Club + Resort Business December 2022

Athletic Advantage

As the Atlanta Athletic Club approaches its 125-year anniversary, the Johns Creek, Ga. club continues to evolve while keeping its roots based firmly on historical significance.

Editorial

EDITOR

Rob Thomas rthomas@wtwhmedia.com 216-316-5294 1111 Superior Ave., 26th Floor Cleveland, OH 44114

ASSOCIATE EDITOR

Phil Keren pkeren@wtwhmedia.com 216-399-9069 cell

EDITOR

CLUB + RESORT CHEF Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

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Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2022. Periodicals postage paid at Cleveland, Ohio, and ad ditional mailing offices. Subscriptions: Qualified U.S. subscribers receive Club + Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club + Resort Business, P.O. Box 986, Levittown, PA 19058. Club + Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2022 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.

(Photo Courtesy of Atlanta Athletic Club)

A Sense of Belonging

MY FAMILY AND I just returned from a trip overseas. Our oldest child is spending a semester studying in Seville, Spain, so we took the opportunity to visit Lisbon, Portugal; Seville and Madrid, Spain.

Our trip happened to coincide with the kickoff of the World Cup. Soccer—or football, as it is known to the rest of the world—is filled with passionate fans who live and die with their teams. The sense of belonging is palpable. As we headed to dinner one night, Spain scored its first goal of the global tournament and the square erupted—from construction workers on the top of a roof to couples walking hand-in-hand. In that moment, they were all on the same team.

Prior to leaving on our vacation, my wife and I rejoined a private club to which we once belonged. We left for another club, but never forgot the friends and connections we made while there. Without digging too deeply into the human psyche, I think we missed that sense of belonging.

Gathering with like-minded people to enjoy a common interest is at the root of so many things we do. Whether it’s going to a stadium to cheer on your favorite team, attending a concert to listen to a popular musician, or going out to dinner at your favorite restaurant … in the moment, we all belong.

Now we’re back at a club that was a major part of our lives a decade ago. A lot remains the same, but a great deal has changed, as well. There have been renovations and enhancements, and members have come and gone. We’re looking forward to getting back into a routine and meeting new families, but we’ll miss some of those who were actively involved years ago.

Gathering with like-minded people to enjoy a common interest is at the root of so many things we do. Whether it’s going to a stadium to cheer on your favorite team, seeing a concert to listen to a popular musician, or going out to dinner at your favorite restaurant … in the moment, we all belong.

That brings me to a number of questions. What do you do at your club to make new members feel a part of the “family” right away? Is there a “formal” introduction via a newsletter? Do you host new-member socials to acquaint those who have also recently joined?

In our October issue, Chris Baird, Director of Sales & Marketing at Cutalong at Lake Anna in Mineral, Va., wrote about being in the very beginning stages of the development. The club has fostered relationships with local vendors to host member socials and outings. One of the most successful ways they were able to grow membership was to partner with a social group that conducts a cornhole tournament at one of the local breweries.

While Cutalong anticipates having its first building for social events coming online in 2023, staff enjoys hosting events at other venues. Another highlighted event was a viewing party for The Masters Tournament at a nearby orchard. Members were encouraged to bring their friends out, mingle, enjoy hors d’ouerves and submit a golf pick ’em pool to win prizes.

Belonging isn’t exclusive to members, of course. Your employees are critically important to your operations. What, if anything, do you do to make them feel more welcome and appreciated? Offering a competitive wage and benefits is nice, but any business can do that. Clubs that retain and attract high-quality employees often go above and beyond what’s expected.

Do you host events for employees? Provide special perks?

If you have time in the coming days and weeks, please shoot me an e-mail to explain some of your most successful initiatives for new members and employees. We’d love to share with our audience.

Rob Thomas rthomas@wtwhmedia.com

If you want golf cars powered by lithium ion batteries, you have plenty of choices. If you want those cars to have independent rear suspension, you have only one choice. When Yamaha developed the Drive2 Powertech Li, we made sure our suspension matched the weight of the batteries, because a smooth ride enhances the golfer experience. In fact, we’ve created a

amenities like our automotive-style dash and Climaguard™ top. That’s why the Drive2

NOTES

Pickleball’s Star Continues To Rise

IN THE OCTOBER EDITION of Club + Resort Business, I invited country club general managers to share what their organizations were doing in response to the rising interest in pickleball.

I heard from a couple of club leaders— one in the south and one in the west— who said they installed pickleball courts due to the sport’s increased popularity among their members. They also discussed how the sport differs from tennis and what else they want to do to accommodate members’ desire to play the game.

Fred Fung, General Manager and CEO of Bonita Bay Club in Bonita Springs, Fla., tells me his club started offering pickleball in 2015.

“We had some people that said, ‘there’s this game with a silly name called pickleball and we want to try it,’” Fung shares.

Club leaders decided they would, upon request, set up pickleball spaces on some of their tennis courts.

“That was very popular,” Fung says.

Then, in 2016, Bonita Bay Club built an enclosure with two makeshift pickleball courts in an area of the parking lot. After those courts were used a lot, Fung says the club opened five “oversized” courts in 2018 and then built five more courts that opened earlier in 2022.

The interest in the game is so strong that Bonita Bay now has a head pro and two more teaching pros just for pickleball.

Fung says the number of pickleballers at Bonita Bay increased by more than 150% in the last 4 ½ years. The number of pickleballers at the club now equals the amount of tennis players at the facility. There are about 500 “unique users” each of both pickleball and tennis, says Fung, who notes approximately 300 in each sport are regular players.

There are about 100 people at Bonita Bay who play both pickleball and tennis, with 60 doing so on a regular basis. That’s changed quite a bit in the past few years; As recently as 2019, Fung says he could’ve

counted “on one hand” the number of people who played both sports.

Why was there so little overlap at first? Fung tells me it’s not uncommon for there to be a “very strong level of conflict between the pickleballers and the tennis players…Your serious tennis player sometimes looks down upon pickleball because it’s less formal.”

Pickleball, he says, is more casual both in terms of attire and in how it’s played.

“Sometimes you’ll have six people that are playing [at a pickleball court] and rotating in,” Fung says.

Noise is sometimes a concern, too. Fung says the sound of a pickleball paddle hitting a ball is “significantly louder” than that of a tennis racquet striking a ball.

When the first five pickleball courts were built next to the tennis courts at Bonita Bay, Fung says some tennis players were concerned about the noise that would be generated by activity at the pickleball courts.

“Ultimately, it ended up being fine,” Fung says.

But Fung also notes the tension between tennis and pickleball players is becoming less common “because now there’s more crossover of people playing both.”

Also, compared with tennis, Fung — who has played pickleball but is not an avid player — says he feels pickleball is more fun for beginners.

Jeffrie Hunter, Chief Operating Officer at Yellowstone Country Club in Billings, Mont., says he believes the two sports can co-exist.

“For members, pickleball is a tremendous gateway for future tennis players as one does feed the other,” Hunter says.

Hunter told me his club installed four tennis courts and two pickleball courts in 2018. He says pickleball has been “a huge success” and the club’s racquet-paddle committee recently met to discuss strategies for growing the game.

In addition to talking about implementing more programming, Hunter says there is discussion about “shadow-lining” two tennis courts to provide more opportunities for pickleballers.

Another interesting feature of pickleball, Hunter says, is its potential use in physical therapy.

“Doctors are releasing patients [like hip, knee, shoulder replacement, etc.] to pickleball before they will release them for tennis,” Hunter says. “Pickleball seems to be one of the first sports that can be used in the physical therapy process.”

There is no doubt that pickleball has a bright future. Clubs that haven’t put in pickleball courts should consider giving the sport a dry run on existing tennis courts the way Bonita Bay did in 2015. Hearing from these club leaders has sparked my interest in giving pickleball a try. I think I just found my first new year’s resolution for 2023.

Phil Keren • Associate Editor pkeren@wtwhmedia.com

THE APPROACH A CLUB takes to commu nicate is imperative not only for its growth and prosperity but for building a genuine relationship with members and prospec tive members. We can all agree—commu nications are vital, and as their nature is to solidify our connection with our audience. Over the last few years, the role commu nications likely play in your club has grown exponentially, warranting a more robust strategy, especially when standing out in today’s digital clutter. When was the last time you updated yours?

In last month’s C+RB Communications Webinar Series, we discussed the “Do’s & Don’ts of Member Communications,” pointing out everyday communications faux pas and highlighting best practices. Winging your communications lead the stack of things not to do. We’re all guilty of it. We excitedly send out e-blasts and create posts when a sudden idea strikes, never considering our strategy. While this approach is mighty functional, it leaves room for rookie mistakes, such as for getting to promote a committee-driven event or leaving out essential information. Ultimately, the random nature of firing at will becomes an obstacle when shaping your branding message and cultivating a community.

Because random messaging lacks the ability to truly captivate an audience, a strategic plan of action is preferred—one where your members can be truly enam ored by and involved in your club’s com munications. To get there, remember the three E’s approach: Engage, Entertain and Evaluate.

THE 3 E’S OF MEMBER COMMUNICATIONS

By Danielle Duran • Owner and Designer Club Design Studio

ENGAGE

Creating compelling content is the path to genuinely engaging content. Preplan ning communications around events and activities is an easy way to ensure that con tent always emphasizes the club’s culture, values, and lifestyle—building consistency in your branding and nurturing an enthu siastic audience. In addition, humanizing your communications allows members to connect with your content and brand, in creasing the likelihood that they’ll engage with your club and follow through with the things you ask them to do.

Your engagement strategy is your best friend when building up your pipeline, selling out an event, and ensuring a longer lifetime value for members. For truly phenomenal results, think of communica tions as a way to connect, gain and retain members.

ENTERTAIN

The next step to reeling in your members is to build in a hook. For example, how often do you delete boring emails or scroll past videos that don’t capture your attention right away? Like other brands in members’ inboxes and on their feeds, you’re compet ing for attention, so your content needs to entertain and communicate effectively.

Now trending in the world of member communications is the inclusion of shortform videos synched with viral audio. Yes, I’m talking about TikTok and Instagram Reels. Before you roll your eyes, consider the numbers. Instagram and TikTok have a whopping 1.4 and 1.5 billion monthly ac tive users, respectively.

The success of short-form content allows viewers to digest information quickly and repeatedly—educating while hooking their attention with a bit of razzle-dazzle. Now, consider the potential value of capturing your next generation of members, effec tively expanding their overall lifetime value while solving the issue of communicating across multiple generations. For clubs that do not have social media as an option, aim to add video snippets or photo slideshows directly into your emails.

Whichever path you choose, keep in mind that the point of short-form is to entertain while you inform, showcasing the fun and vibrant lifestyle your club offers.

EVALUATE

The final “E” is often overlooked; however, necessary to understand the be havior of your engagement, conclude best practices, and assess the quality of your communications.

Not all strategies yield good results for the number of resources you’ve invested, which is why evaluating them is funda mental. Take a look at your e-mail open rates and click rates. Determine inferences of best times to send and which e-mails and subject lines behaved best. Do the same with your social media stats with the intent of creating an analysis of your audi ence. When you try something new and it bombs, don’t forget to course correct.

Try utilizing this simple three E’s ap proach—Engage, Entertain and Evaluate— so your club stands out and you create lasting relationships with your members.

You’ll see some fantastic results.

REACHING OUT

Club + Resort Business: What are your day-to-day duties at Avon Fields?

Ron Dumas: My day-to-day duties at Avon Fields are varied. My primary duty is frontend management of the pro shop. I take great joy in greeting our guests, welcom ing them to the course, and sending them off for an enjoyable round of golf. I am responsible for managing the pro shop staff, scheduling tee times, handling league play and golf tournaments. I market and sell pro shop merchandise. I am respon sible for the financial reconciliation of the pro shop receipts. I handle guest relations, which can range anywhere from providing a golfing tip to handling customer com plaints. I also spend a portion of my day building relationships with the community with the goals of introducing golf to those who have not played the game, encourag ing organizations to choose Avon Fields for their league play and tournaments.

CRB: How does teaching kids differ from teaching adults?

Dumas: I find that teachings kids can be much easier as the kids are like sponges. They are eager to listen to what you are saying and to put into practice the lessons demonstrated by the teacher. The enthusi asm they exhibit after they make that first hit or first putt brings great joy to my spirit. It is fun to watch the kids develop their abilities as they grow into skilled golfers. Although I enjoy teaching adults, I find they don’t listen as well and can be set in their ways. I have to work a little harder to help them sharpen their skills.

CRB: Do you prefer one-on-one instruc tion over group lessons?

Dumas: I prefer one-on-one instruction over group lessons. When working with one player, you can spend more time on their spe cific needs. The lessons can be more tailored

to that golfer’s strengths and weaknesses. But it should be noted that group golf les sons can also be rewarding. Multiple students in the class can cause the members to moti vate each other to sharpen their skills. I am rewarded each time any member of a group acquires the ability to chip, putt or drive the ball. The smiles on the students’ faces as they amaze themselves with what they have ac complished is very gratifying to me.

CRB: What’s the most common mistake you see your students making?

Dumas: There are two common mistakes that I see in young golfers. First, the young golfer thinks they can just pick up a club and play a round of golf. The second mistake that I often see is the young golfer does not know how to grip the club.

CRB: Please describe your Reaching Out For Kids (ROFK) program.

RD: Reaching Out For Kids (ROFK), officially started in 1997, uses golf as a platform to teach life lessons much more important than any sport, and helping to direct the young lives of those that need it the most. In addition to building golf skills, we focus on character education and life-enhancing values to help increase their potential for successful lifestyles. Our participants learn valuable lessons such as, the importance of doing well in school, being responsible for one’s own actions, making decisions by con sidering the consequences, and staying away from the negative impacts of drugs and alcohol. We teach our participants about maintaining a positive attitude, how to set goals, and how to transfer values such as integrity, honesty, respect, confidence, and sportsmanship from the golf course to ev eryday life. It is our hope that these lessons will remain with them into their adult lives. In addition, our program stresses the impor tance of education and fosters diversity. Our

volunteers, as well as our participants, come from a wide variety of races, and economic and business backgrounds. In addition, our program stresses the importance of educa tion and fosters diversity.

CRB: How do you see the program evolving in the future?

Dumas: As Reaching Out For Kids, Inc. moves forward into the future, my goals are to continue exposing area youth to the game of golf. I hope that more of the students participating in the program will enter local golf tournaments. I hope that more of the students who graduate from the program choose to become members of the PGA and LPGA. Lastly, I hope to develop more relationships with colleges and universities so that I can secure more scholarships for students coming through the Reaching Out For Kids program.

CRB: What does receiving the NAACP Cincinnati Chapter’s President’s Award mean to you?

Dumas: It’s an honor to win the Cincinnati NAACP President’s Award. When I think about my ancestors and all they suffered, I am humbled to be recognized by an or ganization that has fought for the rights of others for decades. The NAACP’s mission is to bring everyone together for a common cause. My service to the community is based upon the same principle. I believe that everyone is important and should have the opportunity to succeed.

CRB: What advice would you offer young PGA Professionals looking to make a differ ence?

Dumas: I would advise young golf profes sionals to stay positive and to build rela tionships with young people so they, too, can be encouraged to become involved in the sport of golf.

Ron Dumas • Assistant Teaching Professional Avon Fields Golf Course • Cincinnati, Ohio

TAKING A SWING AT LAUNCH MONITORS

By Matt Kilgariff • PGA Director of Player Development The Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.

FULL SWING IS NOT JUST a simula tor company anymore. Full Swing is now in the launch monitor game.

So, I set out to find out what made them decide to move in this direction and what makes their launch monitor the best in the game. I had an opportunity to have a great Q&A session with CEO, Ryan Dotters, and Head of R&D, John DeLeon.

Matt: When and why did your team decide to add a launch monitor?

Ryan: Back around 2014 I had a conversa tion with a good friend of mine, John De Leon, who had a background in aerospace and military defense electronics and radar. We liked the idea and thought … how can we make it happen? Later when talking with Tiger Woods, who had owned a Full Swing Simulator, Tiger asked us to build a launch monitor better than anything out there for the practice range that he could trust as much as his indoor solution we made him. I convinced John to join the company and we were all in.

Matt: What was the vision for the launch monitor?

John: Ryan wanted a launch monitor that was small in stature and affordable for all golfers, not just clubs and tour players. I wanted to create something that was better than any launch monitor product that existed for use on the driving range, at a fraction of the cost. If you have ever noticed when you watch the guys warming up on TV, they use multiple machines at the same time, which is about $40,000 worth of equipment.

Matt: How did you do pull it off?

John: We decided to go with something

that no one else has tried, with full stack 24GHz radar, usually used to track short distances, but we implemented a dual mode to track not only the short distances but to track a ball that will travel 300-plus yards thanks to our proprietary processing power that gives us the cleanest data on the market. When you go up in frequency, you can go down in price and size.

Matt: Why was size so important?

John: When we discussed the project with Ryan, he gave us the constraints of size and price point but allowed me to hire the best engineers to figure out how to get it done. I like to think of existing launch monitors ais the desktop PC and we are the latest smartphone/tablet technology.

Matt: How accurate is all the data?

John: The fact that Tiger brought it to all three majors that he played in this year is our seal of approval that our data is the most accurate on the market, as we know how legendarily high his standards are for equipment. We are going head to head within 50 RPM and matching actual and normalized carry distance to what are considered the combined gold standards for initial ball and club data.

Matt: What are your favorite features of the monitor and the user experience on the app?

John: I love the size of the KIT and the accuracy that we are getting with all the data for the price you pay – strong value for money proposition. We are giving actual numbers based on direct radar measurements coupled AI/Ma chine Learning innovations. Our video is giving players high-resolution 60 FPS at

1080 HD video play back of every swing from our built-in camera in addition to our radar-powered data. I like that we have the only full color there is an OLED display screen right on the monitor and you do not need any other devices to see the numbers. We also have nearly a 5-star rating in the app store thanks to the most user-friendly free app in the in dustry that allows users to get all of their data, video and customize how they see it across their iPad, iPhone, Apple Watch or even listen to it on their AirPods. At the onset we felt we needed to set the bar higher when it came to simplicity in the user experience – something existing launch monitors missed the mark on, we feel that we have a made an experience from start to finish that golfers of all skill levels can appreciate and more impor tantly, learn quickly how to get started.

We use the Full Swing KIT launch moni tor at The Bridges and have had remark able success with it. The price point of the launch monitor is $4,999 with a free included app or annual premium subscrip tion that includes unlimited video, histori cal data and trends in the app store that is only $99. At this price point we will hope to order additional units, which will allow our members to check them out and use during their practice sessions.

Check out fullswinggolf.com and use coupon code HOLIDAYKITMK to get $500 off the Full Swing KIT and a free $750 Virtual Gameplay Package. Once you’ve added the Full Swing KIT to your shopping cart, type HOLIDAYKITMK in the coupon code box and click apply coupon, you’ll see that the e6 Connect Perpetual Package has been added at $0 and that your KIT is $500 off.

CLUB PEOPLE ON THE MOVE

NICHOLAS CONSTANTINOU

Recognized as one of the top private golf clubs in the Northeast, Wellesley Country Club, located in Wellesley, Mass., welcomes Nicholas Constantinou as Assistant General Manager

Constantinou was most recently Director of Food & Beverage at Hôtel Plaza Athenée in New York, N.Y.

MARK GALLAUDET

The Country Club at DC Ranch, a living tribute to the Sonoran Desert landscape and nation ally acclaimed private golf and residential community in Scottsdale, Ariz., welcomes Mark Gallaudet as General Manager/COO. Gallaudet was most recently Assistant General Manager at Medinah Country Club in Medinah, Ill.

LISA KYTE

A private community of gracious residences and world-class amenities, including a newly renovated health club, The Landings Club in Savannah, Ga., welcomes Lisa Kyte as Director of Wellness. Kyte was most recently Spa Director at Renaissance Ross Bridge Golf Resort & Spa in Birmingham, Ala.

JEREMIAH LOCKHART

Recognized by Platinum Clubs of the World as the highestranking club in Florida, Boca West Country Club in Boca Raton, Fla. welcomes Jeremiah Lockhart as Director of Agronomy. Lockhart was most recently Director of Agronomy at PGA National Resort & Spa in Palm Beach, Fla.

JEFFREY MARTOCCI, CCM

The fourth oldest yacht club in the country, featuring spectacular views of Long Island Sound and the Manhattan skyline, American Yacht Club in Rye, N.Y., welcomes Jeffrey Martocci, CCM as General Manager/COO Martocci was most recently General Manager at Alpine Country Club in Demarest, N.J.

JAMES OSOWSKI

One of the most awarded and recognized clubs in America and currently undergoing a 30-month total renovation project, Houston Country Club, in Houston, Texas, welcomes James Osowski as Director of Finance. Osowski was most recently Regional Controller at Compass Group, North America.

JOSH PERSINGER

With a master plan project under way including renovation of all culinary spaces and kitchens, Myers Park Country Club in Charlotte, N.C., welcomes Josh Persinger as Executive Chef Persinger was most recently Executive Chef at Country Club of Charleston in Charleston, S.C.

ALYSON SMITH

One of the most prestigious private clubs in America with racquets facilities that include 17 outdoor Har-Tru tennis courts, 4 indoor air-condi tioned Har-Tru tennis courts, and 7 platform tennis courts, Chevy Chase Club, in Chevy Chase, Md., welcomes Alyson Smith as Director of Racquets Smith was most recently Director of Racquets Operations at Chevy Chase Club.

www.clubandresortbusiness.com.

Placements made recently by Kopplin Kuebler & Wallace. More Club People announcements are published every other Wednesday on

Jay Carballo | General Manager

Fred "Three" Carpenter, III, CCM | General Manager

Edina Country Club

Deano Catalano, CPA | Controller Grey Oaks Country Club

Anthony Cole | Executive Chef

John's Island Club

Diego Critelli | Executive Chef Quixote Club

Bill Crouse | Executive Chef

Glen Ridge Country Club

Shelley Donheiser | Controller

Tiburon Peninsula Club

Barrett Eiselman, CCM | General Manager/COO Bel Air Bay Club

Samuel Faggetti | Executive Chef

Mizner Country Club

Paul Fairchild | Director of Racquets Wellesley Country Club

Thomas Greco, Jr., MBA | Director of F&B Indian Harbor Yacht Club

Jeremy Gregory, CCM | General Manager Belvedere Tennis Club

Don Guinn | General Manager/COO Del Paso Country Club

Rares Ispas | Director of Racquets Lancaster Country Club

Hale Kelly | General Manager Sunrise Country Club

David Morrison | General Manager Lords Valley Country Club

Christopher Murray | General Manager/COO Fenway Golf Club

Michael O'Dowd | Executive Chef

The Club at 3 Creek

Greg O'Neil | Director of Paddle & Pickleball Indian Trail Club

John Onsa | Assistant General Manager Wyndemere Country Club

Richard Orsi | General Manager/COO Mariner Sands Country Club

Marc Passetti | Assistant General Manager St. Francis Yacht Club

Michael Perry | General Manager San Francisco Yacht Club

Marc Ray, CCE, CCM, CHAE General Manager/COO St. Andrews Country Club

Mark Sipple, CCM | Assistant General Manager Forest Creek Golf Club

Joy Skelton | Chief Financial Officer Bald Head Island Club & Shoals Club

Rich Slivocka | Director of Racquets

Desert Mountain Club

Michael Stacks | General Manager/COO Bay Harbor Yacht Club

Scott Stambaugh | General Manager

The Country Club - UT

Ben Tilley, PGA | Director of Golf Collier's Reserve Country Club

Layosh Toth, CCM, CCE | General Manager West Side Tennis Club

Reinaldo Valor | Director of Racquets Tampa Yacht & Country Club

Shawn Westacott | Director of Agronomy Blessings Golf Club

Bryant Withers, CEC, AAC | Executive Chef Brays Island Plantation

Richard "Trey" Bayliss, III | Clubhouse Manager

John's Island Club

Bryan Bell Dir of Communications & Programming Castle Pines Golf Club

Michael Bummel | Dir of Culinary & Dining Services The Pines at Davidson

The Plantation Golf Club

“Over the past few years, Shadow Wood has made conscious and continuous efforts to improve all aspects of the clubhouse, from style to functionality. The clubhouse is the center point of our members’ social life, and it’s critical that it is a versatile and beautiful space where they are excited to spend time. Equally important is that the Clubhouse stands out in the crowded Southwest Florida club market so that when prospective members visit, they immediately feel like this is a place where they want to be a member.”

— Brian Bartolec, General Manager/COO

“Any clubhouse should be a ‘home away from home’ for members ... It should be a place where current members want to spend their time and prospective members want to belong. At Newport Beach Country Club, we believe our clubhouse, along with its surroundings, displays, fixtures, décor, and upkeep, play an extremely important role in this. We strive to ensure that all areas of the club are first-in-class so our members want to build relationships and make memories in every area of their ‘home away from home.’ ‘‘

— Robin Shelton, General Manager

Athletic Advantage

As the Atlanta Athletic Club approaches its 125-year anniversary, the Johns Creek, Ga. club continues to evolve while keeping its roots based firmly in historical significance.

By Rob Thomas, Editor

DATING BACK TO 1898, with legendary names such as Bobby Jones and John Heisman among those who influenced its direction, the Atlanta Athletic Club (AAC) in Johns Creek, Ga. is replete with history.

The clubhouse is as much a museum as it is a place for members to gather. The on-property Jones Museum, for instance, houses more memorabilia from the golfing great than anywhere else in the world. The hallowed halls are lined with artifacts and QR codes have been added to provide interested guests with an audio tour of the club’s past.

STEEPED IN TRADITION

AAC traces its roots to a structure in downtown Atlanta and added a golf course on its East Lake property in 1904. As Atlanta’s population moved away from the city center, so did the club, which landed in its current location in the late 1960s. The East Lake property was sold and became East Lake Golf Club—now the home of The Tour Championship, currently the final event of the PGA Tour golf season.

The club has hosted both the men’s and women’s U.S. Opens and U.S. Amateurs, as well as PGA Championships in 1981, 2001 and 2011. Robert Trent Jones Sr., designed the club’s original Riverside Course and nine holes of the Highlands Course, completing work in 1967. The club then hired Joe Finger to add nine holes to the Highlands Course in 1971.

Photo Courtesy Atlanta Athletic Club

Rees Jones, son of Robert Trent Jones Sr., worked with the club on both its Highlands and Riverside courses and was called in for an extensive enhancement project on the Highlands layout in 2016.

More recently, golf course architect Tripp Davis was selected from dozens of his contemporaries to overhaul the Riverside course. The renovation of the course had three principle goals: completely update the course infrastructure from tee to green to allow for heightened playing conditions; accentuate the Riverside terrain in a more natural way; and enhance the playing interest and enjoyment for members and high-level players alike.

David Sheppard, General Manager of Atlanta Athletic Club, is quick to praise Davis’ vision and dedication to the project, which basically took place across the global COVID pandemic. The project was not without challenges, but forward thinking proved extremely beneficial.

“We got ahead by ordering the materials ahead of time, so we didn’t face the supply chain and inflation issues that others have since then,” Sheppard says.

Closer to the finish line, Mother Nature threw a curveball.

“Summer 2022 weather [lots of rain in July and August] was a challenge to get the grassing done and meet deadlines,” Sheppard says. “[We] ended up finishing but pushed back opening date by three weeks to allow turf to establish.”

STANDING OUT

With so many private clubs in the area, it’s not necessarily easy to stand out, but the 125,000 sq. ft. English Manor clubhouse is a good start. It has more than 10,000 sq. ft. of function space and 12 different venue options to accommodate anywhere from five to 500 guests. Additionally, there are numerous patios and outdoor entertaining spaces.

Beyond that, there are no fewer than eight dining options across the massive campus. Merion offers upscale dining with refined contemporary cuisine that displays the flavors of each season. The Royal Troon Grill offers a family-friendly atmosphere with American Cuisine with a southern twist. The Interlachen Lounge is for members and guests looking to socialize, eat and drink. The Pool Pavilion and Aquatics Café provides a relaxed poolside dining experience for the entire family. The Halfway House provides a fresh selection of graband-go meals, perfect for getting golfers through the second half of their round. The Center Court Café at the Tennis Center focuses on quick snacks and refreshing libations. Health Bar at the fitness center offers smoothies that pack a healthy punch pre or post workout. And the Men’s Grill is the perfect place to celebrate the end of a round.

Sheppard points to a number of ways AAC sets itself apart from nearby clubs.

“Membership at Atlanta Athletic Club is unique due to the

General Manager David Sheppard says the club is unique due to the “unmatched scale and quality” of its features. “The genuine and congenial relationships between our members, their families, and our team members create the opportunity to make many special memories.”

The on-property Jones Museum houses more memorabilia from Bobby Jones than anywhere else in the world. Artifacts also line the club’s hallowed halls and QR codes have been added to provide an audio tour.

unmatched scale and quality of our facilities, as well as our outstanding programs that are all available on one campus,” he says. “The genuine and congenial relationships between our members, their families, and our team members create the opportunity to make many special memories.

“The club offers facilities and programs for every member of the family, including an array of athletic programs for adults and juniors who enjoy fitness, golf, racquet sports, and swimming. In addition, Atlanta Athletic Club has an in-

credible heritage and history of hosting major golf championships,” Sheppard continues. “All of these attributes, along with the club’s wonderful membership and team members, create an outstanding organization and culture.”

ATHLETIC ABUNDANCE

Along with the two 18-hole courses, AAC has a nine-hole par-3 course, fitness center and spa. The facility boasts state-of-the-art equipment and personal instruction to

provide members with the opportunity to attain and maintain optimum levels of fitness. Personal training and more than 90 classes per month are offered, as well.

Within the 62,000 sq. ft, fitness center is the Retreat Spa, with services including manicures and pedicures, facials, massages, wraps, microdermabrasion, and laser treatments. In addition to four treatment rooms and retail space that sells high-end skincare products and fashion from Lululemon, Sheppard is envisioning more.

“Looking to expand because it has more demand than it can

handle at the present time,” he says.

The Tennis Center offers four climate-controlled indoor tennis courts, six Har-Tru clay courts, and seven, lighted outdoor hard courts. A group of world-class tennis professionals, all PTR and USPTA certified, bring years of expertise to instruct and develop all ages and tennis levels.

The Aquatic Center features an Olympic-style main pool with three-meter diving board, dual water slides, and a toddler-friendly, zero-entry zone and splash pad. In addition, comprehensive group and private swim lessons for children and adults are available. The AAC (Barracudas) Swim and Dive Team is made up of children ages 4 to 14 and the dive team ages 4 to 18.

MEMBER MENTALITY

With 1,930 people on the books, membership at Atlanta Athletic Club is a privilege. Not so coincidentally, 1930 is also the club’s address—a tribute to the year Bobby Jones won golf’s Grand Slam.

“Covid has changed the private club industry, so obviously we are in a fortunate position to have an extensive external wait list,” Membership Director Erica Smith explains. “Once nominated or invited, it’s a two-year wait to start the membership process; once cleared, these members may enjoy social privileges, but it is at least an additional two years to become golf members.”

While the club has experienced great success with member referral programs, candidates still must be nominated and go

Golf course designer Tripp Davis was brought in to reimagine the Riverside Course. The renovation had three principle goals: completely update course infrastructure to allow for heightened playing conditions; accentuate the terrain in a more natural way; and enhance the playing interest and enjoyment for members and high-level players alike.

The Aquatic Center features and Olympic-style main pool with three-meter diving board, dual water slides, zero-entry zone and splash pad.

through the process.

“Our ongoing improvements to amenities beyond golf courses, including the aquatic center, tennis and golf practices facilities, and special events programming continues to attract families and stimulate the ‘youth movement’ that we are experiencing,” Smith says.

As for communicating upcoming events to the member-

ship, Smith points to a bi-monthly newsletter, Club Times, a weekly “Club Connection” newsletter, special notifications (targeting an event or instant communication), an app with push communications, and a recently redone website. They’re also active on Instagram and Facebook, while Twitter is utilized during major events.

“There are also private social media groups for employees with training videos, dress code updates, and for parents of children enrolled in Timbers, AAC’s day care programs,” Smith adds. C+RB

HOLIDAYS SPLARKLE AGAIN

For the first time since the pandemic first hit, clubs across America are planning a full complement of holiday celebrations and events, many of which revolve around feasts of classic, ethnic and innovative foods of the season.

By Marilyn Odesser-Torpey, Contributing Editor

THEMED BANQUETS, BUFFETS, BRUNCHES, TEAS, even barbecues rank high among the spirited celebrations members are eagerly anticipating this season at their clubs.

“With the relaxation of pandemic restrictions, we’re now back at full throttle, planning all kinds of events throughout the month,” says Samuel Brod, Senior Executive Chef at The Landings Club in Savannah, Ga. “We had been doing mostly individual portions and takeout, but now buffets are coming back full bore.”

Throughout December, Brod and company prepare lavish themed repasts highlighting beloved traditional foods of the season from two brunches with Santa, each of which usually hosts 500 attendees; an elegant tea party; a golf course barbecue and laser show that attracts more than 1,000 guests, to two wine pairing dinners. The season culminates in a grand New Year’s Eve Myriad Ball which offers the 1,500-to-2,000 guests 10-to-12 “unique experiences” showcasing a bounty of fancy fare that overflows the club’s five dining rooms into a tented area. One of the two wine pairing meals at the club and one of its most beloved traditions is the Holiday Ornament Dinner in mid-December. It begins with a reception serving butler-passed hors d’oeuvres and, this year, will continue with olive oil-poached Alaskan halibut, cream of mushroom soup en croute and a classical veal Oscar. Dessert will be a mini holiday “ornament” torte and each guest will be gifted with a keepsake ornament to take home.

Recipe

HOLIDAY DUCK

Crispy Duck Confit with Foie Gras, Butternut Squash Risotto, Cranberry Gastrique and Brussels Sprouts

YIELD: 4 SERVINGS

INGREDIENTS FOR CRISPY DUCK CONFIT:

4 duck legs

1 cup kosher salt zest of two oranges

1 tbsp. chopped fresh thyme

1 tbsp. chopped fresh tarragon

1 tbsp. chopped fresh sage

1 tbsp. crushed peppercorns

INGREDIENTS FOR CONFIT RECIPE:

1 qt. duck fat (if not available use olive oil)

6 bay leaves

1 small bundle of fresh thyme, sage and tarragon

1 whole garlic bulb cut in half peel of one orange

PROCEDURE FOR CRISPY DUCK CONFIT:

1. Place duck in a deep cooking dish. Completely coat with mixture and refrigerate for 4 hours. After 4 hours, remove from fridge, rinse thoroughly and pat dry.

2. Place duck back into a deep cooking dish. Cover with confit ingredients. Wrap tightly with foil and place in a 275-degree oven for approximately 6 hours. Duck should be just to the point of falling off the bone without falling apart. Check with tongs or a fork.

3. Once desired doneness is reached, remove from oven and allow to cool in the oil.

4. Once the duck is cool enough to handle, in a separate sauté pan place a ¼ cup of the confit oil and sear the duck until crispy on both side.

Note: Strain remaining oil and freeze. It can be use again for another batch.

INGREDIENTS FOR BUTTERNUT

SQUASH RISOTTO:

2 cups arborio rice

1/4 cup olive oil

1/2 cup white wine

7 cups chicken or vegetable stock

1 small onion, finely chopped

2 tbsps. butter

1 tbsp. chopped fresh sage

1/2 cup grated parmesan cheese

1/2 cup mascarpone cheese

1 cup butternut squash puree (recipe follows) salt and pepper to taste

PROCEDURE FOR BUTTERNUT SQUASH RISOTTO:

1. Place olive oil in a medium saucepan over medium heat. Add rice and onions, toast for a couple minutes until it appears translucent.

2. Add white wine and cook until dry, slowly add a cup at a time of stock, while stirring constantly. Wait until each cup of stock is absorbed before adding the next cup. This is a slow and low process. Be patient.

3. Once the rice is cooked and feels al dente. remove from the heat and add all remaining ingredients. Taste for seasoning and adjust accordingly.

INGREDIENTS FOR BUTTERNUT SQUASH PUREE

1 small butternut squash, roasted

1 Granny Smith apple, peeled and seeded

1 tsp. orange zest

1/4 tsp. cinnamon

1/4 tsp. ground ginger pinch nutmeg salt and pepper to taste

PROCEDURE FOR BUTTERNUT SQUASH PUREE:

1. Cut squash in half, remove seeds and place on a sheet pan. Brush with vegetable oil and season with salt, pepper, cinnamon, ginger and nutmeg.

2. Roast for about an hour at 350 degrees or until soft. A fork should easily pierce the squash. Scoop out the squash from the skin with a spoon and place in a blender or food processor. Add orange zest and puree until smooth. Taste and adjust seasoning if necessary.

Note: If using a blender, a bit of milk or cream can be used to help blend

INGREDIENTS FOR CRANBERRY GASTRIQUE:

1/2 cup dried cranberries

1/4 cup red wine vinegar

1/4 cup sugar

1 cup cranberry juice

1 cinnamon stick

PROCEDURE FOR CRANBERRY GASTRIQUE: Combine all in a small saucepan and slowly reduce to a thin syrup consistency.

INGREDIENTS FOR BACON BRUSSELS SPROUTS:

2 cups fresh Brussels sprouts, trimmed and cut in half

3 slices of bacon, cut into lardons

1 tsp. cider vinegar

1 tsp. honey salt and pepper to taste

PROCEDURE FOR BACON BRUSSELS SPROUTS :

1. Place medium-size sauté pan over medium heat. Add bacon and slowly cook until crispy. Remove bacon from pan leaving in the bacon fat.

2. Add Brussels sprouts to the pan and toss in the bacon fat, salt and pepper. Flip over each Brussels sprout to be face down in the pan.

3. Place the pan in a 400-degree oven for about 10 minutes or until Brussels are al dente. Remove from oven and drizzle with cider vinegar & honey.

INGREDIENTS FOR SEARED FOIE GRAS:

1 1.5-oz. slice grade A foie gras

PROCEDURE FOR SEARED FOIE GRAS:

1. Score the foie gras with diamond pattern hash marks.

2. Sear over medium-high heat for approximately 15-20 seconds per side. Remove from pan and place on a paper towel.

SUBMITTED BY BRIAN DENNIS, EXECUTIVE CHEF, COUNTRY CLUB OF LANDFALL, WILMINGTON, N.C.

Surprisingly, finding staff to work the club’s Christmas Day buffet and dinner extravaganzas is no problem for Brod.

“We use volunteers whom we incentivize with double pay plus a bonus based off sales from the day,” he explains. “We bring in eight to 10 employees in the kitchen plus about 10 to 12 servers.”

For Christmas Eve, Brod offers an extensive to-go menu. He usually sells between 60 to 70 meals.

Brod pointed out that it takes the club at least six months to plan the New Year’s Eve Myriad Ball. In addition to three lavish “cruise ship-style buffets,” the event leads guests from one “experience” to another in various dining rooms and tented areas. One experience, for example, might be champagne on ice with caviar, another might be a carnival tableau or Bavarian biergarten. In still another room there might be a display of cheese and a mind reader for entertainment.

Although New Year’s Eve is usually a time for gatherings of friends and family, Brod acknowledges that, for some singles

and widowed members, theirs is a party of one. To brighten their holiday, he puts together a celebratory to-go meal.

Two clubhouses with a total of five kitchens allow Brian Dennis, Executive Chef at Country Club of Landfall in Wilmington, N.C., to host four or five private parties ranging from 150 to 450 guests at the same time. Staffing is not an issue because cooks from the pool and sports center can be added to the event staff count when those two venues are closed.

“We get crushed with holiday parties the first weeks in December, but that lightens up as Christmas comes closer,” Dennis says.

Although the club is closed on Christmas, Dennis will be offering takeout holiday dinners with heating instructions for pick-up the Friday prior to the big day.

“The first time we did Christmas takeout was during COVID and it was very popular,” he notes. “That’s why we decided to bring it back this year.”

Country Club of Landfall’s members tend to favor comfort

Recipe

CHEESE SOUFFLE

YIELD: 12 SERVINGS

INGREDIENTS:

1 qt. whole milk

1 1/2 cups shredded gruyere cheese

18 egg whites

1/4 cup flour

1/4 cup clarified butter

salt and pepper to taste your favorite Hollandaise sauce

PROCEDURE:

1. Lightly butter and flour 12 ceramic souffle dishes.

2. Make a bechamel: Warm butter in heavy bottom pan. Stir in flour and cook, stirring constantly until it bubbles but does not turn brown (about 2 minutes).

3. Add milk and continue to stir as sauce thickens.

4. Bring to a boil, then take off the heat and add 1 cup of gruyere. Save the rest for topping.

5. Next, whip egg whites until soft peaks form (do not over whip). Then, slowly fold whipped egg whites into the bechamel.

6. Ladle into souffle cups and gently top with remaining shredded cheese.

7. Bake for 25-30 minutes, being careful not to open and close the oven or otherwise disturb the souffle.

8. Serve directly from the oven with your favorite Hollandaise sauce.

SUBMITTED BY MARK BEGGS, EXECUTIVE CHEF, AND PAUL KOCHANOWSKI, EXECUTIVE SOUS CHEF, CINCINNATI COUNTRY CLUB, CINCINNATI, OHIO

classics such as autumn butternut squash and apple soup, ham, turkey, herbroasted leg of lamb and prime rib by the pound with sides of stuffings, garlic mashed potatoes with homemade gravy, corn bread, creamed corn, mac and cheese, glazed root vegetables and bacon and apple cider-glazed Brussels sprouts. Pecan pie and holiday cookies are the preferred desserts.

For the club’s New Year’s Eve cocktail party that is popular with younger members, he makes sure that all the passed hors d’oeuvres are “high end” and “crowd pleasers” such as latkes with smoked salmon spread and caviar, lobster tempura lollipops, octopus ceviche cups and a nod to his vegetarian and vegan members with plant-based meatballs.

In addition to two carving stations, one for New Zealand lamb racks and the other for beef tenderloin, two grand displays will offer bounties of charcuterie and seafood. Among the seafood selections will be crab shooters and tuna three ways—seared ginger, peppered and blackened.

A chef-attended risotto bar will allow guests to customize with bacon, peas, crab, caramelized onions, wild mushrooms, shrimp, mascarpone and parmesan cheeses, truffle oil and sun-dried tomatoes. He expects between 400 to 500 members to attend.

A three-course, prix fixe, reservation-only New Year’s Eve meal in the formal dining room will start with a first course of arugula and grape-stuffed goat cheese with pistachio crust, seared foie gras or lobster bisque. Entrée selections will be filet mignon, lobster tail or duck a l’orange. Dessert will be a shared plate of petite desserts. In this more intimate setting, the chef can accommodate up to 150 diners.

Mark Beggs, Executive Chef at the Cincinnati Country Club in Cincinnati, Ohio, and Paul Kochanowski, the club’s Executive Sous Chef, know their

TAPPING MEMBERS’ ROOTS

At The Landings Club in Savannah, Ga., Executive Chef Samuel Brod brings together a range of holiday traditions to represent the various cultures of its members. For Hanukkah, he prepares a to-go meal that feeds two or four featuring such Jewish specialties as matzah ball soup, potato latkes, beef brisket, Zaatar spiced roast leg of lamb, potato kugel and jelly doughnuts.

On Christmas Eve, the club goes Italian with Brod’s own distinctive take on the Feast of the Seven Fishes. The seafood-centric feast begins with an Insalata di Mare with octopus, shrimp, clams, mussels and lobster, then moves on to the club’s fresh spin on Oysters Rockefeller made with caramelized collards, cream cheese, red pepper, pork belly and Asiago cheese. A chef-attended risotto bar presents seafood-centric toppings such as smoked salmon, blue crab meat and grouper bites as well as a choice of rices and sauces.

members’ food preferences well. And, for the December holidays, that means putting their own upscale twists on comfort foods.

For last year’s ladies’ group holiday luncheon, for example, they created an elegant chicken in puff pastry enveloping a breast, mushrooms, beurre blanc, slow-roasted tomatoes, mozzarella cheese and pesto. The edges of the pastry were braided for extra panache.

A long-time favorite holiday luncheon selection at the club is a signature cheese souffle made with classic Gruyere and served with a Hollandaise sauce.

“The maximum number of souffles we can do at one time is 30 due to oven space, so they’re best for smaller parties,” Kochanowski notes.

For seated dinners, members often request colorful Mediterranean-style salmon on a bed of grains and vegetables.

“It’s a beautiful plate,” he says.

Among the most club’s most popular requested desserts at dinner parties is chocolate croissant bread pudding made with Triple Sec or Grand Marnier or chocolate or traditional pots de crème. An easy holiday showstopper is a mini sundae made with peppermint Graeter’s Ice Cream, a hometown hero brand.

This year, Dinner with Santa has been switched to Brunch with Santa. Aside from Saint Nick himself, a star attraction will be Beggs’ special pancakes which he makes extra light and fluffy by adding whipped egg whites. He expects to serve more than 400 members and their children at this event.

Although a majority of members prefer to have their Christmas Eve buffet dinner at the club (Beggs expects about 500 members to attend), he always makes accom-

modations for those who cannot get there for this gala event with a special takeout menu composed of about 80% of the selections available on the buffet. He assigns one or two staffers to take care of these orders which are set to be picked up between 4:00 and 5:30 p.m. to assure that all hands will be on deck for the main event in the dining room.

Details are important to Beggs, right down to the carryout containers.

“We send the food home in attractive cardboard boxes and reusable logo bags,” he explains.

All indicators are that prior to Christmas, the Cincinnati Country Club will be keeping its three kitchens humming, executing family and business parties ranging from 35 to 300 guests, as well as its own events accommodating upwards of 500, he says. After, a New Year’s Eve wedding is on the schedule. C+RB

Executive Chef Mark Beggs, left, and Executive Sous Chef Paul Kochanowski, right, put their own upscale twists on comfort foods for members of Cincinnati Country Club throughout the holiday season.

Covering a Lot of Ground

Pavilions provide a designated outdoor venue for golf tournaments, weddings and other special events.

By Pamela Brill, Contributing Editor

MANAGERS, TAKE COVER. As a surge in outdoor activities envelops clubs nationwide, so does the demand for spaces in which members can dine and socialize. And that has translated into a deluge of activity outside the clubhouse, where pavilions and covered patios are popping up on campuses all over.

With 2023 promising more bookings for wedding receptions and catered affairs, facilities that offer additional venues for hosting private parties and bring the party outdoors are popular with members and guests. And with more clubs understanding the value that these events bring not only to their bottom lines, but to their reputation in the communities, permanent structures in lieu of temporary tents demonstrate a club’s true commitment to long-term member satisfaction.

Photo Courtesy Towhee Club

TOWHEE CLUB

Spring Hill, Tenn.

Brian Gordon, General Manager

CLUBHOUSE CONSISTENCY

At Towhee Club in Spring Hill, Tenn., members are whistling a happy tune as they enjoy the newly opened Birdsong Social dining facility and open-air pavilion. It’s all part of a clubhouse renovation that ties in both spaces and appeals to a variety of members. “Towhee Club and Birdsong Social are designed to provide a place where both golfers and non-golfers can come together to socialize and enjoy a sense of community,” says General Manager Brian Gordon.

Having debuted in mid-2022, the 3,600-sq.-ft. pavilion serves as a multipurpose facility that hosts golf tournaments, weddings, corporate events, viewing parties and member get-togethers. The club hired Franklin, Tenn.-based architect firm Consortium to create a well-balanced layout: a clubhouse containing a pro shop and contemporary dining, along with an event pavilion that extends a similar look and feel. “We want ed a permanent structure that would cohesively work with the clubhouse located steps away to create a uniform, consistent aesthetic among the buildings,” explains Gordon.

The pavilion’s open-air style permits unobstructed views of the 18th hole, while a combination of timber-framed wood cladding and full-depth stone provide visual contrast

for the space. Adding to the casual vibe is the rustic, modern farmhouse décor that helps set the scene for carefully laid out amenities, including bocce ball courts, horseshoes and com munity firepits. Concrete flooring requires little to no main tenance, and because the pavilion is naturally exposed to the elements, no HVAC is required.

During the planning and construction of this space, design ers were confronted with supply chain issues that temporarily hampered the project’s execution. Gordon credits the team for practicing patience and readjusting their plans to meet timing demands. Following its mid-year opening, the pavilion quickly gained purpose and has since hosted several golf tourna ments, including Brandt Snedeker’s Sneds Tour for youth golf ers in Middle Tennessee.

Looking ahead to spring, Gordon expects Towhee Club to expand the pavilion’s usefulness beyond the green. He hopes to receive comments similar to the positive feedback already heard from golfers, parents and tournament hosts alike.

“We look forward to beginning to host non-golf events such as birthday parties, reunions and wedding receptions at the pavilion now that the clubhouse and restaurant are fully open,” he says.

“Towhee Club and Birdsong Social are designed to provide a place where both golfers and non-golfers can come together to socialize and enjoy a sense of community.”

River Bend Golf & Country Club, Great Falls, Virginia

PRAIRIE PAVILION

Sweeping prairie vistas set against the backdrop of eastern Kansas’s Flint Hills is the perfect setting for a new event facility at Rolling Meadows Golf Course. This past fall, the Milford, Kan. facility unveiled a 3,500-sq.-ft. open-air pavilion that has already shown strong potential with its membership.

“The course was in need of a space to properly host tourna ment events, announcements and award presentations,” says Clubhouse Supervisor Tim Stedman. While events were tradi tionally held around the clubhouse, Rolling Meadows lacked a dedicated structure. When choosing between a pavilion or a tent, the desire for a permanent event spot superseded any other considerations.

To incorporate the pavilion into the course’s existing layout, designers found the perfect location: between the first and 10th hole tee boxes. The structure itself meshes well with the wideopen natural space; a concrete slab and steel structure—with no surrounding walls—is topped off by a 12-foot roof at the peak. “LED lighting and three large fans provide a comfortable,

well-lit space even in the heat of the Kansas summers,” notes Stedman. Floors are either swept or power washed on a weekly basis to keep the space in mint condition.

Prior to construction, Stedman admits that membership was initially somewhat skeptical about the project going forward.

“Members were generally concerned about cost and func tionality, but after using it for tournaments, they have definitely enjoyed the pavilion,” he says. In fact, since its opening, the club hosted a leadership council meeting in the pavilion. Approxi mately 30 people were in attendance and enjoyed drinks and snacks in the al fresco function space.

To further promote the pavilion’s usefulness in 2023 and be yond, Stedman is planning to connect with local wedding coor dinators and photographers. And while no bookings have been made as of yet, he expects that to change quickly in the months ahead. “The pavilion will be used primarily for hosting tourna ments, receptions after tournament and for anyone who wants to rent it out for events, such as weddings, graduation parties and small concerts,” Stedman says. “The options are aplenty.”

ROLLING MEADOWS GOLF COURSE Milford, Kan.

“LED lighting and three large fans provide a comfortable, well-lit space even in the heat of the Kansas summers.”

— Tim Stedman, Clubhouse Supervisor

GREENBRIER GOLF & COUNTRY CLUB

Lexington, Ky.

THE GOOD LIFE

Later this month, members at Greenbrier Golf & Coun try Club in Lexington, Ky., will be able to sit back and relax outside at a just-completed covered patio, which is part of a larger renovation. The club’s 16,500-sq.-ft. lifestyle center, which includes a fitness/wellness center, golf simulators, casual dining and bar area, extends its amenities outdoors in response to member demand.

“We surveyed members and they were asking for outdoor dining spaces both during and post-Covid, so we already know they wanted the new area,” says Membership Director Angie Doyle.

Providing connectivity to the pool deck (next to the prac tice tee), short game area and lifestyle center, the 864-sq.-ft. patio replaces a kitchen that previously serviced the pool area. The cozy spot now enables members to enjoy postworkout refreshments, snacks while on the practice tee or a dinner by the firepits. Seating for 40 (with an extra 35 in the uncovered area) ranges from high-top bar stools, to casual lounge and dining chairs positioned around circular tables.

Designed to mesh with the adjoining lifestyle center, the covered patio features an extended roofline with brick piers that support the surrounding perimeter.

“All sides of the patio can be enclosed using a Magnatrack screen, which will limit 95 percent of airflow and precipita

tion, providing shade and warmth to be more comfortable in all seasons,” says Doyle, pointing out the addition of permanent infrared heaters and ceiling fans. Televisions and music speakers will provide added entertainment, while a sizable NanaWall that opens to the inside will enable guests to interact with those seated at the bar.

Following the mid-November soft opening, Doyle expects Greenbrier’s lifestyle center and patio to be a big hit.

“Its proximity to the pool and practice areas will sell itself,” she predicts. “It’s going to be a very popular area; we can’t wait to see the finished product.” C+RB

SUMMING IT UP

> Pavilions offer a protected, permanent setup for golf tournaments, weddings and other member events.

> Open-air designs mesh well with natural surroundings, while requiring minimal maintenance.

> Set-ups near key club fixtures like the golf course and clubhouse provide seamless access between golf and dining.

“Its proximity to the pool and practice areas will sell itself. It’s going to be a very popular area; we can’t wait to see the finished product.”

—Angie Doyle, Membership Director

Angles and Options

While the golf course renovations at Metedeconk National Golf Club in Jackson, N.J. left the original Robert Trent Jones footprint intact, maintenance of the 27-hole property was a major consideration in the project.

By Betsy Gilliland, Contributing Editor

adds a new tournament to its schedule next year at the 27-hole Metedeconk National Golf Club in Jackson, N.J., the property will have a new look as well.

Although the pro golfers will compete for the Magnit Championship title on the property’s Tournament Course, which consists of the first and third nines, all 27 holes benefited from a 2 1/2-

year, $2.5 million bunker renovation. The project, which began in the fall of 2019, was finished in the spring of 2022.

In addition, renovation of the tee boxes on the Tournament Course got underway in early November.

“The goal is to finish 18 holes this year and do the last nine holes next year,” says Golf Course Superintendent Andrew Mallick.

To bring the 35-year-old Robert Trent Jones Sr., design up to

date, the property hired golf course architect Raymond Hearn to renovate the course, which takes advantage of the natural wilderness in the upper region of the New Jersey Pinelands. Inspired by the varied topography of the preserve, the original design featured tree-lined fairways, well-placed bunkers to maximize accuracy, and Jones’ trademark subtly contoured greens.

Extensive and multiple tee boxes—another signature Jones feature—give the holes unlimited flexibility. However, the aging of the bunkers, tees, and infrastructure prompted the renovation project.

“We were going to renovate the bunkers, so we decided to hire an architect to take a look at the golf course,” says Director of Golf Brent Studer, PGA. “We rode around the golf course and saw things that would match golf today.”

BUNKERS, TEES, AND TREES

The bunkers had fallen into a state of disrepair since the course opened in 1987, and the property launched construction by building a test bunker in the fall of 2018.

Under the project, Mallick says, bunkers on the three golf courses were reposi tioned, reshaped, and resodded with the Better Billy method. With this type of bunker installation, liners are replaced with a manufactured binder to hold in place a gravel blanket.

The renovation also included approach and fairway expansions that contribute to the shot variety, adds Mallick.

“We worked on the relationship between the bunkers and greens complexes,” the superintendent says. “We did at least four acres of sod flipping throughout the golf course.”

General Manager Derek Kopp says the bunkers, which feature capes and bays, were pulled out of tree lines to create a better relationship with the greens and fair ways. However, they still maintained their original routing to keep the Robert Trent Jones look and feel of the property.

“We didn’t change anything with regards to the routing,” says Kopp, who served as

the Head Golf Professional at Metedeconk for almost three years before assuming the General Manager position in 2021.

The bunker renovation also opened up views on some holes and widened landing areas on other holes.

“We pushed some bunkers back and moved some in the fairways to give golfers more options, angles, and shot value,” notes Studer.

Depending on their length and abilities, Kopp reveals, golfers can land their balls short of the bunkers or carry them easily.

“Bunkers are less penal for the average player and more in play for better players,” he adds.

With the addition of six to eight more yards to the front edge of the greens, Studer says, the average player now can hit a bump-and-run or an aerial shot.

As part of the tee complex renovations, the free-form design is being replaced with squared-off, long, expansive runway tees.

“We’re updating the turf variety to a full bent stand and putting in new drainage,” notes Mallick.

While the tees previously consisted of a bentgrass/poa mix, the complexes now will feature a Penn trio of bentgrasses. “It’s a strong variety that has withstood the test of

time,” Mallick says.

The renovation project also has allowed Metedeconk to address its aging drainage and irrigation infrastructure.

“We’re replacing the irrigation system as we go within the existing footprint of irrigation,” notes Mallick. “We’re putting in new irrigation in and around certain tees. In 2009, 70% of the irrigation system was updated with the exception of seven holes. That’s where the majority of the irrigation upgrades are going now.”

Golf Scorecard

METEDECONK NATIONAL GOLF CLUB

Club Website: www.metedeconk.org

No. of Holes: 27

Designer: Robert Trent Jones Sr./ Roger Rulewich

Type: Private No. of Members: 472

Year Opened: 1987

Golf Season: March 15-December 15

Annual Rounds of Golf: 17,500 Fairways: L90 bentgrass

Greens: 007, A-1, A-4 bentgrass

General Manager Derek Kopp says it was important to maintain the original routing to keep the Robert Trent Jones look and feel.

Maintenance staff members also have contributed to the irrigation improvements, and Mallick believes their efforts have given them more ownership of their work.

“All of the major excavating was contract ed out, but all of the irrigation upgrades, rerouting, and improvements were completed in-house,” he says. “Everything we’ve done has been successful. I think they take a lot of pride in their achievement.”

As part of the renovation, the property also underwent substantial, but selective, tree removal to increase air flow and sun light on the greens.

“We started on the greens surrounds, and we’ve moved to other areas for safety rea sons and agronomic reasons,” says Mallick.

“Everything needed to be done,” Studer adds. “It was past its lifespan.”

The 600-acre property also has broken ground on a four-bay performance center on its 55-acre practice area. The new facility is slated for completion by April.

One of the bays will offer year-round club fitting services; two bays will feature indoor/outdoor hitting; and the fourth will be a teaching bay.

LESS MAINTENANCE, MORE PLAYABILITY

While the golf course changes have brought the three nines into the 21st cen tury, the renovations have influenced golf course maintenance as well.

For instance, Mallick reports, the elimina tion of a couple of unnecessary bunkers has cut down on bunker maintenance.

The gravel layers and geo-textile liners of the new bunkers also allow stormwater to reach the drain lines without bringing sand with it, minimizing sand erosion and sand contamination from native soils during heavy rainstorms.

In addition, Mallick says improvements to the irrigation system have “helped out significantly during a drought-y season.”

Because the golf course is situated on a large property with a lot of growing environments and soil conditions, notes Mallick, the grounds crew does a lot of sec tional maintenance to address the different

Superintendent Profile ANDREW MALLICK

Education and Training: Associate of Science in Turfgrass Management, UMass Amherst Years at Metedeconk National Golf Club: 9 Years in the Golf Course Maintenance Business: Previous Employment: Southward Ho Country Club, Bay Shore, N.Y., 20092013; Country Club of Darien (Conn.), 2007-2009; Pine Valley (N.J.) Golf Club, 2004-2007; Stonybrook Golf Course, Litchfield, Conn., 1999-2003 Certifications: GCSAA Class A Superintendent; 16-year member

needs of different areas.

Some parts of the golf course get early sun, he says, while others get late sun. Other areas receive more pressure from the wind.

The grounds crew also keeps the envi ronment in mind when tending to the golf course.

“In the past five years, we’ve done a lot of controlled burns,” says Mallick. “It helps with animal habitats and natural plants that grow in the woods.”

After all, the nearby marsh and lowland pine forest throughout the property allow the occasional deer, fox, muskrat, or circling hawk to join golfers on their rounds.

Since the renovations, however, golfers can get much more out of their rounds be sides a trip around the course with the local animal population. It really has the Robert Trent Jones flavor.

“It’s a much more interesting golf course,” Studer says. “We have much more variety, and it allows the average golfer a little more playability. We have changed the golf course for low handicappers or professionals. The average player has more options and angles from the tees.”

While this season marked the first full year of the renovations, he adds, the feed back from the members has been positive.

“They love that it still looks and feels like an RTJ, but it’s in better condition with bet ter aesthetics,” says Studer. “The bunkers have jagged edges, and there are fescue eyebrows on the golf course.”

ALL-IN TEAM EFFORT

In large part, the end results of the reno vations were a culmination of the team

work that went into the project.

Kopp and Studer looked at the changes from a golfer’s perspective – what it would look like and how it would impact play –with a golf professional’s eye. However, Kopp says, “There had to be a balance so that Andy could make decisions from an agronomic standpoint and consider mainte nance practices. It was fun throughout the entire process to see the architect, contrac tors, and Andy in the field making deci sions on how the renovations would affect golf course maintenance. There’s so much thought that goes into these decisions.”

While talking through changes, Kopp, who changed positions at the property midway through the renovation, also made sure the project stayed on track. He cer tainly had his work cut out for him.

“The first phase of the project was done in the winter of 2019-20, and we were im pacted greatly by Covid,” notes Kopp. “We couldn’t get products or have workers on the course. Our architect was in Michigan.”

However, to work around the logistical issues, the property bought a drone to take aerial photos that Kopp would text to Hearn so he could make adjustments.

“We had to be creative to bring the work we had done to our architect for approval,” says Kopp. “Ray Hearn would mark up the pictures and send them back to us.”

Mallick’s duties throughout the project included organizing and staging equipment, staff, and materials; mapping irrigation improvements; and establishing seeds and sod. He made sure the construction team stayed on budget and on task to meet their timeline as well.

Golf Course Operations

Annual Budget: $3,172,776

Staff: 20 full-time, five part-time and 12 seasonal employees

Key Staff Members: Kyle Gigliello, Senior Assistant Superintendent (4 years at MNGC); Ted VanNess, Equip ment Manager (9 years at MNGC)

Irrigation System: Toro Central Control; 2,500 heads, mix of Rain Bird and Toro

Water Source and Usage: Two wells and Metedeconk River; uses about 30 million gallons annually

Equipment: Full John Deere lease package including five fairway mowers, four tri-plex mowers, four 21-inch walk mowers, 14 18-inch walk mowers, eight ProGators, two 300-gallon sprayers, one 200-gallon sprayer, three rough mowers, four 36-inch trim mowers. Addi tionally own 10 Turf Gators, six Club Car “manager carts,” a 500-gallon hydros eeder, six John Deere tractors (model/ age varies), and many other items.

Maintenance Facility: The facility includes an assistant’s office with an irrigation computer and accommodates four assistant superintendents with workstations. The superintendent’s of fice also accommodates the senior as sistant superintendent. The equipment manager’s shop includes two garage bays with one turf lift and office space for the equipment manager and assis tant mechanic. The main shop includes a locker room, lunchroom, bathrooms, and a cold storage area to house all utility vehicles. An additional heated storage area is located adjacent to the main building.

Aerating and Overseeding Schedules: The course closes in the spring (last week of April) to perform core fairway aeration and greens DryJect aeration along with necessary fertilization. The course additionally closes the week af ter Labor Day to core aerate fairways, greens, approaches, and tees. Other cultivation practices are completed in season.

Upcoming Capital Projects: Currently in the process of rebuilding and irri gating 18 tee complexes. The 2023-24 season will include nine additional tee complexes and possibly 3,000 feet of bulkhead construction.

“We all definitely played a role,” says Mallick. “We met on a regular basis.”

Kopp and Studer also kept the mem bership up to date on the progress of the renovations.

“In close conjunction with the Board of Directors, we met with the architect and rode the golf course and prioritized all the changes that we were going to make,” says Studer. “I was more hands-on, talking to the membership and getting them excited about the project.”

He also helped determine where players would hit their drives, the location of fair way bunkers, and the landing areas for the average player.

“Ray Hearn used me as the playing eye to the golf course,” reports Studer. “Every time he was there, I was there.”

Kopp, Mallick and Studer held weekly meetings to discuss plans, and then they would go to the board to explain the issues.

Metedeconk sent out e-blasts about the project to the membership, as well.

“Throughout the renovations, we had some social media presence such as Insta gram and Twitter to provide updates,” says Kopp. “We didn’t flood members with infor mation, but from time to time, we’d send out an update.”

Many of the members live in New York City, the Jersey Shore, Princeton, N.J., or Philadelphia, and some live in Florida dur

ing the winter. However, even though the golf course is closed from mid-December until mid-May every year, those who lived nearby would make onsite visits to see the work that had been done.

“We’re fortunate to have a really good team,” says Kopp. “We’re all friendly outside of work. It was a full-on team effort between the three of us.”

BALANCING ACT

Their teamwork on the construction project was an extension of the teamwork they practice every day to keep golf course operations running smoothly.

“We’re making decisions. We’re pitching the golfer’s perspective,” says Kopp. “Andy is pitching the golf course perspective. We have to balance what golfers want versus what the maintenance team can provide.”

After all, nothing trumps golf at the facility.

“The golf course is our number one as set,” says Studer. “We care a lot about our golf course and practice facilities.”

Kopp agrees. “It’s our entire operation,” he explains. “Even food-and-beverage re volves around golf. We don’t have anything else. This is a destination club.”

And with the forward-thinking renova tions at the property, including those that have been completed and others that could be coming, Metedeconk is prepared for the next 30 years. C+RB

Director of Golf Brent Studer, PGA was hands-on throughout the renovation project, talking to the membership and getting them excited about what was taking place.

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IDEAEXCHANGE A Creative Approach To A Round Of Golf

By Phil Keren, Associate Editor

IMAGINE PLAYING A ROUND of golf with just four clubs in your bag. How about playing a Par 3 hole using only your putter?

These ideas are at the heart of a short course — called The Chain — that is planned for construction next year at Streamsong Resort in Bowling Green, Fla.

Streamsong already has three traditional 18-hole courses: Streamsong Blue, Stream song Red and Streamsong Black. Facility leaders hope the six-hole and 12-hole loops envisioned at The Chain will offer golfers a post-round diversion that is creative and a little bit adventurous.

“It’s a really great addition to Stream song, and very necessary for our customers that fly in in the afternoon and want to play some golf,” says Kevin Kennedy, General Manager of Streamsong Resort. “People that play will be able to get this great round of golf with their buddies in about 2 to 2 ½ hours vs. 4 ½ hours.”

Golfers will only need to make tee times if they want to play 18 holes on the course that will measure just under 3,000 yards. The lengths of the holes will range from 90 to 275 yards.

Coore and Crenshaw — led by Bill Coore and Ben Crenshaw — is under contract to design the project.

“We invited Bill Coore to come out,” Ken nedy says. “He…walked the space with us and really loved what he saw.”

Kennedy says he and his staff initially talked about setting up an 11-hole course.

When Coore asked if they were restricted to that number, Kennedy said they were open to other choices. Coore’s team then de signed an initial routing plan for The Chain.

“The first [six holes]...anybody can...play at all skill levels and be able to get around,” Kennedy explains. “The second 12, it’s going to take a little bit more skill to get around.”

The first six holes are, Kennedy says, “re ally pretty holes. The fourth hole goes over water from the 145-yard tee, and...the for ward tee is about 70 yards [with] no water and you can putt it the whole way there.”

The Chain will not have some of the tra ditional features of a golf course. There will not be a designated par on any of the holes. Doing this, Kennedy says, allows players to create their own games with friends rather than following the typical routine of a golf round.

“You might say, ‘you can only bring a pitching wedge and a putter this round,’” Kennedy says. “It’s just a lot more fun for the creativity of the golfer.”

There will just be yardage markers for the front and back of the teeing ground. This set-up provides a golfer with another chance to exercise a little creativity.

“You just play golf anywhere between [the front and back tee markers],” Kennedy says. “There might be 50 yards of teeing ground and you just say, ‘I won the hole. We’re going to play from here.’”

A lot of golfers, Kennedy says, enjoy com

ing to “destination” sites such as Stream song Resort.

“Some people will play 18 [holes] and then still want to play some more golf, but walking another 18 holes is a challenge,” Kennedy says. “[The Chain] is a great option for people who want to continue to play after they played their morning round.”

The site will also offer two 18-hole putting courses on 2.4 acres and feature an object that pays tribute to the area’s mining history.

Streamsong’s land has been owned by The Mosaic Company for more than 50 years. Mosaic owned The Payne Creek Mine, which operated on the property from the 1960s to the mid-1990s, and produced 60 million tons of finished phos phate fertilizer.

The Streamsong Resort opened to the public in January 2013.

Separating the two putting courses will be a 70-foot by 40-foot, 25-ton bucket that was once used for mining phosphate on this property. As resort officials walked the site with Coore, they found some old chain links that were used for the mining process.

Kennedy says everyone touring the site felt that naming the course The Chain “would be a great homage to the Mosaic mining that created all of the land that we’re on.”

Streamsong officials hope to start con struction in February or March 2023, and possibly open for play by the end of 2023, according to Kennedy.

Kevin Kennedy, General Manager of Streamsong Resort in Bowling Green, Fla., says his facility’s new course will pay tribute to the area’s mining history.