January Newsletter 2018

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

TOWN &
COUNTRY

MONTHLY
NEWSLETTER

JANUARY 2018

TCC_CLUB 300 Mississippi River Boulevard North
st.paul_townandcountryclub Saint Paul, Minnesota 55104
facebook.com/TownCountryClub 651-646-7121
www.tcc-club.com

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
Catering 651-659-2556 General Manager
Breakfast The Pro Shop 651-659-2549 [email protected]
Tuesday-Sunday 7:00am-11:00am Kitchen-To-Go 651-646-7121
Main Clubhouse 651-646-7121 Tom Skoglund
Lunch Men’s Locker Room 651-659-2546 Director of Golf
Pool Desk 651-659-2554 [email protected]
Tuesday-Saturday 11:00am-5:00pm Tennis Pro Shop 651-659-2551
Turfgrass Director 651-646-6743 William Larson, CGCS
Sunday 11:00am-2:00pm Turfgrass Director
[email protected]
Dinner [email protected]
Tuesday-Saturday 5:00pm-9:00pm
David A. Hoffman
Please note that last call for alcohol Board of Directors Executive Chef
in the Clubhouse is 12:30am as the
Club’s liquor license ends at 1:00am Officers [email protected]

The Pro Shop Christine Meuers President Tim Traynor
Tuesday-Sunday Closed For Season Brad Kahley Vice President Controller
Jeff DeYoung Treasurer [email protected]
Call in ahead for hitting net Philip C. Haan Secretary
Daniel McGrath Ex-Officio Tregg Hagen
Locker Room/Fitness Center Marketing & Communications

Tuesday-Sunday 5:00am-9:00pm Director
[email protected]
Monday 5:00am-2:00pm Directors [email protected]

Locker Room Attendant Erin Delaney 2018 Megan Nash
Tuesday-Saturday 10:00am-4:00pm Linda M. Heuer 2018 Events & Catering Manager
Mark Sexton 2018
Halfway House Megan Tucci 2018 [email protected]

Tuesday-Sunday Closed Charles Callahan 2019 Pat Sorensen
Patrick Hickey 2019 Head of Housekeeping
Tennis Courts Nicole Lettner 2019 [email protected]
Lars Runquist 2019
Monday-Sunday Closed John Koury
Tiffany Anderson 2020 Chief Engineer
Tennis Pro Shop Piper Kenney-Wold 2020 [email protected]
Matt Winkel 2020
Tuesday-Friday Closed Don Woessner 2020 1

Swimming Pool

Monday-Sunday Closed

TABLE OF

Contents

03 04 05

The President A Message from the  "The Chef"
Christine Meuers GM, Robert White David Hoffman

06 07 08/09

Winter Lessons Around the Clubhouse Holiday Party Photos
Pro Shop

WWW.TCC-CLUB.COM | JANUARY 2018

2

The President 

Christine Meuers

strong headwinds created by the and services for your benefit.  

embezzlement for which our former

Happy New Year and greetings of controller has been indicted. We will accelerate our efforts to
the season from your 2018 Board of Implementation of the budget retain and attract a strong
Directors.  I am honored to have approved for fiscal ’17-’18 as well as membership base.  Watch for more
been elected as Board President this other actions by management and information on these efforts in the
year and for the opportunity to work board committees will move us even months to come.
on your behalf with our new and closer toward asset recoveries.

returning Board members, as well as From a people perspective, we have And finally, from a governance
with our top-notch management filled key roles with exceptional perspective, we have a dedicated
team and dedicated staff. experience and talent, including our group of board members who  have
contributed many hours to the Club.
I want to thank Bob White and the general manager, controller and  We want to thank our retiring board
entire staff for making the holidays directors of food and beverage, members Bridget Batzler, Mike
so very special at Town & Country marketing and communications and Dolan, Dave Meyer and Dan O’Brien
Club.  From the beautiful catering.  They join our for their dedicated service.  For
decorations to the delicious meals superintendent, executive chef, 2018, your Executive Committee will
to the special touches provided at director of golf  and chief engineer be comprised of myself, Brad Kahley
numerous private gatherings and to make up the best management (VP), Jeff DeYoung (Treasurer), Phil
club events, the spirit of the season team in the business. Management Haan (Secretary) and Dan McGrath
was evident every day.  While will continue to foster a culture that (Ex Officio).  Returning board
appearing seamless to all of us, we delivers a premier member members are Erin Delaney, Linda
know how much effort this busy time experience and makes Town & Heuer, Mark Sexton, Megan Tucci,
of year requires of the team.  Please Country a great place to work. Charlie Callahan, Pat Hickey, Nicole
Lettner and Lars Runquist. We are
join me in expressing your From an operational perspective, we pleased to welcome our new board
appreciation to our staff as you see have put key processes in place and members Tiffany Anderson, Piper
them at the Club. fortified internal controls and Kenney-Wold, Matt Winkel and Don
Woessner.  For more information on
Town & Country Club starts the new training.  Management, with board the board and its committees,
year in a very strong position on a oversight, will continue to improve please see the Club’s website at
variety of fronts: on all processes to ensure we tcc-club.com.
From a financial perspective, thanks maintain operational excellence.

to the efforts of our board, the audit From a membership perspective, the I look forward to seeing you all
and finance committee and our Club will continue to provide
staff, the Club performed better innovative and quality programming  around the Club as we enjoy the
than projected last year despite the 
promise of the New Year.   3

The GM

Robert K. White

Well I hope that everyone’s Holidays were joyful and safe. As
promised, the Annual Holiday Party was THE event we will all be 
talking about. The vibe from the membership was nothing short of amazing and the format
was well-received by all in attendance. The extended cocktail hour along with the extensive
appetizers and the Fusion Band were the hits of the evening. Judging from the comments
from all who attended, I am certain next year’s event will be another blockbuster as we plan
on how we can make it even more exciting.
We have several events coming up in January and perhaps even a surprise or two along the
way. We will be having Pop-Up Parties which are last-minute events that will depend on
weather or other special circumstances—if everything cooperates, we will then throw a
party. We will give you as much notice as possible, so keep your eyes open for these event
flyers.

We do have the following events coming up:  Flyers & Invitations Coming Soon.

Thursday, January 18th – Italian Themed Dinner
Friday, January 19th – Oregon Pinot Noir Tasting

Thursday, January 23rd – T&C Medallion Hunt
Friday, January 26th – Father/Daughter Dance
Saturday, January 27th – Adult Skiing Under The Stars (Weather Permitting)

Please R.S.V.P. as early as possible.

It brings me great joy to thank the entire staff for all the hard work and dedication that they

showed during a very busy holiday season. While you are making your winter plans please

remember that the club will be closed from Monday, February 19th to Tuesday, March 6th for

detailed cleaning and repairs.  

Soon you will be receiving some exciting Spring Membership Drive information. Please read

it carefully and forward it to a family member, friend or a business associate. There is even

an incentive built in for you.

I look forward to seeing everyone at the club, and if you are traveling out of town for the

winter, please travel safely and I will see you in the spring.

4

The Chef EXECUTIVE CHEF
DAVID HOFFMAN 
Chicken and Dumplings

The staff and I want to wish everyone a Happy New Year as well as a healthy one. Seems like it was only yesterday when we were

cooking at the pool.  It seems winter is finally here to stay. While always looking and researching foods I find January can still be a

great month to bring in Homestyle stick to your ribs type of foods. This month the kitchen will be cooking specials such as miso

glazed black cod, with beans and rapini, duck confit to duck pizzas, cauliflower curry dishes to fried rice cauliflower, chicken pot

pies along with chicken and dumplings. We will also being doing asian infused noodle dishes along with basic seared Salmon

dishes. If you have any requests or something that you would like to please contact the club or email me at

[email protected].  Thank you for all of your support.

I’ve made this recipe a couple of times. Filling and delicious, it’s pure comfort food that’s great to serve on a chilly evening.
This is a great weeknight meal, although it takes a little bit of time to prepare with all of the different steps. It’s well worth it

though, as the dumplings are delicious. They’re very similar to a cream biscuit recipe that I use. I found that this dish is best
eaten immediately after it is prepared.

Ingredients Method

5 cups low-sodium chicken broth For the stew:  Bring the chicken broth to a simmer in a dutch
2 pounds boneless, skinless chicken breasts, trimmed oven over high heat. Add the chicken and return to a simmer.
Cover, reduce heat to medium-low, and simmer until chicken
5 tablespoons unsalted butter is just cooked through, about 10 minutes. Transfer chicken to
4 carrots, peeled and sliced 1/4 inch thick plate and tent loosely with aluminum foil. Transfer broth to
large bowl.
1 large onion, chopped fine Return empty dutch oven to medium-high heat and melt
1 teaspoon salt butter. Add carrots, onion, and salt. Cook until softened,
about 7 minutes. Stir in garlic and cook until fragrant, about
3 garlic cloves, minced 30 seconds. Stir in flour and cook, stirring frequently, for 1
6 tablespoons all-purpose flour minute. Stir in sherry, scraping up browned bits. Stir in
reserved broth, cream, thyme, bay leaves, and pepper and
3/4 cup dry sherry bring to boil. Cover, reduce heat to low, and simmer until
1/3 cup heavy cream stew thickens, about 20 minutes.
1/2 teaspoon dried thyme For the dumplings: Stir flour, baking powder, and salt in
large bowl. Stir in cream until incorporated (dough will be
2 bay leaves very thick).
1 1/2 cups frozen peas
4 tablespoons minced fresh parsley leaves

Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder

1/2 teaspoon salt
1 1/3 cups heavy cream

To finish: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any 5
accumulated juices, peas, and 3 tablespoons parsley. Using 2 large soup spoons or small ice cream scoop, drop golf ball-
sized dumplings into stew about 1/4 inch apart (you should have 16 to 18 dumplings). Reduce heat to low, cover, and cook

until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.

OPEN Pro Shop
NOW! Winter

Golf Lessons

How it Works

We will utilize our Skytrack software
to show you ball flight, swing and ball
speed, etc. Also, V1 Video for teaching

and coaching.

10 Lesson Winter BEST
Series Package VALUE
(January 1 - March 31)

$500

10 Junior Lesson
Winter Series Package
(January 1 - March 31)

$400

6 Lesson Package
$350

3 Lesson Package
$185

To Schedule Lessons

Lessons will be available with Sara
Evens and Brady Engen. To schedule

a lesson with Sara, email her at
[email protected]. To schedule a

lesson with Brady,
email [email protected].

Page6 6

Around the Clubhouse

Programming Committee 

Here is what to look forward to in
January/February!

Happy New Year and welcome 2018!  As we welcome in the New Year at the Club, it is our

goal to plan parties and events that appeal to all of our Members.  This year looks to be full

of some new and exciting events, as well as some returning favorites!   Mark your calendar

for these upcoming events!

As we settle into a frigid January, come warm up with some Oregon Pinot Noir on January 19.
 Chef will also be preparing some food specials that pair perfectly with pinot noir that will
be available for dinner throughout the weekend.  

On January 25 we will kick off the hunt for the T&C Medallion Hunt.  Members will be able to
find daily clues on the T&C website and via email.  The winner will receive $250 in food and
beverage credit at the Clubhouse, as well as a trophy!  Put on your thinking cap and boots
as this year’s hunt will be harder than ever!  

Also in January will be the Father Daughter Winter Ball!  This time-honored tradition is a
favorite for dads and daughter’s alike.  On Friday, January 26 dads and daughters will enjoy
dinner, dancing and special photos.

Join us on February 9 for a Winter Olympics Party!  This new event is for families of all ages.
 We will celebrate the Olympics in T&C style with a little friendly competition and family fun.

The long-standing club favorite sledding party has unfortunately had to be cancelled in

recent years due to an uncooperative Mother Nature.  While this annual favorite event for

our youngest members is not currently on the calendar, worry not, as we plan to bring it back

following our first real snowfall as a “Pop-Up Event”!  Be on the lookout for other “Pop-Up

Events” that will be announced throughout the year.  These fun events will be for members of

all ages and will include a variety of fun activities and food/drink specials!  

We look forward to seeing you around the clubhouse!   7

Holiday Party Visit

December 8, 2017 www.saratennis.com/past-events

for more! 8

Holiday Party Visit

December 8, 2017 www.saratennis.com/past-events

for more! 9

January, 2018

S F TWTMS
1 2 3 4  5 6 
New Year's Day Kid's Night
Clubhouse 
Closed

7 88 9 1100 1111 12 13
Kid's Night

14 15 16 17 18  19 20
Themed Oregon Pinot
MLK Day Kid's Night Dinner Night  Noir Tasting
Italian 

2211 22 23 2424 25 26 27

Kid's Night St. Paul Winter Father Adult Skiing Under
the Stars (Weather
Carnival – T&C Daughter Permitting) 6pm 
Medallion Hunt  Dance 

28 2299 30 31
Kid's Night

February, 2018

S F TWTMS
123

4  5 6  7 8 9 10
Superbowl  Kid's Night Ladies Golf Winter Olympics 
Sunday Social  Family Night
5-7-pm

11 12 13 14 15 16 17
Kid's Night Valentine's Themed
Valentine's Day Day Dinner night –
Cupcake Mexican 
Decorating 21
18  19 Club 22 23 24
Presidents  20 Shutdown Club Club Club
25 Day Club Shutdown Shutdown Shutdown
Club Club Shutdown
Shutdown Shutdown
27 28
26 Club Club
Club Shutdown Shutdown
Shutdown