Moraga Country Club 1600 St Andrews Drive Moraga ... - Golf Fusion
Moraga Country Club 1600 St Andrews Drive Moraga ... - Golf Fusion
Moraga Country Club 1600 St Andrews Drive Moraga ... - Golf Fusion
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
General <strong>Club</strong><br />
Employee of the Month:<br />
PATRICK WOLOSZ<br />
Patrick Wolosz is honored as our Employee of<br />
the Month for the THIRD time!! Patrick has<br />
been with <strong>Moraga</strong> <strong>Country</strong> <strong>Club</strong> for eight years<br />
and is our Sous Chef. He was originally hired<br />
in April 2001 as a Line Cook, but his talents<br />
were quickly recognized and he was promoted to his current position.<br />
If you love Prime Rib, you have Patrick to thank, as this is one of his<br />
specialties.<br />
Patrick’s expertise in the food and beverage business goes back 24<br />
years! He started out as a short order cook at a bowling alley, then<br />
became a bartender, followed by sandwich creator at a delicatessen<br />
and then Line Cook and now a Sous Chef at MCC. Over the years<br />
with us, Patrick has been key to the day-to-day food and beverage<br />
operation and absolutely invaluable when it comes to special events<br />
like the Ladies Invitational and Men’s Challenge.<br />
Patrick was born at the U.S. Air Force base in Mildenhall, England,<br />
and grew up as a “military brat” living in New Mexico, Nevada, New<br />
Hampshire and California. He currently resides in Hayward with his<br />
yellow tabby cat, “Lucy” in a new condominium he bought two years<br />
ago.<br />
If you know Patrick, you know he is a die-hard Raiders fan, attending<br />
every local game he can and owning all the memorabilia they make .<br />
. . he even has a Raiders chef hat! On his days off, he can sometimes<br />
be found chauffeuring his Mom, Karen, around in Rancho Cordova,<br />
enjoying sushi and Sake at a favorite restaurant, or sipping an<br />
occasional Jack Daniels.<br />
In the ‘back-of-the-house’ it’s Patrick’s great spirit and smile that<br />
keeps everyone in a good mood. Patrick is being recognized for the<br />
third time as Employee of the Month because of his tireless effort to<br />
keep the restaurant operation going strong no matter how many multiple<br />
events may be scheduled !! His co-workers speak as highly of<br />
him as he does of them. I asked him what he likes most about his<br />
work here at MCC, and he replied “seeing the expression on a Member’s<br />
face when they talk about enjoying a special dish” . . . .<br />
Thanks Patrick . . . . we’re lucky to have you here . . . Keep on<br />
cookin’ !!!<br />
Turf Talk<br />
While you are enjoying <strong>Moraga</strong> <strong>Country</strong><br />
<strong>Club</strong> this summer, please keep an eye out for<br />
our hand-watering staff. The watering team<br />
will be working diligently to keep hot turf spot<br />
losses to a minimum through the summer<br />
months.<br />
The crew will be using both hoses and small misting sprinklers to<br />
help minimize our disruptions to the membership.<br />
As we approach the summer season, the maintenance staff is<br />
on high alert for any signs of disease outbreaks. To help minimize<br />
the disease outbreak this summer, we will be working daily<br />
to minimize excess irrigation as well as applying preventive disease<br />
control applications (fungicides). Turf disease pressure is<br />
usually at its greatest when temperatures and humidity figure<br />
added together, surpass the 140 mark. For instance, when temperatures<br />
exceed 105 degrees and humidity exceeds 40% conditions<br />
are favorable for the development of disease as combined<br />
they equal 145.<br />
Raking Bunkers<br />
Sand bunkers are enough of a hazard without the bad lies<br />
caused by an un-raked surface, so here are some quick tips for<br />
making sure that the next golfer who faces your predicament is<br />
not additionally cursed by an un-groomed bunker.<br />
1. Try to enter and exit the bunker from the point that's closest<br />
to your ball, but must be level to the adjacent playing surface. Do<br />
no try to climb out by going up a steep bunker face.<br />
2. Always rake the bunker immediately after your sand shot<br />
Be careful not to pull excess sand to or over the lip of the bunker.<br />
the best practice is to alternate between pulling sand toward you<br />
and pushing it back with the tines of the rake, thus making a relatively<br />
even surface without displacing too much sand.<br />
Luis Ballesteros<br />
<strong>Golf</strong> Course Superintendent<br />
A Message from the President<br />
We are blessed to be living in a place with<br />
a wonderful climate that allows us to spend<br />
a lot of time outdoors on patios/decks, on<br />
the tennis courts, by the swimming pools<br />
and on the golf course. In addition we have<br />
a number of events at the <strong>Club</strong>house that<br />
again allows us to enjoy the great environment<br />
in which we live. However, our own<br />
special Nirvana is sometimes disturbed by<br />
unacceptable behavior.<br />
From time-to-time it is necessary for the Board of Directors<br />
to conduct "hearings" concerning violations of MCC’s Rules<br />
and Regulations. Occasionally, members lose personal<br />
control and/or behave unacceptably in the public areas of<br />
the <strong>Club</strong>. It would seem that there should never be a reason<br />
to remind our friends and neighbors that vulgar, profane language<br />
or offensive conduct is prohibited by MCC’s Rules<br />
and Regulations. I assure you that the Board does not enjoy<br />
conducting a hearing on such abuses and imposing fines<br />
or restricting the uses of <strong>Club</strong> facilities. Furthermore, I'm<br />
sure the experience is extremely embarrassing and unpleasant<br />
to the offending member who has to appear before the<br />
Board. I hope that all members will exercise a spirit of cooperation,<br />
neighbor civility and proper decorum in all of our<br />
relations with our fellow members and staff.<br />
On a more positive note, the new <strong>Club</strong>house Project continues<br />
to move ahead as planned. In the past month we<br />
started working with our Project Manager (Nova Partners)<br />
and solicited proposals from eleven architectural firms for<br />
the Project Architect position. Nine proposals were received,<br />
evaluated and five firms have been invited to be interviewed.<br />
We fully expect to have the selected Project Architect<br />
under contract by mid-August, if not before. As the<br />
From the Restaurant<br />
Project moves forward, we will all be faced with challenges<br />
as we move closer to the use of temporary facilities pending<br />
the old <strong>Club</strong>house being demolished—I can feel a<br />
“wrecking-ball party” coming on! The nature of the Project<br />
dictates that for a period of at least 12 months or so we will<br />
be operating<br />
from temporary facilities (i.e., trailers). Prior to the vote on<br />
the new <strong>Club</strong>house Project, we made it clear that food and<br />
beverage offerings would be limited to a “bar/grill level-ofservice”<br />
once the old <strong>Club</strong>house is closed in preparation for<br />
demolition. In the coming months we will be making decisions<br />
on exactly what that “bar/grill level-of-service” entails.<br />
To that end we will be sending out a brief survey soliciting<br />
your input on what you would like to see in the way of food<br />
and beverage offerings when we have the temporary facilities<br />
in place. Please take a few minutes to complete and<br />
return the survey.<br />
In the next 24 months or so we will face some<br />
operational challenges as the new <strong>Club</strong>house evolves.<br />
Working together we will be able to meet those challenges<br />
as we edge closer to the ribbon-cutting on the new <strong>Club</strong>house.<br />
Thanks for listening.<br />
Don Maddison<br />
2009 <strong>Moraga</strong> <strong>Country</strong> <strong>Club</strong><br />
Charity <strong>Drive</strong> for Rescue One Foundation<br />
We are asking every member of <strong>Moraga</strong> <strong>Country</strong> <strong>Club</strong> to donate to Rescue One!<br />
We are very fortunate to have the paramedics of <strong>Moraga</strong>-Orinda so close to us. These<br />
well-trained professional paramedics are able to provide us with the highest level of prehospital<br />
care and advanced life support. Our donations go directly to the paramedic units<br />
themselves, providing them with extra medical equipment and supplies plus continuing<br />
education sessions. Our <strong>Moraga</strong>-Orinda paramedics are recognized as the finest in<br />
Northern California.<br />
ALL OF YOUR DONATION GOES DIRECTLY TO THE CHARITY<br />
RESCUE ONE FOUNDATION<br />
The Rescue One Foundation Board Members are all volunteers, and from our community.<br />
No administration fees are deducted from your donation. We have been immensely<br />
impressed by the knowledge and expertise from these young fine paramedics! So please<br />
help them and your community by donating!<br />
Any questions, please call Sally Duval at 925-376-4839 or Joyce Shao at 925-376-7019<br />
Attention members!<br />
Did you know that we have our own<br />
Notary Public in the MCC <strong>Club</strong>house?<br />
J.T. Lada is not only our <strong>St</strong>aff<br />
Accountant; he is also a certified Notary<br />
Public. He is available Monday<br />
through Friday 9 a.m. – 5:30 p.m. to<br />
help you take care of those lastminute<br />
documents.<br />
Drop by or call him at 376-2200.<br />
Please check out our new lunch and dinner menus of the<br />
<strong>Club</strong>house Restaurant here at MCC where we have many tasty and<br />
fabulous dishes. And also try the Chef’s Choice: a three course meal<br />
at a great price! (see right)<br />
Come, enjoy, and bring the whole family.<br />
(Restaurant times on back cover and new menus on pg. 12)<br />
Brett Hurst, Chef<br />
13 <strong>Moraga</strong> <strong>Country</strong> <strong>Club</strong><br />
<strong>Moraga</strong> <strong>Country</strong> <strong>Club</strong> 2