The Hamburg, N.J. resort course is offering caddie service at $40 a bag, with a $20 discount for golfers who walk 18 holes instead of taking a cart. Director of Golf Mike Melillo says he’s seen an “immediate increase” in repeat requests for caddies from those who have used them.
The chef at Restaurant Latour at Crystal Springs Resort in Hamburg, N.J., has forged a varied career path, from professional rugby to perfume design, culminating in a unique culinary perspective.
A review of comments posted by golfers who have played courses that now also offer the new sport showed some growing friction over how the “soccer golfers” disrespect traditional players and show less concern for proper care of the property.
In addition to the Charlottesville, Va., club’s latest appointment, other chef announcements include Crystal Springs Resort in Sussex County, N.J., naming John Greeley as Executive Chef, and Sandestin Golf and Beach Resort in Destin, Fla., appointing Eric Chopin as Executive Chef.
The Sussex County, N.J., property has announced the dates of its first annual GolfFest, to be held May 16-18, 2014. The three-day festival will span across the resort’s seven golf courses, and includes the all-access expo featuring instructor David Leadbetter, rides on a space-age Hovercraft, demos of cutting-edge equipment, free club fittings and clinics, family golf, and FootGolf.
Bringing the kitchen outside is helping clubs elevate al fresco fare well beyond burgers and dogs.
New Jersey mega-resort promotes ‘Time for Nine’ initiative.
Participants can experience complimentary instruction in an environment that is relaxed and not intimidating.
The resort implemented a proactive program that enables golfers to complete a round in less than four hours.
The Crystal Springs location will become Leadbetter’s primary base of operation in the northeastern United States.
A solid wine program will take your food and beverage image from good to great.
By-the-glass sales are increasing as diners look for cost-effective ways to try new vinos.
To wow diners with their “opening acts,” chefs are balancing maximum-impact flavors with highly recognizable dishes.