100th Anniversary Hickory Golf Tournament
On July 28, fifteen GHSC members
Frank Collis tees off on the par three third hole. The man-made pond was created by architect Doug Carrick.
The breeze off Lake Huron and temperatures in the mid 20's made for ideal playing conditions.
Second place team Jeff Pineo, John Q. Duffy and Frank Collis.
The course was in excellent condition – thick rough, and fast greens.
Sarnia's fairways rarely leave you with a flat lie. Fairway woods were frequently required for approach shots to the par fours.
The course was played at 5,300 yards.
The format for the event was a three man scramble.
Chef Ron Dunn and sous-chef Laurie Stewart prepare the burgers and sausages on the barbecue.
Results of the golf were as follows ...
66 – Ron Dunn, Wayne Linton and Paul Dietz
67 – Jeff Pineo, Frank Collis and John Duffy
67 – Vern Petry, Paul W. Sorley and Tony Matlock
70 – Doug Marshall, Ken Leedham and Don Lockett
73 – Jason Miller, Don Emerick and Bill Stewart
GHSC president Paul W. Sorley and Tony Matlock discuss the round with Bill Stewart, while John Q. Duffy and Donna Collis await dessert.
Following the round, the golfers and a few spouses adjourned to the Dietz residence for dinner and drinks.
Rita went "above and beyond" – her cooking skills were featured in the salads and desserts that accompanied the barbecued meats.
Each participant was presented with a copy of the newly released history of the Sarnia Golf and Curling Club, authored by Paul Dietz for the club's 100th anniversary.
Vern Petry selects a burger from the grill while Doug Marshall and Jeff Pineo soothe their golfing nerves with a glass of wine.
The day ended at 9:00 p.m. because many of the participants had long drives home.
It was agreed by one and all that the course was well suited for hickory golf, and that the camaraderie developed through hickory golf is more than wonderful!
Discussing strategies for the upcoming CB Macdonald Challenge are (from left to right) Paul Dietz (behind the tree), John Q. Duffy (seated) Don Emerick, Ken
Leedham, Doug Marshall and Vern Petry. Wayne Linton and Ron Dunn compare recipes for barbecue sauce.