2015 Winter Member Newsletter

TPC JASNA POLANA MEMBER NEWSLETTER WINTER 2015

Chad Fleming General Manager

Tim Connolly Director of Golf Course Maintenance Operations

Marcie Bono Executive Assistant

Christopher Moffat Assistant Superintendent

Peter Angerame Director of Sales & Marketing Kira Provenzano Sales & Marketing Assistant Brian Parcel Head Golf Professional Steven DePiano Assistant Golf Professional Austin D’Angiolillo Assistant Golf Professional Rita Keegan Golf Shop Coordinator

Mike Williams Assistant Superintendent Jason Miller Director of Hospitality Fay Wernik Director of Catering Michelle Caponi Lodging Operations Manager Cathy Newman Accounting Director Janice Cai Accounting Assistant

RECEPTION DESK Mon - Fri: 8:00 am - 5:00 pm

OAK ROOM Tues- Sun: 11:00 am - 11:00 pm *Food served until 9:00 pm

GOLF SHOP Tuesday-Sunday: 9:00 am - 5:00 pm

DINING ROOM Breakfast Tues - Sun: 7:30 am - 10:30 am FIRST STARTING TIME Tuesday-Sunday: 9:30 am Lunch Tues - Fri & Sun: 11:00 am - 2:30 pm PRACTICE FACILITY Dinner Tuesday-Sunday: 9:00 am - sundown Thurs- Sat: 5:00 pm - 9:00 pm Dinner served in the Oak Room on Tues, Wed & Sun

CLUBHOUSE

609.688.0500

ADMIN

609.688.2001

CLUBHOUSE FAX

609.924.0547

MARKETING

609.688.2003

GOLF SHOP

609.688.2000

MEMBERSHIP

609.688.2012

Dear Members, As 2015 comes to a close and on behalf of over 120 employees at TPC Jasna Polana we would like to take this opportunity to thank you for your continued support of the Club throughout the year. It was exciting to see the Club flourish and the member survey administered in June showed that Jasna Polana continues to have one of the top member satisfaction ratings within the TPC Network. Feedback from the survey is used to implement new ideas, programs and capital improvements. Areas that have been already addressed include the creation of a tournament focus group for both men and women, daily pin sheets and enhanced gluten free/healthier menu offerings.

In addition to the overall success of the club this year each department had their own successes in 2015. Our Golf Course Maintenance team provided excellent course conditions throughout the year. Our Food and Beverage team created a new menu and a revamp of offerings both on and off the golf course. Golf Operations introduced several new tournaments ranging from a Season Kickoff Par 3 Challenge to a Season Ending Superintendent’s Revenge Day. Our team strives on a daily basis to deliver consistent, professional and personable service in all areas around the Club and we are excited about the opportunity to continue to bring innovative and fresh ideas for the coming year.

2014 - 2015 Awards & Achievements TPC Network Golf Maintenance Operation of the Year Winner GCSAA/Golf Digest’s Environmental Leaders in Golf Awards Winner Certified Audubon Cooperative Sanctuary AGM Platinum Award Winner (Top 100 Golf Shops in America) GRAA Top 50 Golf Range (Private Category) TPC Network Platinum Award (Overall Club) TPC Network Platinum Award (Food & Beverage) Raised $75,000 for Birdies for the Brave Raised over $55,000 for the First Tee of Greater Trenton Raised $5,000 for the Trenton Area Soup Kitchen (proceeds from Member Cook-Off)

Despite the fact that TPC Jasna Polana does not assess its members for capital improvements, in 2015 we invested more than $200,000 in capital projects and will continue with another $200,000 in capital improvements in 2016. Several improvements that were implemented are visible to the membership however many are not. Improvements not visible to the membership but are essential to the success of our club include an upgrade to our network equipment and systems, engineering study on our irrigation pond located on hole #17, Toro Lynx irrigation program, Toro gear-drive conversion on sprinkler heads and replacement of wash station at the golf course maintenance building. Visible improvements include TPC Family Tee markers, new V1 sport push carts, practice facility yardage signs, benches for practice facility and golf course tee boxes, golf club washers, divot bottle stands and replacement glass in the Travertine Room. Projects that will be completed in the next few months include the installation of a walking bridge on hole #10, drainage on fairways and tees, cart path repairs and new planters for the priceless Gardenia collection.

Again, it is our hope that you are pleased with the value that these improvements bring to your experience at the Club. Look for more detail about the upcoming projects in communications throughout the winter months.

As has been our practice since opening, the annual dues will be billed on your February 21, 2016, Club statements. Please remember that the dues cover the calendar year (January through December) and while the billing won’t be mailed until February 21, your dues for 2016 begin to accrue on January 1, 2016.

Please see below for the 2016 dues summary.

2016 Dues Summary Golf Membership - $15,720.00 Social Membership - $3,700.00 Young Professional Membership - $8,370.00

It has been great to see members take advantage of great weather throughout the first half of December and the TPC Jasna Polana staff wishes everyone a wonderful holiday season.

Sincerely,

Chad J. Fleming Chad J. Fleming General Manager / Director of Golf

Wintertime on the Golf Course As the days grow shorter and the temperatures grow colder, the golf course gradually loses its green hues as turfgrass plants enter a state of semi-dormancy for the winter. On the greens, the creeping bentgrass takes on a mottled appearance with patches of green, yellow, purple and red grass. Our greens were seeded in 1997 with a variety of creeping bentgrass called “L-93”. This variety is a product of two parent plants. Just like humans, each seed of the L-93 variety possesses characteristics of the mother plant and the father plant. Just like brothers and sisters, each seed expresses differing characteristics of the parent plants as they mature over time. Some bentgrass plants are affected by the cold weather more than others which leads to a mottled appearance on the putting surface.

The mottled appearance is a great indication of evolution in action on our greens as they approach their 20th birthday. So, why does a green plant turn purple in the winter? The process actually starts in mid-autumn when we are treated to warm days and cool nights. During the bright sunny fall days, the plant is producing a lot of sugars that are normally stored in the crown and roots of the plant during the night. But during the crisp fall nights when temperatures approach the freezing point, the plant’s systems slow down and not all of the sugars escape the leaf. Some of the sugars are bonded with a pigment called anthocyanin.

As the sugars and anthocyanin accumulate in the leaf, the plant turns varying shades of purple. Generally, the same process occurs in trees in the fall. As soil temperatures begin to rise in the spring, the bentgrass plant’s physiological processes are jump-started and the purpling goes away.

It’s important to remember that bentgrass doesn’t go fully dormant in the winter.

Growth rates slow dramatically as soil temperatures drop below 40˚F. While the upper grass blades take on a weathered appearance, plant tissue within the canopy is very green and healthy. As we approach winter, the Agronomy team will be lightly topdressing greens every two weeks to create a layer of insulation for the crowns of the bentgrass plants. Our goal is to reduce the plant’s exposure to cold/dry winter winds that may injure the plant during the mid-winter stretch.

Believe it or not, snow is an excellent insulator for turfgrass during the winter months because it helps maintain an acceptable temperature within the root zones of bentgrass greens, tees and fairways. Since accumulating snow is quite porous, plants can breathe adequately under snow-cover even if the surface is covered for more than a month.

Even if we have a few mild and sunny days in the winter months, it is very important that we maintain a “Cart-Path-Only” rule to prevent significant damage to playing surfaces. Root zones are generally soft and moist during the holiday season. If you drive a golf cart aggressively through a soft fairway, that indentation will likely remain in place until April. So please, respect the golf course during a time of the year when grass can’t grow itself out of any damage.

Course Care in the Wintertime  In the winter, please make every effort to retrieve your turfgrass divot and carefully place it back like a jig-saw puzzle. Only use divot mix if the turfgrass divot has completely disintegrated.  Always, always, always fix your ballmarks.

Looking ahead to 2016 I’m really looking forward to continuing our momentum on the golf course heading into 2016!

We have a full slate of projects and capital items to complete this winter to position the property for a successful start to the new year.

Thank you for all of your support and feedback during a memorable 2015 season. If you have any questions or comments about the golf course, please feel free to email me here.

For a more detailed look into the world of golf course maintenance, follow the TPC Jasna Polana Agronomy Department on Twitter @JasnaPolanaAGR

Dear Jasna Polana Members, On behalf of the entire golf staff, we hope you enjoyed the 2015 golf season! Thank you for your support of the Club, Member Events and helping our new Members get acclimated to the TPC Jasna Polana family.

This past year we introduced the ForeTees reservation system and also launched a mobile app. If you have not downloaded the mobile app please click HERE to do so.

This mobile app allows our Members to view communications, book starting times and register for events. If you have any questions or need help registering feel free to send me an email.

As the winter approaches we are diligently planning for the 2016 season and working with several member focus groups to enhance the Tournament Schedule and experience at TPC Jasna Polana.

Please know that we are here to serve you and make TPC Jasna Polana your one stop golf shop. Should you have any questions, please feel free to contact me at (609) 688-2008 or email me here.

We wish you a safe & happy holiday season and look forward to seeing you soon!

Fairways & Greens, Brian Parcel

Save the date for these key 2016 events: April 23rd - All Vendor Demo Day

July 9th & 10th - Member - Member

Looking for new equipment? Come out and try the latest technology from TaylorMade, Adams, Titleist, Nike, Callaway, Cobra and Bridgestone. Music, food & beverage to be provided complimentary.

Two day partner event to feature four different 9-hole formats (Scramble, Better Ball of Partners, Alternate Shot & Aggregate Score)

April 24th - Par 3 Challenge

August 1st - Ladies’ Member-Guest

Each hole on the golf course will be converted into a Par 3. Eighteen closest to the pin prizes will be up for grabs as well as overall gross and net.

August 6th & 7th - Stroke Play Championship May 1st - Start of Season Long Match Play

June 16th - 18th - Men’s Member-Guest Invitational Thursday, June 16th: Registration & Round 1 Match ( Stag Night ) Friday, June 17th: Round 2 & Round 3 followed by a resort casual spouse gala featuring live music and culinary action stations Saturday, June 18th: Round 4 & 5 followed by the Championship Shootout

October 8th & 9th - President’s Cup

October 22nd - Superintendent’s Revenge: Irish Open Irishman Tim Connolly, TPC Jasna Polana Superintendent, will have his turn to make the golf course difficult but yet fun to play among many obstacles. Event will be played as a scramble format.

Men’s Player of the Year

Ladies’ Player of the Year

Mr. Roger Cranmer

Mrs. Lynda Coville Stroke Play Championship Mr. Rajan Desai (Men’s Gross)

Medalist Cup Champion Mr. Jeff Duncan

Mr. Roger Cranmer (Men’s Net) Mr. Jim Huang (Men’s Net) Ms. Julia McLaughlin (Ladies’ Gross) Mrs. Jackie Cranmer (Ladies’ Net)

Match Play Championship Men’s Gross Champion: Mr. Jordan Lerner Men’s Net Champions: Mr. Michael Pues & Mr. Roger Cranmer Ladies’ Gross Champion: Mrs. Lynda Coville

Men’s Member-Guest Champions Mr. Gene Barry & Dr. Don Newsome

Ladies’ Member-Guest Champions Mrs. Susan Fruscione, Mrs. Nancy Messina, Mrs. Gail Kaplan and Mrs. Vicky Duffy

Dear Members, As we are at the end of another successful year at the Club I wanted to take this opportunity to thank you for your support of the Food & Beverage operation throughout the year. There have been many changes behind the scenes on the F&B team this year. Most notably we welcomed a new Executive Chef, Marty Semola. Chef Marty comes to us with an extensive club experience as well as many years with Ritz Carlton hotels. He is already making his impact felt around the Club in his short time here. We welcomed a new Sous Chef, Seth Wheeler in April and we promoted long time lead line cook, Rick Brabson to Sous Chef at the end of last year. In the front of the house long time bartender Tom Karivalis was promoted to Service Captain. We have a lot in store for 2016 and we look forward to seeing you soon!

Cheers, Jason Miller

Broccoli Rabe & Red Pepper Lasagna (served at the Ladies’ Holiday Luncheon) Method For the lasagna - 1 pound dry lasagna noodles - salt & pepper - 1 pound Julien roasted red peppers - 2 bunches of broccoli rabe - 4 garlic cloves, minced - 1/2 cup extra virgin olive oil - 1 pound ricotta cheese - 1/2 teaspoon grated lemon zest - 4 tablespoons butter - 4 ounces grated Parmesan, about 2 cups or a combination of Parmesan & Pecorino For the béchamel sauce - 4 tablespoons butter - 1/4 cup all-purpose flour - 2 cups half & half, heated - salt & pepper - pinch of cayenne - grated nutmeg to taste

1. Make the béchamel: Melt butter in a small saucepan. Whisk flour and cook for a minute over medium heat without browning. Gradually whisk in half & half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce.

Turn heat to low. Add 1/2 teaspoon of salt, some ground black pepper, cayenne and nutmeg. Cook, whisking for 4 - 5 minutes, then place saucepan in a hot water bath to keep sauce warm. Thin if necessary with a little more half & half.

2. Bring large pot of well-salted water to a boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider whisk and rinse in a bowl of cold water. Drain and lay noodles on a kitchen towel.

3. Using the same cooking water, blanch the greens for 1 minute until just wilted. Rinse greens with cool water, squeeze dry and chop roughly. Put 1 cup of chopped greens, roasted peppers and minced garlic with 1/2 cup olive oil in a food processor / blender and puree to make a pesto.

Season with salt and pepper to taste and transfer to a small bowl.

4. Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8 x 10 baking dish.

5. Assemble the lasagna. Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over the noodles, then dot with a third of the ricotta. Complete the layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)

6. Dot with remaining butter and bake, covered with foil for 20 minutes. Uncover and bake for an additional 20 minutes until nicely browned and bubbling. Let lasagna rest for 10 minutes before serving.

10 Questions with your Executive Chef, Marty Semola!

When did you first discover your passion for cooking? As a young child I was in charge after school helping Mom prepare food for dinner, so she would have a list of things for me to do...so I would bread the veal cutlets, stuff the peppers, roll the meatballs and she would come home and fry them up and put the sauce on...etc.

What is your favorite thing to cook? I really like Asian influenced foods.

They’re lighter, healthier. Anything with ginger, garlic, soy...I love those kinds of influences.

Best meal you’ve ever had? I was on a conference with the Ritz - Carlton Hotel with 30 executive chef’s and 30 food & beverage directors and Paul Bocuse closed his restaurant to cook for us. It was pretty wild...I couldn’t even tell you what we had...it was 6 days of a blur! We also had one of his friends who owned a cheese farm who invited us over and cooked for us and we ate on wooden benches with dishes that incorporated all the cheeses on the farm; we were blown away by the simple country-side food...it was phenomenal.

Who’s your favorite celebrity chef? I like Mario Batali...I’ve met him, he’s a really nice, down to earth, salt of the earth nice real genuine guy. His food is very simple and clean. Matter of fact. our Bolognese here at the Club is very similar to his, that’s the recipe that I use and our Sous Chef Seth has adapted it as well.

If you didn’t pursue your culinary passions, what do you think you’d be doing? I went to art school for many years, studied fine art and I’m a graduate of the High School for Performing & Creative Arts where I studied threedimensional design and graphic arts. My father was a carpenter by trade, so I wanted to incorporate my knowledge of carpentry that I learned from my dad and art so I really wanted to get into set design, either in high- end department stores or in theatre or movies but I couldn’t get an opportunity so I fell back into cooking where I started at the age of 13 and that was that!

Chef Marty’s favorite tool, his hybrid Santoku East West Knife

Best cooking tip you know? When looking at a recipe I would look at 3,4 or even 5 different recipes and then feel your way through and add your own touches to the final version. Make it your own, based on what you like or what you think your guests would like. Use recipes as a guideline. Be flexible and have fun!

Favorite nationality of food to cook? Asian influenced foods like Korean, Vietnamese...etc.

Favorite food group to work with? Fish, I really like fish. There’s nothing better than the boat coming in and your eating fresh fish that day within a few hours.

Favorite tool of the trade? I have a hybrid Santoku knife, called an East West knife. It’s a cross between a knife and a cleaver and I’ve had this knife for 10 years. Everyone sees it and says they want one! The handle is weighted so you can use it as a chopper, roll it to chop herbs, it can butcher meat, use it as a French knife...it’s my favorite tool.

What’s your GHIN handicap? What’s a handicap?

New Year’s Eve Dinner Thursday, December 31 For details CLICK HERE

Bacchus Wine Club Tuesday, January 5 For details CLICK HERE

Italian Buffet Night Friday, January 15 For details CLICK HERE

Ladies’ Interactive Cooking Class Monday, February 1 For details CLICK HERE

Valentine’s Day Dinner Sunday, February 14 For details CLICK HERE

Caribbean Night Friday, February 19 For details CLICK HERE

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