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.
The Atlanta, Ga., property closed on October 31 with a reopening scheduled for fall 2018. The project, funded by the Bobby Jones Golf Course Foundation, will create a reversible nine-hole course designed by the late Bob Cupp, driving range, indoor instruction building, short game practice area, and a new maintenance facility. The Bobby Jones Golf […]
“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 […]
Blas Huezo of the Lakeside, Calif. club’s staff has been selected as the 2017 recipient of the Most Valuable Technician Award from the Golf Course Superintendents Association of America, after being nominated by Barona Creek’s Superintendent, Sandy Clark, CGCS. Kurt Lading from Indian Hills Country Club and Trent Manning from Ansley Golf Club were also finalists for 2017 recognition.
A homeowner who built a 13-foot-by-13-foot brick pavilion without permits must now demolish it, the city of Atlanta’s Board of Appeals ruled, after considering a neighbor’s complaint that the structure blocked a view of the club’s golf course.
Upgrades of the Bonita Springs, Fla. property’s North and South courses are planned for the summer months of 2017 and 2018. Jones was selected for the projects based largely on a recommendation from the courses’ original designer, Bob Cupp, before Cupp died last year.