Tuesday, August 15, 2017

PGA All Stars Advance to Wisconsin Final Four

The PGA Junior League All-Stars competed on Sunday, August 13 against Wausau and Appleton and won both matches to advance to the Final Four of the Wisconsin PGA Junior League Finals to be held at University Ridge GC on September 2nd. They will play the team from Janesville-Beloit to advance to the final match later that afternoon. Great playing Green Bay All-Stars!

Competing on the All-Star team from Green Bay Country Club are Grace Durkin, Max Reis, and Triston Behrend. 



Thursday, August 10, 2017

Garden to Table Initiative at Green Bay Country Club

By GBCC Sous Chef Joe Sonderegger

Assorted cherry tomatoes from the GBCC Gardens
As many of you may have noticed over the past two years, our garden has expanded. Our goal is to bring you more fresh and local products, so we figured why not right outside the doors of GBCC! We have been incorporating a large variety of herbs and vegetables from our very own gardens into our lunch and dinner menus. Each year the gardens will change slightly to bring new and improved flavors to the dishes we prepare each and every day for our members and guests.

Here is a list of what we currently have: 38 Tomato plants with 6 different varieties, Sweet Basil, Thai Basil, Purple Ruffle Basil, Chives, Garlic Chives, Oregano, Thyme, Rosemary, Parsley, Sage, Tarragon, Thai Chilis, Jalapenos, Swiss Chard, Kale, Beans, Peas, Mint, Cilantro and Edible Pansies.

You will find these ingredients in items such as; pesto, bruschetta, mojitos, caprese salads, sauces, vegetable sides, plate garnishes, soups and many other menu items; especially in our weekly features. We hope you have noticed the quality and freshness that our garden has provided this summer.

Stay tuned for details about our “Farm to Table” dinner in October!

Pesto! Our herb garden includes six different varieties of Basil as well as over 15 other herbs.

Tuesday, August 8, 2017

Green Bay PGA Junior League All-Stars Win!

Submitted by GBCC Director of Instruction, Lucas Hana

The Green Bay PGA Junior League All-Stars defeated the Sheboygan All-Stars 8-4 at Oneida Golf and Country Club on Monday, August 7th. The Green Bay All-Stars were lead by a dominating performance from Max Reis (GBCC) and Ryan Darling (Oneida) who went undefeated 3-0 in their matches.

Next up the Green Bay All-Stars play the Wausau All-Stars on Sunday, August 13th at Mascoutin in New Berlin. If they win both their matches on Sunday, they would play at University Ridge on September 2nd for the state finals.

 Team GBCC consists of MaxReis, Grace Durkin, and Triston Behrend along with 3 juniors from Oneida and 4 juniors from Thornberry Creek.



Monday, August 7, 2017

Eclavea Hits an Ace!

Anthony Eclavea had a Hole-In-One on Saturday, August 5th. Congratulations, Anthony!

 Hole #13
Blue Tees, 179 Yards
4 Hybrid

 His playing partner, Mehul Doshi, hit his ball within a foot of the hole just before Anthony hit his ace!

Check out the drone video of Hole 13:

Thursday, August 3, 2017

Completed and Upcoming Grounds Projects


By Golf Superintendent Ben Larsen

It has been a busy two months for our grounds crew! See below for some of our completed projects as well as the projects planned for the month ahead..
Landscaped Clubhouse Beds

Removed Yardage Plates
Added Aeration to #18 Pond
Added More Sprinkler Yardages
Additional completed projects include:

  • Aerified Fairways 
  • Planted Annuals  
  • Fertilized Rough 
  • Detailed Golf Course 
  • Sprayed Fescues 
  • Removed Brush 
  • #17 Ravine 
  • #16 Tee

Projects that we will be working on next month include:

  • Landscape Clubhouse Beds 
  • Add #17 Maintenance Cart Path 
  • Spray Phragmite & Re-seed 
  • Repair #3 Low Area adjacent to Creek 
  • Remove Brush

This Summer's Weather and the Impact on the Course

By Golf Superintendent Ben Larsen

For the first half of summer, the average low temperature for the months of June and July have been 57 and 60 degrees; while the average high temperatures have been 78 degrees and 82 degrees. Comparing this year’s temperature averages with the historical average, for the month of June and July, is 3 degrees warmer. However, the big difference between this year’s start of summer with the historical average is the amount of precipitation. This past June and July we totaled 10”, while the average total for June and July is 7.4”.

A view all too common this summer……rainy and cloudy.

Not only is the total accumulation higher but the frequency as well. In fact, 27 out of the 61 days we have received rain; that’s just below an average of receiving rain every other day. A couple of positive results from the amount and frequency of rain we have received this year. First, as of today, we have used approximately 55% less irrigation than a typical year. Secondly, since adding seed to the divot bottles, the divot recovery has been much more quick and successful. Pictured below is an example of how the frequent rains have help germinate and keep alive the seedlings in the middle of the divot, while the sides grow together.

 Frequent rains have help germinate and keep alive the seedlings in the middle of the divot,
while the sides grow together.


However, with the above average rain, temperatures and humidity, comes slower and less desirable playing conditions, mainly on the greens and fairways.  From a playability standpoint, rain will soften the playing surface and slow ball roll.  How the Grounds Department lessened the issue is this past June we aerified the fairways.  By introducing ½” holes into the ground, we were not only speeding up the drying process but also providing a void for the surface water to get underground quicker.  For greens, we have increased the frequency of sand topdressing and verticutting. 
Verticutting greens provides a more upright stand of turf


Topdressing greens will firm the surface 

The result, when both verticutting and topdressing greens are performed, is the turf stands more upright with a firmer surface. The more upright the turf, the less amount of turf friction you experience (less friction = more ball roll).



Tennis Tip: More Doubles Play Strategy


By GBCC Director of Tennis, Coach Rob LeBuhn

When executed correctly, the down-the-line shot in doubles is a great way to end the point. If your opponent leaves the alley open, taking the ball down the line is a quick and efficient way to end the rally. Some important tips to remember are staying low, using top spin, and reading the play. Staying low is imperative because you are hitting over the highest part of the net and you need to be able to lift the ball up when swinging through. Using top spin keeps the shot controlled and the ball in the court. Reading the play allows you to commit to your shot. If the opportunity is not there, do not feel compelled to take the down-the-line shot, but hitting it in the ally is a great way to mix up your shots and keep your opponent off balance.

Wednesday, August 2, 2017

Drive, Chip and Putt Results


On Monday, July 31st we hosted over 100 golfers ages 7 to 15 from all over Northeast Wisconsin and the UP for the Drive, Chip and Putt Qualifier! Three Green Bay Country Club golfers advanced to the next stage of the Drive, Chip and Putt Championship at University Ridge in Madison, which will take place this Saturday. 
  • Evelyn Cloud won the girls 10 to 11-year-old division 
  • Emma Santos and Faith Flynn finished first and second respectively in the girls 14 to 15-year-old division. 
Best of luck girls and a huge thank you to the volunteers that came out to be a part of  Drive, Chip and Putt at Green Bay Country Club!



Friday, July 28, 2017

Where Should the Bunker Rakes Be Placed?

By Golf Superintendent Ben Larsen

"Where should the bunker rakes be placed?"….is a common question among golfers. Although there is no Rule that specifies whether bunker rakes should be placed in or out of the bunkers, the USGA recommends that the rakes be left outside of the bunkers.



From a golfer’s perspective, the reason is there is less probability of an advantage or disadvantage to the player if the rakes are placed outside of the bunkers. It may be argued that there is more likelihood of a ball being deflected into or kept out of a bunker if the rake is placed outside the bunker.

 It could also be argued that if the rake is in the bunker it is most unlikely that the ball will be deflected out of the bunker. However, players who leave rakes in bunkers frequently leave them at the side which tends to stop a ball rolling into the flat part of the bunker, resulting in a much more difficult shot or rule violation (Rule 24-1 and Rule 20-3d). 

 For example, Rule 24-1 states if a ball comes to rest against a bunker rake (see below), the rake may be treated as a movable obstruction.

However, if the ball were to move after the removal of the rake, you must place the ball back in its original spot. If the ball is unable rest on its original spot you must then refer to Rule 20-3d.

Rule 20-3d comes into effect if the slope is too steep or the sand is too firm; resulting in the ball being unable to be put in its original spot (see below). In a hazard, the ball must be placed in the hazard at the nearest spot where it can be placed at rest that is not nearer the hole.

Nothing in the Rules of Golf allows a player to press the ball into the sand to make it stay in position; moreover, the final placement could result in an unplayable shot.

Since the player could not place the ball in conformity with the Rules, he would proceed under the stroke-and-distance option of the unplayable ball Rule-28a, drop the ball outside of the bunker, keeping the point where the ball lay between himself and the hole, under penalty of one stroke.

In the end, this scenario could be avoided by keeping the rakes out of the bunkers.

From a maintenance and aesthetics standpoint, the rakes out of the bunkers:

  • Give a highly maintained and up-scale look with a sense of prestige to the bunkers 
  • No additional labor on bunker and bunker-bank maintenance; since we rake bunkers more than mow the banks 
  • Easier for players to retrieve the rakes 
  • Less tracks in bunker to retrieve the rakes 
  • Less damage in bunker from rakes being thrown back inside after use

PLEASE LEAVE ALL BUNKER RAKES OUTSIDE OF THE BUNKERS. ALL COOPERATION IS APPRECIATED

Drive, Chip, and Putt Qualifier at Green Bay Country Club

(Green Bay, WI) Over 150 youth golfers from throughout Northeast Wisconsin will be competing in the local qualifier for the national Drive, Chip, and Putt Championship. The qualifier will take place on Monday, July 31st from 9 am – 3 pm at Green Bay Country Club, 2400 Klondike Road in Green Bay.

The general public is welcome to cheer on the competitors. Food and beverage will be available for purchase at an outdoor grill tent.

About Drive Chip and Putt (from www.drivechipandputt.com/about)
A joint initiative founded in 2013 by the Masters Tournament, United States Golf Association and The PGA of America, the Drive, Chip and Putt Championship is a free nationwide junior golf development competition aimed at growing the game by focusing on the three fundamental skills employed in golf.
By tapping the creative and competitive spirit of girls and boys ages 7-15, the Drive, Chip and Putt Championship provides aspiring junior golfers an opportunity to play with their peers in qualifiers around the country. Participants who advance through local, sub-regional and regional qualifying in each age/gender category earn a place in the National Finals, which is conducted at Augusta National Golf Club the Sunday before the Masters Tournament and is broadcast live by Golf Channel.

“These youth golfers are the future of the sport,” commented GBCC Director of Instruction Lucas Hana. “Having the Drive, Chip, and Putt qualifier at Green Bay Country Club is truly an honor for us.”


About Green Bay Country Club
Green Bay Country Club, established in 1995, is the epitome of what a country club should be: a fun, friendly, comfortable golf and tennis facility where everyone feels special. Our nationally recognized 18-hole course, designed by Dick Nugent, challenges players of every level. It's the kind of course you'll want to play again and again as you strive to master all of its nuances. We offer a full calendar of exclusive events, both on and off the course, creating a congenial atmosphere in which to meet and socialize with fellow club members.


Our two full-service clubhouses, with their wide range of amenities, enhance your overall club experience. We are member-owned and operated; all regular members have voting privileges. An elected Board of Directors, composed of members, sets, maintains and enforces our standards of excellence. To learn more, please go to www.greenbaycountryclub.com.

Thursday, July 27, 2017

Santos Makes an Albatross on Hole 2


On Saturday, July 22nd, Alex Santos made an Albatross (Double Eagle) on Hole #2. That means he was three strokes better than par on this par 5. Congratulations, Alex! 

Tuesday, July 25, 2017

PGA Junior League Comes to a Close

GBCC fell to Oneida in PGA Junior League play on Monday night, July 24th, 8.5 to 6.5. It was a great afternoon for golf and a very close match. Congrats to Team GBCC on a great season!


2017 PGA Jr League team GBCC
Max Reis
Triston Behrend
Sam Aleknavicius
Grace Durkin
Emma Wolf
Aiden Piencikowski
Chris Mitchell
Charles May
Bennett Madson 
Tara Janas
Lauren Schneider
Abby Busick
Mason Haupt
Drew Siudzinski
William Vincent
Nolan VanMiller

Friday, July 21, 2017

Tennis Tip of the Week: Be Patient!


Putting together a point and setting yourself up for a winner to finish it is one of the most over-looked factors of a tennis match. Yes, it is important to focus on getting every ball in, but it is also important to anticipate where the point is going. Many players go for too much too soon instead of being patient and waiting for the right time to finish the point. The average tennis point only lasts 4-5 shots depending on the level, so if you can hold out just a little bit longer than your opponent, your patience will pay off more times than not.

Looking forward to seeing you on the courts!
Coach Rob

Thursday, July 13, 2017

Cheyenne Spirit Echinacea Provides Burst of Color


By GBCC Gardener Mary Lemens

One of my favorite plants is Echinacea or its more common name, the cone flower. Over the years so many new varieties have been introduced. It's not just the purple cone flower anymore. The blossoms are also more diverse in shape and petal size. Magnus and White Swan are some of the more common varieties. The newer ones have names as interesting as the colors: Hot Papaya, Butterfly Kisses, Flame Thrower, Fragrant Angel and Milkshake are just a few.

The one that stands out to me in both color and performance is Cheyenne Spirit. The pictures are of this variety, and yes they have different colored blooms. Once established all of those colors will be on each plant at the same time. They are just beautiful when in full bloom.  It's a colorful bouquet on each plant.

The plant is very hardy and disease resistant so very easy to grow. I have five plants growing in the new bed along the patio outside the 19th Hole. They just started to bloom this week so you can see the colors they show.

I'm excited to see them next year once they are a more mature plant. I think you're going to enjoy them as much as I do!

Gardner out.




Wednesday, July 12, 2017

Hole in One on #4

Thirteen year old Ashton hit a hole in one on #4 on the big course Friday, July 7th, 2017. Ashton hit it in from 109 yards using an 8 iron. WAY TO GO, Ashton!

Check out a flyover of #4 below:

Tim Bauman Finishes 2nd in WPGA Tournament

Congratulations to our Director of Golf, Tim Bauman! Tim took second place in the Cobra/Puma Classic at Morningstar Golfer's Club on Monday, July 10th. 

See the full results at:
Cobra/Puma Classic
Tim Bauman's Bio

Tuesday, July 11, 2017

Hole in One on #13

GBCC member Bill Heinrich hit a hole in one on June 22nd, 2017! He was hitting from the Blue Golf Tees on Hole #13, 172 yards using his six iron. This was Bill's first hole in one at Green Bay County Club and his third hole in one in his lifetime. Congratulations, Bill!


Check out the flyover of #13 below:

Thursday, July 6, 2017

Tennis Tip of the Week: Utilizing the Opposite Hand

By Coach Rob LeBuhn

As tennis players we often get fatigue in our dominate arm while playing, drilling or taking a lesson. One trick that I learned over 40 years ago was to use the opposite hand, which in my case would be my left one.

The opposite hand allows us to give our dominate hand a “breather” in between points and strokes. It will also help you become more balanced on the court. If you would like to learn more about how using your opposite hand can help your game grow, feel free to stop by the courts and ask. I would love to help!





Wednesday, July 5, 2017

Butterflies Abundant in GBCC Gardens

By GBCC Gardener Mary Lemens

The warm weather is finally a regular visitor for us. With the warmth comes insects. This mild winter and cool wet spring means no winter kill for a lot of insect species. It remains to be seen just which ones will become prominent. I have spotted early arrivals of some of my favorite insects, the Wisconsin native butterflies:

  • Eastern Tiger Swallowtail 
  • Black Swallowtail
  • Spicebush Swallowtail 
  • Monarch
  • Painted Lady
  • Red Admiral

Each one has unique food sources and places to lay eggs. Milkweed as we know is the only food source for Monarchs as well as where they lay eggs. The caterpillars feed on the plant leaves of the plant as well. Most other butterflies will feed on the plant nectar of any flower.  They have some preferences for plants they lay eggs on including Aster, black eyed Susan, cone flowers, hollyhocks, Shasta daisies, dill, and fennel to name a few. I try to include many butterfly and insect-friendly plants in the gardens here. It is amazing how many insects a diverse garden will bring!

I'm hoping to spot more butterfly species to add to my list of what is visiting the GBCC gardens. I hope you take a minute to enjoy watching the butterflies flutter through the Club. It is a moment to just take in the little things in life we are so apt to miss in our busy lives.

Gardener out.

Friday, June 30, 2017

Doubles Strategy

By Director of Tennis Rob LeBuhn

Any fundamentally solid doubles team or player will always value two shots above all others: the second serve and the return of service.

 These two shots are paramount not only because they are chronologically the first and second shots played in a match, but also because players have the highest tendency to try and overplay them. Developing a solid second serve to the body as well as a crosscourt return will increase your chances of winning any doubles match. 

 As a general rule, teams that force their opponents to play the most shots catch the most breaks. Teams that attempt to go for big down the line returns and flashy second serves in the corner of the box will lose far more points than they win.

 Enjoy your Fourth of July and I look forward to seeing you all on the courts!

Out with the Old & In with the New

By Golf Superintendent Ben Larsen


This week we started the process of removing the red, white, blue and yellow fairway yardage discs.  Prior to the removal, many of the discs were original and in disrepair.  So, a decision had to be made; replace all discs with a high cost and continual upkeep (edging, cleaning and replacement) or remove all discs completely and use the freed labor towards other course improvements.  In the end, the Grounds Committee agreed to part ways with the fairway discs. 

When the discs were installed 20+ years ago, that is all the golf industry had for yardage indication.  Since then, modern day technology (GPS, lasers, apps, range finders w/prisms, yardage books) offer golfers all the information they need to know distance from the pin or any object on the course.  Not to mention, we are a private club and most members have their distances down pat.


Of course, we would not take something away without adding something in its place.  We will be adding more yardages to the sprinklers (seen above) and cart paths throughout the course. Look for these additions this year.

Thursday, June 22, 2017

The Ball Mark Repair

By Golf Superintendent Ben Larsen 

The heavy and frequent amount of rain this season has caused the greens to soften.  Whenever you have softened greens, you will end up with: more ball marks, that are easier to produce, and are larger in size.

Repairing ball marks is a key practice that aids in keeping the putting surface smooth and true for fellow golfers.  In fact, if a fresh ball mark is repaired within minutes, it will heal in 24 hours. Conversely, if a ball mark is delayed in repair or goes without, it may take 2-3 weeks for it to heal.

However, for those golfers who do repair their ball marks, but do it improperly, may cause more damage than leaving it unrepaired.  Below are the steps to properly repair a ball mark.

Begin by inserting the ball mark repair tool at a 45 degree angle and gently pulling towards the center of the ball mark.

Do NOT pry away from the center of the indentation, causing the turf to lift.

Then continue working around the ball mark, gently stretching the surrounding turf toward the center until the indentation is filled.  Less is generally more when it comes to ball mark repair, so this should be done just three or four times; anything more generally adds injury to the already damaged turf

Lastly, gently tamp the repaired ball mark with either your putter or foot. 

If there are any ball marks left without repair the next morning, the Grounds Department will be doing their part to help keep the greens smooth and true.  Pictured above is our new ball mark repair tool.  One simple push and the 4 teeth (located on the bottom) will simultaneously grab and pull the ball mark, leaving the surface smooth and true.



Each greens mower will be equipped with a repair tool, so all greens will be scouted for unrepaired ball marks.

Tuesday, June 20, 2017

"Where Everybody Knows Your Name..."

By Beverage Manager Lacey Zietlow

Do we all remember the show Cheers, with Norm, Carla and Sam? The characters all had their quirks and qualities …But wasn’t it nice that at the end of the day, they all had a place where everyone knew their names? Much like the good old GBCC.

One of the many benefits of a private membership at the Green Bay Country Club is the relationships that are fostered. We have many longtime staff members that are sometimes reason alone to stop out!  Come visit us, we’ll treat you like family.  We will get to know you, your kids, your personal preferences and especially what you like to drink!

At Green Bay Country Club, we handcraft all our cocktails. From Muddled Old Fashions, Mojitos made with our garden grown mint to the specialty drinks named after members that have invented them.
We also have a wine selection that is sure to please most everyone. Browse our wine book or ask our bartenders for recommendations. They’ll be happy to point you in the right direction.  Are you in the mood for a higher end wine but don’t want to commit to the bottle? Browse our Coravin menu. The Coravin is a device that allows us to pour wine from a bottle without compromising the integrity of the wine after it’s been uncorked.

New this year, we have an expanded our selection of tap beers. We’re aiming to primarily feature local craft selections from Wisconsin or just outside the state. Additionally, we are offering a Member’s Choice option whereby for a nominal fee, any member may choose a keg to be served on our lines and will receive ½ off their choice beer.


So, come on out and visit us in the pub for drinks of any kind whether it be before or after dinner, post golf game or special occasion celebratory drinks. 

Friday, June 9, 2017

Summer/Spring Grounds Update

This past spring, the average low temperature for the months of April and May have been 38 and 45 degrees; while the average high temperatures have been 58 degrees and 65 degrees.  Comparing this year’s temperature averages with the historical average for the month of April and May, we are slightly cooler.  However, the big difference between this year’s spring with the historical average is the amount of precipitation.  This past April and May we totaled 7.45”, while the average total for April and May is 5.31”.
90-Degree Rule
Due to the wet spring and the possibility of the trend continuing, we are implementing a new cart system amongst members.  On marginally wet days during peak season, there will be a third cart option, the 90-degree rule.  Before, the only options were cart path only and no restrictions.  The 90-degree rule will limit damage to the course while speeding up pace of play.  The map of #12 (seen below) displays the proper practice of the 90-degree rule.
The white line signifies the shot path from tee to green.
The yellow line is the proper driving path taken to your second shot and thereafter.
Keep the cart on the path until the you are directly across from the ball.  Once you are directly across from your ball, proceed off the path towards your second shot.  After your shot has been taken, make a gentle turn back towards the cart path and then continue down the path until you reach your next shot.

Spring, Seeds and Flowers
The soil temperatures have been around 54 degrees in the morning and 66 degrees in the afternoon.  In spring, when soil temperatures are within the 50-65 degree range; plants (specifically turf) begin producing seedheads, flowers and fruits.


The misconception when seedheads are present is the rough seems too long or its growing too fast, but the effect is not a matter of length, but a matter of density.  During the seeding time frame, the turf produces seed stalks that are thicker and longer than the turf.  To offset this “thickening” of rough in the spring, we: mow more frequently and delay fertilizing until after seeding is complete.  The seedhead germination persists until soil temperatures reach 70 degrees and above which typically is around mid-June.  

Recently, you may have noticed the tan color amongst our roughs (seen below), which is not from the turf drying out but from seed stalks and seed ready to fall.    

Notice that there is plenty of green turf but the tan color is from the stalks and seedheads.
Although this naturally occurring phenomenon has a negative effect on the playability, it allows the course to seed itself with the same species of bluegrass; which in turn creates consistency overall.  Not to mention by seeding itself, it will aid in the growth of the weak spots throughout the rough.

Projects that we have completed in April & May include:
  • Completed the new Outdoor Sport Center Bar – Capital Project

  • Cleaned, planted and mulched landscape beds
  • Repaired RR ties
  • Added stone to cart path curves
  • Added red cart path stone to walk-ups on….
    • #16 Green
  • Cleaned and Scrubbed….
    • Tennis Courts
    • Pool Deck
  • Aerified, Topdressed, Fertilized, Brushed and Rolled Greens
  • Aerified, Topdressed, Fertilized & Brushed Tees
  • #14 Fairway Drainage
  • Sprayed All Playable Fescue
  • Sodded
    • #17 Creek Bank
    • Clubhouse Parking Lot
  • Verticut & Fertilized Fairways
  • Prepared Tennis Courts
  • Prepared Pool
  • Installed New Landscape Beds 
    • #14 Turnabout
    • #8 Triangle
    • Clubhouse Flag Pole
    • Kitchen’s Vegetable Garden
    • Sport Center Gate Entrance
    • Sport Center Kitchen Entrance
    • 19th Hole Patio
    • Planted Annual Flowers

Projects that we will be working on this month include:
  • #17 Renovation (out-of-play areas)
  • Aerifying Fairways
  • Eliminate Phragmite and Re-seed
  • Fertilize Rough
  • Detail the Golf Course




Wednesday, May 24, 2017

GBCC Gardens Receive a Facelift

By GBCC Gardener, Mary Lemens

There have been lots of changes to our entrance to the Sports Center. Last fall we added boulders and different elevations at the gates. We loaded the area with compost and then had to call it a season. This spring I installed some shrubs, weeping larches and an assortment of brightly colored perennials. I'm excited to watch it bloom out this year and see how it comes together!

A second face lift at the Main Clubhouse is still in progress. The sod was removed from the flag area in the front of the clubhouse and boulders placed. Truckloads of compost were tilled in and a Korean pine (a personal favorite of mine) was planted as well as some carpet roses and barberry. More shrubs and flowers will be planted as soon as the path through is complete. 

Our superintendent pitched in to help us get the curve in the path just right. Ben is a hands-on boss and is very involved in making sure everything is just right in all of the club's outdoor areas.

I hope you enjoy watching the progress unfold in all the gardens this year!

Gardener out

Thursday, May 4, 2017

GBCC Menus and Seasonality

By Executive Chef Robert Rupp

As most of you have probably noticed over the past year, our dining menus have changed more frequently than in years past. I will continue to change the Clubhouse menu as the seasons change here in Green Bay, even though this year it feels like we have had one season…winter! There are a few reasons why I feel it is important for us to do this at GBCC:


  1.  Produce quality deteriorates while the price tends to increase. Over the past few weeks lettuce quality, along with some vegetables, was terrible due to the amount of rain the south was receiving. I am starting to see the products improve and the pricing fall more into. Lettuce is a staple on our menu for salads and sandwiches. While we are not going to take lettuce/salads off the menu, it does make things a bit more tricky due to quality issues and vendor shortages. During the winter months we rely heavily on the south for our produce. Over the next few weeks you will start to see us work on the GBCC garden. In addition to last year’s herbs and edible flowers, we are expanding the garden to include tomatoes, green beans, an assortment of peppers, snap peas, etc. We are also tripling our fleet of basil based on last year’s pesto use!
  2. To keep things fresh and exciting for members that frequently use their Club. Our goal is to keep all the favorites/best sellers on the menu, while being seasonally innovative. Our summer menu began on Tuesday, May 2nd. If the Roasted Brussels Sprouts an Fig salad was a fall favorite on the menu, I think you will enjoy the summer version of this salad that includes feta cheese and fresh blackberries. We have also added an Ahi Tuna as an appetizer, as an entrĂ©e and, you are also able to add pan seared or blackened Ahi Tuna to any salad! The new menu also includes all natural black angus Ribeyes and Tenderloin for your dining pleasure. 
I ask you to always keep in mind that if there is something you are in the mood for, if you enjoyed Friday’s feature, or last week’s featured salad dressing; it never hurts to ask your server! If my team and I have the ingredients and the time, we are more than happy to accommodate! Mentioning special requests when making your reservation is always appreciated.

I hope to see you for our summer kick off on Friday, May 19th. We will be featuring an (optional) Seafood Buffet that evening to accompany complimentary live music in the Pub. The tuna, swordfish and opah are being flown directly to GBCC from Hawaii for this buffet. This is something that you can look forward to seeing more of on the menu throughout the summer.