Trilogy GC at Ocala Preserve is all-in on its bet that its unique approach to golf will drive interest to the new development in Florida’s horse country.
An integral component of excellence in club management is embracing the concept of wanting everyone who works for you to maximize their potential—even if it may get fully realized somewhere else.
Upgrading aquatic facilities and broadening the scope of programming helps clubs appeal to both the youngest and oldest members.
Whether a golf course is located in an area under drought conditions or in a region where rain is plentiful, irrigation practices are a vital component of water management.
Shawn Wilkes’ contributions to major improvement projects at Carmel Country Club earned him “Rising Star” recognition through the Excellence in Club Management Awards—and the opportunity to take the helm of another distinguished club.
High-tech indoor golf practice and teaching facilities allow members of all abilities to see the game in a new light.
Grilling can make heroes out of humble hot dogs and hamburgers. And when that firepower is put in the hands of talented chefs, the resulting magic is much more than smoke and mirrors.
Junior golf programs are growing up, as more targeted and relevant approaches are helping to overcome the next generations’ initial aversions to the game.
Cedar-Smoked Game Hen with grilled black plum and black cherry vinaigrette Submitted by Penelope Wong, Executive Chef, Glenmoor Country Club, Cherry Hills Village, Colo. Yield: 4 servings Ingredients 2 Cornish game hens, quartered 2 cedar planks, soaked in water overnight brine (see recipe below) 1 cup butter, melted to taste salt and pepper For the Brine:…
Grilled Soft-Shell Maryland Crab Sandwich with grilled Amish corn Submitted by Richard Jallet, Executive Chef, Baltimore (Md.) Country Club Yield: 4 serving Ingredients 4 soft-shell crab whales (measure 5 1/2 – 6 inches) 4 ears Amish corn, shucked salad oil Old Bay seasoning Old Bay butter (see recipe below) 1/2 oz. queso fresco chives 4 buns Procedure:…
Grilled Buffalo Tenderloin with wild mushroom demi-glace, parsnip puree, smoked salt parsnip chip, grilled baby fennel, baby tomato salad Submitted by Toby McCracken, Executive Chef, Stock Farm Club, Hamilton, Mont. Yield: 4 serving For the Buffalo Tenderloin: 4 6 oz. buffalo tenderloins, cut 1-in. diameter by 3 to 4 in. long 1/2 tsp. kosher salt…
As many club properties focus on showcasing the social benefits of joining a club, Columbus (Ohio) Country Club has turned to film to tell the stories of its members.