2013 Editorial Calendar
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DATE
JANUARY/
Golf Jamaica
The Healthy Golfer 12/10/12 12/17/12 1/3/13
FEBRUARY
Notable Rules of Golf rulings from 2012
Private clubs offer public dining
MARCH/
New equipment for a new season
Education
2/11/13
2/18/13
3/4/13
APRIL
State women’s golf associations plan merger
Complete 2013 golf schedules
MAY/
Lake Geneva golf & travel
Fairway Living
JUNE
Father’s Day gift guide
State Amateur qualifying sites
JULY/
The Bog hosts Wisconsin State Amateur Food & Dining
6/17/13 6/21/13
AUGUST
WWSGA Stroke Play preview
Hayward area golf & travel
SEPTEMBER/
New Products: Foul weather gear
Meeting & Events 8/14/13
OCTOBER
Coulee Region golf & travel
Late summer tournament coverage
NOVEMBER/
2013 season wrap-up
Technology
10/14/13 10/21/13 11/4/13
DECEMBER
Holiday gift guide for golfers
Warm weather destinations
WISCONSIN GOLFER l www.wisconsingolfer-digital.com
WISCONSIN GOLFER IS PUBLISHED BY KILLARNEY GOLF MEDIA
18
MEETING & EVENTS
Work hard, play hard
Surround yourself in luxury at your next business gathering
B
“We’re an arm’s length away
from Milwaukee and Chicago, but
when people get here they feel
like they’re out in the country,
and the grandiose views they get
are unbelievable,” said Edward
Svitak, director of sales and marketing.
usiness meetings and con-
ventions are a time to come
together, think and exchange
ideas. Regardless of the size and
scope, the objective is simple – to
be successful and productive. But
in the right environment, it’s also a
chance for your team to revitalize
and re-energize.
Kohler Waters Spa
WINE & SPIRI TS
BY STEPHEN BEAUMONT
With a full-service event planning team, everything is customized to fit your needs in what
Svitak describes as the “Grand
Experience.” The staff is trained
to take the stress out of meeting
planning by taking care of all of
the details for you. “It really is
about the experience and how
people are going to walk away
and feel,” said Svitak. “And people keep coming back because
we’re always trying to better
tho se events. We want to make
sure our customers are taken care
of.”
What better setting than in the
serenity of a luxurious resort,
where you’re surrounded by
beauty, treated like royalty and
can conduct business immersed
in a relaxing atmosphere.
WISCONSIN GOLFER l JULY/AUGUST 2012
www.wsga.org 33
Breaking habits
We’ve chosen a few of the top
meeting destinations our state
has to offer that will no doubt
leave a lasting impression on you
and your colleagues. So sit back,
relax and enjoy.
Leave the familiar behind and be creative
Highlands courses ;WELL Spa at Grand Geneva –
An oasis for nourishing mind,
body and soul ;Ski or go sno wboarding at The
O
ne of my favorite lessons when
training staff is to encourage them to
practice change, just for the sake of it.
I have fallen into this trap, here in the
British Virgin Islands where I've been living
for the last six months. The bartenders or
sommelier automatically brings me a glass
of Kim Crawford Sauvignon Blanc whenever I sit for dinner. I willingly accept it as
this New Zealand crisp, dry wine is very
good in both quality and value. However,
it occurred to me the other day after returning from a short trip to Paris that I am
missing out on so many opportunities by
sticking to the tried and tested.
;35breakoutmeetingrooms ;7,680-square-footgrandball-
room ;13,500-square-footconvention
center ;Ski chalet for winter parties ;5,400-square-foot outdoor
pavilion overlooking countryside ;12,000-square-footconference
When people get here
they feel like they’re out
in the country, and the
grandiose views they get
are unbelievable.
Grand Geneva Resort & Spa is
one of four AAA Four-Diamond
resorts in the state, offering topnotch amenities to enhance your
convention experience.
GRAND GENEVA
RESORT & SPA
Few of us like the feelings that accompany
change; they are uncomfortable and we
are creatures who prefer the security and
comfort of habit, even though those
habits can be a little boring.
– Ed ward Svitak,
Grand Geneva Resort & Spa
center
So whenever I conduct one of my customer care training sessions with a group,
I ask them to sit in a different position
after every break or interactive exercise.
Location: Lake Geneva
Facilities: ;62,000 square feet of meeting
space able to accommodate
from 10 to 1,500 guests
Services/Amenities: ;Golf at Grand Geneva – Home
to 36 holes of championship
golf on The Brute and The
Mountain Top, featuring 18
slopes of downhill ski and
snowboardingterrain ;
AmericanAudioVisualBusi-ness Center–24-hour access ;Wireless Internet coverage extending to the entire lodge ;Customized team-building programs ;Exceptional recreation activities
STEPHEN BEAUMONT
They hate this at first because inevitably
they want to sit next to the people they
work with. So the servers are on one side
of the room, the housekeepers on another.
Mixing them up, however, is an essential
part of the learning and as the day goes
on, they start to become more comfortable with the uncomfortableness of this
enforced change.
It had been a long time since I visited
the French capital and I’d forgotten just
how vibrant and exciting it is. So I jumped
right back into enjoying delicacies that I
hadn't tasted in a very long time. Braised
lamb's kidneys; cervelas (a smoked and
boiled sausage); confit of duck (a whole
leg cooked slowly for hours in its own fat);
Leffe beer made by monks; red Chinon
wine from the Loire Valley; Calvados
Contact:
salesteam@grand-geneva.com; (888) 392-8000
This Paris street scene captures some would-be diners considering a new restaurant. In other words,
possibly breaking habits.
habit, in some ways through circumstance,
but in others through laziness.
learning, our knowledge is growing and
we are all getting more used to change. I
still enjoy the Kim Crawford, but I am also
trying other wines and dishes, ingredients,
sauces and preparations.
Are you perhaps guilty of always drinking
the same style of wine or the same cocktail,
spirit or beer? While it is completely
natural to have favorites, it can open up
untold new experiences and pleasure if
occasionally you dive into the unknown,
the untested, the uncomfortable.
(apple brandy from Normandy); quenelles
of pike (fluffy, poached fish mousse); the
butteriest croissants; and a gratin of potatoes with smoked salmon. How wonderful
it felt to eat and drink different things. I
realized that I have become a creature of
Now when I dine in the resort restaurant,
I ask the wait staff to surprise me. Maybe
it is a wine on our list or perhaps a sample
brought in by a local distributor. Perhaps it
is a fish from one of the (disappointingly
few) local fishermen. This has now become
a game. Can I identify what I'm eating and
drinking? Can I tell the grape, the country
or the region, whether it is a local or
imported fish or vegetable?
If variety really is the spice of life, I’ll
drink (anything) to that! ;;
_____________________________________
In playing this little game, everyone is
Originally from England, Stephen Beaumont
lived in Wisconsin for 10 years before relocating
to the British Virgin Islands. He is a Certified
Wine Educator, a designation that requires
extensive knowledge and tasting skills.
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COLUMNS
Wisconsin Golfer columnists include
Dennis McCann, respected author and
former columnist for the Milwaukee
Journal Sentinel, and Certified Wine
Educator Stephen Beaumont, who
writes about wine and spirits. Our
columnists tackle topics such as golf
instruction, finance and the latest
automotive offerings in every issue.
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