NEWS BITES...Click on the headline to go directly to that pagePAGE 2 - Summer Information SessionPAGE 3 - Senior and Junior Club ChampionsPAGE 4 - Golf Course UpdatePAGE 6 - Junior Invitational ResultsPAGE 8 - New Georgilicious Menu

THE NEWSat St. George’s

PAGE 5

Building our membershipthrough creative marketing programs

Our Membership marketing programs continue and we sincerely thank our members

who have introduced some excellent referrals. Our Prospective Member day went

well and we are encouraged with the seriousness of the prospects. To date we have

secured twelve (12) new memberships in this fiscal year.

We will soon be launching our new member acquisition program in selected residential

communities. This high-end marketing piece is designed to increase the awareness of St.

George’s and membership opportunities in the Club. There is still the perception in the mar-

ketplace that St. George’s has a lengthy waiting list. If you know of a person(s) who is inter-

ested in membership, please contact Joe Murphy, CEO, or Barbara Pennington, Executive/

Membership Assistant. They would be happy to mail them the marketing material or contact

them on your behalf.

Any member successfully introducing a Full Play or Intermediate Member will receive

$500 food and beverage credit to their account.

JULY 27, 2012

New look to the website

As part of our membership marketing en-

deavours, we have established a new

look to our Home Page (the front end) of

our website. The visitors side of our site has been

upgraded to for better viewing and easier navi-

gation. The Member’s side of the website will be

upgraded in the near future.

Statistically, 70% of consumers now review

products on-line before purchasing. We are

proud of the upgrades as it makes our site much

more current and cleaner and dovetails well with

our new member acquisition program.

SUMMERINFORMATIONSESSION

As part of our Member CommunicationsProgram, we are hosting our Summer Infor-mation Meeting on August 9th at 7 pm in theFounder’s Room.

The Senior Management Team will bepresent to provide updates on the variousareas of the operation including:

• Update on Strategic Plan – J. Murphy • Operating financial update – K. Stacey • Golf Course – K. Bartlett • Food and Beverage – J. Saunders • Golf Operations and Pace of Play

update – T. Moore • Curling update – J. Murphy

Come out to hear these important updatesand ask questions of our Management team.Some of the Board of Directors will be avail-able for questions as well.

CLUB NEWS

The Board of Directors approved a recommendation from the Social Committee and

Facilities Committee that, on a trial basis, the wearing of denim for a new “Appy”

Hour on Thursday evenings be permitted during the months of July and August.

The policy will apply to the Verandah, Oak Room and the Royal York Room only. Under no

circumstances will denim be permitted on the golf course, the practice facility, or on the

putting/chipping greens.

St. George’s expects all Members, family members and guests to continue to dress

appropriately to maintain the high standards that befits the Club and shows respect for

others. All attire must be neat and clean. It may not contain any holes, tears, rips, or be

faded to the point of being tattered and must fit appropriately (not baggy). If any issues

arise, service may be declined.

DENIM IN THE CLUBHOUSE

Dear Curling Members:

It is with regret that we accept Bill Duck’s resignation

from his position as St. George’s Curling Manager effective

August 31st. Bill has accepted a position with the Brockville

Country Cub and we wish him well in his new position.

Bill has served the Club admirably for the past fifteen sea-

sons and during his tenure the curling operations of the Club

have been well managed and the membership has grown

significantly.

Bill has committed to assist us in any way possible during

the transition (beyond his resignation date) in terms of en-

suring the ice installation and the curling locker room improvements proceed as planned

in such a way as to meet the expectations of the curling members. Bill has already com-

pleted much of the fall planning and is continuing his efforts to finalize the remainder over

the next few weeks.

A search Committee has been formed for Bill’s replacement consisting of Gary

Halpenny, Curling Director; Joe Murphy, Club CEO; Tracy Martin, Golf and Curling Member

and Steve Dineen, Curling Committee Member. We anticipate having the new Curling

Manager in place in early September, well in advance of the new curling season.

Curling continues to be an integral part of the Club’s operation and we are confident

we will secure a suitable replacement for Bill. It is anticipated that our capable staff of

Rebecca, Kyle, Barry and Maurice will remain intact and we look forward to their contri-

bution to the Club in the coming year(s).

Gary Halpenny, Curling Director

Joe Murphy, CEO

BILL DUCK LEAVING THE CLUB

TRIBUTE...Recently the Club lost a special friend – Mr.

Bob Kirsch – who was killed in a car accident.Bob, a St. George’s Member for over 33 years,was a friend to many and was battling kidneyfailure before his untimely passing. Upon hisdeath, Bob’s family decided to donate his organsto help others. Soon after making this decision,Bob’s lungs were transplanted to a person whowas previously living via a respirator. This personno longer requires a respirator and is alive todaybecause of Bob Kirsch.

CLICK HERE to hear the complete story.

2 | THE NEWS AT ST. GEORGE’S

PACE OF PLAYINITIATIVES

The Board of Directors have adopted a recom-

mendation from the Golf Activities Committee

(GAC) for new pace of play initiatives effective

August 1st, 2012:

Play in Under – Improve your Score• Expected pace of play 3 hours and 50 mins with

maximum of 4 hours and 10 mins (not expected 4hours and 10 minutes)

• 10 minute tee times all day every day (not just inPrime Time)

• Halfway house time at 5 minutes (not 9 minutes) • Signage at the 1st Tee to help members and guests

determine appropriate tees • Reduce weekend cross over times to 4 (from 6

times)• First 3 tee times of each day must play in 3 hours

and 40 mins

These pace of play recommendations are based onthe supposition that St. George’s Members will abideby the pace of play guidelines in the Rules of Golf andcreate a culture of Play at a Good Pace; Keep Up; andBe Ready to Play.

JUNIOR BOYS’ AND GIRLS’

Junior Boys Club Champion

• Johnanthan Almand 74-75 =149

Junior Girls Club Champion

• Claire O'Neil 89-81 =170

Juvenile Boys Champion

• William Cavadias

Bantam Boys Champion

• William Almand

SENIOR MEN’S

Munro Blois Trophy

(Senior Club Champion Gross Score)

Champion - Bill White - 73-81 =154

Runner Up - Ron White - 76-79 = 155

Charles Watson Trophy

(Senior Club Champion Net)

Champion - Ron Masleck - 62-68 (net)

Runner Up - Erle Stephens - 72-68 (net)

Ray Harding Trophy (Age 65-69)

Champion - Jim Jolly - 71 (net)

**Match of cards

Runner Up - John Nelson - 71 (net)

Ab Golden Trophy (Age 70 - 79)

Champion - Ron Masleck - 62 (net)

Runner Up - Bill Fluhman - 67 (net)

Boake Trophy (Age 80+)

Champion - Fred Schneider - 72 (net)

Runner Up - Peter Hooker - 73 (net)

SENIOR LADIES’

Ladies’ Senior Club Championship

(gross)

Champion - Gail Kilgour - 81-93

Runner Up - Connie Bredt

Ladies’ Senior Club Championship

(net)

Champion - Wynneth Clark - 72-72 (net)

Runner Up - Donna Elkind

JULY 27, 2012 | 3

GOLF NEWS

On Thursday, July 5th, Mark Elgner shot a siz-

zling 64 from the Black Tees on one of the

hottest days of the summer. Elgner’s 7-under

score was a career best at St. George’s. “I wasn’t

thinking about anything for the first 12 holes,” says

Elgner. “I was more focused on the matches going

on with my playing partners Craig Sinclair, Sam

Pappas and Paul Zucchiatti.”

Elgner shot an impressive 31 on the front nine

and 33 on the back side. The only blemish on El-

gner’s scorecard was the bogey he had on the 17th

hole. By the end of the round Elgner hit 17 greens in

regulation and had 30 putts.

Congratulations Mark!

SWEET 64!

SENIOR & JUNIOR CLUB CHAMPIONS

Boake Trophy winner Fred Schneider with Tim Moore.

Ray Harding Memorial Trophy winner Jim Jollywith John Nelson.

4 | THE NEWS AT ST. GEORGE’S

GOLF NEWS

GOLF COURSE UPDATETEE TIME AMENDMENTS:

A City of Toronto Noise bylaw restricts the Greens Department froma pre-dawn/early morning start. As a result, the Board of Directors hasapproved a recommendation from the GAC effective August 1st, 2012: • Monday – first tee time is 9:00 am, except when Monday is a holiday

or a corporate event. (unchanged)• Tuesday to Friday – first tee time is 8:00 am (versus 7:42 am currently),

except when Monday is a holiday or corporate event at which timethe first tee time for Tuesday is 9:00 am.

• Range closure 2nd Tuesday of each month until 10:30 am for mainte-nance

SUMMER HEAT STRESS AND ANNUAL BLUEGRASS (POA ANNUA)The continued heat stress is definitely beginning to negatively impact

the weak Poa species on the greens. The evident thinning and very minorturf loss will continue with this ongoing stress. This type of decline inPoa is typical in August so the fact that it is happening in the middle ofJuly is of some concern. The management of the greens will need to beon the defensive to ensure we do not stress beyond what it can handle.

THIS MEANS WE WILL:1. Continue to monitor soil moisture until late into the afternoon orearly evening. Please provide the staff the opportunity to quickly sy-ringe or cool down the green before hitting to the green.

2. Only roll the greens (no mowing) on extremely hot days. This will bedetermined each day (e.g. when temperatures are expected toreach 36ºC)

3. Height of cut may need to be raised slightly but we will try to stay atthe current .100” height. However, #3 and #4 greens are at .125” (or1/8”). The slightly higher height allows more of the green surface tobe used for pin locations and more leaf blades for the plant.

4. Continue to spike or vent (1/4” solid tine) weekly and repair ball marksand thin areas with sand and lots of creeping bentgrass seed.

5. Plug out thin/dead Poa areas with creeping bentgrass.

We will continue to work diligently to maintain consistent and healthygreens for the next month before the cooler days and nights return. TheStaff continues to work very hard and long hours to monitor turf wilt andif you can give them an opportunity to finish watering the greens it willbe most helpful.

JULY 27, 2012 | 5

GOLF NEWS

LADIES’ MEMBER

GUESTThe ladies arrived in costume ready to

board the Jolly St. George and embark on

their pirate adventure. Convenors, Lynn

Benson and Gail Smith provided treasure maps

for the adventurers which lead them through

small challenges on the course in which they

collected tickets for a better chance to win the

booty (prizes) at the end of the day. The fun on

course was unfortunately cut short due to se-

vere weather, but it continued inside at a deli-

cious pirate feast. The Georgette Weir memorial

trophy and crystal bowls were eventually pre-

sented to Victoria Martin, Bridget Sowieta, Kellie

Martin and Janice Martin.There was a 3-way tie for first place that was

broken by a match of cards.

FIRST PLACE: Victoria MartinBridget SowietaKellie MartinJanice Martin

SECOND PLACE: Lynn CampbellCharlene AirhardtKathleen FlynnDoris MacLachlan

THIRD PLACE: Mary Lou FurlongBarbara EsplenJean KwiecienCathy Richardson

LADIES’ PASTCAPTAIN’S DAY

Mrs. Betsy Swaine (trophy winner for the Ladies Past

Captains and Chair day) and Past Captain of 2011 Lynn Benson.

GOLF

CLINICS**New for 2012**

These 6 hour clinics will cover all as-pects of the game including pre-swingfundamentals, putting, chipping, pitch-ing and the full swing with a heavyfocus on the short game and its impor-tance. Lunch is included.

DATES:Tuesday, July 31st,

August 14th, 9 am – 4 pm Cost: $200

Limited to 6 entries per clinic

UPCOMINGGOLF EVENTS

Special GuestMonday

Looking to bring out 8 or moreguests to golf at St. George’s? We arepleased to announce that we are offer-ing a Special Guest Monday on Mon-day, August 20th.

The package includes a buffet lunch,complimentary non alcoholic bever-ages at the third tee and halfway houseon the course, a gourmet 4 course sitdown dinner, a gift from the golf shop foryour guests, green fees and golf carts.Limited space is available.

Contact Linda Millson at 416-231-3393 ext. 223 or email lmillson@stge-orges.org for more information.

Pre-Pre Junior ClinicsSunday, September 23rd, and 30th, 3:30 pm – 4:30 pm. Unlimited Enrollment ($25/clinic)

Aimed at children between the ages of 4-7, these new 1-hour weekend sessions will offer a chance forkids to be introduced to a fun and exciting experience at St. George’s. Please contact Colin Galea(cgalea@stgeorges.org), or Tim Moore (tmoore@stgeorges.org) for more information about these clinics.

The Junior Invitational was well attended with more that 100 juniors representing

clubs from around GTA and as far out as Kingston. St. George’s was well rep-

resented by 20 juniors and pre-juniors, who took part in the popular event.

RESULTS...• Overall Boys Champion - Cam Lindsay (Lambton) 72 (2nd year in a row)

• Overall Girls Champion - Claire O'Neil (St. George's) 88 (2nd year in a row)

ST. GEORGE’S JUNIORS WHO PLACED IN PRIZES...• Joseph Pietroski Jr. - 2nd Net in Bantam Division (12-13yrs)

• Christopher Pappas - 4th Net in Bantam Division (12-13yrs)

• Andrew Stefankiewicz - 5th Net in Juvenile Division (14-16yrs)

• Saverio Imbrogno - 6th Net in Juvenile Division (14-16yrs)

• Scott Teskey - 3rd Net in Junior Division (17 & 18yrs)

• Stephanie Elsey - 1st net in Junior Girls Division

ST. GEORGE’S WELL REPRESENTEDIN JUNIOR INVITATIONAL

6 | THE NEWS AT ST. GEORGE’S

GOLF NEWS

IN THE KITCHEN

Join us every Thursday in July and August on the Upper Verandah or in the Royal York Room from 5:30 pm to 7 pm. Come join us this Thursday for half price appetizers. Every week, the Clubwill select a different red and white wine and a beer and specialty drink at a special price.

As per our new jean policy, members are welcome to dress casually in jeans.

APPY HOUR MENU

Edamame Bowl $2.00Fresh Boiled Green Soya Beans Finished with Sea Salt

Fresh Shucked Malpeque Bay Oysters(6) $6.95Served with Mignonette and Hot Sauces

Coconut Shrimp Skewers $5.50Tropical Fruit Salsa and Cocktail Sauces

Uptown Grilled Cheese Pocket $5.00Applewood Smoked Cheese and Prosciutto served with Chipotle Dip

Crispy Roadhouse Wings (8) $6.25Traditional Hot Sauce, Ginger Honey Sauce or BBQ Sauce

Breaded Mushroom Caps $4.95Filled with Gorgonzola Cheese and served with Chipotle Dip

Angus Beef Slider Duo $6.00Mini Bacon Cheese and Cherry Tomato Chutney Burgers

Nacho Plate $5.50Topped with Chili, Cheese and Tomato. Served with Guacamole and Sour Cream

APPY HOUR IS REALLY HAPPY HOUR!EVERY THURSDAY IIN JULY AND AUGUST

SUMMER

SOCIALWINE, DINE& ROLLFriday, August 17th

6 pm to 9 pm in theSt. George’s Room and outside

the Royal York Room

• SIP a variety of wines, beer and liquor

from consignment agencies.

• NOSH on delectable nibbles and gour-

met cheeses prepared by Chef James

Saunders and his culinary team.

• SAVOUR the deep aroma of hand rolled

Cuban cigars from Frank Correnti Ci-

gars. (Cigars can be purchased by chit.)

• Cost is $32.95 plus HST which includes

your very own logo’d St. George’s wine

tasting glass and finger foods to compli-

ment the wine selection.

• Wines may be purchased through the

consignment agencies.

If you plan to attend this event or are inter-

ested in making a dinner reservation after-

wards as well, please contact reception at

416-231-3393 or e-mail reception@stge-

orges.org

Dion Alpert, our Dining Services Manager has left the Club to pursue a new and exciting po-

sition. We thank Dion for his brief but important contribution and wish him the very best.

Moving forward, the position of Dining Services Manager has been filled by David Gillingham,

who started with the Club on July 18th. David has an extensive background in food and beverage

service having worked for many years at some of Toronto’s busiest food and beverage establish-

ments. Seven years working at the Toronto Four Seasons hotel has propelled David to a high level

of hospitality excellence. David also has experience working in a Private Club and most recently

managed a very successful downtown bar and restaurant.

Service culture and member satisfaction is our top priority and we look forward to working

with David to continue to improve our standards of service.

BEST WISHES TO DION ALPERT

JULY 27, 2012 | 7

KITCHEN

NOTESSUMMER MENU

My new Summer Menu is now available.Between the St. George’s, Georgilicious, NewBar Snack and BBQ Menus we offer a wideselection of dishes. All menus are presentedin our new menu covers. Each menu has beencarefully designed and crafted to complimentthe restaurant décor and add to St. George’sdining experience.

We have increased the choices and addedsome extra delicious entrée sized salads to thefray. Our new Lemongrass Jumbo ShrimpSalad with Fire-Grilled Artisan Romaine, GrilledAsparagus, Raspberries, Proscuitto Chips andGinger Soy Vinaigrette, is a big seller this sea-son. The Portabello Fries with Chipotle Dip addanother snack or appetizer option. For freshfish lover we have a Grilled Maple Salmon Mo-jito or try the Sea Bream Nicoise.

Our Grill Section includes some succulent1855 Branded steaks along with Back Ribslightly smoked in-house.

NEW RYR MENUThe new Royal York Room Menu offers a

great selection of Premium Cocktails, Winesby the Glass, Liquor and Gourmet Finger Foods.The snack menu is perfect for the member thatjust need a few bites before or after yourgame. Try our Edamame Bowl as a health al-ternative to the chips or bar nuts. The full BarMenu is available to view on the website.

James SaundersExecutive Chef

8 | THE NEWS AT ST. GEORGE’S

IN THE KITCHEN

IN MEMORIAM... Recently, long-time Club Member Jim Dolan

passed away. Jim was a Club Champion, Club

Captain and a Member of the Greens Commit-

tee. Jim also placed second in the Ontario

Amateur. He was a fixture at the Club and a

friend to many. We will certainly miss seeing

Jim at St. George’s.

It is with sadness that we inform the Member-

ship of the passing of Nedra Cavanagh, former

Member of St. George’s, and mother to Curt

Cavanagh. She passed away peacefully on

Wednesday, July 18 at the age of 95. Our con-

dolences to Curt and the family and friends of

Mrs. Cavanagh.

NEW “GEORGILICIOUS” MENUThis is our value menu presentation and so far members and guests have been very happy with this

new addition. The food selections are terrific and the price is right! Our Braised Short Ribs are rich,

tender and full of flavor. Another new item is the Shrimp Korma.We have had rave reviews about

the Indian food served lately and I know a few members have returned for the Scallops with Streaky

Bacon on Braised Green Lentils with Crispy Onions and Crème Fraiche. The Steak Frites is the

biggest seller. Our juicy Rib-Eye is complimented by a generous portion of hand cut frites.

Choose any two courses for $27 or indulge in a three course meal for only $32

APPETIZERS

Caesar SaladRomaine Leaves with Smoked Bacon, Sourdough Croutons & Parmesan Cheese

Smoked Salmon and Avocado SaladWith Lemon Olive Tapenade, Quail Egg and Crispy Onions

Perogie Pizza SliceSliced Potato, Swiss Cheese, Bacon, Onion and Sour Cream

ENTRÉES

Roast Pork Tenderloin with Grape Molasses CaramelGrilled Ontario Peach with Pecan Roquefort Glaze, Chive Mash

Butter ChickenSteamed Vegetable Rice, Onion Bhaji and Stone-Grilled Naan

Sardinian Style Georgian WhitefishHomegrown Cherry Tomato and Olive Chutney, Arugula and Crisp Carasau Bread

Steak FritesBlack Angus Rib Eye Steak served with Yukon Gold Fries

Chianti Butter and Lemon Mayonnaise

DESSERT

Selection of Homemade Gourmet Ice CreamLemon Tart with Local Blueberry Compote