To kick off our Sixth Annual Ideas Issue and lead into the department-specific concepts featured throughout the rest of this special issue, we start with highlights of some especially inspired events that have been held at club properties over the past year. More photos and details on these programs and experiences can be found online at clubandresortbusiness.com
By Joe Barks, Editor
More Than a Few Good Men
Tom Evans, a retired Marine who served in World War II and Korea before building a successful data-storage business, now lives in a house overlooking the 10th hole of the golf course at Big Canyon Country Club in Newport Beach, Calif., where Evans has been a charter member for over 40 years. After being asked to speak, as he often is, to a Marine battalion from Camp Pendleton that was about to be deployed to South Korea, Evans formed a special bond with the group and decided it would be nice to “give them something special,” after they returned, by treating them to lunch at the club. Other Big Canyon members quickly showed their support for the cause by buying tables for the group of 60 soldiers.
THE PLAN: Tom Evans, a charter member of Big Canyon whose house overlooks the 10th hole, coordinated the lunch and other club members quickly stepped up to support the cause by buying tables.
THE PAYOFF: The group of 60 soldiers enjoyed a Sunday meal featuring filet mignon that was served in a clubhouse dining room overlooking the golf course and pool. The hosts found the event to be equally rewarding for them as for their appreciative guests.
“It makes us feel very appreciative that he would take the time to invite us all out here,” said one Lance Corporal who was part of a group of 60 active-duty
Marines invited to a special lunch at Big Canyon CC hosted by Tom Evans (far right) and supported by other club members.
Look Who’s Cooking
Kitchen traffic of all types and sizes is welcomed at Woodfield Country Club, Boca Raton, Fla., through two popular programs: the monthly Young Chef Cooking Experience, which invites 12 junior members, ages 9 and up, in for an interactive culinary experience, and the Couples Cooking Experience, which offers a fresh spin on “date night” for six couples who get behind-the-scenes access. Participants in the Young Chefs program get a full kitchen tour and learn about healthy cooking and eating habits before preparing, and eating, a multi-course meal that’s served in the kitchen. The Cooking Couples also get a tour (after an aperitif) and then gather at six high-top tables for lively, interactive discussion on ingredients and cooking techniques, in between five courses (each with a wine selection). Both programs are always sellout events.
Jersey Boys (and Girls)
Faithful readers of C&RB’s annual Ideas Issue know that the members and staff of Manasquan River Golf Club (MRGC) in Brielle, N.J., are always up for a good theme concept. In April 2010, “A Sizzling Show” described how the club went all-out in implementing a new Hibachi-style dining experience. This past year, “hogs and hoedowns” continued to be popular themes at MRGC.
The Southern Rock ‘N Roll Hoe Down, held on a Saturday night in July, generated the best turnout for the club’s summer social series, as members enthusiastically embraced the opportunity for a casual jeans night with all the related festivities. Highlights of the event included “calf roping and bull riding” (mechanical-style), as well as billiards and dancing to a rockabilly band. Featured culinary delights included blackened filet mignon, Southern fried chicken and BBQ spare ribs.
Manasquan River GC’s Chief
Operating Officer, Michael Zusack (left), created the Hogs Ride concept and is always happy to lead the ride.
Instant Ideas
- For its holiday “Wassail Ball,” the Cherokee Town and Country Club in Atlanta arranged with a local transportation company to provide designated-driver trips for a flat fee (trips over seven miles were charged a standard rate). The service was well-received and is now used for most of the club’s formal events.
- So its own staff can fully enjoy the employee holiday party, Chevy Chase Club, Chevy Chase, Md., has made rotating, reciprocal arrangements with other local clubs to exchange staff for each other’s events.
The Hogs Ride, an annual concept started by MRGC Chief Operating Officer and motorcycle aficionado Michael Cusack, CCM, leads 30 members dedicated to “easy riding” on a 50-mile trip across the state for lunch in the picturesque river town of New Hope, Pa. “It’s a great day out on the highway for a close-knit group of people who have the same interest,” says MRGC’s Dining Room Manager, Emily Picaro. “It creates a lot of camaraderie between members, outside of the club and the golf course.” It also serves as a fitting annual tribute to the “born to run” spirit popularized by Jersey’s native son, Bruce Springsteen.
Bringing Out the Knives
Paul Verica, Executive Chef/Director of Foodservice at The Club at Longview in Waxhaw, N.C. (suburban Charlotte), was looking to cure the winter blahs—in both their creative and financial forms. There are a lot of other good club chefs in the Charlotte area, Verica thought. Why not bring them to Longview for a night of competitive cooking—and give members of all the clubs involved the opportunity to sample some very special cuisine?
The four chefs from Charlotte-area clubs posed congenially before competing for the “Top Club Chef” trophy (right) that would be determined by diners’ voting after sampling each contestant’s three-course tasting menu.
So it was that the “Top Club Chef in Charlotte” event was created. Held in February last year and early March this year, both events have attracted 150 people and generated over $15,000 in revenue (10% of which goes to charity). The clubs of “visiting” chefs (Charlotte CC, Ballantyne CC and The Palisades CC this year; Myers Park CC was a 2011 participant) have all brought member contingents to cheer on their favorite sons; diners from the Longview “home team” fill out the remaining spots. “It drives revenue at a slow time,” Verica says, “and also allows us to express our creativity, which we don’t get to do every day.”
THE GOAL: Create an event to drive F&B revenue in slow winter months at The Club at Longview and also give club chefs a new creative outlet.
THE PLAN: Invite other area club chefs to Longview for a “Top Club Chef in Charlotte” competition that members of all participating clubs could
attend.
THE PAYOFF: In each of the first two years of the competition, 150 people attended and over $15,000 in revenue (10% for charity) was generated.
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