The Salisbury N.C. club updated the dining rooms, bar, kitchen, lobby and library. Improvements to the pool area and tennis courts are on the horizon and members recently requested the addition of a veranda. “We said it [would be] about another $200,000 [for the veranda] and then they started passing the hat around and we…
In this episode of C+RB’s video series, Chief Operating Officer Eric Dietz and Assistant General Manager Liam McAuley describe how the tradition-steeped, 106-year-old private club community in central Florida is maximizing the appeal of its unique space—which includes a Seth Raynor-designed golf course, landscape design influence by Frederick Law Olmstead, and the Colony House private…
By his own admission, Sean Sullivan, CGCS, the Golf Course Superintendent at The Briarwood in Billings, Mont., is a “curious tinkerer.”
Clubs’ outdoor spaces have never been busier, and properties that recently updated their fresh-air surroundings are seeing usage that now extends far beyond the traditional seasons.
There are countless ‘golfer personality types’ an instructor will encounter. The goal is to know and understand the needs of individuals and to gear teaching accordingly, says Matt Kilgariff, Director of Player Development at The Bridges at Rancho Santa Fe (Calif.).
Whether for dine-in or takeout, pre-entrée starters or entire small-plate meals on their own, chefs are using innovative flavor profiles and presentations to offer new upfront enticements to club and resort diners.
Club chefs are coming out of the kitchen to be the star of the party with eye-catching action stations that not only feed, but also entertain.
Features: • Fire up the grill and your tastebuds • Pro-sized take on the original Derek Wolf 6 pack beer infused rubs • Rub it on or marinate • Cherry Chipotle Rub Ale – 24oz • Honey Mustard IPA Rub – 24oz • Hickory Peach Porter Rub – 24 oz • Imperial Coffee Stout Rub…
