OakmontLinks Links Nov-Dec 2015.pdf · OAKMONT COUNTRY CLUB NOVEMBER-DECEMBER 2015 OakmontLinks...

OAKMONT COUNTRY CLUB NOVEMBER-DECEMBER 2015

OakmontOakmontLinksN OV E M B E R - D E C E M B E R 2 0 1 5 | W W W. OA K M O N T C C . O R G

N AT I O N A L H I S TO R I C L A N D M A R K 1 9 0 3

U.S. Open Update4

ContentsFrom the ClubhousePage 2

Bunker to BunkerPage 10

rom now through the first sixmonths of 2016 will be very excit-ing as we prepare for Oakmont’s

ninth U.S. Open. The Board of Governorsand I are honored to be working with you,the USGA and our fine staff to host whatwe expect will be one of the best Opens inOakmont’s history.

At the October 28 Board meeting, thefollowing officers were elected for 2015-16: Ed Stack, President; Rod Piatt, VicePresident; Mark Bope, Secretary; and JohnStaley, Treasurer. We will announceCommittee Chairs soon.

As of the Annual Meeting, Gerry Hickelcompleted his term on our Board. Wewould like to acknowledge Gerry’s contri-

F I R S T P E R S O N

ED STACK

F butions over the past three years. Duringhis term, he served as Chair of the ArchivesCommittee in 2015, Chair of the Houseand Compensation and InsuranceCommittees in 2014-15 and on theMembership Committee from 2013-15.Most recently, Gerry led the effort to reno-vate and improve the appearance of ourClubhouse. I believe you would agree theenhancements are terrific and worth theeffort invested. Gerry, we thank you foryour dedication, service and leadershipthroughout the past three years.

Please welcome Rod Piatt to our Boardof Governors. Rod’s former tenure on theBoard from 2003-2005, membership over

First Row (From Left): D. Truter, J. Staley, E. Stack, B. McGough, J. Petraitis, Second Row (From Left): S. Leone, M. Bope, B. Cooper, B. Fallon, T. Delaney (Not Pictured: R. Alexander, B. Friend, R. Piatt)

CONTINUED ON PAGE 3

As we wrap up a wonderful,bustling summer, I would like totake a moment to thank every-one for their participation in theClub activities this season. I sawa lot of happy members andguests and a lot of smiles, andthose are the things that makeme very proud and grateful tobe a part of such an outstand-ing, charismatic membership.

Throughout November wewill continue to have our PrimeRib and Crab Leg Nights, andwe will also be hosting our highly anticipated GingerbreadWorkshops. They are scheduledfor November 21 and 28 at11:00 a.m. with a LuncheonBuffet to follow. Please call theFront Desk to sign up as soon asyou can!

For the first time last year, we tried something new thatwill become a tradition atOakmont – the Father DaughterDance. This year, we are planninganother lovely evening for fami-lies of many different genera-tions to come together, enjoyfine cuisine, socialize, and danceto the music of the very talent-ed band “Airbourne” led by JeffJimerson. Please call the FrontDesk and make a reservation for Saturday, November 21 at6:00 p.m.

Also, a reminder to makeyour Thanksgiving reservations atthe Front Desk. Please comeand treat your family to thebountiful buffet prepared byChef Jeff and his team.Reservations will start at 11:00a.m. and run until 3:00 p.m. Also,if you have any additional cater-

OAKMONT COUNTRY CLUB NOVEMBER-DECEMBER 2015— 2 —

What a summer! Anyone who was at theClub the past six months and saw howbusy the Golf course, Clubhouse and thePool were knows that the year before ourupcoming U.S. Open was solid. I wouldlike to thank every manager, supervisor andstaff member who went all out in the effortto make our members’ and guests’ visitsmost memorable. We strive to please andfulfill the anticipated and unanticipatedneeds and desires of our membership witha smile. I would also like to note thatpaired with the efforts of my team we werealso able to turn in a year-to-date financialstatement that shows a strong penchant forfiscal responsibility. The Clubhouse gang isbetter than budget after the first sixmonths, and forecasts for the second halfof the year are very promising.

While we have been taking care of ourday-to-day business, we have also beenworking very hard on the upcoming U.S.Open.1. Catering menus have been created by

Executive Chef Jeff. Meetings with theUSGA and our Clubhouse clients,including Rolex, Duquesne Capital,and Jones Day, have followed.

2. Planning continues for the memberpavilion which we are excited to caterin 2016. The tent will be located onthe Great Lawn of the pool with terrif-ic sight lines of the first tee.

3. Meetings with Presbyterian SeniorCare have taken place so that our part-nership with them remains strong.

4. Cups, shoe bags, cocktail napkins,coasters and matches with the Openlogo are here.

5. Member Social Calendar – With theU.S. Open coming to town, there willbe several weeks where we will befocused on the tournament and theClubhouse will not be able to host pri-vate parties nor Club events. It is ouraim to provide a summer full of parties

and celebrations squeezed into the lessavailable time.

6. The Pool – The opening date of thepool is unresolved at this point. It isour goal to get the pool filled andready to be enjoyed as soon as we canafter the final putt drops in the cup.Discussions with local Clubs regardingreciprocal privileges are in process.

7. Employee uniforms are being dis-cussed.

8. The satellite kitchen that we will bebuilding in our loading dock area isbeing bid out.

9. Arrangements for professional on-callassistance of an electrician, plumber,HVAC specialist and health inspectorwho will be on the property through-out the tournament are being finalized.

10. Staffing – We will need to hire an addi-tional 150 staff members who willassist us in our goal of preparing andserving close to 50,000 meals in oneweek. So far, many Club professionals,General Managers, Food and BeverageManagers and Executive Chefs havevolunteered their services and the serv-ices of their staffs to help feed themasses next June. Interns from SetonHill, Westmoreland CommunityCollege, IUP and Kent State will alsoassist us in our dining areas andkitchens.

Oh and by the way, along with the holi-day season and planning for the U.S. Openwe will be completing phase two of therenovation project during the winter clo-sure. New display cases for trophies andartifacts, new lighting, new wallpaper andmore furniture restoration will take place.When we reopen for our membership inFebruary and for the entire world a fewmonths later, you will be very proud of ournewer look in 2016.

Finally, Happy Thanksgiving and MerryChristmas. I hope to see every memberoften as we wind down 2015.

OakmontLinksFrom the Clubhouse BY PAUL MROZ Social Scene

BY LEAH SCHULTZ

CONTINUED ON NEXT PAGE

ing needs for your holiday, pleasecall and speak with JamieSchmitt at extension 302.

A couple of noteworthyevents at the Club in Decemberinclude the Holiday LuncheonBuffets on December 4, 9, 10,and 11 from 12:00 p.m. until2:30 p.m., the Children’s HolidayParty on Sunday December 6,and the Adult Holiday Party onSaturday December 12. Also,keep in mind our Adopt-A-Family program, and stay tunedfor further details through youremail. With all of the Holidayhappenings, we are sure to seeyou at the Club soon.


First Person CONTINUED

Social Scene CONTINUED

In Memoriam

Mr. George H. Thompson,member since 1967

Mr. Joseph O’Donnell, member since 2004

Our sympathy to their families and friends.

the past 38 years, business acumen, andinterest in continuing Oakmont’s rich tra-ditions position him well for this post. Rodserved on our Grounds Committee in2015. He is the Founder and President ofHorizon Properties, Inc. and resides withhis wife, Terri and son, Nathan in UpperSt. Clair.

Our primary objective this year was toreturn the Oakmont golf course to the testof golf envisioned by our founder, Mr.Fownes. As we began the process, Iremembered an article included in GolfDigest’s “Top 100 Course Ranking” abouta decade ago. There was a brief blurb nextto each golf course listed among this distin-guished group. The comment aboutOakmont simply read, “The most ferociousgreens in America.”

Since the end of June, we are very closeto once again living up to the reputation of“most ferocious greens in America.”Grounds Superintendent John Zimmersalong with hired consultant Richard Batordefined an intense process to address andreduce significantly the organic matter(thatch) that had built up in our greens.Under John’s leadership, he and his teamimplemented that process and have done agreat job returning the greens to the play-ing performance expected by our member-ship. On behalf of the Board of Governorsand our membership, I’d like to thank andcongratulate John Zimmers, his assistantsDavid Delsandro and Mike McCormick,and the rest of his crew for a job welldone.

John and his team are now busy winter-izing the course. They plan to install turfcovers and wind protection on the puttinggreens. The grounds staff will also beassisting the USGA with several projects inpreparation for next year’s U.S. Open.With approximately seven months remain-ing until the Open, we are hoping for a

relatively mild winter to enable the timelycompletion of projects and foster healthyturfgrass leading into next season. Whentalking with John Zimmers and DavidDelsandro, they have a comprehensive planmapped out for the upcoming wintermonths. They plan to implement all of theUSGA specifications next spring as well aspreparing staff, volunteers, and equipmentneeded to host the Open.

It’s hard to believe the holidays are rightaround the corner. Many festivities areplanned for our membership. There issomething for everyone to participate inand enjoy throughout this wonderful timeof the year. Whether it is Thanksgiving din-ner on November 26, the Children’sChristmas Party on December 6, the AdultChristmas Party on December 12, or theNew Year’s Eve celebration on December31, our staff will roll out the red carpet toensure a great time for all. I hope to seemany of you at these events over the holi-day season.

I encourage you to visit our Golf Shopearly to find that perfect gift for the golfersand non-golfers alike on your holiday shop-ping list. The Shop is well stocked withU.S. Open merchandise that will bring asmile to most anyone. The team is ready toassist you with selections. Stop in soon!

I would like to thank the Board ofGovernors for their dedication and com-mitment of time. We are very fortunate tohave their expertise in defining the direc-tion of our renowned Club. TheGovernors’ first priority is to ensure we arecontinuously improving the experience ofmembers, their families and guests. I ampersonally grateful for their support.

I believe all would agree we are trulyblessed to be a part of this magical placecalled Oakmont Country Club.


OakmontLinks

As the sun sets on the 2015 golf season, I, along with David Delsandro, MikeMcCormick and the entire Grounds Team,would like to pass along our sincere thanksfor your continued support this past sea-son. Although the golf season is coming toan end, work is continuing to intensify forthe Grounds Department as our focus isshifting to preparing the golf course forwinter. Our putting green covers and windprotection will be installed when conditions

dictate over the next several weeks. In addition, we have several agronomic-related items to perform over the comingmonths, as well as several USGA relatedU.S. Open projects. We are looking for-ward to a very busy, productive winter andare already excited for the 2016 season!

Regards,John ZimmersGrounds Superintendent

From the Grounds BY JOHN ZIMMERS, GOLF COURSE SUPERINTENDENT

Remembrances of George (Needle) ThompsonBY BRUCE MCGOUGH

A couple of times a year, I would receivea phone call from George. After tellingme our phone system could beimproved, he would invite me to lunchat the Duquesne Club. “And don’t standthere in the lobby like those bean bagsdo,” he would say. “Meet me in thereading room.”

After we were seated at “his” tableand Mary had served him a Virgin Mary– no ice – and a plate of broiled saltines,I would ask, “What information are youtrying to pry from me today, George?”It was always something Oakmont relat-ed about which he had heard somerumor.

When I saw an envelope on my deskwith George’s return address, I knew itwould invariably contain a lengthy articleon some obscure subject, a copy of a let-ter he had written years ago to a clubofficer or a copy of something I hadwritten with George’s notes correctingeven the most esoteric error. I lookedforward to each and every one.

As a relatively new member of theclub, I was asked to join George, John

Bryan and Jim Waddell for golf about twoSundays each month. Those were rounds ofgolf I will never forget. The sarcasm was sothick you could cut it with a knife.

George was both a friend and a mentor tome. An Oakmont member for 48 years, hewas club president in 1987 and had strongopinions on how the club should be run. Hehad strong opinions about everything.

Occasionally, George and Mary Lloydwould ask Nancy and me to join them at theclub where they regularly had dinner onFridays in the front dining room. After a couple of cocktails, dinner, and delightfulconversation, it was time to go… no lingeringfor the Thompsons.

About two years ago, George was diag-nosed with a serious illness. He endured sur-gery and other treatments for an extendedperiod. With support from Mary Lloyd,George Jr., Carolyn, Susan and his friends, hemanaged to come to the club and entertainus with his rapier wit.

George passed away on September 1. I willmiss his insightful comments and sense ofhumor, but will remember him as a greatfriend and steadfast club member.

George H. Thompson

3 7 T H A N N U A L G O L F S H O P

20% off all purchases

Two Days Only!

Bag Room Sale

40%-50% Off


Holiday Party and SaleHoliday Party and SaleSaturday and Sunday | December 5 and 6

Wine and cheese served 4-7 p.m.

Selected Apparel, Accessories and Shoesfor Men, Women and Juniors

Dear Members,On behalf of my family, the professional staff andmyself, I would like to wish you and your family aholiday season filled with family and friends. I alsowant to thank each of you for a fabulous 2015 golfseason. It was a season to remember with the returnof a firm and fast golf course, spirited competitions,and a season of game improvement for all.

If you need any assistance these coming wintermonths, please don’t hesitate to call the golf shop andDevin, Matt, Reid, Migs, or Annie will be happy tohelp you.

Here’s to a Happy and Healthy 2016 for all, and amemorable 2016 U.S. Open Championship!Best of Holiday Wishes,BOB FORD

Happy Holidays from the professional staff


Holiday Gift Favorites

Martin Miller HD Photographs The official photographer of the 2016 U.S. OpenFramed $425 Notecards $25

Holiday Merino Sweaters1/4 Zip and V-neck styles,Six colors: $145-$175

The Church Pews Hole #18

Hole #13 at Sunrise

Holiday Merino Zip VestsThree colors: $145

from the Oakmont Professional Shop


Peter Millar Sport CoatsSoft fitting M-XXL: $399

Links and Kings Custom LeatherHead covers: $78-98Shoe bag: $158

Moscow Mule Copper MugsCustom gift box: $395Contains a set of four 12 oz. mugs and one shot glass in a custom painted box.

12 oz. mug: $5518 oz. mug: $85Shot glass: $30

2016 U.S. Open Metal Pub Sign$38

OCC Cufflinks $59

Stitched Belts$79-84

Swilken Duffel $299

Club Duffel $265


Give the Giftof College Spirit from…

1/4 Zip and V-neck Merino Sweaters$155-$175 Melange Fleece Pullover $135

Cotton or Tech Polos $88


OakmontLinksFamily Fall Festival


DECEMBER C A L E N D A R O F E V E N T S

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

1 2 3 4 5

86 7 9 10 11 12

1513 14 16 17 18 19

2220 21 23 24 25 26

2927 28 30 31 Jan. 1

AdultChristmasParty

ChampagneBruch11 a.m.-2 p.m.



ClubhouseClosed

ClubhouseClosed

ClubhouseClosed

ClubhouseClosed

ClubhouseClosed

ClubhouseClosed

HolidayLuncheonBuffetHappy Hour4-7 p.m.

Happy Hour4-7 p.m.

Christmas DayClubhouseClosed

ClubhouseClosed

HolidayLuncheonBuffet

HolidayLuncheonBuffet

Christmas EveClubhouseClosed

New Year’sEve Dinner5:30-8 p.m.

New Year’sDayClubhouseClosed

ClubhouseClosed

Brunch11 a.m.-2 p.m.Children’sChristmas PartyGolf ShopHoliday Sale 4-7 p.m.

HolidayLuncheonBuffetHappy Hour4-7 p.m.

Golf ShopHoliday Sale 4-7 p.m.

2015

ClubhouseClosed


The Members-only SWAT Partythis past May sparked an ideawith the committee. Everyoneconsiders it the best party of the season, so why not incorpo-rate some of the reasons for itssuccess in the fall party? Teamsare not overly large, play is faster, and all participants aremembers.

Tradition at Oakmont isimportant, but so is the enjoy-

ment of the players. In 2014, there wereapproximately 235 golfers, with someteams numbering 10, and pace of play wasexcruciatingly slow. This year, the commit-tee asked SWAT members to consider notinviting a guest unless they had alreadydone so. The result was a much more manageable turnout of 180.

On Friday, there were 24 teams of sevenor eight, and the scores were incrediblylow especially considering the firm fastcondition of the golf course. All but one

SWAT PARTY ACHIEVES GOAL:

Smaller Field Makes For More Enjoyable Dayteam broke par, with the low score being61 and the break even number coming inat 66. And there was only one skin – a 3on #12. Everything else was tied, includingtwo deuces on #2 that were set up by play-ing the hole at only 260 yards.

The Club did its usual fine job of pro-viding us with fabulous hors d’oeuvres andour traditional “meat lovers” dinner. PaulMroz, Chef Jeff Schlafly and the Oakmontservers and bartenders deserve a big thankyou from all of us.

Always a highlight for me is to visit withBob’s former assistants and learn wherethey are now and how their Oakmonttraining has helped their careers. Thirteenreturned this year; in 2016 we are expect-ing in excess of 50.

The rest of the evening was spent re-hashing the day’s golf and playinggames of chance.

As usual, Saturday’s scores were muchhigher due to stronger winds, firmer greensand the over-indulgences of Friday.

Next year’s party will be very special. We will not have guests and there will besome surprises. Stay tuned.Friday’s scoreboard shows the low scores and the lone skin on #12.

2016 U.S. Open Gift ShopTuesday-Sunday 10 a.m. to 5 p.m.

East Course Golf Shop 412-828-5335

Don’t forget to visit the

BY BOB FORD

Practice Facility Fall and Winter HoursThe Golf House will be open for use Tuesday through Sundayfrom 9:00 a.m. to 8:00 p.m. during the winter months.

Just a Reminder: Please close the doors and turn the heatOFF when you are done hitting.

Eric Johnson, Devin Gee and Matt Denesha will be availablein the off-season for all your learning needs. As in years past,each will offer winter lesson packages at the following rates:

Devin Gee & Eric Johnson Matt Denesha MEMBER MEMBER

6 Hour Lessons - $650 6 Hour Lessons - $5006 ½ Hour Lessons - $325 6 ½ Hour Lessons - $2501 Hour Lesson - $130 1 Hour Lesson - $110

Oakmont Better BallCongratulations to Pete Dellovade and Nathan Smith on win-ning the 2015 Oakmont Better Ball with a two-day score of137. Finishing in second place were the round 1 leaders SteveLeone and Dave Weber, who shot a score of 67 for day 1 totake the lead. They finished with a two-day total of 139. In theSenior Division, John McMurdy and Don Erickson were tiedwith Paul Walsh and Mike Colville at 140. It took two playoffholes, and with a 4 on #18 McMurdy and Erickson were theeventual champions of the Senior Division. We would like tothank everyone who participated in this year’s event. A specialthank you to Paul Mazeski for all of his efforts with this event.

West Penn Four Ball ChampionshipCongratulations to Brett Bergman for capturing the 74th WestPenn Fourball Championship. Brett and his partner DougStadler posted an impressive 36-hole total of 15-under par atNemacolin Woodlands Mystic Rock golf course.


OakmontLinks

Club MatchesDruckenmiller Cup – Adam Hofmann Vice President’s Cup – Greg SteliotesSecretary’s Cup – Bernie MarcusSenior Club Championship – Pete DellovadeWorsham Trophy – Arne Thomas & Mike McMullen

Fairway FeatsBetty Minnotte Hole in One #16 7 wood Hunter Fitzsimmons Hole in One #16 5 ironSpencer Mellon 2 on #12 6 Iron

Drive, Chip & PuttOn September 12, Oakmont hosted one of 10 Drive, Chip and Puttregional qualifiers. Eighty boys and girls traveled to Oakmont to com-pete for 8 spots in the Final Drive, Chip and Putt competition held atAugusta National Golf Club the Sunday before the Masters.

Our own Aidan Oehrle competed in the regional final atOakmont. He made it through the local qualifier at Mill Creek Park inBoardman, OH, and then moved through the sub-regional qualifier inWestfield, OH, which led him to his home club Oakmont. Aidanmedaled in the driving and putting portion of the completion.Congratulations, Aidan!


Junior GolfCongratulations to our OCC junior golfers Alex Lawson, DeclanHickton and Jimmy Meyers, who qualified for the PIAA Golf StateChampionship. All three made it through several qualifiers to playin the State Championship held at Heritage Hills Golf Resort inYork, PA. Alex Lawson, a junior at Fox Chapel High School and ourJunior Club Champion, shot a two-day total of 165 for a T-26 finishin Boys AAA. ’’Jimmy Meyers who was one of only four freshmanto qualify for States in Boys AAA and finished with a two-day totalof 166 for a T-32 finish. Declan Hickton, a junior at SewickleyAcademy, had a late start to his golf season due to ACL surgery,but still managed to qualify for States and post 165 for two days to finish T-16 in Boys AA. Congratulations to all three for a greatseason!

Oakmont Represented at USGA Mid-Am ChampionshipCongratulations to Adam Hofmann and Scott Lamond for earningspots in the USGA Mid-Am Championship this fall held at John’sIsland Club in Vero Beach, FL. This marks Scott’s second USGAChampionship; he played in the 2010 Mid-Am at Atlantic Golf Clubin Bridgehampton, NY. Although this was Adam’s first Mid-Am itwas his second USGA event. He competed in the 2011 Amateurat Erin Hills, host of the 2017 U.S. Open.

Elliot Williams Invitationalby Doug Clasper

The newly named Elliot Williams Invitational was held onSeptember 11 and 12, under perfect September conditions.

Both days had great golf performances. Friday’s big winnerswere Greg Melvin and his son, John Melvin, who placed first onthe Front and Total for the Best Ball of Four. They won the BetterBall of Pair with a 60 and claimed a skin. Day two brought acharge from John Pelusi and his guest, John Simon, who forced aplayoff with a two-day score of 128. Greg and John Melvin wonthe Elliot Williams Cup with a par on the first playoff hole.

Once again, a great party on a great golf course, all made pos-sible by Oakmont’s tremendous staff. The Net Swat wishes tothank Bob Ford and his staff, John Zimmers and the Groundscrew, Paul Mroz and his team, Chef Jeff Schlafly and his Culinaryteam and Paul Pochan and the locker room team for all that theydid to make our party a success and all that they do to makeOakmont a special place.

2015 Elliot Williams Cup ChampionsJohn Melvin & Greg Melvin

Adam Hofmann

See the Elliot Williams Invitational final results on page 13


OakmontLinks

Senior Swatby Bill Van Duzer

The Senior Swat Party, held on September 16 and 17, was onceagain a success with perfect weather and great course conditions.The Senior Swat began in 2006 with a single foursome and hasgrown to 75 members.

There was a great turnout for this year’s party, with seventeams competing on Wednesday and eight teams on Thursday.The top three scores and team skins for each day were awardedprizes. Teams also competed for the 3rd Annual Sam AmodeoTrophy, the lowest 18-hole score on either of the two days. Thisyear, the second-day team of Bill Van Duzer, Frank Kroboth, JackShilling and Mike Olsen won by one shot with a score of 55.

The event concluded with cocktails and dinner on Thursdayevening, replete with the jokes and ribbing Oakmont membersdo to one another.

Our hats are off to all those who made the event a successincluding the Golf Shop, Kitchen, Front Desk and Wait Staff.

SEPTEMBER 16 & 17SENIOR SWAT

DAY 1 RESULTS

ONE BEST BALL OF FOUR – NET

1st Place Nick Cullen 58 Barry Hackett Dick Jaynes Dick Thompson

2nd Place Bob Stewart 59 Mike Olsen George Crossett Jimmy Wan

T- 3rd Place Bill Van Duzer 60 Dave Hartman George Coulter David Figgins

T- 3rd Place Keith Saylor 60 Jack Shilling Larry Powers Norm Stephen

TEAM SKINS – NET

Keith Saylor 2 on #3 Nick Cullen 3 on #14Jack Shilling Barry HackettLarry Powers Dick JaynesNorm Stephen Dick Thompson

Nick Cullen 3 on #4 Nick Cullen 3 on #15Barry Hackett Barry HackettDick Jaynes Dick JaynesDick Thompson Dick Thompson

Bill Van Duzer 1 on #6 Bob Stewart 1 on #16Dave Hartman Mike OlsenGeorge Coulter George Crossett David Figgins Jimmy Wan

Joe Greco 2 on #7 Bob Stewart 2 on #17Bob Shoop Mike OlsenBill Moore George Crossett Ron Morris Jimmy Wan

DAY 2 RESULTS

ONE BEST BALL OF FOUR – NET

1st Place Bill Van Duzer 55Frank KrobothJack ShillingMike Olsen

2nd Place Keith Saylor 56Chris MartinGeorge CoulterEd Gregg

3rd Place Bill Gilbert 58Dave HartmanBob ShoopNorm Stephen

TEAM SKINS – NET

Gerry Hickel 2 on #2 Gerry Hickel 2 on #10Dick Jaynes Dick JaynesGeorge Crossett George CrossettJimmy Wan Jimmy Wan

Bob Golier 2 on #5Mark KoenigLarry PowersMatt McDonough

Bunker to Bunker CONTINUED


SEPTEMBER 11 & 12ELLIOT WILLIAMS INVITATIONAL

FINAL RESULTS

TEAM SKINS

Jonathan Spatz 2 on #5Scott Zimmerman

Greg Melvin 3 on #9John MelvinJerry McGinnis 3 on #12Alan Kurtz

Frank Kroboth 1 on #13Steve Clites

Bill Van Duzer 2 on #15Steve Van Duzer

PUTTING CONTEST

1st PlaceDave Hartman -2**Jeff Carberry

2nd PlaceJohn Newell, Sr. -2Skip Yakopec

3rd PlaceBarry Hackett -1**Clarence Holden

**Porch Putt-Off

SATURDAY FINAL RESULTS

BEST BALL OF FOUR - NET

FRONT BACK TOTAL

1st Place Jerry Thompson 27 Larry Crossett 28 Larry Crosset 58*Kerry Trachok Geoff Herald Geoff HeraldRon Morris Greg Melvin Greg MelvinGeorge Coulter John Melvin John Melvin

2nd Place Bill Gilbert 28* Rick Dell 29 Rick Dell 58*Ron Grzymkowski Bill Rosa Bill RosaBob Shoop John Pelusi John PelusiJoe Pesavento John Simon John Simon

3rd Place Doug Clasper 28 Dave Hartman 30* Tom Territ 58Dave Lawlor Jeff Carberry Shawn HughesRon Morris Jim Petraitis Tom GolonskiGeorge Coulter Tom Petraitis Bob Golier

BETTER BALL OF TWO - NET TEAM SKINS

1st Place Tom Territ 65* Mark Saltrelli 2 on #1 Shawn Hughes David Cook

2nd Place John Pelus 65 George Crossett 1 on #6 John Simon Jimmy Wan

3rd Place George Crossett 66* Stan Kevish 2 on #7 Jimmy Wan Lou Saltrelli

Bob Beitle 2 on #10 David Beitle

Greg Melvin 2 on #17 John Melvin

ELLIOT WILLIAMS CUP

1st Place Greg Melvin 128** John Melvin

2nd Place John Pelusi 128 John Simon

3rd Place Frank Kroboth 131* Steve Clites

*Denotes Match of Cards**Won Sudden-Death Playoff


U.S. Open UpdateBY TOM SIMMERMON

As we did for the 2007 Championship, the MemberServices Committee was created to act as the vehicle toprovide relevant information to the membership toenhance their enjoyment of and participation in the event.As in 2007, I will act as Chair of that committee.

We will provide information to our members throughthe Club’s website and newsletter, direct mailings andemail, and specific documentation developed for ourmembers. Some of you may have noticed that we have anewly created section on the website for that purpose.

After you have logged into the Members area of thewebsite, on the top left-hand side under “Quick Links”you will notice a tab labeled “2016 U.S. Open.” You canalso access this section from that same home page by click-ing on “2016 U.S. Open” under “The Club” drop-downmenu. Everything that we send out to you will be archivedin this section so that you can retrieve it at a later date ifnecessary.

We will also add photos from time to time of interest-ing activities taking place at the Club that you may browsethrough at your convenience. Any time that you have aquestion or are just curious as to what’s going on, youshould check here first.

Volunteer Update In late November or earlyDecember, all member volunteers will be receiving aschedule availability letter in the mail with important infor-mation. Volunteers will be asked to provide their preferredshift dates and times either online or by using the scheduleavailability form included in the mailing. This mailer willalso include an introductory letter from your respectivecommittee chair. As always, please keep an eye on yourmailbox for important information from the U.S. Openoffice.

Chip Shots Some of you have noticed variousgroups of colored “whiskers” out on the golf course – par-ticularly around our greens. These are mower friendly andhelp to identify various facilities which will be built. At thecurrent moment, the USGA have spotted tentative loca-tions for all grandstands, TV towers, and ball data collec-tion towers and tripod stands. Grandstands are denotedwith orange whiskers, TV towers are in pink, data towersare in yellow, and data tripods are in white.

While playing #3, you may notice that perimeter fencinghas been installed on the former East Course property. Thisfence is permanent and is about 9,000 linear feet in length.At some point in time, the fence bordering #3 and the EastCourse will be removed for the hospitality village there.

Fox Sports, the USGA’s broadcast partner for the U.S.Open, was here in September beginning their site planningand preparation. While they were here, they used a helicop-ter to do some advance filming of the golf course anddowntown Pittsburgh.

Also in September, the USGA hosted a Media PreviewDay for local and regional media. Several video and pho-tography opportunities were made available. Their filmingincluded the U.S. Open trophy along with one of theSteelers’ Lombardi trophies.

OakmontLinks

CONTINUED ON PAGE 16

U.S. Open and Super Bowl Trophies on one of the "Church Pews".


The New York Finger Lakeshave never had the same cachetas classic wine regions likeBurgundy, Napa Valley orPiedmont. Instead, this scenicswath of upstate New York isbetter known for quirky wineswith high acidity that amount tolittle more than sweet andsparkling jug wine. However, arecent journey to the NorthCountry has dramaticallychanged my opinion. This onceremote and overlooked part ofthe wine world has surprisinglybecome a reinvigorated, wellsupported, and progressive wineregion that seems poised tomake a name for itself amongthe well-known destination wineregions in the U.S.

Just five hours fromOakmont, Lake Seneca puts youin the heart of Finger Lakeswine country. Leaves are turningat this time of year and the driveis simple, broken up easily bystops in Erie and Buffalo (don’tmiss Premier Wine & Spirits ifyou find yourself in the latter).The foliage is beautiful and thewineries are bustling as harvestis in full swing.

There is a sense of serenity, acertain calm surrounding thewine trails of the region. Whilethe scenery is comparable, thehustle and bustle and tourist-packed atmosphere of Napa isnoticeably absent. As I followeda tractor down the lakeside roadat 25 mph, I suddenly lost alldesire to rush on to my next

stop. Instead, I sloweddown to take in the rowsof vines and rolling hills,accented by the reds andgolds of the autumn sea-son. Farm stands with localproduce and dairy, beauti-ful homes, lake views and quaint wineriesawait patient visitors around every turn.The beauty alone is quite possibly worththe drive.

Eventually, though, my thirst returned,and it was time to get down to business.

I won’t lie and say that every stop is thenext Caymus, but Lake Seneca is home totwo classic wineries that embrace theregion’s long history and likely hold thekey to its (hopefully bright) future.Hermann J. Wiemer Vineyard and RavinesWine Cellars both offer a wide selection ofvarietals to interest any palette.Chardonnay, Pinot Gris, Cabernet Franc,Pinot Noir, and Riesling are all readilyavailable. For those looking to escape theregion’s clichéd sweet wines, however,both wineries offer a single-vineyard dry

FROM THE CellarBY KYLE MISOUR

Riesling that is incredible and perfect forwinding down after the long day’s drive.

Having arrived knowing that cold-cli-mate whites are the region’s stock-in-trade,it was the red wine that surprised me themost. The Cabernet Franc and Pinot Noirfrom both wineries were spectacular. Farfrom being the expected weak or watered-

down product that manypeople associate with EastCoast wines, these areinstead crisp, fruit forward,and—dare I say it—spec-tacularly age-worthy reds.

As anyone who has vis-ited Napa knows, however,exceptional wines are onlythe beginning. To competeon a national or interna-tional level, the tastingrooms and hospitality in aregion must offer visitors avariety of interesting spacesin which to taste and expe-

rience that winery’s product. The FingerLakes nail this aspect of the equation too.The wineries feel new and different, andevery host is friendlier and more welcom-ing than the last.

Although my travels were limited prima-rily to Seneca Lake, there is plenty more toexperience in the region—Canandaigua,Keuka and Cayuga Lakes all offer wonder-ful wine and food options. Small boutiquehotels and bed and breakfasts make theregion a perfect long weekend getaway.

Overall, this quiet and simple region isclose to home and certainly has a lot tooffer. So much so, that members shouldkeep a lookout for a number of new selec-tions on the Oakmont list that representthis nearby gem.


OakmontLinks

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OAKMONT COUNTRY CLUB1233 Hulton RoadOakmont, PA 15139412-828-8000www.oakmontcc.orgCOMMUNICATIONS COMMITTEE CHAIR

Michael Brunner

Housing Rentals The U.S.Open office is still looking for people whoare willing to rent out their homes duringChampionship week. These homes will beused primarily by players, but could alsoinclude a few other USGA associates. Ifyou are interested, please contact Amandaat (412) 235-6140 for more information.

Member Play Leading up toU.S. Open. Beginning in May 2016, cartuse, guest play, and tee times will berestricted. Also, during the spring of 2016,range practice will be limited to conserve aportion of the teeing area forChampionship participants. In addition,

protective netting will be introduced onseveral tees and in several landing areas topreserve the turf.

Carts will be prohibited after May 17.From May 31 through June 5, membersmay have one (1) guest and play will belimited to 144 players between 9:00 a.m.and 3:00 p.m. From June 6 through June10, no guests will be permitted and playwill be limited to 96 players between 10:00a.m. and 2:00 p.m.

After the Championship, the course willbe closed on Tuesday, June 21. June 22through June 24, the course will be openwith only one (1) guest per member.Normal course play begins June 25.

U.S. Open Update CONTINUED

2015 Oakmont McLaughlin Cup VictoryBY CAPTAIN MARK BOPE

Congratulations to the Oakmont team ontheir hard-earned victory in this year’sMcLaughlin Cup.

On behalf of the Oakmont players, Iwould like to thank all the clubs for alltheir hospitality and the excellent condi-tions of all courses.

The weather was perfect and it was trulyan honor to represent Oakmont in theMcLaughlin Cup Matches.

Special recognition goes to Paul Mazeskifor the low medal score of 75 at theLongue Vue Club and the low Better-Ballteam of Chuck Gerba and Steve Fuhrerwith a 68 at Fox Chapel Golf Club.

Thank you to all of the Oakmont playersfor their willingness to compete for theirclub.

Can’t wait for next year!

Second Row Left to Right: Mark Studer, Mark Bope, Steve Fuhrer, Dave Muir, Tim Fitzgerald.First Row Left to Right: John Lynch, Paul Mazeski, Chuck Gerba, Bill Versaw, Jim Petraitis, Devin Gee.

Oakmont 139 ½ ptsPGH Field Club 134 ½ ptsLongue Vue 92 ptsFox Chapel 62 pts

PLAYERSRich BerglundMark BopePete DellovadeTim FitzgeraldDave Fuhrer

Steve FuhrerChuck GerbaMark HofmannJohn LynchPaul Mazeski

Grant MellonDave MuirTom O’ShaneRod PiattJim Petraitis

Ron SalvittiMarty SlovonicEd StackMark StuderBill VersawLew Wright

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