NOVEMBER 2011

Thanksgiving Day Buffet

Thursday, November 24th Club closes at 3 p.m.

Carved roasted turkey Carved prime rib of beef au jus Baked ham with rum raisin sauce Braised lamb shanks Southern cornbread dressing

Dutch-style country dressing

Oven roasted sweet potatoes Mashed potatoes Green bean casserole Black eyed peas with ham hocks Apple pineapple waldorf salad Baked candied acorn squash

Smoked salmon Shrimp coctail Pumpkin pie, sweet potato pie, bread pudding, strudels, cobblers and much more

Member & MGA Holiday Party w/ Gosia and Ali

Friday, December 2nd 6-9 p.m.

Dancing, dinner and dessert $60 Couple/ $30 Single

Mark your Calendars: Brunch w/ Santa and Mrs. Claus Sunday, December 4th

11 a.m.-2 p.m. $24.95 adults $13.95 Children 4-12 Children 3 & under eat free

Ladies luncheon and fashion show Presented by Ilene’s for Fashion Wednesday, Dec. 7th 12-2 p.m.

BOARD OF DIRECTORS

President, Dave Stauffer

Vice President, Jerry O’Neil

Long Range Planning Committee

Secretary, Mary Frances Gainer

Building and Grounds Committee

Treasurer, Stephen Tanner

Membership Committee

David Gracy

Golf Committee

Margaret Hayes

House and Pool Committee

Rob Johnson

Finance Committee

Truitt Oliver

Tennis Committee

Dan Spiess Golf Committee

MANAGEMENT TEAM

General Manager Tommy Lyman tlyman@gainesvillegolf.cc

Membership Director Elaine Spencer membershipervices @gainesvillegolf.cc

Membership Services Coordinator Amanda Hill Membershipservices @gainesvillegolf.cc

Executive Chef Steve Neverman chefsteve@gainesvillegolf.cc

Restaurant Manager Aaron Atkinson aatkinson@gainesvillegolf.cc

Banquet Manager Jim Lide jlide@gainesvillegolf.cc

Head Golf Professional Sean Solodovnick golfpro@gainesvillegolf.cc

Golf Superintendent Mike Rowe mrowe@gainesvillegolf.cc

Head Tennis Professional Raj Lama gcctennis@msn.com

Accounting Office Gretchen Moore gmoore@gainesvillegolf.cc

Dear Members,

I hope that you are taking advantage of the wonderful fall

weather we are having by spending some time on the golf course,

tennis courts or just being outdoors.

With the return of Eastern Standard Time on November 7, the

club will discontinue dinner service on Sunday evenings. It will

resume the offering in April with the return of Daylight Savings Time.

Recently, you were mailed a letter explaining the pre-paid food

minimum. This option allows you to use your minimum on an annual

rather than a quarterly basis. This option is popular for

members who find their club usage to be more seasonal. To be

enrolled in this program, the club office must receive your check for

$600 by December 20, 2011.

This year, the club is going to participate in the U.S. Marine

Corps sponsored Toys for Tots program. Members are encouraged to

donate a new, unwrapped toy to be given to a needy child this holiday

season. A collection box will be located in the club’s main office.

Included with your statement this month is a reminder of the

Employee Holiday Fund. Your contributions are distributed to all

employees based on their tenure with the club. They are greatly

appreciated and go a long way towards brightening the holidays for

everyone. Thank you in advance for your generosity.

Hope to see you soon,

Tommy Lyman

Welcome New Members

On behalf of the Board of Directors and Management, we would like to

extend a warm welcome to these new members of our club family. We hope

each of you will make an effort to meet our new members and help them

feel comfortable at their new home away from home.

John and Penny Hopkins

Joseph and Jodi Williams

Friday Night Happy Hour

Drink Specials

November 4th Complimentary glass of wine with purchase of an entrée

November 11th

$1 draughts, $3 calls and wine

November 18th Half price bottles of wine

November 25th

Complimentary martini with purchase of an entrée

TRIVIA NIGHT Thursday, November 3rd and

Thursday, December 1st at 7pm $1 drafts and cash prizes

Limited and full dinner menu available starting at 6:00pm

Get a team together and join us for a challenging game! Teams are limited to 10 players

If you are single and you would like to play, teams are currently accepting players.

Please RSVP

Wednesday Chef Specials All-You-Can-Eat

11.2.11

Country Club fried chicken

Macaroni and cheese

Buttered Corn

13

11.9.11

Smothered pork chops

Green beans

Whipped red skin potatoes

14

11.16.11

Fried whitefish

Yellow rice

Garden fresh vegetables

14

11.23.11

Pork cutlet marsala

Sugar snap peas

Angel hair pasta

14

11.30.11

Fried shrimp

Roasted red potatoes

Broccoli au gratin 18

All specials include salad bar,

dinner rolls and soup du jour

Book Club

Friday,

November 18th

At 10:30 a.m.

Remarkable Creatures

By: Tracy Chevalier

Join the group for

discussion, even if you have not finished

the book. Lunch available after the

meeting.

Susan G. Komen Golf Tournament

Thursday, November 10th

9 a.m. shotgun

Proceeds from the event will benefit

breast cancer research

$45 for members (cart not included)

$95 for non-members (cart not included)

Deadline to register November 4th

COUPLES BRIDGE

Thursday, November 17th at

4:30p.m.

Enjoy dinner following the game

If you are a single player and would like to

play, the Club will try its best to pair you with

a partner.

ATTENTION MEMBERS

Club facilities are intended for the use of

members and their guests. It is important

that members register their guests so

that appropriate fees can be collected.

Members who are aware of violators

should report the occurrence to the club

office.

Let’s Talk Turkey

Picking your bird:

Although more flavorful, wild turkeys are generally a little tougher than commercial turkeys since they get considerably more

exercise. This means that they will have less fat and ergo, less succulence.

For the juiciest, most tender turkey, pick a younger bird. Younger turkeys are more tender than their older counterparts.

Preparation:

Brining your turkey is the only way to actually make the meat juicier. Brining means soaking the turkey in a saltwater solution

for at least six hours. The turkey will absorb some of the saltwater and the meat will be juicier and tastier. For a 12 to

16-pound turkey, use two cups of kosher salt or one cup of table salt for every two gallons of water. Take an unfrozen

turkey, remove the giblets, rinse it and then submerge it into a large bucket of saltwater solution and refrigerate. Remove

it from the brine, rinse it and then pat dry before cooking. Some cooks choose to also add sugar and other flavoring

elements to their brine.

Cooking

Use a roasting pan three inches deep or less and a rack for even roasting. If the bird sits on the bottom of the pan, or if the pan’s sides are too high, the heat cannot penetrate the bird uniformly. Turn the roasting pan at various intervals to further facilitate even roasting. Moreover, since the breast cooks faster than the dark meat, situating it on the bottom exposes it to

less direct heat.

Use a thermometer to avoid overcooking your turkey. Like chicken, the turkey is done when the breast is 165 degrees.

Allow the turkey to rest for 15 to 20 minutes before carving. All roasted items should rest before being carved. This allows the juices to be reabsorbed into the meat.

What to avoid:

Make your stuffing separately instead of stuffing your turkey. A stuffed bird takes longer to cook and can make for drier

meat.

Do not truss, or tie, the bird. The dark meat will cook faster unfettered and thus reduce the chance of the breast

overcooking by the time the dark meat is done.

Finally, don’t bother basting. The meat, covered by the skin, will not absorb the juices.

If you choose not to cook your own turkey, please make your reservations early for our delicious Thanksgiving buffet.

Eat, drink and be merry,

Chef Steve

Chef’s Corner

Call the Golf Shop at 372-0961 or e-mail us at golfpro@gainesvillegolf.cc for information or to sign up for any event.

Don’t Forget About the HOLE-IN-ONE CLUB

It’s free to join! If you make an ace, you will collect $5

from everyone that’s in the club. You can use that money

to settle your sometimes dangerous bar bill! The remainder will be yours in golf shop credit.

$50 Golf Guest Special

The $50 guest special we have been running just got even better! The

special has been extended to Sun-day nights to include dinner. When you tee off after 1 p.m. on Sunday

with a guest, just bring them inside for dinner and we’ll pick up the tab

for their meal.

Upcoming Tournaments & Events

November 10th We are hosting the Susan G. Komen Tournament Novemeber 12th- (Saturday) 9 a.m. shotgun-2 best balls of four-lunch to follow play December 3rd and 4th- 2011 Match Play Club Championship The first and second rounds will be played Saturday and Sunday, December 3rd and 4th Players will be seeded/flighted by handicap All matches will be scratch within your flight Blue, white and green tees available

Golf Shop’s Weekend Point Quota Game There’s a new twist on what used to be the Saturday game. We’ve got the same point quota game, but now you can play as many times as you’d like on Friday, Satur-day or Sunday. The annual one time entry fee is only $20. The entry fee for each round is still only $5.

Wednesday Morning Clinics with Sean

Different topics will be taught each week. The charge is $20 per session. “Play With The Pro”

Every Tuesday at 12:00pm there is a tee time with one of your professionals. Be sure to call and reserve a spot.

September Golf News…. Tournament Results

TWILIGHT Thursday August 11 4 Man Shamble 1st Place D. Curtis 58 R. Strain B. Yezierski K. McDonald 2nd Place A. Phelps 62 T. Kendzior R. Scarborough D. Newberg Skins #8 -3, Bobbitt, Grooms, Edwards, Vansickle #7 -3, Strain, Yezierski, Curtis, Mcdonald #1 -3, Kenzior, Phelps, Scarborough, Newberg #4 -2, Valdes, Davis, Covell, Clawson Saturday August 20th 1 BB Net on 3s / 2 BB Net on 4s / 3 BB Net on 5s T1st P. Ankrim H. Shitama C. Walls G. Quinn T1st T. Donaldson D. Wibbelsman H. Daugherty S. Watkins

GCC Holiday Hours

In order to allow for our employees to spend time with their families, we will be closing the

golf course at 2 p.m. on Thanksgiving day. There will be a member shotgun at 9 a.m. to

accommodate all member play.

Golf Shop’s Gab Congratulations to Pureun Kim for winning the Ala-chua County Boys High School Championships. He shot 72 here at Gainesville Country Club to advance to districts. Pureun’s family joined GCC just a few months ago and he has obviously become comfortable with the course! Congratulations also go out toTaylor Tomlinson for her stellar 68 which was good enough to win her the Alachua County Girls High School Championships. This individual victory for Taylor caps off a year full of wins that she’s had for Oak Hall. The Oak Hall girls have advanced to districts as well! Sean Solodovnick, Head Golf Professional

Junior Tennis

Junior Varsity Round Robin

Friday, November 18th

2-4 p.m.

Tuesdays/Wednesdays 5:00-6:00pm 12 and Under Tennis

Thursdays 4:30-5:30 Varsity Tennis

Saturdays 10:00-11:00am Junior Tennis Quickstart Clinic

Tip of the Month: Protect your equiptment!

Store your tennis balls and racquets in the house after playing. Leaving them in the trunk of

your car could cause unnecessary damages. The strings lose their tensions and the racquets can

get damaged due to drastic temperature fluctuations. Tennis balls can also lose air pressure

from extreme cold weather.

To sign up for Tennis activities, please call 373-4806 or e-mail gcctennis@msn.com.

ADULT TENNIS

The GCC 3.0 girls volley team, captained by Ginna Fettes, had a

surprise 3-2 win against the top-ranked JTC Double Trouble.

The 3.5 GCC ladies, captained by Sandra Olinger, had a

heartbreaking 3-2 loss against Fort King.

The USTA 6.5 ladies, captained by Gaylynn Quinn, also had a tough 2-1 loss against the DB Racket Club at their last

meeting.

Wednesdays

6:00-7:30pm Adult Tennis Mixer

Tuesdays

6:00-7:30pm Men’s Tennis Clinic

Thursdays

6:00-7:30pm Adult Tennis Mixer

Saturdays

8:30-10:00am Adult Tennis Clinic

Scary Pin Contest Individual Point Quota Saturday, October 22nd GREEN TEE FLIGHT T-1st place T. Donaldson R. Blitch 3rd place P. Hoffman WHITE TEE 1ST FLIGHT 1st place T. Davis 2nd Place W. Burnett T-3rd place P. Ankrim A. Campbell WHITE TEE 2ND FLIGHT 1st place B. Hill 2nd Place J. Baxter 3rd place A. Hult

Scary Pin Contest (Skins) 1ST FLIGHT R. Strain 13th, 16th J. Guerin 10th D. Spiess 3rd 2ND FLIGHT G. Childs 3rd, 9th, 12th J. Valdes 1st, 10th T. Davis 6th 3RD FLIGHT A. Hult 1st, 2nd R. Blitch 11th J. Van Sickle 12th H. Shitama 16th

Join us for the GCC Tennis Club Championship

The event will be held the weekend of December 3rd and 4th. The finals are set for 1:30 p.m. on Sunday,

December 4th. Entry fee for the event is $20.00 and includes lots of prizes, competition, camaraderie, beer, wine

and snacks. And don’t forget the winner’s reserved parking place. Register by calling 373-4806, 870-2297, or

e-mail to gcctennis@msn.com.

Ladies Nine Holers

October 6th

1st place net

A. Ives 35

1st place gross

G. Bellier 52

Ladies 18 Holers

PICK A BUDDY

October 13th

1st place

S. Hayes/R. Kovach (67)

2nd Place

K. Edwards/ V. McGathy (72)

Ladies 9 Holers

October 13th

1st place net

R. Palmer 41

1st place gross

HOURS OF OPERATION

Clubhouse Lunch is served from 11:30am - 2:30pm Tuesday through Saturday

(372-1458) Dinner is served from 5:00pm - 9:00pm Wednesday through Friday

Early Bird Dinner is available from 5:00pm - 6:00pm

Champagne Brunch is served from 11:00am - 2:00pm on Sunday

Sunday Night Dinner is served from 5:00pm - 8:00pm

Snack Bar 10:00am - 6:00pm Tuesday through Friday and Sunday

7:00am - 6:00pm Saturday

Golf Shop 7:00am - 6:00pm Tuesday through Sunday

(372-0961)

Tennis Courts 8:00am - 10:00pm Monday through Sunday

GOLF RULES

An incident at the John and Ann Ives Golf Classic, held in October at the club, raises an interesting example of application of the rules of golf.

A player had hit his golf ball over the 3rd green. It came to rest in the small strip of ground between the cart path and the hedges that line the 4th tee. To chip the ball toward the green, the player would have to have a foot on the golf path. The player asked an official where his nearest point of relief (from the cart path) would be. In this case, moving only a foot or so directly away from the green would provide full relief from the path. However, a foot further from the green would put the ball in the hedge. Is this where the player would have to take relief?

The rules for relief from an obstruction do not consider the nature of the vegetation in the drop area. In the case of relief from an immovable obstruction, there is only one “nearest point of relief” and the player’s only flexibility is within the “one club-length, not nearer the hole.” One club-length in this case fell within the hedge and was not a good spot to drop the ball. The player’s best choice in this circumstance is clearly to play the ball as it lay (that is to not elect to take relief.) This illus-trates a point that we often make when assisting players seeking relief: the player should not pick up his golf ball until he has determined where his nearest point of relief will be. If the player picks up his ball and then chooses not to take the available relief, he may put the ball back. However, this results in a one-stroke penalty for lifting his golf ball without taking relief. Find

Golf Course News

Finally, some fall weather has come and we should start to see the growth rate of the Bermuda grass slow down on the golf

course. Our par three tees and driving range tee are the only surfaces that will be overseeded this year, so please help us manage

the wear on the golf course by utilizing different traffic patterns as much as possible while on the course. You will notice rope,

stakes and signage in different areas of the golf course, these are to help us manage the wear patterns and protect the turf.

Our fall pre-emergent herbicide application is complete and should prevent many of the winter weeds and grasses from

germinating. This method of weed control eliminates the unsightly weeds and cuts down on products and labor required to do

post-emergent applications.

We have lost some pine trees on the golf course over the past summer. It appeared the drought-like conditions weakened them

and the pine bark beetles moved in and killed them. We will be removing them as well as doing some extensive trimming and

pruning over the next few months. We have identified several areas that have been staying saturated around greens and we will

address the drainage in these areas to firm them up.

Hope you are enjoying the golf course, and as always, if you have any questions, comments or concerns, please stop me on the

course or email me at mrowe@gainesvillegolf.cc.

Michael A. Rowe,

Golf Course Superintendent

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