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Design Snapshot Lounging Around By Diana Mirel At Lounge Nineteen, members of Highland Springs CC find a cozy space with plenty of panache. A Guide to “Going Native” By Betsy Gilliland Giving greater emphasis to native areas is a savvy approach to golf course management. A Cinderella Story at Glen Oaks CC By Joanna DeChellis New owners saved injected much needed capital into the club’s dining operation. It’s Planning Time By William C. Donohue As an industry, we have learned to live within ourselves… and make our clubs more and more attractive to existing and future members. First Responders By Joe Barks When major wildfires swept through central Texas last month and caused unprecedented damage, the University of Texas Golf Club jumped in to quickly help ease the losses suffered by residents of the greater Austin, Texas area. Making an Entrance By Diana Mirel Lobbies that are attractive and purposeful appeal to members and guests. Swiss Precision at Westchester CC By Jerry Schreck Chef Max Knoepfel draws on years of experience to carry on WCC’s F&B legacy. Moving the Cheese By Joe Barks Bear Creek Mountain Resort and Conference Center hosted its own cheese rolling contest. Grouper with Escabeche By Jerry Schreck Submitted by Max Knoepfel, Executive Chef, Westchester Country Club, Rye, N.Y. Shake It Up By Joanna DeChellis The most successful signature drinks at Pebble Beach Resorts boast an intriguing, captivating flavor. Golfer’s Manhattan By Joanna DeChellis Submitted by Jeff Wallace, Director of Food & Beverage, The Lodge at Pebble Beach Wycliffe G&CC Keeps Up With the Pace By Joanna DeChellis The fitness staff at Wycliffe Golf and Country Club in Wellington, Fla. stays plugged into fitness trends that work for its membership. Calling in the Big Guns By Joe Barks The Westin La Cantera is part of a well-coordinated plan to promote San Antonio as a vacation destination. |
October 2011 Issue Archive
