Sea Pines Resort and the CC of Roswell are incorporating beer into their operations in totally different, but equally shrewd, ways. Compared to wine, beer tends to be more casual and approachable. It attracts a different member demographic and necessitates a different stage when it’s being featured, both at the tap and beyond it. “Beer…
Moss Hill GC Hit by Vandals
Intruders bypassed a locked gate and entered the grounds of the Versailles, Ky. property by driving off the side of the road in what appeared to be a four-wheel-drive or utility vehicle. Deep tire tracks were gouged into a green, causing an estimated $5,000 in damage from what the club’s owner saw as a deliberate…
Going for the Gold
The Kid’s Triathlon at Myers Park CC starts with swimming pool laps, followed by a bike ride through the golf course and then a running segment that ends at an inflatable finish line set up on the 18th hole. At Myers Park Country Club in Charlotte, N.C., a Kid’s Triathlon has been held each year…
Two Club Chefs Advance to Semi-Finals of North Carolina Showdown
James Patterson of Sedgefield CC and Cody Middleton of Forsyth CC have advanced along with nine other chefs to compete on June 25 in the next stage of the North Carolina Restaurant and Lodging Association’s third annual event. The chefs will need to prepare high-end plated food and will be judged on presentation, taste and…
Cold Smoked Ripe Mango with Mango Pound Cake, Brown Butter Rum Caramel, and Whipped Coconut Cremeux
Cold Smoked Mango 5 ripe mangoes As needed fruit tree wood (apple, cherry, peach) Procedure: Peel mangos and cut the cheeks away from the seed. (Cut remaining fruit away from seed and reserve for use in Mango Pound ) Place fruit skin side down on glazing Prepare a fire in smoker, using wood that’s been…
Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney and Cucumber Yogurt Sauce
Ingredients 1 cup Patties Great Northern Beans, dry 1 lb. Great Northern Beans, cooked 1 head Cauliflower 2 cups Clarified butter, ghee 1/2 cup Onion, minced 1 Tbsp. Garlic, minced 1 Tbsp. Coriander, ground 1 tsp. Salt 1/2 tsp. Ground black pepper 1/2 cup Cilantro, minced leaves and stems 1 ea. Lemon, zest and juice…
Bighorn GC Opens $70M Clubhouse
The 79,000-sq. ft. facility at the Palm Desert, Calif., property was unveiled to members at a ribbon-cutting on November 6. The clubhouse includes six indoor/outdoor dining areas, expansive locker rooms, a boardroom complete with video conferencing abilities, a jewelry shop in the pro shop, and four penthouses on the top floor. The owners and members…
How Clubs Are Reinventing Snack Bars
With fresh, fast and casual fare, snack bars are becoming one of the hottest dining spots at the club. When someone asks Ben Lorenzen what he does for a living, he smiles and says, “I run a small restaurant.” In truth, Lorenzen is the Creative Director and Director of Aquatics & Fitness at Champions Run…
Dairy Creek GC to Scale Back Amid Water Crisis
Three months ago, the San Luis Obispo, Calif., property received its final allocation of reclaimed water from the California Men’s Colony prison until December. The county is planning to convert it to a nine-hole course, using the front nine to expand the driving range and potentially add a three- or five-hole practice facility. The water…
Cantigny GC’s Honey Bees Create Quite a Buzz
The club’s “Bee Barometer Project” is aimed at changing public perception about golf courses’ roles in conservation and land management. Cantigny Golf Club, Wheaton, Ill., owned by the Robert R. McCormick Foundation and managed by KemperSports, is home to an industry-leading honeybee health program, led by Cantigny’s Director of Agronomy Scott Witte. Witte, who has…
OB Sports Selected to Manage Forest Oaks CC
OB Sports will oversee all golf and club operations for the facility. OB Sports Golf Management announced it has assumed club management duties for Forest Oaks Country Club in Greensboro, N.C. The former host of the Greater Greensboro Open from 1977 through 2007, OB Sports will oversee all golf and club operations for the facility.…
Kung Pao Chicken Tacos
Ingredients: 1 lbs. Chicken breast, sliced thin 1 EA Red Bell Pepper, julienne 1 EA Green Bell Pepper, julienne 1 EA Yellow onion, julienne 1 Cup Green Onion, chopped (green and white parts) 1 Tbsp. Ginger, minced 1 Tbsp. Garlic, minced 3-4 EA Dried Chili Peppers (optional) 1 Tbsp. Sugar 1 tsp. Chili Paste 1…
How the Cubs Inspired a New Dish at Dubuque G&CC
For Dubuque G&CC’s Executive Chef Chad Myers, the 2016 World Series inspired a dish that is both ballpark and fine-dining worthy. The passion that drives me to be the best chef I can was only ever focused on to the other love of my life: sports. At an early At an early age, I was mesmerized…
Greek Nachos
Greek Nachos Recipe by American Lamb Board Ingredients: 4 lbs. American Lamb, ground 1-1/4 pounds Onions, chopped 2 Tbsp. Garlic, minced 1 Tbps. Oregano, dry 1 Tbsp. Paprika, smoked 2 tsp. Fennel seeds, toasted, crushed 1 tsp. black pepper, cracked as needed, kosher salt 1 gallon, 2 cups pita chips, plain 3 cups tomatoes, fresh, ripe, diced…
Chamber Vacuum Sealer HACCP Conforming MVS 31XP by Julabo
Features: This tabletop chamber vacuum sealer is ideal for kitchens that need to be HACCP-compliant Easy-to-use controls, a self-diagnostic system, and low maintenance make this the preferred product for sous vide prep in commercial kitchens Printing features include: item name, date coding, ingredients, operator code, and unit pricing Perfect combination of seal bar length and…