february cat tales magazine 2016

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FEBRUARY 2016 1 FEBRUARY 2015 CATTAIL CATERS! THINK SPRING - MEMBERSHIP THE GREEN REPORT

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Page 1: February Cat Tales Magazine 2016

FEBRUARY 2016 � 1

F e b r u a r y 2 0 1 5

CATTAil CATERS!

THiNK SPRiNG - MEMBERSHiP

THE GREEN REPORT

Page 2: February Cat Tales Magazine 2016

THANK yOu! For our generous holiday bonuses

& amazing employee holiday party!

CAT TALES 2016 � 2

Page 3: February Cat Tales Magazine 2016

FEBRUARY 2016 � 3

FACEBOOKcattailcreekcccattailcreekcountryclubcattailcreektennis

INSTAGRAMcattailcreekcc

STAYCONNECTED

e X e C u T I V e C O M M I T T e e

Dick Lombardo, President | [email protected]

Howard Feldman, Vice President | [email protected]

Scott Nicholson, Treasurer | [email protected]

Seth Lee, Secretary | [email protected]

Tom Cole, Past President | [email protected]

b O a r D O F D I r e C T O r S

Shaun Eddy

Steve Schrenk

Jeff Martin

Mike Jack

Gary Garofalo

Scott Segrist

Scott Nicholson

Eileen Dietz

Ray Ignacio

C O M M I T T e e S

Golf - Scott Segrist | [email protected]

Junior Golf - Scott Allen | [email protected]

Green - Tom Cole | [email protected]

Membership - Lurdes Abruscato | [email protected]

Finance - Scott Nicholson | [email protected]

House - Steve Schrenk | [email protected]

Tennis - Eileen Dietz | [email protected]

Swim Team - Lisa Noss | [email protected]

Audit Committee - Shaun Eddy | [email protected]

Compensation Committee - Seth Lee | [email protected]

CCWGA Chair - Sondra Rappaport | [email protected]

CCWTA President - Chari Mellner | [email protected]

L e a D e r S h I pM a N a G e M e N T

Gregory Colombo General [email protected] ext. 231

Kim Kordon [email protected] ext. 232

Chris Harriman Golf Course [email protected] 410.489.9178

Gabby Forte Membership [email protected] ext. 233

Katie Thompson Communications [email protected] ext. 241

Bob Wampler Head Golf [email protected] ext. 222

John Foelber Director of [email protected] ext. 249

Alex Justiniani Director of [email protected] ext. 265

Tom Caswell Executive [email protected] ext. 246

Jennifer Turowski Catering [email protected] ext. 234

Samantha Smith Dining Room [email protected] ext. 396

Rob Anderson Facilities [email protected] ext. 247

C L u b p h O N e N u M b e r S

Main Clubhouse 410.489.4653

Golf Shop 410.489.5224

Tennis & Fitness Pro Shop 410.989.3683

Green Department 410.489.9178

Page 4: February Cat Tales Magazine 2016

CAT TALES 2016 � 4

D e p a r T M e N T S :

F e a T u r e S :

5. GENERAL MANAGER NOTES

6. CLUBHOUSE

Upcoming Events

Cattail Caters! - Five reasons to choose us for catering!

9. MEMBERSHIP

It’s Time to Think Spring - Spring Membership Drive!

Welcome New Members

10. FITNESS

Stuffed Squash Recipe

Sara Cooper’s Nutritional Consultation Packages

12. GOLF & GREEN

The Green Report

Bunker to Bunker

Golf Has Gone to Florida

Spring Internships are in the Air

18. TENNIS

5 Mistakes to Correct Immediately

Perfect Timing!

Slice & Dice

6. CATTAIL CATERS! 5 REASONS TO CHOOSE US FOR CATERING!

10. THINK SPRING - A NOTE FROM THE MEMBERSHIP DIRECTOR

12. THE GREEN REPORT

The Green Department is beginning the project of extending approaches and the first cut on a few holes in order to enhance our Course. Check out Golf Course Superintendent, Chris Harriman’s plan on page 12!

MDH (

On the Cover:

The Club looked like a winter

wonderland after Winter Storm Jonas

hit the Club with over 30 inches!

Sara Cooper, Fitness & Nutritional Instructor shares a delicious and healthy Stuffed Squash recipe. Check it out on page 10.

F e b r u a r y 2 0 1 5

Cat

Page 5: February Cat Tales Magazine 2016

2015 was one of the driest and hottest years on record. While it created some headaches and

creative water usage by our Green staff, it allowed our Members to enjoy the game they love well

into late December. The fact that we were able to keep the regular Golf Course open until January

is a testament to the terrific work Chris Harriman and his staff do on the course each and every day.

The unseasonably warm temperatures also helped keep Clubhouse activity high, with no snow or

ice storms interrupting a Santa Brunch or New Year’s Eve Dinner. Our luck finally ran out with the

arrival of Winter Storm Jonas, which set records across the Mid-Atlantic for snowfall totals. The

club received over 30 inches of snow from the storm. I want to thank our Assistant Golf Course

Superintendent, Drew Cheveaux, who worked around the clock plowing the lots and stayed at the

Club to make sure all of the buildings remained in proper working order.

As a new year begins, please remember that we want and need your help to grow the membership

levels here at Cattail. If you have any friends, colleagues, neighbors or family members interested

in membership, please pass their information to our Membership Director, Gabby Forte. The

membership committee and Gabby have put together some terrific and unique programs for this

upcoming season, and she would be pleased to share them with you. Our best source for new

Members continues to be our current Members; thank you in advance for all of your referrals. A

healthy membership level is the lifeblood to a financially stable club.

Cattail continues to be a wonderful place to hold your special event or outing, for personal or

business use. We have expanded our catering abilities to provide off-site events in your home or

business. Let us cook and clean up at the event so that you may enjoy yourself at the party!

While Winter Storm Jonas brought us over two feet of snow, it also took something from us as well.

Kemp Kaminkow had just been recognized this past December for his ten years of service to Cattail

Creek Members and staff. Kemp passed away suddenly on Saturday, January 23 at his home. Kemp

was one of the people that made Cattail such as special place, and he will be missed.

Greg Colombo, CCMGeneral Manager

GeNeraL MaNaGern o t e s

u p C O M I N G r O O M C L O S u r e S

FEBRUARY 2016 � 5

M O N D a y , F e b r u a r y 1 –

W e D N e S D a y , F e b r u a r y 1 0

Lunch & Dinner – Clubhouse

(Winter Shutdown)

T h u r S D a y ,

F e b r u a r y 1 8

Dinner – Grille Room

(B-Team Annual Meeting)

T h u r S D a y ,

F e b r u a r y 2 5

Dinner – Cattail Room

(Private Member Event)

Dinner – Founders Lounge & Bar

(CCWTA Winter Meeting)

S u N D a y ,

M a r C h 1 3

Lunch – Grille Room

(Private Member Event)

S u N D a y ,

M a r C h 2 0

Lunch – Cattail & Grille Rooms

(Private Member Event)

W e D N e S D a y ,

M a r C h 2 3

Lunch – Clubhouse

(Private Member Event)

Page 6: February Cat Tales Magazine 2016

JOIN US FOR LUNCH & A DELICIOUS HOT COCOA BAR FEATURING:Peppermint, Milk Chocolate & Dark Chocolate CocoaWith Chocolate Sticks, Assorted Marshmallows, Candy Canes, Cinnamon & Whipped Cream

& COOKIE BAKING CLASS WITH CHEF TOM!Learn to bake cookies from start to finish • Make sugar & chocolate chip cookie cough Roll, cut, & decorate • Over 100 cookie cutter shapes to choose from!

$19++ per child includes Hot Cocoa Bar, Cookie Class, traditional Kid’s Buffet, & cookies to take home.

SATURDAY, FEBRUARY 27 • 11:00 A.M. - 2:00 P.M.

SATURDAY, FEBRUARY 27 • 11:00 A.M. - 2:00 P.M.HOT COCOA BAR & COOKIE BAKING CLASS

Page 7: February Cat Tales Magazine 2016

FAMILy VALENTINES DAy DINNERSaturday, February 13

COUPLES VALENTINES DAy DINNERSunday, February 14

FAMILy NIGHT: MAGIC SHOWWednesday, February 17

ADULT TRIVIA NIGHTSaturday, February 20

CHEESESTEAK NIGHTWednesday, February 24

ASIAN FUSION NIGHTFriday, February 26

COOKIES & COCOASaturday, February 27

FAMILy NIGHT: PUPPET SHOWWednesday, March 2

CCWTA BUNCO NIGHTWednesday, March 9

ADULT TRIVIA NIGHTSaturday, March 12

ST. PATRICK’S DAy SPECIALSThursday, March 17

D e C e M b e r & J a N u a r y

UPCOMING EVENTS

iNTERESTEd iN THiS OffER OR ANy

OTHER CATERiNG OPPORTuNiTiES?

Contact Jennifer Turowski, Catering directorshe would love to help you out!

[email protected]

410.489.4653 ext. 234

CUSTOMIzED MENUS

While we have a catering packet full of awesome food selections, you are

not limited to just these options. We love creating personalized dishes

based upon your preferences and event theme – the sky is the limit!

*We can also make accommodations for allergies and dietary restrictions

FRIENDLy & FAMILIAR STAFF

No strangers here! The servers and bartenders that work off-premise are

also those that you see frequently in the Dining Room and on the Lower

Patio.

EASy PAyMENT

All catering orders and private events get applied directly to your Member

account to be paid with your regular monthly statement. They also count

towards your quarterly food minimum.

*If you are looking to use the unspent portion before month end consider

ordering some to-go platters for the family or office.

CONVENIENT LOCATION

Whether you are picking up or we are coming to you, Cattail is located in

your neighborhood, so food will always arrive fresh and on-time.

FLExIBILITy

There are very few limitations on order details – we can put together

menus for groups of 10 to 100+, as well as accommodate budgets that

range from big to small. Additionally, while we encourage 72 hours’ notice,

we can also assist with those last minute pop-up parties, too!

Be sure to consider Cattail for your next home or office event. Whether it’s a

birthday, graduation, retirement, office lunch or simply a tailgate party, we are

ready to do the cooking!

Cattail Caters!5 REASONS TO CHOOSE yOuR CluB TO

PROvidE fOOd & STAff fOR

yOuR Off-SiTE EvENT

FEBRUARY 2016 � 7

Page 8: February Cat Tales Magazine 2016

CAT TALES 2016 � 8

ASIAN FUSIONAPPETIZERSLobster & Lemongrass Bisque $8Velvet Lobster Bisque, Lemongrass & Chive

Sesame Chicken $6 Grilled Chicken, Ginger, Sesame, Scallion, Mushroom

& Soy Dipping Sauce

Spicy Tuna Roll $13Ahi Tuna, Nori, Sushi Rice, Avocado, Sriracha Sauce,

Pickled Ginger & Soy Sauce

Sweet Chili Meatballs $5Ground Pork, Minced Garlic, Ginger, Green Onion &

Sweet Chili Plum Glaze

ENTREESDiver Sea Scallops $34Fennel Scented Sea Scallops, Carrot Anise Syrup,

Lychee Glazed Carrots, Corn Shoots & Jasmine Rice

Veal Porterhouse $35Hoisin Marinated 12 oz. Veal Porterhouse, Sweet

Potato Puree, Asian Pear-Mango Salsa, Five Spice

Sauce & Brussel Sprouts

Indonesia Sea Bass $35Crispy Sea Bass, French Beans, Corn Shoots,

Indonesian Rice & Sweet Corn – Thai Basil Reduction

Asian BBQ N.Y. Strip $38Grilled 14 oz. N.Y. Strip Steak, Yukon Gold Mashed

Potatoes, French Beans

& Soy-Ginger BBQ Syrup

Vegetable Pad Thai $14Rice Noodles, Shiitake Mushrooms, Napa Cabbage,

Bell Pepper, Macadamis Nuts, Thai Basil, Broccoli &

Ketchup Manis

DESSERTSSpiced Apple & Pear Cobbler $6With Ginger Ice Cream & Fresh Berries

Banana Coconut Wontons $5With Strawberry Puree & Rum Balsamic Syrup

FRIDAY, FEBRUARY 26, 2016 • 5:00 P.M. - 8:30 P.M.

Page 9: February Cat Tales Magazine 2016

FEBRUARY 2016 � 9

W e L C O M e

NEw MEMbErS

As we are approaching the end of winter, and cold weather, I wanted

to take a moment to introduce the 2016 Spring Membership

Campaign to you. We are bringing back the “Wheel of Fun,” as so

many new Members enjoyed the idea of spinning to win all sorts of

prizes. The Marketing Department has worked hard to think of even

more exciting ‘freebies’ to add to the wheel, including Tournament

Club Memberships for new Golf Members, a few jugs of Claude’s

famous Jungle Juice, Dinner for four, Boot Camp Classes, and much

more! These are all in addition to the chances to receive a discount

on the initiation fee.

Why am I telling you this? Because I am urging every single Member

of the Club to think of one person whose family would be a great

addition to Cattail Creek. Think all of your friends already belong?

Don’t worry! We have created a list of people you may not initially

think of when it comes to spreading the word about Cattail:

•Neighbors – Both NEW and OLD; some people may have

lived near the Club for years without considering a Membership.

• FamilyMembers – Whether it’s nieces, nephews, aunts,

uncles, or even your parents.

• SchoolParents – Other school parents may not even know

about Cattail; invite them out for dinner, a social event or just a

drink at the bar from Claude!

•Co-Workers – your fellow employees and business

associates that live within close proximity of the Club would

most likely be a perfect fit for Membership. Maybe consider

a mini-outing this spring to show them the course! (Contact

Jennifer Turowski for available dates). And don’t forget that

a Corporate Membership is a great way to expand your

company’s opportunities at the Club.

•Colleagues – This could be anyone from your accountant

preparing your taxes to your doctor to your local business

owner.

Now you are ready with a whole new list of people to consider as

future Members! If you’d like to invite them out for lunch, dinner or to

play tennis or golf, be sure to let me know so I can introduce myself.

The “Wheel of Fun” will begin early March, and I will be sure to send

an email out at that time with a flyer for you to pass along. Thank you

for putting in the effort to spread the word about our Club, because

after all, who wouldn’t want to be a part of Cattail?!

Warm Regards,

Gabby Forte

Membership Director

it’s time to

Think Spring ... wait, already?

A NOTE fROM yOuR MEMBERSHiP diRECTOR

ZEPP/SPEAKE fAMily

russell & Ceil

TuRNER fAMily

dean, wendy, alexander & Joshua

THOMETZ fAMily

richard, diane, hailey, Joseph & Julia

WElCOME BACK MCCuAN fAMily!

patrick & Jill

Page 10: February Cat Tales Magazine 2016

CAT TALES 2016 � 10

1. Preheat oven to 375. Line a baking sheet with parchment paper.

2. Cut the squash in half and scoop out the seeds. Place on the

baking sheet. Drizzle 1 T of olive oil over each. Roast until the flesh

is tender, about 45minutes. Remove to cool. While the squash is

cooking, prepare the stuffing.

3. In a large skillet, heat 2 T olive oil. Add the onions and a pinch of

sea salt. Sauté until translucent.

4. Add the mushrooms and garlic. Make sure the mushrooms are

not on top of each other. As they cook they release water and

need space. Cramping will make them soggy.

5. Once the mushrooms have softened, add the apples and greens

and cook for another 5 minutes. Transfer the mixture to another

bowl.

6. In the same large skillet, brown the ground beef. Add the spices

and herbs: rosemary, fennel seeds, sage, pepper and salt to taste.

Transfer mushroom mixture back into pan.

7. Add 2 beaten eggs and stir to combine. This is to bind all the

ingredients together before sticking in the oven.

8. When the squash is cool to touch, use a spoon to scoop out

some of the flesh and mix into the ground beef.

9. Fill the squash boats with beef mixture.

10. Return the squash to the oven and bake for another 15 minutes,

until everything is heated through.

11. Plate ½ squash and enjoy!

The heaLING pOWer OF FOOD

1. Squash: Antibacterial, anti-inflammatory, antioxidant. A superb

source of vitamin A, winter squash helps boost brain plasticity

to improve learning skills. Combined with vitamin C to keep bad

moods away and vitamin B6 to increase concentration, squash is

vital to our neural health.

2. Garlic: Antimicrobial, anti-inflammatory, cardiovascular health-

Garlic contains a number of sulfur compounds, including allicin, that

prevents free radical damage to the linings of blood vessels. To get

the maximum amounts of allicin, slice, mince, or press the garlic and

let it rest for 10 minutes before exposing it to heat.

3. Sage: Anti-inflammatory, antioxidant, brain health- Herbs in

general contain a robust amount of antioxidants. Limited clinical

studies indicate that sage extract can improve short-term memory.

Stuffed Acorn SquashSARA COOPER [FITNESS & NUTRITION INSTRUCTOR]

here IS WhaT yOu WILL NeeD:

• 2 large acorn squash• ½ lb grass-fed ground beef• 1.5 cups mushrooms, chopped (lightly brushed cleaned)• 1 shallot, diced• 1 medium apple, diced• 2 cups greens (kale, spinach, chard), roughly chopped• 3 cloves garlic, minced• 4 Tbsp extra virgin olive oil, divided• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)• 2 tsp fennel seed• 1 tsp ground sage• 1 tsp black pepper• ½ tsp sea salt

SILVER PACKAGE - Nutrition Program**

FMS Screen ($75)75 minutes Initial Nutrition Consultation ($115)Follow Up Nutrition x 2 ($75 ea)Limited E-mail access with me

$250 ( Valued at $340)

**No Exercise program Included in this program

‘NEW YEAR, NEW YOU’ STARTS WITH NUTRITION.

SPECIAL NEW YEAR’S NUTRITIONAL CONSULTATION PACKAGESEmail Sara Cooper, Fitness Instructor at [email protected] to sign up.

Last day to sign up is February 5.

GOLD PACKAGE - Nutrition & Exercise Program*

FMS Screen ($75)Exercise Program for 3 months ($99 ea)

75 minute Initial Nutrition Consultation ($115)Follow Up Nutrition x5 ($75 ea)

$500 (Valued at $862)

Extras*Recommended Macro Nutrient Breakdown

Shopping guide & Meal Plan GuideWeekly Grocery List

Limited E-mail access with me

WHAT ARE YOU WAITING FOR? CONTACT SARA TODAY!

Page 11: February Cat Tales Magazine 2016

SILVER PACKAGE - Nutrition Program**

FMS Screen ($75)75 minutes Initial Nutrition Consultation ($115)Follow Up Nutrition x 2 ($75 ea)Limited E-mail access with me

$250 ( Valued at $340)

**No Exercise program Included in this program

‘NEW YEAR, NEW YOU’ STARTS WITH NUTRITION.

SPECIAL NEW YEAR’S NUTRITIONAL CONSULTATION PACKAGESEmail Sara Cooper, Fitness Instructor at [email protected] to sign up.

Last day to sign up is February 5.

GOLD PACKAGE - Nutrition & Exercise Program*

FMS Screen ($75)Exercise Program for 3 months ($99 ea)

75 minute Initial Nutrition Consultation ($115)Follow Up Nutrition x5 ($75 ea)

$500 (Valued at $862)

Extras*Recommended Macro Nutrient Breakdown

Shopping guide & Meal Plan GuideWeekly Grocery List

Limited E-mail access with me

WHAT ARE YOU WAITING FOR? CONTACT SARA TODAY! FEBRUARY 2016 � 11

Page 12: February Cat Tales Magazine 2016

CAT TALES 2016 � 12

Page 13: February Cat Tales Magazine 2016

FEBRUARY 2016 � 13

February is here already, and despite the largest snow storm ever to hit us, we have seen some relatively

mild winter weather. The mild weather allowed us to complete a number of smaller outdoor projects in

early January, but the snow has now dictated that we be inside to work on our winter refurbishment list.

Sometimes we need to be forced inside in the winter as there are many things to be tended to. All

the benches, tee markers, cups, flagsticks, bunker rakes, water coolers, hazard stakes, machinery and

maintenance facility itself have to be cleaned, washed, striped, sanded, scraped, pressure washed, painted,

waxed, polished, clear coated and put back together. This year, we are able to simply clean and protect the

trash cans, hole signs and ballwashers out on the Course, saving us some inside time and allowing us to get

more outside tasks completed.

Some outside tasks for the month of February include repairing the railroad tie wall behind #12 green and

also replacing the railroad ties along #18 tee cartpath. We also still have to cut down all the remaining

ornamental grasses and finish mowing down the native areas on #11 and #12. Our paver work will

continue when possible, which of course will be weather related.

As the ground starts to thaw, we will be working to replace the quick coupler valves around all the greens

and tees. These valves are where we connect our hoses in order to hand water. The current valves are

in sad shape. A number have broken in the past years, causing instant geysers. The age of the valves make

them difficult to connect to, giving us inconsistent pressure at the ends of our hoses. This replacement

program is a continuation of our diligent maintenance and improvement to the overall irrigation system.

February remains our month to finish off our inside projects so that in March, as weather permits, we

can be back outside and rearing to go. This March we will be completing three notable projects that will

improve the golfing experience. First up are a few renovations to the tees on #3. The white/blue tee will

be enlarged, leveled, internally drained and re-sodded. The gold and red tees will be reshaped slightly to

eliminate unusable turf. This work will give us more usable teeing space, a better growing environment and,

most importantly, a level teeing area.

Next, we will move over to #8 in order to massage the approach on the left side of the green. The bottom

of this approach will be raised up about a foot, and it will be expanded slightly to the left, as well as wrap

around the front of the green. The first cut of rough will act as a buffer between the new approach and

the railroad tie wall, as it connects to the left of the green. This change will give a more complete look to

the 8th green complex and again give us many more options for play all around the front of the green.

Finally we will be adding a new approach on #11 green. The approach will start on the front left of the

green and come all the way down to about 30 feet from the new walk bridge. The three mounds in this

area will be softened. The approach will tie back to the right side of the green just past the top of the front

bunker. This new area will give high handicapper’s some options for navigating this hole in regulation while

having little impact for low handicapper’s. Our hope also is to help speed of play on #11.

If we can get the milder weather to continue our goal is to have these projects completed by the end

of March and open for play by the end of April, if not sooner. Don’t forget to keep up with the Green

Department Blog to stay abreast of happenings around the Course - and think Spring!

the green report

These images show the new

modifications we will be doing to #8 and

#11. The dark green area represents the

extended first cut, and the light green

shows the new approach area.

CHRIS HARRIMAN [GOLF COURSE SUPERINTENDENT]

Page 14: February Cat Tales Magazine 2016

CAT TALES 2016 � 14

It is with great pleasure that I welcome

you to the 2016 golf season! First

and foremost, I would like to take this

opportunity to thank all of you for your

tremendous support and participation

this past year.

2015 RECAP AND HIGHLIGHTS

With the addition of a first-class Short

Game Practice Area, great summer and

fall weather, and superb Golf Course

conditions, we experienced an increase

in rounds played, guest and cart revenue,

golf shop sales and profit margin. We

added two sets of combo tees, expanded

the operating hours of the Driving Range

and Short Game Area, and dramatically

improved our golf cart fleet with brand

new carts from Club Car. The ‘4-bagger’

attachment has become a popular option

for our Members who like to walk, but

enjoy the convenience of not having to

carry their clubs.

The newly introduced Men’s Evening

Golf League was very successful in the

fall, and I am anticipating an increase in

participation this spring. There will be a

spring and a fall league, and you will hear

much more about this in the coming

months. After just it’s 2nd year, the

Cattail Cup has become one of the most

popular tournaments on the calendar.

We added the Women’s Cattail Cup,

which was very well attended. The spring

Junior Golf Kickoff featuring ‘Golfzilla’,

along with the introduction of the ’Cattail

Cash’ reward system were two successful

initiatives for our Junior Golf Program,

which will remain a top priority for us.

The Golf Shop continues to be the envy

of all other area clubs, thanks in part to

your support, and especially to Lauren

Burns, who has done a fantastic job as

our Merchandise Coordinator for the

past three years. We are excited to have

successfully completed the ‘three-peat,’

winning our 3rd consecutive Association

of Golf Merchandisers (AGM) Platinum

Award for Top 100 Golf Shops.

PROFESSIONAL STAFF UPDATE

Each year, the Golf Professional Staff works

diligently to administer the golf operation

in a comprehensive manner. After

carefully evaluating staff performance, a

few changes have been made that I am

confident will improve the quality of our

operation this coming season. Returning

for the 2016 season are Ricky Serrano,

Director of Instruction, Tyler Chaplin, First

Assistant Golf Professional, and Lauren

Burns, Merchandise Coordinator. I am

excited to welcome a new Assistant

Golf Professional, K.J. McClay, who will be

joining us in early March. K.J. is excited

to meet all of you, and I am confident he

will be an excellent addition to our team.

In addition to K.J., we will have three

(still waiting on the third!) Professional

Golf Management students joining us

for the season as golf interns. Jonathan

Mansberger (Campbell University) and

Seth Clay (New Mexico State University)

will be joining us in May. Our team will

work very hard to grow the game

through instruction and player

development, promote a family

friendly environment on and off the

Course, and conduct a spirited and well-

run tournament program.

GOLF GENIUS SOFTWARE AND

2016 TOURNAMENTS

This year, we will be using the Golf Genius

tournament software to enhance the

quality of our events. The cloud-based

program features live scoring, event

specific websites, streamlined registration

process and a multitude of other features,

including player statistics. I encourage all

of you to download the free Golf Genius

mobile app, and we will provide you

with specific instructions prior to each

tournament.

PLAYING ALONE AND NECESSARY

PEER REVIEW

To further support the key system

premise of peer review, scores made

while playing alone will no longer be

acceptable for handicap purposes. This

change underscores the importance of

providing full and accurate information

regarding a player’s potential scoring

ability, and the ability of other players to

form a reasonable basis for supporting or

disputing a posted score. (Section 5-1:

Acceptability of Scores).

Everything for golf,

Bob Wampler

Head Golf Professional

BUNKERBUNKER

to

Page 15: February Cat Tales Magazine 2016

Fresh Fruit о Broccoli о Chicken Tenders о Cheese Pizza о Mashed Potatoes о Macaroni & Cheese Sloppy Joes о Cupcakes о Cookies

WEDNESDAY, FEBRUARY 17

5:00 P.M. DINNER | 6:30 P.M. MAGIC SHOW

$16++ PER CHILD

FEBRUARY 2016 � 15

Page 16: February Cat Tales Magazine 2016

As we prepare to head down to the PGA Merchandise Show

in Orlando, Florida, it gives us time to reflect on the past season

in the Professional Shop. For the most part, last season was a

tremendous success, but I know I can make the selection even

better for you all in 2016. Thanks to your feedback from the

Golf Shop email sent out mid-January, Bob, Tyler and I will be

able to check out vendors that were not originally on our radar.

If you are interested in receiving the Golf Shop emails, please

let me know at [email protected], and I will add you

to the list!

At the Show, we will place some orders for spring 2016, but

we are mainly placing orders for fall 2016. We put in orders

for spring and summer at the Rockville Show, which was held in

September of last year. We will review those orders to make

sure they are still applicable, while also placing fall orders. So,

most of the orders we place at the PGA Show will not arrive in

the Professional Shop until September. Hopefully we will have

another great Fall for golf, and I plan to order to accommodate

that great weather.

The PGA Show at the Orange County Convention Center

began last Wednesday at 9:00 a.m. As Channel Leaders, we

are able to go on the Show floor before everyone else, which

we did every day. I am may or may not have booked one too

many appointments this year, so this time early on the Show

floor will allow us to have valuable time to look around while it

is still quiet. The PGA Show concludes Friday at noon, and we

will be there until the end. I am looking forward to sharing with

you all how it goes!

GOl f HAS GONE

TO FLOrIDa

LAUREN BURNS [MERCHANDISING COORDINATOR]

Our amazing Golf Pro Shop was featured in the latest PGA

Magazine, featuring the best Golf Shops in the nation. Check out

the cool pictures form our Shop, and comments from Bob Wampler,

Head Golf Professional, explaining just what makes Cattail great!

Flightscope Fridays at Four!Beginning Friday, February 12, join us

every Friday at the Learning Center!

One of the Golf Professionals will be

available from 4:00 p.m. - 5:00 p.m.

to work with you on fitting your

equipment using the Flightscope

Launch Monitor. These are

complimentary sessions, so be sure

to give it a try!

Page 17: February Cat Tales Magazine 2016

One of the major requirements from the PGA is for Professional

Golf Management students to complete at least 15 months of

internships. These internships are great learning experiences for

the students. The PGM Internship is designed to give interns

a real world experience as they complete their degree. This

year, we will have three interns at Cattail Creek Country Club.

Two have already been named, so please take a look at their

biographies below:

JON ATHAN MANSBERGER

“I am a sophomore PGA Golf Management student at Campbell

University. My whole life I have been traveling around the world

as a military dependent. My father has been stationed at 7 bases

in the U.S. and 2 bases in Japan. My enjoyment of the game of

golf has grown as my family and I have moved from place to

place. As far as my experience goes, I have really come to love

junior golf. This is the best chance for us to grow this great game.

I have been working with junior golf programs since my junior

year of high school. I am an aspiring head golf professional with

high hopes in this growing industry. I am greatly looking forward

to my time at Cattail Creek Country Club as a six-month intern.”

SETH ClAy

“I am attending New Mexico State University, finishing my

sophomore year in the PGA Golf Management Program with a

degree in marketing. I was born in Napa, California but I lived in

Sacramento for most of my life. I started playing golf as a freshman

in high school where I grew to love the game. I have been working

hard to improve since then and am now a 3 handicap. Last

summer, I was an intern at Knickerbocker Country Club in New

Jersey for my first internship. I have also worked at a local public

course called Davis Muni when I was in high school. I am very

excited to be a three month intern this summer at Cattail Creek

and soak up as much information as I can to further my career.”

We are excited to have Jonathan and Seth on the team this year

to help create an even better experience for you all at Cattail

Creek. We hope to find our second six month intern while

we are at the PGA Show in Orlando, Florida. All of the interns

will start in May to help out with our busy summer schedule.

They will be in the Professional Shop, assisting the Outside Staff,

enhancing our Junior Program, and working alongside myself to

facilitate a full tournament schedule.

a r e in the a irSpring InternshipsTYLER CHAPLIN [FIRST ASSISTANT GOLF PROFESSIONAL]

FEBRUARY 2016 � 17

Page 18: February Cat Tales Magazine 2016

CHRIS COzzILLIO [HEAD TENNIS PRO]

Most of us would much rather hit forehands

than backhands.. This means that if possible,

we want to look for opportunities to hit

forehands. In the rare case that you prefer

your backhand to your forehand, the below

tips will still apply!

1. Be Ready: The key to any successful shot

in tennis is to have a good ready position

beforehand. Staying on your toes, keeping

your racket up in front of you, and being

ready for anything will give you an advantage.

2. Turn Your Shoulders: Keeping your arms

in your ready position, turn your shoulders

and set the racquet back.

3. The Non-Dominant Arm: This step is

more important than it sounds. Using our

non-dominant hand to track the ball’s path is

vital to hitting a clean forehand.

4. Lower the Racquet: your shoulders

are turned, the racquet is set, and you are

tracking the ball—now it is time to drop that

racquet low and swing! When we lower the

racquet beneath the ball, it enables us to

swing low to high—generating topspin.

5. Extend and Finish: After we’ve made

contact with the ball, it is common to not

finish our swing. Make sure you do not make

this mistake! Extend your dominant arm all

the way towards your target, then wrap your

racket around your non-dominant shoulder.

6. ACCELARATE!: Acceleration is pivotal

in developing a dangerous forehand. The

confidence to swing faster than usual is

easier said than done due to the fear of

missing. Do not be afraid!

Thinking about six things, (plus focusing on

making the ball in the court), can be a lot

to process. Good luck and see you on the

Courts.

F IVe M ISTakeSto CorreCtIMMeDIaTeLy

CAT TALES 2015 � 18

With spring quickly approaching, winter is a pivotal time to get practice in,

and advance your game during the off-season. There are too many instances

where I have lessons tell me “I would love to change this or that, but I have

a match coming up.” Well, here is your opportunity to learn and master

new skills.

The outdoor season is 10 weeks away, as are USTA spring season and

Interclub. That is the perfect time allowance to learn a proper grip on your

serve, add more spin on your groundstrokes, learn to play singles or doubles,

etc. you will not get this opportunity again until the next off-season, so take

advantage of it! If you truly want to learn a new skill, you must have repetition

to master it. Here is what I recommend to make this happen:

• One private lesson per week – this is probably the most important part

of the process. you need someone to help guide you through the change to

make sure you’re adopting is properly.

• One group clinic per week – This is what I consider the fun part of learning.

Tennis is a social sport, after all, so have fun!

• Take the opportunity to play non-pressure: For example: block, friendly

matches, etc.., and try your best not to revert to old habits.

• Avoid playing any league, interclub or pressure matches.

Even the pros take time off to work on certain aspects of their game, and

they put it on display during their tournaments and events. So why can’t you

do the same for your game?

perFeCT TIMING! WHy THE WiNTER iS THE BEST SEASON TO GET yOuR GAME iN SHAPE! ALEx JUSTINIANI [DIRECTOR OF TENNIS]

Page 19: February Cat Tales Magazine 2016

FEBRUARY 2016 � 19

BOBBY COzzILLIO [ASSISTANT DIRECTOR OF TENNIS]

One shot that is not practiced enough is the one handed slice backhand.

Many recreational players find themselves in situations where this shot

should be employed, but have not spent enough time training this skill.

Therefore, they are not confident on how, or more importantly when,

to hit it. In the following lines I will briefly discuss the technique and

explain in what situations the slice backhand is appropriate.

TECHNiquE: For the slice it is important to have a deep knee

bend and a full shoulder turn. you should take the racquet back higher

than you would for a topspin groundstroke, keeping your non-hitting

hand off the racquet handle and up on the throat of the racquet. As

you swing forward, drive through the ball with a slightly open racquet

face. It is important to remember that you have a long follow through

on this stroke.

STRATEGy: There are many situations where the slice shot

should be used. They can be categorized as either defensively, or

offensively.

dEfENSivE: There will be times when you cannot reach

certain shots on your backhand side with two hands. Instead of having

to hit a one handed topspin- reach out with the one handed slice. If

there is a situation where you have to approach the net for a drop

shot, it is much easier to move forward with the slice than the two

handed topspin. you can hit a lob, drop shot, or drive all with the one

handed slice.

OffENSivE: It is beneficial to mix up your attack in tennis.

Adding the slice to your game provides much needed variety! When

you approach the net, try using a short slice, an aggressive slice drive, or

even a drop shot. By varying your approach, you keep your opponents

guessing, and you will be more likely to get a short or easy volley to

put away at the net. you can even use the slice to return serves more

easily!

Hopefully, by understanding when to use the slice, you will be more

confident using it in match situations! Good Luck!

SliCE diCE

The slice backhand can be a great tool for many different

reasons. It can be used in transition to approach the net or when

keeping the ball low and allowing time to get into a good volleying

position.

It can also be used to mix up the pace during a rally to throw off

the opponent’s rhythm and force an error or a short ball. And it

can be a fantastic tool on defense to buy enough time to get out

of trouble and back into a point.

Andy Murray, showing off a textbook backhand slice.

Page 20: February Cat Tales Magazine 2016

CAT TALES 2016 � 20

SUNDAY, FEBRUARY 14 • 5:00 P.M. - 8:30 P.M.

ENTREESRoasted Chicken Macadamia $18Macadamia Encrusted Chicken, Cauliflower Puree, Apple Cider Natural Jus,Fingerling Potatoes and Chives

Diver Sea Scallops $34Jumbo Sea Scallops, Royal Trumpet Mushroom Risotto, Sweet Corn Sauce and Bacon Infused Brussel Sprouts

Crispy Sea Bass $35Duo Bell Pepper Beurre Blanc, French Beans and Roasted Fingerling Potatoes

Creekstone Farms Prime N.Y. Striploin $45Grilled N.Y. Striploin, Au Gratin Potatoes and Grilled Asparagus

Maryland Crab Cake • Single $22 Double $36With Mashed Potatoes, Sugar Snap Peas and Baby Carrots

Seafood Cioppino $29Boriled Lobster Tail, Shrimp, Mussels, Fennel, Roma Tomatoes, Leeks and Shellfish Broth

Veal Porterhouse $35Grilled 14 oz. Porterhouse, Yukon Gold Mashers, Grilled Asparagus and Mustard Sage Sauce

Black Bean & Avocado Flautas $14Black Bean & Corn Salsa, Avocado, Corn Tortillas, Jasmine Rice and Butternut Squash Puree

APPETIZERS

Roasted Butternut Squash Bisque $7

Caesar Salad $9 (side salad $5)

Spicy Tuna Tartar $13

Sapidus Farm Oysters on the Half Shell $12

Pork Belly Tacos $7

Firecracker Shrimp $10

Thai Style PEI Mussels $12

DESSERTS

Caramelized Apple Cobbler $6

Chocolate Crème Brulee $6

Blondie Cooke Crunch $6

Strawberry Shortcake Trifle $5

Chocolate Mousse Cake $6