Skip to content
Executive Sponsors:
Club & Resort Business
  • Subscribe
  • Advertise
  • Submit News
  • About Us
  • Contact
  • Club/Resort
    Features
  • Design &
    Renovation
  • Food &
    Beverage
  • C&RB’s
    Chef to Chef
    • Editor’s Memo
    • C&RB’s Chef to Chef Blog
    • Chef’s Thoughts
    • Club Chefs at Work
    • Manager to Chef
    • Club Feature
    • Food & Beverage
      • Featured Recipes
    • Banquets
    • Equipment
    • Chef to Chef Conference Update
    • Subscribe – Chef to Chef newsletter
    • Subscribe – Chef to Chef magazine
  • Course &
    Grounds
  • Golf, Recreation
    & Fitness
  • Management
  • Resources
    • Industry Commentary
    • Product Showcase
    • Issue Archive
    • Media Kits
    • Video Library
    • Chef to Chef Conference
  • Contact
    • Submit a Request
    • Submit Industry News
    • Subscribe
    • Advertise
    • Share an Idea
    • Meet the Authors

Ruby Hill Golf Club

The Club at Ruby Hill Completes $3M Renovation

By Brandi Shaffer | April 15, 2016

The Pleasanton, Calif., property’s clubhouse now features two new dining rooms, The Estate and The Cellar, with updated decor throughout, and a newly expanded patio with fire pits and access to bocce ball courts.


Section Award Winners Announced for Northern California PGA

By Joe Barks | October 18, 2013

Nineteen professionals and managers will be honored at the group’s annual meeting in December, including Len Dumas, General Manager of Contra Costa CC, and Pat Finlen, Director of Golf Course Maintenance Operations, The Olympic Club.


Scavenger Hunt at Ruby Hill GC

By Joe Barks

Hunting for red sleds, and other scrounged and scavenged items, at Ruby Hill Golf Club.


Q&A with Ruby Hill’s Harold Sena-Akoto

By Jerry Schreck

Sena-Akoto has yet to meet a cuisine he can’t prepare, and the members won’t love.


Orange Crème Brulee in Orange Cup

By C&RB

Recipe by Harold Sena-Akoto, Executive Chef, Ruby Hill Golf Club, Pleasanton, Calif.


Charred Sea Bass with Essence of Lemongrass and Sauteed Broccoli

By C&RB

Recipe by Harold Sena-Akoto, Executive Chef, Ruby Hill Golf Club, Pleasanton, Calif.


  • 1
  • 2
  • Next Page »

Featured Video

Celebrating 10 Years of Chef to Chef

View All Videos

Most Popular Articles

  • Understanding and Applying One-, Two- and Three-Way Wine Pairings

  • Moving to the Front

  • Sizzle on the Sound

  • Patios with Pizzazz

  • My West Coast Culinary Adventure

Sign Up for C&RB's Chef to Chef Newsletter

Stay up to Date on the Latest Industry News & Trends

Subscribe to the daily email newsletter, monthly F&B email newsletter and the monthly magazine.

Subscribe Now

       Connect with us:

Magazine Issue Archive

  • Chef to ChefApril 2018
  • Club & Resort BusinessApril 2018
  • Club & Resort BusinessMarch 2018
  • Club & Resort BusinessFebruary 2018
Executive Sponsors:

Topics

  • Club/Resort Features
  • Design & Renovation
  • Food & Beverage
  • Course & Grounds
  • Golf, Recreation & Fitness
  • Management

Resources

  • Industry Commentary
  • Product Showcase
  • Issue Archive
  • Media Kits
  • Video Library
  • Chef to Chef Conference

Contact Us

  • Submit a Request
  • Submit Industry News
  • Subscribe
  • Advertise
  • Share an Idea
  • Meet the Authors

19111 Detroit Road, Suite 201
Cleveland, OH 44116

Copyright ©2018harbor
Club & Resort Business
All Rights Reserved