WDI Newsletter 4.08 v4.qxd - Washington Duke Inn & Golf Club
WDI Newsletter 4.08 v4.qxd - Washington Duke Inn & Golf Club
WDI Newsletter 4.08 v4.qxd - Washington Duke Inn & Golf Club
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Spring 2008<br />
<strong>Washington</strong> <strong>Duke</strong> <strong>Inn</strong> & <strong>Golf</strong> <strong>Club</strong><br />
A Greener <strong>Inn</strong> Awaits<br />
Impeccable service. Elegant surroundings. Exceptional food and wine. These are<br />
but a few of the attributes that describe the <strong>Washington</strong> <strong>Duke</strong> <strong>Inn</strong> & <strong>Golf</strong> <strong>Club</strong>.<br />
Now we can add environmentally friendly, or “green,” to the list as the <strong>Inn</strong> takes<br />
steps to become a better steward of the world’s resources.<br />
“Everything we undertake at the <strong>Inn</strong> is done to create<br />
the perfect guest experience,” says Randy Kolls, general<br />
manager of the <strong>Inn</strong>. “Knowing we’re doing<br />
all we can to enhance our guests’ visits and<br />
do better by the environment is doubly<br />
rewarding.”<br />
Instead of using 100% virgin paper<br />
for lunch and takeout bags, we now<br />
use 100% recycled bags with waterbased<br />
inks. We’ve switched to a<br />
recycled brand of office paper and<br />
have reduced paper use throughout<br />
the property. And we’re expanding<br />
our already-effective recycling program.<br />
To facilitate going green, we have<br />
implemented an Environmental Sustainability<br />
Committee. This is a cross-functional team with volunteer<br />
representatives from upper management to housekeeping.<br />
“This is not a once and done process, but rather an<br />
ongoing journey,” explains Bryan Lach, purchasing<br />
manager at the <strong>Inn</strong> and chair of the committee. Part of<br />
the committee’s work involves verifying the effectiveness<br />
of green products and practices so that when we<br />
make alterations in any service area, we will<br />
know we have put forth the best options to<br />
our guests and associates. “Guests will<br />
have the peace of mind that comes with<br />
doing business with a green entity and<br />
will not have compromised their<br />
standards for a superior guest<br />
experience,” says Bryan.<br />
In this issue, you’ll read about<br />
other green steps we’re taking throughout<br />
the property. It is a journey worth the effort,<br />
and we invite you to make it with us. Look for<br />
additional information about our Environmental<br />
Sustainability Initiative on our Web site in the near<br />
future, www.washingtondukeinn.com.
Greetings!<br />
<strong>Inn</strong>Gaged with Our Community<br />
Leaders in Literacy Breakfast<br />
On February 8, 2008, the Durham Literacy Center (DLC) hosted its Leaders in Literacy<br />
Breakfast in the <strong>Inn</strong>’s exquisite Presidents Ballroom. The 200-guest event celebrated the<br />
organization’s achievements, the progress of its students and enhanced its visibility. Audience<br />
members included students, tutors, board members, partner organizations and community<br />
leaders committed to eradicating literacy in the greater Durham area. “The event was<br />
spectacular,” says Susan Springer, president of the DLC Board of Directors. “The <strong>Inn</strong> was<br />
absolutely beautiful and the staff was accommodating in every way imaginable.” Susan<br />
made special mention of Matthew Laurance, the <strong>Inn</strong>’s Director of Community Relations.<br />
“He walked us through the entire event. He even coached our student-speakers on their<br />
presentations. Neither he nor the <strong>Inn</strong> could have been more extraordinary.”<br />
Read the Facts about Durham:<br />
■ 12,000 adults are functionally illiterate, unable to read street signs or other simple words<br />
■ 1 in 4 adults do not have a high school diploma<br />
■ Adults without a high school diploma earn 42% less than adults with a diploma<br />
Each year, the DLC works with 300+ teens and adults from around the<br />
world. These students have basic literacy needs or want to earn their<br />
high school graduate equivalency diplomas. To find out more about,<br />
donate to or volunteer with the DLC, visit www.durhamliteracy.org.<br />
Spring Calendar<br />
May<br />
9-11 Fri-Sun <strong>Duke</strong> Graduation<br />
Weekend<br />
11 Sunday Mother’s Day<br />
June<br />
15 Sunday Father’s Day<br />
For more information or to make<br />
reservations, call 919.490.0999.<br />
At the <strong>Washington</strong> <strong>Duke</strong> <strong>Inn</strong> & <strong>Golf</strong><br />
<strong>Club</strong> we do our part in securing a<br />
better future for our guests and our<br />
community. Each<br />
day, we provide<br />
our guests with<br />
the utmost in<br />
service and<br />
hospitality.<br />
Throughout the<br />
year, we give back to the community<br />
in which we live and work. And now,<br />
our definition of service is being<br />
expanded as we seek to be better<br />
stewards of our environment. We<br />
believe our traditions of impeccable<br />
guest service and hospitality will only<br />
be enhanced by the steps we’re taking<br />
to make the <strong>Inn</strong> a “greener” place<br />
to be. We hope you find our efforts<br />
just one more reason to make the<br />
<strong>Washington</strong> <strong>Duke</strong> <strong>Inn</strong> & <strong>Golf</strong> <strong>Club</strong>,<br />
with our award-winning Fairview<br />
Dining Room, your hotel, restaurant<br />
and conference center of choice!<br />
Best regards,<br />
Randy Kolls, General Manager<br />
P.S. We value your input! If you have<br />
ideas on how we can improve the<br />
guest experience at the <strong>Washington</strong><br />
<strong>Duke</strong> <strong>Inn</strong> & <strong>Golf</strong> <strong>Club</strong>, let us know.<br />
We have two convenient methods to<br />
choose from, a guest comment survey<br />
e-mailed to you after your stay or a<br />
paper copy you may pick up throughout<br />
the hotel. We look forward to<br />
hearing from you soon!
<strong>Inn</strong> Focus<br />
First Annual Wedding<br />
Show a Success<br />
On Sunday, February 24, 2008 dozens of<br />
brides-to-be participated in Once in a Lifetime,<br />
the first annual wedding show at the <strong>Inn</strong>.<br />
The daylong experience featured every<br />
aspect for brides to plan their unforgettable day<br />
and included seminars on everything from The<br />
WOW Factor with Lighting to Pampering Your<br />
<strong>Inn</strong>er Princess. There was even a Vera Wang<br />
bridal gown trunk show, complete with fittings<br />
and personalized advice on dress styles.<br />
Lunch presented a chance to sample the<br />
culinary delights of Jason Cunningham, the<br />
award-winning executive chef at the <strong>Inn</strong>. The<br />
meal also provided a grand opportunity to view<br />
wedding-day table décor, ranging from simple<br />
and elegant to extraordinary and lavish.<br />
We also had a treat for fathers of the brides<br />
and grooms-to-be in attendance. They were<br />
invited to visit the Groom's Lounge, a separate<br />
place to unwind or to get ideas for groomsmen<br />
gifts and other categories of special interest. For<br />
information about the <strong>Inn</strong>’s wedding show or<br />
wedding services, contact Diane Tighe at<br />
919.313.2158.<br />
Spotlight on Sales<br />
Marc Dooner started working at the<br />
<strong>Inn</strong> in September 1999. Marc, along<br />
with Lenore Donaldson, manages the<br />
corporate market, booking the hotel’s<br />
meeting and conference rooms as<br />
well as any guest rooms needed to<br />
pull off the client’s event. Marc<br />
enjoys maintaining and growing solid<br />
relationships with both internal and<br />
external client groups,<br />
and delivering such a<br />
superior-quality product<br />
to them. And while<br />
clients are just beginning<br />
to ask about the<br />
hotel’s “green” efforts,<br />
Marc is certain that trend will grow.<br />
“I’m glad we’re getting out in front of<br />
this so we can do our part, I know our<br />
clients will soon demand this of their<br />
conference locations.”<br />
Marc Remembers...<br />
My first winter at the <strong>Inn</strong>, we had 21<br />
inches of snow hit the region. The<br />
whole area came to a standstill.<br />
Over a two-day period, I was the<br />
only manager on property. While<br />
challenging, I learned a great deal.<br />
When I tell clients I know the <strong>Inn</strong>,<br />
I mean it.<br />
Doing Business for the Environment<br />
Social responsibility is being brought to the forefront in<br />
corporate America as many companies “go green.” Many of<br />
the <strong>Inn</strong>’s corporate clients have embraced these principles<br />
and hold those they choose to partner with in business to<br />
the same standards. At the <strong>Inn</strong>’s Executive Conference<br />
Center, we have reduced the amount of paper we<br />
use for our services and we are increasing our<br />
total recycling efforts. If you want to work with a<br />
cutting-edge conference center that shares your<br />
values, contact a member of our sales team at<br />
919.490.0999.<br />
The <strong>Inn</strong> is Proud to<br />
Announce...<br />
The <strong>Washington</strong> <strong>Duke</strong> <strong>Inn</strong> & <strong>Golf</strong> <strong>Club</strong><br />
is a recipient of the 2009 AAA Four<br />
Diamond Award. This marks the<br />
<strong>Inn</strong>’s ninth consecutive year and the<br />
Fairview Dining Room’s 17th consecutive<br />
year receiving this coveted honor.
<strong>Duke</strong> University <strong>Golf</strong> <strong>Club</strong><br />
Green Operations<br />
Nothing’s better than a good game<br />
of golf on a beautiful green course. And<br />
as you can imagine, water —and smart use<br />
of this natural resource— is critical to maintaining<br />
an award-winning course like ours.<br />
So you’ll be glad to know that our course<br />
maintenance folks have been involved with<br />
water and energy conservation programs and<br />
environmentally friendly initiatives for well<br />
over a decade.<br />
Currently, we’re dredging and enlarging<br />
the irrigation pond by the 12th hole. This<br />
will enhance our ability to capture and use<br />
rainwater runoff and gray water for turf<br />
maintenance. We do what we can to conserve<br />
water in other areas as well. Instead of washing<br />
down our golf carts with water, we use<br />
Staff PROfile<br />
high-impact air hoses, towels and good old<br />
elbow grease.<br />
We stay up-to-date on the latest developments<br />
in lower-maintenance grass, specifically<br />
disease- and insect-resistant species with lower<br />
water and mowing requirements. By seeding<br />
these grasses on the course, we’re able to cut<br />
down on the use of water, mower fuel and<br />
pesticides. Additionally, we use many native<br />
and drought-tolerant plants, inspect our<br />
irrigation systems daily for leaks and water<br />
at times best suited for plant health and<br />
hydration.<br />
We do what we can for the environment<br />
while providing you with the best game of golf<br />
in the area.<br />
This month we’re featuring Brent Bowen, head golf<br />
professional at the <strong>Club</strong>. We were thrilled when Brent<br />
joined our team in 1999. And just one year later, we shared<br />
in his excitement when he was named the Carolinas PGA<br />
Assistant <strong>Golf</strong> Professional of the Year. Brent does an<br />
award-winning job managing the <strong>Duke</strong> University<br />
<strong>Golf</strong> Shop’s staff, merchandising and inventory control<br />
operations. And he oversees our teaching, and tournament<br />
activities as well. A native North Carolinian, Brent graduated with a business administration<br />
degree from Methodist University in Fayetteville, N.C. with a concentration in professional golf<br />
management. He’s also quite the sports fan; he’s attended over 300 <strong>Duke</strong> basketball games!<br />
Upcoming Events<br />
Rain or shine, we’re open for the greatest<br />
game in the world. From time-totime,<br />
however, the course closes for<br />
special events or maintenance. Below<br />
are a few of the scheduled closings<br />
between now and the end of July.<br />
Tuesday, May 6<br />
M R Williams (until 5 p.m.)<br />
Friday–Sunday, May 30–June 1<br />
<strong>Duke</strong> Children's Classic (all day)<br />
Saturday, July 12<br />
Jim Valvano Kids Klassic (all day)<br />
Saturday, July 19<br />
Yorkey Rainey Outing (until 1:00 p.m.)<br />
Monday, Tuesday and Monday,<br />
July 21, 22 and 28<br />
Course closed for maintenance<br />
(a.m. only)<br />
Jim Valvano<br />
Kids Klassic<br />
Join us for the 2008<br />
Jim Valvano Kids<br />
Klassic taking to<br />
the links July 11<br />
and 12, 2008.<br />
Contact Don Shea,<br />
<strong>Duke</strong> Children’s Hospital and Health<br />
Center volunteer for more information<br />
919.667.2564.<br />
You May Not Know It,<br />
But the Course:<br />
• Is open to the public. AND<br />
• Offers reduced greens fees every day,<br />
starting at 1:30 p.m.<br />
So come one, come all to the getting<br />
better every day <strong>Duke</strong> University <strong>Golf</strong><br />
<strong>Club</strong>!<br />
For the latest in course fees and schedules,<br />
visit www.washingtondukeinn.com<br />
or call us at 919.681.2288.
Dining<br />
LocaDelicious<br />
Local and Organic Ingredients<br />
Round Out Fairview Cuisine<br />
When your food operation is as large as<br />
that of the AAA Four Diamond Award-winning<br />
Fairview Dining Room, it can be a challenge<br />
to use local and organic ingredients on a regular<br />
basis. However, Executive Chef Jason<br />
Cunningham simultaneously prepares outstanding<br />
seasonally inspired contemporary<br />
cuisine while promoting healthier and more<br />
sustainable agricultural practices.<br />
Jason seeks out handcrafted cheeses from<br />
around the state. He uses Chapel Hill Creamery<br />
for their rich Jersey cow cheeses. For their fresh<br />
and aged chevre made from time-honored<br />
French farmstead techniques, he purchases<br />
from Celebrity Dairy in Siler City. And for fresh,<br />
surface-ripened and aged cheeses made from<br />
the milk of Saanen, Nubian and Alpine dairy<br />
goats, he buys from Randolph County’s Goat<br />
Lady Dairy.<br />
During spring and summer, Jason uses<br />
many locally grown baby lettuces and<br />
tomatoes, succulent varieties that will forever<br />
redefine one’s expectations of fresh vegetables.<br />
And for special events, like our upcoming<br />
Wine and Diamond Dinner, Jason visits the<br />
area’s farmers’ markets, hand-selecting<br />
organic herbs and other seasonal<br />
ingredients.<br />
For the restaurant’s main<br />
dishes, Jason uses fine cuts of<br />
natural beef, bison and pork<br />
from the renowned Niman<br />
Ranch network of farmers,<br />
coastal Carolina fish and poultry<br />
organically raised in North<br />
Carolina.<br />
Dining at the Fairview —<br />
an exquisitely good-for-theenvironment<br />
culinary experience.<br />
A Tribute to an Organic Vintner<br />
Michel Chapoutier makes wine in the<br />
Rhone Valley in Southern France. Although<br />
he comes from a long line of traditional<br />
winemakers, he has been practicing organic<br />
and biodynamic winemaking techniques<br />
for over 10 years. Through perseverance,<br />
Michel has greatly influenced winemaking<br />
throughout the region.<br />
Another interesting tidbit…Braille is<br />
present on all Chapoutier labels. Its presence<br />
honors Maurice Monier de La Sizeranne,<br />
inventor of the form of Braille used today, and<br />
original owner of Chapoutier’s famous<br />
Sizeranne Vineyard in Hermitage.<br />
We proudly serve M. Chapoutier’s<br />
Côtes-du-Rhône, Belleruche, by the glass.<br />
This delectable medium-bodied wine is a<br />
pleasurable blend of Grenache and Syrah from<br />
17- to 42-year old vines. By the bottle, we<br />
serve M. Chapoutier’s Hermitage Blanc and<br />
Rouge, Châteauneuf-du-Pape Blanc and<br />
Rouge, and Australian Cote Rotie-style Shiraz.<br />
Drop by soon for a taste of these and other<br />
vintages from our Wine Spectator awardwinning<br />
wine list!<br />
Vista Restaurant<br />
Breakfast: 7:00 a.m.–10:30 a.m.<br />
Fairview Dining Room<br />
Lunch: 11:30 a.m.–2:30 p.m.<br />
Dinner: 5:30 p.m.–10:00 p.m.<br />
Sunday Jazz Brunch<br />
10:30 a.m.–2:00 p.m.<br />
Afternoon Tea<br />
Tues.–Sun., 2:30 p.m.–4:30 p.m.<br />
In-Room Dining<br />
24 hours<br />
Bull Durham Bar<br />
11:30 a.m.–midnight<br />
Full menu until 10:00 p.m.<br />
Late night menu 10:00 p.m.–midnight<br />
Diamond Dinner Series<br />
at the Fairview<br />
On Thursday, July 17, executive chefs<br />
from the area’s AAA Four Diamond<br />
award-winning restaurants gather in<br />
one another’s kitchens to prepare<br />
culinary masterpieces. Each chef will<br />
prepare a single course, with the host<br />
chef—this evening, our own Jason<br />
Cunningham — preparing the<br />
evening’s entrée and dessert. Hors<br />
d’oeuvres reception at 6:30 p.m.,<br />
followed by a four-course meal and<br />
dessert. $95/person. Wine pairings<br />
included. For reservations or questions,<br />
contact the Fairview Dining<br />
Room at 919.493.6699.<br />
Executive <strong>Club</strong> Update<br />
Visit the <strong>Inn</strong> frequently<br />
Consider joining our Executive<br />
<strong>Club</strong>. Not only will you<br />
receive discounts on dining and<br />
accommodations, you’ll be able to<br />
participate in members-only events<br />
like The Art of Risotto, a cooking<br />
demonstration with Executive Chef<br />
Jason Cunningham and the Afternoon<br />
Tea and Book Signing with Jane<br />
Pettigrew from London. For more<br />
information about membership and<br />
its benefits, contact the Executive<br />
<strong>Club</strong> Office at 919.313.9604 or visit<br />
www.washingtondukeinn.com.
3001 Cameron Boulevard<br />
Durham, NC 27705-1059<br />
919.490.0999<br />
800.443.3853<br />
www.washingtondukeinn.com<br />
Triangle United<br />
Way Honors the <strong>Inn</strong><br />
The <strong>Washington</strong> <strong>Duke</strong> <strong>Inn</strong><br />
& <strong>Golf</strong> <strong>Club</strong> has received<br />
the Triangle United Way’s<br />
2007 Model Diversity<br />
Campaign Award. We<br />
received this distinction<br />
because of the progressive<br />
manner in which we<br />
include our Spanishspeaking<br />
employees in<br />
hotel events, programs<br />
and campaigns. We<br />
routinely reach out to<br />
our Spanish-speaking<br />
employees in their native<br />
language. And for the<br />
2007 Triangle United Way<br />
campaign, we invited<br />
agency representatives to<br />
share information relevant<br />
to our employees’<br />
concerns and needs,<br />
again in Spanish.<br />
Staff Promotions<br />
Jennifer Ellis to Conference Concierge/Planner<br />
Landis Riley to Banquet Chef<br />
James Holcomb to Nineteen <strong>Golf</strong> Grill Manager<br />
Quarterly Manager Awards (2007)<br />
Bobby Gorham, Director of Restaurants, 2nd quarter<br />
Mary Kay Smith, Executive Housekeeper, 3rd quarter<br />
Brigid King, Human Resources Manager, 4th quarter<br />
Annual In-House Awards (2007)<br />
MANAGER OF THE YEAR<br />
Andy Tucker, Executive Steward<br />
EMPLOYEES OF THE YEAR<br />
Larry Harvey, Banquet Captain<br />
Charles Pooler, Accounts Payable Clerk<br />
ROOKIES OF THE YEAR<br />
Tommy Turrentine, Banquet Beverage Supervisor<br />
Marangeli deLeon, Room Attendant<br />
VETERAN OF THE YEAR<br />
Jan Milanak, Sales & IT Assistant<br />
GOOD HUMOR /GRACE UNDER PRESSURE AWARD<br />
Kyle Wilkerson, Banquet Cook<br />
THE BRADY AWARD for the highest level of caring and<br />
compassion to guests, co-workers and community<br />
Rodney <strong>Washington</strong>, Lead Steward<br />
PRESIDENT’S DEPARTMENTAL AWARD FOR TEAMWORK<br />
Engineering<br />
Employees of the Month<br />
FRONT OF THE HOUSE<br />
Charmain Cale, Gift Shop, Jul 07<br />
Dosseh Dolayi, Guest Services, Aug 07<br />
Richard Dudenhausen, Bull Durham Bar, Sep 07<br />
Brandy Tew, Restaurant, Oct 07<br />
Carlos Bacugan, Bell/Valet, Nov 07<br />
Tommy Turrentine, Banquets, Dec 07<br />
Carlos Solorzano, In-Room Dining, Jan 08<br />
HEART OF THE HOUSE<br />
Miguel Hernandez, Housekeeping, Jul 07<br />
Efrain Bautista Barrera, Culinary, Aug 07<br />
Hugo Castillo Sanchez, Housekeeping, Sep 07<br />
Louise Black, Housekeeping, Oct 07<br />
Raul Campos, Nunez Culinary, Nov 07<br />
Dominga Hernandez, Housekeeping, Dec 07<br />
Rodney <strong>Washington</strong>, Stewarding, Jan 08<br />
Noteworthy Guests<br />
Justice Samuel Alito, Supreme Court Justice<br />
Elizabeth Dole, North Carolina Senator<br />
Charles “Lefty” Driesell, Retired Basketball Coach<br />
Vincente Fox, Former President of Mexico<br />
Melinda Gates, Philanthropist/Co-Chair of the<br />
William and Melinda Gates Foundation<br />
Howie Long, Broadcaster with Fox Sports<br />
Charlie Rose, Broadcast Journalist<br />
Karl Rove, Former Senior Advisor to President George W. Bush<br />
Helen Thomas, Journalist with United Press International<br />
30% Post-Consumer Recycled Paper<br />
Elemental Chlorine-Free Paper (ECF)