Teeing Off - Oahu Country Club

March 2014 Volume XL NO. 164
Talk Story with the President
Teeing Off
Vince Goo
[email protected]
The Width and Breadth of Things to Come
The month of March offers a wide array of activities of interest for
everyone from the most jaded of seniors to wide-eyed junior members; from imbibers of wine and hearty slurpers of pasta to munchers of Reuben on rye; from the appreciation of opera and kids night
to the long-held tradition of St. Paddy's corned beef and cabbage. And never forget everyone's all-time fav, prime rib. But let's
start with something new and exciting.

Employee of the Month- Page 5

New Waolani Menu– Page 6

OCC Sightings– Page 10 & 11

Renovation of the Golf Shop
The next time you enter the Golf Shop, turn your attention to our lighting fixtures. Some are bright, some not so. Some have covers, some don't. Next, take notice 
of the three different carpets, especially the piece behind the counter. Surprise! Finally,
look down the hallway leading to Andrew's office. The "carpet" reminds me of the
water hazard fronting #6 tee box on a windy day...ripple, ripple! Did I mention the
ASBESTOS in the ceiling and LEAD in the paint on the walls? The health and safety
of our members and shop's staff is first and foremost. This reason alone justifies this
renovation project.
Easter Details —Page 15
Calendars– Pages 18 & 19
And remember, our Golf Shop is typically the first place a member brings a guest, or
where a prospective new member is introduced to OCC. This first impression should
be a positive one that leaves a lasting impression and "brands" Oahu Country Club in a
vibrant way. A renovated Golf Shop will also enable our staff to professionally display
our merchandise. It has been over 30 years since any significant improvements have
been made to this area, and it's time we did something.
By early March we should have an actual computerized rendering of the new interior. With Board approval, we will secure drawings to move closer to finalizing
plans. General Manager Peter Hansen, Golf Professional Andrew Feldmann and
Maintenance Supervisor Jack Krause, who will manage the project, are constantly planning and reviewing progress to assure that the final product will be something all of the
members will be proud to call our "Golf Shop." They have targeted September, during
greens aerification, as the project date with work to be completed within 6-8 weeks.
The Board will keep you informed regarding the proposed Driving Range and Wellness
Center Projects as things develop.
Senior and Junior Golf
The Senior Club Championship (55 years and older) is a 36 hole stroke play with Gross
and Net Scoring will be played March 8 & 9. Tee times begin Saturday at 11:00 am and
9:00 am Sunday, concluding in the early afternoon, just in time for our senior nap.
Membership Count
Regular: 433
Social: 184
Intermediate: 38
Junior Legacy: 27
Super Senior: 75
All Others (including Non Residents):
234
Total: 991
The juniors take center stage for their annual Spring Break Junior Camp with an emphasis on etiquette, putting, chipping, pitching and
swing fundamentals. The 4 day Camp ends with a BBQ dinner and movie on Friday, the 28th.
Social Life at the Club- Now back to all the activities:
* March 12 features the annual Hawaii Opera Theater Dinner.
* Followed by Pasta Night on the 13th
* Enjoy the St. Patrick's Day weekend specials of Fresh Corned Beef/Cabbage and Reuben on Rye.
* Don't forget to check Don Clephane's (Wine Chair) article for more information on the Roberto Wine Dinner scheduled for March
19th.
* Melissa Roy & Josh Chinn have created something new to try:
* Date Night/Kids Night from 5-8:30 on the 21st.
* The Kids have a 1-hour golf putting instruction followed by dinner and a movie while the Adults enjoy a cocktail on the Orchid Lanai and dinner at Waolani Windows.
* Chef Alfred, as always, presents the sumptuous and popular Prime Rib Buffet on the 27th.
Anything happening at the Club? You bet! So let's hear it: 1-2-3...OCC !
From the General Manager’s Desk
Peter Hansen
[email protected]
As the email notice that was recently sent we will be dealing with our unwanted guests, “the termites”,
in early April. On, Monday April 7th and 8th, the clubhouse, pro shop, cart barn & fitness center a will be completely
closed. The golf course will be open for play, however, if members store their clubs they need to pick them up prior to
Monday. This also means the locker rooms will not be open. This will be the first time the treatment has been done since
the club opened in 1968. We of course regret the inconvenience this will cause members, but the problem must be dealt
with. All facilities will be on line starting at 5am on Wednesday morning. Information sheets will be posted shortly.
I would like to remind members that on Thursday nights in Waolani Windows, we offer our wine list for diners at 25%
off our already competitive prices. Note that this does not include the Copper List. Be sure to ask your server or our Dining Room Manager, Jason Bamba for any recommendations. Recently we changed menus in all our venues, please check
on the web site for new items. My favorite one is the Mauka Wedge Salad off the Mauka Grille/Orchid Lanai menu and
Pan Seared Wisconsin Veal Medallions from Waolani Windows. Your culinary staff led by Chef Alfred, have done a good
job in providing some fresh ideas.
Many members have discovered the Prime Rib dinner buffet, which is extremely popular, and now are booking a private
room for clients or friends and taking advantage of this event. All you have to do is call Terry or Josh in Catering and your
event can be booked in no time. 3846
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I will be again BBQing the first Saturday of April, the 6th, in support of Junior Golf at OCC. As for the weather, it will be
sunny! Speaking of our Junior’s, we are having our first trial at golf, dinner and a movie for the kid’s on March 21 st. This
will allow the parents a chance to dine at the club while the kid’s are kept busy, we look forward to continuing this program going forward.
Mahalo for listening
Peter
“Missing a short put is no reason to put your next drive out of bounds.”
Kids Night/Date Night
March 21st
5pm-8:30pm
$15 per child; ages 5 & up
Hit & Giggle
Fifth Annual Battle of the Sexes
The fifth annual “Battle of The Sexes” Hit & Giggle
is scheduled for Sunday, April 27th with 12:30PM
shotgun start. Sign up in the golf shop. The field is
limited to the first eighty to sign up. The entry fee is
$1 per player.
A special night for kids (and their parents)!
The evening will include a 1 hour golf putting instruction
from Josh Chin, followed by dinner and a movie for the
KIDS.
For the ADULTS, enjoy a cocktail or glass of wine on the
Orchid Lanai then have dinner at Waolani Windows!
(Please make separate reservations)
Please note: Parents must stay on Club property.
Who will win this year?
Admin Lunch Buffet
Take your staff to lunch and let
them know how much you
appreciate what they do!
Wednesday, April 23rd
11:00am-1:30pm
DON’T
FORGE
T
ADMIN
DAY!
Menu
House Smoked Strip Loin of Beef Carving Station
Lobster & Shrimp Ravioli
Jamaican “Jerk” Chicken
Baked Sweet Potatoes
Mediterranean Couscous
Assorted Hamasaki Sushi
Seafood Newburg
Marlin Poke
Ahi Poke
Salad Bar
Dessert Bar
Hidden Gems Wine Dinner
Featuring Hiroshi Fukui & Chuck Furuya
April 9th- 6:00pm
$110.00 per person
Kulana Beef Poke
Maison L’Envoye Morgan “Cote du Py”
Kauai Shrimp
CF Euro-Asian Riesling Medium Dry
Panko Crusted Mekajiki
Cambiata Albarino
Sous Vide of New York Steak
Palmina Dolcetto “Santa Barbara”
Kona Coffee
Bavarois
Bottex Cerdon
Bugey “La
Cueille”
Golf Committee
By Brandan Kop
[email protected]
The Golf Committee and the BOD approved a new policy when making tee-time reservations. Starting
4/1/2014, when making a tee-time, members will not be able to use the same name within a 4 hour window. A member will still be able to make 2 tee-times, but the names on these tee times will have to be 8
different names. Due to the high demand for tee-times during weekends and holidays, it is in the best interests of the
Club and other members to make sure all the booked tee-times are being utilized. Having specific, different names for
each tee-times should create “ownership” and accountability for each tee-time.
Hopefully, this will make each group more committed to playing or cancelling tee-times that they have made. Either way,
the end result should be that more of our members will be able to enjoy OCC golf course on the weekends and eliminate
unused [no show] tee-times.
Also, OCC is adhering to the USGA campaign of eliminating slow-play, will now put into effect a 3 letter policy regarding slow play. Though, this policy was adopted earlier by OCC it has not been actively used—until now.
On days when carts are OFF the paths, each group is expected to complete play in 4 hours or less and keep up with the
group in front. If a group takes over 4 hours to play AND takes more than 15 minutes to finish the round than the
group immediately in front [this would mean over 1 hole behind], each member of this group will be sent a friendly reminder to play faster. Should a member or group receive 3 such letters, disciplinary action will then be taken.
Just to clarify, to be considered a slow play violation, your group will have to have taken over 4 hours to complete the
round AND taken 15 minutes LONGER to complete the round than the immediate group in front. You need BOTH
of the above in order to be in violation. For example—your group took 4 hours and 10 minutes to play and the group in
front of you took 3 hours and 50 minutes to play, your group would be in violation. However, if your group took 4
hours 10 minutes to play and the group in front took 4 hours and 10 minutes to play----your group would not be in violation but maybe the group in front would be. The above ONLY applies to when carts are OFF the path.
The weekend tee-time sheet with the time each group took to complete their round of golf will be posted on the bulletin
board in the Men’s Locker Room and Ladies Locker Room .
On a lighter note, I knew a golfer, who even when he was in his seventies claimed that in the last 10 years, he never shot
a round of golf over par. I found this a little hard to believe so I actually did some “research” and found out that he was
telling the truth---pretty amazing!! His secret??---he played golf 3 times a week and if he was playing OCC, whenever he
hit his 71st stroke, he would then pick-up his golf ball and walk in [whether he was on the 14th hole or 18th hole] He wasn’t lying, he never shot anything over par!!!
Have Fun and Play Fast.
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Fore Warnings!
By Andrew Feldmann
[email protected]
Net Ace
Gross Ace
Chris Yim fired a career round of
74 for a thirteen under par net score
of 58 to easily capture the
“February Net Ace”. Ted Takai
shot a one over par gross score of
72 to take the “February Gross
Ace”.
Congratulations Chris & Ted!
Chris Yim, Net Ace
Ted Takai, Gross Ace
Aloha Members! I have been asked on several occasions to provide information/advice on the fundamentals of sand
play, specific to hole #8 and our course. Since the texture of the sand on our course varies dramatically, it is imperative
that you use your feet when entering the bunker to feel the texture/degree of hardness. Since the sand on hole #8 is soft,
the bunker shot requires a shallower angle of attach compared to the other bunkers on our course, which typically are
firmer & require a steeper angle of attach. In order to create a shallower angle of attach you need to have a flatter/more
rounded backswing. This technique will prove successful as your club is less apt to dig into the soft sand. Conversely
when you enter a bunker that is rock hard a steep angle of attach is required. Taking the club back on a steep angle outside the target line will create a steeper angle of attach. Implementing these basic adjustments along with practice should
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make a significant improvement in your sand play.
2014 Member/Member
The 16th Annual Oahu Country Club Member/Member is scheduled for May 15th, 16th & 17th. The format for this event
is going to be a two person modified stableford point system. The entry fee is $175.00 per player ($350.00 per team) and
includes tee prizes, social events, meals, carts & prizes. The field is limited to the first 48 teams to sign up with priority to
last year’s participants first. Priority order then to: Regular members/Super Senior/Limited regular/Intermediate. A 48hour cancellation policy is in effect. Sign up begins Saturday, March 22nd .
The schedule of events is the following.
Thursday, May 15th
Optional Practice Round.
3:00PM – 3:30PM – Sweepstakes Wagering
3:30PM – Nine-Hole Scotch Tournament
6:00PM – Pupu's & No Host Cocktails, Auction
Friday, May 16th
12:30PM - Shotgun Start. Sweepstakes Wagering.
Saturday, May 17th
12:30PM Shotgun Start. Sweepstakes Wagering.
6:00PM – Heavy Pupu’s, Dance, Awards (Contestants & Spouses).
PGA Junior League Golf
PGA Junior League Golf is coming to Hawaii and to Oahu CC! This exciting new national program is designed to better socialize the game for juniors by creating a “little
league” approach to golf, with a scramble format, allowing juniors to be part of a
team, in a structured league setting….but without the pressure of individual medal
play competition. This program is recreational at its core and is intended to maximize
the FUN of golf!
The season begins May 1 and runs through the end of July. Nine-hole matches will be played here and at opposing teams
courses. We need a minimum of 8 children to field a team, and we can take up to 14 kids, ages 9-13. Children and grandchildren of members are eligible to be members of the team. The cost to join the team will be $150.00 and, in addition to
their golf, each junior will receive (a team shirt, coaching clinics and prizes, etc.) A sign-up sheet is located in the golf
shop. Please note: We will need parent volunteers to help score the matches and to provide transportation to and from
the other golf courses. To learn more about this great program, go online to PGAJrleaguegolf.com or give me a call.
Employee of the Month
OCC’s Employee of the Month for February is
Candace Aikau!
Candice joined the Oahu Country Club Family in November of 2005.
Since then she has come a long way from Server to her current role as
Banquet Captain. Most days, you can find her running the private events
and/or Special Club functions, but she is already to help where needed.
Her great attitude and sense if OHANA has been felt by many members
and their guests. She is a great asset to the banquet team and beautiful
smile to share with our membership. Candice Aikau is the niece of world
famed big wave surfer and local hero, Eddie Aikau. When Candice is not
working, she enjoys spending time with her 3 children and being the ultimate “sports mom”.
Congratulations Candice!
Menu
Roberto Viernes Wine Dinner
Wednesday, March 19th
6pm
$135 per person
Maui Onion Vichyssoise
2006 Ferrari Perle
Crusted Onaga & Crispy Frisee
Salad
2011 Melville Inox Unoaked Chardonnay
Duck Confit
2012 Messengers Pinot Noir
Boneless Smoked Pork Ribs
2010 Blanket Estate Prince of Hearts
Chocolate Vacherin
Coffee
A tastefully unique experience…
Roberto Viernes is one of Hawaii’s
three Master Sommeliers. After
majoring in French, Roberto began
as an aspiring chef, who then went
to apprentice under Chef Yves
Menoret at Clicquo Restaurant.
While apprenticing, Roberto took
the introductory course of Master
Sommeliers in 1997. Then in 2005
Roberto received his Master title!
This dinner is a collection of a few
of Roberto’s favorite wines and
foods!
Wine Dinner Rules Apply, 7 Day Cancellation Policy
Junior Legacy News
Congratulations to OCC Junior Legacy golfer, Cole Shintaku! Cole was the Oahu Junior
Golf Association Player (OJGA) of the Year for the 13-14 age group. Not only was Cole the
Player of the Year, he was also voted by his peers as one of the OJGA Junior’s Choice Award
winners. Way to go Cole, OCC is very proud of you! In January 2013, Cole joined our Junior Legacy program and currently attend Punahou School. When asked what his favorite hole
is at OCC, Cole told us that he really enjoys playing our new number 8 and how nice the
green area sets up. When not playing OCC, his favorite course is Pinehurst! Cole really looks
up to Zach Johnson, whom he met at the Sony Open and it turns out Zach is not just a great
player but also a really nice person! What a great role model! In addition to golf, Cole really enjoys to read– so be
sure to ask him what he is reading next time you see him!
Congratulations Cole!
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LSGA Golf Shorts
By: Merrill Cutting
[email protected]
The 2014 Codie Cooke/Dorothy King Tournament was held on January 21st with
52 women playing. Kim Hong scored 86 to win low gross honors, and Susy
Kuehner’s net 71 earned her low net honors. Winners in the four flights were:
“A” Flight – Hyon Weber, low gross; Gail Yamamoto, low net; “B” Flight –
Amelia Andrade, low gross; Marge Kiessling, low net; “C” Flight – Millie Yee,
low gross; Angela Ko, low net; “D” Flight – Marilyn Kim, low gross; Charlene Wall, low net. Roxanne Okazaki was closest to the pin on #7; Joyce Kimura was closest on #9 with her second shot;
Jaye Gray’s shot on #11 put her closest; and Paula Trask was closest on #16. Congratulations to all
the winners!
Above: Kim Hong
Jaye Gray “brought home gold” on February 1. She won the Saturday Ace TourBelow:
Susy Kuehner
nament with a low net score of 72. Jaye also had the lowest gross score (88) and the
fewest putts (30). The Tuesday/Friday Ace Tournament ended in a tie between
Shirley Grossi and Rhoda James. Shirley won the play off to earn her February Ace
honors with a net 74. Stacey McWhinnie’s 90 earned her low gross recognition, and
Royce Sonnenberg earned applause for taking only 26 putts. Closest to the pin winners were Stacey McWhinnie (#7), Hisako Frohlich (#11), and Shirley Grossi
Above: Jaye Gray (#16). Great golfing, ladies!
Below: Shirley Grossi The 2014 Sadie Hawkins Tournament was played February 11. Marisol Howard
and Phil Shimmin took first place in “A” Flight, and Cal Smith and Jim Fulton
came in first in “B” Flight. Joyce Kimura was closest to the pin on #7; Ella
Isono was closest on #9 with her second shot; and Marisol Howard was
closest on #11. For the men, Mark James was closest on #4; Hugh Yo6
shida, on #9; and Butch Bukes, on #16. The tournament concluded with
a delicious luncheon of Mexican food, great margaritas (have you ever tried a
li hing mui margarita?!), and lots of prizes! Thanks go to Cheryl Bliss and
her committee for an enjoyable event.
The LSGA Spring Tournament is March 25. Get your games in shape!
Phil Shimmin & Marisol
Howard
New Menu Items
in
Waolani Windows
During the month of
February we rolled out new
menus in Waolani Windows for Lunch & Dinner! Pictured are a few of these items!
Above: Braised Lamb Belly Gyro (Lunch), Bouillabaisse Waolani Style (Dinner) & Wild Mushrooms with Kabocha
Gnocchi (Dinner)
Below: Prosciutto Caprese Panini (Lunch), Shrimp & Strawberry Spinach Salad (Lunch), Grilled Mahi Mahi Salad
(Lunch), Roasted Golden & Ruby Red Beets (Dinner), Maple Leaf Pekin Duck Roasted Breast (Dinner)
Art Committee
By: Glenn Shea
[email protected]
RUSSELL, SHIRLEY (b. California, 1886, d. Honolulu, 1985)
Born in Clifton (now Del Rey), California in 1886, Shirley Ximena Hopper
Russsell's life spanned 98 years. Her father was a major in the Civil War. As
a young girl she was interested in theater and became an accomplished violinist, later in her life playing with the Honolulu Symphony and assisting in producing
amateur opera and musicals. After graduating from Palo Alto High School, Russell received a B.A. degree from Stanford University, where she experienced
her first exposure to art. Russell continued her studies at the Academie
Julian in Paris, and at art schools in Oakland and San Francisco. She was married in 1909, but three years later was a young widow with a son to support. Her teaching career began in California, at Arcata High School, and flourished in Hawaii. From 1923 to 1943, she earned the greatest respect in the
community as an inspiring and exacting instructor of art at McKinley High
School, while earning supplemental income through the sale of her own
art. Among her most prized students were Keichi Kimura and Satoru Abe.
Seascape, by Shirley Russell
Russell took every opportunity to improve her skills in the media of oil, watercolor and wood block printing, to take
courses from visiting artists, and to visit museums in Europe, Japan, Korea and Manchuria. Among the teachers she cited
as influencing her most were Lionel Walden, Huc Luquiens, Millard Sheets and Joseph Albers in Honolulu, Andre Lhote in
Paris, Rico Lebrun and Hans Hoffman on the mainland. Although painting in a representational style, she was a strong
supporter of the modern movements in which these artists participated. She wrote, "In my opinion, it is better to work
or study with artists of different trends. The chance of emerging with your own style is greater… in all are found the same
essentials true of all good art.” A year after her retirement in 1946, Russell enrolled at the Jepson Art School in Los Angeles to further her own artistic development. Nature remained her dominant theme, particularly tropical flowers and seascapes. Over the long course of her career, Russell remained at the center of cultural life in Honolulu and served as a liaison
between ex-pat Honolulans from Mexico to Majorca. She was frequently interviewed and mentioned in the press, held
many exhibitions, won many prizes, and subsequently, her works were acquired by numerous private, corporate and
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public collectors in Hawaii. O’ahu Country Club is honored to own “Seascape”, an oil on canvas presently being shown in the
board room on the upper level of the club.
Spring Member/Guest
This year's event is scheduled for Saturday, April 19th with
a 12:30PM shotgun start. The format for this year's event
is two best ball on the odd holes and one best ball on the
even holes. The entry fee for this event will be $160 per
team which includes tournament favors, prizes, carts,
guest fee's, heavy pupu's & cocktails. Prior to tee off there
will be the usual sweepstakes team wagering (cash only).
This year’s Spring Member guest promises to be the best
ever. Be sure to sign up early. This event is considered a
member's division event.
Pasta Night
March 13th
6-8pm
$25.95 per person; $12.95 ages 5-12
Our popular Pasta Night is the perfect evening for all families! Members and their
guests will enjoy all you can eat PASTA!
Buffet Includes:
Schedule of Events - Saturday, April 19th
11:30-12:30 – Registration & Sweepstakes Team
Wagering.
12:30PM – Shotgun Start.
6:00PM – Heavy Pupu's & Cocktails.
Penne Seafood Pescatore
Chicken & Zucchini Linguini
Italian Sausage Bolognese
Chicken Florentine
Mexican Lasagna
Hole in One Pizza
Smoked Ham Pasta Salad
Shrimp Avocado Louie
OCC Anniversary Contest
In honor of OCC’s 108th Birthday on June 8th, we will be holding two types of contests for our members! Celebrate the Club’s birthday by showing off your creative side!
Photo Contest- There are FOUR categories for photo submissions: Social, Golf, Landscape and Historical.
All photos must be taken on Club Property by the submitter and submitted electronically. Historical photos
may be submitted as hard copies.
Keiki Coloring Contest: Please use a 81/2 x 11 piece of paper to color a picture of one of your favorite
memories at OCC. This can be a birthday celebration, a wedding, a golf tournament or even a special sunset.
Keiki Coloring Contest is open to all Members’ children and grandchildren. Coloring sheets are available at
the Front Desk or download them off the member home page.
All photo and coloring submissions shall be turned into Melissa Roy or Alexis Schroth by May 15th—no exceptions. Winners will be announced and prizes given at a pupu party to Celebrate OCC’s 108th Birthday, on Friday, June 6th.
The Contest starts March 1st, we look forward to your photos and coloring pages to celebrate OCC’s birthday!
Any questions, contact Melissa Roy or Alexis Schroth at 595-6331. Electronic photos can be emailed to
[email protected] or [email protected].
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Spring Break Junior Golf
Schedule of Events
Oahu Country Club’s Junior Golf Spring Break Program will run on March 24, 25, 27 & 28. The program is designed
to assist beginner and intermediate junior golfers, ages 6 to 12, in all aspects of the game. Juniors will be schooled
on the fundamentals of the short game and full swing, proper etiquette, and the Rules of Golf. Assistant Professional Josh Chin and others on the golf staff will provide instruction in a fun and safe environment. The Spring
Break Program is limited to the first 20 juniors. Participants must be children or grandchildren of members.
$50 entry includes instruction, prizes/awards, shirt, hat, barbeque and a movie. To register, contact the
Golf Shop.
Program dates: March 24, 25, 27 & 28.
Thursday, March 27th
Monday, March 24th
4:00pm to 4:20pm– review chipping
4:00pm to 4:20pm– registration
4:20pm to 5:00pm – fundamentals of pitching
4:20pm to 4:45pm – Orientation, etiquette
5:00pm to 5:30pm – skills contest (putting, chipping, pitching)
4:45pm to 5:30pm – instruction on putting
Tuesday, March 25th
4:00pm to 4:20pm– review putting
4:20pm to 5:00pm – fundamentals of chipping
5:00pm to 5:30pm – skills contest (putting & chipping)
Friday, March 28th
4:00pm to 4:20pm– review pitching
4:20pm to 5:00pm – fundamentals of the swing
5:00pm to 5:30pm – skills contest (full shots + putting)
5:30pm – awards, barbeque, movie
6:20pm – movie (90 minutes)
Cooking Classes—March & April
March 18th Menu
5pm
$75.00 per person
April 29th Menu
5pm
$75.00 per person
“Backyard Clam Bake”
“Japanese Cuisine”
To Start
New England Clam Chowder
Cajun Calamari
Temaki Sushi
Cold Tofu, Pickle Vegetables
Main
“The Pacific Steampot”
King Crab, Shrimp, Main lobster
New Zealand Mussels, Clams
Sweet Corn
Smoked Sausage, Grilled Rib Eye
Garlic bath and topped with
Old-Bay Seasoning
Dessert
Apple Crumble, Key Lime Pie
Triple Chocolate Lava cake
Miso Soup
Baby Clams and Tofu
Pink Snapper Nitsuke Style
Wagyu Beef and King Crab
Tempura Kabocha, Hijiki Rice
Green Tea Ice Cream Cake Roulade
with Azuki Bean Mousse
Green Tea Custard Mille-feuille
with Strawberries
Membership, the more the merrier!
By: Alexis Schroth
[email protected]
Dear Members,
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As you will read from the list below, we have a lot of new faces around the Club this month. I am
extremely encouraged at our growth and want to thank you for your help- I just might stick to my
New Year’s resolution after all. OCC is by invitation only, so only our members can refer new members into the Club.
Therefore, as members of OCC, you have a critical role and responsibility in keeping our membership strong and growing.
It’s important to continue to grow our membership, as our strength grows with our numbers and directly impacts the OCC
experience. More dues paying members lead us to even greater financial strength, provide larger funding for capital improvement projects, and potential fewer or smaller dues increases going forward. In addition to all these benefits, we offer
incentives to the primary sponsor for introducing new members to OCC. Now is a really exciting time to be a member of
OCC, and as a member, you have the opportunity to help speed along improvements at an even faster pace. 1603
Please join me in welcoming the following new members to OCC:
William Lee has joined as a Regular member and was sponsored by Arick Yanagihara. He is retired, married to wife
Faye, and they have three adult children, Carolyn- Anne, Jacqueline-Anne, and William- Christopher.
Taketoshi Takemoto has joined as an International member and was sponsored by Kathleen Kagawa. He is the
CEO of Compass Co. and resides in Japan with his wife Mayuki and son Tadashi (19).
Maria Lopez-Haney has joined as a Social member and was sponsored by Maurice Nicholson. She is a retired professor of Spanish language and has one adult child, Ian.
Scott Yoshihara has joined as a Social member and was sponsored by Paul Kobayashi. He is a Vice President and
Regional Manager for Bank of Hawaii and is married to wife Staci and they have one daughter, Kaitlin (7) and a
newborn son, Caden.
John Uyemura has joined as a Social member and was sponsored by Stuart Chun. He is the owner of KMJ Realty
and is married to wife Karen. They have two grown children, Michael and Marissa.
Jason Kott has joined as a Social member and was sponsored by Frank Wirt. He is a Commercial Insurance Broker
with The Kott Group and is married to wife Shannyn. They have one daughter, Grace (2).
Travis Niimi has joined as a Social member and was sponsored by Min Yamamoto. He is a Sales Engineer at Mapco
and is married to wife Judith and they have a daughter Devyn (6).
If you have someone you’d like to refer for membership, or would simply like some information about the Club to share with friends, don’t
hesitate to stop by my desk and pick up a packet, or call (808) 791-9169 or email me- [email protected].
I look forward to seeing you at the Club!
OCC Sightings– Feb.
10
Our 2014 Valentine’s Dinner
and Dance was an evening to
always be remembered! Sweethearts were served a fabulous five
course meal with wine and then
danced the night away!
OCC Sightings– Feb.
February’s cooking class was themed as a Luau! Members
learned how to prepare taro & ahi poke, lomilomi salmon,
Kalua Pig, Pork Lau Lau, Chicken Long Rice, Coconut
Haupia, Guava Chiffon Cake, and Upside-down Pineapple
Cake. Be sure to sign up for March or April’s class! It’s
always a fun time had by all.
The Christmas Decorations take down is
always bittersweet as we put the holidays
behind us until November 2014 when
they come back up again! Check out all
the boxes of decorations pictured above…
this doesn't include all the trees!
HAPPY NEW YEAR!
Members and their guests
brought in the New Year in
style this year at OCC! The
party featured a Raw Bar, Sirloin Carving Station, Sushi
Station and even Banana Foster Flambé all prepared by Chef
Alfred and his culinary team.
Top the night off with some
Once
Have
again,
youour
hadJanuary
our Pasta
Cooking
of the Week
Class
was
specials
a success!
yet?
Participants learned how to prepare the perfect Valentine’s
Champagne
and Dancing–
Dinner–
Each week
Surf
thenMauka
Turf! Members
Grille/Orchid
alsowhat
enjoyed
Lanai
making
offers
a
Asian
better way toan
bring
in Pear & Pomegranate Salad, Charred Baby
Pasta of the Week! Look for our Octopus
posts onAs
and
Facebook
a Guanaja
& Chocolate
Cake
2014!
Peter
mentioned
in
Instagram on Wednesdays to see what
will be on
offered!
his article
page 2, make
Each week it is completely different…
Recent
ones
plans to attend innext years
clude Smoked Salmon & Pasta, PestoNYE
over Penne
event atwith
OCC!
Chicken & Sweet Corn and Chicken in a Cream
sauce with Chicken, Pine Nuts and Basil! YUM
11
Glenn’s Merchandise Corner
Glenn Hirayama
[email protected]
For the month of March, we will be having demo days throughout the month so you can get your golf game ready for
the spring and summer.
The Nike demo day will be on Saturday, March 1st from 10 a.m. to 2 p.m. Jay Hinazumi will be here with all the new
2014 2.0 Covert products for you to try.
On Saturday, March 8th from 10 a.m. to 2 p.m., we will be having a TaylorMade demo day. Come and try out all the new
SLDR and Jet Speed drivers, fairway woods, and hybrids. Paul Ogawa will be here to answer all your questions and their
new products.
On Saturday, March 15th Cobra golf will be here from 10 a.m. to 1 p.m. for their demo day. Come try out all their new
Bio Cell and Baffler XL drivers, fairway woods, and hybrids.
We just received all our new 2014 golf bags from Nike, Taylor Made, Titleist, Callaway, and Ping. Whether it’s a cart bag
or a carry bag, we have different bags the hopefully you will like.
As always, if there is a particular style or color you are
looking for, let me know and I will try and locate it for
you. I have many catalogs to help you find what you are
looking for.
Stop by the Pro Shop to check out all the new golf bags!
12
Hawaii Opera Theater Presents: Pagliacci Dinner
Wednesday, March 12th 6pm
$70 per person
$90 per person with wine
Bring your friends and family to this unique evening
of fine wine, exemplary food and outstanding performances by Hawaii Opera Theater! A sampling of the upcoming show Pagliacci & Carmina Burana! This is
one of the Opera’s most popular pieces about
Love, Jealousy & Death. Hurry to make your
reservations today! For additional information, visit www.hawaiiopera.org
Menu
Insalata
Apple wood Smoked Duck Breast
Grilled Eryngi, Watercress &Arugula Salad Lemon Vinaigrette, Reggiano
Feudo Zitaro Inzolia Chardonnay
Pasta
King Crab Spaghettini
Proscuitto, Uni-Tomato cream sauce
Tormaresca Torcicoda Primitivo
Secondi
Grilled Beef Ribeye
Creamy Porcini Polenta, Balsamic Vinegar, Fritto Misto of Seasonal Vegetables
Feudo Zirtaro Nero D’Avola
Dolci
Pandoro layered Cake
Passito Marinated Strawberries &
Pistachio Gelato
Dance Lessons on the OCC
Dance Floor
Yoga Classes
We offer Beginner at 7:20pm and Intermediate at 6pm Classes for all levels of
dancing!
Tuesday, March 4th, 11th, 18th & 25th
Classes started on Tuesday, January 14th.
The current session will be on the following
days:
Yoga Schedule
Thursday, March 6th, 13th, 20th & 27th
Classes begin at 5pm and are only $15 per class. Members may bring a guest to Yoga Class!Members are now
allowed to bring 1 guest to Yoga class. Each guest MUST
be accompanied by the member. All attendees are required to sign up prior to class. To sign up or for more
information please call Melissa Roy at 595-6331.
January 28th, February 4th, February 11th,
February 25th and March 4th.
The next session starts on March
11th.
Please contact Melissa Roy at
[email protected] 791-9102 to sign
up!
The Rules Corner
By Marc Rosen
[email protected]
Among the changes in the 2014-2015 Rules of Golf, four decisions are particularly noteworthy:
13
New Decision 14-3/18 confirms that players can access reports on weather conditions on a smartphone during a round without breaching the Rules. Importantly, this new Decision also clarifies that players are permitted to access information on the
threat of an impending storm in order to protect their own safety.
New Decision 18/4 provides that, where enhanced technological evidence (e.g. HDTV, digital recording or online visual media, etc.) shows that a ball has left its position and come to rest in another location, the ball will not be deemed to have moved
if that movement was not reasonably discernible to the naked eye at the time. Obviously this will not apply to OCC members
but primarily to Tour players.
Revised Decision 25-2/0.5 helps to clarify when a golf ball is considered to be embedded in the ground through the use of
illustrations. This decision when a ball is considered “plugged” (properly termed embedded) is based on meeting all three of
the following conditions:
The impact of the ball has created a pitch-mark in the ground
The remains in its own pitch-mark, and
Part of the ball is below the level of the ground
The ball does not have to touch the soil to be considered embedded (ie, grass or loose impediments may lie between the ball
and the soil). Also, “any doubt as to whether a ball is embedded should be resolved against the player.”
Revised Decision 27-2a/1.5 allows a player to go forward up to approximately 50 yards without forfeiting his or her right to
go back and play a provisional ball. Previously this provisional ball Rule did not allow the player to “go forward to search for
the original ball” and then return and play a provisional. This usually meant that if a player left the teeing ground and then
decided to hit a provisional ball and returned to the tee, the original ball then was deemed lost. Now, the player has 50 yards to
make that decision, without penalty.
House Committee
By Paul Bellanca
[email protected]
The amount of rain that the Golf course receives affects the whole operation. If we have lots of moisture, our members forgo visits to the club. Despite surpassing the average rainfall for January and February, we have still been able to stay on track with our budget. We have several of our members to
thank for using the club for their large social functions, and we have received glowing reports of how
well the staff and chefs have been handling these events.
You may have noticed that our maintenance staff has been busy painting the men’s locker room and other areas of the
club under the direction of our new Maintenance Director, Jack Krause.
Lauren Wright and her committee have put together some very successful and well-attended events. Thanks for a great
Valentine’s Day dinner dance! Look to the website to keep up-to-date on the many exciting wine events coming up in
next couple of months.
The Art Committee, under direction of Glen Shea, has worked hard in getting our valuable art repaired and is working
on collecting information about the history of our collection.
We have received many compliments about our great fine dining experiences. Pass the good news on to other members
that they are missing out!
14
ATTENTION ALL
MEMBERS!
The Board of Directors recently approved to deal with some unwanted
guests… termites. Did you know that
the building has never been tented?
Needless to say, it is time! On, Monday &
Tuesday, April 7th & 8th, the Clubhouse,
Pro Shop, Cart Barn, Mountain Bar & Fitness Center will be completely closed.
Members will be allowed to golf on both
days-more details to come. We apologize
for the inconvenience; however it is time
for the termites to be dealt with. On
Wednesday, April 9th, all business will
open as normal. We appreciate your patience while this project is underway!
Senior Club Championship
The 2014 Senior Club Championship is scheduled for
March 8th & 9th.
The format for this year’s event is going to be 36-Holes
Stroke Play with Gross & Net Scoring. The member
with the low 36-hole gross score will be crowned the
Senior Club Champion. All play will be off of the white
tees. All male members who are 55 years old by
March 8th, 2013 are eligible to participate.
The entry fee is $15 per player & the entry deadline is
Monday, March 3rh. Tee Times will be scheduled on
Saturday, March 8th starting at 11AM off of #10 Tee &
Sunday, March 10th at 9:00AM off of #1 Tee. On Sunday players will be re-paired by their 1st round gross
score. An awards ceremony will take place at the conclusion of the championship.
Gerry Wilson (R) captured the 2013 Senior Club
Championship in a sudden death play-off against Mike
Rethman (L).
Happenings on the Course
By: Curtis Kono
[email protected]
If the weather cooperates by the latter half of February we plan to begin verticut, aerate and sand topdress our tees. We continue our “pre-summer course preparation” in March by prepping areas to use
our greens aeration plugs to help improve course conditions in various areas. As you know greens
aeration is scheduled for March 10 and we will also deep-tine them a few days later as we did in years
past.
During greens aeration week the golf shop adjusts their play schedule to give us a little more uninterrupted time
to help us verticut, aerate and topdress green surrounds and approaches within a shorter time frame. Once that is done
we begin slicing fairways and roughs then after the turf recovers we apply fertilizer and a pre-emergent herbicide. 2500
Some cart path and drainage capital projects were recently approved by our BOD and we plan to begin in March.
The work will be contracted to DHR Co and during periods when a green needs to be shut down temporarily during
weekdays the #6 fairway temp green will be in play.
Besides our regular duties our grounds staff will continue to prep our #5 and #17 nursery greens.
Easter Brunch & Dinner
April 20, 2014– Aloha Attire
Adults- Brunch– $44.95; Dinner- $49.95
Kids $ 15.95 Ages 5-12; 4 & under free
48 Hour Cancellation Policy
Brunch- 10am-1pm
Dinner– 5pm-7:30pm
Rosemary Roasted Top Sirloin of Beef
Baked Ham with Pineapple Maderia Sauce
Leg of Lamb with Garlic & Mint au Jus
Omelet Bar
Crispy Belgium Waffles
Smoked Salmon
Ahi Sashimi
Chilled Oysters
Asian Steamed Island Snapper
Greek Style Roasted Chicken
Gon Lo Mein with Char Siu Pork & Vegetables
Eggs Benedict
Lilkoi Mousse Cake
Amaretto Cheese Cake
Banana Cream Pie
OCC Signature Bread Pudding
Alae Salt & Herb Crusted Roast Prime Rib
Baked Ham with Pineapple Maderia Sauce
Leg of Lamb with Garlic & Mint au Jus
Pasta Bar
Ahi Shoyu Poke
Chilled Shrimp
Assorted Maki Sushi
Antipasto Station
Braised Boneless Short Ribs
Roasted Garlic-Black Pepper Shrimp
Asian Steamed Island Snapper
French Roasted Chicken with Truffles
Strawberry-Lemon Curd Cake
Chantilly Cake
Hot Cross Buns
OCC Signature Bread Pudding
Easter Egg Hunts
12:00pm & 2:00pm
Locations
1-3 Years: Putting Green by Makai Grille (Pro Shop Side)
4-6 Years: Putting Green by Makai Grille (Swimming Pool Side)
7-10 Years: Practice Green across the street
11-12 Years: Large Tree next to Pool
15
Grounds Committee
By Clayton Kim
[email protected]
I think most of the membership knows Curtis Kono, but I am not sure you know
much about our Assistant Golf Course Superintendent, Nolan Kaipo.
Next month marks Nolan’s 33rd year at OCC when he started work at $3.85 an
hour as a twenty-one-year-old. Since that time he has done every job there is in the grounds department. This means he can step in whenever and wherever he is needed. He credits a strong work
ethic and taking pride in whatever he does as the main reasons for his advancement from the bottom
to becoming the valued number two man in the grounds department.
When asked what he likes most about his job, he talked about the time he was mowing the 15 th fairway
with the moon shining bright on an early morning with the sky not yet fully lit when a brilliant rainbow
suddenly appeared in the near distance. The stunning beauty of that moment made him realize how lucky he was to
work in such a glorious setting.
When asked how the course has changed over the years, Nolan cited the improved greens and drainage since Curtis arrived in 1998. It began with the elimination of weeds that had plagued the greens and fairways. Also, deep tine aeration
of the greens began back then which improved the condition of the subsoil which in turn improved the turf. Although
drainage is still a work in progress, Nolan cited how much it has improved. One such example is the uphill portion of
the thirteenth fairway after french drains were installed.
Nolan does not golf much anymore as he now spends most of his time off after work on Wednesdays and Sundays volunteering for his Church. He shows the same dedication distributing literature and preaching as he does working six
days a week at OCC.
16
St. Patrick’s Day Specials
This St. Patrick’s Day, celebrate with these specials in the
Mauka Grille/Orchid Lanai.
The specials will be available
all weekend March 15th & 16th
Ladies Instructional
Golf Clinics
Rueben on Rye
Each Wednesday at 9:00AM during the
month of April we will be conducting
free instructional clinics. These clinics
will be geared to every level of player.
During these clinics we will be focusing on the fundamentals of putting,
chipping, pitching, sand play, the full
swing & the rules of golf.
$9.95
The following is the schedule of
instruction.
Corned Beef and Cabbage
Parsley Potato & Seasonal Vegetables
$15
Golden Crisp Steak Fries, Sauerkraut,
Cold Water Pickle & French Mustard
April 2nd – Putting
April
– Chipping, Pitching & Sand Play
April 16th - Chipping, Pitching & Sand
Play
rd
April 23 - Full swing
April 30th – Full swing
9th
Reminder
Monday, March 10th the Pro Shop and Golf Course
will be Closed. The Grounds Crew will be aerifying
and top dressing the greens. If you need your clubs
from Club storage, please arrange to do so prior to
Monday, March 10th.
Prime Rib Buffet
Check us out on
5:30-8pm
March 27th & April 24th 2014
$39.95 per person; $12.95 ages 5 - 12
Instagram!
Our username is
Oahucountryclub
Search & Follow
Wine Committee
By: Don Clephane
[email protected]
Calling all Wine & Food Lovers
The Club is looking for a few good wine drinkers and gourmands! One of the Wine Committee goals
this year was to enlist the best wine/food minds in Hawaii to join us at our Club and host special wine 17
dinners. We have now confirmed an All-Star cast that will be hosting what should be some of the most educational,
interesting & tasty wine dinners for your enjoyment. Here’s the (partial) line-up:
March 19…An Evening with Master Sommelier Roberto Viernes as he presents a few of his favorite “hidden gems”
along with a menu he and Chef Alfred have designed to complement these great wines.
April 9….Master Sommelier Chuck Furuya and Hiroshi Fukui will play hosts for a wine dinner. Chuck will be selecting
the wines for the evening, and our Guest Chefs will collaborate with Chef Alfred on a menu that will delight us all.
3977
June 18……Master Sommelier Patrick Okubo will join us to present his version of the perfect matches between his
favorite wines & food.
One of the challenges in presenting events of this caliber is balancing cost and value. We feel the Club is offering you a
good value on a great experience. However we would appreciate any feedback from our members on how you feel
about presenting special events that require pricing in this range. As they say in that charge card commercial, events like
these are “priceless”. How often will you have multiple chances to wine, dine, learn and share an intimate evening with
the greatest wine & food minds in Hawaii, all in a beautiful setting like our Club? We sincerely hope we can entice you
to join us for at least one or two of these great events. Details on menus, wine pairings & costs can be found on the
Club website, this newsletter & Club outreach. If you cannot locate the details, feel free to contact the Club for information or email me at [email protected]. In order for the Club to be able to continue to present events of this stature,
we need good turnouts. I hope to see you enjoying yourselves at these events.
Parting thought……… “I cook with wine, sometimes I even add it to the food.” W.C. Fields
March 2014
SUN
MON
TUE
WED
THU
FRI
SAT
1 Ace Day
Nike Demo
Day 10am-2pm
2 Match vs Par
3
Hit & Giggle
Zumba 9am
12pm Tee Times
18
9
10
Zumba 9am
Senior Club
Championship
16
St. Patrick’s Day
Specials
4 Most Net
Birdies
Yoga 5pm
Dance Classes
Intermediate:
6pm
Beginner:
7:20pm
11 Best 17
Yoga 5pm
*New Session*
Aerfiy & Dress Dance Classes
Intermediate:
Greens
Course & Pro 6pm
Beginner:
Shop CLOSED 7:20pm
17
Zumba 9am
5 Best 17
6 Stableford
Super Senior
Ace
Yoga 5pm
12 Skins
13 Most Net
Hawaii Opera
Theater Dinner
6pm
-No Waolani
Windows-
Pasta Night
6pm
-No Waolani
Windows-
30 Best 17
31 Zumba 9am
19 Match vs Par
Cooking Class
Roberto Wine
5pm
Dinner 6pm
Yoga 5pm
Dance Classes
Intermediate:
6pm
Beginner:
7:20pm
Junior Golf Camp
TaylorMade
Demo Day
10am-2pm
Birdies
14 Stableford
15 Match vs Par
St. Patrick’s
Day Specials
Cobra Demo
Day 10am-1pm
Yoga 5pm
23 Match vs Par 24 Zumba 9am 25 LSGA Spring 26 Most Net
Junior Golf Camp
8 Point Par
Senior Club
Championship
18 Skins
Tournament
7:45am
Yoga 5pm
Dance Classes
Intermediate: 6pm
Beginner: 7:20pm
7 Skins
Birdies
20
Best 17
21 Point Par
Yoga 5pm
Date Night/
Kids Night 58:30pm
27
28 Best 17
Skins
Prime Rib
Buffet 5:30-8pm
-No Waolani Windows-
Yoga 5pm
Junior Golf Camp Junior Golf Camp
22 Stableford
29 Point Par
April 2014
SUN
MON
TUE
1 Skins
Dance Classes
Intermediate:
6pm
Beginner:
7:20pm
6 Point Par
8 Most Net
7
OIA High
School
Tournament
9:30am t-times
Club Closed
13 Stableford
14
Birdies
Club Closed
15
Best 17
Dance Classes
Intermediate:
6pm
Beginner:
7:20pm
WED
2 Match vs Par
9 Stableford
Super Senior Ace
Hiroshi &
Chuck Wine
Dinner 6pm
Ladies
Instructional
Clinic 9am-10am
16 Skins
Easter
ILH High
Brunch 10-1pm School
Dinner 5-7:30pm Tournament
7:30am t-times
Dance Classes
Intermediate:
6pm
Beginner:
7:20pm
27 Best 17
29 Match vs Par 30 Most Net
Hit & Giggle
Battle of the
Sexes
Cooking Class
5pm
SAT
3 Most Net
4 Best 17
5 Ace Day
10
11 Point Par
12 Match vs Par
Birdies
Best 17
Pasta Night
6pm
-No Waolani
Windows-
19
17
Point Par
18 Most Net
Birdies
19
Spring Member
Guest 12:30pm
Shotgun
Ladies
Instructional
Clinic 9am-10am
22
28
FRI
Ladies
Instructional
Clinic 9am-10am
20 Match vs Par 21
Stableford
THU
23
Best 17
24
Skins
Administrative
Prime Rib
Professionals
Buffet 5:30Lunch 11-1:30pm 8pm
-No Waolani
Ladies
WindowsInstructional
Clinic 9am-10am
Birdies
Ladies
Instructional
Clinic 9am-10am
25 Most Net
Birdies
26 Point Par
Mission Statement
"The mission of Oahu Country Club is to provide a private club setting for superior golf and social experiences to a family-oriented membership consistent with
the traditions of the club."
2013-2014 Board of Directors
OFFICERS
Vince Goo, President
Norman M. Noguchi , 1st Vice President
H. W. Puna Chillingworth, 2nd Vice President
Peter W. Burns, Secretary
Lawrence J. Taff, Treasurer
DIRECTORS
Frank “Scotty” Anderson
Peter W. Olson
Eric H. Sonnenberg
Rick Wall
EX-OFFICIO
Paul M. Bellanca
Roger K. Godfrey
Clayton Kim
Brandan W. L. Kop
ADVISORS
Philip R. Wood, Senior Advisor
Adam K. Dornbush, Intermediate Advisor
Committee Chairpersons
Glenn Shea, Art
Roger Godfrey, Budget & Finance
Ralph Kiessling, Employee Benefits
Brandan Kop, Golf
Clayton Kim, Grounds
Paul Bellanca, House
Rhoda James, LSGA
Rodney Harano, Long Range Planning
Norman Noguchi, Membership
Lauren Wright, Social
Scotty Anderson, Structures
Don Clephane, Wine
Have you spotted your 4-digit
account number in this issue of
OCCasions?
If so, you have won a complete dinner for two at the Club on any regular
dining evening (excluding special
member functions)! Please call 5956331 to claim your special prize. This
free dinner is redeemable only during
the month your number appears.
Hours of Operation
BREAKFAST
Mauka Grille & Lanai
Saturdays & Sundays– 6:00 a.m. to 12:00 p.m.
DINNER & PUPU’S
Waolani Windows:
Wednesday– Friday 6:00 p.m. to 8:00 p.m.
Saturday- Sunday 5:00 p.m. to 8:00 p.m.
Mauka Lanai:
Wednesday -Sunday – 2:00 p.m. to 8:00 p.m.
LUNCHEON
Mauka Grille & Lanai
Monday - Sunday – 11:00 a.m. to 2:00 p.m.
Waolani Windows:
Wednesday– Friday - 11:00a.m. to 2:00p.m.
GOLF SHOP
Golf Shop (Upstairs) - 6:00 a.m. to 6:00 p.m.
(Except Monday – 9:00 a.m. to 6:00 p.m.)
Golf Shop (Downstairs) – 6:00a.m. to sunset
Executive Staff
Peter Hansen, CCM, General Manager
[email protected]; ext. 107
Melissa Roy, Executive Assistant
[email protected]; ext. 102
Owen Sekimura, Controller
[email protected]; ext. 106
Teri Hampton, Accountant
[email protected]; ext. 105
Alexis Schroth, Membership Director
[email protected]; ext. 169
Terry Travens, Catering Director
[email protected]; ext. 108
Timmy Tanaka, Assistant Food & Beverage Director
[email protected]. ext 137
Alfred Cabacungan, Executive Chef
[email protected]; ext. 110
Andrew Feldmann, Head Golf Professional
[email protected]; ext. 132
Curtis Kono, Grounds Superintendant
[email protected]; ext. 125
Jack Krause, Maintenance Supervisor
[email protected] ext. 134
General Club Inquiries
Club House: 595-6331 Fax: 595-3186
[email protected]
Golf Shop: 595-3256 Fax: 595-4099