The 53rd annual Big Event was hosted by MiGCSA Past President Rob Steger, CGCS at Red Run Golf Club on Monday October 3rd. The golf course, the staff and the food were incredible! This event is the last of the three fundraisers the MiGCSA has every year. The proceeds from these events help fund scholarships, donations, and philanthropic turf related interests like the Wee One Foundation, Turf Research and the MSU Turf Club.
A very special thank you to our Hole Sponsors: EZGO (they also provided rental carts and a hole in one prize of a Hauler PRO) Revels, American Mulch Producers, Standard Golf, The Golf Association of Michigan, Golf Cars Plus, Rhino Seed, Syngenta, Harrell’s, BASF, Baker Vehicle, Spartan Distributors, Target Specialty Products, SiteOne Golf, Bio Health Systems, GLT Outdoors, Porous Pave, Bayer, Nufarm, Helena, Matt LaFontaine Automotive & Trimax/Timber Wolf Turf.
Special thanks to beverage sponsor: David Herman & Associates.
Here are the results:
Closest to the pins were won by Kyler Schierlinger, Eric Davey, Allen Saville & Bob Badovinac. The longest drive went to Tom Jones and the longest putt was made by team Hultz.
Winning Scramble Teams:
1st place – Eric Davey, Hayden Clements and Thomas DuBuc
2nd place – Andrew Gilroy, Nick Johnson, Maggie Gdula and Terry Poley
3rd place – Jarred Barley, Greg Hodges, Doug Rusieki and Jamie Wilson
Thank you to Host MiGCSA members Rob Steger, CGCS, Allen Saville, Ian Feguson, Austin LaVoie and their crew!
Very special thanks to COO Joe Marini for his efforts to make this one of the most memorable Big Events we have ever had.
Thank you to Red Run Board President Bryan Proctor, PGA Professional’s Wally Sierakowski, Steve Naelon, Cody Haughton, Jacob Connell & Kelly Kuhlman. Golf Shop Manager Michelle Thommes, Golf Services Manager Scott Coleman, Assistant Golf Services Manager Josh Kuczeski and Patrick McGaughey the Golf Course Liaison. Thank you to Executive Chef Joseph Nixon, Catering Director Tina Famie, F&B Director’s Cedric Dowery & Bonnie Nixon and Assistant F&B Manager Kevin Wiles.