Rooted in a family tradition that dates back to 1886, the historic property on Lake Champlain creates a summer camp vibe with modern, creative recreation offerings.
The WOTUS Among Us
The elephant in the room—or perhaps more appropriately, the shadowy monster lurking in the pond—is the new Clean Water Rule for Waters of the United States, which is scheduled to take effect August 28 and could have far-reaching effects on the golf course industry.
A Brilliant Solution
Discussions of expanding the game are sort of like discussions of weather: Everyone talks about it, but no one does anything about it. Birchwood Farms and its staff are to be commended on a truly great idea.
New Strategies On Tap
Club and resort properties throughout the country are implementing permanent solutions to reduce their usage of, and dependence on, water in ways that don’t affect product quality.
Morale Boosters
Some clubs keep employees striving to perform at their best through creative means—incorporating pop culture and encouraging friendly competition.
Spas That Go the Distance
Facilities that incorporate their natural surroundings into services and décor can create a unique sense of place.
Modern Marvel
Even without a golf course, the club facilities managed by Gerald Marvel, CCM, for the University of Kentucky pose unprecedented challenges—and his success in meeting them has merited Excellence in Club Management Award recognition.
One Golfer, and Club, at a Time
A variety of properties have initiated innovative, ongoing programs to successfully draw in new players from beyond golf’s traditional demographic profiles.
Moving Right In
Myers Park CC’s long-standing culinary excellence hasn’t missed a beat after a seamless master-chef-to-master-chef transition that now has Executive Chef Jason Hall, CMC, at the helm.
Sausage and Fennel Stuffing
Submitted by Anthony Castaldo, General Manager/COO, Metedeconk National Golf Club, Jackson, N.J.
Gazpacho
Submitted by Gina Digiacomo, Executive Chef, Stonewall Links, Elverson, Pa.
Blackened Redfish Succotash
Submitted by Ronald Henry, Executive Chef, Bloomington Country Club, Bloomington, Ill.