THE NEWS - St. George`s Golf and Country Club

NEWS BITES...
Click on the headline to go directly to that page
PAGE 3 - Food Prices to Skyrocket
PAGE 4 - Curling Closing Dinners
PAGE 6 - Southern Seafood Boil
PAGE 6 - Mother’s Day Brunch & Dinner Buffet
PAGE 7 - On the Greens
PAGE 5
THE NEWS
at St. George’s
Annual General Meeting and Chair’s Spring Reception
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early 200 St. George’s Members gathered on Saturday, April 26th for a full day of
business and pleasure, at our Annual General Meeting and Chair’s Spring Reception. The Annual General Meeting was much anticipated, as several major projects
were up for discussion and Member approval. In addition to the agenda items, our Members
have been eagerly awaiting the opportunity to discuss the state of the greens and to receive
an update from Property Superintendent, Keith Bartlett. The meeting was informative and
proved to be an effective forum for open communication between Members, the Board and
Management. In summation, the Roof Replacement Project was approved and is scheduled
to start in May on the lower buildings. The Water Reservoir proposal was deferred until
early June, following a Special Members Meeting where the Board will present a Greens
Reconstruction Proposal to the membership for approval. An official AGM follow up correspondence was sent to the membership this week and can be viewed HERE.
Continued on page 2
MAY 2, 2014
AGM & CHAIR’S RECEPTION
Continued from page 1
Gina Baldoni
and Gail Kilgour
Sharon Dowdall
and Gail Kilgour
Joe Flabbi
and Gail Kilgour
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THE NEWS AT ST. GEORGE’S
In addition to the aforementioned capital projects, the Membership
approved the Board’s amendments to the Club’s By-Laws. Beyond orders of business, the Annual General Meeting is an opportunity to acknowledge the volunteer efforts of resigning members of the Board.
This year Gina Baldoni, Sharon Dowdall and Joe Flabbi were recognized for their dedication to St. George’s through their participation on
the Board of Directors.
Following the formal portion of the day, the Chair’s Spring Reception
got under way, and as usual Chef James did not disappoint. The food stations and hors d’oeveres featured mouth-watering offerings that tantalized taste-buds. The wine and cocktails were flowing and Members
caught up after what seems like a never-ending winter.
CLUB NEWS
FOOD PRICES READY
TO SKYROCKET
PORK: One thing is for sure, the price of pork and
pork products have gone through the roof
since the beginning of the year. Pigs aren’t flying yet but the price is! Pork prices are already
55% higher than in January. Futures markets
are predicting that prices will continue to
climb throughout the summer. PEDv pig disease has been wiping out much of the pig market. This disease does not affect people, nor is
it a safety concern.
BEEF: Beef production is significantly lower than
last year. Demand for exports are very strong
with increasing demand from Japan, Mexico
and China. This combination of high demand
and low productivity is having a big impact on
the price of beef. Grinding pricing for beef is
over 70% higher than last year and the beef
cut market is already 17% higher than last year
and is expected to climb to 30% higher in the
next few months.
Egg Hunts and Cotton Tails
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t was a full house for our Easter festivities which created a fantastic holiday atmosphere! Families enjoyed the bountiful brunch (new for this year) and dinner
buffet displays, with numerous comments on the varied selection and presentation.
The kitchen created some classic dishes and put a twist on a few others to keep
Members coming back for multiple trips. The clubhouse hosted over 400 Members
and guests on Easter Sunday. Of course the highlight of the day was a special visit
from our very own Easter Bunny. Lots of smiling faces returned from their Easter egg
hunt in the Dragon Lounge!
BACON: Another one of our biggest purchase is
bacon. Our price for bacon was $28 a case last
year and is now sitting at $45 for the same
case. Other options for all items are being
sourced to keep the menu pricing in line with
our value proposition.
Many food prices continue to climb and create
uncertainty in the market. This will obviously have
an impact on pricing for many of your favourite
protein options. Our top three sellers at the club
are Beef Tenderloin, Beef Striploin and Beef prime
rib. We are proud to offer top quality meats and
plan to continue with these philosophies. As we
continue to negotiate the best possible price for
all our purchases , the price to deliver these product will be higher in 2014.
MAY 2, 2014
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CURLING NEWS
CLOSING DINNER AND
CHARITY AUCTION
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adies from all the curling sections gathered on Wednesday, April 16th for our closing
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dinner and charity auction. Chef James and his staff prepared a delicious meal of
mint pea soup, chicken dijonnaise with roasted vegetables and cheesecake with cherry
and blueberry compote. The silent auction is always a highlight of the evening with a
variety of items donated by local merchants, the curling and pro shops and of course
our women curlers who bring forth an abundance of floral creations, paintings, baked
goods and so much more. This generosity resulted in raising $5,050 for Family Outreach
and Response (FOR) which offers family and youth mental health support services. Two
representatives from the organization spoke to us about the positive impact our funds
raised in 2013 have had in working “in home” with some youth who are reluctant to seek
outside help. It is a cause we are happy to support.
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CLUB CHAMPION – SHARON BAPTISTA TROPHY
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haron Baptista, a former curler and sponsor of the trophy was on hand to watch
the Past-President’s winners – Pat Sawa, Angela Bartlett, Vivian Suttie and Cynthia
Moore play against the Molly Mansur winners – Joan Matheson, Mary Ann Wright (playing for Gail Paar), Pat Lang and Lynda Bond. Congratulations to Joan and her team and
to Joan in particular who has now won the Baptista Trophy 4 times!
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TROPHY WINNERS:
1. Day Ladies’ Champions: Joan Matheson, Mary Anne Wright, Sharon Baptista,
Lynda Bond, Pat Lang
2. Cansfield Cup: Judy Huyer, Susan Kennedy, Nancy Raithby, Donna Cansfield
3. Lily Knight Trophy: Brenda Johnston, Lily Knight, Mary Kay MacPherson and
missing Gail Paar
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4. Molly Mansur Trophy: Nikki Smith, Joan Matheson, Pat Lang, Lynda Bond and
missing Gail Paar
5. Past President’s: Pat Sawa, Vivian Suttie, Cynthia Moore and Angela Bartlett
Thank you to Graeme McCarrel for great clinics and support
throughout the year and to the curling staff Maurice, Barry and
Rebecca for providing great ice for us throughout the season.
We extend best wishes to Rebecca in your future career as an
ice maker.
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THE NEWS AT ST. GEORGE’S
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CURLING NEWS
Men’s Curling Closing
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CLUB NEWS
he men’s curling closing banquet took place on Monday, April 28th and the room
was filled with lively banter and camaraderie. Winning teams were celebrated and
of course the steaks were well received! We look forward to next year’s season and
what proves to be another season of fierce competition.
TROPHY WINNERS:
1. The President’s Trophy: Fred Porter, Neil Montgomery, Vito Cosentino and Peter
Mosakos
2. The Vice-President’s Trophy: Jeff Church, Emilio Gatti and Graeme McCarrel
3. The Chairman’s Trophy: Jim Donaghy, Dan Zadorozny, Garry Smith, Harry Sutton and Derek Beamer
Welcome George
lease welcome George Bartosik, who joined
the St. George’s team on April 14th, as our
new Clubhouse Property Supervisor. George has
extensive background in Project & Operations
Management and has spent the last 30 years at
the Art Gallery of Ontario holding positions of
Carpenter, Maintenance Supervisor, Physical
Plant Manager, Manager of Building Services
and Manager of Exhibition Services . His attention to detail and skill set will be welcomed to our
Clubhouse team at St. George’s. George will assist in overseeing the daily operations of the
clubhouse & property maintenance and help facilitate and oversee clubhouse projects, while
working closely with contractors and trades.
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Stiegl on Tap
his recent addition to our draught
beer program is made in the classic European lager style and hails from
the Salzburg area of Austria. Those
who have tried it are becoming quick
fans. Be sure to try one when you next
visit the Club. It is sure to impress.
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MAY 2, 2014
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CLUBHOUSE NEWS
SOUTHERN SEAFOOD BOIL
Friday, June 6th
et a taste of true down south food and hospitality at our Southern Seafood Boil, with dancing
and music by the Michael Vieira Band.
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6:30 pm Cocktails
7:30 pm Food Stations
$79 pp + HST (Drinks by Chit)
Dress: Casual
MENU
Fresh Baked Corn Jalapeño Bread with Honey Butter
Appetizers
(Served to the table)
Chicken and Andouille Sausage Gumbo
Presentation Buffet
Creole Caesar Salad
Louisiana Mustard Dressing and Cajun Croutons
Pelican Club Oyster Bar
Mother’s Day
Brunch &
Dinner Buffet
Sunday, May 11th
Lobster Tail Boil
Fresh Grilled Lobster Tail
with Fresh Drawn Garlic Butter
Brabant Potatoes and Caramelized Onion
and Bacon Jam
Brunch Buffet – 11 am to 1 pm
Brunch Buffet will include eggs benedict,
Belgian waffle station, omelette station,
smoked salmon, gourmet salads,
seafood and dessert table.
Sweet ‘n’ Smokey BBQ Station
Jacked up Shrimp
Creole Mustard Chicken
St.Louis Style Ribs
Cajun Fries and Bayou Coleslaw
Blackened Catfish Fillet
Dinner Buffet – 5:30 pm to 8 pm
Topped with Crab Meat, Asparagus and Béarnaise Sauce
Crispy Hush Puppies
Bayou Coleslaw
Dinner Buffet includes a deluxe salad and
seafood display, roast prime rib of beef,
fresh grilled salmon, agnolotti with a rose
sauce, maple glazed chicken with toasted
pecans and an elegant sweet dessert table.
Satchmo Seafood Station
Steamed Margarita Mussels, Louisiana Crab Cake,
Firecracker Calamari and Ya-Ya Shrimp Jambalaya
Sweet Corn Salsa
Warm Banana and Chocolate Bread Pudding
Kentucky Bourbon Swirl Ice Cream
Pecan Pie
Adults: $48.95 per person
Children: 4 to 12 years $18.95 per person
Children: 3 and under are complimentary
Mother’s Day Specialty Cocktails
and Bar by Chit
All prices subject to applicable taxes.
For reservations call 416-231-3393 or email [email protected]
For reservations call 416-231-3393 or
email [email protected]
Dessert Buffet
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Adults: $36.95 per person
Children: 4 to 12 years $14.95 per person
Children: 3 and under are complimentary
Mimosa Special and Bar by Chit
THE NEWS AT ST. GEORGE’S
GOLF AND MEMBER NEWS
ON THE GREENS
racticing with feedback is an effective way in making positive changes to your golf game. To
help improve the quality of how someone rolls their golf ball, try and use a training device such
as The Roll Board, by Guerin Putters.
This device can provide you with the necessary feedback in determining the quality of your roll,
and it's starting direction. The quality of how a ball rolls can have an effect on the path and pace of
a putt. Simply using feedback provided by The
Roll Board, I’ve seen students make subtle
adjustments to their setup and/or putting
stroke in a matter of minutes.
As you’ll see by the instructions on the
back of The Roll Board, a perfect roll is
when you’re able to launch the ball in the
air for approximately a couple of inches
and then have the ball roll end over end to
the target. With this being said, golf is not
about being perfect, but more about a repeating motion. By training with some
form of feedback allows the golfer to get
a sense of what they’re feeling and what
is really happening.
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CLUB
NEWS
NEW SPRING MENU
ur new menu launches Thursday,
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May 1st. View the new food offerings
HERE.
Required equipment: Guerin Roll Board,
a sleeve of golf balls, 20 foot flat putt.
How to test your stroke:
• Place The Roll Board on a flat surface 20 feet from the hole
• Brush the felt away from the target
• Roll a ball
• Observe how the ball rolled on the board and compare
it to the images below
• Brush the felt again
• Rehearse any changes to improve your stroke, then try it again
IN MEMORIAM...
t is with sadness that we announce the
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passing of Daniel Scanlan on Saturday,
April 26th, 2014 in his 95th year. Mr. ScanCLICK HERE to read the
SCOREGolf article
lan was an avid golfer and Member for
over 40 years.
SAVE THE DATE...
LADIES’ MEMBER GUEST
OHH LA LA... THURSDAY, JUNE 19TH
11:30 am Buffet Lunch and Registration
1:00 pm Shotgun (2 best net balls of the foursome)
5:30 pm Cocktails
6:30 pm French Inspired Food Stations
Dress in your chicest black and white with a splash of colour!
Member & Guest Entry Fee: $200 + HST
Sign-up deadline June 12th. Cancellation policy in effect after June 12th.
MAY 2, 2014
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GOLF SHOP NEWS
MOTHER’S DAY
IN THE
GOLF SHOP
on’t forget Mother’s Day is Sunday
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May 11th and The Golf Shop has
everything you need to make the day perfect for the special mom in your life. With
any purchase in the Golf Shop of ladies
apparel over $75 receive a free gift bag
from The Golf Shop valued at $20. We also
offer complimentary gift wrapping. Make
this Mother’s Day a hole in one by shopping at the Golf Shop.
IN THE GOLF SHOP...
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top by the golf shop to get your feet equipped for the season. For a look that
works just as well on the 18th hole as it does at the 19th, there’s ECCO’s Hybrid
golf shoe. In leather and synthetic, this sporty offering boasts street-smart sensibilities with cool contrasts and a secure lace-up fit. A super grippy manmade
sole keeps you grounded when on the links while still allowing you to move about
in the rest of the world.
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THE NEWS AT ST. GEORGE’S
Free Gift Bag
with purchase of
ladies apparel
over $75!
(gift bag value of $20)
Promotion runs May 1st - May 11th.