February 24, 2016

We would like to wish Assistant Superintendent Brigitt Smith and her husband Cam all the best in the months ahead.  Brigitt will be off on maternity leave effective this Friday and expects their first child late March.
Thanks for all you have done for the RDGCC Brigitt!  We wish you, Cam and the baby good health and happiness…and we’ll look forward to your return.
Please join us for dining this weekend.   Here is this Sunday’s menu:
BBQ Salmon & Jack Prawn Stirfry with Rice – $20
Herbed Pork Loin Chop w/Cherry & Apple Chutney – $26
Chicken Alfredo Rose w/ Linguini Noodles – $18
Prime Rib
Reservations are required and must be made by Friday at 4 pm.
The warm temperatures have us all looking forward to an early start this golf season.  We will be ready!
We will be working with a new Point of Sale and software system that “goes live” March 01.  We don’t expect many hiccups but if there are a few thanks in advance for your patience and understanding.
Ken Frame, Jordan Krulicki and Mark Di Ubaldo are in the golf shop and receiving and displaying new stock every day.  Stop out and take a look, sign up for a season lesson plan, or order your corporate gifting.
Robyn Amell and Debbie Slagman are raring to go in Food Services and the Snack Shack.  We will schedule one week of $10.00 lunches as we train staff in the kitchen and front of house…and introduce new menu items.  We will advertise the lunches when we are ready to launch.
Our Executive Chef Ryan Poole joins us on March 01.  Ryan and his team (Chris Racicot, Jae Gibson and Don Burchnell) bring fresh ideas to the table that we think our members will enjoy.
Heath Koch, Chris Miller, Rod Clark, Sonja Paradis and our grounds crew have proven that they can deliver “Alberta’s Best” golf course conditions.  Sonja and Kim have cleared a tremendous amount of black knot this winter.  Our golf course will look great!  Our crew will move into what will certainly be one of the Province’s finest turf care facilities in mid-June.
We have re-faced the bars upstairs and will soon start some renos to the Snack Shack and Men’s Lounge.  It will be more of a self-serve format, faster, and self-contained.
The Red Deer Golf and Country Club’s vision is “To be a dynamic and continually improving, premiere golf facility”.  I think that describes us…and we work hard every day in all departments to achieve it.

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