PAGE 14 THE DALLAS POST Sunday, April 26, 2009 Dallas FBLLA members win awards Several members of the Dallas High School Future Business Leaders of America attended the FBLA Regional Leadership Con- ference in Hershey on March 30 and April 1. Sam Savoy won sixth place in CyberSecurity and Pres- ton Balavage won ninth place in Business Principals and Proce- dures. Balavage served as 2008-09 FBLA Region 16 president and Bryan Darling served as presi- dent of the Dallas High School FBLA for the year. This year’s ad- visers were Linda Shrader, Diana Alichnie, Allison Stark, Andrea and Bill Balavage. Preston Balavage, a member of the Dallas High School Future Business Leaders of America, won ninth place in Business Princi- pals and Procedures at the FBLA Regional Leadership Conference in Hershey on March 30 and April 1. Members of the Dallas High School Future Business Leaders of America who attended the FBLA Regional Leadership Conference in Hershey are, from left, first row, Alyssa Dolman, Shannon Brobst, Sam Savoy and Brian Wise. Second row, Kelsey Cooper, Carolyn Suhocki and Drew Clouse. Third row, Emily Churchfield, AJ Thomas, Aaron Butler, Andrew Nakkache and Jake Simon. Fourth row, Derek Martin, Joey Evans and Bryan Darling. Absent at the time of the photo was Preston Balavage. MEMORIES Continued from Page 1 To the left of the lobby is the Irem Clubhouse Pub and Restau- rant. The pub and restaurant each has its own menu, but they will share. “If P'm in the dining room, I can have a burger and if I'm in the bar and I want filet mignon, I can do that,” Dobbs said. Non-members of the club are permitted to dine in the bar and restaurant, but they are not al- lowed to purchase alcohol. Non- members can only consume alco- hol if it is bought for them by a member. A patio off the bar overlooks the valley, but is even more signif- icant because it offers a dual view of the No. 1 tee and 18th green. “You can view people going out and people finishing,” Dobbs said. The dining room has a semi- private area in the back that can be used for large groups, parties or rehearsal dinners. Dobbs hopes a back patio off the dining room will be used as a second wedding ceremony area. The first area is on the No. 1 tee. “We're offering this as another alternative site because it pro- vides convenience and comfort of the clubhouse,” Dobbs said. The kitchen is located behind the lobby in between the dining and banquet areas and is divided into two sections. The first sec- tion is dedicated only to the res- taurant and pub area while the second section is for the banquet and meeting rooms. A halfway house off Hole 11 will be located behind the kitch- en. Dobbs says the service could not be provided between Holes 9 and 10 as is the tradition on golf courses. “We can provide superb food service as opposed to a cinder block building two miles out on the golf course,” Dobbs said. The Irem Clubhouse Pub and Restaurant will open on May 12, the day the building opens. The restaurant will be open from 11:30 a.m. to 9 p.m. Tuesday through Saturday and from 10:30 a.m. to 2 p.m. for Sunday brunch, a la carte menu service. The pub will be open from 10:30 a.m. to 9 p.m. Tuesday through Saturday and on Monday during golf sea- son. FRED ADAMS PHOTOS/ FOR THE DALLAS POST The locker room in the new clubhouse at the Irem Temple Country Club. Club manager Mike Dobbs shows off the clubhouse’s oak bar. The kitchen of the new clubhouse at the irem Temple Country Club. For more photos, visit www.mydallaspost.com. Jim Welby Sp—— Learn more at | timesleader.com Ham By Physicians | WEIGHT LOSS | | Centerse Dallas 675-4599 Wilkes-Barre 970-7977 All applicants will be reviewed and a panel of participants will be chosen. The chosen participants of the Physicians Weight Loss Challenge must partake in the entire 16-week Weight Loss Program and purchase the required protein supplements. All program and set-up fees are waived for participants of the Physician Weight Loss Challenge. For more information about the Physicians Weight Loss Challenge, please go to timesleader.com ¥
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