Club Community Good Carbs, THE FORT WORTH CLUB · “The Fort Worth Club is my focal point for...

THE FORT WORTH CLUB

Holiday Happenings

Holiday Happenings

Club Community Partnerships


Good Carbs, Bad Carbs

Good Carbs, Bad Carbs

Winter 2012-13

ESTABLISHED 1885

F E A S T S

Holiday entertaining recipes from the Club kitchen

A Platinum Club of America

Chef Prefontaine’s Duck Confit Crostinis

Rodeo Tickets are going fast, with some performances already sold-out!Call us, visit our website or order online at ticketmaster.com.

Convenience charges are added at Ticketmaster locations and are non-refundable.

T HIS T HING IS L EGEND A R Y.® | F W SSR . C OM | 8 1 7. 8 7 7. 24 2O | W IL L ROGERS MEMORI A L C EN T ER

FEATurE

10 Holiday Entertaining at Home Recipes from the Club kitchen

LETTEr From THE mEmBErSHIp CommITTEE DIrECTor

4 Denise Harmon

DEpArTmEnTS

6 news: What’s happening around the Club

8 Welcome new members

16 Connections: Community partnerships and the U.S.S. Fort Worth luncheon

17 Tenant Spotlight: John Roach, Roach Enterprises

18 Wedding Spotlight: Ashley Smith & Chris White

19 Athletic Center Spotlight: Jessica Wozniak, Yoga Instructor

20 Athletic Center: Get CrossFit; Good Carbs, Bad Carbs

23 Club Events & programming

26 Club Connections: A photo gallery

The Fort Worth Club Magazine | Winter 2012-13

1717 1018

21

6

ConTEnTS

I can’t believe how fast the year has flown by and we are staring at the face of 2013. It won’t be long before the Christmas decorations go up and all the festivities of the holidays fill the air. A season of celebration. A season of thankfulness. A season of moving forward.

In the past three months we have welcomed more than 80 new members to the Club! Thank you to all who sponsored new members. You keep your Club strong. We look forward to taking your calls and helping you guide your candidates through the membership process.

The Fort Worth Club management and staff are thankful to be honored again this past summer with the prestigious Platinum Club award, putting us in the league with the best of the best. We are still the lowest initiation fee of all Platinum Clubs in America. I want to take this opportunity to encourage you to propose your friends and business associates for membership before the initiation fee increases on December 1. As our member you have the privilege of sharing the benefits of membership. From business engagements to social events, The Fort Worth Club is the club to join. Here’s what members are saying about The Fort Worth Club:

“When I bring a client to The Fort Worth Club for dining or special events, it often turns into a social event for both of us because of all the friends and associates we see at the same events.” – Pam Drenner, our member since 1999

“The Fort Worth Club is my focal point for business meetings, luncheons, after-work gatherings at the Library, the 21 Room, or for dinner with friends in the Grille. A home away from home, The Fort Worth Club with its first class amenities, including athletic facilities, has become a big part of professional and social activities for me and my family.” –Albon Head, Chairman, Membership Committee, our members since 1972

“The Fort Worth Club is a marvelous place to entertain colleagues, friends, and family. You’ll always see people you know at the Club and of course, you can make new friends through all of the activities at the Club. I think it is the best meeting place in our city.” – Connie Beck, our member since 2003

The amenities and benefits of membership are abundant. Have you booked your holiday party yet? Do you need a place for friends, family or business associates to stay when visiting? Have you shared membership with your business associates and friends? Have you dined lately on your Members’ floor – the 11th floor? There are so many great values at the Club.We look forward to hearing from you. To propose someone for membership, please call or email me.

Respectfully,

Denise HarmonMembership Director(817) 338 3483 | [email protected]

BoArD oFGovErnorS

2012-13

Tim Carter, President Michael Appleman

Larry BrogdonJon BrumleyPam Drenner

Jim EstillWalter FortneyArnie GachmanRandy GideonAlbon HeadGrant James

Mike MoncriefLynn Montgomery

Beth RiversJohn Roach

John Robinson

Junior AdvisorJoseph DeWoody

mEmBErSHIpComm ITTEE

Albon Head, ChairmanLarry Autrey

Michelle AurzadaConnie BeckJohn BlackKim Booker

Debby BrownFreddie CaramRhonda Crass

Cory CurryMichael DawsonJoseph DeWoody

Pam DrennerRobert Early

David GoodroeYvonne Harrison

Grant JamesSid Johnston

Cheryl KimberlingJ.R. Labbe

Don MarableMichael Mayes

Carl MoodyBrian NewbyDavid Parker

John Robinson

Letter from the membership Director

Denise Harmon

EAr mEmBErS,D

THE FORT WORTH CLUBMagazineWinter 2012-13

The Fort Worth Club306 West Seventh StreetFort Worth, Texas 76102Main: 817-336-7211Fax: 817-335-7737www.fortworthclub.com

For editorial and advertisinginformation:Celestina Blok, Marketing [email protected]

Photography: Glen Ellman & Fort Worth Club staff

4 Fort Worth Club Magazine • Winter 2012-13 www.fortworthclub.com

Denise Harmon

The Fort Worth Club Membership Committee requests that

you propose family, friends andassociates for membership in

The Fort Worth Club prior to the initiation fee increase on

December 1, 2012.

For more information contact

Denise Harmon, Membership Director

817-338-3483 or [email protected]

A Special Invitation

Tune in to ESPN at 6:30 p.m. December 6 for The Home Depot College Football Awards to see who will be named this year’s Davey O’Brien National Quarterback Award winner. The Davey O’Brien is the first award announced, so be sure to tune in on time.

Club employees go “over the Edge”

nEWS Winter 2012-13

Only a few will inherit the legacy of Davey O’Brien. Reserve your place and help welcome the newest members into the Davey O’Brien family.

The 36th Annual Davey O’Brien Awards Dinner will be held on February 18, 2013 at The Fort Worth Club. The event will honor the Davey O’Brien National Quarterback Award, Legends and High School Scholarship winners as well as the Charles Ringler Founder’s Award recipients. Individual tickets are available in the Trinity and Sunset rooms for $250 each, a portion of which is tax deductible. Please contact the Davey O’Brien Foundation at (817) 338-3488 for more information.

Executive Chef prefontaine consults Culinaryolympic teamExecutive Chef Timothy Prefontaine recently returned from the international “Culinary Olympics” in Germany, where he consulted three U.S. teams. The teams returned with four silver medals and one gold. Prefontaine competed himself from 2006-2011. “I realized after one short year, this type of competing is in your blood and I could not just walk away,” he said. “I am truly proud of what they accomplished. I hope to be involved with ACF Culinary Team USA for years to come. Surrounding myself with these chefs not only keeps me humble but hungry to keep learning.”

Three Club employees participated in Downtown Fort Worth, Inc.’s “Over the Edge” fundraiser in September, allowing them to climb down Chesapeake Energy’s 20-story high-rise downtown building. The thrilling event benefits Downtown Fort Worth, Inc. improvement projects. The employees won the opportunity to climb at the Club’s annual employee party.

“It was very exciting. Once I was over the edge it wasn’t scary,” said assistant manager Rachel Fame. “Being up so high I got to see a great view of Fort Worth. I had so much fun. When I was done I wished I could have gone down a few more times.” Assistant manager Jessica Jacobs and banquet server Steven Zoker also participated in the event.


36th Annual Davey o’Brien Awards Dinner

Assistant manager Rachel Fame climbs down Chesapeake Energy’s 20-story building.

to stay safe. Grow over time. And be managed with prudence.

A bank, after all, shouldn’t be a risky place for your funds.

You work hard for your money. We believe your bank should, too.

frostbank.com/switch

15276-Fort Worth Club Newsletter Ad.indd 1 10/15/12 4:40:19 PM


Focus on New Members

WelcomePlease welcome the following new members who joined the Club in July, August, and September. The Club would like to thank all new member sponsors. We look forward to your future support in introducing new members to the Club. – Denise Harmon, Membership Director

Don AdamsXTO Energy, Inc.Julie AdamsHomemakerSponsors: Jeff Patten, Jeremy Black

Lori AdamsBank of TexasSponsor: Pam Drenner

Hunter AllenClear Fork RoyaltySponsor: Joseph DeWoody

Mitchell AllenDebt Education FoundationMysti AllenHomemakerReinstatement

Daniel AndersonArmor Wealth ManagementSponsor: Rhonda Crass

David ArensLockheed MartinPolly ArensLockheed MartinSponsors: Calvin Hudson, Cory Curry

Brad AshburnNewark E&P Operating, LLCStephanie AshburnHomemakerSponsors: Al Davis & Michael Herman

Hunter BairdSouthwest BankSponsors: Robert Molloy & Jeff Kalbfleisch

Jerry BallExecutive Protective SystemsGlenda BallHomemakerSponsor: Matt McDonald

Robert BeardsleyOmniAmerican BankWendi BeardsleyRetired TeacherSponsor: Tim Carter

Brian BellCompana Resources Kara BellHomemakerSponsors: William Butler, Bear Quisenberry

Richard BestAS Consulting Kimberly BestCrowley ISDSponsor: Tricia Haber

Michael BoothbyThe Orthopedic & Sports Medicine InstituteAnn RanelleFort Worth Eye AssociatesSponsor: H.W. Ranelle

Ethan BootheMcGladrey Kristen BootheMD Rose Realty Sponsor: Tim Roels

Dale BrockCitibankSponsor: Kim Booker

Scott CainCain & AssociatesChristine CainHomemakerSponsors: Charlie Hodges, Rhonda Crass

Gaylon ChildersChilders Brothers, Inc.Joey Childers Childers Brothers, Inc.Sponsor: Kim Booker

Linda ChristieTarrant Regional Water DistrictReinstatement

Sterling CurryHolland Services Sponsor: Randall Hudson

Jacob DeitzJetta Operating Co.Sponsor: Adam Stellar

Levi DillonPope, Hardwicke, Christie, Schell, Kelly & RayKimberly DillonCoppell ISDSponsor: Lee Christie

Garrett ElanderJetta Operating Co.Lauren ElanderTSCPASponsor: Adam Stellar

Andy Eldridge Summit Casing Equipment Melissa EldridgeHomemakerSponsor: Don Marable

Matt EinckSummit EnergySponsor: Don Marable

Al ErwinJetta Operating Co.Sponsor: Adam Stellar

Brandon FinksRoach, Howard, Smith & BurtonHeather FinksTexas Health Resources Sponsors: Lynnette & Drew Kile

Aaron FeltonJetta Operating Co.Tamy FeltonHomemakerSponsor: Adam Stellar

Dianne FletcherPurdy-McGuire, Inc.Robert FletcherRetiredSponsor: Yvonne Harrison

Ryan GaffneyJudd & Jacks, P.L.L.C.Carrie GaffneyDeVriesSponsors: Carter Vaughan, Michelle Aurzada

Roy GallagherEquifaxMaria GallagherHomemakerReinstatement

Charlie GelineauPGA FinancialSuzanne GelineauHomemakerSponsor: Tim Roels

Kim GoddeUnion Gospel Mission of Tarrant CountySponsor: Alyson Pollak

Rosemary GreifPromotit Promotions Sam GreifFort Worth Fire DepartmentSponsor: Glenn Ellman

Sam GuerinBank of TexasMary Lynn GuerinBaylor HospitalSponsor: Pam Drenner

Garrett GumforyFTS International Mikah GumforyHomemakerSponsor: Larry Worthy

Colby GunnelsJudd & Jacks, P.L.L.C.Sponsor: Carter Vaughan

Michele HahnfeldWortham InsuranceEric HahnfeldHahnfeld, Hoffer, StanfordSponsors: Melissa & David Goodroe

Mitchel HansenSummit Energy ServicesSponsor: Don Marable

Jared HarrellKelly, Hart & Hallman, LLPLeah HarrellSpringtown ISDReinstatement

Susan & Calvin Hudson, Polly & David Arens Chris Liles, Jacob Lilburn, Adam Stellar

Matt HarrisEdward JonesMolly HarrisProtivitiSponsor: Don Marable

Timothy HatcherAXA AdvisorsNatasha HatcherKinderplatz Sponsor: Larry Wicker

Blake HillJetta Operating Co.Sponsor: Adam Stellar

Jeff HooperCapital H Strategies Lauren HooperUniversity Christian ChurchSponsor: Bill McCoy

Kenneth Huseman Basic Energy Services, Inc.Jaye HusemanHomemakerSponsor: Troy Welch

John IngebritsonCrew Wine CompanySponsor: Freddie Caram

Dillon KingKSI ServicesAshley KingFour SeasonsSponsor: Michael Dawson

Lyle KingAutoGroup ServicesSondrea KingLaw Office of Bliel & KingSponsor: Shawn Arrington

Alan KrenekBasic Energy Services, Inc. Lynn KrenekHomemakerSponsor: Doug Rogers

Jon LeeMarshall Young InsuranceSponsor: Albon Head

Matt LeeMarshall Young InsuranceJulie LeeDr. Jason TennisonSponsor: Albon Head

Brad LewisBurleson ISDSponsor: Rhonda Crass

Jacob LilburnJetta Operating Co.Ashley LilburnLockheed MartinSponsor: Adam Stellar

Chris LilesJetta Operating Co.Patricia LilesPDS EnergySponsor: Adam Stellar

Jeff LoweThe Fortis CompanyTammie LoweThe Fortis CompanySponsor: Cheryl Kimberling

Ryan McCollEnduro Resources Sponsors: Rick Cantalini, Jonny Brumley

Derek MoffattMoffatt Financial StrategiesJennifer MoffattMcKinney Bible ChurchSponsor: Kim Booker

Manny MontoroLone Star Scuba, Inc.Sharon MontoroLockheed MartinSponsor: Don Niemiec

Gabe MooreHumana Staci MooreAerobics Instructor Sponsors: Nick Moore, Joseph DeWoody

Thomas MooreBank of America Stephanie MooreLand ‘O LakesSponsor: Lori Adams

Joseph NiemannJetta Operating Co.Jennifer NiemannAmeripride RoofingSponsor: Adam Stellar

David NoletJP Morgan Noel NoletHomemakerSponsors: Jack Hove, J.T. Aughinbaugh

Casey PattersonTerrace Energy Amy PattersonJetta Operating Co.Sponsor: Larry Brogdon

Roe PattersonBasic Energy Services, Inc.Tonya PattersonHomemakerSponsor: Doug Rogers

Trampas PoldrackBasic Energy Services, Inc.Berniece PoldrackNurseSponsor: Troy Welch

Randy PrimroseMagnolia Property Company Natalie PrimroseHomemakerSponsors: Joseph DeWoody, Michael Dawson

Chris RamosJetta Operating Co.Sponsor: Adam Stellar

David RankinBNSF RailwaySponsors: Mike Roper, Russell Light

Eric ReedFrost BankLauren ReedWeatherford ISDSponsor: Kacey Cornelius

Doug RogersBasic Energy Services, Inc.Susan RogersHomemakerSponsor: Troy Welch

Shannon SchultzShannon Schultz Events Stuart SchultzMerrill LynchSponsor: John Black

Matt SimsMorrison Supply Co.Sponsors: Michael Brown, Blake Schooler

Russ SingletonOracle Josie Singleton WriterSponsors: Crystal & Matt Vastine

Helen StephensHelen Stephens Group, LLCJohn StephensFort Worth Country Day SchoolSponsor: Kim Booker

Jack SwatzellSwatzell SalesBeth SwatzellSwatzell SalesSponsor: Rhonda Crass

Bill TonerMerrill LynchSponsor: John Black

Ross VitekCantey HangerJulie VitekHomemakerSponsor: Brian Newby

George Von WhaldeV&W Tile Co. Cassandra Von WahldeSelf Employed/AntiquesSponsors: Alex Eysermans, Michael Dawson

Lisa WalkerKrauter & Co.Alan WalkerSelf EmployedSponsor: Kim Booker

Beau Whatley Comerica BankSponsor: Donald Kaczkowski

Hadley WoernerFrost BankCrystal WoernerHomemakerSponsors: Mechelle Thurston, Phil Norwood

Peter ZehrMontgomery MFGShelly ZehrHomemakerSponsor: Lynn Price

In MemoriamThe Fort Worth Club offers condolences to the families andfriends of the following members, recently deceased, who will besadly missed.

Colleen GerenOur member since 1957

William BentonOur member since 1973

Charles RinglerOur member since 1974

Bob BallewOur member since 2008

www.fortworthclub.com Winter 2012-13 • Fort Worth Club Magazine 9

Susan & Doug Rogers Caroline & Matt Sims Kimberly & Richard Best

For morE InFormATIon on sponsoring someone for membership,

please contact Denise Harmon, membership director, at 817-338-3483

or [email protected]. THE ForT WorTH CLuB

mEmBErSHIp CommITTEE meets the last Thursday of each month to approve applicants for membership.

It’s the most festive, and by far the busiest, time of year as holiday gatherings begin to take place at an outrageous pace. Before the Club culinary team prepares to feed thousands of members and guests during annual special events and parties, Executive Chef Timothy Prefontaine, Executive Sous Chef Matt Seasock and Executive Pastry Chef Lina Biancamano took a few moments to share holiday recipes that can provide for impressive at-home entertaining. Consider these dishes from these award-winning chefs to create your own festive feast.

F E A S T S

Holiday entertaining

recipes from the

Club kitchen

Sweet Potato Rouladewith Pecans and Marshmallow Cream FillingServes 8-10

Executive Pastry Chef Lina

Biancamano says this rolled

cake is scrumptious and

relatively easy to prepare.

“It looks great on a holiday

table and guests will love it,”

she says. “It’s also versatile -

if you don’t want to use sweet

potatoes, simply substitute

canned pumpkin.”

1. Peel and chop 1 large or two small sweet potatoes in two-inch pieces. Place in a small saucepan and cover with cold water. Bring potatoes to a simmer and cook until a fork inserted in them comes out easily. Strain and puree potatoes in a food processor or mash with a potato masher, until they are as smooth as possible.

2. Preheat oven to 350 degrees. Spray a jelly roll pan (or cookie sheet with high sides) with pan spray and place a piece of parchment paper on the bottom of the pan (or lightly dust with flour).

3. Sprinkle the toasted and chopped pecans evenly on the bottom of the pan. In a large mixing bowl, combine sweet potatoes and sugar. Mix with a mixer fitted with a paddle attachment on low speed.

until combined. Add eggs slowly, one at a time, until each egg is incorporated into the sugar and sweet potato mixture, being sure to scrape the bowl with a rubber spatula to evenly distribute all ingredients.

4. In a separate medium bowl, measure flour, spices and salt together. Add this mixture, all at once, to the sugar and egg mixture and mix on low speed, just until it incorporates. Over mixing the batter will result in a tough cake.

5. Pour the batter on top of the pecans and smooth the top to ensure the cake bakes evenly. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

1. In a medium mixing bowl, place softened butter and powdered sugar. Mix with a paddle attachment on low speed until combined.

2. Add marshmallow cream and vanilla and beat on medium low speed until all ingredients are mixed together. Be certain to not over mix.

Assembly:When cake has cooled, spread filling evenly over cake. With the long side of the pan facing you, begin rolling up the cake as tightly as possible, being certain to remove the parchment paper, if using, as you go. At this point the nuts that have been sprinkled on the bottom of the pan should now be on the outside of the roulade. Refrigerate your roulade for 2-4 hours. Sift powdered sugar over the top. Slice and serve!

For the cake:¾ cup sweet potatoes, peeled, boiled and pureed (procedure follows)1 ½ cups granulated sugar4 large eggs plus 1 egg yolk1 ¼ cup self-rising flour (If you don’t have or cannot find self-rising flour, you may substitute equal amounts of all purpose flour, just add 1 teaspoon baking powder and increase the salt from ½ teaspoon to 1 teaspoon.)1 ½ teaspoons ground cinnamon1 teaspoon ground ginger½ teaspoon freshly grated nutmeg½ teaspoon kosher or sea salt1 cup pecans, toasted and finely chopped

For the filling:3 sticks (12 ounces) unsalted butter, softened2 ½ cups powdered sugar1 jar marshmallow cream1 teaspoon pure vanilla extract

Ginger Soda Sauasage, Texas Grilled Quail& Black Bean Corn Salsa

Executive Sous Chef Matt Seasock is a Detroit native and uses Detroit-based Vernor’s Ginger Soda (found at Central Market) for his smoked kielbasa sausage, perfect for a game-watching party or tailgate. But his appreciation for southwest-inspired cuisine shows through his Texas quail with sweet chile marinade and black and corn salsa.

1lb. smoked kielbasa sausage links, fully cooked (can substitute any other flavored, fully cooked smoked sausage)1 onion, julienned2 ounces butter½ cup fresh thyme(6) 12-ounce cans Vernor’s Ginger Soda (recipe is best with this particular brand, available at Central Market)

12 quails, semi boneless, whole2 cups Asian sweet chili sauce (Mae Ploy brand works best)½ cup sherry vinegar2 tablespoons fresh ginger, grated2 tablespoons fresh garlic, minced2 tablespoons fresh cilantro, chopped1 tablespoon honey1 tablespoon soy sauce1 cup vegetable oilSalt and pepper to taste

2 fresh corn on the cobs, un-shucked2 cups cooked black beans (may use canned black beans but must be rinsed and dried completely)1 red bell pepper, diced small1 green bell pepper, diced small2 tablespoons fresh cilantro, chopped1 Roma tomato, seeded and diced small1 lime, juiced2 tablespoons honey4 tablespoons olive oilSalt and pepper to taste

1. Place sausage links in a deep baking dish or other vessel. Add onion, butter, thyme and cover completely with the ginger soda.

2. Cover dish with foil and place in a 350 degree oven or over indirect heat on an outdoor grill. Cook for 40 minutes. Once cooked, remove the sausage and keep warm.

3. Strain out the liquid and reduce over medium to high heat until the mixture resembles a thickened glaze.

4. Slice the sausage just before service and toss with the reduced glaze.

1. Combine all ingredients, except oil, in a blender and blend on low to combine.

2. While blender is running, drizzle in the oil until all is emulsified. Season to taste with salt and pepper.

3. Pour marinade over quail and mix to make sure everything is coated with marinade. Cover and refrigerate overnight.

4. The next day bring the quail out of the fridge 30 minutes before you are going to cook it to let it come up to room temperature.

5. Grill over direct heat until desired temperature is reached. Quail is served best at medium rare to medium.

1. Char corn in the husk on a grill until it turns black on all sides. Let rest for 15 minutes.

2. Cut kernels off of cob and combine with all other ingredients in a mixing bowl. Season to taste with salt and pepper.

Smoked Kielbasa Sausage with Vernor’s Ginger Soda Glaze Serves 4

Grilled Texas Quail with Sweet Chili Marinade: Serves 6-8

Corn and Black Bean Salsa Serves 4

Duck Confit Crostinis with Thyme Truffle HoneyServes 12

Executive Chef Timothy Prefontaine, a 2008 Culinary Olympic Gold Medal Winner, goes gourmet with his classic duck confit recipe that’s showcased as a party-starting hors d’oeuvre. Truffle oil amps up this highly savory, impressive dish.

1. Combine all ingredients except the duck and duck fat in a stainless steel bowl and mix well to create a marinade.

2. Add duck quarters and toss.

3. Divide duck quarters and marinade between 2-3 small Ziploc bags.

4. Remove air and place in refrigerator for three days, turning over bags once after two days.

5. Remove duck from bags and scrap off excess marinade. Set aside.

6. Heat a heavy duty sauce pot over high heat and sear duck on both sides, about 3 minutes per side. Place in a deep ceramic or glass casserole dish and set aside.

7. Add enough duck fat to cover quarters. Cover dish with lid or foil. Bake at 275 degrees for about 1.5 hrs or until meat pulls easily from the bone.

8. Remove the quarters from the fat and let cool slightly.

9. Strain fat and reserve for a latter use.

10. Pull meat from bones while still a little warm, into little pieces, almost shredded.

1. Combine all ingredients in a sauté pan and gently cook over medium heat, stirring frequently until spices start to release an aroma and begin to slightly smoke, about 2 minutes.

2. Take off heat and grind in a coffee or spice grinder until very fine.

1. Heat honey in a sauce pot with thyme and truffle oil for about 5 minutes on low heat. Set aside.

2. Place about two tablespoons of the duck on each crostini.

3. Top each with a piece of brie and place in a 275 degree oven for about 4 minutes until brie starts to melt.

4. Remove and transfer to a serving tray, drizzle with truffle honey and serve warm.

For the duck confit:5 sprigs fresh thyme1 sprig fresh rosemary (leaves removed from stem)2 bay leaves 2 tablespoons toasted spice (recipe follows)1 teaspoon pepper mélange ¼ cup salt 1tablespoon garlic cloves, sliced 1shallot, sliced 2 tablespoons cognac ¼ cup extra virgin olive oil 1 tablespoon juniper berries, crushed 3 tablespoons fresh orange juice 5 duck quarters - legs and thighs6-8 cups duck fat

For the toasted spice: (Makes 1 cup)4 tablespoons coriander, whole2 cinnamon sticks1 tablespoon cloves, whole2 teaspoons cumin1 teaspoon cardamom1 tablespoon white peppercorns1 tablespoon allspice8 star anise pods2 teaspoons ground ginger

For the crostinis: ¼ cup honey5 thyme sprigs1 tablespoon truffle oil24 slices of brie cheese24 crostinis, brushed with duck fat and grilled or toasted

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The Fort Worth Club

STEAK NIGHT

ThursdaysDinner includes appetizer or salad, sides, wine pairings and dessert.

See menus at www.fortworthclub.com

Member FDIC

Visit us atctbonline.com

toll free: 800.330.0455 | 306 West 7th Street, Suite 1000 Fort Worth, TX 76102 | phone: 817.334.0455

Strength in numbersWe have a 25 year history of providing a welcome home to trusted financial consultants – right here at the Fort Worth Club. Since 1987, we have been building wealth for clients through smart moves and strategic plays. Alongside dedicated independent reps, we help our clients reach their financial goals.

That’s what we call a win-win.

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Meet a few of our Independent all-stars.

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TuESDAY

BIrTHDAY nIGHTSecond Tuesdays

in the GrilleJoin us during your birthday month for your complimentary

dinner during Birthday Night!

Reservations required. Dinner does not include alcohol.

WEDnESDAY

FAmILY nIGHTWednesdays in the Grille

Featuring Southern- inspired specialties.

Kids under 10 dine free.

THurSDAY

STEAk nIGHTThursdays in the Grille & Library

Four courses including wine pairings,

featuring Sterling Silver premium beef.

mEmBEr & CAnDIDATE

HAppY HourFirst Thursdays in the Library

Introduce your friends to the Club.

Complimentary beverages and hors d’oeuvres.

Reservations required. Contact Denise Harmon

at 817-338-3483 or [email protected]

FrIDAY

BurGErS & BrEWFriday nights in the Library

Gourmet burgers & bottomless brew

$15++

SATurDAY

prImE rIB nIGHTSaturdays in the Library

Enjoy Chef Prefontaine’s succulent prime rib with

seasonal sides.

ClubDining

DInInG HourS Reservations Required 817-336-7211 or [email protected]

Breakfast Monday – Saturday 7 – 10 a.m.

Lunch Monday – Saturday 11:30 a.m. – 2 p.m.

Dinner (The Library) Monday – Saturday 3 – 9 p.m.

(The Grille) Wednesday – Thursday 6 – 9 p.m.

Revisit. Inn a t t h e

CLUB

THE FORT WORTH CLUB

817.336.7211

306 West Seventh StreetFort Worth, TX 76102

www.fortworthclub.com

Revive. Rethink. Revisit.

Guests sponsored by members receive member rates!

Connections

Highlighting Club relationships


In a heartwarming example of the importance of community partnerships, The Fort Worth Club served as home to not only a welcome luncheon for crew of USS Fort Worth, the littoral combat ship that carries the proud name of our city around the world, but to the ship’s conception years ago.

“Fort Worth Club members may not be aware that their Club has been home base for the effort to get a ship named for our city from day one,” said member J.R. Labbe. “Representative Kay Granger announced the naming campaign during a Rotary Club meeting on the 12th floor. The Fort Worth Club hosted a reception for the two captains the very first time they came to Fort Worth. The September 23 luncheon for the Gold Crew members was the culmination of more than five years worth of partnership with the ship and her local supporters.”

During the luncheon, more than 20 Gold Crew sailors were in attendance to be honored by Club members. Former commanding officer of Fort Worth’s Naval Air Station T.D. Smyers chaired the USS Fort Worth Commissioning Committee and hosted the event.

“This reception represented the first official interface between the city of Fort Worth and the sailors of its newly commissioned namesake, and it couldn’t have happened in a better location than The Fort Worth Club,” Smyers said. “The atmosphere was perfect.”

Member Philip Carson, who served on the USS Fort Worth Commissioning Committee, says community partnerships are

essential and allow members to interact with individuals they may not otherwise be honored to meet.

“It was our duty to welcome home our newest Fort Worth military family,” Carson said. “The city of Fort Worth has rich military heritage. It was only appropriate to honor these men and women by introduction through the city’s most historic club.” Carson’s most memorable moment from the luncheon was the warm welcome provided by members upon the sailors’ introduction. “The tremendous turnout of Club members warmly welcomed them through their resounding applause and appreciation for their service,” he said.

Labbe, too, remembers the reception given to the sailors, many who left their small hometowns from across the country to serve. “They have never stayed at a luxury hotel or been treated to a meal at a private club,” Labbe said. “The comments from the sailors about our beautiful Club and the genuine warmth that its employees and members showed them will be my lasting memory of that day.”

Congresswoman Kay Granger concludes, “We have come full circle continuing the connection with the luncheon honoring the Gold Crew of the USS Fort Worth at The Fort Worth Club, which demonstrates the enthusiasm and commitment to support the crew for years to come.”


(above) Congresswoman Kay Granger and Gold Crew members of USS Fort Worth(right) J.R. Labbe with USS Fort Worth Gold Crew sailors

Tenant Spotlight

Featuring individuals who office at the Club

John Roach, Roach EnterprisesSpACE: Penthouse II, Tower Building

TEnAnT SInCE: 2004

Board member John Roach says he chose to become a tenant of The Fort Worth Club because of the building’s nice office space and downtown location. The Club also has “the best amenities.” “Overall, it’s a good value,” he said. The Club fits into both his personal and professional life, Roach says.“The availability of food and parking in the building makes it a first class place to work and do business.”

TEnAnT SpoTLIGHT

John Roach


Eat. Drink. Be Married.

Featured wedding event

With a dance team leading the way for their grand entrance, Ashley Smith and Chris White immediately set the tone for their fun and upbeat reception in the Horizon Ballroom. “The reception was truly a high energy party in an elegant, formal setting,” said Ashley. “I knew all along that I wanted my wedding at The Fort Worth Club and never thought of or looked at any other place. It’s so historical, well known, beautiful and was the perfect location for the vision of our wedding.” Their vision included TCU purple uplighting, elegant crystal centerpieces and custom cakes from the Club’s in-house pastry team. “I’ll never forget how beautiful the Club looked,” Ashley said. “We also loved all of the food. Everything was delicious and the cakes were beyond perfect. Everyone was talking about our night for weeks!”

Ashley Smith& Chris White

JUNE 23, 2012

The Fort Worth Club

BARBER SHOP

monDAY – FrIDAY 8 A.m. – 4 p.m.

AppoInTmEnTS 817-338-3474

18 Fort Worth Club Magazine • Winter 2012-13

Athletic Center Spotlight

Going above and beyond

Jessica Wozniak Yoga InstructorTEnurE: September 2010

HomEToWn: Albuquerque, NM

BACkGrounD: Jessica has been practicing yoga and meditation for more than 15 years and was certified to teach in 2003. She recently learned the powerful relaxation techniques of Vedic Thai Yoga, which she happily brings to The Fort Worth Club.

CooL FACT: She recently got married and had two wedding ceremonies - one on the beach and one underwater.

HoBBIES: She enjoys traveling around the world, scuba diving, baking, and driving her Corvette.

ATHLETIC CEnTEr SpoTLIGHT


ATHLETIC CEnTEr


GET

most have heard of CrossFit, the principle strength and conditioning program for many police academies, tactical operations teams, military special operations units, champion martial artists and hundreds of other elite and professional athletes worldwide. However one doesn’t need to fit into these categories to participate. From the elderly to even those with heart diseases, more and more individuals are getting “CrossFit” thanks to the program’s universal scalability. The Fort Worth Club is now an official CrossFit gym with the addition of the H.I.T. – High Intensity Training – Studio. Meet Ryan & Tony, the Club’s new CrossFit trainers whose lives have been changed by the inspiring functional training program geared toward the truly committed and dedicated.

Hometown: Meadville, Pennsylvania Age: 30Why he started CrossFit: “The movements and how the workouts kept changing made it appealing to me. My competitive nature also came into play and made me want to get better and be able to do everything that other CrossFitters were doing.”He also teaches at: CrossFit Seven and formerly taught at Last Round CrossFitFavorite exercise: Diane – Deadlift 225 lbs & handstand push-ups for 21-15-9 repsCool fact: He served in the United States Marine Corps for four years including two tours in Iraq. Why he loves CrossFit: “CrossFit has changed the way I look at working out and obstacles in my life. The CrossFit community is also one of the best communities, support groups, and friends you will find anywhere.”

Hometown: Toledo, Ohio Age: 31Why he started CrossFit: “I was searching for a program that focused on human movement patterns and pushed the demands of human potential.”Favorite exercise: Nasty Girls - 50 air squats, 7 muscle-ups, 10 hang power clean (135 lbs)Cool fact: He’s a licensed massage therapist and also served as a United States Marine for five years. Tony also helped his wife Candice train for the CrossFit Games in 2010 and 2012. Why he loves CrossFit: “The workouts change so often and makes the body adapt to different situations. Being a Kinesiology graduate and massage therapist, I love that full range of motion is the emphasis.”

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ATHLETIC CEnTEr817-338-3494 • Monday – Friday 5 a.m. – 8 p.m. • Saturday 6 a.m. – 2:30 p.m.

monDAY

6–7amYoGA(Jim)

11:15am–12pmSTuDIo CYCLE

+ WEIGHTS(Lena)

12:15–1 pmpoWEr YoGA

(Lena) 12:15–1pm

STuDIo CYCLE+ WEIGHTS

(Lori) 5:15-5:45 pm

CorE ConDITIonInG(Gina)

5:45-6:30 pmToTAL BoDY

InTEnSITY TrAInInG(Gina)

TuESDAY

6:30–7:15amSTuDIo CYCLE

(Staci)6:30–7:15amBooT CAmp

(Lena)11:15-11:45am

STABILITY BALL(Lena)

12–12:45pmYoGA

12:45–1pmmEDITATIon

(Jessica) 12–12:45pm

STuDIo CYCLE+WEIGHTS (Jacquelyn)

12–12:45pmHI-Lo BArBELL

(Barbie)12:45–1pm15-mIn ABS

(Barbie)5:15-6pm

HI-Lo BArBELL (Jacquelyn)6-6:15pm

15-mIn ABS(Jacquelyn)

WEDnESDAY

6–7amYoGA(Jim)

11:15am–12pmSTuDIo CYCLE

+ WEIGHTS(Lena)

12:15–1 pmpoWEr YoGA

(Lena) 12:15–1pm


(Lori)1–1:15pm

15-mIn ABS(Celestina)

5:15 – 5:30 pmBALAnCE CorE

(Jessica) 5:30 – 6:15 pmpoWEr YoGA

(Jessica)

THurSDAY

6–7amYoGA

(Jessica) 6:30–7:15amBooT CAmp

(Staci)11:15-11:45am

STABILITY BALL(Celestina)

12–12:45pmYoGA STrEnGTH

(Staci) 12:15–1pm


(Lena) 5:15-6pm

HI-Lo BArBELL(Jacquelyn)

6:00-6:15pm15-mIn ABS(Jacquelyn)

FrIDAY

6:30–7:15amSTuDIo CYCLE

(Staci) 11:15am–12pm

YoGA12–12:15pmmEDITATIon

(Jessica) 12–12:45pm

HI-Lo BArBELL (Lena)

12–12:45pmSTuDIo CYCLE

(Barbie)12:45–1pm15-mIn. ABS

(Lena)

ATHLETIC CEnTEr mEmBEr SpoTLIGHT

“I can gladly report that I have added around thirty yards of driving distance and have a renewed passion for golf,” Charlie said. “I have gained the flexibility and strength through my core and legs that enable me to make an aggressive pass at the ball without fear of injury. It has resulted in an incredible improvement in not only golf, but everything else in my life. I’m not sure which particular piece of this regimen has helped the most, but I do know that it works. I would recommend this program to anyone trying to improve the way they feel.”

After Charlie Reynolds’ spine surgery in 2010, he went through 10 months of rehab before he was finally released to play the game he loved so greatly - golf.

“I realized right away that it would never be the same,” he said. “I had no strength, no flexibility and I was terrified of re-injuring my back.”

Charlie says it was both physical and mental. He was hesitant to attempt a full-on golf swing and began to modify his form by letting his arms and hands do the work. The results were inconsistent and led to weak shots.

“It was beginning to look like I was retiring to the gin tables when Ryan Tompkins suggested that Pilates might help in restoring some of my core strength and flexibility,” Charlie said. He began weekly equipment Pilates sessions with Celestina Blok in May.

Charlie Reynolds

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ATHLETIC CEnTEr817-338-3494 • Monday – Friday 5 a.m. – 8 p.m. • Saturday 6 a.m. – 2:30 p.m.

Fast carbs, slow carbs. Good carbs, bad carbs. Are there such things? Over the years carbohydrates have gotten mixed reviews. Here’s the real skinny on carbs:

“Fast carbs” Also known as “simple carbs” or “high glycemic foods” These are foods that are digested quickly by the body and cause glucose to enter the bloodstream faster, spiking your blood sugar levels quickly. Examples are all the “white” or refined foods like white bread, rice, cereal, pasta, tortillas and crackers, and high sugar foods, like cookies, cakes, candy, snack foods and soda, and even fruit or fruit juices. “Slow carbs” Also known as “complex carbs” or “low glycemic foods” These foods digest more slowly in the body and release glucose into the bloodstream at a much slower rate, causing blood sugar levels to rise gradually over time. These types of foods typically have a good amount of fiber and some protein and healthy fat, which also help to slow down digestion. Examples are whole grain products such as whole wheat and whole grain bread, cereal, crackers and oatmeal, and dark green, leafy vegetables, beans, and low-fat dairy products. Which are better – Fast or Slow Carbs? The majority of your carbs should be the “slow carbs.” Try to avoid the “fast carbs” and other refined foods made with white flour because there are better whole grain options out there. You still want to include fruit in your diet, even though it’s considered a “fast carb.” When you eat fruit, always eat it with a protein or healthy fat. The protein or healthy fat will slow down digestion of the fruit, keeping your blood sugar more stable and helping you stay fuller longer. Examples of this would be apple with peanut butter, banana with 2% string cheese and 1 cup strawberries with handful of nuts.

Even with the “slow carbs” it would be beneficial to eat them with a protein or healthy fat. You want to avoid having a carbohydrate of any kind by itself to prevent spikes in blood sugar levels. Also, you’ll get more nutrition bang for your buck if you combine it with other foods. The only time you could have a “fast carb” by itself would be 30 minutes before a workout to get a quick burst of energy as you start.

Really, there is no such thing as a “good carb” or “bad carb”, but there are choices that may be better than others.

Good Carb, Bad Carb: The Truth About CarbohydratesBy: Jennifer Gavia, RD, LD, Executive Health Program, Texas Health Resources

Featuring an elaborate buffet of Chef Prefontaine’s favorite Thanksgiving dishes. Also enjoy fresh made omelets, Belgian waffles and more!

Seating times: 11 a.m. / 11:30 a.m. / 12 p.m. / 12:30 p.m..

$38++ Adults $22++ Children 4-12

pancake Breakfast with Santa

monDAY, novEmBEr 26

HOLIDAy BRuNCHBrunch buffet including specialty holiday cocktailsShopping: 9:30 a.m. - 2 p.m.Brunch Buffet: 10:30 a.m. - 12:30 p.m.

$40 ++ | Reserved seating only for tables of 10 or more

ICE HAuTENew York inspired ice creations along with a lavish, contemporary dinner buffet including desserts and specialty cocktails.Shopping: 3 - 7 p.m. | Ice Buffet: 5 - 7 p.m.Featuring live music from Trey & the Tritones!

$35 ++ | Open Seating

RESERVATIONS | Paige Walker817-632-0730 or [email protected] visit NEWS & EVENTS at www.fortworthclub.com for vendors and parking info.

One Ice Haute attendee and five guests will win a private, custom couture dress fitting compliments of fashion designer Eduar Lamprea, including a private fashion show, hors d’oeuvres and champagne reception held at The Fort Worth Club.

SATurDAY, DECEmBEr 1Enjoy a full breakfast buffet, complimentary photos with Santa and Mrs. Claus, a DJ Elf, toysoldier stilt-walkers, a petting zoo and much more!Seating times: 8:30 a.m. / 9 a.m. / 9:30 a.m. / 10 a.m.

$27++ Adults | $17++ Children 6-12 $10++ Children 2-5

THurSDAY, novEmBEr 22


CLuB EvEnTS & proGrAmmInGrESErvATIonS rEQuIrED For ALL EvEnTS

Thanksgiving Brunch

HOLID Y BOUTIQUE

T h e F o r t W o r t h C l u bT h e F o r t W o r t h C l u b

CLuB EvEnTS & proGrAmmInGRESERVATIONS REQUIRED FOR ALL EVENTS • 817-336-7211 • [email protected]

WomEn’S LunCH ConnECTIon

SunDAY, DECEmBEr 16

Featuring Chef Prefontaine’s holiday favorites as well as special guests, the Texas Girls’ Choir!

Seating times: 11 a.m. / 11:30 a.m. / 12 p.m. / 12:30 p.m..

$38++ Adults $22++ Ages 4-12

Healthy LifestyleSecretswith Tammera L. Hollerich, AFPA certified nutritional counselor and founder, Healthy Lifestyle Secrets, LLC

Let Heaven and nature Swing!Women’s Lunch Connection Christmas Lunch

monDAY, JAnuArY 28Learn the simple truth about the labels on the foods we buy and what they really mean, plus balanced lifestyle changes that can promote optimum health from Tammera Hollerich, a leader in long-term weight management.

11:30 a.m. – 1 p.m. $25

monDAY, DECEmBEr 10

Kick off the Christmas season by treating family and friends to lunch and Christmas classics performed live by jazzy choral ensemble West Side Six.

11:30 a.m. – 1 p.m. $28


The Office Holiday Brunch

hOliday Brunch

TuESDAY, DECEmBEr 11Treat the office to a decadent lunch buffet featuring holiday favorites and milk brandy punch. Also enjoy holiday carolers!

Seating times: 11:30 a.m. / 12 p.m. / 12:30 p.m.

$28++

CLuB EvEnTS & proGrAmmInGRESERVATIONS REQUIRED FOR ALL EVENTS • 817-336-7211 • [email protected]

JunIor EvEnTS

Junior professionals Lunch Economic Outlook 2013with Homer Erekson, Ph.D. Economics, John V. Roach Dean, Neeley School of Business

Junior member Happy Hourfeaturing Ransom Spirits – handcrafted, small batch spirits from Oregon Hosted by Carley Moore & Carter Vaughan

TuESDAY, JAnuArY 29

Dean Erekson is the coauthor of Sustainability Perspectives for Resources and Business and Major Moments: Life Changing Lessons of Business Leaders. His research articles have been published in over 50 academic journals and publications. His international experience includes professional activities in Canada, China, the Czech Republic, France, India, Japan, Norway, Russia, Singapore, South Korea, Turkey, and the United Kingdom. ALL mEmBErS WELComE

11:30 – 1 p.m. $15++

Guys’ night out NFL Watch Party in the Athletic Center Grill Hosted by the Junior Activities Committee

THurSDAY, DECEmBEr 13Enjoy Chef’s gourmet burgers and endless brew as the Cincinnati Bengals take on the Philadelphia Eagles.

5:30 p.m. (Game time is 7:20 p.m.) $15++

WEDnESDAY, novEmBEr 14Meet other junior members and enjoy beer, wine, Ransom Spirits and hors d’oeuvres in the new Davey O’Brien Sports Lounge.

5:30 - 7 p.m. $15++


Junior mentor Dinner SeriesThe seventh annual Junior Mentor Dinner Series is set to launch in February 2013. The Series is a unique and prestigious forum for junior members to learn from some of Fort Worth’s most respected leaders. Junior members will participate in topic discussions facilitated by community leaders and the series will conclude with special guest speaker former Congressman Pete Geren, President & CEO of the Sid W. Richardson Foundation. Watch for a brochure and enrollment form to arrive in mailboxes early January. Here is a sneak preview of mentors and topics. Work/Life Balance: Can you really have it all – all the time?Alison Baumeister, Ptr, Sanford, Baumeister & FrazierRick Baumeister, Managing Ptr, Sanford, Baumeister & Frazier How to Maintain a Moral Compass in a Competitive EnvironmentBill Kraftson, Director, SearchLamar Smith, CEO, Improving Your Balance Community Involvement: Finding the Best Fit for youAnn Louden, Chancellor’s Associate for External Relations, TCULarry Anfin, President, Coors Distributing Co. 20/20 HindsightLaura Miller, Market President, Liberty BankJudy Wooten, CEO, General Engineering Corporation From Building the Relationship to Closing the DealRandy Woods, Sr. VP Finance, LGM, LGM Finance CompaniesNorma Crow, V.P. Commercial Business Development, Rattikin Title Company Taking an Idea from Concept to RealityMartha Williams, President, Williams Trew Sotheby’s International RealtyArnie Gachman, President, Gachman Enterprises Managing your Business in a Changing EnvironmentRick Merrill, CEO, Cook Children’s Health Care System

Paula Perrone, Perrone Pharmacy

Plus keynote speaker, former Congressman Pete Geren

Sharing a proud common bond through membership, Fort Worth Club members connect through

leadership, camaraderie and through the celebration of life’s

biggest events. The Fort Worth Club is where connections are made.

ClubConnECTIonS

The fort worth club

Julie & Matt LeeJulie & Matt Lee

Emily Caram and John IngebristonEmily Caram and John Ingebriston

Debbie Banks, Lynn Cockrell, Debbie Aughinbaugh, Kathi Mahaffey, Elaine Stoltz, Debby Brown, Judy Wooten, Cheryl Van Zandt

Debbie Banks, Lynn Cockrell, Debbie Aughinbaugh, Kathi Mahaffey, Elaine Stoltz, Debby Brown, Judy Wooten, Cheryl Van ZandtJ.R. Labbe & LTJG Christopher “Jordan” Rash

Barney & Anne Holland, Shannon Bettis, J.R. LabbeBarney & Anne Holland, Shannon Bettis, J.R. Labbe

Rosie & Mike Moncrief with Capt. Rob Bennett, commander of NAS Fort Worth JRB

Adam, Brody, Cole, Luke & Courtney Plumbley at Kids Night Out

Adam, Brody, Cole, Luke & Courtney Plumbley at Kids Night Out

Diane Morrison, Julia Eubanks, Linda Walton, Shelley Wells, Debbie Hunn, Karen Hunn

Diane Morrison, Julia Eubanks, Linda Walton, Shelley Wells, Debbie Hunn, Karen Hunn

Congresswoman Kay Granger with USS Fort Worth Gold Crew sailors

20+ YEARS OF SERVICE

13820_DFL_FWClub_DECad.indd 1 10/24/12 12:59 PM

Your dream reception awaits at The Fort Worth Club • 817.338.3489 www.fortworthclub.com

EAT. DRINK. BE MARRIED.

The Fort Worth Club306 West Seventh StreetFort Worth, Texas 76102

PRSRT STDU.S. POSTAGE

PAIDFT. WORTH, TXPERMIT #2237

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Club Community Good Carbs, THE FORT WORTH CLUB · “The Fort Worth Club is my focal point for...

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