Sonoma, CA - February 24th.
On a cold and occasionally rainy day, 38 eager boulistes from the Bay Area (though mostly from Sonoma) arrived with 4 boules in hand, for the VOMPC's annual season opener -- 4 Boule Tete a Tete. A hearty soup was served for lunch, thus dubbing the tournament "Soup and Singles." Playing with 4 boules rather than the usual 3 certainly introduces another element to the game, and it has become a traditional favorite for the club members.
After 3 qualifying games, 22 players advanced into the Concours. After a few more rounds of play, the final 4 players remaining were Tom Bricca v. Raymond Nielson and Gilles Karpowicz v. PJ Mallette. Raymond and Gilles emerged victorious in their berths for the final. Though Gilles was the defending champion from the 2006 tournament, the final game for 2007 went to Raymond. PJ was the winner of the game for 3rd place. In the Consolante, Dwayne Reed was the victor over Erin McTaggart.
Thanks go to Tournament Directors Ed Porto and David Riffo, with additional thanks to Chef Riffo for also cooking up the savory lunch.
On a cold and occasionally rainy day, 38 eager boulistes from the Bay Area (though mostly from Sonoma) arrived with 4 boules in hand, for the VOMPC's annual season opener -- 4 Boule Tete a Tete. A hearty soup was served for lunch, thus dubbing the tournament "Soup and Singles." Playing with 4 boules rather than the usual 3 certainly introduces another element to the game, and it has become a traditional favorite for the club members.
After 3 qualifying games, 22 players advanced into the Concours. After a few more rounds of play, the final 4 players remaining were Tom Bricca v. Raymond Nielson and Gilles Karpowicz v. PJ Mallette. Raymond and Gilles emerged victorious in their berths for the final. Though Gilles was the defending champion from the 2006 tournament, the final game for 2007 went to Raymond. PJ was the winner of the game for 3rd place. In the Consolante, Dwayne Reed was the victor over Erin McTaggart.
Thanks go to Tournament Directors Ed Porto and David Riffo, with additional thanks to Chef Riffo for also cooking up the savory lunch.
Sent by Barbara Hall
