January-February2018

2018

JANUARY FEBRUARY

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HUSBAND'S GUIDE TO A HAPPY WIFE See our catalog of items available for purchase this Valentine's Day and learn about our special gift service to accompany either of our two Valentine's Day Dinner locations.

SOUTHERN NEW YEAR'S FOODS Find out what foods to include in your New Year's dishes that will bring you luck and prosperity for 2018.

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CONTENTS

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President's Message.................................... General Manager's Message..........................

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Welcome New Members...............................

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Daily Dining Hours...................................

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Southern New Year's Foods..........................

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Social & Dining Events..............................

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Husband's Guide to a Happy Wife..................

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Tennis Events...........................................

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2018 Golf Events.......................................

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Fitness....................................................

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Directory..................................................

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President’sMessage

I want to thank the members for allowing me to serve as your President for 2018. I also want to thank all of you for the words of encouragement over the past few months at various functions and our meetings as the capital plan was presented. Ginger and I moved into Greystone in 1992 with our three girls. Our youngest was a baby and is now 27 years old. My how time flies. We moved here to be a part of this great community and our club, even though the club was a trailer at the time. We had a great golf course, but I never dreamed we would have the facilities we have today! The Greystone community and Greystone Golf and Country Club is a special place and we could not have picked a better place to raise our family. Now we get to share this with our two grandchildren, soon to be three. I hope all of you had the opportunity to take advantage of our club during the Christmas season. We enjoyed the Dicken’s Dinner and Santa Brunch with our family. I know many of you used the club to host your holiday parties and I know our staff worked hard to make these special events. As we enter 2018, I am excited about what this year has in store for our members. Our capital campaign will allow us to take care of several projects this year and will improve our long term financial position. If you attended any of the informational meetings, you saw the projects we have planned.

One of the highlights of the year will be the Regions Tradition, which will be here before we know it. We listened to our members and have developed new member packages which will be rolled out soon. Greystone has always been a favorite place for the Tour Champions players as they love our course, our hospitality and the excitement created by one of the largest crowds they see all year. Regions and the Tour have extended our contract to host this tournament through 2023. As a result, the board established a Regions Tournament Committee. Jim O’Brien has graciously agreed to chair this committee and has recruited an outstanding group to help us get the most from this event for our members and our club. I want you to know, our board is committed making 2018 a successful year for our club. We have three board members rolling off; Terry Smith, Janice Folmar and Scott Peters. I want to thank them for their tremendous contributions and service. We have an excellent group of members coming on; Matt Scalici, President Elect and board members; George Trible and Scott Ferguson. One of my goals for 2018 is to find ways to improve member engagement and utilization of our club. That will also be the focus of our committees. I know our staff is committed to providing exemplary service to make any event special for our members and your guests. Please think of our club as you plan events for your family and business. Another goal is to communicate regularly with members on the club’s financial position and update you on capital projects. Please be looking for these updates and don’t hesitate to let us know if you have any questions or concerns. Thank you again for this opportunity. I look forward to seeing all of you at Greystone! Lane Milam Club President, 2018

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G eneral M anager ’ s M essage

Dear Members, Happy New Year! 2018 is sure to be an amazing year at Greystone with so many improvements planned. As you know, John Onsa will be starting in January as our new Food and Beverage Director. John is very excited to join our team and will be anxious to make a significant impact immediately. His focus during the first quarter of the year will be building relation- ships, training staff, developing new operating standards to match our Club-wide service vision, and creating an atmosphere where members choose the Club as their first destination for dining. Our team has planned some exciting social events for the first few months of the year. Please mark your calendar for Comedy Night on Saturday, February 3rd, and our Mardi Gras Party on Saturday, February 17th.

If your company or family is planning a private social event, please contact Candice Smith at csmith@greystonecc. com, or if your company or charity you serve is looking to host a golf outing, please contact Steve Smith at ssmith@ greystonecc.com. Our capital projects for 2018 include focus on the pool complex, tennis courts, main floor of Founders and golf course bridges and paths. Details will be sent to the members in a separate letter. We have an exciting year ahead! I look forward to seeing you around the Club.

The 2018 Club committees have been formed and we have increased the number of members on each committee. Committee service is just one avenue for members to provide input on the operations of the Club. I want to remind you that we are embarking on some changes to the Legacy food and beverage operation. The Men’s Grille will become the Golfer’s Grille and be co-ed. Doors are being installed to separate the locker and restroom area. The Falls dining room will now be open for lunch. The lunch menu will be reduced to six popular options and we will offer a limited breakfast menu. Food service will close at a specific time depending on the season. It will close at 4PM for January and February. Chef’s Dinner will be offered at Legacy two Fridays per month. Please look in this issue for the Fridays available.

Best regards,

Dave Porter General Manager

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NEW MEMBERS e l c o m e

RYAN & KERI AUSTIN Chief Operating Officer, HPM

ANDY & BETH GRACE Director of Client Management, Diebold Nixdorf, Inc.

WESTON TYLER GRIFFITH Owner, Ride N' Shine, LLC

ED EPPS Retired

HEATHER & BRENT FEATHER Homemaker

JEREMY & AMY GONZALEZ Owner, Gonzales Medical, LLC

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Refer a friend. Contact the membership office at 205.986.5146 or email adevine@greystonecc.com.

KATIE GRAY Student, Oak Mountain High School

JENNY & DAVID PLAIA Clinical Sales Specialist, Bayer Healthcare

KEVIN & REBECCA LINDSAY BoardMember/Senior Architect, Barge, Waggoner, Sumner & Cannon, Inc.

MUNH & CAROL HUYNH Emergency Room Medical Director, Island Medical Group

LINDA ALLISON Founding Partner, AC Financial Partners, LLC

MIKE & NANCY ROMAN Self-employed, Red Sky Studios Returning Member

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Daily Dining

JANUARY 2 – FEBRUARY 18 MONDAY LEGACY Lunch 11am-4pm LEGACY Grab & Go Dinner – pick up from 4-8pm TUESDAY LEGACY Lunch 11am-4pm CELLAR 91 Italian Night 5-9pm WEDNESDAY LEGACY Lunch 11am-4pm CELLAR 91 Dinner 5-9pm (Wine Down Wednesday) THURSDAY LEGACY Lunch 11am-4pm CELLAR 91 Dinner 5-9pm (Family Night) FRIDAY

FEBRUARY 19 – MARCH 8 MONDAY CELLAR 91 lunch 11am-4pm CELLAR 91 Grab & Go Dinner – pick up from 4-8pm TUESDAY

CELLAR 91 Lunch 11am-4pm CELLAR 91 Italian Night 5-9pm

Now offering pizzas, salads, & a specialty pasta dish

Now offering pizzas, salads, & a specialty pasta dish

WEDNESDAY CELLAR 91 Lunch 11am-4pm CELLAR 91 Dinner 5-9pm (Wine Down Wednesday) THURSDAY CELLAR 91 Lunch 11am-4pm CELLAR 91 Dinner 5-9pm (Family Night) FRIDAY CELLAR 91 Lunch 11am-4pm CELLAR 91 Dinner 5-10pm Acoustic Friday Feb. 23rd Raquel Lily SATURDAY CELLAR 91 Breakfast 7-11am CELLAR 91 Lunch 11am-5pm CELLAR 91 Dinner 5-10pm SUNDAY FOUNDERS Brunch Buffet 10:30am-2pm

LEGACY Lunch 11am-4pm CELLAR 91 Dinner 5-10pm Acoustic Friday

Jan. 5th Megan Kane Jan. 12th The Castors Jan. 19th Patterson Jan. 26th Megan Kane Feb. 2nd Raquel Lily Feb. 9th Megan Kane Feb. 16th The Castors

SATURDAY LEGACY Breakfast 7-11am LEGACY Lunch 11am-4pm CELLAR 91 Dinner 5-10pm SUNDAY FOUNDERS Brunch Buffet 10:30am-2pm

CELLAR 91 Breakfast 7-11am CEALLR 91 Lunch 11am-4pm

LEGACY Breakfast 7-11am LEGACY Lunch 11am-4pm

Wine Club MONTHLY TASTING DATES

WHY JOIN? Only $25 a month with several benefits including Wine Dinner discounts, waived corkage fees, wholesale cost plus 10% on full cases of wine, & more! Visit greystonecc.com WINE SERVICE Greystone offers a wine delivery service that allows members to purchase wine by the case or bottle and we’ll deliver it to your home inside the Greystone Gates or load it into your car for pickup. Time of delivery will be scheduled when order is placed. For our list of wines and pricing, please contact the front desk at 205.980.5200.

January 2nd | 6pm | Cellar 91 February 6th | 6pm | Cellar 91

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S ATURDAY , J ANUARY 20 TH

6:30 PM HORS D ’ OEUVRES & 7:00 PM DINNER

$49++ PER PERSON

I CEBERG W EDGE S ALAD feta cheese, cherry tomatoes, cucumbers, smoked bacon, red wine vinaigrette

C HOICE OF S EARED S ALMON OR A NGUS B EEF F ILET sautéed haricot verts, baby carrots, pearl onions, demi-glace

T RIPLE C HOCOLATE B READ P UDDING

Reservations required at greystonecc.com or 980.5200

Wanda's Sweet Cornbread & Southern New Years' Foods

Wanda Woodgett Greystone Culinarian for 10+ years, Specializing in Southern Fare

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Sweet Cornbread Recipe

Ingredients 2 cup Cornmeal ¼ cup Butter (softened) 3 tbsp. Vegetable Oil 1 ½ cup Buttermilk ½ cup Sugar 1 Large Egg 1 cup Sour Cream ½ cup Cheddar Cheese

Directions Set oven to 360º F and pour vegetable oil into cast-iron skillet. Place skillet into oven while it pre-heats. Combine the rest of the ingredients and mix until blended (do not over mix). Remove skillet from oven and pour in mixture. Place skillet in center rack and cook for 20-25 minutes or until golden brown. Let cool for 10 minutes before cutting and serving.

Beans, Greens, & Cornbread Foods that Bring Good Luck in the New Year! A t the start of each new year, people across the globe search for a sign that the upcoming year may bring them luck and prosperity. These signs can take the form of various superstitions, and here in the South we use food to determine how we will prosper. "Peas for pennies, greens for dollars, and cornbread for gold," goes an old Southern saying. These foods were staples of the average hard-working southern households during the Civil War and have become a part of our New Year's Tradition in bringing good luck and wealth. Beans and peas are meant to represent coins or change. Some family traditions involve hiding nickels in the pot of black-eyed peas and whomever is served the nickels will prosper in the new year. Greens (or collards for us Southerners) are meant to represent money. It is said that the more greens you have on your plate on New Year's Day the more monetary gain you can expect in the upcom- ing year. If you're not a big fan of collard greens, don't worry, this superstition includes all greens from spinach to kale and everything in between. The last thing you should be sure to include in your New Year's Day dinner is cornbread. The golden color of cornbread and their rectangular shape is meant to reflect the color and shape of gold bars. It is said that having cornbread on New Year's Day would mean that you will have wealth in gold in the year ahead. As it seems, these traditions each revolve around some form of monetary gain. I don't know about you, but this year I will be loading up my plate with all three!

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SOCIAL & DINING EVENTS January

TUESDAY

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MONTHLY WINE TASTING 6PM | FOUNDERS Wine Club Members, join us for our monthly tasting in Cellar 91. We will have a presenta- tion and featured wine that you're not going to want to miss! CHEF'S DINNER 5:30-9PM | LEGACY Seasonal prix fixe menu featuring locally grown produce, fresh-from-the-gulf seafood, and farm fresh dishes.

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ADULT COOKING CLASS 6:00PM | LEGACY

“Gulf to Table” featuring fresh seafood from our fishmonger Greg Abrams. Chef Alan and participants to prepare and enjoy a four course meal. $55++ per person. *Kid's Event will be available during this time!

PRESIDENT'S DINNER 6:30PM ARRIVAL | FOUNDERS

Join fellow members for a three course dinner, as we honor Greystone's 2017 Club President, Russ Hale. $49++ per person

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HAPPY HOUR WITH DAVE 6-7PM | CELLAR 91 Complimentary beer and wine during a presentation from our General Manager, Dave Porter.

CHEF'S DINNER 5:30-9PM | LEGACY

Seasonal prix fixe menu featuring locally grown produce, fresh-from-the-gulf seafood, and farm fresh dishes.

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SOCIAL & DINING EVENTS February

SATURDAY

3 COMEDY NIGHT 6-9PM | FOUNDERS

Adults, beat the winter blues with some big laughs at Greystone! Three course dinner followed by acts from comedians Frank Del Pizzo and Kurt Green. $39++ per person. *Kid's Event will be available during this time! MONTHLY WINE TASTING 6PM | FOUNDERS Wine Club Members, join us for our monthly tasting in Cellar 91. We will have a presen- tation and featured wine that you're not going to want to miss!

TUESDAY

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THURSDAY

WILD GAME WINE DINNER TBA Featuring Pacific Northwest Wines. Details forthcoming

SATURDAY

17 23 CHEF'S DINNER 5:30-9PM | LEGACY FRIDAY

MARDI GRAS PARTY 7PM | FOUNDERS

Things are getting funky at this year's Mardi Gras Party. Listen to live music as you enjoy Fat Tuesday cocktails, and a Mardi Gras Buffet featuring classic creole dishes. $39++ per person includes buffet and entertainment. *Kid's Event will be available during this time!

SATURDAY

10 SUPERHERO BREAKFAST 9AM-12PM | FOUNDERS 14 VALENTINE'S DAY DINNER 5PM-9PM | CELLAR 91 & LEGACY Choose between two locations to enjoy a delicious Valentine's Dinner. We even have pre-order flowers and gifts available upon arrival! Please see the next page for dinner menus and details. *Kid's Event will be available during this time! WEDNESDAY They'rebackandreadyforaction!Comeplay games, eat, and pose for pictures with your favorite Superheros! $15++ per person.

Seasonal prix fixe menu featuring locally grown produce, fresh-from-the-gulf seafood, and farm fresh dishes.

FRIDAY

16 CHEF'S DINNER 5:30-9PM | LEGACY

Seasonal prix fixe menu featuring locally grown produce, fresh-from-the-gulf seafood, and farm fresh dishes.

Reservations are strongly encouraged a minimum of two days in advance . Reserve online at greystonecc.com or by calling 980-5200.

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A HUSBAND’S GUIDE TO A HAPPY WIFE

Start by making your Valentine’s Day dinner reservation at Legacy or in Cellar 91 (details on previous page). Call the Club to order any of the items below to have beautifully presented on your dinner table upon arrival. Dinner reservations and orders must be made by February 7th by calling 205.980.5200.

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1. Dozen premium roses—your choice color(s) $79 2. Dozen premium tulips—your choice color(s) $49 3. NEST Cedar Leaf & Lavender Candle, 8.1 oz. $29 4. Brighton Toledo Bangle $30 5. Brighton Toledo Statement French Wire Earrings $38 6. Chilled Tableside Bottle of Moet & Chandon Brut $55

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Tennis Events JANUARY – FEBRUARY

JANUARY 1 st ­ 13 th

Ladies Spring Softcourt Signup

FEBRUARY 9 th

Sweetheart Mixer 6-9pm

FEBRUARY 13 th -16 th

Ladies Academy 9-11am

FEBRUARY 24 th

Greystone Spring Novice Tournament

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Golf Events IN 2018

APRIL 17 th ­ 22 nd

JUNE 9 th ­ 10 th

Women's SEC Championship

Men's Member-Member

APRIL 25 th ­ 28 th

JUNE 29 th - JULY 1 st

Senior Club Championship

Men's Member Guest

MAY 14 th ­ 20 th

SEPTEMBER 27 th ­ 28 th

Ladies Club Championship

Regions Tradition PGA Tour Champions

MAY 3 rd & 4 th

NOVEMBER 2 nd

Tilllie Bailey Memorial Invitational

Pigskin Classic

MAY 25 th ­ 27 th

NOVEMBER 9 th

Ladies Member-Member

Men's Club Championship

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SATURDAY JANUARY 13

GULF TO TABLE COOKING C L A S S AT LEGACY KITCHEN

$55 ++| 6PM ARRIVAL | LIMITED TO 16 PEOPLE

Join Executive Chef Alan for a culinary class to bring your cooking game to a whole new level. Participants will prepare and enjoy a 4 course meal featuring fresh seafood from Panama City, FL Gulf Fisherman, Greg Abrams.

Reservations can be made by calling 980.5200 or by going online to greystonecc.com

Children’s Events

SATURDAY FEBRUARY 3RD 6-9 PM

SATURDAY JANUARY 13TH 6-9 PM

Arrive at 6pm for a chicken tender dinner followed by a puppet show and fun games! (Ages 4-10)

Come watch “A Dog’s Purpose” (PG) and play paw-pular games. We’ll have pizza and popcorn! ( Ages 6-12)

SATURDAY FEBRUARY 17TH 6-9 PM

WEDNESDAY FEBRUARY 14TH 6-9 PM

Come make a Mardi Gras mask, an edible necklace and play fun, festive games! Pancakes & bacon for dinner! (Ages 6-12)

Come make sweet treats with our talented Pastry Chef, Kathryn. We’ll have dinner & more themed activities. (Ages 6-12)

Reservations are required 48 hours in advance by calling 980-5200. Events will be at the Founders Clubhouse. Pricing is $15 per child and parents must be on Club property.

Get Your Children Involved in Fitness! Long Term Athletic Development Programing In recent years, there has been growing interest and support in the world of youth physical fitness and sports. Models of development help athletes of all ages realize their full potential and put the individual on a path to a life-long commitment to a healthy lifestyle. One of the main concepts behind all of this is the idea of long-term athletic development, or LTAD. LTAD, is a youth-centered approach to physical activity and development. It is focused on meeting the needs of children at any developmental level to promote fun, positive sports and fitness experiences which in turn help set the foundation for a lifetime commitment to healthy activities. Please let us coach your children to build a life-long approach to safe and effective fitness training.

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Resolutions The time to start is now

Don’t try to completely overhaul your entire life- style in one day or even one week. Start slowly and make only one change per week. If you can do more, then do it. I have experienced far too many people that will take on too much at once and they end up getting discouraged or angry and quit. So, if you get thrown off track or you can’t begin on your precise start date, drop it and get started the next day or as soon as possible. The greatest failure is failing to try. Next, I would encourage you to make goals, not resolutions. New Year’s resolutions tend to be way too broad: “I will lose weight”, “I will get into shape”, or “I will get healthier”. These statements are way too vague and are difficult to develop a proper plan around. Make small, specific goals that can be achieved in shorter increments. Try to say instead: “I will lose 10 pounds of bodyfat in 12 weeks” or “I will exercise for 20 continuous minutes three days a week”. The more specific the goal, the more likely you can develop a good plan that will get you there. If you are having trouble with this or have no clue where to get started, please come and talk to us! We are here to help you and would be glad to answer any questions. We look forward to seeing you attain your goals in the Fitness Facility! Best, Todd Makofski Director of Fitness

Dear Members, Welcome to the New Year 2018! I know its super cliché, a motivational fitness letter for all the 2018 resolutions. But seriously, a new year is a new beginning and a chance to start making changes in areas of your life that you’ve been wanting to improve. Whether its financial, business, relationship, or fitness goals, the time is now to get started. Over my career there have been so many people that lack one of the most basic ingredients to achieving their goals: to start! I tell people to not wait for a new year or special event to begin a fitness program because what will normally end up happening is “something” will come up and it will sideline that program and they will end up waiting forever for the perfect time to start, which never happens. Don’t put so much pressure on yourself in the beginning.

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FOUNDED 1991 4100 Greystone Drive, Birmingham Alabama 35242 greystonecc.com | 205.980.5200

BOARD OF DIRECTORS Lane Milam, President Matt Scalici, President-Elect Russ Hale, Chairman

Jim Clayton Dale Gorham McRoy Sauls Barry Vines George Trible Scott Ferguson

TELEPHONE DIRECTORY

Main/Reservations Membership Event Planning Legacy Golf Founders Golf Course Maintenance Performance Center Cellar 91 Tennis Fitness Aquatics

980.5200 986.5146 776.3180 986.5160 986.5126 986.5215 986.5152 986.5149 986.5145 986.5139 776-3195 986.5133 986.5136

Accounting Residential

GOLF COURSE OPERATIONS Jason Miller jmiller@greystonecc.com GOLF INSTRUCTION & FITTING Mark Blackburn blackburngolf@greystonecc.com EXECUTIVE CHEF Alan Martin amartin@greystonecc.com FOOD & BEVERAGE DIRECTOR John Onsa jonsa@greystonecc.com FITNESS Todd Makofski tmakofski@greystonecc.com

GENERAL MANAGER David W. Porter, CCM dporter@greystonecc.com MEMBERSHIP Ashley Devine, CMP adevine@greystonecc.com CATERING/EVENTS Candice Smith csmith@greystonecc.com CONTROLLER Chris Cochrane ccochrane@greystonecc.com TENNIS Ryen Valentine, USPTA rvalentine@greystonecc.com DIRECTOR OF GOLF Steve Smith, PGA ssmith@greystonecc.com

AQUATICS Andy Gray agray@greystonecc.com

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