The Bulletin: October 2020

The Bulletin: October 2020

THE BULLETIN A newsletter for members of the Wilmington Country Club OCTOBER 2020

TABLE OF CONTENTS

ON THE COVER

View of the pond as the foliage begins to change Photo to the right of our Salmon entrée in the Tavern & Grille Photos courtesy of Becca Mathias, Communications Coordinator

08 CONNECT

10 SOCIAL

12 GROUNDS

2

16 GOLF

20 RACQUETS

26 FITNESS

04 President’s Message 06 General Manager’s Message

3

PRESIDENT

PRESIDENT’S MESSAGE It has now been 6 months since the pandemic started and almost 2 months since the tornado. And in this year of disasters, your Club has remained active and financially stable and continues to improve. One of the important projects that has been ongoing is the Tennis Improvement Project. While the Covid19 pandemic caused many delays, October will mark the completion of the project. The renovated original courts have been in use for a few weeks and the new building is waiting for final inspection. The whole project looks spectacular and will serve our members for years to come; and, I am pleased to report that although there were numerous challenges, the project was completed within budget. The most visible project remains the renovation of our courses due to the storm damage. Tree removal and clean-up is almost done and while we will all miss the trees (at least some of them!) the courses look great. Jon Urbanski and his teamhave done a marvelous job. The North Course bunkers are a huge improvement and a clear “silver lining” from the storm. Renovating and upgrading the South Course bunkers with state of the art materials has been approved by the Board and is progressing. I get asked often about the cost of the repairs and “how are we paying for it?” We do expect significant reimbursement from our insurance company and we have been managing the payments as part of our routine cash management process. Let me assure you that we do not anticipate an assessment (The other question I get asked frequently!). I also want to give you an update on the status of the BMW Championship. Discussions with the Western Golf Association and the PGA are progressing nicely and the Board has approved moving forward with hosting the event contingent upon finalizing an acceptable contract. I am very optimistic we will have a very successful partnership with the WGA and PGA and we can all look forward to an exciting tournament at Wilmington Country Club in August of 2022. We will have a lot of information to share in the next few months. One item I am excited to share now is that Tom Humphrey has agreed to serve as the Tournament Chair. Tom will be putting his committee structure in place over the next few months. Let me remind you that the success of the event is dependent on our members support and volunteering to help. Let me close by letting you know that the Board has also approved a long overdue major renovation of the kitchen. Plans are being finalized and Phil will be communicating with the membership in the coming weeks. Gary Ferguson President

Gary Ferugson President

Melissa Riegel Vice President John S. Wellons Treasurer Thomas C. Humphrey Secretary DIRECTORS Class of 2020 D. Michael Gioffre, Jr. Adam G. Landis Jonathan N. Saunders Edward A. Tarlov

Pamela Tikellis Martha White Class of 2021 Thomas A. Beck

Zachary L. Chipman Kimberly A. Ciconte Robert W. Friz Megan S. Greenberg

Lisa A. Schmidt David E. Wilks

Edward K. Wissing Honorary Directors Joseph F. Hacker, III Advisory Directors Robert G. Hackett, Jr. Pierre duPont Hayward Allen M. Terrell, Jr. John F. Porter, III

4

5

GENERAL MANAGER

AUTUMNAL GREETINGS This year has been marked with one difficult decision after another. And although the environment has stabilized a bit, things are far from the way they were. Looking at the remainder of the year, it is traditionally filled with many social opportunities, gatherings and celebrations. It appears to us that Delaware will be remaining in Phase II for the rest of the year and, as a result, our next challenge is to adjust the fall schedule to meet those requirements and restrictions. Some activities can be adapted, but others will get a break. Our family Halloween party is the first fall event on the calendar to get a “pass” this year. In fact until Thanksgiving, we won’t be hosting any function that remotely resembles a social gathering. Even the Annual Election of the Membership is under scrutiny. We certainly wish to conform to Club By-laws and hold the business portion of the evening as we have for the previous 119 years, but the social gathering that usually follows won’t happen. This will probably impact attendance. We will share more definite plans as they are finalized. Having mentioned Thanksgiving, we will only be offering Curbside pick-up this year. Our traditional buffet with all the extras, is surely not COVID compliant. Thanksgiving will be run very similar to the format we followed for Easter and Mother’s Day. Members will be able to place their orders online to be picked up at a specific time. To accommodate demand, we will be limiting the number of orders that can be reserved for a time period. The early orders will get the best choice of available/preferred times. We are finalizing the menu and will let you know when pre-orders can be taken. What about Christmas? We know that it, too, will be scaled back. Private social gatherings, larger corporate parties as well as many of our traditional Club events simply won’t be able to be held. We are actively working through the schedule in an attempt to keep the Holiday spirit alive.

Phil Iannelli General Manager

Christine Jordan Clubhouse Manager Tip Tribbitt, CEC Executive Chef Barbara Henderson Manager of Banquets Mindy Blumetti Controller Susan Mathias Administrative Assistant Meghan Spero, PGA Membership Development and Communications Manager Jonathan Urbanski Director of Golf Courses & Grounds Michael Shank, PGA Director of Golf Bob Lennon, PGA Teaching Professional Ed McQuillin Director of Racquets Ed Chilton Assistant Director of Racquets

Clark Verchick Chief Engineer

6

The decrease in activity will allow us to undertake several physical improvements to the facility without adversely impacting member use. Last March, we were planning to give the lobby restrooms a “facelift”, then the pandemic shutdown came and all capital spending was put on hold. As it turns out, it would have been a perfect time to tackle some of these projects, but that knowledge has the benefit of 20/20 hindsight. The reality is we are still pretty quiet on the formal side of the Clubhouse so the cosmetic improvements to those areas are back on schedule. We don’t have the official start date, but expect that both the men’s and ladies’ areas will get addressed this month. Having been in Phase II for so long, we can’t help but notice that many who use the Club are beginning to let their guard down a bit when it comes to following even the most basic of protocols. Permit me to offer a reminder of the most important Phase II expectation: Face masks that cover the mouth and nose are required by all individuals of kindergarten age and older at all times while indoors unless actively consuming food or drink, or at any time outdoors where maintaining six feet of distance is unlikely. A few weeks ago, the state issued additional guidance requesting that when seated and receiving table service, patrons consider wearing a mask when a staff person is present. We ask you to consider this courtesy any time you are in contact with any of our employees. The reality is that many struggle with the nuances of the mask requirement. Of course there are many other requirements that we, as a business are expected to follow - and we do, to the best of our ability. When necessary, we will offer gentle reminders of these expectations. What happens if we don’t? We can expect a call/visit from Delaware’s Department of Public Health following up on a complaint alleging that we aren’t effectively following state mandates. That isn’t fun . . . and don’t ask how I know! This is the time of year when many members begin the annual migration to warmer climes for the winter. In spite of the oddities of the year, we hope you have had a great season. Travel safely, stay healthy and we look forward to your return. For those who remain . . . I look forward to seeing you at the Club!

Phil Iannelli General Manager

7

8

MEMBERSHIP MILESTONES

Please welcome the following new members when you see them at the Club.

NEWLY ELECTED MEMBERS Christine and Scott Henry

NEWLY ELECTED JUNIOR MEMBERS Eliza Bilek, Abigail Haynes, Greta Henry, James Henry, Naomi Herdman, Alexis Honig

MEMBER MILESTONES

Dr. Gordon C. Honig Mr. David W. Spartin Mr. Steven Walczak Ms. Deborah Diver Mr. Richard L. Horwitz Mr. Barton L. Mackey, Jr.

25 25 25 30 30 30 35 40 45 50

Mr. Eric J. Brinsfield

Mrs. Marie Marx

Mr. E. Andrew DiSabatino Jr.

Mr. Richard L. Diver

IN MEMORIAM The Board of Directors, members and staff of Wilmington Country Club extend their sincerest sympathy to the family of:

Patricia Darby - Member 39 Years

EMPLOYEE ANNIVERSARIES Juan Rebollo Grounds Operations-Irrigation Technician, 26 Years Jose L. Corona Clubhouse & Grounds Horticultural Assistant, 16 Years Adolfo Herrera Head Houseman, 14 Years Santiago Trejo Cook, 5 Years Meghan Spero MembershipDevelopment/CommunicationsManager, 4Years Maroula Haralambidis Accounts Receivable (PT), 20 Years

Debby Woodin Receptionist (PT), 14 Years Alberto Ruiz Pastry Assistant (PT), 14 Years

9

SOCIAL

AROUND THE CLUB Fall has arrived! As the temperatures turn cooler and the leaves begin to change, your Club has made preparations to extend our outdoor dining season as long as possible. String lights are already up and soon a dozen outdoor heaters will arrive to provide an “umbrella of warmth” on the outdoor terrace. In other dining news, the Dining Room is reopening on Saturday, October 10. Dr. Jim will be on the piano and, with cooler temperatures, a fire roaring in the fireplace. Currently, the Dining Room will only be open on Saturday nights. Call the Front Desk and leave a message to make your reservation – we are distancing the tables appropriately, so seating will be limited. Remember, jackets and ties (and masks until seated!) are required. EVENING CURBSIDE TAKE-OUT Have you tried our evening take-out service yet? If you haven’t, you are missing out on fantastic entrées and specials. Our daily email is sent out at 4:00 pm each afternoon (Tuesday-Sunday) with the take-out menu and specialty entrée of the evening. Ordering of take-out is best accomplished by calling (302) 655-6171 ext. 1427. BE A PART OF THE IN CROWD Facebook /wilmingtoncountryclub Instagram @wilmingtoncc1901 Website wilmingtoncc.com

Christine Jordan Clubhouse Manager

FOOD & BEVERAGE HOURS MONDAY Clubhouse F&B: Closed Curbside: Closed TUESDAY Curbside: 4:30 pm - 8:00 pm Café 1901: 11:00 am - 7:30 pm Tavern & Grille: 5:00 pm - 8:00 pm Pub37: 2:00 pm - 9:00 pm Dining Room: Closed The Hut: Closed WEDNESDAY Curbside: 4:30 pm - 8:00 pm Café 1901: 11:00 am - 7:30 pm Tavern & Grille: 5:00 pm - 8:00 pm Pub37: 2:00 pm - 9:00 pm Dining Room: Closed The Hut: Closed THURSDAY Curbside: 4:30 pm - 8:00 pm Café 1901: 11:00 am - 7:30 pm Tavern & Grille: 5:00 pm - 8:00 pm Pub37: 2:00 pm - 9:00 pm Dining Room: Closed The Hut: Closed FRIDAY Curbside: 4:30 pm - 8:00 pm Café 1901: 11:00 am - 7:30 pm Tavern & Grille: 5:00 pm - 8:00 pm Pub37: 2:00 pm - 9:00 pm Dining Room: Closed The Hut: Closed SATURDAY Curbside: 4:30 pm - 8:00 pm Café 1901: 11:00 am - 7:30 pm Tavern & Grille: 5:00 pm - 8:00 pm Pub37:12:00 pm - 8:00 pm Dining Room: 6:00 pm

(Opening 10/10) The Hut: Closed SUNDAY

Don’t forget to download our mobile app! Search “ForeTees Club Central” on the App Store or Google Play Store. #yourclubyourway

Curbside: 4:30 pm - 8:00 pm Café 1901: 11:00 am - 7:30 pm Tavern & Grille: 5:00 pm - 8:00 pm Pub37:12:00 pm - 8:00 pm Dining Room: Closed The Hut: Closed

10

BOOK CLUB Oil and Marble by Stephanie Storey. Our discussion leader is Diana Lopez. We will meet at 4:00 pm in the Clubroom on October 6th. This book is Storey’s debut, and she brings early 16th-century Florence alive, takes us into the minds and souls of two Renaissance masters, and creates a stunning art history thriller. From 1501 to 1505, Leonardo da Vinci and Michelangelo Buonarroti both lived and worked in Florence. Leonardo was a charming, handsome fifty year-old at the peak of his career. Michelangelo was a temperamental sculptor in his mid-twenties, desperate to make a name for himself. Michelangelo is virtually unknown when he returns to Florence and wins the commission to carve what will become one of the most famous sculptures of all time: David. Michelangelo struggles until the stone finally inspires him. Working against a challenging deadline, he feverishly begins his carving. Meanwhile, Leonardo’s life is falling apart: he loses the hoped- for David commission, and can’t seem to finish any project. He’s obsessed with his ungainly flying machine; almost dies in war; his engineering designs all fail; and he is haunted by a woman he has seen in the market - a merchant’s wife, whom he is finally commissioned to paint. Her name is Lisa, and she becomes his muse.

November 10th: First: Autobiography of Sandra Day O’Connor by Evan Thomas. Jane Wood will lead the discussion.

Note: Due to the election on November 3rd, we will meet on the second Tuesday of the month: November 10th. This is a detailed biography of Sandra Day O’Connor, America’s first female Supreme Court justice.

UPCOMING SELECTIONS

October 6th - Oil and Marble by Stephanie Storey (Diana Lopez) November 10th - First: Biography of Sandra Day O’Connor (Jani\e Wood) December 1st - The Flight Girls by Noelle Salazar (Jill McDonald)

11

GROUNDS

A NOTE FROM GROUNDS As we have moved on from the tornado in August, the rehabilitation project of the North Course bunkers has progressed well, as seen in the various pictures associated with this note. If your golf ball by chance has come to rest in a bunker, we hope the condition of the sand under foot is similar to the test >Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28

Made with FlippingBook Learn more on our blog