Bemidji Town & Country Club Online Newsletter - 10/04/04
members.bemidjigolf.com

CLUBHOUSE CLOSING DATE
The Clubhouse will be closing for the year on Friday, October 15th. This is the last day that you can use any remaining balance on your food assessment. There will be at least two opportunities if you still have a balance on your assessment after October 15th; a planned Christmas brunch and New Years Eve. We are of course open all year for parties and events. Our kitchen hours until October 15th are 11:00 am - 8:00 pm.

SPECIAL LATE FALL GREEN FEES
From now until the course closes (sometime around October 17th) our 18 hole green fees are reduced to $25.00 on both weekends and weekdays. This is a great chance for you to invite some of your friends for a round of golf and to enjoy the beautiful fall colors and great condition of the course. Because of this low price your $15 off coupons will only be good for $5 off.

NEW TRIPLE EVENT RESULTS
Thirty-six people played in our inaugural "Triple Event" held Saturday, October 2nd. The event was 27 holes with best-ball on the 1st nine, alternate shot on the 2nd nine and scramble on the 3rd nine. Though the weather was a little crisp when we started, things warmed up and everyone had a great time. People are already talking about next year's event. Following are the winners (par is 108):

LOW GROSSBest BallAlt. ShotScramble Gross
1. Rick Grand/Eric Carlson333533 101

LOW NETBest BallAlt. ShotScrambleHDCPNet
1. Paul Friesen/John Countryman 31 35 35 6 95
2. Russ Moen/Darren Dunlop 33 34 36 5 98
3. Paul Grovum/Bruce Simenson 35 33 33 1 100
3. John Wangberg/Steve Lalli 34 37 33 4 100
5. Jim Renken/Tom Conzemius 34 39 36 7 102

NOTE: The best-ball scores listed are with handicap while the alternate shot and scramble scores are gross. The handicap is subtracted from those two scores and added to their best-ball to arrive at their 27 hole score.
-Paul Grovum
If you no longer want to receive our Online Newsletter, please send me an email at grovum@bemidjigolf.com with "remove" in the subject line. Comments about this online newsletter are appreciated!