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N AT I O N A L H I S TO R I C L A N D M A R K 1 9 0 3
Oakmont
JUNE 2006
Links
| W W W. O A K M O N T C C . O R G
Adamek/Hughes win Overall Member/Member
BY BOB FORD, CLUB PROFESSIONAL
The year’s first big tournament is now
history. The men’s Member/Member
Tournament (June 2-3) suffered a bit from
the rain, but, through it all, champions
were crowned and a very good time was
had by all! The results of two-man team
play were as follows:
Overall Champions
Kevin Adamek & Steve Hughes
Augusta
Cypress Point
Merion
Kevin Adamek and Steve Hughes, winners of the Pinehurst Flight, finished the Member/Member
Tournament on June 2-3 as the OVERALL CHAMPIONS!
Oakmont
Olympic
CONTENTS
Page
Bunker To Bunker . . . . . . . . . 1-2
First Person . . . . . . . . . . . . . . . . 3
From the Clubhouse . . . . . . . . . 4
Up Close & Personal . . . . . . . . . 5
Kitchen Korner . . . . . . . . . . . . . 5
From The Red Tees . . . . . . . . . 6
Caddie Corner . . . . . . . . . . . . . 7
1903 Oakmont Team . . . . . . . . 7
One Man Remembers . . . . . . . . 7
Handicaps . . . . . . . . . . . . . . . . 8
OAKMONT COUNTRY CLUB
Pebble Beach
Page
Social Scene . . . . . . . . . . . . . . .
Francis Bricmont . . . . . . . . . . .
Shooting Note . . . . . . . . . . . .
From the Cellar . . . . . . . . . . . .
Wine/Food Match-Up . . . . . .
Pool News . . . . . . . . . . . . . . . .
Know The Board . . . . . . . . . .
Our Sympathy . . . . . . . . . . . . .
Editorial . . . . . . . . . . . . . . . . .
Calendar . . . . . . . . . . . . . . . . .
9
9
9
10
10
11
11
11
11
12
Pinehurst
Pine Valley
Seminole
Winged Foot
Baltusrol
Shinnecock
Jim Sullivan Sr.
Jim Sullivan Jr.
Bob Jermain
Bart O'Connor
Stan Druckenmiller
Mark Bope
Tom Grealish
Mario Lemieux
Tim Fitzgerald
Tom Miller
Jim Douglass
Jim Royston
Kevin Adamek
Steve Hughes
Chris Donohue
Bruce McGough
Bernie Marcus
Dan Biondi
Jack Shilling
Ben Lear
Bruce Brennan
Damon Chilcote
Frank Caylor
Jim Brown
29 1/2
27 1/2
29
34
321/2
33
33
341/2
34
31
321/2
28
JUNE 2006
Oakmont
Links
Member/Member Flight Winners
AUGUSTA FLIGHT
CYPRESS POINT FLIGHT
MERION FLIGHT
Jim Sullivan, Jr. and Jim Sullivan, Sr.
Bart O’Connor and Bob Jermain
Stan Druckenmiller and Mark Bope
OAKMONT FLIGHT
OLYMPIC FLIGHT
PEBBLE BEACH FLIGHT
Mario Lemieux and Tom Grealish
Tom Miller and Tim Fitzgerald
Jim Royston and Jim Douglass
PINEHURST FLIGHT
PINE VALLEY FLIGHT
SEMINOLE FLIGHT
Steve Hughes and Kevin Adamek
Bruce McGough and Chris Donohue
Bernie Marcus and Dan Biondi
WINGED FOOT FLIGHT
BALTUSROL FLIGHT
SHINNECOCK FLIGHT
Jack Shilling and Ben Lear
Damon Chilcote and Bruce Brennan
Jim Brown and Frank Caylor
OAKMONT COUNTRY CLUB
— 2 —
JUNE 2006
Oakmont
Links
Skill Prizes
Friday, June 2nd, 2006
Longest Drive #1
Paul Mazeski (0-13)
Dick Thompson (14 & over)
Closest to the Pin #6
Steve Humphrey (0-13)
George Thompson (14 & over)
Closest to the Pin #8
Bruce McGough (0-13)
Jim Brown (14 & over)
Longest Putt #9
Matt Kluck (0-13)
Dick Jaynes (14 & over)
Closest to the Pin #13
Fred Grove (0-13)
Nevin Moore (14 & over)
Longest Putt #15
Rick Dell (0-13)
John Stilley (14 & over)
Closest to the Pin #16
Damon Chilcote (0-13)
Don Stoner (14 & over)
Longest Drive #18
Mario Lemieux (0-13)
Bernie Marcus (14 & over)
BY BILL GRIFFIN, CLUB PRESIDENT
T
5’1/2”
13’8”
7’5”
24’2”
96’
4’
2’6”
3’
38’
42’1”
3’4”
9’7”
Saturday, June 3rd, 2006
Longest Drive #1
Kurt Fuhrer (0-13)
Dick Galis (14 & over)
Closest to the Pin #6
Tom Miller (0-13)
2’11”
Dick Jaynes (14 & over)
9’4”
Closest to the Pin #8
Mario Lemieux (0-13)
6’6”
Bob Wagner (14 & over)
10’10”
Longest Putt #9
Jim Royston (0-13)
33’1”
— (14 & over)
Closest to the Pin #13
Dave Hickton (0-13)
3’2”
Jack Shilling (14 & over)
6’9”
Longest Putt #15
Greg Shepard (0-13)
54’
— (14 & over)
Closest to the Pin #16
Doug Truter (0-13)
6’1”
Tom Simmermon (14 & over) 15’11”
Longest Drive #18
Jim Sullivan, Jr. (0-13)
Tom Simmermon (14 & over)
OAKMONT COUNTRY CLUB
FIRST PERSON
he summer season is now in full
swing and I’m pleased to report
that usage of our facilities including
the golf course, Clubhouse, and swimming
pool are all up.
The condition of the golf course is
nothing short of spectacular. Our thanks
to John Zimmers and his staff for the
outstanding job in preparing our landmark
course for the 2006 golf season. I’m sure
everyone is finding it rather interesting to
play holes #12, #15, and #17 in U.S.
Open-like conditions.
I am pleased to announce that we have
recently extended John Zimmers contract
as our Head Grounds Superintendent
through 2012. Congratulations to John
and Tracy. We all very much appreciate
John’s tremendous work and it’s exciting
that he’ll be part of the tradition of
Oakmont for many years to come.
The feedback on the Clubhouse
renovation continues to be very positive
and many feel the “Grand Re-opening”
Celebration was one of the best in
Oakmont history. Tom Wallace and his
entire staff do an outstanding job, reflected
in increased member usage of our Club
for all types of functions – everyday dining,
banquets and weddings, and special events
such as Mother’s Day and Memorial Day
parties. The commitment to quality in
food and beverage and dining service in
general is recognized and appreciated by
all Oakmont members.
Planning for the U.S. Open Championship in 2007 continues to progress nicely.
Tournament Chairman Mickey Pohl and
our Group Committee Chairmen are
working closely with the USGA in covering all of the details. The Board and U.S.
Open Planning Committee are looking
for every possible way to create an
outstanding experience for all of our
members both leading up to and during
the Open.
— 3 —
We continue to seek out volunteers,
and encourage all of our Oakmont members
to get involved. As of this writing we have
3,268 volunteers toward our target of
5,500. Hospitality sales are progressing
nicely, and again, membership involvement
can help in these efforts as well.
Representatives from the USGA will be
visiting us the week after the 2006 U.S.
Open at Winged Foot. From that point
on, all of the USGA’s focus will be on
Oakmont. This next year promises
to be a most exciting time for our Club.
Financially, we continue to perform
exceptionally well. We finished the most
recent 2005-06 fiscal year with cash
generated from operations of $1,180,000,
that is approximately $1,160,000 favorable
to our plan. Capital investments totaled
$5.6 million, with virtually all of this
directed toward the Clubhouse renovation
and golf course restoration projects. Our
financial performance for the early part of
this fiscal year is also favorable to budget.
Your Board of Governors continues its
focus on fiscal discipline in Clubhouse, golf
and grounds operations; preparing for
Phase II of our Clubhouse plan; reviewing
our By-Laws; planning for the 2007 U.S.
Open; encouraging more member play on
the course; working with the PA Turnpike
Commission on future plans; and creating
an atmosphere of open communication
on all matters of importance to the Club.
Again, thanks to Tom Wallace, John
Zimmers, Bob Ford and all of their staff
for making our experience as members of
Oakmont Country Club so special. Hope
you and your family enjoy a great summer.
JUNE 2006
Oakmont
Links
BY
TOM WALLACE, GENERAL MANAGER
A
s I begin this article, Chef Tom,
Peggy Schaal, Mary Agnes Rieger
and I are returning from a
whirlwind 24-hours at the world’s largest
hospitality food, restaurant and lodging
show which is held annually in Chicago.
At this tradeshow, anything that is happening in the Food and Beverage side of our
business is displayed and demonstrated.
It was the first trip for some in the group
and was long overdue.
The reason for this trip was twofold:
(1) our desire to keep improving Oakmont’s
food offerings and (2) our culinary team’s
goal to make sure that we “knock the socks
off” the golf world next year during the
2007 U.S. Open Championship.
With our two goals in mind, we set out
through this vast show to find the latest
and best food ideas, items and trends, to
learn about them and return home and
teach (share) them with the rest of our staff.
One other little treat for Mary Agnes,
Chef, and Peggy was a visit to Charlie
Trotter’s where we were able to receive a
private tour of the kitchen – by the man
himself! Meeting Charlie Trotter and getting
a “back of the house” tour conducted by him
are high points for any modern day Chef!
We all acquired many ideas and discovered countless products to keep us on the
cutting edge. Kids’ table entertainment
(menus, toys, games) dominated the show
this year having some of the most innovative ideas. Interestingly enough, one of our
Oakmont members, a parent with young
children, whose opinion I respect greatly,
recently commented to me that, as the
food program at Oakmont has continued
to improve, it has become a destination for
young families both with and without
children. Those comments, which I love to
hear, give our team even more incentive to
put our heads together to make sure that
we are doing all we can to entertain the
kids while they wait to dine.
OAKMONT COUNTRY CLUB
Chef Tom and the wait staff have set
into motion a plan to guarantee that all
children’s food will take a priority in the
kitchen – as it concerns getting it out on a
timely basis. The management staff has
purchased table games, word games, and
crafts that will be placed at the tables
instead of glassware, knives, forks, etc. to
keep everyone safe and busy. Bottom-line:
an increased awareness of our young families
needs in an area where we continue to
make improvements. Great steaks to eat or
a cool etch-a-sketch to play with; both
equal member (and children’s) satisfaction.
On the food side of the show, frozen
ices and gelato machines were everywhere!
Luckily for us, Chef Tom had been planning the release of a gelato program which
began on Memorial Day. As usual, Chef
Tom was one step ahead! See his Kitchen
Korner for more delicious information.
Preparation for the 2007 U.S. Open
Championship continues. As large as the
Open has become since 1994, many clubs
in past years have simply handed the keys
over to the USGA and their contracted
caterers and allowed them to handle not
only hospitality food and beverages but
members’ areas as well. Our team will be
challenged during the Open just keeping
up with what is required by the USGA.
However, as I hope we continue to show
the membership, we always aim to raise the
benchmark! Oakmont Country Club will
not only handle our USGA requirements
(USGA officials and players), but also some
of the corporate hospitality and most
importantly, our Clubhouse member areas.
We will go far beyond what is expected – as
well as what other clubs have attempted.
We made this decision both to challenge
ourselves as management and staff and to
improve our member experience. We look
forward to making everyone proud!
— 4 —
Preparation for Phase II of the
Clubhouse project is well underway. The Library, Living Room,
Front Desk, Sitting Area and the
old Fownes Room will all be
under construction this off-season
under the guidance of our
Steering Committee and designers
Ferry Hayes Allen. We will
actually be closing the Old Fownes
Room this August (2006) to
renovate it. Completing the
restoration of the old Fownes
Room in August, will give us a
chance to re-open it by Labor
Day (2006) and have another
outstanding area for private
dining heading into the holidays.
The old Fownes Room, which
will become the new Library, will
have custom-made bookshelves
and new wood flooring, really
bringing this room to life. Very
soon, please be prepared to
receive a request for books to fill
our new library. As we prepare
for construction, we will need
our members’ help with
Oakmont-caliber books to fill
our shelves for years to come.
Book now for the holidays as
the available dates for these new
and existing areas are going to
fill quickly. All “cheesy” marketing aside, Peggy Schaal and Barb
Cimino are looking forward to
caring for your holiday lodging
and hospitality needs. Please call
now to assure your spot this
holiday season!
JUNE 2006
Oakmont
Links
Second In A Series:
Our Staff, Up Close and Personal!
If you’ve spent more than 30 years on one job;
if you’ve lived through the span of six Club Managers;
if you’ve raised a family that includes 11 grandchildren;
wouldn’t you think you’d be slowing down …. just a
little?
“No way,” said Dining Room Coordinator Mary
Agnes Rieger. “I just like being busy,” she continued,
“and, I just love working at Oakmont Country Club!”
“But,” she said, I’m sure the day will come when I
leave this Club …… and then I guess I’ll just have to
get another job!”
To hear this very lovely lady talk, you wouldn’t
believe that she faces obstacles and small annoyances
almost 24/7 while she makes sure that every Oakmont
member has a quality dining experience at our Club.
“I enjoy every one of our members, and their families,
and the only instance of real problems I can think of is
the day that a thunderstorm hit during the 1983 U.S.
Open Championship and hundreds of people jammed
into our Clubhouse, causing all of us to act like fraternity housemothers. Now that WAS a mess!”
Born, raised and schooled in Arnold, PA, Mary Agnes
married Regis Rieger and helped him with his bar and
restaurant, the Valley Inn, in Brackenridge in their
early married years while raising their 5 children. She
came to Oakmont Country Club as a part-time waitress
to help support and help educate her family after Rege
became ill, sold the restaurant and could not work any
longer. She has been here ever since.
(Regis Rieger died in 1990 after a prolonged illness.)
“I’ve seen so many famous and wonderful people at
the club,” M.A. commented. “I guess my most exciting
day was when former President Gerald Ford came to
the Club to help celebrate our National Historic
Landmark designation. He was so nice, so polite and
so gracious to all of our Club members and to everyone
on the staff as well. And, to top that off, Perry Como
sang in the ballroom that night as part of the celebration!”
Some “unknowns” about M.A.? Rose Curran taught
her to play golf. (How well she won’t say.) She is an
avid reader. She loves to go hiking on her days off.
(In the woods, no less.) And, her parents were from
Scotland, making her just as frugal as they were.
Mary Agnes Reiger, a great lady in every sense of the
word.
OAKMONT COUNTRY CLUB
Mary Agnes Rieger and her fabulous family.
KitchenKorner
BY TOM PEPKA, CEC EXECUTIVE CHEF
As we gear up for another season at Oakmont, the new banquet
kitchen has proven to be a fantastic asset for our Club. Our
Mother’s Day brunch and dinner buffets were very well received.
We expanded the continental breakfast selections, redesigned the
salad platters, and used beautiful iceboxes with shrimp and lobster selections. The grand dessert buffet was impressive in history
hall. As we learn our way through these events with the new
Ballroom and Fownes rooms, we’ll refine them and make them
grander than before.
When this chilly weather breaks and we settle into our warm
to hot summer months, I thought some nice in-house Italian Ice
and Gelato flavor of the day would be a great addition to your
Oakmont experience.
We purchased what we call in the food business a batch freezer.
It will make approximately three quarters of a gallon of gelato,
or Italian ice in ten minutes. We’ll start offering the gelato and
ice in the Clubhouse very soon.
The #9 stand and pool will also have the same selections, but
in addition, ice cream, sugar and waffle cones, as well as
Styrofoam bowls in which to serve the ice and gelato. I’m very
excited about our new addition and I believe you and your
guests will believe you are in Italy when you taste these gelatos.
We made a few samples for the Clubhouse staff and they surely
enjoyed them all. If you would like them on your next party, we
can facilitate making gelato or Italian ice, so please let Peggy
Schaal know and we’ll be happy to accommodate you.
— 5 —
JUNE 2006
Oakmont
Links
The mystery is solve-ed!
BY LAURIN MOORE,
WGA GOLF CHAIR
OCC WESTERN TEAM
GRABS FIRST PLACE!
Moves Up To Division III
The OCC Western Team scored a
resounding win over Rolling Hills Country
Club on May 9th at Shannopin C.C. The
Oakmont team garnered an outstanding
67 points!(*) Following up on that victory,
the OCC Western Team trounced
Chartiers II in a pouring rain at Oakmont
on May 11th, racking up 63 points! On
Tuesday, May 16th, the team defeated
Longue Vue at Rolling Hills, 58 points to
50.
On May 18th, the OCC Western Team
drove to Connoquennessing Country Club
to compete, only to find the course completely unplayable. When a match is called
because of unplayable conditions, the teams
split the points, so Oakmont received 54
points and Connoquennessing received 54.
On Tuesday, May 23rd, the team played
Shannopin at Chartiers Country Club and
soundly defeated them scoring 63.5 points!
That put OCC’s Western Team in FIRST
PLACE with a total of 305.5 points!
Closest contender was Longue Vue with
283.5 points.
IT ALSO MOVED THE OCC TEAM
UP TO DIVISION III! Here’s a big
CONGRATULATIONS TO THE OCC
WESTERN TEAM!
(*) The total number of points in one of these
matches is 108. Therefore, in the matches
mentioned above, Oakmont’s Western Team
had MORE THAN a 50% winning total.
Oakmont’s Western is in Division IV, which is
made up of Oakmont, Longue Vue, Shannopin,
Chartiers II, Rolling Hills and Connoquennessing.
Western team results can be viewed by anyone
at: www.wgawp.com
In our last issue, we reported some wins
by Club member Mitzi Hoffman and her
guests at Ocean Hammock Golf Club in
their member-guest tournament. We had
reported two winning scores from Mitzi’s
foursome but we commented about the
third member of that foursome NOT being
mentioned. Well, it turn out that Mitzi and
Lynn O’Mara from the Pittsburgh Field
Club (4th member of the foursome) DID
win their first flight but, since Lynn was
NOT an Oakmont member, it didn’t seem
important at the time. However as
Inspector Cluseau would have said, “the
mystery is solve-ed!”
Looking Ahead:
WGA handicap tournament began on
May 4th. Participants have until June 18th
(Fathers Day)to complete their matches.
There will be NO exceptions.
The WGA Ladies Invitational is on
Thursday, June 22nd. Each member may
invite up to 3 guests.
There is a 9-hole Twilight event scheduled for Saturday, June 24th at 4:30 P.M.
The first round of the QUEEN BEE
begins on Thursday, June 29th.
Members are now able to post
scores on-line from your computer by visiting www.ghin.com.
Once at the site, on the upper
left hand corner of the screen,
click on Post On-Line. You will
then be prompted to enter your
GHIN number as well as your
last name. If you do not know
the Slope and Rating of the golf
course you played, you can do
a search to find that information. Contact the Golf Shop if
you do not know your GHIN
number or if you have any
other questions.
U.S. OPEN
CHAMPIONSHIP
NUMBERS
2004 Open Championship
at Shinnecock Hills
Beer dispensed
by concession stands:
11,250 gallons
Hot dogs dispensed
by concession stands:
75,000
Bottles of water consumed:
150,000
Ice used: 240,000 lbs.
Galary rope needed:
10 miles
THE RIDDLE
Abuse me, for I will not care,
Curse me when I stray from fair.
Brute force won’t put me in my place,
Smooth and even wins this race.
No sandy beaches for the best,
The envy color is where I rest.
Who am I?
A golf ball.
OAKMONT COUNTRY CLUB
Online Score Posting
— 6 —
Trash bags used:
60,000
Tent Space:
300,000 square feet
TVs on site: 520
Temporary telephone lines:
1,300
Telephone cable laid:
65 miles
JUNE 2006
Oakmont
Links
Oakmont Country Club
CADDIE
CORNER
Golf Team - 1903
BY JOHN MIGELY
With the exception of some of
the “grizzled” veterans among our
“Caddie Corps,” most of our caddies
come to Oakmont as very young men. And, as they stay with
us through the years, they learn much about life itself. More
importantly, they prepare themselves for what life has in store
for them after they leave our Club.
That includes going into the military service. Two of our
outstanding caddie/soldiers deserve some recognition.
Andy Brucker, a member of the Pennsylvania National Guard,
left us about 30 days ago to serve a tour overseas that could last
as long as 18 months.
Lou Fabrizi, and his brother Danny, are from Washington
Township, PA. Lou was a caddie at Oakmont from 1995 until
2003. He attended IUP and was a member of the ROTC there.
Upon graduation, he joined the U.S. Air Force and took Apache
helicopter training in Arizona. Word has it that Lou will be sent
to Iraq in the Fall of 2006 on active duty. Danny is still with us
as a caddie.
These are just two examples of the type of individuals we
have as part of our caddie program. We’re proud of ’em when
they’re here and we’re very proud of them when they move on
in life.
(l. to r.) Unknown member, W.C. Fownes, Jr., Henry C. Fownes, George
Ormiston, C.B. “Chick” Fownes, unknown member.
The three Fownes and George Ormiston ALL qualified
for the 1903 U.S. Open Championship. Not bad for some
guys just hanging around the Oakmont Clubhouse.
One Man Remembers
BY BILL UNGER
Ah, yes, the Social Security SWAT!
About 6 or 7 years ago, I played in a threesome in the
Social Security SWAT. As everyone knows, the Social
Security SWAT played at full handicap. But, as a threesome, each player got a 12% additional handicap. Our
team consisted of Arch Irvin, George Hill and myself.
Ode to Oakmont
(Editor: If you saw the bunkers at the recent Memorial
Tournament with the "special rakes" used by Jack
Nicklaus, this may bring back memories!)
We played on a day when the entire course was being
aerated, and those 2-1/2” “things” were everywhere
….even on the greens! So, at the end of our game, our
net score was 49! 22 under par!
O, the dune hills in the sand along the sea,
Where the waves dash high with mighty, noisy claps
Are as smooth as glossy silk, or homogenized milk,
When compared with Oakmont’s furrowed traps.
For a gentlemanly bunker, give me those
That don’t ever show on topographic maps,
Where the soil’s politely raked—neither carved nor
sculpted, nor faked
But deliver me from Oakmont’s furrowed traps.
To toot my own horn, I had a net “1” on the 1st hole,
with a long, long putt. Then, a net of “1” on the 6th
hole with another long putt. A “birdie” on #14, and an
"eagle" on the 18th hole. The putt on #6 was somewhat
unusual…it rolled past the pin, then up the hill and
rolled backward into the cup!
Now, I’ve seen them all from awesome Pebble Beach
To Pine Valley’s woods—than which there are no punker;
But, the most remote from heaven is when your ball lies
in row seven
Of a plowed and disced and harrowed Oakmont bunker.
During that round, two of our Social Security SWAT
members scored “0” on two holes, #6 and #16. Both
had natural birdies, but each man got 2 strokes to deduct
from their scores.
— Joseph C. Dey, Jr., June, 1953
OAKMONT COUNTRY CLUB
— 7 —
(EDITOR: The Social Security SWAT has since been
merged into the Senior SWAT, still with full handicaps.)
JUNE 2006
Oakmont
Links
Handicaps
BY DAVE BROWNLEE
CHAIRMAN, HANDICAP COMMITTEE
Surprise!!! The average handicap index for
both men and women members at
Oakmont Country Club has gone down
by more than one stroke over the past four
years. Has the course gotten easier?
Or, have the members improved their
golfing prowess? The averages for 2002
through 2005 are as follows:
Men
Women
2002
12.377
26.286
2003
11.953
26.664
2004
11.690
25.949
2005
11.168
25.031
The lowering of the average handicap
indexes has occurred despite the many
changes to the course that most members
believe have made the course more difficult.
Add to this confusion, the new (April, 2006)
ratings for the course by the Western
Pennsylvania Golf Association (WPGA).
The old and new ratings are set forth
below with an explanation of the
terminology following the ratings. The
first number is the USGA Course Rating
followed by the Slope Rating. The old
rating was done in 2002.
Red
White
Blue
Green
Old 74.4/135 72.0/134 73.4/138 76.8/144
New 75.6/136 72.8/130 74.0/134 77.5/147
A “USGA Course Rating” is the
USGA’s mark that indicates the evaluation
of the playing difficulty of a course for a
scratch golfer under normal course and
weather conditions. It is expressed as
strokes taken to one decimal place, and is
based on yardage and other obstacles to
the extent that they affect the scoring
ability of a scratch golfer.
A “Slope Rating” is the USGA’s mark
that indicates the measurement of the
relative difficulty of a course for players
who are not scratch golfers compared to
the USGA Course Rating (e.g., compared
to the difficulty of a course for scratch
golfers). A Slope Rating is computed from
the difference between the Bogey Rating
and the USGA Course Rating. The lowest
Slope Rating is 55 and the highest is 155.
A golf course of standard playing difficulty
has a Slope Rating of 113.
OAKMONT COUNTRY CLUB
A “Bogey Rating” is the USGA’s mark
of the evaluation of the playing difficulty of
a course for the bogey golfer under normal
course and weather conditions. It is based
on yardage, effective playing length, and
other obstacles to the extent that they
affect the scoring ability of the bogey
golfer. Bogey Rating is equivalent to the
average of the better half of a bogey golfer’s
scores under normal playing conditions.
The new WPGA ratings indicates that
our course has gotten more difficult for
all women golfers (red tees), for scratch
men golfers from all tees, and for bogey
men golfers from the green tees, but that
it has gotten easier for bogey men golfers
from the white and blue tees. For us
bogey men golfers, that’s hard to believe!
The Handicap Committee wants to again
strongly encourage all golfers to post their
scores. Fair handicapping depends upon
full and accurate information regarding a
player’s potential scoring ability as reflected
by a complete scoring record. Every player
must be responsible for returning all
“acceptable scores.” Acceptable scores are
those for rounds played in accordance with
the principles of The Rules of Golf.
Some examples of unacceptable scores are
when fewer than seven holes are played,
when the player carries or uses nonconforming clubs, balls, or tees, when multiple
balls are played, or when taking a lesson.
Picking up after a player is out of a hole
does not necessarily make the score unacceptable. Ask in the Golf Shop or ask a
Handicap Committee member if you have
any questions about handicap scoring.
Please make a conscientious effort to post
all acceptable scores.
The Handicap Committee is spot
checking the posting of scores. It appears
that a significant number of members are
not posting their scores. However, the
information that the Committee receives
on tee times and scores posted does not
show whether the players score may or
may not have been an “acceptable score”
that should or should not have been posted.
With all the changes that have been made
to the course, the distribution of handicap
strokes is in need of updating. The Golf
Committee decided that this should be
delayed until after the 2007 U. S. Open
since the rough on holes #12, #15, and #17
is to be at U. S. Open height this year.
— 8 —
A common misconception of
many golfers and even TV golf
commentators is that the lowest
numbered handicap holes are
the most difficult holes on the
course. That may or may not be
true. According to the USGA
Handicap System, “the basic
principle is to equalize the
abilities of players at different
handicap levels.” The number
one stroke hole should be the
hole where the higher handicapped player has the greatest
need for a stroke as an equalizer.
The process for handicapping a
course involves collecting about
200 scores from a group of low
handicapped players and about
200 scores from a group of
higher handicapped players,
averaging the hole-by-hole
scores from both groups, and
subtracting the averages of the
low handicapped group from
those of the higher handicapped
group to get a differential for
each hole. The low numbered
handicap holes should be those
with the largest differential.
However, some judgment also
comes into play. The USGA
recommends that “without
substantially deviating from the
above principles (highest differential receive the lowest numbered handicap), allocating low
numbered strokes to holes near
the end of each nine should be
avoided, so that players receiving
strokes will have the opportunity
to use these strokes before
either nine or 18-hole matches
are decided. Lower-numbered
strokes should not be allocated
to the first and second holes of
a course in the event that a
hole-by-hole playoff is necessary.”
Enjoy your golf and don’t
forget to post your “acceptable
scores.”
OCC Handicap Committee
Dave Brownlee
Bruce Sulkey
JUNE 2006
Oakmont
Links
BY CARL D. GURTNER AND KATIE KEENAN
The summer has gotten off to a damp start, but we haven’t
let it dampen our spirits. The Club is flourishing.
The swimming pool opened Memorial Day weekend with
great enthusiasm and pleasure for all who used it. Our summer
schedule is packed with fun for all ages. Family Friday’s at the
pool will set the summer nights aglow with a Tiki Bar, fun &
games, and our new inflatable. Tony Orgal and Lynette Stevens
have been gearing up for Friday’s at the pool all winter long.
Camp Oakmont is scheduled for July 17-21 (6 to 9 years),
July 31-August 4 (10 to 13 years). It is a week of structured
pool, tennis, and golf events for school-age children. Lynette
will supervise the week-long fun-fest allowing Mom’s and
Dad’s some summer free time. Please call or e-mail Lynette
(lstevens@oakmont-countryclub.org) for more details or to
sign-up your children.
Food, Family, Fun and Fireworks; four words best used to
describe July 4th at Oakmont Country Club. Last year, we set
attendance records with over 650 members and guests. We are
preparing to surpass those numbers and Chef Tom continues
to raise the bar with his culinary achievements. The only thing
that can hold us back now is the weather!
And, in July, on Friday and Saturday, July 14th and 15th,
the pool area will transform into a “KOA.” Camp “Oaky-Dok”
will open its doors for the third season. Evenings of swimming
and camping out at the pool have quickly become a mainstay
of summer excitement at Oakmont. Mark your calendars so
Carl can save you a staked plot for what will surely be a weekend to remember.
As summer flows into fall and we prepare for the next
school year, the pool will still be paramount with events such
as Movie Night. Saturday, August 5th, the Club will be showing a featured film poolside after a dinner buffet and a movie
night “sweet tooth” bar. Don Weisz and Kylie Hilty will also
have a number of games planned.
The next couple of months should be filled with family
events and fun for everyone. Please mark your calendars and
call the front desk for your reservations.
Shooting Note:
Trap and Skeet are closed until the end of golf season.
Members may use the shooting facilities at Longue Vue
on Wednesday evenings and Saturday and Sunday
afternoons. Call Barry Sheer at 1-800-472-2769 X112
if you have questions.
OAKMONT COUNTRY CLUB
— 9 —
Two Bright Faces to Greet You!
When you stop by the #9 Stand, two of the prettiest
members of our Oakmont staff may be there to greet you.
On the left, Lynette Stevens and on the right, Tondee
Simpson. Lynette is our Outlet Manager, has been with
us for three years, and runs the #9 Stand and the Pool
Stand. Tondee has been with us for two years, was a
bartender and also works at the Front Desk.
Francis H. Bricmont
Honored
In honor of her late husband, Jumilla C. Bricmont
has established a scholarship at Carnegie-Mellon
University that will help mechanical engineering
students pursue undergraduate studies in the
College of Engineering.
Francis Bricmont, a former member of Oakmont
Country Club passed away in 2002. He was
renowned in the steel industry for revolutionizing
the design and construction of reheat steel metal
furnaces.
Jumilla Bricmont stated that her husband
“believed Carnegie Tech provided the foundation
for his success,” and, in his memory, she wanted to
help students who have the talent but not the
financial resources to attend Carnegie-Mellon.
JUNE 2006
Oakmont
Links
FROM THE
Wine/Food Match-Ups:
Cellar
Steaks:
Try a cabernet sauvignon or syrah
which have enough forward
flavor to compete with the meat.
BY CHRIS HAMPTON,
ASSISTANT GENERAL MANAGER
Chicken, Fowl or Lamb:
S
ummer has arrived and we are gearing
up for a very busy summer filled with
wine events for you and your families.
We have already had a very successful
spring, especially in regards to wine. We
have held two wine dinners so far this year.
The first was Valley of the Moon from
Sonoma. This was a terrific dinner, one we
had been trying to put together for quite
some time. The second dinner was with
Concho y Tora from Chile. Sebastian
Lopez from that winery came all the way
from Chile to host this event. It was
Sebastian’s only wine dinner in the United
States this year.
Sebastian informed me that he was
leaving the winery for only ten dinners this
year, and he was very proud of the fact that
Oakmont Country Club was one of them.
He passed along some great stories of a
dinner he did the previous month on a
closed section of the Great Wall of China.
Some might remember that Sebastian and
his Concho y Tora was the first wine dinner
I held when I arrived here at Oakmont four
years ago. Which, coincidentally, was
Sebastian’s first wine dinner in the United
States. Sebastian also had this to say:
“Chris, no one prepares food to match so
perfectly with wines than does Oakmont’s
chef.” So, kudos to Chef Tom and his
culinary team for once again proving we put
on the best wine dinner in town, maybe
even in the USA!
It wouldn’t be a summer at Oakmont
Country Club without a visit from my
“California Grandma,” Maureen Lolonis of
Lolonis Winery in the Redwood Valley.
On August 17th it will be Maureen’s third
dinner here at Oakmont Country Club,
and each one gets better and better. This
year’s theme will be a vertical of Petros.
Petros (also the name of Maureen’s husband)
is their premier wine which is a blend of
Petite Syrah and their reserve Merlot.
OAKMONT COUNTRY CLUB
“2001 Petros shows real finesse in
the rich balance of fruit, oak, acidity and
tannins, and while it’s complex, it’s also
an easy drink. Soft in texture, with
sweet tannins, this wine flatters with
black currants and cherry flavors.”
90 pts. Wine Enthusiast.
That evening we’ll be tasting the
1998, 2000, 2001, and 2002 vintages
of Petros. Petros retails at the liquor
store for around $80 a bottle. Every
year, my favorite wine dinner always
ends up being Maureen and her
phenomenal wines. Don’t miss out on
this year’s tribute to the ladybug!
I would just like to remind everyone
that members may join the wine society
at any time. The cost to join is $200.
Benefits include a subscription to the
Wine Spectator or Wine Enthusiast,
$10 off any wine related events at the
club, 10% off any bottle coming out of
the grand cellar for ala carte dining,
and, once a month, you may choose a
bottle of red or white off our wine
society list to have with your meal. If
you dine with us at least once a month,
it is a great way to enhance your
experience! Any questions please see me
or Brad Ladik.
Congratulations to Brad Ladik
(Beverage Manager) and Tony Orgal
(Bartender) who recently passed their
Certified Wine Specialists exam. This
was a very tough exam for which both
individuals studied for about three
months. If you want to be impressed,
ask either to name the twenty wine
regions of Italy. They may even ask you
if you would like the answer to be given
in alphabetical order, north to south, or
east to west. It is very impressive!
Challenge these guys!
As always, Brad or myself is always
available to talk about wines at the Club.
— 10 —
Pair with something simpler and less
intense such as a pinot noir.
Fish:
Chardonnay works well with fish because
it is NOT overpowering and has a nice
balance of acidity and sweetness.
Greek, Mexican and other
intensely flavored foods:
Pair with red zinfandel which has a
fruity fun flavor.
Salads & Vegetable Dishes:
Sauvignon blanc is a high-acid wine
that goes well with lighter fare.
Pizza:
The red sangiovese grape in some
classic chiantis has a zesty flavor that
works well with tomato sauce. If you
prefer a white wine, try a sauvignon
blanc which has lively acidity and works
well with an oregano-laced veggie pizza.
Pasta:
A zippy white Italian pinot grigio works
well with the pesto’s cheesy, nutty flavor.
For a red, try a fruity California cabernet.
Chinese:
The crunchy-sweet vegetables, spicy
flavors and salty soy of Chinese food
pairs well with gewürztraminer, a fruity
spicy white wine. For a red, try a
grapey gamay.
Thai:
Think about a white zinfandel, a white
merlot or even a sweet German riesling
to set off the complexity of the curry in
the food.
Indian:
White viognier (a cousin of chardonnay)
has spicy aromas and flavors that match
well with Indian cuisine’s sweet curry,
cardamom and mint.
Burgers:
Shiraz is a big, bold red with jam-like
fruit flavors that can stand up well to
the juicy beef flavor. An oaked
California chardonnay will also work
well and complement grilled foods.
Barbeques:
A riesling’s concentrated fruit can stand
up well against a barbeque’s heavy
meats. For a great red at your affair, try
a bold red zinfandel which has smoky,
spicy flavors of its own.
JUNE 2006
Oakmont
Links
It is with Our Deepest
Sympathy:
We regret to announce the passing
of former member Alfred E. Baily
who was a member since 1988 until
moving to Florida in 2005.
His wife, Hannah, still resides near
Tampa, Florida.
EDITORIAL
BY AL DUDRECK
YOU WOULD THINK…..
……….That even though Oakmont
Country Club is considered a “walking
golf course,” there are golf carts
issued when a member or guest can
demonstrate a legitimate reason for one.
……….That with the use of golf carts,
there is an inherent responsibility of
the cart driver to keep the cart off
the “sensitive” areas of the course ….
greens, slopes of bunkers, mowed
walkways and fescue grass on the
course.
………That even though there have
been numerous notices that driving
through the fescue areas will KILL
the fescue for the entire year, people
would grasp the critical meaning of:
DO NOT DRIVE A GOLF CART
THROUGH FESCUE AREA!
…………That even though most of
the members and guests attending the
day’s festivities on Memorial Day
(Monday, May 29th) had a wonderful
time and enjoyed themselves, someone
would have better sense than to drive
through fescue on some holes, take
their cart next to tee areas on others
and, generally damage parts of the
course.
YOU WOULD THINK…..
BUT THEY DIDN’T!
C’MON, PEOPLE,
LET’S START THINKING!
OAKMONT COUNTRY CLUB
Pool News
BY DON WEISZ
SWIMMING POOL DIRECTOR
The super weather we had our opening
weekend got us off to a great start. The
water was crystal clear and just the right
temperature for an early summer swim.
We have set our sites on making this season
better then ever. We even hope to break
the record attendance we had last year.
Watching a family movie and sleeping
under the stars at poolside will again be a
part of our summer fun. Be sure to check
out Family Fridays from 4:00 to 8:00 p.m.
Play water games with the whole family or
just relax with a drink from the Tiki bar.
While on the topic of fun, I want to
remind everyone that the pool is a great
place to hold your summer parties. For
more information contact Peggy Schaal.
We are again offering two youth
programs during this summer of 2006.
The swim team season officially began
with a pizza party on May 30th; but it is
never to late to join. Practices are from
10:00 to 11:00 a.m., Monday through
Friday with meets on Tuesday and
Thursday evenings. The swim team is a
great way to stay in shape and have fun
with friends. The second program is swim
lessons. Group swim lessons have been
planned for Mondays and Thursdays from
10:15 to 11:00 a.m. beginning June 12th
and ending July 13th. Private lessons are
available upon request. For more information or to sign up, please see a lifeguard in
the basket room.
NOTICE: The OCC Swim Meet scheduled
for Thursday, June 15th has been re-scheduled
for Tuesday, June 27th. The OCC Swim Meet
scheduled for Wednesday, June 21st will go
on as planned. Please mark your calendars.
Oakmont
Links
Know
the Board
BY AL DUDRECK, EXECUTIVE EDITOR
First In A Series:
C. William “Bill” Griffin,
President
One of our members who has
to make a pretty good drive (on
the road, not on the course) to
get to our Club, Bill, resides in
Upper St. Clair. He has been a
member at Oakmont since
1995 and President of the
Board in 2005 and 2006.
He is a Swat member and
graduated from the University
of Georgia. (You’d never know
that if you talked to him!)
He is also a member of St.
Clair Country Club, Waterville
Golf Club in Ireland and
Muirfield Village Golf Club.
Bill is currently the managing director of Fidelity National
Financial and vice chairman of
LSI after having served as president and chief executive officer.
He currently serves on the
board of the National Home
Equity Mortgage Association
and is a Board Overseer for the
Terry College of Business at the
University of Georgia.
Bill is easy to talk to and is
an almost fanatical booster for
Oakmont Country Club. It
would be to your advantage to
meet him if you haven’t already
done so. Nice guy – Bill Griffin.
EXECUTIVE EDITOR
Al Dudreck
EDITOR
is published nine times a year for
members and employees.
George Hill
OAKMONT COUNTRY CLUB
Judy Folk
1233 Hulton Road, Oakmont, PA 15139
412-828-8000 • www.oakmontcc.org
— 11 —
ASSISTANT EDITOR
COMMUNICATIONS COMMITTEE CHAIR
Larry Werner
JUNE 2006
Oakmont
Links
JUNE
SUNDAY
C A L E N D A R
MONDAY
O F
TUESDAY
E V E N T S
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
Member/
Member
Family Fridays
at the Pool
1
Member
Monday
4
Family
Night
5
12
13
Member
Monday
FATHER’S
DAY
BUFFET
18
19
OAKMONT COUNTRY CLUB
14
20
15
WGA
Invitational
8:00 Shotgun
Member
+3 Guests
1:30 p.m.
Shotgun
21
22
Family
Night
26
27
9
8 a.m. Shotgun
Member +3 Guests
Family
Night
Member
Monday
25
8
Family
Night
Member
Monday
11
7
2
3
WGA
Member/
Member
Family Fridays
at the Pool
WGA
Member/
Member
6
Member/
Member
Father/Son
1:30 p.m.
Shotgun
Family Fridays
at the Pool
16
Family Fridays
at the Pool
23
10
Father/Daughter
Mother/Son
2:00 to 2:30 p.m.
Tee Times
17
Nine-Hole
Twilight
(No Guests)
4:30 p.m.
24
Family Fridays
at the Pool
28
— 12 —
29
30
JUNE 2006