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May, 2009

May, 2009
Other issues from 2009
December November October September August July June May April March February January
Previous Years: 2005 2006 2007 2008 2010

Editor’s Memo

  • Starting an Interesting New Life at 50
    Since the first issue of C&RB, there’s been a noticeable shift from a focus on all that clubs couldn’t do to now finding ways that they can.

    Publisher's Note

  • Some Required Reading (Other Than Club & Resort Business)
    Uncertainty is always present in business, but in a recession it dominates our thinking. It takes special people to see opportunity in the face of it.

    Food & Beverage

  • The Legend of Quail Hollow
    What started as a golf-only club is now also a thriving food and beverage venue.
  • Online Extras: MENUS, F&B NEWSLETTERS and ADDITIONAL PHOTOS from the subject of May 2009's Food & Beverage Profile, Quail Hollow CC of Concord, Ohio.

    Chef to Chef

  • Plenty to Crow About
    Executive Chef James Steffen of Crow Valley Golf Club has developed a reputation for specials that his General Manager calls “innovative and ephemeral”—and that many members are so confident in, they don’t even bother to look at the club’s dining room menus anymore.

    Course & Grounds

  • Finishing Touches
    Regular, light topdressing can go a long way toward healthy greens and happy golfers.

    Design & Renovation

  • Having a Ball
    Whatever the agenda, ballrooms should be flexible and adaptable, with walls, ceilings and floors providing the subtle decorative elements.
  • Guidelines for Renovating Ballrooms and Steps for Converting Ballrooms from Social Venues into Business Settings

    Recreation & Fitness

  • Making a Splash
    A solid water recreation program can be a family-friendly amenity that reinforces member and guest loyalty.

    Today's Manager

  • Bringing the Hills Alive

    Technology

  • Having a Blast
    Using an integrated system to provide more timely and targeted messages has helped Forest Hills CC ride out the economic storm.

    Recipe Exchange

  • Porcupine Scallops with Spring Fling lobster succotash and parsley vinaigrette
    Submitted by: James Steffen, Executive Chef, Crow Valley Golf Club, Davenport, Iowa
  • Thai Pork and Mango Salad with Mango-Mint Dressing
    Submitted by the National Mango Board
  • Strawberry Summer Salad
    Submitted by Paul Mendolera, Executive Chef, Quail Hollow Country Club, Concord, Ohio
  • Shangdong Shredded Chicken
    Submitted by McIlhenny Company/TABASCO® Brand Products
  • Confetti California Avocado Slaw
    Submitted by the California Avocado Commission
  • Grilled Day Boat Halibut with black bean sauce, avocado butter and mango papaya relish
    Submitted by: James Steffen, Executive Chef, Crow Valley Golf Club, Davenport, Iowa

    C&RB Special Report

  • Family Values How They Hold the Key to Future Success
    Calling a club “family-friendly” is easy; delivering on the promise requires real change.

    Ideas Exchange

  • Test of The Best
    Four of the Seattle area’s finest club chefs prepared for the Fourth Annual Club Chef Competition on April 7, 2009 at the Women’s University Club in downtown Seattle. At stake: a $3000.00 scholarship for an accredited American Culinary Federation program and the title of Evergreen Club Chef of the Year.
  • Free Golf Offer Open to the Public
    Looking to attract new business, the Aurora G&CC club offered “free golf” during its opening weekend in April, with guests paying only cart fees.
  • Polo & Parties
    A new Polo Club in Fort Bend County, Texas, once complete, will feature two professional polo fields specially designed to accommodate night time play.
  • Meet You at the Party
    The management team at The Fort Worth Club in Fort Worth, Texas, found a unique way to make office birthday recognitions less torturous and more of a treat.

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