October Newsletter

OCTOBER 2018 • WWW.TCC-CLUB.COM • ST.PAUL, MN

TOWN & COUNTRY

OCTOBER 2018 NEWSLETTER

TCC_CLUB st.paul_townandcountryclub facebook.com/TownCountryClub

Club Information

Front Desk: 651-646-7121

www.tcc-club.com

Club Hours of Operation Direct Dial Numbers Executive Management

Clubhouse Closed on Mondays Accounting 651-659-2544 Robert K. White
Breakfast Catering 651-659-2556 General Manager
The Pro Shop 651-659-2549 [email protected]
Tuesday-Sunday 7:00am-11:00am Kitchen-To-Go 651-646-7121
Lunch Main Clubhouse 651-646-7121 Taybin Tushaus
Men’s Locker Room 651-659-2546 Food & Beverage Director
Tuesday-Sunday 11:00am -2:00pm Pool Desk 651-659-2554
Casual Menu Tennis Pro Shop 651-659-2551 [email protected]
Turfgrass Director 651-646-6743
Tuesday-Saturday 2:00pm-9:00pm Tom Skoglund
Dinner Director of Golf
[email protected]
Tuesday-Sunday 5:00pm-9:00pm
William Larson, CGCS
Please note that last call for alcohol Board of Directors Turfgrass Director
in the Clubhouse is 12:30am as the [email protected]
Club’s liquor license ends at 1:00am Officers tcturf @ twitter.com

The Pro Shop Christine Meuers President Francisco Gonzales
7:00am- 8:00pm Brad Kahley Vice President Executive Chef
Jeff DeYoung Treasurer
Locker Room/Fitness Center Philip C. Haan Secretary [email protected]
Daniel McGrath Ex-Officio
Tim Traynor
Tuesday-Sunday 5:00am-9:00pm Controller
[email protected]
Monday 5:00am-2:00pm
Tregg Hagen
Locker Room Attendant Directors 2018 Membership & Communications
Tuesday-Saturday 10:00am-4:00pm 2018
Erin Delaney 2018 Director
Halfway House Linda M. Heuer 2018 [email protected]
Saturday - Sunday 9:00am-5:00pm Mark Sexton [email protected]
Megan Tucci 2019
Tennis Courts 2019 Megan Nash
Charles Callahan 2019 Events & Catering Manager
Monday-Sunday 7:00 am-Dusk Patrick Hickey 2019
Nicole Lettner [email protected]
Swimming Pool Lars Runquist 2020
Closed 2020 John Koury
Tiffany Anderson 2020 Chief Engineer
Piper Kenney-Wold 2020 [email protected]
Matt Winkel
Don Woessner

President

Christine Meuers

Greetings from Scotland, the “cradle of golf.” Immersing oneself in the traditions of this beautiful country creates new appreciation
for our Club, the “birthplace of golf” in Minnesota, which is steeped in its own tradition and history. An enduring legacy of our
Club’s culture and history is the willingness of its members to volunteer their time and talent in leadership and committee roles.
Please consider taking your turn to serve on a Club committee - it will deepen your appreciation for the Club’s operations and will
contribute a wider diversity of viewpoints and experiences to the Club’s decision-making and problem-solving processes. The
Club’s committees also serve as feeders for the Board of Directors and Club officer roles. If you are willing to consider a committee
assignment for 2019, please send an email to [email protected] along with your specific area of interest.

I have noted previously that as we continue to position the Club for the future, the Board and your management team have been
engaged in several initiatives to enhance both club governance and your member experience. Of note this month are the following:

1. Strategic Planning: A special committee has been working diligently on the development of a more comprehensive strategic
planning process for the Club. It has met with management and all Board committees for additional input into the process
undertaken in 2016. As a result, the special committee has drafted an update to the strategic plan, memorialized the Club’s vision
and mission, and will identify future action items for Board consideration.

2. Restatement of the Club’s governing documentation: In 2016, the Board began a formal review of the Club’s bylaws, which
were last restated in 2006, and through numerous procedural and policy-driven amendments, had grown to an unwieldy forty-four-
page document containing much outdated content.The document has been substantially revised consistent with club best
practices and an updated version of Amended and Restated Bylaws has been preliminarily approved by the Board. A final version
of the Amended and Restated Bylaws will be approved by the Board in October, posted for a required fourteen-day period and
become effective on January 1, 2019. Adoption of the Restated Bylaws will require a conforming restatement of the Club’s Articles
of Incorporation, updating of the Club Rules, adoption of new committee charters and development of governance, membership
and other discrete policies and procedures, all projects that are well underway.

3. Capital Planning: I have appointed a committee to assist the Board of Directors and Executive Committee with charting a path
forward for the campus on the west side of Otis Avenue. The Committee’s initial charge is to recommend a project approach
before year-end. The committee’s initial due diligence will include examination of material generated by past efforts in consultation
with key participants of those efforts and review of the updated Strategic Plan; the goal being to understand the Club’s target-
market needs. In view of the Club’s recent financial reorganization, the committee is also asked to develop with the Audit &
Finance Committee 5-year financial projections; the goal being to ascertain the Club’s financial capacity to address these target-
market objectives. Members of this committee have been posted on the Club’s website .

The initiatives highlighted above along with other work of the Club’s committees is the result of numerous hours of member
volunteer time. I want to thank everyone who has contributed to our efforts this year to advance our four main priorities: operational
excellence, attracting and retaining a quality membership base, governance, and transparency.

Finally, I hope you will be able to join us at the Member Information Session on Tuesday October 9. This will be a one-hour event
featuring an introduction of our new Chef Francisco Gonzalez, as well as overviews of the updated Strategic Plan and the
Restated Bylaws referenced above. I look forward to seeing you around the Club.

The General Manager

by Robert White Tues, October 23rd
Hayride & Pumpkin Patch
I can hardly believe that summer is over and the
trees are already changing colors but we still have a Fri, October 26th
lot to look forward to. First and foremost we have Haunted Halloween Bash
hired our Executive Chef, Francisco Gonzalez.
Looking at the presentation and quality of his food, Fri, November 16th
I am extremely excited. Soon he will be presenting Turkey Bingo
all new menus that he will be changing frequently
to enhance the member dining experience. We Thurs, November 22nd
hope to see everyone in the dining rooms soon. If Thanksgiving Grand Buffet
you have not booked your company Christmas
party, I would encourage you to call Megan Nash Thurs, November 29th
our Catering Director at 651-659-2556 to get a Mistletoe & Martini’s
room reserved for the Holidays. 
Fri, December 7th
Remember don’t miss our Haunted Halloween Bash Annual Meeting &
on Friday, October 26, 2018 from 6:00pm to 9:00pm.
There will be Zombie Paintball, Euro Bungee Jumping, Holiday Ball
Rock Climbing Wall and Carnival Games. You can
also enjoy dancing at our Monster Mash Dance Party Wed, December 12th
or strolling through the Haunted Tour. I hope to scare Christmas Carolers Lunch
you all there.   
Sat, December 15th
Have a wonderful and safe October .Please make Children’s Christmas
R.S.V.P.’s for the upcoming events as soon as you
are planning to attend. Party with Santa

Tues, December 25th
Christmas Day Buffet

Mon, December 31st
Kids New Year’s Eve Party 

The Pro Shop

by Tom Skoglund

2018 Derby Superintendent’s
Congratulations to Mike Wolf as Revenge Results
he is your 2018 Derby
Champion. 1st: Mike Dolan / Mike Christensen
2nd: Peter Rathmanner / John Schreier
Superintendent’s
Revenge 3rd: John Peine / Casey Welch
The final golf event of the 4th: Ross Bullard / Pat Simmer
season was completed on 5th: Andre Belland / Charlie Traeger
September 27th.  The 6th: Joe Vannelli / John Weiberg
Superintendent’s Revenge is our 7th: Dave Bogie / Chris Bogie
event where Bill Larson sets the 8th: Rob Phythian / Mark Ritsche
tees and pins in some nearly
impossible locations.  This 2
person scramble is very fun and
aggravating at the same time. 
With 64 players, the results are
listed below.

"Little Six"

Meet The Chef

1.    Where did you grow up?
I was born and grow up in Guadalajara, the second biggest city in Mexico, up to
the age of 9. My Mother then asked my Dad for a house close to her Mother. We
then moved to Lake Chapala, I lived there with my parents and four brothers

until I was 17.

2.    When did you know you wanted to be a chef?
Back home one of my uncles was a Sous Chef at a private club, Villa Monte Carlo, he took me to the kitchen once
because they were short staffed for a kitchen cleaner. When I meet the Chef, he was in the middle of the kitchen
yelling at everyone, first I asked myself, do you really want to work with this guy? However, once I witnessed his

talent and the things he could do with food I stayed. My first day was not very pleasant, since my task was to
clean the butcher’s table. I had two choices, clean it-or walk away, and I knew I wasn’t going to miss the
opportunity to work at that place.  

3.    What is your favorite food memory?
With my Mother (no longer with us), cooking Barbacoa, with all the family spending at least two hours at the

dining table, talking and laughing. I have her recipes, but I can never replicate her cooking.

4.    Where were you trained?
I worked at many restaurants, hotels and resorts, with many great chefs (Michelin starred Chefs). I went to
culinary school in Paris at the famous Ecole Lenotre Paris. Working for ACCOR, a French company that owns

many luxury hotels around the world.

5.    How do you get your inspiration?
I love to visit produce, fish and meat companies to find out what is the freshest. What is most important by

looking, touching, smelling and tasting.

6.    Favorite kitchen equipment or gadget?
My good and trusty chef knife, there’s many kitchen gadgets, but with my knife I can do most of it.

7.    Best cooking tip for a novice just getting into the business?
If you got your heart in to cooking, invest money on a good set of knifes.

8.    Funniest kitchen incident?
My first cooking job the chef ask me to make foie gras torchon (a cylinder of goose liver that must be cooked
slowly). I increased the temperature and 20 minutes later when I checked it, there was nothing but melted fat.
Chef was very upset, but then he laughed loud and said to me, that’s exactly what happened to me my first time.

19 Questions For
Chef Francisco Gonzales

9.    Who in the food world do you most admire?
Guy Savoy, who is not only a great Chef but also a great person.

10.    Favorite foods to cook with?
All seasonal ingredients. I always think that it is so much better, you get the ingredients at their best.

11.    What do you think is the most challenging ingredient to work with?
Durian; An oval spiny tropical fruit containing a creamy pulp. Despite its fetid smell, it is highly esteemed

for its flavor.

12. Do you have a favorite wine?
 Caymus Cab –Silver oak Cab-Epiphany Shiraz.

13. What do you like to eat when you’re at home?
Indian or Vietnamese food.

14. Are there any foods you just don’t like?
Frozen, already prepare foods are not on my list.

15. Favorite cookbooks?
Roger Verge (Cuisine du Soleil) –Alan Ducasse (Grand Livre de Cuisine)

16. What do you do for fun?
Cook for my family and drink wine with my wife. I love deep sea fishing as well when I can.

17. Where is your favorite place in the world?
Northern Minnesota or Riviera Maya Mexico (in that particular order).

18. What do you most love about your job?
The opportunity to create great memories for people and being able to develop future Chefs.

19. If you knew it was your last meal what would you make?
That would be a great barbecue with different types of seafood, meats and sausages with all my family

and close friends (of course I’d be doing the cooking).

Turf Talk Hole # 9 Progress
@tcturf
by Bill Larson, CGCS
A reminder to all members, Monday work begins
removing the bunker on the left side of 9 green
and rebuilding the right-side bunker.
@jeff_mingay will be here Tuesday through
Thursday overseeing the project.

Ready for @jeff_mingay He will be working on
the bunkers on 9 green.

Green surface expansion/tweaks growing in,
bunker work in progress @TCC_CLUB’s 9th hole
on a real fall-type afternoon in St. Paul.

Greenside @TCC_CLUB’s 9th, lookin’ good from
the excavator. Excellent finish work @tolz_mann
@jared_watters @tom_dostal

Three more great days @TCC_CLUB in St. Paul, MN
with @tcturf and his outstanding staff making
restorative-based improvement at one of America's
most historic courses. If we're permitted to "keep
going", T&C is going to be a very special place.

Bluegrass down. We will finish the bentgrass
approach tomorrow weather permitting.
@jeff_mingay @danmats28

Programming Committee

by Kate Becker

It has been wonderful to Parents must stay at the  And of course you won’t
see that as the weather Club.  Kids must be at least 3 want to miss the annual
turns cool that the or older to attend. favorite Halloween Party
clubhouse is busier than on Friday, October 26 from
ever!  The popular new You won’t want to miss the 6:00 – 9:00 pm.  Come
Porch Bar continues to be a epic rivals Johnny vs. check out the spooky
popular destination to Tommy Game and the haunted Halloween walk
gather and spend time with Minnesota Gophers vs. which will be located on the
family and friends.  We plan Ohio State games which golf course this year
to continue to take will both be shown on (weather permitting). 
advantage of all that the October 10.  The “tailgate There will also be firepits,
outside has to offer with party” begins at noon at the food, cocktails, carnival
several fun events planned Porch Bar.  We will feature games, zombie paintball,
in October. fire pits, cornhole games trampolines, bounce
and plenty of tailgate food houses, and plenty more! 
Family Night will be on and drinks!
October 9 this month and Be sure to check out the
will feature the movie Kung New this fall is the Hayrides Fall Events Preview for
Fu Panda 3.  Families can and Pumpkin Decorating on more details on these
dine together and then kids October 23 from 5:30 pm – upcoming events plus many
can enjoy the movie.  A 8:00 pm.  Kids and parents more coming soon! 
children’s buffet will be will take hayrides to our
available and adults can pumpkin patch (located on We look forward to seeing
order from the full menu.  the golf course) and then you around the clubhouse!
Also this month for families, return to the River Room to
check out “Parents Night” decorate their pumpkin.  For reservations call
on October 19.  Dinner and There will also be a dinner the front desk:
a double feature movie for buffet available for the
the kids will be in the River whole family to enjoy while 651-646-7121
Room supervised by watching a Halloween
professional nannies.  feature movie. 

Upcoming Events

Family Night:
Tuesday, October 9, 2018

Member Information Session:
Tuesday, October 9, 2018

A Day Of Football:
Saturday, October 13, 2018

Parents Night Out:
Friday, October 19, 2018

Hayrides & Pumpkin Decorating:
Tuesday, October 23, 2018

Halloween Party:
Friday, October 26, 2018

Summer Flashback!

Thank you to each and every member that helped make the summer at T&C unforgettable!

October, 2018

S M TWT F S

7 1 2 3 4  5 6 
14
21 Farm to Table
28
8 9 10 11 12 13

Family Night A Day of  Football

15 16 17 18  19 20

Parents Night Out

22 23 24 25 26 27

Hayrides & Halloween Party  
Pumpkin  
Decorating

29 30 31

Halloween