2016-12-01 Club Life.indd : simplebooklet.com

Board of DirectorsLONDON HUNT AND COUNTRY CLUB MEMBERSHIPThe 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 FletcherMembership and Accounts Coordinator519-471-2523 extension 214lfletcher@londonhuntclub.com SHARE THE JOY OF MEMBERSHIP

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ALSO IN THIS ISSUEPRESIDENT’S MESSAGECHIEF OPERATING OFFICER’SREPORT FACES IN THE CLUBGOLF REPORTGROUNDS REPORTTENNIS REPORTFITNESS REPORTMERRY AND BRIGHTTRAP AND SKEET REPORTHUNT REPORTEVENT CALENDARJUST FOR JUNIORS .................. 3 .......................................... 5 .................... 10 .............................. 13........................ 15 ........................... 19.......................... 21.................... 22............ 23 ............................. 25 ...................... 26 ...................... 29Board of DirectorsBOARD OF DIRECTORSGeoff DaviesPresidentBarbara WillisFirst Vice PresidentJohn Vander HoevenSecond Vice PresidentGlenn JonesPast President Anne ToalGordon MacKenzieNorm ThompsonMarcia RobertsDoug DavisGlenn MacKinnonCathy PurdomMANAGEMENT TEAMJon Nusink, CCM CCEChief Operating OfficerTim McKeiver, CPGAGolf ProfessionalJayson GriffithsGolf Course SuperintendentAdam BaranowskiTennis ProfessionalBrad AdamsClubhouse ManagerChris CarnegieFood and Beverage ManagerMichael StarkExecutive ChefTracey Knowles, CSEP CPTFitness ProfessionalJohn Oosterwal, FMPClubhouse Maintenance ManagerMonica Mick, CPA, CAControllerBrandie CooperCommunications Managerwinter 2016/2017CONTENTS 11 9 9 7RAMENBE OUR GUEST60 SECONDSWITH...60 SECONDSWITH 17EGGNOG2winter 2016/2017

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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 meetingour 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 Octobermeeting 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, thisBoard of DirectorsPRESIDENT’S MESSAGEGeoff Daviesgdavies1@rogers.com3winter 2016/2017

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4winter 2016/2017has 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 Clubplease 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.

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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 yearsGerard Verheyen: Grounds Department, 15 yearsBen Eng: Clubhouse Maintenance, 15 yearsTamara Reading: Grounds Department and Trap Chalet, 20 yearsLesley Phipps: Culinary, 20 yearsPete Willems: Bar Manager, 25 yearsKim (Keating) Lamont, Events Coordinator: 30 years5winter 2016/2017THERE’S SOMETHING FOR EVERYONETHIS HOLIDAY SEASONJon Nusink, COO - jnusink@londonhuntclub.com

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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 EVERYONETHIS HOLIDAY SEASONJon Nusink, COO - jnusink@londonhuntclub.com6winter 2016/2017

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8winter 2016/2017WEDDING EXPOImagine 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 EXPOREGISTERTo 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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9winter 2016/201760 SECONDS WITH...ENTREPRENEUR, PHILANTHROPIST, WIFE AND MOTHER TWEE BROWNFull nameTwee Linh BrownThree words that best describe youExcitable, determined and tenaciousfavourite colourYellow – because it reminds of the sun and makes me happyfacebook or twitterFacebook being an entrepreneur takes...Hard work, perseverance, determination, tenacity, discipline and being able to motivate yourself.high tech or low techHigh techThe last thing you splurged onRiver Cruise in Europe biggest influence on your life famous and not famousNon-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 NotebookSMALL THING THAT MAKES A LARGE DIFFERENCEPersonal will. The willingness to contribute, help and recognize that we are all part of the same community.classical or modern artModern something you are obsessed with right nowFundraising – 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 LIFETIMEA trip around the world – eating great food, drinking great wine and shopping along with way.FAVOURITE SPOT AT THE CLUBIn 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.

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10winter 2016/2017GETTING TO KNOW THEFACES IN THE CLUBBio: 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 ﬁ 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 certiﬁ cation and hope to have it completed and be certiﬁ ed by the new year. I will always try to keep my education in the culinary ﬁ 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 ﬁ nish my degree. I currently work full time with the Food and Beverage department on the service staff. Future Goals: I plan on ﬁ 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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12winter 2016/2017With 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 WITHRAMENMichael Stark, Executive Chef - mstark@londonhuntclub.comFOR 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 gingerFOR 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 halvedFOR THE GARNISH• 1 sheet of sliced nori seaweed paper (5 cm by ½ cm each)• sprinkle of sesame seeds• sliced green spring onions (shallots)METHOD1. 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.

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13winter 2016/2017Tim McKeiver, Head Golf Professional - tmckeiver@londonhuntclub.comIn 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 DESIGNERROBERT TRENT JONES SRhard 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 CLUBIn 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.

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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 REPORTJayson Griffiths, Golf Course Superintendent - jgriffiths@londonhuntclub.com15winter 2016/2017

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16GROUNDS REPORTJayson Griffiths, Golf Course Superintendent - jgriffiths@londonhuntclub.comThe 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

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17winter 2016/2017EVERYONE’S FAVOURITE HOLIDAY BEVERAGE:EGGNOGAs 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.comJAMAICAN REINDEER• 1 oz. Amber Rum• 1 oz. Kahlúa • 4 oz. EggnogPour 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.

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19winter 2016/2017MAKING THE MOST OF YOUR GAMETIME & DEDICATIONAdam Baranowski, Director of Tennis - abaranowski@londonhuntclub.comAlthough 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.

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20winter 2016/2017MEN’S DOUBLES - OPENJim AlexanderDuke BackwellWOMEN’S DOUBLES - OPENMichelle HallLucie LeanMIXED DOUBLES - OPENJim AlexanderMaddie AlexanderMEN’S DOUBLES - A FLIGHTMichele ThomsonBen HedleyMEN’S SINGLES - OPENCharles WrightWOMEN’S SINGLES - OPENJulianna JohnsonMEN’S SINGLES - OVER 55Steve SchenkeMEN’S SINGLES - OVER 65Vince CalzonettiMEN’S SINGLES - OVER 75Mike GraceMEN’S DOUBLES - OVER 45Duke BackwellSteve SchenkeMEN’S DOUBLES - OVER 55Mike GrossSteve SchenkeMEN’S DOUBLES - OVER 65Ken SomervilleKeith HayesMEN’S DOUBLES - OVER 75Jack PhilipsonDavid BaikieLONDON HUNT AND COUNTRY CLUBCLUB CHAMPIONSIn closing I would like to wish everyone happy holidays and congratulate our 2016 winners. See you on the courts next spring!ALL APPAREL ON SALETENNIS BOUTIQUEGIFT BAG OF STOCKING STUFFERSŰ8SJTUBOEIFBECBOETŰ4PDLTŰ(SJQXSBQŰ)BUTŰ#"--4Ű4USJOHGIFT CERTIFICATE IDEASŰ-FTTPOBOECBMMNBDIJOFQBDLBHFTŰ5FOOJT1SP4IPQNFSDIBOEJTFŰ"MMHJGUDFSUJGJDBUFTDBOCFFNBJMFE5FOOJT#PVUJRVFXJMMCFPQFOCZBQQPJOUNFOUPOMZBGUFS/PWFNCFS

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21winter 2016/2017Winter 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 BUTWINTER IS HERETracey Knowles, Fitness Professional - tknowles@londonhuntclub.comSweet 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 2017Five 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.

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MERRY & BRIGHTBrandie 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 yourChristmas will look likeWhat your Christmasmight actually look like22winter 2016/2017

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23winter 2016/2017Charles Lin, Chair of the Trap and Skeet Committee - cglin@rogers.comOur 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 292. Carr Fall Classic on Saturday, November 193. M. E. Howe Boxing Day Shoot on Saturday, December 264. Wellman Spring 100 Shoot on Saturday, March 4On 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 REPORTInterspersed 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 ﬁ 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.

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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 REPORTCharlotte McDonald, MFH - charlotte.mcdonald@sjhc.london.on.ca25winter 2016/2017

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26winter 2016/2017             8:30 MuscleConditioning9:30 Yoga (90)11:00 TRX TrainingChildren’s Christmas PartySeatings at 10:30 a.m.11:00 a.m., 11:30 a.m.,1:30 p.m., 2:00 p.m. and2:30 p.m.8:30 MuscleConditioning9:30 Yoga (90)11:00 TRX TrainingNo classes, ChristmasDayClubhouse Closed6:30 Wake Up Workout8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Muscle ConditioningFitness Centre closes at3:00 p.m.No Food and BeverageServiceClubhouse Closes at3:00 p.m.6:30 Wake Up Workout8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Muscle ConditioningFitness Centre closes at3:00 p.m.No Food and BeverageServiceClubhouse Closes at3:00 p.m.6:30 Wake Up Workout8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Muscle ConditioningFitness Centre closes at3:00 p.m.No Food and BeverageServiceClubhouse Closes at3:00 p.m.No classes, BoxingDayClubhouse ClosedM. E. Howe Boxing DayShoot50 targets at 16 yds.50 targets - Skeet 12 ga.Guests welcome8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)Fitness Centre closes at8:00 p.m.Administration Office Closed6:30 Wake Up Workout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingLadies Duplicate BridgeWednesday Trap ShootingChicken Night6:30 Wake UpWorkout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingLadies Duplicate BridgeChristmas LunchWednesday Trap ShootingChicken Night6:30 Wake UpWorkout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingWednesday Trap ShootingChicken Night8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)Office Christmas Lunch8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationOffice Christmas LunchFriday Night Buffet8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationOffice Christmas LunchFriday Night Buffet8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationVictorian Christmas8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Trap - 50 WobbleSkeet - 50 20 ga.Practice - Handicap8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Trap - 50 HandicapSkeet - 50 12 ga.Practice - Doubles8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Trap - 100 DoublesSkeet - 50 DoublesPractice - 16 yds.No classes, ChristmasEveClubhouse ClosedDECEMBER EVENTS8:30 MuscleConditioning9:30 Yoga (90)11:00 TRX Training6:30 Wake UpWorkout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingFitness Centre closes at8:00 p.m.Administration Office ClosedWednesday Trap Shooting 8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)Fitness Centre closes at8:00 p.m.Administration Office ClosedChildren’s Christmas PartySunday, December 11 8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationFitness Centre closes at8:00 p.m.Administration Office ClosedFriday Night BuffetNo classes, NewYear’s EveFitness Centre closes at8:00 p.m.Administration Office ClosedNew Year’s Eve DinnerSpecial8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationFriday Night Buffet8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)Women’s Christmas Party

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         Fitness Centre ClosedNo Food and BeverageService8:30 MuscleConditioning9:30 Yoga (90)11:00 TRX Training8:30 MuscleConditioning9:30 Yoga (90)11:00 TRX TrainingAsian Festival6:30 Wake Up Workout8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Muscle ConditioningFitness Centre closes at3:00 p.m.No Food and BeverageServiceClubhouse Closes at3:00 p.m.6:30 Wake Up Workout8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Muscle ConditioningFitness Centre closes at3:00 p.m.No Food and BeverageServiceClubhouse Closes at3:00 p.m.6:30 Wake Up Workout8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Muscle ConditioningFitness Centre closes at3:00 p.m.No Food and BeverageServiceClubhouse Closes at3:00 p.m.6:30 Wake Up Workout8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Muscle ConditioningFitness Centre closes at3:00 p.m.No Food and BeverageServiceClubhouse Closes at3:00 p.m.8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)Fitness Centre closes at8:00 p.m.No Food and BeverageService8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)Asian Festival6:30 Wake Up Workout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingFitness Centre closes at8:00 p.m.No Food and BeverageServiceWednesday Trap Shooting6:30 Wake Up Workout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingLadies Duplicate BridgeWednesday Trap ShootingChicken Night6:30 Wake UpWorkout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingFitness Resolution DinnerLadies Duplicate BridgeWednesday Trap ShootingChicken NightRobbie Burns Night8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)Fitness Centre closes at8:00 p.m.No Food and BeverageService8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationFitness Centre closes at8:00 p.m.No Food and BeverageService8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationFriday Night Buffet8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationFriday Night ChineseNew Year BuffetAsian Festival8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Fitness Centre open 7:00 a.m.to 3:00 p.m.No Food and BeverageServiceTrap - 50 HandicapSkeet - 50 12 ga.Practice - Doubles8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Fitness Centre open 7:00 a.m.to 3:00 p.m.No Food and BeverageServiceTrap - 100 DoublesSkeet - 50 DoublesPractice - Wobble8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Trap - 50 WobbleSkeet Doubles - 50 20 ga.Practice - 16 yds.8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Trap - 50 16 yds.Skeet - 50 12 ga.Practice - HandicapAsian FestivalJANUARY EVENTSFitness Centre ClosedNo Food and BeverageServiceClubhouse Closed for Food and BeverageJanuary 1 - 168:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationFitness Centre closes at8:00 p.m.No Food and BeverageService8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)Fitness Centre closes at8:00 p.m.No Food and BeverageService  Clubhouse Closed8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)Fitness Centre closes at8:00 p.m.No Food and BeverageService6:30 Wake Up Workout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingFitness Centre closes at8:00 p.m.No Food and BeverageServiceWednesday Trap ShootingNo classes, New Year’sDayClubhouse Closed     27winter 2016/2017

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28winter 2016/2017            8:30 MuscleConditioning9:30 Yoga (90)11:00 TRX TrainingValentine’s Day DinnerFeature8:30 MuscleConditioning9:30 Yoga (90)11:00 TRX Training8:30 MuscleConditioning9:30 Yoga (90)11:00 TRX Training6:30 Wake Up Workout8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Muscle ConditioningFitness Centre closes at3:00 p.m.No Food and BeverageServiceClubhouse Closes at3:00 p.m.6:30 Wake UpWorkout8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Muscle ConditioningFitness Centre closes at3:00 p.m.No Food and BeverageServiceClubhouse Closes at3:00 p.m.No classes, FamilyDayClubhouse Closed6:30 Wake UpWorkout8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Muscle ConditioningFitness Centre closes at3:00 p.m.No Food and BeverageServiceClubhouse Closes at3:00 p.m.8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)Braising Cooking Class8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)Valentine’s Day Feature8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)Game Meat Cooking Class8:30 Forever Fit9:30 20-20-2010:30 Mindful Stretch andRelaxation4:30 PiYo5:30 HIIT6:30 Twilight Yoga (90)Peruvian Cooking Class6:30 Wake Up Workout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingLadies Duplicate BridgeWednesday Trap ShootingChicken Night6:30 Wake UpWorkout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingLadies Duplicate BridgeWednesday Trap ShootingChicken Night6:30 Wake UpWorkout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingLadies Duplicate BridgeWednesday Trap ShootingChicken Night8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationFriday Night BuffetValentine’s Entertainment:Bill Abbott - MasterIllusionist8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationFriday Night Buffet8:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationFriday Night Buffet8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Trap - 50 HandicapSkeet - 50 12 ga.Practice - DoublesAsian Festival8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Trap - 100 DoublesSkeet - 50 DoublesPractice - WobbleValentine’s Day DinnerFeature8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Trap - 50 WobbleSkeet - 50 20 ga.Practice - 16 yds.8:30 Golf Fit9:30 Cardio, Interval, Stretch10:30 Yoga (90)Trap - 50 16 yds.Skeet - 50 12 ga.Practice - DoublesWedding ExpoFEBRUARY EVENTS8:30 MuscleConditioning9:30 Yoga (90)11:00 TRX TrainingAsian FestivalClubhouse Closed for Family DayMonday, February 208:30 Circuit Training9:30 Muscle Conditioning10:30 Mindful Stretch andRelaxationFriday Night BuffetCorporate ExpoAsian Festival8:30 Forever Fit9:30 20-20-205:30 HIIT6:30 Twilight Yoga (90)Asian Festival6:30 Wake Up Workout8:30 Circuit Training9:30 Innovative Intervals10:30 Yoga (90)6:00 Innovative Intervals7:00 TRX TrainingLadies Duplicate BridgeWednesday Trap ShootingChicken NightAsian Festival

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HIORY OF E CHINESE NEW YEARThis 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 facts1. giant panda’s have a lifespan of approximately 20 years2. they are listed as vulnerable on the endangered species list3. they are known to be shythe Giant Pandais native to ChinaThe New Year celebrationslast for the 15 days. It all endswith the first full moon of theyear and the Lantern Festival,do you recognize this moviethat had a large lanternfestival?MERRY CHRISTMASAROUND THE WORLDSwedish - God JulNorwegian - Gledelig JulFrench - Joyeux NoelCzech - Vesele Vanoce+LQGLĝXEKNULVDPDVItalian - Buon NataleDutch - Zalis Kerstmiseal,JUST FOR JUNIORSWhat goes black, white,black, white, black, white? A panda on amerry-go-round29winter 2016/2017

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CheersTO THE NEW YEAR!SATURDAYreservations from5:30 P.M.Please join us for a New Year’s Eve celebrationDECEMBER201631This New Year’s Eve, the Club will be putting on a feast to remember!Enjoy a special seven course meal by selectingyour favourites from the feature menu and dessert buffetorchoose to order a la carte from the feature menuthat evening to the sounds of live music.Need to find something for the kids?We have that covered too! Kids can enjoy their owncelebration 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 CLUBDRESS CODE IS BUSINESS STANDARDA LA CARTE OPTION AS PRICED ON THE MENU*SEVEN COURSE MENU OPTION $79APPETIZERSBAKED OYSTERS - CHARRED ALMOND MEAT BALLS* - SHRIMPCEVICHE* - GRILLED VEGETABLE ROLL* - PAN SEARED SCALLOPSMAIN COURSEGRILLED BEEF TENDERLOIN* - PAN SEARED HALIBUT* - HERB CRUSTEDLAMB RACK* - LOBSTER GNOCCHI* - TRUFFLE STUFFED CHICKEN SUPREMENew Year’s Eve Feature Menu

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