Golf course superintendents are finding that despite its salinity, the benefits of using reclaimed water outweigh the challenges.
Permanent pavilions can help to extend life outside the clubhouse walls, while still offering a breath of fresh air for management, members and guests.
This Chef to Chef Q&A is a little different than normal. This month’s conversation is with a chef I worked with for seven years: David Daddezio, who is now the Executive Chef at Vicmead Hunt Club and Bidermann Golf Course in Wilmington, Del. CHEF PROFILE David Daddezio, PC1 Current Position: Executive Chef, Vicmead Hunt Club and…
Even with nearly 400,000 annual rounds played on Montgomery County, Md.’s nine courses, Jon Lobenstine’s Director of Agronomy role has grown to now include supporting new revenue growth through everything from Footgolf to bourbon tastings and Saturday concerts.
A new Interactive Trail Guide at Desert Mountain Club provides hikers and bikers with state-of-the-art data on everything from suggested routes to the best spots for viewing a sunset.
Avalon Holdings gains assurance that the furnishings for its hotel and resort properties will always be the right fit, through the partnership it has developed with a supplier that combines flexibility and responsiveness with its longstanding reputation for providing a variety of distinctive and durable pieces.
Installing solar panels to help supply power to the 18-hole golf course that is part of a 4,500-acre ranch has fit with the Spearfish, S.D. property’s goal of lessening its environmental impact and being a community asset.
After recovering from a devastating fire in record time, Bogey Hills CC is already posting big new scores.
With a herculean effort to get the golf course up and running in a month’s time after Hurricane Harvey’s epic flooding last year, the grounds team at Lakeside Country Club proved that no catastrophe is insurmountable.
Catering to the changing business needs of members and guests has spawned inventive approaches to providing meeting and event space at club and resort properties.
Offered as an appetizer on the dinner menu, a complement to wine at the bar, or as the centerpiece of a buffet, the charcuterie board has become an integral part of club cuisine. Chefs are producing some components in-house and sourcing others from carefully vetted suppliers, to assure that members and guests always get the most…
Embracing the latest simulator and shot-tracking technology and bringing it under cover is helping club facilities attract new customers and generate extra year-round revenue—from F&B as well as golf.
The changing needs of its residential club members drove BallenIsles Country Club to transform its clubhouse locker rooms into “lifestyle and relaxation” space.
After the Champions Run staff sent out a secret social-media alert that something special was happening at “The Park,” about 25 teenagers from the membership showed up to spend the rest of the day slip-slidin’ away.
Nashawtuc CC partnered with a local barista to offer golfers specialty coffee drinks on the course during the longest day of its annual tournament.