January 2022
www.clubandresortbusiness.com
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Cattail Creek CC
Rises Above the Crowd
Also in this issue: Janaury 2022 www.clubandresortchef.com
The 2022
SPECIAL REPORT:
Cookbook
Leaders in Clubs + Resorts Recognizing Leaders in Club Industry Service
Pool Towel Stations & Return Bins Make towel pickup and drop-off a breeze for your members and guests. Customize your Rinowood™ or EasyCare™ towel stations with your logo and personalized text. Different designs are also available, as well as several EasyCare color options. Contact your Landmark rep to discuss your needs.
Meet Us at the CMAA Club Business Expo FEBRUARY 19-23, 2022
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Elevating clubs and resorts to world-class properties with beautiful and sustainable solutions.
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Perennials performance fabrics and rug shown with Sutherland Franck Lounge Chair and Side Table perennialsfabrics.com I sutherlandfurniture.com
Editorial
Advertising
Digital Media/Web/Development
Events
EDITOR
VICE PRESIDENT - GROUP PUBLISHER
VP, DIGITAL MARKETING
EVENTS MANAGER
vgoulding@wtwhmedia.com
josborne@wtwhmedia.com
Rob Thomas
Tom McIntyre
rthomas@wtwhmedia.com 216-316-5294 1111 Superior Ave., 26th Floor Cleveland, OH 44114
tmcintyre@wtwhmedia.com 216-533-9186 PUBLISHER
John Petersen
EDITOR EMERITUS
jpetersen@wtwhmedia.com 216-346-8790
Joe Barks
jbarks@wtwhmedia.com 610-688-5666 office 610-416-3550 cell 175 Strafford Ave., Suite 1 Wayne, PA 19087
SALES DIRECTOR
Tony Bolla
tbolla@wtwhmedia.com 773-859-1107
EDITOR, CLUB + RESORT CHEF
REGIONAL SALES MANAGER
jdechellis@wtwhmedia.com 412-260-9233
aburk@wtwhmedia.com
Ashley Burk
Joanna DeChellis
REGIONAL SALES MANAGER
Jake Bechtel
CONTRIBUTING EDITORS Course + Grounds:
Betsy Gilliland Jeff Bollig Design + Renovation:
DEVELOPMENT MANAGER
EVENT MARKETING SPECIALIST
Dave Miyares
Olivia Zemanek
dmiyares@wtwhmedia.com
ozemanek@wtwhmedia.com
SR. DIGITAL MEDIA MANAGER
Video Services
pcurran@wtwhmedia.com
VIDEOGRAPHER
DIGITAL MARKETING MANAGER
bvoyten@wtwhmedia.com
Pat Curran
Taylor Meade
VIDEOGRAPHER
DIGITAL PRODUCTION MANAGER
gmccafferty@wtwhmedia.com
rhall@wtwhmedia.com
Finance
DIGITAL MEDIA SPECIALIST
CONTROLLER
nlender@wtwhmedia.com
bkorsberg@wtwhmedia.com
Reggie Hall
REGIONAL SALES MANAGER
DIGITAL PRODUCTION/ MARKETING DESIGNER
ACCOUNTS RECEIVABLE SPECIALIST
sking@wtwhmedia.com
jmilton@wtwhmedia.com
Production services
VP STRATEGIC INITIATIVES
CUSTOMER SERVICE MANAGER
jhopper@wtwhmedia.com
shulett@wtwhmedia.com
WEBINAR COORDINATOR hkirsh@wtwhmedia.com
CREATIVE DIRECTOR
CUSTOMER SERVICE REPRESENTATIVE
ecanetta@wtwhmedia.com
jcooper@wtwhmedia.com
Kim Dorsey
Creative Services
Stephanie Hulett
VP, CREATIVE SERVICES
Mark Rook
mrook@wtwhmedia.com
Erin Canetta
Garrett McCafferty's
Nicole Lender
pmcintyre@wtwhmedia.com 216-372-8112
Marilyn Odesser-Torpey
Bradley Voyten
tmeade@wtwhmedia.com
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Food + Beverage:
Jen Osborne
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Patrick McIntyre
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ART DIRECTOR
Brian Korsberg
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Halle Kirsh
WEBINAR COORDINATOR kdorsey@wtwhmedia.com
Matthew Claney
mclaney@wtwhmedia.com DIRECTOR, AUDIENCE DEVELOPMENT
Bruce Sprague
bsprague@wtwhmedia.com
JANUARY CLUB INDEX Club and resort properties featured in this issue
Baltimore Country Club, Baltimore Md. ...................................................8 The Club at Olde Cypress, Naples. Fla. ...............................................10 WTWH MEDIA, LLC
Somerby Golf Club, Byron, Minn. .......................................................12
1111 Superior Ave., 26th Floor Cleveland, OH 44114 Ph: 888.543.2447
2011 - 2020
Cattail Creek Country Club, Glenwood, Md. .......................................14
SUBSCRIPTION INQUIRIES To enter, change or cancel a subscription: Web (fastest service):www.ezsub.com/crb Phone: 844-862-9286 (U.S. only, toll-free) Mail: Club & Resort Business, P.O. Box 986, Levittown, PA 19058 Copyright 2022, WTWH Media, LLC Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2021. Periodicals postage paid at Cleveland, Ohio, and additional 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.
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The Bridges at Rancho Santa Fe, Rancho Santa Fe, Calif. ..............13
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January 2022
Golf Club at Briar’s Creek, Johns Island, S.C. ....................................24 LochenHeath Golf Club, Williamsburg, Mich. ....................................26 Pronghorn Resort, Bend, Ore. .................................................................28 Ritz-Carlton Reynolds Lake Oconee, Greensboro, Ga. ..................29 Duran Golf Club, Viera, Fla. .........................................................................30 www.clubandresortbusiness.com
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INSIDE
Januar y 2022 • Vol. 18 • No. 1
THIS
ISSUE
14
Cattail Creek CC Rises Above the Crowd
A new clubhouse at the Glenwood, Md. club is enticing members to escape the busy Baltimore and D.C. corridors and visit the property more often. (Cover Photo Courtesy Cattail Creek CC)
ALSO IN THIS ISSUE
6
+ Recreation 22 Design BE OUR GUEST
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As guests and members extend their visits, facilities are putting out the welcome mat with enhanced lodging amenities.
10 12 13
Janaury 2022 www.clubandresortchef.com
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The Rob Report
SHOWTIME
Management
OPENING THE DOOR TO CLUB JOB OPPORTUNITIES Membership + Marketing
TIMELY LESSONS Golf Operations
ATTRACTING TALENT Golf Fitness Technologies
WHEN IS THE RIGHT TIME FOR JUNIOR TOURNAMENT PLAY? Idea Exchange
FOR THE BIRDS
Duran GC erects a pole and platform to attract and protect nesting ospreys.
Club + Resort Chef 75 THE 2022 COOKBOOK
LEADERS IN CLUBS & RESORTS
The 2022
Recognizing Leaders in Club Industry Service
Cookbook 4 Club Index www.clubandresortbusiness.com
SPECIAL REPORT
112 Product Showcase
118 Ad Index January 2022
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THE ROB REPORT
Showtime EVERY JANUARY, WHEN THE post-holiday rush has come to an end and winter tightens its icy grip on much of the country, club industry professionals set their sights on one of several conferences. In order, I always plan on attending the PGA Merchandise Show, Golf Course Superintendents Association of America (GCSAA) Conference and Trade Show (formerly the Golf Industry Show), the Club Management Association of America (CMAA) World Conference and Club Business Expo, and, last but not least, our Chef to Chef Conference. These shows generally take us into March, but all were either cancelled or forced to go remote in 2021. Assuming COVID doesn’t ramp up yet again, 2022 will be a return to “normalcy,” starting in Orlando, Fla. January 25-28 for the PGA Show. Being an avid golfer for most of my life, I always look forward to learning about the latest and greatest equipment and apparel that’s hitting the market. My role as Editor of Club + Resort Business, however, has broadened my view of these shows. I’m still interested in the newest golf clubs, balls and shoes, of course, as pro shops across the country will be stocking up to service members and guests. But I also want to find out what’s available for the practice facilities, food-andbeverage, and operations side of the club. A fully stocked pro shop is great, but useless if the tee sheets are empty. And how are clubs enticing members to stick around for an after-round beverage or bite to eat?
Being an avid golfer for most of my life, I always look forward to learning about the latest and greatest equipment and apparel that’s hitting the market. My role as Editor of Club + Resort Business, however, has broadened my view of industry shows. Straddling the first two weeks of February, we’ll turn our attention to sunny San Diego, Calif. and the GCSAA Conference February 5-10. This show was my first foray into industry conferences many years ago when I worked for a publication on the turf side, so it remains near and dear to my heart. I also attended my first Green Start Academy for assistant superintendents in November 2021, so I got a little sampling of what to expect. The 2021 GCSAA conference was scheduled for Las Vegas before going remote. While I don’t gamble, I was looking forward to everything else that comes with “Sin City.” I’ll have to be content
with the perfect weather and beautiful coastal scenery that San Diego provides. And I’d better not wear out my welcome in San Diego, because the CMAA 2022 World Conference and Club Business Expo will be there from February 19-23, offering a great opportunity to speak with many general managers and other department heads during this event. Also, the Idea Fair is a great way for us to see what innovative programs clubs are putting in place each year. Rounding out our tour of shows will be the ever-expanding Chef to Chef Conference—taking place this year in Nashville, Tenn. from March 20-22. Club chefs from across the country will once again gather for a few days of education and networking, all in an engaging and entertaining atmosphere. After the 2021 Conference in Austin, Texas had to be cancelled because of the pandemic, we’re chomping at the bit to host this event in Music City. So you now know where I’ll be the next few months. How about you? Will you be attending any of the shows? I’d love to hear your thoughts on these annual events. Drop me an e-mail at the address below if you have a minute.
Rob Thomas • Editor
rthomas@wtwhmedia.com
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www.clubandresortbusiness.com
MANAGEMENT
OPENING THE DOOR TO C By M. Kent Johnson, CCM • General Manager/COO Baltimore Country Club • Baltimore, Md.
AS CLUB ACTIVITY NOT only resumed but accelerated after the initial shock of the pandemic eased, Kent Johnson realized, like many of his colleagues throughout the country, that new and different approaches were needed to maintain proper staffing and service levels. “So many of us are experiencing a significant shortage of labor in the hospitality industry that doesn’t seem to have an identifiable end in sight,” Johnson said in a message he posted on LinkedIn near the end of October 2021. “As the challenges mount to find and select the quality of people we want and need, we have had to get creative and try new things.” A new approach that has proved effective for Baltimore CC, Johnson added, was to “source the help of a Maryland-based public relations firm, Maroon PR, to help make sure we were highly visible and appropriately positioned for jobseekers in our local market. One part of their overall strategy was to help us tell the story of why people should consider private clubs, and specifically BCC, for employment.” As 2021 came to a close, we asked Johnson for some insights into how this strategy was conceived and implemented, and for an update on how it has helped Baltimore CC address its hiring and staffing needs.
C+RB: Private clubs by their nature and tradition keep low profiles and try to 8
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handle areas like staffing in-house, or through services that are tailored to the club industry. What led you to think of trying this different approach? Johnson: We first engaged Maroon PR to help us with communicating about a sale of 20 acres of land that had been a tumultuous issue in the past. Maroon was extremely helpful in their guidance and proactive approach in addressing this issue and coordinating contacts with the media. When it was clear that our traditional means of attracting staff were no longer as effective, we reached out to them again for help in that area. C+RB: Once the decision was made to engage outside help, how did you go about identifying a firm that would have a proper understanding of the special nature of private clubs and how your story and needs should be conveyed? Johnson: Maroon PR was a local firm that we had already worked with and trusted. They shared their approach to help us achieve our goal and were familiar with clubs and very understanding of our concerns. Maroon’s approach was to review our “owned” media first, meaning all of our social-media platforms, including Facebook, Instagram, TikTok and the BCC website. They helped ensure we were conveying the right messages and posting the right things, including carousel ads and video,
while also leveraging sponsored ads. We also used some “paid” advertisements in our local Baltimore Business Journal, and Maroon was instrumental in utilizing their relationships with local TV stations to arrange “earned” spots. C+RB: Once you selected Maroon PR, what key messages were identified as part of the strategy for raising BCC’s visibility and highlighting the benefits of working in a private-club environment? And what did you feel you had to address in terms of common misconceptions or barriers to attracting good candidates? Johnson: The most important thing for us was to demonstrate the culture at BCC, what “Great People Make Favorite Places” really means, and why job seekers should choose to work with us. We have been voted a “Best Place to Work” three years in a row for large employers in our market, but we still weren’t attracting the number and quality of candidates we should have been. In talking to a local restaurant group that indicated they were fully staffed at the height of the shortage, it really struck me that we needed to do a better job telling our story. I don’t believe that job seekers think about private clubs for opportunities in restaurants, landscaping, caddying, golf, etc., but that is a large part of what we do. Our pay is competitive and our environment is www.clubandresortbusiness.com
O CLUB JOB OPPORTUNITIES better, and for some there’s the opportunity to earn an Evans Scholarship. Why wouldn’t they choose to work with us? C+RB: Your LinkedIn post said that one key step in getting your message out was a video spot on “Midday Maryland,” a local television program. What are the details about how this came about, and what was the content of what aired? Johnson: This was all Maroon PR, as a followup to our needing to do a better job of telling our story. Maroon was able to leverage their relationships with two local TV stations. WBFF Fox 45 showcased BCC as the “Job of the Day,” and WMAR showcased us twice on their “Midday Maryland” program. We were certainly nervous about being on TV, because as many in our industry know, the press isn’t always kind to clubs. I spoke to WMAR about our culture and two other people from our staff spoke about what working at BCC means to them and the opportunities it has provided to them. There was no script, and one take only. I think our two staff members who were featured, Cynthia (Raebiger) and Shaneeka (Moonesar), did a great job in highlighting why jobseekers should work here. (Editor’s Note: To view the “Midday Maryland” program featuring BCC and examples of the club’s Facebook and Instagram postings, see the online version of this article at www.clubandresortbusiness.com) C+RB: What sort of reaction did you receive to that spot specifically, and to other initiatives that Maroon PR has helped you with? Johnson: The spot did very well the first time, which led to it airing a second time. It was also picked up by two local Facebook groups, so it definitely made its way around. We are now looking at other creative ways of attracting staff, including sponsoring ads during local universities’ sporting events and buying ad time on the screens you see www.clubandresortbusiness.com
On “Midday Maryland,” GM Kent Johnson and staff members including Shaneeka Moonesar (below right) highlighted Baltimore CC’s special culture and work opportunities.
while filling up your car with gas. There is no one approach that solves everything. Maroon PR has been so helpful to us in identifying ways and providing opportunities I’m not sure we would have found on our own. C+RB: Has all of this helped you find and hire people you don’t think would have ever found their way to BCC otherwise? Can you cite any specific examples? Johnson: Definitely! We noticed a meaningful uptick in applications and were able to make a number of selections to join our team. We were able to bring in all of the staff we needed for 2021, and it’s going to be more important for us to find and select great people to be part of our team for 2022, because BCC is a two-campus club, and our Five Farms clubhouse is undergoing a major renovation that will add significant square footage, including additional dining and bar spaces. C+RB: Do you envision continuing these efforts going forward, or was this just conceived primarily as something to try to help fill an especially large and immediate gap? And if the approach will continue, what other forms or avenues might it take? Johnson: We have definitely learned a lot from engaging Maroon PR, particularly as we get better at leveraging our “owned” opportunities. This has really helped us bridge a significant gap, but we need to make sure we are out in the marketplace telling folks why they and/or their children should
consider working in clubs. We employ over 400 people between both campuses, so our work is far from finished. We have discussed other opportunities, including radio ads and TV commercials, in addition to the things we’ve done that have already been mentioned. C+RB: What would you advise other club managers about the “dos and don’ts” for making an approach like this work most effectively? Johnson: Talk to your Board first. Advertising in non-traditional ways can cause concern, as clubs are largely conservative. Once you have the approval, start small, but be creative and don’t be afraid to try new things. Take advantage of things that are only in your market. Make sure you look closely at the firm you will use to help you with these efforts, and ask about their ideas and contacts in your market and how they can help you. If you have in-house communications and HR teams, make sure you include them in the process. January 2022
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MEMBERSHIP + MARKETING
TIMELY LESSONS Key Takeaways and Tips from C+RB’s Membership & Marketing Webinar Series
By Melissa Hansen • Director of Membership & Marketing The Club at Olde Cypress • Naples, Fla.
AS MEMBERSHIP INITIATION FEES surge and waitlists around the country continue to grow, clubs have had to quickly adapt to the boom the golf industry has experienced over the past two years. As Membership Directors and Club Managers, our daily tasks have continued to expand, as we continually anticipate and adjust to “what will happen next.” There is no better time to come together for education and insight, and I was honored to participate in and serve as Coordinator for the four-part webinar series, “Making the Most of Membership Departments’ Expanding Roles,” that Club & Resort Business presented at the end of 2021 (with sponsorship by ForeTees and Strategic Club Solutions). It was gratifying to see the interest and attendance that the series generated, as well as the response we received after the presentations. For those who may have missed it, as well as those who did join us and might like a refresher, I thought it would be valuable in this month’s column to recap the series and highlight some of its most valuable takeaways. Session One: What Clubs Should Now Expect from Their Membership Directors and Departments—and How to Properly Structure and Support Them. (Featured Speaker: Melissa Hansen, Director of Membership + Marketing, The Club at Olde Cypress) Studies show that more buyers are conducting their research online prior to setting foot in a private club. And that shift has brought about vast changes in the role of a Membership & Marketing Director. From increased marketing budgets to the constant tasks of social-media management, updating the club website design, 10
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digital marketing and blogging—it’s time that General Managers work with Membership Directors to reevaluate the goals of the club and what is needed to achieve those goals. During this session, I highlighted five key areas in which General Managers can support their Membership Directors and Departments: Education: Continuing education is essential for growth within the membership role. It’s important to allocate both the time and the budget for your Membership Director, to gain knowledge and insight on the latest trends. Connection: Encouraging your Membership Director to take the time to connect with other professionals within the industry is key. Making the time to visit area clubs and have conversations with colleagues will develop confidence through the value of knowing your competition, rather than assuming. Conversations and connections inspire and provide opportunities for transformation and growth. Creative Time: This one is so important. From website content to member communications, a Membership Director needs time to be creative to provide the best experiences for members. Set aside at least a half day per week in which you allow for uninterrupted time—no e-mails, phone calls or drop-ins. Creative time can be done in the office or in the comfort of working from home. Tools to Succeed: From CRM systems to design platforms, e-mail marketing tools and project management systems, a budget needs to be set aside for the right tools to succeed. Proper Budget: Whether your club has a five-year waitlist or is looking to gain new
members, the membership and marketing budget should be reviewed each season, and shifts may need to take place. From new-member gifting to a detailed prospect database, dollars need to be budgeted to provide a proper experience and prep for the future. Session Two: Providing Effective Training and Resources for Today’s Membership Department Needs and Personnel. (Featured Speaker: James James Cronk Cronk, Golf Industry Guru) “If you want to figure out where you are going, you have to figure out where you’ve been.” – James Cronk James kicked off this action-packed session by touching on the importance of identifying the wants and needs of our members. We know that members value human connection, but it’s essential to identify exactly what drives our members to join and stay at the club. Conducting surveys, as well as welcome and exit interviews, allow us to have data on exactly what members are enjoying, and what needs improvement. James shared a method called “The Power of 10”—an exercise he urges every member of the staff to complete each year: What are three things you can do that will have a positive impact on the member/guest/customer experience? What are three things you can do that will improve and enhance the employee experience of those you work with? What are three things you can do to improve the financial bottom line of the club? www.clubandresortbusiness.com
What is one thing you can do to better yourself? 3 + 3 + 3 + 1 = 10 Diving into this exercise allows you to define your “why,” and encourages staff members to provide the ultimate guest experience for many years to come. Session Three: How Membership Departments Must Work with Club GMs, Departments and Boards/ Owners to Ensure Short- and Long-Term Strategic Success (Featured Speaker: Ryan Granruth, CCM, General Manager/ Chief Operating Officer, Lancaster (Pa.) Country Club) Ryan jumpstarted this session by discussing the evolution of the Membership Ryan Granruth Director role and revealing the shocking statistic that 15 years ago, less than 50% of clubs employed a Membership Director. Fast forward to 2022, and clubs are finding that it’s one of the most vital and rapidly developing positions within the club space. Ryan believes that Membership Directors are the hub for data collection and that new-member surveys should be conducted frequently at many critical intervals (60 days, 90 days, 1 year, 3 years). But it’s what you do with that information that sets you apart from the rest, and the team at Lancaster Country Club has worked hard to implement a dynamic strategy that breeds tremendous results. Ryan outlined five steps that are key to successful new-member engagement: Step 1: New Member Survey Step 2: Distribution of Survey Results to Department Heads www.clubandresortbusiness.com
Step 3: Department Head Reach-Out Step 4: Recovery (if needed) Step 5: Higher Member Engagement The unique part of this process is that if recovery from a negative experience is needed—for example, a poor dining experience—then the Chef personally reaches out to the member to make things right. If the member reported a bad experience on the golf course, the Superintendent reaches out. This ensures higher member engagement over time, and allows each department head to create an ongoing and lasting relationship. Session Four: Congratulations, You Have a Wait List—Now What? (Featured Speaker: Ricky Potts, Assistant General Manager, Ricky Potts Valencia (Calif.) Country Club) In the final session of our four-part series, Ricky—who only recently became an Assistant GM, after many years as a Membership Director—walked us through a typical sales cycle (from inquiry to approval) and the importance of personalizing the prospective member’s journey from start to finish. Three valuable takeaways from Ricky’s session included how to create a discovery visit, the importance of a CRM system, and calendar invitations to staff members. The Discovery Visit (Not Your Typical “Tour”): Ricky shared that simply changing the name of the common clubhouse “tour” to a “discovery visit” assisted in the success of reaching a waitlist. For Ricky, a discovery visit is unique because it’s customized for each guest. Not interested in tennis? Then
he will skip the tour of the tennis courts. Looking to play the golf course? Then he will personally pair you with an Ambassador for the best overall experience. Each moment on property allows ample opportunity for discovery. The Importance of a CRM System: If you haven’t yet implemented a customer relationship management system at your club, then you are missing out. As Ricky noted, one of the keys to achieving a waitlist when he was Membership Director at The Fountaingrove Club was spending 85% of his day in his CRM. Customer Relationship Management systems allow you to collect the data, store it, and build a profile for a prospect for many years to come. You can also create a sales funnel and rank the likeliness of someone joining, and well as shape customized experiences and store the information in one easy-to-access database. Calendar Invites: Ricky stressed that the most important task among the entire membership development process is proper communication with your team, especially on the day of a tour. All of the information stored in your CRM system—including a photo of the member, their tastes, special interests, and hobbies—should all be shared with your team before the guest arrives on site. Ricky suggested sending a calendar invitation out to your staff members, as well as the prospect, to ensure that the proper communication is delivered. What’s next for the club industry—who knows? But having the proper tools in place to provide a more modern and personalized experience for members and guests is key. After all, in a world of algorithms, hashtags and followers, it’s important to embrace the power of human connection. January 2022
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GOLF OPERATIONS
ATTRACTING TALENT By Brandon Howard, PGA • Head Golf Professional Somerby Golf Club • Byron, Minn.
C+RB: How long have you been in the industry? Howard: 10 years How long at Somerby Golf Club? Howard: Since April of 2021, so just I completed my first season. How do you recruit new staff? Howard: Displaying how much of welcoming and balanced environment Somerby is for people in all levels of their careers. We believe that in today’s society, work-life balance is an important piece of recruiting and retaining employees, so we make sure we exercise that well. How does it vary for different positions (entry level vs. experienced)? Howard: The only thing that varies is specific benefits. We want to show that, regardless of the position, any new employee is a part of the Somerby family. Do you recruit interns? If so, how do you go about the process? Howard: We utilized the PGA Job finder website, along with reaching out to a few of the PGM schools across the country. Unfortunately, we haven’t had much traction going into this upcoming season. As we continue to grow our operation, we hope to be able to show potential interns why Somerby is the ideal facility for them to learn more about the business of golf. How has recruiting changed over the years? Howard: Compared to when I was recruited for my first position in the industry, I feel as if recruitment has become more competitive and facilities have had to restructure compensation packages to stay competitive. Do you ever enlist members in the process? Howard: Unfortunately no. This may be something we look into in future seasons. Does recruiting differ from private club to daily-fee course? Howard: I feel that it does. I have worked in both the private 12
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is a fun, stable industry to “ This buildindustry a career in and we as a whole need to show that more and more in order to compete and not lose great potential golf professionals.
”
and public sectors. I feel as if public facilities I have been hired by had a more extensive corporate-style way of recruiting with many different steps and assessments within the recruiting process. I believe private facilities take more of a personal approach to try and get to know a candidate more and to make sure they are a good fit for the membership and staff. Have you helped place interns at other clubs if no room on your staff? Howard: No, but we would be willing to assist if we ever came across this situation. What are some dos and don’ts for young professionals trying to land a job at a private club? Howard: Some dos are to learn about the facility you are applying for. Learn about the area and type of membership that is at the facility. Put yourself out there and show the hiring professional why you’d be a great fit for both them and the membership. Tell the facility what you can do to benefit them and not how they can benefit you. Some don’ts are never just copy and paste facility names into your cover letter. Create something new for each facility you are applying to … this helps show your interests and why you would be good fit. What advice would you give colleagues struggling with recruiting? Howard: Compare the golf industry to other industries and how they are compensating their entry level employees. This industry is a fun, stable industry to build a career in and we as a whole need to show that more and more in order to compete and not lose great potential golf professionals. www.clubandresortbusiness.com
GOLF TECHNOLOGY
WHEN IS THE RIGHT TIME FOR JUNIOR TOURNAMENT PLAY? By Matt Kilgariff, Director of Player Development, The Bridges at Rancho Santa Fe (Calif.)
PARENTS OF JUNIOR GOLFERS often ask me, “When should my child start playing in tournaments?” This is a tricky question because there is no one correct answer, just as there is no one correct way to swing a golf club. What I share with parents is that if they are looking to get their child into tournament golf, it must be for the right reasons. Parents need to understand that it is not just about winning or losing, but about selfgrowth, education, fun and competition. I teach juniors and their parents that golf is a game “of and for life.” Juniortournament play can be rewarding and lifechanging. The goal is to play regularly and progress at a level where personal goals can be successfully achieved. I remind my juniors that learning and improving is a marathon, not a sprint, and that “slow and steady” wins. I promise them that if they stick to the processes I create for them, are patient with me and themselves, practice hard and commit to the game for the long term, they will be successful. When the junior players is ready, my favorite places to introduce them to tournament golf are the PGA Junior League and Operation 36. PGA Junior League allows kids to compete in a fun, low-pressure environment. The format is a two-person scramble, match-play event, where the kids can win points every three holes. The Operation 36 format has kids playing in reverse, from the green back to the tee. The kids start at 25 yards out and must shoot 36 or better before they move back to the next target distance. This takes away the intimidation factor of having to start the game from the tee and navigating their way through an entire hole. After a student participates in these prowww.clubandresortbusiness.com
“Parents need to understand
that it is not just about winning or losing, but about self-growth, education, fun and competition.
”
grams, you can begin to investigate ways to get them in to U.S. Kids and local junior tournaments, with the end goal of having them compete in the American Junior Golf Association or other national events. There are several differences in the roles that coaches and parents play when it comes to a child and tournament golf. It is important that these different roles are well-defined and understood by both. Coaching golf is quite different than coaching other sports. A golf coach is not usually present during junior-tournament play, while coaches in other sports are easily accessible—usually from the sidelines. A golf coach teaches the child a variety of skills, from the basics to more technical details that include proper mechanics, an understanding of their own golf swing, and course management and strategy. Coaching a junior to develop a strong pre-shot routine is critically important. It is a process they should go through for every shot, as it will keep them focused. Tiger Woods told his son, “The next shot should be the most important shot of your life. It should be more important than breathing.” The message: It’s OK to have emotion, but more important to immediately find a way to get back to the present and prepare for the next shot. Prepare a student for their “next shot” through complete and thorough process development. Golf is a challenging and frustrating sport. The role of the parent is to support
and encourage their child to be the best they can be. It is vitally important that the parent have a good understanding of the processes we are developing to help keep their child focused and “in the present” during their round. When parents know their roles, that will ensure they are part of their child’s success. Their focus should be on adhering to the process, versus the mechanics of the swing. Their goal is to help their child stay focused and in control of their emotions. Parents are responsible for building their child’s confidence. At the end of a round, the conversation should begin with the parent sharing what they saw their child do well. Parents should then ask questions and become “active listeners.” Encourage the child to share what they felt were their strengths, and also where they feel there were opportunities for improvement. Trust me—kids know how they did, and if given time and a listening ear, they will share their thoughts. The roles of coaches and parents are equally important and must be defined and understood by all parties. I write about “the process” frequently, and there is a good reason for that. A well-tuned process is a map for success, in golf and in life. Develop a successful process, and success will follow. Matt Kilgariff is a PGA professional who spent much of his career working for Butch Harmon and the Harmon Family. He is currently the Director of Player Development at The Bridges at Rancho Santa Fe in Rancho Santa Fe, Calif. Prior to joining The Bridges, Kilgariff was Director of Player Development at The Olympic Club in San Francisco. He has also been part of TaylorMade’s National Advisory Staff since 2012.
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» CATTAIL CREEK CC
CATTAIL CREEK CC
RISES ABOVE
THE CROWD The Glenwood, Md. club’s property and golf course offer a welcome escape from the busy Baltimore and Washington, D.C. corridors, and a new clubhouse is now enticing members to come for more frequent and extended stays. By Joe Barks
GLENWOOD, MARYLAND is an unincorporated community of about 3,500 people in western Howard County that sits roughly 30 miles from both Baltimore, Md. and Washington, D.C. When a group of golf enthusiasts found in the early 1990s that they wished they had a place where they could more easily pursue and enjoy their passion without having to fight the crowds and traffic they encountered when playing at clubs closer to both of those cities’ metropolitan areas, they got together to acquire some farmland in Glenwood and create Cattail Creek Country Club. With a course designed by Willard Byrd on surprisingly rugged and diverse terrain, the club stayed under the radar for its first 10 or so years of existence, as a fairly exclusive and purposely understated golf-centric property that offered the attraction of playing challenging rounds in a peaceful environment. That distance and separation from the more active worlds—and clubs—that surrounded 14
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» Cattail Creek CC
Cattail Creek’s management team can now stand proudly in front of a new facility that helps it deliver expanded service and activity offerings to the club’s growing membership. Left to right: Deborah Eubank, Membership Coordinator; Daniel Bengtson, PGA; Rob Anderson, Facilities/IT Manager; Tom Caswell, Executive Chef; Colin Brennan, Director of Food and Beverage; Kirk Warburton, Golf Course Superintendent; Bill Jankowski, General Manager. (Editor’s Note: Daniel Bengston was Cattail Creek’s Head Golf Professional from 2018 through 2021; at the start of 2022, he was named the new Head Golf Professional for Bethesda (Md.) Country Club.)
Cattail Creek, however, then led to a lag in finding ways to adapt its business model to changing trends. While steps were taken to add a pool, tennis courts and other facilities to help it evolve into a more family-friendly and traditional country club, as Cattail Creek entered its third decade its identity, and financial outlook, had become murky enough that development of the property, or absorption of the club by a management firm or other outside ownership, also loomed as possible fates. “To say it was a matter of survival is too strong, but at 20 years old we were definitely at a stage of being in danger of
finding ourselves wallowing in mediocrity,” says Scott Segrist, who has been a member since 1998 and currently serves as the club’s Vice President. “We had reached a crossroads where we needed to find new ways to be as good as our golf course in all aspects of the club.” THINKING, AND ACTING, BIG Fortuitously, new leadership was emerging for Cattail Creek to infuse it with a fresh dose of worldly perspective, experience and ambition. General Manager Bill Jankowski arrived in 2017, after over five years at the Live! Casino and Hotel in
Hanover, Md. At that property, he held roles including Assistant General Manager, General Manager-Restaurants, and MultiOutlet Chef de Cuisine, and was immersed in operations with eye-opening volumes, including $17 million in annual sales (just for food, and not counting beverages), 450seat buffets, and 1,000 employee meals a day. Jankowski had also previously worked at The Golf Club at South River in Edgewater, Md., and was eager to get back in a club environment to apply some of the ideas he’d seen in the casino world. “You can make changes in places that are that big
The renovation of the Cattail Creek clubhouse was highlighted by the creation of a new lower-level Members’ Bar and Grill that boasts a 75-seat indoor bar, a golf simulator room and easy access to 80 seats of outdoor patio dining overlooking the golf course’s 18th green. “You can literally hear the buzz [from the bar and patio] now, and it pulls you right in,” says Chief Financial Officer Steve O’Grady. 16
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The casino business taught me ‘It’s all about the trips.’ We want to continue to find ways to enhance usage and get people to keep coming down the driveway.
”
—Bill Jankowski, General Manager
and never see the needle move,” he says. “But the same type of high-level touches can work just as well at clubs. It’s all still hospitality in the end.” Jankowski also knew, though, that Cattail Creek’s facilities, and in particular its still-original clubhouse, could benefit from an upgrade that would generate the type of energy and excitement he had seen at Live! on a daily basis. This was emerging as an especially critical priority after an aggressive membership and marketing drive, which included a successful member-referral component and innovative use of social media and video, had attracted many
AT A GLANCE:
CATTAIL CREEK COUNTRY CLUB Glenwood, Md.
Founded: 1993 Golf Course Designer: Willard Byrd Membership: 725 in all categories; capped at 425 for golf Clubhouse Size: 24,000 sq. ft. Annual Golf Rounds: 26,000 General Manager: Bill Jankowski Chief Financial Officer: Steve O’Grady Golf Course Superintendent: Kirk Warburton Director of Food and Beverage: Colin Brennan Executive Chef: Tom Caswell Membership Coordinator: Deborah Eubank Facilities/IT Manager: Rob Anderson Tennis Director: Carlo Impeduglia, USPTA
» Cattail Creek CC
Golf Course Superintendent Kurt Warburton came to Cattail Creek in 2019 to direct the care of its Audubon-certified property and 18-hole, Willard Byrd-designed golf course, which is known for fast greens and surprisingly rugged and varied terrain that offers the attraction of playing challenging rounds in a strikingly serene setting. “It’s a peaceful golf experience that you can’t understate,” Warburton says. “And we all have the same drive to treat it like our name is on it and to make sure it stays that way.”
new and younger families. But while Cattail Creek’s average age was dropping rapidly, that only highlighted the need to provide a more contemporary and comfortable setting for all who were flocking to the club. Plans for a $6 million clubhouse renovation were presented to the membership in 2018 and received strong (80%) approval, and construction was set to begin in early 2020. Like many clubs with projects scheduled for that year, Cattail Creek then ran headlong into a COVID roadblock. But here again, it benefitted from having leadership in place with expertise and influence
that extended well beyond merely a local or club-industry viewpoint. Cattail Creek’s President, Steve Schrenk, a constructionmanagement executive with a major residential development company, helped to coordinate a quick response to lock in contractors and supply lines. “We were blessed to have a President with a much bigger network that extended well beyond Howard County,” says Segrist. By Labor Day of 2020, things were in place to start demolition and completely gut the existing clubhouse, and buildout began the following spring for improve-
ments that were completed in October 2021. The entire clubhouse was modernized and expanded, to create a new look for fine- and family casual dining options on the upper level, and new locker rooms and a youth activity center on the lower level. The real showcase of the project was the brand-new Members’ Bar and Grille that boasts a 75-seat bar, a golf simulator room, and easy access to 80 seats of outdoor patio dining overlooking the golf course’s 18th green. While the project was underway, the Cattail Creek membership was not
Even with its modest (1,200-sq. ft.) footprint, the Cattail Creek pro shop has achieved over $1 million in sales for five consecutive years.
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Executive Chef Tom Caswell’s long-tenured experience at Cattail Creek and as a local restaurateur prior to coming to the club has helped him secure purveyor relationships to procure top-quality seafood from the nearby Chesapeake Bay and other sources, for menu specialties such as Summer Sea Scallops (above).
deprived of full-service dining, thanks again to the staff’s “think big” mentality. Jankowski and Director of Food and Beverage Colin Brennan, who brought eight years of restaurant-management experience to the club in 2018, worked with Executive Chef Tom Caswell, a longtime employee who remembers working out of trailers before Cattail Creek’s first clubhouse was built, to plan a temporary facility that was erected in the parking lot near the pool house. “This was not just your basic pop-up with Igloo coolers and a Weber grill,” says Jankowski. “It was a professional kitchen built with two 25-foot containers. We could regularly and safely serve 150 members for golf events and other functions under a massive tent that had HVAC and lighting. It all required permitting and basically amounted to building a new restaurant.” At the same time, the Cattail Creek staff didn’t hold back when it came to pivoting, as many clubs did, to provide goods and takeout service to help members get through the pandemic. In addition to the usual household supplies, Caswell and his team provided fresh produce and full cuts of meats, chicken and fish. “We basically became a supermarket,” he says. “In one weekend we did over $10,000 in carryout sales.”
BUZZING INSIDE AND OUT Finding ways to keep members engaged and on site during the clubhouse renovation also helped them develop excitement and a first-hand awareness for what was to come. And once the project was completed—coming in on budget and with no construction delays, thanks in large part to the arrangements made through Schrenk’s industry expertise and connections, and with the added bonus of significant interest-rate reductions gained from its timing—there was an immediate rush through the doors to experience all that
the building now offered, and especially the new Bar and Grille. “We’d never really had a kick-ass bar where members could just hang out,” says Chief Financial Officer Steve O’Grady, who came to Cattail Creek in 2018. “You can literally hear the buzz now, and it pulls you right in.” The ramped-up activity inside the new clubhouse matched levels that were also being seen on the golf course, where annual rounds that had always been in the 20,000 range were now up to 26,000 (reflecting also that the golf membership
The Cattail Creek staff thinks big as it plans an innovative schedule of family-oriented events and activities that are routinely “sold out and packed.” Attractions have included a “Cattail Ninja Warrior” competition held on a 60-foot-long inflatable obstacle course.
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» Cattail Creek CC
The Cattail Creek pro shop promotes club pride by including club logos on a wide variety of traditional and unique merchandise. The shop’s sales have also been boosted through corporate-order revenue that has increased by 50% ove each of the past four years.
category had hit its cap). Member events also have continued to be “sold out and packed,” Segrist says, in response to an innovative, family-oriented schedule that also shows how the staff is encouraged to think big, through attractions such as a “Cattail Ninja Warrior” competition that was held on a 60-foot-long inflatable obstacle course. Another impressively outsized part of the Cattail Creek operation is its pro shop, which has achieved over $1 million in sales for five consecutive years from a modest (1,200-sq. ft.) footprint. The shop is housed in a separate, traditional building that’s not particularly flashy—but once inside, shoppers find unique offerings at every turn, including lifestyle brands such as loungewear, apparel and blankets from Barefoot Dreams, and fragrances, candles, lotions, soaps and other products from Thymes. The shop also features a private, clubbranded bourbon label from Woodford Reserve, and club pride is promoted by including logos on everything from shirts and head covers to Yeti cups and coolers
and even portable grilling firepits (see photos below). An award-winning Mill River program for the membership further entices sales through hard-to-resist discounts. And sales have also been boosted through corporate-order revenue that has increased by 50% over each of the past four years. Overall, the Cattail Creek shop maintains a wide variety of 1,500 SKUs that are well-balanced between hard (55%) and soft (45%) goods. Its performance has earned recognition for the past five years as the #1 Green Grass account for TaylorMade, Top 100 status from the Association of Golf Merchandisers, and most recently a #2 ranking from C+RB’s Top Ranked Pro Shops Program (the renovated Cattail Creek clubhouse also registered an immediate impression, with a #11 ranking among C+RB’s Top Ranked Clubhouses). All of the ways in which Cattail Creek CC has elevated its facilities and offerings have now lifted it well beyond any risk of mediocrity. “We’ve always had a great golf course, and now we’ve added a great
‘apres-golf’ scene,” says Segrist. And the club’s success in rounding out and raising its profile is proving to be especially timely, as the pandemic has put a new premium on finding a better fit for where and how families live, work and play. “We’re unique in that we’re sandwiched between two giant metropolitan areas, but we’re not really a part of either of them,” notes Segrist. “And that’s added to our appeal as urban flight has taken hold and people have sought out ways to do what they want to do, and need to do, in places with less population density.” Even with all that’s now been achieved, though, Jankowski and his team still have more big goals to pursue. “We have a wait list now, a new clubhouse, a good financial position and a fantastic leadership team,” he says. “But we’re not close to being done. “One thing I learned in the casino business is that ‘It’s all about the trips,’” he adds. “We want to continue to find ways to drive and enhance usage, and get people to keep coming down the driveway.” C+RB
Items such as logoed portable grilling firepits and Yeti cups and coolers are part of a pro shop mix that features wide variety (1,500 SKUs) and a balance between hard (55%) and soft (45%) goods.
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DESIGN + RENOVATION
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As guests and members extend their visits, facilities p out the welcome mat with enhanced lodging amenities By Pamela Brill, Contributing Editor
SUMMING IT UP > > >
Lodging enables clubs to boost national membership appeal. Exterior surroundings can serve as inspiration for interior décor and design. Centrally located lodging fosters easy access to primary facilities, including golf, dining and fitness.
cilities put menities. Photo Courtesy LochenHeath Golf Club
DESIGN + RENOVATION
DOROTHY MAY HAVE said, “There’s no place like home,” but many clubs and resorts across the country are begging to differ. By providing comfortable accommodations that mimic a cozy, home-away-from home, they are able to better meet the demand for overnight stays. Be it a family vacation destination, an out-of-town wedding or a place to spend the night after a golf tournament, improved lodging facilities are the place to be. LOWCOUNTRY LODGING To help establish a greater following, the Golf Club at Briar’s Creek in Johns Island, S.C., added three cottages to its property in March 2020.
GOLF CLUB AT BRIAR’S CREEK Johns Island, S.C.
“Our owner, the late Bob McNair, always felt Briar’s could—and should—have a strong national membership,” says General Manager Clint F. Wood, CCM, CCE. “With that belief, the cottages were a necessity. They’re really our ‘hub’ for golf here at Briar’s Creek.” Conveniently located next to the driving range, the Robert C. McNair Performance Center and The Lodge, which houses the pro shop, each of the 1,200-sq. ft. cottages provides easy access to club facilities. Rooms are outfitted with four beds, four baths and an open kitchen/living room area. Two of the cottages are connected by a ‘dog trot’ porch with space for eating and socializing, two grills, a television and a fireplace. Wood describes their style as a coastal feel that is prevalent in the Lowcountry, with light hardwoods, dark cabinetry and white shiplap. “We didn’t want to call them Cottage 1, 2 and 3, so we named each one after a local seabird: Heron, Osprey and Ibis,” he says. Each outlet contains a significant piece of art dedicated to the featured bird. To further enhance the cottages’ outdoor setting, the club had initially planned a lighted putting green, but decided instead to increase the footprint and build a nine-hole putting course that is illuminated nightly. “We named the course ‘Churchill,’ after Bob MacNair’s affection for Winston Churchill, Churchill cigars and his desire to own a horse that won the Kentucky Derby at Churchill Downs,” Wood explains. Briar Creek’s cottages opened during the pandemic, and the club immediately put enhanced cleaning practices into practice. Wood has been pleasantly surprised by their regular use, particularly over the last 18 months. “The cottages have made it easier for our national members to use the club and provide a unique opportunity for all of our members to be here on the property without ever having to leave,” he says.
“The cottages have made it easier for our national members to use the club and provide a unique opportunity for all of our members to be here on the property without ever having to leave.” – Clint F. Wood, CCM, CCE, General Manager
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DESIGN + RENOVATION
PRONGHORN RESORT Bend, Ore.
“The Huntington Lodge has been an integral part of taking the resort from a golf-centric brand to becoming known as the premier resort destination in Central Oregon.” –Rebecca Zook, Sales and Marketing Manager
PLAY AND STAY When LochenHeath Golf Club in Willamsburg, Mich., began its transition to a private facility, providing a place for national members to stay on site was part of the model. “We felt as we built the membership, we would allow out-
Nature plays an influential role in the design of the Huntington Lodge at Pronghorn Resort, with natural tones and organic wood furnishings.
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side play to stay in the cottages, but it must be part of a golf package,” explains General Manager Kevin O’Brien, PGA. “This would also work as a sales tool as guests were able to experience all that LochenHeath had to offer, with its award-winning golf course, great culinary experience and the cottages.” In July 2019, the club unveiled two new 2,400-sq. ft. cottages within 30 yards of the member pavilion (otherwise known as the second clubhouse). The layout includes four en suites—each with two queen beds, private bathroom and large television—along with a common living area, gas fireplace and designer kitchen with custom cabinetry. A separate half bath was added to the design to accommodate visitors. Described as “modern elegant comfort,” the cottages are outfitted in a contemporary style. “These are not your rustic guy’s cottages,” says O’Brien. Varying shades of gray and charcoal create a cozy vibe and help to soften the hardwood floors throughout the space. The kitchen contains standard appliances, minus an oven, encouraging guests to venture out to clubhouse dining facilities. Two of the bedrooms can serve as lockouts, a plus for parties of different sizes. Outside, guests can partake of the screened-in deck overlooking East Grand Traverse Bay—and in the colder months, the outdoor fireplace. “The unit is very spacious, allowing golfers from other cottages to gather and join the festivities,” adds O’Brien. www.clubandresortbusiness.com
To maintain the cottages’ upkeep, the club employs a professional cleaning company for regular housekeeping and sanitizing. Following the club’s move to private ownership last year, usage of the new lodging facilities has been steady, with repeat guests serving as testaments to its success. O’Brien recalls a party of four from Indiana that stayed at the club in May of 2021 and played a round of golf. “On the way home, one of the gentlemen called me and said he would like to join, then two days later a second gentleman joined and 10 days later, a third gentleman joined,” he says. “Each of them has since been up three times and stayed in the cottages, and they have reserved one cottage for the 2022 Men’s Invitational.”
LOCHENHEATH GOLF CLUB Williamsburg, Mich.
“[Stay-and-play packages] would also work as a sales tool as guests were able to experience all that LochenHeath had to offer, with its award-winning golf course, great culinary experience and the cottages.” —Kevin O’Brien, PGA, General Manager
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DESIGN + RENOVATION
RITZ-CARLTON REYNOLDS LAKE OCONEE Greensboro, Ga.
“The updated lodging spaces, along with the reinvigorated resort experiences, have further positioned the resort as the place to be in Lake Oconee.” —Kaitlin Crawford, Communications Manager
A BREATH OF FRESH AIR When it came time to create the Huntington Lodge at Pronghorn Resort in Bend, Ore., the traditional alpine lodge design was abandoned in favor of a more contemporary, high-end facility that meshes well with the existing rooms. “This allows the opportunity to provide luxury and more capacity in terms of accommodations for our corporate and social groups,” says Sales and Marketing Manager Rebecca Zook. The new facilities, made up of 104 guest rooms and suites, opened their doors in April 2019. Nestled within the confines of the 640-acre property, Huntington Lodge sits adjacent to the 18th hole of the resort’s Tom Fazio-designed golf course, against a backdrop of lush juniper groves and the Cascade Mountain Range. “It is situated at the heart of the resort and within short walking distances to the dining outlets, golf shop, driving range, courses, indoor and outdoor venues and other townhouse-style accommodations,” notes Zook. Nature plays an influential role in the room design, informing the choices of natural tones and organic wood furnishings that mimic neighboring forests and mountains. While the lines between the outdoors and indoors are blurred, courtesy of private terraces and massive glass win28
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dows, guests can also immerse themselves in luxe, in-room amenities such as fireplaces, full kitchens and en suite master bathrooms. Connected living rooms provide ample space for guests to unwind, while the availability of two-bedroom suites affords additional space for larger groups. Following Pronghorn Resort’s already-established maintenance protocols, the lodge’s rooms are deep-cleaned daily, frequently touched surfaces are sanitized, and windows are opened for increased ventilation. Even as the club and resort industry continues to contend with the fallout from COVID, Zook notes the profound effect Huntington Lodge has had on the greater community. “With the Lodge being situated near Bend yet outside of city limits, it provided the perfect place for guests to get away from the big cities and into the wide-open spaces of the desert that provided much-needed fresh air and space for social distancing,” she says. “The Huntington Lodge has been an integral part of taking the resort from a golf-centric brand to becoming known as the premier resort destination in Central Oregon, providing much more than award-winning golf by way of experiences that include a wellness focus, as well as a focus on the outdoor playground of Central Oregon,” she adds. www.clubandresortbusiness.com
The Ritz-Carlton Reynolds Lake Oconee renovated its existing guest rooms and suites, as well as the three-story, four-bedroom Lake House.
LAKESIDE LIVING To meet increased demand for guest accommodations while providing the same level of luxury for which the property is known, the Ritz-Carlton Reynolds Lake Oconee in Greensboro, Ga., recently renovated its existing guest rooms and suites, along with a private guest residence. With nearly two decades in operation, the facility is primed to attract even more business with its improved accommodations. “With a milestone 20th anniversary on the horizon, the resort’s new chapter will reflect an elevated lake-life experience to create lasting memories for families, couples and locals alike,” says Communications Manager Kaitlin Crawford. Designed with an eye toward comfortable living, the redesigned guest rooms, awash in a softened color palette, are a nod to its natural surroundings. Wood and wicker furnishings evoke the Georgia pines and lakefront docks, and guest bathrooms feature wood sliding doors, stone floors, pebbled accent tiles and wooden vanities. Executive-suite bathrooms take things up a notch with plantation-style shutters and woodenladder towel holders. A star attraction of the resort’s accommodations is the Lake House—a 5,404-sq. ft., three-story, four-bedroom entity with private back yard and porches on all levels. Inside, the style mirrors the nature-inspired color palette and is accented by more than 140 pieces of artwork and photography reflecting the great outdoors. “Hues of Iron Ore and Creamy White dictate the majority of the living spaces, while crisp, clean lines within the home mimic the horizon on the water’s edge and original pine floors are found throughout,” says Crawford. A lower-level great room, designed for entertainment, opens out onto a lakefront patio and porch, with wicker and plush seating options that allow guests to bask in tranquility. www.clubandresortbusiness.com
With lodging offerings that spare no expense, bookings for Oconee’s facilities have remained steady since their reopening in the summer of 2020. “The updated lodging spaces, along with the reinvigorated resort experiences, have further positioned the resort as the place to be in Lake Oconee,” says Crawford. C+RB
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IDEAEXCHANGE For the Birds By Betsy Gilliland, Contributing Editor
IN A BID TO LESSEN its environmental footprint, Duran Golf Club in Viera, Fla., has stepped up efforts to attract more wildlife. At the end of October 2021, the property, which has been certified as an Audubon Cooperative Sanctuary Program since February 2020, put up a 20-foot osprey pole and platform, as part of its quest to improve its water quality, environmental impact, and wildlife protection. The pole and platform were erected alongside a lake that borders No. 10 on Duran’s 18-hole golf course, where osprey can hunt for fish and food and be safe from wayward golf shots. The location also borders a wetlands area, so there is little chance of humans interfering with the nesting spot. “As an added bonus, it isn’t very far from the road, so travelers could also view it as the osprey nest becomes inhabited,” says Golf Course Superintendent Andrew Norman. The pole is constructed from pressure-treated timber, and the 3-foot-by-3-foot platform that sits atop the timber has wire-mesh flooring. A predator guard—an aluminum flashing that stretches around the pole—prevents potential predators from getting any kind of grip if they were to attempt to climb the pole. “There hasn’t been an osprey to take over the platform yet,” Norman says. “Typically, their mating season is from December to July.” The idea for the project arose during Duran’s bi-annual Resource Advisory Group meeting, where committee members brainstorm various projects and improvement plans to enhance the property. Along with Norman, the group included Dr. Jim Papritan, a retired Ohio State University professor; Anne Hicks, a community advocate; General Manager Jeff Von Eschen; and Brenda Pannell, a staff member and Florida Certified Master Naturalist. The location of the pole was determined by consultation between Norman, Von Eschen, and Pannell, and the execution of the
Duran Golf Club built and erected a 20-foot osprey pole and platform to attract and protect additional wildlife on property. 30
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project fell to the Duran turfgrass staff. Norman constructed the pole, and crew members Adam Futato, Steven Kurjack, Dr. Carlos Woodward, Andre Wicks, Mike Smith, and Tim McClaskey helped to transport and install the structure. The most difficult aspect of the project was transporting the pole and platform to the installation site, Norman says. The crew used a truck to hold the perch and a front-end loader tractor to lift the base. “The two vehicles had to move in tandem to not push or pull the other,” Norman says. “That process took about 30 minutes, then another two hours to install and fortify the pole.” Leveling the pole was a challenge as well, he says. The staff members had to anchor it to the front-end loader and use a level to attempt to get it as straight as possible. Once the pole was installed by the lake, an issue also surfaced with groundwater in the hole. “We just had to make sure our base was sturdy enough to have longevity,” adds Norman. The club has installed multiple birdhouses throughout the course in recent years. “I know for a fact two different, red-bellied woodpeckers have inhabited them and created nests,” Norman says. Other environmentally friendly projects at the property include construction of a pollinator garden, to attract butterflies and various pollinators, adjacent to the putting green. “We have installed smaller versions of this in a couple of spots on the golf course as well,” Norman says. “A few years back, we took an area that was ugly and hard to maintain and created a wetlands habitat for birds and smaller mammals. In the near future we will be constructing a monarch butterfly garden near our ninth tee box.” Duran GC’s membership has had a positive reaction to the osprey pole project, Norman says, commending the staff for its efforts. The superintendent has also been surprised by how much attention the project has garnered outside the property. “Different news sources have inquired about it, and local Boy Scout troops have contacted us in an effort to get involved with future projects,” he says. No doubt, the recognition is a well-deserved point of pride for the Duran GC staff. After all, Norman says, community education and outreach is “one of the pillars that the Audubon Cooperative Sanctuary certification stands on.” Papritan was instrumental in helping Duran GC achieve Audubon certification, says Norman. It also has been a passion of the superintendents who came before him, including Von Eschen, who was acting superintendent when the club was awarded the designation. “If we don’t protect our waterways and wildlife, who will?” Norman asks. “Golf courses as a whole get a bad rep as being entities that destroy the environment, when in real life, it’s quite the opposite. “Most golf course superintendents take training on how to be environmental stewards,” he adds. “Aside from being able to provide shelter for wildlife, the golfers appreciate the aesthetics of having them on the course.” www.clubandresortbusiness.com
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Leaders in CLUBS & RESORTS
LEADING
A RETURN TO “NORMAL” AS THE WORLD CONTINUES TO CLIMB OUT OF THE COVID-19 PANDEMIC, many clubs have emerged stronger than ever, while the golf industry is experiencing numbers not seen in more than a decade. Club + Resort Business serves nearly 15,000 operations from private golf and country clubs, city clubs and yacht clubs, to upscale daily-fee and semi-private club properties, and resorts with golf courses. The welcome boom in interest has been experienced by most. No matter the size of a club or resort property, or annual revenue generated, management teams are under constant pressure to execute an array of daily and longer-range duties that run a full gamut of responsibilities, including: acquisition of equipment and furnishings; environmental and safety issues; facilities design, construction, operation and renovation; food and beverage; golf course and landscape maintenance; information technology; insurance and finance; member/guest communication and service; staffing and human resources; and much, much more.
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The leaders among the many companies that have created valuable products and services specifically for the ever-expanding club industry are playing an increasingly important role in servicing these clubs and resorts. The following pages of this special section recognizes the contributions and capabilities of the companies and organizations that have positioned themselves at the forefront of the industry’s supplier network, to help club and resort managers and operations staffs continue to find new ways to realize new efficiencies and generate new revenue streams. On the heels of 2021’s inaugural offering, “Recognizing Leaders in Club Industry Service” has become an annual feature in each January issue of Club + Resort Business. Managers and others affiliated with the club and resort industry are encouraged to register their continued support for the leaders featured in this issue, and to nominate other suppliers that should be recognized in future years, by sending an e-mail to me at the address shown below. Rob Thomas, Editor Club + Resort Business rthomas@wtwhmedia.com
www.clubandresortbusiness.com
Don’t Wobble Under Pressure FIND STABILITY WITH FLAT®
As you meet new safety standards with socially-distanced seating in outdoor or previously unused spaces, the last thing you need to worry about is provoking member scrutiny for wobbly tables. Yet they can be the difference between a glowing review or a cancelled membership. Eliminate wobbly tables with FLAT® Table Bases or FLAT® Equalizers for existing tables. Don’t let wobbly bar or dining tables tarnish your reputation. Create a safe dining experience with FLAT .®
FlatTech.com | 855-999-3528
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Leaders in CLUBS & RESORTS
2Hemispheres ELEVATING THE MEMBER EXPERIENCE 2Hemispheres, has been partnering with brands for over 20 years. We have a passion for the details and relish the chance to immerse ourselves in your space, brand and culture. We pride ourselves on getting to know our clients inside and out and helping them deliver a memorable experience, that drives growth. As we grow together, we hope to add value in unexpected ways and act as brand ambassadors for your team. At 2H, we care about every step of the member journey and work to maintain the integrity of your service model. We leave no stone unturned and leverage our depth of experience to anticipate all obstacles. Equal parts industry nerds and aesthetes, we’re a seamless, welloiled machine. And with us, you get the best of both worlds. The art and the science. The creativity and the analysis. The style and the strategy. The right and the left brain, all under one roof:
2Hemispheres 617 High Street Suite 300 Oregon City, Or 97045 E: Info@2hemi.com www.2hemi.com
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OUR SWEET SPOT lies in Pro shop, fitting studio, amenity design and fabrication. Elevating the member experience to provide added value and drive membership growth, is our mission. Our formula combines business planning, design and visual merchandising to create comprehensive results. Our extensive experience working with brands, retailers and club properties has given us the acumen to deliver solutions that are informed by real world experience.
PORTLAND GOLF CLUB Since 1914, The Portland Golf Club has been recognized as one of the Pacific Northwest’s most premier golf and hospitality facilities, offering members a broad range of amenities. In this case study, 2Hemispheres partnered with the club’s leadership to define a vision for the future needs of its members. Part of that vision was to introduce more training and entertainment opportunities, as well as to provide an elevated shopping experience. 2H designed and built a fitting studio space, featuring a state-of-the-art golf simulator environment to maximize year-round training and custom club fitting. The Pro Shop was also completely remodeled by 2H to mirror the look and feel of the main club house, creating an integrated member experience. The project included a full business assessment that led the custom design process, a refined space-plan to visually open up the shop, and an improved member services zone.
OSWEGO LAKE COUNTRY CLUB Since 1924, Oswego Lake Country Club has been regarded as one of the top clubs in the Pacific Northwest. Designed by Chandler Egan, the course has challenged members for almost a century with its rolling hills and tree-lined fairways. The recently built Egan’s Bay Performance Center pays tribute to the creator of this pristine golf course and historic club facility. Converted from a former storage room, Egan’s Bay now offers members the opportunity to hone their skills in a 600 square foot indoor golf facility that features the latest in Trackman simulator technology as well as an array of club components from golf’s top brands to meet any need and skill level. 2Hemispheres worked with the club’s visionary leadership team to turn this space into a world-class training, fitting and entertainment facility for members to enjoy for many years to come.
Course Map Art designed by 2H Creative Director, Dan Hones.
www.clubandresortbusiness.com
2022
Leaders in CLUBS & RESORTS
American Lamb Board HOW LOCAL IS YOUR LAMB?
When you menu local lamb, you’re supporting the nation’s shepherds and their families. The vast majority of the nation’s sheep operations are family owned and operators. And, they’re located in every state – from small flocks grazing on the grasses of the Northeast to larger flocks foraging in high mountain ranges in the West. Today’s shepherds are familyfocused, entrepreneurial and dedicated to the health and welfare of their sheep. Best of all, they are committed to producing the best quality lamb. That’s because most U.S. sheep producers raise breeds of sheep known as meat breads (rather than wool breeds). These meat breeds are regarded for their larger size and tender meat. Your members care about where their food comes from, so call out fresh, homegrown local lamb on your menus. American Lamb. From American Land.
American Lamb Board 6300 E. Yale Avenue, Suite 110 Denver, CO 80222
FIVE REASONS WHY YOU SHOULD SELECT AMERICAN LAMB: 1. IT’S FRESH. Family farmers and ranchers raise sheep in nearly every state, making fresh, local lamb available wherever you are. Fifty percent of the lamb consumed in the United States is imported from Australia and New Zealand. American Lamb is up to 10,000 miles and 30 days fresher than imported product. 2. IT’S AVAILABLE YEAR-ROUND. Because sheep are adapted to a wide range of climates and environments, you can get fresh American Lamb year-round. 3. IT’S FLAVORFUL. American Lamb is known for its mild yet distinctive flavor. 4. IT’S LARGER. American sheep are bred for meat production. Thus, American Lamb is larger than imported lamb and offers impressive plate presentation. 5. IT’S GOOD STEWARDSHIP. Sheep improve pasture and rangeland by cycling vital nutrients back through the soil, minimizing erosion and encouraging native plant growth. Sheep grazed on a variety of nutrient-dense grasses, legumes and forage will produce succulent, tender meat. LAMBURGERS. LAMB RIBS. LAMB RAVIOLI. FIND THESE AND ADDITIONAL MENU-INSPIRING RECIPES AT WWW.AMERICAN LAMB.COM
www.americanlamb.com
www.clubandresortbusiness.com
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Barilla America, Inc. Barilla, originally established in 1877 as a bread and pasta shop in Parma, Italy, has become one of the world’s most esteemed food companies. As the foodservice division of the #1 national brand in the US and Italy, we deliver marketing support, culinary training, and a host of other services for foodservice operators beyond what’s in the box. From expanding your regional Italian repertoire to delivering top-performing pasta at every service, Barilla can help. For more information, including recipes built for foodservice operations, please visit www.barillafs.com.
Barilla America, Inc.
CHEFS KNOW BARILLA semolina pastas mean quality, and perfectly “al dente” pasta every time. We mill our own durum wheat right here in the US, in Ames Iowa, to the exacting standards that have made Barilla an Italian favorite for over 140 years. It’s that attention to detail and quality that results in a pasta that holds its shape and texture, even under the rigors of a foodservice kitchen and double-cooking process. That adds up to less waste and a better experience for your members and guests. With more than 24 shapes in our line of bulk-packed traditional semolina pastas, you’re sure to find the perfect pasta for any occasion. Barilla Collezione is a premium line of pastas made using traditional bronze-die process. The process creates a more porous surface, enhancing the texture and helping sauces cling. The limited series of artisanal shapes includes bucatini, casarecce and orecchiette. The line also includes Barilla’s shelf-stable filled pasta, tortellini, in three-cheese and cheese & spinach varieties. In addition to delivering the uncompromising quality and consistency you expect from Barilla, Collezione pastas always make an impression, helping Club & Resort chefs offer elevated service to members and guests. Whether a large banquet or intimate dinner, on-premise or takeout—Barilla pasta delivers. An excellent foundation for world cuisines, local ingredients and meals for guests of all ages, look to Barilla and its over 140 years of pasta knowledge to maximize value and satisfaction.
W: www.barillafs.com
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Bush’s Best Bush’s® is all about family, friends that feel like family, and a certain Secret Family Recipe. When you enjoy our beans (doesn’t matter if they’re baked beans, black beans, pinto beans, great northern beans ... you get the picture), you can trust that they’re the very best. Because we wouldn’t serve your family anything less. Since we got our start over 100 years ago in Chestnut Hill, Tennessee, Bush’s has always maintained that quality is the best policy. We pursue excellence and exceptional taste in our beans, sauces and everything we do. That’s why, from mouthwatering Baked Beans to satisfying bean recipes, you’re cooking up the best with Bush’s Best®.
Bush’s Best P: 888-233-1115 W: www.bushsbestfoodservice.com
www.clubandresortbusiness.com
WHAT CAN BUSH’S® Beans do? Bring them into your kitchen and you’ll see the answer is just about anything. From plant-based to meat-centric, our beans fit the bill across the menu, naturally satisfying gluten free and vegan guests. Even better, they easily help serve diners constantly seeking out exciting new flavors and experiences through food. With all the flexibility Bush’s Beans offer, the ever-growing trend of global fare is where they really shine. Their mild flavor serves as a quick enhancement for salads, nachos or bowls, but they’re also brilliant carriers of flavor in signature apps, entrées and even desserts! Consider the global reach of beans and you’ll quickly realize they’re an important ingredient in thousands of different recipes worldwide. They’re also easily interchangeable, making it possible to reinvent the same dish time and time again. If you’re thinking about bringing more ethnic options to your menu, beans can be the beginning of it all.
NEW TO GLOBAL FARE EXPLORATION? Bush’s® Beans offer an approachable way to start—on the appetizer menu! Add flair to starters and happy hours with flavor-packed recipes like spicy North African-style Sunshine Hummus or Korean Red Bean Lettuce Cups. Then, see how global translates to the rest of your menu.
CURRENTLY OFFERING CURBSIDE? Bush’s Beans help create a variety of globally inspired take-home options. Offer happy hour to-go packs with appetizers and signature cocktails or bottled beverages. Feature full familystyle carryout meals with creative plays on global fusion like Taco Fiesta Lasagna or Thai Chili. Or offer up quick carryout with hearty bean & rice bowls that layer flavorful ethnic elements and ingredients you have on hand. Affordable, versatile, and always in season, Bush’s Best® beans are a club and resort go-to for stretching meals, adding healthful appeal to familiar items, and bringing in global flavors across the menu. Continue your exploration with delicious recipes and insights at bushbeansfoodservice.com.
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C2 Limited Design Associates C2 Limited Design Associates is an award-winning private club and resort design practice led by founding partners and cocreative directors Craig J. Smith and Christina H. Romann. Smith and Romann have created a signature niche in the worlds of luxury hotel, resort and exclusive private club design with their bespoke approach to design uniquely tailored to each client and their story.
C2 LIMITED DESIGN ASSOCIATES prides themselves on bringing a highly creative and collaborative approach to every stage of conceptual planning, design and project implementation. In doing so they ensure a holistic contextual integration of an assignment’s architectural backdrop, interior décor, and landscape design while successfully managing their client’s programmatic, budgetary and timeline expectations.
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As clubhouse designers, we always enjoy sharing our substantive new approaches to clubhouse enhancements that improve the overall member experience, create a new or enhanced revenue opportunity, and streamline operational efficiencies.
C2 Limited Design Associates
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111 Westport Avenue Norwalk, CT 06851
- Craig J. Smith
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P: 203.259.2555 E: partners@c2limited.com W: www.c2limited.com
We interviewed six different companies, both local and national firms. The field was reduced to two national companies, and in the end, we overwhelmingly selected C2 Limited Design Associates. C2 was wonderful to work with; Craig Smith has a low-key style and is a great listener. He understands the committee process and the mind of a club member. Our project passed with an 81 percent approval, despite the largest member capital assessment ever. Not only is the design a huge success, but Christina Romann’s interior decorating and furnishings are outstanding. The club now has a consistent look and feel throughout. I can’t thank C2 enough for the time, effort, and expertise they brought to our project.
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- Nick Nicolay, President 2019 OLCC Board of Governors Orchard Lake Country Club, MI 38
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Leaders in CLUBS & RESORTS
Chambers Chambers is a full-service design firm that specializes in cultivating unmatched member experiences through our holistic approach to strategic planning, facilities master planning, architecture, and interior design. We work in partnership with each of our clients to celebrate their unique culture and infuse their commitment to quality, service, excellence, and value into every design aspect of their physical environment.
Chambers Baltimore 1800 Washington Boulevard, Suite 111, Baltimore, Maryland 21230 P: 410.727.4535 Dallas 100 Decker Drive, Suite 140 Irving, Texas 75062 P: 972.253.3583
FOR OVER 120 YEARS, the underlying philosophy of The H. Chambers Company has always been: to be and provide the best. Since 1899, Chambers has evolved from its humble beginnings in interior design to become an awardwinning planning and design firm specializing in private clubs, hospitality design, and related markets.
Minneapolis 750 S Plaza Drive, Suite 206, Mendota Heights, Minnesota 55120 P: 612.295.0725
www.chambersusa.com
www.clubandresortbusiness.com
Over time, Chambers has developed proven methods for member involvement throughout all stages of the planning and design process. Through focus groups, member surveys, and ongoing member communications, we are able to listen to the individual needs of members at each and every club in order to design curated spaces that meet those unique needs.
THOUGHT LEADERS.
Naples 3301 Bonita Beach Road SW, Suite 110, Bonita Springs, Florida 34134 P: 239.673.1790 Washington, DC 1602 L Street NW, Suite 606, Washington, DC 20036 P: 202.851.3201
MEMBER INVOLVEMENT.
LIFESTYLE DESIGN. Our emphasis on lifestyle design helps to create a ‘home away from home’ for members with adaptable spaces that encourage flexibility and spontaneity. By incorporating contemporary elements, Chambers is able to work with private club leaders to elevate every detail of the private club experience for the future while at the same time remaining respectful of the history and traditions of the past.
Chambers aims to consistently stay ahead of trends and introduce new elements that respond to the changing dynamics of member lifestyles. At our core, we are problem-solvers, translating our passion for aesthetics, form and function to develop innovative solutions through strategic planning, facilities master planning, architecture and interior design to elevate the user experience.
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CLUB CADDIE Prior to co-founding Club Caddie, two golf course owners/ operators with technology backgrounds partnered together and resolved to build superior golf course management software. Today, Club Caddie’s mission is to make cloud-based software accessible to every daily fee and semiprivate golf course by way of an affordable and transparent monthly fee. What makes Club Caddie a better option? We literally speak your language. Every aspect of Club Caddie is built and tested by PGA professionals, Food and Beverage Directors, Event Coordinators GM’s, and Revenue Managers before it’s rolled out.
Software Solutions
Award Winning, All in One, Golf Technology. Cost-effective, cloud based and simple to use course management software built by golf industry professionals. Includes: Retail, F/B and Mobile Point of Sale, Tee Sheet, Starter Sheet, Activity and Lesson Booking, Venue Management, Event Management, Customer Marketing, Full Member Module, On-Demand F/B Ordering, Full suite of BI and Accounting Reports.
Websites
Websites that look good on any browser or mobile phone, accessible in search results, with content that you can easily manage by uploading pictures and text.
Club Caddie
18720 Mack Ave. Suite 210 Grosse Pointe, MI 48236
Mobile Apps
www.clubcaddie.com
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Course Branded Mobile Application includes GPS, Scorecard, Tee-Times Reservations, Course Information, Event Updates and much more.
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Leaders in CLUBS & RESORTS
Clubessential
ACCELERATING CLUB EXPERIENCES FROM ESSENTIAL TO EXTRAORDINARY
Clubessential enables club leaders to accelerate extraordinary experiences through membership and club management solutions built on a mobile-first platform for country, golf, city, yacht, and other private clubs. From member loyalty to geo-location marketing to backend operational processes, the Clubessential Suite helps clubs efficiently attract, engage, and retain their members.
Clubessential W: www.clubessential.com
Through an integrated mobile-first approach, the industry’s first predictive analytics tool (Membership Analytics Predictor (MAP)), and geo locationbased marketing, Clubessential provides unmatched insight into member activities and the ability connect in meaningful ways that build deeper engagement. That’s why over 1,300 clubs serving more than 2 million members across the globe trust Clubessential technology to help them accelerate club experiences from essential to extraordinary.
RECRUIT, ENGAGE, AND RETAIN MEMBERS FOR LIFE The pressures facing clubs might be new and ever-changing, but the challenges are familiar: recruiting and retaining members are top priorities. That’s why Clubessential is continuously evolving and pushing to integrate technology and be clubs’ single source for the most advanced technology everywhere, from member loyalty to backend operational efficiencies. To keep driving towards those goals, we approach all development and support with 5 key initiatives in mind: • Recruit and convert more of your ideal prospects into new members in less time • Engage members online to turn web traffic into foot traffic at club events • Retain more members by delivering a data-driven personalized experience across every touchpoint • Operationalize your club through connected tools, automated processes, mobile experiences, while creating financial efficiencies • Deliver real-time data reporting for data-driven decision-making
BUILT ON A HISTORY OF SUCCESS No other company knows the intricacies of the club business as well as Clubessential. With more than 20 years in business, we’ve been leading the way in club technology from day one. Continuing investments in both personnel and R&D ensure that we won’t deviate from that path. With business-level executives from across industries and numerous subject matter experts from the private club industry, we have a uniquely broad perspective that enables us to move quickly and help club leaders exceed their members expectations.
www.clubandresortbusiness.com
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Club Leadership Alliance KOPPLIN KUEBLER & WALLACE, McMahon Group and Club Benchmarking, three of the most highly respected firms serving private clubs, have established the Club Leadership Alliance. After more than ten years of working together independently, the firms felt it was essential to work more closely in order to more effectively serve clubs in all their operational, financial, staffing, strategic and facility aspects. Our vision for the industry is a transformation of the club leadership model through widespread understanding and adoption of the best practices that lead to sustained club success.
Club Leadership Alliance E: info@clubleadershipalliance.com W: www.clubleadershipalliance.com
RALLY CLUB LEADERS AROUND BEST PRACTICES RESULTING IN RELEVANT & ENDURING CLUBS CMAA Pre-Conference Workshop Friday, February, 18, 2022 8:00 a.m. – 4:00 p.m. The industry is facing many challenges and the data shows it. We believe fundamentally that rapid societal changes, the club leadership model, and the direct need for innovation and impactful strategic planning are all areas that need to be focused on today. This unique networking opportunity will bring together Club Presidents, Board Members, and Executive Level Team Members to learn what the highest performing clubs are doing to stay relevant and vibrant in today’s competitive market. The education featured will leverage decades of hands-on advisory experience and in-depth analysis as the club industry’s premier consultants share insights and experiences gained through their partnerships with the most successful clubs in the country. The focus of this opportunity will be to generate widespread understanding and adoption of the best practices that lead to sustained club success. Core areas of focus include: • Informed Leadership • Strategic Stewardship • Empowered Management and Team • Compelling Member Experience Attendee feedback from a CLA event hosted in November 2021, at Carmel Country Club in Charlotte, NC: “The President’s Council is a fantastic opportunity for club leadership to take a deep data dive into the latest industry trends and gain a better understanding of best governance practices. Managers and Directors have a unique opportunity to hear from top industry leaders in a highly collaborative environment. This program should be on the annual calendar for every Executive Committee.” Register and learn more: www.clubleadershipalliance.com
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ClubProcure The ClubProcure - A Foodbuy Company team is dedicated to continually adding services and suppliers our members need to grow their business and earn higher revenues. Feel free to contact us to discuss how ClubProcure - A Foodbuy Company membership could positively affect your business.
ClubProcure 1111 W San Marnan Dr. Waterloo, IA 50701 P: 800.363.5480 W: www.clubprocure.com
www.clubandresortbusiness.com
THE CLUB INDUSTRY has experienced a notable renaissance as of late. This influx of business, however, has only exacerbated the growing demand of products and ensuing supply chain issues faced today. Our featured leader in Club + Resorts, ClubProcure®, has risen and met that challenge for clubs around the country. “The strain on global supply chain is hurting club operations in numerous categories,” said Tony Beuter, President of ClubProcure®. “Fortunately our company has formed tremendous relationships with manufacturers over the years providing our team the solutions needed to help the clubs we serve.” “We are standing at a current place and time where some price increases are inevitable,” said Beuter. “The collective volume of the ClubProcure membership coupled with the purchasing power of our parent company Foodbuy has allowed us to mitigate those costs.” In addition to saving them money, ClubProcure has also brought impactful experiences and innovation to their clients. “Bringing buyers and sellers together is much of what we do at ClubProcure but in 2020 much of that was virtual,” said Cam Schultz, VP of Marketing. “We felt that pent up demand for real interaction so we hosted a number of smaller, regional experiences for general managers, superintendents, and chefs during 2021. The energy at these events were amazing. So many fun times had and so many great ideas generated.” Turning ideas into solutions is always at the top of ClubProcure’s list. One recent example of this is the Top Shelf Bar Program. It was launched in 2019 and has quickly become a powerful, and profitable, opportunity for clubs and courses. “Teaming with beer, wine, and spirit manufacturers to bring ideas and impact to our member clubs has taken our food & beverage offerings to a higher level,” said Mike Sawyer, Vice President of Partner Development. “Our bread-and-butter has always been costings to clubs but now when you see the Top Shelf Program inject five figures of additional revenue at a club in one day, it makes you realize what we’re creating is truly impactful.” January 2022
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LEADERS ININ CLUB +++RES LEADERS IN CLUB RE 2020 2020 LEADERS CLUB RE LEADERS IN CLUB + R 2020
INNOVATIVE hothotand cold cabinets INNOVATIVE and cold cabinets that operate outout INNOVATIVE hotindoors and coldAND cabinets that operate indoors AND that operate indoors AND out
Cres Cor When your business is on a roll we hope it’s in Cres Cor’s hot cabinets, ovens, utility cabinets, racks, dollies and a host of other Cres Cor quality products. A family owned company, Cres Cor has been a moving force in the foodservice industry since 1936 and is centrally headquartered near Cleveland, Ohio. With over 275,000 square feet of state-of-the-art manufacturing and distribution facilities, we have made a commitment to unsurpassed reliability and superb customer service. “Our focus is to continually bring new ideas and exciting, labor and money saving products to market” says Cliff Baggott, Cres Cor president. “We are an 86 year “young” company, always striving to improve our products, processes, and ourselves.” Cres Cor has grown into a leader in providing mobile foodservice solutions to a wide and robust customer base. As we embark on the third generation of family ownership, we continue to strive to providing our customers with quality equipment, innovation that solves their issues, and over and above customer service.
Electric Power Propane Power Solar Power Electric Power Propane Power 3 Solar Power
Indoors, the HotCube runs on standard 3 Indoors, the HotCube on standard 120V electric. Outdoors, itruns switches INDOORS, THE HOTCUBE3 runs onover 120V electric. Outdoors, it switches over 120V Outdoors,heat it to standard 8700 BTU’s ofelectric. propane-fueled BTU’s to 8700 over BTU’s of8700 propane-fueled to switches maintain safetoholding tempsofofpropaneupheat to fueled heat tosafe maintain safetemps holding temps to maintain holding of up 200°F (93°C). oOptional tank hose adaptorto of up to 200 F (93oC). Optional tank hose 200°F (93°C). Optional tank hose converts 1 lb. from propane tank to aadaptor adaptorfrom converts 1 lb. propane tank to from 1long-term lb. propane tank to a 20aconverts lb. for long-term usage. Optional 20tank lb. tank for usage. Optional 20 panel lb.panel tank for long-term Optional solar recharges digitalusage. controls. solar recharges digital controls. solar panel recharges digital controls.
Model HC-UA-11 PATENT PENDING Model HC-UA-11 Model HC-UA-11 PATENT PENDING PATENT PENDING
Cres C Cre
5925 H Mento 592 Me 877-CR www.c 877 ww
Electric Power Battery Power Solar Power Electric Power Battery Power Solar Power
Introducing the first off-the-grid mobile INTRODUCING THE FIRST off-the-grid 3 Introducing the first off-the-grid mobile cabinet, the KoldCube ! mobilerefrigerated refrigerated cabinet, the KoldCube3! 3 refrigerated cabinet, the KoldCube Uses standard120V 120Velectricity electricity indoors indoors but ! Uses standard canUses easily moved outdoors usingindoors batterybut standard 120V electricity can bebeeasily moved outdoors using battery and solar power. This rugged cabinet will can be easily moved outdoors using battery and solar power. This rugged cabinet will keep keepproducts chilled to perfection for up to and solar power. This rugged cabinet will keep products chilledfourhours to perfection up charge. to four on a for single products chilledhours to perfection for charge. up to four on a single hours on a single charge.
Model KC-UA-11 Model KC-UA-11 Model KC-UA-11
CresCook-N-Hold Cor’s Cook-N-Hold Cres Cor’s Smoker Cres Cor’s Cook-N-Hold Smoker CooksSmoker Butt! Cooks Butt! Cooks Butt!
Cres Cor 5925 Heisley Rd. Mentor, OH 44060-1833
Not to mention shoulders, wings, ribs, legs, loins and more!
877-CRESCOR (273-7267) www.crescor.com
Add variety and versati lityloins to your menu with thevariety Cook-N-and Not to mention shoulders, wings, ribs, legs, and more! Add Hold Low Temperature Smoker Oven from Cres Cor. Not to mention shoulders, ribs, legs, Low loinsTemperature and more! Add variety and versatility to your menu with wings, the Cook-N-Hold smoker versatility to your Oven from Cres Cor. menu with the Cook-N-Hold Low Temperature smoker Oven from Cres Cor.
Small footprint...big
menu Small footprint...bigpossibilities. menu possibilities. Small footprint...big menu possibilities.
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Duffy’s Tri-C Club Supply Inc. Duffy’s Tri-C Club Supply Inc. The Finest Buying Experience for your Locker Room and Housekeeping needs! Family Owned and operated since 1978, Duffy’s Tri-C Club Supply provides locker room amenities and much more. • • • • •
Locker Room Supplies Shoe Room Housekeeping Laundry Spa
Duffy’s Tri-C Club Supply Inc. 32615 Park Lane Ave Garden City, MI. 48135 www.DuffysTriC.com
JOB ONE IS to exceed our customers’ expectations by providing the finest customer buying experience in our industry. Our team of professionals have been with us for decades and provide a personalized experience every time you call or write. If you call during normal business hours, a team member will answer the phone ready to assist. The Linsell Family and the entire Tri-C Club Supply Team combine their talents, passions and knowledge of the club and sports industries to bring our loyal customers the very best products and the very best service. Customer service is the name of the game! Our Son, Dan Linsell, 42 years old (our only child) has been in the business since he was two years old assisting his Dad on local deliveries around Metro Detroit. Upon graduation from Alma College, he joined us full time in the Sales and Marketing arena and grew the business by the millions with his hard work and endeavors in various markets. Dan and his wife Susan, have three children, Ryan (8) and twins Grace and Olivia (5). Duffy’s Tri-C Club Supply, a familyowned and operated business since 1978, still has the same clear vision and small business vibe to provide you the best buyer experience in the industry.
www.clubandresortbusiness.com
Dan, Duffy and Mary Anne Linsell
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Ethos Club & Leisure Ethos Club & Leisure is a real estate advisory, consulting and investment firm dedicated to optimizing club and leisure assets. Our work focuses on investment, acquisition, development and redevelopment; ownership and operations; and at the appropriate time, disposition. Ethos is a venture between the Principals of Addison Law, recognized nationally each of the last 21 years as the club industry’s top law firm, and Bob Jones, the former longstanding Chief Operating Officer of The Desert Mountain Club, one of the largest and most successful private clubs in the country.
Ethos Club & Leisure 5429 LBJ Freeway, Suite 400 Dallas, Texas 75240 P: 972.341.8133 E: info@ethosclubandleisure.com www.ethosclubandleisure.com Robert Jones Principal, Founder Direct Dial: 972-341-8133 Mobile: 602-309-3031 Email: rjones@ethosclubandleisure.com
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FOR MANY PRIVATE CLUBS, traditional operating models are no longer viable, given different ways that new and prospective members think, work, act and play. At Ethos Club & Leisure (www. ethosclubandleisure. com), we help clients create new concepts, facilities, amenities and programs, and build leadership teams and key staff that set them apart and make them uniquely attractive; we repurpose and leverage existing assets to produce new experiences and revenue streams; and we locate capital to position the operation for sustainability and profitability over time. Ethos was created through the inspiration and vision of the principals of Addison Law (www.addisonlaw. com), the premier law firm focused on club and leisure assets, and Bob Jones, the former longstanding Chief Operating Officer of The Desert Mountain Club. With more than 1,500 combined transactions in private clubs, public courses, resorts and real estate communities across the U.S., the Addison Law team possesses unrivaled insight on issues that impact the bottom line of club and hospitality organizations. Through his tenure at Desert Mountain and other high-end private clubs, Bob Jones has been one of the most influential leaders in the private club and real estate development industry over the past 30-plus years. In 2019, Ethos acquired GSI Executive Search (www. gsiexecutivesearch.com), one of the leaders in private club and hospitality search. Leveraging collective experiences, capabilities and resources, this new alliance between Addison Law, Ethos and GSI offers private club and hospitality clients unprecedented, single-source access to legal advisory, operational consulting and executive search solutions that otherwise would
only be available through separate engagements. At Ethos, we believe that successful projects must deliver a differentiated, engaging experience while generating long-term positive returns and operating in a responsible fashion. We don’t merely identify financial and statistical problems; rather, we develop the plan, and work closely with clients through implementation for a successful conclusion. Our name carries deep meaning and significance with our team. Our “ethos” is grounded in an unwavering commitment to excellence and integrity in all that we do. Our interdisciplinary team approach allows us to think big in the planning and concept stages and tactically execute on the smallest details, understanding that success lies in a commitment to excellence throughout the process. There are no shortcuts.
Legal Advisory Services
(provided by Addison Law) • Equity turnovers/sales • Membership plans • New/redevelopment • Deal structures
Operational Consulting Services
(provided by Ethos Club & Leisure) • Business and brand strategy • Operations • Repositioning/new capital • Development/redevelopment/sales
Executive Search Services
(provided by GSI Executive Search) • Executive placement • Human capital management • Post-hire consulting • HR compliance
www.clubandresortbusiness.com
2022
Leaders in CLUBS & RESORTS
Eustis Chair Eustis Chair designs and manufactures the most durable and highest stacking hardwood chairs available for the club industry. Each of our chairs is sustainably made to order in the USA. Our chairs stack up to 10 chairs high for easy storage. Members delight in the comfort and elegant design of our chairs, while the facilities staff enjoy the stacking functionality. Dine in style with our extraordinary seating. There is no better choice for fine dining chairs. Visit us at EustisChair.com for more information.
Eustis Chair 1 Thompson Square, Suite 501, Charlestown, MA 02129 P: 978.827.3103 W: www.eustischair.com
PICTURED HERE are Claremont stackable dining chairs by Eustis Chair at the Cherokee Town and Country Club and Council Room stackable banquet chairs by Eustis Chair at the Yale Club of New York City. For the Cherokee Town and Country Club, Eustis Chair worked with Atlantabased Harris Interiors. The Cherokee Town and Country Club chose the Claremont stacking dining chairs for their dining room renovation. The Claremont is one of Eustis Chair’s most elegant and best-selling chairs. The Claremont comes in three different styles and can be made as a side chair or arm chair. The Yale Club of New York City and their designer Executive Interiors liked our popular Bohemian stacking banquet chair, but wanted a roomier chair. We added one inch of width to the seat and depth of the Bohemian and eased the back by 3 inches to create the Council Room Chair. This chair was designed for the renovation of the club’s elegant Trumbull Room. Thanks to our proprietary Eustis Joint®, this great chair stacks 10 chairs high and comes with a 20 year warranty. Since their original order in 2015, the Yale Club of New York City has contacted us for several more orders. Visit us at EustisChair.com for more information.
www.clubandresortbusiness.com
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Leaders in CLUBS & RESORTS
FiberBuilt Umbrellas & Cushions For more than 20 years, FiberBuilt Umbrellas & Cushions has been manufacturing shade products, bases, and cushions for hotels, restaurants, country clubs, timeshares, and cruise lines. Popular models for the club market include the signature Prestige Collection with one-piece poles, heavy duty hubs, and powder coated and proprietary FiberTeak™ simulated wood finishes. Other important shade products used at clubs and resorts are Cantilever, Beach, Pavilion and Cabana models. Corporate headquarters and production facilities are located in Pompano Beach, FL and products are shipped worldwide.
FiberBuilt Umbrellas & Cushions 2201 W. Atlantic Blvd. Pompano Beach, FL 33069 www.fiberbuiltumbrellas.com
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FIBERBUILT UMBRELLAS & Cushions is the leading manufacturer of longlasting fiberglass ribbed umbrellas for hotels, restaurants, and country clubs. Designers and General Managers nationwide agree that the fashionable look, decorative options and durable construction of our umbrellas are perfect for clubhouse needs. From Ocean Reef (FL) to Houston Racquet Club (TX) to The Santaluz Club (CA), our shade products enhance patio, lounge, dining area and pool deck furnishings. FiberBuilt’s fashionable products have been developed to solve diverse shade needs and design applications from privacy Pavilions with zippered side-panel drapes, to cantilevers that rotate 360 degrees, to 20 ft square umbrellas that cover multiple seating groups at once. Among our newest models is Wattsun which includes a solar powered charging station with two USB ports. This allows members to power their devices from the comfort of your pool or outdoor dining area and stay longer at your club. Perhaps you’ll also benefit from their extra time onsite as more income will be generated when they order another round of drinks or a deliciously tempting dessert. Among the wide array of design elements we offer are: our proprietary FiberTeak™ simulated wood finishes, our extra-large Aruba vent for superior wind management, silk screened logos, and the very popular valance-style canopies. As you budget and schedule your
purchases for 2022, planning will be more critical than ever. All of FiberBuilt’s products are made to order so you can customize your shade to solve any design challenge. But, as with so many items across nearly all product categories – from paper goods to steel, we encourage you to order early to reduce the potential for delays, the need to reselect disappointingly unavailable fabrics, or missing targeted installation dates.
Our custom replacement cushions and decorative pillows refresh the look of dining, chaise and deep seating areas. The frames of your furniture may still be sturdy but when the cushions are worn, stained or outdated, FiberBuilt is here to manufacture cushions with the loft, fill and comfort your members deserve. We can give your furniture a new look and longer lifespan at a fraction of the cost and the lead time for replacement cushions is considerably shorter than new outdoor furniture.
www.clubandresortbusiness.com
2022
Leaders in CLUBS & RESORTS
Fire Within YOUR MEMBERS ARE LOVING OUTDOOR WOOD-FIRED PIZZAS FROM FIRE WITHIN • Since 2006, Fire Within has changed lives, providing mobile wood-fired oven solutions to over 1000 entrepreneurs, restaurant owners, resorts and country club managers. • We are the leader worldwide. From our small, affordable, full-featured oven trailer to our 30-foot Caravan mobile kitchen, each oven is crafted to your specific needs. • Take your food outdoors. Anywhere. Fire Within can help.
A legacy of unparalleled craftsmanship and quality Molded from the ancient Italian artisans of fire, metal, and stone comes one of the finest wood fired ovens in the world: the Fire Within Mobile Wood Fired Pizza Oven. Built for the road, grass, or gravel. Each oven is tailer-made how you want it to look by professional masons. Fire Within ovens are loved by chefs worldwide. Cooking at temperatures of over 900 degrees allows you to expand your menu for your guests unlike any other oven. Whether you operate an expansive country club, golf resort, or luxury destination, Fire Within Mobile Wood Fired Ovens offer the perfect complement for elevating your guests and member experience. Your guests will love the fire and the food. You will love your bottom line.
Ultimate guest experience, specialized training Park it by the pool, a patio, or even the 9th hole. Your guests will delight in the sounds of a crackling fire, as well as the rich Neapolitan aromas from the firing of an authentic gourmet pizza. The taste is a true culinary slice of heaven. When you buy a mobile wood-fired pizza oven, Fire Within provides a special program that offers personalized on-site training. Our personal chef trains your staff on best practices and menu development. We look forward to serving you.
CALL US TODAY FOR YOUR VIP RESORT SPECIAL PRICING
888.240.9758
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Leaders in CLUBS & RESORTS
Flat Tech, Inc. Located in Schaumburg, IL and founded in Sydney, Australia, FLAT® manufactures a range of award-winning table stabilization and alignment solutions. Our products are available in over 40 countries and are used by some of the world’s leading brands. FLAT has offices in the USA, UK, Holland, Australia, and Hong Kong. To learn more, visit www. FlatTech.com. ®
Flat Tech, Inc. 1900 E. Golf Road, Suite 950, Schaumburg, IL 60173 P: 855.999.3528 W: www.flattech.com
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GIVE YOUR GUESTS A GREAT DINING EXPERIENCE BY SETTING THE TABLE FOR SUCCESS MANY RESORTS, HOTELS, and hospitality destinations are looking to welcome visitors to their brand with new menus, new dining locations, new decor, and improved dining services. The focus in 2022 will be all about rebuilding a resort brand experience that creates confidence among guests and inspires more regular visits in the future. While planning out these new arrangements for member dining, some critical areas need to be considered. Remember that sensitivities to sanitation and service will be at an all-time high during their visit. It is incumbent upon owners and operators to provide peace of mind to guests while they dine with you, or that business may not return— and they will likely share their poor experience with other potential guests. Utilizing new dining areas is increasingly important for businesses that want to protect revenues and delight customers with a unique signature experience. Areas that were not originally designed for dining or socializing now create a great opportunity. Such areas can often have uneven surfaces that can be difficult for hospitality settings, creating wobbly tables that waste staff time, cost money, and ruin customer experiences. FLAT® Table Bases, and FLAT® Equalizers for existing tables, are perfect solutions to make both indoor and outdoor dining experience a better option for both operators and members. Our patented products
allow tables to stabilize on uneven surfaces quickly and permanently. FLAT® Table Bases automatically stabilize and lock into place on uneven surfaces like pool sides, decks and patios, and require zero effort from staff. This technology, located under the table base, allows servers to align adjoining tabletops in seconds. With over 50 FLAT® table base designs, we are confident you will find a table base to complement your décor and tabletops. Use FLAT® Equalizers to fix your existing wobbly tables. Equalizers replace your tables’ existing screw-in glides and stabilize the table with just a press on the tabletop. Creating an exclusive and memorable dining experience can be a daunting task. FLAT® has developed proven solutions to help you make this experience a positive one for your members and guests. To learn more about all the product options currently available, and to find your local representative, visit www.flattech.com or call 855-999-3528.
www.clubandresortbusiness.com
2022
Leaders in CLUBS & RESORTS
Fore Supply Co. For over 77 years, Fore Supply Co. has been the original club supply company. Founded in 1945, Fore Supply Co. began by operating out of a two-car garage on Chicago’s Northwest side. Seventy five years later, much has changed in the industry, but Fore Supply Co. remains a leader and innovator, still focused on being a One-Stop Shop for all our customers.
Fore Supply Co. 1205 Capitol Drive Addison, IL 60101 P: 800.543.5430 W: www.foresupply.com E: info@foresupply.com
LINENS Fore Supply Co. proudly offers a full line of linens. As a wholesale distributor, we provide fast shipping across the nation. Offering bed linens, towels, robes and so much more, Fore Supply Co. has expanded its linen offerings to meet the needs of our industry. With the addition of a linen specialist, Fore Supply Co. is committed to our 77 year philosophy of being a One-Stop shop for customers in a wide range of fields. From golf and country clubs and professional and collegiate sports teams to health clubs and resorts, Fore Supply Co. has everything you need. ONE-STOP SHOP Fore Supply Co. prides itself on carrying everything our customers need. With a large supply of the best brand name amenities for the locker room, club house or spa, Fore Supply Co. has bolstered its efforts in recent years to meet the needs of our everchanging industry and world. Now, more than ever before, Fore Supply Co. is committed to taking care of
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our customers to the best of our abilities. We pride ourselves on our large selection of amenities as well as our dedicated customer service representatives. At Fore Supply Co., we know the customer comes first, and our longevity in the industry is a testament to our commitment to you. CUSTOMIZE YOUR CLUB Part of that commitment to our customers is our willingness to go the extra mile. Fore Supply Co. proudly offers unparalleled customization options for any of your business needs. Fore Supply Co. can custom fit dozens of items to help make your business stand out from the crowd. Custom bottling, custom embroidered linens and custom imprinted bags and cups are just a few of our most popular options, but there are many more options. To find out what Fore Supply Co. can customize for your club, call or visit our website today!
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Leaders in CLUBS & RESORTS
ForeTees We offer integrated club management software, beautiful websites, user-friendly online reservation systems, and superior mobile capabilities to take the heavy lifting off your hands. Everyone at ForeTees has experience at private clubs, either as a part of the staff or as a member. We know first hand what it takes to manage the complex areas of a club and we know the importance of first class service. That is why we are here 24/7 with our expert support staff ready to assist you. We are dedicated to providing the best service possible to the private club industry.
CELEBRATING 20 YEARS OF ONLINE RESERVATIONS
20 YEARS
ForeTees was the first to bring online tee time to the private club. We set out to solve a problem of Golf Professionals having to take so many calls from members about booking tee times. It was 20 years ago when ForeTees introduced a web-based tee time system for the staff and members at Dellwood Hills Golf Club (now Dellwood Country Club) in St Paul, MN. Since then we have handled more than 85 million member made or modified tee times. We also have expanded our solutions to all areas of the club as we work to make club staff and members’ lives easier through our software. • Golf Management (Tee Times, Events, Lesson Book, Caddie Management, and more) • Court Management (Reservations, Events/Clinics and Lessons) • Dining Reservations and Event Management • A Flexible Reservation System for Fitness, Aquatics, Simulators and much more • 2 Website Solutions • ClubCentral Mobile App for Members and Staff • Point of Sale System • A web-based Club Management System built on Salesforce
ForeTees sales@foretees.com www.foretees.com
Although ForeTees is very proud of what has been accomplished over the past 20 years, we continue to keep our focus on shaping the future of the private club industry. ForeTees has always had the mindset of not being the biggest, but being the best. We look forward to further strengthening the relationships with our current and future partners.
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2022
Leaders in CLUBS & RESORTS
Game Changer
Commercial Convection Smoking System Norris Thermal Technologies also manufactures The Tribal Fire Grill, a 360 degree wood grilling show piece-www.grillin360.com
A GAME CHANGER FOR YOUR COMMERCIAL KITCHEN.
The electric, no flame smoker is the safest, most repeatable, and easiest to operate system available. The versatility of this machine allows chefs to perform a variety of operations: cold smoking, smoking with heat, or dehydrating. It’s Marine Approved for vessels over 65’. The GAME CHANGER operates with an easy to operate touchscreen. Discover the endless recipe options you can create with this unique cooking system - the GAME CHANGER produces winning results time and time again.
Norris Thermal Technologies 7930 N 700 E Tippecanoe, IN 46570 P: 574.353.7855 W: www.gamechangersmoker.com W: www.norristhermal.com
FOODBUY APPROVED www.clubandresortbusiness.com
NORRIS THERMAL TECHNOLOGIES an established American based company with over fifty years in the industrial manufacturing business, has taken to market the food service industries FIRST Patented High-Volume Commercial Convection Smoking System, The Game Changer Commercial Convection Smoker. The Game Changer efficiently hot smokes, cold smokes, dehydrates and holds high volumes of food at HAACP recommended safe temperatures. Its deliberate convection process offers proven moisture retaining which produces a higher product yield. That in turn offers its operators substantial food cost savings, complete control of the cooking process, and undeniable consistency in the final product! Game Changer has successfully redefined what a Commercial Smoker should be able to do. The Game Changers sleek, innovative cabinet style designed system efficiently infuses product with the operator’s choice of nonproprietary pure wood smoke pellets through a patented wood pellet smoke generator. It extracts only the pure wood flavor and then releases a high-density smoke with a zero to low ash count. Constructed of heavy-duty food service grade US Steel, The Game Changers three energy-efficient cabinet circulation fans evenly circulate flavorful smoke throughout the sixty-five square foot of cooking area without creating any hot or cold spots. Another unique bonus of the Game Changer Commercial Convection Smoker
is the minimal installation cost. No gas line is needed nor is it required to be installed under a fire suppression HVAC hood system. This completely flameless smoke generating system is extremely safe and does not require constant attention or flame box maintenance. Its four heavyduty casters offer the operator complete mobility and the freedom of operation as either a guest ‘Showpiece’ Action Station or a fixture in a commercial kitchen. The Game Changer also offers an easy to operate pre-programmable touch screen which is also internet enabled. The Game Changer capabilities are limited only to the creativity of its Chef. Easy product loading and unloading is accomplished on a mobile, full size, twenty sheet pan, ‘speed rack’. Our ever-growing clientele ranges from BBQ Pitmasters, Certified Executive Chefs and also a James Beard Award winning Chef. They are all finding innovative ways of using the Game Changer for creating cutting edge and healthy concepts by infusing food with pure wood smoke. Norris Thermal Technologies also utilizes a custom-built demonstration trailer complete with a Game Changer Commercial Convection Smoking System and a state-of-the-art display kitchen complete with a demonstration stage. It is available as additional support for our clienteles use to elevate their next event to a ‘not soon forgotten’ level. Headquartered in Tippecanoe, Indiana, Norris Thermal Technologies is one of the nation’s leading consultancies and design firms specializing in global equipment solutions. January 2022
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Hoshizaki America, Inc. HOSHIZAKI is the world leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With corporate headquarters in Peachtree City, Georgia, Hoshizaki America, Inc.’s continuous innovation and commitment to the highest standards ensures that our customers have exceptional quality products.
Hoshizaki America, Inc. 618 Highway 74 South Peachtree City, GA 30269 P: 800-438-6087 W: www.hoshizakiamerica.com
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HOSHIZAKI OFFERS A variety of foodservice equipment to optimize any club and resort … while saving money and energy. From the kitchen, to the bar, and golf course, Hoshizaki offers both ice machines and refrigeration equipment for a variety of applications. Continuous innovation makes our ice machines and dispensers more efficient with increased ice production and a longer lifespan, which equals operation savings. Our refrigerators, merchandisers and prep tables have features to maximize temperature control and keep food safe while saving money on food and labor costs. Create the perfect cocktails with Hoshizaki’s exclusive line of specialty ice machines – made specifically for resorts and clubs that want a more high-end feel with custom detail. Take your cocktail presentation to the next level with specialty ice: 1 inch square, 1.8 inch sphere, ... and our new 2 inch square cube (IM-50BAALM). No more messy silicone molds or expensive third party ice vendors! This 2 inch cube provides superior chilling ability increasing flavor and presentation of specialty cocktails or straight spirits like bourbon or scotch. The one inch square cube is a dense, clear, square cube that is offered in two types of ice machines: the IM-200BAC undercounter ice machine is perfect for under the bar and the IM-500SAB stackable ice machine sits on a large bin for more back of the house production. Large square cubes are great for cocktails or even iced tea, water and sodas. The sphere ice machine (IM-50BAA-Q) fits easily under a bar for clear specialty ice (that looks remarkably like a golf ball) at your fingertips and produces up to 450 spheres a day. Spheres can be used in both the preparation and presentation of mixed drinks and cocktails. Use one sphere for an old fashioned or three to make the perfect mixed drink in a high ball glass. Find your next ice machine www.hoshizakiamerica.com. www.clubandresortbusiness.com
2022
Leaders in CLUBS & RESORTS
JBD JGA Design and Architecture, LLC Founded in 1983 as Judd Brown Designs, JBD JGA is proud to announce that it has successfully combined forces with our long time sister company, Jefferson Group Architecture (JGA) to form JBD JGA Design and Architecture, LLC, a single entity providing Master Planning, Architecture, Interior Design and Procurement for the nation’s finest private clubs. JBD JGA is also proud and excited to become a part of ClubWorks, a national network of top architectural, planning, design and engineering firms all committed to excellence in the private club facility design sector. As a part of ClubWorks, JBD JGA will remain an independently operated company with our full complement of seasoned and professional management and staff. Our transition into 2022 will be seamless to our current and future clients continuing to provide the highest quality in creativity and personalized services from our offices in New England.
JBD JGA Design and Architecture, LLC
“WORKING WITH JBD JGA has been an exceptional experience. Their future focus approach to master planning, architectural/design with their unique understanding of each club’s vision sets them apart from other firms.” Thomas Savvides, General Manager/COO, Richmond County Country Club, Staten Island, NY
“BALTUSROL HAS BEEN working with JBD JGA for over a decade. It began with Strategic/ Master Planning and developed into multiple capital projects over an 18-year period and continues to be extremely successful. It has transformed Baltusrol’s facilities to the highest levels yet keeping the brand and tradition intact.” Kevin Vitale, CCM, General Manager/COO, Baltusrol Golf Club Springfield, NJ
700 School St, Unit 2 Pawtucket, Rhode Island, 02860 Ph: 401.721.0977 www.JBD-JGA.com
Peter Cafaro Senior VP, JBD JGA PCafaro@JBDandJGA.com
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Leaders in CLUBS & RESORTS
Johnsonville Foodservice Johnsonville® is dedicated to the foodservice operator’s success. No matter the business, Johnsonville provides solutions that solve the challenges operators face. Johnsonville offers a variety of quality products and programs designed to help foodservice businesses thrive. Johnsonville employs approximately 3,000 members globally. Founded in 1945 by the late Ralph F. and Alice Stayer, the privately held company remains family owned today and is based in Wisconsin. To learn more and see all Johnsonville foodservice products, visit foodservice.johnsonville.com.
Johnsonville® Foodservice W: www.foodservice.johnsonville.com
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Great Breakfast Flavor by Johnsonville® JOHNSONVILLE OFFERS FOODSERVICE operators the chance to grow their breakfast sales with a premium breakfast sausage lineup designed specifically for the foodservice industry. Our foodservice team has put together a winning selection of popular breakfast sausages that are easily prepared and craved by guests. Johnsonville breakfast products have been crafted with operator needs in mind. Our products have also been proven to have superior holding times in the back of house, in grab-andgo displays, or on a buffet.*
JOHNSONVILLE’S PREMIUM BREAKFAST SAUSAGE PORTFOLIO INCLUDES: • Fully Cooked Patties, available in Original and Turkey (2.0 and 1.5 oz.); • Fully Cooked Links available in Original, Maple and Turkey varieties (.8 oz.); • Ready-to-Cook Links, available in Maple and Original varieties (2.0 and .8 oz.) Johnsonville also offers a line of Sausage Strips to provide even more versatility to your menu. Johnsonville Sausage Strips™ provide the satisfying sausage flavor all packed into a strip that can be used just like bacon. These strips are made with ingredients customers trust and flavor to punch up any culinary creation. Johnsonville Sausage Strips are fully cooked and available in Original and Chorizo (1 oz.). As one of the most versatile new ways to add a flavorful protein to your menu, Johnsonville Sausage Strips™ are a perfect option to add to your kitchens and begin delighting guests. The Johnsonville name also means you and your guests can trust that our Sausage Strips™ are made with simple and superior ingredients. Sausage Strips™ contain no gluten, MSG, artificial colors, or flavors–and contain 40% less fat† and 30% less sodium‡ than traditional bacon. 70% of consumers say Johnsonville Breakfast Sausage is craveable**. But it’s not just the sausage that people loveit’s the company. We’re a family-owned
company that has earned trust and loyalty through flavor, quality, and consistency, which has made us the #1 sausage brand in the U.S.† year after year. Whether it’s Johnsonville’s sausage links or patties, every fully cooked or ready-to-cook product offers key quality differences that can set any breakfast menu apart from competitive brands. The Johnsonville breakfast sausage portfolio is made with quality cuts of pork, all-natural pork and turkey (minimally processed), gluten free, no added MSG, and no artificial colors or flavors. * Based on Cooking & Handling Testing, 2019. Johnsonville sausage products have shown holding times up to 4 hours (2 hours for turkey). ** RTC Breakfast Sausage Links Consumer CLT & Operator Triads, April 2019. † Less fat than bacon according to the USDA data for bacon per serving. ‡ Less sodium than bacon according to the USDA data for traditional bacon brands. www.clubandresortbusiness.com
2022
Leaders in CLUBS & RESORTS
KE Camps KE Camps provides the highest quality in children’s summer camps for country clubs. The unique set up of KE Camps offers children opportunities to experience a variety of dynamic and innovative programs, all customized to the particular needs of the club. KE Camps is dedicated to creating a family-friendly and inclusive atmosphere at each of its partner clubs. We strongly believe this is accomplished by providing a joyful camp experience for each and every camper.
KE Camps P: 877.671.2267 F: 877.829.5556 E: dan@kecamps.com W: www.kecamps.com
www.clubandresortbusiness.com
THE COUNTRY CLUB SUMMER CAMP KE Camps will operate a children’s summer day camp at your club, an exceptional service for your Membership. Encourage families to spend time at your club by offering a quality program for their kids! Blending the warmth and energy of a traditionally-inspired summer camp with the welcoming atmosphere of your club is our specialty. We understand that member retention, value and experience are of the utmost importance and to that end, we are in constant communication with our partner clubs and ensure that every detail is covered as we plan and implement your camp. Camp success is secured by providing you with a highly qualified professional staff, attentive to the needs of every child, his or her parents, and club personnel. And… we handle everything, including but not limited to: Programming, Hiring & Staffing, Marketing Materials, Licensing, Customer Service, Administration, Insurance, and Camper Registration. For over 20 years, the KE Camps team has been bringing an unmatched sense of community and camp spirit to the country club setting. We are passionate about camp and its inherent values. It is a place for building confidence, developing leadership skills, gaining self-awareness, and creating lasting friendships. Campers are active through themed activities, community service, STEM challenges, arts and crafts, fun with foods, fitness, golf, tennis and swimming. Daily schedules and activity choices vary depending on location (although golf, tennis and swim are incorporated at the majority of camps), but what all KE Camps programs have in common is the commitment to a Camper Value System of S.M.I.L.E. and the true passion for kids and for camp apparent in every member of the staff team. The KE Camps program will blend seamlessly with your other junior offerings, not in competition with them. Our all-around program ensures that every child feels welcome at camp. Whether you are looking to create a camp from scratch, have a current program in need of overhaul, or simply want to take the pressure off your in-house team, camp is all we do – and we do it right at your club.
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Leaders in CLUBS & RESORTS
Excalibur® UDC Island Suite
MONTAGUE INNOVATION ENSURES CLUB AND RESORT OPERATORS THRIVE
MORE OPERATORS PUT MONTAGUE ON THE MENU
At a table, in-room or by the pool, club and resort guests expect their food to rise to the occasion. With Montague innovation and quality in the kitchen it always will. Proudly manufactured in the U.S.A. by skilled craftsmen, Montague offers powerful, high- volume, heavy-duty equipment for any foodservice kitchen. From island suites to ranges, ovens, griddles, fryers and more, Montague has been dedicated to bringing the world premium-quality cooking since 1857.
Today’s clubs and resorts compete with high-end hotels and restaurants for discriminating patrons who want enticing menu selections and memorable dining experiences. A leader in this highly-challenging segment for decades, Montague delivers the kitchen equipment these exceptional venues need to impress patrons and prosper. With a complete selection of premium, versatile cooking and refrigeration equipment, chefs can count on Montague’s innovative designs and legendary performance. Montague has focused on customers’ changing needs with the development of hot/cold equipment and flexible cooking solutions which has made the company a market leader. PRODUCTS THAT BRING MORE TO THE TABLE A true front-of-the-house performer, the Excalibur® UDC Plug-and-Play Island Suite lets operators effortlessly replace or reposition equipment to suit menu changes, seasonal dishes, and shifts in volume. It also enhances communication between cooks through Legend® its unobstructed design. The suite’s modular utility distribution, Steakhouse configurable utility connections, and ingenious features empower Broiler a chef’s creativity while providing a remarkable ROI. Montague® Legend® Steakhouse Broilers produce exceptional infrared, high-speed radiant heat to cook the proteins guests love. Intense infrared heat waves are directed downward by the radiants, exposing all meat surfaces. Cool air passes up and over the meat, supporting perfect combustion to maintain radiant temperature. This versatile broiler is available with an optional refrigerated base to keep proteins within easy reach, speeding production and enhancing freshness. Powered by advanced Turbo Coil refrigeration the unit delivers precision temperatures for unprecedented cooling storage where chefs need it. Like all Montague products, the UDC Island Suite and Steakhouse Broiler are proudly manufactured in the U.S.A.
The Montague Company 1830 Stearman Avenue Hayward, CA 94545 Phone: (510) 785-8822 Toll Free: (800) 345-1830 www.montaguecompany.com
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Outdoor Lighting Perspectives Established in 1995, Outdoor Lighting Perspectives (OLP) is the nation’s first and largest full-service landscape and architectural lighting company. With over 150,000 installations nationwide, OLP is known for custom design that will provide beauty, safety and security for hospitality properties. OLP offers stunning handcrafted copper and brass LED fixtures, meticulous installation, ongoing maintenance and superior service for each client.
OLP Corporate Headquarters 2426 Old Brick Rd Glen Allen, VA 23060 P: 804.999.5847 W: outdoorlights.com
www.clubandresortbusiness.com
CREATE THE ULTIMATE FIRST IMPRESSION WITH STUNNING OUTDOOR LIGHTING.
IMPRESS YOUR MEMBERS and guests each and every evening with professional outdoor lighting. Outdoor Lighting Perspectives (OLP) specializes in custom lighting design, meticulous installation and ongoing maintenance for hospitality properties nationwide. We offer a variety of lighting design options including curb appeal lighting, bistro lighting, landscape lighting, pathway lighting and holiday lighting. With professional landscape lighting, your guests can enjoy your outdoor spaces long into the evening while also adding security—making it one of the most rewarding investments in your business. Our lighting designers will walk your property with you during one our complimentary design consultations to find the perfect design that fits your investment level. Our premium LED brass and copper fixtures and superior warranties will help give you peace of mind that your lighting system will last for years to come.
HOLIDAY LIGHTING DESIGNED TO IMPRESS Looking for no-hassle holiday lighting? OLP can help dazzle your guests this holiday season with our beautiful outdoor holiday lighting displays, including rooflines, trees, wreaths, and garlands. Our trained technicians will design, install, remove and store your holiday lighting so you don’t have to lift a finger. You take care of your guests, and we’ll take care of you. Contact us today for a complimentary design consultation at outdoorlights.com. January 2022
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Mr. Brian Idle (AIA, CEO) brian@peacockandlewis.com
Peacock + Lewis Peacock + Lewis Architects and Planners, LLC is a premier club amenities design firm with a rich history of designing award-winning “Clubs of Distinction”. Since its founding in 1961, Peacock + Lewis has focused on top-tier service and exceptional design to reach unparalleled achievement in private club Master Planning, Architecture and Interior Design. Whether planning remodeled or new amenities, the design professionals at Peacock + Lewis strive to meet each unique requirement to assure a transformative outcome for the client. The extensive experience gained since designing the first Peacock + Lewis clubhouse in 1961 ensures top quality design and documentation for all hospitality projects regardless of size. Brian Idle, CEO of Peacock + Lewis, draws on more than 35 years of hospitality and club experience to inspire the P+L team to successfully complete award-winning projects worldwide. Over its 61-year history Peacock + Lewis has created club amenities that are cost effective and functional as well as attractive to provide timeless enjoyment and lasting value for members and owners.
“BAY HARBOR YACHT CLUB initially engaged the Peacock + Lewis team in February 2018 for a total renovation of our clubhouse. We are so pleased with the forward-thinking ideas from the team and feel as if a new bar has been set for club amenities in the state of Michigan for aquatics, state-of-the art fitness center, spa, and Kid’s Club. P + L navigated us through important club trends to provide club amenities that have increased current member usage and attract new members. We appreciate P+L’s attention to detail and creative approach. Our membership LOVES their new Club!” - Kathleen Muneio, General Manager
“THERE IS NO ONE else I would rather work with than Peacock + Lewis. Jeannine Rohtla has been our interior design partner for several years and has done an extraordinary job on each project. From children’s areas to sports areas to clubhouse interiors, Peacock + Lewis delivers outstanding results.” - Eben Molloy, CCM, CCE General Manager
Peacock + Lewis Architects and Planners, LLC North Palm Beach Office 1295 US Hwy One; Suite 200 North Palm Beach, FL 33408 Phone: (561) 626-9704 Fax: (561) 626-9719 Naples Office 1610 Trade Center Way; Suite 5 Naples, FL 34109 Phone: (239) 631-2332 Fax: (239) 300-6402
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“WE WERE VERY FORTUNATE to build a wonderful new clubhouse for our members, but the real beauty for us was having a partner throughout this complex process versus a vendor. Peacock + Lewis aligned mutually with us on this point and was our partner all the way through and remain so today!” - C.W. Cook, CCM, CCE, General Manager/COO
www.clubandresortbusiness.com
2022
Leaders in CLUBS & RESORTS
Perennials and Sutherland The Perennials and Sutherland, LLC companies are icons and acknowledged leaders in the international design industry. Founder David Sutherland and CEO Ann Sutherland share an ingenious talent for curating the finest interior and exterior collections of luxury furniture, fabrics, rugs and accessories. Based in Dallas, Texas, the company is comprised of Sutherland Furniture, Perennials Luxury Performance Fabrics, and David Sutherland Showrooms.
Perennials and Sutherland L.L.C. 1600 Viceroy Suite 500 Dallas, TX 75235 W: www.perennialsandsutherland.com
www.clubandresortbusiness.com
FOR DECADES AFFLUENT CLIENTS have chosen Perennials and Sutherland for the elevated level of luxury the brands bring to their homes. Today they expect equal luxury when traveling. Perennials and Sutherland provide a wealth of outdoor furniture, outdoor accessories, fabrics, and rugs that enhance guest experiences at any luxury hospitality location. Distinguished by comfort and craftsmanship, Sutherland is the world leader in luxury outdoor furniture. Sutherland partners with renowned global names like Vincent Van Duysen, Christophe Delcourt, Philippe Hurel, and Rose Tarlow to create one-of-kind handmade pieces. The exquisite design and impeccable craftsmanship result in unique pieces that are built to last. Our sister company Perennials takes Sutherland pieces to the next level with over 1,500 stain, mildew and UV resistant cushion and upholstery fabrics, crafted with 100% solution dyed acrylic fibers. Perennials fabrics and rugs are recognized as the designer’s choice for contract and residential applications. Perennials’ designers push the limits to create fresh textures, patterns and colors that keep Perennials at the forefront of the design community. Perennials fabrics and rugs last for years and years, making them the economical choice for developers everywhere.
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Leaders in CLUBS & RESORTS
Preferred Club Insurance Program PREFERRED CLUB is a national leader providing insurance and risk management solutions to Private and Semi-Private Golf & Country Clubs as well as City, Social & Athletic Clubs. Since its founding in 1993, PREFERRED CLUB has continued to provide unique insurance coverages and enhancements that no other program can match. PREFERRED CLUB works exclusively through the insurance agent or broker of a club’s choice. And their multicarrier access maximizes the likelihood that they’ll have the right insurance fit for your club’s unique needs.
Preferred Club Insurance Program 1301 Wright’s Lane East West Chester, PA 19380 P: 800.523.2788 ext. 300 E: marketing@preferredclub.com W: www.preferredclub.com https://twitter.com/preferredclub
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PREFERRED CLUB IS the leading club insurance provider trusted with underwriting authority and proprietary access to “A” rated or better insurance carriers, which enables our underwriters to accommodate the broadest spectrum of risks in the golf industry with all lines coverage. TYPES OF GOLF OPERATIONS WE INSURE: • Private golf & country clubs • Semi-private clubs • High end daily-fee courses • Social clubs • Tennis clubs • Private golf communities • Homeowners associations with golf • Golf management companies FEATURES • Industry expertise for more than 25 years • Proprietary coverage forms customized for the club industry • Competitive & stable pricing • Risk Management support to reduce frequency and severity of losses • Access to multiple, highly-rated insurance carriers
COVERAGE HIGHLIGHTS
PROPRIETARY PREFERRED CLUB PACKAGE • • • • • • • •
Building & Personal Property General Liability Commercial Auto D&O / EPL Pollution Liability Cyber Liability Excess & Umbrella Liability Limits of $25M, $50M and $100M
D&O AND EPL COVERED IN THE UMBRELLA GET A QUOTE Tell your Insurance Broker about PREFERRED CLUB, leaders in Golf & Country Club Insurance. We work exclusively through a club’s choice of insurance agent or broker, so ask your broker to contact us for a competitive quote or email us (marketing@ preferredclub.com) your insurance broker’s contact information to get a competitive quote at your next renewal.
www.clubandresortbusiness.com
2022
Leaders in CLUBS & RESORTS
Prestwick Golf Group
For twenty-five years, Prestwick Golf Group has been the leading resource for industry professionals to elevate their member and guest experience and make each round unforgettable. Our premium golf furnishings—including bag racks, bag stands, podiums, beverage solutions, tee markers, course signage, waste & recycling bins, towel valets, and now modern outdoor furniture—can be found in 63 Countries Worldwide and 86 of America’s 100 Greatest Courses.
Prestwick Golf Group W248 N5499 Executive Drive Sussex, WI 53089 P: 844.334-0085 https://prestwickgolfgroup.com
www.clubandresortbusiness.com
CELEBRATING 25 YEARS AS A WORLDWIDE FURNISHING LEADER WARM, INVITING SPACES MATTER With inviting commercial-grade furniture from Sister Bay Furniture Co, we’re equipped to help properties transform underutilized spaces that can unlock new revenue opportunities and keep members and guests engaged while maintaining safe social distances. Curated designs that are inviting can keep guests on the property longer and increase the likelihood of repeat visits in the future to drive additional revenue. Made from our signature maintenancefree recycled plastic material, the furniture is made for year-round use. Each piece is held together with 316 marine grade stainless steel hardware to withstand the harshest of weather elements. Additionally, each table and deep seating piece is reinforced with an aluminum support frame for added strength and durability. The recycled plastic material makes sanitizing easy, is maintenance-free, and won’t mold, rot, chip, or peel. Create a consistent and coordinated outdoor experience beyond furniture with our Hostess Stations, Portable Bars, and other site furnishings that provide convenience and safety to guests while elevating your property’s brand. CREATING WORTHY GOLF EXPERIENCES WITH TAILORED SOLUTIONS Ensure players stay hydrated and safe with the convenience of touchless beverage solutions. We’ve put a lot of thought and consideration into our beverage solutions so that you don’t have to. Whether you’re looking for cooler boxes on the range, a water cooler enclosure on course, a hands-free water and ice dispenser in high-traffic areas, or a convenience station that provides amenities to guests outside, we have a solution that can be tailored to your exact needs.
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Leaders in CLUBS & RESORTS
Relay Dubbed the Walkie Talkie killer by Fast Company, Relay is the leading disruptor of twoway communication with its small form factor, durability, nationwide range, and cloudbased software. You can connect anywhere - anytime - on any device, eliminating the need for repeaters. Best part? Relay can survive being run over by a golf cart or submerged under water.
RELAY STARTS WHERE THE WALKIE-TALKIE STOPS. After realizing the many limitations that traditional walkie talkies endure and the expense that goes along with ongoing repairs and replacements, we knew there was a need to provide better communication to country clubs and resorts. It’s time to start using a device built for the future - not one that lives in the past.
CONNECTIVITY • Connects over WiFi and cellular network for seamless coverage across your course - no matter the size • Eliminates the need for repeaters
DURABILITY • Relay survives anything from drops in water to drops on concrete • Small and lightweight - no protruding, breakable parts like antennas • Less repairs and replacements translates into more savings
Relay E: tryrelay@e.relaypro.com https://go.relaygo.com/golf-compare
BETTER COMMUNICATION • Talk in groups or in 1:1 private conversations • Create unlimited channels • Wired and bluetooth headset capable • Use the Relay dashboard to track, manage and even communicate with your team
GET STARTED RISK-FREE • Try Relay for 30 days. If you aren’t 100% satisfied, return it for a full refund (we’ll even pay return shipping).
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Leaders in CLUBS & RESORTS
Southern Aluminum Southern Aluminum is the leading manufacturer of innovative linenless meeting and event furniture. For more than 40 years, we have pioneered a wide range of furniture, including meeting and banquet tables, event cocktail tables, mobile nesting buffets, mobile bar and beverage systems, retail-style shelving, and much more. Our suite of linenless solutions can complement any space design through our multifaceted product customization.
Southern Aluminum 5 Highway 82 West Magnolia, AR 71753
Ph: (800) 221-0408 www.southernaluminum.com
www.clubandresortbusiness.com
INDUSTRY EXPERTS Known as the linenless experts in the industry, Southern Aluminum has designed products with the end-user in mind. The industry has evolved, and so have customer needs. Taking inspiration from how people meet, gather, collaborate, and celebrate, we understand how the right attributes and features within the product can help you be successful. Flexibility in setup options are table stakes, and having the right product with the right multifunctional characteristics is key to the customer and you. We are poised to deliver on these core customer values, no matter the purpose of the meeting or event. THE LINENLESS ADVANTAGE Linens and their associated upkeep affect daily operations and considerably impact budget. From longer employee setup hours to elevated laundry costs to keeping up on inventory par levels, linens have become a thing of the past for operators. A “less-is-more” approach is the right approach, and it has become a compelling business case to transition to a linenless table platform, one that provides so much return with a more environmentally conscious position. CULTURE BREEDS INNOVATION Southern Aluminum has been a longstanding innovator, bringing new perspectives and ideas to industry products and the attributes those products need to possess. Our unique culture allows us to pivot and respond to the changing needs of our customers. Our Innovation+Design team uses customer and industry insights to stay ahead of product design, facilitating a multi-year product
roadmap with out-of-the-box ideas and always asking “what if”? Our newest product to launch is VERGE, a modern take on the classic picnic table with a version designed to be more than just a picnic table. This product can facilitate food and beverage activations, fit into social gatherings, and style various event purposes. Using sublimation technology, this product will blend into any indoor or outdoor design with ease. It is not only a great product that powers this brand, but it is the people behind the brand. We care deeply about our relationships with customers, and we do what’s right because it’s the right thing to do. Putting people first is a core value for us, and with our southern roots, this has naturally always been a driving force behind all we do. Our continued partnership with club leaders such as ClubCorp and our commitment to excellent product design and service exemplify what we bring to the table. Owen Wright, the General Manager at the University of Texas Club, said, “We needed options to try and maximize our limited space availability when we designed the layout for our new suite level buffets. Southern Aluminum’s team introduced us to the vertical buffet shelf, allowing users more options and flexibility. Plus, they had a fantastic clean, modern look and were a nice complement to the Southern Aluminum linenless tables that we already were utilizing.” As a proud table supplier for the University of Texas Club and hotels such as the Gaylord Texan, Southern Aluminum is passionate about accommodating all our customer’s needs in the hospitality industry!
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Southern Pride Southern Pride was founded in 1976 when Mike Robertson and his father, B.B., hand built and marketed their first rotisserie smoker. Today, over 24,000 smokers later, Southern Pride fabricates and assembles every smoker by hand in their 117,000 square foot manufacturing facility in Alamo, TN.
QUALITY ISN’T ACCIDENTAL. For foodservice in clubs and resorts, success is often attributed to investing in the right employees and equipment. Having dependable equipment that can consistently deliver high quality product is paramount for running a kitchen. The dependability of a Southern Pride smoker offers peace of mind and decades of profitability.
Southern Pride Distributing, LLC 401 S Mill Street PO Box 354 Alamo, TN 38001 W: www.southernpride.com The three most influential factors in selecting a commercial smoker for your kitchen include capacity needs, space and budget. Southern Pride offers three categories of equipment – Electric, Gas, and Mobile – with each providing a range of options to fit the individual needs of the customer. With 8 different models to accommodate various kitchen 66
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configurations and cooking capacities, there is a Southern Pride model for all foodservice applications. Southern Pride continually develops and refines equipment designs to meet the changing needs of the foodservice industry. Southern Pride equipment is designed with high-quality components, construction materials and techniques that ensure long service life. The accuracy of the controls, the ease of use, consistent heat, and superior convection, all combine for unmatched performance in the industry. All Southern Pride smokers are made in the US with 304 stainless steel, double wall insulated construction and the skilled craftsmanship of a 40-year old family business. Merge the impeccable design of a Southern Pride smoker with excellent distributor support, timely service, and durability and you’ll find an outstanding “before and after” purchase experience. Southern Pride smokers will allow your executive Chef to innovate new menu items and flavors that your club members won’t experience anywhere else. Visit southernpride.com to learn more about how your club can benefit from adding smoked dishes to your menu!
www.clubandresortbusiness.com
your
WE HAVE FOODSERVICE SOLUTIONS: On Trend, Complex Flavor Fusions High Quality & Restaurant Ready Labor Saving Consistent Shelf Stable
terrapinridge.com
For More Information or to Request Samples call (727) 442-3663 or email us at sales@terrapinridge.com
2022
Leaders in CLUBS & RESORTS
Texacraft Texacraft has been an outdoor commercial furniture leader since 1975. For over 40 years, we’ve been a trusted and reliable source for country clubs and resorts. Texacraft is committed to not only providing a quality product, but a quality experience for all customers. We don’t just take pride in what we do – we take pride in how we do it.
Texacraft
PREMIUM OUTDOOR FURNITURE FOR CLUBS AND RESORTS Our product line includes a wide range of outdoor furniture products including extruded aluminum, high quality resin wicker, dog park furnishings, umbrellas, outdoor cushions, and hundreds of fabrics. With over 40 distinct collections, we are a one-stop solution for any outdoor space’s need. Our products are designed specifically for contract and multiuse spaces with an emphasis on aesthetic appeal and durable design. The Texacraft product line has been thoughtfully curated to offer product solutions to any size space or design aesthetic. We offer an extensive
1396 NE 20th Ave Suite 300 Ocala FL 34470 P: 800.327.1541 W: www.texacraft.com
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THE TEXACRAFT ASSURANCE Partnering with Texacraft means more than just a quality product. Of all the things we build, relationships are by far the most important and we do it by building trust, consistency and accountability in everything we do. When you choose to partner with Texacraft, you’re getting a quality experience and complete peace of mind. From our prolific product line – designed by some of the industry’s most passionate and talented designers—to our commitment to competitive pricing, you can count on us.
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collection of commercial outdoor furniture from contemporary styles to traditional, bistro, and transitional. With boundless design and fabric selections available, our products can be customized to meet any outdoor furnishing needs. Our broad range of product types and styles feature the latest in industry-leading construction from durable Resinweave to powder-coated aluminum frames. This level of quality of commercial grade furniture extends itself to all our seating, lounge, and table products to add both elegance and comfort to any outdoor space. We partner with industry leaders to offer the highest quality in outdoor fabrics, durable slings, vinyl straps, synthetic wood and more for leading style, comfort, and durability for your customers to enjoy year-round.
www.clubandresortbusiness.com
2022
Leaders in CLUBS & RESORTS
Triar Seafood For over 30 years, Triar Seafood Company has been the discerning chefs’ source for the highest quality, responsibly harvested seafood. Triar has set the standards for freshness, quality, and next-day delivery in the seafood industry. Because of this, Triar Seafood is The Chef’s SourceTM for consistency, guaranteed satisfaction, and peace of mind when it comes to fresh seafood.
WHY TRIAR IS A LEADER IN CLUBS + RESORTS in ice, sealed and shipped in reusable containers via overnight delivery to your kitchen. RESPONSIBLY HARVESTED Triar’s owner Peter Jarvis is Chairman of the Board at the Southeastern Fisheries Association, whose mission is to defend, protect and enhance the commercial fishing industry by supporting honest conservation and management. All of Triar’s seafood is responsibly harvested and Peter actively seeks out alternative species for sustainability. HIGHEST QUALITY Our network of talented day-boat captains harvest for only one to two days before returning with their catch, so you know the seafood is fresh. Triar Seafood is hand picked by our knowledgeable inspectors and individually examined for healthiness, size, weight, color and texture. Each fish must pass sashimi criteria: clear eyes, bright red gills, firm meat, and odorless, to be approved for shipment.
UNSURPASSED VARIETY Triar offers an unsurpassed variety from Florida’s pristine waters and beyond. Yellowtail snapper, fresh shrimp, swordfish, branzino, grouper, sashimi grade tuna, mahi mahi and stone crab claws are just a few items that are popular in the finest restaurants.
Triar Seafood 2046 McKinley Street Hollywood, FL 33020 P: 800.741.FISH W: www.triarseafood.com
Triar Seafood The Chef’s Source.
TM
1.800.741.FISH www.clubandresortbusiness.com
GUARANTEED SHELF LIFE Because of Triar’s obsession for freshness and procedures, we guarantee 5-7 day shelf life for most species. Triar’s seafood is delivered to our federally inspected processing facility within a few hours after dockside approval. Kept at a consistent 33°F, it is then filleted, packed
THE CHEF’S SOURCE TM Triar has supplied the finest seafood to Top Chef winners, the James Beard Foundation, US Winter Olympics, Taste of the NFL, Taste of the Kentucky Derby, as well as to discerning chefs at the best restaurants, private clubs, and luxury hotels. Chefs tell us they can see and taste the difference in our seafood. Call us at (800) 741-FISH (3474) today and ask Peter Jarvis how Triar can provide the highest quality seafood to your customers. January 2022
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Tropitone Tropitone Furniture Company’s full-service manufacturing and distribution operations in Sarasota, FL, and Irvine, CA, provide the unique ability to deliver high-quality products and service efficiently and to meet each customer’s specifications. For more information and to see the full lineup of new product introductions visit www.tropitone.com.
SINCE TROPITONE® FURNITURE’S beginning in 1954, the Tropitone brand has been synonymous of total performance in the commercial marketplace. With the widest selection of outdoor patio furniture styles, finishes, colors and fabrics, Tropitone furniture offers clients endless customization options throughout the hospitality industry. Furniture offerings range in style between contemporary, transitional, and traditional categories providing solutions to any outdoor area. The portfolio of commercial products is specifically designed for any public seating space, dining and poolside areas, bars, balcony spaces and more. As the go-to source for contract designers in the hospitality industry, we know how to beautifully craft a mood of escape and relaxation with our furniture. We also know that beauty is nothing without quality and that is why our design is not only about how something looks, but how it feels and functions over a lifetime. Tropitone’s outdoor patio furniture is exquisitely designed, flawless in form and function, and delivers an enjoyable outdoor experience. With the highest quality materials, vigorous testing of products, and responsive customer service, we offer a quality experience from start to finish. Tropitone products offer a wide range of product offerings from cast iron chairs and tables, fire pits, modular seating to padded sling lounges, woven chairs, site furnishings, umbrellas, and more. Every furniture order is unique and selecting from one of Tropitone’s many frame colors and mixing in fabric or vinyl adds the designer touch to any project. Our goal is to provide customers what they want when they want it — the first time, every time.
Tropitone 5 Marconi, Irvine, CA 92618 T: 800.654.7000 E: sales@tropitone.com
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Leaders in CLUBS & RESORTS
True Aussie Beef & Lamb True Aussie Beef & Lamb is a national marketing board representing over 48,000 sheep, cattle and goat ranchers in Australia. On their behalf, TABL undertakes marketing activities for Australian beef and lamb here in America and around the world. Australian grassfed meats, including lamb, beef and goat are widely available, with a variety of pastureraised, organic, antibioticfree and no added hormone options.
True Aussie Beef and Lamb 1717 K St NW, Suite 900 Washington DC 20006
Ph: 202-436-4428 Email: s.kindler@mla.com.au foodservice.trueaussiebeefandlamb.com
www.clubandresortbusiness.com
Rhy Waddington, Executive Chef, Winged Foot Golf Club
AUSTRALIA IS A WORLD LEADER in grassfed beef and lamb farming and exports, and a leading supplier to the US. In fact, Australia is now the #1 source of quality lamb in the US. For Club & Resort chefs, this means we can provide consistent, high-quality and stable supply for the menu year-round. Some of the most stringent quality, safety and animal welfare standards in the world not only meet every expectation for clean, sustainable and ethical products, but deliver an enviable 120-day shelf life for beef, and 90 days for lamb. As a further assurance of quality, Australia’s worldleading MSA grading system provides highly precise and predictive eating quality scores, even for 100% grassfed animals. Beyond quality and supply, where Australian agriculture really shows its leadership is in sustainability. From our free-range grasslands Down Under to your kitchen, sustainability is built into every step along the way. We’ve
reduced our water use by 68% in the last 30 years, reduced our greenhouse gas emissions by 53% in the past 16 years, and completed a comprehensive life cycle analysis to show that transport accounts for less than 5% of our environmental impacts happen in the transport phase. But we are not resting on this progress. Adding to Australian lamb’s climate neutrality achievement, Australia’s beef producers have pledged to become carbon neutral by 2030, employing a wide range of practices and measures, from regenerative agriculture to methanereducing feed additives like red seaweed, to storing more carbon in Australian soils. Some Aussie beef producers are even climate positive today, showing that this goal is indeed possible on an ambitious timeline. Scan code for more on Australian grassfed beef and lamb sustainability and availability.
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The Verdin Company Family owned since 1842, The Verdin Company is the premier supplier of decorative post clocks with nearly 500 landmark club installations worldwide. The 6th generation of the Verdin family of artisans leads the company with oldworld craftsmanship, modern technology and innovation. ENHANCE THE BEAUTY of your course or club with a post clock by The Verdin Company. Establish a distinct identity. Accent a favorite gathering spot. Commemorate an important anniversary. Honor the contributions of a key member. A Verdin clock is a rewarding investment for your site. FOUNDED IN 1842, The Verdin Company makes beautiful outdoor clocks. We’ve done so through six generations of continuous family ownership. Verdin clocks grace the landscapes of nearly 500 courses in the U.S. and around the world. INNOVATION AND CRAFTSMANSHIP are the hallmarks of all Verdin clocks. Each Verdin course clock is designed and manufactured using the finest materials and latest technology. All are customized with your choice of dial style, color, and other aesthetic options.
The Verdin Company 444 Reading Road Cincinnati, OH 45202
OUR STRUCTURAL COMPONENTS ... are lighter, rust-proof, and built to last, compared to vintage clocks.
800.543.0488 www.Verdin.com
OUR CLOCK MOVEMENTS ... are professional-grade, and built to run accurately and consistently for years. OUR CLOCK HANDS ... are substantial and distinctive, allowing them to be seen across greater distances. OUR SHATTERPROOF CLOCK DIALS ... are designed to withstand practically anything thrown their way, including an errant tee shot.
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OUR MOONGLOW BACKLIGHTING ... light the dials up like a full moon with a warm, consistent glow. Long-lasting, environmentally friendly LED lighting systems will showcase your custom logo on the dial. OUR CLOCKS ARE WEATHERPROOF ... and are built to withstand the harshest weather conditions. OUR CLOCKS ARE UL TIMEPIECES ... which comply with the rigorous standards set by Underwriters Laboratory.
www.clubandresortbusiness.com
2022
Leaders in CLUBS & RESORTS
Yamaha Golf Car Yamaha Golf Car sets the standard in performance, versatility, and comfort for golf, utility, and personal transportation vehicles so to inspire enjoyable experiences on and off the course. From the Drive2™ collection to the new UMAX™ lineup, Yamaha continuously creates industry firsts and stays proven as The Easy Choice™.
Yamaha Golf Car YAMAHA IS SYNONYMOUS WITH INNOVATION. We have drawn from our 60+ years of performance and engineering experience to cultivate a rich pedigree of bestselling motor vehicles, many of which were industry firsts in their respective markets. From our powerful Drive² lineup to our hardworking collection of UMAX® vehicles, Yamaha is always The Easy Choice™.
WE CONTINUE TO SET THE HIGHEST STANDARD.
Yamaha Golf-Car Company 1270 Chastain Road Kennesaw, GA 30144 P: 866.747.4027 W: www.YamahaGolfCar.com
Our robust lineup of golf cars continues to break the mold, industrywide, on performance and comfort. The Drive² QuieTech EFI gas model offers the most ROI on a gas golf car without all the noise, while our Drive² PowerTech AC electric option offers effortless, powerful acceleration on every climb. Independent Rear Suspension (IRS) comes standard on both. Now, our brand-new Drive² PowerTech Li model offers the comfort of IRS, coupled with the performance of our lithium-ion-powered battery — a powerful pairing that can’t be found anywhere else.
features guaranteed to yield a solid and efficient day’s work, every single day. UMAX One and Two perform with undeniable torque and power, while the UMAX Bistro — a completely mobile food & beverage vehicle — instantly drives profits through sales.
COLLABORATION AT EVERY TURN. Yamaha Golf Car is a GCSAA Silver Partner, the Premier Partner and the Official Golf Car Company of the National Golf Course Owners’ Association (NGCOA), and the four-time winner (2017-2019 & 2021) of the Golf Digest Editors’ Choice Award for Best GasPowered Golf Car. Our vehicles continue to set and exceed the highest standards in the industry. No matter which vehicle you choose, Yamaha proves time and again that we are, undeniably, The Easy Choice™.
TECHNOLOGY IS OUR DRIVING FORCE. The technology doesn’t stop there. We funneled our expertise into creating our powerful workhorse collection of UMAX vehicles. They are stacked with
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• • •
• • •
REGIS TER NOW!
c h e f t o c h e f c o n f e r e n ce. co m
R E G I S T R A T I O N
O P E N
MARCH 20-22, 2022 NASHVILLE TENNESSEE
ALL INCLUSIVE Registration Includes: • • • • • • • • • •
Hotel Room at the Grand Hyatt Nashville on the nights of March 20th - 22nd All meals from Sunday night through Tuesday afternoon Conference sessions & education Live cooking demonstrations Networking opportunities Chef Lounge A night on Broadway Event Club and Resort Chef of the Year Competition Continuing education credits Conference materials
C2C22_RegOpen_9-21_Vs1.indd 1
9/16/21 3:29 PM
Janaury 2022 www.clubandresortchef.com
The 2022
Cookbook
EDITORIAL
ADVERTISING
EDITOR, CLUB + RESORT CHEF
VICE PRESIDENT/GROUP PUBLISHER
Joanna DeChellis jdechellis@wtwhmedia.com
DIGITAL MEDIA/WEB/DEVELOPMENT
Tom McIntyre tmcintyre@wtwhmedia.com
412-260-9233
216-533-9186
EDITOR, CLUB EDITORIAL + RESORT BUSINESS
ADVERTISING
PUBLISHER
Joe Barks EDITOR, CLUB + RESORT CHEF jbarks@wtwhmedia.com
John Petersen VICE PRESIDENT/GROUP PUBLISHER jpetersen@wtwhmedia.com
610-688-5666 Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233 SENIOR EDITOR
Tom McIntyre 216-346-8790 tmcintyre@wtwhmedia.com
216-533-9186 SALES DIRECTOR EDITOR, CLUB + RESORT BUSINESSTony Bolla PUBLISHER
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The Metropolitan Club of the City of
Dunwood Country Club, Atlanta, Ga.
Vincent Horville, Executive Chef, The Metropolitan Club ofCEC, the Executive Michael Matarazzo, City of Washington Chef, Farmington(D.C.) Country Club, Char-
lottesville, Va.
Michael Matarazzo, CEC, Executive Chef, FarmingtonCMC, CC, GM/COO, Lawrence McFadden, Charlottesville, Va.
The Union Club, Cleveland, Ohio
Lawrence McFadden, CMC, GM/COO, Colby Newman, Executive Chef, The Union Club, Cleveland, Ohio
Grosse Pointe (Mich.) Yacht Club
Tim Recher, CEC, AAC, CWX, James of Satterwhite, Director Culinary Operations, Quail West G&CC, Executive PastryNaples, Chef, Fla.
Charlotte (N.C.) Country Club
Scott Ryan, CEC, AAC, Executive Chef, The Country Club, Drew Tait, Executive Chef, Pepper Pike, Ohio
Kelly Greens Golf & Country Club,
Fort Myers, Fla. Executive Pastry Chef, James Satterwhite, Charlotte (N.C.) CC J. Kevin Walker, CMC, AAC
J.Executive Kevin Walker, CMC, AAC,Golf Club Chef, Ansley Executive Chef, Ansley Golf Club Atlanta, Ga. Atlanta, Ga.
N OV E M B E R C L U B I N D E X
Properties J A N U featured A RY inCthis L Uissue B INDEX BallenIsles Country Club Palm Beach Gardens, Fla. 22 Properties featured in this issue Boca Grove Golf and Tennis Club Boca Raton, Fla. 24 Charlotte Town Country Club Charlotte, 110 14 Cherokee & Country ClubN.C. Atlanta, Ga. The Country ClubChevy of Pittsfield Pittsfield, Mass. Chevy Chase Club Chase, Md. 84 26 Desert Mountain Scottsdale, Ariz. 20 Country Club of Buffalo Buffalo, N.Y. 106 The Everglades Club Palm Beach, Fla. 34 The Country Club of Maryland 88 18 Fiddler’s Elbow Bedminster, N.J.Towson, Md. Forest Lake Club The Country Club Columbia, Pepper Pike,S.C. Ohio 108 14 Fort Wayne Country Club Fort Wayne, Ind. 30 Detroit Athletic Inn Club&Detroit, 94 10 The Gasparilla Club Mich. Boca Grande, Fla. JW MarriottCountry Miami Turnberry ResortVa. & Spa Farmington Club Charlottesville, 100 14 Miami, Fla. Grey Oaks Country Club Naples, Fla. Mich. 102 18 Kalamazoo Country Club Kalamazoo, Kenwood Country Cincinnati, Ohio L’Hirondelle Club ofClub Ruxton Towson, Md. 82 26 Kings Creek Country Club Rehoboth Beach, Del. 18 Ocean Reef Residence Club Key Largo, Fla. 96 Myers Park Country Club Charlotte, N.C. 28 The Patterson Club Fairfield, Conn. 90 Quail West Golf and Country Club Naples, Fla. 24 River Run Country San Antonio CountryClub Club Davidson, San Antonio,N.C. Texas 97 20 Sedgefield Country Club Greensboro, N.C. 24 Sherwood Country Club Thousand Oaks,www.clubandresortchef.com Calif. 22 www.clubandresortchef.com
Dishing
with
DeChellis
FROM INSPIRATION TO RECIPE A GREAT RECIPE relies on three key elements:
1. The chef who wrote it has to have mastered the mechanics and fundamentals of cooking. 2. Ingredients must be fresh and high-quality. 3. It must balance creativity with executability. Even with all of these boxes checked, however, great recipes don’t just happen on their own. They are always inspired by something. But inspiration is a tricky thing. One minute you could be staring at a blank page, wondering how you’ll write a menu with half the staff out, supplychain issues and a fully booked event calendar. And in the next, you have so many ideas that you can’t decide which one to choose first. While inspiration isn’t predictable, the sources of inspiration are. This issue is a showcase of great recipes from some of the club industry’s most notable culinarians. In the subsequent pages and in the online version, you will see beautiful dishes inspired by all sorts of things. The goal is that these chefs will also inspire you to get into the kitchen to create your next best dish, too. There are plenty of other places beyond this issue to help strengthen your creative muscles. Farmers markets, cookbooks,
www.clubandresortchef.com
Instagram, and the upcoming Chef to Chef Conference, which will be held in Nashville, Tenn. at the all-new Grand Hyatt Nashville hotel from March 20th through March 22nd (see pgs. 74 and 104-105 of this issue), are all great options. Choose and choose wisely. Being a club chef requires a lot of creativity. You’re responsible for running your operation, and for constantly thinking of new, delicious dishes that will keep your members engaged and educate your staff. Even with so much creative pressure, inspiration is out there, if you know where to look. You are the best things about your menus, so strive for greatness, choose to evolve and continually seek inspiration. It’s time to become something more than what you were yesterday.
EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233
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C O N T E N T S
January • Vol. 12 • Issue 1
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Editor’s Memo
From Inspiration to Recipe
TJ Garrish, CEC
Executive Chef, L’Hirondelle Club of Ruxton
“Chicken and Rice”with Thelma Sanders Squash, Chicken Salt, Mustard Frill
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Tracy Hoffer, CWPC
Executive Pastry Chef, Chevy Chase Club
Chocolate Mousse & Raspberries with Passion Fruit Curd, Candied Hazelnuts, and Textures of Raspberries
88
Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP
90
Geoffrey Lanez, MBA, CEC
Executive Chef, Country Club of Maryland
Oxtail Consommé
Executive Chef, The Patterson Club
Carrot Tartlet with Savory Carrot and Miso Mousse, and Yogurt and Cardamom Mousse
94
Shawn Loving, CMC
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Andrea Mallon-Griffith
Executive Chef, Detroit Athletic Club
Humble Beginnings Corn Bread Dressing
Executive Chef, Ocean Reef Residence Club
Avocado Hummus with Butter-Poached Corn, Local Arugula, Local Avocado, Drizzled Extra Virgin Olive Oil and Marinated Edamame
97 100
Eduardo Castillo, CEC
Executive Chef, San Antonio Country Club
Butter-Poached Lobster and Orange Tomato Bisque
Michael Matarazzo, CEC Executive Chef, Farmington Country Club
Pomegranate Glazed Duck in Scallion Pancakes
102
Derin Moore, CMC
Director of Culinary Operations, Grey Oaks Country Club
Butter-Baked Turbot with Leek Soubise, King Crab, Root Celery Nage and Truffle Pea Tendrils
106
Joe Piazza, CEC, AAC
Executive Chef, Country Club of Buffalo
Red Wine Poached Prime Beef Tenderloin with Cauliflower Risotto
108
Scott Ryan, CEC, AAC Executive Chef, The Country Club
Korean Short Rib with Kimchi Fried Rice and a Togarashi Egg
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James Satterwhite
Executive Pastry Chef, Charlotte Country Club
Flavors of the Tropics with Pineapple, Passion Fruit, Mango, Lime, and Coconut
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Photo courtesy of Rich Hoffman, Executive Chef, CC of Maryland Cover: Carrot Tartlet with Savory Carrot and Miso Mousse, and Yogurt and Cardamom Mousse by Geoffrey Lanez, MBA, CEC, Executive Chef, The Patterson Club
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MICRO CILANTRO, White Oolong Tea Infused Crab Consommé, Lime Leaf Oil, Golden Reserve Osetra Caviar Chef Bobby Cortez
®
ON TOP OF THE
WORLD’S FINEST CUISINE 600+ MICROGREENS Petite®Greens | Edible Flowers | Tiny Veggies™ | Specialty Items Herb, Flower, Fruit Crystals®
Exceptional Quality • Highest Food Safety • Sustainably Grown
freshorigins.com
Salmon Crusted Squash Blossom with squash purées, basil oil, pickled onions, and tempura ricotta ratatouille stuffed Squash Bossom by Chef Gary Nguyen INGREDIENTS FOR SALMON BOATED SQUASH BLOSSOM: 1 ea 5.5 oz sockeye salmon fillet 4 each Fresh Origins Squash Blossom 1 gram of meat glue PROCEDURE FOR SALMON BOATED SQUASH BLOSSOM: Carefully remove salmon skin with a sharp knife. Cut 4 each squash blossom and evenly spread onto the cutting board approximately 5x4. With a small fine mesh strainer dust the meat glue onto the skin side of the salmon. Place salmon meat glue side down onto the blossom and cut around the salmon and wrap in plastic wrap for 10 minutes. INGREDIENTS FOR SQUASH PUREE: 450 grams of yellow squash (sliced) 200 grams of yellow onions (sliced) 2 grams of kosher salt 500 grams of chicken stock Tt extra virgin olive oil PROCEDURE FOR SQUASH PUREE: Place sliced onions in a medium sauce pot with a pinch of salt. Sweat the onions until translucent and fold in the yellow squash and cover the pot with chicken stock and cook until its 60% evaporated. Place everything into a Vitamix and blend on high speed, adjust seasoning and drizzle EVOO. Strain and cool over a double bowl with ice. INGREDIENTS FOR MEXICAN SQUASH COMPOTE: 100 grams of small brunoise Mexican squash 2 grams of grated garlic 3 grams extra virgin olive oil 40 grams of small brunoise yellow onion 1 gram of minced parsley ½ lemon zest ½ lemon juice PROCEDURE MEXICAN SQUASH COMPOTE: In a medium pan on medium high heat, add EVOO with yellow onions, garlic and squash. Cook until mixture on high heat until tender. Fold in butter, parsley, lemon juice and zest and serve. INGREDIENTS FOR SQUASH BLOSSOM FISH FUME: 1000g Salmon Bones 1g Garlic 5g Butter 200g Yellow Onions (sliced) 2g Bonito 1000g Chicken Stock 5g Fresh Origins Squash Blossom PROCEDURE FOR SQUASH BLOSSOM FISH FUME: In a medium stock pot on medium high heat, add the salmon bones with butter until golden brown. Add the onions and chicken stock with bonito and simmer for 45 minutes.
Strain stock into another pot and fold in Squash Blossom and simmer for another 5 minutes. Transfer everything into a Vitamix and blend until smooth and serve. INGREDIENTS FOR SQUASH BLOSSOM STUFFED WITH RICOTTA RATATOUILLE: 200 grams of ricotta 100 grams of cooked small diced ratatouille mixer 2 grams of lemon zest 2 grams of mayo Tt kosher salt Tt extra virgin olive oil 500 grams of Grapeseed oil 300 grams of tempura batter PROCEDURE FOR SQUASH BLOSSOM STUFFED WITH RICOTTA RATATOUILLE: First, bring a small medium pot of grapeseed oil until temperature reaches 350”F.Then in a medium size mixing bowl, fold all ingredients and season with salt to taste and drizzle of EVOO and place everything into a piping bag. Then, remove the pollen bud from the Squash Blossom and pipe the ricotta mixer into the blossom. Coat the Squash Blossom in the tempura batter and place into the pot of grapeseed oil golden crispy golden brown. INGREDIENTS FOR BASIL OIL: 200 grams of fresh basil 300 grams of grapeseed PROCEDURE FOR BASIL OIL: Bring a medium pot of grapeseed oil to 400’F. Carefully add the basil for 15 seconds and quickly cover the pot with a fine mesh oil splash screen. Then, with a spider remove basil onto a ¼ sheet tray with resting rack and set aside. Strain the oil and set aside for 30 minutes into temperature drops to 100’F. Placed everything into a Vitamix and blend on high speed for 2 minutes, strain over a coffee filter and allow it to drip overnight in refrigerator. INGREDIENTS FOR PICKLED ONIONS: 50 grams of pearl onions (peeled) For pickling liquid: 10 grams of water 10 grams of white vinegar 5 grams of cane sugar ¼ piece of bay leaf 1 gram of coriander seed PROCEDURE FOR PICKLED PEARL ONIONS: Place water, vinegar, sugar, bay leaf, and coriander seed in a small sauce pot and bring to a bowl until sugar dissolve and pour into a double bowl with ice and fold in the onions for 30 minutes.
www.freshorigins.com
“Chicken and Rice”
with Pineapple, Passion Fruit, Mango, Lime, and Coconut INGREDIENTS FOR THE “RICE” CRACKER: 100 gms. dried prawn crackers 20 x 9 cm oblate discs 75 gms. pasteurized liquid egg white PROCEDURE FOR THE “RICE” CRACKER: 1. Process the prawn crackers in a Robot Coupe to make coarse, 2 mm crumbs. 2. Spread out 10 oblate discs, one by one, over silpats for dehydrator. 3. Place another disc of oblate over each to form a double layer of oblate. 4. Brush the disc with egg white, using a pastry brush. 5. Sprinkle prawn cracker crumbs evenly over the top. 6. Dehydrate at 104°F. 7. Store the dried snacks in an airtight container in a cool dry place. INGREDIENTS FOR THELMA SANDERS SQUASH PUREE: 2 ea. whole butternut squash, halved and seeded 50 gms. butter, cut into pieces 32 gms. pure maple syrup 2 gms. salt to taste ground cinnamon PROCEDURE FOR THELMA SANDERS SQUASH PUREE: 1. Preheat the oven to 375°F. Place the squash halves, cut side down, on a baking sheet and roast for 30 to 40 minutes, or until fork tender. 2. Scoop out the innards into a Vitamix and add butter, syrup, and salt. Process on high, then pass through a tamis. Add cinnamon and adjust seasoning to taste. 3. Place in pastry bag and keep at room temperature.
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INGREDIENTS FOR CHICKEN SALT: 225 gms. chicken skin to taste salt to taste fresh cracked pepper 5 gms. maltodextrin 1 gm. fried sage 2 gms. dehydrated lemon zest PROCEDURE FOR CHICKEN SALT: 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 2. Pat dry and cut chicken skins in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet. Season with salt and pepper. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins. 3. Bake until the skins are browned and crisp (35 to 40 minutes). Remove the top baking sheet and parchment and transfer the skins to a plate lined with a paper towel, to cool and crisp up. 4. Transfer chicken skins to Robot Coupe; pulse until fine. Pass through a mesh sieve. 5. Place chicken-skin powder into a mixing bowl and add maltodextrin, crush fried sage and dehydrated lemon zest. Mix well, until consistency resembles coarse salt. FINISHING AND PRESENTATION: 1. Heat fryer to 350°F. 2. Fry the crackling discs until they puff. 3. Drain well and season with chicken salt. 4. Pipe small amount of squash puree on each cracker. 5. Place mustard frill on squash puree on cracker. 6. Garnish plate with a line of squash puree and place garnished cracker on center of puree.
www.clubandresortchef.com
TJ Garrish Garrish, CEC Executive Chef
L’Hirondelle Club of Ruxton Towson, Md.
“ This riff on chicken and rice was inspired by a dish served at El Bulli. We used it as the first course in a recent wine dinner. It ‘wowed’ the guests as soon as they saw it, and they were amused by the nostalgia of chicken and rice.” TJ Garrish, CEC www.clubandresortchef.com
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Tracy Hoffer, CWPC Executive Pastry Chef Chevy Chase Club Chevy Chase, Md.
“ I’m proud of the
colors and textures on this plate. Garnishes do not always have to be intricate. Little details, like foams, gels, fresh fruit or candied nuts, can go a long way to enhance a dish.”
Tracy Hoffer, CWPC
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Chocolate Mousse & Raspberries with Passion Fruit Curd, Candied Hazelnuts, and Textures of Raspberries INGREDIENTS FOR CHOCOLATE MOUSSE:
13 ozs. dark chocolate (75%) 13 ozs. milk chocolate (38%) 30 ozs. heavy cream 6 sheets gelatin sheets 3 ozs. granulated sugar 1.8 ozs. yolks, pasteurized 12 ozs. egg whites, pasteurized 1.5 ozs. vanilla extract PROCEDURE FOR CHOCOLATE MOUSSE:
1. Melt chocolates together. Keep warm. 2. Bloom gelatin sheet in ice water. 3. Whip cream to soft peaks. 4. Whip egg yolks and 1 oz. of sugar until pale in color. 5. Whip egg whites and rest of sugar until meringue is medium-peak. 6. Add yolks, vanilla and 1/3 of whipped cream to chocolate and combine—if mixture is too thick, add more cream. 7. Melt gelatin completely and add into chocolate mixture. 8. Finish folding in all of the whipped cream. 9. Fold in meringue. 10. Pipe mousse into molds immediately and freeze. INGREDIENTS FOR HAZELNUT DACQUOISE:
180 gms. egg whites 100 gms. sugar 125 gms. powdered sugar 150 gms. hazelnut flour 45 gms. cake flour PROCEDURE FOR HAZELNUT DACQUOISE:
1. Make meringue with egg whites and sugar. 2. Fold powdered sugar into meringue. 3. Sift hazelnut flour and cake flour together and fold into meringue mixture. 4. Spread onto silpat and bake at 350°F for 15 to 18 minutes. INGREDIENTS FOR GEL INLAY:
750 gms. raspberry puree 165 gms. glucose 105 gms. sugar 11 gms. pectin NH
PROCEDURE FOR GEL INLAY:
1. Combine sugar and pectin Nh. Add all ingredients into pot and bring to a boil. 2. Immediately pour into mold for inlay. INGREDIENTS FOR DARK CHOCOLATE GLAZE:
21 ea. gelatin sheets 300 gms. water 720 gms. heavy cream 780 gms. granulated sugar 300 gms. glucose 360 gms. cocoa powder
www.clubandresortchef.com
PROCEDURE FOR DARK CHOCOLATE GLAZE:
1. Bloom gelatin in ice water. 2. Combine water, heavy cream, sugar and glucose in pot. Bring to a boil and then add cocoa powder. Add gelatin and then strain through chinois. 3. Cool glaze to 95°F before using. Refrigerate unused portion until needed. TO ASSEMBLE:
1. Make your gel inlay and pour into ¼ sheet pan (a quick trick is to cryovac the ¼ sheet pan to create a liner, instead of saran wrap). Freeze inlay. 2. Cut inlay to the size of your mold for chocolate mousse and leave in freezer while making chocolate mousse. 3. Make chocolate mousse, pipe mousse into mold and push inlay into the center of each one. Scrape excess mousse off bottom to level off mold. Freeze mousse. 4. Cut the hazelnut dacquoise so it is slightly bigger than the base of the mousse. 5. Unmold your mousse onto a wire rack on sheet pans for glazing setup. 6. Glaze mousses; add luster dust if desired after glazed. 7. Using an offset spatula, transfer mousse to cake bases (ideally this is done while mousses are still mostly frozen, for ease of moving). INGREDIENTS FOR SWISS MERINGUE:
8 ozs. egg whites, fresh preferred 16 ozs. sugar, granulated
PROCEDURE FOR SWISS MERINGUE:
1. Heat egg whites and sugar over a double-boiler until sugar is completely dissolved. (The mixture should be slippery smooth and very warm to the touch.) 2. Move mix to a clean, dry mixing bowl with a whip. Whip on medium-high speed until meringue starts “spitting” and is very glossy. 3. Pipe into desired garnish. Dry out in low-temperature (120°-150°F) oven overnight, with door left ajar. INGREDIENTS FOR FOAM: 170 gms. raspberry puree 16 gms. sugar, granulated 3.5 gms. Versa Whip 1.5 gms. xanthan gum PROCEDURE FOR FOAM: 1. Carefully scale all ingredients into a mixing bowl. 2. Whip on medium speed until full volume has been reached. 3. Put into a piping bag with desired tip. Pipe as needed. 4. Store in refrigerator until needed.
INGREDIENTS FOR PASSION FRUIT CURD: 12 ea. yolks 1.5 cups granulated sugar 1 cup passion fruit juice or puree .5 cup heavy cream 6 ozs. butter 2 Tbsps. zest PROCEDURE FOR PASSION FRUIT CURD:
1. Place first four ingredients into a large stainless bowl and whisk together. 2. Cook slowly over a double-boiler until thick, stirring occasionally. 3. Once thick, remove from heat and add butter and zest when mixture is about 105°F. 4. Pour into hotel pan. 5. Cover directly with plastic wrap; refrigerate until needed. INGREDIENTS FOR FLUID GEL:
300 gms. raspberry puree 2.4 gms. agar agar as needed simple syrup
PROCEDURE FOR FLUID GEL:
1. Mix ingredients together. Bring to a boil. Reduce to a simmer. Simmer for two minutes, then refrigerate until cold and firm. 2. Vitamix with simple syrup to desired consistency. Refrigerate until needed.
INGREDIENTS FOR CANDIED NUTS:
250 gms. 125 gms. 125 gms. ½ pod 5 gms. 12 gms.
nuts water sugar vanilla bean salt water
PROCEDURE FOR CANDIED NUTS: 1. Bring sugar, water and vanilla bean to a boil. 2. Stir in nuts and cook until liquid is evaporated. 3. Deglaze with salt and water. 4. Spread onto silpat and bake at 325°F until toasty. TO PLATE:
1. P ut a spoonful of passion fruit curd onto plate and “swoosh” it near the rim. 2. Place your mousse onto the plate so it is in the center of the curd. 3. Next add your garnishes; start with your candied hazelnuts and fresh raspberries. 4. Using a piping bag, add your raspberry fluid gel dots, and raspberry foam. Finish the plate off with meringue kisses.
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“ I love to take underutilized products, like oxtail, and find clever ways
to make them the star of a dish. This soup has a deep, full-bodied beef flavor. It’s richer than a veal consommé and has many layers that are both classical and modern in their presentation.” Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP
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Oxtail Consommé INGREDIENTS FOR MUSHROOM ESSENCE: 3 lbs. assorted mushroom stems 1 gal. veal stock ½ bunch fresh thyme 2 ea. bay leaf PROCEDURE FOR MUSHROOM ESSENCE: 1. Combine the above ingredients together and steep for four hours over very low heat. The liquid should reduce by half and be enriched with mushroom flavor. 2. Once the consistency and flavor have been achieved remove from the heat and strain through chinois. Cool. INGREDIENT FOR OXTAIL CONSOMMÉ: 2 lbs. ground lean veal 15 ea. egg whites 1 cup celery, brunoised 1 cup onion, brunoised 1 cup carrot, brunoised 1 lb. chopped mushroom stems 1 gal. oxtail stock 1 ea. lemon, juiced 1 gal. mushroom essence 2 ea. bay leaves PROCEDURE FOR OXTAIL CONSOMMÉ: 1. Mix the protein, egg whites, and brunoised vegetables together until fully incorporated. 2. Pour the raft mixture in the combined liquids and place on stove. Heat the liquids and consistently stir the raft into the liquids so that it doesn’t stick to the bottom of the pot. 3. Once the raft develops on the top of the stocks, work a hole into the middle of the raft to allow the consommé to breath. 4. Simmer the consommé for 45 minutes. Strain the consommé through a china cap and coffee filter. INGREDIENTS FOR OXTAIL RAVIOLI: For the filling: as needed clarified butter 4 ozs. carrots, brunoised 8 ozs. onions, brunoised 4 ozs. celery, brunoised 1 ozs. shallot, brunoised ½ tsp. garlic, minced 1 ozs. tomato paste 2 ozs. red wine 2 lbs. oxtail meat, cooked, cooled, pulled and chopped fine 1 ea. sachet (thyme, bay leaf, parsley stems, peppercorns, tarragon) 1 gal. oxtail stock as needed salt and pepper PROCEDURE FOR FILLING: 1. In a sauce pot, warm the clarified butter. 2. Add the mirepoix, garlic, shallots, and pin-cage with the tomato paste and the wine. 3. Add the chopped oxtail meat. 4. Add the sachet and the stock. 5. Bring the stock to a simmer and cook until tender. 6. Chill. 7. Pulse in Robot Coupe to make a fine filling. 8. Season with salt and pepper. www.clubandresortchef.com
Rich Hoffman,
CEC, CCA, AAC, WCMC, CDM, CFPP Executive Chef Country Club of Maryland Towson, Md.
FOR THE PASTA DOUGH: 12 ozs. semolina 12 ozs. all-purpose flour 2 Tbsps. olive oil 6 ea. eggs Pinch salt Pinch pepper PROCEDURE FOR PASTA DOUGH: 1. Mix dry ingredients. 2. Mix wet ingredients separately. 3. Combine the dry and wet mixtures. 4. Knead until combined. 5. Cryovac and rest for hydration. INGREDIENTS FOR PRESENTATION: Oxtail raviolis Parisian vegetables, blanched Pea shoots, cryo-blanched Chervil tips Quartered mushrooms, blanched in consommé TO PLATE: 1. Arrange the warmed vegetables and pasta in the center of a warm bowl. 2. Pour hot soup in and serve, or serve broth on side and pour tableside. January 2022
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Geoffrey S. Lanez, MBA, CEC Executive Chef
The Patterson Club Fairfield, Conn.
dish takes everything I’ve learned throughout my years of cooking and “ This combines it into one perfect bite. I learned glazing and spicing as a student. I
learned how to use gelatin properly and set mousses while I was on garde manger. I learned how to fry tartlets when I watched Bocuse d’Or as a Sous Chef. It also showcases my growing interest in introducing Asian flavors into my cooking..
”
Geoffrey S. Lanez, MBA, CEC 90
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Carrot Tartlet with savory carrot and miso mousse, and yogurt and cardamom mousse INGREDIENTS FOR TARTLET: 9 ea. wonton shell 9 ea. tartlet 9 ea. purple shiso leaves PROCEDURE FOR TARTLET:
1. Cut wonton into round circles and lay them into tart shell molds. 2. Fry until golden brown.
INGREDIENTS FOR PICKLED CARROT PETALS: 50 gms. champagne vinegar 50 gms. sugar 50 gms. water 1 ea. thyme sprig 100 gms. 63 ea. carrot, petals, 7 ea. 50 to 1 sheet ratio gelatin sheets 5 gms. spice mix PROCEDURE FOR PICKLED CARROT PETALS:
1. In a small sauce pot, bring champagne vinegar, sugar, water, and thyme sprig to a simmer. Add carrot petals and reserve for service.
INGREDIENTS FOR CARROT MOUSSE: 80 gms. carrot, grated 3.5 gms. ginger, minced 9 gms. shallot, minced 5 gms. miso paste 50 gms. carrot juice 20 gms. heavy cream 1 gm. xanthan gum 1 gm. salt 5 gms. olive oil 1 ea. gelatin sheet PROCEDURE FOR CARROT MOUSSE:
1. In a small sauce pot, sweat grated carrot, ginger, shallot, and miso paste 2. Add carrot juice and simmer until carrots are tender. 3. Finish with heavy cream and blend. 4. Add xanthan gum and gelatin and set into silicone molds.
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INGREDIENTS FOR YOGURT AND CARDAMOM MOUSSE: 1.5 sheets gelatin 125 gms. heavy cream 25 gms. sugar 125 gms. Greek yogurt 1 gm. cardamom 5 gms. ginger 3 gms. salt PROCEDURE FOR YOGURT AND CARDAMOM MOUSSE:
1. Rehydrate gelatin sheets in cold water. 2. In a small sauce pot, heat half the amount of heavy cream and sugar to under a simmer. Add gelatin and cool slightly. Fold in Greek yogurt, cardamom, ginger and salt. 3. Set in silicon mold and reserve.
INGREDIENTS FOR GARNISH: 30 pieces dill 30 pieces purple micro-radish INGREDIENTS TO ASSEMBLE: 4 ea. wonton shells 4 ea. purple shiso leaves 4 ea. yogurt and cardamom mousse 4 ea. carrot mousse 28 ea. pickled carrot petals (seven each) 12 pieces micro purple radish 12 fronds dill TO ASSEMBLE:
1. Inside of each wonton shell, place the following items in this order: Purple shiso leaf, yogurt and cardamom mousse and carrot mousse. 2. Arrange the pickled carrot petals around the carrot mousse. 3. Garnish around the carrot mousse with purple radish and dill fronds.
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Shawn Loving Loving, CMC Executive Chef
Detroit Athletic Club Detroit, Mich.
“ Many culinarians get a kick out of preparing ‘peasant food.’ There’s an unpretentious comfortability that makes it almost therapeutic.” Shawn Loving, CMC
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Humble Beginnings CornBread Dressing INGREDIENTS FOR THE CORNBREAD: 5 cups white cornmeal 4 cups flour (all purpose) ¼ cup sugar 3 Tbsps. baking powder 2 tsps. salt 4 cups milk 4 ea. eggs, large ¾ cup butter, melted ¾ cup vegetable oil PROCEDURE FOR THE CORNBREAD: 1. Mix all dry ingredients together. Sift in drum sieve. 2. Mix milk and eggs together. 3. Combine the milk and egg mixture with the dry ingredients. Mix well. 4. Add butter and oil. 5. Pour into a greased two-inch hull hotel pan. 6. Bake at 375°F for 35 to 40 minutes, or until golden brown and a toothpick in the center comes out clean. 7. Brush with butter immediately after removing from the oven. INGREDIENTS 2-inch pan 1 cup 3 cups 1 cup 1 cup 6 Tbsps. 2 Tbsps. 4 Tbsps. 2 Tbsps. 2 Tbsps. 3 Tbsps. 6 cups 4 ea. 6 fl. ozs. 4 ozs. 4 Tbsps.
FOR CORNBREAD DRESSING: corn bread, crumbled butter, melted Spanish onion, minced green bell pepper, minced celery, minced fresh or dry sage fresh chopped parsley w/stems poultry seasoning onion powder garlic powder fine ground black pepper chicken stock eggs, whole, large heavy cream egg whites, whipped to stiff peaks salt, or to taste
PROCEDURE FOR CORNBREAD DRESSING: 1. After the cornbread has cooled, let dry overnight, then crumble together on day two. Set aside in a large mixing bowl. 2. In a large sauté pan, melt 1 cup of butter over low heat and add onion, celery, and bell pepper (the “holy trinity”), stirring frequently. 3. When the trinity has become soft and translucent, add all of the spices, stir in, and cook until fragrant. Add to the bowl of crumbled corn bread. 4. Whisk together chicken stock, eggs, and heavy cream. 5. Stir into the cornbread until well incorporated. 6. Whip egg whites until frothy and fold into the dressing mixture. 7. Adjust seasoning with salt and fresh ground black pepper to taste. 8. Pour into a greased ceramic pan, or into a two-inch hotel pan. 9. Bake at 350°F for 45 to 50 minutes, The top will be slightly brown. Let cool. Chef’s Notes: • As it cools, the dressing will crack on the surface. This is normal. • Before baking it is recommended to place parchment paper over the top of the cornbread dressing and then foil for the first 20 minutes of baking. This method will maximize the moisture and mouth feel of the finished product. www.clubandresortchef.com
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Andrea Mallon-Griffith Executive Chef
Residence Club at Ocean Reef Key Largo, Fla.
Avocado Hummus with butter-poached corn, local arugula, local avocado, drizzled extra virgin olive oil and marinated edamame INGREDIENTS: ½ ea. large ripe avocado 1 can chickpeas, rinsed, drained ⅓ cup tahini 1 cup cilantro leaves 1 clove garlic, finely minced ¼ tsp. ground cumin 2 Tbsps. olive oil To taste salt to taste pepper 1 Tbsp. fresh lime juice to taste fresh lemon juice PROCEDURE: 1. Place avocado, chickpeas, tahini, cilantro, garlic and cumin in food processor and process until smooth. Slowly drizzle in the olive oil. 2. Remove from the processor and season to taste with salt, pepper, lime and lemon. 3. Reserve for plates.
“ This dish is simple and elegant. It’s full of fresh, local produce and represents the type of food my members want to eat. It’s also vegetarian and can be easily modified to be vegan, too.”
Andrea Mallon-Griffith 96
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Eduardo Castillo, CEC Executive Chef
San Antonio Country Club San Antonio, Texas
“ This bisque has been a superstar in every
club I’ve ever worked. And it’s so much simpler than it seems. It has a lovely sweet and acidic balance with aromatics and oranges. It’s rich, too, with the cream and butter-poached lobster.”
Eduardo Castillo, CEC
Butter-Poached Lobster and Orange Tomato Bisque INGREDIENTS FOR THE BISQUE: 1/4 lb. butter 1 ea. large yellow onion, chopped 3 ea. chopped celery ribs 1 #10 can of plum tomatoes 1 pt. tomato juice 1 pt. fresh orange juice 1 ea. orange, zest 1 qt. heavy cream ¼ cup kosher salt ½ cup granulated sugar 1 tsp. ground white pepper PROCEDURE FOR THE BISQUE: 1. Melt the butter and sweat the onions and celery. When tender, add the rest of the ingredients and bring to a simmer. www.clubandresortbusiness.com
2. Cook for about 30 minutes, then puree with the Vita-Prep blender until very smooth. 3. Strain through a chinois and reserve. Chef’s Note: This soup can be served hot or chilled. INGREDIENTS FOR THE LOBSTER: as needed live lobsters or frozen lobster tails 6 Tbsps. white wine 1 lb. butter, room temperature 1 sprig thyme 1 sprig dill
PROCEDURE FOR THE LOBSTER: 1. If using live whole lobster, kill and clean the lobster. Remove all the meat. If using frozen lobster tails, defrost. 2. Bring the wine and herbs to a simmer, and slowly emulsify the butter into the wine liquid. Keep the temperature below 180° F., to avoid breaking the sauce. 3. Poach the lobster in the butter until done. 4. Place the bisque in a shallow bowl; arrange the lobster on the plate and garnish as desired.
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Putting the OMG on the menu Innovation is back drawing in diners with special and limited-time features leading the way.
Tahini and herb crusted rack of lamb At Sedgefield Country Club, Australian lamb racks get the tableside service treatment. Ingredients
Directions
Australian rack of lamb, frenched
Preheat oven to 400°f. Combine freshly chopped herbs in a bowl, set aside. Season rack of lamb with a good layer of tahini, followed by a generous dose of coarse kosher salt and cracked black pepper.
Coarse Kosher salt, to taste Cracked black pepper, to taste 4 tablespoons extra virgin olive oil 8 cloves garlic Juice of 2 large lemons, to taste ½ cup flat-leaf parsley, finely chopped 1 tablespoon of oregano, finely chopped 1 tablespoon basil, finely chopped 1 tablespoon mint, finely chopped 1 tablespoon rosemary, finely chopped One cup of tahini One cup of butter, softened
” Patterson Chef James “JP ve Chef, uti ec Ex e rat Corpo McConnell Golf
“In a country club setting like ours, we are always looking for the very best product, whether it’s local or from around the world. Australian lamb is consistently high quality, tender and mild; and my cooks love working with it too. That’s important when I’m sending them out to carve tableside!”
Heat a cast iron skillet over medium high heat. Once hot, coat pan with EVOO and add the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place onto a baking sheet. Remove garlic from pan and add to food processor along with lemon juice and softened butter. Brush the top and sides of the lamb with the lemon-garlic butter, then coat with the chopped herb mixture and roast in oven for 10-12 minutes. Allow to rest before slicing. Serve over Carolina gold rice tabbouleh, garnish with candied tomatoes and curried cauliflower cream.
Curried cauliflower cream Ingredients
Directions
1 head cauliflower, cut into florets
Preheat oven to 450°F. Toss cauliflower florets with extra virgin olive oil and salt in a bowl; spread onto a baking sheet. Roast cauliflower in preheated oven until browned, about 25 minutes.
2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1 tablespoon unsalted butter, cut into small cubes 1 large yellow onion, diced 1 teaspoon minced garlic 1 teaspoon curry powder 1 teaspoon cayenne pepper 1 teaspoon ground turmeric ½ cup chicken stock
Melt butter in a saucepan over medium high heat. Sauté onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant; season with curry powder, cayenne pepper, and ground turmeric. cook for 5 minutes over low heat. Stir roasted cauliflower with the onion mixture. Pour stock over mixture, cover and bring to a boil. Immediately remove cover, stir in heavy cream, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes. Puree mixture in the saucepan with an immersion blender until silky smooth.
1 cup heavy cream
Carolina gold rice tabbouleh Ingredients
Directions
¼ cup Carolina gold rice, cooked and cooled
Toss to combine the first 8 ingredients in a mixing bowl. Leave at room temperature or in the refrigerator for two to three hours, so that the rice can continue to absorb liquid and swell. Add the extra virgin olive oil, toss together, adjust seasonings to taste.
1 small garlic clove, minced Juice of 2 large lemons 3 cups fresh flat-leaf parsley, chopped ¼ cup fresh mint, chopped ½ lb. ripe tomatoes, seeded and finely diced 1 bunch scallions, finely chopped Kosher salt, to taste ¼ cup extra virgin olive oil
Candied tomatoes Ingredients
Directions
2 lbs. grape tomatoes
Preheat oven to 250°f. Toss grape tomatoes with extra virgin olive oil, sprinkle with coarse kosher salt, black pepper and sugar. Place on oiled sheet pan and roast in the oven for about 3 hours, until tomatoes begin to shrivel yet still juicy. Remove and let cool.
1/3 cup extra virgin olive oil 2 teaspoons coarse kosher salt 1 teaspoon fresh cracked black pepper 1 tablespoon sugar
Scan the QR code to see how this dish brought something special to the menu.
Chef Notes Presentation of this dish served tableside begins with a smear of the curried cauliflower cream around the plate, then a generous portion of the Tidewater Carolina gold rice tabbouleh topped with sliced lamb chops and garnished with candied tomatoes.
foodservice.trueaussiebeefandlamb.com
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Pomegranate Glazed Duck in Scallion Pancakes INGREDIENTS FOR POMEGRANATE
FOR THE DUCK:
For the Dip: 50 ozs. balsamic vinegar 50 ozs. soy sauce 12 ozs. pomegranate molasses 2 cups pomegranate juice 2 gal. water 4 ea. whole duck
Chef’s Note: If ducks start to get too dark before the desired internal temperature, cover them with foil and continue cooking.
GLAZED DUCK:
For the Glaze: 2 cups soy sauce 3 cups hoisin sauce 2 cups pomegranate juice PROCEDURE FOR POMEGRANATE GLAZED DUCK:
1. For the dip: Combine the first five dip ingredients in a tall narrow pot and bring to a full boil. Be careful not to boil over. 2. Truss duck. 3. Dip each duck into the boiling mixture three times, holding each duck in the mixture for a full 20 seconds each time. Be sure to allow the mixture to return to a full boil before each dip. 4. Hang the dipped ducks in the walk-in for 48 hours, brushing every hour with the glaze. FOR THE GLAZE:
1. Combine all ingredients and whisk until fully combined. 2. Reserve the needed amount of glaze for the station before brushing the ducks and contaminating the whole batch.
1. Cook the whole, glazed ducks on a roasting rack in a 250°F oven until an internal temperature of 155°F is reached.
INGREDIENTS FOR SCALLION PANCAKE:
252 gms. 28 gms. pinch 4 ea. 560 gms. 1 bunch as needed
AP flour sugar kosher salt eggs, beaten milk scallions, finely minced butter
PROCEDURE FOR SCALLION PANCAKE:
1. Combine the flour, sugar, and salt in a bowl. 2. Add the beaten eggs to the dry ingredients. 3. Add the milk to make a smooth batter. 4. Fold in the minced scallion. 5. Allow to rest for one hour in a cool place. 6. Prepare pancakes by pouring small amount of dough on a buttered surface. Flip. Reserve. TO ASSEMBLE:
1. Place a small amount of pulled duck inside each scallion pancake. Wrap the pancake around the ducks. Serve.
Michael Matarazzo, CEC Executive Chef
Farmington Country Club Charlottesville, Va.
“ Chefs are always so quick to serve duck
as medium-rare breasts and confit the legs. This dish is an example of looking globally to find different preparations— and it’s one of my favorites.” Michael Matarazzo, CEC
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“ This dish was inspired by
a concept we worked on when I was on the U.S. Culinary Olympic team. I reinterpreted it based on the experience I’ve gained in the time since I was on the team, the flavors in the wine it was paired with, and the need to be able to put a dish out in fewer steps during a busy service.”
Derin Moore, CMC
102 l Club Resort Chef l January 2022 102 Chef l January 2022 l Club++Resort
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Derin Moore, CMC
Director of Culinary Operations
Grey Oaks Country Club Naples, Fla.
Butter-Baked Turbot
with leek soubise, king crab, root celery nage and truffle pea tendrils INGREDIENTS FOR SOUBISE: 2 Tbsps. butter 2 Tbsps. shallots, minced 1 tsp. garlic, minced 1 cup leeks, minced ½ cup Arborio rice ½ cup chardonnay wine 3 cups fish fume 2 Tbsps. butter ¼ cup pecorino cheese as needed salt and pepper INGREDIENTS FOR ROOT CELERY NAGE: 2 Tbsps. butter ¼ cup onion, minced 1 cup leeks, minced 1 quart root celery, cleaned and diced ¼ cup chardonnay wine ¼ cup Pernod 2 ea. kefir lime leaves 1 stalk lemongrass, bruised 3 sprigs thyme 5 cups fish fumet www.clubandresortbusiness.com
1 cup heavy cream As needed salt and pepper INGREDIENTS FOR TURBOT: 4 ea. 4-oz. turbot fillets as needed salt and pepper 4 ea. 1.5-oz. sections of king crab, cleaned INGREDIENTS FOR GARNISH: chive oil pea tendrils truffle oil fresh black truffle PROCEDURE FOR SOUBISE:
1. Sweat the butter, shallots, garlic and leeks without color until tender. 2. Add the Arborio and sauté until a nutty aroma is present. Add the wine and reduce to almost dry. 3. Add simmering stock in multiple additions, stirring frequently on low heat until tender. Finish with butter, cheese and seasoning. 4. Process in a robot coupe until very smooth. Chill slightly.
PROCEDURE FOR NAGE:
1. Sweat the butter, onion, leeks and root celery without color. Add the wines and reduce by half. Add remaining ingredients and simmer for 30 minutes. Blend and string through a chinois.
TO ASSEMBLE:
1. Lightly season the fish with salt and pepper. 2. Pipe the cooled soubise on top of the turbot. Place the cleaned king crab leg on top and gently push into the soubise. 3. Brush a silpat or parchment paper with butter and bake the fish at 325°F until set. (Approximately 10 minutes.) 4. Place the nage on a soup plate and surround with chive oil. Place the fish on top of sauce. Toss the pea tendril with truffle oil and garnish the fish. Shave black truffles on top. Serve.
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• • •
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R E G I S T R A T I O N
MARCH 20-22, 2022 NASHVILLE TENNESSEE
ALL-INCLUSIVE Registration Includes: • • • • • • • • • •
Hotel Room at the Grand Hyatt Nashville on the nights of March 20th - 22nd All meals from Sunday night through Tuesday afternoon Conference sessions & education Live cooking demonstrations Networking opportunities Chef Lounge A Night on Broadway Event Club and Resort Chef of the Year Competition Continuing education credits Conference materials
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O P E N
MEET OUR SPEAKERS BRYAN SKELDING Executive Chef The Greenbrier
COLIN SHANE Chef de Cuisine The Continental
EDWARD LEE
Chef/Owner 610 Magnolia and Whiskey Dry
GERALD FORD, CMC
LAWRENCE MCFADDEN, CMC
GM/COO Union Club of Cleveland
MICHAEL MATARAZZO, CEC Executive Chef Farmington CC
PAT MARTIN
Owner Martin’s BBQ Joint
SAM JETT
Director of Operations Patchwork Productions — Audrey, Joyland, and The Continental
SCOTT CRAIG, CEC, CCA, WCMC
Contributing Editor Club + Resort Chef
Director of Culinary Operations and Executive Chef Myers Park CC
KEVIN WALKER, CMC
SHAWN LOVING, CMC
Executive Chef Ansley Golf Club
Executive Chef Detroit Athletic Club
TRACY HOFFER, CWPC Executive Pastry Chef Chevy Chase Club
c hef t oc hefconf erence.com f or more inf ormation and t o regis t er
11/30/21 4:24 PM
“ I still poach tenderloins in the same way for our
Table 101 wine dinners. The dish always ‘wows’ the membership with its soft texture, deep, rich taste and bright red hue. It also lends itself well to a rich and creamy side, like the cauliflower risotto I created when I was competing for chef of the year in 2007.” Joe Piazza, CEC, AAC, CCA 106
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Joe Piazza, CEC , AAC, CCA Executive Chef The Country Club of Buffalo Buffalo, N.Y.
Red Wine Poached Prime Beef Tenderloin with Cauliflower Risotto INGREDIENTS FOR RED WINE POACHING LIQUID: 2 ea. 750 ml. bottles cabernet sauvignon 8 ozs. fresh thyme 4 ozs. fresh rosemary ¼ cup black peppercorns ½ cup whole peeled garlic 4 ea. bay leaves 4 ozs. butter 1 ea. 2 lb. chateau of beef tenderloin PROCEDURE FOR RED WINE POACHING LIQUID: 1. Place a heavy-bottom, siderimmed pot on medium heat and add the butter and melt. 2. Add in all of the aromatics and cook until you begin to smell the aroma. 3. Add the red wine and adjust the heat to a low flame. Slowly reduce the liquid by a third. Remove from heat and hold until you’re ready to poach the tenderloin. 4. When you’re ready to poach the tenderloin, bring the liquid up to 140°F and gently place the beef in the pot. (You may need to adjust the size of the pot, to ensure the tenderloin is completely submerged.) Gently poach the meat to an internal temperature of 115°F.
5. Remove and place on resting rack. Let rest about 10 minutes before slicing. INGREDIENTS FOR CAULIFLOWER RISOTTO: 3 Tbsps. butter 1 ea. shallot, minced 1 clove garlic, minced 16 ozs. riced cauliflower (approx. 1 head) ½ cup heavy cream 1 cup shredded parmesan ½ tsp. salt ½ tsp. black pepper PROCEDURE FOR CAULIFLOWER RISOTTO: 1. Melt the butter over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring often. 2. Add the garlic and cook for 30 seconds more. 3. Add the cauliflower and cook over medium heat for about 10 minutes, stirring often to release the moisture. 4. Slowly add the cream, parmesan salt, and pepper; stir well. Continue to add the cream, stirring occasionally until cauliflower is tender. 5. Finish with fresh herbs and parmesan cheese. January 2022 l Club + Resort Chef l 107
Scott Ryan, CeC, aAC Executive Chef
The Country Club Pepper Pike, Ohio
“ This particular dish is packed full of flavor. It’s an easy pickup and it delivers a ‘wow’ factor with the long-bone short-rib. You get a hint of salt, umami from the kimchi, and heat from the gochugaru.” Scott Ryan, CEC, AAC
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Korean Short Rib with kimchi fried rice and a togarashi egg INGREDIENTS FOR SHORT RIB: 6 ea. 12- to 14-oz. bone-in short ribs 1⁄2 cup low-sodium soy sauce 1⁄4 cup honey 1⁄4 cup gochugaru 2 Tbsps. sesame oil 1 Tbsp. chili garlic sauce 2 Tbsps. garlic, minced 2 Tbsps. ginger, minced 1 Tbsp. black pepper 2 cups Sprite as needed stock as needed kalbi glace (see recipe) as needed sesame seeds as needed cilantro as needed pickled carrots PROCEDURE: 1. Peel the rib meat down halfway, then tie it to the bone. 2. Mix the remining ingredients together and marinate the short ribs for 12 hours. 3. Place marinated ribs on a hot charcoal grill and char all the way around for 8 to 10 minutes. 4. Braise the short ribs in chicken or beef stock and Sprite with aromatics for 3 to 4 hours, until tender.
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5. Chill ribs and place in vacuum bags. Cook in Convotherm oven for 12 hours at 185°F. Remove from the bag and char again for crispy outside. 6. Finish with kalbi glace, sesame seeds, cilantro, and pickled carrots. Serve with Kimchi Fried Rice and Togarashi Egg (see recipe). INGREDIENTS FOR KIMCHI FRIED RICE AND TOGARASHI EGG: 1 Tbsp. sesame oil 2 tsps. garlic, minced 2 tsps. ginger, minced 2 cups cooked short grain rice (cold) 1 cup kimchi, chopped 1⁄4 cup kimchi juice 2 Tbsps. soy sauce, low sodium 1 Tbsp. gochujang 3 Tbsps. scallions, sliced 1 Tbsp. olive oil 4 ea. eggs 1 tsp. Togarashi PROCEDURE FOR KIMCHI FRIED RICE AND TOGARASHI EGG: 1. Heat sesame oil in large pan. Sweat garlic and ginger. Add cooked rice and fry over high heat for 2 to 3 minutes.
2. Add kimchi and juice, soy sauce, gochujang and scallion and cook 3 to 4 minutes. 3. In separate, non-stick pan, heat olive oil and cook eggs sunnyside up, sprinkle with togarashi, and place on top of fried rice. INGREDIENTS FOR KALBI GLACE: 2 cups sugar 1 tsp. ginger 1 oz. garlic 2 cups soy sauce 1 Tbsp. sambal oelek 2 Tbsp. Sriracha 1 Tbsp. sweet chili 2 Tbsps. sesame seeds 1/4 cup sesame oil 1 Tbsp. chives, minced PROCEDURE FOR KALBI GLACE: 1. Place sugar, ginger, garlic, and soy in blender and puree. 2. Add sambal oelek, Sriracha, sweet chili and pulse. 3. Whisk in remaining ingredients. (Do not puree.)
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James Satterwhite Executive Pastry Chef
Charlotte Country Club Charlotte, N.C.
Flavors of the Tropics with Pineapple, Passion Fruit, Mango, Lime, and Coconut INGREDIENTS FOR LIME MOUSSE:
250 gms. 250 gms. 175 gms. 125 gms. 1 ea. 1 ea. 15 gms. 500 gms.
lime puree milk yolks sugar lime zest vanilla bean gelatin soft whipped cream
PROCEDURE FOR LIME MOUSSE:
1. Prepare a crème anglaise with the first seven ingredients; add the melted gelatin and pass through a chinois. 2. Cool bowl on an ice bath, then fold in the whipped cream. 3. Place directly into a small oval mold and then freeze. INGREDIENTS FOR LIME GANACHE:
400 gms. white chocolate 75 gms. cream 110 Club + Resort Chef January 2022
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20 gms. 20 gms. 20 gms. 20 gms. 7 gms.
lime puree glucose butter dextrose lime zest
PROCEDURE FOR LIME GANACHE:
1. Heat cream, lime, glucose and dextrose. 2. Heat lime puree and zest. 3. Melt chocolate and combine all ingredients. 4. Add the butter and stir. 5. Finish with an immersion blender. 6. Place in a container with plastic touching the surface. INGREDIENTS FOR COCONUT DACQUOISE:
135 gms. 135 gms. 270 gms. 300 gms. 100 gms.
almond flour coconut rappe sugar egg whites sugar
PROCEDURE FOR COCONUT DACQUOISE:
1. Combine the first three ingredients. 2. Whip the egg whites and sugar to medium-stiff peaks and fold in the dry mixture. 3. Spread onto a silpat and bake at 350°F. INGREDIENTS FOR PINEAPPLE CONFIT:
1 ea.
whole pineapple, peeled and cut into rings 4000 gms. water 1200 gms. sugar 15 ea. star anise 4 ea. vanilla 4 ea. used vanilla pods 1 tsp. turmeric
PROCEDURE FOR PINEAPPLE CONFIT:
1. Bring ingredients to a boil and reduce the syrup to a simmer. Add the pineapple and cook until tender. Store in the syrup. www.clubandresortbusiness.com
“ This dessert started as a play on
pineapple upside-down cake. The dessert was well-received by the membership, but I still felt like it was missing something. I asked for feedback from our Executive Chef, Laurent Pillard, and that feedback helped me evolve and improve the dish with a more modern presentation that combines tropical flavors, spice and an array of textures.”
James Satterwhite
INGREDIENTS FOR PASSION MANGO SORBET:
582 gms. 332 gms. 250 gms. 832 gms. 250 gms.
water sugar glucose syrup passion fruit puree mango puree
PROCEDURE FOR PASSION MANGO SORBET:
1. Heat the water, sugar and glucose; add the purees and bring to a boil. Cool. 2. Mix with an immersion blender and then cool again. 3. Churn in an ice cream machine. INGREDIENTS FOR VANILLA MERINGUE:
200 gms. egg whites 300 gms. sugar 1 ea. vanilla bean
PROCEDURE FOR VANILLA MERINGUE:
1. Combine sugar, vanilla bean seeds, egg whites and heat over a bain marie until www.clubandresortbusiness.com hot; whip until cool and stiff.
2. Pipe onto a silpat and dry at 60°-70° C for several hours (you may also use a dehydrator). INGREDIENTS FOR MANGO GEL AND COMPOTE:
250 gms. 2.5 gms. 70 gms. as needed
mango puree agar agar sugar diced mango
PROCEDURE FOR MANGO GEL AND COMPOTE:
1. Combine sugar and the agar agar and mix into the puree; boil for two minutes and pour into a container and chill. Mix with an immersion blender and place in a bottle. 2. For mango compote: Mix diced mango with some of the mango gel. INGREDIENTS FOR COCONUT GEL:
250 gms. coconut puree 2.5 gms. agar agar 50 gms. sugar
PROCEDURE FOR COCONUT GEL:
1. Combine sugar and the agar agar and mix into the puree; boil for two minutes and pour into a container and chill. Mix with an immersion blender and place in a bottle. TO PLATE:
1. Drain the pineapple. 2. Cut the dacquoise to fit the pineapple and place on top of each other. Cut some rings into four pieces. 3. Place lime ganache in a bag with a fine star tip. Use a little ganache to hold the dacquoise and pineapple. 4. Place left of center and place a ¼ of the ring to the right of center. 5. Place mango compote to the right, then pipe the lime ganache and add the lime mousse; then pipe the coconut gel and the mango gel. 6. Add the meringue and finish with passion fruit mango sorbet. January 2022 l Club + Resort Chef l 111
PGA MERCHANDISE SHOW / GCSAA CONFERENCE AND TRADE SHOW
The Show(s)
Must Go On The global pandemic forced annual conferences like the PGA Merchandise Show and the GCSAA Conference and Trade Show (formerly the Golf Industry Show) to go remote in 2021, but 2022 is moving back toward “normal” participation. A C+RB Staff Report
IN THE WAKE OF THE last two years, 2020 seems like a lifetime ago. While COVID-19 was running rampant in much of the world, the United States was fairly sheltered, and industry shows were taking place as planned. It wasn’t until March of that year that “business as usual” in the U.S. came to a screeching halt. Fast forward to today and the industry is doing its best to return to “normal.” Part of that process is hosting in-person conferences and trade shows. The PGA Merchandise Show, which was virtual in 2021, returns in full force to Orlando, Fla. January 25-28, while the GCSAA Conference and Trade Show (formerly the Golf Industry Show) takes place in San Diego, 112
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Calif. February 5-10, 2022. Initiatives are in place to refresh and grow the 69th annual PGA Show at the Orange County Convention Center. Event and programming enhancements focus specifically on powering face-to-face business connections, spotlighting innovations and prioritizing product experiential education, sourcing, and transactions. Current enhancements planned for the 2022 PGA Show include creating a new PGA of America Hub on the show floor inside the main central lobby entrance. Attendees will enter to a full-scale golf activation area featuring a PGA Frisco 2022 Opening preview; “Make Golf Your Thing” campaign programming; PGA Professional coaching demonstrations; www.clubandresortbusiness.com
golf industry programs; a PGA Professional lounge; PGA Career Services and activations for association initiatives and business partners. The Equipment Test Center will be reimagined to feature technology enhancements on the indoor driving range, while relocating the practice putting green and the former short game test area nearby the Equipment Test Center to create one centralized golf product testing and experiential space. Clubfitting education will be emphasized during the event’s traditional demo day. Clubfitting programming, education, vendors, and range-side content will be added, and the event will move forward with the new name of PGA Show Demo
and Fitting Day—a massive professional demo and fitting education event. Educational offerings will be reorganized in partnership with the PGA of America and the Association of Golf Merchandisers, to prioritize PGA Professional and golf buyer time with exhibitors during show floor hours. The 2022 educational programs will be scheduled with less overlap during show floor hours, and most show week education programs will be available virtually after the event. Enhanced sustainability measures, reducing the show’s carbon footprint, and highlighting industry and exhibitor sustainability initiatives; relocating the fashion buyer lounge, and the annual fashion show, to a more prominent ap-
www.clubandresortbusiness.com
parel hall setting; and enhancing technology access on site, and integrating digital platforms to positively impact product discovery, testing and purchasing will also be introduced in 2022. The bulk of the GCSAA Conference and Trade Show will be condensed to Tuesday through Thursday to offer attendees the full event experience while requiring fewer days away from work and home and incurring fewer travel costs. The new schedule in San Diego will also offer concurrent education sessions and trade show time. The GCSAA Conference will include 83 seminars and 28 Power Hours of education with 15 tracks of specialized education relevant to a particular group or topic. January 2022
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GOLF INDUSTRY SHOWS EXHIBITORS
aboutGOLF
PGA B����: 3443
aboutGOLF’s 3Trak Machine Vision camera systems measure both ball and club data with unparalleled accuracy when it comes to spin rate and shot shape rendering. The company also offers a suite of innovative features in addition to a top-of-class golf simulation. Keep your members entertained and happy with multimedia viewing and games. Increase your revenues and make a client’s day with advertising and club fitting. www.aboutgolf.com
AquaFuse by CMF Global, Inc. GCSAA B����: 4342
CMF Global, Inc. is an industry leader revolutionizing the irrigation business with its High-Density Polyethylene (HDPE) high-performance proprietary piping system called AquaFuse. AquaFuse HDPE heat-fused components provide a ZERO leakage rate, a service life of more than 100 years, and a 25-year warranty against manufacturing defects. www.cmfglobal.com
Bayer
GCSAA B����: 3822
Grounded in science, support and partnership, Bayer delivers trusted fungicide, herbicide, insecticide and growth regulator solutions and offers expert advice to help golf course superintendents to continue to maintain an edge. www.backedbybayer.com
Cleveland Golf PGA B����: 1854
Cleveland Golf’s real innovations help golfers lower scores and enjoy better golf. Srixon is a game-changing innovator and standout on professional tours worldwide. ASICS golf shoes, in partnership with Srixon, are built with inspiration from ASICS legendary running shoes and deliver comfort and flexibility while providing outstanding traction and stability. www.clevelandgolf.com
Club Benchmarking GCSAA B����: 2413
The Club Benchmarking Financial Benchmarking Platform is a subscription-based online management tool that allows clubs to benchmark their financial and operational performance against the industry’s largest and most accurate standardized database. www.clubbenchmarking.com 114
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Club Car
PGA B����: 3631
With more than 60 years of experience in innovation and design in producing smallwheel vehicles, Club Car is a leading manufacturer of gas and electric golf, utility, and personal transportation vehicles. Founded in 1958, the Club Car product portfolio has grown to include much more than golf cars, now encompassing vehicles for commercial and consumer markets, built with an uncompromised desire for superior performance. As an industry leader in electrification and sustainability, Club Car is proud to be at the forefront of environmentally responsible Zero Emission Vehicle (ZEV) technologies. www.clubcar.com
Clubessential PGA B����: 4009
Clubessential is a leading provider of membership and club management solutions to country, golf, city, yacht, and other private clubs. Clubessential Holdings, backed by Battery Ventures, formed its private club division to deliver website, tee times, mobile, accounting, POS, CRM and other software solutions enabling clubs to create lifelong members. www.clubessential.com
ClubProcure
GCSAA B����: 3556
ClubProcure—formerly VGM Club—offers clubs 150 ways to save time and money. More than 3,000 clubs nationwide leverage ClubProcure’s strategic relationships with well-known, national companies and gain tremendous buying power. Pick and choose which offerings work best for your needs. www.clubprocure.com
Desert Fox Golf PGA B����: 2133
Desert Fox Golf makes unique products designed specifically for golfers. Its marquee product, the Phone Caddy, is designed specifically for golf carts using our patented PhoneFIT (TM) technology. It is the perfect accessory to keep your phone safe and at your fingertips. Navigation, golf apps, music and video are more popular than ever. Wait, phones on the golf course? It isn’t about making phone calls, no one likes that! Silence your ringer, take some great pictures and enjoy all of the new apps dedicated to improving your experience on the course. www.desertfoxgolf.com
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Designer Golf PGA B����: 2817
Designer Golf has been manufacturing high-quality golf course furnishings for more than 30 years. The company prides itself in offering the most extensive line of products in the trade, both domestically and internationally. Designer Golf is not selling just golf course products, it is crafting personalized products meant to enhance and set your golf facility apart. Whether you’re a public, private, or a resort course, the company looks forward to working together to make your vision become a reality. designergolfcompany.com
Duca del Cosma Duca del Cosma styles bring a breath of fresh air to golf courses all over the world and our cutting-edge technology for shoes and clothes guarantees top comfort for even our most demanding customers. Sneakers for the golf course, innovative cross-over fashion suitable for sports and business. Duca del Cosma is passionate about developing unique golf and contemporary lifestyle collections that combine comfort, fashionable stylishness and sports functionality. The collections are inspired by the Italian way of living and produced with great attention to detail. ducadelcosma.us
E-Z-GO
PGA B����: 4143
Since 1954, E-Z-GO has become a world leader in transportation and a leading global manufacturer of golf cars, utility vehicles, and personal transportation vehicles. From its headquarters in Augusta, the company builds tens of thousands of vehicles each year, many of which feature game-changing technology and innovations to improve vehicle efficiency and enhance the user experience like no other vehicle can. ezgo.txtsv.com
Earth Networks Earth Networks helps golf organizations mitigate financial, operational and human risk by providing environmental intelligence from the world’s largest hyperlocal weather network. Golf clubs and courses rely on its data solutions to safeguard lives, prepare for weather events and optimize operations. Utilize the weather data to make informed decisions regarding risk management, business continuity and asset protection. The company provides a host of severe weather intelligence products and services to ensure that your club and sport operations run smoothly. www.earthnetworks.com www.clubandresortbusiness.com
PGA B����: 2848
Leading the single-rider golf revolution! Fat Tire golf scooters and trikes are in use in multiple courses throughout the U.S. and Canada. For 2022 the company brings new models and vast improvements to existing models. Fat Tire also sells through distributors to individuals that can now ride to the course, play a round, and ride home. fattiregolfscooter.com
foreUP
PGA B����: 3909
PGA B����: 6154
PGA B����: 2960 GCSAA B����: 5249
Fat Tire Golf Scooter
Don’t sacrifice top-notch service or topof-the-line software. foreUP is the golf industry’s most easy-to-use, all-in-one course management software, but its back it up with multiple levels of support designed to get you quick help when you need it most, and continued guidance by industry veterans on how to use foreUP to drive revenue and guest happiness. The company’s cloud-based platform includes everything you need to run your course: POS, tee sheet, F&B, Email & Text Marketing, Billing, Guest Portal, Marketing Services, and countless integrations in our app store. foreupsoftware.com
Full Swing
PGA B����: 3331
Full Swing is the largest US-based producer of golf and sport simulators, chosen as the Official Licensee of PGA TOUR and the Official Simulator of GOLF Channel, it is the only simulator giving players patented dual-tracking technology to provide unmatched real ball flight. Users can dynamically experience more than 13 sports including golf, featuring the world’s most iconic courses. Team Full Swing boasts PGA TOUR Players Tiger Woods, Jon Rahm, Justin Rose, Jordan Spieth, Gary Woodland, Brandt Snedeker. www.fullswinggolf.com
Gallus Golf
PGA B����: 3831
Gallus Golf began with the mission to help golf courses embrace mobile technology to enhance customer engagement. The course’s branded app serves as the central hub between the golfer and the golf course, improving the endto-end experience for both sides. The entire Gallus team strives to constantly innovate on behalf of their 850 clients and make a lasting positive impact in the golf industry. www.gallusgolf.com
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GOLF INDUSTRY SHOWS EXHIBITORS
Jacobsen
Northstar
For over a century, Jacobsen has been that glimpse of orange in the distance on golf courses across the world. Jake mowers are light, trusted and proven. Cut quality, maneuverability, and power come together to enable you to safely reach every blade of grass on your golf course. www.jacobsen.com
Founded in 2003, Northstar is a leading provider of enterprise management software for private and semi-private membership-based clubs, homeowner associations and hospitality organizations. The award-winning Northstar Club Software is an innovative fully integrated solution built on highly scalable single database architecture, ensuring a robust and reliable system experience for clients and their members/guests. Northstar’s software platform is currently used by over 1,000 membershipbased clubs worldwide and is supported by more than 300 full-time professionals in the US and around the world. www.globalnorthstar.com
GCSAA B����: 2437
John Deere Golf
PGA B����: 3551
GCSAA B����: 3236
This year, John Deere will showcase various technological advancements added to its 2022 mower line-up. These new features, including the addition of JDLink™ telematics technology and enhancements to the OnLink platform, including equipment mapping and location history, will be introduced during this year’s show, helping to unlock additional functionality and value for our customers. www.deere.com
Jonas Club Software PGA B����: 4229
Jonas Club Software helps clubs thrive by focusing on the creation of exceptional experiences. These experiences are delivered through industry-leading services, integrated applications, innovative technology, and long-term partnerships with the clubs it serves. www.jonasclub.com
Landmark Golf Course Products PGA B����: 4135
After 20 years since Landmark Golf Course Products introduced Rinowood and 28 years since Landmark first opened its doors, its furnishings can be found on more than 50 of the Top 100 Golf Courses in America, dozens of facilities that have held Major Golf Championships, spanning six continents, 36 countries, and every state within the United States. www.rinowood.com
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Prestwick Golf Group GCSAA B����: 5228
With inviting commercial-grade furniture from Sister Bay Furniture Co, Prestwick is equipped to help properties transform underutilized spaces that can unlock new revenue opportunities and keep members and guests engaged while maintaining safe social distances. Curated designs that are inviting can keep guests on the property longer and increase the likelihood of repeat visits in the future to drive additional revenue. www.prestwickgolfgroup.com
Rain Bird Corporation - Golf Div. GCSAA B����: 3537, 3743
For decades, Rain Bird has been helping golf courses worldwide discover new, innovative solutions to their renovation challenges. Every course renovation is unique, and Rain Bird believes every course deserves a custom solution that combines quality products, strategic thinking and groundbreaking technology. www.rainbird.com
Relay
PGA B����: 3618
Radios are dead, copy that? Meet Relay, the future of team communication and the device that is killing off the walkietalkie. We’re establishing a benchmark for the next technological revolution that focuses on innovative, durable, and highly adaptive voice-first technology for golf courses nation-wide. Relay’s vision is to empower courses of any size with technology that allows them to safely and quickly connect to the people and information they need to get their jobs done more efficiently. relaypro.com
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Standard Golf Company GCSAA B����: 4724
Setting the standard in golf accessories since 1910 is not just a tagline, but also the responsibility Standard Golf brings to work each day. What started as an agricultural and farm implement manufacturer quickly evolved into a line of standard golf products that were vital to any golf course. www.standardgolf.com
Tagmarshal PGA B����: 3425
Tagmarshal, the experts in on-course optimization technology, provides courses with full, real-time operational oversight and reporting, giving golf operators the tools to manage operations effectively - increasing efficiency, enhancing the player experience and generating additional revenue. Its partners routinely achieve ROI of $100k to +$300k in additional green fees/member gains. Tagmarshal partners with 30 of the Top 100 Courses and +350 Private, Daily Fee, Resort Courses & Golf Management Groups, plus many $30-$50 Green Fee Courses. Integrates with leading tee sheet providers and Golf Genius. www.tagmarshal.com
The Toro Company GCSAA B����: 4436
The Toro Company is a leader in clubs and resorts because it has been in the golf business for more than 100 years. Today, as a global brand reaching more than 125 countries, Toro holds a leadership position in nearly every equipment and irrigation category in which it competes. Throughout its history, using innovation to solve customers’ problems has been the hallmark of Toro’s success. The company takes pride in gathering insights from customers and providing them with solutions that exceed their expectations. www.thetorocompany.com
The Verdin Company PGA B����: 4521
Family owned since 1842, The Verdin Company is the premier supplier of decorative outdoor clocks with nearly 500 course and club installations worldwide. The sixth generation of the Verdin family of skilled artisans leads the industry with old-world craftsmanship, modern technology and innovation. www.verdin.com www.clubandresortbusiness.com
Wittek Golf Supply PGA B����: 3143 GCSAA B����: 4323
Wittek Golf Supply’s mission has been to create quality equipment and supplies for owners of driving ranges, golf courses, miniature golf courses and golf shops. Its vision of being the primary source for golf facilities coupled with the belief in total customer satisfaction has maintained it as a leader in the industry. As a leading range equipment manufacturer, Wittek Golf Supply strives to produce innovative products that meet customers’ evolving needs, and at the same time, provide unsurpassed service which is fast, friendly, and efficient. www.wittekgolf.com
Yamaha Golf-Car Company PGA B����: 2943 GCSAA B����: 4423
The Yamaha Golf-Car Company manufactures the most highly engineered, highest quality golf, utility, and specialty vehicles in the industry in Newnan, Ga., with headquarters located in Kennesaw, Ga. Yamaha was the first to develop Electronic Fuel Injection technology in a golf car, producing the best gas mileage and smallest carbon footprint. Its Drive2 QuieTech EFI, PowerTech AC, and brand new PowerTech Li models come standard with independent rear suspension (IRS), making for the most comfortable ride experienced in a golf car. Yamaha proves time and time again that it is … The Easy Choice™. www.yamahagolfcar.com
Zero Friction PGA B����: 3273
The Zero Friction brand is a “Product Ecosystem” built with the vision of becoming an unlimited platform for growth within all work wear, sports, lifestyle, and health categories. The team at Zero Friction considers ourselves “Innovators & Market Makers” by having the ability to identify a product/category and improve upon its use of innovation in design and technical enhancement. Zero Friction will continue to create exciting products that meet the demands of its customers. zerofriction.com
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2022
Leaders in CLUBS & RESORTS
2 Hemishperes ....................................................34 American Lamb Board ..........................................35 Barilla America, Inc. .............................................36 Bush’s Best ............................................................37 C2 Limited Design Associates .................................38 Chambers .............................................................39 Club Caddie .........................................................40 Clubessential ........................................................41 Club Leadership Alliance ......................................42 ClubProcure .........................................................43 Cres Cor ...............................................................44 Duffy’s Tri-C Club Supply Inc. ...............................45 Ethos Club & Leisure ............................................46 Eustis Chair ..........................................................47 FiberBuilt Umbrellas & Cushions .........................48 Fire Within ...........................................................49 FLAT Tech, Inc. .....................................................50 Fore Supply Co. ...................................................51 ForeTees ...............................................................52 Game Changer Smoker by Norris Thermal ............53
Hoshizaki America, Inc. .......................................54 JBD and JGA Design and Architecture, LLC .........55 Johnsonville® Foodservice .....................................56 KE Camps .............................................................57 The Montague Company ......................................58 Outdoor Living Perspectives ................................59 Peacock & Lewis Architects and Planners LLC .......60 Perennials and Sutherland L.L.C. . ........................61 Preferred Club Insurance Program .......................62 Prestwick Golf Group ..........................................63 Relay ....................................................................64 Southern Aluminum ............................................65 Southern Pride Distributing, LLC ...........................66 Texacraft ..............................................................68 Triar Seafood ........................................................69 Tropitone .............................................................70 True Aussie Beef & Lamb ......................................71 The Verdin Company ...........................................72 Yamaha Golf-Car Company .................................73
ADVERTISER INDEX BARILLA BarillaFS.com
86-87
OW LEE 800-776-9533 • www.owlee.com
BEL BRANDS FOODSERVICE www.belbrandsfoodservice.com
92-93
PERENNIALS AND SUTHERLAND L.L.C. sutherlandfurniture.com / perennialsfabrics.com
CHEFTEC www.cheftec.com
107
27 3
SIERRA NEVEDA HOSPITALITY 800-969-0999 / hospitality@garyplatt.com
29
DUFFY’S TRI-C CLUB SUPPLY 800-274-8742 / www.duffystric.com
21
SOUTHERN PRIDE www.southern pride.com
119
ETHOS CLUB & LEISURE 972-341-8133 / www.ethosclubandleisure.com
17
TERRAPIN RIDGE www.terrapinridge.com
67
FLAT TECH, INC. 855-999-3528 / FlatTech.com
33
TROPITONE www.tropitone.com
25
FRESH ORIGINS MICROGREENS freshorigins.com LANDMARK GOLF COURSE PRODUCTS 888-337-7677 • www.rinowood.com THE MONTAGUE COMPANY 800-345-1830 • montaguecompany.com 118
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79-81 2
TRUE AUSSIE BEEF & LAMB foodservice.trueaussiebeefandlamb.com YAMAHA 866-747-4027 / www.YamahaGolfCar.com
98-99 7
120
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DESIGNATED SMOKING AREA Being a third generation, family-owned and operated business is something we take seriously. We are proud to offer a full line of Electric, Gas or Mobile lines of equipment to fit your individual needs. Our equipment is designed with the highest quality materials and components ensuring a long life, giving you unmatched performance with every use. The ease of use with any Southern Pride and the consistent heat are just a few of the reasons we’ve been able to build the customer base we have today. We proudly offer a network of distributors making your partnership with Southern Pride easy and rewarding. Visit us online at southernpride.com today!
MADE WITH PRIDE IN THE USA
Alamo, Tennessee |
southernpride.com
PURPOSE-BUILT TO WORK AS HARD AS YOU DO!
THE MONTAGUE® 24/7/365 RANGE.
All 304 Stainless Steel Construction
Welded, Seamless Oven Door with Springless Design & Lifetime Warranty
304 Stainless Steel Lift Out Drip Tray, Pilots & Pilot Supply Tubing
30,000 BTU Raised Port Star Burners with Heavily Ribbed Cast Iron, Surface-Ground Top Grates
When you’re cooking for your celebrated club members, you need equipment that never lets you down. The Montague® Legend® 24/7/365 Range is exceptionally-equipped with factory upgrades engineered for peak performance. It’s designed to deliver continuous high-production cooking throughout the day… and throughout the years. When reliability means everything, insist on a company and with a heritage of culinary and manufacturing excellence. It’s time to discover Montague!
® MADE IN USA
24/7/365 range
The Montague Company • 1-800-345-1830 • montaguecompany.com
