Town & Country Club Club Hours of Operation Clubhouse closed on Mondays
Reservations recommended - Call the front Desk: 651-646-7121
Lunch Tuesday-Saturday 11:00am-5:00pm Sunday 11:00am-2:00pm Dinner Tuesday-Saturday
Please note that last call for alcohol in the Clubhouse is 12:30am as the Clubâ€™s liquor license ends at 1:00am.
The Golf Shop Tuesday-Saturday (pre-season) 10:00am-5:00pm
Tuesday-Saturday (course open) 8:00am-6:00pm
Locker Room/Exercise Facility Tuesday-Saturday 5:00am-9:00pm Sunday & Monday 5:00am-2:00pm
Juni r Sp rts Night! Tuesday, April 8 5:30pm - 8:00pm
Learn about the 2014 Junior Sports Season Sign-up for Jr. Golf, Tennis, Swimming Lessons & Swim Team Kids eat free & enjoy a movie! 300 Mississippi River Boulevard North | Saint Paul, Minnesota 55104 651-646-7121 | www.tcc-club.com
Town & Country Club Officers
President Francis Neir III
Francis Neir III President Devin Rice Vice-President Theresa Fleming Treasurer Paul S. Moe Secretary Thomas H. McCarr Ex-Officio
Fellow Town & Country Members:
creased number of young children enjoying the Club. We truly have a vibrant and active young membership. At the March Board of Director’s Meeting your Board discussed and approved the following change that affects our youngest members. Beginning April 1, going forward, children/minors (under the age of 21) are prohibited from sitting at the stools in the Main Bar at any time. Of course, minors are still welcome to dine at the tables in the Bar.
I want to thank those members who attended the Town & Country Club Town Hall Meeting on Tuesday, March 4. The agenda included an update on the newly installed clubhouse software, a review of the bunkers completed in 2013, the schedule of bunkers to be completed by July 1, 2014 and the Club’s Tree Management Plan. After the presentation, we had a 45-minute question and answer session. The discussion during this session is most helpful as we move During the month of April your forward in 2014. Thank you again Board of Directors will review and for attending and sharing your input. update member policies. Everyone will be receive a new, concise code of Over the last five years your Member- conduct, which you and your guests ship Committee has done an excel- can use as a reference as you prelent job in attracting new members. pare to enjoy this summer at Town & While many clubs have experienced a Country Club. decline in overall membership, Town & Country Club’s membership has I look forward to seeing you around risen significantly. We currently have the Club of Good Fellowship. four openings for Social Membership, and expect that Social Member- Sincerely, ship will be full as of May 1. At that Fran time, we plan to raise the initiation fee for a social member from $2,500 to $5,000. In addition, as of July 1, we plan to raise the initiation fee for a corporate member from $6,250 to $7,500. If you have friends that are considering joining Town & Country Club, tell them now is the time if they want to beat the price increase. One of the great things about the growth in our membership is the in-
Michael B. Daugherty Christine Meuers David Nassif Kendall B. Smith Rocky Berndt Thomas R. Hughes Daniel McGrath Daniel J. O’Brien Dannette Coleman Nora McGuire David F. Meyer Robert C. Phythian
2014 2014 2014 2014 2015 2015 2015 2015 2016 2016 2016 2016
Executive Management Staff Vincent J.C. Tracy, CCM, CCE, Michael
General Manager email@example.com Ostlund, Assistant General Manager firstname.lastname@example.org Julie Lee, Controller email@example.com
Membership & Marketing Director firstname.lastname@example.org Brooke Pope, Special Events & Catering Manager email@example.com Ryan Rindels, PGA Golf Professional firstname.lastname@example.org William Larson, CGCS, Turfgrass Director email@example.com John Kain, Executive Chef firstname.lastname@example.org
Direct Dial Numbers 651-659-2543 Accounting 651-659-2560 Bag Room 651-659-2556 Catering 651-659-2549 The Golf Shop 651-659-2541 Kitchen 651-646-7121 Main Clubhouse Men’s Locker Room 651-659-2546 Pool Manager 651-659-2554 Pool/Tennis Desk 651-646-0490 651-659-2551 Tennis Pro Shop 651-646-6743 Turfgrass Director
General Manager Vincent J.C. Tracy, CCM, CCE
Front Desk from May 1 through Memorial Day (Monday, May 26th). Starting Tuesday, May 27th, Nanny Passes will be available at the Pool check-in-desk. The cost is $75 per Nanny. Weekend Golf & Dinner Package Information
The Best Place in Town for Breakfast and Lunch Meetings We are, hands down, the best place for you to have a business breakfast and lunch. Centrally located between downtown Minneapolis and St. Paul you have to ask yourself why you wouldn’t meet here? It is easy for both you and your business associates. Contact Brooke Pope at Catering@tcc-club.com for more info.
You can also view the yearly events When: Saturday & Sunday afternoon on our website at www.tcc-club.com. after 2:00pm Details: Member couples may bring Seasonal Reminders two guests and pay no guest fees, proSunday Club Hours vided the members and guest couple Until May 18, the Club is schedstay for dinner at the Club the same uled to close at 3:00pm on Sundays. night and meet the following proviHowever, if we get blessed with great sions (or guest fees will apply). weather and golf play is strong, we do remain open after 3:00pm on SunA. Spend a minimum of $180.00 on days on an ad-hoc basis. When this food and beverage occurs, we keep the Card Room and B. Member couples and Single Bar open with a limited lunch menu. members will be limited to two If you have any questions, please give Junior Sports Sign Up is Here! waived guest fees Mark Tuesday, April 8th on your me a call. C. Member couples and single calendars for this fun, informative, members will be limited to one family event. A free kids buffet will Patio Reservation Policy tee time per dinner package be served beginning at 5:30pm. Your Per our House Committee rules: SerGolf and Tennis Professionals, along vice for all Patio tables is on a first- Clubhouse Policy Change with Foss Swim School will be here come, first-serve basis. No reserva- Current Policy to answer your questions. All Junior tions are accepted at any time. (As adopted – February 2010) Sports information is available on Minors (under the age of 21) may Card Room Usage on Men’s our website and at the Front Desk. sit at dining tables in the bar before League Nights Sports registation will conclude at The Card Room will be closed on 5pm. After 5pm, they may do the 8:00pm. Wednesdays from 2:00pm to 7:00pm same when accompanied by an adult. beginning May 7th for Men’s League Minors may not be at the bar at any usage. As the Club has done in pre- time unless all the dining tables in the vious years, there will be a sign post- bar area are occupied and they are aced on the Card Room entrances that companied by an adult will explain that the Card Room is unavailable on Wednesdays due to a New Policy (Effective April 1, 2014) private event. Minors (under the age of 21) may Summer/Fall Club Event Brochure Pool Lunch & Dinner sit at dining tables in the bar before Arriving soon to your mailbox will Reservations 5pm. After 5pm, they may do the be the 2014 Club Event Brochure. Please make all lunch and dinner res- same when accompanied by an adult. Many of your favorite events will be ervations through the Front Desk. Minors (under the age of 21) are proreturning and several new events are hibited from sitting at the bar on the being introduced. You’ll want to read Nanny Passes bar stools. Only those of legal drinkit right away and mark your calendars. Nanny passes are available at the ing age may sit at the Bar.
Town & Country Club til the shallots are lightly browned, about 4 minutes. Add the white wine and cook until evaporated, about 2 minutes. Add 1/2 cup of the chicken stock and the reserved morel soaking John Kain, Executive Chef liquid, stopping when you reach the grit at the bottom of the bowl. Boil until reduced by half, about 5 minutes. Add the cream and simmer over moderately low heat until thickened, Spring is officially upon us and none Garden Pea Soup with about 5 minutes. Season the morel too soon I might add. The change cream with salt and cayenne and reMorel Cream of season brings with it some great move from the heat. spring foods. Asparagus, peas, ramps, Servings: 4 3.Transfer the morel cream to a morel mushrooms and fava beans are blender and puree until smooth. Rejust a few of the favorites that are turn the morel cream to the saucepan coming into season. Our gardens Ingredients: and keep warm. Rinse out the blendwill be planted soon and will begin to 1/2 ounce dried morel mushrooms er. yield fresh herbs very quickly, while 1/2 cup very hot water 4.In a large saucepan, heat 2 tablethe tomatoes, squash and peppers 1 tablespoon plus 1 teaspoon spoons of the olive oil. Add the reunsalted butter will take a while longer before we can maining sliced shallots and cook over 2 medium shallots, thinly sliced enjoy them. moderate heat until they are softened, 2 tablespoons dry white wine about 3 minutes. Add the remaining We will be changing the menus after 3 1/2 cups chicken stock or 3 cups of chicken stock and bring to low-sodium broth Easter to take advantage of new ina boil over high heat. Add all but 1/4 gredients as they become available. 1/2 cup heavy cream cup of the peas. Add 1 tablespoon of Salt This month, I have included a recipe the chopped mint and simmer over to utilize some of these great spring Cayenne pepper moderate heat until the peas are just 2 tablespoons extra-virgin olive oil, tender, about 4 minutes. offerings. Enjoy! plus more for drizzling 5.Working in batches, puree the pea 5 cups fresh or frozen peas soup in a blender and pass it through (1 1/2 pounds), thawed a coarse sieve set over a heatproof 1 1/2 tablespoons chopped mint, bowl, pressing on the solids with the plus 8 small leaves for garnish back of a wooden spoon or a plastic spatula. Return the soup to the pot, Kids Cooking Class reheat gently and season with salt and Directions: cayenne. Scratch Pizza 1.In a small bowl, cover the dried 6.In a small skillet, melt the remainTuesday, April 15 | 6:00pm morels with the hot water. Set aside ing 1 teaspoon of butter. Add the until the morels are softened, about reserved whole morels and peas and $10++/Person 15 minutes. Lift the morels out of the season with salt. Cook over moder(Max of 12 Chefs) soaking liquid and rinse under water ately high heat until hot, about 1 minto remove any grit. Set aside 8 small ute. Adult Cooking Class morels for garnish and coarsely chop 7.Ladle the pea soup into 4 shalSeasonal Small Plates the rest. Reserve the morel soaking low bowls. Swirl in the warm morel liquid. cream and scatter the whole morels Thursday, May 8 | 6:00pm 2.In a small saucepan, melt 1 table- and peas over the soup. Garnish the spoon of the butter. Add the chopped soup with the remaining chopped $75++/Person morels and half of the shallots and mint and the mint leaves and serve cook over moderately high heat un- immediately. Make reservations online or at the Front Desk
Chef â€™s Corner
Membership & Marketing Liz Schoenecker
The Membership Office is staying busy with calls and emails from prospective members. We currently have over 500 names in our prospect data base. As spring approaches, we are working to cull the list and reach out to the most promising prospects. If
Please extend a warm T&C welcome to our newest members:
Corporate Members: Mr. Charles Knapp and Mrs. Colleen Knapp you know someone interested, let Molly (18), Connor (17) and Jack (13) them know Initiation Fees are inAssociate Members: creasing this spring/summer. Mr. Ben Setterlund and Mrs. Lesley Thank you for your referrals! You are Setterlund the best source of new members for Social Members: our wonderful Club. Mr. Chad Greeley and Mrs. Mary Greeley Kayden (5) and J.J. (3)
Calling all Chefs!
Town & Country Club is looking for a new signature dessert and we need your help! We’re looking to share your family recipe with our T&C family. Perhaps it was your grandmother’s prize winning pie or a treasure from your favorite cookbook. We want it and we’re willing to make you (T&C) famous. We are looking for no larger than a 4”x6” recipe card complete with ingredients and directions. Entries may be submitted to the Front Desk anytime on/before Tuesday, April 15, 2014. T&C will form a tasting panel to judge the entries received. The panel will determine a winner as well as a name for the winning dish. Not only will a proper name be given to the winner, but also a $200 food and beverage credit. In an effort to make your dish famous for the next 126 years of the Club, only the best will win and there is no second place! Get your toque on, test those recipes and make sure your cards are legible. Winners will be announced on/around May 1.
Mr. Dodd Clasen and Mrs. Sharon Clasen Dr. Nick Boetticher and Dr. Abby Boetticher Max (3) and Henry (1) PUBLIC NOTARY SERVICES Julie Lee has her Certificate of Appointment and has been appointed by the Minnesota Secretary of State to acknowledge and witness the signing of documents. This service is offered to all Members. There is no fee for these services. If you need a document notarized, please contact Julie at
651-659-5544 or stop by the Club.
In Memoriam The Board of Directors, Members & Staff of Town & Country Club extend their deepest sympathy to the family and friends of:
Mr. Richard E. Cornell Member since 1995
Town & Country Club Book your Coaching Package today! 10 Hours of Instruction…scheduled at your convenience beginning now thru September.
News From Your Golf Pro Ryan Rindels PGA Head Golf Professional
Happy Spring? Although Mother Nature has tightened her cold grip on the Minnesota golf season, there are still plenty of things to get excited about. First, there will be a lot of new faces in the golf department this year, and I’d like to highlight a few of them. As most of you know, Andy Gerber is now the Head Golf Professional at The Wilds Golf Club in Prior Lake. I’m currently in the process of hiring a new First Assistant, so watch for an update soon. William Maciasz (pronounced Macy) was hired as a new 2nd Assistant Professional, coming to us from Baton Rouge, Louisiana. Will has worked at Copper Mill Golf Club and The Island Club and is very excited to be in Minnesota. Hannah Miller was hired from the F&B side of the Club and her responsibilities will include focusing on member/guest services in The Golf Shop, collaboration of the Women’s Leagues and applying her U of MN education as a Retail Merchandising major. An old face in a new role will be Chase Davis. A PGM Intern from Camp-
Ryan Rindels, PGA Sara Evens, PGA Will Maciasz Chase Davis
bell Univerity, Chase returns for his second season as a 6-month intern. Chase will primarily be in The Golf Shop until late October and we’re very fortunate to have him back.
*Other packages are available. Contact your favorite Golf Professional to find out more.
Last Chance to Purchase Guest Coupon Books! Only $650 until May 1st, price moves back to $750.
MASTERS RAFFLE $20 per entry (Enter as many times as you like) Randomly paired with PGA Tour Players who make cut. Winner receives FREE set of Irons!
More prizes dependant on # of entries.
Sign Up for the Men’s Spring Classic and Men’s League. Register on the bulletin board or by emailing Ryan Rindels (Men’s League registration forms will be emailed to you).
SAVE THE DATES Breakfast with the Pro Junior Sport Sign-Up Ladies 18-Hole Kickoff Ladies 9-Hole Kickoff Men’s Spring Classic
Saturday, April 5th Tuesday, April 8th Tuesday, April 22nd Thursday, April 24th Wednesday, April 30th
$800 $700 $600 $600
9:00am 5:30pm 8:30am Shotgun 9:00am Shotgun 1:00pm Shotgun
Assistant Golf Professional/ Teaching Professional Sara Evens
“Sara’s Stroke Savers” “Practice with a Purpose” It is that time of the year where you’re sitting at work or home dreaming of hitting your first golf shot at Town & Country. When that day comes, many of you will go to the range or putting green to see how much rust has built up over the winter. My challenge to you this year is to always “Practice with a Purpose”. What that means is; have a plan on the range, hit each shot with an objective in mind. Don’t just go to the range and hit balls for an hour because all you have done is hit balls for an hour. Below is an example of a good practice session:
I know this is hard since the range is short, but lets pretend you are practicing at another range for the day. Start with your driver, visualizing a fairway. Then grab a fairway wood. Always going through your pre-shot routine. Then a mid-iron ending with a wedge to a flag or specific target. How did you do? Did you hit the fairway, green and were you on in regulation?
Many of you can start hitting 9 irons pretty well if you hit 20 in a row, but you never do that in a round of golf. The same is true on the practice putting green. Incorporate drills, challenging yourself and telling yourself, “I need to make this 5 footer to win the Club Championship”. You are ~Warm up (roughly 10-15 golf balls) integrating “real golf ” scenarios into with wedges. This helps create good your practice routine and not just hittempo while loosening your muscles. ting balls for an hour without a pur~Always picking a target! pose! ~Pick a mid-iron and start taking full swings. Still focusing on target and See you at Town & Country! tempo. Sara Evens ~Simulate a golf hole on the range.
Free Golf Clinics for Women!! Tuesday, April 22 from 5:30pm-6:30pm for New Golfers! If you’ve never played golf or it’s been a long time, this clinic is for you! Thursday, April 24 from 5:30pm-6:30pm for intermediate players. Sign up by emailing Sara at email@example.com or call 651-797-8086 *Space is limited so sign up early!
Join the 18-Hole Women’s Golf League The 2014 Season kicks off on: April 22, 8:30am shotgun start. Players of all abilities welcome to join! League play is a great way to get to know other members! Play occurs every Tuesday $80 Per Person To join, call or stop by the Golf Shop or email Sara Evens, PGA Assistant at firstname.lastname@example.org Contact Kate Dienhart for more information at
Town & Country Club
Turf Talk William R. Larson, CGCS
As you read this newsletter, we should be within a couple of weeks of opening… Right??? The last couple of years we opened on St. Patrick’s Day (2012) and May 1st (2013). Who knows about this year? One thing we know for sure is that everyone will be happy to get outside after a long, cold winter. When we do open, you will see some new and exciting changes on the course. First we will re-instate the fairway and green first cut. Last year the first cut came out of the winter with problems and since then we have over seeded it and it has had a year to re-establish. On the tee box, our tee markers will have a low profile look to them and will be less visually obtrusive. The seed and soil buckets on par 3’s will be removed as well. When we perform tee service, all divots are filled by our staff daily. What we often see is that divots are either under or over filled by members which can result in crowning of our tee boxes. Our flagsticks and flags will now have a more classic look. The flagstick will be black and white and the flags will be red with white hole numbers. Front, middle and back, will be indicated on new stakes at the 150 yard marker on the edge of the fairway. Red, white and blue, will remain as the indicator color for pin location. Please note that par 3 stakes only indicate pin location and not distance.
We are also changing our fiberglass/ plastic bunkers rakes to a classic wooden rake. These rakes are similar to old courses in the UK and many of the private clubs in the Twin Cities.
“GUR” engraved on them. This stands for “ground under repair”. All GUR areas will either be outlined with paint or white rope. The new signs, tee markers, and 150 stakes were made by your Turfgrass Staff for a minimal price. The attached photo shows some of the new look items.
We are excited about the upcoming season. The bunker renovation should be completed sometime midsummer (weather permitting) and we hope you enjoy your course. Please follow us on Twitter @tcturf for up You will see some new wooden signs to the minute details regarding the in our disturbed areas. They will have golf course.
Housekeeping Director Pat Sorenson
Spring Cleaning Tip Window Blinds It’s that time of year again, spring cleaning! One thing is for sure, after this long winter, it’s time to clean the blinds. When cleaning plastic or aluminum blinds, you should use a neutral cleaner such as liquid Spic and Span. If you are cleaning wood blinds, Murphy’s Oil Soap works great and leaves behind a fresh lemon scent. Most products need to be
diluted. Always remember to read the product instructions before use. Be sure to use a lint free rag to prevent lint from sticking to the blinds. To get started, put the slats up and gently wipe clean. Then, put the slats down and repeat. If the blinds are really soiled or greasy, it’s best to take them down and spray them off in the tub or shower. Outside is even better if weather allows. Happy spring, everyone!
Please: When using the Fitness Center, bring a pair of shoes for use ONLY in the Fitness Center. We recently found equipment covered with salt and grit stains from outside shoes. We wish to maintain the machines for the use of all members; please help keep the equipment in good condition.
Graduation Parties and Party Platters Enjoy the momentous occasion by allowing our professional staff to handle all of the details for your upcoming celebration. The back lawn sets the perfect scene for a Sunday afternoon or evening gathering with your friends and family.
Hosting at Home?
Ask about our Party Platters for hassle-free entertaining. Contact Brooke Pope at email@example.com or 651-659-2556 for more information.
Town & Country Club
Upcoming Events April 1
Golf Shop Opens
Breakfast with the Pro 9:00am-11:00am
Junior Sports Sign-Up 5:30pm-8:00pm
Kids Easter Party & Petting Zoo 10:30am-12:30pm
Kids Cooking Class Scratch Pizza 6:00pm
Kids Easter Party & Petting Zoo Saturday, April 12 | 10:30am-12:30pm Petting Zoo, Face Painting, Photos with the Easter Bunny, Cookie Decorating, Bunny Band Performance Buffet begins at 11:00am Easter Egg Hunt by Age Group at 11:45am 16+: $18++ | 3-15: $20++ | 2 & Under: Free Make reservations online or at the Front Desk
Kids Pancake Night Try to master the skill of catching pancakes on your plate as they are launched high in the air by Chef! Enjoy an evening of entertaining fun for the whole family!
Easter Sunday Grand Buffet
Easter Sunday Grand Buffet
11:00am, 1:00pm & 2:30pm
11:00am-River Room 1:00pm-Presidentâ€™s Room 2:30pm-River Room
Kids Pancake Night 5:30pm
New Member Social 6:00pm - 9:00pm
Mom & Me Tea 12:00pm - 2:00pm
Tuesday, April 22 5:30pm pancakes begin flying!
Sunday, May 4 | 12:00pm
Adults: 16++ 5-12: $9++ 4 & Under: Free
Adults: $35++ 12-15: $15++ 5-11: $10++ 4 & Under: Free
* Story Time * *Make a card for mom * * Guests & dolls are welcome *
Make Reservations Online or at the Front Desk
Jump, Slither and Slide! Animals of the Como Zoo Tuesday, May 20th Kids Night
Upcoming Events Continued May 8
5:30pm Dinner (kids eat free!) 6:00pm Show Limited Seating Advance Registration Required
Adult Cooking Class: Small Plates 6:00pm
Mother’s Day Breakfast 9:00am-10:30am
Summer! Looking Ahead
Sunday, May 11 Breakfast Buffet 9:00am (buffet closes at 10:30am) Adults: $18++ 5-12: $12++ 4 & Under: Free
Mother’s Day Grand Buffet 11:00am River Room 1:00pm President’s Room 2:00pm River Room Adults: $35++ 12-15: $15++ 5-11: $10++ 4 & Under: Free Please make reservations with the Front Desk at 651-646-7121 or online
Pool Opens May 24
Memorial Day Pool Party Monday, May 26
Lobster Night! May 15 1.5 Pound Maine Lobster (Includes: Potatoes, Corn, Salad & Dessert)
Reserve your lobster today by calling the Front Desk at 651-646-7121. $50++/Person
Mother’s Day Grand Buffet
11:00am. 1:00pm & 2:00pm
Kids Night - Animals of the Como Zoo Dinner: 5:30pm, Show: 6:00pm
Pool Officially Opens!
Memorial Day Pool Party 4:00pm - 8:00pm
Outdoor Movie 8:00pm or Dusk
Town & Country Club
T&C Employee Spotlight Hannah Miller Golf Shop Retail Manager
Started at T&C: Hannah started at T&C in August 2013 as a server in Member Dining. She was hired in the Golf Shop as the Retail Manager in February 2014. Prior to T&C: Hannah grew up in Centerville, MN, and graduated from Centennial High School in 2012. Her past experience working at White Bear Yacht Club, Buckle and Hollister provide a perfect background for her new position in the Golf Shop. She is currently a student at the University of Minnesota majoring in Retail Merchandising with a minor in Management. Favorite thing about working at T&C: Working at the Halloween Party is a great memory for Hannah. She also enjoys her co-workers, especially â€œthe Bensâ€?. Other Fun Facts: In her spare time, Hannah loves to snowboard and hang out with her 5 siblings, particularly her three younger sisters. She loves to travel and has been to 39 U.S. states, New York being her favorite. She recently traveled to Haiti where her family adopted one of her little sisters. Thank you Hannah for all of your hard work!