March April Newsletter 2018

General Manager’s Message

Dear Members, Capital projects are underway. The two projects we have focused on are the development of a new conference room in the old TaylorMade Performance Lab and converting the upstairs conference room into office space for the member- ship development team. The major project is the refurbishing of the pools. This includes removing all old plaster, replacing broken tiles, coping, deck repairs, all mechanical upgrades, new diving board, new dive blocks, new life guard stands, new cabanas, improved drainage and painting of the decks, bathrooms, and building. The next project will be the refurbish- ing of half of the Har- Tru tennis courts. We have some incredible social events coming this spring, so please read closely in this issue and look out for our communications. The Murder Mystery on March 10, Witness Tree Wine Dinner on March 22, Easter Egg Hunt on March 31, Easter Brunch on April 1 and Sinatra at the Stone on April 20 are some of the highlights you don’t want to miss. Private event bookings are also off to a great start with 12 wedding receptions and 7 rehersal dinners. We have made some changes in the Food and Beverage team over the winter, as you know. We are not increasing personnel but restructuring with the addition of John Onsa as Director of Food and Beverage. John oversees the entire front of the house side of service and Chef Alan oversees all food production and execution. Sous Chef Adam Joiner left in December for a position in Mississippi, Michael Edwards moved on to a new opportunity, Helen Humphreys moved back to Chicago and David Dunston stepped down from his Sous Chef position to focus more time with family, and fortunately he is still with us. We have the same number of personnel, just a few new faces and our team is even stronger now to deliver the quality and service you desire and deserve.

In case you have not read about the change to the food minimum, I would like to explain the change again for you. The food minimum is now a Club Minimum. It includes prepared or pre-packaged food consumed at the club or take out, all beverages (alcohol and non-alcohol) and merchandise from the tennis and golf shops. Wine purchased in bulk wholesale through the club does not count toward the Club minimum. Raw product cannot be purchased to count toward the Club minimum. I hope this change is a positive one for you and your family.

Regions Tradition is fast approaching and this year we will be offering two ticket packages for purchase, and there will be no auto billing with opt out. The entire month of March the PGA Tour will offer a discount on the packages. Also, members can purchase guest passes by the day this year versus previously by the week. We will be offering daily happy hour Thursday- Sunday from 3pm-4pm and bands Thursday-Saturday, as well as a comedian on Saturday night between music sets. The Club is offering an incentive to members who bring in new members. If you bring in a new social member before the tournament, you will receive two Member Badges. If you bring in a golf member, you will receive two V.I.P. Member Badges with Cellar 91 + Patio access as well as access to an on-course Member VIP area. If you bring them in after you purchase the tickets, we will reimburse your account. The staff and I are excited for a busy spring season at the Club. I am looking forward to seeing you around campus.

All the best, Dave Porter General Manager

KASEY ROMANO Catering Manager

JOHN ONSA Director of Food & Beverage

ALAN MARTIN Executive Chef

CANDICE SMITH Catering Manager

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JASON SCHAUER Sous Chef (banquets)

ST. JOHN BENDER Restaurant Supervisor

KATHERINE ARREDONDO Pastry Chef

JASON LOGAN Sous Chef (a la carte)