A hybrid sand mix has “dramatically increased the level of playability,” says Dick Hyland, Director of Golf. Liners have also been replaces and the drainage system has been improved.
The Country Club at DC Ranch in Scottsdale, Ariz., has announced the completion of its bunker renovation project, during which 35 greenside bunkers were totally restored.
A hybrid sand mix of Augusta White from the Black Hills of Coachella Valley and Arizona Pit from the Agua Fria/Salt River area was used to fill the bunkers, which were originally built by the course’s designer, Scott Miller, in 1997, then renovated during John Fought and Tom Lehman’s redesign five years later.
“By utilizing a blend of two sands we have created an optimum bunker that has dramatically increased the level of playability,” said Dick Hyland, the club’s Director of Golf. “We’ve also replaced all the liners in each of the bunkers with a product called Linebacker, and improved the drainage system, which will enable a quicker turnaround of play after wet conditions.”
The total cost of the bunker restoration, which was completed in just 30 days, was $300,000 and was completed.
“We are continually checking the depth of the sand in each of the greenside and fairway bunkers to maintain proper depth, so our members can expect the very finest conditions each and every time they play a round of golf at DC Ranch,” said Bill Kostes, Director of Agronomy and Golf Course Superintendent for the club.
Last summer, 6.5 acres of turf that was considered out-of-play was removed from the golf course and replaced with natural desert vegetation.
“Scott Miller did a marvelous job in creating the initial design of the golf course, and [Fought and Lehman] further enhanced the stature of the layout with their re-design,” said Hyland, who has been at DC Ranch since moving from the Desert Mountain Club, where he was for 16 years, in 2010. “Now we are simply making key adjustments to an already outstanding golf course. The feedback we have received so far from our members has been overwhelmingly positive.”
Away from the fairways and greens, The Country Club at DC Ranch is also undergoing a major restoration of its clubhouse. The nearly $4 million project will include a complete re-design of the interior dining area, along with a magnificent new lounge area featuring a spectacular u-shaped bar. The new-look clubhouse is set to open in November.
The improvements to the clubhouse were featured in a recent Food & Beverage profile in C&RB’s Chef to Chef Supplement (http://clubandresortbusiness.com/2014/03/31/hooked-growth/)