THE BULLETIN A NEWSLETTER FOR THE MEMBERS OF WILMINGTON COUNTRY CLUB - JANUARY 2025
TABLE OF CONTENTS
President’s Message
1
General Manger's Message
3
Club Calendar
6
Dining and Social
7
Golf
9
Grounds
11
Racquets
14
Fitness
20
BOARD OF DIRECTORS
David E. Wilks - President Adam G. Landis - Vice President David D. Wilkinson - Treasurer Thomas A. Beck - Secretary
PRESIDENT’S MESSAGE | DAVID WILKS
CLASS OF 2024 David E. Wilks Rachel W. Heinle Douglas D. Herrmann Jennifer J. Hopkins Adam G. Landis Jonathan N. Saunders Pamela S. Tikellis David D. Wilkinson James R. Selsor, Jr. CLASS OF 2025 Thomas A. Beck Zachary L. Chipman Robert W. Friz Lisa A. Schmidt Meghan A. Adams Stephen J. Crifasi, Jr. Andrew J. Podolsky Becky Allen George “Tripp” Way, III Honorary Directors Gary W. Ferguson Melissa Riegel Advisory Directors Joseph F. Hacker, III Allen M. Terrell, Jr. John F. Porter, III
Let’s consider for a moment everything that has happened since our club was created. Since 1901, we have withstood two world wars, a depression or two, a move to H.F. DuPont’s fantastic Winterthur estate, a few more wars and a lot of other upheaval. More recently, we have seen tornados, tens of thousands of visitors tromping around and hotly contested elections. And yet, through it all, we and our forebears have sustained this wonderful bubble where we can do so many fun things together. This is a place where we can compete fiercely with some of our closest friends and follow the battle with a cold drink together served by wonderful people in comfortable surroundings. It’s a place where we can lower our blood pressure simply by driving into the entrance. Where the first hole we see is so beautiful, but we know it isn’t close to the prettiest hole we have. Over the course of 123 years, we not only moved from what is now Porky Oliver’s (a pretty good upgrade), we have continually improved upon what we have. Ten years ago, we radically changed our clubhouse so that it provides us things we can’t believe we ever lived without. We have renovated a 50-something-year-old kitchen that has allowed us to transform much of what we eat in all our venues. We have built a second indoor tennis building so that more of us can play tennis, pickleball and basketball whenever we want. Our golf courses have always (and will always) get lots of attention so that they will forever be among the top of their class. Let’s consider for a moment everything that has happened since our club was created. Since 1901, we have withstood two world wars, a depression or two, a move to H.F. DuPont’s fantastic Winterthur estate, a few more wars and a lot of other upheaval. More recently, we have seen tornados, tens of thousands of visitors tromping around and hotly contested elections. And yet, through it all, we and our forebears have sustained this wonderful bubble where we can do so many fun things together. This is a place where we can compete fiercely with some of our closest friends and follow the battle with a cold drink together served by wonderful people in comfortable surroundings. It’s a place where we can lower our blood pressure simply by driving into the entrance. Where the first hole we see is so beautiful, but we know it isn’t close to the prettiest hole we have. Over the course of 123 years, we not only moved from what is now Porky Oliver’s (a pretty good upgrade), we have continually improved upon what we have. Ten years ago, we radically changed our clubhouse so that it provides us things we can’t believe we ever lived without. We have renovated a 50-something-year-old kitchen that has allowed us to transform much of what we eat in all our venues. We have built a second indoor tennis building so that more of us can play tennis, pickleball and basketball whenever we want. Our golf courses have always (and will always) get lots of attention so that they will forever be among the top of their class. That is how it has been for 123 years. And we will never stop improving. We’ve talked a lot this year about planning for our capital needs. We are in great shape and the future is so bright. What will we do to make this place even more fabulous? We will, of course, make sure that the club is maintained in optimal condition. But we certainly won’t sit still. We have ideas. Please give me yours at dwilks.wcc@gmail.com. David Wilks
JANUARY
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
1
2
3
4
No Clubhouse Food Service
Thursday Morning Bridge 9:30 a.m.
Pub37 Happy Hour 5:00-7:00 p.m.
5
6
7
8
9
10
11
No Clubhouse Food Service
No Clubhouse Food Service Book Club 4:00 p.m.
Montchanin Bridge 1:00 p.m.
Thursday Morning Bridge 9:30 a.m.
Pub37 Happy Hour 5:00-7:00 p.m.
12
13
14
15
16
17
18
No Clubhouse Food Service
No Clubhouse Food Service
Montchanin Bridge 1:00 p.m. Executive Committee 5:30 p.m.
Thursday Morning Bridge 9:30 a.m.
Pub37 Happy Hour 5:00-7:00 p.m.
Scotch Tasting
19
20
21
22
23
24
25
No Clubhouse Food Service
No Clubhouse Food Service
Thursday Morning Bridge 9:30 a.m.
Morrow Paddle Tournament
Montchanin Bridge 1:00 p.m. Sushi Cooking Class
Pub37 Happy Hour 5:00-7:00 p.m.
Live Music in Pub37
26
27
28
29
30
No Clubhouse Food Service
No Clubhouse Food Service
Morrow Paddle Tournament
Montchanin Bridge 1:00 p.m.
Thursday Morning Bridge 9:30 a.m.
Christine Jordan Director of Clubhouse Operations MANAGEMENT TEAM
GENERAL MANAGER’S MESSAGE | PHIL IANNELLI
Tip Tribbitt, CEC Executive Chef
Mindy Blumetti Controller
Let’s consider for a moment everything that has happened since our club was created. Since 1901, we have withstood two world wars, a depression or two, a move to H.F. DuPont’s fantastic Winterthur estate, a few more wars and a lot of other upheaval. More recently, we have seen tornados, tens of thousands of visitors tromping around and hotly contested elections. And yet, through it all, we and our forebears have sustained this wonderful bubble where we can do so many fun things together. This is a place where we can compete fiercely with some of our closest friends and follow the battle with a cold drink together served by wonderful people in comfortable surroundings. It’s a place where we can lower our blood pressure simply by driving into the entrance. Where the first hole we see is so beautiful, but we know it isn’t close to the prettiest hole we have. Over the course of 123 years, we not only moved from what is now Porky Oliver’s (a pretty good upgrade), we have continually improved upon what we have. Ten years ago, we radically changed our clubhouse so that it provides us things we can’t believe we ever lived without. We have renovated a 50-something-year-old kitchen that has allowed us to transform much of what we eat in all our venues. We have built a second indoor tennis building so that more of us can play tennis, pickleball and basketball whenever we want. Our golf courses have always (and will always) get lots of attention so that they will forever be among the top of their class. Let’s consider for a moment everything that has happened since our club was created. Since 1901, we have withstood two world wars, a depression or two, a move to H.F. DuPont’s fantastic Winterthur estate, a few more wars and a lot of other upheaval. More recently, we have seen tornados, tens of thousands of visitors tromping around and hotly contested elections. And yet, through it all, we and our forebears have sustained this wonderful bubble where we can do so many fun things together. This is a place where we can compete fiercely with some of our closest friends and follow the battle with a cold drink together served by wonderful people in comfortable surroundings. It’s a place where we can lower our blood pressure simply by driving into the entrance. Where the first hole we see is so beautiful, but we know it isn’t close to the prettiest hole we have. Over the course of 123 years, we not only moved from what is now Porky Oliver’s (a pretty good upgrade), we have continually improved upon what we have. Ten years ago, we radically changed our clubhouse so that it provides us things we can’t believe we ever lived without. We have renovated a 50-something-year-old kitchen that has allowed us to transform much of what we eat in all our venues. We have built a second indoor tennis building so that more of us can play tennis, pickleball and basketball whenever we want. Our golf courses have always (and will always) get lots of attention so that they will forever be among the top of their class. That is how it has been for 123 years. And we will never stop improving. We’ve talked a lot this year about planning for our capital needs. We are in great shape and the future is so bright. What will we do to make this place even more fabulous? We will, of course, make sure that the club is maintained in optimal condition. But we certainly won’t sit still. We have ideas. Please give me yours at dwilks.wcc@gmail.com. Phil Iannelli
Meghan Spero, PGA Membership Development & Communications Manager
Steve Buenaga Human Resources Manager
Jonathan Urbanski Director of Golf Courses & Grounds
Michael Shank, PGA Director of Golf
Liezel Huber Director of Racquets and Sports
Clark Verchick Chief Engineer
CONTACT
Front Desk: 302-655-6171 Golf Shop: 302-655-6022 Racquet Shop: 302-655-6513
WEBSITE
www.wilmingtoncc.com
ADDRESS
4825 Kennett Pike Wilmington, De 19807
DINING & SOCIAL | CHRISTINE JORDAN, DIRECTOR OF CLUBHOUSE OPERATIONS
HOURS OF OPERATION Cafe 1901, Pub37 and Grille & Tavern Closed on Mondays and Tuesdays
Let’s consider for a moment everything that has happened since our club was created. Since 1901, we have withstood two world wars, a depression or two, a move to H.F. Over the course of 123 years, we not only moved from what is now Porky Oliver’s (a pretty good upgrade), we have continually improved upon what we have. Ten years ago, we radically changed our clubhouse so that it provides us things we can’t believe we ever lived without. We have renovated a 50-something-year-old kitchen that has allowed us to transform much of what we eat in all our venues. We have built a second indoor tennis building so that more of us can play tennis, pickleball and basketball whenever we want. Our golf courses have always (and will always) get lots of attention so that they will forever be among the top of their class. Over the course of 123 years, we not only moved from what is now Porky Oliver’s (a pretty good upgrade), we have continually improved upon what we have. Ten years ago, we radically changed our clubhouse so that it provides us things we can’t believe we ever lived without. We have renovated a 50-something-year-old kitchen that has allowed us to transform much of what we eat in all our venues. We have built a second indoor tennis building so that more of us can play tennis, pickleball and basketball whenever we
CAFE 1901 Wednesday – Saturday 11:00 a.m. – 9:00 p.m. Sunday 11:00 a.m. – 8:00 p.m. PUB 37 Wednesday – Saturday 11:00 a.m. – 9:00 p.m.
We have built a second indoor tennis building so that more of us can play tennis, pickleball and basketball whenever we want. Our golf courses have always (and will always) get lots of attention so that they will forever be among the top of their class. Over the course of 123 years, we not only moved from what is now Porky Oliver’s (a pretty good upgrade), we have continually improved upon what we have. Ten years ago, we radically changed our clubhouse so that it provides us things we can’t believe we ever lived without. We have renovated a 50-something-year-old kitchen that has allowed us to transform much of what we eat in all our venues. Over the course of 123 years, we not only moved from what is now Porky Oliver’s (a pretty good upgrade), we have continually improved ever lived without. We have renovated a 50-something-year-old kitchen that has allowed us to transform much of what we eat in all our venues. Christine Jordan
UPCOMING EVENTS
Scotch Tasting This event is designed for entrepreneurs and small business owners. Monday, 09:15 am
Jan 16
Sunday 11:00 a.m. – 8:00 p.m. Golfer’s Buffet is Unavailable
GRILLE / TAVERN Wednesday – Saturday
Closed for Lunch Service Open for takeout at 4:30 Dine In 5:00 p.m. – 9:00 p.m. Sunday Closed for Lunch Service Open for takeout at 4:30 Dine In 5:00 p.m. – 8:00 p.m.
Tuesday 11:00 am
jan
Sushi Making This week-long event is sponsored by the Small Business Administration and features events across the country.
22
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TAVERN & GRILL
PUB37
DINING ROOM Friday & Saturday 6:00 p.m. – 9:00 p.m. THE HUT Monday Opens at 6:00p.m.
Friday, 14:30 pm
jan
Live Music This event is geared towards marketers and social media professionals.
23
CAFE 1901
FORMAL DINING
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