President’s Message The 2014 season of golf is officially done and the course is being “put to bed” for the winter. I would like to thank Greg Dukart for demonstrating real flexibility and attention to our members’ interests by extending the close date in October. With the unseasonably warm weather during the month it was becoming increasingly obvious that a few extra days of golf might be possible if season-end procedures could be adjusted. Once Greg made the welcome announcement to extend the season by several days the tee sheet was booked up within a couple of hours! Clearly members appreciated the effort! The next few months will be a busy time for staff at the Club. During the off season, staff will be very busy planning and preparing for the 2015 season. This year that will mean an especially hectic few months as management begins to execute on a number of new initiatives. One of the most important projects will be to plan the renovation of the Spike and the “Fireside Lounge” in order to create options for casual dining. There are challenges to be overcome for sure – not the least of which is balancing a design and corresponding budget that will ensure we “get it right” but avoid going overboard with costs. For anyone who has undertaken renovations they will know that this is no small feat! In addition to the design, look and feel of the newly renovated space, it is critical that efficiency of operations is taken into consideration. There are some things that will not change – location of the kitchen as an example. However, within the restrictions that exist, the team working on the design is making every effort to ensure that the plan makes the most of operational efficiency, member service, ambiance in the Spike and the Fireside lounge and the view outside the walls of the Club! Ideally, renovations will be done during the off season and the new Spike/Fireside will open in the spring but that will depend on many factors: design challenges, construction timelines and most importantly…budget! Members have made it clear with their feedback that there is no appetite for undertaking grandiose capital plans that would require significant debt but at the same time, members have been very vocal about the need for a casual dining option other than the Spike and the importance of “getting it right”. In closing, I would like to extend our warmest welcome to our new Head Chef, Milton Rebello! We are incredibly lucky that a chef of Milton’s stature has connected with the vision and the potential of the Wascana and chosen to join the management team. We look forward to an exciting culinary experience next year! Thanks to the management team for their commitment and hard work and to members who support the Club in its efforts to “raise the bar”! As always, please feel free to call or email me with questions, comments, or compliments. I can always be reached at jwightman@vpci.ca or 306-751-0581.
November 2014 Hours of Operation
2
Board Committees
2
Staff Directory
3
Finance Report
4
Mixed League
4
History Notes
5
GM Report
6
Gold Medal Plates
8
Christmas Gift Boxes
9
Brunch with Santa
10
Holiday Luncheon Buffets
11
Christmas Brunch Spectacular
12
New Year’s Eve Dinner
13
Holiday Golf Shop Promotions
14
Thank you!
15
Request from Nominating Committee
15
December Calendar
16
Page 2
Hours of Operation Administration Office:
9:00AM-4:00PM
Monday-Friday
Golf Shop:
9:00AM-5:00PM
Monday-Saturday
2014 Board Committees Governance & Strategic Planning
Membership & Bylaws
Janet Wightman – Chair
Bob Walker – Chair
Tafaline Wall
Ed Meredith
Kevin Mellor
Janet Wightman
Michael Tochor
Robert Haynes
Bob Walker Audit & Finance
Hall of Fame
Ed Meredith – Chair
Greg Dukart - Chair
Tafaline Wall
Al MacLean
Michael Tochor
Keith Rever Ted Turner Janet Wightman (ex-officio)
Course & Grounds
Handicap
Rich Michell – Chair Michael O’Brien
Rob Haynes Non-Board Members: to be identified
Non-Board Members: Andrew Wilson Kim Walker Al Ford Chris Pasterfield Greg Murphy
The Wascana Chronicle
Page 3
Staff Directory
General Manager: Comptroller: Executive Assistant: Head Golf Professional Clubhouse & F and B Manager: Catering & Events Coordinator: Executive Chef: Tee Times & Golf Shop:
Greg N. Dukart 306.586.5666 ext. 223
greg@wascanacountryclub.com
Ron Klein 306.586.5666 ext. 222
ron@wascanacountryclub.com
Maija Salmon 306.586.5666 ext. 221
maija@wascanacountryclub.com
Dean Manz 306.586.5666 ext. 236
dean@wascanacountryclub.com
Grady Schuett 306.586.5666 ext. 244
gschuett@wascanacountryclub.com
Jocelyn Wiebe 306.586.5666 ext. 224
jwiebe@wascanacountryclub.com
Milton Rebello 306.586.5666 ext. 225
mrebello@wascanacountryclub.com
306.584.1377
The Wascana Chronicle
Page 4
Finance Report A summary of financial results to the end of September are as follows: Sept YTD Sept YTD Actual Budget Total Revenues $ 2,395,648 $ 2,450,149 Total Expenses $ 1,995,014 $ 2,112,740 Net Income $ 400,634 $ 337,409
Sept YTD Last Yr. $ 2,511,271 $ 1,984,289 $ 526,982
The slow start to the golf season and lower than anticipated membership levels have been offset by better weather through the summer and fall months and effective management of operations, resulting in better than budgeted profits to the end of September. As the Club accounts for its total annual fee revenue over the April to October period, expenses will exceed revenues over the remainder of the year due to fixed operating expenses over the remaining months. Management is estimating that net income will be in line with the annual budgeted amount. Included in the total expenses are depreciation charges of $438,000 to the end of September. These non-cash charges along with the above budget operating results provides sufficient funding for the Club's principal debt obligations and ongoing capital improvements. Although we benefited with some bonus weather through the first part of October, another golf season at the Wascana has sadly come to an end. My thanks to the management and staff for all of your work and contributions to the many successes achieved in 2014, and to all members for your continued support of your Club.
Wascana Mixed League The Wascana Mixed League is ready to reconvene in a scant seven months. We know some of you go and play in some warm climes to tune up your game for next year's dates and we don't discourage that at all.. Some of us will not be playing golf this winter but we can work on our gamesmanship. In the meantime, and your behalf, the Committee would like to thank our event Sponsors; Jim and Greg from Boston Pizza, Roger and Carm from Connor, Clark and Lunn, Milt and Wendy from Walker Projects, and Mark and KPMG. We would also like to thank Grady for using us as a beverage sampling group and the F and B Department for providing five excellent suppers. Remember the Mixed League is open to any Wascana member couple (and guests) and you can play in any, or all five events as your calendar permits. It is a fun nine holes with prizes awarded for most any form of golf performance! We enjoy some post-game social time, a fine buffet meal, and questionable prize giving (but they are very good prizes) and continued socializing. Consider this for next year if you haven't tried it. TheWMLG Committee
The Wascana Chronicle
Page 5
History Notes Fred Fletcher, Our Passionate Professional
Fred Fletcher was on of Saskatchewan’s original true golf professionals who worked in Saskatchewan in the 1920’s. 1930s and 1940s and was the golf professional at the Wascana, as well as the Royal Regina Golf Club. His lengthy golf career, during which he was also a greens superintendent, extended for sixty years. At the time of his retirement he was Saskatchewan’s oldest active professional. He was an excellent player despite weighing only 115 pounds and having a withered leg as a result of childhood polio. During his professional career he won many tournaments. In 1926 he won the Regina City Open Championship and the South-western Saskatchewan Open golf Championship. That year the “Canadian Golfer” described him as a “likeable, unassuming player, entirely free from the affections which affect some of the Pros”. In 1927 he won the Saskatchewan Open Championship, the Saskatchewan PGA Championship and the Western Canada Open Championship and is the only golfer to ever win these three championships in the same year. In 1985 for his long and distinguished contribution to the game of golf in Saskatchewan and in recognition of this support for the aims and objectives of the Saskatchewan Golf Association, an SGA scholarship was created in his name (and also for our Dr. Ben Reid). Fred is a member of the Wascana Hall of Frame and was a Life Member at the Royal Regina Golf Club, the Canadian Golf Superintendent’s Association and the Canadian Professional Golf Professional. His wife Daisy worked diligently by the side during his years in the profession. She was an excellent golfer as well. So passionate was he of the game of golf that he named his children Par, Stymie, Dormie and Birdie. Par, also a golf professional, assisted his father for a period of time a the Wascana. It is submitted that he was a truly remarkable and passionate professional! Submitted by, Al MacLean
The Wascana Chronicle
Page 6
General Manager’s Report Wascana Country Club presents……Winterfest 2014 Welcome to our Holiday Season Clubhouse Events! This year our food and beverage culinary team lead by Chef Milton will be offering what we believe will be a new standard for our members, your families and your invited guests. I welcome you to experience one or all of the noted opportunities. Reservations may be made by contacting Maija at 306-586-5666 ext 221. Please reserve as soon as possible to avoid disappointment. I look forward to seeing you, your family and friends this holiday season. Greg N. Dukart General Manager/Chief Operating Officer Sunday, December 14th - Children’ s Christmas Party...Brunch with Santa Enjoy a brunch buffet, children build your own ice cream sundae station and decorate house made sugar cookies, and a visit from Santa. Professional pictures will be available to purchase from Keith Hershmiller Photography. Special Wascana Christmas baking available. Buffet available from 11:30 AM until 1:30 PM - Reservations required. Santa will arrive at 12:15 PM. Monday, December 15th through Friday, December 19th - Holiday Buffet Luncheons A special buffet lunch will be available Monday through Friday. Open to all members and your invited guests. Treat yourself, family, friends and colleagues to an exceptional menu. Special Wascana Christmas baking available. Buffet available from 11:30 AM until 1:30 PM - Reservations required. Sunday Dec. 21…Christmas Brunch Spectacular Chef Milton creates a brunch menu that includes a superb selection of mouth-watering house made specialties. Includes a Live Chef omelette station, a Live Chef flambé crepe station, a Live Chef Carved roast beef station, eggs benedict, Saskatoon Berry pancakes and many other popular brunch items. Open to all members and your invited guests. Live Music provide by - Brian Sklar Trio Professional pictures available to purchase from Keith Hershmiller Photography
The Wascana Chronicle
Page 7
General Manager’s Report Continued... Wascana Welcomes Catering & Events Coordinator, Jocelyn Wiebe
I am pleased to announce the appointment of Jocelyn Wiebe to our senior management team in the position of Catering and Events Coordinator. Jocelyn left her position as Catering manager at the Hotel Saskatchewan Radisson Plaza to join our team. Jocelyn brings a wealth of catering and events experience to the Wascana. Jocelyn commenced her employment with us on Monday November 17. Please join me in welcoming her to the Wascana Country Club. Thank you Mike! Greg Dukart presents Mike Kupchanko a parting gift of a picture of Mike with his loyal dog Arrow. Mike has left our employ for a change in lifestyle. Thank you Mike for your hard work the past 7 years and best wishes in all your future endeavours.
The Wascana Chronicle
Chef Milton’s Homemade Christmas Gift Boxes! Created by Chef Milton and his Team! Boxes include all of the following items: Our Christmas cakes are hand-made with raisins, orange & lemon peels, pecans, and candied cherries soaked in Brandy. These perfect ingredients are whipped into our traditional Christmas cake using local organic flour from R and J Milling. ** Sweet chili candied nuts Spiced cranberry chutney with Grand Marnier & ginger orange zest Cajun spiced rub ideal for cooking your holiday turkey Traditional Christmas Cookies $49 (plus applicable tax) ** Christmas cakes can be purchased individually $22 (plus applicable taxes) Please contact Maija by email maija@wascanacounryclub.com or by phone 306.586.5666 ext. 221 to place your order. Quantities are limited and must be pre-ordered by Wednesday, December 10th.
Brunch with Santa A Children's Christmas Party
Sunday, December 14th, 2014 11:30am - 1:30pm Santa Arrives at 12:15pm
Danishes, pain au chocolat, house baked banana bread & fresh cinnamon buns Fresh fruits & berries served with honey and lemon yogurt dip Crudité vegetable with creamy ranch & roasted pepper aioli Hearty potato salad, Mediterranean pasta salad, Baby greens with assorted dressings Shrimp tower served with cocktail sauce
Featuring professional holiday photographs!
Live Chef omelette station Egg benedict Savory hash browns tossed with sautéed peppers & onions Saskatoon berry pancakes Farmer’s sausage & maple smoked bacon Kids Only Buffet featuring... Mickey Mouse pancakes Pigs in a blanket (mini pork sausage wrapped in puff pastry) Berry & granola parfaits, Mac & cheese Chocolate dipped strawberries Ice cream sundae bar Build your own sundae with vanilla and chocolate ice cream House made sugar cookies A variety of toppings, sprinkles & sauces (chocolate, salted caramel, raspberry sauce) Dainties, festive cookies, pies, cakes & seasonal dessert $29.00/Person Children 12 & Under - $14.00 Children 3 & Under - Free Reservations Required. To book a table please contact Maija Salmon at 306.586.5666 ext. 221 or by email maija@wascanacountryclub.com. All prices are subject to applicable taxes and gratuities.
Holiday Luncheon Buffets Monday, December 15th to Friday, December 19th 11:30am to 1:30pm Members & Guests are Welcome to Attend!
Featuring a Daily Live Chef Cooking Station! Fresh Artisan breads Soup of the day Traditional slow roasted turkey served with sage gravy & Grand Marnier scented cranberry jelly Pancetta & sundried cranberry herb stuffing Festive hot entrĂŠes & salads Antipasto & grilled vegetable , domestic & speciality cheese Vegetable cruditĂŠ with creamy ranch & roasted pepper aioli Petit fours, festive dainties, pies, cakes & seasonal fruits and berries served with honey lemon dip $24.00/Person Children 12 & Under - $12.00 Children 3 & Under - Free Reservations Required. Please contact Maija Salmon at 306.586.5666 ext. 221 or by email maija@wascanacountryclub.com to book your table today.
Christmas Brunch Spectacular Sunday, December 21st, 2014 11:30am—1:30pm Danishes, pain au chocolat, house baked banana bread & fresh cinnamon buns Fresh fruits & berries served with honey and lemon yogurt dip Crudité vegetable with creamy ranch & roasted pepper aioli Hearty potato salad, Mediterranean pasta salad, Baby greens with assorted dressings Shrimp tower served with cocktail sauce Live Chef omelette station Live Chef flambé crepe station Served with cherries, peaches, and whipped cream Egg benedict Savory hash browns tossed with sautéed peppers & onions Saskatoon berry pancakes Farmer’s sausage & maple smoked bacon Live Chef carved roast beef, gravy, horseradish, and mustard Creamed potatoes Steamed seasonal vegetable tossed in butter Lake Diefenbaker trout with maple chili glaze Turkey a la king Dessert station House made sugar cookies Chocolate dipped strawberries, dainties, festive cookies, pies, cakes & seasonal desserts
Featuring live entertainment and professional holiday photographs! $34.00/Person Children 12 & Under - $17.00 Children 3 & Under - Free Reservations Required. To book a table please contact Maija Salmon at 306.586.5666 ext. 221 or by email maija@wascanacountryclub.com. All prices are subject to applicable taxes and gratuities.
EVE
2014
NEW YEAR’S Wednesday, December 31st Cocktails 5PM | Supper 6PM
Welcome canapé & sparkling wine Strawberry with pepper cream cheese foie gras mousse served on a brioche crouton, topped with candied apple Dinner menu Fresh artisan breads, baguettes & crackers Wild mushroom bisque Beef Cupcake Live Chef Station– Slow braised merlot beef short ribs served with creamy mashed potatoes flavoured with green peas, carrots & beets Lobster mac & cheese Sweet chili glazed salmon topped with sautéed peppers & onions Grilled chicken stuffed with spinach & feta Maple glazed carrots & steamed seasonal vegetable Wild rice pilaf Traditional Caesar salad Poached pear & toasted walnut salad Smoked salmon, capers & red onions Shrimp cocktail tower & Alaskan king crab legs Chocolate fondue, Tiramisu, cream caramel, dainties $42.00/Person Children 12 & Under - $16.00 Children 3 & Under - Free (prices are subject to applicable taxes & gratuities) Reservations are required. Please make your reservations by contacting Maija Salmon at 306.586.5666 ext. 221 or maija@wascanacountryclub.com
Holiday Golf Shop Promotions
Purchase a $100 Gift Certificate for $75! Promotion runs from November 15th to December 21st
All Ladies Clothing 2 for $40.00 Select Men’s Clothing 50% Off Please contact the golf shop at 306.584.1377 for more information.
Page 15
Thank you! Thank you to Greystone and Jane’s Skin and Day Spa for sponsoring the 2014 Wascana Country Club match play event. Congratulations to the following 2014 match play winners! Men’s Results - sponsored by Greystone Singles Scratch Winner: Singles 0-9 Handicap Winner: Singles 10-19 Handicap Winner: Singles 20+ Handicap Winner: Team 0-20 Handicap Winners: Team 21+ Handicap Winners: Left/Right 75% Handicap Winners:
Paul Wagner Andrew Wilson Kim Libby Mark Anderson Ray Derges/Ben Findlay Howard Crofts/Doug Kosior Al Ford/Scotty McLellan
Ladies Results - sponsored by Jane’s Skin Care and Day Spa Team Match Play Winners: Consolation Winners:
Shelly Kelln-Trudelle/Lori Edwards Deana Pageot/Victoria Whitmore
Request from the Nominating Committee I have been asked to serve as Chair of the Nominations Committee this year. The duties of this Committee are described in the Club's Bylaws, and make provision for Shareholder Members to submit nominations for election to the Board of Directors. I would invite you to consider nominating someone for this important role in our Club.Your nomination should include a brief outline of the individual's qualifications and his or her contact information. Our Bylaws specify that it should be submitted to me in writing by January 31, 2015. Submitted by, John K. Aitken
The Wascana Chronicle
Page 15
December 2014 Sun
Mon
Tue 1
Wed
Thu
2
Fri
Sat
3
4
5
6
10
11
12
13
17
18
19
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Holiday Lunch Buffet 11:30 - 1:30pm
Holiday Lunch Buffet 11:30 - 1:30pm
25
26
9-Hole Ladies Lunch
7
8
9 Team Tuesday Lunch
14
15
Brunch with Santa 11:30am –1:30pm
Holiday Lunch Buffet 11:30 - 1:30pm
21
22
Christmas Brunch Spectacular 11:30am –1:30pm
28
16 Holiday Lunch Buffet 11:30 - 1:30pm
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Spectacular Christmas Brunch 11:30am –1:30pm
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Holiday Lunch Buffet 11:30 - 1:30pm
24
Christmas Day
Christmas Eve
30
31 New Year`s Eve
New Year`s Eve Dinner 6pm Cocktails 7pm Dinner
27