We are looking for folks to hand out candy at our First Annual Trunk or Treat event at Westlake. The event will last from 4-7PM on Sunday, 10/29 in the WLCC Parking Lot.  All you need to do is park your car and hand out candy!  If you'd like to be involved with this, please email Ashley at [email protected]

On Friday, 10/27, the club will be serving fish fritters, homemade chips, and Cole slaw from 5:30-7:00.  $14.00 for adults, $7.00 for children. RSVP to the clubhouse by 4pm on Thursday, 10/27.

Thirteen teams joined together at Westlake on Sunday afternoon to try to put a golf ball in an 8" Cup. The pins were tough, some set only about a foot off of the fringe.  Also, our golf course superintendent, Lee, set up a 3-hole putting challenge on the practice green.  Jamie Gorman and Steve Hayes both scored a 5 on the practice green, which forced a split-pot.  The golf tournament was flighted, and 1st and 2nd place of each flight won a prize.  Thank you, Lee, for organizing this event.

1st Place A-Flight: (-9) Adam Robinson, Phil Robinson, Pete Noble, Ross Breitweiser
2nd Place A-Flight: (-7) Tim Rogers, Jason Jones, Bryan Brown, Dan Rogers
1st Place B-Flight: (-2) Mark Wilson, Bruce Bland, Ron Blotna, Steve Elliott
2nd Place B-Flight: (-2) Bobby Tonsor, Al Mozier, Jesse Diaz, Zack Bear
​Women's Division: Rosa Reese, Linda Gast, Shirley Lowe, Renee Elliott

Come join us for 9 holes full of fun and LOW scores as Lee's 8" Cup Tournament makes its final return.  4-Man scramble format.  Teams are $100.  Add $20 for each guest.  Lee is making chili and hot dogs.  

On October 7, the Club held its first ever BBQ competition. We hosted 6 competitors who each made 4 racks of St. Louis Style Ribs and 4 lb of whole chicken wings. The meat hand out was at 10:00am and they turned in their boxes to the judges at 4:45 (wings) and 5:00 (ribs).  The Grand Champion was Stoke & Smoke, 2nd place overall was 1 Bite Stand, and 3rd overall was Beer & Bones.

The Club fed around 90 people beginning at 5pm. Patrons walked around and enjoyed ribs and wings from the competitors, but also had the opportunity to get a pulled pork sandwich, potato salad, and baked beans from inside. The most buzz of the evening revolved around the baked beans, prepared by Marc Jennings!

At the end of the evening, we all enjoyed the grand event of Free Corndogs Band on the outdoor flatbed stage provided by member David Fink.  Thank you to everyone who contributed to make this first ever event a success!