Kayleigh, a golden retriever, has a neat little trick that raises smiles every day at the Whitetail Golf Course in Charleston, Maine.
So, What’s New?
I must admit right up front that this column will likely resonate most with clubs “up north,” as they gear up for the much-anticipated return of warmer temperatures. Days are getting longer. Golf is back on television. The Masters Tournament is right around the corner. More importantly, golfers living above the Mason-Dixon line are itching…
Poolscapes That Make the Right Splash
Pools shouldn’t be hidden with shame in out-of-the-way corners of a property. Done right, they can become exciting new gathering points.
Making Catering “Automatic”
Summing It Up • New software products can give catering directors more time, through tools such as automated task lists, financial management grids and built-in calendars, to help them manage the myriad of activities they must juggle at one time. • Many programs are equipped with “life cycle” technology, designed to guide a club through…
The Art of Cooking Low and Slow
Chefs are playing with heat to create smoky, succulent, melt-in-your-mouth, fall-off-the-bone- fare.
Cultivating a Green Team
Summing It Up •Chemicals in today’s marketplace can pinpoint problem areas more accurately than they could in the past. •Vendors and suppliers offer valuable communication links to new products and technology. •“Fertigate” in a light rain, when plants are more receptive to the products. Environmental stewardship is becoming a hallmark of golf course maintenance, and…
Making Them Want You
Summing It Up • Precisely targeted, one-on-one marketing to past members and the surrounding residential and business communities can help communicate that a property has been restored and revitalized. • Emphasize particular facilities and amenities, to target prospects such as families or empty nesters. • Updated and modernized Web sites can attract new members as…
From New York to the Old Town
This Month’s Recipes •Roasted Muscovy Duck Breast with caramelized Belgian endive, fresh figs and orange blossom vinaigrette •Seared Sea Scallops with chestnut dumplings, fig tapenade, and cider sage sauce The history of the Old Town Club (OTC) in Winston-Salem, N.C., begins with Mrs. Mary Reynolds Babcock, daughter of the founder of the R.J. Reynolds Tobacco…
The Fresh Chef of Bel-Air
This Month’s Recipes Frozen Nougat Eggplant Caviar Timbale and Tomato Coulis Yves Bainier, Executive Chef, Bel-Air Bay Club Whether it’s fish from the docks or hunting mushrooms in the forest, an uncompromising desire for the freshest ingredients has always been part of Yves Bainier’s life. As Executive Chef of the Bel-Air Bay Club in Pacific…