WDI Newsletter 3.07 v4.qxd - Washington Duke Inn & Golf Club

Spring 2007Washington Duke Inn & Golf ClubA Tradition of ServicePlease join us in welcoming MatthewLaurance, our first Director of CommunityRelations. “We have a tradition of service,”explains Randy Kolls, General Manager.“We’ve hired Matthew to provide leadershipand increased energy on this aspect of ourmission.”Creating and nurturing relationships is atthe very heart of Matthew’s job. And he knowsyou can’t have solid relationships withoutreaching out to those around you. Plans areunderway for our employees to help Habitatfor Humanity in numerous ways, starting inthe spring. Matthew is also working with theVolunteer Center of Durham to determinehow we can assist organizations such as theDurham Literacy Center. There are even ideasfloating about to host signature events to benefitlocal charitable organizations. Matthewexplains, “By engaging with our community,we help those around us and we betterourselves.”“My days are filled with phone calls andmeetings that enable me to learn more aboutcommunity needs, how we can help and howthe Inn can be an even better communitypartner,” statesMatthew. Since hisarrival, he hasincreased our visibilitywith others whoalso make significantcommunity contributions,the DurhamChamber ofCommerce, theDurham Convention and Visitor’s Bureau, theDuke-Durham Campaign and the RonaldMcDonald House of Durham. He’s also busysifting through the myriad requests the Innreceives from worthy organizations forcharitable in-kind donations for silent andlive auctions, which raise funds to allow theorganizations to carry out their missions.Refining the Inn’s charitable givingpolicies is a big part of dealing with theserequests. “We've recently decided to honoronly those requests that come from localorganizations, except in special cases. Thiswill allow us to concentrate on giving back tothe communities where we live and work.” Asthis represents a shift in our giving, Matthewis paying particular attention to communicatingthe changes with organizations withwhich we have existing relationships.Documenting our plans and record of givingis a critical step in raising the public’s awarenessof our desire to be a great communitypartner.Prior to joining the Inn, Matthew wasDirector of Donor Relations for the EmilyKrzyzewski Family Life Center, a Durhamnon-profit organization named after CoachK’s mother, devoted to enriching the lives ofunderprivileged families. However, you mayremember him from his acting roles onBeverly Hills 90210 or Duet, two formerseries on FOX Network. Then again, maybeit’s his coverage of the Duke men’s basketballteam for the Duke Radio Network.Acknowledging that the Inn is perfectlysuited for hosting community events,Matthew is quick to point out that our senseof community responsibility extends beyondour facility, “This is a tradition at theWashington Duke Inn & Golf Club; alwayshas been, always will be.”

A Special WeddingEventOur new Presidents Ballroom and its adjoining spaces are perfectly suited to host yourjoyous affair, whether you are incorporating the latest wedding trends or employing amore traditional style. Convey a sense of graciousness by having your wedding guestsprogress through multiple party spaces over the course of the celebration. Imagine this:Your elegant ceremony is held on our Presidents Terrace, followed by cocktails and sumptuous“noshes” in the Presidents Gallery. Your guests await your grand entrance in the refinedyet luxurious Presidents Ballroom, where everyone will rave about the outstanding cuisine.Then you conclude your wedding celebration, lingering in the Ballroom for dancing orreturning to the Terrace for a nightcap and stargazing. For assistance planning yourwedding, contact Diane Tighe at 919.490.0999.Spring CalendarMay8 Tuesday Wine Dinner11-13 Fri-Sun Duke GraduationWeekend13 Sunday Mother’s DayJune17 Sunday Father’s DayJuly4 Wednesday Independence DayFor more information or to make reservations, contactJennifer Ellis or Bethany Butti at 919.463.6699.© Photo by Marthanna Yater - marthannayater.comAs I write thismessage, I’mhumbled by someof the guestcomments we’vereceived since weunveiled our newand larger Inn. Here’s a taste of whatwe received recently: …As professionala staff as I’ve encounteredin any hotel in New York, Berlin,London, L.A. or Paris…Please keepup the outstanding standards andSouthern hospitality you’ve createdand maintain…It is gratifying toknow that you like what you experiencewhen you come to the Inn.Taking our service to the next levelhas been and remains our primarygoal, especially now that our facilitycan be utilized by more people and inmore flexible ways. And as we sharedwith you in our cover story, our definitionof service extends beyond ourfacility and out into the communitywhere we live and work.We want to deliver the perfect guestexperience, one you will rememberand one you’d like to repeat. Whenyou visit one of our restaurants, thebar or stay in one of our superiorguest rooms, I hope you will taketime to share your thoughts aboutour service and surroundings. Withyour feedback, we will continue tooffer you, our valued guest, the highestlevel of Southern hospitality.I look forward to hearing from yousoon.Warmest regards,Randy Kolls, General Manager

Inn FocusThe Ideal Destinationfor BusinessIn this issue,we shine thespotlight on ournew Directorof ConferenceServices, JonCampbell and ourbusiness center andconferenceconcierge. Threemore not-so-littlereasons why the Washington Duke Inn & GolfClub is the ideal destination for business(and pleasure).■ Jon started with the Inn in November,and already he’s at home in our classic andcomfortable surroundings. Before coming tothe Inn, Jon had established himself within thehospitality industry as a well-respected meetingplanner and expert in hotel revenue andservice enhancement. He’s worked for JPMorgan and Benchmark Hospitality, the latterwith full-service hotels and conference centersacross the country. When asked what he likesbest about his job at the Inn, Jon replies, “It isfilled with people who look forward to comingto work every day because they genuinely enjoytaking care of our guests and making themfeel welcome.”■ When traveling for business it’sessential to stay connected and productive. TheInn offers the tools to do just that. Located inour Executive Conference Center wing, theBusiness Center offers business guests complimentary24-hour access to computer, fax, andSome Recent ConferenceCenter Guests■ Genzyme Corporation■ MEDCON SM■ Lucent Technologies■ The Boston Consulting Groupcopier, plus the space to spread out and workwhile on the road. Equally important, you canstay connected with our free wireless Internetaccess throughout the entire hotel. And ifthere’s ever a need for technical assistancewhile using our Business Center, our conferenceconcierge is right around the corner.■ Speaking of which, it’s always nice toknow who to go to for help. That’s why theInn offers conferees their very own conferenceconcierge—or “point person”—within theExecutive Conference Center. Check in withour conference concierge for any generalsecretarial assistance—making copies,sending faxes, delivering messages, andcoordinating package shipping—during yourstay at the Inn.“Great job. I cannot expresshow much the group and Ienjoyed the stay at the hotel.I would highly recommendyour hotel to any grouptraveling to your area.”Taking Care of BusinessWhether you are planning a largegathering of industry professionals orarranging meeting space for yourdirectors’ strategic planning process,our sales and conference centerprofessionals can handle all thedetails, from coordinating all yourtransportation needs, accommodationsand meals. Because you workwith one individual from beginningto end of the process, you’ll findthat we’re exceptionally proactivein servicing your account, makingsuggestions that may make your visitgo more smoothly. Contact a memberof our sales team today to beginplanning your next successful event.Meet a member of our dedicatedsales team, Lenore Donaldson. AsNational Sales Manager, Lenore workswith many of our corporate clients,specifically with medical, pharmaceuticaland technology related companies.Working closely with a company’smeeting planner, she determineshow to correctly allocate the Inn’sfunction space and accurately pricethe event. Lenore enjoys havingthe Presidents Ballroom and theadditional meeting spaces to hostlarger programs and give our clientsmore options for executing theirmeetings. This is gratifying work forLenore, as she enjoys developingrelationships with each of our clientsand instilling a sense of trust in themeeting planning process. Thank you,Lenore, for your hard work!GENZYME CORPORATION

Duke University Golf ClubTeaching the GameThe Duke University Golf Club’schampionship golf course is regarded asone of the top university golf courses inthe United States. Originally designed by thelate Robert Trent Jones, legendary golf coursearchitect, the course was renovated by Jones’son, Rees Jones. And in these fantastic surroundings,including our 20-acre practiceareas, a lot of playing and teaching goes on.From our PGA Master Professional and PGAProfessionals who offer individual and grouplessons and clinics for adults and children toJunior Golf Day Camps for children, ages9–17 to online tips from our pros, we relishthe opportunity to share our passion withothers. The Course also has the distinct pleasureof serving as home to the Duke men’s andwomen’s golf teams and their state-of-the-artgolf learning facility. For new and experiencedgolfers alike the Duke University Golf Clubprovides learning opportunities unparalleledby anyplace in the region.Golden AnniversaryApproachesOn September 26, 1957, the Duke University GolfClub opened to the public and was immediately labeledone of the top university golf facilities in the nation.And as they say, the rest is history. Look for news in thecoming months as we celebrate our 50th in style.Course CalendarRain or shine, we’re open for the greatestgame in the world. From time-totime,though, the Course closes forevents and course maintenance. Beloware a few of the scheduled closingsbetween now and the end of June.Friday–Sunday, May 18–20Duke Children’s Classic (Course closed)Monday and Tuesday, June 18 and 19Course closed for aerificationMonday, June 25Course closed until 3:00 for maintenanceIf you are ever in doubt about ourschedule, give us a call at 919.681.2288.Course AwardsWe keep the Course in tip-top shape andare pleased that our efforts pay off in thelevel of play you experience during around. We take great pride in thecommendations the Course receivesfrom our peers as well. The latest roundof awards include:• 2007 Golfweek, Top Ten Golf Coursesin North Carolina (March issue) —A first-ever mention for the Course!• 2007 Golf Magazine, Best Place to Playin the Triangle under $100 (April issue)• 2007 Zagat Survey, Best Golf Clubin the Raleigh / Durham area• 2006 NC Golf Panel, Best Triangle GolfCourse, Public or PrivateStaff PROfileWe are extremely proud to have Bill Sessums, Certified Golf CourseSpecialist, on our team of dedicated professionals! Bill started in golfcourse grounds maintenance 40 years ago as a superintendent of theForest Hills Golf Club in Jacksonville, Florida. A Dallas, Texas native, Bill’scareer includes the design and construction of two regulation golf courses,a Par 3 golf course and a 4-hole practice facility. Before he joinedour staff, he was involved with the building and finishing ofPinewild Country Club in Pinehurst, North Carolina. Billcame to our course as head superintendent in February of1999, and we are so glad he did. He and his very talentedmaintenance team are largely responsible for oursuccessful golf course rankings. Thank you, Bill!Junior Golf Day CampWe still have space in our summer golfcamps for boys and girls, ages 9–17.Sessions are:June 10th – 15thJune 17th – 22ndPlease contact the Duke University GolfShop 919.681.2288 for more informationabout summertime events.

DiningDining at the Inn,Always ExceptionalEat In, Inn StyleA little over a year ago, we wondered howbest to enhance our guests’ In-Room Diningexperience. Putting ourselves in your shoes,imagining checking in after a long businessmeeting or flight, we envisioned how fantasticit would be to know that we would receive thesame award-winning cuisine and stellarservice offered in the Fairview Dining Room.For your dining pleasure, our complete restaurantmenus are now available in your guestroom. You’ll also find a late night menu, providingmenu selections from midnight until6:00 a.m. Plan now to eat in…Inn Style.The Perfect Pair“We’ve eaten at your finerestaurant many times,but this evening we wantedto stay in. Our diningexperience was outstanding.We were served promptlyand the food was preparedto perfection!”INN GUESTSpring Culinary NotesSpring yields bounty from land and seaand we incorporate many of the season’sunique flavors in our new spring menus, setto debut the week after Easter. Menu highlightswill include: Wild Striped ChesapeakeBass with basil scented zucchini broth, rack ofColorado Spring Lamb with rosemary potatoesand house-made garlic lamb sausage,and Open-faced Ravioli of Wild Mushroomsand Artichokes with lemon and capers. Andbe on the lookout for hints of spring garlic,Appalachian Ramps (also known as wildonions) and exotic wild mushrooms, morespringtime delicacies, in many of our newcreations.Along with introducing the springtimemenu for the Fairview, the culinary team hasbeen working closely with our catering teamto revise and refresh our spring banquet andcatered event menus. All of the new offeringswill reflect the most recent trends in the fieldand will make any event at the Inn a mostmemorable one.Jason CunninghamExecutive ChefConsider these wines when you dine in the Fairview in the coming months. With ourHudson Valley Foie Gras Torchon, sample the deliciously refreshing, slightly sweet VeuveClicquot Demi-Sec Champagne. The ZD Chardonnay from Napa Valley is a complex,buttery delight, especially when it’s paired with our Red Lentil Crusted Wild Salmon.(And it’s a nice accompaniment to the Appalachian Ramps aswell.) With the Medallions of Atlantic Monkfish servedwith butter bean and lobster succotash and roastedtomato sofrito, check out the Bellerouche Côtes-du-Rhône from Michel Chapoutier. It’s a well-structured,earthy blend of Grenache and Syrah with soft tannins.And the bold and “jammy” Two Hands Shiraz fromAustralia? Exquisitely enhances our Roasted Rack ofColorado Lamb with spicy house-made garlic sausage and garliclamb jus. Ah, the flavors of spring!Vista RestaurantBreakfast: 7:00 a.m.–10:30 a.m.Fairview Dining RoomLunch: 11:30 a.m.–2:30 p.m.Dinner: 5:30 p.m.–10:00 p.m.Sunday Jazz Brunch10:30 a.m.–2:00 p.m.Afternoon TeaTues.–Sun., 2:30 p.m.–4:30 p.m.In-Room Dining24 hoursBull Durham Bar11:30 a.m.–midnightFull menu until 10:00 p.m.Late night menu 10:00 p.m.–midnightWine Dinner – May 8Sample signature wines from ZDwinery of Napa Valley paired with anexceptional five+-course dinner. Theevening begins with a 30-minutereception starting promptly at 7:00p.m. and dinner at 7:30 p.m. Pricingbegins at $95+/person and will varydepending on the wines, the vintagesand number of courses to be featured.Please call the Fairview DiningRoom for further details.Coming in August…A Robert Mondavidinner, mid to late month. Stay tunedfor additional details.Executive ClubOur members have beenenjoying each other’s companyand their new benefits.Now our members also receive*:• An Additional ComplimentaryGuest Room• Private Dining Room Rental• Special Executive Club Room Rate• And more!And for those interested in takingmembership to the “next level,” youcan now upgrade your individualmembership to a Corporate membership.Just more benefits for ourmembers. For more information,contact Jill Sheets, Executive ClubManager, at 919.313.9604.*Certain restrictions apply.

3001 Cameron BoulevardDurham, NC 27705-1059919.490.0999800.443.3853www.washingtondukeinn.comYour Opinion Counts!Whether you dine at the Fairview, stayin one of our luxurious guest rooms, orattend a meeting or conference, wewant to know about the service youreceived. So that we can collect comprehensivefeedback about our performance,we’ve updated our guestsurveys, tailoring them to differenthotel areas. You can pick up a paperversion of the survey throughout thehotel. If you’ve provided your e-mailaddress when registering for anovernight stay, you will receive an electronicversion of the document as well.Within one week of submitting yourcomments our staff receives the news.If we’ve done a good job, we want tocongratulate our employees. And if weneed to improve any element of ourservice, we want to do so immediately.Thank you in advance for taking thetime to communicate with us; yourcomments will enable us to continueto offer the perfect guest experience.Noteworthy GuestsMartha Stewart, BusinesswomanRobert Kennedy, Jr., EnvironmentalistDr. Maya Angelou, AuthorDr. Sanjay Gupta, CNN chief medical correspondentNina Totenberg, National Public Radio correspondentSally Field, ActressEmployees of the MonthWuttipong Puenpipattrakul, Guest Services Representative, Jul 06Xiu Zhao, Room Attendant, Aug 06Tomas Flores Rubio, Dishwasher, Sep 06Roderick Bridgewater, Bellman, Oct 06Jan Milanak, Sales Assistant & IT, Nov 06Robert Harmon, Front of the House: Bellman, Dec 06Carlota Cruz, Heart of the House: Turndown Attendant, Dec 06Staff Additions/PromotionsPerry Baldwin, Guest Reception ManagerLaura Becker, Assistant ControllerJonathan Campbell, Director of Conference ServicesRyan Dennis, Restaurant Service ManagerDaniel Fitzgerald, Fairview Restaurant ManagerAnna Lawson, Manager in TrainingTimothy Martin, Manager In TrainingNick McCoy, Manager in TrainingFrank Paris, Banquet Sous ChefElizabeth Pendergrass, Catering Sales ManagerStacey Sondek, Sommelier