April May 2017 Newsletter
April/May 2017 Edition 3100 Lakewood Dr. Flint, MI 48507 Phone 810.743.6100 Fax 810.743.6951 www.flintgolfclub.com
CONNECT WITH US
Welcome to Our New Members
Troy Stieve General Manager [email protected]
Mark and Carrie Canavesio joined as PreCertificate 30-39 in September 2016. They have two daughters, Georgina (15) and Lillian (13).
Scott Brotebeck Head PGA Professional [email protected]
Brett and Andrea Griswold joined as PreCertificate 30-39 in November 2016. They have two children, McKenna (11) and Calie (9).
Jim Moore Greens Superintendent [email protected]
Eric Roebuck joined as a Pre-Certificate Under 30 Member in November 2016.
Sandy McGuire Finance Manager [email protected]
Daniel and Caitlin Murdock joined as PreCertificate 30-39 in January 2017.
Tarah Smith Event and Membership Director [email protected]
Brian Tischler joined as a Pre-Certificate Under 30 member in February 2017.
Bob Martin Executive Chef [email protected]
Jonathon and Casey Schlinker rejoined as PreCertificate 30-39 members in February 2017. They have two children, Gavin (4) and Vivian (2).
Craig Owen Head of Maintenance [email protected]
Domonic Genovesi joined as a Pre-Certificate 3039 Member in March 2017.
AT A GLANCE Staff Connections……………..2
Golf News and Events……………...…...5
New Members………..………..2
Comments From Your President….6-7
“Fore” Your Information…..3
Calendars and Save The Dates…….8-10
Notes from The Chef…….….4
Kid’s Corner…………………….………...11
2
YOUR INFORMATION Dear Members, As you well aware, FGC is great because of its golf course, its pool, its food, and especially, because of its members. This is the most important time of the year to attract new members. If you know of a family or individual who may be interested in joining our fine club, please make sure to tell them about our new spring membership incentive program. Please find the details of this program to the right. On behalf of the Board, I want to take an opportunity to explain the rationale behind these incentives. The initial incentive program we rolled out in 2013, which attracted more than 25 new members, has resulted in a 65% retention rate. Of those members to join under an incentive program from 2013-2015, they have been retained at a rate of approximately 80%. Our current members have been very supportive of these incentive programs, understanding that it is necessary to offer reductions in the overall membership package to new members in order to attract them to the club. The Board appreciates your support of these incentives. We have identified our social membership category as an area where we could see extreme growth with an aggressive program. We have the largest outdoor pool in Genesee County. The pool is one of the highlights of our club, which we believe is underutilized. We have decided to offer a social membership at a rate of $1200 for one year. This is typically the regular dues rate for an incoming social member, however, we have decided to waive the food minimum for one year to try to attract as many new social members as possible. Our board firmly believes that if we can attract several new members, social, golf or otherwise, to FGC, our club and its members will sell itself and help us to retain new members at a rate similar to those noted above. Our golf incentives are very similar to what they have been in the past. We have tried to make explaining those incentives to prospective members easier by listing the total fixed cost of the membership and offering a percentage reduction based upon the membership category selected.
If you have any questions regarding the incentives, please feel free to contact either Troy or Tarah at the Flint Golf Club offices. Thank you for your continued support of Flint Golf Club.
3
NOTES FROM THE CHEF
BEHIND OUR FGC BURGERS Pat LaFrieda Meat Purveyors began when Anthony LaFrieda (Pat LaFrieda Jr.’s great-grandfather) immigrated to the United States from Naples, Italy in 1909 and opened a butcher shop in Brooklyn, New York in 1922. In 1950, Pat LaFrieda the First and his brother Louis LaFrieda took advantage of a meat worker’s strike and opened “LaFrieda Meats” in New York City's meatpacking district on West 14th Street. In 1964, Pat LaFrieda the first and his son Pat LaFrieda the second (known today as Pat Sr.) took full ownership over LaFrieda Meats and changed the name to Pat LaFrieda Meat Purveyors. As business grew, the shop changed locations several times. It was not until the early 1990s−when Chef Mario Batali made Pat LaFrieda’s company the primary provider of his restaurants−that they began to receive more attention. In 2004, when Shake Shack started serving Pat LaFrieda’s custom burger blend, both the restaurant and the meat company became famous. In 2010, the expanding company moved to their 36,000 square-foot meat butchering and processing facility on Tonnelle Avenue in North Bergen, New Jersey. Now they also supply restaurants in Boston, Philadelphia, Washington, DC, Miami, Las Vegas and Chicago. Since then, the company has become quite popular as Pat LaFrieda Jr. began to appear on television shows such as Martha Stewart and ABC News Nightline. The New York Magazine has even dubbed Pat LaFrieda Jr., “The Magician of Meat”. On April 4, 2012 the meat supplying company debuted in a reality show on Food Network called “Meat Men”. The show documents the inner workings of the company and follows Pat LaFrieda Jr., his father Pat LaFrieda Sr. and his cousin Mark Pastore through their work. Pat LaFrieda has built a reputation for making the best hamburgers on the market. All of our chopped beef blends are made from 100% whole muscles from domestically raised beef. We never use trimmings or “pink slime” in our blends. The meat is chopped at very cold temperatures, which keeps the meat coarse and prevents it from getting overworked. Our hamburger patties, available in any size from 2-8oz or 10oz, are formed by a low pressure machine with a noodle textured fill system. This ensures a loosely packed patty that is juicier and more flavorful than a hand packed patty. One taste of our burgers and you will see why they are legendary.
Come Try One of our Famous Burgers: Willie Park Burger or The Open
MENU HIGHLIGHT House Smoked Grilled Wings
Jumbo Wings Smoked on Site and Finished on the Grill. Choose your favorite sauce on the side or have them tossed: Garlic Parmesan, BBQ, Teriyaki, Buffalo, Reaper
Dining Hours Oak Room and Grill Room April
May and June
Tuesday-Saturday 11:30am-9:00pm
Tuesday-Sunday 11:30am-9:00pm 44
GOLF NEWS AND EVENTS LEAGUE NIGHTS Men’s - Tuesday Kickoff May 2 5:30 Shotgun Ladies' - Wednesday Kickoff May 30 5:30 Shotgun
Men’s Spring Handicap Saturday, May 6 Sunday, May 7 8:00AM Tee Times
Social Events Master’s Party
Wednesday, April 5 6:00pm Grill Room Men’s and Lady’s Trunk Show Friday, May 12 6:00pm Pro Shop US Open Party
Tuesday, June 13
Guest Days Men’s—Friday, June 9 Shotgun 1:00pm Dinner 5:30pm (Grill Room) Ladies'– Thursday, June 22 9:00am Tee Times
Ladies' Opening Day Saturday, May 20 11:00AM Brunch 12:30PM Shotgun
More Golf 30th Great Summer Shoot Out Friday, June 16 4:00pm 24th Member-Member Championship Betting Party– Friday, June 23 6:00pm Round 1– Saturday, June 24 8:00am Tee Times Round 2– Sunday, June 25 9:00am Shotgun
Couple’s Twilight Golf Friday, June 30 5:30pm Shotgun
WATCH CLUBSTER FOR MORE DETAILS ON ALL EVENTS!!! 55
Comments From Your President
Dear members, It’s that time of year when we start getting excited. One day it’s beautiful, the next day Mother Nature returns with a vengeance. At least it’s a sign good weather will soon be here. I’m very excited this year, as we have assembled another great team with several committees that have been hard at work to create the best possible club experiences for all our members. We have paid attention and listened to so many concerns, both good and bad, and have assessed them in great detail. We appreciate all the feedback that we’ve gotten from our family of members, and welcome all new input. Remember, this is our club. When we treat it like family, with love and respect, the results will return tenfold. To bring everyone up to speed with the club its and operations & buildings:
After trying to go it alone, we have hired a general manager this year. His name is Troy Stieve, and he has jumped in with both feet. He brings youth and enthusiasm to the club’s management team and is very excited to share his knowledge, education and experiences. Troy’s specialties are in the areas we have been struggling with, mainly food and beverage. But, we have found his skills have far surpassed our expectations. Feel free to share any and all concerns directly to him. He has big shoulders and is more than willing to help.
We have also assembled a business group of board members to deal with the everyday challenges of the club, with the biggest issues being with the buildings and finances. With only a few meetings under their belts, they have made a significant amount of progress. This board takes this job very seriously and have been addressing issues with great passion. I have no doubt the members will see the fruits of their labor.
Several committees have been assembled with chairmen and an overall committee chairman to address as many concerns and issues as possible. I encourage everyone to sign up with Clubster, as we will have the committees and the respective chairman’s contacts listed there soon. Feel free to contact the chairman whose committee is related directly to your concern or suggestion. Anyone who wishes to help make a difference on any committee is welcome at any time. By simply taking ownership in your club, getting involved, or adding input, your club can thrive.
6
Comments From Your President
The building will be our greatest challenge, and by far our largest expense. The building committee will be putting out several ideas to the membership for input and comments soon.
The membership committee has been hard at work to create a plan to get new members this year. The plan has been voted on and approved. You are able to review this on page 2 of this newsletter. Everyone has someone they know that they love to play golf with or just spend fun time with. Bring them into the FGC family.
The financial committee has also been hard at work all year. They are focused on the club’s finances, collecting receivables, and paying our vendors.
Food and beverage has gotten a lot of negative attention in the past. We plan on showing the members a huge improvement in this area. Chef Bob has many great ideas, as has Troy and our food and beverage committee. A perfect example of this is the new menu they rolled out this year. It is already getting rave reviews. Come to club and try something new and please keep your suggestions coming. It is getting better everyday. We look forward to a great year in this area.
The golf course is looking forward to a great year. Old man winter has been kind so far. With a mild winter and our experienced Greens Superintendent, Jim, we expect the course to be in great condition this year. Jim is excited to see the membership so inspired to help him do whatever it takes to have the best golf course in Genesee County. You might want to get a new putter to handle the greens this year. Scott Brotebeck has his calendar ready and is available on Clubster. Make sure you get your favorite dates booked for all the events you want this year. Scott is also excited to have the Golf Simulator as another tool to help better your game this year. He will have the pro shop fully stocked and ready. So, come see all the newest styles in golf. I look forward to seeing everyone this year and getting back to the reason I love this club; being with the great people who make up our membership. Thank you, Gary Sova, President 7
APRIL
Event Key General Golf Events Social Events Jr. Sports
Save The Dates Easter Brunch
Mother-Daughter Tea
Sunday, April 16 11:00am to 2:00pm
Sunday, April 30 Tea Time 12:00pm
Your family and friends will enjoy a lovely brunch by Chef Bob, while the kids have fun hunting and other activities and meeting the Easter Bunny!
Chef will be preparing dainty sandwiches and delicate desserts. Watch Clubster for more details.
Dinner Special Events Italian Theme Nights– Thursday, April 6 Thursday, April 20
Fish Fry– Good Friday, Friday, April 14
8
MAY
Event Key General Golf Events Social Events Jr. Sports
Save The Dates Mother’s Day Brunch Sunday, May 14 11:00am to 2:00pm
Dinner Special Events Mexican Theme Nights Thursday, May 4 Thursday, May 18 Cinco De Mayo Specials Friday, May 5 Date Night Friday, May 19 Memorial Day– Monday, May 29
9
JUNE
Event Key General Golf Events Social Events Jr. Sports
Save The Dates Father’s Day Sunday June 18, 2017 Dinner Special Events All-American Theme Nights Thursday, June 1 Thursday, June 18 Featuring Tommy B’s Famous Coneys
Golf Special Events Men’s Member/Guest Day Friday, June 9 Great Summer Shoot Out Friday, June 16 Member-Member Championship Friday, June 23– Sunday, June 25 Couple’s Golf and Date Night Friday, June 30 10
WORD SEEK
Save The Dates Jr. Sports Round Up West/Exec Rooms Friday, May 5, 2017 6:00pm
Kid’s Painting Class Location TBD Saturday, April 8, 2017
Our swim program will be using a new suit vendor and brand this year and the team will be receiving custom suits with our FGC Crest on them! Due to the sizing being a little different, the swim teammates will need to try the suits on at the Jr. Sports Round Up, being held on May 5, 2017 in the West and Executive Rooms. We will need to know all of the kids interested in the swim team, so that we are fully prepared for the round up. Please call Tarah at 810.743.6100, or e-mail her at [email protected] , with the names of your children that are interested by Monday, April 17. If your children are unable to attend to the Jr. Sports Round Up, arrangements can be made to try the suits on ahead of time. Thank you and we are looking forward to an awesome summer!
SWIM AND JR. GOLF DATES PLEASE VIEW THE CALENDARS
11 11
April/May 2017 Edition 3100 Lakewood Dr. Flint, MI 48507 Phone 810.743.6100 Fax 810.743.6951 www.flintgolfclub.com 12
CONNECT WITH US
Welcome to Our New Members
Troy Stieve General Manager [email protected]
Mark and Carrie Canavesio joined as PreCertificate 30-39 in September 2016. They have two daughters, Georgina (15) and Lillian (13).
Scott Brotebeck Head PGA Professional [email protected]
Brett and Andrea Griswold joined as PreCertificate 30-39 in November 2016. They have two children, McKenna (11) and Calie (9).
Jim Moore Greens Superintendent [email protected]
Eric Roebuck joined as a Pre-Certificate Under 30 Member in November 2016.
Sandy McGuire Finance Manager [email protected]
Daniel and Caitlin Murdock joined as PreCertificate 30-39 in January 2017.
Tarah Smith Event and Membership Director [email protected]
Brian Tischler joined as a Pre-Certificate Under 30 member in February 2017.
Bob Martin Executive Chef [email protected]
Jonathon and Casey Schlinker rejoined as PreCertificate 30-39 members in February 2017. They have two children, Gavin (4) and Vivian (2).
Craig Owen Head of Maintenance [email protected]
Domonic Genovesi joined as a Pre-Certificate 3039 Member in March 2017.
AT A GLANCE Staff Connections……………..2
Golf News and Events……………...…...5
New Members………..………..2
Comments From Your President….6-7
“Fore” Your Information…..3
Calendars and Save The Dates…….8-10
Notes from The Chef…….….4
Kid’s Corner…………………….………...11
2
YOUR INFORMATION Dear Members, As you well aware, FGC is great because of its golf course, its pool, its food, and especially, because of its members. This is the most important time of the year to attract new members. If you know of a family or individual who may be interested in joining our fine club, please make sure to tell them about our new spring membership incentive program. Please find the details of this program to the right. On behalf of the Board, I want to take an opportunity to explain the rationale behind these incentives. The initial incentive program we rolled out in 2013, which attracted more than 25 new members, has resulted in a 65% retention rate. Of those members to join under an incentive program from 2013-2015, they have been retained at a rate of approximately 80%. Our current members have been very supportive of these incentive programs, understanding that it is necessary to offer reductions in the overall membership package to new members in order to attract them to the club. The Board appreciates your support of these incentives. We have identified our social membership category as an area where we could see extreme growth with an aggressive program. We have the largest outdoor pool in Genesee County. The pool is one of the highlights of our club, which we believe is underutilized. We have decided to offer a social membership at a rate of $1200 for one year. This is typically the regular dues rate for an incoming social member, however, we have decided to waive the food minimum for one year to try to attract as many new social members as possible. Our board firmly believes that if we can attract several new members, social, golf or otherwise, to FGC, our club and its members will sell itself and help us to retain new members at a rate similar to those noted above. Our golf incentives are very similar to what they have been in the past. We have tried to make explaining those incentives to prospective members easier by listing the total fixed cost of the membership and offering a percentage reduction based upon the membership category selected.
If you have any questions regarding the incentives, please feel free to contact either Troy or Tarah at the Flint Golf Club offices. Thank you for your continued support of Flint Golf Club.
3
NOTES FROM THE CHEF
BEHIND OUR FGC BURGERS Pat LaFrieda Meat Purveyors began when Anthony LaFrieda (Pat LaFrieda Jr.’s great-grandfather) immigrated to the United States from Naples, Italy in 1909 and opened a butcher shop in Brooklyn, New York in 1922. In 1950, Pat LaFrieda the First and his brother Louis LaFrieda took advantage of a meat worker’s strike and opened “LaFrieda Meats” in New York City's meatpacking district on West 14th Street. In 1964, Pat LaFrieda the first and his son Pat LaFrieda the second (known today as Pat Sr.) took full ownership over LaFrieda Meats and changed the name to Pat LaFrieda Meat Purveyors. As business grew, the shop changed locations several times. It was not until the early 1990s−when Chef Mario Batali made Pat LaFrieda’s company the primary provider of his restaurants−that they began to receive more attention. In 2004, when Shake Shack started serving Pat LaFrieda’s custom burger blend, both the restaurant and the meat company became famous. In 2010, the expanding company moved to their 36,000 square-foot meat butchering and processing facility on Tonnelle Avenue in North Bergen, New Jersey. Now they also supply restaurants in Boston, Philadelphia, Washington, DC, Miami, Las Vegas and Chicago. Since then, the company has become quite popular as Pat LaFrieda Jr. began to appear on television shows such as Martha Stewart and ABC News Nightline. The New York Magazine has even dubbed Pat LaFrieda Jr., “The Magician of Meat”. On April 4, 2012 the meat supplying company debuted in a reality show on Food Network called “Meat Men”. The show documents the inner workings of the company and follows Pat LaFrieda Jr., his father Pat LaFrieda Sr. and his cousin Mark Pastore through their work. Pat LaFrieda has built a reputation for making the best hamburgers on the market. All of our chopped beef blends are made from 100% whole muscles from domestically raised beef. We never use trimmings or “pink slime” in our blends. The meat is chopped at very cold temperatures, which keeps the meat coarse and prevents it from getting overworked. Our hamburger patties, available in any size from 2-8oz or 10oz, are formed by a low pressure machine with a noodle textured fill system. This ensures a loosely packed patty that is juicier and more flavorful than a hand packed patty. One taste of our burgers and you will see why they are legendary.
Come Try One of our Famous Burgers: Willie Park Burger or The Open
MENU HIGHLIGHT House Smoked Grilled Wings
Jumbo Wings Smoked on Site and Finished on the Grill. Choose your favorite sauce on the side or have them tossed: Garlic Parmesan, BBQ, Teriyaki, Buffalo, Reaper
Dining Hours Oak Room and Grill Room April
May and June
Tuesday-Saturday 11:30am-9:00pm
Tuesday-Sunday 11:30am-9:00pm 44
GOLF NEWS AND EVENTS LEAGUE NIGHTS Men’s - Tuesday Kickoff May 2 5:30 Shotgun Ladies' - Wednesday Kickoff May 30 5:30 Shotgun
Men’s Spring Handicap Saturday, May 6 Sunday, May 7 8:00AM Tee Times
Social Events Master’s Party
Wednesday, April 5 6:00pm Grill Room Men’s and Lady’s Trunk Show Friday, May 12 6:00pm Pro Shop US Open Party
Tuesday, June 13
Guest Days Men’s—Friday, June 9 Shotgun 1:00pm Dinner 5:30pm (Grill Room) Ladies'– Thursday, June 22 9:00am Tee Times
Ladies' Opening Day Saturday, May 20 11:00AM Brunch 12:30PM Shotgun
More Golf 30th Great Summer Shoot Out Friday, June 16 4:00pm 24th Member-Member Championship Betting Party– Friday, June 23 6:00pm Round 1– Saturday, June 24 8:00am Tee Times Round 2– Sunday, June 25 9:00am Shotgun
Couple’s Twilight Golf Friday, June 30 5:30pm Shotgun
WATCH CLUBSTER FOR MORE DETAILS ON ALL EVENTS!!! 55
Comments From Your President
Dear members, It’s that time of year when we start getting excited. One day it’s beautiful, the next day Mother Nature returns with a vengeance. At least it’s a sign good weather will soon be here. I’m very excited this year, as we have assembled another great team with several committees that have been hard at work to create the best possible club experiences for all our members. We have paid attention and listened to so many concerns, both good and bad, and have assessed them in great detail. We appreciate all the feedback that we’ve gotten from our family of members, and welcome all new input. Remember, this is our club. When we treat it like family, with love and respect, the results will return tenfold. To bring everyone up to speed with the club its and operations & buildings:
After trying to go it alone, we have hired a general manager this year. His name is Troy Stieve, and he has jumped in with both feet. He brings youth and enthusiasm to the club’s management team and is very excited to share his knowledge, education and experiences. Troy’s specialties are in the areas we have been struggling with, mainly food and beverage. But, we have found his skills have far surpassed our expectations. Feel free to share any and all concerns directly to him. He has big shoulders and is more than willing to help.
We have also assembled a business group of board members to deal with the everyday challenges of the club, with the biggest issues being with the buildings and finances. With only a few meetings under their belts, they have made a significant amount of progress. This board takes this job very seriously and have been addressing issues with great passion. I have no doubt the members will see the fruits of their labor.
Several committees have been assembled with chairmen and an overall committee chairman to address as many concerns and issues as possible. I encourage everyone to sign up with Clubster, as we will have the committees and the respective chairman’s contacts listed there soon. Feel free to contact the chairman whose committee is related directly to your concern or suggestion. Anyone who wishes to help make a difference on any committee is welcome at any time. By simply taking ownership in your club, getting involved, or adding input, your club can thrive.
6
Comments From Your President
The building will be our greatest challenge, and by far our largest expense. The building committee will be putting out several ideas to the membership for input and comments soon.
The membership committee has been hard at work to create a plan to get new members this year. The plan has been voted on and approved. You are able to review this on page 2 of this newsletter. Everyone has someone they know that they love to play golf with or just spend fun time with. Bring them into the FGC family.
The financial committee has also been hard at work all year. They are focused on the club’s finances, collecting receivables, and paying our vendors.
Food and beverage has gotten a lot of negative attention in the past. We plan on showing the members a huge improvement in this area. Chef Bob has many great ideas, as has Troy and our food and beverage committee. A perfect example of this is the new menu they rolled out this year. It is already getting rave reviews. Come to club and try something new and please keep your suggestions coming. It is getting better everyday. We look forward to a great year in this area.
The golf course is looking forward to a great year. Old man winter has been kind so far. With a mild winter and our experienced Greens Superintendent, Jim, we expect the course to be in great condition this year. Jim is excited to see the membership so inspired to help him do whatever it takes to have the best golf course in Genesee County. You might want to get a new putter to handle the greens this year. Scott Brotebeck has his calendar ready and is available on Clubster. Make sure you get your favorite dates booked for all the events you want this year. Scott is also excited to have the Golf Simulator as another tool to help better your game this year. He will have the pro shop fully stocked and ready. So, come see all the newest styles in golf. I look forward to seeing everyone this year and getting back to the reason I love this club; being with the great people who make up our membership. Thank you, Gary Sova, President 7
APRIL
Event Key General Golf Events Social Events Jr. Sports
Save The Dates Easter Brunch
Mother-Daughter Tea
Sunday, April 16 11:00am to 2:00pm
Sunday, April 30 Tea Time 12:00pm
Your family and friends will enjoy a lovely brunch by Chef Bob, while the kids have fun hunting and other activities and meeting the Easter Bunny!
Chef will be preparing dainty sandwiches and delicate desserts. Watch Clubster for more details.
Dinner Special Events Italian Theme Nights– Thursday, April 6 Thursday, April 20
Fish Fry– Good Friday, Friday, April 14
8
MAY
Event Key General Golf Events Social Events Jr. Sports
Save The Dates Mother’s Day Brunch Sunday, May 14 11:00am to 2:00pm
Dinner Special Events Mexican Theme Nights Thursday, May 4 Thursday, May 18 Cinco De Mayo Specials Friday, May 5 Date Night Friday, May 19 Memorial Day– Monday, May 29
9
JUNE
Event Key General Golf Events Social Events Jr. Sports
Save The Dates Father’s Day Sunday June 18, 2017 Dinner Special Events All-American Theme Nights Thursday, June 1 Thursday, June 18 Featuring Tommy B’s Famous Coneys
Golf Special Events Men’s Member/Guest Day Friday, June 9 Great Summer Shoot Out Friday, June 16 Member-Member Championship Friday, June 23– Sunday, June 25 Couple’s Golf and Date Night Friday, June 30 10
WORD SEEK
Save The Dates Jr. Sports Round Up West/Exec Rooms Friday, May 5, 2017 6:00pm
Kid’s Painting Class Location TBD Saturday, April 8, 2017
Our swim program will be using a new suit vendor and brand this year and the team will be receiving custom suits with our FGC Crest on them! Due to the sizing being a little different, the swim teammates will need to try the suits on at the Jr. Sports Round Up, being held on May 5, 2017 in the West and Executive Rooms. We will need to know all of the kids interested in the swim team, so that we are fully prepared for the round up. Please call Tarah at 810.743.6100, or e-mail her at [email protected] , with the names of your children that are interested by Monday, April 17. If your children are unable to attend to the Jr. Sports Round Up, arrangements can be made to try the suits on ahead of time. Thank you and we are looking forward to an awesome summer!
SWIM AND JR. GOLF DATES PLEASE VIEW THE CALENDARS
11 11
April/May 2017 Edition 3100 Lakewood Dr. Flint, MI 48507 Phone 810.743.6100 Fax 810.743.6951 www.flintgolfclub.com 12
