Submitted by Anthony Cotroneo, Executive Chef, Bel-Air Country Club, Los Angeles, Calif. Yield: 12 to 15 servings Ingredients 1 18- to 20-lb. whole suckling pig 1 7- to 9-lb. whole boneless pork loins 2 lbs. Mexican chorizo (found at local grocery store or Spanish market) 3 sprigs thyme 3 sprigs rosemary 10 cloves smashed garlic…
GolfNow, Uber Begin Multi-Tiered Partnership
The partnership will begin September 25 with a weekend promotion conducted in 10 U.S. cities and Orange County, Calif., offering Uber riders discounts on golf, surprise gifts, and an opportunity to win free golf for a year.
CMAA Names Honor Society Members
The Club Managers Association of America has named 18 new members to the Honor Society, which is open to club managers who have achieved 400 additional credits beyond the Certified Club Manager designation.
CMAA Names 100 New Certified Club Managers
The CCM designation indicates that a club management professional has completed a rigorous course of study and training, and shows a dedication to proficiency and expertise in club management. The two classes are the final group of managers to earn their CCM under the Club Managers Association of America’s previous requirements, as new requirements became effective following the first administered CCM exam in January 2014.
NCA Adds Two Female Board Members
Christine R. Pooler, General Manager of Merion Golf Club in Ardmore, Pa., and Terra S.H. Waldron, Vice President and Chief Operating Officer of Desert Highlands Association in Scottsdale, Ariz., were elected as directors for the National Club Association at its semi-annual board meeting. Pooler has 17 years of experience in the club industry while Waldron has more than 29 years of experience in the private club industry.
The Best of the Best
A Q&A with Kevin Vitale, GM/COO of Baltusrol Golf Club and Chairman of the Selection Committee for the Excellence in Club Management Awards, about the process that leads to the industry’s most prestigious recognition.