November 2013

Featured, Food & Beverage

Selling the Sizzle


Be it through a dedicated steakhouse restaurant, steakhouse-inspired dishes or a well-done weekly steak night, clubs are finding they can offer an especially good fit with the wide and lasting appeal of this “old school” concept.

Chef to Chef, Featured

Onward and Upward


From the “dish pit” to dual responsibilities as Executive Chef and Director of Food and Beverage Operations, Gregory Mummert has been part of the Country Club of York’s culinary scene for 32 years—and both he, and the club’s members, have been rewarded by his dedication to the cause.

Featured, Products at Work

Having A Gas


Brothers Tim and Wes Gilbert, who had electric golf cars from the beginning of their partnership as owners of WindStone Golf Club, have experienced nothing but enjoyment after converting their fleet.