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

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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.
Page 1 and 2: Spring 2007Washington Duke Inn & Go
Page 3: Inn FocusThe Ideal Destinationfor B

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

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