$25,000 - McConnell Golf · be, with our 2016 Wyndham Champi - onship winner, Si Woo Kim, winning...

SUMMER 2017

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The MagazineMcConnell GolfMcConnell Golf

Sergio’s Path from Sedgefield

How his Wyndham win paved the way

Local IngredientsBring Big Flavor

Raleigh Junior Golf Grows the Game

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WHAT AN EXCITING EVENT THE Players Championship turned out to be, with our 2016 Wyndham Champi-onship winner, Si Woo Kim, winning at the youngest age of any champion. This victory paid him $1.8 million, but most importantly, gives him a five-year ex-emption on the PGA Tour, which is huge for a 21-year-old aspiring pro. I predict great things for him — just like we have seen from our recent first tour event winners at Sedgefield Country Club, including Webb Simpson and Patrick Reed, and how enthused we were in April when our 2012 Wyndham winner, Sergio Garcia, took home that green jacket at the Masters.

If you like golf or professional sports in general, attending the Wyndham Championship is a great venue to see these players. The viewing platforms that we install for our members provide outstanding views of the tournament, and the ticket prices are reasonable. I hope you can attend this August cham-pionship, as it has become a special time for Sedgefield and the Triad area.

Our organization lost a great ambas-sador this May when our long-time start-er at Wakefield Plantation, Bob Bidwell, passed away at the age of 89. He was one of the greatest people I have ever met and will always be a role model for me with his constant smile, impeccable

attire, and his zest for life and people. With Bob, you never got a bad day, and I am so thankful that the Men’s Golf Association at Wakefield paid tribute while he was living — with a stone and beautiful plaque honoring him near the first hole. He once commented to the press at the Rex Open that when he quit looking at the ladies, it would be time to put a lily on him. That first event never happened in his lifetime, but the time for the lily finally arrived.

Our top-ranked course, Old North State Club, celebrates its 25th anniver-sary this year. What impresses me about this venue is that it always makes me feel special when I drive through the gate. This is one beautiful club, and the course is and will always be pristine and welcoming. Tom Ducey was the first pro and remains in charge of golf operations today. We applaud Tom and our other long-time staff members for maintain-ing this facility at a top-notch level. The ACC Men’s Golf Championship will return here, its rightful home, next year. Having all the young superstars of the future playing here, as well as having Bubba Watson as a previous club cham-pion, brings uniqueness to our club.

When we relocated the putting green at the Country Club of Asheville in our recent renovation — to provide the club a larger space for outside events

John McConnell, CEO & Founder

Celebrating the Special Moments

Bob Bidwell, Wakefield Plantation’s legendary starter

Si Woo Kim took home the Sam Snead Cup at last year’s Wyndham Championship

with an unparalleled view of the Blue Ridge Mountains — I had no idea that my wedding would be one of its first events. This is one of the best places in the state to say your marital vows, and I am pleased that Rebekah Mango became my wife on May 20. A special thank you to our staff that made this such a memorable event. We look for-ward to a great future of time with our family and traveling the world.

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Features

#MCGDREAM18 6 The next round of holes in the lineup

EMPLOYEE SPOTLIGHT 8 A familiar face at Country Club of Asheville

MAP 9

ASK A MEMBER 10 Family time at Holston Hills Country Club

CLUB COMMUNITY 12 Latest happenings

CLUB SAFE 14 The importance of being prepared

FOOTPRINTS ON THE GREEN 16Providence CC’s annual Hospice tournament CULINARY 18 McConnell chefs on local ingredients

DRINK 23A refreshing twist on iced tea WYNDHAM CHAMPIONSHIP 24 Behind the scenes at Sedgefield

GOLF 34 Rex Open recap

ACC CHAMPIONSHIPS 40 Looking back at the Men’s and Women’s events

TENNIS 48From the stands

AQUATICS 60Growing up in the pool

APPS WE LOVE 62

THE BACK NINE 64 A conversation with Mark Brazil

MEMBER BUSINESS DIRECTORY 68

SERGIO’S ROAD FROM SEDGEFIELD 28 OLD NORTH STATE CLUB TURNS 25 36GROWING JUNIOR GOLF IN RALEIGH 52 STAYING FIT AT PROVIDENCE 56

Contents

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6 McConnell Golf THE MAGAZINE

SOCIAL

By Brad King

CHIEF EXECUTIVE OFFICER AND FOUNDERJOHN MCCONNELLCHIEF OPERATING OFFICER CHRISTIAN ANASTASIADIS MAGAZINE SALES & MEMBERSHIP SERVICES ASSISTANTKASEY OLIVECOMMUNICATIONS DIRECTOR CASEY GRIFFITH

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McConnell Golf Dream 18 OF THE 12 MCCONNELL GOLF PROPERTIES AND 225 HOLES, we’ve nominated the top holes to play. Vote for your favorites to help us decide what the par-72 MCG Dream 18 will be! Log into the McConnell Golf members-only website to cast your vote. Then, share your photos and thoughts with us on social media using #MCGDream18. And the summer nominations are …

SEDGEFIELD CC ROSS COURSE No. 7 - Par 3On this long par 3, the green complex is guarded on three sides by a deep creek and features a soft, punch bowl putting surface with very difficult hole locations in the corners. Par is a great score on this demanding test.

HOLSTON HILLS COUNTRY CLUBNo. 15 - Par 4 The number 15 fairway is bisected halfway to the green by a series of mounds covered with grass cut to normal rough height. Once the tee shot has found the fairway beyond the mounds, there’s a receptive green surrounded by bunkers. The bunker complex short and left of the green has four deep grass-faced bunkers. The green itself is bisected by a ridge in the center from back to the middle. The green is raised along both sides and at the back helping to keep balls on the green, even funneling them toward the hole.

HOLSTON HILLS COUNTRY CLUBNo. 10 - Par 4The 10th hole is fully visible from an elevated tee box. Players need only to find the fairway, avoiding the huge red oak in the right rough to set up a comfortable approach. The putting surface of this punch bowl-shaped green cannot be seen from the fairway. It’s best to take advantage of this playable par 4 before reaching the most difficult stretch on the course in holes 11 through 14.

COUNTRY CLUB OF ASHEVILLE No. 14 - Par 4 Number 14 is a beautiful hole that runs uphill from tee to green. A creek crosses the fairway in the landing area, so selecting the right club off the tee is important. The positioning of the tee shot is also crucial, as the center to right center of the fairway is preferred. Any tee shot too far to the right risks hanging up in the rough. The approach shot must be struck well and club selection is key as this shot plays uphill and typically into the wind. Once on this multi-tiered green, take a two putt and head on to No. 15.

SEDGEFIELD CC ROSS COURSENo. 12 - Par 3Hole 12 requires a precise approach into a dramatic two-tier green cut into the face of a hill. Anything short will roll well back from the green and require a difficult up and down. Dead center of this green is the preferred line and gives the best chance of escaping with a par or occasional birdie.

SEDGEFIELD CC ROSS COURSENo. 2 - Par 4 This is one of the best holes ever designed by Donald Ross. A dogleg right where the tee shot will require a slight fade over the middle of three diagonal cross bun-kers to set up the shortest and best line into a green that’s protected on the right by a creek. Approach shots should favor the left side of the green, which leans hard right toward the creek.

SEDGEFIELD CC ROSS COURSENo. 15 - Par 5 The ideal tee shot for hole 15 is directly at the fairway bunker. The downhill tee shot must avoid the sheep’s fescue grass to the right and just over the bunker. Deep bunkers surround this undulating green. The far back right corner pin is the most difficult location, especially if going for the green in two.

COUNTRY CLUB OF ASHEVILLE No. 16 - Par 5This hole can be stretched out to 638 yards from the back tee. Even though the hole is long, if caught downwind, the big hitters can sometimes give it a go in two. A downhill tee shot must be struck well to avoid the creek on the left. After position-ing layup, the third shot must be accurate as this green is severely sloped and makes for difficult putting if the approach shot is off the mark.


EMPLOYEE SPOTLIGHT

TO SAY SHE’S A COUNTRY CLUB REGULAR IS A HUGE understatement. After all, Debbie Ponder has been working at Country Club of Asheville for nearly 37 years.

Ponder, who was hired straight out of college to handle front-office duties and book private functions, now serves as the club’s membership and marketing director, a role that’s constantly evolving.

“In the 1980s, the club didn’t advertise,” she recalls. “Members brought in new members. But when corpora-tions no longer offered memberships to their executives, that’s where the challenges came in and we ramped up our marketing efforts.”

In her tenure, she’s also seen changes in the role the club plays in members’ lives.

“It used to be all about the men. The wives and children weren’t as involved. Now we have a one-stop shop. The whole family is active beyond just the guys getting together.”

And it’s not a hard sell at Asheville, either. Since McConnell Golf took ownership in 2015, the property has undergone top-to-bottom renovations, including a recent

golf course reconstruction. “Since McConnell took over, I now have something truly

enticing to sell,” says Ponder. “When I’m taking folks on a tour, they see our upgraded clubhouse and locker rooms. They see the renovated course. And when they find out they have access to 12 other private clubs? The value of this membership goes way, way up.”

In all her time at Asheville, one thing remains constant: “The members are an extension of my own family,” says Ponder. “I’ve known many of them for a long, long time. They’ve seen me come into this job straight out of college. They’ve seen me get married, have children. Their support is overwhelming.”

While Ponder has seen the club change in countless ways during her three-plus decades there, the atmosphere at Asheville now couldn’t be better.

“The new course is busy, and everyone is trying to find their game,” she says. “There’s a new energy and excite-ment here. Potential members are thrilled. I can say without a doubt that I love my job. I’m in the happy zone all day.”

And that’s a good place to be.

By Martha-Page Althaus

At Country Club of Asheville, Debbie Ponder has seen it all. A Familiar Face

Debbie Ponder and the long-standing Wagon Train golfers of CCA


MEMBER’S CORNER


The Fabric of our FamilyThe Hayes family makes memories at Holston Hills Country Club.

FOR THE HAYES FAMILY — father Tracy, mother Janet, 17-year-old daughter Macy, and 15-year-old son Cooper — Holston Hills is a big part of their family life.

“We’re native Knoxvillians, so we’ve always known about Holston Hills,” says Tracy Hayes, vice president and CFO of Pipeline Construction Compa-ny. “This Donald Ross course is one of the best in the state.”

The family first became involved with the club on a partial membership when the children were young. Macy joined the swim team at six years old, and Cooper started golfing with the junior program at age seven.

But when McConnell Golf took over

Holston Hills in 2015, the family opted for full club membership.

“When we heard about the upgrades that McConnell was making to the club, it just made sense for us,” says Hayes.

Janet, an attorney, is not a golfer but enjoys the club’s amenities includ-ing the fitness center, pool, and dining room. As a busy 17-year-old, Macy no longer competes on the swim team but visits the club often. As for Cooper?

“His second home is Holston Hills,” says Hayes. “He’s still very much involved with junior golf and he’s doing very well. Chris Dibble [director of golf] and ‘Tee-Time’ Tom Seymour [golf shop manager] are so supportive and

treat him with such respect as a young golfer. They make an impact on his life every day. Cooper will look back on his time at Holston Hills as some of his best memories growing up.”

For the whole family, Holston Hills is a peaceful escape during a busy season of life.

“This past Mother’s Day, we had brunch at the club,” says Hayes. “It was a beautiful day. We left church, drove to Holston Hills, and had a terrific meal with great service. It was just very pleasant. And that’s the reason we’re members. It’s more than just golf for us. Holston Hills holds so many memories of our children. It’s a part of the fabric of our family.”

MEMBER’S CORNER


For more information, contact your S&D Coffee & Tea sales representative.

800-933-2210 www.sdcoffeetea.com

Bringing the coffeehouse to the clubhouse.

One more great reason to belong.

At S&D, we understand that when it comes to member and guest satisfaction we must tap their habits – break into their routines. That’s why S&D’s partnership with McConnell Golf is essential.

We provide McConnell members and their guests the very best specialty coffees, refreshing teas and today’s most popular barista-crafted beverages. We can also design your dedicated beverage bar — their preferred place to enjoy a coffee or tea drink any time of the day.

This is important because your members’ first and last impression of the club often happens when they drink a cup of your coffee – fulfilling one of our singularly most powerful habits. And, S&D sustainably sources the finest coffees and teas from origins all over the world to satisfy even the most discriminating connoisseur.

With such a truly unique beverage experience, there is no reason to leave. Your favorite coffeehouse is already at the club.


CLUB COMMUNITY


Club Happenings

HOLSTON HILLS COUNTRY CLUBMINIONS, MINIONS, EVERYWHERE Kids searched for the Minions’ lost bananas, saved the purple Minions with squirt guns, made Minion slime, and ended the night watching Despicable Me.

MUSGROVE MILL GOLF CLUB THE PERFECT GETAWAYAs a tucked-away des-tination property, it was the perfect choice for this group of Providence members. Hosting group outings is a Musgrove Mill specialty.

TPC WAKEFIELD PLANTATION GOOD FOR YOU The Health Fair offered free chair massages, stretching treatments, healthy snacks, and nutrition talks hosted by local vendors. The Pilates and Pinot event was a member favorite.

OLD NORTH STATE CLUBCOMEDY NIGHT Club members wrote, direct-ed, and starred in Sketchy Comedy Night, which show-cased some of the more delicate moments of life in Uwharrie Point. A highlight of the evening was the new, original, instant-classic tune, “Badin Lake.”

COUNTRY CLUB OF ASHEVILLEDERBY DAY It was all seersucker suits and fabulous hats for the club’s 3rd Annual Kentucky Derby celebra-tion. Best-dressed prizes were awarded to the top male and female in atten-dance, and Chef’s Derby delights were served.

SEDGEFIELD COUNTRY CLUBGRIN AND BRRR ITSedgefield kids made a big splash when they jumped into the pool this past April at our first annual Chili Dip! After a cold plunge into the artic water they warmed up with a bowl of McConnell Chili.

PROVIDENCE COUNTRY CLUBMAKE A SPLASH Families gathered to kick off the summer with this annual Providence tradi-tion. The pool, DJ, inflat-ables, games, and activities always give kids and adults the best party to start their summer.

THE RESERVE GOLF CLUB A GOOD CAUSE The Reserve and the RWGL came together to help people live better lives in their community by raising over $7,000 for Tidelands Health. Thankful and gener-ous, it was a day of captain’s choice, cuisine, and charity!

TREYBURN COUNTRY CLUBPICKIN’ A TUNEMembers enjoyed the summer night air at a west-ern-style BBQ with live music from Piedmont Lowlanders, a band from Durham featuring Treyburn’s own Bernie Rice on the banjo.

RALEIGH COUNTRY CLUBSPECIAL GUESTSWool E. Bull and Mr. Wuf came out to entertain players and family members on the back deck as the Donald Ross Classic came to an end. They had everyone laughing as they cleaned clubs, danced around, and poked fun at the players.

GRANDE DUNESDOWN THE CATWALK An afternoon “Summer Daydream” fashion show luncheon, featuring Knotting Hill clothing and accessories, was a season hit as everyone got ready for a new warm-weather wardrobe.

BROOK VALLEY COUNTRY CLUBAROUND-THE-WORLD WINE DINNERMembers enjoyed a plated, full-course meal with perfectly paired wines to com-plement each dish. Personal “passports” helped members keep track of where their taste buds were traveling as the evening progressed.

“NO ONE WANTS TO BE A HERO” is a commonly shared sentiment from those whom have been unexpectedly called into extraordinary circumstan- ces. In close-knit club environments, it’s certainly true that no one wants to visualize a life-threatening event, but that’s precisely what McConnell Golf has challenged its staff to do. Now in its second year, a partnership with ClubSafe is a means to continually improve emergency response pro-tocol and the staff’s ability to handle distress. On-site safety evaluations are performed at each club, site-specific response plans are created and prac-ticed with drills, and extensive staff training takes place including CPR/AED certification.

While emergency plans were estab-lished before ClubSafe’s involvement,

auditing them was a priority for Chris-tian Anastasiadis, McConnell Golf chief operating officer.

“Our clubs are a place for members to relax, unwind, and have fun,” he says. “We want to prevent any unsure-ness about safety anywhere on our properties.”

Last April during the North Carolina High School Invitational at Treyburn Country Club, the staff’s training was employed to respond to a medical emergency.

“One of the officials had a cardiac emergency on the course,” says Tag Wylie, director of golf. “I was inside, but the team knew exactly what to do. We kept the gentlemen cool and calm, though he was in great pain, as we waited for help to arrive. Once on site, staff members guided paramedics

directly to him. Speed is everything in such situations and ClubSafe helped us act quickly and with assurance.” Wylie adds that the official returned to the club this year and has fully recovered.

“ClubSafe bestows an invaluable confidence to ‘what if’ scenarios,” says Anastasiadis. “The pride we take in our facilities and staff goes beyond daily club operations. When every second counts, we want members and guests to know that they can count on us.”


SAFETY

By Casey Griffith

Keeping Clubs SafeMcConnell Golf takes proactive measures for readiness in case of emergency.

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REMEMBER

Treyburn Country Club Golf Team Tag Wylie, Dalton Rich, Matt Patterson, Stephen Liebelt


FOOTPRINTS ON THE GREEN


Honoring MemoriesFor 21 years — and counting — Charlotte’s Providence Country Club has joined forces with Hospice of Union County.

WHEN PROVIDENCE HOSTED Hospice of Union County’s Griffin Motor Company Golf Tournament in May, old friends gathered, memories were shared, and record funds were raised. The event contributed $167,000 to Hospice of Union County, the largest amount ever raised for the organization.

Inspired by his personal experience with hospice care, Providence member Rob Kreisher started the event in 1996. From year one, the tournament has been held at Providence and has raised $1.8 million for the organization overall.

“Hospice took care of some of my family members, and I was so impressed with what they did,” he says. “They not only helped patients who were dying, but they taught the family about the process.”

One of the reasons this tournament

is successful is because members are committed to playing it.

“We sell out every year,” says Kreish-er. “People fly in from all over the coun-try and most everyone comes back year after year. This is a charity that the play-ers want to support. Before we present the check to Hospice of Union County, everyone’s always asking me, ‘What’s the check going to be?’ They under-stand the impact of what they’ve done.”

This year’s event began with a bar-becue lunch overlooking the 18th hole, where family and friends purchased in-memory signs to honor loved ones.

“It’s a nice way to pay respect,” says Susanna Trotter, corporate communica-tions associate for Carolinas HealthCare System.

Before the first tee-off, a bagpiper played two verses of “Amazing Grace,”

followed by a balloon release on the back of the 18th green.

After the round, a dinner reception and silent auction capped the day. Items for bid included a football signed by Carolina Panthers linebacker Luke Kuechly as well as Lilly Pulitzer and Tory Burch items.

But the tournament is more than just a round of golf and an evening with friends.

“Every year, families tell us how much they enjoy the day, and they’re so glad to be a part of it,” says Trotter. “Tears are shed as everyone reminisces. They appreciate all that is done to raise funds because hospice helped their loved ones at the end of their lives. They appreciate that this keeps happening, and they’re given the chance to honor those special memories.”

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www.mcconnellgolf.com | Summer 2017 1918 McConnell Golf THE MAGAZINE

CULINARY


Straight from the SourceThree McConnell Golf chefs dish on their favorite local ingredients, and the menus and events where you can find them.

PART OF “WALKING THE WALK” when it comes to building clubs of the future is seizing opportunities that benefit the planet, local economies, and member taste buds. We spoke with three McConnell chefs from Provi-dence, Holston Hills, and TPC Wakefield on how — and why — they source local.

JASON NEAL, EXECUTIVE CHEF, PROVIDENCE COUNTRY CLUB In his first year in the kitchen at Provi-dence, Neal turned the focus to sourc-ing more ingredients locally. “I want to know where things come from,” he says. “I want to have the servers edu-cated about the ingredients and know where they’re coming from, too.” While the menu at Providence changes every three months — “it’s a big overhaul,” says Neal — expect to find classic American dishes with a Mediterranean twist. “Clean, light flavors,” he says. “There’s some Spanish, Italian, and Middle Eastern influences.”

THE INGREDIENTSNeal finds fresh produce and meats from Middle Ground Farm in nearby Monroe, NC.

“We use their living microgreens, which come into the kitchen still alive,” he says. “We cut them to order and use the greens, like basil and arugula, in our salads and garnishes.”

Middle Ground Farm also stocks the Providence kitchen with high-quality meats, from rabbit and turkey to quail and whole hog.

“I’ve been out to the farm and I’ve seen where these animals come from,” he says. “There’s a huge area where they can roam around. They’re not penned in. There are no hormones, no antibiotics, and they’re fed an all-natu-ral diet. The pig is taken from slaughter to my doorstep on the same day. That’s as fresh as it gets.”

AT THE TABLEThe whole hog finds its way onto vari-ous club menus: Smoked Boston butts

Your table awaits in Holston Hill’s new dining room, featuring Chef Budniewski’s fried green tomatoes with poblano pepper and bacon jam, and his take on the classic chicken cordon bleu.


CULINARY

for a member event, cured and smoked hams for Easter, and racks of pork and pork belly dishes for other menus. The club hosted a wild game dinner last fall and served rabbit, and plans are in the works for an August dinner featuring local quail.

“I would love to use even more local-ly sourced products,” says Neal. “Our members are more conscious of where ingredients come from and what’s go-ing into food. We have a lot of compe-tition from restaurants around us, and we gladly accept the challenge to bring something new to the table. Sourcing local isn’t a trend. It’s here to stay.”

PATRICK BUDNIEWSKI, EXECUTIVE CHEF, HOLSTON HILLS COUNTRY CLUB“Farm-to-table” is an overused culinary phrase, but for Patrick Budniewski, it’s the only thing he’s ever known.

“I grew up with a garden in my back-yard,” he says. “We canned our own tomato sauce and made our own jams and jellies. I never ate the store-bought stuff. That upbringing was very influen-tial in my career.”

So it’s only natural that Budniews-ki employs that same practice in the Holston Hills kitchen. The Johnson & Wales grad identifies his culinary style as simplistic: “I use really good ingredients and let them speak for themselves.”

THE INGREDIENTS Budniewski has a lengthy list of local purveyors. Among the favorites? Sweetwater Valley Farm cheese is a staple on his menu, whether it’s smoked cheddar on the charcuterie board or sharp cheddar in macaroni and cheese. Swaggerty’s Farm sausage is used for biscuits and gravy. Hickory-smoked bacon from Benton’s Smoky Mountain Country Hams is another favorite.

“The whole kitchen smells like

hickory when we get that bacon in,” says Budniewski. “We get it in slabs, wrapped in old-school deli paper, and cut it ourselves.”

AT THE TABLEThis isn’t your typical bacon. Benton’s high-end bacon finds its way into several dishes, from Budniewski’s twist on chicken cordon bleu — pan-seared chicken with Benton’s bacon and a Swiss cheese sauce — to fried-green tomatoes with poblano pepper and bacon jam. You’ll find many of these in-gredients on Holston Hills’ daily menus. The club’s spring social featured a big display of Sweetwater Valley Farm cheese — buttermilk cheddar, gouda, and roasted garlic and pepper cheddar.

As for the future? Expect even more events and menus with a local focus. “We’ll keep trying to source the best ingredients, and those are usually found in our own backyard,” says Budniewski.

TODD JACKSON, EXECUTIVE CHEF, TPC WAKEFIELD PLANTATIONTodd Jackson has been in the kitchen at Wakefield for 13 years, and you can bet he’s seen things change.

“Finding local ingredients becomes more of a focus every day,” he says. “The challenge before was those prod-ucts weren’t readily available. But the purveyors are more focused on it now. It’s just a good way to plan the menu. What’s coming in? What’s going to be local? What’s going to be fresh?”

Jackson, who grew up in eastern North Carolina, maintains Southern culinary traditions but with a twist. His menu changes often but may include dishes such as braised pork belly with green apple kimchee and miso caramel.

THE INGREDIENTSJackson sources ingredients from across the state — fresh seafood from the coast; cheese from Goat Lady Dairy;

produce from Wise Farms, Scott Farms, and Sunny Creek Farms; tomatoes from Sunburst Tomatoes; and eggs from Parker & Reichman. But one of his stron-gest local connections is with Heritage Farms Cheshire Pork in Seven Springs, near his hometown.

“I went to school with the manager of Heritage Farms,” he says. “They send their pork to restaurants up and down the East Coast, even to the James Beard House. We’re so lucky we’re just right down the road. It’s better pork because it’s purebred, all natural, and has great marbling and intramuscular fat, which makes it very tender and flavorful.” AT THE TABLE Jackson uses all parts of the pig — ears, bellies, cheeks — for his ever-changing menu in dishes such as grilled pork chop with Carolina Gold hoppin’ john and green tomato chow chow; smoked spare ribs with apple cider mop; and local watermelon salad with jalapenos, crispy pigs ear, NC peanuts, and hon-ey-black pepper vinaigrette.

As to be expected, some diners weren’t sure what to think when they saw pork cheek on the menu.

“When we first started serving pork cheek and belly, we sent out sample plates for people to try,” says Jackson. “That helped a lot. Now we’ve taught members to enjoy it. People have become more adventurous and are trusting chefs.”

Last fall, the club hosted an outdoor five-course beer dinner.

“We had a makeshift kitchen outside off the putting green,” says Jackson. “One course was a Heritage Farm pork cheek, ragu-style with pasta.”

But you don’t have to wait for a spe-cial event to taste for yourself. Heritage Farms pork has a near-constant pres-ence on Jackson’s banquet, Reserve, and daily dinner menus.

“Our members are more conscious of where ingredients come from, and what’s going into the food.” — Executive Chef Jason Neal, Providence Country Club

Clockwise from left: A perfect pairing featuring Heritage Farms pork and local brews at Wakefield Plantation’s beer dinner; adding finishing touches in the Wakefield kitchen; Dan Kypena of Middle Ground Farm, where Providence CC sources meats and produce; charcuterie board at the Holston Hills Spring Social, featuring Sweetwater Valley Farm cheese

DRINK

Caramelized Lemon Tea“This drink is perfect for the warm days and evenings along the coast of South Carolina. Fresh lemonade is everyone’s favorite during this time of year, and we’ve just improved it with a splash of vodka and fresh mint grown in our gar-den.” – Virginia Hitchcock, Anchor Café Manager, Grande Dunes

Ingredients 3 lemon slices

Fresh mint

1 oz. Bacardi 151

1.5 oz. Grand Marnier

2 oz. Firefly Sweet Tea Vodka

3 oz. lemon simple syrup

2 oz. seltzer

We still make it today just like my father did back in 1930 using only the best cuts of fresh pork and blended with only sugar, salt, water, and all natural spices.

Quite Possibly, the Best Tasting Sausage in America!

Kyle SwaggertyC.E.O. Swaggerty Sausage Co., Inc.McConnell Golf Member

1-800-662-7524 or go to www.usfoods.com

Instructions Place lemon slices on a plate and pour Bacardi over lemons.

Ignite lemons with lighter and flame.

After flame extinguishes, drizzle with .5 oz. Grand Marnier.

Place caramelized lemons in a glass with mint leaves and gently muddle.

In cocktail shaker, add ice, 1 oz. Grande Marnier, Firefly Sweet Tea Vodka, lemon simple syrup, and seltzer.

Shake and pour over caramelized lemons and mint.

Garnish with fresh mint.


GOLF

By Brad King

Who feeds the players, caddies, families, and media during the Wyndham Championship? The McConnell Golf culinary team comes together to make it happen.

It Takes a Village

FOR PROFESSIONAL GOLFERS, “MOVING DAY” TYPICALLY falls on Saturday, after the tournament cut has been established and the field’s hottest players see how much ground they can gain heading into Sunday’s final round.

But for Sedgefield Country Club Executive Chef James Patterson (“JP” as he is known) and his culinary team, moving day during the Wyndham Championship occurs on Saturday before the tournament week even begins. That’s the day they move all the day-to-day items out of the kitchen — right down to emptying the walk-in freezers — to make room for the stampede of supplies they’ll be needing during the club’s biggest week of the year.

Sedgefield Country Club


Unlike almost all other events on the PGA Tour, for the Wyndham Championship nearly every single item of food consumed on site comes from the Sedgefield kitchen. Patterson estimates his staff feeds approximately 5,000 people a day — players, caddies, families, hospitality suites, media — and this doesn’t even include spectators.

To pull it off, club staff swells from 12 employees to 60 during the tournament. Each executive chef from every McConnell Golf property comes to Sedgefield for the week to help, in addition to club managers such as Phillip Loney of Brook Valley Country Club.

“I like to see the comradery between all the properties”, says Loney, a four-year Wyndham veteran. “It’s good to see people are excited about it.”

Each chef is in charge of their own territory. For instance, Treyburn Country Club Executive Chef Pedro Villasana makes 3,000 sandwiches every day out of the Sedgefield Dye clubhouse. Culinary operations run nearly 24 hours each day, starting with the first group of the day arriving at 3:30am to prepare breakfast.

“I can’t be everywhere at once,” says Patterson. “These McConnell chefs are away from their home clubs. I’m so grateful for what they do. We haven’t found another PGA event that handles the volume of food that we do. It’s an amazing endeavor.”

Numerous players have told Patterson that the food during the Wyndham Championship is the best they enjoy on tour all year. Tracy Cottrell, a sauté cook at Sedgefield, returns to helm the omelet station for her seventh consecutive year. She’s become a familiar face over the years — having grown famous for her omelets, and the players, caddies, and families know her pretty well, too.

“Super fluffy,” says McConnell Golf Founder and CEO John McConnell. “You have to try one of her omelets.”

GOLF


Behind the Scenes at Sedgefield Off the course, here’s a glimpse of what happens.

Over the years during the Wyndham Champi-onship, the Sedgefield neighborhood has seen (and heard!) it all. Here are some memorable stories from past tournaments:

• Several PGA TOUR golfers were looking for a place for their massage therapists to give them massages before and after their rounds. The Sedgefield Country Club Family Activities Center had two rooms we weren’t using for media, so we allowed the players access. However, more than two players wanted to get massages at the same time. The therapists set up their tables behind the curtains we use to hide weight equipment. That wasn’t what we had in mind — and the “massage room” was relocated the next year.

• During the Pro Am, former NASCAR driver Richard Childress got too hot wearing long pants. We ran to the pro shop, bought him a pair of shorts, took them to Childress out on the course, and provided cover while he changed.

• A major winner requested a new GPS because his wife couldn’t figure out how to work the one in the car we provided. We headed to Best Buy and bought one … and they took it with them!

• A few years ago, a prominent PGA Tour player made a 5pm request: “It sure would be nice for my wife and friend to have great tickets to the Eric Church concert.” The concert happened to be that night, and two hours away in Raleigh. Oh, and they wanted transportation so they could really enjoy themselves. We made it happen!

Steve Mitchem serves in an advisory capacity with the Wyndham Championship and is an ardent supporter. He has been a member of Sedgefield Country Club for 20 years — and he’s even allowed the Wyndham catering tent to set up in his own backyard.

By Steve Mitchem

GOLF

www.mcconnellgolf.com | Spring 2016 2928 McConnell Golf THE MAGAZINE

GOLF

By John Maginnes

Sergio’s Road From Sedgefield Sergio Garcia, the 2012 Wyndham Champion, has used Sedgefield Country Club as a springboard more than once in his career. The Donald Ross gem that hosts the Triad’s annual PGA tour stop is more than just another spot on the calendar for Sergio. It’s the place where it all started.

WHEN SERGIO’S BIRDIE PUTT found the bottom of the cup on that glorious Sunday this past April, it marked the culmination of a life’s work. It was the coronation of a champion and the end of a sometimes agonizing journey. Sergio Garcia had won the Masters, and he would never be viewed the same again. Nearly 18 years after bursting onto the interna-tional golf scene at the PGA Champi-onship at Medinah, Illinois, Sergio was finally a major championship winner.

HIS BIG DEBUT The story begins in August 1999 when the exuberant Spaniard would duel Tiger Woods, the world’s best, and come up just short — but he would never walk in anonymity again. Four-teen months before at the Greensboro Open at Sedgefield, Sergio, then 18 years old, may have been anonymous in the golf world but he certainly wasn’t to the players on the Nike Tour (now Web.com Tour), the feeder route to the PGA Tour. We had seen this kind of emergence a few years before when a skinny 20 year-old showed up in

Milwaukee and said, “Hello, world.” Tiger ushered in a remarkable new era in golf. By 1998, he had broken records at the Masters, and it was obvious that the best was yet to come. So when the “next great player” arrived on our driv-ing range, we were paying attention.

I remember thinking just how young Sergio looked that week at Sedgefield. But what we, the players, were most concerned about was his swing. Tiger had changed our approach to the game. For the first time in our lives, many of us went to the gym. We had our eyes opened. Sergio’s swing was lanky with a pronounced lag and down-cock of the wrists that was more old school than modern. He hit balls under the watchful eye of Victor, his father and lifelong swing coach. And Victor wasn’t letting anyone too close to his son in 1998.

Sergio would open that week with 72 on Thursday but come back with 67 on Friday to make the cut by a single shot. His 65 on Saturday was the low round of the day and put him in contention. A 68 on Sunday left Sergio in an unpaid, five-way tie for third. That last bit was

fortunate for the other four of us that finished tied for third. Joe Ogilvie from Duke would go on to win that week, but it was Sergio’s debut in America that would be remembered.

A ROLLERCOASTER CAREER After Sedgefield, Sergio won the British Amateur, which came with an invitation to the Masters the following year. At Augusta in 1999, Sergio would finish as low amateur and turn professional the next week. In July, he won the Irish Open shooting 64 in the final round for his first European Tour victory. That victory secured an invitation to the PGA Championship and a date with Tiger at Medinah.

The second-place finish for Sergio at the PGA Championship ensured that he would be the youngest player to compete on either Ryder Cup team. Sergio has represented Europe in every Ryder Cup with the exception of one, but more on that later. After 1999, his game progressed as anticipated. He would win on the PGA Tour for the first time at Colonial in 2001 and later that summer at Westchester.

Sergio Garcia won the 2012 Wyndham Championship by two strokes, ending a four-year drought on the PGA Tour.


GOLF

Sergio would win six times over those next five years and add the Player’s Championship in 2008. Over that same period, he would win six more times on the European Tour. But as Sergio approached his 30th birthday, others were winning on golf’s biggest stage and Sergio was left wanting.

There were times when Sergio was his own worst enemy. He was almost too honest with the press about his frailties. In August 2008, Sergio would lose to Padraig Harrington at the PGA Cham-pionship in a heart breaker. Harrington had beaten Sergio the year before in a playoff at the Open Championship. By 2008, Sergio’s futility in the majors was becoming the stuff of lore.

Following the 2008 season, Sergio’s game fell into a precipitous decline. In 2009, he failed to win a tournament anywhere in the world for the first time in his career. The following year was no better and saw a major championship season go by without a Top-10 from Sergio, the first time in a decade that he had failed to contend in a major. That same year, Sergio failed to make the Ryder Cup team for the first time since 1999. Captain Colin Montgomery invited Sergio to be a vice-captain in hopes that it would inspire both the team and Sergio. It worked, at least for the team.Things started to turn around in 2011. He finished in the Top 10 at the US Open, where all eyes were on Rory McIlroy, who won by eight. Sergio would shoot 68 on Sunday at the British Open later that year to slip into the Top 10. Then in late 2011, he would find the winner’s circle again for the first time in three years. He was the host of the

Castello Masters, played at the golf course he grew up on when he finally won again. He would win the next week in Spain again at the Andalucia Mas-ters, which this year Sergio will host at Valderrama.

It appeared that Sergio was back on the right track heading into the 2012 season. But golf is a hard game, and the demons that plague a golfer over time are rarely silent. At the Masters, Sergio was in contention after two rounds, but shot 75 on Saturday. After the round it was difficult to process what Sergio was saying. “I’m not good enough … I don’t have the thing I need to have,” he began. “In 13 years I have come to the conclusion that I just need to play for second or third place.”

Obviously the exorcism of Sergio’s demons was incomplete. His maturity incomplete as well. We had watched him grow from boy to man on the golf course, but there was still much to learn.

SEDGEFIELD CHANGES EVERYTHING The rest of 2012 was less than stellar. Coming into the Wyndham Champion-ship at Sedgefield, Sergio was 102 in FedEx Cup Points and his focus was in question. He employed a caddie from Eagle Point that was arranged by the tournament committee. But being back at Sedgefield reminded Sergio of the 18-year-old boy who had visited more than a decade before. Seeking his first PGA Tour victory in more than four years, Sergio would have to wait until Monday to get his final shot. Rain halted the final round while the leaders were still on the front nine on Sunday.

But Sergio would post a final round 66 — good enough to bring him back to the winner’s circle. He would take the momentum of his Greensboro victo-ry and parlay it into a trip to the Tour Championship and then on to the Ryder Cup. Fittingly, Sergio was part of the greatest comeback in Ryder Cup history that year. His crucial victory over Jim Furyk in the singles was a critical point for the Europeans, who overcame a six-point deficit on the final day. Seren-dipitously, that feat occurred at Medi-nah, where Sergio made his first mark in 1999.

Golf fans have enjoyed nearly two decades of Sergio Garcia. Or should I say, golf fans have had a love/hate rela-tionship with Sergio over the years. He was at times polarizing. We have seen him grow from an incredibly talented boy to an international star. He has en-dured controversy and criticism and yet at times there has never been anyone as hard on Sergio Garcia as Sergio him-self. When Tiger called him a “whin-er,” Sergio’s reply was that Tiger was finally telling the truth. But with Sergio, it seems that all of those negatives have over time transformed to a positive.

The lifelong bachelor has turned a corner both personally and profession-ally. He will marry this year. And he is now a major champion. At 37 years old, Sergio’s journey is far from complete.

John Maginnes is a former PGA player and hosts the popular Katrek & Maginnes On Tap broadcast on the PGA Tour Satellite Radio Network.

Garcia defeated Justin Rose in a thrilling playoff to win his first major at the 2017 Masters.

Visit wyndhamchampionship.com for more information. Contact your home club for McConnell Golf member tickets.

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REX RECAP

Rex Recap At TPC Wakefield Plantation, the 2017 Rex Hospital Open was another resounding success.

CONRAD SHINDLER EARNED HIS first Web.com Tour title by beating hometown favorite Chesson Hadley with a par in strong rain on the first hole of a playoff. Shindler closed with a 4-under 67 to match Hadley at 15-under 269.

The 29-year-old former Texas A&M player earned $117,000 to jump from 50th to fifth on the money list with $152,528 in his rookie season. The top 25 at the end of the regular season earn their PGA Tour cards. Hadley — a Raleigh native and the 2013 tourna-ment winner who was born at UNC REX Hospital, and his wife had both of their kids there — earned $70,200 and moved up to No. 18 with $101,632.

This was the 30th playing of the Rex Open and the 13th consecutive year at TPC Wakefield Plantation.

Any Web.com event takes a tremen-dous amount of effort to make it a successful tournament. Wakefield Director of Golf Josh Points shares highlights of the event.

For starters, Points notes that TPC Wakefield Plantation Superintendent

Todd Lawrence and his staff did an amazing job preparing the course and making the field one of the strongest of the year on the Web.com Tour.

“We know that we run a great event because of the number of PGA Tour players that play,” says Points. “That number will be the highest of any Web event this year. They come to Wake-field because the condition of the course is as good, if not better, than most on the PGA Tour.”

Points says the effort starts with Tournament Director Brian Krusoe, who has helped turn “The Boardwalk” during the event into one of Raleigh’s most family-friendly environments. “The face painting, bounce houses, snow cones, and food trucks are such a great part of the event that gives every family an opportunity to introduce golf to young kids.”

Because of attractions like these, many players bring their families to the event — which is not typical on the Web.com Tour, where funds tend to be tight. “I was impressed and proud to see players with their parents, wives,

and children,” says Points. “Players want their families to enjoy a great week, too.”

At the end of the day, the volunteers are the backbone of the event.

“It’s great to see members like Helen Lundie working 100-hour weeks to make the event a success,” says Points. “Christine Perkins does an awesome job arranging player hous-ing, which is one of the key reasons our event is special. The number of members that open their homes and form lasting relationships with players is something we are all proud of.”

Points said he loses track of all the compliments he receives from players, tournament partners at Rex, and the staff of the PGA Tour. Jim Duncan, Web.com Tour vice president of rules, competition, and administration, gave The Rex Open one of the best compli-ments imaginable.

“He said, ‘Coming to this event feels like coming home in many ways,’” recalls Points. “We have a young club, and the Rex Hospital Open helps us create history.”

Conrad Shindler studies the 18th green. Later at the award ceremony he expressed that course conditions were “a 12 out of 10.”

Remembering Bob BidwellBob Bidwell, first-tee starter at Wakefield Plantation since the Club’s inception in 2000, passed away on May 7, 2017 at the age of 89. Bob had spent his last month in and out of the hospital.

Bob was a man who had an uncanny ability to remem-ber names and to make a lasting positive impact on each person he met. Bob, clad in knickers, was best known for his announcing skills on the first tee for the Rex Hospital Open, the Tuscarora interclub matches, and swim team events. His delivery lent importance to each event, and he made each participant feel special.

Working at a private club, Bob spent his days with a membership that enjoys a certain level of financial freedom — and yet none were richer than Bob. He was blessed with all of the things that truly matter in life and shared those gifts with so many.

While we are sad to lose Bob, his extraordinary life should be celebrated. All of us at Wakefield are better for having known him.

- Josh Points


HISTORY

By Matt McConnell

Turning 25 Old North State Club celebrates a milestone.

PH

OTO

CR

EDIT

TK

IT’S A BIG YEAR FOR ONE OF McConnell Golf’s most iconic proper-ties: Old North State Club is celebrating its 25th anniversary. Recognized by Golf Digest as the number two “Best New Private Course in America” in its inaugural year, Old North State Club re-mains home to one of North Carolina’s best courses. Created by Tom Fazio in 1991 along a peninsula on Badin Lake, this course consistently ranks in the state’s top five according to the North Carolina Golf Panel.

Since opening 25 years ago, ONSC has seen some incredible moments.

“Hosting the Men’s and Women’s ACC Championship for 20-plus years has been a historic trip,” says Tom Du-cey, director of golf. “Watching college golfers who played here develop into world-class touring pros has been very exciting over the years.”

The list of stars who battled in the ACC Championships at ONSC is a long one. It’s even more inspiring to consider the major tour winners, like Lucas Glov-er and Stewart Sink, who began their careers walking this tract in college.

VP of Golf Operations Brian Kittler began working at Old North State Club in April 1998, two weeks before an incredible ACC Championship field. Matt Kuchar from Georgia Tech was the defending US Am Champion, Clem-son’s Charles Warren was the defending

NCAA Champion, and Tim Clark from NC State was the defending USGA Pub Links Champion. All would challenge each other for the lead but Charles Warren would reclaim his title.

“I am always interested to see how ACC players from today play the course and what they shoot compared to the players from the 1990s and early 2000s,” says Kittler.

It’s not just ACC athletes who have excelled here. In 2011, a new member at ONSC, Bubba Watson, was looking for some low-key competition after edging out Phil Mickelson to win his second ca-reer PGA Tour event. A condition of his membership was that he could partici-pate in the Men’s Club Championship; he stated that he wanted an opportuni-ty to meet his fellow members.

As you might assume, Watson won by a landslide. Even though he bo-geyed holes No. 8 and No. 9 to shoot 36 on the front, he shot 27 on the back and claimed the title with Mr. Paul Tucker finishing second. It may have been unfair for the rest of the members competing, but telling others that they lost to a Masters winner sure is an inter-esting story.

Lodge Manager Robin Barringer has been an employee at Old North State Club since the beginning. She recalls a memorable story.

“One of my favorite members, Rick

Dees — the Weekly Top 40-DJ — was here with some friends, including Jack Nicholson,” she says. “They requested a boat to rent for the day, so I arranged it for them. Some friends of mine were fishing close by and didn’t believe me when I told them who was coming. Sure enough, Rick Dees and Jack Nicholson unloaded from a van. You should have seen my friend’s faces when Mr. Dees said ‘Hello, Robin!’”

With the privacy of the Lakefront Lodge, many others from all walks of life, including politicians, have stayed overnight on the property. With a beau-tiful lake, five-star lodging, and five-star dining, it’s not surprising that so many come back to this destination property.

A short drive from two bustling metros, the Uwharrie Point commu-nity maintains a relaxed atmosphere that transcends to its social hub at the clubhouse. Meals are often enjoyed on the patio, and catching up with friends occurs between Adirondack chairs with sweeping views of Badin Lake.

Richard and Lynn Matthews joined in 1992 and have a wealth of memories at the club.

“The people are what make this community special,” says Mr. Matthews. “All of the people that we have come to know have been very special.“

Here’s to many more memorable moments for Old North State Club.

Clockwise from top left: Dick Aultman and Director of Golf Tom Ducey on opening day; the 18th green is a stunning finish to Fazio’s design; Sales Agent Mike Nor-ton, Activities Director Jennifer Rader, and Chip Conner celebrate at the grand opening in 1992; ONSC members Jim Perry (left) and Mark Hawley (right) pose with the 2011 Men’s Club Champion Bubba Watson

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GOLF

By Brad King

Welcome HomeThe ACC Golf Championships return to McConnell Golf’s North Carolina venues in 2018. Old North State Club will host the Men’s Champi-onship (April 20 - 22, 2018), while the Women’s Champion-ship plays at Sedgefield’s Ross Course (April 20 - 22, 2018).

THIS PAST APRIL, TWO MCCONNELL GOLF PROPERTIES IN SOUTH CAROLINA HOSTED ACC tournaments. Duke University emerged at the top of the leaderboard for both, but according to the teams and coaches, McConnell Golf stood out as a true champion.

“The 2017 ACC Men’s and Women’s Golf Championships were a great success,” says Kris Pierce, ACC senior associate commissioner for championships. “The ACC and our member schools are grateful for the hard work and dedication shown by McConnell Golf, Musgrove Mill Golf Club, and The Reserve Golf Club, along with all of the staff, volunteers, and club members.”

A Warm Welcome to the ACC


The Men’s Golf Championship took place at Musgrove Mill Golf Club following 15 years at Old North State Club. Meanwhile, the Women’s Golf Championship was played at The Reserve Golf Club following a nine-year run at Sedgefield Country Club’s Ross course.

A SHOT-MAKER’S COURSE AT MUSGROVE MILL Duke’s men’s golf team won the ACC Tournament for its first league title since 2013. The Blue Devils won for the eighth time overall, managing a 14-under-par score of 850. Duke finished with a 12-shot advantage on runner-up Clemson.

The Men’s Tournament was thrown a curve ball just prior to the start, when a dire weather forecast for Sunday caused the league to announce the teams would play 18 holes on Friday and 36 on Saturday, double teeing every round to ensure a 54-hole tourna-

ment. Not to mention a few downpours at night, which led to playing lift, clean, and place in the fairways both days.

“Despite all that, everything went great,” says Jeff Tallman, Musgrove Mill director of golf. “We gave them a good show. The golf course held up well. Our volunteers stepped it up, sunup to sundown.”

Tallman said that despite the ACC’s relatively fast move to different venues, McConnell Golf’s attention to quality assured a smooth transition.

“The ACC had to pick a spot quickly after being told they couldn’t hold the tournament in North Carolina, so they came down here,” he says. “The great-est thing was the comfort factor of all 12 ACC schools coming to Musgrove Mill. They knew what they were going to get. Tom Ducey and a few others from Old North State Club came down to help. There were a lot of familiar faces for the coaches and players, which helped. I

think they found that down at The Reserve, too, where it was a smooth transition and made it really comfort-able. They just knew what they were getting with the quality of a McConnell property.”

Sophomore Alex Smalley led Duke with a 4-under 212 for a fifth-place tie. Teammate Jake Shuman tied for eighth place at 214. Matt Oshrine and Alexan-der Matlari tied for 10th at 215.

Wake Forest placed third at 3-over, followed by Florida State (4-over), North Carolina State (9-over), Virginia (10-over), Georgia Tech and North Carolina (both 19-over), Virginia Tech (29-over), Notre Dame (36-over), Louisville (41-over), and Boston College (57-over).

The individual champion was Jimmy Stanger of Virginia at 5-under 211, winning a playoff with North Carolina’s Ben Griffin, Wake Forest’s Paul McBride, and Clemson’s Bryson Nimmer. Wake Forest’s Will Zalatoris

and N.C. State’s Stephen Franken tied with Smalley for fifth at 4-under.

“I think the players and coaches really liked the change of venue,” says Tallman. “This golf course is totally different from Old North State. It’s more of a shot-makers course; it’s not a bomber’s course. They weren’t able to let it go down here; they had to position the ball. I think that was a challenge.”

Longtime N.C. State men’s coach Richard Sykes approached Tallman after the tournament and told him how much his team had enjoyed Musgrove Mill. “I love this place,” Sykes said to Tallman. “But when we get in the van and drive back to Raleigh, I think I’m gonna have to stop at a cow pasture and let these guys hit some drivers.”

PICTURE PERFECT WEEKEND ON PAWLEYS ISLAND Mother Nature was much kinder at The Reserve during a beautiful Easter week-

end for the Women’s Championship. “It was absolutely awesome,” says Donald Clement, The Reserve’s director of golf. “We could not have had four better days of weather, camaraderie, and com-petition. It was a home run all week.”

According to Clement, the McConnell Golf standard for course conditioning meant The Reserve’s greens-keeping staff didn’t need to make any adjustments to their normal routine. “We did nothing different with the golf course,” he says. “The teams and coaches absolutely raved about it.”

Duke won its 20th ACC title — but the first conference crown for the Lady Blue Devils since 2014. Duke’s 5-un-der 859 total for 54 holes was the best mark, nine strokes better than Florida State. Miami was third at 874, followed by North Carolina at 876, Clemson at 877, and N.C. State at 888. The Blue Devils entered the final round leading by nine strokes. Leona Maguire, a Duke

junior ranked first in both the Golfstat collegiate rankings and Women’s World Amateur Golf Ranking, was the indi-vidual winner for the second time in three years. Maguire posted a 6-under 210 to edge out Wake Forest’s Jenni-fer Kupcho (212) and Miami’s Delfina Acosta (213) for the title. The Blue Devils earned their 19th ACC title under veteran coach Dan Brooks. It was the 16th time that Duke won the team title and had the medalist.

The Reserve member Ellen Miller served as volunteer chairperson for the Women’s Golf Championship. Miller said she was so proud of her fellow members and friends who contributed their time during the event.

“The really cool thing is that I have received seven handwritten thank-you notes from ACC coaches and players, thanking us for the terrific experience and our warm hospitality,” says Miller. “It was just so much fun.”

GOLF

The ACC Men played 36 holes on Saturday to escape Sunday’s inclement weather.

Musgrove Mill’s clubhouse adorned for the event.

Individual winners Leona Maguire of Duke, first place (right), and Jennifer Kupcho of Wake Forest, second place (left)

# ACC w g o l f | @ ACC w g o l f | t h e ACC . C o m | # ACC m g o l f | @ ACC m g o l f

The Atlantic Coast Conference is proud to partner with McConnell Golf again in 2018 to host the ACC Golf Championships. In April, the nation’s best golf teams will compete for ACC titles

at Sedgefield Country Club and Old North State Club.

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TENNIS


From the Stands Members recount their exciting experiences traveling to major tennis tournaments.

WHEN LUCAS POUILLE DEFEATED Rafael Nadal in the fourth round of the 2016 US Open, it wasn’t just a nail biter for those watching on TV. For Sedgefield Country Club member Tara Daniel, it was a match she was lucky enough to see in person.

Daniel has traveled to some of the sport’s biggest championships, includ-ing the 2014 French Open and the 2016 Greenbrier Champions Tennis Classic, and she’s seen some of the biggest names in tennis compete — including Venus Williams, Andy Murray, and the epic John McEnroe/Pete Sampras match at the 2016 Greenbrier Classic, to name a few. When she traveled to New York for the 2016 US Open with her Sedgefield tennis partners, she was hoping to see Nadal play.

“We went to the tournament for two days, and Nadal was the one I really wanted to see because I missed him at the 2014 French Open,” she says. “Now, I need to see Roger Federer before he retires. I think I’ve seen everyone else!”

The atmosphere in the USTA Billie Jean King National Tennis Center was exciting, she recalls.

“Everyone who’s anyone is there, and we all want to see good tennis,” says Daniel, who has been playing the game for 15 years. “It’s fun to watch the players in person. This was also the first year with the retractable roof on the stadium, so it was a good year to be there and see that.”

A SENSE OF THE GAME Joe and Kathryn Scott, members at Country Club of Asheville, also at-tended the 2016 US Open. They saw the men’s doubles final and women’s singles final. While Serena Williams was the one Kathryn hoped to see — she didn’t make the finals — the experi-ence of being there was irreplaceable.

“You don’t get a good sense of the power or speed of the game when you’re watching from home,” says Kath-ryn, who plays tennis with her family. “The ball is there before you even see them hit. It’s across the court and being

returned so fast. That athleticism is hard to capture on TV.”

GREAT TENNIS, NEAR AND FARBoth Daniel and Scott offer some good advice for planning a trip to a national tennis tournament besides the obvious — drink plenty of water and bring sunscreen.

“Give yourself plenty of time to get out to the stadium,” says Scott. “Go early, because there’s a lot to do on the grounds.”

Daniel offers similar advice. “Go in the early rounds so you have a chance to see more players,” she adds.

“But you don’t have to travel too far to see a good tennis match,” she adds.

While Daniel has traveled the world to watch the pros play, she’s excited for the Winston-Salem Open, held August 19 – 26, which is the final tournament in a series of nine leading up to the US Open. Again this year, McConnell Golf will organize a group trip to the event, complete with tailgating. Check the members-only website for details.


Cibulkova vs. Linette, Court 17 at the US Open

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• Sawyer Hannah, age 13, plays at TPC Wakefield Plantation. He finished among the Top 100 boys in North Carolina in the boys 14’s division and is an 8th grader at Quest Academy. He plans to compete at USTA tourna-ments this summer.

• Grant Smith, age 15, also plays at TPC Wakefield. He is a sophomore at Franklin Academy and just became the third seed in the East.

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JUNIOR GOLF

By Brad King

Growing the Game Junior Golf thrives at Raleigh Country Club.

Jim Barnes has been around the junior golf program at Raleigh Country Club since 1973, when he was four-years-old and playing golf with his father. Today his own sons, Avery and Camden, are active in the RCC junior golf program, and Barnes says things have changed quite a bit since he was a kid.

“When I was growing up, there were only about three junior golfers,” he recalls. “I played golf with more retired members during the weekdays than young people. Nowadays at the parent-child tourna-ments, you’ll have 60 teams.”

Involvement in RCC’s junior golf pro-gram, led by Assistant Golf Pro Thomas Walker, has skyrocketed. Walker and his staff host a variety of events during the year, including fall and spring after-school clinics and summer camps, and they’ve fielded numerous successful PGA Junior League teams in the past few years.

LPGA hopefuls, or perhaps aspiring weekend golfers, work to master fundamentals at a spring clinic in February.


JUNIOR GOLF

LAYING THE GROUNDWORKGrowing the junior golf program was a top priority for McConnell Golf after taking ownership of RCC in 2003. McConnell wanted to emulate the vibrant programs at nearby clubs in Raleigh. A key hire at RCC was Josh Points, who came from Florida, where he was teaching with famed instructor Jim McLean.

“We wanted to follow a pyramid model — growing a big base with beginners, then moving them to inter-mediate and advanced, then on to high school and college,” says Brian Kittler, RCC’s director of golf operations. “We knew we had the facilities and the instruction to do so.”

Mission accomplished: RCC’s junior golf program is now regularly churning out college golfers, starting a few years back with Cyrus Stewart, who went on to play at Wake Forest and is now pursuing professional golf. Stephen Franken is at NC State now, earning All-ACC honors this past season. Preston Ball (Loyola), Gray Matthews (Sewanee), and Sam Stephenson (UNC Pembroke) have all played collegiate golf, while Parker Gillam is headed to Wake Forest this fall.

“That progress has been really cool to see,” says Kittler. “We’ve grown quite a pipeline. Every graduating class now sends kids to Division I golfing pro-grams. I think we’ve created a culture. Plus, they’re all really great kids.”

FUNDAMENTALS AND MORE Eleven-year-old Kinsley Smith, a fifth grader at Lacy Elementary, has partici-pated in just about everything offered at RCC at every level during the past few years.

“I remember Kinsley not being able to get the ball airborne two years ago,” says Walker. “Now, she’s one of the best on our Junior League team. She whooped all the boys a few nights ago.”

“She’s really improved. It’s been exciting to see,” says Marcus Smith,

“Winning is secondary. They’re good golfers, but they’re good young people first and foremost. Not all of them are going to be professional golfers, but they’re all going to be adults one day.”— Jim Barnes

Clockwise: Putting on #14; RCC Assistant Golf Pro Thomas Walker provides instruction; Junior League builds skill and character; Raleigh’s Junior Golf program works with about 80 kids each year; Marcus and Kinsley Smith took 2nd Place Net in their flight at the 2017 Parent-Child tournament

Kinsley’s father. “More than anything, it’s the opportunities. They’ve really expanded the program. They’ve added a Saturday series, the summer camps, which have been really good, and they’ve added fall events like they’ve done in the spring. The more you’re out there playing and practic-ing, the better you’re going to get. It’s fun for her. Golf is an individual game, but the team-based atmosphere, the camaraderie at the camps, and the spring and fall drills … it makes it fun for the kids.”

Kinsley has now started playing tournaments, including U.S. Kids Golf and she recently started playing in Peggy Kirk Bell Girls Tour events around North Carolina. She’s tried other sports too — dance, gymnas-tics, and tennis, plus other activities — but according to her father: “She keeps coming back to golf. Now it’s just part of our after-school routine.”

Smith says the RCC staff, along with

its world-class facilities, has been key to Kinsley’s rapid improvement.

“Raleigh Country Club has got to have one of the best practice facilities anywhere,” he says. “If you can learn to chip and putt at Raleigh, that game will travel. When you see 30 kids on the putting green, to me that’s awesome. It’s a game of a lifetime. It’s a good gift to give a kid.”

Barnes adds that the lessons taught by Walker and the rest of the RCC team impact young people in ways far more important than just golf.

“They’re focusing on the fundamen-tals, but they’re also focusing on what we want all young people to learn — to be good teammates, to pull for each other, to be good stewards of the game,” he says. “Winning is secondary. They’re good golfers, but they’re good young people first and foremost. Not all of them are going to be profession-al golfers, but they’re all going to be adults one day.”

Where Are They Now? Eric Edwards, a former McConnell Golf Scholar from Old North State Club, continues to enjoy success at the collegiate level.

A 2014 Salisbury High graduate and a rising senior at George Mason University, Edwards recently earned a spot on the Atlantic 10 All-Confer-ence team, which is voted on by the coaches based on the regular season and the tournament championship. This spring, Edwards was selected as an Atlantic 10 Golfer of the Week.

Edwards led George Mason in almost every category this season, including scoring average — his 71.70 average is the lowest in school history. Edwards also owns George Mason’s second-lowest round score and low round versus par (-7) with a 64 at the OBX Collegiate.

In his sophomore season, Ed-wards tied for third place in the 2016 Atlantic 10 Championships. Last summer, Edwards shot 7-under 137 (72-65) to qualify for the U.S. Ama-teur. He fired that second-round 65 under come-from-behind pressure on the challenging Lake Course at Caro-lina Trace in Sanford. Edwards posted the best score of the second round and placed second in the qualifier.

Edwards is a finance major who is also succeeding in the classroom, having been named to the Atlantic 10’s All-Academic team.

Here’s to a stellar senior year!


FITNESS


Leaps and BoundsProvidence Country Club unveils a new fitness facility.

When Providence Country Club opened its brand new and improved fitness center this past April, the changes were drastic.

“We used to be in the basement,” laughs Nanette Nelmes, a wellness coach and personal trainer who has worked at Providence for 11 years. “Now, it’s like I have a whole new job!”

As part of the renovation, the old gym and golf pro shop switched locations. The new 3,400-square-foot fitness complex nearly doubled in size and added a cardio room, weight room, and aerobics room. The renovation also traded out old equip-ment for all-new machines and added group exercise classes and child care.

The Providence fitness team poses at the Grand Opening in April. They are, from left to right: Fitness attendant Dorian Scipio, McConnell Golf activities director Natalie Clemens, PCC personal trainer Nanette Nelmes, and Pilates and Barre group instructor Nicole Love.


FITNESS

“We now have state-of-the-art cardio equipment, including Intenza treadmills, recumbent bikes, Octane elliptical trainers, Life Fitness rowers, and stair climbers,” says Jason Vieira, a fitness professional and personal trainer at Providence. “We also added TRX Suspension Trainers, Life Fitness spin bikes, and a variety of Life Fitness loaded strength equipment.”

Before the renovation, the fitness center hosted a few group exercise classes each week. Now with the additional space, they’ve added morning and evening classes. The current class schedule includes offerings in TRX, spin, Zumba, interval training, yoga, and barre.

“We were very lucky to get the TRX equipment,” says Nelmes. “We even had to put in extra binding behind the wall to install the suspensions.”

For many Providence families, one of the most exciting additions to the fitness complex is a child care center. Providence Playhouse offers child care Monday – Friday mornings and Friday and Saturday evenings.

“We’ve never had child care before, so to now have this as an option, it helps our families tremendously,” says Nelmes. “Now, we’re tapping into a whole different market.”

As for the members? “People absolutely love the space,”

says Nelmes. “Wellness is a way of life for our members. Being mindful of health and wellness helps in every aspect of golf and tennis.”

Brenley Ogden has been working out in the Providence fitness center for more than 20 years. For her, the renovated complex has been a long time coming.

“It’s simply beautiful,” she says. “It’s easy to navigate and we all have so much more space. In the old center, we

constantly bumped into equipment. If there was a class going on, there was no free space to lay down a mat. Now, we can do the workouts we want to do. Plus we have more choices with the new equipment.”

Ogden trains with Nelmes once a week and also participates in the Prov-idence running group, which meets at the clubhouse and runs two-to-three-mile routes around the neighborhood. But when she’s on the treadmill in the new fitness center, she’s got just as good a view.

“The new center has beautiful windows overlooking the golf course,” she says. “Before the renovation, we couldn’t even see out of the windows. I enjoy working out here so much more.”

Clockwise from top left: Members enjoy new equipment, including free weights; natural light and TVs make for an enjoyable workout; Full-Body Circuit class; Jason Vieira works with member Megan Ducey; starting the day with yoga

Shape Up This Summer On hot summer days, it’s tempting to blow off the gym and head straight for the pool. But an innovative summer fitness program at Providence aims to keep the whole family active — with plenty of time left over for Popsicles by the pool!

The club’s triathlon challenge uses the main components of a standard triathlon — two-mile swim, 112-mile bike ride, and a 26.2-mile run — but allows participants to work out in the A/C over a period of 30 days. And while this challenge may be a Providence summer staple, you can adapt the program and do it at any club, anywhere.

“It’s for the entire family,” says Nelmes. “It’s a fun competition between brothers and sisters, parents and kids.”

Each participant receives a tracking chart and marks every mile completed. Depending on the weather (including that infamous NC summer humidity), triathletes can bike and run inside or out, and swim two miles (or 80 laps) in the club’s pool.

“Last year, our winner finished in only seven days,” says Nelmes. “They get really competitive with it, which is all part of the fun.”

Brenley Ogden is participating in the summer triathlon challenge and finds the program gets her motivated to exercise.

“It encourages me to get in the pool and get on the spin bike or outside on my road bike,” she says. “I had not ridden my bike in almost a year before signing up for this. But as soon as I got back out there, I realized how much I had missed it. This is a great motivator to do the things I haven’t done in a while.”


AQUATICS


Just Keep Swimming

From toddlerhood to teenage years, these two accomplished swimmers grew up in their club’s pool.

WHEN AINSLEY DELBRIDGE WAS seven years old, her mother, Barb Delbridge, took her to watch a swim meet at Brook Valley Country Club. And she hasn’t looked back since.

“I’ve been swimming at Brook Valley since I was little,” says 16-year-old Ains-ley. “But I was afraid to do swim team. When I saw how much fun it was, and how all the kids were cheering each other on, I decided to try it.”

Now, she spends every single day in the water. She’s an all-year swimmer at East Carolina Aquatics, swims on Brook Valley’s summer team, and also started her high school’s swim team, which

went to the state championships in their division. Last year, she was named conference swimmer of the year. She has daily, two-hour practices and during certain times of the year, she’ll have two practices a day. Oh, and she also gives swimming lessons at Brook Valley.

“Swimming is 100 percent part of my life,” says Ainsley, whose favorite swim event is “anything freestyle.”

Ainsley and her mom credit her first coach and swim manager at Brook Valley, Kelly Makepeace, who was a collegiate swimmer at East Carolina University, for the encouragement to consider all-year swimming.

“Kelly told Ainsley she had what it took for all-year swimming,” says Barb. “Brook Valley’s summer swim team was absolutely the platform that launched her into this. The way it brings those kids together is just so fun to see.”

“The Brook Valley swim team is really more like a family,” says Ainsley. “Everyone is there to support and cheer each other on. Some of us are 16 and some are seven years old. No matter what, we’re standing there on the side of the pool, pushing each other to get to the next level.”

A few hours west of Brook Valley, a similar scene played out at Country

Opposite page, clockwise from bottom left: Ainsley Del-bridge’s first years on Brook Valley’s Barracuda Swim Team; swimming a meet with the East Carolina Aquatics team; Swimmer of the Year, 2016-2017 season

This page, clockwise from left: Jake Cogburn’s early days at CCA; 14-year-old Jake won three 1st-place medals at Blue Ridge Swim Meet; Jake’s early days at CCA; Jake swimming in high school

Club of Asheville. Eighteen-year-old Jake Cogburn grew up in the club pool, competed on its swim team for ten years, and now plans to swims on the club team at High Point University.

“Swimming has been a really consis-tent part of my life,” he says. “I have no plans to stop now.”

Jake started on the country club team when he was five years old. He went on to swim for the local YMCA team, with two-hour practices every day. That work paid off, and he was named Mountain Athletic Conference Swimmer of the Year during his junior year of high school. His favorite event to swim is the

100m backstroke, but of all the meets he’s competed in, one strenuous competition still stands out.

“When I was 15, I swam a meet called the Ironman, where you swim every sin-gle high school race in one afternoon,” he says. “I felt great afterward, like I had accomplished something that a lot of people can’t do.”

His love of swimming goes back to Country Club of Asheville’s summer swim team. He also found encourage-ment from his summer swim team coach and private stroke instructor, Ann Sims, or “Mrs. Swims” as he and his friends affectionately used to call her.

“Ms. Sims had a big impact on me when I was young,” says Jake.

His mother, Julie Fields, agrees. “Country Club of Asheville swimming

had a huge impact on his move to swimming as his sport of choice,” she says. “The beauty of the club’s summer swim league is that it’s not so compet-itive. It’s more about learning. The kids all develop friendships.”

As for all those years of early practice hours and the time commitment?

“Totally worth it,” says Julie. “To have this be the thing he loves and does so well… it’s a great feeling. And it all started at the country club.”


TECHNOLOGY

APPS WE LOVE

I often get asked to make a rules decision at a moment’s notice, so I use the USGA Rules

of Golf app all the time. The quick search feature comes in especially handy!

Dark Sky alerts you via text message in the event of precipitation nearby, even predicting when rain will begin and end. It’s a valuable tool when mak-ing eleventh hour decisions for outdoor events.

I like the Nike Run Club app. It does a really good job of tracking your personal bests and

pace times, and it includes a GPS map of your route. It’s easy to use — and free.

— Riley Kinlaw, Director of Golf at Brook Valley CC

Venmo makes transferring money to friends easy. It is safe to use and very straightforward - simply plug in your bank and card info to send

money effortlessly without fees! — Kasey Olive, Magazine Sales & Membership Services Asst

— Drew Forshey, Personal Trainer at Wakefield Plantation

— Frank O’Hara, Club Manager at Old North State Club

The busy days of summer remind us to make life easier where we can. Four McConnell Golf staffers share their favorite mobile apps below, helping

them with everything from settling the tab to making an on-the-spot rules call.

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www.mcconnellgolf.com | Spring 2016 6564 McConnell Golf THE MAGAZINE

THE BACK NINE

By John Maginnes

A Conversation with Mark BrazilWYNDHAM CHAMPIONSHIP Tournament Director Mark Brazil has served at the helm of the event for 16 years, where he has overseen both a title sponsor change and a venue change. We caught up with Mark as final preparations were made for the 2017 Wyndham event.

JOHN MAGINNES: The Wyndham Championship’s 2012 winner is now a Masters Champion. How did that hit you?Mark Brazil: I have been friends with Sergio for a long time. Like so many, I’ve been pulling for him to break through. As good a ball striker as he is, I felt he could win any major. But for him to do it at the Masters, where there is such a premium on putting, is incredible. So to have another one of our champions win a major just adds to the historical signifi-cance of our event.

JM: This is especially true, consider-ing that talk about your defending champion Si Woo Kim and his Players Championship. MB: Well, you look at what he did here last year. He won in such a dominating fashion with hardly any hiccups that it wasn’t as surprising to us. He has one of the best swings in golf. What was surpris-ing about that win was that he has had

back and wrist injuries, so we didn’t know that he was going to be a factor in the event at all. I loved what he said at the awards ceremony, where he referenced how he felt down the stretch at the Wyn-dham. Remember, this kid turned 22 this summer. We could be looking at a Hall of Fame career.

JM: It’s been nearly a decade since the Wyndham returned to Sedgefield. What do the players tell you now about the golf course?MB: When we first came, they loved the design. The PGA Tour doesn’t see too many Donald Ross courses, so we had a hit with the course. But what has hap-pened since then has kept them coming back. The condition of Sedgefield, the greens and the fairways are pristine year in and year out. The players know what to expect, and Sedgefield keeps delivering. The house is always in order.

JM: Tell us about the fan experience at the tournament this year.MB: We are going to have a little differ-ent experience this year. Margaritaville is not coming back, but we are going to have something different and exciting in that popular space. We are excited about unveiling it, although I can’t at this time. You’ll just have to check it out.

We are creating a new location for the Polo merchandise tent. That is an area we are trying to improve. We love seeing Wyndham Championship shirts at golf courses all year long. And, of course, they are Polo. JM: Anything else different that we might notice?MB: There is going to be a different look and feel. Still with a vacation theme, but a different spin. In a lot of ways, we leave the theme of the event up to Wyndham. We want them to feel true ownership of the event and the best way to do that is to give them authorship of the look and feel. And from that, we do our best to create the best fan experience we can at the tournament. It doesn’t matter if you bought a $10 practice round ticket or a hospitality ticket — we want you to walk away feeling like you got great value and had a great time.

JM: For the second year in a row, the Wyndham Championship was named the most fan friendly event on the PGA Tour. How does that feel?MB: The recognition is always nice. We continue to try to grow the event but maintain the principles that make the Wyndham Championship a unique experience on the PGA Tour.

Mark Brazil addresses the crowd at the Wyndham Championship.

C. Douglas Bray, CFP®, CIMAManaging Director/Financial Advisor 3605 Glenwood Ave., Suite 400Raleigh, NC 27612919-571-1893 n [email protected]

Mitchell L. Hunt, LUTCF, AAMSSenior Vice President/Financial Advisor 3318 W. Friendly Ave., Suite 330Greensboro, NC 27410336-378-1824 n [email protected]

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BB&T Scott & Stringfellow is a division of BB&T Securities, LLC, member FINRA/SIPC. BB&T Securities, LLC, is a wholly owned nonbank subsidiary of BB&T Corporation, is not a bank, and is separate from any BB&T bank or nonbank subsidiary. Securities and insurance products or annuities sold, offered, or recommended by BB&T Scott & Stringfellow are not a deposit, not FDIC insured, not guaranteed by a bank, not guaranteed by any federal government agency and may lose value.

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American Building Service, Inc.Charles M. Guest, President ...............................................336.854.1633 absamericanbuildingservice.com

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Capital Management, LLCDavid Gray, CFP®.............336.856.2911capitalmgmtinc.com

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Roberts, Welch and AssociatesJohn S. Welch, CFP, CLU, ChFC...............................................336.245.2500welch_john_s@nlvmail.com

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As a firm providing wealth management services to clients, we offer both investment advisory and brokerage services. These services are separate and distinct, differ in material ways and are governed by different laws and separate contracts. For more information on the distinctions between our brokerage and investment advisory services, please speak with your Financial Advisor or visit our website at ubs.com/workingwithus. CWS® Board of Standards owns the certification marks CWS®, Certified Wealth Strategist® and the federally registered CWS® logo in the U.S. Chartered Retirement Plans SpecialistSM and CRPS® are registered service marks of the College for Financial Planning®. ©UBS 2017. All rights reserved. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC. D-UBS-88B0F69B

How can I react less, and plan more?

This year, resolve to stay on top of what you need to know and build a sound strategy around your long-term financial plan. Given potential volatility, making rational decisions based on the right insights—and your financial goals—will help you weather any market with confidence. Your UBS Financial Advisor can give you thoughtful, trusted advice and can incorporate your ultimate goals into a clear, actionable financial plan. That way, you’ll always know where you stand. And where you’re going. For some of life’s questions, you’re not alone. Together we can find an answer.

Kevin E. Herron, CWS®, CRPS®

Senior Vice President - Wealth Management Wealth Advisor Portfolio Manager 336-834-6951 [email protected] Kevin E. Herron, Jr Financial Advisor 336-834-6905 [email protected] Redstone Wealth Management UBS Financial Services Inc. 3200 Northline Avenue Signature Place @ Northline Avenue Suite 100 Greensboro, NC 27408-7600 336-854-7000 800-821-0355













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