The 95-year-old Florida club removed “Yacht” from its name, but added amenities that include a 2,000-sq.-ft. exercise facility, a new pool configured to separate adults from children, a dedicated bar, and an open kitchen with a gas-fueled pizza oven.
Going Into Details
Small touches on the golf course make a huge impression that can influence members’ and guests’ overall feelings about a facility.
Plenty of Cookin’ in Cajun Country
C&RB’s sold-out 2012 Chef to Chef Conference in New Orleans featured everything from skinned gators to instant ice-sculpture designs. Clubs with members who root against the University of Florida and whose chefs attended C&RB’s sold-out 2012 Chef to Chef Conference may see a new dish, Cajun Microwave Alligator, at pre- or post-game events this year.…
A New Master in Augusta
Georgia’s golfing mecca now has a go-to destination for good fun and exciting club food, too.
Industry in Transition: Winning Teams
“WINNING TEAMS: What it Takes to Lead and Succeed at Today’s Club and Resort Properties—and Tomorrow’s” is the final installment of a special four-part “Industry in Transition” series presented by C&RB in 2009.Part One: “GoLF’S FUTURE: How Clubs Can Help Save the Game,” appeared in the January 2009 issue; it highlighted the approaches that all…