OVERVIEW BRIEFING of how the F&B management team has harnessed technology to train kitchen and wait staff at The Club at Mediterra, plus ADDITIONAL PHOTOS (“Back on Solid Ground,” pg. 14).
Design & Renovation
ADDITIONAL FURNITURE PHOTOS from Sedgefield CC, Spring Brook CC and Utopia Golf (“Pieces of Work,” pg. 20).
ADDITIONAL PRO SHOP PHOTOS from New Bern Golf & Country Club (“Shop Talk,” pg. 24).
Food & Beverage
ADDITIONAL RECIPE COMPONENTS for Roasted Skuna Bay Salmon with local wild mushroom risotto, Asparagus, and pomegranate Gastrique from John Miller, Executive Chef, Coto de Caza Golf & Raquet Club (“From Farm to Table,” pg. 26).
Chef to Chef
ADDITIONAL PHOTOS from Hillwood Country Club (“Seal of Approval,” pg. 32).
Course & Grounds
ADDITIONAL PHOTOS from Pinehurst Resort, Leewood Golf Club and Ankeny Golf & Country Club (“Behind the Big Digs,” pg. 36).
ADDITIONAL PHOTOS from Lakeside Golf Club (“Star of the Show,” pg. 47) and Thornblade Club (“Reasons to Rejoice,” pg. 50).
NEW POSTS by C&RB bloggers John Spiess, General Manager, The Heritage Club, Wake Forest, N.C.; Justin Ruiz, CGCS, Golf Course Superintendent, Indian Summer G&CC, Olympia, Wash. and James Bond, Director of Catering & Tournament Sales, Diamond Oaks Country Club, Fort Worth, Texas
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