Friday, February 17, 2017

Greetings Scottsdale Golf Club members!

We certainly hope everyone had a great holiday having fun with family and friends, which is what it is all about, isn’t it? We are now moving into the championship phase of the year which starts with both match and stroke play competitions. The signup deadlines for a few of them have expired and the brackets have been made by random draw as recommended by the USGA. For the remaining few that are still available, please be sure to sign up on Foretees as soon as possible. The match play brackets are posted in the locker rooms, as well as in the golf shop, so be sure to check them out and contact your opponent to schedule your match.
A reminder for this year at  Scottsdale Golf Club: there is no booking of starting times beyond the seven days in advance period. In addition to this, you are asked to contact the professional staff when you have decided which tees you will play from for the entire competition. There will be no changing tees from match to match.
The Chill,  our Winter Gentlemen’s Member/Guest will be held in January.

We are pleased to see so many ladies committed to working on their golf games with the support of our PGA professional instruction staff. We are averaging twenty-four (24) per week through the first five weeks of instruction, focusing on course, full swing, as well as all phases of the short game and uneven lies. If you would like to participate, please be sure to sign up on Foretees or call the golf shop to ensure the proper amount of instructors are available.

We believe that Thursdays are more about socializing, with golf and a friendly competition coming as a bonus to this, and it's that atmosphere that has driven our Thursday ladies numbers to double from last season. As always, should you like to participate in this we ask that you sign-up ahead of time on Foretees to reserve your spot.

We are pleased to announce Penny Rady and Debbie Hajekerou, who played admirably against their fellow DC Ranch competitors, and qualified to represent us all at the AWGA State Medallion Championship at Pebble Creek, January 14th and 15th. Good luck, as we know you will try
your best on every shot! The Club had two men’s teams compete in the AGA Team
Championship at Moon Valley Country Club in Phoenix. The teams of Mike Thorell with Gordon Jakel played well, as did Steve Mindak and Alfred Hackbarth. Way to go gentlemen!

I'm sure some of you have practiced your short game at the north end of the practice area and found yourself wondering; “what experiment is being done on the green?”. In summary, from south to north, each third of the green has test plots with three varieties of Bermudagrass being considered for the future. The southernmost is G12 Champion Bermuda, the middle third is Mini Verde and the
northern third is our currently used Tif Eagle. The Scottsdale Country Club green has not been overseeded in two (2) years, yet the green color on the western half of the green is colored fertilizer and the brownish eastern half is dormant Bermuda.
We are testing to see whether or not we really need to overseed our greens at all, how playable they would be in the cooler temperatures, and what the recovery time would be from ball marks and old cups healing. One thing we do know is we can keep them green and they will transition nicely in
the spring and should be smooth and fast. Please practice your short game and let us know your thoughts.

We are continuing to spot seed some of our golf course greens to keep them healthy, dense and green through the next few months. Combined with light topdressing and verticutting, the surfaces should be very playable and roll nicely.

We know there are many Scottsdale Country Club golfers who have shot their age in their career and want to recognize you on a plaque in the Clubhouse, yet we have only had a few respond. If you have done this terrific feat, please contact us so we can recognize and record your fine play. One thing we have learned is that Jack Fairfield has scored better than his age more than 35 times. Oh my! We know
there are many more of you, so please let us know.

Let’s go play!

Friday, February 3, 2017

New Year at Scottsdale Country Club

Happy New Year from Scottsdale Country Club!

As we move past the holiday season I am truly excited for what the New Year has to bring to us. The last few months have gone by very quickly, and we have seen high levels of usage, as well as many positive comments from members around the Scottsdale Country Club .

January is also poised to be a month of excitement as we kick off our busiest time of the year at Scottsdale Country Club.  We begin with the Hourglass Wine Dinner on the 11th, The Chill Golf Tournament from the 12th thru the 14th, Ladera Wine Dinner on the 25th and finally, the Annual Meeting and Lobster Bake on the 27th. We also begin the tournament season in January here at the Club, where members will compete to be the Club’s best in a number of different formats.

Speaking of the Annual Meeting, each equity golf member will be receiving ballots to vote for the three (3) open positions for the Board at the beginning of the month. These ballots are due back to the Club, or sent via mail, on or before January 20th. The results of the vote for the three (3) open positions will be announced at the Annual Meeting, along with the annual reports from the Finance, House, Golf, Greens and Grounds and Tennis Committees.

As we continue through the next busy few months, I want to once again remind everyone of the need to make a reservation in our dining room, especially during our dinner service. As you read last month, doing so greatly enhances the level of service we are able to provide. We believe reservations are paramount to Scottsdale Private Golf Courses. For those who have helped us in this way, I would like to thank you immensely. There are a number of ways that you can make reservations, from Open Table on your smartphones and computers to calling the Concierge or Dining Hosts at Scottsdale Private Golf Courses. We will continue to closely manage the reservation process at the Club, which will only help you and your fellow Scottsdale Private Golf Courses  members in having a great dining experience.

Lastly, please accept my sincere thanks and gratitude for your generous contributions to the annual Scottsdale Private Golf Courses!

Friday, January 20, 2017

Happy New Year from your Scottsdale Private Golf Courses

Our current La Niña condition has been keeping temperatures very comfortable so far for Scottsdale Private Golf Courses  this season. They did dip slightly in early December but warmed shortly thereafter.
October was the hottest on record in Arizona. The bermuda plants outgrew our poa triv and bentgrass overseed and that is why we continue to seed our greens. Please remember that all turf species will continue to slow their growth at Scottsdale Private Golf Courses  this month, which will result in slightly quicker green speeds, as well as a bit more roll on the fairways.

We hope all Scottsdale Private Golf Courses  are looking forward to our second annual ‘Chill’ member guest event this month. Course conditions, weather depending, should be very nice. On Monday following the Chill, we will be stripping, leveling, and sodding an area of approximately 16,000 square feet on the back of the main driving range tee. This is the same process which we have employed the last two Scottsdale Golf Club seasons. Our other projects this month will include thinning desert areas adjacent to the course, removing the ubiquitous desert broom, spraying desert (DG) areas for winter annual weeds, raising (leveling) irrigation heads and drains, and overall golf course grooming.

Please enjoy your golfing, and we hope to see you on the Scottsdale Golf Club course!
We also offer these Scottsdale Golf Club reminders for more enjoyable and playable course conditions:
1) Please repair ballmarks.
2) Please use sand & seed to fill divots.
3) Please enter & exit at low areas of bunkers.
4) Please keep pushcarts off of tees, collars, and approaches.

Important January dates: 1 (New Year’s Day), 12 (Full Moon), 12-14 (The Chill)

Thursday, January 5, 2017

Scottsdale Country Club Holiday Season Update

We are off and running at the  Scottsdale Country Club after a busy November, which concluded with a well-attended Thanksgiving weekend, both from a food and beverage and golf standpoint. It was great to see many members and their families enjoying the various activities throughout the week, which ended with the annual Cowboy Cookout. As we recover from Thanksgiving and continue through the Holiday Season, I can’t help to think about how thankful I am for all that I have in returning to the  Scottsdale Country Club.

The physical environment is as good as it gets. I’m surrounded by a very talented team that I truly enjoy working with each day, as well as a membership that is like no other. Just yesterday someone asked me what I like best about being back at the Scottsdale Country Club after a few years away, and the answer was easy - “I love the staff and I love the membership.” With that in mind, I do realize how fortunate I am and am looking forward to what is shaping up to be an exciting future.

Regarding our tremendous team here at DC Ranch - I would be remiss not to make note of the career achievement of Dick Hyland. As many of you know, on November 22, Dick was inducted into the Arizona Golf Hall of Fame, a feat that is very much warranted due to his dedication to growing the game of golf at the highest levels. The countless Club Professionals that he has mentored, and his commitment to providing the best golf experience possible for the members of the clubs he has led, are all appreciative of his work over the years. If you haven’t already done so, please stop by and congratulate Dick on this tremendous career achievement.

As we continue on through a busy holiday season, it is important to remember that we must be respectful of the other members, as well as adhere to Club Rules and Regulations. You can find the Scottsdale golf club dress code in our newsletter in the Rules Reminder section (Page 3). In addition, it is very important that through this busy time, we remember to make reservations when dining at the Scottsdale golf club. We are actively managing our reservations, and in order to be able to provide the best level of service possible, we will continue taking reservations on Thursday, Friday and Saturday nights for most of the tables in the Wine and Piano rooms next to the bar. Therefore, on busy nights, you may not be guaranteed a table without a reservation.

We ask that you plan ahead in order for our Scottsdale golf club to provide the best service. Please also know that we will need you to commit to being seated at the reserved time, as your table will only be held for fifteen minutes after the reserved time. This is all done so that we can control the flow of orders in and out of the kitchen, as no dining outlet can be successful if all orders are coming in at the same time.

Lastly, as we move through the holiday season and see increased traffic in our fitness room, please note that we do not allow group exercise classes in the fitness room. Due to the small confined space in the fitness room, Club approved personal trainers are available on an individual basis. Looking ahead, the month of December is always an important month for the Club as we initiate the process of soliciting candidates for the Board of Directors and, of course, volunteers to serve on our various committees.

Friday, December 23, 2016

Dick Hyland, Director of Golf, Inducted Into the Arizona Golf Hall of Fame

The Selection Committee of the Arizona Golf Hall of Fame recently named Dick Hyland, Director of Golf at our Scottsdale Country Club, The Country Club at DC Ranch, to its list of new inductees for 2016.  The Induction Ceremony was held on Tuesday, November 22 at Paradise Valley Country Club.  

Hyland embraces a wide range of talent and services that has brought him to this pinnacle in his career, including:
  • Demonstration of outstanding qualities of leadership
  • Demonstration of strong moral character
  • A substantial record of service
  • Recognized and regarded as a model PGA Professional

As Hyland mentioned in his speech, “I would not be successful without the support of the membership and staff at The Country Club at DC Ranch, and I can tell you they have been terrific with all of our initiatives. I know with receiving this award tonight there is a responsibility that goes with it, and I am fully prepared to accept the challenge. I am very fortunate to contribute to the golf landscape in Arizona in a small way over the last 30 years and I do not plan to stop any time soon.”

It is a tremendous honor to be a part of Who’s Who” in the world of golf. Included among the 90 other Arizona Golf Hall of Fame members are Karsten Solheim, Tom Weiskopf, Bob Goldwater, Heather Farr, Billy Mayfair and Dr. Ed Updegraff.

Hyland’s passion is running golf operations that keep members happy, and teaching young pros how to serve their clientele. The following quote from Dick says it all - "I've never really had a job - I've had a career. A job has hours and limitations, and a career does not. My greatest thrill is to see the young professionals who have worked with me over the years go on to successful careers." At last count, he has placed over 50 PGA professionals to head Golf Professional, Director of Golf or Instruction positions in the industry.

Hyland brings over 30 years of experience and numerous awards to Scottsdale private golf courses and is recognized as one of the top performers. Throughout his career, Hyland has participated in the design and start-up of 12 Scottsdale private golf courses, implemented global planning for club operations, and has been recognized for his expertise of managing golf professionals, agronomy teams and retail personnel.

The Country Club at DC Ranch has been a center point of the Scottsdale community for 20 years and features one of the most well-maintained private golf courses in the Valley. The championship golf course, designed by the famed PGA pro Tom Lehman and John Fought, offers a traditional golf experience wrapped in panoramic views of the Sonoran desert.

Scottsdale Country Club Staff Members Celebrate Their “Sweet 16”

When you begin a job at the start of the new millennium, it’s easy to keep track of how long you’ve been working. Three staff members of the Scottsdale Country Club at DC Ranch are celebrating their “Sweet 16” anniversary at the Club this year: Cheri Farias, Director of Communications and Clubhouse Operations, Alfredo Garcia, Lead Server and Sommelier, and Melanie Halpert, Director of Membership. They took time out recently to talk about the special qualities that motivated them to stay with us among all the private golf clubs in Scottsdale for so many years.

“The most rewarding part of my job is watching new members meet lifelong friends at The Club,” commented Melanie Halpert. “So many of our members are new to the area and do not know anyone. The Club is known throughout the Valley not only as a premier lifestyle country club, but as a warm and inviting family-oriented place.”

Cheri Farias agreed: “We are a true family-friendly club. We stand behind our ‘Fun, Family and Friendliness’ mission statement. The membership has grown from 250 when I started to more than 500 now, and many more families have children under the age of 18. When we offer an adult event, we do our best to also offer a kid’s event at the same time.”

Lasting Memories

Alfredo: Years ago, a member told me golf was the easiest sport to play. She was a great golfer, and explained that since the ball doesn’t move, it is easy to hit. Coming from Mexico, where golf is not a popular sport, I decided to try learning to play. One of the golf pros gave me some basic tips, but after the explanation of the correct stance (shoulders, head, hips, feet, butt out, etc.) I realized it wasn’t so easy! Now I appreciate the game even more.

Cheri: One of my favorite memories was when we surprised Paul Skelton, our COO at the time, with the Leadership Scholarship for ongoing education. We were preparing for our Grand Re-Opening of the clubhouse after renovation and he had just been inducted in the Golf Hall of Fame. Continuous education for the employees at CCDC was one of his passions, so we started a scholarship in his name and surprised him with it on his birthday. It was an exciting time at The Club for everyone.

Beloved Traditions
Cheri: The Santa dinner is one of the magical events I look forward to each year. We have the “real” Santa here to greet the children and sit with each one of them to take their photo and get their wish list. It is an “organized chaos” kind of a night because the children get very excited with all of the activity!

Alfredo: The Opening Party! When the Members arrive and see their friends, and the staff, the excitement is very high. There’s a lot of anticipation for the season ahead.

Melanie: I think one of the reasons our Scottsdale Country Club members love being at The Club is seeing so many of the staff members who have been here for 10, 15, 20 years! They love that it feels like family.

Insider Facts About The Club

Did you know that . . .

  • When The Club first started, employees wore cowboy and cowgirl uniforms
  • There is more grass on the golf course at The Country Club at DC Ranch than any other golf course in north Scottsdale
  • The Club has a “secret special cookie” only served on Saturdays to the members. It’s delicious!
  • The Four Tops once performed at The Club
  • Martha Stewart once planned and hosted a wedding at The Club

Thursday, December 15, 2016

What You Need To Know About Chef Lenard Rubin of Scottsdale Country Club

Lenard Rubin - of Scottsdale Country Club - has an impressive resumé which shows him to be a globe-trotting, award-winning chef. His “recipes, commentary and/or food styling” have been featured in a dozen books. Today, Scottsdale, Arizona, is his home and the center of his culinary world.

At the Scottsdale Country Club, Rubin is ultimately responsible for a range of dining
experiences, from upscale meals to pool snacks. Thank goodness he’s handled everything from fine dining to casual, “even fried chicken and deli restaurants,” as part of the group he worked for in Russia, Rubin says. “And I’m well-versed in all styles of and cuisine.” He likes to create international and regional dishes and events for his members, who “truly appreciate the diversity of offerings, as most of them are also well-traveled.” Rubin enjoys giving back to his community, too; he was a Guest Chef for Phoenix Children’s Hospital Rainbow Camp for six years.

Here’s more on his career and activities:

Q: At the Ritz-Carlton, you found yourself “starstruck and with a knack for the cooking thing.”

LR: In the early ’80s the Ritz Café was the place to see and be seen, and I got to cook for
and often meet celebrities and politicians, like Robert Redford, Jackie Onassis, Ted Kennedy, Diana Ross, Peter Falk .... I started as a “runner” for the Café. That kitchen was so small, they needed someone to go up and down the stairs to the main kitchen to deliver food for each meal period. I got to help cook as well, in an open kitchen. In a short time I moved up to the main kitchen and worked my way around all the areas of the classically French brigade. I was hooked and haven’t looked back! Then Lenny’s Gumbo, because I’m told it’s better than what you get in New Orleans. I actually lived there, and while working at the InterContinental I did a function for the mayor with Paul Prudhomme, who showed me how he made his gumbo. It’s all about the roux!
Q: Your food helps recruit Scottsdale Country Club  members—so what’s your approach to staffing?

LR: I don’t look for the most talented or experienced cooks, although that is a great
quality. I look for eager cooks without egos who will fit into the culture I’ve created in our kitchen—to create great dining experiences for our members and their guests, and to learn from each other how to get better at what we do every day. To keep good : Give positive reinforcement at every opportunity, get to know everyone well and show empathy at all times. Also, hold them responsible but be fair and consistent.
Q: And how are the  Scottsdale Golf Club food and beverage amenities promoted?

LR: We use Twitter, Facebook, magazine advertising, email marketing, PR and our website. Being a private Scottsdale Golf Club, club we don’t really promote our banquet services. For the most part we exclusively do member or member referred events and weddings. During the slower months we’ll consider non-member requests on a case-by-case basis.

Q: Today, pleasing Scottsdale Golf Club families is a large part of your success. Great ideas?

LR: We do quite a few family events throughout the year at Scottsdale Golf Club, such as Disney Night, End of School Party, Dinner with Santa, Labor Day Luau, The Cowboy Cookout,

Father/Daughter Dance, Back to School Party, Memorial Day BBQ, Taco Tuesday, Easter Brunch, Mother’s Day Brunch, and many, many more!

Q: You recently won ACF’s “Western Region Chef of the Year.” So the DC Ranch cuisine is no slouch!

LR: I completely changed the Scottsdale Golf Club dining room menus shortly after I got here to reflect my style, but more importantly to reflect what members want to eat.
Q: Top two menu items?

LR: Mexican Corn Made Easy, because it’s delicious—and cut off the cob so it’s not.

Q: For as long as you’ve worked in Shamrock Foods territory, you’ve been a fan. Why?
LR: I’ve been a loyal Shamrock Foods customer for nearly 30 years. What initially won my business was the way that the sales representatives, management and ownership—as big as they are as a company—treat their customers. They celebrate my accomplishments and support me like a family member. Our business relationship is a partnership, not just a series of transactions.

Q: And your rep, Tom Moore?

LR: I’ve worked with Tom for many years, and he’s always there for me no matter what. If I need to source or sample a new product, he makes it happen. He helps me get products if I miss something or have an emergency, and goes out of his way on a daily basis to make sure I have what I need, when I need it. And before every season I ask Tom to go over pricing with me to see if there are any products we need to re-evaluate to get the best price-value relationship and still fall within my specs.
Q: You say you purchase “about 99%” of your products from Shamrock Foods.

LR: Yes, and they are all great products at great prices. I do buy bread from a local baker, because there is nothing like fresh!