May 12, 2025 • 47 mins
You probably don’t plan for a fire in the supply closet.
Heather Korte didn’t either.
But when three stories of her clubhouse got soaked, smoked out,
and stripped to the studs, she got to work.
No panic. No pity.
Just bold moves, creative thinking, and a serious amount of member love.
Heather is the GM at Oakley Country Club, and this episode is a
behind-the-scenes look at what it actually takes to lead through crisis
and come out better on the other side.
👇 Here's some of what we get into
🌎 Why her CMAA network saved the season (and her sanity)
💡 Creative pivots: from cantinas to pop-up flower markets
🙌 Keeping your team engaged without a building, a kitchen, or a clear timeline
🍷 What a $4K bottle of wine and a kicked trash can taught her about service
🏊 Why the pool deck became the new hub of club life
🧘 Yoga in borrowed studios, Easter by the pool, and the world’s scrappiest gala
🔥 And how to keep your team calm, creative, and moving when everything else is literally falling apart
If you’ve ever had to lead through the unexpected, this one hits home.
If you haven’t yet…take notes.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey everybody, welcome to the Private Club
Radio Show, where we give youthe scoop on all things private
golf and country clubs, frommastering leadership and
management, food and beverageexcellence, member engagement
secrets, board governance andeverything in between, all while
keeping it fun and light.
Whether you're a club veteranjust getting your feet wet or
somewhere in the middle, you arein the right place.
(00:20):
I'm your host, denny Corby.
Welcome to the show.
In this episode, I get to chatwith Heather Corti, general
manager of Oakley Country Clubin Massachusetts, who's been
leading a full scale clubhousecomeback ever since a
devastating fire in Decemberthat left most of her building
soaked, smoked out and strippedto the studs.
(00:40):
What started with a smallelectrical fire in a storage
closet turned into a totalshutdown of three stories, and
yet somehow Heather never lostmomentum.
She walks us through thecreative pivots her and her team
made moving events to partnerclubs, hosting fitness classes
off-site, planning Easter by thepool and turning a tiki bar
(01:02):
into a cantina for some adultforward dining.
This isn't just a story or anepisode or a talk on damage
control.
It's literally a playbook forhow to stay and lead with
imagination, humility and alittle bit of Boston grit when
your walls literally come down.
It's so cool to hear about howshe was able to lean into the
(01:25):
New England community and howthey all came together to help.
I cannot wait for you to listenand dive into this episode with
Heather Before we do, as always, a quick thank you a genuine
thank you and support to some ofour show partners.
Please, listeners, if you cangive our partners some loving,
if you are interested in any oftheir products, hit them up.
(01:48):
Let them know that you also areheard about them or reaching
out because of Private ClubRadio.
It means a lot and when you dothat, they will continue to
support the channel.
So quick thank you to Golf LifeNavigators, kennes, member
Vetting Members, first Concert,golf Partners, partners and club
capital, as well as myself, theDenny Corby experience.
There's excitement, there'smystery.
(02:10):
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Now, private club radiolisteners.
(02:55):
Let's welcome to the show.
Heather corti.
We start all over.
I didn't think it was going tobe that good.
I didn't think you were goingto come out that strong like I
did not expect.
Did not expect a fire in thecloset.
You know, less than a minutebefore hit, hit and record, uh,
but you had a fire in the closetyeah, next to my office oh yeah
(03:17):
, did you figure out what causedit?
Speaker 2 (03:21):
um, the best we've ever heard is that it's some
kind of unidentifiableelectrical cause, but no real
pinpointed thing.
On the good news, thesprinklers did everything that
the sprinklers are supposed todo, so they absolutely doused
the clubhouse and kept the firecontained to one storage closet
(03:43):
filled with markers and crayonsand Halloween decorations.
But the bad news is that waterfrom the sprinklers in the fire
trucks and the smoke that getspicked up by the air handler
goes through an entire club.
So three stories of a club arenow in phases of restoration.
(04:04):
Stories of a club are now inphases of restoration and some
of those phases are as simple aswalls getting scrubbed down,
repainted, new ceiling, tilesand carpet.
Um three-fourths of the club isdown to the studs wow, and it
looks like a project.
We're going to look at it inphases, yeah, and that first
phase where we get the couple ofrooms that it's just cosmetic
(04:28):
we're hoping it's may.
Speaker 1 (04:30):
The rest of it, where it's down to the studs, it's
looking like mid-fall, um, maybeeven early winter yeah, yeah,
yeah, how that had to be astruggle or has to be a struggle
, especially maybe in thebeginning.
Maybe I could be wrong, but howdid the membership?
It has to be a little difficultto still be sending your
(04:53):
monthly bills, but it's such aunique scenario.
How do you manage that and theexpectations?
And I'm sure you're gettingmembers who are still at this
point, even though it's onlybeen a couple of months, maybe
getting like a little antsy Inmy head.
It has to be a unique positionwhere everyone like knows the
position, like happy, everyone'shappy, healthy, safe, but also
like when's the club go back?
(05:13):
I'm sure like there's someantsiness and how do you manage
like expectations at that point?
Like how do you keep themembership you know, at least
engaged, excited?
How do you keep that momentumgoing?
And do you guys have likeoutdoors?
Is the club even like usable,like are they able to use the
club or has it been like MIA.
Speaker 2 (05:32):
It's been interesting One.
We are incredibly fortunate tohave the members that we do.
These are folks that arelargely from, you know, the
Watertown, boston, brookline,belmont, lexington communities.
It's not one of those clubswhere people came from super far
away.
This is a place that a lot ofthem have.
(05:54):
Multiple generations of theirfamily were members of this club
and this is something that'snear and dear to them, almost
like a family member.
So our people are going to beincredibly patient,
understanding and kind.
They just want to see theirclub come back.
(06:24):
The graciousness that they haveshown myself, my team and the
team that is putting the clubback together again, as well as
the board, you know, have we?
Yes, of course, everybody wantssomething to do.
So actually, a great shout outto my sister clubs in the New
England chapter of club managers.
They have been above and beyondalso gracious with giving our
(06:51):
members kind of this extendeddining over at their clubs and
having events at their clubs.
You know we even moved ourwinter gala with, like I think,
a week and a half to the date,belmont Country Club was able to
accommodate 200 of our membersfor our formal Christmas gala in
(07:17):
December, which is justabsolutely wild that they were
able to swing that the CharlesRiver Club.
They were able to accommodatemy incredibly large employee
holiday party, also in December,on the fly, and everybody did
it with a smile on their faceand, again, incredible kindness.
You know, we are absolutelyblessed to have the clubs and
(07:39):
managers and the board membersof the other clubs that have
been so gracious to bring Oakleythat kind of that sense of
normalcy, which has beenabsolutely great.
They've invited our members totheir Wednesday pasta nights and
this special class, even tohave golf lessons at their
(08:01):
simulators.
It's been very, very generous.
Lessons at their simulators,it's been very, very generous.
We've also worked with peoplein our community to give them
access to gym facilities and youknow these places that have
lots and lots of golf simulatorsand super fun bars.
Even our yoga instructor, whousually came to Oakley to do a
(08:23):
class once a week, has nowgraciously said you know, until
your building is back togetheragain or until we can be out on
the golf course, we'd be morethan happy to host Oakley over
here at the yoga studio.
So again, just incrediblygenerous and people really, you
know, stepping out of the way tomake that happen for our
members.
(08:43):
That being said, spring is rightaround the corner, or so they
tell me.
So our people are going to be.
They're already out on the golfcourse, even though the tarps
are still out there on thegreens, but they are playing
golf in that marshy mess, butthey're happy to be out there.
You know, we're going to openour tennis and pickleball courts
(09:04):
earlier than ever and I'vechallenged my little crew of
managers that I have left.
I'm like this is the time wherewe really need to put on our
Imagineer hats and think outsidethe box.
What kind of things can webring the members, knowing that
we might not be able tonecessarily be back in our
building, knowing that we mightnot be able to necessarily be
(09:25):
back in our building?
So some of the things we'regoing to have a meet and greet
with the Easter bunny and havelittle baskets for the kids and
some snacks down by the pool.
I can open the pool at the poolarea to have a pop up.
You know, day before Mother'sDay flower market where kids and
dads and anybody could go andmake these beautiful bouquets
(09:46):
for mom, and we're going to likebuy flowers at wholesale price,
you know, maybe some chocolatesand some other shopping.
Of course, snacks and cocktails, but this is the time for us to
kind of I hate to use the wordpivot because we use it so much.
You know, five years agoLimitations towards creativity
pivot because we use it so much.
You know, five years agolimitation, but we have
(10:06):
creativity, yeah, so we're.
Speaker 1 (10:06):
We're on full pivot mode, uh, just trying to make
cool things out of what we haveyou guys thinking about doing
any like food trucks or gettinga food truck, or do you have a
food truck or a food trailer, oris that like uh?
Speaker 2 (10:20):
we thought about it.
Yeah, um, but if you've everseen our parking lot you would
also unthink it very quickly.
But on that same tangent, welooked at we have a really great
and kind of very big, verygenerous sized pool area.
(10:40):
So we talked to one of ourlocal tent companies who's going
to put up a 30 by 30 tent rightnext to our tiki bar that we
built last year and I workedwith my chef on developing a
menu that was less you know,chicken tenders and French fries
and slushies to making it more,especially in the earlier part
(11:01):
of the year, geared towards theadult.
So it now is going to have kindof a cantina feel.
It's going with the tiki bar.
It should be something fun,interesting and it's all
completely doable with whatequipment we have in a pool
shack and grills.
So is it different?
Oh sure, but will it be great?
We'll make it that way.
Speaker 1 (11:20):
Yeah, no, that's awesome and I love it.
The limitations forcecreativity.
It's just all right.
Here's what we can do, here'swhat we can't do.
Boom and just yeah.
I'm trying not not to use theword pivot, that was, that was
the trick I know it's so.
Speaker 2 (11:36):
It's so awful, isn't it?
Speaker 1 (11:37):
yeah, yeah one fine word, now ruined I think that's
why I just started saying, likelimitations force creativity,
because it's just like it meanspivot in like a very obscure way
, um, but I mean that that hasto come from your background, in
because you were at like superfine dining and you got your,
you got your psalm certificateand you're all bougie there.
(11:59):
Um, no, but you like that whenyou're in those environments,
when you're in those situationsit's about.
It's a constant change andadapt and a movement, and you
know so it has to.
Speaker 2 (12:14):
When you correlate yeah, sorry, um, I would say my
background working in luxuryhospitality prior to coming to
the private club business.
There is definitely a level ofcustomization and
personalization that you have tobe able to bring to every
(12:35):
customer, every guest every time.
That spending years doing thatreally does kind of give you a
leg up.
When you come over to this sideof the business and you are
tested with these morechallenging situations Because
you already have the backgroundof, I know that I can make a
(12:58):
tiger appear out of a paper bagif I really need to, and maybe
that's what the situation willcall for Don't be talking about
my show.
Speaker 1 (13:03):
If I really need to and maybe that's what the
situation will call for Don't betalking about my show.
Speaker 2 (13:09):
Don't be mocking me.
You know how badly I want to.
I'm not, I'm absolutely not.
I'm kidding, I'm kidding.
Speaker 1 (13:16):
No, but that's that's , and it's impressive.
How'd you get your stick?
What's you know?
Give us the 30,000 foot footview.
What got you to here, like, didyou always start in hospitality
?
Did you have like one of thoseweird like you're in engineering
and then had like a bartendinggig?
Speaker 2 (13:33):
and then we're just like ah, I'm going this way oh,
no, no, I took the incrediblytraditional route to hospitality
, which is you go to school andyou study.
You know something that's, uh,you know, incredibly like art,
history or philosophy.
In my case it was art, historyand theater and linguistics and
(13:53):
German and chemistry.
Please show me what line ofwork that ends up in.
So that is the fast track tohospitality.
So that is the fast track tohospitality.
You will talk to many talentedbartenders and restaurant
managers and chefs and many ofus have a very similar college
(14:14):
background.
So it's amazing and not onesingle class.
And that was in hospitality.
But I was very fortunate to.
The first job that I had inhospitality was working as a
server at the and you're goingto laugh at the name, but you
have to see the spelling of it.
It's a real place.
It's called the Pfister Hotelin Milwaukee, wisconsin, starts
(14:43):
with the letter P, p-f-i-s-t-e-r, and it's a beautiful, like you
know, kind of grand dame luxuryhotel.
This is the kind of place wherethe MLB, the NBA, rock stars,
politicians, that's where theystay.
And I was being trained in myvery, very, very first server
job at incredibly high standardsof luxury service and never
(15:03):
looked back.
It was, you know, it wasamazing to walk in such a
beautiful place, work with suchinteresting people and to again
have these incrediblychallenging situations put in
front of you on nearly a dailybasis.
And for personality types likemine, I don't like to be bored.
So coming to work every day andevery day was a strange new
adventure, with strange newpeople in the most gorgeous
(15:25):
place.
Sign me up.
Speaker 1 (15:27):
Yeah, having to do it all with a smile on your face
Most of the time.
Speaker 2 (15:34):
Always when we're on stage.
Speaker 1 (15:36):
I was.
I was just writing a thingbefore our call.
That's basically like the showstarts as soon as you hit the
parking lot, like it's not, likeit's true, like, like it's not,
like it's true, like it's notwhen it's like it's not when
you're in.
It's like no, like it startsreally.
Like you want to be technical,like once you like get, get in
the car, like as soon as, likeyou hit the parking lot because
you don't know like who's who,who's coming back, you just
don't know who people are, andlike the show just starts like
(15:59):
you're just on baby, like whohundred percent.
Speaker 2 (16:02):
Yeah, I learned that the hard way.
I've become a real Bostondriver and I like to use the
horn in my car and Iaccidentally used it as I was
going around the corner near theclub and that was a former
president.
The good news was is that he'sa pretty fun loving guy and he
thought it was reallyentertaining, but it could have
(16:25):
gone very badly.
Speaker 1 (16:27):
You're talking to somebody who used their horn so
much.
I blew out a horn on my car Ihad to get a new horn.
Like literally, the dealershipwas like we've never heard of
this Like I was like what do youdo I?
love the horn, like I I, evenwhen I don't have to, I just
love honking the horns.
Uh, I used to keep an air horn,also, like in my car, like
(16:51):
probably up until I turned 30,like, I think, when I think 29
into 30.
That's when, like, I like, took, took it out, but like where,
like the cup holder is, um, onthe car door, was always an air
horn, because sometimes itwasn't enough.
Uh um, did you ever get anyreally bad advice in hospitality
(17:16):
, like advice that you like lookback, maybe from early years,
and you're like that wasactually horrible?
And I'm only asking because Ifeel like you probably have some
funnier stories.
Speaker 2 (17:28):
Oh, like bad advice from supervisors.
I don't know.
Speaker 1 (17:31):
Just like someone like you look back or like has
he's ever gotten like really badadvice?
That you're like that was justeither horrible?
Or, like you, you put it topractice and you're like that
was just the worst advice ever.
Speaker 2 (17:46):
Um, I, I once had a gentleman who thought he was
helping me out.
Um, I will not name therestaurant that I was.
This is going back to myexperience as a floor.
Um, um, uh, this was Christmasnight at the hotel.
I was working at this flagshipfine dining, super great
(18:08):
restaurant and he and his datewere sitting in this exclusive
booth in the entire restaurantand they wanted to have wine
pairings with the tasting menu.
And when his date stepped awayto use the restroom and I was
about for wine number two, hegrabs me by the hand and says
(18:31):
honey, I just want you to knowwe're from New York.
I'm like okay, wonderful,welcome to Wisconsin.
And when we're in New York, welike to go to really nice
restaurants like this.
I love going to La Bonadonne,and I know that's not how it's
pronounced, but that's how hesaid it.
So that's how we're going tosay it and you know what we do
when we're there.
(18:52):
He's like we like to have thetasting menu and we like to have
it with the wine tastings, justlike you're doing.
You know what the difference isbetween you and the sommeliers
and La Bonadonne.
I'm like mm-mm.
And at this point I'm like alittle bit scared because this
is a weird time that we arehaving.
It's like they like to pour itto here and he is showing me on
(19:17):
a wine glass like double whatI've just poured.
So basically a full glass ofwine for every single course,
and when you're looking at adown the barrel of a eight 10
course 12 course menu.
My Lord, like that's a twobottles wine per person.
(19:38):
Buckle up and buckle up.
And I'm still staring at himand he's like so here's my piece
of advice to you why don't youjust pretend you're in the big
city one night.
You're in the Big Apple andgive us a big city pour.
So I smiled, my teeth gritted,hands shaking, and poured this
man a giant glass of wine andone for his date and went into
(20:02):
the kitchen.
And only after I knew I waslike, clearly past the point of
any customers hearing, Iunleashed a chain of swears not
unlike that in like a Christmasstory it's probably still
hanging over the air by LakeMichigan and kicked a trash can
down a flight of stairs.
Not my most colorful moment.
(20:22):
It did, however, teach all ofthe cooks in the kitchen that
I'm not a psalm to be trifledwith in that moment.
But I went out there and Ismiled through it all and I
poured in the wine.
I charged them for four winetastings, of course, and in all
of my fury I in fact called thatrestaurant.
(20:43):
I talked to the SOM onChristmas night and I asked hi,
this is going to be very weirdand I'm calling from this
undisclosed restaurant inWisconsin.
A Merry Christmas SOM to SOM.
B.
Can you tell me how many ouncesare in each of the pours on
your tasting menu?
I'm like, of course it's rightaround.
(21:05):
Uh, two ounces Like perfect,that's what I pour to.
They're like you have a MerryChristmas.
Sounds like you've had a roughone.
I'm like, yeah, um, but uh,yeah, so that was, that was
great.
Uh, I learned that.
A, I do have the.
I do have the resilience andthe patience to deal with a man
who talks like he's out of a1930s mafia movie.
(21:27):
But B, if there are good humanbeings in the world, like Psalms
and French restaurants in NewYork who will patiently and
calmly talk to weirdos over inWisconsin.
You just need to know was Ivalidated in kicking a trash can
down a flight of stairs?
Speaker 1 (21:42):
was I validate and kicking a trash can down five
stairs.
Yeah, yeah, no, yeah, there'sthe same camaraderie with magic
and magicians and comedians andentertainers.
Like it's one of the like therethere's all the equivalent.
So you know there's.
You know you call if like hey,I heard you did this gig, were
they as we?
And it's like, oh, my god, yeah, and it's like yeah, like
there's a couple like, becausesometimes you know you, you'll,
you'll leave a show interaction,be like pretty sure it was the
(22:06):
audience.
Because like for that mostly no,because most of the time you're
like okay, what, what couldhave I done different?
Maybe it was, you know the oh,whatever.
But there's just some.
You're like they were justweird, right, like you're just
like something was just a littlebit off.
And then like, like they'll,they'll say like oh, like you
know, cause when you talk topeople, like they'll oh,
so-and-so, you know, two yearsago we had this person.
Or four years ago, or like youknow you'll talk to some
(22:27):
entertainers and uh, who havehad like the same gig.
You know, because the clientlike will, will tell you who's
who and there's been that like.
Speaker 2 (22:49):
That's like sort of an equivalent of calling like
another, another song going hey,I know there's a you might not
know there's a huge, there's alevel of comfort, um, in knowing
that you can reach out topeople who, like they, live your
life every day, even if, again,it's on the other side of the
country and they're working in aMichelin star restaurants and,
my God, they've probably neverheard of you.
It's you know the whole, youknow New York Boston rivalry.
Speaker 1 (23:14):
Like New York never thinks about Boston, Not going
to lie, though, you probablymade that person's night.
Can you imagine working andgetting a call going?
Hey, there's a Heather, aSomalier from Wisconsin, on the
phone for you.
That's like the Vatican calls.
Is that like a bat call?
What is this?
(23:34):
That guy has a crazy story also.
Speaker 2 (23:40):
There's actually now three people who get a crazy
story out of that one night,because one the Sam who talked
to me in New York probably washaving a good laugh.
When they got out to anindustry bar that night they
were like somebody met a NewYorker, or a person pretending
to be from New Yorker really isgiving them a hard time.
I'm glad I made their day.
There's one, two, the man whoordered all those like the big
(24:03):
city pour.
Well, I ran into, he and hisdate the next night, because
they came into the little winerybar that was attached to the
restaurant and that lady lookedat me and she said no, not you,
just walking through this room.
I'm like, I'm so sorry.
I'm like I do recognize you fromlast evening.
(24:24):
How are you, mrs So-and-so?
She's like why did you pour meso much wine?
I have the worst hangover in myentire human life and I just
smiled.
I looked over at her date.
I'm like it's the big city pour.
And she looks at him becauseshe must've heard those words
come out of his mouth, cause sheknew it wasn't me and she just
(24:46):
starts slapping him.
Why did you do this?
It was amazing.
So he's never going to forgetthat vacation.
Speaker 1 (24:53):
Neither she, neither my and neither is New York, and
that is the title of thisepisode the big city.
Speaker 2 (25:05):
It was the best Christmas of my life the big
city poor.
Speaker 1 (25:11):
You need to make the rights for that Like that is,
that's like a Netflix movie orthat is a limited series the big
City Poor.
Speaker 2 (25:22):
Oh, there's a sequel to it called the Rick
Springfield Poor, and this nowgoes through generations of
people in my family who've hadto serve the singer of Jessie's
Girl Wine glass is filled to thetop.
It's a whole different story,but that's the sequel.
Speaker 1 (25:39):
Oh, part two, Part that's yeah yeah, adventures in
in serving wine yeah, yeah, thebig city pour that's hysterical
uh so how?
Uh, so how and when did you getinto clubs?
Speaker 2 (25:58):
how long have I been in clubs?
It might have been around 10years ago that I made the jump.
Yeah, I had been the directorof food and beverage at the
Milwaukee Art Museum, which thatsounds kind of strange.
Like what?
Was I running a cafe?
No, like there were multiplecafes.
(26:18):
There was a wine bar withgelato and charcuterie, and we
also did really phenomenalevents.
If you are not familiar withthis, the building itself, it's
this architectural marvel thatpart of it was designed by Eero
Saarinen, so of the famous, likeSt Louis arch and tulip table
fame.
But the other half, that isprobably more famous now, was
(26:43):
designed by the spanisharchitect, santiago calatrava.
It literally has these whitewings that open and close up on
the top.
Um, they used it for one of thetransformers movies, I think,
the one where, like they, youknow, destroy chicago, but the
villain, his office, wasMilwaukee art museum, which was
also my office.
(27:03):
So very, very fun, and it was aplace for a club villain.
There's not.
A lot of people are going toargue with that, but it was we.
We got to do so many amazing,really cool, completely off the
walls things there because theywanted us again.
(27:23):
It's all about resilience.
One of the years I was there,the part of the museum that had
most of the art was underrestoration.
They had to completely gut theplace for a year, which meant
that for one year the only artthat you would see in the art
museum were a couple ofAlexander Calder mobiles, a
(27:45):
Jehuly statue and maybe someRodin kind of thrown around in a
hallway.
Other than that, a few specialexhibitions, but the majority
like 85% of the art in an artmuseum was over in a
construction zone.
So the president of the boardfor the art museum came to my
(28:08):
team and one of the team andsaid this is your mission.
You need to make sure that themembers of this museum and the
general public still feelengaged, motivated and
interested enough to come to anart museum that has no art for a
year.
So we developed culinary classeswe call the art of craft, where
(28:31):
you get to taste things, eatthings, drink things and talk to
people who are, you know,makers of charcuterie
chocolatiers.
You know people who blended tea, coffee roasters.
You know pig farmers, cheesemakers what have you Get to hear
?
A lot of wine talk with me.
You know mixology classesreally fun stuff.
But on top of that, when we didhave these cool special
(28:52):
exhibitions, we would have theseevents.
It was called MAM, so MilwaukeeArt Museum.
After dark, that would feature.
Usually, uh, there was alwayssome kind of musical component.
So, whether it was salsadancing or quiet clubbing, which
is hysterical to watch if youhave you ever seen anybody do
quiet clubbing, oh it is, it'sthe funniest thing.
(29:15):
Yeah, a room is dead silent,except for the sound of
shuffling with hundreds ofpeople with glowing headphones.
Speaker 1 (29:22):
It's amazing and you can always hear that one person
who's wearing corduroy pants,sorry.
Speaker 2 (29:31):
But there would also be these components of.
Maybe people were doing craftsand art, but there's always food
, beverage and like some otherreally cool things.
This event I remember, thefirst one that I worked maybe 50
people showed up.
I'm not going to tell you thetheme because if anybody ever
hears that they'll be like thatwas my theme.
Okay, I'm going to say it wasBack to the Future.
(29:53):
It's really bad.
Nobody wanted to go.
But within that weirdreconstruction time in the
museum, that event went frompeople to all of a sudden you
had hundreds and hundreds ofpeople in Milwaukee showing up
lying out the door in January.
If you've ever been inMilwaukee in January, it's
(30:13):
really not any place you want tobe outside for more than two
minutes, bind up in salsadancing clothes, ready to party
at an art museum, and we wereable to do all kinds of.
We had roller girls, we hadbocce ball courts, we had a
life-size, you know statue ofDavid, for another one, pasta
tastings, we turned our cafeinto a ultra lounge for one
(30:35):
night All these wild things andthey led us to it.
But I did transition to clubsafter that and part of that was
that the place that I'd workedat that resort with a big city
floor.
They also had a privatemembership club and a recruiter
friend of mine reached out to meand said hey, this place is
(30:58):
looking for somebody and I thinkthey might need kind of that
infusion of fresh ideas, freshblood.
Would you be interested ingoing there?
I'm like, well, that place isthe dream.
That club is the cherry on topof the sundae, as the owner of
the company would always say,and it was so amazing to work
(31:18):
there and to work on that team,because the members are great
and the place itself, the club.
It's a little club calledRiverbend in Kohler, wisconsin,
and it's in the old Kohlerfamily mansion.
These are the Kohlers of Kohler, like toilets, bathtubs, sinks.
They are more than just aplumbing company, they also have
(31:41):
hospitality.
So multiple hotels, a privatemembership club and a couple of
little golf courses, one ofwhich is called Whistling
Straits, and it's kind of a bigdeal.
And that was really what thedraw for members at our club was
that they had preferentialaccess to Whistling Straits and
it's a place where everything isjust hyper-personalized.
There's 32 rooms at the mansionthat our members and their
(32:04):
guests could stay at.
We served high tea, we had acroquet field.
It's cozy, there's wood-burningfireplaces and butlers.
You feel like you've steppedinto a beautiful English mansion
, but again hyper-personalizedeverything.
It's a joy to be there everysingle day.
And after that, that was thefirst club that I made the jump
over to.
(32:24):
I'm like I can do this.
I like this.
No, no, it's not.
It's not.
But every club has its ownpersonality.
It's the membership everywhere.
It's just it's a little bitdifferent.
I've met so many extraordinarypeople, but every one of these
places really is so incrediblyunique.
Speaker 1 (32:47):
There are no two clubs that are alike.
Yeah, yeah, and I think youhopefully don't take this like
the wrong way, but you have thatpersonality and that I think
you were so well clicked intothe club spaces like you can
chameleonize well a bit and youcan like talk with anybody,
meaning like you know from thefrom, like you know working in
the hospitality, in the kitchens, and like everyone from there
(33:08):
up to ceos and everybody inbetween, being able to pivot and
here we go back to pivot butlike switch conversations easily
and you know you can.
You can chat with this personabout this, but then you can go
talk to the highest level, thelowest level and everybody in
between, but like then actuallylike know the why behind it.
I think like that's impressiveand probably why.
Speaker 2 (33:26):
I think it's actually maybe a character flaw of mine,
because I don't have really anyreally instilled fear of other
humans, which is why they hiredme at that very first hotel.
It's this lady who ran into meat a baby shower who talked me
into working there's a server.
While I was in college sheinsisted.
(33:48):
She's like you need to comework here.
She's like.
Speaker 1 (33:49):
We need more people like you.
Speaker 2 (33:52):
I should have.
Well, I did.
In my first month on the job, Itold a US Senator, millionaire,
owner of an NBA team, that'sall one person.
I told him because he cut meoff.
In my little spiel my waitressspiel about how my name is and
(34:12):
the soup is, he cut me off.
I was so offended by it that Ilooked at him and said, no, I'm
going to walk out of this roomfor five minutes and when I come
back, you are here, I'm goingto tell you my name, the soup, a
special and I'm going toinquire what beverage you would
like in that order.
I walked into the kitchen and Isat in there and I should have
(34:35):
been probably let go for that.
But I walked back out and hewas still sitting there.
I'm like, shall we start again?
And he said, yes, I'm so sorrythat was out of line.
I'm like, shall we start again?
And he said, yes, I'm so sorry,that was out of line.
I'm like, okay.
After that we were greatfriends and whenever I would see
this man out and about inMilwaukee which was often he
would always come over.
(34:55):
He knew me by name.
He would say hello to me and myfriends.
My friends were absolutelyflabbergasted.
How do you know him?
It's a really weird long story,but it's all about knowing that
I have respect for myself and Ihave respect for them, but
everybody is going to be treated.
We'll treat each other asequals.
It kind of goes back to when Iworked in restaurants.
(35:19):
There is some bad advice.
I once had a restaurant ownerchef who would scream VIP, ultra
, ultra, vip, just going tohysterics Anytime somebody that
in his mind was a ultra VIP.
This is not a city where, likethe president of the United
States was walking into thatrestaurant.
So, like you know, I'm notreally sure who was an ultra,
(35:40):
ultra VIP that night, but I kindof looked around, like I think
that everybody in this roomprobably is a VIP.
I think we're going to giveeverybody the same excellent
level of care, attention andservice and I think that will be
great, because if I treatanybody in here any different
than anybody else, I don't knowwhat their story is.
(36:03):
That same US senator who wassitting in that restaurant where
I told him like that was notgoing to be acceptable.
He had walked in in like theworld's dirtiest like hat, a
jacket that had patches on theelbows, a sweater with a hole in
it.
I knew who he was and that wasnot going to change.
(36:24):
Like you know how he wasdressed or what he was worth.
It was just a matter of like weare all going to treat each
other as human beings.
Speaker 1 (36:31):
What's the most expensive bottle of wine you
ever poured?
Speaker 2 (36:36):
I served a bottle of 2003 Screaming Eagle to a group,
a foursome of nice people fromFrance.
They weren't that nice who.
When I had come to a table atthe very beginning of the
evening, they told me we areFrench and we are sommelier.
(36:56):
Also, we own property inVaux-Romney.
Okay, vaux-romney is, like youknow, this amazing place in
Burgundy where some of the mostbreathtakingly expensive Pinot
Noir like there was a bottle ofDRC Domaine de la Romane Conti,
I think sold for like $28,000.
My mom told me and it showed upon Saturday Night Live, like in
the last week.
(37:17):
So they're telling me we ownproperty in Vaux-Romney.
I'm like, okay, that's great.
Like they're going to drinksomething amazing.
I've got great Bordeaux's andBurgundy's.
No, they wanted to drink,because they were in the United
States all of the most blue chipAmerican wine.
So they just start burningthrough Colgan, harlan Staglin.
(37:39):
They're drinking really greatCalifornia cabs when they get to
their cheese course because,again, they are proper French
people and cheese is last, notfirst.
They're like, and for dessert,a bottle of Screaming Eagle.
I'm like, oh my lord, are yousure?
Because that bottle I think wewere selling it at that time
(38:02):
around like $4,300, which nowsold probably more expensive,
but at that time around like4,300 dollars, which now I've
sold like probably moreexpensive, but at that time that
was like the one that really,uh, made an impression and I'm
like the screaming eagle yes,screaming a gal so I brought it
out, um, poured it for them,they sampled it and then they,
(38:23):
as they're getting up to leavethe show half bottle of this at
the table.
I'm like, oh, would you like meto cork that up so you may take
it up to your room?
Like no, no for you and thechef.
I'm like, no, we couldn'tpossibly, but you just gave me,
you know, like $2,000 worth ofwine for me and the chef, like
for you and the chef.
So I'm like I well, thank you somuch.
(38:44):
You don't want to start actingungrateful in that situation.
So I bring it back to thekitchen.
Like chef ryan, the that tablehas been burning through all
these great wines.
They left this for us like theyinsisted.
We're both like all just atwitter at that moment.
I pour us both a nice healthyglasses.
Speaker 1 (39:03):
You mean a, you mean a big city pour.
Speaker 2 (39:06):
A big city pour Yep and we both, we both take a sip.
There's nobody on here who ownsScreaming Eagles.
That's okay.
That is.
That was the most over, highlyconcentrated, highly alcoholic,
over Oaks monstrosity I've everhad.
(39:26):
My entire life.
If I'd been drinking a cup ofRobitussin mixed up with some,
like you know, concentratedgrape juice, I wouldn't mind.
Maybe I'd not have known thedifference.
Both myself and the chef thechef we looked at each other
because we've been so excited.
We both looked at each otherand the light had gone out of
both of our eyes and like well,now I know why they gave it to
(39:48):
us.
It was a, it was an insult.
Yeah, they didn't.
Speaker 1 (39:52):
This wasn't a thank you oh well, what are some of
the best wines you think clubsshould have?
Maybe some under underratedgems, and what are some maybe
overrated ones that they shouldget rid of and maybe change for
something new like josh okay, no, I'm kidding, josh is is very
(40:15):
consistent and I and I like thatyeah, um, I would say well,
let's start with the overratedwith the overrated.
Speaker 2 (40:25):
anybody who's still serving Mayomi Pinot Noir,
please ask your vendors to helpyou find something else.
I know that the twist off isvery attractive to bartenders,
but it's not Pinot Noir and itdoesn't taste like it.
There are much better optionsout there, and it is like it's
so prevalent that you just yousee it everywhere else, so I'm
(40:47):
sure there's just a better way.
Speaker 1 (40:49):
What are those options?
Or what are you digging?
Speaker 2 (40:53):
I really enjoy, like in that same price point, sazuri
up in Oregon from WillametteValley.
They also it's Swiss Doff, buttheir like entry-level Pinot
Noir is in the same price pointas Mayomi and it drinks like
actual Pinot Noir.
Chehalem, also up there inWillamette Valley, you know,
(41:15):
makes an excellent Pinot Noirthat's still highly affordable.
And then from Santa Barbara AuBon Climat, again like it's real
Pinot Noir.
You do have to use a corkscrew,but I think it's okay, but
you're getting it's, you know,same price point, but this is
real wine.
This is how it's supposed totaste.
(41:36):
One wine that I would love tosee on more people's lists is,
uh, so Staglin, if you're.
Are you familiar with Staglin?
All right, so it's a, a familyowned winery out of, out of Napa
, one of the few.
It hasn't been bought out bythe big conglomerates.
(41:57):
It's a beautiful thing and, um,this family makes a a very,
very, very, very high-endbecause they're working with not
huge fields or anything likethat Very high-end.
Chardonnay and Cabernet reallyare their two hallmarks and they
are definitely not affordable,I mean not for everyday purposes
(42:19):
.
They're great to have on yourlist as these, as these
wonderful, like you know, thingsto be able to offer people who
want to splurge.
However, staglin also makes asecond label they call saloose.
Um, it has, like I think, theroman goddess of of health on
the label.
They make a cabernet and achardonnay from that line and,
(42:41):
and from that line they evenhave a secret line they call the
Benchland Siri, that they onlysell to on-premise accounts like
country clubs and restaurants,which comes in at even half of
the price of the Sallu.
And again, this drinks, like youknow, $150 bottle of cab, but
it's definitely not in thatprice points at all.
(43:02):
I can't say it because it's asecret.
But the beautiful thing aboutthat particular label is that
the proceeds from the sales ofthat Cabernet and that
Chardonnay from the Sallus labelgo to the One Mind Foundation,
which is a foundation that theStaglin family founded to raise
money for brain health researchinitiatives and awareness.
(43:26):
They also have a music festivalat the estate every September,
right around harvest, which Iwas fortunate enough to work
last year, and they raisemillions of dollars at that one
day festival where it's a winetasting, a super VIP dinner and
then a concert out there at thevineyard, which is the whole
(43:48):
thing's magical.
But it's really great to hearthe stories of the people who
their lives have been improvedby the innovations that have
come through the money that wasraised by one mind.
Yeah, but again, salus, you'redrinking for a good cause.
Speaker 1 (44:07):
Thank you so much for coming on the show.
This was I didn't know what toexpect and this was very, very
good.
Speaker 2 (44:13):
Excellent.
Well, we'll have to gettogether again sometime so we
can talk about your TSA story.
Speaker 1 (44:17):
Oh, no, no, no no in person hope you all enjoyed that
episode.
I know I did.
You are interested in thecomedy night blueprint?
Head on over to dennycorbycomslash comedy guide.
It's dennycorbycom slash comedyguide.
If you are enjoying the content, the episodes, a like, share.
(44:40):
Subscribe means the world costsnothing.
That is this episode.
Until next time, I'm your host,danny Corby.
Catch y'all on the FlippityFlip.
Hey everybody, welcome to the Private Club
Radio Show, where we give youthe scoop on all things private
golf and country clubs, frommastering leadership and
management, food and beverageexcellence, member engagement
secrets, board governance andeverything in between, all while
keeping it fun and light.
Whether you're a club veteranjust getting your feet wet or
somewhere in the middle, you arein the right place.
(00:20):
I'm your host, denny Corby.
Welcome to the show.
In this episode, I get to chatwith Heather Corti, general
manager of Oakley Country Clubin Massachusetts, who's been
leading a full scale clubhousecomeback ever since a
devastating fire in Decemberthat left most of her building
soaked, smoked out and strippedto the studs.
(00:40):
What started with a smallelectrical fire in a storage
closet turned into a totalshutdown of three stories, and
yet somehow Heather never lostmomentum.
She walks us through thecreative pivots her and her team
made moving events to partnerclubs, hosting fitness classes
off-site, planning Easter by thepool and turning a tiki bar
(01:02):
into a cantina for some adultforward dining.
This isn't just a story or anepisode or a talk on damage
control.
It's literally a playbook forhow to stay and lead with
imagination, humility and alittle bit of Boston grit when
your walls literally come down.
It's so cool to hear about howshe was able to lean into the
(01:25):
New England community and howthey all came together to help.
I cannot wait for you to listenand dive into this episode with
Heather Before we do, as always, a quick thank you a genuine
thank you and support to some ofour show partners.
Please, listeners, if you cangive our partners some loving,
if you are interested in any oftheir products, hit them up.
(01:48):
Let them know that you also areheard about them or reaching
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It means a lot and when you dothat, they will continue to
support the channel.
So quick thank you to Golf LifeNavigators, kennes, member
Vetting Members, first Concert,golf Partners, partners and club
capital, as well as myself, theDenny Corby experience.
There's excitement, there'smystery.
(02:10):
Also there's magic, mindreading and comedy One of the
most fun member event nights youcan have guaranteed.
And there's something special Iwant to send you Now.
Even though my show is notstraight standup comedy, there
is some standup comedy elementsto it and I've talked and worked
with too many clubs who havehad bad stand-up comedy nights.
And even though, like I said,it's not what I do.
It still sometimes reflects onthe type of show that I do and I
(02:33):
want to make sure you and yourclub have the best stand-up
comedy nights possible.
So I've developed the ultimatecomedy night blueprint how you
and your club can have the bestcomedy night.
Get that right now for free.
It's amazing.
Head on over to dennycorbycomslash comedy guide.
That's dennycorbycom slashcomedy guide.
Now, private club radiolisteners.
(02:55):
Let's welcome to the show.
Heather corti.
We start all over.
I didn't think it was going tobe that good.
I didn't think you were goingto come out that strong like I
did not expect.
Did not expect a fire in thecloset.
You know, less than a minutebefore hit, hit and record, uh,
but you had a fire in the closetyeah, next to my office oh yeah
(03:17):
, did you figure out what causedit?
Speaker 2 (03:21):
um, the best we've ever heard is that it's some
kind of unidentifiableelectrical cause, but no real
pinpointed thing.
On the good news, thesprinklers did everything that
the sprinklers are supposed todo, so they absolutely doused
the clubhouse and kept the firecontained to one storage closet
(03:43):
filled with markers and crayonsand Halloween decorations.
But the bad news is that waterfrom the sprinklers in the fire
trucks and the smoke that getspicked up by the air handler
goes through an entire club.
So three stories of a club arenow in phases of restoration.
(04:04):
Stories of a club are now inphases of restoration and some
of those phases are as simple aswalls getting scrubbed down,
repainted, new ceiling, tilesand carpet.
Um three-fourths of the club isdown to the studs wow, and it
looks like a project.
We're going to look at it inphases, yeah, and that first
phase where we get the couple ofrooms that it's just cosmetic
(04:28):
we're hoping it's may.
Speaker 1 (04:30):
The rest of it, where it's down to the studs, it's
looking like mid-fall, um, maybeeven early winter yeah, yeah,
yeah, how that had to be astruggle or has to be a struggle
, especially maybe in thebeginning.
Maybe I could be wrong, but howdid the membership?
It has to be a little difficultto still be sending your
(04:53):
monthly bills, but it's such aunique scenario.
How do you manage that and theexpectations?
And I'm sure you're gettingmembers who are still at this
point, even though it's onlybeen a couple of months, maybe
getting like a little antsy Inmy head.
It has to be a unique positionwhere everyone like knows the
position, like happy, everyone'shappy, healthy, safe, but also
like when's the club go back?
(05:13):
I'm sure like there's someantsiness and how do you manage
like expectations at that point?
Like how do you keep themembership you know, at least
engaged, excited?
How do you keep that momentumgoing?
And do you guys have likeoutdoors?
Is the club even like usable,like are they able to use the
club or has it been like MIA.
Speaker 2 (05:32):
It's been interesting One.
We are incredibly fortunate tohave the members that we do.
These are folks that arelargely from, you know, the
Watertown, boston, brookline,belmont, lexington communities.
It's not one of those clubswhere people came from super far
away.
This is a place that a lot ofthem have.
(05:54):
Multiple generations of theirfamily were members of this club
and this is something that'snear and dear to them, almost
like a family member.
So our people are going to beincredibly patient,
understanding and kind.
They just want to see theirclub come back.
(06:24):
The graciousness that they haveshown myself, my team and the
team that is putting the clubback together again, as well as
the board, you know, have we?
Yes, of course, everybody wantssomething to do.
So actually, a great shout outto my sister clubs in the New
England chapter of club managers.
They have been above and beyondalso gracious with giving our
(06:51):
members kind of this extendeddining over at their clubs and
having events at their clubs.
You know we even moved ourwinter gala with, like I think,
a week and a half to the date,belmont Country Club was able to
accommodate 200 of our membersfor our formal Christmas gala in
(07:17):
December, which is justabsolutely wild that they were
able to swing that the CharlesRiver Club.
They were able to accommodatemy incredibly large employee
holiday party, also in December,on the fly, and everybody did
it with a smile on their faceand, again, incredible kindness.
You know, we are absolutelyblessed to have the clubs and
(07:39):
managers and the board membersof the other clubs that have
been so gracious to bring Oakleythat kind of that sense of
normalcy, which has beenabsolutely great.
They've invited our members totheir Wednesday pasta nights and
this special class, even tohave golf lessons at their
(08:01):
simulators.
It's been very, very generous.
Lessons at their simulators,it's been very, very generous.
We've also worked with peoplein our community to give them
access to gym facilities and youknow these places that have
lots and lots of golf simulatorsand super fun bars.
Even our yoga instructor, whousually came to Oakley to do a
(08:23):
class once a week, has nowgraciously said you know, until
your building is back togetheragain or until we can be out on
the golf course, we'd be morethan happy to host Oakley over
here at the yoga studio.
So again, just incrediblygenerous and people really, you
know, stepping out of the way tomake that happen for our
members.
(08:43):
That being said, spring is rightaround the corner, or so they
tell me.
So our people are going to be.
They're already out on the golfcourse, even though the tarps
are still out there on thegreens, but they are playing
golf in that marshy mess, butthey're happy to be out there.
You know, we're going to openour tennis and pickleball courts
(09:04):
earlier than ever and I'vechallenged my little crew of
managers that I have left.
I'm like this is the time wherewe really need to put on our
Imagineer hats and think outsidethe box.
What kind of things can webring the members, knowing that
we might not be able tonecessarily be back in our
building, knowing that we mightnot be able to necessarily be
(09:25):
back in our building?
So some of the things we'regoing to have a meet and greet
with the Easter bunny and havelittle baskets for the kids and
some snacks down by the pool.
I can open the pool at the poolarea to have a pop up.
You know, day before Mother'sDay flower market where kids and
dads and anybody could go andmake these beautiful bouquets
(09:46):
for mom, and we're going to likebuy flowers at wholesale price,
you know, maybe some chocolatesand some other shopping.
Of course, snacks and cocktails, but this is the time for us to
kind of I hate to use the wordpivot because we use it so much.
You know, five years agoLimitations towards creativity
pivot because we use it so much.
You know, five years agolimitation, but we have
(10:06):
creativity, yeah, so we're.
Speaker 1 (10:06):
We're on full pivot mode, uh, just trying to make
cool things out of what we haveyou guys thinking about doing
any like food trucks or gettinga food truck, or do you have a
food truck or a food trailer, oris that like uh?
Speaker 2 (10:20):
we thought about it.
Yeah, um, but if you've everseen our parking lot you would
also unthink it very quickly.
But on that same tangent, welooked at we have a really great
and kind of very big, verygenerous sized pool area.
(10:40):
So we talked to one of ourlocal tent companies who's going
to put up a 30 by 30 tent rightnext to our tiki bar that we
built last year and I workedwith my chef on developing a
menu that was less you know,chicken tenders and French fries
and slushies to making it more,especially in the earlier part
(11:01):
of the year, geared towards theadult.
So it now is going to have kindof a cantina feel.
It's going with the tiki bar.
It should be something fun,interesting and it's all
completely doable with whatequipment we have in a pool
shack and grills.
So is it different?
Oh sure, but will it be great?
We'll make it that way.
Speaker 1 (11:20):
Yeah, no, that's awesome and I love it.
The limitations forcecreativity.
It's just all right.
Here's what we can do, here'swhat we can't do.
Boom and just yeah.
I'm trying not not to use theword pivot, that was, that was
the trick I know it's so.
Speaker 2 (11:36):
It's so awful, isn't it?
Speaker 1 (11:37):
yeah, yeah one fine word, now ruined I think that's
why I just started saying, likelimitations force creativity,
because it's just like it meanspivot in like a very obscure way
, um, but I mean that that hasto come from your background, in
because you were at like superfine dining and you got your,
you got your psalm certificateand you're all bougie there.
(11:59):
Um, no, but you like that whenyou're in those environments,
when you're in those situationsit's about.
It's a constant change andadapt and a movement, and you
know so it has to.
Speaker 2 (12:14):
When you correlate yeah, sorry, um, I would say my
background working in luxuryhospitality prior to coming to
the private club business.
There is definitely a level ofcustomization and
personalization that you have tobe able to bring to every
(12:35):
customer, every guest every time.
That spending years doing thatreally does kind of give you a
leg up.
When you come over to this sideof the business and you are
tested with these morechallenging situations Because
you already have the backgroundof, I know that I can make a
(12:58):
tiger appear out of a paper bagif I really need to, and maybe
that's what the situation willcall for Don't be talking about
my show.
Speaker 1 (13:03):
If I really need to and maybe that's what the
situation will call for Don't betalking about my show.
Speaker 2 (13:09):
Don't be mocking me.
You know how badly I want to.
I'm not, I'm absolutely not.
I'm kidding, I'm kidding.
Speaker 1 (13:16):
No, but that's that's , and it's impressive.
How'd you get your stick?
What's you know?
Give us the 30,000 foot footview.
What got you to here, like, didyou always start in hospitality
?
Did you have like one of thoseweird like you're in engineering
and then had like a bartendinggig?
Speaker 2 (13:33):
and then we're just like ah, I'm going this way oh,
no, no, I took the incrediblytraditional route to hospitality
, which is you go to school andyou study.
You know something that's, uh,you know, incredibly like art,
history or philosophy.
In my case it was art, historyand theater and linguistics and
(13:53):
German and chemistry.
Please show me what line ofwork that ends up in.
So that is the fast track tohospitality.
So that is the fast track tohospitality.
You will talk to many talentedbartenders and restaurant
managers and chefs and many ofus have a very similar college
(14:14):
background.
So it's amazing and not onesingle class.
And that was in hospitality.
But I was very fortunate to.
The first job that I had inhospitality was working as a
server at the and you're goingto laugh at the name, but you
have to see the spelling of it.
It's a real place.
It's called the Pfister Hotelin Milwaukee, wisconsin, starts
(14:43):
with the letter P, p-f-i-s-t-e-r, and it's a beautiful, like you
know, kind of grand dame luxuryhotel.
This is the kind of place wherethe MLB, the NBA, rock stars,
politicians, that's where theystay.
And I was being trained in myvery, very, very first server
job at incredibly high standardsof luxury service and never
(15:03):
looked back.
It was, you know, it wasamazing to walk in such a
beautiful place, work with suchinteresting people and to again
have these incrediblychallenging situations put in
front of you on nearly a dailybasis.
And for personality types likemine, I don't like to be bored.
So coming to work every day andevery day was a strange new
adventure, with strange newpeople in the most gorgeous
(15:25):
place.
Sign me up.
Speaker 1 (15:27):
Yeah, having to do it all with a smile on your face
Most of the time.
Speaker 2 (15:34):
Always when we're on stage.
Speaker 1 (15:36):
I was.
I was just writing a thingbefore our call.
That's basically like the showstarts as soon as you hit the
parking lot, like it's not, likeit's true, like, like it's not,
like it's true, like it's notwhen it's like it's not when
you're in.
It's like no, like it startsreally.
Like you want to be technical,like once you like get, get in
the car, like as soon as, likeyou hit the parking lot because
you don't know like who's who,who's coming back, you just
don't know who people are, andlike the show just starts like
(15:59):
you're just on baby, like whohundred percent.
Speaker 2 (16:02):
Yeah, I learned that the hard way.
I've become a real Bostondriver and I like to use the
horn in my car and Iaccidentally used it as I was
going around the corner near theclub and that was a former
president.
The good news was is that he'sa pretty fun loving guy and he
thought it was reallyentertaining, but it could have
(16:25):
gone very badly.
Speaker 1 (16:27):
You're talking to somebody who used their horn so
much.
I blew out a horn on my car Ihad to get a new horn.
Like literally, the dealershipwas like we've never heard of
this Like I was like what do youdo I?
love the horn, like I I, evenwhen I don't have to, I just
love honking the horns.
Uh, I used to keep an air horn,also, like in my car, like
(16:51):
probably up until I turned 30,like, I think, when I think 29
into 30.
That's when, like, I like, took, took it out, but like where,
like the cup holder is, um, onthe car door, was always an air
horn, because sometimes itwasn't enough.
Uh um, did you ever get anyreally bad advice in hospitality
(17:16):
, like advice that you like lookback, maybe from early years,
and you're like that wasactually horrible?
And I'm only asking because Ifeel like you probably have some
funnier stories.
Speaker 2 (17:28):
Oh, like bad advice from supervisors.
I don't know.
Speaker 1 (17:31):
Just like someone like you look back or like has
he's ever gotten like really badadvice?
That you're like that was justeither horrible?
Or, like you, you put it topractice and you're like that
was just the worst advice ever.
Speaker 2 (17:46):
Um, I, I once had a gentleman who thought he was
helping me out.
Um, I will not name therestaurant that I was.
This is going back to myexperience as a floor.
Um, um, uh, this was Christmasnight at the hotel.
I was working at this flagshipfine dining, super great
(18:08):
restaurant and he and his datewere sitting in this exclusive
booth in the entire restaurantand they wanted to have wine
pairings with the tasting menu.
And when his date stepped awayto use the restroom and I was
about for wine number two, hegrabs me by the hand and says
(18:31):
honey, I just want you to knowwe're from New York.
I'm like okay, wonderful,welcome to Wisconsin.
And when we're in New York, welike to go to really nice
restaurants like this.
I love going to La Bonadonne,and I know that's not how it's
pronounced, but that's how hesaid it.
So that's how we're going tosay it and you know what we do
when we're there.
(18:52):
He's like we like to have thetasting menu and we like to have
it with the wine tastings, justlike you're doing.
You know what the difference isbetween you and the sommeliers
and La Bonadonne.
I'm like mm-mm.
And at this point I'm like alittle bit scared because this
is a weird time that we arehaving.
It's like they like to pour itto here and he is showing me on
(19:17):
a wine glass like double whatI've just poured.
So basically a full glass ofwine for every single course,
and when you're looking at adown the barrel of a eight 10
course 12 course menu.
My Lord, like that's a twobottles wine per person.
(19:38):
Buckle up and buckle up.
And I'm still staring at himand he's like so here's my piece
of advice to you why don't youjust pretend you're in the big
city one night.
You're in the Big Apple andgive us a big city pour.
So I smiled, my teeth gritted,hands shaking, and poured this
man a giant glass of wine andone for his date and went into
(20:02):
the kitchen.
And only after I knew I waslike, clearly past the point of
any customers hearing, Iunleashed a chain of swears not
unlike that in like a Christmasstory it's probably still
hanging over the air by LakeMichigan and kicked a trash can
down a flight of stairs.
Not my most colorful moment.
(20:22):
It did, however, teach all ofthe cooks in the kitchen that
I'm not a psalm to be trifledwith in that moment.
But I went out there and Ismiled through it all and I
poured in the wine.
I charged them for four winetastings, of course, and in all
of my fury I in fact called thatrestaurant.
(20:43):
I talked to the SOM onChristmas night and I asked hi,
this is going to be very weirdand I'm calling from this
undisclosed restaurant inWisconsin.
A Merry Christmas SOM to SOM.
B.
Can you tell me how many ouncesare in each of the pours on
your tasting menu?
I'm like, of course it's rightaround.
(21:05):
Uh, two ounces Like perfect,that's what I pour to.
They're like you have a MerryChristmas.
Sounds like you've had a roughone.
I'm like, yeah, um, but uh,yeah, so that was, that was
great.
Uh, I learned that.
A, I do have the.
I do have the resilience andthe patience to deal with a man
who talks like he's out of a1930s mafia movie.
(21:27):
But B, if there are good humanbeings in the world, like Psalms
and French restaurants in NewYork who will patiently and
calmly talk to weirdos over inWisconsin.
You just need to know was Ivalidated in kicking a trash can
down a flight of stairs?
Speaker 1 (21:42):
was I validate and kicking a trash can down five
stairs.
Yeah, yeah, no, yeah, there'sthe same camaraderie with magic
and magicians and comedians andentertainers.
Like it's one of the like therethere's all the equivalent.
So you know there's.
You know you call if like hey,I heard you did this gig, were
they as we?
And it's like, oh, my god, yeah, and it's like yeah, like
there's a couple like, becausesometimes you know you, you'll,
you'll leave a show interaction,be like pretty sure it was the
(22:06):
audience.
Because like for that mostly no,because most of the time you're
like okay, what, what couldhave I done different?
Maybe it was, you know the oh,whatever.
But there's just some.
You're like they were justweird, right, like you're just
like something was just a littlebit off.
And then like, like they'll,they'll say like oh, like you
know, cause when you talk topeople, like they'll oh,
so-and-so, you know, two yearsago we had this person.
Or four years ago, or like youknow you'll talk to some
(22:27):
entertainers and uh, who havehad like the same gig.
You know, because the clientlike will, will tell you who's
who and there's been that like.
Speaker 2 (22:49):
That's like sort of an equivalent of calling like
another, another song going hey,I know there's a you might not
know there's a huge, there's alevel of comfort, um, in knowing
that you can reach out topeople who, like they, live your
life every day, even if, again,it's on the other side of the
country and they're working in aMichelin star restaurants and,
my God, they've probably neverheard of you.
It's you know the whole, youknow New York Boston rivalry.
Speaker 1 (23:14):
Like New York never thinks about Boston, Not going
to lie, though, you probablymade that person's night.
Can you imagine working andgetting a call going?
Hey, there's a Heather, aSomalier from Wisconsin, on the
phone for you.
That's like the Vatican calls.
Is that like a bat call?
What is this?
(23:34):
That guy has a crazy story also.
Speaker 2 (23:40):
There's actually now three people who get a crazy
story out of that one night,because one the Sam who talked
to me in New York probably washaving a good laugh.
When they got out to anindustry bar that night they
were like somebody met a NewYorker, or a person pretending
to be from New Yorker really isgiving them a hard time.
I'm glad I made their day.
There's one, two, the man whoordered all those like the big
(24:03):
city pour.
Well, I ran into, he and hisdate the next night, because
they came into the little winerybar that was attached to the
restaurant and that lady lookedat me and she said no, not you,
just walking through this room.
I'm like, I'm so sorry.
I'm like I do recognize you fromlast evening.
(24:24):
How are you, mrs So-and-so?
She's like why did you pour meso much wine?
I have the worst hangover in myentire human life and I just
smiled.
I looked over at her date.
I'm like it's the big city pour.
And she looks at him becauseshe must've heard those words
come out of his mouth, cause sheknew it wasn't me and she just
(24:46):
starts slapping him.
Why did you do this?
It was amazing.
So he's never going to forgetthat vacation.
Speaker 1 (24:53):
Neither she, neither my and neither is New York, and
that is the title of thisepisode the big city.
Speaker 2 (25:05):
It was the best Christmas of my life the big
city poor.
Speaker 1 (25:11):
You need to make the rights for that Like that is,
that's like a Netflix movie orthat is a limited series the big
City Poor.
Speaker 2 (25:22):
Oh, there's a sequel to it called the Rick
Springfield Poor, and this nowgoes through generations of
people in my family who've hadto serve the singer of Jessie's
Girl Wine glass is filled to thetop.
It's a whole different story,but that's the sequel.
Speaker 1 (25:39):
Oh, part two, Part that's yeah yeah, adventures in
in serving wine yeah, yeah, thebig city pour that's hysterical
uh so how?
Uh, so how and when did you getinto clubs?
Speaker 2 (25:58):
how long have I been in clubs?
It might have been around 10years ago that I made the jump.
Yeah, I had been the directorof food and beverage at the
Milwaukee Art Museum, which thatsounds kind of strange.
Like what?
Was I running a cafe?
No, like there were multiplecafes.
(26:18):
There was a wine bar withgelato and charcuterie, and we
also did really phenomenalevents.
If you are not familiar withthis, the building itself, it's
this architectural marvel thatpart of it was designed by Eero
Saarinen, so of the famous, likeSt Louis arch and tulip table
fame.
But the other half, that isprobably more famous now, was
(26:43):
designed by the spanisharchitect, santiago calatrava.
It literally has these whitewings that open and close up on
the top.
Um, they used it for one of thetransformers movies, I think,
the one where, like they, youknow, destroy chicago, but the
villain, his office, wasMilwaukee art museum, which was
also my office.
(27:03):
So very, very fun, and it was aplace for a club villain.
There's not.
A lot of people are going toargue with that, but it was we.
We got to do so many amazing,really cool, completely off the
walls things there because theywanted us again.
(27:23):
It's all about resilience.
One of the years I was there,the part of the museum that had
most of the art was underrestoration.
They had to completely gut theplace for a year, which meant
that for one year the only artthat you would see in the art
museum were a couple ofAlexander Calder mobiles, a
(27:45):
Jehuly statue and maybe someRodin kind of thrown around in a
hallway.
Other than that, a few specialexhibitions, but the majority
like 85% of the art in an artmuseum was over in a
construction zone.
So the president of the boardfor the art museum came to my
(28:08):
team and one of the team andsaid this is your mission.
You need to make sure that themembers of this museum and the
general public still feelengaged, motivated and
interested enough to come to anart museum that has no art for a
year.
So we developed culinary classeswe call the art of craft, where
(28:31):
you get to taste things, eatthings, drink things and talk to
people who are, you know,makers of charcuterie
chocolatiers.
You know people who blended tea, coffee roasters.
You know pig farmers, cheesemakers what have you Get to hear
?
A lot of wine talk with me.
You know mixology classesreally fun stuff.
But on top of that, when we didhave these cool special
(28:52):
exhibitions, we would have theseevents.
It was called MAM, so MilwaukeeArt Museum.
After dark, that would feature.
Usually, uh, there was alwayssome kind of musical component.
So, whether it was salsadancing or quiet clubbing, which
is hysterical to watch if youhave you ever seen anybody do
quiet clubbing, oh it is, it'sthe funniest thing.
(29:15):
Yeah, a room is dead silent,except for the sound of
shuffling with hundreds ofpeople with glowing headphones.
Speaker 1 (29:22):
It's amazing and you can always hear that one person
who's wearing corduroy pants,sorry.
Speaker 2 (29:31):
But there would also be these components of.
Maybe people were doing craftsand art, but there's always food
, beverage and like some otherreally cool things.
This event I remember, thefirst one that I worked maybe 50
people showed up.
I'm not going to tell you thetheme because if anybody ever
hears that they'll be like thatwas my theme.
Okay, I'm going to say it wasBack to the Future.
(29:53):
It's really bad.
Nobody wanted to go.
But within that weirdreconstruction time in the
museum, that event went frompeople to all of a sudden you
had hundreds and hundreds ofpeople in Milwaukee showing up
lying out the door in January.
If you've ever been inMilwaukee in January, it's
(30:13):
really not any place you want tobe outside for more than two
minutes, bind up in salsadancing clothes, ready to party
at an art museum, and we wereable to do all kinds of.
We had roller girls, we hadbocce ball courts, we had a
life-size, you know statue ofDavid, for another one, pasta
tastings, we turned our cafeinto a ultra lounge for one
(30:35):
night All these wild things andthey led us to it.
But I did transition to clubsafter that and part of that was
that the place that I'd workedat that resort with a big city
floor.
They also had a privatemembership club and a recruiter
friend of mine reached out to meand said hey, this place is
(30:58):
looking for somebody and I thinkthey might need kind of that
infusion of fresh ideas, freshblood.
Would you be interested ingoing there?
I'm like, well, that place isthe dream.
That club is the cherry on topof the sundae, as the owner of
the company would always say,and it was so amazing to work
(31:18):
there and to work on that team,because the members are great
and the place itself, the club.
It's a little club calledRiverbend in Kohler, wisconsin,
and it's in the old Kohlerfamily mansion.
These are the Kohlers of Kohler, like toilets, bathtubs, sinks.
They are more than just aplumbing company, they also have
(31:41):
hospitality.
So multiple hotels, a privatemembership club and a couple of
little golf courses, one ofwhich is called Whistling
Straits, and it's kind of a bigdeal.
And that was really what thedraw for members at our club was
that they had preferentialaccess to Whistling Straits and
it's a place where everything isjust hyper-personalized.
There's 32 rooms at the mansionthat our members and their
(32:04):
guests could stay at.
We served high tea, we had acroquet field.
It's cozy, there's wood-burningfireplaces and butlers.
You feel like you've steppedinto a beautiful English mansion
, but again hyper-personalizedeverything.
It's a joy to be there everysingle day.
And after that, that was thefirst club that I made the jump
over to.
(32:24):
I'm like I can do this.
I like this.
No, no, it's not.
It's not.
But every club has its ownpersonality.
It's the membership everywhere.
It's just it's a little bitdifferent.
I've met so many extraordinarypeople, but every one of these
places really is so incrediblyunique.
Speaker 1 (32:47):
There are no two clubs that are alike.
Yeah, yeah, and I think youhopefully don't take this like
the wrong way, but you have thatpersonality and that I think
you were so well clicked intothe club spaces like you can
chameleonize well a bit and youcan like talk with anybody,
meaning like you know from thefrom, like you know working in
the hospitality, in the kitchens, and like everyone from there
(33:08):
up to ceos and everybody inbetween, being able to pivot and
here we go back to pivot butlike switch conversations easily
and you know you can.
You can chat with this personabout this, but then you can go
talk to the highest level, thelowest level and everybody in
between, but like then actuallylike know the why behind it.
I think like that's impressiveand probably why.
Speaker 2 (33:26):
I think it's actually maybe a character flaw of mine,
because I don't have really anyreally instilled fear of other
humans, which is why they hiredme at that very first hotel.
It's this lady who ran into meat a baby shower who talked me
into working there's a server.
While I was in college sheinsisted.
(33:48):
She's like you need to comework here.
She's like.
Speaker 1 (33:49):
We need more people like you.
Speaker 2 (33:52):
I should have.
Well, I did.
In my first month on the job, Itold a US Senator, millionaire,
owner of an NBA team, that'sall one person.
I told him because he cut meoff.
In my little spiel my waitressspiel about how my name is and
(34:12):
the soup is, he cut me off.
I was so offended by it that Ilooked at him and said, no, I'm
going to walk out of this roomfor five minutes and when I come
back, you are here, I'm goingto tell you my name, the soup, a
special and I'm going toinquire what beverage you would
like in that order.
I walked into the kitchen and Isat in there and I should have
(34:35):
been probably let go for that.
But I walked back out and hewas still sitting there.
I'm like, shall we start again?
And he said, yes, I'm so sorrythat was out of line.
I'm like, shall we start again?
And he said, yes, I'm so sorry,that was out of line.
I'm like, okay.
After that we were greatfriends and whenever I would see
this man out and about inMilwaukee which was often he
would always come over.
(34:55):
He knew me by name.
He would say hello to me and myfriends.
My friends were absolutelyflabbergasted.
How do you know him?
It's a really weird long story,but it's all about knowing that
I have respect for myself and Ihave respect for them, but
everybody is going to be treated.
We'll treat each other asequals.
It kind of goes back to when Iworked in restaurants.
(35:19):
There is some bad advice.
I once had a restaurant ownerchef who would scream VIP, ultra
, ultra, vip, just going tohysterics Anytime somebody that
in his mind was a ultra VIP.
This is not a city where, likethe president of the United
States was walking into thatrestaurant.
So, like you know, I'm notreally sure who was an ultra,
(35:40):
ultra VIP that night, but I kindof looked around, like I think
that everybody in this roomprobably is a VIP.
I think we're going to giveeverybody the same excellent
level of care, attention andservice and I think that will be
great, because if I treatanybody in here any different
than anybody else, I don't knowwhat their story is.
(36:03):
That same US senator who wassitting in that restaurant where
I told him like that was notgoing to be acceptable.
He had walked in in like theworld's dirtiest like hat, a
jacket that had patches on theelbows, a sweater with a hole in
it.
I knew who he was and that wasnot going to change.
(36:24):
Like you know how he wasdressed or what he was worth.
It was just a matter of like weare all going to treat each
other as human beings.
Speaker 1 (36:31):
What's the most expensive bottle of wine you
ever poured?
Speaker 2 (36:36):
I served a bottle of 2003 Screaming Eagle to a group,
a foursome of nice people fromFrance.
They weren't that nice who.
When I had come to a table atthe very beginning of the
evening, they told me we areFrench and we are sommelier.
(36:56):
Also, we own property inVaux-Romney.
Okay, vaux-romney is, like youknow, this amazing place in
Burgundy where some of the mostbreathtakingly expensive Pinot
Noir like there was a bottle ofDRC Domaine de la Romane Conti,
I think sold for like $28,000.
My mom told me and it showed upon Saturday Night Live, like in
the last week.
(37:17):
So they're telling me we ownproperty in Vaux-Romney.
I'm like, okay, that's great.
Like they're going to drinksomething amazing.
I've got great Bordeaux's andBurgundy's.
No, they wanted to drink,because they were in the United
States all of the most blue chipAmerican wine.
So they just start burningthrough Colgan, harlan Staglin.
(37:39):
They're drinking really greatCalifornia cabs when they get to
their cheese course because,again, they are proper French
people and cheese is last, notfirst.
They're like, and for dessert,a bottle of Screaming Eagle.
I'm like, oh my lord, are yousure?
Because that bottle I think wewere selling it at that time
(38:02):
around like $4,300, which nowsold probably more expensive,
but at that time around like4,300 dollars, which now I've
sold like probably moreexpensive, but at that time that
was like the one that really,uh, made an impression and I'm
like the screaming eagle yes,screaming a gal so I brought it
out, um, poured it for them,they sampled it and then they,
(38:23):
as they're getting up to leavethe show half bottle of this at
the table.
I'm like, oh, would you like meto cork that up so you may take
it up to your room?
Like no, no for you and thechef.
I'm like, no, we couldn'tpossibly, but you just gave me,
you know, like $2,000 worth ofwine for me and the chef, like
for you and the chef.
So I'm like I well, thank you somuch.
(38:44):
You don't want to start actingungrateful in that situation.
So I bring it back to thekitchen.
Like chef ryan, the that tablehas been burning through all
these great wines.
They left this for us like theyinsisted.
We're both like all just atwitter at that moment.
I pour us both a nice healthyglasses.
Speaker 1 (39:03):
You mean a, you mean a big city pour.
Speaker 2 (39:06):
A big city pour Yep and we both, we both take a sip.
There's nobody on here who ownsScreaming Eagles.
That's okay.
That is.
That was the most over, highlyconcentrated, highly alcoholic,
over Oaks monstrosity I've everhad.
(39:26):
My entire life.
If I'd been drinking a cup ofRobitussin mixed up with some,
like you know, concentratedgrape juice, I wouldn't mind.
Maybe I'd not have known thedifference.
Both myself and the chef thechef we looked at each other
because we've been so excited.
We both looked at each otherand the light had gone out of
both of our eyes and like well,now I know why they gave it to
(39:48):
us.
It was a, it was an insult.
Yeah, they didn't.
Speaker 1 (39:52):
This wasn't a thank you oh well, what are some of
the best wines you think clubsshould have?
Maybe some under underratedgems, and what are some maybe
overrated ones that they shouldget rid of and maybe change for
something new like josh okay, no, I'm kidding, josh is is very
(40:15):
consistent and I and I like thatyeah, um, I would say well,
let's start with the overratedwith the overrated.
Speaker 2 (40:25):
anybody who's still serving Mayomi Pinot Noir,
please ask your vendors to helpyou find something else.
I know that the twist off isvery attractive to bartenders,
but it's not Pinot Noir and itdoesn't taste like it.
There are much better optionsout there, and it is like it's
so prevalent that you just yousee it everywhere else, so I'm
(40:47):
sure there's just a better way.
Speaker 1 (40:49):
What are those options?
Or what are you digging?
Speaker 2 (40:53):
I really enjoy, like in that same price point, sazuri
up in Oregon from WillametteValley.
They also it's Swiss Doff, buttheir like entry-level Pinot
Noir is in the same price pointas Mayomi and it drinks like
actual Pinot Noir.
Chehalem, also up there inWillamette Valley, you know,
(41:15):
makes an excellent Pinot Noirthat's still highly affordable.
And then from Santa Barbara AuBon Climat, again like it's real
Pinot Noir.
You do have to use a corkscrew,but I think it's okay, but
you're getting it's, you know,same price point, but this is
real wine.
This is how it's supposed totaste.
(41:36):
One wine that I would love tosee on more people's lists is,
uh, so Staglin, if you're.
Are you familiar with Staglin?
All right, so it's a, a familyowned winery out of, out of Napa
, one of the few.
It hasn't been bought out bythe big conglomerates.
(41:57):
It's a beautiful thing and, um,this family makes a a very,
very, very, very high-endbecause they're working with not
huge fields or anything likethat Very high-end.
Chardonnay and Cabernet reallyare their two hallmarks and they
are definitely not affordable,I mean not for everyday purposes
(42:19):
.
They're great to have on yourlist as these, as these
wonderful, like you know, thingsto be able to offer people who
want to splurge.
However, staglin also makes asecond label they call saloose.
Um, it has, like I think, theroman goddess of of health on
the label.
They make a cabernet and achardonnay from that line and,
(42:41):
and from that line they evenhave a secret line they call the
Benchland Siri, that they onlysell to on-premise accounts like
country clubs and restaurants,which comes in at even half of
the price of the Sallu.
And again, this drinks, like youknow, $150 bottle of cab, but
it's definitely not in thatprice points at all.
(43:02):
I can't say it because it's asecret.
But the beautiful thing aboutthat particular label is that
the proceeds from the sales ofthat Cabernet and that
Chardonnay from the Sallus labelgo to the One Mind Foundation,
which is a foundation that theStaglin family founded to raise
money for brain health researchinitiatives and awareness.
(43:26):
They also have a music festivalat the estate every September,
right around harvest, which Iwas fortunate enough to work
last year, and they raisemillions of dollars at that one
day festival where it's a winetasting, a super VIP dinner and
then a concert out there at thevineyard, which is the whole
(43:48):
thing's magical.
But it's really great to hearthe stories of the people who
their lives have been improvedby the innovations that have
come through the money that wasraised by one mind.
Yeah, but again, salus, you'redrinking for a good cause.
Speaker 1 (44:07):
Thank you so much for coming on the show.
This was I didn't know what toexpect and this was very, very
good.
Speaker 2 (44:13):
Excellent.
Well, we'll have to gettogether again sometime so we
can talk about your TSA story.
Speaker 1 (44:17):
Oh, no, no, no no in person hope you all enjoyed that
episode.
I know I did.
You are interested in thecomedy night blueprint?
Head on over to dennycorbycomslash comedy guide.
It's dennycorbycom slash comedyguide.
If you are enjoying the content, the episodes, a like, share.
(44:40):
Subscribe means the world costsnothing.
That is this episode.
Until next time, I'm your host,danny Corby.
Catch y'all on the FlippityFlip.
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