WDI Newsletter 4.08 v4.qxd - Washington Duke Inn & Golf Club

Spring 2008
Washington Duke Inn & Golf Club
A Greener Inn Awaits
Impeccable service. Elegant surroundings. Exceptional food and wine. These are
but a few of the attributes that describe the Washington Duke Inn & Golf Club.
Now we can add environmentally friendly, or “green,” to the list as the Inn takes
steps to become a better steward of the world’s resources.
“Everything we undertake at the Inn is done to create
the perfect guest experience,” says Randy Kolls, general
manager of the Inn. “Knowing we’re doing
all we can to enhance our guests’ visits and
do better by the environment is doubly
rewarding.”
Instead of using 100% virgin paper
for lunch and takeout bags, we now
use 100% recycled bags with waterbased
inks. We’ve switched to a
recycled brand of office paper and
have reduced paper use throughout
the property. And we’re expanding
our already-effective recycling program.
To facilitate going green, we have
implemented an Environmental Sustainability
Committee. This is a cross-functional team with volunteer
representatives from upper management to housekeeping.
“This is not a once and done process, but rather an
ongoing journey,” explains Bryan Lach, purchasing
manager at the Inn and chair of the committee. Part of
the committee’s work involves verifying the effectiveness
of green products and practices so that when we
make alterations in any service area, we will
know we have put forth the best options to
our guests and associates. “Guests will
have the peace of mind that comes with
doing business with a green entity and
will not have compromised their
standards for a superior guest
experience,” says Bryan.
In this issue, you’ll read about
other green steps we’re taking throughout
the property. It is a journey worth the effort,
and we invite you to make it with us. Look for
additional information about our Environmental
Sustainability Initiative on our Web site in the near
future, www.washingtondukeinn.com.

Greetings!
InnGaged with Our Community
Leaders in Literacy Breakfast
On February 8, 2008, the Durham Literacy Center (DLC) hosted its Leaders in Literacy
Breakfast in the Inn’s exquisite Presidents Ballroom. The 200-guest event celebrated the
organization’s achievements, the progress of its students and enhanced its visibility. Audience
members included students, tutors, board members, partner organizations and community
leaders committed to eradicating literacy in the greater Durham area. “The event was
spectacular,” says Susan Springer, president of the DLC Board of Directors. “The Inn was
absolutely beautiful and the staff was accommodating in every way imaginable.” Susan
made special mention of Matthew Laurance, the Inn’s Director of Community Relations.
“He walked us through the entire event. He even coached our student-speakers on their
presentations. Neither he nor the Inn could have been more extraordinary.”
Read the Facts about Durham:
■ 12,000 adults are functionally illiterate, unable to read street signs or other simple words
■ 1 in 4 adults do not have a high school diploma
■ Adults without a high school diploma earn 42% less than adults with a diploma
Each year, the DLC works with 300+ teens and adults from around the
world. These students have basic literacy needs or want to earn their
high school graduate equivalency diplomas. To find out more about,
donate to or volunteer with the DLC, visit www.durhamliteracy.org.
Spring Calendar
May
9-11 Fri-Sun Duke Graduation
Weekend
11 Sunday Mother’s Day
June
15 Sunday Father’s Day
For more information or to make
reservations, call 919.490.0999.
At the Washington Duke Inn & Golf
Club we do our part in securing a
better future for our guests and our
community. Each
day, we provide
our guests with
the utmost in
service and
hospitality.
Throughout the
year, we give back to the community
in which we live and work. And now,
our definition of service is being
expanded as we seek to be better
stewards of our environment. We
believe our traditions of impeccable
guest service and hospitality will only
be enhanced by the steps we’re taking
to make the Inn a “greener” place
to be. We hope you find our efforts
just one more reason to make the
Washington Duke Inn & Golf Club,
with our award-winning Fairview
Dining Room, your hotel, restaurant
and conference center of choice!
Best regards,
Randy Kolls, General Manager
P.S. We value your input! If you have
ideas on how we can improve the
guest experience at the Washington
Duke Inn & Golf Club, let us know.
We have two convenient methods to
choose from, a guest comment survey
e-mailed to you after your stay or a
paper copy you may pick up throughout
the hotel. We look forward to
hearing from you soon!

Inn Focus
First Annual Wedding
Show a Success
On Sunday, February 24, 2008 dozens of
brides-to-be participated in Once in a Lifetime,
the first annual wedding show at the Inn.
The daylong experience featured every
aspect for brides to plan their unforgettable day
and included seminars on everything from The
WOW Factor with Lighting to Pampering Your
Inner Princess. There was even a Vera Wang
bridal gown trunk show, complete with fittings
and personalized advice on dress styles.
Lunch presented a chance to sample the
culinary delights of Jason Cunningham, the
award-winning executive chef at the Inn. The
meal also provided a grand opportunity to view
wedding-day table décor, ranging from simple
and elegant to extraordinary and lavish.
We also had a treat for fathers of the brides
and grooms-to-be in attendance. They were
invited to visit the Groom's Lounge, a separate
place to unwind or to get ideas for groomsmen
gifts and other categories of special interest. For
information about the Inn’s wedding show or
wedding services, contact Diane Tighe at
919.313.2158.
Spotlight on Sales
Marc Dooner started working at the
Inn in September 1999. Marc, along
with Lenore Donaldson, manages the
corporate market, booking the hotel’s
meeting and conference rooms as
well as any guest rooms needed to
pull off the client’s event. Marc
enjoys maintaining and growing solid
relationships with both internal and
external client groups,
and delivering such a
superior-quality product
to them. And while
clients are just beginning
to ask about the
hotel’s “green” efforts,
Marc is certain that trend will grow.
“I’m glad we’re getting out in front of
this so we can do our part, I know our
clients will soon demand this of their
conference locations.”
Marc Remembers...
My first winter at the Inn, we had 21
inches of snow hit the region. The
whole area came to a standstill.
Over a two-day period, I was the
only manager on property. While
challenging, I learned a great deal.
When I tell clients I know the Inn,
I mean it.
Doing Business for the Environment
Social responsibility is being brought to the forefront in
corporate America as many companies “go green.” Many of
the Inn’s corporate clients have embraced these principles
and hold those they choose to partner with in business to
the same standards. At the Inn’s Executive Conference
Center, we have reduced the amount of paper we
use for our services and we are increasing our
total recycling efforts. If you want to work with a
cutting-edge conference center that shares your
values, contact a member of our sales team at
919.490.0999.
The Inn is Proud to
Announce...
The Washington Duke Inn & Golf Club
is a recipient of the 2009 AAA Four
Diamond Award. This marks the
Inn’s ninth consecutive year and the
Fairview Dining Room’s 17th consecutive
year receiving this coveted honor.

Duke University Golf Club
Green Operations
Nothing’s better than a good game
of golf on a beautiful green course. And
as you can imagine, water —and smart use
of this natural resource— is critical to maintaining
an award-winning course like ours.
So you’ll be glad to know that our course
maintenance folks have been involved with
water and energy conservation programs and
environmentally friendly initiatives for well
over a decade.
Currently, we’re dredging and enlarging
the irrigation pond by the 12th hole. This
will enhance our ability to capture and use
rainwater runoff and gray water for turf
maintenance. We do what we can to conserve
water in other areas as well. Instead of washing
down our golf carts with water, we use
Staff PROfile
high-impact air hoses, towels and good old
elbow grease.
We stay up-to-date on the latest developments
in lower-maintenance grass, specifically
disease- and insect-resistant species with lower
water and mowing requirements. By seeding
these grasses on the course, we’re able to cut
down on the use of water, mower fuel and
pesticides. Additionally, we use many native
and drought-tolerant plants, inspect our
irrigation systems daily for leaks and water
at times best suited for plant health and
hydration.
We do what we can for the environment
while providing you with the best game of golf
in the area.
This month we’re featuring Brent Bowen, head golf
professional at the Club. We were thrilled when Brent
joined our team in 1999. And just one year later, we shared
in his excitement when he was named the Carolinas PGA
Assistant Golf Professional of the Year. Brent does an
award-winning job managing the Duke University
Golf Shop’s staff, merchandising and inventory control
operations. And he oversees our teaching, and tournament
activities as well. A native North Carolinian, Brent graduated with a business administration
degree from Methodist University in Fayetteville, N.C. with a concentration in professional golf
management. He’s also quite the sports fan; he’s attended over 300 Duke basketball games!
Upcoming Events
Rain or shine, we’re open for the greatest
game in the world. From time-totime,
however, the course closes for
special events or maintenance. Below
are a few of the scheduled closings
between now and the end of July.
Tuesday, May 6
M R Williams (until 5 p.m.)
Friday–Sunday, May 30–June 1
Duke Children's Classic (all day)
Saturday, July 12
Jim Valvano Kids Klassic (all day)
Saturday, July 19
Yorkey Rainey Outing (until 1:00 p.m.)
Monday, Tuesday and Monday,
July 21, 22 and 28
Course closed for maintenance
(a.m. only)
Jim Valvano
Kids Klassic
Join us for the 2008
Jim Valvano Kids
Klassic taking to
the links July 11
and 12, 2008.
Contact Don Shea,
Duke Children’s Hospital and Health
Center volunteer for more information
919.667.2564.
You May Not Know It,
But the Course:
• Is open to the public. AND
• Offers reduced greens fees every day,
starting at 1:30 p.m.
So come one, come all to the getting
better every day Duke University Golf
Club!
For the latest in course fees and schedules,
visit www.washingtondukeinn.com
or call us at 919.681.2288.

Dining
LocaDelicious
Local and Organic Ingredients
Round Out Fairview Cuisine
When your food operation is as large as
that of the AAA Four Diamond Award-winning
Fairview Dining Room, it can be a challenge
to use local and organic ingredients on a regular
basis. However, Executive Chef Jason
Cunningham simultaneously prepares outstanding
seasonally inspired contemporary
cuisine while promoting healthier and more
sustainable agricultural practices.
Jason seeks out handcrafted cheeses from
around the state. He uses Chapel Hill Creamery
for their rich Jersey cow cheeses. For their fresh
and aged chevre made from time-honored
French farmstead techniques, he purchases
from Celebrity Dairy in Siler City. And for fresh,
surface-ripened and aged cheeses made from
the milk of Saanen, Nubian and Alpine dairy
goats, he buys from Randolph County’s Goat
Lady Dairy.
During spring and summer, Jason uses
many locally grown baby lettuces and
tomatoes, succulent varieties that will forever
redefine one’s expectations of fresh vegetables.
And for special events, like our upcoming
Wine and Diamond Dinner, Jason visits the
area’s farmers’ markets, hand-selecting
organic herbs and other seasonal
ingredients.
For the restaurant’s main
dishes, Jason uses fine cuts of
natural beef, bison and pork
from the renowned Niman
Ranch network of farmers,
coastal Carolina fish and poultry
organically raised in North
Carolina.
Dining at the Fairview —
an exquisitely good-for-theenvironment
culinary experience.
A Tribute to an Organic Vintner
Michel Chapoutier makes wine in the
Rhone Valley in Southern France. Although
he comes from a long line of traditional
winemakers, he has been practicing organic
and biodynamic winemaking techniques
for over 10 years. Through perseverance,
Michel has greatly influenced winemaking
throughout the region.
Another interesting tidbit…Braille is
present on all Chapoutier labels. Its presence
honors Maurice Monier de La Sizeranne,
inventor of the form of Braille used today, and
original owner of Chapoutier’s famous
Sizeranne Vineyard in Hermitage.
We proudly serve M. Chapoutier’s
Côtes-du-Rhône, Belleruche, by the glass.
This delectable medium-bodied wine is a
pleasurable blend of Grenache and Syrah from
17- to 42-year old vines. By the bottle, we
serve M. Chapoutier’s Hermitage Blanc and
Rouge, Châteauneuf-du-Pape Blanc and
Rouge, and Australian Cote Rotie-style Shiraz.
Drop by soon for a taste of these and other
vintages from our Wine Spectator awardwinning
wine list!
Vista Restaurant
Breakfast: 7:00 a.m.–10:30 a.m.
Fairview Dining Room
Lunch: 11:30 a.m.–2:30 p.m.
Dinner: 5:30 p.m.–10:00 p.m.
Sunday Jazz Brunch
10:30 a.m.–2:00 p.m.
Afternoon Tea
Tues.–Sun., 2:30 p.m.–4:30 p.m.
In-Room Dining
24 hours
Bull Durham Bar
11:30 a.m.–midnight
Full menu until 10:00 p.m.
Late night menu 10:00 p.m.–midnight
Diamond Dinner Series
at the Fairview
On Thursday, July 17, executive chefs
from the area’s AAA Four Diamond
award-winning restaurants gather in
one another’s kitchens to prepare
culinary masterpieces. Each chef will
prepare a single course, with the host
chef—this evening, our own Jason
Cunningham — preparing the
evening’s entrée and dessert. Hors
d’oeuvres reception at 6:30 p.m.,
followed by a four-course meal and
dessert. $95/person. Wine pairings
included. For reservations or questions,
contact the Fairview Dining
Room at 919.493.6699.
Executive Club Update
Visit the Inn frequently
Consider joining our Executive
Club. Not only will you
receive discounts on dining and
accommodations, you’ll be able to
participate in members-only events
like The Art of Risotto, a cooking
demonstration with Executive Chef
Jason Cunningham and the Afternoon
Tea and Book Signing with Jane
Pettigrew from London. For more
information about membership and
its benefits, contact the Executive
Club Office at 919.313.9604 or visit
www.washingtondukeinn.com.

3001 Cameron Boulevard
Durham, NC 27705-1059
919.490.0999
800.443.3853
www.washingtondukeinn.com
Triangle United
Way Honors the Inn
The Washington Duke Inn
& Golf Club has received
the Triangle United Way’s
2007 Model Diversity
Campaign Award. We
received this distinction
because of the progressive
manner in which we
include our Spanishspeaking
employees in
hotel events, programs
and campaigns. We
routinely reach out to
our Spanish-speaking
employees in their native
language. And for the
2007 Triangle United Way
campaign, we invited
agency representatives to
share information relevant
to our employees’
concerns and needs,
again in Spanish.
Staff Promotions
Jennifer Ellis to Conference Concierge/Planner
Landis Riley to Banquet Chef
James Holcomb to Nineteen Golf Grill Manager
Quarterly Manager Awards (2007)
Bobby Gorham, Director of Restaurants, 2nd quarter
Mary Kay Smith, Executive Housekeeper, 3rd quarter
Brigid King, Human Resources Manager, 4th quarter
Annual In-House Awards (2007)
MANAGER OF THE YEAR
Andy Tucker, Executive Steward
EMPLOYEES OF THE YEAR
Larry Harvey, Banquet Captain
Charles Pooler, Accounts Payable Clerk
ROOKIES OF THE YEAR
Tommy Turrentine, Banquet Beverage Supervisor
Marangeli deLeon, Room Attendant
VETERAN OF THE YEAR
Jan Milanak, Sales & IT Assistant
GOOD HUMOR /GRACE UNDER PRESSURE AWARD
Kyle Wilkerson, Banquet Cook
THE BRADY AWARD for the highest level of caring and
compassion to guests, co-workers and community
Rodney Washington, Lead Steward
PRESIDENT’S DEPARTMENTAL AWARD FOR TEAMWORK
Engineering
Employees of the Month
FRONT OF THE HOUSE
Charmain Cale, Gift Shop, Jul 07
Dosseh Dolayi, Guest Services, Aug 07
Richard Dudenhausen, Bull Durham Bar, Sep 07
Brandy Tew, Restaurant, Oct 07
Carlos Bacugan, Bell/Valet, Nov 07
Tommy Turrentine, Banquets, Dec 07
Carlos Solorzano, In-Room Dining, Jan 08
HEART OF THE HOUSE
Miguel Hernandez, Housekeeping, Jul 07
Efrain Bautista Barrera, Culinary, Aug 07
Hugo Castillo Sanchez, Housekeeping, Sep 07
Louise Black, Housekeeping, Oct 07
Raul Campos, Nunez Culinary, Nov 07
Dominga Hernandez, Housekeeping, Dec 07
Rodney Washington, Stewarding, Jan 08
Noteworthy Guests
Justice Samuel Alito, Supreme Court Justice
Elizabeth Dole, North Carolina Senator
Charles “Lefty” Driesell, Retired Basketball Coach
Vincente Fox, Former President of Mexico
Melinda Gates, Philanthropist/Co-Chair of the
William and Melinda Gates Foundation
Howie Long, Broadcaster with Fox Sports
Charlie Rose, Broadcast Journalist
Karl Rove, Former Senior Advisor to President George W. Bush
Helen Thomas, Journalist with United Press International
30% Post-Consumer Recycled Paper
Elemental Chlorine-Free Paper (ECF)