March, 2008

March, 2008
Other issues from 2008
May April March February January
Previous Years: 2005 2006 2007

Editor’s Memo

  • Don’t Go There
    The report of a club getting fined for employing illegal immigrants has been a wakeup call for other managers.

    Idea of the Month

  • Going Out With a Great Idea

    Club Features

  • Crowd Pleasers How TPC Scottsdale Hosts Half a Million in a Week (And Plenty the Rest of the Year, Too)
    It all starts with the attitude that no expectation—from tournament attendance projections to the needs of individual players or groups—is too much to handle.

    Off the Cuff

  • So, What’s New?
    Spring is the perfect time to highlight the changes you’ve made since last season.

    Food & Beverage

  • The Art of Cooking Low and Slow
    Chefs are playing with heat to create smoky, succulent, melt-in-your-mouth, fall-off-the-bone fare.
  • Go Ahead: Rub It In
  • 48-Hour Coffee-Rubbed Brisket
    Submitted by JAMES KREMER, Executive Chef, montgomery (ALA.) country club

    Chef to Chef

  • A Chef for All Regions

    Course & Grounds

  • Cultivating a Green Team
    Superintendents are increasing everyone’s comfort levels with the safe use of course chemicals.
  • Fertigation Facts

    Super to Super

  • A Strong Flow of Ideas

    Golf Operations

  • Bright New Scene
    The colors were vivid, moods were upbeat, and innovation abounded as course operators, managers and industry suppliers gathered for the GIS’ second go-round.

    Design & Renovation

  • Poolscapes That Make the Right Splash
    Pools shouldn’t be hidden with shame in out-of-the-way corners. Done right, they can be exciting new gathering points.
  • Movin ’Out
    Outdoors are the “new indoors”—and clubs are finding inventive ways to keep pace and add space.
  • Fun in the Sun
  • Asking the Right Questions

    Recreation & Fitness

  • Going Swimmingly
    No matter how cool the pool, an aquatics program can still be sunk by poor attention to key operational, marketing and management issues.
  • Avoiding Feeding Frenzies

    Today's Manager

  • Extending the Helping Hands
    Top GMs discuss new thinking and approaches to one of everyone’s oldest, and biggest, full-time challenges: finding and using part-time help.
  • Can You E-Verify That?

    Technology

  • Making Catering "Automatic"
    An automated approach to catering is helping properties manage events not only more efficiently, but also more profitably.
  • Bonus Features

    Membership/Marketing

  • Making Them Want You
    Even in the toughest markets, effectively targeted membership messages can deliver real returns.
  • Worth Waiting For

    Recipe Exchange

  • House-Cured White Tea Salmon With Cream Cheese, Bagel, Onions and Capers
    Submitted by Todd Berry, Executive Chef, The Westin Kierland Resort & Spa, Scottsdale, Ariz.
  • Jumbo Lump Crab Tian With Bitter Greens and Cocktail Vinaigrette
    Submitted by Nathan Wakefield, Executive Chef, Philadelphia Country Club, Gladwyne, PA
  • Seared Jail Island Salmon With White Bean Ragout and Olive Tapenade
    Submitted by Nathan Wakefield, Executive Chef, Philadelphia Country Club, Gladwyne, PA
  • Huckleberry Rub
    James Kremer, Executive Chef, Montgomery (Ala.) Country Club
  • Porter Marinade
    James Kremer, Executive Chef, Montgomery (Ala.) Country Club
  • Smoked portabella stuffed with eggplant caponata and gorgonzola cheese
    James Kremer, Executive Chef, Montgomery (Ala.) Country Club

    Product Showcase

  • CYBEX VRI Duals
  • M995TL Fully Integrated LCD TV Entertainment Treadmill
  • Pro-Dual™ Commercial Equipment
  • Adaptive Motion Trainer™
  • XL Series
  • The Radiant Bench
  • Expresso Recumbent Bike
  • HF Xpress Multi-Gym
  • Stamina® AeroPilates® Pro XP 686
  • TreadClimber TC916
  • SDBS01 - Solid Steel Dumbbells
  • Anassa Mocha Dining Set
  • Sturdy Chair™ Youth Seat with Microban®
  • 8800 TerrainCut Rough Mowers
  • KM-101 & 151 Serenity Series Crescent Cube Ice Machine
  • Cook / Hold / Smoke oven model 1767-SK/II
  • Smucker's® Sugar-Free Blueberry Syrup
  • The Panini Grill Series by Electrolux DITO
  • Otis Spunkmeyer O-riginals
  • Spud Petals™ and Halves
  • Italian-style Breaded Calamari Rings
  • Equal Reduced-Calorie Recipe CD
  • SoloRider 3400
  • Aviva Shower Dispensers
  • Angelus Shoe Products & Tuf-Hide Shoe Laces
  • Molded Fiber Glass Tray
  • Crumplé Collection
  • Nutri Shield Insect Repellent

    Ideas Exchange

  • Special Events Deliver Big Results
    Submitted by The Fort Worth Club & Peninsula Yacht Club
  • Contests Inspire F&B Creativity
    Submitted by Victoria Country Club, Tippecanoe Lake CC & Chevy Chase Club
  • Serving the Membership
    Submitted by the Country Club of St. Albans, The Carnegie Abbey Club, Ozaukee CC, Isleworth CC and the Country Club of Landfall