Injecting energy into its facilities, amenities and membership mix has kept 122-year-old Greenville (S.C.) CC in step with the transformation of its namesake city.
Few think that Topgolf is a threat to the traditional golf club because the experience is so different. But it touches golf, and it has the potential to be disruptive—or to help grow the game.
Short of having Shakespeare’s wish to “kill all the lawyers” finally come true, club-related lawsuits are now an unfortunate part of the business that managers should be prepared to deal with.
Discerning members and guests expect club websites to be more than just functional—they must also be attractive extensions of the properties themselves.
Some of the most valuable members of properties’ golf staffs have nothing to do with playing the game—but plenty to do with maximizing the sales power of the pro shop.
In addition to the turfgrass that provides top-notch playing conditions, golf course superintendents have seen regular tree care take root as an important part of their maintenance strategies and routines.
Properties are moving activity out of the clubhouse by creating innovative outdoor recreational amenities.
For some diners, “comfort food” can be homestyle meatloaf or chicken pot pie, while others may get especially warm feelings from an upscaled pot roast or fried okra Caesar salad. Club and resort chefs around the country are expanding how they define, and serve, the dishes that can make a deep-down connection with members and guests.
After nearly 20 years, Cape Cod National Golf Club refreshed its main dining room to create the contemporary, versatile space the club needs.
Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash Submitted by Shelley Cooper, Executive Chef, Dancing Bear Lodge and Appalachian Bistro, Townsend, Tenn. Yield: 4 servings For the Preserved Lemon: (must be made 3 to 5 days in advance) 6 cups water 6 lemons 4 cups white vinegar 1 cup salt 1 cup sugar…
“The Flavors of Pot Roast”: Mushroom-wrapped tenderloin, braised short rib, potato croquette, carrot two ways, pearl onion, tomato jam and celery leaf Submitted by JohnMichael Lynch, Executive Chef, Druid Hills Golf Club, Atlanta, Ga. Yield: 4 servings For the Braised Short Rib: 2 lbs. boneless short rib 4 ozs. mirepoix 1 oz. tomato paste 1 cup…
Beyond the permafrost potholes, snow mold and moose prints, it’s course maintenance as usual for Roger Evans at North Star GC in Fairbanks, Alaska.