The Lake Havasu City, Ariz., property, formerly known as The Courses at London Bridge, was acquired by three residents who plan to spend $8.9 million on renovations. The property will waive initiation fees for the month of July and offer free golf for the summer for kids ages five to 17. The Courses at London…
Fire Damages Clubhouse at The Refuge G&CC
The golf course at the Lake Havasu City, Ariz. property will be closed for an estimated 48 hours while the investigation into the fire on Sunday afternoon, June 25, is completed. The clubhouse will have to be closed for 20 to 30 days to remedy smoke and water damage, owner Jerry Aldridge estimated, after the blaze caused an estimated $75,000 in damage. The fire appeared to have started in a dumpster area and then spread in between the walls of a stairwell near the kitchen.
Arizona Supreme Court Declines to Hear Refuge G&CC Case
The court declined a petition submitted by club owners Jerry and Cindy Aldridge requesting the court reverse previous rulings that blocked plans for an RV park on the Lake Havasu City, Ariz., property. Meanwhile, the club is being considered as a location for a Bravo TV show, which would be unrelated to the legal proceedings.
Benchmark Resort Chefs To Headline James Beard House Dinner
Six top chefs from properties representing Benchmark Resorts & Hotels and the company’s new Gemstone Collection will prepare a holiday meal around the theme of “A Cross-Country Culinary Adventure” on December 1 at the famed New York City venue.
Contented Guests
A worthwhile investment in a tent at The Refuge G&CC has solidified the club’s identity beyond golf as a proper venue for any event.
The Courses at London Bridge GC Up for Sale
Owner CNL Lifestyle Properties has put the Lake Havasu City, Ariz., property on the market for just under $5 million. The combined golf courses are 221 acres and the 5,565-sq. ft. clubhouse includes a pro shop, restaurant, offices, storage space, locker rooms and kitchen.
Resort Team Takes Top Chef Honors in Arizona Competition
John Andreola, Executive Chef of The National Beachfront Resort’s Turtle Grill, and his team used cranberries, zest pumpkin seeds, candy canes and ground venison to make a salad appetizer that one judge said he could “eat every day” and then turned grilled pheasant into the winning entry in the final round.