The San Antonio Country ClubMarch 2016

www.sanantoniocc.comContents copyright © 2016by the San Antonio Country Club

• Joseph Phelps Vintner Dinner — Page 4• Locker Room reopens — Pages 6, 15• Nabers brothers win ping pong — Page 8• Climb your way to fitness — Page 10• Look for golf apparel, gear — Page 12

• Mixed doubles tennis mixer — Mar. 6• Irish Open golf tourney — Mar. 12• FireFly 5k fitness event — Mar. 12• Adeline Bradley in Tavern — Mar. 18• Ballroom Dancing — Mar.23

March at the ClubIn this issue... Upcoming events

Continued on Page 3 Continued on Page 3Multiple generations enjoyed last year’s Egg Hunt

Easter weekend is a great time for family, friends at ClubKids react with excitement,wonder at annual Egg HuntBring your children, your parents

and even your grandparents for theClub’s family friendly annual EasterEgg Hunt Saturday, March 26th.Registration begins at 10 a.m., after

which children can have their photostaken with Peter Cottontail and BoPeep and enjoy game and rides.We’ll have a petting zoo, fun bouncie

houses, a balloon clown and fun artsand crafts for the kids.At 11:00 Chef Nelson will serve a

wonderful breakfast buffet to give chil-dren and their families plenty of fuel forthe egg hunt that begins at noon,sharp. Every year this event gets biggerso make your reservations now.

Take a round trip to Round Top and antiquesIf antiquing is your thing, then you don’t want

to miss this trip. The Activities Committee,chaired by Jean Alexander is planning a bus tripto the Marburger Farm Antique Show onWednesday, March 29th. The Marburger FarmAntique Show has been a favorite source forantiques for more than a dozen years. Their out-door show features more than 350 dealers fromacross the United States and the world. They arelocated on 43 acres. There are ten large tents and12 historic buildings. They offer an extraordinaryrange of antiques, including but not limited to:architectural, English, Continental, Asian, indus-

trial, garden, Americana, painted furniture, fineart, early Texas, mid-century modern, French, sil-ver, jewelry, textiles, paintings and printsWe will have breakfast at the Poolhouse Grill.

Then the bus will leave at 7:30am. We will arriveat Marburger Farm at approximately 9:45a.m.This is when the fun begins. Make sure you bringyour walk’in shoes. There will be acres of tentsfilled with treasures from the past. You will be onyour own for lunch but we have been assure thereare some great spots for lunch at the fair. We willall meet up again at the bus at 3:30 p.m. to make

Continued on Page 3

Fabulous brunch plannedto help you celebrate EasterThe Club continues its Easter

Celebration at 11 a.m. March 27thwith Easter Sunday Brunch. The Easter Bunny and Bo Peep will

be here to help entertain and pose forpictures with the children. Chef Nelsonhas prepared a wonderful menu that issure to please everyone. The price will be $31.95 for adults

and $17.95 for children under 10. Thisevent sells out quickly so please callearly to make your reservation. No-shows and cancelations after

Friday, March 25th. will be charged.See page 3 for full menu.

I am amazed that Spring is nearly herealready!I’m not amazed that the renovation of the

Ladies’ Locker Room is already a success. Weanticipated that more ladies would play cardsin the three beautiful rooms available forbridge, Onze and other games. We also evenhave guests drop in just to enjoy a cocktail ora glass of wine as the day winds down. Giventhis development, we have expanded Fridaynight Happy Hour to include this newly reno-vated venue. The pool project during the month of

January was also a big success. If you have notseen the pool at night check it out next timeyou are here after dark — very impressive.The project was one of the few that started andfinished on time, even one day early. Even bet-ter, we installed a quartz plaster that has a lifespan of 15-20 years, so we’re confident wewon’t be closing the pool again any time soon. While I’m on the subject, we are slowly get-

ting ready for the 2016 swim season. It isalways a great idea to send us a photo of eachchild who can sign on your account so we canbetter manage all the charges over the sum-mer. This also prevents charges on youraccount from other kids, who might havelearned your member number.In addition, we ask for your help in moni-

toring the use of the pool. If you ever noticesomeone you think is not a member, pleaseinform one of the many managers or pros atso we can maintain the Clubs exclusivity. Communications and Marketing Director

Tana Ketchner has been sending out emails toall of you regarding our weekly specials. Thishas been really well received and we have seena dramatic increase in business at the Club. Asthe Club’s food and beverage program contin-

ues to get great reviews more and more mem-bers are coming out to see and taste for them-selves. It always helps to make a reservation,even if it’s a same-day reservation, to guaran-tee you have a place to dine If you have notbeen receiving our emails on various Clubinformation and programs please call Tanatoday and give her your email address. This isour best form of timely communication for alltypes of great information about your Club.Birding tours on the golf course will start

back soon, so come witness the spring migra-tion from South America back to the north. Ifyou have not had the chance to participatemake some time to see the over 100 species ofbirds that come through the golf courseannually. The tours are free and you can pickup a beverage from the Poolhouse Grill beforeyou head out.I look forward to seeing you around the

Club.

Sincerely,

Marvin JonesGeneral Manager

Page 2 March 2016

Ladies’ Locker Room a big hit!

Spring renews focus on swim pool

MA

NA

GER

’S CORNER

Membership newsApproved by the Board of Governors

January 2016

2017 Stockholding Waiting ListBrad McMurray

JuniorTyler Thomas Brady

AffiliateDore Ruby Koontz

New ProposalsThe following applications have been received for membership to the

San Antonio Country Club. If you have any information pertinent toany applicant, please address your correspondence to the SecretMembership Committee, San Antonio Country Club, 4100 N. NewBraunfels, San Antonio, TX 78209. Your information will be kept inconfidence. Unsigned letters will not be submitted to the Committee.

2017 Stockholding Waiting ListJames William Collins. Jr.

Sponsored by Isabelle Badouh and Ann Fawcett Kiolbassa

Junior to StockholdingZachry Galen Brown • William U. de Marigny

Retired Flag OfficerMajor General, Hugh L. Cox III

JuniorJohn Walter Ballantyne • Michael John McLaughlin

Marie Frances Brown • Sarah Virginia BrownJames Marshal Oelson • Alexandra Taylor de Marigny

Matthew Vincent McLaughlin • Gini Shafer

Cancellation Policy

To cancel reservations, the Club requires 48 hours’ notice for Club activitiesand a week’s notice for Vintner Dinners. Since Club events routinely sell out,

we cannot guarantee tables for reservations made after the deadline.

IN MEMORIAMThe Board of Governors, members and staff of the San AntonioCountry Club extend their sincerest sympathy to the families of:

John Burton Barnes III • Rupert Gresham, Jr.Jack Caldwell Hebdon

March 2016 Page 3

another stop at the Big Red Barn for a little more shopping. Then wewill finally load up the bus at 6 p.m. so we can make it back to the Clubby 8:30 p.m. We have reserved a 50-passenger bus for this expedition,so the more the merrier. The price depends on the number of people who sign up for the trip;

estimated cost is $110-120 ++ per person. This includes breakfast,admission to Marburger Farm and the Big Red Barn, bottled water andwine and cheese to be served on the way back home. There is plenty ofstorage space below the bus for your purchases if they are not too big.

Larger items will have to be shipped to your home.Shuttles will be available to and from the bus while you shop. We are

limited to 50 people per bus so call now to reserve your spot. Once wehit the limit for the first, we will start a waiting list for a second bus. Wewould need at least 30 people on the waiting list to reserve the secondbus. There will be no cancellations after Tuesday, March 22nd. Call 824-8861 today to make your reservation. FYI, you can get an

official shopper guide if you visit their websites.www.roundtop-marburger.comwww.roundtoptexasantiques.com

Join us on bus trip to Round Top, Marburger Farm, antiques

The price is $25.95 for adults and $17.95 forchildren under the age of 10. Cancellationsand no-shows after Thursday, March 24th, willbe charged.

Children’s BuffetEaster salad with carrots, grape tomato

and ranch dressingSeedless watermelon sticks

Fruity Jello squares“No-crust” PB&J round sandwiches

House made granola & Texas honey parfaitsMalted fruit pancakes

Blueberry, banana, chocolate chips

Fluffy scrambled eggs Crispy bacon

Country sausage pattiesMini waffles

maple syrup, sweet cream and macerated berriesMacaroni & cheese bites

Adult BuffetSoup

BLT saladRed Romaine, cornbread croutons, horseradish-dill vinaigrette

House smoked salmonTraditional garnish, pretzel chips

Bib lettuce Tangerines, almonds, goat cheese crumbs, dried cranberries,

citrus mustard vinaigrette

Chicken paillard with avacado tzatziki Arugula, golden raisin and pine nuts cous cous

Minted carrots and peas

DessertBanana pudding

With ‘nilla wafers “trifle”Assorted colorful macaroonsRaspberry cheesecake “squares”

Mini key lime tartsNutella eclairs • “Peeps”

Malted eggs

Continued from Page 1

Easter Sunday Brunch MenuButter lettuce

Radish, avocado, bacon, creamy blackcumin

buttermilk dressingNona’s traditional, home-style potato salad

Rotisserie chicken saladSpiced pecans, apples, golden raisins &

lemon dressingHouse smoked salmon on wood planks

With traditional garnishArtisan cheese display

Strawberry balsamic yamFirst crop spring harvest fruit display

Texas honey yogurt, citrus marinated berries

Buttermilk guava and chevre sconesSweet cream, jellies and marmelades

Brown sugar glazed house made hams with blackberry chipotle sauceSmoked prime rib roast

Jalapeno horseradish, ranch Béarnaise, rosemary au jus Charcoal grilled rosemary garlic chicken

Lemon vanilla bean honey glazeSeared salmon with red miso and chive butter

Poached farm eggsCorned beef and sweet plantain cake, ketchup hollandaise

Antebellum stone-ground cheese gritsButtered broccolini and sea saltBoursin sweet potato butter

Roasted sweet and sour Brussels sproutsCranberry and apricot rice pilaf

DessertsAngelfood cake • Pecan pie

Texas peach cobbler with vanilla ice creamWhite chocolate, macadamia & Banana Pudding TriffleKey lime tart • House made cookies • Opera cake

Assorted mini fruit tart • Assorted miniature desserts

Children’s BuffetEaster baby salad with carrots, tomato & ranch dressing

“No-crust” PB&J sandwichesChicken tenders and fries Fruity Jell-O squares

Seedless watermelon sticksPeeps

Continued from Page 1Continued from Page 1

Easter brunchSaturday breakfast

Page 4 March 2016

Ladies back on schedule with four January sessions of duplicateThe ladies’ duplicate group made up for the

holiday-shortened December schedule with afull four sessions in January.Results:

January 7thN/S1 Beverly Flannery & Betsy Thomas2 Carla Harman & Ruth Eilene Sullivan3 Betty Lou Sheerin & Tena Gorman

E/W1 Barbara Burns & Suzanne Thomas2 Barbara Dreeben & Roxie Hayne3 Susan Wise & Jennifer Sammis

January 14thN/S1 Gerda Jacobs & Barbara Burns2 Barbara Altgelt & Nancy Moorman3 June Eubank k& Suzanne Thomas

E/W1 Clytie Phelps & Laurie Griepenkerl2 Betty Lou Sheerin & Barbara Dreeben3 Beverly Flannery & Edna Archer

January 21stN/S1 Barbara Burns & Tena Gorman2 Barbara Dreeben & Nancy Moorman3 Laurie Griepenkerl & Suzanne Thomas

E/W1 Carla Harman & Nancy Rother2 Ruth Eilene Sullivan & Barbara Altgelt 3 Susan Wise & Roxie Hayne

January 28th N/S1 Ruth Eilene Sullivan & Roxie Hayne2 Nancy Moorman & Clytie Phelps3 Barbara Altgelt & Barbara Burns

E/W1 Gerda Jacobs & Blanche Nabers2 Betty Lou Sheerin & Toby Tate 3 Heather Welder & Sue Dullnig

By Garry D. Turner, CSWSACC Wine EducatorWhen one speaks of Napa wine history, the

name Joseph Phelps Vineyards must be partof the conversation. Joseph Phelps bought a600-acre cattle ranch in Napa valley andentered the Napa wine business in 1973, whenwine making was still a large gamble and notquite the refined art of today, and reputationswere yet to be established. By 1974 he was pro-ducing wines in his own winery, including thefirst edition of the now legendary Insignia, acabernet sauvignon-based Bordeaux blendnow considered by most wine lovers to be oneof the world’s great wines. Over the next 42 years, Joseph Phelps has

methodically grown with highest quality inmind. They have added carefully selectedprime vineyards to their holdings to becomean entirely estate-grown winery. While theflagship wine, the Insignia — “the first pro-prietary Bordeaux-style blend produced inCalifornia,” — is a wine that routinely retailsfor $200 or more today, the other wines in thePhelps portfolio prove to be excellent exam-ples of their varietals.We have chosen five Phelps wines for our

March 31st Vintner Dinner, including theInsignia, and Chef Nelson has skillfullydesigned an intriguing menu to showcaseeach of these wines (at right.)Joseph Phelps had a great passion for the

wines of burgundy, and a pinot noir was partof the Phelps portfolio from the very begin-ning. After sourcing pinot from several differ-ent Napa, Sonoma and Carneros locations, in1999 the family settled on a site nearFreestone in the Sonoma Coast AVA, and todayare farming 100 acres of Chardonnay andPinot Noir in a region, just 6 miles from thePacific Ocean, that combines cool climate

with good soil and a healthy mixture of sunand fog that perfectly suits burgundy clones. The Joseph Phelps Freestone Winery

became fully functional with the 2007 harvest. Our first two wines of the night are, first,

for reception, a classic California interpreta-tion of a Burgundian chardonnay, the JosephPhelps Freestone Chardonnay, to be followedby the rich earthiness of the well-structured,complex Joseph Phelps Freestone Pinot Noirwith our first seated course. We come back to Napa for the final three

courses in this incredible dinner. First, theNapa Cabernet Sauvignon, a fine example ofNapa cabernet fruit polished with a long, silkytannin finish. While a fantastic wine in its ownright (it could be your favorite, and for goodreason), it will serve very nicely as a prelude tothe star of the evening, the incomparableInsignia, paired, as it should be, with a fineWaygu strip steak. “Wine of the Year” and three 100-point rat-

ings (from Robert Parker) are all part of thecelebrated history of this phenomenal wine.However, you get to be the judge at ourVintner Dinner and see if the current releasecontinues the great tradition of excellenceestablished by this wine.Finally, to complete the evening we will

enjoy a dessert designed especially to go withthe lovely Phelps Eisrebe Dessert wine, a winecrafted from the Scheurebe grape, a Germanvarietal very popular for dessert style wineswith its balance of acidity and raisiny richness. This is an outstanding dinner headlined by

a truly world class wine of limited availability.Please don’t hesitate to book your seats rightaway, as this one will surely sell out quickly.Cost for the evening is $175++ per person; call824-8865 to make your reservations.See you there.

Joseph Phelps Vintner DinnerMarch 31, 2016

PassedCrab ravigote

Meyer lemon, pickled Granny Smith apple,toasted brioche

Grilled melon pot stickers

Local honey, citrus “custard”

Vanilla-lemongrass scone

Peach butterJoseph Phelps Freestone Chardonnay

First CourseDewberry Farms free-range chicken galantineSavory granola, hand-picked young herbs

Joseph Phelps Freestone Pinot Noir

Second CourseCharcoal & cigar smoked duck “carnitas”Dark fruit “salsa” negra, buttery pain grille

Joseph Phelps Cabernet

ThirdStraube Ranch 134* Waygu strip

Baking spiced potato confit, chef gardenearly spring vegetables, mocha and plum jus

Joseph Phelps Insignia

DessertSalted dark caramel tart

Sweet citrus cream, candied green appleand ginger, tangerine local honey

Joseph Phelps Eisrebe Dessert wine

Renowned Insignia to highlight Joseph Phelps dinner

March 2016 Page 5

Notes from the Vine:An Occasional Look at WineBy Garry D. Turner, CSWSACC Wine EducatorGrapes and wine names can be confusing!

Members have asked me the differencebetween Syrah and Shiraz (same grape butoften very different styles of wine), or Syrahand Petit (or Petite) Sirah (different grapes).Since I have been asked more than once if thewhite zinfandel and the red zinfandel are thesame grape (yes), and if so, why are they sodifferent, this month I thought we would takea look at Zinfandel.Many enthusiastic lovers of this wine feel

this grape to be the true champion ofCalifornia grapes, the one most ideally suitedfor California. It grows like a weed, if given thechance, practically all over the state, withvarying results.Zinfandel first showed up in California in

the 1850s, most probably from a Boston nurs-ery that had brought grapes in from Austria. Itgrew well, and made a pleasant red wine. Itsurvived droughts and some vines even sur-vived the phylloxera epidemics that destroyedmany vineyards around the world. (Some sur-vived because of their rootstock, somebecause of the soil in which they were plant-ed.)

Being popular, familiar, and sellable, thegrape was also then replanted on diseaseresistant rootstock. I should tell you that it isnot the easiest grape to work with, however,for a number of reasons, including thin skinsand uneven ripening, even within each clusterof grapes.In the 1970s, other red varietals started

selling better than zin, and many wineries arestarting to pull up those vineyards to replantwith more profitable grapes. Winemaker BobTrinchero, at Sutter Home, had been makinga dry style “free run juice” pink blush wine(like those from the south of France) from theZinfandel grape to sell at the winery. In 1975,he experienced a “stuck fermentation,” wherethe yeast was all used up and there was stillabout 2% residual sugar in the wine.After setting the juice aside, he finally

decided to bottle it and sell it, and one of thegreatest success stories in American wine his-tory was launched. The slightly sweet, pink“white zinfandel” was a runaway success, andeven today still accounts for about ten percentof total sales in the U.S., outselling its redcounterpart by about 6 to 1. This meant that the Zinfandel grape could

be profitable and so stayed in the ground,today being the third leading wine grape vari-etal planted in California. This allowed the

wineries to use thebulk juice to makethe less demandingwhite zin, whilereserving the rich-est, ripest mostintense fruit forfine red bottlings.Since Zinfandel

really ripens well,the red wines,when fermented toa completely drystyle (no residualsugar left) can be gigantic wines with veryhigh alcohol levels. Today, Zinfandel is goingthrough a new rebirth of popularity, one I feelis happening because winemakers have mas-tered the art of balancing these rich, powerfulwines with good acidity to produce delightful,fruity, relatively easy to drink big wines thatno longer toast your taste buds after a coupleof glasses!The quality to price ratio for a finely crafted

red Zinfandel can also be quite pleasing whencompared to other respected red varietals.Give Zinfandel a revisit, as we have (and areadding) several vastly different levels ofexpression of this now classic American grape.Cheers.

Garry D. Turner

History repeats itself with rebirth of Zinfandel

By Sylvia CevallosClubhouse ManagerFebruary was an exciting month with the opening of the newly ren-

ovated Ladies’ Locker Room. The first week of opening was huge withall the rooms in use and the ladies feeling very special. Everyone is ingreat hands with Ladies’ Locker Room Manager Sandy Mixon and herstaff, Jessica Herrera and Natalia Silva. Ladies, remember to call aheadfor your reservations to ensure we have a table ready for you. Directnumber for the locker room is 804-6111, or call the receptionist at824-8865Spring Break is around the corner and if you have yet to decide where

to spend your vacation, keep in mind that the newly renovated swim-ming pool is a perfect place to get away! Spring forward and enjoy theextra hour of sunlight with us at the Poolhouse Grill – stop by and trythe new menu and don’t forget that every Thursday is Happy Hour!Let’s hope that the great weather that we had in February continues

through the end of March, when we host two of our biggest Club eventsof the year during Easter weekend. Bring all the kiddos out Saturdaymorning, March 26th, for the Club’s annual Egg Hunt and pictureswith the Easter Bunny and Little Bo-Peep. Chef Nelson and his culinaryteam will serve a fabulous brunch that is sure to delight you. EasterSunday is March 27th, come join us with one of the best exclusive buf-fets in the city.Both of these events always sell out, so call early to reserve your spot.

March 20th is Bingo & Fried Chicken Night. Be sure to call and makeyour reservations for this fun event.If you were not here at the end of February, you missed out on our

Raw Bar event that takes place on the Terrace Lawn in conjunction withSuper Happy Hour on the last Friday of each month. Come join us forthis great night and a fabulous selection of fresh seafood The Marburger and Round Top tour is March 29th. Let us take care

of you while you shop. We will provide beverages on way there and boxgoodies and wine to relax you on the way back.

Ladies’ Locker Room Manager Sandy Mixon withSylvia Cevallos in the newly renovated space

Make reservations soonfor two great Easter events

Page 6 March 2016

March lessons bring April victoriesCORNER

TEN

NIS

PRO

’S

Dennis ReblinWe’re starting off March with a little mixed

doubles at 2 p.m. Sunday the 6th. Get yourfavorite mixed partner and come out and joinus. If you don’t have a partner, I’m certain wecan get one for you. We’ll arrange severalmatches for the afternoon and finish up withcourtside beverages and snacks and mixeddoubles exhibition. Should be a blast!I know many of you leave town during

Spring Break, but if you happen to be here the13th-19th, the Women’s Tennis Associationwill be playing The San Antonio Open atMcFarlin Tennis Center for the week. Get outand see many of the pro tour’s stars right herein SA! If you’ve never seen pro tennis live, thisis a great opportunity to witness this high-powered action. For ticket info call the ticket

office at 789-1983. Let’s all do our best to sup-port these ladies, fill the seats and keep protennis coming back to the Mission City!Spring Break is also a great time to get out

to the courts and work on your game! Get alesson or two from one of our super pros andimprove that serve, volley or weak overhead.Give us a call to schedule your time today. Ourschedules are wide-open with so many folksout of town.And for you guys who are thinking about

playing in the Singles Tournament April 6th-9th, now is the time to put it on your calendarand start preparing. It’ll be here before youknow it! Ladies, start looking for your partner for

The Fiesta Slambeau on April 19th. This isyour opportunity to play with a guest partneror your Club buddy. Don’t wait until the lastminute because your favorite partner may beasked by someone else. There will be flightsfor all levels of play.Enjoy “March Madness,” St Patrick’s Day,

the San Antonio Open, a Happy Easter — anddon’t forget the sunscreen!

April Tennis Events2nd Hart Cup – Houston Country Club

at San Antonio Country Club6th-9th Men’s Singles Championships

(Open Level 4.5+, Club Division 4.0-, Fun Division 3.5-) Seniors Gold 50+, Seniors Silver 65+)

19th Fiesta Slambeau – Ladies’ Mixer

Mixed Doubles Mixer March 6thPlease join us Sunday, March 6th, for an

afternoon of fun tennis at our Mixed DoublesMixer.Play begins at 2 p.m. and ends at 5 p.m.

There will be an exhibition match of mixeddoubles at 4:30.It’s easy to participate. You can sign up with

a favorite partner or, if you’d prefer, we’ll setyou up with a partner. Beverages and snackswill be available courtside.Call the Tennis Shop (at 804-6129 or 824-

5951) to sign up for this great afternoon of funand fellowship. Cost is $12 per player.

Juniors hitting on the riseThe Tennis Staff would like to recognize a

few young people who have committed tobecoming the best tennis players they canbe. These players — and, often, their par-ents — have put a lot of time and effort intotennis, and the hard work is paying off forthese young players.Cece Hayne and Lily Boddy placed sec-

ond in 12-and-under doubles of the JanuaryGran Prix Tournament. Browning Shemwellqualified for Boys 14’s ChampionshipDivision. Zachery Foster placed third in theJanuary SCMZ (14’s) which moved him intothe top 20 in Texas.Congratulations to you all — keep up the

hard work!

Junior Stars

Some of the up-and-coming junior playersat SACC are Browning Shemwell, left;Cece Hayne and Lily Boddy, above;Zachery Foster, above right

March 2016 Page 7

Ben Nabers wins singles, joins brother Stephen for doubles victoryBen Nabers won the inaugural SACC Ping

Pong Title in 2012 and this year he reclaimedthe title he had let slip away. It was an all-Nabers final with Ben defeating brotherStephen, who had conquered 2015 ChampionChris Burney 21-19, 21-15 in a close semifinalmatch.Ben and Stephen then joined forces and

took the doubles crown from two-time cham-pions Ben Hart and Joe Miller.In the ladies’ draw, Nancy Janse won the

round-robin with former champ Beverly Pattonfinishing second and Erin Spalten third.Tommy McDonald won the senior title over

Joe Miller with Bob Shemwell placing third.Tommy also won the consolation bracket ofthe open singles!In junior action, Browning Shemwell won

the Boys’ 14’s with Trevor Winton second andZachery Foster third. This competition wasextremely close with only four points separat-ing the top three places!

Edward Hart won the Boy’s 12’s. ReedShemwell placed second and Will Moseleythird. Arthur Seay won the Boys’ 10’s overHunter Jones, with Walker Carrington placingthird. And in the Girls’ draw, Annabelle Zacherwon first place and Callie Oden was second.It was a fun-filled evening in the Ballroom!Thanks to everyone who played and to our

members who loaned us their tables for thenight!

2016 Ping Pong Champ Ben Nabers, center, with his brotherStephen, right, and consolation winner Tommy McDonald

Ladies winners, left to right, were Erin Spalten,third place; Beverly Patton, runner-up;

and Nancy Janse, champion

Girls Champion Annabelle Zacherand runner-up Callie Oden

Senior Singles Champion Tommy McDonaldwith finalist Joe Miller and third-place finisher Bob

Shemwell

Left to right, 10-and-Under Champion ArthurSeay with Hunter Jones, second; and Walker

Carrington, third

Left to right, Reed Shemwell finished second,while Will Moseley placed third and

Edward Hart won the 12’s championship

Boys’ 14-and-Over, left to right, ZacheryFoster, third place; Trevor Winton, second;and Browning Shemwell, champion;

The Stephen and Ben Nabers made it a clean sweep with a doublesvictory over defending champions Ben Hart and Joe Miller

Page 8 March 2016

Style Show

A huge crowd of members and guestsattended the Neiman MarcusSpring Style Show at the Clubon Wednesday, February 3rd.Ladies browsed the displays,sampled the make-up products

and enjoyed a cocktail hour prior tothe stunning runway show.Kim Smith, below left, won a

door prize.

March 2016 Page 9

Calendar of Events for March

To reserve your spot for these or other SACC events, call 824-8861 or email reception@sanantoniocc.com.

Tuesday Wednesday Thursday Friday SaturdaySunday Monday

CHAMPAGNE

BRUNCH

CHAMPAGNE

BRUNCH

CHAMPAGNE

BRUNCH

EASTERSUNDAYBRUNCH

CHAMPAGNE

BRUNCH

PASTA NIGHT

PASTA NIGHT

PASTA NIGHT

PASTA NIGHT

PASTA NIGHT

28 29 1 2 3 4 5

6 7 8 9 10 11

13 14 15 16 17 18

20 21 22 23 24 25 26

27 28 29 30 31 1 2

SUPER HAPPY HOUR

Ventana/Men’s Grill

SUPER HAPPY HOUR

Ventana/Men’s Grill

PRIME RIB NIGHT

PRIME RIB NIGHT

SUPER HAPPY HOUR

Ventana/Men’s Grill

SUPER HAPPY HOUR

WITH RAW BARVentana/Men’s Grill

PRIME RIB NIGHT

BIRTHDAY NIGHTTavern Room

BIRTHDAY NIGHTTavern Room

BIRTHDAY NIGHTTavern Room

BIRTHDAY NIGHTTavern Room

DUPLICATE BRIDGELadies’ Locker Room

DUPLICATE BRIDGELadies’ Locker Room

DUPLICATE BRIDGELadies’ Locker Room

HALF OFF DRINKS

TAVERN DINING

HALF OFF DRINKS

TAVERN DINING

HALF OFF DRINKS

TAVERN DINING

PRIME RIB NIGHT

PRIME RIB NIGHT

HALF OFF DRINKS

TAVERN DINING

HAPPY HOURPoolhouse Grill

HAPPY HOURPoolhouse Grill

HAPPY HOURPoolhouse Grill

HAPPY HOURPoolhouse Grill

HAPPY HOURPoolhouse Grill

HALF OFF DRINKS

TAVERN DINING

19

ADELINE BRADLEYTavern Room

DUPLICATE BRIDGELadies’ Locker Room

DUPLICATE BRIDGELadies’ Locker Room

BIRTHDAY NIGHTTavern Room

April

February

WGASpring Bling Event

KIDS’ MENU FREE!Tavern Room

KIDS’ MENU FREE!Poolhouse Grill

KIDS’ MENU FREE!Tavern Room

KIDS’ MENU FREE!Tavern Room

KIDS’ MENU FREE!Tavern Room

12

VINTNER DINNERJoseph Phelps wines

NEW MEMBER

ELECTION

FAMILY BINGO &FRIED CHICKEN

BUFFET NIGHT

BUS TRIPMarburger Farmantiquing venture

GOLF

Jimmy NixonMemorial Tourney

TERRACE LAWN

Easter Egg Hunt

TENNISMixed DoublesMixer 2-5 p.m.

ST. PATRICK’S DAY

GOLFIrish Open

FINESSFireFly 5k Rn

BALLROOM DANCING

7 p.m. in Ballroom

Page 10 March 2016

How to establish a workout schedule

Gary FloresFitness DirectorSo now it’s March and you’re running into

a wall trying to figure out the best time of dayto work out — morning, noon or night? Theshort answer is that it depends on your body. We all have different energy/motivation levelsthroughout the day. Some people feel moreenergetic in the morning while others findthat afternoon or evening works best for theirschedule and their physical rhythms.Just because you generally feel your best at

a specific time of day doesn’t mean you alwaysfeel your best at that time. So let’s look at thepros and cons to see how you can benefit atthe right time for you no matter the time.Morning workoutsPros: It’s the one time you can generally

avoid distractions. Wake up before the rest ofyour family, before your day is running at fullspeed. That way, you can put physical fitness

first in your list of daily priorities, bringhealthy habits to the forefront and makesmart choices the rest of the day.Cons: If you’re not a morning person this

can be a rough habit to develop. That meansyou’ll need thorough warm-ups and a fewweeks for your body to adjust nutrition/ener-gy sources (specific timing). So plan ahead —and use trial and error — to make morningworkouts work for you.Mid-day workoutsPros: We people feel that squeezing a work-

out into lunch time will save time. This does-n’t mean you can skip lunch, but mid-morn-ing snacks can help delay lunch a bit so youcan fit in a noon workout. However, youshould follow up with a healthy protein shake.Furthermore studies have shown this is a veryeffective way to boost your brain and improveproductivity.Cons: It makes for a tight schedule and a

quick turnaround for some on a lunch hour.And it requires more effort for meal planningwhether you’re working out before or afterlunch; and time in a trial-and-error process todetermine what works best for you.Evening workouts

Pros: Great way to blow off stress. Othersmight find energy levels high in the eveningespecially after a day full of food so you won’tbe fighting hunger or sluggish energy.Cons: The most common drawback is a

negative effect on your sleep patterns. You cantake steps to avoid sleep disturbance — don’tpush yourself with high-intensity workoutswithin an hour or two of bedtime — but it’sstill a consideration. Another con is that thelonger you put a workout off, the greater thechance you won’t get around to it at all. Ittakes discipline.Just remember to weigh out all your

options. It’s nice to fit your workouts intoyour schedule to make them more conven-ient, but don’t forget that, in the big picture,your workout may be more important thanyour schedule. For example, I pencil in mytime for two solid workouts consistently,regardless when I can get them in. The mainfactor may be the schedule you’re most likelyto follow habitually. Listen to your body andyour schedule, use trial and error until theworkout becomes an ingrained part of yourroutine on the road to a healthier you.Best of health!

SWIM

&FITNESS

Cita Atwell builds cardio and endurance on Jacob’s Ladder

By Esli GarzaAs we all know, there are several methods of

cardiovascular training, but “Jacob’s Ladder”takes it to another level. This unique machineallows for both aerobic and anaerobic workouts. Itincreases the heart rate more quickly than othermachines and burns fat faster. At first glance the Jacob’s Ladder appears very

intimidating, but in reality you will feel it in yourheart rate and muscles — not your joints, knees,or hips. Pitched at a 40-degree angle, this deviceputs the spine in a more neutral position, taking stress off the lowerback and working the core muscles and coordination all at the sametime. As you get to know it you will appreciate it more for all the inter-val workouts it makes possible for athletes of all fitness levels.For example, the Fitness Center just completed a 13-week challenge

to “climb mountains” on Jacob’s Ladder. Different members chose dif-ferent mountains, but some chose Mt. Everest, the world’s tallest at29,035 feet. Two ambitious members achieved it. Sarah Quirk took 10weeks to reach 37,209 ft and the toughest competitor, Tucker Oelson,took only a week to climb 30,338 ft. If you have tried this machine youunderstand how intense a workout it is so congratulations to everymember who joined the challenge.Try Jacob’s Ladder. It helps with varied objectives, whether weight

loss, training or rehabilitation. If you have any questions on how to usethe machine, just ask. We are here to help you reach your goals.

Fitness Tip

Climb your way to fitness goals

Esli Garza

March 2016 P_age 11

By Ruby MankaEveryday Health writer Melanie Winderlich

explains why fruits and vegetables are so vital-ly important for good health. The averageAmerican eats about three servings of fruitsand vegetables per day, she writes, but theDepartment of Health and Human Servicesand USDA guidelines specify five to 13 serv-ings a day, with some variation based on totalcalorie requirements.In the same article, Kristine Wallerius

Cuthrell, a research nutritionist at the Centeron the Family at the University of Hawaii atManoa, cites research that vitamin suppl-ments fail to provide the nutritional benefitsof food. Foods are the best source of nutrients,say the HHS and USDA guidelines, becausethey contain naturally occurring ingredients,like carotenoids and flavonoids.Ms. Winderlich cites studies that show

fruits and vegetables help prevent illnesses

like stroke, type 2 dia-betes and some forms ofcancer. Another study,she said, revealed thatmouth, stomach andcolorectal cancers areless likely among peoplewho eat a lot of leafygreens, broccoli, andcabbage.Fruits and veggies are

a great way to watch your weight. They’re lowin fat and calories, but high in fiber and water.This is great for dieters who want to feel fullwithout a lot of calories, and the fiber contenthelps keep you “regular.”In short, eating and snacking on fruits and

veggies whenever the opportunity arises is agreat way to satisfy your appetite while boost-ing your overall health.Stay healthy and exercise, exercise, exercise.

Ruby Manka

Fill diet with fruits and vegetables

Now that the weather’s getting warmer, it’s time to start thinking about sum-mer and the superb summer camps offered by the Fitness Center.Summer Swim Camp has been a fixture at the Country Club for many years and

enjoys tremendous popularity among four- to eight-year-olds. FitKids SummerCamp is a newer camp, for older kids, that combines a wide variety of activities tokeep young people active during summer and guidance toward a lifetime of fitness.

Swim Camp 2016Ages 4-8SACC Swim Camp is a program committed to helping children feel successful inswimming. As they perfect the skills of swimming in a positive environment theirself-confidence, independence and self-worth will also be nurtured.

Camp Activities:• Swimming • Arts and Crafts • Snacks • FunMember Price - $175 -10% discount for multiple children.Sponsored Price- $250 - For children who are not on member’s account (grand-children, nieces, nephews, etc).Each camp runs from Monday to Friday, from 9 a.m. to noon. Camps begin June6th and, with the exception of July 4th week, begin every Monday throughAugust 1.

FitKids Summer Camp 2016Ages 8-12FitKids campers arrive at 8:40 a.m. for about three hours of very active partici-

pation.They learn the game of tennis, enjoy a snack and information about healthy eat-

ing, tackle various fitness activities, then finish up in the swimming pool.Sessions begin every other Monday, from June 13 to August 8.

Member price: $200 — 10% discount for multiple children.Sponsored price: $250 — Sponsored child is any other child who is not on a mem-ber’s account (grandchildren, nieces, nephews, etc).

Cancellations within 48 hours will be charged.

For details or to ask questions about or register for either camp, please callthe Fitness Center at 804-6116.

Summer Camps on the horizonBy Matthew WillcoxSpring time can be the best time to get

serious about those pesky New Year’s res-olutions. We don’t have bad weather touse as an excuse anymore. It’s that per-fect time of year here in south Texas rightbefore it starts to get uncomfortably hot.By the time that heat arrives you’ll be soentrenched in your new workout routineit’s not going to matter. What better way to continue with your

good routine than to sign the whole fam-ily up for our next FireFly 5k. You mayhave noticed a lot of our fitness events areaimed at the younger kids to get them in the fitness habit.There is no better way to get them into the healthy routinethan to lead by example.Come out and enjoy the beautiful spring evening weather

and our golf course decorated like you’ve never seen it before!Glow sticks, lights and other decorations will mark the 5kcourse. Everyone who makes it out for the 5k will receive oneof our always-popular fitness event shirts. What better way toshow your accomplishment than by sporting a sharp shirt dur-ing your next workout! You will also receive as many glow-in-the-dark goodies as you can wear, safely of course.Prizes will be awarded to our top finishing female and male

runners as well due to the top finishing teen! And once again,since we appreciate the adults for your support of your kids’ fit-ness efforts and our program, we want to say “Thank You” bygiving you a free beer. We’ll be releasing the fireflies around 6:30 p.m. March 12th.

The cost is only $35 for adults and $25 for kids 13 and under.As always, there is no charge for strollers.I look forward to seeing everyone in their glow-in-the-dark

get-ups!

Matthew Wilcox

A moment with Matthew

Fireflies glow for fitness

Member Appreciation WinnerCampbell Seay won the drawing forFebruary’s Fitness Center appreciationprize — an assortment of fitnessgoodies from the Fitness Center.

PGA shows new lines; arriving soon

Jim NittoliDirector of Golf

It was a good PGA show last month inOrlando. Here are some of the highlights ofthe show.ClothingThere were some great men’s lines for the

fall. I am almost finished placing the ordersand everyone can expect some nice merchan-dise. We will carry two new companies —Vineyard Vines and Chase 54. We will alsohave a new outerwear company featured atmany great golf show, Galvin Green.For ladies’ wear we looked at many compa-

nies. There were some good and some bad,but I feel we have a good plan for the fall.Samples are being delivered soon and we willplace orders when we are comfortable themerchandise will work for SACC. Here is alink to the story of one of the companies- —Sydney Elizabeth. It is a neat story. www.syd-neyelizabethgolf.com/ Technology The new Trackman was very impressive. It

now has two radars in the unit and this willallow the machine to be more accurate in fol-lowing the golf ball and also tracking the golfclub and impact conditions. The previousTrackman machines only had one radar andthus the impact conditions were not as reli-able as they are now. The new KVest was veryinteresting. I will be researching this more.

Golf BoardsI ordered four demo Golf Boards for us to

try. We will have them for 60 days to use.These look like lots of fun. Please follow thislink to learn more. Before using one at SACCyou will have to watch a video so it will be asafe experience. www.golfboard.com/#intro

Ping, Callaway come out swingingBy Billy NewlinThe 2016 PGA Merchandise Show was as

popular as ever with everything new and excit-ing, from clubs to clothing to all gadgets golf.The club booths were crowded as ever fromPing to Callaway. The Ping G model club isgoing to be a big hit. The G driver has a lightertop piece for moving more weight to otherareas of the club, also with Dragonfly technol-ogy it has even more areas for perimeter

weighting. Thinner face for more ball speedequaling greater distance off the tee. Fairwaymetals and hybrids have the weight lower andfarther back in the club head for higher trajec-tories. Irons have thinner faces for morespring effect equaling faster ball speedsgreater distances. Callaway OS XR irons havemuch of the same characteristics as the Pingirons, creating faster faces for more ballspeeds making them easier to hit.Jim said some things about Trackman,

Flight Scope is another launch monitor thathas FocusBand. The FocusBand helps get thebrain where it needs to be when hitting a shot.Skytrack from Sky Caddie claims to be thefirst affordable and portable personal launchmonitor.The newest grip technology I saw is from a

company called Switch Grip. It has an innersleeve and an outer sleeve with a screw-inweight cap at the top of the grip. The outersleeve is the actual grip and can be replacedwith a smaller or larger grip by removing theweight cap and replacing the outer sleeve ofthe grip. Golf Pride has two new putter gripsout called Tour SNSR contour or straight. Thecontour is a pistol type grip with taper whilethe straight is just what it means, same sizefrom top to bottom.The show had a little something for every-

body — this was just a sampling of what I saw.Overall, equipment companies are trying tomake golf clubs with thinner faces for moreball speed intended to achieve greater distanceand accuracy. Launch monitors are still evolv-ing with new features to attract customers;and, last but not least, grips are an ever chang-ing thing in the game of golf.

CORNERG

OLF

PR

O’S

By Jim NicholsAfter taking three strokes to get out of the green-

side bunker on hole 12, Rege was in no mood for smalltalk. However, upon completion of the hole, Dougapproached him and began to explain theproper technique to playing this type of shot.Doug said he picked up this valuable informa-tion by watching old footage of Julius Boros onThe Golf Channel at 3:00 a.m. that morning.

What’s the ruling?Rege incurred no penalty since he did not seek Doug’s advice.

However, Doug incurred a penalty of two strokes for giving the advice.Since both players had completed the hole, the penalty would beapplied on hole 13. (Decision 8-1/14)

Page 12 March 2016

Golf board, a sort of Segway for the course

Saturday a.m. tee timesOn Saturdays going forward the golf shop has reserved the 8:50 and

9:50 a.m. tee times for single players. Some members have been look-ing for games, and we wanted to make it easier for them. Call the golfshop to sign up and we will pair you up with other members.On this note please let us know if you are looking for players to fill

your group. If you do not want us to fill your group let us know andwe won’t add anyone.

Fairway ChatterCongratulations again to Dr. A.A.

Urrutia for making an eagle on Tuesday,January 28th with a 9 wood from 150yards on #17 from 150 yards with a 9wood. Great shot, Doc!

Congratulations to Max Wier III forshooting his lowest score at SACC on Wednesday, February 3rd, witha 77. Awesome playing Max! Keep up the great golf.

Decision of the Month

Advice on advice

By Billy BullockDirector of InstructionEvery golfer

wants to hit the ballfarther. However,golfers often incor-rectly equate hit-ting the ball fartherwith hitting hard atthe ball. If youmake this mistake,you will likelylunge at the ballwith your upperbody on the down-swing, which willusually send theclub over the top,resulting in a slice or a pull.The trick is to stop feeling that you need to

hit hard at the ball; in other words, you haveto let go of your tension. Tension interfereswith your ability to hinge and unhinge yourwrists properly. When you can’t get leveragefrom your wrists, you begin to overuse yourshoulders, particularly on the downswing. How do you let go of this tension? Keep

your arms and hands relaxed during theswing. This makes it easier to start the down-swing with the lower body. Imagine that youhave newly-oiled wrists and arms as youswing the club. As a result, as you come downin your swing, you will find it easier to keepyour upper body behind the ball, rather thanusing a lunge to hit the ball harder. Sneakers and Cleats (Tennis & Golf) for

junior boys and girls, all levels, preschoolthrough fifth grade.I lead the golf portion, while Head Tennis

Pro Trey Foster teaches tennis.Not sure which program to enroll in, golf

or tennis? Choose both!Tuesday or Thursday 3:30-5 p.m., ending in

May. $180 per month for members, $200 fornon-members. (Enroll for a month at a time.)Focus on the fundamentals, rules, and eti-

quette of golf AND tennis. Contact me at 210-412-5514 to enrollJunior Tournament Opportunities - one

Wednesday per month, 4-6 p.m.Put practice into play with fun competition

on March 30, April 27, and/or May 25. Cost:$10 per junior. Call me to enter at 210-412-5514Women’s Clinics:Fridays (ongoing) 9-10 a.m. Women’s golf-

only clinicAs always, if you would you like to develop

your swing through private, semi-private, orgroup lessons, please contact me at (210)412-5514 or billybullock39@yahoo.com.

Billy Bullock

Tip of the Month

Relax, don’t lunge

Green Side Up!Winter maintenance sets up spring success

By Daniel McCannGolf Course SuperintendentEvery year around this time, we begin to

talk about spring and warm temperatures. Ioften get the question, “Are we finished withthe cold weather?” If history is any indication,our frosty mornings generally stop aroundmid-March. But this does not mean thatbermudagrass is actively growing yet.The rule of thumb for active bermudagrass

growth is when the daytime low and high tem-perature add up to 150 degrees. This does nothappen here until May, so we may have somegreen up and growth of the turf, but we arenot into the growing season quite yet.However, I am very pleased with how our

greens have responded this winter. We took adifferent approach to greens managementthis year. In late October, we raised the heightof cut on the greens mowers to allow the grassto grow and gain a mat layer to help it with-stand the foot traffic during winter months. With the warmer temperatures in

December, we were still mowing greens quiteregularly. Once the cooler temperaturesarrived and the growth slowed, we took the

mowers off the greensand maintained ourputting speedsthrough light top-dressing and rolling. Atone point this winterwe did not mow greensfor 37 consecutive days!I believe this practice, along with better qual-ity water on the putting greens from the newirrigation system, played a major role in oursuccess leading into the spring.We are continuing to work on various proj-

ects on the course such as bunker repairs anddrainage. I created a blog to give you updateson these projects and any other issues thatmay arise on the course. The address to theblog is sanantonioccturf.blogspot.com. Onceon the blog, there is a space to enter an emailaddress so you’re automatically alerted when Iupdate the blog, which should be weekly. Ihope this will be a good way to keep up withall that is going on out on your course. Asalways, I can be reached at daniel@sananto-niocc.com and welcome any questions or con-cerns you may have.

Daniel McCann

March 2016 Page 13

By Crystal FrazierOur annual Quien Sabe Tournament April

12th-13th promises to kick off the WGA’stournament season in great fashion.Chck out the schedule of events and sign up

soon to enjoy all these great activities leadingup to and including the tournament itself.

Schedule of EventsMonday, April 11th • 1-6 p.m.

Short game, range, and putting practice

Tuesday, April 12th • 11:30 a.m.Skills contest and lunch on the 18th fairway

1 p.m. • Optional gross skins gameProximity markers on the course(Closest to the pin #1, 3, 11, 15)Straightest drive & longest drive

Immediately following play dinner with openbar on terrace & awards (golf attire)

Wednesday, April 13th7:30 - 8:30 a.m • Breakfast at driving range

8:30 a.m. • Shotgun StartLuncheon & awards presentation under the trees following playTournament Information

FormatFour-person teams flightedbased on team handicap

Day 1: 3, 2, 1 - Multiple Best Ball RotationDay 2: 2 Best Balls of 4Handicap Limit - 32

AwardsPrizes will be awarded to gross and net

places in each flight. There will also be prizesfor overall low net & low gross.

Entry Fee • $265 per personDay Money: $40 (team) optional

Skins Tuesday Only: $20 (team) optional

Deadline • April 1st, 2016Withdrawal after April 5th forfeits entry fee

Entry Information24-team limit

Entry must be accompanied by entry fee forentire team. Entries will be accepted in theorder they are received. Any questions: pleaseemail me at crystal@sanantoniocc.com

Ladies, get your gamesready for Quien Sabe

Page 14 March 2016

Claiborne Carrington, Brian Hamilton and Dunn Armstrong enjoy the night airbetween courses at the Duckhorn Vintner Dinner at the end of January

Suzannne and Robert Watson Jamie Smith, left, visits with Jennifer and Frank Sammis

Scarlette West, Linda Camp and Elizabeth West Elizabeth Carrington, Hilary Hamilton and Lindsey Armstrong

Duckhorn Debuts

The Duckhorn Vintner Dinnerat the end of January not only served as the occasion for the debut of DuckhornWines at the Club, but also for the serviceof all the red wines from oversized magnumbottles. And it was also our debut VintnerDinner for 2016. The Club’s wine dinnersare very popular and have limited seating.Please check the Club Calendar on the

website for upcoming Vintner Dinner dates.

March 2016 Page 15

Ladies’ Locker Room re-opening is grand

The San Antonio Country Club4100 N. New BraunfelsSan Antonio, Texas 78209

(210) 824-8861

Presort StandardU.S. PostagePAID

San Antonio, TexasPermit No. 65

www.sanantoniocc.com

Club OfficersPresident ..............................................................................................Fred LabattVice President.............................................................................. W. Wendell HallTreasurer ............................................................................................Rick LePereSecretary ........................................................................................Whitney SmithEx-Officio ....................................................................Albert Ford “Boo” Hausser

Board of GovernorsJean Alexander .........................................................................................ActivitiesPhillip P. Bakke......................................................Building & Insurance and TaxLinda P. Camp...............................................................................Swim & FitnessRob Eversberg......................................................................Technology & BylawsWendell Hall .......................................................................Finance Co-ChairmanHerb Hill ...................................................................................Human ResourcesChristian Herff................................................................................................FoodPaula Johnson ....................................................................................LandscapingFred Labatt...............................................................................................PlanningRick LePere ..............................................................................Finance ChairmanPeter Mako ...................................................................................................TennisWhitney Smith .............................................................................................HouseBlair T. Stouffer ...................................................................................Greens/Golf

Staff MembersGeneral Manager ..............................................................................Marvin Jones804-6122 ................................................................marvin@sanantoniocc.com

Executive Secretary/Membership Coordinator ..............................Wendy Barber804-6120 .......................................................membership@sanantoniocc.com

Club House Manager......................................................................Sylvia Cevallos804-4256...................................................................sylvia@sanantoniocc.com

Comptroller.............................................................................Margaret Jaeb, CPA804-6123.............................................................margaret@sanantoniocc.com

Director of Golf .....................................................................................Jim Nittoli804-6128 .................................................................................jnittoli@me.com

Director of Tennis............................................................................Dennis Reblin804-6130 .................................................................dennis@sanantoniocc.com

Fitness Center Manager ......................................................................Gary Flores804-4263.....................................................................gary@sanantoniocc.com

Golf Course Superintendent .........................................................Daniel McCann804-6105..................................................................daniel@sanantoniocc.com

Executive Chef .................................................................................Nelson Millan804-6121 .....................................................................chef@sanantoniocc.com

Restaurant Manager.........................................................................Rhonda Berry804-4251 .................................................................tavern@sanantoniocc.com

Men’s Grill/Locker Room Captain..............................................Derek Satterfield804-6112 .................................................................tavern@sanantoniocc.com

Director of Catering ........................................................................Wesley Dowdy804-6126 ..............................................................catering@sanantoniocc.com

Catering Assistant ................................................................................Amy Riggle804-6125 .....................................................................amy@sanantoniocc.com

Purchasing Manager.........................................................................Ruben Tobias804-6107 .........................................................purchasing@sanantoniocc.com

Director of Marketing.....................................................................Tana Ketchner824-8865.....................................................................tana@sanantoniocc.com

Other Club Phone Numbers/Email AddressesMain Number...........................................................................................824-8865Reservations.............................................................................................824-8861

reception@sanantoniocc.comAccounting ..............................................................................................804-4252 Security....................................................................................................669-9653 Golf Shop.................................................................................................824-8863

golf@sanantoniocc.comTennis Shop .............................................................................................824-5951

tennis@sanantoniocc.comFitness Center ........................................................................................804-6116

fitness@sanantoniocc.comLadies’ Locker Room...............................................................................804-6111Men’s Locker Room.................................................................................804-6110Poolhouse Grill........................................................................................804-6106Men’s Grill ...............................................................................................804-6112Tavern Room............................................................................................804-6102Ventana Room .........................................................................................804-6136Membership .............................................................................................804-6120Lost and Found .......................................................................................804-6120

General Email – info@sanantoniocc.comClub Website – www.sanantoniocc.com Go to our website and register today.You will have access to your statements, the Club newsletter, event calendars,Club Roster and other information. WiFi is available throughout the Club.

San Antonio Country Club Officers, Staff Members