The Springfield Story, April 2026

Springfield Golf & Country Club

2026 Board of Directors

Bob Sampson President bsampson71@gmail.com

Tom Stribling Vice President tjstribling@gmail.com

John Astorino

Secretary john.astorino@longandfoster.com

Dan McCarthy Treasurer danm5691@gmail.com

Joe English jenglish@bsbllc.com

David Kelly davidnkelly@verizon.net

Charles Rolen rolencw@gmail.com

Harrison Smith hharrisonsmith@gmail.com

Brandon Streicher brandon.streicher@gmail.com

2026 Committees

Audit

Dave Nachison dnachison@yahoo.com

Communications Katie Kissal katiekissal@gmail.com

Facilities& Maintenance Court Bateman courtney@bateman.law

Finance Dan McCarthy danm5691@gmail.com

Fitness & Pool

Gayle Burgoyne gayleburgoyne@aol.com

Golf

Harrison Smith hharrisonsmith@gmail.com

Golf Rules

Bruce Nordstrom bnorthstream@yahoo.com

Greens

Tom Stribling tjstribling@gmail.com

Handicap

Jordan Weinstein ideaguard@gmail.com

House Joe English jenglish@bsbllc.com

John Palladino jape199@aol.com

Membership

Charles Rolen rolencw@gmail.com

Johnny Garstka johnnygarstka2024@gmail.com

Racquets

Brandon Streicher brandon.streicher@gmail.com

Strategic Planning

John Astorino john.astorino@longandfoster.com

General Manager’s Message

Happy New Year! While we turned the calendars to 2026 in January, April 1 marks the beginning of a new fiscal year here at Springfield. As we close the books and wrap up year-end financials, I want to pause and celebrate all we have achieved together; we have so much to celebrate, so much to be grateful for. This year, we set cumulative attendance across all Clubwide events and not only met budget but surpassed it. We also had nearly 40 new Members join our Springfield community. Their enthusiasm as well as upgrades from other categories to full active membership brought in nearly a million dollars in initiation fees.

That said, it’s not just about the numbers. We made lasting improvements to our facilities and amenities, adding topof-the-line fitness equipment; refreshing patio furniture; and upgrading our indoor racquets facility with new nets, performance-grade lighting, and court resurfacing. Behind the scenes, we invested in essential HVAC upgrades to keep every corner of the Club comfortable. We also celebrated a big win with finalizing the spillway project which will begin this November. This work has been a long time coming, so we are excited to have submitted the deposit and be moving forward. None of this progress and growth would be possible without our Board, Committees, and Staff. They give their all and work tirelessly to ensure Springfield is the best it can be, now and for many years to come.

As we embark on FY2027, spring is here, and the tulips are blooming! Over the coming months and year, the Board, Committees, and Staff will deeply engage in understanding what’s next: thoughtfully considering a potential golf practice facility and a possible kitchen renovation without losing sight of what makes us special…being a Club built on connection, culture, and community. Improvements are also coming to the golf course this season as Shawn and his team are constructing a new teebox on 15. The work, including moving and grading soil and topdressing with topsoil and compost, has

been underway for a few weeks and will allow clear separation between the blue and white tee markers.

The coming year also brings changes to our Food & Beverage team. As Jody Henderson recently transitioned from Springfield to focus on family, Jennifer Keeler has stepped in to lead our catering efforts and in doing so, discovered a new passion and calling. It is with immense pride that we congratulate and name her as our new Director of Banquets & Special Events. Jen has been on a remarkable journey since joining the Springfield team in the spring of 2023 as Director of Food & Beverage. Since then, she has embodied the spirit of Springfield, building genuine connections, fostering a sense of culture, and delighting our Members with her care. While we celebrate Jen and this exciting step, I’d like to announce that we are in the midst of the search for our next Director of Food & Beverage. More information to follow, but this next chapter is filled with promise, and we’re eager for the future ahead.

With daylight savings time giving us longer evenings, we have more hours to savor the Club by playing in the twilight golf leagues, dining under the stars on the patio, and hitting the outdoor pickleball courts. We can’t wait to see you and create memories and moments together! Finally, thank you to you, our Members, who show up every day, bring family and friends, and invest time in this Club. Every year we grow stronger because of your commitment and engagement. Keep showing up, keep making memories, keep sharing your pride… this energy is palpable, and it’s only just beginning! 

Coach’s Corner

BY BRANDEN BEETS | DIRECTOR OF RACQUET SPORTS

If you followed the excitement of the 2026 version of March Madness NCAA basketball, you already know the magic: buzzer beaters, bracket chaos, and the thrill of the unexpected. That same energy is about to take center stage on our courts at Springfield Golf & Country Club!

After nearly 20 weeks of indoor play and offseason training, our racquets community is stepping back into match play this spring. And just like a wide-open tournament bracket, anything can happen.

Every season brings its own version of a “buzzer beater.” In tennis and pickleball, it might be a third-set tiebreak, a deuce battle that feels like it will never end, or that one deciding point with everyone watching. These are the moments that define matches and the players who embrace them.

There’s also a bit of “bracket chaos” in every interclub season. Teams improve. New partnerships click. Players who have quietly put in the work over the winter suddenly find themselves winning big points in big moments. The offseason

gives everyone a chance to grow, and the spring season is where those gains show up.

This year, Springfield will field eight tennis teams across men’s, women’s, and mixed divisions, along with two pickleball teams as we kick off our first interclub pickleball season. Whether you’ve been competing for years or are considering stepping into match play for the first time, this is your moment.

We play to compete—and to win—but also to represent our club, support our teammates, and enjoy the spirit of the game. Competition brings out our best, and there’s no better setting than representing Springfield alongside fellow Members.

So as April gets underway, think of this as your invitation to step into the draw. Embrace the pressure. Trust the work you’ve put in. And don’t be surprised if you find yourself in your own “buzzer beater” moment. Because just like March Madness… anything can happen.

See you on the courts!

Words of Wellness

BY JACKIE O’SHEA | FITNESS COORDINATOR

From Frost to Fitness: Warming Up for Spring Success

As the cold grip of winter fades and the freshness of spring begins to take over, our bodies naturally crave movement and activity. After months of lower temperatures and often reduced physical activity, transitioning into a more active routine requires care. One of the most important steps in this seasonal shift—and in any workout—is warming up.

Warming up refers to the process of preparing your body for physical activity. It typically involves light movements that gradually increase your heart rate, blood flow, and muscle temperature. This preparation is essential whether you’re heading out for a run, playing a sport, or starting a gym session. Without it, your body may be stiff, less responsive, and more prone to injury.

The importance of warming up cannot be overstated. Physically, it helps loosen muscles and joints, making them more flexible and ready for movement. It also improves circulation, ensuring that oxygen and nutrients are delivered efficiently to working muscles. Mentally, warming up allows you to focus, improve coordination, and get into the right mindset for exercise. Skipping this step can lead to muscle strains, decreased performance, and longer recovery times.

It’s also helpful to understand the difference between a general warm-up and a dynamic warm-up. A basic warm-up usually consists of low-intensity activities such as walking, light jogging, or gentle stretching. Its main purpose is to gradually wake up the body. A dynamic warm-up, on the other hand, includes movement-based stretches that mimic the activity you’re about to perform. These movements actively engage muscles and joints through a full range of motion.

Each type has its own benefits. A general warm-up is great for increasing overall body temperature and easing into activity, especially after long periods of inactivity, like during winter. Dynamic warm-ups are more specific and effective for enhancing performance because they prepare the body for the

exact movements it will perform. For example, athletes often rely on dynamic warm-ups to improve agility, strength, and coordination before competition.

There are many effective warm-up exercises you can incorporate into your routine. Simple options include brisk walking, light jogging, jumping jacks, or cycling at a low intensity. For dynamic warm-ups, movements like arm circles, leg swings, lunges, high knees, and torso twists are excellent choices. These exercises not only warm up the body but also activate key muscle groups and improve mobility.

Warming up is a vital part of any physical activity, especially when transitioning from the slower pace of winter into the more active spring season. It prepares your body, reduces the risk of injury, and enhances performance. By understanding the difference between general and dynamic warm-ups and incorporating both into your routine, you can ensure a safer and more effective workout experience.

Turf Talk

BY SHAWN GILL | GOLF COURSE SUPERINTENDENT

I want to thank the Greens Committee for their unconditional support and the Board of Directors for approving the timing change for this year’s spring greens aeration. I would also like to thank the Membership for your understanding of why it was so important to make this last minute change, even though it meant the loss of playing the course during some fantastic weather. I can tell you this though, we really nailed it on the timing and it will pay huge dividends throughout the rest of the season.

The perfect weather made it possible for us to perform a nearly flawless procedure. Early timing meant we could make slightly larger holes without fear of disrupting play too much. Dry, sunny days made the clean-up go smoothly and allowed topdressing sand to easily drop into and fill the holes. This is important for keeping good channels open for soil gas venting as well as providing a smoother, firmer, and more rapidly healing putting surface.

We recently purchased a new greens aerator, which meant we were able to aerate every green, collar, approach, and shortcut green surround in one day. They were also cleaned that same day and we even had some time to begin topdressing a few areas. Tuesday we were able to fill all the aeration holes with sand, clean off the excess, and roll the greens, all while simultaneously aerating, topdressing, dragging cores, and cleaning the tees. A bit of extra cleaning, brushing, blowing, and rolling on Wednesday and the process was complete.

Some rain arrived after that, leading to about a week of rest, and BAM!, we are ready for the golf season. Things have not completely healed, but everything is well ahead of schedule. One more huge bonus, that I will remind you of a month from now, is that we won’t be beating up the greens in May so you should have perfect conditions during that time of year when we usually have the best golfing weather!

I mentioned last month that we were pretty far behind on our winter project plans but I remained hopeful. We are finally getting some time out on the course and feverishly working to achieve some of our goals. Jose and the team have been working on installation of a new irrigation line and sprinkler heads to water the hillside to the right of the cart path on hole

#4. This is being done in anticipation of sodding the entire hillside now that the area is receiving adequate sunshine for healthy turf growth. We worked hard all month to get the installation finished and the irrigation system filled and tested before the sod arrived at the end of March to make sure we have the resources to keep the grass alive.

The crew is also working on the construction of a new white tee for hole #15. It will be located below and in front of the current, shared blue/white tee. This will provide some separation between levels of players on what can be an awfully challenging hole for us “short knockers.”

Recently, during a short break in the nasty weather, we were able to put some finishing touches on a couple of the memorial bench sites near #6 and #15 tees. The pavers we installed really add a finished look as you tour the club. You will notice that different tiles were used at the two locations. On hole #15 we chose a smooth gray tile that closely matched the color and overall look of the protective lattice while on hole #6 we used a more textured and mixed color tile that seemed more fitting for the outdoor setting. I think both came out very nicely and the tiles used on #6 could potentially become a theme at the amenity areas located throughout the course to take things up a notch.

Time is running out, as I see that the rough will need a trim very shortly, but we are still planning to install some drainage along the cart path as you approach hole #15 green. This is a project that can be accomplished with minimal course disruption, so it may be ongoing during the first part of the golf season. Every time it rains, a large amount of water runs across the approach and the short-cut grass at the back left of the green. It has not caused any serious agronomic issues,

other than limiting our ability to mow those areas for a few days after big rainfall events, but the conditions for play are severely affected. The collection areas remain soft for an extended period of time and anybody who has attempted to pinch the ball from a tight lie that is gooey and soft knows how easily that shot can turn into a chili-dip or a skull…neither of which tends to end up on the green, let alone close to the hole.

These projects are fun and it is nice to have the opportunity to make a lasting change for the betterment of the course and, hopefully, enjoyment of the Members. But alas, we are quickly getting into

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Learn More About Our April Events...

25 COLOR RUN 7:30 AM

BUNNY BREAKFAST & EGG HUNT

10:00 AM–12:30 PM

Hop on over to SGCC for some egg-cellent family fun! Enjoy a breakfast buffet, petting zoo, face painting, egg hunt, and, of course, a visit from the Easter Bunny himself! Registration is required, $30++.

5 EASTER BRUNCH

A classic formal brunch to celebrate the holiday. Seating available at 11:00 AM, 12:00 PM, 1:00 PM, and 2:00 PM. Jackets and registration are required. Adults, $48++, Kids 5–11, $20++, 4 & Under, Complimentary.

Please note, the Clubhouse closes at 5:00 PM.

MASTERS PAR 3 4:00 PM Shotgun

8

9 holes of individual stroke play with each hole converted into a Par 3. Shotgun start on front and back 9 with matched yardages. 25% of course handicap. Gross winner of front 9 will take on gross winner of back 9 in a Closest to the Pin playoff on #18. Registration required, closes April 4. $50

5:00–6:30 PM

Have dinner with the coaches! Meet us in the Clubhouse to grab a bite to eat, sign up for the 2026 season, catch up with your coaches, and snag your Sea Lions gear!

Spring onto the golf course with us for our most colorful event of the season! This fun 5K will shower participants with vibrant bursts of colorful power as they make their way along the course with each step brighter than the last. Whether you run, walk, or jog, this event is all about fresh air, community spirit, and celebrating spring in the most playful way possible. Grab your friends, wear white, and get ready to cross the finish line covered in color and smiling from ear to ear! Registration required, $5.

TAYLORMADE DEMO DAY 11:00 AM – 3:00 PM

6:00 PM

$120++ Registration Required

CLUBHOUSE

FRIDAY BUFFET, 5:00-9:00 PM

BREAKFAST, SATURDAYS & SUNDAYS 7:00-10:00 AM

SUNDAY BRUNCH, 10:00 AM - 2:00 PM

U.S. Women’s Open Qualifier Drunken Ribeye Member/Member Pool Opening Day 1 2

Cinco de Mayo Kick Off Buffet 5:00–9:00 PM Kentucky Derby Party Easter Brunch Seating at 10:00 AM, 11:00 AM, 12:00 PM, & 1:00 PM

Music on the Patio

Member/Member Adult Pickleball Party

Learn More About Our May Events...

5:00–9:00

Mexican-themed buffet, $30++. Dining reservations strongly encouraged.

The pool is open for the season! Join us starting at 4:00 M to welcome in the swim season and start counting down to summer.

ROSÉ THE AFTERNOON AWAY

12:00–3:00 PM

Join us as we explore the world of rosé! We’ll be offering a variety of different styles featuring multiple vineyards. Registration required, $55++.

A classic formal brunch to celebrate the holiday. Seating available at 10:00 AM, 11:00 AM, 12:00 PM, and 1:00 PM,. Jackets and registration are required. Adults, $48++, Kids 5–11, $20++, 4 & Under, Complimentary.

course open. Breakfast and lunch available, no dinner service.

the time of the year where daily grooming becomes the primary activity for the Greens staff.

I have never been as excited for a golf season as I am this year. Agronomically, we are in a great spot. Along with the very successful aeration, we were able to apply a healthy layer of compost over most of the fairway and rough turf on the course. As I mentioned last year, the magic of compost really starts to come to life after a few years of application. The soil becomes healthier as microbes thrive and a balanced ecosystem develops that helps beneficial organisms compete with the parasitic ones and fewer synthetic plant protectants are required to maintain quality playing conditions. On top of all that, the cushioning effect relieves some of the compaction from cart and other traffic.

This morning we sent out a fairway mower to trim off the new growth that has started and at first I thought we had sent the wrong mower because we were getting so many clippings on #1 fairway, when in fact, it was due to the increased density and strong early season growth, which can be directly attributed to the compost. We also got great germination and early growth of overseeded rough. As you get out on the course and start playing this season, take a look around and you’ll notice lots of lines of seedlings. These little plants have been steadily establishing and spreading during the fall, some short winter warm-ups, and especially now. While we cannot eradicate the native bermudagrass that is prevalent in this area, by planting tall fescue seed late each fall after the bermuda has ceased growth, we can add consistency to the rough by encouraging grasses that thrive during the cooler months.

Tulips are beginning to bloom, our golf leagues are teeing off for their opening matches, and the color green is everywhere you look. Maybe I am showing my age again by saying this, but I am “Super Stoked” about 2026 at SGCC! 

Membership Corner

BY SHELLY GOOREVICH MEMBERSHIP DIRECTOR

Paul Mandeville is originally from Cumberland, Rhode Island and graduated from Worcester Polytechnic Institute in Worcester, Massachusetts with a degree in Civil Engineering. He began his professional career in the DC area in 1980 and earned his master’s degree in civil engineering from the University of Maryland. He worked as a Civil/Environmental Engineer and was a Senior Vice President for 38 years for a national environmental engineering consulting firm until his retirement in 2024. He and Kathleen have been married over 40 years and have four children who are all grown and married. They also have four grandchildren who keep them very busy! They love to travel and literally traveled every month in 2025, beginning with Australia and New Zealand and ending the year with a trip to the Caribbean. They are a big hockey family and Paul still plays! Paul also enjoys golfing whenever he can. Kathleen volunteers for the Red Cross, Cake4Kids (she loves to bake), and is involved at Good Shepherd Catholic Church in their ministry and religious education program. They look forward to meeting wonderful people at the Club!

Kevin Robinson grew up in Long Island, New York; he is an aeronautical engineering graduate from Rensselaer Polytechnic Institute (RPI) and served as captain of the football and baseball teams. He moved to the Northern Virginia area immediately after graduating college where he met his wife, Jennifer. Kevin joined Modern Technology Solutions, Inc. (MTSI) in 1997 as employee number eight. He was named President and CEO of MTSI in 2013, succeeding current SGCC member Phil Soucy. MTSI was recognized in 2025 by the Northern Virgina Chamber and Professional Service Council as the top large business Government Contract of the Year.

Jennifer was born in Colorado Springs and moved to Dayton and Northern Virgina while her father was an officer in the USAF. She is a biology/pre-med graduate from George Mason University and after a brief career in the medical and reality

fields, dedicated her life to raising four amazing children: Matthew, Rachel, Michael, and Hannah.

All the Robinson children graduated from South County High School. Matthew, Rachel, and Michael are graduates of Virginia Tech and live in Northern Virgina area working for IBM, Deloitte, and Booz Allen and Hamilton. Hannah is enrolled as a freshman at Penn State where she is pursuing a degree in data science. 

Notes from the Cutting Board

BY TRAVIS SIMMONS | EXECUTIVE CHEF

As the seasons change, so changes the menu.

When we go through a menu change, it’s quite the evolution. Not only are we working on recipes, plate design, and training for both culinary and wait staff, but behind the scenes we have a few other moving parts. All the computers need to be switched for ordering purposes. The design and layout for our printed menus need to be adjusted, then printed and manually changed out in the dining room. The new menu needs to be formatted for our website as well. These are all things I’m cognizant of when I’m planning dishes; it’s not just about what tastes good, what’s in season, and what the Membership wants, it’s also about how these things can work logistically.

Let’s dive a little deeper into the process with the staff and menu development. Several weeks ahead of the new menu, the culinary team starts looking at what we want to change. We consider what has worked and whether or not it’s deserving of a spot on the core menu. First, we run new concepts as the weekly features. This gives both the culinary team and the serving staff time to learn about the dishes. I like to take a line from Ocean’s 11: “it’s an out-of-town preview.” We have the opportunity to work on new concepts in a real-time, on-the-fly setting.

As we move forward with new concepts, we come together as a full staff two to three times a week just before dinner service

begins to recap and discuss. This is known as line-up. It’s when we make notes of which dishes are working and which ones might need some help. Notes include preparation, techniques, ingredients, and any items that might be of high allergen concern. We take feedback from the service staff, including the feedback they get from the Membership. After all the business is finished, we sample the features for the week; it helps the staff to have first-hand knowledge of the flavors of a dish so they can make genuine recommendations.

Back in the middle of March, I held a class with the service staff where we had a more in-depth conversation about some of the new items on the spring menu. I finished the class with some fun food stories and culinary terminology. We covered the five “mother sauces” and how to remember them; they learned about roux, how it is made, and how that would pertain to someone who’s gluten sensitive; finally, I taught them about where the Michelin star rating comes from and the story behind a true Pittsburgh Steak and why it’s not recommended.

Each day, we try to get just a little bit better as a team, and these moments together deepen the bonds and sense of community among our staff. 

Golf Pro’s Pointers

BY ALESSANDRA MAURTUA, PGA | DIRECTOR OF GOLF

In mid-March, we officially welcomed the 2026 golf season with the annual Opening Night Meeting, setting the tone for another exciting year. Our Golf Committee and professional team have worked diligently throughout the offseason to prepare a full calendar of events, enhance our player development programs, and continue improving the overall golf experience for every Member. From our opening events to our major championships, we are committed to delivering a season that continues tradition, competition, and camaraderie.

This year’s event schedule offers something for everyone, from fun social gatherings to premier competitive tournaments. Signature events such as the Twilight League, Member/ Member (make sure to check out the new format), 3-Day Member/Guest, and Club Championship remain highlights of our season, providing opportunities for Members to connect, compete, and create lasting memories. Whether you play in many events or just a few throughout the year, we encourage everyone to get involved and be part of what makes our golf calendar so special.

One of our primary goals this year is to build on the momentum of our instructional programming. Last season marked the most active year in Club history for lessons and clinics, and we are eager to continue that growth by offering opportunities for golfers of all ages and skill levels to learn, improve, and enjoy the game.

Just as important is our shared responsibility in caring for the golf course and respecting pace of play. Small habits like repairing ball marks, filling divots, raking bunkers, and staying aware of pace, make a significant difference in the experience for everyone. Similarly, our pace of play goal of 4 hours and 15 minutes helps ensure all Members can enjoy their time on the course.

Our first official event of the year was the Opening Breakfast on Saturday, March 28. Cold temperatures and strong winds didn’t stop 63 brave Members from kicking off the season with a great morning filled with new friendships, plenty of laughs, and some fun competition to start the year the right way.

If you’ve never played in the Opening Breakfast, I highly encourage you to sign up next time. It’s one of the best ways to begin the season and meet fellow members in a relaxed setting. The ABCD Best Ball format keeps things low-pressure and guarantees a good time for everyone.

Thanks to everyone who came out and braved the weather, and congratulations to this year’s champions—Jason Kaeding, Scott Hetzel, David Bertman, and Rita VonEssen—who fired an impressive –10! Not only did they win, but they also kept the energy high all day with plenty of par and birdie celebrations led by Rita.

We look forward to seeing you at the Club, on the greens, and throughout what promises to be a fantastic 2026 season. Play well, play fast, and most importantly, enjoy the game! 

Couple’s Golf

BY SCOTT & DONNA FLOOD

Hello, friends. Raise your hand if you’ve had enough of winter. I hope that Jim Nantz Masters tag line gets you in the mood for spring. But now, we turn our attention to bigger and brighter things, like (drum roll) Couples Golf 2026!

At the end of last year, we surveyed our participants. We gathered the data and we listened. And speaking of listening, my wife once told me that I don’t listen, and I thought that was an odd way to start a conversation…but I digress. So, we took the feedback and made a few changes to the program. We removed some of the less popular formats, kept the ones everyone loves, and added in a couple of new ones that should make it interesting.

The calendar is roughly the same as last year. All the dates are already on the Golf Calendar on the website, so you can look for yourself. There are a few Thursday nights, a lot of Friday nights, and two Sunday afternoon 18-hole events, including our annual Couples Championship.

In Couples Golf, we don’t give out participation trophies, but we do give out participation points for each individual event, and more for finishing in the Top 3. At the end of the year, the six teams with the most points are eligible for the alternate shot shootout in late September.

Couples Golf at SGCC is the perfect way to enjoy an evening,

no matter your skill level. I know there are some beginners who think, “Oh, I’m not that good…” To that, I always say, “Then Couples Golf is perfect for you!” Yes, it is a competition, but the pressure is minimal. Winning an event can get you a fun night out, piles of pro shop credit (sometimes twenty whole dollars… each!), and dinner on the patio. Not winning an event gets you a fun night out and dinner on the patio. See? Win-win.

Key Dates:

• April 24th – Opening Night (The opening ceremony will be twice as extravagant as last year.)

• August 9th – Couples Championship

• September 27th – Couples Shootout

We’re also in the planning stages for another great trip. Target dates are September 18–20. Based on overwhelming feedback, we’ll be heading back to Hershey, PA. I have not personally played there, but I hear the place is…sweet. (What I did there, did you see it?)

If you’re new to Couples Golf, all you have to do is contact the pro shop and they’ll get you on the Golf Genius mailing list. Then, stand by for the invitations, sign up, play some golf, and have some fun! 

Bridge B anter

BY DON FREDERICK

Don’t let April showers keep you from enjoying our Club! Do you play bridge? If yes, join the SGCC Friday Evening Bridge Group at one of our upcoming events.

Here are the results of our recent sessions:

MARCH 6

First: Robin Alapas and Kit Weyers

Second: Cindy and Don Frederick

Third: Betsy and Roy Carter

MARCH 20

First: Cindy and Don Frederick

Second: Ellen and Charles Rolen

Third: Robin Alapas and Kit Weyers

We play relaxed, party bridge on the first and third Friday evenings of each month. Many of us gather for dinner first. If you’d like to join us, call Don Frederick at 703.425.9722. Our next scheduled evenings April 17

Retirees Recap

BY RUSTY ROESCH

The Springfield Retirees kicked off the 2026 Season with our annual warm-up, intra-team Opening Bash on March 26th. The Red and Blue Teams tried to overcome each other and earn bragging rights for the coming year. The weather was perfect. After a very competitive round, Jim Yates and Steve Barker came in first place in the sweeps with net 62. They were followed by Jim Wilson/Johnny Harper in second place with a net 65. Third place was awarded to Rob Jacobs/Peter Lee (net 65), and fourth place was earned by Charles Rolen/Patrick Heck (66). Jim Wilson also turned in the low gross score for the day with a 76. Since the Blue Team won, the Red Team Captain had to take home a special trophy and display it for the next year!

Our 2026 schedule of 20 matches (10 home, 10 away) is in place, and our registration kick-off meeting has been held. As the weather has allowed, Springfield’s Retirees have not slowed down preparing for the upcoming season. Many team members are out on the course each week sharpening their skills, working out at the range, and participating in Robert Simpson’s lessons and clinics.

We will meet Army Navy Arlington Country Club on their course on April 2nd for our first league match of the season. Other April matches include a much-anticipated match against Regency Country Club on our home course, followed by a road trip to Evergreen Country Club. Then we face River Bend Country back-to-back; first on their course and then at home. Next, our team journeys to Army Navy Fairfax for a highly competitive first match in May. Additional season highlights include two friendly matches against Washington Golf and the annual Guys and Gals event here at home in August.

To support highly competitive home and away matches, our Retiree Team needs fresh players every year. Note that it is never too late to join the Retirees (just be 50+ and dream about retirement). For more information on joining, please contact Bruce Nordstrom at bnorthstream@yahoo.com or call 202.494.6558. 