The 119-year-old Illinois club is finding new ways to make the most of its picturesque surroundings and proud traditions while making needed changes with the times.
This Presidential election year is especially agitating, for obvious reasons. But the number-one irritant remains the same: Political ‘experts’ who think they know what kind of people belong to country clubs, and how they’ll vote.
I doubt golf should even be an Olympic sport, but if men’s field hockey can be (courtesy of Pakistan), then I guess golf should be, too.
On-site lodging allows club members to extend their daily visits and provides overnight accommodations for guests.
As turf changes at golf course properties across the country, so are the mowing inputs required to keep new grasses in top condition.
Chafing dishes are making way for more action stations and interactive, build-your-own setups, as entertainment now shares the stage with stellar food at clubs’ banquets and on their buffets.
Par 3 Fridays allow beginners and families to enjoy a nine-hole stretch of the golf course at Tower Ridge Country Club, with new and different orange tees set up each week.
By “managing by walking around,” Terra S. H. Waldron, CCM, CCE, has guided The Desert Highlands Country & Golf Club Association toward steady progress and growth, and earned Excellence in Club Management Award recognition for herself.
Submitted by Hosie Bourgeois, Executive Chef, Beau Chene Country Club, Mandeville, La.
C&RB CLUB RECIPE Lobster, Lemon and Baby Artichokes Submitted by Angel Camacho, Executive Chef, Alpine Country Club, Demarest, N.J. Yield: 2 servings For the Fish Preparation: 3 1 1/2-lb. Maine lobsters, cooked 6 baby artichokes, cooked sous vide and cut into quarters 1 cup gluten-free flour 6 whole eggs 3 ozs. cream 2 tbsp. chopped…
Submitted by Angel Camacho, Executive Chef, Alpine Country Club, Demarest, N.J.
Submitted by Brian Wykoff, Executive Chef, Pinehurst Resort & Country Club, Pinehurst, N.C.
Even a strike from Mother Nature shortly after it was installed couldn’t dull the shine of The Vineyard Golf Club’s new clock.
As the Manager of the Cooking School at Ocean Reef Club, Carole Kotkin has unique perspectives on how to engage today’s private club customers and deliver the culinary excitement they seek.