD RINGER

25-26

26

27

MEMORIAL DAY PICNIC 4:00 - 9:00 PM

Food, Live Music, Bounce Houses, & More | Regular Menu Service Not Available

MEMORIAL DAY / GOLF COURSE OPEN

Tee Time Lottery Applies Clubhouse Open for Breakfast & Lunch

June 2024

CLUBHOUSE & GOLF COURSE CLOSED MONDAYS

HALF PRICE BURGER WEDNESDAYS

HAPPY HOUR THURSDAYS, 5:30-7:30 PM

FRIDAY BUFFET, 5:00-9:00 PM

BREAKFAST, SATURDAYS & SUNDAYS 7:00-10:00 AM

SUNDAY BRUNCH, 10:00 AM - 3:00 PM

Junior Tennis Camp

10:00 - 11:00 AM or 10:00 AM - 3:00 PM

Junior GolfxTennis Camp

10:00 AM - 3:00 PM

Junior Tennis Camp 10:00 - 11:00 AM or 10:00 AM - 3:00 PM

Junior GolfxTennis Camp 10:00 AM - 3:00 PM

Junior Tennis Camp 10:00 - 11:00 AM or 10:00 AM - 3:00 PM

Junior Tennis Camp 10:00 - 11:00 AM or 10:00 AM - 3:00 PM

Junior Tennis Camp 10:00 - 11:00 AM or 10:00 AM - 3:00 PM

Ladies Tennis Member Guest 9:00AM - 4:00PM

Junior Tennis Camp

10:00 - 11:00 AM or 10:00 AM - 3:00 PM

Junior GolfxTennis Camp

10:00 AM - 3:00 PM

Junior Tennis Camp 10:00 - 11:00 AM or 10:00 AM - 3:00 PM

Junior GolfxTennis Camp 10:00 AM - 3:00 PM

BOD Meeting 6:00 PM

Junior GolfxTennis Camp 10:00 AM - 3:00 PM

Junior GolfxTennis Camp 10:00 AM - 3:00 PM 3 Day Member/ Guest 3 Day Member/ Guest 3 Day Member/ Guest

Junior Tennis Camp 10:00 - 11:00 AM or 10:00 AM - 3:00 PM

Junior Tennis Camp 10:00 - 11:00 AM or 10:00 AM - 3:00 PM

Junior GolfxTennis Camp 10:00 AM - 3:00 PM

Junior GolfxTennis Camp 10:00 AM - 3:00 PM

Junior Tennis Camp 10:00 - 11:00 AM or 10:00 AM - 3:00 PM

Junior GolfxTennis Camp 10:00 AM - 3:00 PM Women, Wine, & Wedges 3:00 - 5:00 PM

Whiskey & Wedges 5:00 - 7:00 PM

Parent/Child Tennis Event 3:00 - 5:00 PM TaylorMade Fitting 2:00 - 6:00PM

Learn More About Our June Events...

9:00 AM - 4:00 PM

“Palm Springs Swing” Includes Light Breakfast, Gifts, & Awards Lunch. Prizes for Flight Winners & Best Dressed Will Be Presented. Fashion-Forward Palm Springs Inspired Outfits Encouraged! Flights Will Accommodate Any Level of Player. If You Cannot Find a Non-SGCC Partner, Reach Out to the Racquets Team. Registration Required, Space is Limited. $100/person. Rain Date of June 15.

For Children Ages 6-12. One-Hour Option (10:00-11:00 AM) or Full-Day Option (10:00 AM - 3:00 PM). Full-Day Option Includes Lunch. Registration Required. Learn More Online.

JUNIOR GOLFXTENNIS CAMP

10:00 AM - 3:00 PM

For Ages 6-15. Includes Half Day on Golf Course, Lunch, & Half Day on Tennis Courts. Registration Required. Learn More Online.

Please Check Your Email & the Website for Any Altered Hours. The Golf Course & Facilities are Closed to NonTournament Play; Contact the Golf Pro Shop for Reciprocal Requests.

For Children Ages 6-12. One-Hour Option (10:00-11:00 AM) or Full-Day Option (10:00 AM - 3:00 PM). Full-Day Option Includes Lunch. Registration Required. Learn More Online.

2428 JUNIOR GOLFXTENNIS CAMP

10:00 AM - 3:00 PM

For Ages 6-15. Includes Half Day on Golf Course, Lunch, & Half Day on Tennis Courts. Registration Required. Learn More Online.

28 WHISKEY & WEDGES 5:00 - 7:00 PM

Men’s Golf Clinic & Social | Join Your PGA Coach in a Fun, Stress-Free Environment Focused on Helping You Improve Your Short Game. We Will Cover Short Game Staples (Pitching, Chipping, Bunker Play) from 100 Yards and In. Sign Up with Your Friends & Make Some New Ones! While Learning, Feel Free to Have an Adult Beverage of Your Choice. Registration Required | $65++

29 WOMEN, WINE, & WEDGES 3:00 - 5:00 PM

Women’s Golf Clinic & Social | Join Your PGA Coach in a Fun, Stress-Free Environment Focused on Helping You Improve Your Short Game. We Will Cover Short Game Staples (Pitching, Chipping, Bunker Play) from 100 Yards and In. Sign Up with Your Friends & Make Some New Ones! While Learning, Enjoy Some Hors d’Oeuvres & Sip Wine. Registration Required | $65++

Meeting Your Protein Needs: The Healthy Balance

BY MOLLY FIELD | COMMUNICATIONS COMMITTEE

Many of us consume protein without thinking about what it does in our bodies. If we go back to our elementary school health classes, we might remember that “proteins are the building blocks of our bodies…long chains of amino acids…” and then maybe we lose our train of thought because we don’t remember what an amino acid is. It’s important to know, though, so stay with me: while there are nine “essential” amino acids we must obtain through our food and twelve amino acids that our bodies can make itself, the amino acid profile of a food determines its quality as a source of protein. What you eat matters. The best sources of protein contain all the essential amino acids in the right ratios. If we lack sufficient protein, disease can result.

The prefix pro- of the word “protein” comes from the Greek word for “primary” or “before all else.” So, protein isn’t just for bodybuilders and elite athletes. In fact, as we recover from an illness, surgery, or an injury and as we age into our wisdom years, we require more protein.

On an hourly basis, proteins consumed and created internally perform:

• Tissue and cell maintenance and repair

• Fluid and pH balance in the body

• Immune functioning to fight infections

• Transport and storage of nutrition we consume in other foods

• Digestion

• Blood clotting

• Muscle contraction

• Energy production

• Communications between your skin, cells, tissues, and organs including the pancreas for insulin production and healthy liver function

• Acid regulation as a constant pH is necessary in our hemoglobin

• Attracting and maintaining water from the foods and fluids we consume: improper fluid regulation can result in edema (swelling) particularly in the stomach region or dehydration which can cause a drop in blood pressure and light-headedness or fainting

Every body’s protein needs vary and are dependent on several factors including age, activity level, and general health. Ideally, though, you should consume the minimum of your daily needs, and chances are you’re either eating too much or too little protein.

What to Know Before You Change Your Diet

If your kidneys are compromised, you are strongly advised to consult your healthcare provider before you decide to increase the amount of protein in your diet because consuming too much protein can further harm your kidneys. About 48 gallons (20%) of the blood pumped by the heart goes through the kidneys daily. While our kidneys are constantly working and are designed to handle and filter loads of stress, hormones, proteins, nutrition, and fluids and to regulate all the operations in our bodies all the time, too much protein can adversely affect renal function and cause further complications. Diabetes and hypertension are harmful to the kidneys. If your kidneys are already damaged, do NOT labor them with more protein.

So, what is the minimum need? Well, it’s particular to your personal body, of course, but general guidelines can help you stay within a safe range. Additional dietary protein in a typical Western diet increases a healthy kidney’s workload by insignificant amounts.

I’m Cleared, Let’s Get Started

Provided that you’re good to go, the best source of protein is organic meat or fish or low-fat dairy or nuts. If your diet steers more toward vegetarian or vegan, choices become more specified. Many omnivores can benefit from consuming more vegetation to both aid in the carriage and enjoyment of those proteins as well as increase fiber intake. Nut butters are excellent sources of protein for all of us, providing that allergies are not a concern. Smearing some sunflower or nut butter on apple slices, celery sticks, or whole-grain bread or grabbing some almonds or other nuts while you’re on the course or after a round of golf or a few hours of tennis is a great way to effortlessly increase your protein intake as well as add fiber to your diet.

You don’t need a protein bar. While protein bars are super convenient and handy in a pinch, your body will consume more calories and stay healthier eating whole fresh foods over a processed supplement bar which often contains preservatives and other unnecessary additives. If you don’t think you can part with your protein bar, try making your own. There are a ton of great recipes to be found online or you can check out the June 2023 issue of “The Springfield Story” for some recipes from SGCC’s Pastry Chef Lindsay Webb.

Sedentary People & Protein

If you are a sedentary person, you still need protein, just not as much. A good target of at least ~.36g (that’s one-third of a gram, not three grams) per pound of body weight should prevent protein deficiency. For example, a 150lb person should consume ~54 grams of protein for the entire day, not per meal. Let’s make it simple: enjoy 5.5 ounces of Greek yogurt (with fresh whole fruit or granola for fiber), 3 ounces of chicken breast (about the size of a standard deck of cards), and half a cup of beans or lentils. When you consume the proper amount of protein, not only are you ensuring you’re in a healthy range for optimal fluid, cellular, organ and hormone function, but your energy levels might even increase so you can become more active. Once that happens, you can start to increase your protein to meet your new needs (after you check with your healthcare provider).

Active People & Protein

Staying with the 150lb person example, if you are an active person who wants to lose body fat, your protein intake almost doubles to ~.45-.68g per pound of body weight per day. What’s an active person? Someone who walks at least 30 minutes a day four to six times a week at a pace that causes you to speak in short sentences. Do you play singles tennis at least three times a week for an hour? Are you running around the court like a golden retriever? You qualify! This person could ensure they’re getting the proper amount of protein by consuming: 7.5 ounces

of Greek yogurt (with fresh whole fruit or granola for fiber), 4 ounces of chicken breast (about the size of a standard deck and a half of cards), and a cup of beans or lentils.

Athletes, Bodybuilders, & Protein

Athletes (a person who possesses a combination of strength, speed, agility, endurance, balance, and coordination and are in specific training for one or more sports several times a week in a particular season) and bodybuilders need to increase their intake even further.

With all due respect, we need to be honest with ourselves. Playing golf a couple times a week, using a golf cart, and then hanging out at the 19th hole without hitting the gym or just hitting the gym without participating in coordination or endurance activities (which the Club definitely offers and which significantly improve your game) does not an athlete make. A round of 18 holes, walking and carrying your own bag does increase the benefits to your health. Using a golf cart or a push bag carrier or even a remote-controlled bag carrier will change your exertion load and it’s likely that you will still classify as the “active person” above. Consuming too much protein has been linked to headaches, digestion issues, liver complications, nausea, dehydration, and even death, so it’s important not to chronically overestimate your needs.

If you are an athlete, or if you do walk the golf course carrying your bag, the protein demands of a typical 150lb person are significantly higher: .68g to 1g of protein per pound of body weight per day. Of course, that varies based on your gender, body composition, age, and level of athletic activity. Are you in training for the Olympics (not curling, shooting, or archery)? You’re likely going to need to eat like Michael Phelps, and your trainer would be the best source of how to go about that safely, but you can likely double that yogurt, chicken, and beans example above per day. Here’s another menu possibility for the day: two eggs, a glass of milk, three to four ounces of baked or grilled fish or chicken, and a cup of cottage cheese or a palmful of raw peanuts, cashews, walnuts, pecans, or other nut.

Special Considerations: Pregnancy or Breastfeeding and Sarcopenia

Sedentary pregnant and/or lactating women require the athlete/bodybuilder level of protein: .68g to .72g per pound of body weight to start. If these women are also active or at the athletic range of activity, or their body composition trends toward leaner, their protein thresholds are significantly higher. Due to genetic concerns and obesity thresholds, we defer to each woman’s medical professional.

If a person does not consume enough protein, they may find themselves losing muscle mass, a condition called “sarcopenia” because muscles are mostly made up of protein. When the

body is not receiving enough protein from a person’s diet, it generally taps into the reserves of any protein stored in the muscle (because that’s the easiest and purest source in the body) to help maintain important bodily functions. A person over the age of 50 with clinically diagnosed sarcopenia will likely be medically advised to consume more protein to build or rebuild their muscle mass.

What About When We Age?

Even if you’re sedentary, your protein needs can change as you age, especially into our wisdom years (mid 50s to beyond). Each body is going to have its specific needs, but for ease of understanding, here’s a simple breakdown for sedentary people (you’ll note it’s all the same until we dive into the older female population):

increased calcium intake.” So, just make sure you’re consuming adequate amounts of calcium when you increase your protein.

If your kidneys are healthy, then increased protein is generally considered harmless. However, diabetes (any form) and hypertension are very harmful to kidneys, so if your kidneys are already damaged, do NOT labor them with more protein. Talk to your doctor first.

This is Great! Where to Get Protein?

You can find protein in almost any natural, whole food. If you’re looking for advice on how to shop for the healthiest foods, the best bet is to shop the perimeter of your grocery store; the aisles tend to have extra items that have been adulterated or processed or are considered not “whole.”

Animal-based Protein

• Lean meats such as beef, lamb, pork

• Poultry such as chicken, turkey, duck

• Fish and seafood, such as shrimp, lobster, oysters

• Dairy products including milk, yogurt, cheese

• Eggs

• Whey-based protein powders

Plant-based Protein

• Nuts and seeds

• Legumes and beans

• Soy

• Quinoa

Osteoporosis and Kidney Damage

While it depends on who you ask and where you do your research, it is widely believed that increased protein does not cause osteoporosis. A 2011 review by Kerstetter, Kenny, and Insogna stated that “recent epidemiological, isotopic and meta-analysis studies suggest that dietary protein works synergistically with calcium to improve calcium retention and bone metabolism. The recommendation to restrict dietary protein to improve bone health is unwarranted.” An updated study from 2014 expanded on the topic, saying “epidemiologic studies show greater protein intake to be beneficial to bone health in adults. Additionally, randomized controlled trials show that protein’s positive effect on bone health is augmented by

• Processed meat substitutes

• Tofu

• Tempeh

• Plant-based protein powders

If all of this is just too much, we get it. Thankfully, there’s an app for that! “Protein Pal” is a protein tracker for Apple iPhone / iOS devices and “Protein Tracker Pro” is available for Android devices. 

Retirees’ Corner

BY RUSTY ROESCH

In our first outing for the 2024 season, the Springfield Retirees soundly beat visiting Fort Belvoir 23 to 13. An early start time to avoid the looming rain did not slow our team down in our quest for an additional league championship. Stars that day were plentiful. Two gross 78’s, one by Mike Saylor and one by Brad Westermann, led the way. A new team member, Derrick Smith, shot a fine 79. There were also four net scores in the 60’s. Travis Farris and Bill Wydo turned in 66’s, Bruce Sheaffer had a net 67 while another new team member, Don Doering, had a 68.

Three-point winners for the day included Captain Don Bisenius/Dan Rose (a new team member), Jim McClaughry/ Travis Farris, Steve Soules/Bill Wydo, and Albie Lau (another new member)/Bob McNamara. Jim Wilson/Bruce Sheaffer won the sweeps net 61.

Two weeks earlier, our annual warm up intra-team Opening Bash on March 28 was highly competitive and great fun. On a cool, a bit breezy, but surprisingly dry day, the Blue and Red Teams played valiantly and for the second straight year played to a tie 13.5-13.5. President Bruce Nordstrom awarded the trophy to the Red team again as they were the most recent losers of the Opening Bash.

For the Opening Bash, Al Kuhns carried the day after a threeway match of cards and won the sweeps with Rusty Roesch as his blind with a net 66. Steve Thormahlen/Walter Burkhardt finished second with Steve Soules/David Bertman close behind for third place. Highlights of the day included Harry Kline turning in a net 74 (net 70) in his first outing with the Retirees. Walter Burkhardt finished the day with a net 68 and Mark Hite had a net 71.

Looking ahead, we host River Bend Golf and Country Club at home on May 2 and travel to their club on May 9. We also have another away match at Chantilly National Country Club on May 16.

To support both home and away matches, our Retiree Team needs new players every year. Note that it’s never too late to join the Retirees (just be 50+ and dreaming about retirement). For more information on joining, please contact Bruce Nordstrom at bnorthstream@yahoo.com or call 202.494.6558. 

Notes from the Cutting Board

BY S TRAVIS SIMMONS | EXECUTIVE CHEF

From concepts and thoughts, or what I refer to as “Keyboard Cooking,” to the actual launch, creating a new menu takes about two months. During the planning phase, I like to look into the future a bit. What will the season’s bounty be? What are other chefs and clubs around the country working on? What’s trending? What’s popular? Most importantly, I listen to our membership. Whether it’s an email with a suggestion or a casual conversation in the main dining room, getting realtime insight into the likes and dislikes of SGCC’s membership is crucial. I think about member favorites from previous menus that we could revamp. This year, the Food & Beverage team also had data points and feedback from the Member Satisfaction Survey. All these considerations come into play as we decide which items to replace for the new season. At this point, we have about 20 or 30 concepts to work with.

ball or a technique that we are excited about, those are the steps in executing our seasonal menus.

“A recipe has no soul. You, as the cook, must bring soul to the recipe.”

— THOMAS KELLER

Now we bring the soul to the menu. In the weeks, and even days, before the launch, I like to try out new ideas and dishes as our weekly features. This not only allows for real-time feedback, but also gives the culinary team time to work on presentation and seasoning. Some of our dishes won’t make the cut, and that’s okay; this process helps the menu take shape. Our top features get another once over before becoming mainstays on the menu. Aside from a curve

Like you, with each new menu, I definitely have favorites. This time around, I love the Mahi tacos on the Bar Fare menuthe flavor is amazing. Oddly enough, the white pizza might be my favorite pizza so far. It’s simple and to the point, but can stand up to a glass of wine or draft beer. The cabernet poached pear salad with its golden-brown fried goat cheese and combination of colors is at the top of the list as well. As for the dinner menu, I consider the green curry and the cedar plank salmon to be a couple of the best entrees. I love curry, and after listening to feedback from the membership and doing my research, I wanted to offer more vegetarian options. As for the salmon, who doesn’t love a good cedar plank salmon? That’s just a fun dish all the way around.

I hope you enjoyed this quick behind-the-scenes look at how a new menu is made. I look forward to hearing from you and learning which items are your favorites. I’m already getting a jump on summer concepts, so be on the lookout for our next menu coming in late June! 

Coach’s Corner

BY BRANDEN BEETS | DIRECTOR OF RACQUET SPORTS

It was the summer of 2002 and I had just finished my freshman year in the Engineering Department at Virginia Tech. I thought being a Civil Engineer was what I wanted to do, but at the same time I had developed a new passion: teaching tennis.

I caught the tennis bug after my freshman year of high school and the game had become my obsession. All my free time was either coaching, playing, watching, or working in the shop at the local tennis club. I loved it. It was time to consult Mom and Dad about switching my major to pursue a career in the tennis industry and I was nervous. It would be a leap of faith. I was leaving what seemed like a sure thing to follow where my heart was leading me. After a great conversation with my parents, I changed my major to chase my newfound dream. They could tell how passionate, serious, and motivated I was to turn my obsession into a profession. This is how the story of my career started.

There was doubt from outside my family. Coaching tennis seemed like a fun hobby, side hustle, or passion project, but “What are you going to do when you grow up?” people would ask. It came from college professors, friends, neighbors, and relatives…and it was so annoying. Yes, it started as coaching, but while in college I majored in business, and I learned valuable skills to become successful in a variety of ways – like building a brand. My once passionate desire to teach the best forehand became a desire to connect with people and create dynamic programs and events.

May is National Tennis Month and we plan to celebrate this great sport – the one I knew I was destined to be a part of –right here at SGCC. As part of that celebration, we want to hear YOUR story! Let us know how you got involved in tennis. Mark your calendars for a special event the evening of May 22, and check for weekly highlights in our Friday emails.

Tennis has allowed me to create so many positive relationships with players young and old. It’s incredibly rewarding when you see players developing and generating daily memories to take home with them. So, fans, when I grow up…. I want to be the best Racquets Director I can be. Thanks for making me better by being part of my journey. I can promise you I’ll continue to learn and bring passion to our sport. 

Injury Prevention: SGCC’s Professional Staff Weighs In

BY REGGIE EDWARDS | DIRECTOR OF FITNESS, KRISTINE KRAUJINA | HEAD RACQUETS PROFESSIONAL, & ROBERT SIMPSON | DIRECTOR OF GOLF INSTRUCTION

As our golf and outdoor tennis seasons get underway and days at the pool are right around the corner, your SGCC Professional Staff is here to help you get the most out of your athletic endeavors while avoiding injuries that can take you out of the game.

Whether you are hitting the golf course, raising your heart rate on the tennis courts, or prioritizing your fitness routine, there are several easy steps you can take to avoid hurting yourself. According to Director of Fitness Reggie Edwards, one of the most important steps you can take is staying hydrated. “Making sure you’re properly hydrated the day before your activities is key to performance as well as injury prevention,” says Reggie.

Regular stretching is also important. Stretching helps to increase range of motion, flexibility, and blood flow to the muscles. Stretching all major muscle groups is paramount for reducing risk of injury.

The best way to avoid injury is to develop a fitness plan that includes cardiovascular exercise, strength training, and flexibility work. Our personal trainers can help you come up with a plan to suit your individual needs and goals, and work with you to ensure proper form. That said, no matter what activity you’re about to embark on, it is crucial to set aside time to warm up. Warming up gradually increases your heart rate, loosens your muscles and joints, and mentally prepares you for the activity ahead.

Director of Golf Instruction Robert Simpson, PGA encourages golfers to practice dynamic stretching, swing-specific drills, and short game activities as warm-ups. “I highly recommend incorporating dynamic stretching exercises targeting key muscle groups involved in the golf swing,” says Robert. “These include shoulder circles, leg swings, and torso rotations which help increase blood flow and improve flexibility.”

To prepare your body for the demands of the golf swing, consider adding swing-specific drills to your warm-up routine. Half swings with a weighted club or resistance band are excellent choices to activate golf-specific muscles and enhance proprioception before hitting the course.

“Don’t overlook the importance of short game warm-up activities like chipping and putting,” Robert adds. “These not only help you gradually transition into full swings but also refine your touch and feel around the greens.”

A cool-down routine is also important. After your round, take some time for gentle stretching exercises that target major muscle groups used in the golf swing such as the hamstrings, quadriceps, and back muscles. This helps reduce muscle tension and improve flexibility, aiding in recovery.

Just like it is important to hydrate before hitting the course, remember to replenish fluids and nutrients post-round to support muscle recovery and prevent dehydration or fatigue.

Similar to how a warm-up gives you time to mentally prepare, a cool-down gives you the opportunity to reflect on your round and identify areas for improvement or success. This fosters a growth mindset and constructive self-evaluation, informing future practice and play.

For a warm-up and cool-down routine tailored specifically to your needs, Roberts recommends coming to see your SGCC Professionals: “We can assess your fitness level, consider any existing physical limitations or injuries, and develop a personalized program to optimize your performance and minimize the risk of injury on the course. Your success and wellbeing are our top priorities.”

When it comes to avoiding injury on the tennis and pickleball courts, it should come as no surprise that a proper warm-up

is key here as well. The Racquets Pro Staff emphasize similar benefits to Golf and Fitness: increased blood flow to reduce sprains and strains, improved performance due to activated muscles, and mental preparation.

“Warm-up is not just a routine,” notes Head Racquets Professional Kristine Kraujina, USPTA Elite, PTR Performance, PPR. “It’s a vital part of your preparation for playing tennis or pickleball. Spending even just a few minutes properly warming up can significantly improve your performance and overall enjoyment of the game while reducing the risk of injury.”

During the warm-up, you can work on refining specific skills such as footwork, timing, and coordination, which are essential for success in tennis and pickleball. Consistently warming up before playing can also contribute to your long-term health and longevity in the sport by reducing the cumulative stress on your body and minimizing the risk of overuse injuries.

If you’re looking for warm-up exercises to incorporate into your daily routine, try ten minutes of light aerobics followed by some stretches that target the most frequently injured body parts:

LATERAL LUNGES

• Stand with your feet shoulder-width apart, knees slightly bent.

• Lift your left foot and take a big step to the left (keeping the left knee slightly bent). Pause, then push your hips back and lean forward as you press off the left foot and move your feet back to the straight position.

• Repeat on the right side.

FORWARD LUNGES WITH ROTATION

• Stand with your feet together.

• Take a big step forward with your right foot, planting it firmly on the ground with your knees directly above (not in front of) your foot.

• Twist your shoulders and chest toward the right as far as you can.

• Pause, then twist back to face forward again.

• Push off your right leg to return to the starting position.

• Repeat with your left leg.

ARM AND SHOULDER CIRCLES

• Stand with your feet shoulder-width apart.

• Extend your arms straight out to your sides like a bird.

• Keep your elbows straight and draw small circles in the air forward and then backward 10 times.

• Next, draw larger circles forward and then backward 10 times.

HIP SWINGS

• Stand with your right shoulder an arm’s length from a wall and rest your right hand on the wall.

• Lift your left leg and kick it forward, then swing it back behind you in a pendulum-like motion.

• Repeat 5 to 10 times.

• Now, turn around, rest your left hand on the wall, and repeat the exercise with your right leg. 