SPORTSLINE June 2010

SPORTSL INESUMMER 2010 | WWW.THESPORTSCLUBFOURSEASONS.COM

CONTACT

The Sports Club at Four Seasons Resort4150 N. MacArthur Blvd.Irving, Texas 75038www.thesportsclubfourseasons.com

Membership Services 972-717-2525Fitness Desk 972-717-2560The Pro Shop 972-717-2530Tennis Reception 972-717-2540Spa & Salon 972-717-2440Private Reserve Line 972-717-2591Members Lounge 972-717-2580Accounting 972-717-2617

MANAGEMENT TEAMClub ManagerRob Cowan [email protected]

Member Relations ManagerVail Tolbert [email protected]

Director of SalesAmy Crowell [email protected]

Director of GolfPaul Earnest [email protected]

Director of Golf Course OperationsJohn Cunningham [email protected]

Director of SportsRobin Scott [email protected]

2010 BOARD OF GOVERNORS Larry LeVan, ChairLarry CrowleySandy CuretonRick Mil lsDina SchulzKate ShemaRobin SimsMarsha TokerudBob Shema

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IN THIS ISSUE CHAIRMAN’S CORNER 3GOLF NEWS 4-5AGRONOMY REPORT 5RACQUETBALL & SQUASH 6TENNIS NEWS 7PRO SHOP SPECIALS 7IRISH PUB EVENT RECAP 8KIDS’ CAMPS AND ACTIVITIES 9-10FOOD AND WINE 11SUMMER FUN 12-13MEMBER HIGHLIGHT 14 UPCOMING EVENTS 15SPA & SALON 16

CHAIRMAN’S CORNER

The joke around my house was that the announcement of foreclosure on the property came only minutes after

I became the new Chairman of the Board. However, as most of you are now aware, Four Seasons has a non-disturbance clause as part of their long-term management agreement with the owners of the property. This is why there has been no interruption of the exemplary services and facilities we all enjoy. GM Michael Newcombe has been quoted as saying, “We won’t so much as miss a cup of coffee.” That has most certainly been the case, and I believe the club is positioned to have its best year ever!Merely a few examples behind such optimism:

• The golf courses have never been in better condition, and without a doubt, the green complexes are as fine as any in the DFW area. Chapeau to John Cunningham and his staff, as their tireless and unique efforts of maintaining TPC and Cottonwood Valley are coming up aces.

• The tennis program is soaring, as there are now a record number of TCD (Tennis Competitors of Dallas) teams, and there has been a new influx of high quality players, helping to make our club an understood tennis leader in the area.

• The north end swimming pool is prepared for another tremendous summer, as the Grill and Chill on Friday nights has truly become the weekly social event of the summer season.

Naturally, the key to maximizing the Sports Club experience is to participate! I encourage everyone to update their member information on our website, enjoy as many events as possible, and pinch yourself that you belong to what I like to call “Hotel California”—you can check out anytime you like, but you can never leave. Have a great summer at the Club!

Sincerely yours,

Larry LeVanChairman of the Board of Governors

SPORTSLINE SUMMER 2010 3

TOP 10 Things to Do at The Sports Club this Summer!By Vail Tolbert, Member Relations Manager

1. Catch a Dive-In Movie any Friday night all summer long. Movies start at Dusk on the Beach at the Family Pool after the Grill N’ Chill!

2. Try our new Skillet Breakfast in Racquets starting Memorial Weekend. Available every Saturday and Sunday beginning at 7:00 a.m. through Labor Day Weekend.

3. Grab the best seat in the house for our annual July 4th fireworks show on the 18th green. The 17th Annual Independence Weekend takes place July 2-5.

4. Register your child for a Summerfest camp! Camps available for all ages and skill levels through the end of summer.

5. Enjoy a pampering spa treatment in the comfort of our poolside massage cabana at the Resort Pool. Your pool attendant can assist you in reserving a session. Try a Texas Two Step – a Swedish massage with sun protective lotion, 30 min, $60

6. Build a sandcastle on the beach! The Family Pool beach that is. Sandcastle judging at 2:30 p.m. every Saturday and Sunday!

7. Try your hand at cooking at our Summer Chef Cooking Class Series once per month in June, July and August. Sign up online.

8. Take advantage of some serious discounts in The Pro Shop at the Tax-Free Weekend sale August 20-22.

9. Join a tennis league at the Club. Summer leagues are available most days of the week from June 6 – July 22.

10. Meet Chris DeChillo – our new Club Food & Beverage Director. Tell him “Howdy” the next time you are in the Members Lounge and he’ll be so tickled.

FAIRWAY BUNKER PLAYBy Tim Cusick, Director of Golf Instruction

Solid contact with the ball is an absolute in order to be successful

out of fairway bunkers. To ensure such contact, place the ball slightly back in your stance, make a ¾ back swing, turn through the shot and swing all the way to the finish. By turning through you delay the delivery of the club and help move the bottom of the downswing forward. Ultimately you want to be successful at contacting the ball first, then the sand.

A secondary suggestion is to always take a club you can be successful with. The more confident you are in your club selection, the more aggressive you’ll be with your swing.

Set-up - Notice the ball is back in my stance. This will help insure solid contact.

Follow-through - My lower body has turned through and my right foot has released off the ground. A good formula to eliminate a fat shot.

DownSwing - I’ve held my wristlock to maximize hitting the ball first not the sand.

UPCOMING GOLF EVENTSnine & DineJune 18, July 23 & August 205:30 p.m. | CWV Join host Kevin Golding, CWV Head Professional, for nine holes of social golf. Make your evening complete by grabbing dinner in the Members Lounge with your golf partners.$10 cart fees. Team formats. Golf members only. Limited availability.

MgA CottonwooD CupAugust 21 - 22Two teams go head to head in foursomes format, best ball and singles. Defending Captain Kevin Golding is looking to take down Captain Paul Earnest this year! Entry TBD by the MGA.

Pro Shop HappeningsHaPPy FatHer’S Day!For the guy that would give you the shirt off his back - Treat Dad to something special this Father’s Day! Receive a complimentary Tommy Bahama beach towel with the purchase of any Tommy Bahama item from June 1 – 20.

Poker NigHt & truNk SHowThursday, July 22Trunk show featuring the latest Fall collections from our favorite brands!

Black cat FriDay! Friday, August 13Receive 13% off of select items in the Pro Shop

tax-Free weekeND iN tHe Pro SHoP! August 20 – 22In honor of Back-to-School we will play Are You Smarter than a Fifth Grader to earn extra discounts.


MEMBER MEMBER TOURNAMENT RESULTSMAY 2 & 3, 2010

Champions – whit Fadal & Steve Khoury 117 netlow gross – Stan roberts & Bob Swanson

First Flight1st Net – Stan Roberts & Bob Swanson 1262nd Net – Jeff Fisher & Stan Roberts 1263rd Net – George Steel & Scot Grant 130

Second Flight1st Net – Tony Jimenez & Paul Fulchino 1252nd Net – Mark Bigelow & Doug Tatum 1263rd Net – Brad McCauley & Larry Crowley 127

Third Flight2nd Net – Hank Buberl & Dan Stewart 1233rd Net – Wyatt Blackburn & Rick Timmons 125

ladies Flight1st Net – Barbara Crowley & Cat Socha 1262nd Net – Lowelle Childers & Debby Williams 1313rd Net – Amy Brechin & Sandy Cureton 135

Our putting surfaces are comprised of bent grass,

which is a cool season grass that thrives for most of the year here in our climate. The one time of year that the weather conditions are not favorable for bent grass growth is the dead of summer. From about the middle of May through the middle of September the soil and air temperatures are not conducive for bent grass growth.

In order to overcome the stress put on the plant during the summer months, we carefully monitor moisture, fertility and air movement. We monitor moisture in the putting surface using a moisture meter that measures VWC (volumetric water content). We apply only the necessary amount of water, as not having enough would result in stress and having too much would encourage disease and a shallow root system. Hand syringing in the afternoons when the temperatures are hot consists of using a hose and spraying water in the air directly above the turf canopy. This will temporarily cool the air temperature directly above the plant and reduce the amount of stress.

Fertility applications are also closely monitored using soil and tissue analysis to maintain prescribed amounts of fertility to the plant, as not to force the plant to grow too rapidly so it can use its stored carbohydrates and energy to fight summer stress.

Air movement is accomplished by the use of fans to cool the plant. The plant loses water during the heat of the day much as you or I perspire to keep cool. The application of water during the mornings “recharges” the plant and gets it ready for the day. Solid tine aerification is also used to help move gases, air and water through the soil profile.

These are some of the practices that are in place to ensure we have a successful summer growing bentgrass. If you have any questions, concerns or comments please send them my way at [email protected].

See you on the course....

THE HEAT IS ONBy John Cunningham, Director of Golf Course Operations


SQUASH CHAMPIONSHIP RESULTS

SUMMER RACQUET-BALL LEAGUESMonday EveningJune 21 – August 304:30 p.m. – 8:30 p.m.For all levels of play

Tuesday and Thursday “Early Bird”June 22 – August 306:00 a.m. – 7:30 a.m.For all levels of playArrange your own match

Wednesday Morning LadiesJune 23 – August 3010:00 a.m. – 11:30 a.m.For all levels of play

Saturday Morning Men’s and Women’s Doubles RacquetballJune 26 – August 3010:00 a.m. – 11:30 a.m.For all Open, A & B players

SUMMER SQUASH LEAGUESMonday NoonJune 21 – August 3011:30 a.m. – 1:30 p.m.For Advanced A or A+ players

Tuesday Evening Men’s and Women’sJune 22 – August 305:00 p.m. – 8:00 p.m.For beginners and intermediate players

Monday and Wednesday “Early Bird”June 21 – August 306:00 a.m. – 7:30 a.m.Wednesday EveningApril 9 – June 214:30 p.m. – 8:30 p.m.

For intermediate and advanced players All leagues are round robin format. Entry deadline is June 20. League entry fee is $55 and includes balls, awards and a player party at the conclusion of the league. Please register with Racquetball and Squash Professional Nick Thurman by calling 972-717-2523.

Congratulations to the 2010 Softball Squash Championship

Participants! April 19 – 22

“A” DivisionChampion: Bret Zimmerman

runner – up: guillermo trevino

“B” DivisionChampion: Mark Bigelow

Runner – Up: Kal Crawford

“C” DivisionChampion: Armando Yepes

Runner – Up: Howard Stein

“45” + DivisionChampion: Ross MelbourneRunner – Up: Warren Young

TENNIS TIPBy John Mullman, Director of Tennis Instructionand Brent Haygarth, Touring Tennis Professional

As we all know too many matches are lost because you beat yourself and not because your opponent beats you. Here are a few ideas to think about to help avoid beating yourself.

1. Get to know your strengths and weaknesses. If you know your high backhand is weak, never try to hit an offensive shot on it, just be satisfied to get it back in play. Similarly, if you have a weak volley, than avoid coming to the net too often, especially on a big point. During a match is not the time to work on your weaknesses.

2. Play the score. This means don’t take any chances on big points, e.g. 30-30 or deuce or the first point of the game. Keep the ball away from the lines, play more crosscourt shots than down the line. Try to get your first serve in, even if you have to take something off it. Give your opponent a chance to miss. If you want to be aggressive, do it at times when the stakes aren’t too high, e.g. 15-15 or 40-15 up.

3. A good exercise is to try and make 5 shots in every rally. Once you have made 5, chances are your opponent has already missed. This is a good place to start. Once you have mastered this, you may then start thinking about offense.

2010 Squash Champion Bret Zimmerman and

Runner-Up Guillermo Trevino6 SPORTSLINE SUMMER 2010

SAVE THE DATE

Summer Mini-LeaguesAugust 2 – 26

Pro Shoot OutAugust 21

Mixed Doubles Tennis Tournament

August 26 - 29

SPORTS TALKRobin Scott, Director of Sports

SUMMER TENNIS LEAGUESJune 6 – July 22Indoor & Outdoor Courts | Weekly sign-up | Beverages available at each leagueTo join a league email list contact Jennifer Owen at [email protected].

MONDAY NIGHT MEN’S 4.0 LEAGUE7:00 p.m. - 8:30 p.m.4.0 & Above | Indoor Courts6:30 p.m. - 7:00 p.m. Warm-up with a Pro (optional: $12 per person)$14 per person, per week

TUESDAY NIGHT MIxED LEAGUEMen & Women of all levels are invited!7:00 p.m. - 8:30 p.m.Indoor Courts$12 per person, per week

WEDNESDAY MORNING MIxED LEAGUEMen & Women of all levels are invited!10:30 a.m. - 12:00 p.m.Indoor Courts | Round Robin$12 per person, per week

THURSDAY NIGHT MEN’S 3.5-4.0 LEAGUE7:00 p.m. - 8:30 p.m.Indoor Courts | Round Robin$14 per person, per week

Summertime is one of our favorite times here at the Sports Club and this summer is shaping up to be

one of our best ever. Our Summerfest programming is in it’s 12th year, and once again there are lots of great activities for kids to enjoy. Summer programs kick off with the first Swing, Serve and Splash Camp on June 7. From this date until mid-August, kids will be swinging golf clubs, hitting tennis balls, learning to swim, and more, all with the help of our excellent professional teaching staff. Great rewards programs are in place for the summer with discounts available for families with more than one child in camp, and for signing your child up for multiple camps prior to June 1.

The Family Pool will be an awesome venue for fun activities this summer as well. Grill N’ Chill and Dive-In Movies are back and take place every Friday night from Memorial to Labor Day Weekend!! Racquets restaurant will be fresh and innovative with new menu themes, as well as breakfast service on Saturdays and Sundays. Don’t forget pool and beach activities every Saturday and Sunday including pool volleyball, pool basketball, foosball, ping-pong, tug-o-war, cannonball contest and more! Sandcastle contest judging at 2:30 p.m. each day. I look forward to seeing you at the north end of the club this summer....it’s going to be fun!!

DAviS Cup tenniS eventSaturday, June 19Play Begins at Noon5:00 pm –Dinner & Awards in Racquets$32 Tournament & Dinner$22 Dinner only$12 Children 12 & under

Team Format - Teams will be announced June 18DEADLINE to sign up is June 15 at noon

To sign up please call at the Tennis Reception Desk at 972-717-2540.

TENNIS HAPPY HOUR Friday, June 186:00 - 8:00 p.m.

RacquetsTennis, Appetizers, Drinks and Fun!

$18 - Advance Sign Up | $24 - At the Door


EVENT RECAP

What: Irish Pub Member Cocktail

When: Friday, March 12

Why: In celebration of St. Patrick’s Day, club members gathered to tip their hat to the Irish with lots of beer and darts! We had our annual dart tournament, and of course Chris Tanco still remains the champion for a 2nd year in a row! Fun was had by all, and we’ll look forward to next year’s celebration on St. Patty’s Day!

1. Peter & Dina Schulz, Hank Buberl, Barbara Gunn, Margie Hogan and Mike Gunn; 2. Justin & Sharmilla McDonald; 3. David & Sharon Pfaff; 4. Bob Shema; 5. Chris & Vicki Tanco

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Jazzin June

Sign up online at www.thesportsclubfourseasons.com.© C P C M, I.


SUMMER SCHEDULEMonday –Thursday 8:30 a.m. - 9:00 p.m.Friday - Sunday 8:30 a.m. - 5:00 p.m.Kids Night In Friday and Saturday 6:00 p.m. - 9:30 p.m.

the SCeneThis summer The Scene is the place to be for all “tweens”. Ideal for 8–12 year olds, The Scene is staffed through KFAS, and includes music, books, board games, foosball, flat screen gaming systems, computer access, and more. Open 7 days a week, 9:00 a.m. – 5:00 p.m. Advance reservations required. $5 per hour

Are you looking for a great place to host your child’s next birthday party? Kids For All Seasons has several party packages to choose from including our most popular “The Pool Party”. Affordable party packages are available for every budget and best of all we do all the work, so you don’t have to!

For more information call 972-717-2570.

KFAS DAY CAMPSUMMER THEME

SCHEDULEMay 31-June 6 CampingJune 7-June 13 OceanJune 14-June 20 Holiday WeekJune 21-June 27 SportsJune 28-July 4 July 4thJuly 5-July 11 PicnicJuly 12-July18 Wild WestJuly 19-July 25 ArtJuly 26-Aug. 1 All About MeAugust 9-August 15 Safety Week


The Sports Club offers activities for boys and girls of all ages throughout the summer.

• Golf Camps• Tennis Camps

• Swing, Serve and Splash Camps• Creative Camp• Swim Lessons

• Kids For All Seasons

Register for all camps online at www.TheSportsClubFourSeasons.com!

Need Some Summer Accessories?

AquaSphere Goggles for adults & children

Coppertone Sunscreen & Tanning Oil

Nike Visors and CapsAll available at the Tennis Reception Desk this summer.

Summer Recipe Tapenade Crusted Salmon and Baked Fennel First, make the Tapenade and set aside. (Tapenade can be made in advance and kept refrigerated) Second, make the baked fennel. Third, while the fennel is baking, season the salmon with salt and pepper on both sides. Sauté the salmon first. Meaning, take a nice size sauté pan that will go in the oven as well (no Plastic handles) and large enough for all the salmon. Heat your pan, add olive oil and sear your salmon, pretty side first for a minute. Take off the heat and flip over the salmon. Place some of the Tapenade on each slice and finish in the oven at 400° F. Lastly, assemble the dish by placing the salmon on top of the baked fennel.

SalmonUse as fresh as possible and about 6 to 7 ounces per person. This is spring, so use wild salmon if possible. Use a lean piece, if possible, for this dish. Not the belly and not toward the head. Tail will be great, but tougher, meaning it will cook faster.

TapenadeKalamata Olive (pitted) 1 cupGarlic 2 clovesFresh Basil 4 leafToasted Pine nuts 1 TbspLemon Juice 2 TbspCaper (drained) 1 TbspOlive Oil 2 + tbsp

Combine the first 6 ingredients in a blender and slowly drip the olive oil until desired texture.

Baked FennelFennel bulbs 2 eachButter 1 TbspHeavy Cream ¾ cupCreme Fraîche ¾ cupGrated Parmesan cheese ¼ cup

Preheat the oven to 400° F. Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Quarter the fennel and slice each quarter thinly (into 1/4 inch slices). Melt the butter in a large skillet over medium heat. Add the fennel, and sauté for about 5 minutes. Stir in the heavy cream and crème fraîche until well blended. Transfer to a shallow baking dish. Sprinkle parmesan cheese over the top. Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

This dish is great to serve with a basic salad with light vinaigrette and a crisp white wine.Bon Appetit!Chef Frederic


During the past few months, I have been given the

opportunity to travel to many locations both near and far. Below are a few of my favorite wine selections from my travels, and all are available at Café on the Green.

ChileOdfjell Orzada Maule Valley Carignan 2004 – A wine made from a little-recognized grape, but one that produces some of the most enlightening wines in Chile. Old vines Carignan, as exemplified by Odfjell, has dark fruit flavors, chocolate notes from oak, and Bordeaux-like notes of cigar, tobacco, and black olives. $57/bottle

ArgentinADoña Paula Selección de Bodega Mendoza Malbec 2006 – This is a top-of-the-line wine and a perfect example Malbec from Mendoza. The wine has concentrated, ripe blackberry, raspberry, and blueberry flavors with rich, warm oak notes, and floral and meaty highlights. $77/bottle

greeCeDomaine Sigalas Santorini 2006 – A wine much like ripe styles of Sauvignon Blanc, but with more body and texture. The wine has lemon, green apple, and mineral notes. A perfect wine for fish and appetizers, but with enough weight to add versatility.

These are just a few of the many wines that I discovered during my travels. For other wonderful bottles, please visit Café on the Green and ask for a recommendation.

WHERE IN THE WORLD IS JAMES?By James Tidwell, Four Seasons Master Sommellier

summer ChefCOOKING CLASS SERIES6:30 p.m. – 8:00 p.m.Racquets$35++ per personLimited to 12 participantsClass includes hands-on training, wine while you work, tastings and instructional recipe cards. Each month will showcase a different cooking topic hosted by different Chefs from the Resort and Club.

SAve the DAte

Thursday, June 24

Thursday, July 29

Wednesday, August 25

WINE AND FOOD


SUMMER FUN AT THE SPORTS CLUB

pool & BeACh ACtivitieSEvery Saturday and Sunday11:00 a.m. – 4:00 p.m.Pool volleyball, pool basketball, foosball, ping-pong, tug-o-war, cannonball contest and more! Sandcastle contest judging at 2:30 p.m. each day.

hAppy hour At the reSort poolEvery Thursday5:00 p.m. – 7:00 p.m.The biggest pool party in Las Colinas! Join us on the Resort Pool deck for music, as well as happy hour pricing on standard drinks, beer and wine. Light fare available.


PEOPLE PROFILE

Saturday, August 287:30 p.m.Byron’sTravel across the ocean to Italy without leaving your Club. Guests will enjoy a family style meal prepared by our Executive Chef, paired with Italian wines. All attendees will be entered into a drawing for a one-hour Classic Gondola Cruise for two with complimentary sparkling cider and gourmet chocolates, courtesy of Gondola Adventures. Live entertainment by guitarist Chris McGuire. $55++ per person, includes wine pairings

A Brooklyn native who arrived in Texas at age 14 and never looked back, Chris DeChillo joined Four Seasons Resort and Club in February 2010 as the Assistant

Director of Food & Beverage for The Sports Club. He came to us from Quattro, the restaurant at Four Seasons Hotel Houston, where he managed the operation.

He began his management experience at Quattro, as an Assistant Manager. Over time he assumed the responsibilities of Hotel Sommelier and was invited to be a member of the CORE Wine Committee in March 2007. Chris was promoted to Quattro Restaurant Manager in May 2006, overseeing both the Restaurant & Lobby Lounge. In May 2007, DeChillo became the Hotel’s banquet manager – a necessary rung on the food-and-beverage ladder. Yet, after a year and a half, he jumped on an offer to return to the restaurant as a full-fledged manager.

During his time in Houston, Chris gained a multitude of experience by assisting several Four Seasons properties, including: San Francisco, Dallas and the Beverly Wilshire.

Chris received a B.S. in Recreation, Park & Tourism Sciences at Texas A&M University, focusing on Tourism Resource Management in December 2002. This included a four-month internship at Amelia Island Plantation in Florida. In his free time, Chris enjoys road and mountain biking, scuba diving and traveling with his wife, Jennifer. Chris met Jennifer while they both were attending Texas A&M and they celebrated their 7th wedding anniversary in May! The DeChillo’s have three “kids”: Scout - the family rabbit, as well as Grace and Harlan - brother & sister cats.

Quote to live by…

“The way you learn to provide good service is by actually doing it.”

Chris DeChilloWelcome to Four Seasons Dallas!

Taste of TuscanySPORTSLINE SUMMER 2010 13

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MEMBER HIGHLIGHT

3 SPORTSLINE JUNE 2010

Brooke Nelson, daughter of Sports Club Members Byron and Gloria Nelson, married

Michael Bailey on August 7, 2009, in a beautiful ceremony at Woodhaven Presbyterian Church followed by a reception at Four Seasons Resort and Club.

The couple’s classic pink and green color scheme looked stunning at the reception in the Pavilion. Giant paper lanterns were hung from the ceiling adding a whimsical element to the room.

The fun-loving couple surprised their guests throughout the reception - including inviting the Chick Fil-A cow to hand out “chick’n biscuits” as a late night snack!

Guests celebrated the couple’s departure by shaking maracas and tambourines as Brooke and Michael dashed off to their awaiting golf cart.

“Our wedding was perfect. Looking back on that day there wasn't one thing I would change, and that has a great deal to do with the wonderful and efficient staff at the resort. They made it possible for us to enjoy every minute of our day. - Brooke Bailey, Bride


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UPCOMING EVENTSFather’s Day Brunch at Café on the greenSunday, June 20Seatings from 10:30 a.m. – 2:30 p.m.Adults $40++Children 5-12 $19.50++Children under 5 are complimentary

Theme week: “From the texas Farm to your table”June 21 – 27Café on the GreenAvailable during dinner onlyChef Katie will include menu items that are cooked with her very own herbs from the Four Seasons Garden, as well as grass fed beef, farm raised chicken and eggs. Reservations suggested. Please call 972-717-2420.

17th Annual independence CelebrationSunday, July 4Independence Weekend | July 2 - 5Join us for an Independence Weekend you’ll never forget. The signature weekend kicks off with a family-style buffet at the Family Pool and Dive-In Movie on Friday night. The fun continues on Saturday with all day activities at the Family and Resort pools. Join us for another Grill & Chill and Dive-In Movie on Saturday night. Sunday, our Independence Day festivities begin with all day activities at the Family Pool with a DJ, games, sandcastle building and more! Our Family Festival begins at 5:30 p.m. with more games and entertainment at the Golf Range including live music, bounce houses, face painting, water slides, rock climbing wall, putting course and dessert buffet. Stop by the Pavilion for Hal Logan’s Famous Fish Fry & BBQ for an amazing dinner buffet followed by fireworks at dusk on the 18th green of TPC Four Seasons. Look for more detailed information coming your way soon!

Dinner on the patioSunday, July 47:45 p.m.$60 per person, $68 with wine pairingsEnjoy a 3-course dinner under the stars, followed by a private fireworks show on the 18th green!

Cooking Class with KatieFarmers & GardensSaturday, July 172:30 – 5:00 p.m.Café on the GreenLearn from the Chefs and the farmers! Join Katie and some local farmers, who are bringing their hand grown products for you to cook with. Fresh cheese, grains, honey, meats, eggs and veggies that will knock your aprons off! Limited availability.

Racquets Skillet Breakfast Every Saturday & Sunday7:00 a.m. – 1:00 p.m.Enjoy delicious breakfast options like omelets, muesli, corned beef hash, whole wheat pecan pancakes, tomatillo rancheros, brioche French toast and more! Open May 29 through Labor Day weekend.


SPA AND SALONContouring AnD Cellulite reDuCtion MASqueA patented oxido-reduction cellulite mask has a direct action on dimpled skin, the appearance of cellulite and excess weight. First an exclusive warm Thermo Reducing Clay Mask is applied to the hips, stomach, buttocks and thighs to encourage fat breakdown and elimination. This mask is rich in detoxifying clays and the blue algae spirulina which improves the skin’s elasticity and firms and tones the legs. After a cool shower rinse, a contouring concentrate and reshaping serum are massaged onto the body using specific sculpting movements which smooth connective tissue, break up fat and drain toxins.

KerAtin hAir treAtMentGlobal Keratin Products maintains hair’s natural properties by creating a shield over each strand, penetrating the cuticle restoring it from the inside out while protecting and repairing damage caused by UV rays, pollution, chemical treatments like coloring, perms and relaxing, age, and even daily shampooing and styling.

Butter lonDon nAil poliShWe believe in rock & roll, Great Britain and fashion. Nails should be natural, no falsies here. We believe in Colour, not carcinogens. No Formaldehyde, no Toluene, and no DBP. The high price of beauty? We don’t think so. We believe in non-toxic luxury and style. Brilliantly butter. Totally London.

Kevin Murphy hAirAll KEVIN MURPHY products are Paraben free and Sulfate-Free. Furthermore, Kevin Murphy hair products contain high levels of natural ingredients and we use high-grade essential oils and amino acids for the ultimate hair and scalp treatment. You’ll see the effects immediately.

Because we love you!Membership Rewards ProgramAs a valued member of The Sports Club, you will receive an email each month with hearty membership reward discounts. Feel free to print your discounts and use as many times as you like. The discounts will always be conveniently located on the Club website homepage - just look for the red heart. Thank you for being you!

If you are not receiving Club emails, call Membership Services at 972-717-2525 or log on to the Club website to update your email address.

SPORTSLINE June 2010

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