How Donald Trump works with the management team at his flagship club, Trump National Bedminster.
What jumps out most strikingly is how food-and-beverage has gone in our business from once having to “eat in the kitchen” to now being given preferred seating in just about every club.
[The Cuckoo’s Nest] confirms the notion that like-minded people are inclined to seek out one another in a relaxed, collegial setting.
On-the-go food and drink service at Interlachen CC has been enhanced by the versatility, and sustainability, of a new labeling and packaging system.
The GC of Tennessee combined golf and food with the inaugural “Couples Chopped” event, to boost women’s participation in golf.
Offering top-notch tennis facilities for members of all types and skill sets has netted great results for the Army Navy Country Club.
James Houchen has helped to turn Sand Creek Station GC into a municipal gem that has defied the odds since opening in 2006.
Woodfield CC’s year-long “wellness challenge” benefits employees through a series of healthy programming.
Reliable mowers, preventive equipment maintenance programs, and the ability to adjust to changing weather conditions help golf course superintendents keep their properties in top form.
Decks and patios welcome guests and members to your outdoor space in a new (and profitable) way.
Southern Hills CC’s Executive Chef, Jonathan Moosmiller, is now just one of 69 Certified Master Chefs in the world.
Swiss Meat Pie with Side Salad (Churer Fleischtorte mit Feldsalat) Serves 10 Submitted by Jonathan Moosmiller, CMC, Executive Chef, Southern Hills Country Club, Tulsa, Okla. Amt Ingredient 1.5 lbs. pie dough, made with milk 2 tbsp. butter 1 ea. onion, minced 1 lb. beef, ground…
Grilled Breast of Duck with a warm salad of bulgur, braised duck, roasted pepper and spinach, carrots and duck jus Servings: 10 Submitted by Jonathan Moosmiller, CMC, Executive Chef, Southern Hills Country Club, Tulsa, Okla. Amt Ingredient 1.5 lbs. duck breast with skin removed 8 ozs. duck leg meat,…