The golf course at Gull Lake View Golf Club & Resort in Augusta, Mich., hosted a partial opening last fall, and will open all 18 holes this spring. The golf course is on a former apple orchard and due to its location, wind will play a role in the layout.
The new Stoatin Brae golf course at Gull Lake View Golf Club & Resort in Augusta, Mich., is ready to hit the ground running with 18 holes opening on May 15 after a partial opening last fall.
Stoatin Brae was included on Forbes’ recent list of 2017’s most “eagerly awaited” new courses.
Perched atop a treeless bluff, Stoatin Brae’s design compliments and contrasts the five existing Gull Lake View parkland courses. The creative green sights, combined with firm and fast playing conditions, make the changing winds an integral part of the design.
“We’re putting the final touches on Stoatin Brae, and we’re beyond excited for the start of our first official season,” said Bill Johnson, vice-president and PGA Professional at Gull Lake View. “Just like all of our courses, we want to keep Stoatin Brae affordable and playable, so the pricing will be dynamic throughout the season.”
The former apple orchard has been designed by Eric Iverson, Brian Schneider, Don Placek and Brian Slawnik, the four senior designers at Tom Doak’s Renaissance Golf Design.
“I believe we’ve built something very different for the market, and different than anything we’ve done before,” Iverson said. “We were entrusted with a very good piece of land and really tried to leave it alone as much as possible. Putting a golf course on that site will draw golfers to a really cool part of Southwest Michigan.”
The new Blue Stem restaurant and Executive Chef Renee Hogge will offer casual fine dining for residents of the Battle Creek/Kalamazoo area and golfers.
Blue Stem sits atop a 200-foot ridge at one of the highest points in Kalamazoo County and is adjacent to the pro shop. Hogge brings with her an extensive background, with experiences at Barton Hills Country Club in Ann Arbor, Mich., Win Schuler Restaurant & Pub in Marshall, Mich., and the Red Cedar Grill in Williamston, Mich.
“We have a golf course with a variety of Scottish traits,” Hogge said. “The restaurant is named after a prairie grass, native to Michigan and the Midwest. So we incorporated some traditional Scottish ingredients, using caraway seeds and leeks and cabbage in the menu, to blend the two countries together.”
Tell Us What You Think!
You must be logged in to post a comment.