sportslinethesportsclubfourseasons.com/files/summer 08 final.pdf · newsletter is published, the...

SportslineSummer 2008 | www.thesportsclubfourseasons.com

Summer... sunflowers, splashes,sparklers, sandals and sand...

Sportsline

Club ManagementExecutive OfficeRob Cowan, Club ManagerSheryl Pickle, Office ManagerVail Thrasher, Member Relations Manager

SalesAmy Crowell, Director of SalesLindsay Laney, Membership Sales ManagerJoe Stillwell, Golf Sales Manager

GolfPaul Earnest, Director of GolfTim Cusick, Director of Golf InstructionRodney Cook, Head Golf InstructorJay Winegar, Junior Golf DirectorJohn Cunningham, Director of GolfCourse Operations and LandscapingRusty Wilson, CWV SuperintendentKevin Golding, CWV Head ProfessionalDan Walden, TPC Head Professional

SportsRobin Scott, Director of SportsJohn Mullman, Director of Tennis InstructionCarrie Rogers, Fitness ManagerJennifer Owen, Sports ManagerMichelle Scannell, Program Director

Kids For All SeasonsJill Gellepes, Kids For All Seasons Manager

RestaurantsStephan Siegfried, Club F&B Director Megan Ezzell, Club F&B ManagerEdgar Kano, Club Chef

Board of GovernorsRocco Macri, Chairman Mike Boyd Rick MillsMike Gunn Jeanne PetitDavid Johnson Lynn ShaverKevin Kerns Robin SimsLarry LeVan Marsha Tokerud

Table of ContentsExecutive OfficePages 2-3

GolfPages 4-5

TennisPage 6

FitnessPage 7

CulinaryPages 8-9

Kids For All Seasons / SpaPage 10

CalendarPages 11-12

4200 North MacArthur BoulevardIrving, Texas 75038972.717.2525www.TheSportsClubFourSeasons.com

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SportSline Summer 2008

Chairman’s Corner

WE CAN ALL EXHALE!!!After many months of trepidation, anxiety and anticipation, the most significant undertaking in our club’s history, the redesign and reopening of the TPC course, has been successfully completed. It wasn’t quite that simplis-

tic, but isn’t it bizarre the way some things seem to go on and on and then – in a flash – it’s done? I don’t want to get too philosophical, but there is a lesson to be learned about how rapidly things change and anything worth having is worth

Rocco Macri, Chairman of the Board

Club InformationMembership Services/ Executive Office 972-717-2525Fitness Desk 972-717-2560Kids For All Seasons 972-717-2570Golf Shop 972-717-2530Tennis Reception Desk 972-717-2540Spa & Salon 972-717-2440Locker Room 972-717-2468Private Reserve Line 972-717-2591Club Sales 972-717-2520

Club ScheduleFitness and Tennis FacilityMonday-Friday, 5:30 a.m. – 10:00 p.m.Saturday-Sunday, 6:30 a.m. – 9:00 p.m.

Members LoungeMonday-Friday, 7:00 a.m. – 9:30 p.m.Saturday, 7:00 a.m. – 9:00 p.m.Sunday, 7:00 a.m. – 8:30 p.m.

RacquetsMonday-Saturday, 8:00 a.m. – 4:00 p.m.Lunch Service: 11:00 a.m. – 3:00 p.m.

Kids For All SeasonsMonday - Thursday, 8:30 a.m. - 9:00 p.m.Friday - Sunday, 8:30 a.m. - 5:00 p.m.Kids Night In Fri. & Sat., 6:00 p.m. - 9:30 p.m.

Group Exercise ScheduleThe Group Exercise Schedule is available at Membership Services or on the Fitness section of www.TheSportsClubFourSeasons.com.

The Sports Club at Four Seasons

waiting for. We should now all strive to enjoy the many experiences we are fortunate to have at our great Club.

What a stunning Nelson tournament week! On behalf of the Board of Governors, the five com-mittees and our members, let’s all give a rousing standing “O” to Michael Newcombe, Rob Cowan, Paul Earnest, Robin Scott and all their colleagues for bringing it home. Could they have possibly staged a more dramatic ending to the Nelson and a more perfect schedule of events to introduce our revamped TPC? Our perfect schedule began with the opening of our fabulous new TPC by our Pro-Celebrity foursome, followed by a thrilling Byron Nelson Tournament with a 3-hole playoff bonus, no weather delays and ended with a super enjoy-able Post Nelson golf outing for our members. As

SportSline | Summer 2008

they say, “It doesn’t get any better than this.”

You can feel the excitement and momentum continuing to build at our Club as we await the completion of the many significant remaining improvements and additions such as Racquets Res-taurant, the New Family Pool, the New Club Villas, a New Tennis Show Court and of course, a number of exciting social events. Please know that all mem-bers are invited and encouraged to attend our Club Dinners, Wine Experiences, Tennis Happy Hours and our Member Cocktail Parties. We look forward to seeing you at these entertaining gatherings.

These are active times at The Sports Club,so do plan to participate in as many functions and activities as fit into your schedule. I can assure you it will be enjoyable. Have a terrific summer.

Club Scene

By the time the fall newsletter is published, the major project work at the Club will be completed! It is great to have this substantial undertaking behind us. This has been a vibrant period in our Club’s

25-year history because we have been able to touch every area of the Club so that we canpositively position ourselves for the future.

There are many people to thank for their sup-port during this time. First, our owners, Bent-leyForbes, who shared our vision and most importantly, funded the resources to make it happen. We appreciate their partnership, project expertise and commitment to quality.

Second, I would like to acknowledge our staff. One of the key objectives on any of our projects is to strive to minimize any disruption for our members. As with any construction project, this is often a dynamic that is difficult to achieve. Our staff worked relentlessly in this effort - from shuttling tennis players to the outdoor courts to setting up and hosting events at alternate venues - and I want thank them for it.

Finally, we would like to thank our members who have had to endure this time of change. Your patience, understanding, support, as well as your numerous and great ideas have sustained us and are truly appreciated by all. While we are thankful to have the opportunity to improve our Club, we are also looking forward to now being a “construction free zone”!

Rob Cowan, Club Manager

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theSportSClubFourSeaSonS.Com

Escape the Heat Experience Four Seasons Resort Whistler this summer, Canada’s only AAA Five-Diamond resort. Tim Powers, former Director of Club Sales, is now based in Whistler and would like to welcome you like family on your next vacation. Book the “Third Night Free” package when you stay two nights and receive your third night complimentary. Rates start from *CAD $245.

Escape the heat and experience Canada’s premier golf destination – Whistler, British Columbia. Elevate your game at one of Whistler’s four championship golf courses designed by Jack Nicklaus, Arnold Palmer, Robert Cupp and Robert Trent Jones Jr. Or, reconnect with nature and hike a glacier, paddle whitewater rapids, Zip trek above the alpine or enjoy a guided bear tour.

To make your reservation, call 1-604-935-3400 or to learn more about this offer, visit www.fourseasons.com/whistler. Be sure to request your complimentary room upgrade with Membership Services. Offer valid May 1-November 26, 2008. Rates are subject to availability and cannot be combined with other offers. Swing, ride or play and experience all that Whistler has to offer!

Promotion is valid May 1 - July 31, 2008. Applies to new golf memberships paid in full. To refer a new member or inquire about Sports Club membership, please contact Amy Crowell at 972-717-2520 or [email protected].

Travel dates valid May 1 - December 14, 2008 and May 1- December 14, 2009 (Blackout dates: November 22-29, 2008 and November 21-28, 2009)

Refer a new golf member and receive a complimentary trip to Four Seasons Resort Punta Mita

Package Includes:• Three nights at Four Seasons Resort

Punta Mita, Mexico• Round trip airfare for two from Dallas

• Round trip transportation provided from airport and hotel

The new member will also receive a trip to

Four Seasons Resort Punta Mita!

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Your Seasonal Golf Tip

The newly renovated TPC course has lots of collection areas just off the green that are cut fairway height. If you’re apprehensive about pitch-ing or chipping, try using a hybrid club or fairway wood from these areas. Play the ball back in your stance, with your weight forward, and make a putting motion. These clubs have more loft than your putter so the ball will roll smoothly. Consider this option next time before you chip or pitch.

Tim Cusick, Director of Golf Instruction

Post Nelson

Nelson Cup Results

Adam Scott Flight1st Mark Dupont & Boyd Martin 2392nd David Pfaff & Kelly Adams 2373rd Ron Eddins & Jon Traver 226 Sergio Garcia Flight1st Mike Cleary & John Holland 2592nd Bill Nardiello & Grant Johnson 2233rd Joe Vitalone & Tim Gaines 222

Vijay Singh Flight1st Chris Sido & Steve Everbach 2432nd Greg Faulkner & Stan Wells 2393rd Scott Cohen & Craig Gustow 238 Shigeki Maruyama Flight1st Tony Jimenez & Carl Johnson 2582nd Whit Fadal & Kyle Nielsen 2393rd Jeff & Winston Borland 232 Jesper Parnevik Flight1st Mike Gunn & Tom Lowry 2222nd Gary Socha & Gary Socha Sr 2213rd Rick Timmons & Ted Davidson 221

Tiger Woods Flight1st Jim Lozier & Vince Scalco 2532nd Jim Sido & John DeMaria 2463rd Bill Bailey & Tim Gallagher 205 Phil Mickelson Flight1st Hank & Todd Kimbriel 2352nd Dan Moody & Eddie King 1923rd Neil Grossman & Jordan Case 184

Hank & Todd Kimbriel Champions

Dick DeWese and Bob Swanson

Nelson Cup Champions - Hank Kimbriel and Todd Kimbriel

John Barnett, Duane Barnett, Dan Moody and Eddie King

Sandy Cureton, Barbie Traub and Suzie fitzgerald

Mitch Kilanowski, Tom Hansen, Joe Cleary and lucien Tujague

Bruce Church, Jody Stewart, Margie Hogan and Will Davis

Upcoming Events

Member/Member Tournament June 7 & 8Pick your partner and come out for two days of fun competition. Play starts at 8:00 a.m. both days. Saturday’s format will be nine holes of scramble and nine holes of modified alternate. Sunday will be a best ball of theteam. Entry fee is $200 per team and includes continental breakfast, tee gift, lunch, beer, wine and awards.

MGA Cottonwood Cup August 16 & 17A great weekend of matchplay golf, two teams will be created and go head to head using the format played in the Ryder Cup. Entry fee to be announced by the MGA and will include tee gift, prizes and lunches. Open to all membersof the Men’s Golf Association.

Nine & Dine Friday, June 27Friday, July 25Friday, August 1Come out and enjoy nine holes of golf with friends, followed by dinner at the Members Lounge, Pub or Patio. No entry fee and com-plimentary cart fees. Surprise format to be announced on the day. Play starts at 5:30 p.m.

5theSportSClubFourSeaSonS.Com

2008 EDS Byron Nelson Championship

2008 Champion, Adam Scott.

Surrounded by Talent

Four Seasons Resort and Club Golf Operations Team Back row left to right: Rusty Wilson-Golf Course Superintendent TPC, Doug Johnson-Equipment Manager, Brian Watson-Irrigation Manager front row left to right: Drew fleming-Assistant Superintendent CWV, Chris Modeer-Golf Course

Superintendent CWV, John Cunningham- Director of Golf and landscape operations, Eric Modeer-landscape Supervisor, Brady lamar- Assistant Superintendent CWV

Tennis Tip

When a lob goes up and you are preparing to hit an overhead, you should relish the opportunity. Many players don’t, and continue to struggle with this shot. Here are a few tips to make the

overhead a successful part of your game. First continue to move your feet until you can position the ball in front of you at one o’clock,

for right-handers, and eleven o’clock for left-handers. Second, position your racket behind your head and think of scratching your back. Third, point at the ball with your other hand. Lastly, hit the ball with your arm extended, and swing with 75 to 85% velocity while trying to read the logo on the tennis ball. Try these few suggestions, and your overhead will become a successful part of the game. Good luck, and see you on the courts!!

John Mullman, Director of Tennis Instruction

Sport Shorts

Summer promises to be an exciting time with the anticipated open-ing of the new facili-ties at the north end of the club. Over the next several weeks, members will begin to enjoy the

remarkable transformation of the family pool, Racquets Restaurant and outdoor tennis areas. Members will access the facility through an enhanced entrance and hallway, and be greeted by a friendly face at the new tennis reception desk. Tennis players will check in at the desk for their court assignment, or drop off their racquet for re-stringing, or perhaps demo one of the new racquet models on display. Racquets Restaurant will be a spectacular meeting place prior to their matchplay or lesson, followed by a wonderful venue for lunch after play. When the weather cooperates, the Racquets patio will be the dining venue of choice with views of the new Family Pool. Or, what better way to cool off after a tough tennis match or work-out,

than with a dip in the sparkling waters of the new pool? As the summer progresses, members will see the construction of the new show ten-nis court, and renovations to the three courts immediately behind the new pool. With a com-pletion date around early August, and pleasant fall temperatures just around the corner, the outdoor tennis courts will be a beautiful option to our indoor facility. What an exciting new chapter in the club history!!

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Robin Scott, Director of Sports

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Summer Tennis leaguesJune 9 - July 24

Daytime & Nighttime leagues are offered.To sign up or for more details please

call the Tennis Reception Desk at 972-717-2540.

Dini’s loS ANGElESYou can now special order Dini’s, Brazilian-made Havaianas , at the Tennis Reception Desk for the summer season! All special orders are final and cannot be returned. Visit the Dini’s website at www.laflipflops.com and let us know which pair you want for summer.


Tennis Happy HoursJune 13July 18August 15Location TBA$18 in Advance / $24 at the DoorTennis Adults OnlyCash bar after 8:00 p.m.Join fellow Tennis Members for cocktails, appetizers, friends and social tennis at our highly popular Tennis Happy Hours.

Monday EveningJune 23 - August 314:30 p.m. – 8:30 p.m.For all levels of play

Tuesday and Thursday “Early Bird”June 24 - August 316:00 a.m. – 7:30 a.m.For all levels of playArrange your own match

Wednesday Morning LadiesJune 25 - August 3110:00 a.m. – 11:30 a.m.For all levels of play

Saturday Morning Men’s and Women’sDoubles RacquetballJune 28 - August 3110:00 a.m. – 11:30 a.m.For all Open, A & B players

Summer “Softball” Squash leaguesMonday NoonJune 23 - August 3111:30 a.m. – 1:30 p.m.For Advanced A or A+ players

Tuesday Evening Men’s and Women’sJune 24 - August 315:00 p.m. – 8:00 p.m.For beginners and intermediate players

Monday and Wednesday “Early Bird”June 23 - August 316:00 a.m. – 7:30 a.m.For all levels of play

Wednesday EveningJune 25 - August 314:30 p.m. – 8:30 p.m.For intermediate and advanced players

All leagues are round robin format.(Entry deadline is June 22)League entry fee is $55 and includes balls,awards and a player party at the conclu-sion of the league. Please register with Racquetball and Squash Professional Nick Thurman by calling 972-717-2523.

Summer Racquetball leagues

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8 Tips for a Healthier DietMaking better food choices, eating healthier foods, and reaching for the right snacks are key factors for a successful eating plan. Follow these guidelines:

1. Avoid eating in front of the TV or while doing other activities. Pay attention to what you are eating and fully enjoy the smell and taste of your food.

2. Eat slowly so your brain can get the message that your stomach is full.3. Reduce your calories at mealtime by taking seconds of vegetables and salads instead of meats and

desserts.4. Freeze leftovers in single-serving containers for another day.5. Try to eat meals at regular intervals. Waiting too long in between meals – or skipping them

altogether – can actually cause you to overeat.6. When buying prepackaged snacks, go for single-serving items.7. Make snacks count. Eating high-calorie snacks throughout the day may lead to weight gain.

Instead of chips and soda, choose low-fat or fat-free yogurt, smoothies, fruit, or whole-grain crackers, and drink water.

8. Don’t eat out of a bag or box! When you do have a treat, like ice cream or chips, measure out one serving as indicated by the nutrition label, and then eat slowly, enjoying the treat.

A diet that makes you feel good can also raise your fat-burning metabolism. In addition, it contributes to high self-esteem as you begin to feel and eat better. Here are six tips to help you achieve high energy and mental alertness while peeling off the pounds:

1. Eat a serving of high-quality protein three times a day – it promotes good moods and is absorbed well by the body. Examples include seafood, poultry, lean red meat, soy, low-fat yogurt, rice with beans, and rice with lentils.

2. Eat cold-water fish three times a week – it’s one of the best sources of Omega-3, an essential fatty acid crucial to optimal brain function. Examples include salmon, tuna, mackerel, sardines and cod.

3. Eat two eggs a week, or sprinkle lecithin granules on your cereal, salads, or vegetables. These are the best sources of phospholipids, which help metabolize fat and enhance mood and mental performance.

4. Eat one serving of low-glycemic index (low-GI) complex carbohydrates at every meal. Complex carbohydrates are long chains of sugar molecules that are digested slowly, help-ing prevent fluctuations in blood sugar levels that can cause depression as well as cravings for sugar and alcohol. They also help raise serotonin levels, which boost mood. Examples include whole grains, bran, beans, apples, cherries, dried apricots, plums and pears.

5. Eat one or two servings of antioxidant fruits and vegetables with every meal. These replenish the body and brain with oxygen, providing energy and combating illness. Examples include prunes, berries, kale, spinach, broccoli and alfalfa sprouts.

6. Have a heaping tablespoon of ground seeds every day – they provide energy and essential fat to keep your body and brain working their best. In a blender or coffee grinder, grind half flaxseeds and half sesame, sunflower, hemp and pumpkin seeds. Keep in a sealed glass jar in the refrigerator, and add to your salads, sprinkle over vegetables or cereal, or add to a shake.

6 Tips to Boost Mood and Metabolism

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U.S. OpenJune 12-15

Enjoy California style specials in the Members Lounge.

Watch the final round of the U.S. Open and get $2 pints.

The Olympics Member Cocktail Friday, August 86:00-8:00 p.m.Byron’sEnjoy complimentary draft beer and hors d’oeuvres influenced by the flavors of the host city, Beijing.

For more information on all of the Club Culinary activities, visit us online at

www.thesportclubfourseasons.com, or call Membership Services at 972-717-2525.


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RYShamrocks & Shenanigans member cocktail- Amy and Sam Dabbous, Deborah and Jeff Stepler

four Seasons Resort and Club PresentsThe 15th Annual Independence Celebration

Hal logan’s famous fish fry and Texas BBQFriday, July 4Seatings at 5:00 p.m., 6:30 p.m. and 8:00 p.m.The PavilionSeating is limited, make your reservation today!972-717-2525$50 Adults$22 Children 5-12, $20 Festival Only TicketsChildren under 5 are free

Saturday, June 21Competition begins at 5:30 p.m.Cocktails, Appetizers and Judging at 7:00 p.m.Dinner at 7:30 p.m.Las Colinas East & West (at Hotel)$58 per person, plus tax and gratuityWine includedBack by popular demand, an annual event that promises excitement in the heat of the kitchen. Watch four teams perform under pressure for the title of Iron Chef! A guest panel will judge the menus to determine who is victorious. Watch your email inbox for more information.

Independence Festival begins at 1:00 p.m. on the Driving Range with:Live Music by the Justin Cash Band Obstacle Under the SeaBalloon ArtistsRock Climbing WallFace PaintersGiant SlideKids Craft TableMini Indy Car RacingSand Castle Contest

Blues & Brews fest - Rocco Macri, Kate Shema and fabrizio Mancini

2007 Iron Chef Team: John Kelly, Kathleen Hayden, Chef Christof Syre, Kati Thomas and Ed Peters.

Obstacle CourseFish-For-Prizes9-Hole Miniature GolfSuper TrampVolleyballStrolling Magician and more!FIREWORKS at Dusk on the 18th Green!!Please call 972-717-2525 to make your reservations

Spend the weekend at the Resort!$225 Standard Room$255 Deluxe Room$285 Villa (Two night minimum)Call 972-717-2499 to make your room reservations!

The Perfect Wine

I received an invita-tion a few days ago to a prestigious sommelier event. The highlight was a contest to present and defend the “perfect” bottle

of wine. This challenge caused me to reflect on my perfect wine. A number of wines have scored 100 points with either Wine Spectator, Robert Parker or both. Others are considered benchmarks for their style. Some age indefinitely. Most wines these days are flawless, techni-cally free of faults. Any of these measures could be used to de-termine the perfection of a bot-tle. And, I have been privileged to try a few of these amazing wines. Yet, I had no trouble de-ciding my perfect bottle.

I drank my perfect bottle of wine on my birthday weekend in 2006. That year, my friend and role model, Ted, and his wife decided to open some special dessert wines. They invited a few friends, and asked me to invite a few friends. On a Sunday afternoon, we convened in their living

room. We were a festive group, intent on celebrating our time together. In this spirit, we opened Chateau d’Yquem 1975, 1967, 1937 and 1929. The 1929 was mahogany-colored, and had to be decanted due to sediment. The wine was disappointing, until two hours later when it began to blossom in the decanter. Magnificence!

This wine could qualify as the perfect wine because it scored

97 points in Wine Spectator. Chateau d’Yquem is consid-ered the greatest dessert wine in the world, it can age for a hundred years, or it is ridiculously rare and expen-sive. But, none of these are my reasons for choosing this bottle. Three months after the tasting, Ted suffered a stroke. The absence of a friend who so generously shared such a treasure made me realize that the friends with whom you share wine are what make a wine per-fect. So, please open a bottle of wine, any bottle of wine, with someone special, and find your own perfect wine.

James Tidwell, four Seasons Sommelier

Edouard Moueix Wine DinnerThursday, June 5 Café on the Green6:00 p.m. – 10:00 p.m.$250 per person, plus tax and gratuityFour-course menu paired with selected winesVery limited availability

Father’s Day BrunchSunday, June 15Café on the GreenSeatings from 10:30 a.m. – 2:00 p.m.$68 Adults$28 Children 5-12Children under 5 are free

Independence Day BuffetFriday, July 4Café on the GreenRegular Restaurant hours$48 Adults, plus tax and gratuity$20 Children 5-12, plus tax and gratuityChildren under 5 are free

Wine Experience:Water into Wine – Poolside SippingFriday, August 17:00-8:30 p.m.$50 per person, plus tax and gratuity

For more information and to make reservations, please call 972-717-2420

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Quarterly Theme week“from the Texas farm to your table”Monday, July 21 - Sunday, July 27Dinner only

Member Dinner on the PatioFriday, July 4Seatings at 6:30 p.m., 7:00 p.m., 7:30 p.m. and 8:00 p.m.$60 per person, plus tax and gratuity$68 per person with Wine PairingEnjoy an intimate evening under the starts with a 3-course dinner and a private fireworks show on the 18th green!For reservations, please call 972-717-2525.

Member DinnersCafelive Member DinnerSaturday, August 23Café on the GreenCocktail Reception 6:00 – 6:30 p.m.Dinner 6:30 – 9:30 p.m. $65 per person, plus tax and gratuityWatch as Café on the Green turns into a stage with live music and live food stations.Register on the Club web site.

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Kids for All SeasonsNote New Summer Hours for KfAS:Monday - Thursday 8:30 a.m. – 9:00 p.m.Friday- Sunday 8:30 a.m. – 5:00 p.m.Kids Night InFriday and Saturday 6:00 p.m. – 9:30 p.m.

Kids For All Seasons is drop in day care for chil-dren ages 6 months to 13 years of age. Infants ages 8 weeks to 6 months of age are accepted on a limited basis. This summer we offer, daily activities based on weekly themes such as Holiday Week, Plant Week, Around the US, and Around the World. We are now located upstairs in a beautifully renovated facility with age ap-propriate toys and activities, so come visit us!

We are very excited to announce the addition of our new Teen Room called The Scene. The Scene is an exclusive hang out for teens 13 to 17 years of age. The Scene is located upstairs

behind Kids For All Seasons. The Scene includes a Wii gaming system, computer station, flat screen TV, iChairs and a comfortable lounge area. A parent authorization and waiver of liability must be signed by a parent prior to use of The Scene. You may pick up forms at Membership Services or download one from our Web Site.

Join us this August for another exciting Cook-ing Camp just for kids. Kids will enjoy the basics of cooking, decorate their own aprons, and create their own special and unique dishes every day. Ages five years and up are welcome for this camp that takes place on August 18, 20 and 22. The cost is only $150 for all three days including supplies and meals!

Please call KFAS at 972-717-2570 for more information and reservations.

RESoRT


Prepare Yourself for the Summer Sun

Colorescience SunforgettableColorescience SPF rated products feature full-spectrum sunscreen to protect your skin from harmful UVA and UVB rays. Con-taining micronized titanium and zinc oxide found naturally in minerals, they won’t clog pores or dry the skin. Both ingredients guard against the damaging effects of ultraviolet rays. The products are also rated water resistant, will not burn your eyes nor leave a greasy feeling. Visit the Spa & Salon to pick up your Colorescience products.

Spa & SalonNew Spa TreatmentsCocovanilla Vichy Scrub – this stimulating scrub contains finely milled loofah and natural walnut grains to remove cellular debris, refine the epidermis, and improve circulation. Soothing botanical infusions condition and heal the skin, while detoxifying Pacific sea kelp gently removes environmen-tal pollutants. The nutrient-rich sea kelp, along with natural sea salts and aloe vera gel, nourish and restore skin to a soft, naturally healthy complexion.

Une Deux Trois – enjoy an aromatherapy manicure and pedicure using a signature blend of Caber-net grape seed extract ingredients, while lounging over a glass of red or white wine.

Spa Under the Sun (poolside service):Coldstone Massage – relax as chilled stones glide across your lower legs and feet releasing tension, finishing with a cool soothing moisturizer.

Tropical Trio – your favorite areas are focused on using specials blends of fragrant island oils and lotions in this scalp, hand and foot combo.

Texas Two Step – start with a classic Swedish mas-sage and end with a full body sun protection lotion application. You’ll be ready for the summer sun!

Health and Wellness RetreatTuesday, June 17 $250 per person8:00 - 8:30 a.m. Registration

9:00 - 10:00 a.m. Yoga on the Event Lawn

10:30 a.m. Guest Speaker Connie Tyne “Living Well: Aging Well”

11:30 a.m. - 12:30 p.m. Lunch with Guest Lecture by Executive Chef Christof Syre “Antioxidants in Everyday Food”

1:00 - 4:00 p.m. Your Choice of a One-Hour Service: Detox Wrap De-Stress Massage Renewing Scrub Age Defying Pedicure Sunforgettable Make Up Application Age Recharge Hair Treatment

To make your reservations, call The Spa & Salon at 972-717-2401.

CAlENDAR

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JUNE 2008*June Events

Italian NightMembers Lounge 6-9 PM


Intnl. Theme NightMembers Lounge 6-9 PM




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JUlY 2008










*July Events

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Chop House NightMembers Lounge6-9 PM

Member/Member Tournament


Iron Chef II Member Dinner6-10 PM







Sunday BrunchMembers Lounge11 AM – 2 PM

Member/Member Tournament

FATHER’S DAY








Tennis Happy Hour6-8 PM

Seafood NightMembers Lounge6-9 PM


Nine & Dine5:30 PM


FOURTH OF JULY 15th Annual Independence Celebration

Member Dinner on the Patio




Nine & Dine5:30 PM


US Open in the Members Lounge June 12-15







Edouard Moueix Wine Dinner6-10 PM

Edouard Moueix Wine DinnerJune 5

Member/Member TournamentJune 7-8

Summer Tennis LeaguesJune 9-July 24

US Open in the Members LoungeJune 12-15

Tennis Happy HourJune 13

Father’s DayJune 15

Health & Wellness Retreat @ the SpaJune 17

Iron Chef II Member DinnerJune 21

Nine & DineJune 27

Health & Wellness Retreat @ the Spa9 AM – 5 PM

“From the Texas Farm to Your Table” Theme Week in Cafe on the Green July 21-27

15th Annual Independence CelebrationJuly 4

Member Dinner on the PatioJuly 4

Tennis Happy HourJuly 18

“From the Texas Farm to Your Table” Theme Week in Cafe on the GreenJuly 21-27

Nine & DineJuly 25

Presorted First Class

U.S. Postage

Paid

Ft. Worth, TX

Permit No. 2237

4200 North MacArthur BoulevardIrving, Texas 75038

For more information about scheduled events, visit www.thesportclubfourseasons.com.SportsLine Editor: Vail Thrasher

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AUGUST 2008









*August EventsSunday Monday Tuesday Wednesday Thursday Friday Saturday

CAlENDAR




CafeLive Member DinnerCafe on the Green






Nine & Dine5:30 PM

Wine Experience: Water into Wine Poolside Sipping7-8:30 PM

The Olympics Member Cocktail6-8 PM







Wine Experience: Water into Wine – Poolside SippingAugust 1

Nine & DineAugust 1

The Olympics Member CocktailAugust 8

Tennis Happy HourAugust 15

CafeLive Member DinnerAugust 23

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