Club chefs are taking the “farm-to-table” movement one step closer by growing fruits, herbs and vegetables on property. When clubs grow their own ingredients, it’s pretty much guaranteed that an outstanding dish isn’t far behind. That’s certainly the case at Medinah (Ill.) Country Club, where Executive Chef Michael Ponzio asked for a garden shortly after…
Billy Casper Golf Earns Contract Extensions at Six Courses Across America
Under BCG’s turnkey management, all six properties have realized increases in golf rounds, non-golf amenities’ usage and total revenues.