Fitting Profiles
A closer look at the properties we’ve profiled in this issue reveals a lot about our industry’s diversity and what makes the club management field special and enjoyable.
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Mesquite Maple Salmon
Submitted by: Deb Scott, Executive Chef, The Dominion Valley Country Club, Haymarket, Va.
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Touches of Home
Deb Scott distinguishes Dominion Valley CC with quality food, presentations and events.
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Problem Solved (It Was a Breeze)
- February 17, 2012
- Ideas
- no comments
City engineers teamed with the golf course maintenance staff at Meadow Lakes GC to harness windmill technology and get Meadow Lakes smelling sweet again.
- February 17, 2012
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More than a Fad
Golf fitness programs can now provide long-lasting benefits for improving a player’s game, as well as preserving his or her health.
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Smoothie Operators
The blended beverage has emerged as one of the best menu options for clubs, especially as part of snack bar setups at pool and fitness facilities.
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Corn Bisque with Crispy Soft-Shell Crab
Submitted by Oscar A. La Fuente, Executive Chef, The Carolina Club, Chapel Hill, N.C.
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