tee green to
President’s Message:
SPECTAGCULAR GOLF SEASON LOOKING BACK ON A SAFE AND By Sue Guichon, President
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e have come to the end of another, albeit unusual, spectacular golf season. There was a great deal of worry in April as to whether we would be allowed to open. Five different financial models were created by the Board, Finance Committee and Management, ranging from extremely pessimistic to break even. Everyone breathed a big collective sigh of relief on May 16th when we received the news that we would be allowed to open. When the dust settles on 2020 what will be clear is that this has been a great year. Not only great from the perspective of how bad it could have been, but truly great. Rounds were up 30%, membership was strong, and we achieved an operational surplus for the first time in a decade. Our cash reserves are stronger than ever even after a significant capital investment in the Clubhouse Refresh. We have welcomed over 35 senior members from York Downs who will officially join the Club in 2021 along with a strong group of enthusiastic intermediate members. In order to keep our members and staff safe we were required to make all of the tee times bookable. This was something new for us. While it is wonderful to be able to wander up to the Club at the last minute to pick up a walk on time, there have been some pluses. The course was busier than ever. I played with people who I had not met and made new friends. It was consistently a great experience. We all owe a great deal of gratitude to management and staff for providing a safe and spectacular golf season. I think what we will all remember about the 2020 season will not be closed borders, mandatory masks or a plethora of zoom calls. It will for me at least be the anxiety and anticipation of setting my alarm for 7:30am to get a crack at a prime tee time four days from now. Thank you for a wonderful year!
Teeing Off:
LET’S FOCUS ON THE POSITIVES By Phil Scully, General Manager
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t has been a crazy year and it is going to take some time and significant therapy for me to properly unpack. With all that has happened in the last 170+ days it is my belief that when we look back at 2020 as a Club Covid-19 will not be what we remember. As of now we are still standing too close to truly appreciate all of the positives that 2020 gave us. Sure, it had its challenges; tee time anxiety disorder, forgetting your mask and hot days on the patio will soon be distant memories. If we take a step back and take a breath, 2020 was pretty amazing. I will not go into the stress associated with the uncertainty that March and April caused but let us just say there were some dire predictions and some even scarier scenarios behind the scenes. What I tend to focus on are the positives that came out of 2020 like for the first time in a decade we achieved a break even budget and a small surplus, even without the help of the federal government and absent external revenue generators like events and camps. We blew through 20,000 rounds of golf for the first time in 20 years and although the tee sheet was busy, we were able to accommodate an average of 130 rounds a day. We welcomed new members to the GGC family, and our membership count is now 24 members higher than it was at this time last year. Food and beverage revenue broke records daily and golf shop revenues continue to trend upwards due to your support. None of this would be possible without the 100% buy in from the management team. Yanik walked into a new role, short staffed with a global pandemic and the hottest driest summer since 1940 and totally knocked it out of the park. Jasmine, Christian and Joe worked together to deliver an exceptional product under difficult and everchanging circumstances and Jasmine did it while pregnant. Steve took the helm mid season and was able to not only maintain service levels but train, hire and manage midstride to significantly improve GGC’s golf experience. Aly, Brandon and Adyne were the behind the scenes heroes ensuring that the administrative part of the business kept firing on all cylinders. Troy and Don made sure the equipment was ready and the lights stayed on. This season’s success required buy in from everyone involved and that is what makes Granite Golf Club great, a sense of family, teamwork, and friendship. Thank you for proving what I already knew that Granite Golf Club is a special place, and it is the people that make it what it is. Thank you for an amazing year and I am glad that we were able to be your safe place where the world felt normal even if it was just for a round of golf.
Super’s Situation
The Pursuit of Awesomeness By Yanik Mayer, Superintendent
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s this season comes to an end, I will finally be able to take a breath and a step back and look at my first year as the Superintendent at Granite Golf Club. Although much work is still required to properly put the course to bed and our Winter Works Agenda slated for this off season is quite ambitious, I will take some time to reflect on a challenging year. The staff that comprise our maintenance department rose to the occasion to ensure safe and efficient work all season. Brad Miller, the Assistant Superintendent, Troy Fisher, our Equipment Manager and Don Brownridge, our Facility Manager persevered through long hours and inclement weather at times to keep Granite Golf Club impeccable. The seasonal staff rose to the occasion as well with their conscious efforts in maintaining social distancing, proper sanitary procedures and overwhelming intolerable weather mid-season as we broke records with temperatures consistently in the 30’s. Keeping turf alive this summer was no easy accomplishment. Daily hand watering of fairways, greens and collars was the norm and brown rough was inevitable. With the extreme temperatures in June and July in conjunction with a lack of precipitation, our irrigation system received a workout it has not seen in years. Spoon feeding water to our rough ensured that the dormant turf would not die, and as a result, Mother Nature’s September rains provided the water needed to get our lush golf course back. With play up 25%, the course has shown a bit more wear than in years past. Tee box and fairway divots have increased dramatically. Proactive measures have been taken this fall to provide the membership with optimal conditions next season. The maintenance management team will be at the drawing board this off-season to discuss additional resources and tools to help with the aid in ball marks and divots for the 2021 golf season. Lastly, I want to thank all of you for the love and commitment you have for your Club. The Greens & Property Committee and Board have been extremely supportive in our pursue of awesomeness. I look forward for next season to maintain, improve and exceed the standards that has made Granite Golf Club one of the best conditioned courses in the country.
The 19th Hole:
STRATEGIES FOR SUCCESS By Christian Sam-Baker, Interim Clubhouse Manager
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hat a season it has been! We began the season ordering from a limited takeout and slowly but surely inched our way to where we are today, limited but civilized indoor dining. Our focus through every stage was to offer excellent food and service while remaining safe. Before I go any further, I would like to congratulate Jasmine on the birth of her second child Ethan. Jasmine has done a wonderful job running the Clubhouse this season during the challenges associated with a global pandemic and everything that comes with pregnancy. During the off-season my main focus in the Clubhouse will be to prepare strategies for all of the member events scheduled for 2021, work on improving staff training processes and checklists and assisting the various committees in planning for what I am hoping will be another successful season at Granite Golf Club. I have spent the season listening to the members and gathering feedback on our services and offerings. I will be taking that feedback on what worked, what can be improved and what did not and incorporating it into a plan to improve the member experience in 2021. I am excited for this opportunity as Interim Clubhouse Manager and I look forward to making the Granite Golf experience even more special in 2021. Have a safe and happy off-season and I am already looking forward to opening day 2021.
In the Kitchen:
WARM UP IN THE KITCHEN By Joseph Pirie, Chef
Here are three delicious and easy recipes to try on those cold and gloomy winter nights.
WINTER VEGETABLE SALAD INGREDIENTS: Salad: • 1 head radicchio, leaves coarsely torn • 1 head baby romaine lettuce leaves torn • 8 cups spinach spine pulled out leaves roughly torn • 1 bulb fennel, very thinly sliced • 2 medium golden or red beets, very thinly sliced • 8 small white turnips, trimmed, very thinly sliced • 1 medium carrot peeled and julienned (or grated coarsely) • 1 medium orange peeled, segmented and chopped • 1/2 cup pomegranate seeds • 1/4 cup walnut pieces toasted
Dressing: • ½ cup olive oil • 3 tbsp white wine vinegar • 1 tbsp Dijon mustard • ½ garlic clove, grated • 2 tsp finely chopped fresh tarragon, plus more for serving • Kosher salt, freshly ground pepper
Directions: 1. Dressing; in a small bowl whisk together oil, vinegar, mustard, garlic and tarragon. season dressing with salt and pepper. 2. Toss lettuce and vegetables in a large mixing bowl. Drizzle the dressing 3. over and toss to coat. Season with salt and pepper. 4. Plate the salad and top with the orange, pomegranate seeds and toasted walnuts
In the Kitchen:
WARM UP IN THE KITCHEN By Joseph Pirie, Chef
Here are three delicious and easy recipes to try on those cold and gloomy winter nights.
BEEF STROGANOFF INGREDIENTS: • • • • • • • • • • • • • • • •
7 tbsp olive oil, divided 1 lb mushrooms such as maitake, cremini, or shiitake sliced or into large pieces 1 tbsp finely chopped fresh thyme Kosher salt, freshly ground pepper 1 lb beef tenderloin cut into 1x1-inch pieces 1 medium onion finely chopped 2 garlic cloves, finely chopped 4 cups chicken broth 1 cup heavy cream ½ cup sour cream 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard 12 oz egg noodles 3 tbsp unsalted butter, cut into small cubes 2 tbsp Chopped fresh parsley and fresh chives (for serving)
Directions: 1. Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme. season with salt and pepper and cook tossing often until mushrooms are golden brown about 5 minutes. Transfer to a large bowl. 2. Increase heat to high and add 2 Tbsp oil in the same skillet. Cook beef, turning often until browned on all sides, 5–8 minutes. Transfer to the bowl with mushroom mixture. 3. Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic until golden and softened. Add broth and cream. Bring to a simmer and cook until reduced by half. 4. Whisk in sour cream, Worcestershire sauce, and mustard. season with salt and pepper. Simmer until the sauce is thick and creamy. Add mushrooms and beef with any accumulated juices and cook stirring occasionally until just heated through. 5. Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and chives. toss until butter is melted. Arrange noodles on plates and spoon stroganoff over top. Garnish with additional parsley and chives.
In the Kitchen:
WARM UP IN THE KITCHEN By Joseph Pirie, Chef
Here are three delicious and easy recipes to try on those cold and gloomy winter nights.
BANANAS FOSTER UPSIDE DOWN CAKE INGREDIENTS: Cake: • 1 ¾ cups all-purpose flour • 1 tsp baking powder • ½ tsp baking soda • ½ tsp fine salt • 8 tbsp unsalted butter, at room temperature • 1 cup sugar • 2 large eggs • 1 tsp vanilla extract • ¾ cup milk • ¼ cup sour cream • 3 tbsp dark rum
Caramel Topping: • ⅔ cups sugar • 1 Tbsp unsalted butter, plus more for the pan • 3 medium bananas, cut on a slight bias into 1/4”-thick slices
Directions: Cake 1. Preheat the oven to 350ºF. Butter just the sides of a 9-inch round cake pan. 2. Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. 3. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices. Caramel Topping 1. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl. 2. Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated. 3. Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. 4. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.
Golf Report:
IT’S BEEN QUITE A RIDE By Steve Halse, Head Golf Professional
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n 1977 The Grateful Dead released an album called “What a Long Strange Trip It’s Been” which was a line from their hit song Truckin. When I think back on my first 6 seasons here at Granite Golf Club, I’m reminded of that song. Three years as 1st Assistant Professional, two and half years as Membership Marketing Manger, and now, in my new role as Head Professional its been quite a ride. There is, no other place I’d rather be, and I look forward with great anticipation, to what the future holds. The 2020 season provided us with some unique challenges; events and play days looked very different, shotguns were replaced with tee times, on-course contests were changed due to touch points, and boxed lunches replaced sit down meals. Despite all the changes, you supported the Club and our events in record fashion! Mixed Closing for example, saw a record turnout. The Member/Member Blind Scramble for both men and ladies were instant success stories. Matchplay’s were contested on time and the winners crowned before the closing events. Club Championships also saw a record number of contestants. It is my hope that this outstanding momentum carries forward in the 2021 season. When I assumed the interim Head Professional position in early July, it was a daunting task to say the least. The staff inside and outside needed some guidance. I too needed to catch up as I was quite rusty. I quickly realised that with the right prompting we could come together as a team and offer wonderful service to our members. The outside staff stepped up and did an amazing job disinfecting carts, keeping range balls stocked, and being our eyes and ears in the courtyard. We hope to build on that success for next season and continue to provide you all with the service standards to which you have become accustomed at GGC. Inside, Stacey Fitzpatrick and Brent Clements did not shy away from a challenging year and put forth a heroic effort. I’m pleased to say both will be here next season with some slight changes. Stacey, along with her role as Merchandiser/ Apparel Buyer will take on some new responsibilities in the Membership department. I have no doubt she will excel there too. Brent, who successfully played in and started his journey toward becoming a Class A member of the PGA of Canada will work closely with men’s committee as an Assistant Professional. His knowledge of club-fitting is quite remarkable, and he will be available to fit you for your new set of Clubs in 2021. Mike Vance found his love for teaching, focusing on juniors, and will help in re-building a junior program. He will also be the outside operations quarterback.
Golf Report:
IT’S BEEN QUITE A RIDE By Steve Halse, Head Golf Professional
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If you get a chance to play with Mike, please do so, he is a talented golfer. In mid August Steve Dayman joined our team and stepped right in offering a mature presence in the golf shop. His leadership skills are infectious. As a Class A professional he brings with him 17 years of private golf club experience. I am happy to announce Steve will be back next season as Associate Professional and will working closely with the Ladies committee. The newest member of our Professional Staff is Bryan Rourke. Bryan comes to us from a private Club some of you are very familiar with and brings with him 12 years or private golf Club experience. As Associate Professional he will work closely with myself and the mixed committee. Bryan will also take on many administrative duties including scheduling, training, and inventory. Last but certainly not least, Cory Jones will continue to offer lessons and clinics to our membership. He is valued member of our team and a wonderful instructor. With this team in place, the 2021 season is going to be awesome! Over the winter months we will keep you posted with merchandise specials. For example, the Titleist ball promotion for Christmas will soon be released. This promotion allows you to personalise your golf balls, at no charge. It is the perfect gift for the golfers in your life. With our relationships within the golf business we have the means to meet all your corporate gifting needs. From logo’d golf balls, to caps, to jackets, and many more items, we can make your logo stand out above the rest.
With this team in place, the 2021 season is going to be awesome!
Speaking of merchandise, Stacey and I have been working diligently on buying apparel lines that will offer a unique buying experience. New lines will be introduced and more Granite logo’d merchandise will be available in our golf shop. As for hard goods, we have updated our launch monitor and fitting with our new Flight Scope X3 will be available as soon as we open in the spring. We will have the latest technology from Titleist, Taylormade, Callaway and XXIO. We will continue to stay connected over the winter through e-blasts. If you have any questions, please feel free to reach out to me at anytime over the winter. I am truly excited for next season and beyond. Thank you for your continued support of the Golf Shop and our staff. I look forward to serving as your Head Golf Professional.
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2699 Durham Road 30, Whitchurch-Stouffville, ON L4A 7X4 Telephone: (905) 642-4416 www.granitegolfclub.ca