While mowing is the most routine of golf-maintenance practices, superintendents need to remain ever-diligent and open to new approaches that can help to improve productivity for the task, while also enhancing the look and playability of their courses.
Seller Beware
The next club I hear of that solved its membership problem solely with a low cost of entry and reduced monthly fees will be the first one I hear of.
‘What If’ Is Not a Game
While many excellent club managers and their staffs have helped to pull the industry out of its biggest collective scare in history, it’s important to stay diligent against getting too complacent, and to remain prepared for all possible scenarios.
Providing “Return Engagements” at Sea Pines CC
As the Hilton Head Island, S.C., property works to highlight the island’s private side, its “welcome back” recreation initiatives invite members to make wellness and active living a priority.
A Good Night’s Rest
Westin Hotels’ Project Rise: ThreadForward initiative upcycles bed sheets to create the pajamas for children in need. Last year, Westin Hotels & Resorts challenged staff from all of its properties to come up with ideas for campaigns that fit within its six pillars of well-being: sleep well, eat well, move well, feel well, work well,…
The More, the Merrier
Chaparral G&CC expanded its guest list to the public to celebrate its 50th anniversary. To celebrate milestones, many clubs host elaborate events, inviting members to the property for dinner, drinks, and fun. Member-owned Chaparral Golf & Country Club in Bullhead City, Ariz., decided to expand the guest list when celebrating its 50th anniversary, by inviting…
Coming-Out Parties
In addition to bringing a breath of fresh air to meal and event menus, outdoor cookouts give clubs a chance to show off the beauty and versatility of various spaces throughout the property—even those that aren’t used very often.
Preservation Specialist
For his devoted caretaking of The Sanctuary GC’s special property and culture, Ken Kouril has been honored with the Excellence in Club Management Awards’ Mead Grady Award.
Lime-Marinated Grilled Rack of Lamb with Barbecued Pork Bean Ragout
Submitted by Jeffrey Hiler, Executive Chef, Blythefield Country Club, Belmont, Mich. Yield: 8 orders Ingredient 4 racks of lamb For the Lamb Marinade: (Chef’s Note: This recipe also works well for leg of lamb and lamb chops.) 1 lime, zest and juice 1 tbsp. fresh ginger, grated ¼ cup pineapple, diced or chopped 1 small…
Grilled Swordfish with Vegetable Caponata
Submitted by Greg Myers, Executive Chef, Lancaster (Pa.) Country Club Yield: 4 portions Ingredients 4 pieces 6-oz., center-cut swordfish loin 1 medium-size eggplant, peeled and cut into ½-in. dice 1 green squash, cut into ½-in. dice 1 yellow squash, cut into ½-in. dice 1 red bell pepper, cut into ½-in. dice ½ large red onion,…
Whole Roasted Suckling Pig with Pico de Gallo
Submitted by Anthony Cotroneo, Executive Chef, Bel-Air Country Club, Los Angeles, Calif. Yield: 12 to 15 servings Ingredients 1 18- to 20-lb. whole suckling pig 1 7- to 9-lb. whole boneless pork loins 2 lbs. Mexican chorizo (found at local grocery store or Spanish market) 3 sprigs thyme 3 sprigs rosemary 10 cloves smashed garlic…
Solid Grass Roots
After a 34-year career as a Superintendent of Wisconsin clubs, while also devoting time to professional organizations and as a local elected official, David Brandenburg has earned wide-ranging respect—and the honor of his own bobblehead.
Keeping It Real
More properties are finding that by providing players with golf simulators that offer the next best thing to actually being elsewhere, they can generate tangible new revenue streams and member/guest benefits for their own locations.
Under the Big Top
A tent upgrade has revitalized event business at Basking Ridge Country Club by providing a new venue for outdoor gatherings.