Clubs along the region’s Grand Strand should be nearly at full strength with approximately 90 courses, including 80 that are open to the public, reopening by September 22nd. But rising rivers still threatened some in the area. In Florence, S.C., The Country Club of South Carolina experienced flooding worse than Hurricane Matthew in 2016, after…
N.C. Governor Cites Golf as Integral to Economy
Pat McCrory told a crowd of more than 1,000 golf professionals at the Annual Meeting of Carolinas PGA that “We have the best ‘Golf Trail’ in the nation, maybe in the world right here in North Carolina.” His administration plans to use the 2014 Men’s and Women’s U.S. Opens being played in Pinehurst as a “major jumping-off point” to promote business, travel, and tourism in the state.
Bridgestone Golf to Produce College Team Logo Golf Balls
The Covington, Va.-based manufacturer has entered into an agreement with 19 major colleges and universities to produce officially licensed team logo golf balls. Financial terms and length of the agreements with Alabama, Clemson, Georgia Tech, Ohio State, Texas A&M and more, were undisclosed.
Tips to Avoid Golf-Related Litigation
A recently published piece in The New York Times highlights the ways golfers and clubs can find themselves in legal trouble from hitting other players, inaccurate yardage signs, and obscuring the view from nearby houses. The time-honored tradition of yelling “Fore!” might help a golfer avoid hitting others in the first place, but it is not a legal defense in the event that someone is hit.
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. By Joanna DeChellis, Contributing Editor SUMMING IT UP A little education goes a long way to ensure sales and success when introducing new seafood dishes. Freshness and quality product are essential. Highlighting seafood…
Turning Up the Heat
Despite a snowstorm that was severe enough to cancel hundreds of flights into the usually weather-proof Denver International Airport, over 200 executive chefs, general managers and other industry food-and-beverage leaders from 37 states and Canada made their way to Colorado for Club & Resort Business’ Fifth Annual Chef to Chef Conference, held March 10-12 at…
You Can Believe Your Ears
The stories we find are equally varied between success and innovation, and decline and failure. Who do you think made this statement: “Some people look at a golf and country club as a social amenity. I look at it as a recreational amenity. I also look at it as an environmental amenity, because if you…
Digital Discussions
Extended Q&A: Wayne Phillips (“Locally Grown,”) Recipe: Seabass Over Pancetta and Spinach Risotto (“Charting an Exciting New Course,”) Additional Photos: “Putting The Prairie Club on the Map,” pg. 14; “Form Follows Function,” pg. 20; “Better by Half,” pg; “Feast Your Eyes,” pg. 33; “Locally Grown,” Sidebar: Food safety tips (“Feast Your Eyes,” pg. 33) Floor…
Keeping Ahead of the Curve at Kiawah Island Golf Resort
When Rory McIlroy took the 2012 PGA Championship by storm, it was just the latest example of how the South Carolina property has stayed up with the latest trends. By Joe Barks, Editor The ongoing marketing challenge for a destination resort is to get new guests to beat a path to an off-the-beaten-path location, and…
Digital Discussions
Darcy Bodiker, Catering Manager at Bonita Bay Club in Bonita Springs, Fla., posed this question to the group: Most of our members are retired and over the age of 60. I’m trying to come up with some great events/entertainment for next season and wanted to know: What were your most favorable events recently? “We ran…
Meeting Demand in Mizzou
Adding a swimming pool and fitness center to its championship golf course is paying dividends for The Club at Old Hawthorne. When Billy Sapp saw the tranquil areas neighboring his Columbia, Mo. home being turned into strip malls and housing projects, he knew it was time to do something with the land on which he…
Back on Solid Ground
New leadership, activities and an exciting new spirit have made The Club at Mediterra a player again. By Joe Barks, Editor As the weather began to cool last year and the leaves began to turn, they started to make their way to their club in southwest Florida from points throughout the North and other parts…
Plenty of Cookin’ in Cajun Country
C&RB’s sold-out 2012 Chef to Chef Conference in New Orleans featured everything from skinned gators to instant ice-sculpture designs. Clubs with members who root against the University of Florida and whose chefs attended C&RB’s sold-out 2012 Chef to Chef Conference may see a new dish, Cajun Microwave Alligator, at pre- or post-game events this year.…
Ensuring a Lasting Heritage
How North Carolina’s Heritage Club has found cost-effective paths to profitable growth. Wake Forest University is named for where it was founded, in Wake Forest, N.C., 15 miles north of Raleigh. The university moved a couple of hours west in 1956 to its present location in Winston-Salem, creating confusion about what’s in the town of…
Pawleys Plantation Among The “Best Of The South”
Pawleys Plantation in Pawleys Island, S.C., has been judged one of the best meeting facilities in the Southern U.S., Caribbean and Yucatan Peninsula for 2006 by readers of Meetings South magazine. The prestigious “Best of the South” awards for 2006 will be published in the magazine’s September issue.