Reports about GM pay and sexual-harassment settlements—even if misleading or unfair— only further highlight the need for club managers to have heightened awareness about the spotlight they’re under.
Adding value to dues dollars through inclusive modern amenities is paying off with an infusion of new members for the 120-year-old Tennessee club. Peppered throughout the city of Chattanooga, Tenn., are numerous historic markers, indicating the locations where some of the most important events in America’s early days occurred—from the path of the “Trail of…
Clubs today recognize that they have to be the dining designation of choice, not a member responsibility or tax.
Dressing up standard “Demo Days” with special features and benefits can add up to a win-win-win for all involved: equipment manufacturers, members and other attendees, and the clubs that host the events.
For the holidays, Oklahoma City Golf & Country Club opened Maxwell’s, a pop-up speakeasy located in an area otherwise used for storage.
To help Meadowlake GC keep pace in a competitive market, Michael League has taken on a dual role as Director of Operations and Golf Course Superintendent.
Thanks to a comprehensive reconstruction and restoration project that elevated and revamped the entire golf course, The Preserve at Oak Meadows can finally enjoy calm after any storm.
Since leasing a fleet of newly introduced golf cars with lithium batteries in March, River Hills CC has already seen positive results.
Clubs are saluting their members by creating welcoming and comfortable pub and bar space—and getting enthusiastic recognition in return, in the form of more frequent and prolonged visits.
Whether it’s to celebrate a season, a culture, an ingredient, a spirited pairing, or simply a family night out, theme dinners give culinary staffs a chance to exercise their creativity and members to delight in something different.
After being rebuilt “from the studs,” the ladies locker room at Hyde Park G&CC is now in such high demand, there’s a waiting list for rentals.
Submitted by Frank Priore, Executive Chef, Westmoreland Club, Wilkes-Barre, Pa.
New Bedford Scallops with Bacon Jam, Golden Pineapple, Pickled Mustard Seeds and Mache Submitted by Matthew Southard, Executive Chef, Barrington Hills Country Club, Barrington, Ill. Yield: 4 servings For the Scallops: 8 cleaned U10 scallops 2 ozs. grapeseed oil 2 ozs. butter ½ oz. coriander to taste sea salt and black pepper Procedure: • Remove…
Falafel Submitted by Victor Alvarez, Executive Chef, L’Hirondelle Club of Ruxton (Md.) Yield: 16 2-oz. falafels Amt Ingredient 3 cups chickpeas .05 cup plus 1 tbsp. bulgar wheat 3 medium yellow onions, rough chopped 15 cloves garlic, peeled 3 tbsp. cumin seeds, whole 3 tbsp. coriander seeds, whole 1 tbsp. black peppercorn, whole 1 tbsp.…