The Finer Cuts
- May 16, 2013
- Course & Grounds, Featured
- no comments
The faster the greens, the better, as far as many golfers are concerned—and proper greens-mowing techniques are one of the most effective ways to satisfy their need for speed.
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The Show-Me State’s Showcase Chef
Chef Daniel Pliska now helps the cuisine offered at The University Club of Missouri stand out as much as the famed columns on the “Mizzou” campus.
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Name Your Poisson
Balancing seasonality, sustainability and originality, chefs are cooking up creative and successful seafood presentations—even at clubs firmly located on dry land.
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Fit For a Queen
Palatial spas have become a hallmark of high-end resorts—but clubs of all shapes and sizes can learn a design tip or two from these luxurious wellness centers.
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Growing Golf: The Best Ways to Pass It On
Faster, shorter, easier, “funner”…ideas to break down long-standing barriers and build inviting new paths to more enjoyment of, and participation in, the game are starting to flow freely—and bring real results.
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A Special Oregon Trail
Legendary golfers and prestigious events are integral to the history of Portland Golf Club, which is gearing up for its 100th anniversary—and a course-and-grounds team, led by a superintendent who is well-schooled in tradition, is properly preserving the past while preparing for new chapters to come.
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Rebuilt From Scratch
New General Manager Patrick O’Brien led the charge to transform the apathetic F&B program at LakeRidge Country Club into an award-winning amenity to which members are flocking.
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Thrill of the Chase
As Club Manager of The Loxahatchee Club, Michael A. Chase, Jr., is so dedicated to his craft that he’ll put serving members over attending dinners held in his own honor—and that’s why he’s earned Rising Star recognition, as part of the 2012 Excellence in Club Management Awards.
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