The Springfield Story, June 2026

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

BY STEVE LAWSON, CCM | GENERAL MANAGER & COO

What a spring we’ve had! I don’t know about you, but I feel like the projects around the Club have been never-ending. Since the middle of March, construction in some form or fashion has taken place across all aspects of the Club, touching all departments.

The biggest initiative by far has been the restoration and repair of the Clubhouse following the burst pipe over the winter. The incident caused extensive damage to all three floors including the upper hallway and a third-floor office, main staircase, the Parlor, the main hallway near the restrooms as well as a main-floor office, and lastly in the basement with the Men’s and Ladies’ Locker Rooms. After countless weeks, I am happy to report all repairs have been made, and the situation is behind us. The air conditioning ducts have been rewrapped, drywall has been repaired, and the stairway was taken apart and reconstructed. I want to express my sincere gratitude for your patience and understanding throughout this whole process. Several areas of the Club have been shut down and inaccessible, so I acknowledge the inconvenience and thank you for your adaptability as things got cleaned up.

There are a handful of projects, which while not inherently

repairs, will provide an elevated experience for the Membership. First, the bag drop area has been enhanced to dramatically improve the flow of traffic and provide ease for Members. What used to be a rack of bag slots is now an intentional and dedicated space for Members to pull off and place their bag before a round. This was multi-phased work including removing and relocating existing landscaping, extracting and leveling the dirt, constructing a brick retention wall, and installing pavers. Landscape lighting was also added to the area to ensure it is well lit. With regard to landscape lighting, additional exterior lighting has been installed at the entrance of the Club, up the drive, and at the intersection of the crossway and Pro Shop sidewalk. These improvements are a direct result of Member feedback and communication, so thank you for your input. We so appreciate hearing your suggestions on what can be upgraded around the Club. Please keep your comments coming; they are how we get better.

Club grounds have also received a spring refresh! The landscaping in front of the Poolhouse has been removed, cleaning up the space, opening up the building, and revealing its beauty from underneath the brush. A new stand and diving board are on their way as well and will be installed at the pool

shortly. The new Sea Lions Record Board was unveiled at the end of May, and we’re excited to show off the accomplishments of our dedicated junior athletes in this refreshed format.

We also received a beautiful clock this spring. A product of the Membership’s radical kindness and generosity, this labor of love has been an almost year-long project. For those who don’t know, several Members reached out to the Board last spring expressing the desire to raise funds for a special gift to the Club as a gesture of appreciation and support. The Board gratefully accepted and supported the idea, and the Membership, Board, and Staff collaborated to design and install a clock that epitomized the connection, community, and culture of Springfield. The clock is a reminder of the time we share together here at the Club, the memories made, and the relationships forged; what a powerful symbol of unity and family.

We have done so much over the past few months, and I want to take a moment to sincerely thank the Board, Committees, and Staff for their efforts, dedication, and collaboration. These initiatives would not be possible without the collective cooperation of all these groups. I would especially like to thank Assistant General Manager Jordan Willis for his work. Jordan is the man behind the scenes making the machine go. He puts in countless hours and tireless effort into making sure the experience at the Club is truly extraordinary for all.

Speaking of the Staff, they have accomplished some very meaningful work over this time as well. The first ever Staff Retreat at Springfield was held last month. Management and Department Heads gathered for a day of learning, fun, and

meaningful connection. The team explored who they are as leaders, collaborated on making the service standards and pillars come alive, and formed commitments to themselves and their teams on how to carry this work forward. The retreat aligned and synergized the team, fostered camaraderie, and inspired change. I am very proud of our team and the journey of professional and personal development they have dedicated themselves to. Watching the team grow in this way was truly special and remarkable.

We’ve also welcomed our new Director of Food & Beverage Eddie Kyle. Eddie comes to Springfield with a wealth of expertise, most recently serving as the Clubhouse Manager at Landsdowne Resort & Golf Club. He has been in the private club industry for the past 13 years and brings experience with regard to process development, member relations, and dining room management. Please be sure to give him a warm Springfield welcome and introduce yourself the next time you are at the Club. We are thrilled to have Eddie join the team and look forward to the continued upward trajectory of the F&B Department.

Lastly, I mentioned the Pool earlier, but it is open and ready for use! We are thrilled to welcome back water aerobics, swim lessons, and the defending champion Sea Lions swim team! The Sea Lion Café menu has been refreshed, so come by, enjoy a meal poolside or a cold beverage at the Pavilion while catching up with friends and loved ones. We’ve gotten a taste of the heat already, so bring your sunscreen, pack a towel, and be ready to soak up those rays. It has been a wild spring, so thank you for letting us get all of our work done so we can have fun in the sun all summer long! 

Words of Wellness

BY JACKIE O’SHEA | FITNESS COORDINATOR

There is something profoundly transformative about choosing to attempt what once seemed impossible. Too often, people postpone trying new things because they fear failure, embarrassment, or the possibility that they may not measure up to those around them. They promise themselves they will try “next time,” waiting for a future version of themselves to feel stronger, faster, or more prepared. Yet growth has never belonged to those who wait for certainty; it belongs to those willing to begin despite uncertainty.

Our fitness challenges are not designed only to determine who is the best or who finishes first, but rather to remind each person of the strength they possess when they decide to show up for themselves. Success is not always found in perfection, and achievement is not reserved solely for the naturally gifted. In fact, there is often greater fulfillment in completing something you once believed was beyond your capability than there is in standing victorious above everyone else.

The individual who struggles yet perseveres, who doubts themselves yet continues forward, demonstrates a kind of courage that cannot be measured by rankings or awards. Failure itself is not something to fear, for it is one of life’s greatest teachers; every challenge strengthens us, and every attempt reveals a little more of our potential. The human body is capable of extraordinary things, but it is the mind that first determines what can be achieved. When we believe in our ability to endure discomfort, overcome obstacles, and continue moving forward, we often discover that our limits were never as fixed as we imagined.

None of us can predict what tomorrow may bring, which is precisely why the time to try is now. Take the class, sign up for the challenge, push beyond the excuses that once held you back, and allow yourself the opportunity to discover what you are truly capable of. You may not perform flawlessly, and you may not finish first, but if you had the courage to begin, then you have already accomplished something meaningful. After all, the greatest victories in life are rarely about defeating others; they are about conquering the doubt within ourselves.

Notes from the Cutting Board

BY TRAVIS SIMMONS | EXECUTIVE CHEF

As our gardens start to sprout, I want to talk a little about farmto-table. This concept started back in the late 90s and early 2000s and primarily stemmed from celebrity chefs and the Food Network. By the late 00s, farm-to-table had become a culinary boom, even giving birth to the term locavore (meaning someone who only eats locally sourced foods).

Now, much of this chatter was lost on me; I didn’t understand all the hub bub. As a child, most everyone I knew had a garden and at least a few head of cattle in the field. Some were lucky enough to have a pond or lake on their property and therefore had fresh fish. I can also remember local farmers regularly showing up at the kitchens I worked in with fresh goods from the field. I never thought too much about it because it was

just the way things were. I didn’t think about the fact that my experience wasn’t everyone else’s. With that said, I’m a big fan of locally sourced food, and I’m proud to say here at SGCC we grow some of our own vegetables for the menus. In my opinion, there’s nothing better than fresh tomatoes and basil on a hot summer day.

Should we go fully farm-to-table? A few reasons I wouldn’t go all farm-to-table are the perceived shortcomings and/or difficulties in the supply chain. Fresh, local food is fantastic, but it also limits what you can get your hands on. The unwritten rule amongst farmers and chefs alike is that products cannot be more than 50 miles away from your location. This cuts out the middleman and helps build solid relationships between farmers

and chefs. Meanwhile, the USDA considers a 400-mile radius to be local. Even with a 400-mile radius, you can see how providing products for a large food and beverage establishment across all seasonal menus could be difficult.

Personally, I also enjoy offering a global take on culinary creations. Being exclusively farm-to-table greatly reduces your options when building menus and featured events which can prevent creativity in the kitchen and enjoyment at the table. Instead, I look for the middle ground and opt to utilize fresh ingredients from local farmers when we can, but also source ingredients from other vendors to provide an excellent experience.

We’ve definitely established a great working relationship with local farms which is why we’ve able to feature some unique menu items as well as host special events. If you’ve come to any of these, you know the farmers have some great stories to share!

In the coming weeks we will be paring with Area 2 Farms in addition to Chapel Hill Farms (our featured burgers and sirloins). They are a new local farm that will provide us with microgreens and some fresh micro herbs. I’m very excited to be working with them and would like to share a quick statement from the farm itself:

“Farm to Table is really just a question of distance: the shorter the trip from soil to plate, the better the food tastes. Nothing proves this better than microgreens. Cut at their peak, they begin to fade

within days, so a week in a truck leaves you with a tired shadow of the real thing. Area 2 Farms, is a local, USDA Certified Organic farm just up the road in Arlington, VA. While the average produce in this country travels about 1,500 miles, ours travels just ten. Harvested one day and in your kitchen the next. Our philosophy says it best: Move the Farm. Not the Food”.

Those of you that have planted a garden this season, my hat is off to you, and I wish you good luck this growing season. For the rest of you, I hope you enjoy our local fare as the season moves forward! 

Membership Corner

BY SHELLY GOOREVICH MEMBERSHIP DIRECTOR

Damon Banks grew up in Charleston, SC, where early experiences working at Kiawah Island sparked a lifelong passion for golf and hospitality. His career has included writing for travel and hospitality magazines, developing brand marketing strategies, and media consulting. Currently, he works with Hyatt as a project manager and lead copywriter across its global portfolio of brands.

Greg Powers, originally from the McLean area, has built a 25-year career in commercial photography, starting in New York and now specializing in architectural, lifestyle, and food photography for top luxury hotel brands. His early years playing polo and traveling with his father also helped shape his perspective, fostering a lasting appreciation for place, culture, and design.

Together, they have lived in Arlington for nearly 18 years with Greg’s father, Edward, and their dog, Austin. Travel and golf have long been shared passions, with Kiawah, Palm Beach, Scottsdale, Pinehurst, and Vermont among their favorite getaways. Closer to home, Greg plays ice hockey locally, and both enjoy spending weekends on the golf course, exploring the area, and sharing a meal with friends and family. They look forward to becoming part of the SGCC community.

Royce Brosseau and Catherine Matous are originally from Colorado. They attended the University of Colorado before moving to the Washington DC area in 2018. Both attended law school, Royce at George Washington University and Catherine at Georgetown, and are now practicing at firms in DC. They moved to the Del Ray area of Alexandria last summer, and both Royce and Catherine are very excited to take full advantage of golf and social aspects of SGCC, and, with a son on the way who is due in September, family opportunities as well.

Sam Doub is originally from Annapolis, MD, and headed

south to attend the University of Mississippi for college. After graduating, he spent a few years in Baltimore before making the move to DC about 10 years ago and starting his career with Merrill Lynch as a financial advisor. Sam also serves on the advisory council for DC Scores.

McKenna Polak is originally from Ohio and went on to attend Roanoke College, where she played lacrosse. She later pursued her master’s in counseling at McDaniel College, building on her passion for supporting students both on and off the field. She now works at Episcopal High School as the Assistant Dean of Students and JV girls lacrosse coach. Sam and McKenna met in DC and, a little under a year ago, made the move to Alexandria together. They were married in January 2026 and have been enjoying settling into their new home with their dog, Bogey.

Nick Maurer was born and raised in the Chicago area and garnered a lifelong love of tennis as a member of his high school tennis team. He attended college in Illinois and received his law degree from DePaul University in Chicago. He has previously worked as an internal fraud investigator for Allstate Insurance and had his own law office in Chicago handling family law litigation before joining the U.S. Army Reserves.

After a stint in Hawaii and various other military mobilizations in the Washington DC area, Nick settled into handling federal litigation matters for the Department of Agriculture. He and his son Jackson have called Springfield home for over four years now and have enjoyed all it has to offer including the community, outdoor conveniences, and safe, family-friendly nature of the area. Embracing the importance of spreading roots in the community by regularly attending the Burke Community Church, hosting neighborhood family events, and enrolling Jackson in activities at SGCC, Nick will be an enthusiastic and engaged member of the Club.

Mason Moffett is the oldest son of longtime club member, Brian Moffett. He has many fond memories of spending time here with his family while growing up. Those experiences helped shape Mason’s appreciation for the community, traditions, and atmosphere, and he is excited to carry on the family legacy here at Springfield and create similar memories for future generations. Mason looks forward to developing his golf game, attending club events, and building friendships with fellow club members as well as contributing to the growth and success of SGCC.

Tim Shuman grew up outside Minneapolis and Chicago before going to Vanderbilt University to study economics and political science, then attending Yale Law School. Since his graduation in 2006, he has been working as an international tax lawyer

at McDermott Will & Schulte. He has been a partner since 2012, and for the past several years has been head of their global tax practice. He met Jennifer in a college Sunday school class outside Nashville while she was attending the University of Kansas, studying architecture. She worked as an architect until they started a family, but has continued to use her skills through home construction projects. She spends a lot of time

volunteering at school and church and enjoys gardening when time allows. Tim and Jennifer have two children, Jacob (16) and Caitlin (14). They both attend Immanuel Christian School and love playing basketball and golfing. The Shumans enjoy traveling and trying new foods. In the past couple of years, they have ventured to Japan, Thailand, Cambodia, South Africa, the Masai Mara in Kenya, and France. 

Bridge B anter

BY DON FREDERICK

June means the pool is open, outdoor tennis is flourishing, and the golf course is calling, but it’s still a good time to meet with friends and enjoy fine dining and card games! 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:

MAY 1

First: Mary and Ed Kringer

Second: Robin Alapas and Kit Weyers

Third: Betsy and Roy Carter

MAY 15

First: Mary and Ed Kringer

Second: Ellen and Charles Rolen

Third: Cindy and Don Frederick

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 June 5 and June 19. 

W E D N E S D A Y S A T T H E P O O L

J u n e 1 7 : S u m m e r K i c k o f f C a r n i v a l

J o i n u s t o c e l e b r a t e o f t h e b e g i n n i n g o f

s u m m e r w i t h a c a r n i v a l a t t h e p o o l ( 1 - 5 p m ) a n d m u s i c

f e a t u r i n g D a v i d T h o n g ( 6 - 9 p m ) !

J u n e 2 4 : M e r m a i d s ,

P i r a t e s a n d P a n c a k e s

D r e s s u p i n y o u r f a v o r i t e p i r a t e a n d m e r m a i d

o u t f i t s a n d e n j o y g a m e s a n d a p a n c a k e b a r !

6 - 9 p m

J u l y 1 : F l o a t & F l o a t

B r i n g y o u r o w n p o o l f l o a t a n d e n j o y i c e c r e a m

f l o a t s w i t h y o u r f r i e n d s !

6 - 9 p m

J u l y 8 : S h a r k N i g h t

J o i n t h e e x c i t e m e n t o f S h a r k W e e k w i t h m u s i c f r o m

S p i k e B u r t o n a n d s h a r k - t h e m e d g a m e s !

6 - 9p m

J u l y 1 5 : H o l d Y o u r B r e a t h

M a r k yo u r c a l e n d a r s a n d s a ve t h e d a t e

fo r o u r u n d e c i d e d eve n t !

J u l y 2 2 : A l l - M e m b e r S w i m M e e t

G r a b y o u r c a p a n d g o g g l e s a n d j o i n u s i n o u r

a l l - m e m b e r s w i m m e e t !

J u l y 2 9 : M u s i c a t t h e P o o l

B r i n g yo u r f r i e n d s t o t h e p o o l a n d

e n j oy m u s i c by Eva n Ro s s !

6 - 9 p m

Pool Fitness Programming Begins

Music on the Patio 6:00–9:00 PM

Wellness Talk: GLP-1 101 3:00–4:00 PM

Wellness Talk: Women’s Health 4:00 PM Callaway Fitting Day 10:00 AM–2:00 PM

Summer Camps Begin

WINE SOCIETY EXCLUSIVE Tasting

Pool Summer Carnival 1:00–5:00

Mizuno Fitting Day 2:00–6:00 PM

Music at the Pool

6:00–9:00 PM

Swim Meet–Pool Opens Late

Ladies Tennis Social 11:00 AM – 6:30 PM

Father’s Day Brunch 9:00 AM – 4:00 PM

Swim Meet–Pool Closes Early

Board of Directors Meeting 6:00 PM

Mermaids, Pirates, & Pancakes at the Pool 6:00–9:00 PM

3-Day Member/ Guest Golf Tournament 3-Day Member/ Guest Golf Tournament 3-Day Member/ Guest Golf Tournament

Pool Closes at 4:00 PM

Lobster Night 5:00–9:00 PM

CLUBHOUSE CLOSED MONDAYS

2 FOR $35 TUESDAYS, 5:00–9:00 PM SIGNATURE

Clubhouse Closes at 3:00 PM

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

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

Learn More About Our June Events...

POOL FITNESS PROGRAMMING BEGINS

• Water Aerobics, Mon–Fri, 11:00–11:55 AM

• Adult Swim Squad, Mon & Thu, 7:00–7:45 PM thru June 17, then 6:15–7:00 PM

• Yoga by the Pool, Fri, 7:00 AM

• Chair Yoga by the Pool, Fri, 10:00 AM

Join us for an informative discussion on how GLP-1 medications work, who may benefit, safety considerations, and how to approach weight loss in a sustainable, healthfocused way. Designed for both men and women, this session offers clear guidance in a supportive, empowering space. Registration required.

Tame the taboo! Join us and uncover how hormonal shifts affect your body, and discover solutions to feel your best through every stage. Registration required.

Open exclusively to SGCC Wine Society Members, this tasting features a visit from Michael Frank, CMS III & WSET III, as well as a curated selection of elevated small plates thoughtfully paired with the evening’s featured wines: 2022 Jayson by Pahlmeyer, Chardonnay, Napa Valley; 2022 Le Serre Nuove Dell’Ornellaia, Toscana; and 2018 Echo de Lynch Bages, Chateau Lynch-Bages, Pauillac. Registration required. Open to Wine Society Members only.

20 SWIM MEET

Pool opens late due to a swim meet. Will open to the Membership at approximately 1:00 PM.

20 LADIES TENNIS SOCIAL 11:00 AM –6:30 PM

Breaking News: Mob Wives Take Over SGCC Racquets! Calling all SGCC Ladies! Grab a friend and sign up for our annual Ladies Tennis Social. Limited spots available, registration required. $100/person.

FATHER’S DAY BRUNCH 9:00 AM – 4:00 PM

21

Celebrate dad with a delicious brunch at the Club! Brunch will be held in the Grill Room; dining reservations are encouraged.

22 SUMMER CAMPS BEGIN

Various camps offered throughout the summer. See the website for more details and dates:

• STEAM & Movement Camp

• Camp SGCC

• Half Day Art Camp

• One-Hour Tennis Camp

• Full-Day Tennis & Pickleball Camp

• Golf & Tennis Camp

• Golf Camp

24

MERMAIDS, PIRATES, & PANCAKES AT THE POOL 6:00–9:00 PM

Ahoy mateys! Dress up in your favorite pirate and mermaid outfits and enjoy games and a pancake bar at the pool!

25 POOL CLOSES EARLY AT 4:00 PM FOR 3-DAY MEMBER/GUEST

25-27

26

27

3-DAY MEMBER/GUEST GOLF TOURNAMENT Golf course closed to non-participants. Reciprocal tee times available.

LOBSTER NIGHT 5:00–9:00 PM

1.5 lb lobster, cornbread, asparagus, salad, baked potato bar, and blueberry cobbler. Dining reservations encouraged.

CLUBHOUSE CLOSES AT 3:00 PM FOR 3-DAY MEMBER/GUEST

29 SWIM MEET

Pool closes early at 4:00 PM so SGCC can host the DCCL Relay Carnival.

Learn More About Our July Events...

1

SGCC

JULY FITNESS CHALLENGE: LOG YOUR LAPS

Prizes for those who log the most laps between July 1 and July 21! All laps must be swum at SGCC. To participate, check in with the lifeguard before you swim and record your laps after you swim. We’ll have winners for each age category!

1 FLOAT & FLOAT NIGHT AT THE POOL

6:00–9:00 PM

Bring your own pool float and enjoy ice cream floats with your friends!

1 RED, WHITE, & RALLY TENNIS LIVE BALL

6:30–8:00 PM

Music, two levels of play, festive props, and a fun atmosphere! Don your red, white, and blue....best outfit wins! Registration required, $35.

3 INDEPENDENCE DAY PICNIC & HOLIDAY HOURS

• Racquets & Fitness Building, 5:30 AM – 4:00 PM

• Clubhouse closed until 3:00 PM for picnic preparations

• 7:00–10:00 AM: Continental Breakfast at the cart staging area

• Sea Lion Café is open for lunch while Clubhouse is closed

• 10:00 AM: Lawn access for blanket setup begins

• 10:00 AM–2:00 PM: Outdoor bar with hot dogs and chips available

• Pool, 10:00 AM – 10:00 PM

• All play starts on Hole 10. Tee times after 12:00 PM will start on Hole 11

• 12:00 PM: Holes 1, 10, and 18 close for fireworks set-up

• Once you finish Hole 17, head straight to Hole 2

• Pavilion, 12:00–9:15 PM

• Cart staging will be in the regular area until 2:00 PM, then will move behind Hole 9 green

• 2:30 PM: Seating lines open (must have food inclusive wristband for access to early seating—registration required)

• 3:00 PM: Event seating process begins

• 3:45 PM: Driving Range closes

• 3:50 PM: Final tee time

• 4:00 PM: Sea Lion Café food service ends

• 5:00 PM: Buffet, live band, carnival rides, and kids activities open

• 8:00 PM: All golf carts must be returned

• 9:10 PM: Fireworks display (time is approximate)

• 9:15 PM: Drink service ends at the Sea Lion Café and the Pavilion

• Picnic bars remain open approximately 30 minutes following the fireworks

4

HOLIDAY HOURS

Breakfast, 7:00 - 10:00 AM

Lunch, 11:00 AM - 3:00 PM

No Dinner Service

Clubhouse & Golf Shop close at 5:00 PM

Racquets & Fitness Center closes at 4:00 PM

Pool closes at 8:00 PM

Sea Lion Café closes at 7:00 PM

8 SHARK NIGHT AT THE POOL

6:00–9:00 PM

Get in on the excitement of Shark Week with music from Spike Burton and shark-themed games. 11 SWIM MEET

Pool opens late due to a swim meet. Will open to the Membership at approximately 1:00 PM.

GOLF JUNIOR CLUB CHAMPIONSHIP

4:30–8:00 PM

Break Out Your Wimbledon Whites! We’re Transforming the Driving Range into a Grass Tennis Court for a Unique Member Experience. With Exhibition Matches from Juniors, Men, and Women; Games; Food; and More, You Don’t Want to Miss this Signature Event! Registration is Required.

HOLD YOUR BREATH! NIGHT AT THE POOL

6:00–9:00 PM

Mark your calendars and save the date for our undecided event!

Grab your cap and goggles and join us for an all-member swim meet!

36-hole stroke play. Pairings are made by the Golf Shop; day two is based on day one score. The champion earns #3 seed in the Club Championship.

Featuring Evan Ross

Join the SGCC Racquets Pros on a Trip to See Many of the World’s Best Players Battle for the DC Title! Includes Transportation To and From the Events, Ticket, and Snacks on the Bus. Registration Required, Space is Limited.

Welcome, Eddie Kyle

Born in DC, growing up in Silver Spring, MD, and finishing high school at Lake Braddock in Burke, VA, Eddie Kyle (pictured above left) epitomizes what it means to live in the DMV. “I used to live right down the street from the Club and pass by every day, so it’s kind of coming full circle in a way,” he says.

From bartending in DC and serving as banquet lead at Maestro’s Steakhouse, Eddie has worked in the hospitality industry all of his life. His career calling, as he describes it, Eddie found the private club industry 13 years ago, working at several area clubs in that time including Fairfax National Golf Course, Woodmont Country Club, and International Country Club. Most recently serving as the Clubhouse Manager at Landsdowne Resort & Golf Club in Leesburg, each professional experience has built on the next, equipping him with the skills and expertise to lead the Food & Beverage operation here at Springfield.

What first drew him to the private club industry is the same reason why he has stayed…the people. Meaningful relationships and connection mean a great deal to him, and he enjoys getting to know and sharing life with the same friendly and familiar faces each week. He is passionate about getting to know others and fostering a sense of community and belonging.

Additionally, Eddie is eager to see and learn the operation at the Club and is looking forward to absorbing everything and getting a sense of Springfield. He hopes to use his creativity, problem solving, and dining room management skills to continue to

provide new ideas and elevate the Membership experience. “I am excited to start my new venture at Springfield and am hoping to contribute my experience to make what is an already amazing club even better,” he says. Regarding growth and evolution, Eddie is continuing his professional development journey with his CMAA courses. He likes being on the floor, in the grind, and truly desires to learn all the ins and outs of the club industry.

In his spare time, Eddie enjoys horse racing contests. Having owned a piece of both a thoroughbred and a standardbred in his life, he is fascinated by the sport and the challenge of handicapping or picking winners. Chess and golf are also pastimes, and you can catch him hanging out and taking his dog Harper on long walks. A faithful Steelers fan, he enjoys watching his team every Sunday in the fall. “Die Hard” and “The Other Guys” are among his favorite movies, along with episodes of “Game of Thrones,” “Seinfeld,” and “New Girl.” He crushes New York Times Wordle on a daily basis, as he says, and savors a good bowl of pho, a fresh pizza, and any sweet treat.

From driving by the Club wondering what happens here, to now being an important part of daily operation, this moment means a great deal to Eddie, professionally and personally. If you haven’t met him already, please make a point to stop by, introduce yourself, and give him a warm SGCC welcome. We are thrilled to have him as part of the Springfield team! 

Coach’s Corner

BY BRANDEN BEETS | DIRECTOR OF RACQUET SPORTS

Our Interclub tennis and pickleball spring seasons are in full swing at as our men, women, and junior teams are experiencing the challenges of competition. Tight matches, momentum swings, upset wins, and tough losses are all part of the experience. The question isn’t whether we’ll face those moments… it’s how we choose to understand them.

There’s a perspective often attributed to Thomas Edison during his work inventing the light bulb: he didn’t fail 1,000 times—he discovered 1,000 ways that didn’t work. Each attempt brought him one step closer to success. It wasn’t failure; it was progress through elimination and learning.

Racquet sports are no different.

It’s impossible to win every point or every match. In fact, even the best professionals lose a high percentage of points they play. What separates those who improve from those who become frustrated isn’t talent but mindset.

Every point gives us feedback: Was the tactical decision the right

one? Did I make the best possible shot choice? Did I commit to the shot? What can I adjust next time?

When we begin to see competition as information rather than judgment, losses simply become data points. Missed shots become adjustments. Matches become stepping stones rather than verdicts.

I hate to break it to you, but there is no shortcut to success! Development happens over time, often in ways that don’t immediately show up on the scoresheet. Stack your days through practice/competition and focus on performance rather than outcome goals: not “Did I win or lose?” but “What did I learn that helps me improve?”

Our team of professionals is happy to guide you through this process. Because success in racquet sports (just like Edison’s invention) is built step by step, point by point, and by learning along the way.

See you on the courts! 

Pool Hours

P H

A S E

O

N

E: May 23 – June 16

P H A S E T W O: June 17 – July 31*

*The Pool will close at 4:00 PM on Thursday, June 25 for 3 Day Member/Guest.

**On Friday, July 3, Food Service will end at 4:00 PM and the Pool will stay open until 10:00 PM. The Pool, Sea Lion Café, and Pavilion will close one hour earlier than normal on Saturday, July 4. Full season hours can be found online.

F&B Staff Outings

Managers and Departments Heads aren’t the only SGCC team members improving their skills and bonding outside of the Club.

Assistant Director of Food & Beverage Ryan Jacobs held a wine bottle sales competition for the front of house staff that was well-received. The competition was endorsed by Barboursville Vineyards, with the top three servers (Melanie, Reece, Mariela), top three bartenders (Tara, Camilo, Javi), and their plus-ones winning a private tour and lunch at the winery.

The staff was greeted by Luca Paschina, Barboursville’s Estate Director and Winemaker since 1990. A third-generation winemaker from Piemonte, Italy, Paschina originally arrived at Barboursville as a consultant, but ultimately stayed and has been there ever since. Paschina not only led their tour, he personally cooked them lunch, then sat down and ate with them, explaining why he prepared the dishes he did and how each one paired with the wines he had selected.

In addition to learning about different wine styles, different grapes, the impact of elevation, and other information about winemaking that will help them make recommendations to the Membership, the staff loved learning about Paschina’s life and

how the hills of southwestern Virginia compare to the hills of Piemonte. “It was incredible to hear an authentic success story from a first generation immigrant,” remarked one of the staff members.

The staff appreciated the chance to not only expand their knowledge and have a unique experience, but to deepen their connection with one another. “It was really cool to bring together a group of people who don’t normally hang out together outside of work,” said one staff member. “It definitely gave us a chance to bond.”

Further enhancing their professional skills, Javi, Brandie, and Tara recently attended a three-hour flair bartending class at Solace Outpost led by a multi-competition winner from Vegas. The bartenders worked on broadening their skills in an effort to bring an entertainment factor to the membership. Flair bartending includes bottle and shaker/tin handling skills such as twirls, flips, etc. to elevate the drink-making process and cultivate an immersive experience for both bartender and patron. 

Golf Pro’s Pointers

BY ALESSANDRA MAURTUA, PGA | DIRECTOR OF GOLF

As we move into the busy part of the season, the golf course continues to see a lot of play from both Members and guests. Keeping the course in great shape is truly a team effort, and we appreciate everyone’s help in taking care of it.

Before getting into a few reminders, I would also like to recognize our grounds team. They do an incredible job preparing the golf course each day and work tirelessly throughout the season to provide the best possible conditions. The support we receive from our Members through good course etiquette goes a long way in helping their efforts and maintaining the conditions we all enjoy.

Golf Cart Etiquette

Golf carts can have a significant impact on course conditions if they are not driven carefully. When conditions are Scatter, we ask that you look for the healthiest areas of turf to drive on. Try to avoid thin, stressed, or damaged grass whenever possible.

When the course is designated as Cart Path Only, it is extremely important that all four wheels remain on the cart path at all times. The rough next to many of our cart paths tends to stay wet even when it may appear dry. Driving in these areas can create ruts and cause turf damage that may take weeks or even months to recover from.

Please also remember that all golf cart operators must have a valid driver’s license.

Push Cart Guidelines

For those choosing to walk, we ask that push carts remain off all tee boxes and putting greens. Please also keep push carts at least 20 feet away from the edge of the green. These areas receive a tremendous amount of traffic throughout the season, and keeping carts away helps us maintain healthy turf around our greens and teeing areas.

Divots and Ball Marks

One of the easiest ways to help maintain course conditions is by repairing the damage created during your round. Please remember to:

• Fill or replace your divots in the fairway.

• Repair your ball marks on the greens.

• Fix one or two additional ball marks whenever possible.

A properly repaired ball mark can heal in just a few days, while an unrepaired mark can take weeks to recover and affects putting conditions for everyone. If you ever have questions about the proper way to repair a ball mark, please don’t hesitate to ask a member of the golf professional staff.

Pace of Play

Our pace of play policy is 4 hours and 15 minutes. We ask all golfers, whether walking or riding, to do their part to maintain that pace so everyone can enjoy their day at the club.

A few simple ways to help keep play moving include:

• Play ready golf whenever it is safe to do so.

• Limit practice swings.

• Begin thinking about your next shot while others are playing.

• Read putts and select clubs before it is your turn.

• Keep pace with the group in front of you, not just ahead of the group behind you.

• Enter scores at the next tee instead of beside the green.

• If searching for a ball, allow others to play first and be mindful of the three-minute search rule.

Good pace of play makes the experience more enjoyable for everyone on the golf course.

Driving Range Courtesy

As many of you know, our practice facility has a limited number of hitting bays. We ask that Members be mindful of the amount of time they spend on the range, especially during peak times.

If you have been practicing for a while and notice Members waiting for a spot, please be courteous and consider wrapping up your session or sharing your space when possible. A little consideration goes a long way in making sure everyone has the opportunity to warm up and practice before their round.

The condition of Springfield Golf & Country Club is something we can all take pride in. By following these simple etiquette guidelines, you help preserve the golf course, improve the experience for your fellow Members, and support the work of our grounds team and golf staff. Together, we can continue to provide the great playing conditions that make Springfield such a special place to play.

Thank you for doing your part and for helping keep Springfield in great condition throughout the season. 

Retirees Recap

BY RUSTY ROESCH

The Springfield Retirees are picking up the pace! We are working hard to assume first place in our division after seven matches including three wins, three losses, and one tie. During June we will host Country Club of Fairfax on June 4th, travel to International Country Club on June 18th, and wrap up the month on the road at Chantilly National Golf and Country Club on June 25th.

April 16th was clear with little wind, and we made the long trek to Evergreen Country Club only to lose a hard-fought match 20½ to 15 ½. There were a few bright spots: Derrick Smith scored the lowest gross for the day with a 75, FD Rosenberger delivered a gross 82 (net 70), and Charles Rolen turned in the day’s best net with 69 (gross 76). Tom Natoli/FD Rosenberger delivered 3 points while Derrick Smith/Lee Morgan won 2½ points from their top seeded team. Don Bisenius/Bruce Sheaffer earned 2½ points thanks to Don’s two long distance

birdie putts. Tom Natoli/FD Rosenberger captured second place in the sweeps.

April 23rd was quite a different story. The Springfield Gladiators notched a decisive win against River Bend Golf and Country Club on our home course, 27 to 9. Instrumental in our win were seven 3 point-winning teams: Steve Bartlett/Michael Salkind, Steve Barker/George Cave, Lee Morgan/John Benda, Jim Workman/Mark Morganfield, Joe Canary/Peter Lee, Mark Hite/Jordan Weinstein, and Dan Rose/Chuck Carlton. Rob Jacobs/FD Rosenberger also contributed 2 points. To lead the pack, Mike Saylor turned in a gross 79 (net 74). Net scores in the 70s were numerous: Jim Wilson (71), FD Rosenberger and Jim Workman with 72s, and Michael Salkind, Steve Barker, Mark Morganfield, Joe Canary, and Peter Lee with 74s. Springfield also swept the sweeps: Tom Natoli/Mike Saylor took fourth place (net 68); Rob Jacobs/FD Rosenberger finished in third

(net 66); Steve Barker/George Cave were second (net 65); and Jim Workman/Mark Morganfield captured first place with an incredible net 62.

April 30th proved to be a chilly and windy day at River Bend Golf and Country Club, and we fought the good fight only to settle for a rare tie. Our 2½ point winners included Jim Yates/ John Benda, Steve Bartlett/Jordan Weinstein, and Pak Fong/ Jack Mayer. Bill Schneider/Jordan Weinstein landed in first place in the sweeps, followed by Brad Westerman/Bob Harrison in second place, and Harry Kline/Jim Workman in third. Jim Yates had the best gross score of the day at 78 (net 69). Jordan Weinstein finished with a very impressive and lowest net 60, followed by Al Kuhns (66), and Brad Westerman (68).

Our latest attempt to beat Army/Navy Fairfax Country Club on their course was hard fought, but we ended up just short of victory, losing 18½ to 17½. Any number of putts could have gone differently and resulted in another outcome. Our only 3-point winners were Jim Yates and Greg Gerlach. Several teams delivered 2½ points each: Derrick Smith/Steve Barker, Steve Bartlett/Bill Schneider, and Albie Lau/Mike Cifrino. Jesus Medrano and Rex Simmons contributed 2 points. Derrick Smith came out on top with a nice 75 (net 70). Notable net scores included: Walter Burkhardt (72), Rex Simmons (72), Bob Brien (72), Jim Yates (73), Greg Gerlach (73), and Albie

Lau (73). Jim Yates and Greg Gerlach took first place in sweeps with an impressive 63.

On May 14th we had windy and early spring conditions, but we prevailed over a Mount Vernon Country Club team that has been doing quite well this season with a decisive win 19½ to 16½ on our home course. 3-point winners included Mike Saylor/Brad Westermann, Bruce Sheaffer/Don Bisenius, and FD Rosenberger/Mark Waters. Tom Skrobala/George Cave delivered 2½ points to cement the win. Brad Westermann had an impressive round with a 77 (net 66). His playing partner, Mike Saylor, had a low gross score of 76 for the day and not surprisingly, they won sweeps with an amazing net 61. Albie Lau had a momentous day as well, shooting a net 68 while his playing partner, Steve Soules, scored a fine net 71. Steve Soules and Albie Lau placed third in the sweeps with a net 66. Don Bisenis also had a net 71 to round out the list of the day’s low scoring golfers.

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. 