ISSUE EIGHT WINTER 2016/2017
INSIDE
be our guest:
wedding and
corporate expos
60 SECONDS WITH...
WARMING UP TO RAMEN
HOME (AT THE CLUB)
FOR THE HOLIDAYS
CLUB LIFE
magazine
LONDON HUNT AND COUNTRY CLUB
Board of Directors
LONDON HUNT AND COUNTRY CLUB MEMBERSHIP
The Club’s distinction as one of the finest in Canada inspires us to endlessly create an experience beyond
all expectations. Now consider, how do you enjoy your Membership? On the course, on the courts, shooting,
entertaining, dining? With family, celebrating holidays, making lifelong friends, learning something new?
There are so many ways to enjoy Membership at the London Hunt and Country Club. If you would like to share
the joy of Membership with co-workers, friends or family by introducing them to the Club as potential Members
please contact Linda Fletcher, Membership and Accounts Coordinator for information.
Linda Fletcher
Membership and Accounts Coordinator
519-471-2523 extension 214
lfletcher@londonhuntclub.com
SHARE THE JOY OF MEMBERSHIP
ALSO IN THIS ISSUE
PRESIDENT’S MESSAGE
CHIEF OPERATING OFFICER’S
REPORT
FACES IN THE CLUB
GOLF REPORT
GROUNDS REPORT
TENNIS REPORT
FITNESS REPORT
MERRY AND BRIGHT
TRAP AND SKEET REPORT
HUNT REPORT
EVENT CALENDAR
JUST FOR JUNIORS
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Board of Directors
BOARD OF DIRECTORS
Geoff Davies
President
Barbara Willis
First Vice President
John Vander Hoeven
Second Vice President
Glenn Jones
Past President
Anne Toal
Gordon MacKenzie
Norm Thompson
Marcia Roberts
Doug Davis
Glenn MacKinnon
Cathy Purdom
MANAGEMENT TEAM
Jon Nusink, CCM CCE
Chief Operating Officer
Tim McKeiver, CPGA
Golf Professional
Jayson Griffiths
Golf Course Superintendent
Adam Baranowski
Tennis Professional
Brad Adams
Clubhouse Manager
Chris Carnegie
Food and Beverage Manager
Michael Stark
Executive Chef
Tracey Knowles, CSEP CPT
Fitness Professional
John Oosterwal, FMP
Clubhouse Maintenance Manager
Monica Mick, CPA, CA
Controller
Brandie Cooper
Communications Manager
winter 2016/2017
CONTENTS
11
9
9
7
RAMEN
BE OUR GUEST
60 SECONDS
WITH...
60 SECONDS
WITH
17
EGGNOG
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winter 2016/2017
We are just into the winter transition. Golf and tennis
have come to an end while trap and skeet and the
hunt are back in full swing and the Club’s restaurants
continue to buzz as we near the holidays.
We have now completed our first full year in our newly
renovated Clubhouse. While there are some areas
we will continue to focus on improving, the feedback
from Members, staff and guests has been extremely
positive.
Financially, the Club is enjoying a very successful
year. Member utilization along with hard work by our
excellent management and support staff, have us
enjoying a very strong operating year with a healthy
balance sheet. All revenues are currently at or
exceeding the 2016 budget and expenses have been
diligently controlled. We expect that this trend will
continue for the remainder of the fiscal year.
The budget process will have been wrapped up by
the printing of this issue of Club Life, and I would
like to recognize our Controller Monica Mick for her
success, with the assistance of Jon Nusink and our
Finance and Audit Committee, in putting together
her first budget at the Club. Our Club budget is a
challenge in terms of ensuring we succeed with the
balancing act of being fiscally responsible in meeting
our growing expenses, implementing a reasonable
dues increase, and maintaining services that meet
and exceed our Members’ expectations. The Board
reviewed the initial draft of the budget at its October
meeting and is comfortable with the recommended
modest dues increase. The Finance and Audit
Committee and Management will complete the budget
package for presentation to the Board for approval at
the November Board of Directors meeting.
A key focus in this budget was ensuring that the Club
is positioned favourably over the next ten years to
deal with its mounting capital budget requirements.
Some priority items in that time frame are capital
equipment needs, Tennis Chalet improvements, golf
course irrigation, and a plan for our bunkers and
greens. In addition we have capital needs associated
with continuing to improve and enhance our facilities
and our services for Members. A committee has been
struck to inventory, assess and plan for future needs
with respect to our facilities including the Trap and
Tennis Chalets, on course washrooms and an overall
landscaping upgrade.
The Strategic Planning process is also very close to
completion thanks to the leadership of Barb Willis
and the Strategic Planning Committee who have
worked very hard to get us to this point. Overall, this
Board of Directors
PRESIDENT’S MESSAGE
Geoff Davies
gdavies1@rogers.com
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winter 2016/2017
4
winter 2016/2017
has been a very helpful experience that allowed us to
refine our Strategic Pillars and develop a sound plan
for the future of our Club. This process is entirely
devoted to ensuring that we continue to be one of
the premier private golf and country clubs in Canada
offering an exceptional total Membership experience.
A summary of the plan and report will be available to
the Membership before Christmas and a presentation
highlighting the plan will be developed for the Annual
General Meeting in April.
I am happy to report that Jon Nusink was awarded the
Certified Chief Executive designation by the Canadian
Society of Club Managers at their National Conference
in September. Jon is one of only ten Club Managers
in Canada to hold this Certificate which signifies a
commitment to continuing education, contibution to
the industry and experience. Congratulations Jon!
One of the critical elements relative to the success of
our Club for the future is the recruitment and retention
of Members. The Club’s Membership is once again
full, and according to the Member survey results,
we are succeeding in terms of Member satisfaction
and contentment. Notwithstanding, it is extremely
important for all of us as Members to continue to
promote the Club and put forward our friends and
colleagues for Membership. If you know of someone
who may be interested in becoming a Member and
would share our vision and mission of the Club
please let Linda Fletcher or Jon Nusink know. It is an
easy process and they will take care of all the details.
Our Club is, and has always been, a very special
place during the holidays and I encourage everyone
to make the most of it with friends and family. Our
fabulous staff have a holiday season full of special
events and delights. For those of you fortunate
enough to travel to warmer climates, I wish you safe
travels and for those who are staying home, I hope to
see you at the Club in the coming months.
On behalf of the Board of Directors, and personally
on behalf of Cathy and I, we wish you a very Merry
Christmas, and a safe, healthy and happy New Year.
Oh the weather outside is frightful…
Well not quite yet, and hopefully not before the printing of this edition of Club Life
Magazine. But what a season of golf and tennis it has been! The weather patterns we
experienced were of two extremes: we had the driest June and July in history, followed
by the hottest and wettest August. This poses a number of challenges and threats to our
turf on the golf course in managing the swings, but our seasoned crew led by Jayson
Griffiths and Deb Dale were up to the task. I heard a number of times that the golf course
has never looked so consistently well kept in all the years.
As the golf and tennis seasons wound down, the hunt and shooting seasons began
and more than 50 shooters came out to the first shoot of the season on October 15.
It was also New Shooters Day and six new shooters came to try out the sport. It is a fun, friendly sport and
anyone interested in trying can arrange to do so through myself or members of the Trap and Skeet Committee.
However, please note that more frequent shooting requires the successful completion of a gun safety course. If
you are interested in taking the course please feel free to contact me and I can point you in the right direction.
We have had a very good year financially and the Membership has been doing very well at nominating new
Members to the Club. Since the last edition of Club Life magazine we have welcomed the following new
Resident Shareholder families:
Dr. Keith and Joanne Sequeira and their children Colin (7) and Kate (5). Keith is a doctor at St. Joseph’s Health
Care and they were introduced by Peter Kryworuk and Dieter Bruckschwaiger.
Jason Parker was introduced by Don Roussy and Glenn Jones. Jason is the President and CEO of RoomRoster
Inc.
Darren and Stephanie Reith and their sons Alexander (13) and Christian (9) were introduced by Dr. Brock
Nicolucci and Peter Channer. Darren is the owner of Reith and Associates Insurance and Financial Services.
To date, we have now welcomed 16 new families to Membership this year so please keep up the good work
in recommending potential Members. Linda Fletcher and I will ensure that your experience in doing so is
seamless. Membership is our life blood and one of the most important items in ensuring a vibrant Club and a
healthy balance sheet.
We currently sit at 491 Resident Shareholders, six over our cap of 485. Once our natural attrition takes place
over the new year, the Board will determine what action will be taken which can include instituting a waitlist or
increasing our cap if we exceed it. The subject of raising the entrance fee was also tabled and will get further
consideration in the next few months.
The Club is also very fortunate to have a number of great staff and it is easy to see that the Club is a great
place to work when you consider the tenure of many of them. At this year’s Staff Christmas Party, the following
staff will be recognized for their quinquennial milestones:
Tom Russell: Culinary, 5 years
Gerard Verheyen: Grounds Department, 15 years
Ben Eng: Clubhouse Maintenance, 15 years
Tamara Reading: Grounds Department and Trap Chalet, 20 years
Lesley Phipps: Culinary, 20 years
Pete Willems: Bar Manager, 25 years
Kim (Keating) Lamont, Events Coordinator: 30 years
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winter 2016/2017
THERE’S SOMETHING FOR EVERYONE
THIS HOLIDAY SEASON
Jon Nusink, COO - jnusink@londonhuntclub.com
Congratulations to all our staff being recognized this year and thank you for your many years of devoted
service to the Club.
The dining rooms have been very busy with an approximate 20% increase over last year in Member dining.
One item that came up in the Member Survey was that you wanted to see more frequent changes in the menus.
Therefore, we now have a standard rotation of menu offerings that will change on predetermined dates so it will
allow us to keep things fresh and exciting. The main menu will change seasonally, and the Glenmore menu will
change monthly. In addition to this, there are a number of daily and weekly features as well as special theme
weeks and days. Because the menus are ever evolving, Chef Michael would love to hear suggestions for new
items, so please don’t hesitate to let him know.
Member events continued to shine his year as we saw a record attendance of 700 attendees at our Canada Day
event and nearly 400 at our Thanksgiving Brunch. We thank you for your support and enthusiasm. The staff
love to see their efforts result in hundreds of happy faces.
Hunt Club Fitness recently celebrated its first birthday in the new facilities and the success of the section
has been fantastic. Tracey Knowles, Fitness Professional, maintains a great line up of group classes and
the Fitness Committee is fully engaged. Our most recent numbers tell us that fitness is now the second most
popular sporting section at the Club. It’s never too late to join in and winter is the perfect time to stay in shape.
Tracey offers complimentary orientation sessions to help you familiarize yourself with the equipment so don’t
hesitate to get involved and stay healthy this winter.
Each year, the Board determines a charity that will be the beneficiary of the proceeds raised from our raffle
at the Men’s and Women’s Christmas Parties on November 30 and December 1. This year the charity is the
Merrymount Family Support and Crisis Centre Foundation. Please support this great cause by purchasing raffle
tickets at this year’s events.
Other traditional events that are favourites at the Club include the Children’s Christmas Party on Sunday,
December 11 as well as the Victorian Christmas Dinner on Friday, December 23. Additionally, we will again be
hosting a number of Office Christmas Lunches where you can bring your office staff out to enjoy the Club for
lunch before the holidays.
Tim, Chris and Wendy are looking forward to setting up the Winter Golf School to keep the rust off your swing.
They will be ready to go by mid December and you can sign up in the Pro Shop.
The cross country ski trails will soon be marked and once the snow hits you can challenge yourself on skis,
snow shoes or just your hiking boots on the various lengths of trail. The important thing to remember is to stay
off the greens and tees and carry a cell phone in case you require assistance. One initiative that we have this
off season is to fight old man winter and make the best of it! Depending on the weather, you will hear about
sporadic days or weekends that may include a toboggan hill, snowman making competitions, outdoor fire and
hot chocolate socials, and skating to name a few. We hope you will join us in enjoying our Canadian winter.
The Club is a wonderful and busy place over the holidays, but first, looking way ahead, the Club’s Opening
Cocktail Reception in the spring is one of the highlights of the year and kicks off a fresh season at the Club.
This year it will be held on Saturday, April 22 and we usually see over 500 Members in attendance so be sure to
save the date well in advance. This year there will be a small charge to offset some of the costs, but it promises
to be the best one yet including a couple of surprises you won’t want to miss!
I look forward to seeing you at the Club during this great time of year! On behalf of all the staff at the Club, from
our families to yours, I wish you a very Merry Christmas, a happy holiday season and a healthy and prosperous
New Year!
THERE’S SOMETHING FOR EVERYONE
THIS HOLIDAY SEASON
Jon Nusink, COO - jnusink@londonhuntclub.com
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winter 2016/2017
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THIS FEBRUARY WE INVITE YOU TO
BE OUR GUEST
Brad Adams, Clubhouse Manager - badams@londonhuntclub.com
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winter 2016/2017
WEDDING EXPO
Imagine walking into a newly renovated room finished with every last detail: Twenty foot high ceilings, beautiful
chandeliers throughout, candles lit on every table and champagne tableside ready to be uncorked in celebration
of your big day. The scenery behind your head table is truly breath taking. Through the valley the Thames River
flows past. Carved out along its bank is one of the best golf holes in Canada. This is the backdrop for your vows
to say I do and where your happily ever after begins.
The best part? This is a reality at the London Hunt and Country Club…this is our backyard.
We want to host your next family wedding. You can sponsor a relative or a friend. Maybe one of your bridesmaids
or a groomsman in your wedding is tying the knot in the near future? What better place than the London Hunt
and Country Club to commence their journey in life together.
We’re going to prove it. The Club will be hosting a Wedding Expo in our new Ballroom on Saturday, February
25. There will be music, hors d’ouevres, champagne, cake and there will even be a wedding! Well, not actually,
but we are going to recreate the whole day as if there was with the help of our suppliers and local wedding
vendors to showcase the beautiful space.
“Save the date!” Saturday, February 25 from 2:00 p.m. to 5:00 p.m.
Guests are welcome so please feel free to invite your prospective duo.
The Club will be hosting a Corporate Expo on
Friday, February 3 from 4:00 p.m. to 6:00 p.m. to
showcase the Club’s various rooms and their many
practicalities.
Upon entry you will be greeted with an iconic glass of
wine from B&W Wines via Conrad Reimer, one of our
most popular boutique wine suppliers. Or, should you
choose, a classic stout from our favourite brewery
Labatt’s. From there you and your associates can
explore all three levels of the Club and its numerous
rooms and amenities. Each room will have its
own theme, décor, food and/or drink pairing, live
entertainment, wine tasting and more.
We invite and encourage you to bring a business
partner, secretary, booking agent or even a
prospective Member. Whether it be a retirement
party, corporate presentation, office appreciation
and celebration day, or weekly business breakfasts
or luncheon meetings that you require, the expo is a
chance to exhibit the versatility of the Club and why
being a Member here exceeds expectations.
Regardless of the event you may need to host, the
Club can be your stage for excellence.
CORPORATE EXPO
REGISTER
To sign up for either event, please
contact Lisa Itterman, Banquet
Manager by phone 519-471-2523
extension 229 or by email at
litterman@londonhuntclub.com
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winter 2016/2017
60 SECONDS WITH...
ENTREPRENEUR, PHILANTHROPIST, WIFE AND MOTHER TWEE BROWN
Full name
Twee Linh Brown
Three words that best describe
you
Excitable, determined and tenacious
favourite colour
Yellow – because it reminds of the sun
and makes me happy
facebook or twitter
Facebook
being an entrepreneur takes...
Hard work, perseverance, determination,
tenacity, discipline and being able to
motivate yourself.
high tech or low tech
High tech
The last thing you splurged on
River Cruise in Europe
biggest influence on your life
famous and not famous
Non-famous inspirer: Mr. Walsh – grade
8 teacher and coach. He told me that fun
is the reward of doing something well. He
meant that don’t chase the fun, get the
results and fun automatically comes with
success. It was a lesson I took to heart.
Famous inspirer: Simon Sinek – a great
speaker who espouses thought provoking
ideas and demonstrates common sense.
favourite movie( s )
Shawshank Redemption and The Notebook
SMALL THING THAT MAKES A LARGE
DIFFERENCE
Personal will. The willingness to contribute,
help and recognize that we are all part of
the same community.
classical or modern art
Modern
something you are obsessed with
right now
Fundraising – Kevin Spacey once said if
you are lucky enough to do well it’s your
responsibility to send the elevator back
down. Giving back is something I enjoy
and if I could, it is what I would do all the
time.
AN ADVENTURE OF A LIFETIME
A trip around the world – eating great food,
drinking great wine and shopping along
with way.
FAVOURITE SPOT AT THE CLUB
In the winter, a table in the Glenmore with
a view of the 9th green at breakfast. In the
summer, a table on the terrace looking out
to the course.
Finish the sentence, the spirit
of christmas is...
Love, family, giving, forgiving, renewal,
looking ahead and reflecting on the year
that has past.
10
winter 2016/2017
GETTING TO KNOW THE
FACES IN THE CLUB
Bio: I had several other careers in mind before discovering
my love for the culinary industry. Before returning to school
to obtain my culinary education I rst attended U.W.O. and
received a Bachelor of Fine Arts. After marrying my high
school sweetheart, I decided to return to school.
Partway through my education at Fanshawe College I
began my apprenticeship at the Club which was two and a
half years ago now. I began in the Glenmore Kitchen where I
worked for two years before recently moving to the Banquet
Kitchen where I continue to learn every day.
Future Goals: I am currently studying for my Red Seal
certi cation and hope to have it completed and be certi ed
by the new year. I will always try to keep my education in the
culinary eld ongoing and hope to be able to combine my
love for art and food.
Favourite Thing About The Club: The Hunt Club is always
striving to bring new ideas and events to its Membership
and because of this we are always encouraged to contribute
and participate in menu development and event planning. I
love that I am able to be creative every day.
BRITTANY MCCUTCHEON
[ CULINARY ]
'
Bio: Born and raised in London, I’m 21 years old and have
worked at the Hunt Club for two and a half years. I have
attended Huron College and Kings College but am taking
my time to nish my degree. I currently work full time with
the Food and Beverage department on the service staff.
Future Goals: I plan on nishing my degree in the future,
but in the mean time I am really enjoying my time spent
working at the Club. I plan to continue working for the Club
and try my best to get more involved. My ultimate goal would
be to move to Saint Martin and open a bar on the beach.
Hobbies: I maintain my passion for food and beverage
outside of the Club and am always eager to learn new
things. Though not an avid golfer I try to get out and play
whenever I get the chance. I also enjoy shooting trap and
skeet at the Crumlin Sportsmen Association, reading, losing
bets to Chris Carnegie, playing video games and watching
sports.
Favourite Thing About The Club: I have to go with the
cliche; the people. The best part of my job is all the staff and
Members. The people I work with are almost like a big family
and the Membership treats you like an old friend.
TAYLOR LAMB
[ FOOD AND BEVERAGE ]
.&Ň
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winter 2016/2017
JOIN US JANUARY 27 TO FEBRUARY 5 FOR OUR ASIAN FESTIVAL MENU
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winter 2016/2017
With the cold weather now upon us,
outdoor winter activities become
more common, as does the warm and
inviting food that helps replenish a
person’s energy after a long day of
snowshoeing or cross country skiing.
Traditionally in Canada this has been
a thick and hearty soup like split
pea with small chunks of fatty pork
hock strewn about the bowl. With an
increased love of Asian foods in North
America, the demand for more traditional Asian dishes have
been trending. One of the dishes that came to the forefront
is Ramen, a traditional Japanese dish of hot broth poured
over chewy wheat noodles with a host of toppings that reach
as far as the imagination.
The origin of Ramen has been widely disputed. It is believed
the dish was a Chinese invention that was brought to Japan
and gained popularity in the early 20th century and became
so popular that instant Ramen was voted the greatest
Japanese invention of the 20th century (by Japanese poll).
When most Westerners hear the word Ramen they instantly
think of Mr. Noodle or other cheap brands of instant noodles
when in truth, instant Ramen could not be further away from
its roots.
Ramen is usually based in a pork broth (also sometimes in
a chicken broth but seldom in a fish broth) and is usually
enriched with soy, miso or dried mushrooms. The noodles
that are used in Ramen are slightly different than the majority
of Japanese noodles as they contain the addition of a lye
solution.This solution creates a chewy noodle that does not
break as easily as a normal noodle and is slurped (as the
noodles are not easy to break) making it a favorite amongst
children. Different regions in Japan have very different types
of Ramen that vary in broths, noodle sizes and toppings.
The most popular Ramen dish in North America is Tonkotsu
Ramen. This style involves boiling pork bones and cartilage
to create a thick and rich broth. The toppings for Tonkotsu
Ramen vary from shop to shop and stall to stall which is
really the reason for this article - Ramen is a great way to
clear out a fridge during the holidays. Use up your leftover
turkey, ham or roast beef then try adding some bok choy or
dried seaweed to increase the Asian flair.
I have included a recipe for Ramen. If you have not tried
Ramen I would urge you to give it a try, it is the perfect cold
weather dish to warm your bones and keep you satisfied.
WARM UP THIS WINTER WITH
RAMEN
Michael Stark, Executive Chef - mstark@londonhuntclub.com
FOR THE STOCK
3 cups of chicken stock
2 cups water
3 garlic cloves
4 tbsp soy sauce
1 tsp Worcestershire sauce
½ tsp Chinese five spice
dash of chili powder
1 tsp white sugar
2 slices of ginger
FOR THE TOPPING
375g ramen noodles
400g sliced cooked pork or chicken
breast (marinate in soy sauce and
garlic)
100g baby English spinach leaves
4 tbsp corn kernels
2 hard-boiled eggs, peeled and halved
FOR THE GARNISH
1 sheet of sliced nori seaweed paper (5
cm by ½ cm each)
sprinkle of sesame seeds
sliced green spring onions (shallots)
METHOD
1. Slice and fry the pork or chicken in a
frypan with 1 clove of chopped garlic,
soy sauce and sesame oil. Put into a
bowl and reserve.
2. In the pot of boiling water, cook the
ramen noodles for 5 minutes then strain.
3. In a stockpot or large saucepan,
place the chicken stock, 4 pieces
of halved garlic cloves, soy sauce,
Worcestershire, ginger, five spice and
chili powder together and bring to boil.
Reduce to simmer for 5 minutes. Taste
the stock and adjust to your liking. If it
is too salty add some sugar and add
more soy if you prefer it saltier.
4. Divide the noodles into 4 soup bowls.
Arrange the pork on top of the noodles,
along with the spinach, half egg, and 1
tbsp. corn kernels each.
5. Bring the stock to boil once again,
remove from heat and divide the stock
in the soup bowls.
6. Sprinkle the nori shavings (quarter
sheet each), spring onions and sesame
on top of each soup bowl. Allow the
spinach to slightly wilt before serving.
13
winter 2016/2017
Tim McKeiver, Head Golf Professional - tmckeiver@londonhuntclub.com
In his seven decades as golf’s
most prolific architect Robert
Trent Jones Senior logged an
estimated eight million miles.
He created or re-modeled more
than 350 courses including
more courses for National
Championships, Ryder Cups
and President Cup Matches than
any other golf architect.
He has designed courses for President Eisenhower,
Sheik Aga Khan of Saudi Arabia and King Hassen
of Morocco. By the middle of the 1950’s, Mr. Jones’
annual income was in excess of $600,000 and only the
great Ben Hogan was making more money from golf.
Born June 20, 1906 in Makerfield England, Jones’
Welsh parents emigrated to the U.S. in 1911. His first
introduction to golf came as a caddy at the Country
Club of Rochester, a classic Donald Ross course, and
later took a job as the first golf professional at Sodus
Bay Country Club. He was an accomplished player
winning a number of local events and competed in the
Canadian Open. While maintaining his job at Sodus,
Jones attended Cornell University studying landscape
architecture, agronomy, hydraulics, surveying, public
speaking and economics: an amassing work load. After
graduation Jones joined famed Canadian architect
Stanley Thompson where their projects together
included Capilano, Banff Springs and Jasper, all great
classic Canadian courses. Then Jones got his big
break from his namesake Bobby Jones (no relation).
They collaborated together to remodel the famous 16th
at Augusta National. It was at this time Jones started
to use his middle name so as not to be confused with
Bobby.
Jones got his first major assignment designing
Peachtree Golf Club in Atlanta which today is
recognized as one of the great courses in America.
By the early 1950’s he had developed his own distinct
style, artistic landscaping, and innovative use of
bunkers, water hazards and large greens. He built
GETTING TO KNOW COURSE DESIGNER
ROBERT TRENT JONES SR
hard difficult courses for that time which were not
always popular with the touring professionals. His
mantra was hard par, easy bogey. He remodeled
some of the most muscular courses the pro’s had
ever played including Firestone, Hazeltine, Balturol
and Oak Hill.
His controversial remodeling of Oakland Hills in Detroit
for the 1951 U.S. Open was in many opinions some of
his best work. Ben Hogan, the Champion after a last
round of 67, stated that he had brought the monster
to its knees.
The Robert Trent Jones Golf Trail in Alabama is still
today, the largest golf course construction project
ever attempted encompassing 26 golf courses at 11
sites throughout the state reinforcing his reputation
as a large thinker and innovator.
LONDON HUNT AND COUNTRY CLUB
In the 1950’s, as the University of Western Ontario
continued to expand it become obvious to some of
the Members that a new site was needed for the
London Hunt and Country Club. Not only did they find
a magnificent piece of property to the west of the city,
but they had the foresight to hire the then number one
golf course architect in the world.
What has Mr. Jones left us? In my opinion, a course
with fantastic bones, great routing and his classic
large greens. The course routes in so many different
subtle directions than you think, for example, holes
one and nine play opposite but they are designed at
slightly different angles making your approach shot
at nine a little across wind. The London Hunt and
Country Club is not the most difficult golf course in the
world, we know that when world class professionals
play here they shoot low scores, but when the ground
is firm in June, July and August and the greens are a
good pace, you know you are playing a golf course of
great quality.
Hard par, easy bogey
- Robert Trent Jones Sr.
14
winter 2016/2017
THE LEGACY
Clockwise from top left: Robert Trent
Jones’ partner in Augusta’s16th hole
remodel Bobby Jones; Augusta’s
16th hole; Robert Trent Jones Sr;
Oakland Hills at the 1951 U.S. Open;
Renaissance Birmingham Ross Bridge
Golf Resort & Spa part of the Robert
Trent Jones Golf Trail
14
The seasonal transition from fall frost to winter
snow has begun. Nature, through temperature
and light, initiates complex chemical
reactions to better prepare plants for winter’s
extremes. In reviewing seasons past, each
year is remembered for certain environmental
pressures or extremes and this season was no
exception as a healthy golf course awakened to
a cold, dry spring soon to be followed by one of
the hottest and extended summers on record.
While the season was not without its challenges
the golf course held up admirably to the harsh
summer conditions. The commitment and investment the Membership
has made to improving plant health growing environments through
increased sunlight and airflow, including scheduled aerations and
frequent sand topdressing, truly made the difference in having a
successful 2016 golfing season. We at Grounds are thankful for your
support and are encouraged by the many kind words, smiles and
interactions on a daily basis.
The proverbial winter weather questions arise at this time of year:
Will La Nina replace El Nino? Does the heavy pine cone set and acorn
abundance mean a prolonged winter? Soon weather prognosticators
and the Farmer’s Almanac become quick references. The answers to
these questions are not pre-determined but the intensive measures
we at Grounds are implementing again this fall to strengthen the
plants to help mitigate any potential turf loss has begun. The past
two winters, prior to freeze-up, the drilling of 35 vertical drainage
chimneys and multiple temporary collar dam removals on the greens
has improved surface drainage across these surfaces during freeze/
thaw cycles. Upon course closure, a final sand topdressing will be
applied to protect the crowns from drying winds, including the use of
perforated Geotextiles. While these covers do not protect against ice
encasement, they do however, provide some temperature mitigation
during open winters and spring transitions. More importantly, they
provide a thin barrier for the removal of snow and ice during critical
times.
Winter is perceived to be down time by many but for golf course
superintendents in cold climates, much like baseball and football
players and coaches, the season never really ends. The reality is the
biggest gains in golf course improvements are achieved in the off-
season. As one famous coach once said if you take an off-season,
you will have an off-season. Humor aside, winter is a time to reflect,
to enjoy the successes of a season’s past and to prepare for the
next. More importantly, it is a time to enjoy the peaceful serenity of
the London Hunt and Country Club and to celebrate the company of
family and friends over the holiday and winter season.
GROUNDS REPORT
Jayson Griffiths, Golf Course Superintendent - jgriffiths@londonhuntclub.com
15
winter 2016/2017
16
GROUNDS REPORT
Jayson Griffiths, Golf Course Superintendent - jgriffiths@londonhuntclub.com
The following list of activities and projects does not encompass
all that can be performed during the winter months, but rather
provides an understanding of what winter golf course maintenance
entails.
Snow removal from parking lots and roads
Monitoring of snow and ice on greens for potential removal
On course, winter pathway clearing and maintenance
Continuing education, regional seminars, turf grass
conferences and recertification workshops
• Tree health care, pruning, undergrowth and maintenance
programs
Annual equipment preventative maintenance and repairs
(>100 pieces of equipment, >50 reels to grind)
Maintenance facility improvements
Golf course accessory refurbishment
Team planning, building and recruitment
Integrated Pest Management data collection, water use
records and reporting
Trap and Skeet (49 shoots, >140,000 clay targets consumed)
As we progress into December and the holiday season, there
are many Grounds team members who work tirelessly behind
the scenes in making each day on the course an enjoyable one.
Our Equipment Manager, Mark McCallum keeps the equipment
fleet running and in top form to produce the quality of cut and
conditions we have come to expect. Assistants, Deb Dale and
Brent McDougall, deserve much credit as they continue to invest
themselves not only in the success of the golf course, but the
success and well-being of 30+ seasonal employees who come
together daily to prepare an incredible historic property for a
special game.
In the spirit of Christmas, we will soon be covered in a fresh
blanket of powdered snow. The winter wonderland that presents
itself is another opportunity to walk and enjoy this beautiful
landscape. Winter walking, skiing and snow-shoeing trails will
again be marked, including the addition of a few special, in-
house, hand crafted benches where one can rest and enjoy
nature’s surroundings. We look forward to seeing Members and
families enjoying the property this winter season and the exciting
challenges and opportunities that lie ahead in 2017.
Merry Christmas and Happy Holidays to you and your family!
winter 2016/2017
17
winter 2016/2017
EVERYONE’S FAVOURITE HOLIDAY BEVERAGE:
EGGNOG
As the calendar nears December,
we begin to see and feel the
presence of the holiday season.
Whether in the mall, grocery store
or our family and friends home
the décor is noticeably shifting to
a Christmas theme and the thin,
cool air is also a subtle reminder
of the changing season. With that
being said, a certain beverage also
tends to come out of hibernation
around this time of year: eggnog.
This popular holiday concoction is generally only found in
consumer’s fridges from November to early January and
it is from this that two questions tend to arise. One, why
is eggnog only associated with the holiday season and
two, how did this tradition begin?
To answer the question of how the eggnog tradition began
we have to go back in time to medieval Britain where
many culinary historians believe that eggnog stemmed
from a drink called a posset, a milky, ale-like beverage.
Moving into the 13th century, monks put a twist on the
posset by adding eggs and figs and by the early 1700’s
this recipe had made its way to the west. During this
time, American colonies were filled with farms, many of
which were stocked with dairy cattle and chickens, and
rum was very cheap, making it the go to spirit to mix with
eggnog.
With the context of eggnog’s origins in place, the only
question that remains is why is eggnog only consumed
around Christmas if the ingredients for eggnog are
available all year round? Unfortunately, there is no
definite answer. With the exception of some journals and
diaries collected over the centuries that reference eggnog
being served at Christmas gatherings, the logical answer
is this: imagine yourself drinking a thick, cream-based
beverage with the viscosity of syrup on a hot summer
day. It doesn’t seem too appealing. Now add some of
your favorite spirit to eggnog in the company of friends
and family on a cool winter night. That sounds appealing!
As we approach the holiday season, if you are an advocate
of eggnog, I challenge and encourage you to make your
own blend with family and friends and keep an eye out
at the Club for some eggnog drink features with a twist!
Chris Carnegie, Food and Beverage Manager - ccarnegie@londonhuntclub.com
JAMAICAN REINDEER
1 oz. Amber Rum
1 oz. Kahlúa
4 oz. Eggnog
Pour all ingredients into a cocktail shaker with
half a cup of ice cubes. Shake well, and pour
into an old-fashioned glass. Sprinkle with
cinnamon, and serve.
HOLIDAY BRANDY
ALEXANDER
1 1/2 oz. Brandy
1 oz. Creme de Cacao
2 oz. Eggnog
Shake with ice and strain into a cocktail glass.
Garnish with grated nutmeg.
18
winter 2016/2017
ONE
CLASSIC
COCKTAIL
TWO
CREATIVE
WAYS
19
winter 2016/2017
MAKING THE MOST OF YOUR GAME
TIME & DEDICATION
Adam Baranowski, Director of Tennis - abaranowski@londonhuntclub.com
Although we were well into fall I still saw Members come out and enjoy the last few days of warmth in
October. It wasn’t so long ago we were putting the nets up and brushing the lines to get ready for play,
and now it’s time to put all the toys back, so to speak, and get ready for the upcoming season. Planning,
scheduling and getting things in order is the next step to ensuring another successful season.
On behalf of all of us at the Tennis Chalet I would like to thank everyone for another amazing season.
We had our third busiest year when it comes to court occupancy in the Club’s history.
As a whole, the interest in tennis in Canada has grown exponentially with Milos Raonic and Eugenie
Bouchard as ambassadors to Canadian players young and old. The beauty of this sport is that you can
pick it up at anytime in your life and still be very successful at it. The only things you need are the desire
to learn, the willingness to change, and most importantly, the ability to apply what you have learned.
Since I started at the Club I have noticed a number of Members who have worked at their game and
improved tremendously. Of that group, there are two Members that stand out and I would like to
acknowledge their efforts, dedication to constantly strive to improve, and their passion for the sport. First
is Heidi Needham who just began to play and made her way up to Court 1 this season in the Women’s
Tuesday Night League. Second is Duke Backwell who only a couple of years ago had a serious accident
that resulted in broken ribs and limited mobility. He has fully recovered and is now beating some of the
Club’s best players on a regular basis.
The moral of these two success stories is there is no magic product for success. No racquet or even a
dampener can make you play like the next Roger Federer. Putting the time in, day in and day out, is the
key. It takes ten thousand hours to be an expert in anything so you have to ask yourself, have you put
in the time and are happy with your game the way it is? Of course you don’t have to be a star in the sky
but you can be a light on the street.
I would like to thank our Tennis Committee for their valued support with respect to the programs, events
and overall betterment of the Tennis section this year. Your committee this year included: James Robertson
(Chair), Anne Toal (Board Rep), Ian Wright, Britta Jones, Diane Dymon, Heidi Needham and Paul Shanks.
20
winter 2016/2017
MEN’S DOUBLES - OPEN
Jim Alexander
Duke Backwell
WOMEN’S DOUBLES - OPEN
Michelle Hall
Lucie Lean
MIXED DOUBLES - OPEN
Jim Alexander
Maddie Alexander
MEN’S DOUBLES - A FLIGHT
Michele Thomson
Ben Hedley
MEN’S SINGLES - OPEN
Charles Wright
WOMEN’S SINGLES - OPEN
Julianna Johnson
MEN’S SINGLES - OVER 55
Steve Schenke
MEN’S SINGLES - OVER 65
Vince Calzonetti
MEN’S SINGLES - OVER 75
Mike Grace
MEN’S DOUBLES - OVER 45
Duke Backwell
Steve Schenke
MEN’S DOUBLES - OVER 55
Mike Gross
Steve Schenke
MEN’S DOUBLES - OVER 65
Ken Somerville
Keith Hayes
MEN’S DOUBLES - OVER 75
Jack Philipson
David Baikie
LONDON HUNT AND COUNTRY CLUB
CLUB CHAMPIONS
In closing I would like to wish everyone happy holidays and congratulate our 2016 winners. See you on
the courts next spring!
ALL APPAREL ON SALE
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21
winter 2016/2017
Winter is on its way and looking after your health is more important than ever. With all the
germs and bugs in the air, it’s more than likely you’ll come into contact with something
that could make you sick. We regularly look after ourselves in the winter by washing
our hands more often, layering our clothing to stay warm and making sure we are not in
sweat ridden clothes for too long. However, many people forget that we can protect our
immune system by strengthening it with what we eat – we need to think carefully about
what we decide to fuel our bodies with. Like it or not, how we treat and fuel the body will
determine how it treats us in return.
Below is a list of foods which will keep you powerful on the inside and assist you in
reaching your fitness goals over the winter.
I HATE TO BE THE BEARER OF BAD NEWS BUT
WINTER IS HERE
Tracey Knowles, Fitness Professional - tknowles@londonhuntclub.com
Sweet potato: full of Vitamin A and C.
Coconut water: contains easily digested carbohydrates in the form of sugar and electrolytes, nicknamed
Mother Nature’s sports drink!
Avocado: contain healthy fats.
Oats: high in fibre and like sweet potato are a complex carb which will release sustained energy over the
course of the morning.
Beans: high in fibre which is important for your digestive system.
Eggs: contain healthy fats, protein and zinc.
Lamb: packed with protein, loaded with Vitamin B and lots of iron.
Beetroot: great source of iron and folate.
Bananas: contain sodium, potassium, calcium, magnesium and phosphorus. Great for a pre-workout meal or
snack.
Chia Seeds: contain anti-inflammatory omega 3 and are also a good source of fibre.
Spinach and Salmon: Vitamin B, omega-3, protein and iron.
There are many additional ways to keep our immune systems strong throughout the calendar year; make sure
to get enough sleep, drink lots of water, avoid refined sugars, stay active and exercise, and try reducing stress
levels.
Join us for our annual Fitness Resolution Dinner on Wednesday, January 25 to learn about healthy eating and
how, along with exercise, it is one of the most important components of a healthy lifestyle.
GET GOLF FIT FOR 2017
Five weeks of one session a week including 45 minutes in the Fitness Studio training with Steve McRae,
mobilizing and enhancing golf specific weaknesses followed by a 45 minute indoor golf lesson with Wendy
Shackelton and Chris Lawson. Contact Tracey Knowles, Fitness Professional or Chris Lawson, Associate Golf
Professional for more information.
MERRY & BRIGHT
Brandie Cooper, Communications Manager - bcooper@londonhuntclub.com
...and sometimes not perfect, but always just right.
The holiday season is upon us and while it used to sail in with a winters wind I
believe this year it appeared on my Pinterest board sometime in early November.
Ok I’m not being truthful, to be honest I had been happily pinning the perfect
Christmas since September! Images of white washed wood crates piled high with
perfectly square boxes wrapped in brown postal paper, held together with twine
and garnished with fresh boxwood – sigh – the perfect Christmas.
But if I remember correctly stores don’t give out boxes anymore. And twine, it
looks rustic and natural but who actually had any in their house? I wondered how
tape would look – they didn’t use any in the Pinterest photos but there was no
way that box would hold up against my children without it. Then again my children
probably wouldn’t shake it. Wrapped in brown postal paper they probably wouldn’t
even notice it!
That was when I realized I had removed my children from my perfect Pinterest
Christmas.
I didn’t mean to, I had actually set out to Pin – I mean plan – the perfect Christmas
for them. But as I looked at my Merry and Bright board I realized it looked nothing
like the Christmas’ we had come to love and it made me think back to one of our
first as a family of four.
Nine years ago my husband and I dressed our 3 and 1 year olds for their first
Christmas photos. We knew our daughter was a bit of a clinger and our son was
active but we didn’t think much of it. I had never seen a Christmas photo where
the kids weren’t smiling in front of a North Pole backdrop – apparently mine were
going to be the first. The closest thing to a photo they could capture after the 45
minute session was one of my son holding his sister by the neck as she tried to
escape, eyes red and cheeks tear stained. The studio refused to charge us. They
said they were the worst pictures they had ever taken. But we loved them, they
were perfectly imperfect.
It’s hard to plan the perfect holiday and it’s easy to get caught up in the delusion
that everyone else has it all together but you. The truth is no one does and that
a perfect holiday doesn’t exist. Like our family’s first Christmas photos, the very
thing that makes a holiday imperfect is the same thing that makes it memorable.
So, the chances of that family member choosing white wine instead of red to enjoy
on your cream sofa this season are no greater than they were last year. Your
vintage barn board Noel sign probably won’t turn out like the one on Pinterest.
And that perfect outdoor family photo at the tree farm? The chances of freezing
rain on that day just increased to 98%.
Luckily at the London Hunt and Country Club we pride ourselves on creating
Pinterest worthy dining, décor and parties that are also family friendly so you don’t
have to. This season let us take care of the Merry and Bright, so at home you can
enjoy the sometimes not perfect but always just right.
What you imagine your
Christmas will look like
What your Christmas
might actually look like
22
winter 2016/2017
23
winter 2016/2017
Charles Lin, Chair of the Trap and Skeet Committee - cglin@rogers.com
Our season began on a beautiful fall day that felt more
like a spring day with the scent of lilies in the air.
There was great excitement and anticipation on the
Saturday morning of October 15, the Opening Day.
Through the course of the day we had approximately
50 Members present, including half a dozen of
new shooters. The Chalet was hopping! One of our
experienced expert shooters who is also an excellent
coach, took three Juniors (ages 12 to 13) under his
wing to do their individual training after the firearms
safety lectures. They were thrilled with the sport and
coaching. Overall it was a great day of shooting and
over 130 rounds were shot. We are excited to see what
lies ahead as last season our shooting Membership
had increased by over 20% and in September when
we ran our Firearm Safety course and had a full class
of participants. Our Ranger Officer, Hawkeye Roger,
was also all ready to go and is the person that will
verify the License to Shoot.
Our four events that are planned for this season are:
1. Sue Thompson Centennial Shoot and Opening
Reception party on Saturday, October 29
2. Carr Fall Classic on Saturday, November 19
3. M. E. Howe Boxing Day Shoot on Saturday,
December 26
4. Wellman Spring 100 Shoot on Saturday, March 4
On Saturday, October 29, we had our first competition,
The Sue Thompson Centennial Trophy event,
sponsored by the Belton family. The weather was
gorgeous and conducive to shooting (and golfing).
Over 45 were in attendance of which 30 shot in the
competition which was 50 targets at 16 yds. Five
Members tied for high score vying for the High Gun
Trophy! A shoot-off ensued and Jeff Romkey finished
as the High Gun Winner and Andrew Johnson as the
High Gun Runner-Up. The Ladies High Gun went
to Janet Carr and the New Shooter Trophy went to
Aidan Belton. Congratulations to all the winners and
participants.
The next competition is the Carr Fall Classic on
November 19.
TRAP AND SKEET REPORT
Interspersed between all these competition events
are various shoots on Saturdays including: 16 yds.,
Handicap, Doubles and Wobble in Trap; and regular
Skeet and Skeet Doubles so there are lots of shooting
techniques to ponder while you have a made-to-order
breakfast, fresh fruit, delicious pastries and coffee in
the Trap Chalet. Lunch is also available with a rich
array of selections to choose from!
On Wednesday afternoons and evenings at the Chalet
we have practice and fun shoots. There is dinner and
beverage service and shooters are reminded that
there will be NO alcohol consumption until after you
are done shooting. A centrally located wood stove
with a roaring fire will be on during those cold winter
days to complement the camaraderie, shooting and
dining.
Championship events will begin at the end of March
and are completed by the end of April when we will
have our Closing Reception.
Next spring we plan on organizing a Shooting Clinic
taught by an expert so please stay tuned for more
information.
I am very excited about this fall and our full Trap and
Skeet program and I can’t wait to see you all at the
Chalet on Wednesdays and Saturdays!
THIS SEASON SO FAR...
Clockwise from top left: Andrew Johnson Sue Thompson
Centennial Day High Gun Runner-Up; Round wood burning
replace at the Trap Chalet; Joanne Pollock and Susan Weldon;
Janet Carr, Sue Thompson Centennial Day Ladies High Gun
Winner with Aidan Belton, Sue Thompson Centennial Day
New Shooter Winner and the Belton family; Jeff Romkey, Sue
Thompson Centennial Day High Gun Winner.
24
winter 2016/2017
The Hunt section has had a busy season again with
hunting three days per week since Thanksgiving.
The crop harvest has seemed a bit late this year
but the fields are gradually becoming more open
and sport is improving each day.
We had a fantastic turnout and lovely weather for
our annual Thanksgiving Day Hunt at the Club.
This year was particularly special as it coincided
with Dinnie Greenway’s 96th birthday and we
were treated to a rousing rendition of Happy
Birthday sung by her accomplished granddaughter
who is an opera singer and Chef Michael Stark
prepared a special cake. Dinnie also announced
that Thanksgiving Day would be her last day
hunting, after starting at the age of 7...surely one
of the longest equestrian careers ever. Dinnie
has contributed so much to foxhunting and to
equestrian sports in general and we were so glad
she could join us at the Club on Randule. If you
didn’t catch it on Facebook or the news, there was
also a wonderful interview with Dinnie done by the
CBC about her riding career that is a must watch,
she is truly an inspiration for us all.
At the Thanksgiving Day Brunch, we also awarded
our Hunt trophies. Cathy Purdom was the recipient
of the Brickendon Trophy this year which is
awarded to a Hunt Club Member who participates
regularly in hunting and at least one other Club
activity. Cathy is an avid tennis player, golfer and
trap shooter and contributes as a member of the
Board of Directors as well. Alison Smith’s horse
Jasmine, was awarded the Conron Trophy for
best Field Hunter (horse) of the previous season.
Angela Oliver and Tim Belton were awarded the
colours of the London Hunt and have both been
hunting regularly this season. We were also
pleased to welcome riders from the Hamilton Hunt
as guests hunting with us that day.
As the season comes to a close, I would like to
extend best wishes for Christmas, the holiday
season and the New Year to you and your families
from the Hunt section.
HUNT REPORT
Charlotte McDonald, MFH - charlotte.mcdonald@sjhc.london.on.ca
25
winter 2016/2017
26
winter 2016/2017


     
    





8:30 Muscle
Conditioning
9:30 Yoga (90)
11:00 TRX Training
Children’s Christmas Party
Seatings at 10:30 a.m.
11:00 a.m., 11:30 a.m.,
1:30 p.m., 2:00 p.m. and
2:30 p.m.
8:30 Muscle
Conditioning
9:30 Yoga (90)
11:00 TRX Training
No classes, Christmas
Day
Clubhouse Closed
6:30 Wake Up Workout
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Muscle Conditioning
Fitness Centre closes at
3:00 p.m.
No Food and Beverage
Service
Clubhouse Closes at
3:00 p.m.
6:30 Wake Up Workout
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Muscle Conditioning
Fitness Centre closes at
3:00 p.m.
No Food and Beverage
Service
Clubhouse Closes at
3:00 p.m.
6:30 Wake Up Workout
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Muscle Conditioning
Fitness Centre closes at
3:00 p.m.
No Food and Beverage
Service
Clubhouse Closes at
3:00 p.m.
No classes, Boxing
Day
Clubhouse Closed
M. E. Howe Boxing Day
Shoot
50 targets at 16 yds.
50 targets - Skeet 12 ga.
Guests welcome
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
Fitness Centre closes at
8:00 p.m.
Administration Office Closed
6:30 Wake Up Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Ladies Duplicate Bridge
Wednesday Trap Shooting
Chicken Night
6:30 Wake Up
Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Ladies Duplicate Bridge
Christmas Lunch
Wednesday Trap Shooting
Chicken Night
6:30 Wake Up
Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Wednesday Trap Shooting
Chicken Night
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
Office Christmas Lunch
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Office Christmas Lunch
Friday Night Buffet
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Office Christmas Lunch
Friday Night Buffet
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Victorian Christmas
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Trap - 50 Wobble
Skeet - 50 20 ga.
Practice - Handicap
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Trap - 50 Handicap
Skeet - 50 12 ga.
Practice - Doubles
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Trap - 100 Doubles
Skeet - 50 Doubles
Practice - 16 yds.
No classes, Christmas
Eve
Clubhouse Closed
DECEMBER EVENTS

8:30 Muscle
Conditioning
9:30 Yoga (90)
11:00 TRX Training
6:30 Wake Up
Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Fitness Centre closes at
8:00 p.m.
Administration Office Closed
Wednesday Trap Shooting
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
Fitness Centre closes at
8:00 p.m.
Administration Office Closed

Childrens Christmas Party
Sunday, December 11
 
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Fitness Centre closes at
8:00 p.m.
Administration Office Closed
Friday Night Buffet

No classes, New
Year’s Eve
Fitness Centre closes at
8:00 p.m.
Administration Office Closed
New Year’s Eve Dinner
Special
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Friday Night Buffet
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
Women’s Christmas Party

   
    





Fitness Centre Closed
No Food and Beverage
Service
8:30 Muscle
Conditioning
9:30 Yoga (90)
11:00 TRX Training
8:30 Muscle
Conditioning
9:30 Yoga (90)
11:00 TRX Training
Asian Festival
6:30 Wake Up Workout
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Muscle Conditioning
Fitness Centre closes at
3:00 p.m.
No Food and Beverage
Service
Clubhouse Closes at
3:00 p.m.
6:30 Wake Up Workout
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Muscle Conditioning
Fitness Centre closes at
3:00 p.m.
No Food and Beverage
Service
Clubhouse Closes at
3:00 p.m.
6:30 Wake Up Workout
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Muscle Conditioning
Fitness Centre closes at
3:00 p.m.
No Food and Beverage
Service
Clubhouse Closes at
3:00 p.m.
6:30 Wake Up Workout
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Muscle Conditioning
Fitness Centre closes at
3:00 p.m.
No Food and Beverage
Service
Clubhouse Closes at
3:00 p.m.
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
Fitness Centre closes at
8:00 p.m.
No Food and Beverage
Service
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
Asian Festival
6:30 Wake Up Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Fitness Centre closes at
8:00 p.m.
No Food and Beverage
Service
Wednesday Trap Shooting
6:30 Wake Up Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Ladies Duplicate Bridge
Wednesday Trap Shooting
Chicken Night
6:30 Wake Up
Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Fitness Resolution Dinner
Ladies Duplicate Bridge
Wednesday Trap Shooting
Chicken Night
Robbie Burns Night
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
Fitness Centre closes at
8:00 p.m.
No Food and Beverage
Service
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Fitness Centre closes at
8:00 p.m.
No Food and Beverage
Service
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Friday Night Buffet
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Friday Night Chinese
New Year Buffet
Asian Festival
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Fitness Centre open 7:00 a.m.
to 3:00 p.m.
No Food and Beverage
Service
Trap - 50 Handicap
Skeet - 50 12 ga.
Practice - Doubles
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Fitness Centre open 7:00 a.m.
to 3:00 p.m.
No Food and Beverage
Service
Trap - 100 Doubles
Skeet - 50 Doubles
Practice - Wobble
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Trap - 50 Wobble
Skeet Doubles - 50 20 ga.
Practice - 16 yds.
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Trap - 50 16 yds.
Skeet - 50 12 ga.
Practice - Handicap
Asian Festival
JANUARY EVENTS
Fitness Centre Closed
No Food and Beverage
Service
Clubhouse Closed for Food and Beverage
January 1 - 16
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Fitness Centre closes at
8:00 p.m.
No Food and Beverage
Service
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
Fitness Centre closes at
8:00 p.m.
No Food and Beverage
Service

Clubhouse Closed
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
Fitness Centre closes at
8:00 p.m.
No Food and Beverage
Service
6:30 Wake Up Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Fitness Centre closes at
8:00 p.m.
No Food and Beverage
Service
Wednesday Trap Shooting
No classes, New Year’s
Day
Clubhouse Closed
  

27
winter 2016/2017
28
winter 2016/2017


     
    





8:30 Muscle
Conditioning
9:30 Yoga (90)
11:00 TRX Training
Valentine’s Day Dinner
Feature
8:30 Muscle
Conditioning
9:30 Yoga (90)
11:00 TRX Training
8:30 Muscle
Conditioning
9:30 Yoga (90)
11:00 TRX Training
6:30 Wake Up Workout
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Muscle Conditioning
Fitness Centre closes at
3:00 p.m.
No Food and Beverage
Service
Clubhouse Closes at
3:00 p.m.
6:30 Wake Up
Workout
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Muscle Conditioning
Fitness Centre closes at
3:00 p.m.
No Food and Beverage
Service
Clubhouse Closes at
3:00 p.m.
No classes, Family
Day
Clubhouse Closed
6:30 Wake Up
Workout
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Muscle Conditioning
Fitness Centre closes at
3:00 p.m.
No Food and Beverage
Service
Clubhouse Closes at
3:00 p.m.
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
Braising Cooking Class
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
Valentine’s Day Feature
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
Game Meat Cooking Class
8:30 Forever Fit
9:30 20-20-20
10:30 Mindful Stretch and
Relaxation
4:30 PiYo
5:30 HIIT
6:30 Twilight Yoga (90)
Peruvian Cooking Class
6:30 Wake Up Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Ladies Duplicate Bridge
Wednesday Trap Shooting
Chicken Night
6:30 Wake Up
Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Ladies Duplicate Bridge
Wednesday Trap Shooting
Chicken Night
6:30 Wake Up
Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Ladies Duplicate Bridge
Wednesday Trap Shooting
Chicken Night
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Friday Night Buffet
Valentine’s Entertainment:
Bill Abbott - Master
Illusionist
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Friday Night Buffet
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Friday Night Buffet
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Trap - 50 Handicap
Skeet - 50 12 ga.
Practice - Doubles
Asian Festival
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Trap - 100 Doubles
Skeet - 50 Doubles
Practice - Wobble
Valentine’s Day Dinner
Feature
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Trap - 50 Wobble
Skeet - 50 20 ga.
Practice - 16 yds.
8:30 Golf Fit
9:30 Cardio, Interval, Stretch
10:30 Yoga (90)
Trap - 50 16 yds.
Skeet - 50 12 ga.
Practice - Doubles
Wedding Expo
FEBRUARY EVENTS

8:30 Muscle
Conditioning
9:30 Yoga (90)
11:00 TRX Training
Asian Festival
Clubhouse Closed for Family Day
Monday, February 20
8:30 Circuit Training
9:30 Muscle Conditioning
10:30 Mindful Stretch and
Relaxation
Friday Night Buffet
Corporate Expo
Asian Festival
8:30 Forever Fit
9:30 20-20-20
5:30 HIIT
6:30 Twilight Yoga (90)
Asian Festival
6:30 Wake Up Workout
8:30 Circuit Training
9:30 Innovative Intervals
10:30 Yoga (90)
6:00 Innovative Intervals
7:00 TRX Training
Ladies Duplicate Bridge
Wednesday Trap Shooting
Chicken Night
Asian Festival

HIORY OF E CHINESE NEW YEAR
This tditional fest has been celebted for
 than four thousand yea.
It ca about from aient celebtions to
mark the end of the long winter season and
the beginng of spring.
It celebtes the earth cong back to fe
and the beginng of the growing cycle.
This is why it is also called the Spring
Festival.
For Chise people all over, the Lunar New
Year is the celebtion of the year, a ti
for happy uons, faly and friends, rich in
colorful tditions and customs.
did you know?
In China, they don’t celebrate New Year’s on January 1st?
check out these cool facts
1. giant panda’s have a lifespan
of approximately 20 years
2. they are listed as vulnerable
on the endangered species list
3. they are known to be shy
the Giant Panda
is native to China
The New Year celebrations
last for the 15 days. It all ends
with the first full moon of the
year and the Lantern Festival,
do you recognize this movie
that had a large lantern
festival?
MERRY CHRISTMAS
AROUND THE WORLD
Swedish - God Jul
Norwegian - Gledelig Jul
French - Joyeux Noel
Czech - Vesele Vanoce
+LQGLĝXEKNULVDPDV
Italian - Buon Natale
Dutch - Zalis Kerstmis
e
al,
JUST FOR JUNIORS
What goes black, white,
black, white, black, white?
A panda on a
merry-go-round
29
winter 2016/2017
Cheers
TO THE NEW YEAR!
SATURDAY
reservations from
5:30 P.M.
Please join us for a New Year’s Eve celebration
DECEMBER
2016
31
This New Year’s Eve, the Club will be putting on a feast to remember!
Enjoy a special seven course meal by selecting
your favourites from the feature menu and dessert buffet
or
choose to order a la carte from the feature menu
that evening to the sounds of live music.
Need to find something for the kids?
We have that covered too! Kids can enjoy their own
celebration while parents delight in a nice dinner for only
$20/child until 10:00 p.m. This includes a kids meal,
party favours, games, movies and even a ball drop at 9:00 p.m.
RESERVE YOUR TABLE TODAY BY CALLING THE CLUB
DRESS CODE IS BUSINESS STANDARD
A LA CARTE OPTION AS PRICED ON THE MENU
*SEVEN COURSE MENU OPTION $79
APPETIZERS
BAKED OYSTERS - CHARRED ALMOND MEAT BALLS* - SHRIMP
CEVICHE* - GRILLED VEGETABLE ROLL* - PAN SEARED SCALLOPS
MAIN COURSE
GRILLED BEEF TENDERLOIN* - PAN SEARED HALIBUT* - HERB CRUSTED
LAMB RACK* - LOBSTER GNOCCHI* - TRUFFLE STUFFED CHICKEN SUPREME
New Year’s Eve Feature Menu