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Editor’s Memo Publisher's Note Water and water management will be the touchstones of good course management for the foreseeable future. It is incumbent on all of us to be fully educated on what is coming down the pipeline. Features Where there was smoke, there was a fire that destroyed a clubhouse—and most of a club’s history—in less than two hours. But it couldn’t snuff out the owners’ and members’ spirit, or resolve. History slept here, and for almost too long—but then it got a $120 million wakeup call. In less than 20 years, this Florida course has gone from being one of the industry’s hottest layouts to a weed-bound poster property for the post-boom era—and now back again. Golf has never been an option for this “land-locked” property—but failure almost was, until members and staff committed to making the most of the space they had. Other inspiring stories from the year, along with a look at some eagerly anticipated new arrivals, and some trends of note. Chef to Chef Paul Verica, Executive Chef, The Club at Longview, N.C., shows his passion for food though the innovative use of home-grown ingredients. Course & Grounds In a year that brought devastating doses of fire, flood and drought, superintendents continued to cope with challenges they have come to accept as par for the course. Recipe Exchange Submitted by Pilgrim`s Pride FoodService Submitted by Paul Verica, Executive Chef, The Club at Longview, Charlotte, N.C. Submitted by Paul Verica, Executive Chef, The Club at Longview, Charlotte, N.C. Product Showcase |
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