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PAGE 1
WCC TO HOST 2017 CANADIAN MID-AMATEUR / P.4
OFF THE FAIRWAY IS POSSIBLE / P.15
HITTING A DRIVER
ChroniClET H E W A S C A N A
J U N E 2 0 1 6
CLUB LIFEGET TO KNOW OUR DRESS CODE, COURSE ETIQUETTE, SHOE CARE POLICIES AND MORE! / P.7
HISTORY NOTES STILL GOING STRONG AFTER ALL THESE YEARS / P.16 2016
WCC COURSEIMPROVEMENTS
P.5
PAGE 2
C O N T E N T ST H E W A S C A N A C H R O N I C L E / J U N E 2 0 1 6
IN THIS ISSUE, we’ve had and exciting start to the golf season with the launch of our JUNIOR GOLF CAMPS AND LADIES OPENING DINNER. We’ve also introduced the new menu for the Wetlands along with on-going clubhouse and course improvements so you can enjoy a wonderful golf season here at the WASCANA COUNTRY CLUB.
3 CEO’S REPORT4 WHAT’S NEW AT THE WASCANA8 CLUb LIfE12 fIRST COURSE14 THE PROfESSIONAL15 THE GREEN REPORT,
EMPLOYEES Of THE MONTH16 HISTORY NOTES18 GOLf TIP Of THE MONTH,THE CHICK-A-DEE19 AffLIATE CLUbS20 CALENDAR Of EVENTS
JUNE 2016 – HOURS OF OPERATION
ADMINISTRATION OFFICE 8:30 AM – 4:30 PM, MONDAY – FRIDAY
THE WETLANDS CASUAL DINING ROOM5 – 9 PM, TUESDAY – SATURDAY LUNCH FROM 11:30 AM, TUESDAY – SATURDAY
THE SPIKE LOUNGE6 AM – CLOSE
GOLF SHOP 6:30 AM – DUSK
FIRST TEE TIME7 AM
WASCANA COUNTRY CLUB6500 Wascana Parkway306.586.56666
5
13
16
15
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A GOOD EARLY GOLF SEASONR E P O R T f R O M T H E C H I E f E X E C U T I V E O f f I C E R , G R E G D U K A R T
The largely great weather to start this year is enabling good early season playing conditions as well as for on-going course improvements. Many are described in this edition.
With many new members including junior members you will find some important information including rules and regulations, dress code and traffic routing in this edition.
MEMBER EVENTS continue to sell out and I encourage all members to reserve early to avoid disappointment. See enclosed current list of upcoming events and remember FATHER’S DAY is SUNDAY, JUNE 19 and we have a SPECIAL BRUNCH available.
THE WETLANDS restaurant is now offering a new menu featuring many steak options.
WETLANDS HOURS OF OPERATIONS
LUNCH: TUESDAY – SATURDAY 11:30 AM – 2:30 PM, EFFECTIVE JUNE 1
DINNER: TUESDAY – SATURDAY 5:30 PM – 9 PM, OPEN NOW.
Additionally daily specials begin in THE WETLANDS commencing JUNE 14.
See the exciting specials available in this edition of THE CHRONICLE.Finally it is our intention to have a salad bar available in THE SPIKE LOUNGE, TUESDAYS TO FRIDAYS from 11:30 AM commencing JUNE 14TH. We hope all members will enjoy this new opportunity.
GREG N. DUKART CHIEF ExECUTIVE OFFICER
2016 STAFF DIRECTORYW A S C A N A C O U N T R Y C L U b
CHIEF ExECUTIVE OFFICER GREG N. DUKART 306.586.5666 ext. [email protected]
COMPTROLLERRON KLEIN 306.586.5666 ext. 222 [email protected]
ExECUTIVE ASSISTANTKIM WALKER 306.586.5666 ext. 221 [email protected]
GOLF COURSE SUPERINTENDENT CHAD FAWCETT 306.586.0395 [email protected]
HEAD GOLF PROFESSIONAL DEAN MANz 306.586.5666 ext. 236 [email protected]
ASSOCIATE GOLF PROFESSIONAL TODD zADO 306.584.1377 | 306.584.1779 (fax) [email protected]
ASSISTANT GOLF PROFESSIONAL KIRK EVANS 306.584.1377 | 306.584.1779 (fax) [email protected]
ASSOCIATE GOLF PROFESSIONAL JAY RENDALL 306.584.1377 | 306.584.1779 (fax) [email protected]
EQUIPMENT TECHNICIAN LEONARD WIDDUP 306.586.0395 [email protected]
CLUB HOUSE AND F&B MANAGERGRADY SCHUETT 306.586.5666 ext. 244 [email protected]
ExECUTIVE CHEFMILTON REBELLO 306.586.5666 [email protected]
BANQUET & EVENTS MANAGERHIREN SOLANKI 306-586-5666 ext. 224 [email protected]
ADMINISTRATIVE ASSISTANTFERNANDA MUMIC 306-586-5666 ext. 228 [email protected]
TEE TIMES & GOLF SHOP306.584.1377
PAGE 4
WHAT’S NEW AT THE WASCANAY O U R 2 0 1 6 b O A R D O f D I R E C T O R S , T H E 2 0 1 7 C A N A D I A N M I D - A M A T E U R & M O R E . . .
2016 BOARD OF DIRECTORS
2017 CANADIAN MID-AMATEURGOLF CANADA is pleased to announce the WASCANA COUNTRY CLUB as host of the 2017 CANADIAN MEN’S MID-AMATEUR CHAMPIONSHIP. WASCANA COUNTRY CLUB will welcome the top 25-and-over male amateurs from August 21-25 next summer. The competition will feature a field of 156 Canadian and international competitors. The competition involving two divisions – the MID-AMATEUR (25+) and MID-MASTER (40+) – will be held simultaneously during the championship. An inter-provincial team competition will also be held among the 10 provinces.
GOLF CANADA, with the support of GOLF SASKATCHEWAN, selected WASCANA COUNTRY CLUB as host of this prestigious championship. The club’s first-class facilities and its picturesque course were two of the main factors which led to this decision. “Wascana’s challenging layout and top-notch clubhouse will not only provide a tremendous experience for the players, but also a quality test for these individuals to compete and gauge their skills”, said MARY BETH MCKENNA, MANAGER OF RULES & COMPETITIONS WITH GOLF CANADA.
CHIEF ExECUTIVE OFFICER of WASCANA COUNTRY CLUB, GREG DUKART, expressed enthusiasm from the beginning. “Our Board of Directors felt this was an easy decision knowing the positive impacts from this championship for both the members and community of Regina. THE WASCANA COUNTRY CLUB is looking forward to working with GOLF CANADA to welcome these 156 competitors and their families.”
For more information on the CANADIAN MEN’S MID-AMATEUR CHAMPIONSHIP, please visit www.golfcanada.ca/competitions.
GOLF CANADA CONTACTMARY BETH MCKENNAMANAGER, RULES & [email protected] ext. 209
WASCANA COUNTRY CLUB CONTACTGREG DUKARTCHIEF ExECUTIVE [email protected] ext. 223
TOP ROW (L TO R):
CHAIR – MICHAEL TOCHOR, VICE CHAIR - TAFALINE WALL, ROB CAMERON, MIKE O’BRIEN, ROBERT HAYNES, KELLY VALL
BOTTOM ROW (L TO R):
TRINA WARREN, ROBERT WALKER. RICH MICHELL
PAGE 5
On course improvements are well underway. The tarp on our 3rd hole has been removed and seed germination on the green is encouraging at this point. We are hopeful to be playing this green again this summer.Shoreline tree removal continues on holes 6 and 7. We would like to thank the many members who have taken the time to tell us how much they enjoy our new undisrupted “wetlands” vistas. It is our intention to remove the shoreline trees on 10 and 12 this season subject to weather.per the DOUG CARRICK PLAN removal of bunkers has commenced as well. You should have noticed the removal of the fairway bunker on hole number 14 as well as the removal of the bunker behind current in play hole number 3. Finally, at time of writing we are repairing the white tee on hole number 14 as well as relevelling the ditch on current hole number 3.We thank all members for their patience as we complete this important work.
WHAT’S NEW AT THE WASCANAG O L f C O U R S E I M P R O V E M E N T S , N E W W E T L A N D S M E N U A N D M O R E . . .
2016 GOLF COURSE IMPROVEMENTS
Our ExECUTIVE CHEF MILTON REBELLO has spent a considerable amount of time preparing the 2016 WETLANDS MENU. His menu is not only attractive but extremely affordable in comparison to many city alternatives. please take time for you, your family and friends to enjoy a WETLANDS experience. Your satisfaction is our number one priority.
2016 WETLANDS MENU
Our first JUNIOR ONE-DAY CAMP ran on May 19th and was a huge success. The JUNIORS had a great day on the course and learned a lot about the great game of golf.
UPCOMING JUNIOR ONE DAY CAMPS June 4th, June 18th, July 8th, July 29th, August 4th, August 31st and our AFTER SCHOOL GOLF CLASSES start May 24th.
JUNIOR GOLF
PAGE 6
WHAT’S NEW AT THE WASCANAM O T H E R ’ S D A Y b R U N C H A N D M O R E . . .
Our MOTHER’S DAY BRUNCH & DINNER IN THE BALLROOM was a huge success where members treated mom on her special day. Here are some images to enjoy from the event.
MOTHER’S DAY BRUNCH AND DINNER
PAGE 7
WHAT’S NEW AT THE WASCANAM O T H E R ’ S D A Y b R U N C H A N D M O R E . . .
We had a terrific turnout for this SOLD OUT event where members listened to BRENDA LEE COTTRELL & THE LEGENDS BAND play all the female greats like Patsy Cline, Brenda Lee & Connie Francis to name a few!
MEMORABLE MUSIC OF THE ‘60’S LEGENDARY LADIES
PAGE 8
CLUB LIFEf O R T H O S E W H O H A V E E A R N E D T H E b E S T I N L I f E S T Y L E C H O I C E S
It is expected that members will advise their guests of the attire deemed acceptable at THE WASCANA COUNTRY CLUB before the guests arrive and it is also expected that a sponsor or sponsors of an outside event advise their guests on the club’s dress code. As dress is a personal matter and as contemporary golf-ing attire changes from time to time, questions regarding the acceptability of any particular apparel can be reviewed with THE CLUB’S MANAGEMENT.
GOLF COURSE ATTIREMEN• SHORTS MUST BE TAILORED and have an inseam length
of at least five (5) inches, NO JEAN (DENIM) shorts, cut offs, or gym shorts will be allowed.
• PANTS MUST BE TAILORED. NO JEANS (DENIM) of any color, sweat pants, warm up suits (except for foul weather attire specifically designed for golf) will be allowed.
• MEN’S SHIRTS NEED A COLLAR OR MOCK COLLAR WITH SLEEVES. Men’s shirts must be tucked, unless they are specifically designed to be untucked. (Defined as buttoned from collar, hemmed and evenly cut and stitched around the bottom).
• HEADWEAR is to be worn with the bill FACING FORWARD at all times.
WOMEN• SHORTS MUST BE TAILORED and have an inseam length
of at least five (5) inches, NO JEAN (DENIM) shorts, cut offs, or gym shorts will be allowed.
• PANTS MUST BE TAILORED. NO JEANS (DENIM) of any color, sweat pants, warm up suits (except for foul weather attire specifically designed for golf) will be allowed.
• LADIES SHIRTS NEED A COLLAR WHEN SLEEVELESS, and no collar is needed when shirt has sleeves.
CLUBHOUSE ATTIREMembers and guests are expected to dress tastefully in a manner appropriate to private golf clubs. CONTEMPORARY AND FASHIONABLE ATTIRE IS ACCEPTABLE. Clean and presentable jeans are acceptable in the clubhouse, THE SPIKE LOUNGE, and CENTENNIAL COURTYARD and/or when picking up golf clubs or locker items.
Gentlemen shall remove hats and caps when seating in THE SPIKE LOUNGE or BALLROOM AREA.
CASUAL DINING ATTIREThe dress code in the casual dining room is smart casual. Clothing that is not permitted includes: cut-offs, gym clothes, hats or torn/ripped jeans. NOTE: Members and Guests are required to change from
on-day golf attire to acceptable smart casual dress approved in casual dining dress code prior to entering THE CASUAL DINING ROOM.
All dress code violations shall be reported to the CHIEF ExECUTIVE OFFICER.
DRESS CODE
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CLUB LIFEf O R T H O S E W H O H A V E E A R N E D T H E b E S T I N L I f E S T Y L E C H O I C E S
• Please rePair your ball marks Plus one more • Please maintain the ProPer Pace of Play • Please keeP Power carts 30 yards from all greens• Please rake all bunkers uPon exit
PLEASE REPLACE YOUR PITCH MARK
GENTLY TAP THE BALL MARK DOWN WITH YOUR PUTTER.
NEVER USE A PIECE OF LOOSENED TURF FOR REPAIR.
INSERT GREEN-SAVE TOOL JUST OUTSIDE THE BACK OF THE PITCH MARK HOLE. Insert tool and push forward.
DO NOT PULL UP ON THE CENTRE OR THE SIDES. This will leave the centre raised to be scalped by the next mower and damage will occur to the root structure.
PUSH THE BACK OF THE PITCH MARK TOWARDS THE CENTRE. push both sides of the ball mark into the centre in a gentle twisting motion. This should close the hole.
DO NOT PULL UP WITH THE GREEN REPAIR TOOL. This will only bring sand to the surface and tear the root system.
PLEASE RESPECT YOUR FELLOW MEMBERS AND INVITED GUESTS WITH COURTESY AND SPORTSMANSHIP.
COURSE ETIQUETTE
PAGE 10
CLUB LIFEf O R T H O S E W H O H A V E E A R N E D T H E b E S T I N L I f E S T Y L E C H O I C E S
PARKING LOT TRAFFIC FLOW
CLU
B H
OU
SE
ENTRANCE & ExIT
DRO
P-O
FF A
REA
GOLF CARTSADDITIONAL
PARKING
TO ExIT
PLEASE ENTER AND ExIT THE PARKING LOT IN THE CORRECT MANNER SHOWN ABOVE (CLOCKWISE FLOW).
PARKING LOT TRAFFIC FLOW
PAGE 11
CLUB LIFEf O R T H O S E W H O H A V E E A R N E D T H E b E S T I N L I f E S T Y L E C H O I C E S
SHOE CARE POLICIES
1. SHOE CLEANING TIMES M, W, F, SU.: 2 – 5 PM
2. PLEASE PLACE SOILED SHOES on the rolling racks in the locker rooms.
3. A CHIT MUST BE FILLED OUT with name and locker number and placed in a shoe.
4. A MAxIMUM OF 20 PAIRS OF SHOES WILL BE CLEANED per operational day.
5. SHOES WILL BE CLEANED top and bottom, and machined buffed.
6. WE WILL NOT USE ANY COLOURED POLISH to fix scuffs or blemishes.
7. RUNNING SHOE STYLE GOLF SHOES WILL BE CLEANED ONLY and not buffed.
8. SPIKE REPLACEMENT will be handled through the PRO-SHOP.
9. SAME DAY SHOE SERVICE may be available, however SUBJECT TO DEMAND.
10. TIPPING FOR SERVICES for shoe care is permissible but NOT ExPECTED.
11. SHOE CARE SERVICE commences JUNE 1.12. IF YOU DO NOT WEAR IT FOR GOLF, WE
DO NOT CARE FOR IT!
A COMPLETE LIST OF ALL CLUB RULES AND REGULATIONS IS AVAILABLE ON OUR WEBSITE.Click on CLUB LIFE and then Click on RULES AND REGULATIONS. Should you have any questions or concerns do not hesitate to be in contact with me.
GREG N. DUKART CHIEF ExECUTIVE OFFICER306.586.5666 ext. [email protected]
PAGE 12
YOUR MANAGEMENT AND STAFF WANT ALL MEMBERS TO KNOW HOW MUCH WE VALUE YOUR FRIENDSHIP AND SUPPORT.
THANKYOU!
FERNANDA MUMIC ADMINISTRATIVE ASSISTANT
KIM WALKER ExECUTIVE ASSISTANT
MILTON RUBELLOExECUTIVE CHEF
RON KLIENCOMPTROLLER
GREG DUKARTCHIEF ExECUTIVE OFFICER
CHAD FAWCETT GOLF COURSE SUPERINTEDANT
DEAN MANz HEAD GOLF PROFESSIONAL
GRADY SCHUETT CLUBHOUSE AND F&B MANAGER
HIREN SOLANSKI BANQUETS & EVENTS MANAGER
PAGE 13
FIRST COURSEE X E C U T I V E C H E f, M I LT O N R E b E L L O
ARANCINI • 3 CUpS chicken broth• Kosher salt• 1 CUp Arborio rice• ½ CUp shredded mozzarella cheese• ½ CUp shredded parmesan cheese• 2 TBSp chopped fresh parsley• 2 large eggs
• ½ CUp grated parmesan cheese• 1½ CUpS breadcrumbs• Vegetable oil, for frying• 80 GRAMS Butter• 2 shallots chopped • ¼ CUp white wine • Sautéed garlic wild mushroom (optional)
TOTAL TIME: 1 HOUR, 30 MINUTES (1 hour preparation, 30 minutes cook)FOR VIDEO DEMO VIEW INSTAGRAM @REBELLOMILTON
PREPARATION
• In a medium sauce pan bring the chicken broth and ¼ TSp salt to a simmer over medium-high heat. • In separate medium sauce pan melt butter, add chopped shallots till translucent. Add wine and allow
reducing down to half the quantity.• Stir in the rice, reduce the heat to low, add in the stock little at a time simmer until rice is tender.
Spread on a parchment-lined baking sheet and let cool completely. • Combine the mozzarella, parmesan, parsley and (optional) sautéed wild mushroomin a bowl; set aside.• Beat the eggs in a large bowl, stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the
mixture into sixteen 1½ inch balls. • Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball;
insert 2 TSp of the mozzarella (mushroom) mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight.
• Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350° F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
• Best paired with sautéed garlic mushroom and sage, smoked tomato sauce and shaved parmesan cheese, herb oil, micro greens (as we present in THE WETLANDS dining room).
PAGE 14
THE PROFESSIONALH E A D G O L f P R O f E S S I O N A L , D E A N M A N Z
One word to describe the start of the season: CRAzY!
We have experienced some of the best weather in May that we have ever had. THE PRO SHOP continues to be busy with club fittings, retail sales, and lessons. We have launched the GREYSTONE MANAGED INVESTMENTS, the match play draws will be in the pro shop. We would like to thank Greystone Managed Investments for their continued support. Retail sales continue to be strong as the season starts. please keep in mind that we can offer you anything you would like. We will offer you the best price possible.
We had a great turnout for the LADIES OPENING DINNER. There was a total of 90 ladies that came out May 18th. I look forward to instructing and playing golf with the Ladies every Tuesday this year. The schedule for the LADIES GOLF EVENTS is listed in the pro shop if ladies have any questions regarding any events. I will be offering clinics at 8 AM and 2 pM on the dates that
are outlined in the golf shop. These are FREE for all LADY MEMBERS.
The registrations for the TAYLOR MOTORS GOLF TOURNAMENT (July 21st) and WASCANA CUP (Sept 9th & 10th) are now available to sign up in THE PRO SHOP. please contact the golf shop staff to sign up for these events. please sign up as soon as possible as these events will sell out fast.
DRIVING RANGE HOURS are 6:30 AM – 7:30 PM. The range will be closing on Monday’s at 7 PM for maintenance. please repair all divots with the sand and seed mix. The sand and seed mix is located at the back of the range, if your bottle is empty.
Thank you to all members for your continued support for your GOLF SHOP. My team and I look forward to serving you for the upcoming year.
DEAN MANz HEAD GOLF PROFESSIONAL
BUY SIXGET ONE
FREE
GOLF SHOP PROMOTIONS
24-HRGRIP REPAIRSERVICE
DID YOU KNOW? YOU SHOULD REPLACE YOUR GRIPS AFTER 40 ROUNDS.We will have your clubs re-gripped that night and they will be ready for you the next day.
PAGE 15
THE GREEN REPORTG O L f C O U R S E S U P E R I N T E N D A N T, C H A D f A W C E T T
The spring weather has certainly been a blessing on the golf course. Over the past few weeks the turf has really greened up and began filling in all areas of the course. With timely fertilizer applications on all areas of the golf course before last week’s rain, we are expecting that areas recovering from winterkill will recover quickly with the warm forecast ahead.
With the summer fast approaching, the greens will be starting to pick up in pace. It is important that at this time of year the turf be kept at a higher mowing height to help encourage deeper root to allow the plant to handle the stress it receives
throughout the summer months. To help our 13th, 14th, and 16th recover quicker, we have decided to keep these greens at a slightly higher height than the rest. Once we feel that they can handle the stress we will begin to cut them shorter.
On a final note, we have removed the tarp from our third green and have had great success with germination. We will continue to maintain and monitor this green on a regular basis to get it back in play as soon as possible.
CHAD FAWCETT GOLF COURSE SUPERINTENDENT
EMPLOYEES OF THE MONTHJ U N E 2 0 1 6
LEFT TO RIGHT
JORDAN zUCK – COOK , SAM KALMAKOFF - BACK SHOP EMPLOYEE, TAYLOR MCKINNON – SERVER, THE SPIKE LOUNGE, TERRY FORNWALD - MAINTENANCE, zANI ANTONIO TOCI - BANQUET SERVER.
PAGE 16
In 1992, the Wascana hosted the Transamerica CPGA Championship. Ann and Gord Hamilton were kind enough to give me their file with respect to that Championship. Part of the Souvenir programme included a history of the Wascana. So members and especially newer members will have a sense of our history as articulated in 1992 – it is reproduced here:
WASCANA COUNTRY CLUB’S HISTORYTHE WASCANA COUNTRY CLUB, situated on 117 acres of land south of the Wascana Creek, was formed by a small group of men, mostly members of the REGINA GOLF CLUB. They felt that Regina could support a second golf club, and one that would be a true “country club”. While THE ASSINIBOIA CLUB, formed in 1882, was a town refuge, there must have been a desire for another more distant escape.The original intent was that it be well away from Regina, have residential facilities, and have a stable for riders’ horses and polo ponies. The search began for suitable property and in 1910 the land was purchased for the sum of $11,125 from the estate from the estate of William C. MacIntyre of Montreal. On June 16th, 1911, THE WASCANA COUNTRY CLUB was incorporated with 500 capital shares and 350 common shares authorized. The first six of these were first issued to J.F.L. Embury, Barrister; A.E. Whitmore, Merchant; W.G.V. Bishop, Contractor; J. Kelso Hunter, Barrister; J.L.R. parsons, Contractor; and G.R. Whitmore, Merchant. Other founding members included: L.V. Kerr, Ed McCallum, Tiny Robinson and Walter Hill. As with much of the land around the many proposed sites of the town, there has been much real estate speculation and the area near the country club had been surveyed and divided into lots, there were provisions made for schools, churches and public buildings. The embryo town was named Richmond place.
Less than a month after the formation of THE WASCANA COUNTRY CLUB, W.H. Brinkworth, an experienced golf professional, was engaged to lay out the course and begin construction.For many years, the fairways were primitive and any mowing that was done was with a horse-drawn scythe mower. It was not until 1947 that a Worthington 5-gang mower was bought for the fairways at a cost of $1,000. Soon after the fairway watering system was installed and completely replaced in 1989 to a fully automated system.Every single tree on the course has been planted, including 60-year-old poplars and 45-year-old spruce which are still standing. Each year new trees are added with about 1,000 new ones in the last 5 years. The land is relatively flat with water coming into play on exactly half of the golf course.The original clubhouse has burned to the ground in 1929 and was replaced in several stages including the use of surplus dormitory buildings previously used by the Royal Canadian Air Force. By 1961, the old clubhouse had outlived its useful side and the present clubhouse was constructed. Recent renovations have improved this facility with more changes to come in the next couple of years.THE WASCANA COUNTRY CLUB and its members have lived through drought, depression, fire and war. The history also includes all the wonderful things associated with the enjoyment of golf and the accompanying social aspect membership. It is a proud and demanding membership. Current members are honoured to host the 1992 TRANSAMERICA CPGA CHAMPIONSHIP. We sincerely believe that the preparation and efforts of hundreds of dedicated volunteers will make for successful and memorable event for all concerned. We extend best wished for the players, sponsors, officials, organizers, volunteers and spectators.
– AL MACLEAN, CLUB HISTORIAN
HISTORY NOTEST H E W A S C A N A C O U N T R Y C L U b
PAGE 17
AT THE WETLANDS RESTAURANTTUESDAYS • $22GRILLED CHICKEN SUPREME with arrabiata sauce, farmer’s market vegetables and sundried tomato mashed potataoes.
WEDNESDAYS • $22ITALIAN NIGHT Shrimp and scallop penne with vodka tomato cream sauce.
THURSDAYS • $24MERLOT BRAISED BEEF SHORT RIBS Served with asiago mashed potatoes and farmer’s market vegetables.
FRIDAYS • $26SEAFOOD FESTIVAL Mussels, shrimps, scallops and lobster cooked with white wine and garlic butter. Served with steamed vegetables & garlic toast.
SATURDAYS • $26AAA STERLING SILVER PRIME RIBServed with roasted garlic mashed potatoes, steamed vegetables, Yorkshire pudding and gravy.
HOTCULINARY SPECIALS
ADD SIzzLE TO YOUR NIGHTS WITH CHEF MILTON’S CULINARY CREATIONS
PAGE 18
GOLF TIP OF THE MONTHH E A D G O L f P R O f E S S I O N A L , D E A N M A N Z
Hitting a driver off the fairway takes precision, but it’s not impossible. practice by training your shoulders to be level through impact. But don’t tip back and try to help the ball up, you’ll top it. Come in too steep, and you’ll drive it into the ground. practice makes perfect!
DEAN MANz HEAD GOLF PROFESSIONAL
HITTING A DRIVER OFF THE FAIRWAY
THE CHICK-A-DEEDATE: THURSDAY, JULY 28 | TIME: 8 AM SHOTGUN | LOCATION: WASCANA COUNTRY CLUB FORMAT: 18-HOLE 2 LADY TEAM – 1 NEST BALL & SKILLS EVENT COST: GUESTS – $135 | WCC MEMBERS – $85INCLUDED: GOLF, POWERCART, LUNCH & KEEPSAKE COMPLIMENTARY: RANGE BALLS, MUFFINS & COFFEE
DEADLINE: JUNE 15
PLEASE NOTE: A) Teams that played in 2015 are guaranteed acceptance if your entry form is received by June 15th.
B) Teams composed of WCC MEMBERS that did not play in 2015 are given priorityif your entry form is received by June 15th.
C) Teams with 1 player who played in 2015 will be entered provided there are openings if your entry form is received by June 15th.
D) New and late entries will be accepted until July 133h.
PAGE 19
AFFLIATE CLUBS2 0 1 6 N E T W O R K O f A f f L I A T E C L U b S
We are pleased to confirm our 2016 NETWORK OF AFFILIATE CLUBS. As a member of the WASCANA COUNTRY CLUB, you and your guests are able to gain access to the below exclusive clubs subject to terms and conditions. please note, most clubs offer complimentary green fees to WASCANA COUNTRY CLUB MEMBERS.
Members may not contact the affiliate club directly. All reservations and inquiries must be done through DEAN MANz, Head Golf professional.
FOR ADDITIONAL INFORMATION please contact the GOLF SHOP at 306-584-1377.
ONTARIOMeadowbrook Golf & Country ClubGORMLEYwww.meadowbrookgolf.net
MANITOBASouthwood Golf & Country ClubWINNIPEGwww.southwood.ca
St. Charles Country ClubWINNIPEGwww.stcharlescountryclub.ca
SASKATCHEWANRiverside Country ClubSASKATOONwww.riversidecc.ca
ALBERTADerrick Golf & Winter ClubEDMONTONwww.derrickclub.com
Windemere Golf and Country ClubEDMONTONwww.windermeregcc.com
The Glencoe Golf & Country ClubCALGARYglencoegolf.org
BRITISH COLUMBIAQuilchena Golf & Country ClubVANCOUVERwww.qgolfclub.ca
Bear Mountain Golf & Country Club VICTORIAwww.bearmountain.ca
The Harvest Golf ClubKELOWNAwww.harvestgolf.com
THE HARVEST GOLF CLUB KELOWNA
CALENDAR OF EVENTSM A Y E V E N T S A T T H E W A S C A N A
Latinob.b.q.italian
MAY 11 • LATINO NIGHTJUNE 1 • SURF & TURF
JULY 13 • ITALIAN NIGHT AUGUST 10 • BBQ NIGHT
AUGUST 24 • SURF & TURF
$28
RESERVATIONS REQUIRED | LIMITED WALK-INS
Festival of F LavoursALL SUMMER LONG IN THE BALLROOM
COCKTAILS • 5:30 PMDINNER • 6 PM
Johnny Bagpipes
SATURDAY, JUNE 18IN THE BALLROOM
$50
COCKTAILS • 5 PMDINNER • 6 PM
SHOW TO FOLLOW
CELEBRITY
CHEFDINNER
FRIDAY, JUNE 17 & FRIDAY, SEPTEMBER 16
IN THE BALLROOM
$125 FIRST COURSE • 7 PM
ONLY 48 SEATS AVAILABLE
SUNDAY, JUNE 19 IN THE BALLROOM
11:30 AM$34 Regular
$16 Children (4 to 12)
FATHER’S DAY BRUNCH
RESERVATIONS REQUIRED
RECEPTION • 6 PMFIRST COURSE • 6:30 PM
$85 INCLUDING DINNER AND WINE PAIRING
FRIDAY, JUNE 3 IN THE BALLROOM
The Winemakers’ Dinner
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