& Country
2025 Board of Directors
John Astorino
President john.astorino@longandfoster.com
Bob Sampson Vice President bsampson71@gmail.com
Tom Stribling Secretary tjstribling@gmail.com
Dan McCarthy Treasurer danm5691@gmail.com
David DeLorenzo david.delorenzo@gmail.com
Joe English jenglish@bsbllc.com
David Kelly davidnkelly@verizon.net
Charles Rolen rolencw@gmail.com
Harrison Smith hharrisonsmith@gmail.com
2025 Committees
Audit
Dave Nachison dnachison@yahoo.com
Communications
Katie Kissal katiekissal@gmail.com
Facilities & Maintenance
Peter Vogt gmte1e6@verizon.net
Finance
Dan McCarthy danm5691@gmail.com
Fitness
Gayle Burgoyne gayleburgoyne@aol.com
Food & Beverage
John Palladino jape199@aol.com
Golf
Matt Lougheed matthew.lougheed@gmail.com
Golf Rules
Bruce Nordstrom bnorthstream@yahoo.com
Charles Rolen rolencw@gmail.com
Greens Tom Stribling tjstribling@gmail.com
Dan Derisio dderisio@yahoo.com
House John Palladino jape199@aol.com
Membership Johnny Garstka johnnygarstka2024@gmail.com
Charles Rolen rolencw@gmail.com
Personnel
Bob Sampson bsampson71@gmail.com
Racquets
Harrison Smith hharrisonsmith@gmail.com
Social
Natalee Siveroni nataleesiveroni@gmail.com
Marie Denslow a93aggie@gmail.com
Strategic Planning
David DeLorenzo david.delorenzo@gmail.com
Swim/Pool
Mike Goede goedes@me.com
Board Report
BY JOHN ASTORINO | BOARD PRESIDENT
Happy Holidays! This time of year is always busy with the hustle and bustle of the season, but I hope you take a moment to soak it all in and savor the memories you are making with family and friends. At SGCC, we have many wonderful holiday traditions that will unfold over the next several weeks. Whether it is at the Holiday Open House, Santa Brunch, the New Year’s Eve festivities, or simply enjoying a meal with your family, I look forward to seeing you around our beautifully decorated Club.
December marks the end of our governance year. I would like to thank all of our Committee Chairs and committee members for their effort, insight, and service this year. Our committees are made up of volunteers who give of themselves to help make the Member experience at Springfield the best it can be. They bring their ideas, expertise, and enthusiasm, and I am incredibly thankful for all that they do.
As a reminder, Committee Chairs are appointed annually, and each new Chair selects the members of their committee in accordance with our Bylaws. A Committee Volunteer Form was shared in early November allowing Members to indicate their interest and willingness to serve on a committee. The form will be open until December 14. Since there are limited spaces available, not everyone will be appointed to a committee, but please know that your dedication to the Club is seen and valued. Newly appointed Chairs will reach out to volunteers in the new year.
Just as our Committees begin anew in January, so too does the Board of Directors. Both Joe English and Charles Rolen will begin their second term on the Board following their re-election in October. I look forward to working with you again! I’d like to extend a warm welcome to our newest Board member, Brandon Streicher; welcome aboard! We will begin the new year in the thick of budget season, and with many
plans ahead, 2026 is sure to be a busy and productive year.
I would like to take the time to honor and commend David DeLorenzo for his service to our Club over the last six years. While David is leaving the Board, his mark will be felt for years to come due to his dedication to financial planning and forward thinking. During his time on the Board, David tirelessly pushed the Club to become the best version of itself through thorough and intentional research, increased transparency, and a constant eye on the future. He served as Vice President for one year and President for three. I am honored to have served alongside him and am incredibly grateful for his leadership and support. I look forward to continuing to work with him as he has agreed to continue serving on the Strategic Planning Committee to help us maintain continuity.
Please join me in welcoming and congratulating our new Executive Committee: Dan McCarthy will continue his work as Treasurer; Tom Stribling is our New Vice President; and Bob Sampson is our new President. I have enjoyed my time serving as your Board President and am proud of all the Board accomplished in 2025. I look forward to serving on the Executive Committee as Secretary in 2026.
Before we look too far ahead, I want to take the time to thank the Board for all the hard work they put in this year. We tackled two large, foundational projects in 2025 that will pave the way as we work together to become the Springfield we want to be.
The Governance Manual is a document which has been in the works for several years. It provides the backbone for SGCC’s governance structure and helps ensure continuity and stability as roles rotate and change. It provides guidance, outlines best practices, and helps Board Members better understand their role. The Governance Manual also helps establish goals and
provides paths for committees, the Board, and Management to work together to achieve those goals.
This year we also continued work on the Long Range Plan 2035 which was presented at the Annual Meeting in October. It is a roadmap of capital projects and improvements over the next 10 years that is designed to serve the needs of both current and future Members, keeping our Club viable and competitive for years to come. This is a living, breathing document that requires extensive research and adjustment as we better understand the financial implications of various projects and how they align with our fiscal responsibilities,
the evolving desires of the Membership, and the necessary upgrades aging infrastructure requires.
Lastly, I’d like to thank each and every one of you for your contributions to our Employee Holiday Fund. The donations gathered are gifted to the Staff as holiday bonuses, and they are extremely appreciative of your generosity. Thank you for your part in cultivating a community of care and showing the Staff how much you value their dedication and service and the part they play in our lives here at SGCC.
I wish you all a healthy and happy holiday season!
Golf: Winter Edition
BY ALESSANDRA MAURTUA, PGA | DIRECTOR OF GOLF
Winter at Springfield: A
Strong Season for Golf Travel
Winter remains one of the most effective times to travel with your clubs. Stable warm-weather destinations, well-conditioned courses, and straightforward travel logistics make this season ideal for both extended trips and quick escapes. Our Members continue to show interest in winter golf travel, and this year once again demonstrated why these experiences have become a consistent part of our calendar.
Casa de Campo:
Our Third Consecutive Year
This fall marked our third straight year participating in the Casa de Campo Pro-Am in La Romana, Dominican Republic. What began as a convenient tournament opportunity has developed into a reliable and enjoyable Member trip. We traveled with 21 Members and played The Links, La Romana Country Club, and Dye Fore. Conditions were excellent throughout the week, and the weather provided the steady warmth and sunlight that make Caribbean golf so appealing in the winter months.
The resort continues to deliver strong golf, efficient operations, and an environment well-suited for both tournament play and time spent with fellow Members. We will be returning next year and will be playing Teeth of the Dog, one of the most recognized courses in the region.
Quick Winter Escapes
For shorter, simpler getaways during the colder months, several domestic destinations offer dependable weather and great golf without the requirements of international travel.
Florida is the most reliable option, with direct flights, consistently warm temperatures, and a wide range of course selections. Orlando provides broad accessibility and numerous facilities, West Palm offers premium conditions, and Tampa delivers a balanced mix of resorts and daily-fee courses.
The Carolinas are another wonderful choice for winter golf. Pinehurst provides an historic setting with a deep roster of championship-caliber courses, efficient routing, and yearround playability. Kiawah offers coastal layouts, modern facilities, and conditions that remain stable enough throughout the winter to support a worthwhile short trip.
Texas is another dependable option, particularly around Frisco and the greater Dallas area, where winter weather is generally favorable and new-course development has created a modern golf environment.
These quick escapes are ideal for two- to four-day trips and are easy to coordinate for small or mid-sized groups.
Looking Ahead to 2027
We’ve already begun planning for 2027, with several larger travel opportunities under evaluation for our winter Member trip. Marbella in Spain and select regions in South Africa are being considered, along with additional international options that align with Member interest and travel feasibility.
Trip Coordination
If you have a destination you would like us to consider or if you are interested in helping organize a future trip, please email me at alessandra@sgccva.org. We will review travel timing, course availability, and logistics to determine whether a group trip is doable.
Spirit of Springfield Touches Larger NOVA Community
BY KATE FULTON & DRU KEVIT
On Thursday, November 20, Springfield Members and Staff teamed up to fight food insecurity in Northern Virginia.
Founded in 2004, the Assistance League of Northern Virginia (ALNV) is a non-profit organization which helps provide basic needs for children in low-income Title I elementary schools in Alexandria, Fairfax County, and Prince William County. In addition to food, the organization gives clothing and other essential items to kids in need. ALNV also has a Literacy for Kids program where volunteers tutor young students and read weekly with kindergartners through sixth graders. This work hits very close to home as two of the schools, Garfield Elementary and Lynbrook Elementary, are right in the Club’s backyard.
On the third Thursday of each month when school is in session, ALNV bags 1,900 bags of food for children in need. The monthly packing is no small effort as partners across the community come together to make it possible. As a result of fundraising efforts by ALNV, food is purchased in bulk from BJs and Costco. Dominion Energy generously provides storage space for the food, the set up and space for packing, manpower for packing, and delivery of the bags to the schools. Dominion has also been a consistent financial donor.
Four Springfield Members—Tana Bailey, Patty Brodfuehrer, Dru Kevit, and Nancy Lantier—are active members of ALNV, and the Springfield Staff joined them and the ALNV crew at their November packing. Gathering in a large warehouse, the team got to experience the well-oiled machine that is a monthly packing session.
Three long tables lined with multiple bins are set up in assembly line form with each table representing a school or schools where the bags will be delivered. After working with school counselors to determine the need, the ALNV calculates each food item. The food is counted and portioned ahead of time, matching the number of bags for each school. Each basket is filled with its assigned food item, and volunteers stand
on either side of the table at each food item. As the bags make their way down the line, non-perishable items such as pudding, ramen, macaroni and cheese, granola bars, yogurt, applesauce, and a variety of snacks, are carefully packed before being sealed at the end of the line. Bags are then counted and placed in larger delivery bags to be distributed.
A wonderful time was had by all who shared in the November packing session. It was incredibly meaningful, not to mention fun and energizing. The SGCC group worked hard and had a blast, dancing and singing the entire duration of the packing to Sweet Caroline, the Macarena, and holiday classics.
The ALNV organization and work are near and dear to Kevit who also serves on the Board as the Vice President of Membership. “It’s so hard to believe how many children, right in our own community, suffer from food insecurity, not to mention the need for clothing and literacy support,” she said. “ALNV has become a very important part of my life, and I very much appreciate the Staff’s efforts to help our cause. It was an honor for all of us to work side-by-side with them.”
Staff members thoroughly enjoyed their experience as well. “It was rewarding for our staff and meaningful to be there with our members, all of us working together as a team to reach a common and meaningful goal,” one shared. “Knowing that the snack bags were going to children in need in our community was impactful. The dancing and singing were great fun as well!”
“The experience was phenomenal; it didn’t feel like I was working at all,” said another. “It was more like a party, with great music, wonderful, kind people in charge who just want to help selflessly. We were very lucky to have this experience with them.”
Bring the Heat this Winter
BY JACKIE O'SHEA | FITNESS COORDINATOR
As the weather grows colder and daylight fades, our motivation often follows, but here at the Fitness Center, we’re heating up!
Cold temperatures can slow us down, tighten our muscles, and make it harder to get moving. Whether it’s beginning your workout with dynamic warm-up exercises, turning up the intensity in a heated class, or relaxing afterward in the sauna, “bringing the heat” can make a significant difference. By using warmth as a tool for both performance and recovery, you’ll not only combat winter’s chill but also enhance flexibility, boost circulation, and support overall well-being.
Warming up before your workout helps ignite your inner furnace. When temperatures drop, muscles and joints become tighter and more prone to strain, making a proper warm-up especially important in winter to prevent injury and improve
performance. Focus on dynamic movements that mimic your upcoming workout and gradually build intensity. Exercises like leg swings, arm circles, bodyweight squats, or butt kicks not only loosen joints and engage muscles, but also elevate your heart rate and generate internal heat, preparing your body for the work ahead.
Heating up doesn’t stop with your warm-up! Turning up the temperature can elevate your entire workout. Hot classes such as yoga or Pilates performed in heated rooms help loosen muscles and raise your heart rate more quickly. These workouts encourage sweating, increase circulation, and improve flexibility, allowing you to move deeper into poses or exercises while reducing the risk of strain. During the colder months, these classes offer a welcome escape from winter’s chill while keeping your body strong, mobile, and energized long after you leave the studio.
Incorporating heat into your recovery routine offers equally powerful benefits for both body and mind. Recovery is a vital part of any fitness regimen—it’s when the body repairs muscle tissue, restores energy, and adapts to the stress of training, ultimately improving performance and preventing injury. Heat therapy, such as time spent in a sauna or steam room, enhances this process by promoting muscle repair and relaxation. The warmth increases blood flow, delivering oxygen and nutrients to tired muscles while flushing out metabolic waste that causes soreness. Improved circulation reduces stiffness and tension, making movement smoother and more comfortable. Saunas support the body’s natural recovery systems and increase VO2 max, while steam rooms add humidity that opens airways, hydrates the skin, and further soothes sore muscles. Beyond physical recovery, regular heat exposure can also lower stress by triggering endorphin release, leaving you calm, refreshed, and ready for your next session.
Bridge Banter
BY DON FREDERICK
As we gather to celebrate the holiday season, let us all be joyful for the warm glow of friends here at our beautiful Club. Looking for a new way to enjoy SGCC's welcoming atmosphere? Do you play bridge? If yes, come join the SGCC Friday Evening Bridge Group at one of our upcoming sessions.
Here are the results of our recent sessions:
NOVEMBER 7
First: Mary and Ed Kringer
Second: Robin Alapas and Kit Weyers
Third: Ellen and Charles Rolen
Ultimately, warming up this winter isn’t just about staying cozy, it’s about keeping your body active, resilient, and prepared for anything. From dynamic movements that prime your muscles to heated workouts that challenge endurance and recovery sessions that restore balance, warmth plays a vital role in every stage of your fitness routine. As the temperatures drop, remember: the best way to stay warm is to keep moving, keep sweating, and let your inner fire carry you through the season. December 2025 | 11
NOVEMBER 21
First: Robin Alapas and Kit Weyers
Second: Mary and Ed Kringer
Third: Cindy and Don Frederick
We play relaxed, party bridge on the first and third Friday evenings of each month. Many of us gather for dinner first. If you’d like to join us, call Don Frederick at 703.425.9722. Our next scheduled evenings are December 5 and December 19.
Coach's Corner
BY BRANDEN BEETS | DIRECTOR OF RACQUET SPORTS
As 2025 ends, I want to thank all our Members for an exceptional year on the courts. Your enthusiasm, sportsmanship, and support have helped make this one of the strongest seasons in SGCC Racquets history.
Thank You to Our Racquets Committee
A sincere thank you to our Racquets Committee members Harrison Smith, Ken Anderson, Sara Dobkin, Christie Palmer, Staci Goede, and Garrett Engeset for their dedication throughout the year. They have been great advocates and partners in supporting the growth of our programs.
A Banner Year for Competitive Play
This year brought major achievements across our teams as we won three Interclub league championships! Our Men’s Evening team and Women’s Evening team (second straight
title!) both captured yearlong titles. Meanwhile our Juniors finished 9-1 to also secure the title in the 10U, 14U, and 18U divisions.
We expanded competitive pathways with the launch of a Women’s C3 team and first-time participation in both the WTEF Citi Open Classic and Battle of the Clubs, giving Members new opportunities for high-level match play. We also started a new tradition of an End of Season Players Luncheon to celebrate our community, recognize captains, and enjoy some competitive laughs in a Team Jeopardy! game.
Events & Club Traditions
We had a full slate of Tennis and Pickleball Club Championships and champions will be recognized with bronze plaques on the Walk of Fame. Two of our signature events—the Garden Party Women’s Member/Guest, and the 4th Annual Grass Court Tennis Exhibition—continued to
set the bar for energy, fun, and community spirit. We look forward to even more creativity and momentum from our Pro Staff in 2026.
Congratulations to our 2025 Champions:
• Men's Singles Tennis Champion—Ken Anderson
• Women's Singles Tennis Champion—Stacy Usher
• Men's Doubles Tennis Champions—Garrett Engeset and Jonathan Japha
• Women's Doubles Tennis Champions—Katie Kissal and Michelle Lease
• Men's Doubles Indoor Pickleball Champions—Luis Diaz and Michael Morgan
• Women's Doubles Indoor Pickleball Champions—
Stacy Usher and Katie Frawley
• Men's Doubles Outdoor Pickleball Champions—Luis Diaz and Michael Morgan
• Women's Doubles Outdoor Pickleball Champions— Stacy Usher and Katie Frawley
Growth in Junior & Adult Programming
Our junior pathway continued to expand with new highperformance options, including Talent ID and Academy II. Weekly summer camps thrived with strong participation in both traditional Racquets Camp and Golf/Tennis Camp weeks. A new Teen Intro program successfully engaged older beginners, and adults benefited from Evening Team Practices and the addition of a Social Live Ball class which quickly became one of our most popular offerings.
Facility & Communication Enhancements
This year saw one of our most impactful improvements: new LED lighting fixtures on the indoor courts, tripling brightness and significantly improving play for both tennis and pickleball. This upgrade came directly from Member feedback, and we’re thrilled with the results. We also expanded our communication channels—sharing updates, highlights, and event coverage through weekly emails, Club monitors, and a growing Instagram presence—strengthening our connection with Members throughout the year.
Looking Ahead
Thank you once again for making 2025 such a successful and memorable year for the Springfield Racquets Department. With continued growth, strong Member involvement, and exciting plans on the horizon, we look forward to carrying this momentum into 2026.
Wishing you and your families a joyful holiday season and we hope to see you on the courts in the New Year.
December 2025
Racquets Winter Break Camp 10:00AM – 3:00PM Racquets Winter Break Camp 10:00AM – 3:00PM
Ugly Sweater Happy Hour 5:30–7:30 PM
Ugly Sweater Pickleball Party 6:00–9:00 PM
Racquets Winter Break Camp 10:00AM – 3:00PM Racquets Winter Break Camp 10:00AM – 3:00PM
AM–2:00
+ Sound Bath 6:30–8:00 PM
Learn More About Our December Events...
HOLIDAY POP-UP SHOP 5:00–8:00 PM
You've Made Your List, Let Us Help You Check It Twice! Join Us in the Parlor for Some Holiday Shopping—We've Got Wines to Stock Your Cellar, Chris' Handcrafted Spirit Infusion Jars, Gourmet S'more Kits by Chef Lindsay,and Holiday Favorites from Golf and Fitness!
HOLIDAY OPEN HOUSE 5:00–8:00 PM
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Our Way of Saying Thank You for Being Part of Our Community! A Complimentary Holiday Party for Members, Their Spouses, and Their Dependents (No Guests, Please). Jackets Required. Regular Menu Service Not Available.
12 COME CHILL WITH US 5:00–8:00 PM
We're Bringing the Ski Lodge Vibes to SGCC for a Chill Night with Bumbu Rum! We'll Have an Espresso Martini Ice Luge, Signature Cocktails, S'mores, and More.
UGLY SWEATER PICKLEBALL SOCIAL
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6:00–9:00 PM
A Mixed Doubles Pickleball Event with Fun Twists! Registration Required. $35 ++
BRUNCH WITH SANTA 9:30 AM–2:30 PM
Enjoy Brunch, a Festive Atmosphere, and a Visit with Santa! We’ll have a Professional Photographer on Site, so Just Bring Your Smiles and Holiday Cheer! There are Time Slots for Visits and Photos with Santa; You May Eat Before or After Your Turn. Jackets and Registration Required. $35++ for Ages 5 and Up. Children 4 and Under are Complimentary.
Please Note, Brunch with Santa Takes Place in the Ballroom, Parlor, and Main Dining Room. The Regular Menu is Available in the Bar/Lounge for Those Not Attending the Event.
UGLY SWEATER HAPPY HOUR 5:30–7:30 PM
Prizes for Funniest Sweater, Best DIY Ugly Sweater, and Best Couple Costume. We will Announce the Winners at 7:00 PM Along with the Jackpot Drawing. We will also be Doing Drawings on the Hour (6:00, 7:00, & 8:00 PM) in the Lounge for Fun Prizes.
19 REIKI + SOUND BATH 6:30–8:00 PM
Experience the Transformative and Healing Power of Sound and Reiki. Includes Guided Meditation, Sound Bath, Group Reiki, and Brief Individual Reiki. Registration Required.
RACQUETS WINTER BREAK CAMPS
10:00 AM–3:00 PM
Tennis & Pickleball Camp for Ages 6–15
Academy Camp for Academy Players
$100 per Day, Lunch Included, Registration Required.
CHRISTMAS EVE BRUNCH
10:00 AM–2:00 PM
Regular Menu Service Not Available
Clubhouse Closes at 3:00 PM
HOLIDAY HOURS
Golf Carts in by 2:00 PM
Entire Club Closes at 3:00 PM
Clubhouse Closed
Racquets & Fitness, 8:00 AM–4:00 PM
RACQUETS WINTER BREAK CAMPS
10:00 AM–3:00 PM
Tennis & Pickleball Camp for Ages 6–15
Academy Camp for Academy Players
$100 per Day, Lunch Included, Registration Required.
HOLIDAY HOURS
Racquets & Fitness, 8:00 AM–4:00 PM
Regular Dining Service Ends at 4:00 PM
EARLY BIRD NEW YEAR’S EVE PRIX FIXE DINNER
4:00–7:00 PM
A Special Menu for the Early Birds! Choose One Starter, One Entree, and Dessert from a Select and Curated Menu. Reservations Required. Regular Menu Not Available.
NEW YEAR’S EVE FAMILY GLOW DANCE PARTY
6:00–9:00 PM
Ring in the New Year with an Apple Juice Toast! Includes Adult and Junior Buffets, a DJ, Games, and Tons of Fun! Registration Required. $32++ for Ages 5 & Up
NEW YEAR’S EVE CELEBRATION IN THE LOUNGE 9:00 PM
Open Seating, DJ, Bar & Mediterranean-Themed Buffet by Chit (Buffest Available 9:00–11:00 PM), Midnight Champagne Toast. Registration Encouraged. There is No Charge to Attend this Event.
Learn More About Our January Events...
NEW YEAR'S DAY
Light Fare in the Bar & Lounge, 9:00 AM – 3:00 PM
Golf Shop Closes at 2:00 PM, Carts in by 3:00 PM
Racquets & Fitness, 8:00 AM – 4:00 PM
JUNIOR PICKLEBALL PARTY 6:30–8:30 PM
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BRUNCH BINGO 11:00 AM
Includes Brunch Buffet, Bingo, and Prizes. Buffet Opens at 10:00 AM, Bingo Begins at 11:00 AM. Registration Required. Adults (12 and Up), $32++ | Children (ages 5–11), $25++
FAMILY TRIVIA NIGHT 6:00–8:00 PM
Build Your Knowledge! Join Us for a Fantastically Fun Evening of LEGO Family Trivia. Enjoy a Delicious Buffet While You Play with Assorted Flatbreads, Pasta, Salad, Dessert, and More. Registration Required, $20++ Per Person. Children 4 and Under are Complimentary.
SEAFOOD BUFFET IN THE GRILL
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5:00–9:00 PM
Reservations Highly Encouraged.
CASINO NIGHT 7:30 PM
Spin to Win—Casino Night is Back! Jackets Recommended and Registration Required. $60 Registration Fee Includes $50,000-worth of Chips Redeemable for Raffle Tickets. Raffle Tickets Entered to Win Amazing Prizes. Raffle Drawing at 10:30 PM Sharp; the More People Registered, the More Prizes We Get!
NUTRITION LUNCH & LEARN 12:00–1:30 PM
Join Us to Learn How to Fuel Your Body for Success with Nutritionist and SGCC Member NiCole Brown! Chef has Created a Menu of Bites in Line with What You'll Learn so You Can Taste an Array of Healthy Options! Registration Required, $30++
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INDOOR PICKLEBALL CLUB CHAMPIONSHIPS 1:00–6:00 PM
Retirees' Corner
BY RUSTY ROESCH
The Springfield Retirees completed a highly competitive season with a dramatic finish to capture second place. We were so close to being crowned the 2025 NVRMGA (Northern Virginia Retired Men's Golf Association) champions, but we did not make it for the second year in a row. As previously reported, the Fort Belvoir Golf Club team took their first ever title, but we are still standing tall after a season-long winning streak when it really counted. We finished the regular season with 11 wins out of 20 matches played, thus finishing in second place in our division and capturing an eighth-place finish league wide. As a reminder, after winning both our quarterfinal and semifinal matches, we went down in the finals against Fort Belvoir by one point. Our Retirees completed the season with a strong finish.
The following week our course was closed for the day due to rain, but we wrapped up the season with a superb lunch with extra special desserts from Chef Lindsay followed by a lottery drawing and award ceremony recognizing those who played extraordinarily well throughout the season. Winners of the 50/50 lottery drawing included Steve Thormahlen, Bill Schneider, and Mark Morganfield.
During the Closing Bash Luncheon, the annual Grundy Award was presented to George Alapas who finished the season with the highest average Nassau points won per game at 2.5. The Blue Team winner was John Benda (2.12 points) and for the Red Team, F.D. Rosenberger (2.0 points). The Best Performance versus their Personal Index Awards (or average strokes played above their handicap index) were also presented. Mark Hite captured the Red Team award at 0.9 or nine-tenths of a stroke over his index on average. The Blue Team’s Derrick Smith also came out on top at (0.1) strokes (or one-tenth stroke under his index on average). The Most Improved Golfer of the Year Award for the second year in a row was presented to Steve Bartlett. He improved his index by 3.8 strokes over the season.
Derrick Smith was also recognized for finishing the 2025 season with the Best Average Gross Score of 77.0. Honorable mention best average gross scores for 2025 include: Mike Saylor (77.3), Jim Yates (81.0), Charles Rolen (81.1), Steve Bartlett (82.5), Jim Wilson and Jim Workman (82.9), Scott Kidd (83.3), Mark Crook (83.4), Walter Burkhardt (83.5), and Brad Westermann (84.2).
During a recent NVRMGA League meeting, how seeding will take place for the play-offs beginning next year was changed. In 2026, all eight clubs that make the play-offs will be seeded based on league-wide winning percentages with no preference given to the division winners. Had this change been in effect this year, Springfield would have been the seventh rather than the eighth seed and we would have played Army/Navy Arlington rather than Army/Navy Fairfax in the quarterfinals and Evergreen would have gone from 4th to 8th seed.
To support both home and away matches, our Retiree Team needs fresh players every year. Please note that it is 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.
Folk Music Folks
BY MERYL WEINER
Calling all folk music enthusiasts! If you’re interested in starting a new group at SGCC that brings people together who enjoy playing instruments and singing folk music, please contact Meryl Weiner at merylweiner1@gmail.com. This group would meet monthly either on Tuesday or Sunday evenings. Let’s make meaningful and beautiful music together, and let’s have fun doing it!
Turf Talk
BY SHAWN GILL | GOLF COURSE SUPERINTENDENT
When I see that first sheen of ice on hole #11 pond, I know our work will be headed in a different direction. The grass has stopped growing, the leaves are nearly all down, and the bermudagrass has entered dormancy, but that doesn’t mean your Greens department schedule is dormant.
For those of you who had a chance to get out and play during the nice weather we had throughout most of November, I hope you had a chance to check out the renovated bunker next to hole #1 green. Once again, your Greens team showed they can do much more than just cut grass. In the span of only four days, they completely transformed the sand trap, adding some “pop” to the visual when looking from the fairway, and even from
the tee box. Strangely, although it looks more intimidating, the average player now has a better chance of putting the ball on the green from the bunker than they did previously (unless their sand game is as bad as mine). The crew brought their “A” game to this project, having to stockpile the existing sand, remove large amounts of material to form the new edges, install additional drainage, add 40 tons of new sand, and compact it all. Jose Barahona showed his drive, attention to detail, agronomic knowledge, and, most of all, his ability to motivate and instill pride of workmanship into his crew. They actually looked like they were having fun while working incredibly hard! Check it out. I think you’ll be impressed.
First sheen of ice on Hole #11 pond
To update you on a few things I mentioned last month: There was a small typo in the amount of fertilizer I told you we put down (I wrote it was 1,200 pounds, when in fact it was 12,000 pounds). I’m happy to report that we hit the window just right as far as its application is concerned. The objective of fall feeding is to help the turf add density and store carbohydrates without creating excess growth and lushness that can make the plants more susceptible to winter diseases. The amount of precipitation and relatively mild temperatures in November were perfect to maximize plant nutrient uptake while some nice cool nights kept top growth from taking off. The nursery green behind #13 tee has grown in quite nicely, considering the limited sunlight it receives at this time of the year. It should dense up quickly in the spring and be available for any repair needs before summer rolls in.
Checking the 15-day weather forecast, it looks like maybe one last mowing on tees and fairways, so we’re right on schedule to start spreading compost, to the tune of more than 250,000 pounds. Sounds like a lot but if you work out the math, it’s only about a quarter inch of material when covering nearly
the entire golf course (we do not spread it on the greens). It also seems that we have some engineering minds on our staff. I mentioned we had done some work to reduce the amount of water seeping under the spillway apron. The work has definitely paid off. The filling of cracks and sealing off the dam/apron interface has proved successful. While there is still some water working its way down the spillway, we’ve seen an approximately 80% reduction in flow.
The crew also found time to plant some additional evergreen trees along the Old Keene Mill Road side of the property and the Greens department compound fence. It will take some years before they reach maturity, but the idea is for the trees to grow into a sort of large hedge row that will be aesthetically nice and reduce the sound pollution of all the vehicles that travel the busy road. The trees have been placed so that there will be room between the highway and the mature hedge for a path providing access to a wedge practice area tee in the future. This is just one of many small projects that we will be performing during the off-season to keep improving the Member experience at SGCC. The list of things we would like to do is always too long
Bunker renovation in progress (Hole #1 green)
Bunker renovation complete
Nursery green behind #13 tee
New evergreens planted along Old Keene Mill Road
to complete during our short winters, but we’ll keep trying to make this beautiful property a little better each year.
It is not all fun and games though. You’ll see the crew out on the pond banks soon, clearing the brush that grows up each season. That’s a task where they earn every penny they’re paid and then some! Imagine hoofing up and down a 30 degree slope all day long, cutting and hauling sticker bushes and saplings. That is one thankless job so make sure you stop and thank them if you get the chance. And then there is the compost spreading. Sounds like a desirable task, driving around the course all day on a cushioned seat. That is until you consider the cloud of compost dust that is perpetually following you and it seems like
the breeze is blowing the cloud at you no matter what direction you are going. But watching the guys do whatever is asked of them and doing it intently and as well as they can keeps me focused on making sure I do whatever I can to make their time here as rewarding as possible and letting them know they are truly appreciated.
On a closing note, I’d like to thank the 2025 Greens Committee members for their support, their guidance, and the thought and care that they put into a volunteer position, all for the purpose of making Springfield a better place for all Members to enjoy. I and the entire Greens department couldn’t do what we do without Members like you. Thank you.
Delectable Desserts
BY LINDSAY WEBB | PASTRY CHEF
There is no shortage of sweet treats this time of year. Often, cookies take center stage because of the nostalgia and memory-making moments they inspire; they are also relatively simple to make.
If you're looking to make a more challenging dessert this holiday season, give the classic Yule Log—also known as a Bûche de Noël—a try. You'll need a lot of patience for this one, but it will be worth it in the end!
The dessert is distinctly French in origin, but is a confectionery nod to the popular practice of burning a large piece of wood (a Yule log) on Christmas Eve through Twelfth Night which was a widespread practice throughout Europe for hundreds of years. Bûche de Noël is essentially a sponge cake rolled and decorated to look like a log. You can decorate it as simply or creatively as you want.
There are a lot of steps to this recipe. The essentials are the sponge cake, chocolate hazelnut whipped cream, and ganache topping. I'm also going to teach you how to make sugared cranberries and rosemary for decorating. If that seems too difficult, you can't go wrong with creating a bark texture with a fork and dusting the whole thing with powdered sugar.
Sugared Cranberries & Rosemary
• 1 cup (100g) fresh cranberries (do not use frozen)
• 4–5 rosemary sprigs
• ¾ cup (180ml) water
• 1 ¼ cups (250g) granulated sugar, divided
If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours.
1. Place cranberries and rosemary in a large heatproof bowl. Set aside.
2. In a medium saucepan over medium heat, bring the
water and ¾ cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes.
3. Pour the sugar syrup over the cranberries and rosemary and stir. Cover the bowl and set aside for 15 minutes.
4. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries and rosemary from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour.
5. Pour the remaining ½ cup (100g) sugar into a large bowl. Toss the cranberries and rosemary in the sugar, coating them all the way around. Place on a parchment paper—or silicone baking mat-lined baking sheet— and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.
6. Cover tightly and store in the refrigerator for up to 3 days.
The Cake
• 1 ⅓ cups (157g) cake flour
• 2 TBSP (10g) unsweetened natural or dutch-process cocoa powder + 3 TBSP for rolling
• 1 tsp baking powder
• ½ tsp salt
• 6 large eggs, separated and at room temperature
• 1 cup (200g) granulated sugar, divided
• 2 TBSP (30ml) vegetable oil
• 1 ½ tsp pure vanilla extract
1. Preheat oven to 350°F. Spray a 12×17-inch baking pan
with nonstick spray or grease with butter then line it with parchment paper so the cake releases seamlessly. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
2. Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step.
3. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup (100g) sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl.
4. Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
5. Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds.
6. Add half of the flour mixture and beat on low or fold with a silicone spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.
7. Spread batter evenly into prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles. Bake for 15-16 minutes or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly on top when it’s done. Avoid over-baking because it will crack.
8. As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 3 Tablespoons (15g) of cocoa powder.
9. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked.
10. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day.
Whipped Cream
Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
• 1 ½ cups (360ml) cold heavy cream
• 2 TBSP (30ml) Frangelico liqueur
• ¼ cup (30g) confectioners sugar
• 1 TBSP (5g) unsweetened natural or dutch-process cocoa powder
• ½ cup (60g) finely chopped hazelnuts (optional)
1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, Frangelico, confectioners sugar, and cocoa powder on mediumhigh speed until medium to stiff peaks form, about 2-3 minutes.
2. Gently and very slowly unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. I like using a large or small offset spatula to spread.
3. Sprinkle chopped hazelnuts on top. Gently roll the cake back up, without the parchment/towel this time. Roll it slowly. This part is messy. Carefully place on a cutting board. If the exterior of the cake looks moist, dust with a little cocoa powder. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 days before shaping and topping with ganache.
Ganache
• 6 oz (170g) semi-sweet chocolate, finely chopped
• 3/4 cup (180ml) heavy cream
1. Place chopped chocolate in a medium bowl.
2. Heat the cream in a small saucepan until it begins to simmer. (Do not let it come to a rapid boil—that’s too hot.)
3. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
4. Ganache must thicken before using. Refrigerate, uncovered, for at least 30 minutes and up to 1 hour to thicken.
5. Remove rolled cake from the refrigerator. Diagonally slice a 3-4 inch section off one end. Move cake to your serving platter before assembling.
6. Place the angled side against a side of the roll, forming a branch. Slowly pour and spread thickened ganache all over the top and sides of cake. Feel free to leave the cut ends exposed (as you see in the photo) or spread ganache over the ends.
7. Use a fork or spatula to make textured lines resembling tree bark. Feel free to wipe the serving plate if ganache dripped all over.
8. Decorate with sugared cranberries and rosemary and a dusting of confectioners sugar just before serving.
