chartwell chatter - january/february 2013

Chartwell ChatterChartwell Golf & Country Club

JANUARY/FEBRUARY Issue 2013

Cocktails and Bar ServiceCaribbean Fair Chef Stations,

Shipwrecked Raw Bar & Hors D’oeuvres Oasis Blended Drink Specials

Live Music, Steel Drums, Dj & Dancing Casual Dress & Beachwear

$40.00 Per Person(Jeans Allowed!)

MargaritavilleJanuary 18th

Ladies Holiday LuncheonPhotographs on page 8

Chartwell Golf & Country Club

1 Chartwell DriveSeverna Park, MD 21146

Clubhouse Winter Hours

Monday & TuesdayClosed

Wednesday - FridayFood Service 11 a.m. - 9 p.m.

Bar Service until 12 am

Saturday & SundayBreakfast & Limited Lunch Menu

8 a.m. - 2 p.m.

Saturday & SundayExpanded Bar Menu

2 p.m. - 5 p.m.In the Bar Area Only

SaturdayDinner Menu

5:30 p.m. - 9:30 p.m.

SundayDinner Menu

5:00 p.m. - 8:00 p.m.

Phone Numbers

Clubhouse410-987-0400

Clubhouse Fax410-987-8469

Golf Pro Shop410-987-4480

Golf Pro Shop Fax410-729-0678

Tennis Pro Shop410-987-0400 ext.236

Grounds410-987-1982

www.ChartwellGCC.com 2

New Year, New Beginnings.First of all, let us wish you and yours a very happy and prosperous New Year!This year we are going to take a little longer rest than usual; we will close from January 1st until Wednesday, January 16th. During this time we will complete the backbar redesign. This project is to create a more efficient and attractive area, and to enhance the already outstanding bar top and bar area.We have planned a series of outstanding events to welcome you back in style: on Friday the 18th, you are invited to the Margaritaville Bash to shake off those winter icicles! Slip on those denim jeans and come on out with your friends. That is correct I did say the “J” word! Sign up for Saturday the 19th’s Century Tennis Tournament, and don’t forget to make your reservation for Sunday the 20th’s spectacular Asian Buffet in the dining room.February will be the start of our new wine program featuring monthly dinners and tastings. The first in our program will be an International Wine Tasting from around the World, as part of our Valentine Weekend Special.During our closing, we have also redeveloped the menu offerings and created many new and exciting events for you to enjoy. It is our goal to rejuvenate our membership with a combination of eclectic and traditional array of options to entice your participation.

So, there is no excuse to stay home, shake off the winter doldrums and come to your club to enjoy the food, the service and the fellowship of your friends and fellow members.The club had some ups and a few downs during last year. We need you to support and enjoy your club more often, so we need you to bring your friends out. We also need you to continue your support of our fine Club. As some of you have noticed, we have begun to survey a random sampling of 10 members a month to gain feedback, which will in turn help us develop a benchmark on how we are doing in all facets of the property. This feedback is vital to the improvement of services and success of the Club. As you receive these, please mail back or drop them off at the office.The entire staff of your club is here to insure that your every need is taken care of promptly and pleasingly.I look forward to seeingyou all at the Club.

Michael FayGeneral Manager

F R O M T H E G E N E R A L M A N A G E R

I N S I D E

From the General Manager ............................... 2From the President ............................................ 3President’s Eggnog .............................................5Green Department..............................................6Golf .................................................................. 7 Tennis...............................................................11Holiday Open House....................................... 12Event Calendar ............................................... 13

F R O M T H E P R E S I D E N T

BUCK LINTHICUMPresident

As my first Chatter Article as your President, I want to thank all of you for your kind words of encouragement as we begin a new

year at Chartwell. I feel honored and privileged to serve all of you! I want to share with you my three main objectives for the coming year: Increase Member Participation, Increase Member participation, and Increase Member Participation! Just saying it will not accomplish itself, so I can assure you that your Board of Directors and your Management Team will be identifying and exploring new ideas for ways to encourage increased participation. So don’t be surprised if you notice new social events, new golf, tennis or swimming activities, new menu offerings, new formats for regular events and capital improvements to enhance efficiencies, club aesthetics and member satisfaction. Specifically we will be utilizing member surveys to gain new ideas as well as feedback on our plans. If you are contacted to complete a survey, please take the few minutes needed so we can obtain a complete cross section of member sentiment. We know change does not come easy for all, but be assured we will be working to identify the changes which work for the majority of our members.As some examples: your Board has already approved improvements to the Golf Driving Range which will provide five Zoysia Grass Target Greens to give feedback on practice shots, and a new Patriot Bermuda grass range floor with much needed drainage basins to improve range ball collection efficiency. This work will be done prior to the start of our 2013 Golf Season and will also improve the aesthetics of the range while reducing costs for maintenance. By the time you receive your copy of this Chatter, our upgrades to the Back Bar area will have been completed during our two week winter closing in January. This upgrade, while clearly aesthetically pleasing, is designed to enhance the efficiency of bar operations. Two, well

3 Chartwell Chatter - January/February 2013

stocked bar tender stations are now installed to provide more efficient service; additional beer taps have been installed on the back bar with lines extending directly to the refrigerated kegs located behind the back bar and the swinging doors have been eliminated--removing an eye sore and providing more rack storage area. A dishwasher has been installed under the bar along with new sinks to eliminate bussing of glasses to the kitchen. My thanks to Lee Meyers and his House Committee for delivering an exceptional upgrade to our bar which will enhance the bar service for years to come!The President’s Egg Nog Party was a huge success with 172 members in attendance. The raw bar and passed hors d’oeuvres were a meal by themselves, only to be surpassed by the main course that followed. Our year is off to a great start. My thanks to the entire staff for all their hard work in making the event so successful! By the way we exceeded last year’s participation at this event so we are already well on our way to achieving our goals!


LEE MEYERSHouse Committee

The holiday season is here! We have just finished the President’s Egg Nog party and Ladies holiday luncheon that were an

absolute success and a well attended Christmas Open House and New Year’s Eve celebration. Additionally, numerous private holiday parties have been sponsored by our members for their clients and business associates. The planning for all of these festivities started months ago. New staff has been added and trained, menus planned and practiced and all of those little extras that make an event special so that our members will be sure to have that “wow” reaction when they see the Club for the first time. If you somehow cannot make it over for one of these special events please make it a point to at least come over and check out the holiday decorations that are really turning Chartwell into a special festive showcase. You can have lunch or dinner and you will surely feel as if you have the holiday spirit as you enjoy one or several of Chef Todd’s special seasonal menu items. For those who are fans of our original bar these next few weeks will present a unique opportunity to raise a toast to all those friends past and present who have shared a drink with you for the last time with the current bar configuration. In January we will be completing the final phase of the bar restoration project and we are excited about the new, modern back bar area that will look fantastic and greatly improve service to our members. I almost forgot to mention the Margaritaville party that will be the official re-opening of the club in January. Don’t miss this party because we will be doing a serious dedication to our new bar facilities and you certainly want to be able to tell your Grandchildren that you had the first drink served on the new bar!

C O M M I T T E S R E P O R T

SHAUNA TALBOTSocial Committee

Chartwell is in great shape! Let’s all get on board and move our Club forward. The hiring of an outstanding Executive Chef

and General Manager has positioned Chartwell for an outstanding 2013. Planning is underway to offer a new diversified social calendar highlighting the talents of new staff and management. Events to take advantage of following the holiday season are the Caribbean-fare themed Margaritaville, January 18th (jeans allowed), Wine Guys Event: International Wine Tasting on February 16th and Chile & Cornbread Throw Down Competition, March 9th. Mark your calendar now, you won’t want to miss these events and invite some friends!

All of your ideas and suggestions area welcome as we seek to elevate the social experience and participation at Chartwell functions. Stay on top of our upcoming events by checking the website and reading through the weekly emails for the Club’s daily specials. Please feel free to contact me and offer your input, we are looking forward to a terrific year!

5 Chartwell Chatter - November/December 2013

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What is in color in January & February? Witch Hazel, Camellia, Holly berries, Nandina berries, Sweetbox, Winter JasminePlanning for Next Year: Whether you are simply planting a vegetable garden or redesigning part or your entire landscape, winter is an ideal time for you to begin planning for the upcoming season. Take the time to evaluate how your plants did this past season and what you liked or didn’t like about your landscape. Then, come up with ideas on what you can do to enhance your yard. It is a lot easier to plan on paper or computer than it is to simply put plants in the ground, decide if you like them or not, and move and replant them accordingly. There are many programs in the stores that can help you plan and visualize what your landscape will look like. They may not be perfect, but for many people, any assistance in visualizing what their landscape will look like is very helpful. As an alternative, you can always hire a landscape designer to work with you to create the landscape you are looking for.Bed Cleanup: We have had many hard freezes now and all of the deciduous shrubs should have dropped their leaves. Now you can remove the last of the leaves from the beds so there is no place for insects and disease to over-winter. Also, most of the deciduous shrubs can be pruned back. You should avoid pruning back anything that flowers in the spring since the flower buds will already be set on the plant and pruning just reduces the number of flowers that the plant will display. Also, I like to hold off pruning hydrangea. It always seems that hydrangea suffer from some degree of dieback from the winter so I don’t like to further reduce the size of my plant by pruning it before the

end of winter. However, once winter is over, I can see how much of the plant died back and then prune just below that point. Also, be careful because some hydrangeas flower on old wood and some on new wood. So, know which type you have. By the end of February, you may want to start re-mulching your beds. Avoid a mulch layer thicker than 2-3” and also avoid mounds of mulch right against the base of the plant as this will cause the bark to rot and leave it susceptible to disease and insects.Tree Pruning: Again, winter is a great time to prune your deciduous trees. Without the leaves, the tree structure is clearly visible. As a review, the first thing to do is remove the dead wood in the trees. Second, prune branches that cross and rub each other. Third, remove branches that form a tight angle with another branch that could cause splitting as the tree grows. Finally, thin, weak branches should be removed to open up the canopy and allow greater light penetration. Light heading back is an option; however, hard pruning back of the tree canopy will actually cause the canopy to grow back even thicker. Major evergreen pruning should be done in the early spring.Lawn Maintenance: Just a few things need to be done in the winter for the turf. First thing is to avoid walking on the lawn when it is frosty or frozen because this will cause the turf to die. Second, make sure to get the last of the leaves picked up from the yard. Leaving them on the grass can cause the turf to develop fungal problems. Finally, if it is necessary to put out salt to melt ice, avoid getting it on the turf or in landscaped beds. An alternative would be to use calcium chloride or magnesium chloride instead of salt, since it is less harsh for the turf and plants

G R E E N S D E PA R T M E N T


The Senior Club Championship final is late in the golf season and we never really have the opportunity to acknowledge our winner in the holiday chatter. So first, let’s take a moment to congratulate this past year’s Champion, Chad King. This is Chad’s first Senior Club Championship victory. Congratulations and best of luck in defending your title this season!It’s that time of year when we all look forward to a fresh start in life and resolve to improve our health. This year join me in setting some realistic goals for yourself and your golf game. All members are welcome to join me and our guest speaker on Saturday, January 19th from 12:00pm to 1:30pm in the Troon Room. This segment will give you an opportunity to hear from TPI Certified specialist, Mitch Stanley. Mitch Stanley is a practicing Physical Therapist at Professional Sports Care and Rehab in Arnold, Maryland. His passion for sports and medicine led him to pursue a Doctorate Degree in Physical Therapy from Old Dominion University. Mitch has an extensive background in movement dysfunction and sports professional creating highly individualized golf-specific programs through implementation of functional rehabilitation and correction of physical dysfunctions.What is TPI?Into the 1990s, success in golf was viewed as being dependent on 3 basic components: golf instruction, the mental aspect of the game, and equipment. But when Tiger Woods began to dominate the PGA scene, golf experts suddenly realized the importance of “golf fitness.” Proper fitness instruction can make a dramatic improvement in a golfer’s swing, as well as reduce a pain and improve a golfer’s longevity in the game.

TPI leads the world in research and data on golf fitness, health, and swing biomechanics, and TPI certified members are the first to receive the Institute’s latest data. The TPI certification shows that a professional has attained a level of expertise in golf fitness that surpasses the completion.

I encourage all of our members to take advantage of this opportunity. If you would like to sign up to participate please feel free to contact the golf shop or sign up directly using our automated FORETEES system.

G o l f co u r s e n e ws b lo G

Check out Steve’s new blogwith course and project updates. Updated

weekly and sometimes more, to keep you up to date with project articles and photos about

happenings around the golf course.http://www.ChartwellGreenDept.com

S E N I O R C L U B C H A M P I O NChad King

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9 Chartwell Chatter - November/December 2013


B R U N C H W I T H S A N TA

* POLICY REGARDING CLINICS *

Members are encouraged to sign up for the

entire 9-week session guaranteeing you a spot

each week in that particular clinic. There is an

extra week (10th week), designed to allow those

who miss a clinic to make it up. For those who

don’t miss any clinics they may come to the extra

10th week at no additional cost. Once you sign

up for the session, your account will be billed at

the start of the session. However, you may sign

up as a drop in if there is space available and pay

per clinic that you attend. Clinics fill quickly, so

sign up in the Pro Shop for the entire session. A

minimum of 3 people is needed to participate in

a clinic and to receive a clinic rate. If less than

3 people sign up for a clinic, it will be canceled;

if a clinic fills we will schedule another clinic to

accommodate the overflow of players. In order

to receive the Member rate for clinics or lessons,

you must be either a Golf or Tennis Member.

MEMBER RATES*

½ hour $135 Drop In $15/clinic

1 hour $207 Drop In $23/clinic

1½ hours $252 Drop In $28/clinic

NON-MEMBER RATES*

½ hour $207 Drop In $23/clinic

1 hour $252 Drop In $28/clinic

1½ hours $297 Drop In $33/clinic

*PER 10 WEEK SESSION11 Chartwell Chatter - January/February 2013

call the tennis shop to register

Junior Program: Tuesday 4:00-5:00 Orange Group (ages 8-10)Tuesday 5:00-6:00 Red Group (ages 5-7)Thursday 3:00-4:30 High School (varsity level)Thursday 4:30-6:00 Junior Team (Intermediate ages 9-13)Saturday 12:30-2:00 Junior Team (Advanced)Sunday 12:30-2:00 Junior Team (intermediate ages 9-13)Adult Program:Cardio: Monday 12:00-1:30; Thursday 12:00-1:30; Sunday 3:30-5:00Ladies: Wednesday 11:00-12:30 Advanced, Beginner/Intermediate (2.5-3.0) Thursday 10:30-12:00 Beginner Saturday 9:30-11:00 (3.0-3.5)Men’s: Saturday 11:00-12:30

Tennis CliniC session begins January 7

steve Dulin & Bill scherer

B I L L S C H E R E R A W A R D2012 Recipient; Steve Dulin


CenTury TournamenT: January 19, B Flight 2:30-5:00; A Flight 5:00-7:30. This is a mixed doubles formatwhere the combined ages of you and your partner must be 100 years old or greater.

Junior Team Scrimmages:13 & Under Schedule 14 & Over ScheduleChartwell at API - January 12, 1:00-3:00 Owen Brown at API - January 13, 1:00-3:00API at Chartwell - January 19, 12:00-2:00 Chartwell at Owen Brown - January 20, 11:30-1:30Owen Brown at API - January 26, 1:00-3:00 API at Chartwell - January 27, 1:00-3:00Chartwell at Owen Brown - February 3, 1:30-3:30 Chartwell at API - February 3, 1:00-3:00API at Chartwell - February 9, 1:00-3:00 API at Owen Brown - February 10, 11:30-1:30Chartwell at API - February 16, 1:00-3:00 API & Chartwell at Owen Brown - February 17, 11:30-1:30

• January 26 Australian Open Mixed Doubles Social 5:00-7:00• February 16 A/B Combo Tournament 5:00 start. This is a doubles event where an A level player will be paired

with a B level player.• March Madness Tournament: This is a doubles format event. March 8-10 Ladies Doubles; March 15-17 Men’s

Doubles; March 22-24 Mixed DoublesH O L I D AY O P E N H O U S E

M A R G A R I TAV I L L EFriday, January 18th 7:00pmCockta i l s and Bar Serv iceCar ibbean Fair Chef Stat ions ,Shipwrecked Raw Bar & Hors D’oeuvres Oas i s Blended Drink Specia l s Live Music , Stee l Drums, Dj & Dancing Casual Dress & Beachwear$40.00 Per Person( Jeans Al lowed!) FA M I LY B I N G O N I G H TThursday, January 24th 6:30pm Movie & Buffet Dinner 7:30pmMultiple fun rounds and gift card prizes Dinner and A Movie after Bingo:Spooky Family Fun Feature: ParaNorman Kids $12 (includes buffet & movie)Adults PLAY FREE, Burger Night Buffet will be available.

S C H O O L S O U T S P E C I A L S(Not avai lable for carry out. )

On half days of school kids entrée will include a FREE ice cream sundae dessert.

Wednesday, January 23 - 1/2 DayWednesday, February 13 - 1/2 Day


Reservations can be made online or by calling (410) 987-0400 Get the full list of Club events and activities on the Member Calendar by logging in at www.ChartwellGCC.com

VA L E N T I N E S W E E K E N DT I E T H E M A L L I N T O A B I G

W E E K E N D

F e b r u a r y 1 4 t h A la Carte Dinner $55 per person

Pre-fix Four Course Dinner and Champagne Toast

AMUSEBraised beef and truffle ravioli

Butternut squash, chanterelles, toasted pine nutsHoney truffle reduction

Warm Duroc pork belly saladMizzuna, apples, celeriac, black cherries

Spiced pecans and pomegranate vinaigrette

CHOICE OF ENTRÉE BRAISEd BABy LAMB ShANKS

Grafton farm aged cheddar polentaSweet onion rings and a porcini infused demi-glace

PAN SEAREd ChILEAN SEA BASSLobster mashed potatoes, artichoke, roast fennel

Chipoline onionsLemon pepper butter sauce

ONE POuNd ROCK LOBStER tAILSaffron risotto, asparagus tips

Cherry tomato salad and citrus vinaigrette

DESSERT STATION Cherries jubilee and bananas foster

Hourly seating times are available starting at 5:30 pm. Reservations are required;

No Carry Out is available on this day.


M A R K Y O U R C A L E N D A R

L AT E N I G H T H A P P Y H O U R !Friday, February 15th

Barside Chef prepared appetizers: 6:00pm – 8:00pmLive Music and Drink Specials: 8:00pm – 12:00am

W I N E TA S T I N G February 16th, 7:00 PM

$50 per personWine Guys Event: International Wine TastingCompare whites and reds from around the world, Enjoy our “Must Try” selection, “Beyond our Borders Best Value” and “Global Dominator” selections. Includes Passed hors d’oeuvres, chef stations and assorted displays. Reservations are required.

F I R S T F R I D AY K I D S C L U BFebruary 1

Uncle Pete Rocks, March 1 Jump Bunch!Kids’ Activities begin 10:30 am $15 per family or $8 per guestLight Snacks and Beverages includedPlease make reservations. G R E AT S T E A K N I G H TEvery Wednesday start ing January 23

5:30 – 9:00pm

Our Winter Grill Event, Chef specialty selected premium steaks, chop cuts and gourmet sauces. Weekend specials include side salad and enjoy specialty appetizer features. Compliment the night with wine pairings and bottle specials.

M E M B E R ’ S C H I L I & C O R N B R E A D T H R O W D O W N !Saturday, March 9

7:00pm $35Vote for your favorite member made recipe Chili and Cornbread! Southwestern-style, Chef Stations and Smoked BBQ fare. Live Blue Grass Band, Full Bar Service & Beer Specials, Winners to be announced! Now accepting (10) Member Chef Contestants, please call the Clubhouse to enter.

J A C K ’ S PA C K D I N N E R SUpcoming Dinners: 1/17, 2/7

7:00pmJoin Jack’s Pack the first Thursday of every month!Enjoy Chef ’s special 3 course $25 pre-fix dinner featuring: Soup or Salad, Entrée and Dessert.Reservations are required with menu selection or special requests.

VAT THE CLUB

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Late Night Happy Hour!Friday, February 15th Barside Chef prepared appetizers from6:00 – 8:00pmLive Music & Drink Specials 8:00pm – 12:00am

TIE THEM ALL IN TO A BIG WEEKEND!

Wine Tasting February 16th, 7:00 PM $50 per personWine Guys Event: International Wine TastingCompare whites & reds from around the world, Enjoy our “Must Try” selection, “Beyond our Borders Best Value” and “Global Dominator” selections.

Includes Passed hors d’oeuvres,chef stations & assorted displays.Reservations are required.

Valentine’s Dinner

& Champagne Toast Hourly seatingtimes are available starting at 5:30 pm.

A Carte Dinner $55 per person

VAT THE CLUB

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VA T T H E C L U B

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Late Night Happy Hour!Friday, February 15th Bars ide Chef prepared appet izers f rom6:00 – 8:00pmLive Music & Drink Specia l s 8 :00pm – 12:00am


Wine Tasting February 16th, 7 :00 PM $50 per personWine Guys Event : Internat ional Wine Tast ingCompare whites & reds f rom around the wor ld, Enjoy our “Must Try” se lect ion, “Beyond our Borders Best Value” and “Global Dominator” se lect ions .

Inc ludes Passed hors d’oeuvres ,chef s ta t ions & assor ted di splays .Reser vat ions are required.


& Champagne Toast Hourly seat ingt imes are ava i lable s tar t ing at 5 :30 pm.


VA T T H E C L U B

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VAT THE CLUB

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VAT THE CLUB

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VA T T H E C L U B

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chartwell chatter - january/february 2013

Documents

outstanding bar

fine club

prosperous new year

sundayexpanded bar menu2

golf pro shop410

new wine program

new beginnings

golf pro shop fax410