Club + Resort Business March 2022

March 2022

www.clubandresortbusiness.com

®

The New Slice of Life at

Grand Harbor G&YC

Also in this issue: March 2022 www.clubandresortchef.com

2022

Culinary Experience

INSIDE Top Ranked By the Numbers Sea Pines Resort Helps Fight Labor Shortages Al Fresco Dining Is Here to Stay

INSIDE: Getting Into the Swim of Things Dressed to the Nines Getting an Early Start

Pictured: Farmington Country Club, Charlottesville, Va. #1 Top Ranked Culinary Experience

THE CLUB COMPANIES Three recognized industry leaders operating together under one roof.

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

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EDITOR

CO-FOUNDER/MANAGING PARTNER

VP, DIGITAL MARKETING

EVENTS MANAGER

vgoulding@wtwhmedia.com

josborne@wtwhmedia.com

Rob Thomas

Scott McCafferty

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

scottmccafferty@wtwhmedia.com 310-279-3844 PUBLISHER

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EDITOR EMERITUS

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jbarks@wtwhmedia.com 610-688-5666 office 610-416-3550 cell 175 Strafford Ave., Suite 1 Wayne, PA 19087

SALES DIRECTOR

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EDITOR, CLUB + RESORT CHEF

REGIONAL SALES MANAGER

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Ashley Burk

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REGIONAL SALES MANAGER

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CONTRIBUTING EDITORS

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Course + Grounds:

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Design + Renovation:

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VP, CREATIVE SERVICES

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mrook@wtwhmedia.com CREATIVE DIRECTOR

CUSTOMER SERVICE REPRESENTATIVE

ecanetta@wtwhmedia.com

jcooper@wtwhmedia.com

Erin Canetta

Jane Cooper

ART DIRECTOR

Virginia Goulding

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DEVELOPMENT MANAGER

EVENT MARKETING SPECIALIST

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SR. DIGITAL MEDIA MANAGER

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sking@wtwhmedia.com VP STRATEGIC INITIATIVES

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Kim Dorsey

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DIRECTOR, AUDIENCE DEVELOPMENT

Bruce Sprague

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MARCH CLUB INDEX Club and resort properties featured in this issue WTWH MEDIA, LLC

Bacon Park Golf Course, Savannah, Ga. ................................................. 38

1111 Superior Ave., 26th Floor Cleveland, OH 44114 Ph: 888.543.2447

2011 - 2020

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The Bridges at Rancho Santa Fe, Rancho Santa Fe, Calif. ........... 14 The Club at Admirals Cove, Jupiter, Fla. ................................................ 10

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March 2022

Grand Harbor Golf & Yacht Club, Ninety Six, S.C. .............................16 Milburn Golf and Country Club, Overland Park, Kan. ..................... 26 The Muttontown Club, East Norwich, N.Y. ......................................... 28 Sailfish Sands Golf Course, Stuart, Fla. .................................................... 32 Salem Country Club, Peabody, Mass. ...................................................... 12 Thunder Hills Country Club, Peosta, Iowa .......................................... 25 www.clubandresortbusiness.com

20

YEARS F r o m O n l i n e Te e T i m e s

t o C l u b M a n a g e m e n t S o ft w a r e

Let’s raise a toast

Cheers to the clubs we are proud to call our partners Cheers to our dedicated team & last but not least Cheers to the love of bringing people together

R E S E R VAT I O N S | A P P S | W E B S I T E S | B A C K O F F I C E W W W. F O R E T E E S .C O M

THE ROB REPORT

Best of Both Worlds AS I WAS WATCHING the recent Waste Management Phoenix Open, PGA Tour professional Sam Ryder carded a hole-in-one on the famous (and infamous) 16th hole. As you would expect, the fans at TPC Scottsdale erupted in excitement and various beverages rained down throughout the unique stadium setting.

The atmosphere for the Phoenix Open is more like a Ryder Cup than any other event on the schedule. Players who miss the green on 16 are roundly jeered, as are those who 3-putt or leave a makeable birdie putt short. It’s fantastic and always must-see TV. On the other side of the country … and other end of the spectrum … is the Masters, played at Augusta National Golf Club. I can’t imagine what would happen if Harry Higgs and Joel Dahmen parade around topless after one of them drains a birdie putt on No. 12.

The Masters and Augusta National are filled with tradition and reverence, and I wouldn’t want it any other way.

The WM Phoenix Open and TPC Scottsdale were built for a party, which is what makes that week so special. There’s room for both.

That’s a long lead-in to my actual point—the golf industry can be all things for all people, even if individual properties want to cater to a certain crowd.

I haven’t been invited to Augusta National or Pine Valley Golf Club, but if I ever am, I’ll be sure to conduct myself in a manner that’s expected. Likewise, if a club has a (much) more relaxed attitude, I wouldn’t be averse to cracking a frosty beverage and enjoying some music while taking my swings.

How would you describe the atmosphere at your club and what are you doing to either foster that reputation or change the perception?

C+RB wrote about Red Feather Golf and Social Club in November 2021. Opening in the summer of 2023, the Lubbock, Texas club will boast an 18-hole golf course being designed by Rob Collins of King Collins Golf and amenities will include food-and-beverage venues, a resort-style pool with lazy river, spa services, private cabanas and pickleball.

While the membership fees are considerable (three times that of 100-year-old Lubbock Country Club, where Red Feather owner Brad Ralston is a member), he’s confident “people are looking for high-end, but not stuffy.”

According to Lubbock Lights, Ralston’s inspiration for Red Feather is Bluejack National near Houston, Texas, where he has a national membership.

“It’s a Tiger Woods-designed course with a unique environment and vibe. It’s very laid back and I think that’s what probably pushed me over the edge of wanting to do [Red Feather],” Ralston said. “I wouldn’t build a golf course that didn’t take this laid-back approach.”

Laid back or buttoned up, there’s room for both types of clubs in today’s world. I’m curious to hear from our readers. How would you describe the atmosphere at your club and what are you doing to either foster that reputation or change the perception? Please drop me an e-mail and share your story.

Rob Thomas • Editor

rthomas@wtwhmedia.com

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l Club + Resort Business l March 2022

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INSIDE

March 2022 • Vol. 18 • No. 3

THIS

ISSUE

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THE NEW SLICE OF LIFE AT GRAND HARBOR G&YC

A popular new pizza restaurant and an upgraded golf course and clubhouse have given members even more reasons to be happy they found their way to this secluded South Carolina community.

(Cover photo by Joe Williamson and courtesy Grand Harbor G&YC)

Design + Recreations 24 GETTING INTO THE

Course + Grounds 32 DRESSED TO THE NINES

SWIM OF THINGS

Clubs ready for another year of record-breaking member use at the pool.

Sailfish Sands—home to Florida’s first reversible 9-hole golf course—realized an increase in rounds played.

ALSO IN THIS ISSUE

6 10

March 2022 www.clubandresortchef.com

12 14

2022

Culinary Experience

38

The Rob Report

BEST OF BOTH WORLDS Management

WHEN LEADERSHIP CALLS FOR TOUGH CALLS Golf Operations

LEADING THE WAY Golf + Fitness Technology

EARNING RANGE REVENUE Idea Exchange

GETTING AN EARLY START

39 Club + Resort Chef

2022

2022 TOP RANKED CULINARY EXPERIENCE

Culinary Experience

INSIDE Top Ranked By the Numbers Sea Pines Resort Helps Fight Labor Shortages Al Fresco Dining Is Here to Stay Pictured: Farmington Country Club, Charlottesville, Va. #1 Top Ranked Culinary Experience

4 Club Index 8

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78 Product Showcase

82 Ad Index www.clubandresortbusiness.com

MANAGEMENT

WHEN LEADERSHIP CALLS FOR TOUGH CALLS

By Brett Morris • General Manager/COO The Club at Admirals Cove • Jupiter, Fla.

IT WAS DECEMBER 28TH, the heart of the season.

Members had their families down, our activities calendar was packed, and we were at capacity for our much-anticipated New Year’s Eve celebration. But then I got the news: Forty staff members from our F&B operations had tested positive for COVID. Every leader deals with adversity, and now it was my turn. Springing into action, I huddled with my team and decided right away to shut the whole thing down: No family events, no parties, no brunches, and close up the club for five days until conditions improved.

I made my decision, then informed my Board President.

For many, this thought process may seem backward. You told the Board after you decided to close? And the answer is yes. Boards are looking for leaders. They want someone to take charge, make the tough calls, and do so with confidence and compassion. Remember, Boards are there for oversight, while management is there to ensure the operation runs smoothly and efficiently.

Aspiring to be my best is a personal challenge I face every day, even after working in the club industry for thirtyplus years. Here are some tips from what I’ve gathered along the way on what makes leaders successful.

It starts with knowing your strengths. One of mine is authenticity. Being myself and creating meaningful relationships is everything. To achieve that, you need to be visible. I walk the dining rooms of our restaurants at least four times a week. I engage in thoughtful conversations, creating trust so that when a member has a problem, they feel comfortable coming to me or calling me on my cell phone, which I share with everyone. If a member is ill, I’ll reach out to see if they need anything, or we’ll send over a care package. That extra touch allows us to connect on a personal level.

Then there’s communication. We never want a member to feel like they don’t know something. I send weekly e-mails, host twice-weekly “lunch and learn” sessions, and survey the membership three times a year. The feedback allows you to understand your customers and chart your club’s future. It also allows you to challenge misinformation. For example, if someone says, “No one likes the 10

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heart of the season and our “ Itactivities was thecalendar was packed. But then

I got the news: Forty staff members had tested positive for COVID. I huddled with my team and decided right away to close the club and shut the whole thing down.

”

food at the restaurant,” you can easily share the data and highlight that a blanket statement like that is in fact false.

Do not be afraid to stand up for yourself. It shows that you have character.

This emphasis on communication was critical to being able to close the club as we did after our staff members tested positive. We handled the situation delicately, and reassured the members that their safety and security is always our top priority.

Getting buy-in from your people and making sure everyone is on the same page will make you better. It starts with building great teams. The insecure leader focuses on hiring people who pose no threat. Great leaders surround themselves with the most talented staff and then compensate them well, while also holding them accountable. Along the way, it’s important to coach and mentor them, so you can help them succeed and reach their professional goals.

My last piece of advice is to keep learning. It’s a journey that never ends. I collaborate with colleagues and regularly brainstorm with outside consultants who bring a unique perspective. I attend Club Management Association of America conferences, scout out new concepts to enhance our member satisfaction, and strive to deliver excellence.

Leadership is challenging. If it were easy, there would be no followers. We all deal with challenges, but pushing past them requires self-awareness and the ability to build a forward-thinking team. To win in the marketplace, you must first win in the workplace.

I have faced my hurdles, and I am sure I will have to clear more. But if you believe in yourself and have a purposeful vision, you will be successful. www.clubandresortbusiness.com

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GOLF OPERATIONS

LEADING THE WAY

By Maddy Belden • PGA Assistant Golf Professional Salem Country Club • Peabody, Mass.

MADDY BELDEN, PGA STARTS her position as Assistant Golf Professional at Salem Country Club in Peabody, Mass. this month. While she’s worked full-time in the golf industry since May 2020, most recently as an Assistant at Brae Burn Country Club in West Newton, Mass., she grew up working outside operations at Worcester (Mass.) Country Club where her father, Allan Beldon, was Head Golf Professional until 2020. He’s now Director of Instruction at Salem Country Club. Belden discusses her burgeoning career and what it’s like to be a woman in a male-dominated profession.

Club + Resort Business: What are your day-to-day responsibilities at the club?

Maddy Belden: My day-to-day responsibilities as an Assistant included running ladies day, coordinating tournaments, giving lessons and holding clinics for members, as well as helping merchandise the golf shop.

C+RB: How has your role changed throughout the COVID era?

Belden: I actually started working as a Golf Professional about two months after the pandemic began, so COVID hasn’t changed much for me in terms of my role.

C+RB: Why did you decide to pursue PGA membership?

Belden: I decided to pursue becoming a PGA member because I found after a few months of working as an Assistant that I really enjoyed working in the industry and this was logically the next step to take. The club that I was working at also offered to pay for my education, making the decision a lot easier. I also thought it would be cool to follow in my dad’s footsteps, who is a PGA member as well.

C+RB: Please walk us through the process—How you started; How long it took; 12

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Degree of difficulty; Help from others at the club; etc.

Belden: The first step for me in the process was taking my PAT (Playing Ability Test), which I did in July 2020. Once I passed the PAT, I enrolled as a PGA Associate. There is a qualifying level that requires taking an exam, which then leads you to completing the three main levels. Each level requires taking a week-long seminar, submitting a work experience portfolio, and taking exams. I took the Level One seminar in December 2020, Level Two in April 2021, and Level Three in October 2021. I completed all requirements at the end of 2021 and was elected to membership on January 5, 2022. From PAT to election, it took me about 18 months to complete. The first level was the hardest and took me the longest to complete. Each level got increasingly easier to me. Before starting Level Two, each associate has to choose a path (Executive Management, Golf Operations, or Teaching & Coaching.) I chose to follow the Golf Operations path as it included equal parts of facility management and teaching material.

C+RB: You’re in a male-dominant profession ... what have some of the challenges been?

Belden: Being a female in a male-dominant profession can be both a challenge and an advantage. Some of the challenges include not being taken seriously by others in the industry and by the members at the country club. I feel like I had to work extra hard to prove that I was meant to be a golf professional. For example, a member might walk into the golf shop and ask if any of the guys were around to replace their putter grip. This would frustrate me since I’ve been helping my dad replace grips since I was a little kid, and I’m pretty good at it! Many customers think that if they see a female in the golf shop, they are probably just there to fold and sell clothes.

C+RB: Conversely, have you experienced any unexpected rewards?

Belden: Right now, facilities are searching low and high for females to employ. I was not planning on leaving my previous job, but received many offers to leave that I couldn’t pass up. Although being a female has brought me many opportunities, I am still going to have to prove that I am a good golf professional to my new membership, which is a challenge I am up for.

C+RB: How do you see the industry changing in the coming years?

Belden: I think the industry is changing as we speak. The pandemic has boosted participation in golf and has created many new golfers that I think are here to stay for the long run. On the employee side of the industry, it is changing in terms of hours worked and salaries earned. The six-day work week for less-than-optimal pay is going away. This has been the norm at country clubs for years, and young professionals like me are not willing to give up this much of their life for such little pay.

Facilities are going to have to start paying more and changing the way they structure their hierarchy of employees.

C+RB: What would you say to other women—whether competitive golfers or young girls—about pursuing a career in golf?

Belden: If you are a female thinking about pursuing a career in golf, you are already at an advantage due to the lack of females in the industry. Out of the 29,000 PGA professionals, only about 5% of them are women.

Don’t let this scare you, but let it inspire you.

If working in golf intrigues you, reach out to PGA professionals at a facility near you or online in places like LinkedIn or Instagram and ask if they will mentor you or answer your questions. The PGA is like a family and will welcome you with open arms. www.clubandresortbusiness.com

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EARNING

RANGE REVENUE

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

AS A GOLF INSTRUCTOR, WOULD you like to take the guesswork out of practice sessions and earn additional revenue? With Toptracer Range you can.

The Toptracer Range app has revolutionized the golf industry. It has made technology that was once exclusive to golf professionals available and accessible to all golfers. The app is the ultimate practice tool, which takes the guesswork out of range sessions by offering an engaging, data-driven experience that appeals to players of all levels and abilities.

Toptracer can transform a range business by attracting new golfers, retaining current members, and boosting revenue streams. The app stores data from practice sessions, which allows golfers to track their changes and fine tune their swing. Players can track distances to know exactly how far their ball travels with each club. In addition to tracking, it also has fun features such as games and competitions.

I recently had the opportunity to interview Tom Son, PGA General Manager of Arrowood Golf Course in Oceanside, Calif. Tom and his team installed 10 Toptracer suites, which they refer to as “The Flight Deck.” The suites have become so popular that he plans to add more soon. In addition, they will be adding a full food and beverage facility, which will include a bar and lounge to support golfers enjoying The Flight Deck.

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When Tom and I spoke, I asked several questions regarding start-up expense and ongoing operational cost. I was pleasantly surprised how forthcoming he was with the details, which included the highs and lows of the process and how Arrowood’s model works.

Arrowood paid approximately $50,000 to install the electrical equipment required to support the Toptracer system. A monthly fee of approximately $2,000/month paid directly to Toptracer to lease the software. All in, including the future build out of suites and the F&B facility, total cost is expected to be $400,000 to $500,000.

My next questions were about the plan for Arrowood to recoup their costs and realize a profit. Arrowood rents each suite for $24-$36 an hour with 1-4 individuals per suite. During the slowest months of the year with the shortest hours of daylight, they average $5,000 to $6,000 a month in suite rental alone. Food and beverage revenue from users of the Flight Deck averages $20,000 a month.

Tom shared the positives and negatives of opening in the winter and doing so while coming out of a pandemic: • The wonderful opportunity to understand clients’ desires and needs and the ability to address and support them with new technology; • Realizing that the added amenity of Toptracer created addition opportu-

nities for offering social and cooperate events, weekly leagues, etc., that drive new drive foot traffic to Arrowood; • Learning the importance of creativity and producing a more robust marketing plan to include Toptracer; • The time and effort involved in working out the kinks of the new system. Toptracer has an amazing support team in place that helps immensely with this process; • Start-up costs can be high, depending on electrical requirements and the footprint; and • Not being able to immediately maximize hourly usages. There are times during the day when suite hours are not sold out.

Ultimately, Arrowood is thrilled with its decision to add Toptracer as an amenity to the club. Ideally, Tom would really like to realize more revenue at a quicker pace, but wouldn’t we all? He projects Arrowood revenue will increase by $600,000 to $700,000/ year when the entire facility is complete and fully up and running to their desired capacity. This will be a rewarding return on investment and a much better experience overall for everyone.

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. Matt has also been part of TaylorMade’s National Advisory Staff since 2012.

www.clubandresortbusiness.com

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» GRAND HARBOR G&YC

THE NEW SLICE OF LIFE AT

GRAND HARBOR G&YC A popular new pizza restaurant and an upgraded golf course and

clubhouse have given members even more reasons to be happy they found their way to this secluded South Carolina community.

By Joe Barks

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www.clubandresortbusiness.com

Photos by Joe Williamson and Courtesy Grand Harbor G&YC

SOUTH CAROLINA HAS FOUND PLENTY OF NEW WAYS to put itself on the map in recent years—from luring global giants like BMW, Volvo and Michelin to bring major manufacturing facilities to the state, to seeing some of its universities become national powers in football (Clemson) and women’s basketball (University of South Carolina). In the golf and club worlds, the prominence and appeal of the Myrtle Beach, Hilton Head and Charleston areas has contined to grow, aided by the worldwide exposure gained from major tournaments played at Kiawah Island Resort’s Ocean Course and other venues that have shown off some of the state’s best features.

All of this has helped to spur an influx of new residents, which was only accelerated as the pandemic took hold. South Carolina ranked as the fifth fastest-growing state between 2020 and 2021, almost entirely because of people moving in from more crowded areas to the north. In addition to more growth seen along all of the well-known parts of the state’s eastern seaboard, the Greenville-Spartanburg-Anderson triangle in its northwest corner also continued to swell, as not only the state’s largest metro area but one that climbed into the top 60 www.clubandresortbusiness.com

in the U.S., as of the 2020 Census.

In between all of the development and growth seen on the state’s outer edges, however, South Carolina still has an expanse of rustic landscape and hamlets that bear more resemblance to when the state was founded as one of the original 13 colonies in 1663. That is certainly the case in Ninety Six, S.C., with a population that still just barely exceeds 2,000.

While there is confusion over how the town got its name, Ninety Six’s place in history is clear, as the site of several significant skirmishes during the course of the Revolutionary War. A star-shaped fort that the British Army created to protect the strategically important town has been preserved as the center of an historic site now maintained by the National Park Service, helping to draw interest to the area while protecting it from overdevelopment.

That appeal, and protection, was enhanced further with the creation of Lake Greenwood through the construction of a hydroelectric dam as a Great Depression-era project in the late 1930s. Now part of a state park located just a few miles outside of Ninety Six, the lake spreads across three counties and March 2022

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» GRAND HARBOR G&YC

The Grand Harbor team stays focused on finding new ways to meet members’ every need once they’ve decided to call the community home. Left to right: Craig Malone, PGA, Director of Golf Operations; Kristin Kelley, Director of Member Engagement; Chasity Davis, Real Estate/Office Manager; Mike Buccerone, PGA, President East Coast Golf Management; Chuck Wideman, Golf Course Superintendent; Donald Elmore, “Slices” Pizza Chef; and Daniel Hill, Food & Beverage Manager/Executive Chef.

AT A GLANCE:

GRAND HARBOR GOLF & YACHT CLUB Ninety Six, S.C.

Founded: 2004 Ownership: Private Management: East Coast Golf Management Website: www.grandharbor.net Golf Course Design: Davis Love III Annual Golf Rounds: 25,000 General Manager/President: Mike Buccerone, PGA Director of Golf Operations: Craig Malone, PGA Golf Course Superintendent: Chuck Wideman Food & Beverage Manager/Executive Chef: Daniel Hill “Slices” Pizza Chef: Donald Elmore Director of Member Engagement: Kristin Kelley Real Estate/Office Manager: Chasity Davis

measures over 11,400 acres, with 212 miles of shoreline.

WELL WORTH THE EFFORT All of these features help make the area stand out as an especially unique part of not only South Carolina, but the nation—but only if the effort is made to find it. That was the case when Joe Williamson and his wife, two lifelong Philadelphians, set out on a road trip to scout out where they could relocate for the post-work stage of their lives. They first barreled all the way down the coast to explore Florida, but then started to make their way back north through Georgia, after not finding anything to their liking in either of those states.

After persistently inquiring about possibilities in the Carolinas, the Williamsons heard about the special attractions of the Ninety Six/Lake Greenwood region. That led them to settle in the private, gated Grand Harbor community that is spread throughout three uncrowded neighborhoods and along a total of 17 miles of the lake’s shoreline.

The Williamsons have since spread the word to others about Grand Harbor, including family members, and those who have come to check it out always have a similar impression, Joe Williamson reports. “They always comment on how

everyone seems so happy,” he says. “And I tell them there’s a simple reason for that: We all want to be here.”

A large part of that happiness comes from the amenities provided for community residents, as part of the membership in the Grand Harbor Golf & Yacht Club that comes with property ownership.

While the community remains relatively small nearly 20 years after its founding in 2004, with 315 homes now built or under construction, residents have access to a Davis Love III-designed, 18-hole golf course, three clubhouses, four pools and poolhouses, a private marina, an Equestrian Center, a Tennis & Fitness Complex, hiking trails and more. And many of these amenities, including the golf course, were designed and built after houses were constructed.

“I wouldn’t even call this a golf community,” says Mike Buccerone, PGA, President of Murrells Inlet, S.C.-based East Coast Golf Management (ECGM), which added Grand Harbor to its portfolio in 2011. “It’s all about creating a lifestyle, with the club serving as an amenity center.”

ECGM has 23 “Course Partners,” 18 of which are packaged and marketed as part of a Myrtle Beach Golf Trail. But it also encourages visitors to discover what’s offered inland, through a five-club Mid-

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lands Golf Trail that includes Grand Harbor.

And for those who find their way to Grand Harbor—be it through a golf package or word of mouth, and whether it’s for a day of golf or the rest of their lives—much has been done to provide memorable experiences and help elevate it beyond being just another dot on the map.

A recent $3.5 million investment, funded in part by what Buccerone calls “a strategic pre-paid dues program” that offered gift cards and other incentives to participants, improved the golf course, which is branded as The Patriot Golf Club to highlight its Revolutionary Era connections (the course even includes replicas of the remains of British forts), and also renovated the property’s primary clubhouse.

BRINGING IT ALL TOGETHER The golf course improvement, highlighted by outfitting all 62 bunkers with the Better Billy Bunker drainage system, was timely because Grand Harbor, even with its

Donald Elmore brought his expertise to help Slices become an instant success, selling 6,000 pizzas in less than a year. The restaurant was branded to tie in with The Patriot, Grand Harbor’s name for its golf course, and give “Slices” extra meaning.

tucked-away location, caught the pandemic wave along with the rest of the industry and saw rounds soar from the high teens in 2019 to nearly 25,000 in 2021. “We really didn’t have bunkers before—we had rock,” says Golf Course Superintendent Chuck Wideman. But washouts are now avoided and the course can be maintained, no mat-

ter what the weather brings, to keep pace with the higher demand.

And those higher levels of play “are here to stay,” notes Director of Golf Operations Craig Malone, PGA. “We have an unreal ladies’ program and are starting to see real growth with juniors, too,” Malone says.

“Overall, we’re giving a lot more clinics and

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Grand Harbor’s Davis Love III-designed golf course offers a variety of features that have been further enhanced by the recent renovation that fitted all 62 bunkers with the Better Billy Bunker system. The course adds additional character through replicas of Revolutionary War-era forts and structures— and even a moat— that highlight the area’s history.

lessons; [the growth in rounds] has given us an opportunity we’re going to make sure we don’t lose.” Grand Harbor also raises its golf profile by hosting the men’s and women’s championships for the Big South Conference in the spring.

Inside and around the clubhouse for the Grand Harbor community (there are separate clubhouses for The Retreat at Grand Harbor and The Plantation at Grand Harbor communities), the renovation, which nearly doubled the building’s size, has now made the club much better equipped to serve what Buccerone (who has being doing double-duty as a temporary General Manager) describes as “a tailgate atmosphere nearly every day.”

A new Tap Room offers a wide variety of specialty beers, high-end wines (“we got rid of our house wines,” says Buccerone) and other libations—even Prosecco on tap. And more porch, patio and outdoor seating, around an abundance of available heaters and firepits, have helped to encourage visits year-round, even when there might not be any games to watch.

To help feed all the thirsty patrons as they spend more time at the clubhouse, Grand Harbor has scored an immediate hit with its new “Slices” pizza operation, which opened in early March of 2021. This was not just a matter of adding pizza to an existing menu—Slices (named and cobranded with The Patriot course, to have double meaning) has been established as a separate restaurant, with its own preparation and cooking space, its own chef (Donald Elmore, who brought experience

The Grand Harbor community enjoys access to 17 miles of the shoreline of Lake Greenwood, which was created in the late 1930s by a hydroelectric dam built as a Great Depression-era public works project. In total, the lake spans three counties and over 11,400 acres.

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from an independent, high-end local pizza restaurant) and a full variety of pies available in both 10-inch and 16-inch sizes, with cauliflower crust available for the 10-inch.

Varieties include “Big Cheese” (with mozzerella, provolone, white cheddar and parmesan); Margherita; Carnivore (sausage, ground beef, bacon, ham and pepperoni); Herbivore (mushroom, green peppers, red peppers, red onion, olive and tomato), Pollo Loco (with barbecued chicken), and the “Kitchen Sink” (combining the Carnivore and Herbivore). If that’s not enough, a “Create Your Own” option is also available.

With a walk-up window outside the clubhouse as well as availability throughout Grand Harbor’s dining venues and other locations, Slices’ pizzas began going out of the restaurant’s new double-door, gas-fired oven, which can hold eight 16-inch pies at a time, and into boxes and trays as soon as it was turned on. “We sold 6,000 pizzas in less than a year,” Buccerone reports (at $10 for smalls, $16 for larges, and more for the Kitchen Sink and the add-ons for the buildyour-own varieties). www.clubandresortbusiness.com

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Inside and out of its renovated primary clubhouse, Grand Harbor is now better equipped to meet members’ penchant for having “a tailgate atmosphere nearly every day,” says Mike Buccerone, President of East Coast Golf Management.

“People see Slices now like they have their own personal chef and it’s their own kitchen,” Buccerone adds. “We could barely keep up on Super Bowl Sunday.” The club’s regular daily and nightly menu offerings have also developed a loyal following, with Food and Beverage Manager/Executive Chef Daniel Hill not letting the property’s location prevent him from featuring fresh market catches, filets, sirloins and ribeyes, as well as Chef Daniel’s Crab Cakes with Red Deep Sea Sweet Crab.

To further extend the club’s reach and help to dispel any impressions that it might be too remote or isolated, the Grand Harbor team also makes efforts to connect with the nearby town of Greenwood, the county seat with a population of just under 25,000. The club partners with the Inn on the Square, a boutique hotel in Greenwood, for wedding coordination and for lodging for visitors who come to play the courses on the Midlands Golf Trail.

The club also takes full advantage of all of the ample space that exists within the community boundaries, even coming uip with inventive ways to generate some extra revenue streams. With the luxury of having plenty of room for its golf course maintenance operation, it uses some of the buildings to store boats, luxury cars and other equipment for its resident members. The space that’s available for the club’s Equestrian Center, which currently has a waiting list, has also helped draw recognition for all that can be found at Grand Harbor, as long as the time is taken to find your way there. C+RB 22

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DESIGN + RENOVATION

Getting Into the Swim of Things Clubs are pulling off their pool covers with refreshed digs, as they gear up for another run of record-breaking usage.

By Pamela Brill, Contributing Editor

SUMMING IT UP > > >

Pool design has been influenced by pandemic-weary members in search of safe recreation options.

With more attention paid to pool complexes, design plans are also encompassing waterside dining.

Factoring in extra decking space supports the need for more outdoor furniture while enabling social distancing.

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Photo Courtesy Millburn Golf & Country Club

TIME TO DUST off the diving board and unfold the lounge chairs: It’s pool season once again and clubs are ready and waiting. After a banner year of outdoor recreation, when members turned out in droves, seeking refuge from the pandemic, pools became the hot spot for young families and seasoned clubgoers alike.

As facilities prepare their pool complexes for what promises to be an equally active year, revamped designs are diving deep into other non-swimming amenities to appeal to landlubbers as well. Enhanced poolside dining facilities, along with new swim sites, are destined for another memory-making summer.

EXTENDING THE SEASON While swimming weather has a short window in the Midwest, one club has found a way to lengthen the usefulness of its pool facility. At Thunder Hills Country Club in Peosta, Iowa, an outdated pool was replaced last June with a larger model and a revamped cabana. The $2.2 million construction project, which was completed last June, has proven to be a valuable investment.

A bump up from the previous footprint, the club’s 4,200-sq. ft. pool boasts an extra 500 sq. ft., providing ample space for a slew of features. Novice and advanced swimmers can take advantage of the newly designed in-water seating pods, along with a water aerobics workout area and lap lanes. According to General Manager Andy DeSollar, a 30-percent increase in decking enables up to 175 guests (up from 100) to enjoy a post-swim reprieve.

In fact, the club’s pool competes for attention with an updated 3,700-sq. ft. cabana, accessible via five glass garage doors that open to the pool and golf course. Doubled in size from the previous incarnation, this building boasts a full-service bar area, kitchen and snack service, seating and dining area, restrooms, changing rooms and shower facilities.

“The previous cabana building basically consisted of a walk-up window to a small room with limited F&B service and restrooms,” explains DeSollar.

DESIGN + RENOVATION

MAKING A SPLASH YOUNG FAMILIES AT CRYSTAL COAST COUNTRY CLUB in Pine Knoll Shores, N.C., can cool off without having to step foot in the pool, thanks to a new splash pad area. As part of a larger club-wide renovation, following an ownership change in 2019, the kids-only amenity was unveiled during summer 2020 and has been a big draw for the littlest members.

“The addition allows for families to congregate around the pool while the children have fun in a safe environment,” says General Manager/Director of Golf Danny Torbush.

Located adjacent to the main pool and separated by gates, the splash pad for ages 12 and under features four water features activated by a timer that members can control to their liking. With a combined occupancy of 100 people at a time, the splash pad extends the main pool’s usefulness beyond a traditional standalone swim spot. Because of their close proximity, the pad’s design enables parents to monitor their child while in the pool area or at the splash pad itself.

In the last two years, Crystal Coast has added 400 new members, many of whom are utilizing the pool facilities. According to Torbush, the splash pad has been met with resounding approval.

“It allows the parents and grandparents time to actually relax while at the pool, while their kids and grandkids enjoyed the splash pad instead of the main pool,” he notes.

The splash pad at Crystal Coast Country Club has been a popular addition for families with young children.

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THUNDER HILLS COUNTRY CLUB Peosta, Iowa

“This has added a whole new amenity, enhanced membership value and improved member retention.”

–Andy DeSollar, General Manager

In the off-season, the cabana’s big draw is the addition of two golf simulators that can be used from November through April.

“This has added a whole new amenity, enhanced membership value and improved member retention,” says DeSollar. As a result, Thunder Hills has seen a 25-percent social membership increase since the renovation.

In the months ahead, the club plans to add extra seating and shade structures to accommodate an uptick in traffic. The combination of increased decking and an expanded cabana enable better social distancing during the busy season.

HOME AWAY FROM HOME For pandemic-weary members at Milburn Golf and Country Club in Overland Park, Kan., a newly minted pool and dining facility has become the place to be.

The $4.7 million redesign was unveiled to members last Memorial Day weekend and has enabled the club to meet an increased demand in social memberships.

A complete overhaul of the existing 5,100-sq. ft. pool includes a two-board dive well and walk-in staircase. In addition, a small baby/toddler pool was replaced with a 2,285-sq. ft. zero-entry lounge pool.

“Not only is it kid-friendly with the shallow entry, [but] we added a lounge chair bench for parents to watch their children or enjoy a beverage and enjoy the pool, as well,” says General Manager/COO James Nanson.

A splash pad is also part of the leisure pool’s design, extending the fun to older siblings.

To streamline output, each of the pools now has its own dedicated pump system and heater, resulting in greater energy efficiency and overall savings.

Surrounding these water structures is expanded pool decking—an area that boasts a 20-percent increase—where visitors can take advantage of the club’s mobile F&B ordering service or grab-and-go menu.

Members also have the option of sitting in a separate covered outdoor space (with a maximum occupancy of 60) or an elevated patio outfitted with tables and adjustable umbrellas (with permitted seating for up to 100). A rebuilt bistro, complete with an indoor/outdoor bar, helps to extend the dining options beyond the pool deck.

“The renovation has allowed us to add an amenity that can be utilized while swimming or just wanting to enjoy an outdoor space,” says Nanson. www.clubandresortbusiness.com

DESIGN + RENOVATION

MILBURN GOLF AND COUNTRY CLUB Overland Park, Kan.

“The renovation has allowed us to add an amenity that can be utilized while swimming or just wanting to enjoy an outdoor space.”

—James Nanson, General Manager/COO

Since last spring’s opening of the renovated pool and surrounding dining amenities, Milburn has seen a tremendous boost in membership. Nanson reports a 95-percent satisfaction rate on the club’s most recent survey, and a waitlist for both golf and social memberships has already begun.

“The pool is a home away from home for a lot of our families in the summer,” he says. “With the new pool bar and restaurant, a lot of our members who didn’t ever use the pool in previous years frequented the new facility this past summer.”

In anticipation of summer rush, the club plans to add more poolside furniture and update the outdoor sound system with extra speakers. “We are already hiring and training staff for the new season and look forward to another busy season,” enthuses Nanson.

SUMMER CENTRAL To further establish its outdoor recreation as a member destination at an essential time, The Muttontown Club in East Norwich, N.Y. recently refurbished its pool facility. Opened just in time for the 2021 summer season, the $1 million project includes an updated pool and enhanced member accommodations that go beyond a refreshing dip.

Working within the existing layout, design plans centered upon additional functionality to the current setup, including a new shallow end (with two stairways), skimmer system and tiling.

“We already had a fantastic layout for our outdoor pool, indoor locker rooms and snack bar,” says General Manager Chris Bell, outlining the goal of upgrading the pool and

expanding the social areas to accommodate more families. “The vibe that was created is an atmosphere where people can hang out and enjoy the outdoors, even if [they are] not swimming.”

A new gradient entry simplifies access into the 13,668-sq. ft. resort-style, freeform pool; the installation of three ladders provides additional entry/exit points.

Removing an adjoining playground made room for an expansive children’s splash pad, surrounded by loungers and umbrellas where parents can comfortably keep a watchful eye on their kids. Further enhancing the poolside recreation are a full marble bar, couches and firepit area and marble buffet that can be booked for private parties and barbecues.

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DESIGN + RENOVATION

ing experience is the newly updated pool house, where a storage room has been converted into a kids’ gaming center, complete with air hockey tables, games and a television set. New drop ceiling, lights and flooring add polish to the renovated space. “This room now serves as TMC summer camp headquarters,” says Bell proudly, noting the club’s ability to offer a camp program for the first time last year.

Even though Covid was a factor during the pool’s reopening, TMC did not let the pandemic derail its operations. By offering morning and afternoon pool sessions via advanced reservations, the club was able to limit the number of guests at any given time.

“This allowed us to separate the lounge chairs based on reservations and party size to ensure that there was no overcrowding, and that proper social distancing was maintained,” notes Bell.

Now, with the height of the pandemic in the rearview and summer on the horizon, TMC is ready for yet another fruitful season. Having added a pool membership option to its offerings and welcoming a new influx of members this past year, the club’s maintenance department is busily preparing for plenty of activity. “By opening, the pool is warm and all the facilities are sparkling,” says Bell. C+RB

THE MUTTONTOWN CLUB East Norwich, N.Y.

“The vibe that was created is an atmosphere where people can hang out and enjoy the outdoors, even if [they are] not swimming.”

—Chris Bell, General Manager

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COURSE + GROUNDS

Dressed to the

Nines

An award-winning renovation that converted a county-run 18-hole golf course into the first reversible nine in Florida has decreased maintenance inputs – and increased interest in playing the two short courses.

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SOMETIMES LESS IS MORE. WHEN Sailfish Sands Golf Course, formerly the 36-hole Martin County Golf & Country Club in Stuart, Fla., completed renovations last fall, the public property reopened with a new look and a new name.

The footprint of one of the 18-hole layouts, which originally opened in the 1920s, also was reduced when it was redesigned as a nine-hole reversible golf course—the first reversible course in Florida. Sailfish Sands won a 2021 American Society of Golf Course Architects Environmental Excellence Award for its efforts, as well.

“We needed to modernize our golf course. We needed to do something to stand apart from everybody,” says Kevin Abbate, Martin County Parks and Recreation Director.

He knew the county, which retook control of golf course operations in 2015 from a nonprofit that had had a 40-year lease to manage the property, needed to come up with something special to get declining rounds and revenue back on track.

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“I had done some research, and the board gave the architects the challenge to come up with a reversible nine,” Abbate says.

“We also considered having double greens, but this was the best design on the available land. This is my baby.”

After nearly 50 public meetings to develop concepts and get approvals for the $8.2 million project, construction got underway in March 2020 right after the pandemic hit. The golf course, which was closed during construction, reopened in October 2021.

Before the renovation, Abbate says, “The worst days were Saturday and Sunday. Now the best days are Saturday and Sunday.”

Sailfish Sands now has about 260 rounds per day for all 27 holes, which includes the Sailfish 18 course, adds Abbate, and 60% of total play has been on the nine-hole course.

Covering 60 acres, the reversible courses—the Sands Black and the Sands Gold—can be played as 18 different holes with par 3s, par 4s, and par 5s. Each hole has five sets of tee boxes, and golfers play in one direction one week and the opposite direction the following week.

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COURSE + GROUNDS

When the former course—the Red and White—was reduced to a nine-hole layout, water usage and stormwater runoff into waterways were reduced, and the elevation of low areas improved site drainage.

Golf Scorecard

SAILFISH SANDS GOLF COURSE

The 3,368-yard, par-35 Sands Black Course plays clockwise into a tailwind, and the 2,868-yard, par-34 Sands Gold Course plays counterclockwise into a headwind. “The Sands Gold is the harder of the two,” Abbate says.

‘ALL ABOUT THE ENVIRONMENT’ When the former course—the Red and White—was reduced to the nine-hole layout, the overall area requiring maintenance inputs such as mowing, along with chemical and fertilizer applications, decreased by 40% as well.

Twenty acres of unirrigated native areas were retained to reduce the amount of maintained turf, and at least seven golf holes stretching across 40-50 acres from the 18-hole Red and White were removed from inside the adjacent airport’s Runway Protection Zone and allowed to revert to their natural state.

“We’re all about the environment,” says Golf Course Superintendent Joe Brink, who started working at the property six months ago, after the grow-in was complete. “We’re basically farmers that grow turf as our crop. We need to do everything we can to protect the land and conserve water.”

Martin County also has environmental requirements for the products it uses on the golf course, and Golf Course Administrator Michael Saunders says eco-friendly maintenance practices create a “positive image for the golf course.”

While native trees and palms were preserved, nuisance vegetation was eliminated. Water consumption and stormwater runoff into waterways has been reduced, and the elevation of low areas improved site drainage. Brink also follows South Florida Water Management District specifications.

“This property drains quite well because it is on a sand ridge that runs through the east coast of Florida,” he says.

The superintendent also calls the irrigation system, which was installed on all of the holes four or five years ago, “the best one I have ever had.”

“Now I can be very detailed and specific on what I want to water and when,” he says. “It has in and out sprinkler heads on the greens that can water just the greens or only the slopes outside the greens.”

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Club Website: www.sailfishsands.com No. of Holes: 27 (Championship Sailfish 18, Reversible 9 Sands Black and Sands Gold) Designer: John Sanford, Reversible 9 Type: Public/Daily Fee Year Opened: 1926 pre-renovation; 2021 post-renovation Golf Season: Year-round Annual Rounds of Golf: 50,000 Fairways: Reversible 9 – Celebration Bermudagrass; Championship 18 – 419 Bermudagrass Greens: Reversible 9 – TifEagle Bermudagrass; Championship 18 – Jones Dwarf Bermudagrass

The reversible golf course also has a combination of sand bunkers and waste bunkers. While maintenance staff members rake the sand bunkers daily, the waste bunkers only require edging, weeding, and trimming.

In addition, Brink says that the staff mows the reversible course just like a traditional golf course. Crew members mow the greens daily. They mow the tees and fairways three times a week and the rough as needed.

The maintained area of the reversible nine includes 25 acres of fairways, 2 1/2 acres of greens, and 2 acres of tees.

The rough covers 20 acres, and no-mow areas, where native grasses grow, are located in various spots on the course.

TifEagle greens and Celebration Bermudagrass tees, fairways, and rough on the Sands courses have improved maintenance inputs as well.

With its ability to handle lower mowing heights and frequent verticutting to control thatch buildup, the TifEagle turf recovers more quickly from mechanical injury. The cold-hardy, droughttolerant, disease-resistant Ultra-Dwarf also has better color than traditional grasses. In addition, the TifEagle grass has improved the speed, consistency, and playability of the greens.

The dense, deep blue-green Celebration Bermudagrass stands up well to wear-and-tear, heat, cold, shade, drought, and salt.

The new-and-improved Sands Black and Sands Gold courses don’t only benefit the maintenance staff. The reversible nine provides advantages to golfers, as well.

“They love it. The course is in great condition,” reports Saunders. “The ball rolls well. It rolls true. The conditions are second to none.” www.clubandresortbusiness.com

Formerly the Martin County Golf & Country Club, Salfish Sands closed in March 2020 for renovations and reopened in October 2021 to rave reviews.

PGA Golf Professional Will Reilly agrees. “A huge advantage is the condition of the golf course,” he adds. “When we flip the golf course, it’s completely different. The general public always gets a golf course that’s in really good shape.”

Brink, who oversees all 27 holes, says maintaining the Sands courses is no different from maintaining the 18-hole course.

“My agricultural plan is pretty much universal throughout the whole property,” he says. “I still maintain the turf the same way I would maintain turf on any golf course. The only difference is setup.”

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GOLF FOR GENERATIONS Along with its favorable environmental impact, the project, which was seven years in the making, was designed to grow the game as well.

“Our goal is to get golf clubs into the hands of first-timers,” says Abbate. “The goal was to create a golf course for any generation. We’re trying to appeal to the masses as a public facility that provides something for everybody in the golf world.”

Martin County has been getting calls from people about the golf course, he adds, and the reversible nine is a conversation

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COURSE + GROUNDS

In addition to the course renovation, Sailfish Sands also introduced a 13-acre Toptracer Range that’s lighted for evening practice or play.

piece as well as a marketing tool.

“It’s a competitive advantage overall. When somebody hears about it, they want to know about it and they want to come play it,” Saunders says. “It’s a brand new golf course, so it’s creating a lot of excitement with people inside and outside the county.”

Player development is a big part of Sailfish Sands, he adds, and being the first reversible nine in Florida—and one of only four in the United States—has become an important aspect of the property’s identity.

“It’s huge,” says Saunders. “You can’t overstate it. A lot of it has to do with Kevin’s vision. He came up with the idea. It’s not just a regular, 18-hole golf course that you’re going to come out and play. It’s for everyone from a 36-handicap to a scratch golfer.”

Reilly, who has worked at the property for six months, says one of his chief roles is to describe and explain the reversible

Superintendent Profile

JOE BRINK Years at Sailfish Sands Golf Course: Six months Years in the Golf Course Maintenance Business: 30 Previous Employment: Lake Worth Beach (Fla.) Golf Club Certifications: Class A member of the Golf Course Superintendents Association of America (GCSAA); Restricted Use Pesticide License Honors and Awards: Brink won the Most Improved Condition Award in 2018 at Lake Worth Beach Golf Club and has three safety certificate achievements. In 2021, Sailfish Sands earned an American Society of Golf Course Architects (ASGCA) Environmental Excellence Award and a Golf Range Association of America Top 50 Range Award.

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course to people so they’ll want to play it.

“The first time people play it, it’s a little confusing. The second time, they love it,” he says. “The only way to truly get all the angles and understand why the greens are built a certain way and the bunkers face a certain way is to play it.”

Reilly also is in charge of the multiple programs at Sailfish Sands, such as its Family Golf Program, Get Golf Ready, Power Principle Program, and Welcome to Golf, and he uses the ninehole course to attract new golfers.

“The tees make it more interesting because we can move them all over the course,” says Reilly.

Other new amenities at Sailfish Sands include a 13-acre, Toptracer Range-powered practice facility that includes lighting for evening practice or play, LED glow balls, interactive targets, and ball-tracking technology.

“Toptracer appeals to people who are serious about working on their game,” notes Saunders.

When golfers download an app, Abbate explains, cameras or radar on the range follow their ball so that the technology tracks the ball speed, accuracy, distance and trajectory of every shot.

“That range has been unbelievably busy,” he adds.

A restaurant and 20 climate-controlled hitting bays that have Toptracer technology will open in the late spring or early summer. From the double-decker bays, golfers can hit to the natural grass on the driving range.

Unlike the previous range that ran east to west, the new driving range, which also opened in October, runs north to south, Saunders says, so the sun no longer is an issue.

‘YES’ MAN Reilly, who previously worked with Saunders and was recruited by him to run the golf programs at Sailfish Sands, credits the property’s newfound success to the staff ’s innovative, cutting edge, forward thinking.

He quickly has developed a rapport with Brink as well.

“Joe has been very open to everything we wanted to do,” www.clubandresortbusiness.com

Course + Grounds Operations Profile

SAILFISH SANDS GOLF COURSE Annual Budget: $2,105,908 Staff: Four fulltime; 16 part-time Key Staff Members: Michael Saunders, Golf Course Administrator; Will Reilly, Golf Professional Irrigation System: Toro Lynx Water Source and Usage: Sailfish Sands Golf Course’s water source comes from the ponds and lakes on the course itself, with usage of 1.5 million gallons a month.

Equipment: Sailfish Sands Golf Course uses Toro equipment and currently owns all of the equipment.

Technology: GPS on golf carts equipped with geofencing; Toptracer technology on driving range, glow range nights with LED targets, leadership boards and challenge boards like “beat the pro,” “closest to the pin,” and “precision” competition game plays that alternate monthly.

Maintenance Facility: Sailfish Sands Golf Course maintenance facility includes a large break room equipped with a restaurant-grade coffee machine, 25 lockers, two

says Reilly. “Our superintendent has done a fantastic job. He always says, ‘yes.’ It’s great to have a superintendent that’s on your side.”

For instance, on the Sailfish 18, Reilly says they asked Brink to verticut the greens, remove the thatch from them and roll them when some people said they were too slow.

“The greens roll at a pace that’s appropriate for a public golf course. It’s set up to provide golfers who come here to have a positive experience,” Saunders says.

Before the season started, he adds, they also asked Brink to widen the fairways on the Sands courses.

The three of them get together every day to discuss golf course setup, pin positions, and the speed of the greens.

If Reilly gets an e-mail in praise of the putting surfaces, he makes sure to forward it to Brink. “Joe doesn’t get to hear the compliments,” says Reilly.

While Brink has separate six-man crews and equipment for each golf course, the two staffs operate as a team, as well.

“We use all manpower as needed if there’s a project on one golf course or the other,” states Brink. “We recently had all hands on deck for a PGA Junior event on the 18-hole golf course.”

Brink and Reilly compile a master schedule of major maintenance projects and golf course outings, and the superintendent also drops by the pro shop regularly to find out if there have been any complaints or if anything needs to be addressed.

“Communication is number one, and Joe does a good job of fostering that,” Reilly says. “When no one cares who gets the credit, a lot of good things can be done.” C+RB www.clubandresortbusiness.com

restrooms, three offices, a storage area, and mechanic shop designed to be able to move large equipment in and out of the shop easily.

Aerating and Overseeding Schedules: Aerification on greens three times a year, tees three times a year, and fairways two times a year. No overseeding.

Upcoming Capital Projects: Sailfish Sands Golf Course’s upcoming capital projects include a restaurant with a full bar and 20 hitting bays with Toptracer technology, where well-known courses will be able to be played virtually along with different games. New tee boxes, new fairways and greens will be built on the 18-hole Championship course.

Duties and Responsibilities: At Sailfish Sands Golf Course, staff duties and responsibilites include the entire golf operation, tee time reservations, golf cart operations, lessons and programs, leagues, re-gripping and club repair, glow ball range nights, Toptracer range management, inventory and pro shop management, golf course conditions, and pace of play.

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March 2022

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37

IDEAEXCHANGE Getting an Early Start

By Betsy Gilliland, Contributing Editor

SOME MEMORIES ARE JUST TOO GOOD to keep to oneself. Just ask O.C. Welch of Savannah, Ga. The recollections he has of playing golf as a boy at Bacon Park Golf Course in Savannah—and the lifelong friends he has made on the golf course—have stayed with him through the years, and he decided to return the favor to today’s youth.

In December, he launched a program called BP JG200, which gives 200 junior golfers ages 12 and under the opportunity to play unlimited golf on the nine-hole Legends Course at Bacon Park for $50 a year— the same amount that a junior membership cost when he was a child.

“It adds another way for kids to have access to golf,” says Gordon Gnann, Head Golf Professional at Bacon Park. “This is an extremely affordable option for kids.”

Welch started playing golf at Bacon Park, which also includes an 18-hole Donald Ross course, when he was 5 years old, and he got his first job there as a cart boy at age 11.

“I grew up out there. I could play anytime I wanted during the week,” says Welch, a local auto dealer. “It’s not where you play. It’s

who you play with. I have been playing with some people for 50 years.”

The membership begins when the juniors sign up for the program, but rates apply to play the 18-hole course. Bacon Park also provides balls and junior clubs to those that need equipment.

Spreading the word about BP JG200 through social media, word-of-mouth, and the junior golf page on the Bacon Park website, Welch and the Bacon Park staff hope that the program will take off in the spring.

They are putting up billboards to advertise the initiative, and a couple of local TV stations have picked up the story as well.

In addition to introducing the sport to junior players, Welch also wants them to understand that golf is a gentleman’s game.

“Golf teaches them a level of respect they don’t get somewhere else. It teaches them to respect themselves,” he says. “Golf is the only game where you can call a penalty on yourself. You can cheat, but you’ll have to live with that.”

The juniors also have to learn to take care of the property, which teaches them responsibility, adds Gnann. He says they learn

BP JG200 gives 200 junior golfers age 12 and under the opportunity to play unlimited golf on the nine-hole Legends Course at Bacon Park for just $50. The Savannah, Ga. club also offers team-oriented options to bring more junior golfers to the game.

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off-the-course lessons on the course as well.

“Golf teaches so many life lessons,” Gnann says. “You can play golf from a young age to an old age.”

BP JG200 is not the only way that Bacon Park is trying to attract junior golfers to the game, however. The municipal golf course also offers summer camps, a team-oriented PGA Junior League, and a parent/child tournament in December. Middle school and high school golf programs practice at Bacon Park, and the municipal course is the site of school matches on Tuesdays.

In addition, Bacon Park introduced an after-school program during this academic year for beginners ages 6 to 13. The program, which started in September, runs until May. Lessons are conducted in class form every Tuesday and Thursday afternoon, and members have access to the Legends Course free of charge for the duration of the program.

The Birdie membership, which costs $150 per month, includes unlimited classes each month, and the $175 Eagle membership offers unlimited classes, plus one private 30-minute lesson per month.

The staff also is developing clinics, blitzes with team competitions, tournaments, and other opportunities for junior golfers throughout the year.

“Juniors are our future in the golf industry,” Gnann says. “They’re the ones who will have jobs and disposable income in the future. The program is an investment in the industry and Bacon Park’s future.”

Welch calls the golf course, which opened in 1926 and was close to going out of business, “a 150-acre playground” for the juniors.

“There’s nothing more beautiful than seeing a kid carrying a golf bag or the look on their faces when they fall in love with the game,” he says. “If they hit a bad shot, the coach doesn’t yell at them. The sooner you can start playing golf, the happier you will be in your life.” www.clubandresortbusiness.com

March 2022 www.clubandresortchef.com

2022

Culinary Experience

INSIDE Top Ranked By the Numbers Sea Pines Resort Helps Fight Labor Shortages Al Fresco Dining Is Here to Stay Pictured: Farmington Country Club, Charlottesville, Va. #1 Top Ranked Culinary Experience

Dishing

with

DeChellis

TOGETHER AGAIN THIS MONTH, more than 400 club and resort

chefs will gather in Nashville for the 2022 Chef to Chef Conference. We will discuss critical issues facing our industry. We will network with one another and with sponsors. We will learn valuable information from a slate of incredible speakers.

To say I’m excited, wouldn’t do it justice.

In the time between the 2020 Chef to Chef Conference and this month’s event, a lot has changed. Most notably for me is the fact that two people I have worked with for the bulk of my media career have decided to move on.

Joe Barks has been my editor since 2012. He has corrected millions of typos in my work. He has skillfully restructured my writing to make my articles better and help you, the reader, understand what I was trying to communicate.

Joe has had an incredible career with Club + Resort Business. Not only did he launch the magazine, but he helped it grow and evolve to where it stands today—as the leading business publication in the club industry.

Personally, Joe has taught me much about what it takes to be a good editor. He’s calm and steady.

He’s incredibly intelligent. He’s witty beyond measure. I will miss him (and his love of hyphens).

I think we all owe Joe endless gratitude for what he has done for us and for this industry through his work.

Tom McIntyre, C+RC’s Publisher, has also decided to move on from media sales after more than 30 years in the space.

Tom actually hired me right out of college as an assistant editor for a non-commercial foodservice magazine. He has been a part of nearly every major professional milestone I’ve hit: my first job out of col40

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lege, my first big raise and promotion, my entrance into the club market, the creation of Chef to Chef, and the building up of the Club + Resort Chef brand.

I remember the first time we had a cocktail. My editor at the time told me “the Publisher” wanted to have a drink with us. I was 22 and so nervous my palms were sweating. Tom was sitting at the bar and he looked both bemused and annoyed when we arrived. He made me sit on the stool between himself and my editor. I don’t think I said more than three words. I remember being so impressed with how he carried himself and how he spoke with my editor.

I remember thinking if I could earn Tom’s respect, I might just stand to make something of myself.

In 18 years, Tom and I have done a lot of good work together. And much like Joe, his work in this space has had an impact on us all.

While it will be wonderful to gather at Chef to Chef again, it will be equally bittersweet in that we will have to bid adieu to two incredible people who have been instrumental in building the event into what it has become.

And to Tom and Joe, thank you for all of it.

EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

www.clubandresortchef.com

Breakfast Done Right

Give your customers America’s #1 Sausage Brand.* From sausages to Johnsonville Sausage StripsTM, we offer fully-cooked and ready-to-cook products with premium taste and high-quality ingredients that are easy to add to any menu. Welcome to Johnsonville, we look forward to showing you around. For more information, please visit Foodservice.Johnsonville.com Family owned since 1945 • Proudly made in the USA ©2022 Johnsonville, LLC • *IRI 1/2/22

EDITORIAL

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March 2022

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Bradley Voyten bvoyten@wtwhmedia.com VIDEO EDITOR

EDITORIAL ADVISORY BOARD Eva Barrios, Executive Chef Royal Oaks Country Club, Houston, Texas David Clark, Executive Sous Chef EDITORIAL ADVISORY BOARD Army Navy Country Club, Arlington, Va. Lance Cook, WCMC, CEC, CCA, K. Scott CFBE, FMP,Craig, CFSM,CEC, CCA, WCMC Director Chef, of Culinary Operations, Executive Hammock Dunes Club Palm Coast, Myers ParkFla. Country Club,

Charlotte, N.C.

K. Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations, Vincent Horville, Executive Chef, Myers Park CC, Charlotte, N.C.

The Metropolitan Club of the City of

Rich Hoffman,(D.C.) CEC, CCA, AAC, WCMC, Washington CDM, CFPP, Executive Chef, Jeremy Leinen, Executive CC of Maryland, Towson, Md. Chef,

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.

Kara Singleton ksingleton@wtwhmedia.com

N OV E M B E R C L U B I N D E X

Properties thisBissue M A R Cfeatured H C in LU INDEX BallenIsles Country Club Palm Beach Gardens, Fla. 22 Properties featured in this issue Boca Grove Golf and Tennis Club Boca Raton, Fla. 24 Capital City Club&Atlanta, Ga. Club Atlanta, Ga. 46 14 Cherokee Town Country The Country ClubClub of Pittsfield Pittsfield, Mass.

Cherokee Country Knoxville, Tenn.

68 26 Desert Mountain Scottsdale, Ariz.

The Club at Carlton Woods Houston, Texas 64 20 The Everglades Club Palm Beach, Fla. 34 Coral Ridge Country Club Fort 64 18 Fiddler’s Elbow Bedminster, N.J.Lauderdale, Fla. Fairview Country Greenwich, 64 14 Forest Lake ClubClub Columbia, S.C. Conn.

Fort Wayne Country Club Fort Wayne, Ind. Grassy Hill Country Club Orange, Conn.

72 30 The Gasparilla Inn & Club Boca Grande, Fla. 10 Hendersonville Country Club Hendersonville, N.C. 44 14 JW Marriott Miami Turnberry Resort & Spa Midland 68 Miami, Fla.Country Club Midland, Mich.

Kalamazoo Country Club Kalamazoo, Mich.

Overlake Golf and Country Club Medina, Wash.

68 18 Kenwood Country Club Cincinnati, Ohio 26 Pinnacle Country Club Rogers, Ark. 72 Kings Creek Country Club Rehoboth Beach, Del. 18 Sea Pines Resort HiltonClub Head Charlotte, Island, S.C. N.C. 60 28 Myers Park Country Quail WestCountry Golf and Country Wheeling Club Wheeling,Club W.Va.Naples, Fla. 72 24 River Run Country Club Davidson, N.C. Winged Foot Golf Club Mamaroneck, N.Y. 62 20 Sedgefield Country Club Greensboro, N.C. 24 Sherwood Country Club Thousand Oaks,www.clubandresortchef.com Calif.

22 www.clubandresortchef.com

- 48 2022 Top Ranked Culinary Experience The Top Ranked Culinary Experience program celebrates the best and brightest food and beverage programs in the club and resort industry.

CONTENTS March • Vol. 11 • Issue 2

D

40

Editor’s Memo

44

Behind the Plate

46

How the Capital City Club Says ‘Cheese’

Together Again

Steve Boeger, Executive Chef Hendersonville Country Club

Executive Chef Christophe Joignant relies on the high-impact flavor from Bel Brands USA to elevate a variety of dishes on his menu.

54

2022 Top Ranked Culinary Experience Listing

60

How The Sea Pines Resort Is Solving Labor Shortages

The South Carolina property partnered with nearby resorts and entities to help a community college open a brand-new culinary school.

62

Chrissie Bennett on Her New Role at Winged Foot GC

As the first female to hold the Executive Chef position at Winged Foot Golf Club, Chrissie Bennett has exciting plans for the future of the club’s culinary program.

64

Al Fresco Dining Is Here to Stay

68

Rise and Shine with Springtime Sweets

Members have come to love and expect outdoor dining experiences, no matter the weather.

Pastry chefs give a morning boost to their menus with innovative breakfast pastries.

72

Banquet Equipment Chefs Can’t Live Without Prepping for large-scale meals means having the right tools in place.

76

Does It Always Have to Be Champagne?

Champagne is great, but there are plenty of alternatives that bubble, fizz and pop.

Pictured: Quail West Golf & Country Club, Naples, Fla. #7 Top Ranked Culinary Experience

www.clubandresortchef.com

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BEHIND THE PLATE

Steve Boeger Executive Chef Hendersonville (N.C.) Country Club Once Steve Boeger, Executive Chef of Hendersonville (N.C.) Country Club, earned the trust of his members, he began to push the creative edge.

“The days of protein/starch/vegetable are fading,” says Boeger. “My members want healthier options that are more globally inspired. I’m especial-

ly proud of the Tuna-Puffed Rice-Everything Furikake, because it represents a light, fresh and sustainable option.

“It’s an ‘umami bomb’ that serves as the perfect example of how building trust with your membership can lead to a really delicious plate of food,” Boeger says.

Tuna with Puffed Rice and Everything Furikake INGREDIENTS FOR AHI TUNA: ½ cup low-sodium soy sauce 2 Tbsps. mirin 1 each small shallot, brunoise 2 stalks scallions, fine cut 3 cloves garlic, brunoise 1 tsp. grated ginger 1 tsp. sesame oil 1 tsp. red pepper flakes 1 tsp. siracha sauce 1 lb. sushi-grade tuna

They should be golden and full of fragrance, but be careful not to burn them.

3. Shred the nori sheets into smaller chunks. Mix shredded nori with the toasted sesame seeds, adding a little salt and sugar and the rest of the ingredients.

½ each

PROCEDURE FOR PUFFED RICE CRACKER: 1. Cook rice until tender and blend into a cream. Spread the rice cream into sheets around 1.5 mm thick. Bake for 1 hour at 215°F. Break rice sheets into segments and deep fry.

avocado, reserve and add ½ juice of lime

PROCEDURE FOR AHI TUNA:

1. Combine soy sauce, mirin, shallot, scallions, garlic, ginger, sesame oil, red pepper flakes, and sriracha sauce in a medium bowl. Whisk well.

Add tuna; stir gently to coat with marinade.

2. Smash the avocado. Reserve.

INGREDIENTS FOR PUFFED RICE CRACKER: ½ cup white rice 1.435 cups water As needed new fryer oil

TO ASSEMBLE: 1. Use a 2¾-inch forming mold and place smashed avocado into the bottom of the mold on a chilled plate.

2. Add marinated tuna and continue to mold, being careful not to release marinade onto the plate.

3. Sprinkle Everything Furikake on top, while still in the mold.

4. Remove mold carefully and add homemade herb oil (see recipe with the online version of this article) to the bottom of the vessel.

5. Add the puffed rice cracker and serve.

INGREDIENTS FOR EVERYTHING FURIKAKE:

3 tsps.

2 sheets 1 Tbsp.

1 Tbsp.

1 Tbsp.

1 tsp.

1 tsp.

sesame seeds nori salt sugar dried onion dried garlic poppy seeds

PROCEDURE FOR FOR EVERYTHING FURIKAKE:

1. Using a grinder, gently grind the sesame seeds so they release their oil.

2. Toast the sesame seeds on a frying pan over very low heat for 10 minutes.

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PRODUCTS AT WORK

How the Capital City Club Says ‘Cheese’ Executive Chef Christophe Joignant relies on the high-impact flavor from Bel Brands USA to elevate a variety of dishes on his menu.

By Joanna DeChellis, Editor

CHRISTOPHE JOIGNANT, EXECUTIVE CHEF of the Capital City Club (Atlanta, Ga.), is a masterful culinarian. He can take a slate of ingredients and weave them together to create dishes that will satisfy, surprise and delight members and guests.

But no matter how skilled Joignant and his team are, the Capital City Club’s food is only as good as the ingredients its chefs choose to work with.

One product portfolio that has consistently proved superior to all others hails from Bel Brands USA, trusted cheese purveyors for more than 150 years.

Capital City has had impressive menu success with three Bel products in particular: Boursin® Professional Frozen Gournay Cheese Cubes (a threegram version of the iconic French fresh cheese), Price*s® Pimiento Cheese Spreads, and Boursin® Dairy-Free.

“Each of these products offers quality, consistency, and a long shelf life in an easy-to-use format,” says Joignant. “They are cost-effective in the club environment, too.”

PIZZA POWER Last summer, the Capital City Club sold 1,200 12-inch pizzas from its snack bar in a period of 26 weeks.

Among the most popular of the pies was a savory oyster mushroom and Boursin variation that featured caramelized shallots, butter-roasted oyster 46

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Oyster Mushroom & Boursin Pizza

mushrooms and herbaceous Boursin Frozen Cubes that baked to a crispy, golden brown on the outside, with a creamy inside.

“This pizza was actually inspired by the garlic and herbs in the Boursin and how well they paired with the tender and golden oyster mushrooms,” says Joignant, adding that he has not encountered any supply-chain issues with any Bel products. “The frozen cubes are very easy to spread on the pizza, too, which made them even more production-friendly. There was no waste, either.”

The IQF product has all the richness of classic Boursin, frozen into 3-gram pellets, which makes for easy measuring, portioning and handling. The cubes also have no artificial preservatives, colors or flavors.

gluten-free, too, which makes it very desirable from a member standpoint.”

GREAT GRILLED CHEESE Capital City Club members hungry for a Southern-inspired favorite can’t resist Joignant’s ultimate grilled cheese sandwich, made with Price*s Pimiento Cheese Spread.

“The flavor and texture of this spread on the grilled cheese can’t be beat,” says Joignant. “Quality is especially important with so few ingredients on a sandwich like this. This Pimiento Cheese Spread is creamy, with shreds of cheddar that melt beautifully.”

There are plenty more dishes at the Capital City Club featuring Bel Brands products, including a Zesty Jalapeño Pimiento Cheese Spread & Potato Fritter as well as Boursin Cheese Cubes with basil oil and balsamic glaze.

“Bel products help us to streamline kitchen operations while delivering the consistency and quality members have come to expect,” says Joignant. C+RC

PLANT-BASED RISOTTO As members continue to adopt plant-based diets, Joignant saw an opportunity to meet those needs by incorporating Boursin® Dairy-Free in a rich, creamy sophisticated risotto.

The combination of garlic, parsley, and chives, cold-blended in a dairy-free base made from high-quality coconut oil, gave the risotto an herbal, rich flavor that was just as delicious as its classic counterpart.

“The Boursin® Dairy-Free offers a reliable consistency that won’t break when heated,” says Joignant. “It is

Zesty Jalapeno Pimiento Cheese & Potato Fritter

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March 2022

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TOP RANKED Culinary EXPERIENCE BY THE NUMBERS

Top 10 States for To

Membership sizes

of Top culinarY CLUBS

• • • • • 1,100-1,300: 6% • 1,300-1,500: 6% • 1,600+: 21% 300-500: 12% 500-700: 20% 700-900: 21% 900-1,100: 14%

48 2021 l March 48 l l Club Club++Resort ResortBusiness Chef l March 2022

300-500

1,600+ 1,300-1500

500-700

1,100-1300

900-1,100

700-900

www.clubandresortbusiness.com www.clubandresortchef.com

2022

Culinary Experience

Top CULINARY CLUBS

Per-Member Spend

Average Per-Member Spend: $4,022

www.clubandresortbusiness.com www.clubandresortchef.com

Lowest Average Member Spend: $344

Highest Average Member Spend: $8,498

March 2021 + Resort Business March 2022l Club + Resort Chef ll 49 49 l Club

TOP RANKED Culinary EXPERIENCE BY THE NUMBERS 2022

Culinary Experience

Top culinary clubs with a

Food & Beverage Minimum

48%

52%

do not have an F&B Minimum

have an F&B Minimum

Top culinary Clubs with

a Sommelier on Staff 67%

By the Numbers

have a Sommelier on Staff

33%

do not have a Sommelier on Staff

5

Average number of a la carte outlets in Top Culinary Clubs

2,440

Average weekly a la carte covers in Top Culinary Clubs

2.7

Average number of a la carte kitchens in Top Culinary Clubs 50

l Club + Resort Chef l March 2022

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Culinary Experience

by the Numbers

1.1

Average number of banquet kitchens in Top Culinary Clubs

560

Average banquet capacity in Top Culinary Clubs

56

Average number of FOH employees in Top Culinary Clubs

Staffing 34

42%

Average Food Cost in Top Culinary Clubs

Average number of BOH employees in Top Culinary Clubs

52

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Top Ranked Culinary EXPERIENCE

Top Ranked culinary e A Club + Resort Chef Report

Ranking Club Name

State

Membership

Annual F&B Revenues

Food Cost

1

Farmington Country Club

VA

7,147

$5.6M

42%

2

Hammock Dunes Club

FL

730

$2.2M

45%

3

Cosmos Club

DC

2,950

$7.0M

36%

4

The Club at Ibis

FL

3,400

$7.2M

57%

5

Bonita Bay Club

FL

2,500

$5.6M

46%

6

The Club at Carlton Woods

TX

710

$3.5M

48%

7

Quail West Golf & Country Club

FL

1,500

$2.5M

46%

8

BallenIsles Country Club

FL

2,600

$5.7M

62%

9

Forest Lake Club

SC

1,200

$3.0M

40%

10

Ocean Reef Club

FL

5,000

$40.0M

34%

11

Coral Ridge Country Club

FL

850

$3.4M

57%

12

Meadowbrook Country Club

MO

555

$1.9M

46%

13

Polo Club of Boca Raton

FL

3,245

$7.4M

56%

14

Medinah Country Club

IL

1,080

$6.0M

35%

15

Roaring Fork Club

CO

610

$2.6M

48%

16

Greystone Golf and Country Club

AL

1,025

$3.5M

40%

17

Addison Reserve Country Club

FL

717

$2.3M

55%

18

Orinda Country Club

CA

788

$2.5M

41%

19

Baltimore CC

MD

3,200

$7.0M

42%

20

Sycamore Hills Golf Club

IN

469

$2.6M

45%

■ Chef to Chef Conference Attendee 54 l Club + Resort Chef l March 2022 54 l Club + Resort Business l March 2021

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2022

Culinary Experience

y experience of 2022 Ranking Club Name

State

Membership

Annual F&B Revenues

Food Cost

21

Palo Alto Hills Golf & Country Club

CA

595

$4.4M

42%

22

Fiddler's Elbow

NJ

860

$9.6M

35%

23

Glen Ridge Country Club

NJ

590

$3.8M

44%

24

Forsyth Country Club

NC

988

$3.2M

38%

25

Quail Creek Country Club

FL

760

$3.7M

49%

26

Sawgrass Country Club

FL

1,495

$6.0M

43%

27

Lake Toxaway Country Club

NC

440

$2.3M

38%

28

Winged Foot Golf Club

NY

1,000

$4.0M

35%

29

Daniel Island Club

SC

4,000

$7.0M

41%

30

Sea Pines Resort

SC

N/A

$26.0M

30%

31

Philadelphia Country Club

PA

1,173

$4.8M

37%

32

Naples Yacht Club

FL

600

$2.0M

47%

33

Hampton Hall Club

SC

1,035

$1.2M

45%

34

The Club at the Strand

FL

1,350

$2.0M

46%

35

Woodmont Country Club

MD

1,681

$4.9M

42%

36

Royal Oaks Country Club

TX

1,200

$4.5M

42%

37

Bald Head Island Club

NC

4,700

$2.9M

42%

38

The Army and Navy Club

DC

5,800

$2.0M

38%

39

Lakeside Country Club

TX

985

$10.3M

42%

40

Berkshire Country Club

PA

570

$2.8M

45%

■ Chef to Chef Conference Attendee www.clubandresortchef.com www.clubandresortbusiness.com

March 2022 l Club + Resort Chef l 55 March 2021 l Club + Resort Business l 55

Top Ranked Culinary EXPERIENCE

2022

Culinary Experience

Top Ranked culinary experience of 2022 Ranking Club Name

State

Membership

Annual F&B Revenues

Food Cost

41

The Center Club

MD

2,000

$3.8M

33%

42

Blackthorn Club at The Ridges

TN

830

$1.4M

39%

43

L'Hirondelle Club of Ruxton

MD

620

$2.2M

42%

44

Heritage Hunt G&CC

VA

400

$1.6M

36%

45

The Landings Club

GA

3,253

$14.0M

38%

46

Tampa Yacht & Country Club

FL

1,457

$4.6M

48%

47

Highlands Falls Country Club

NC

310

$1.1M

38%

48

World Golf Village

FL

320

$1.7M

38%

49

The Club at High Hampton

NC

390

$2.0M

38%

50

Gleneagles Country Club

FL

1,082

$3.9M

42%

51

Superstition Mountain Golf & Country Club

AZ

563

$2.8M

45%

52

Navesink Country Club

NJ

674

$3.3M

42%

53

Stonebridge Country Club

FL

1,600

$1.7M

44%

54

Burning Tree Country Club

CT

540

$2.5M

44%

55

The Club at Barefoot Beach

FL

400

$1.6M

44%

56

SentryWorld

WI

N/A

$5.5M

28%

57

Waynesborough Country Club

PA

750

$2.9M

38%

58

The Forest Country Club

FL

700

$2.0M

50%

59

Newport Beach Country Club

CA

925

$6.0M

39%

60

Canoe Brook Country Club

NJ

965

$5.0M

40%

61

St. Andrews Country Club

FL

706

$6.0M

63%

■ Chef to Chef Conference Attendee 56 l l Club Club++Resort ResortBusiness Chef l March 2022 56 2021 l March

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Top Ranked Culinary EXPERIENCE

2022

Culinary Experience

Top Ranked culinary experience of 2022 Ranking Club Name

State

Membership

Annual F&B Revenues

Food Cost

62

Yellowstone Country Club

MT

748

$2.1M

38%

63

Lake Lawn Resort

WI

N/A

$6.0M

32%

64

The Apawamis Club

NY

734

$2.7M

42%

65

Bonnie Briar Country Club

NY

500

$2.0M

45%

66

Shaker Heights Country Club

OH

450

$1.9M

38%

67

Le Triomphe Golf & Country Club

LA

520

$1.1M

38%

68

Cedarbrook Country Club

PA

711

$3.7M

36%

69

Glen Oaks Club

NY

703

$2.9M

40%

70

BraeBurn Country Club

TX

750

$2.0M

45%

71

Columbia Country Club

MD

1,500

$6.5M

36%

72

River Bend Golf & Country Club

VA

670

$3.3M

42%

73

Red Run Golf Club

MI

680

$2.0M

47%

74

The Pinery Country Club

CO

825

$1.4M

31%

75

Monterey Peninsula Country Club

CA

1,148

$6.3M

90%

76

Hunters Run Country Club

FL

1,649

$5.1M

52%

77

The Club at the Dunes

FL

1,200

$2.1M

48%

78

Crystal Coast Country Club

NC

700

$1.5M

38%

79

Laurel Creek Country Club

NJ

889

$3.1M

42%

80

Old Oaks Country Club

NY

600

$1.8M

42%

81

Orchid Island Golf & Beach Club

FL

400

$2.0M

43%

82

Broken Sound Club

FL

3,200

$8.0M

51%

83

The Club at Chatham Hills

IN

920

$2.8M

38%

■ Chef to Chef Conference Attendee 58 2021 58 l l Club Club++Resort ResortBusiness Chef l March 2022 l March

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INDUSTRY NEWS

How The Sea Pines Resort Is Solving Labor Shortages The South Carolina property partnered with nearby resorts and entities to help a community college open a brand-new culinary school.

By Joanna DeChellis, Editor

BRILLIANT LEADERS ARE WILLING to think beyond the mundane to develop solutions for problems that everyone in their industry faces.

That is the case on South Carolina’s Hilton Head Island, where a number of community stakeholders, including The Sea Pines Resort, teamed up with the Technical College of the Lowcountry (TCL) to establish a culinary school that would help fill the pipeline of available talent in the region.

“Over the past few decades, Hilton Head Island [HHI] and [the town of] Bluffton [S.C.] have exploded with restaurants, but we haven’t had proper staffing,” says Matthew Roher, Director of Food & Beverage at Sea Pines, who was deeply involved at all stages of this initiative. “Without a local culinary school, a lot of potential culinarians attend schools in other places. Many don’t come back as they become part of the communities where they get their education or externship.”

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Roher is passionate about creating a sustainable solution to the labor shortage he and his peers on HHI face. He was certain that a culinary school would not only help Sea Pines, but also help the area further establish itself as a culinary destination.

“When I came on board at TCL, there were notes we inherited about potentially opening a culinary school,” says Mary Lee Carns, Vice President for Advancement and Continuing Education with the Technical College of the Lowcountry. “At that stage, it was really only a concept. No one thought it would happen, but once we started to identify partners, the concept became a vision.

And with a lot of hard work, that vision became a reality.”

The Culinary Institute of the South (CIS) opened in November of 2021. According to Carns, the school is tracking enrollment for the fall of 2022 to be around 150 students. The CIS offers hands-on, practical training in culinary arts, baking and pastry, www.clubandresortchef.com

On South Carolina’s Hilton Head Island, community stakeholders, including The Sea Pines Resort, teamed up with the Technical College of the Lowcountry to establish The Culinary Institute of the South that would help fill the pipeline of available talent in the region.

and hospitality. Highly trained, credentialed instructors—many of whom work on HHI and in Bluffton—teach both theory and practical application in and out of the kitchen.

The $15.3 million project was funded with $11.2 million from Beaufort County, the Beaufort County School District and the Town of Bluffton, and $3.5 million from the state of South Carolina.

Another $625,000 was raised from private sources and donors.

“What Sea Pines was able to do for us was priceless,” says Carns. “Not

only did they host, and plan to continue to host, fundraising events, but they made everyone in the region pay attention to this idea.”

“Our goal was to help attract and retain needed talent,” says Steve Birdwell, President of Sea Pines. “Going forward we will encourage our culinarians to work with the school and the students in partnership both for their own continuing education and in the form of externships for students.”

Roher hopes to involve students not only in the kitchens and operations

www.clubandresortchef.com

at Sea Pines, but to also leverage this partnership for the RBC Heritage Tournament, hosted annually on The Sea Pines Resort’s famed Harbour Town Golf Links.

“We can offer students an allencompassing culinary experience that will help set the stage for their career,” says Roher. “Whether that’s with Sea Pines or elsewhere, by helping to establish The Culinary Institute of the South, we’re doing our part to increase the amount of talent in the industry.” C+RC March 2022

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CHEF TO CHEF

Chrissie Bennett on Her New Role at

Winged Foot GC

As the first female to hold the Executive Chef position at Winged Foot Golf Club, Chrissie Bennett has exciting plans for the future of the club’s culinary program.

By Joanna DeChellis, Editor

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EARLIER THIS YEAR, WINGED Foot Golf Club (Mamaroneck, N.Y.) named Chrissie Bennett as Executive Chef. Bennett began her career with the club in 2012 and has steadily progressed through the ranks.

She is the first female to hold the Executive Chef position at the storied club, which marked the centennial of its founding in 2021.

CRC: You’ve always demonstrated a very high aptitude in the kitchen, progressing from garde manger all the way up to Executive Chef. What has this most recent transition been like?

CB: I worked with Winged Foot’s former Executive Chef, Rhy Waddington, for many years, learning and growing as a cook. He was my mentor and he taught me a great deal. I was surprised when he decided to move on from Winged

Foot, but I also knew that I was ready for the opportunity ahead.

CRC: Did Chef Waddington support your being named Executive Chef?

CB: He did. We had a long talk before he left and he told me then how much he believed I was ready, and that he would make the recommendation to the club to promote me into the role.

CRC: Colin Burns, Winged Foot’s General Manager, is also a big fan of yours.

Was he supportive, too?

CB: Absolutely. The beauty of having spent more than ten years as a member of the culinary team here is that I know the way this club runs, I know the membership and I know the culinary team.

We are a member-driven operation.

www.clubandresortchef.com

t

Knowing what our members like and dislike is the difference between success and failure.

My history with the club gives me an advantage. I can confidently push the envelope without upsetting the apple cart. I can influence the culinary program and menus in thoughtful, subtle ways that will move us forward while respecting and maintaining tradition.

with a deep knowledge of food, too, but they need to be as creative and collaborative as they are technical.

CRC: What are some of the immediate goals you want to achieve as Executive Chef?

CB: We need to restore our staffing level. Much like other clubs, the pandemic has changed the makeup of our team.

Now that our members are back to using the club at prepandemic levels, we need to expand our staff with capable cooks who are ready to be part of a strong team.

CRC: In your opinion, why is your appointment as Executive Chef so significant for you and for other chefs who are female?

CB: When I came to Winged Foot, I was one of the only women in the kitchen. At that moment, I knew what I wanted—to become an executive club chef. I also wanted to be part of the growing number of women running the kitchen.

I have what it takes and I have proved to the membership that I am more than capable. By naming me as Executive Chef, they have demonstrated their support.

I hope that I can inspire other women to take a similar path, and other clubs to make similar appointments.

CRC: One of the main roles you have to fill is your former title, Executive Sous Chef. What are you looking for in ‘the next Chrissie’?

CB: I’m looking for someone who is hardworking and dedicated, who brings a lot of passion and positivity to their work.

This person needs to be a good fit on the team, too—culture is critical to success. This person also needs to understand that our job as club chefs is to create memories for our members. Of course, this person needs to be a skilled culinarian

CRC: Have you encountered any naysayers in your career?

CB: Of course. There have been plenty of people who have doubted me and doubted what I can do. But what those people don’t know is how strong and resilient I am. I knew I would become an executive club chef. I didn’t know if it would be at Winged Foot or somewhere else, but I’m thrilled it’s here. I know this membership. I know my staff, we have rapport, and we will continue to build from here. C+RC

www.clubandresortchef.com

March 2022

l Club + Resort Chef 63

FOOD + BEVERAGE

AL FRESCO DINING

IS HERE TO STAY

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Members have come to love and expect outdoor dining experiences, no matter the weather.

By Jennifer Olvera, Contributing Editor

OPEN-AIR DINING HAS LONG been a part of warmweather enjoyment. But now? It’s a way of life. As members and guests prepare to embrace al fresco eating this year, we checked in with a few chefs to see what’s cooking—and why.

EXPANDING AND MAXIMIZING SPACE An extensive 2016 patio renovation at Fairview Country Club in Greenwich, Conn. included a 200-seat outdoor dining patio overlooking the golf course. The space quickly become a pivotal gathering place that members and guests would not only frequent, but adore.

“We were blessed with good weather the summer of the renovation and for the entire season, there were only three dinners that were not completely sold out,” says Fairview CC’s Executive Chef, Jeff Perez.

That led the club to stretch out the outdoor dining season as long as possible—a trajectory that continues to this day.

Seating on the outdoor patio at The Club at Carlton Woods in Houston, Texas is equally coveted. And as at many clubs, it provided a silver lining during the pandemic.

“Our team’s ability to creatively maximize our usable space outdoors has been the most tangible accomplishment over the past two years for food and beverage,” says Executive Chef Wes Tyler, CEC, CCA, WCMC. “The added experience of dining outdoors has presented a unique set of opportunities, allowing us to expand our offerings, offset pandemic-related revenue loss, and explore new concepts that might not have been considered otherwise.”

In retrospect, Tyler says, Carlton Woods’ patio also opened the door for further refinement, as the team looked closely at effective ways to capitalize on its success. www.clubandresortbusiness.com

March 2022

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Outdoor dining at The Club at Carlton Woods has allowed the club to expand offerings, offset pandemic-related revenue loss, and explore new concepts.

“[The setup] allows the front-of-house staff to service both [areas] smoothly,” says Perez. “To enhance that, the club invested in mobile side stations where the POS systems are located, allowing them to be moved to different locations.”

CREATING A FLUID EXPERIENCE

INTERACTIVITY—AND CREATIVITY—IS KEY

Naturally, members seek the same level of service and quality—not to mention an on-par ambiance—outdoors as they do inside. As a result, clubs and resorts have come to blend the settings seamlessly. At Coral Ridge Country Club in Fort Lauderdale, Fla., that has meant connecting the spaces, quite literally (see photo, pg. 64-65).

“Our indoor seating has floor-to-ceiling windows, so the two spaces meld together, both with the same view of the golf course,” says Executive Chef Udo Mueller.

Fairview CC’s main dining room and outdoor terrace also flow into each other, separated only by sliding-glass doors.

And the benefits of this go beyond aesthetics.

As the pandemic lifts, clubs continue to look for ways to differentiate their space and presentation. As a result, Tyler notes, action stations have become the most effective outdoor approach when it comes to preparing fresh food.

“They offer a personal connection with the chef,” he says. And the ability to prepare and serve food hot, without holding, also increases the quality and efficiency of service when resources are limited, he adds.

On Friday nights, Perez offers what he calls the “best deal in town”—sushi stations, along with chef-attended grill stations that feature the club’s signature veal chop, steaks, local seafood and more.

“It is the night that members bring guests to show off what we do best, amid our stunning patio setting,” he says.

It’s that very ability to delight diners, while remaining flexible, that has been essential to many clubs’ success.

“It’s all about creativity and trying different concepts, dishes and styles,” says Perez. “Instead of that sit-down wine dinner, why not host an outdoor dine-around with different cuisines and wines offered at different locations? Or a pop-up restaurant on the 14th hole, perhaps?”

Sound like a departure from the norm?

“Communicate with your Board on what you need to do keep the members happy,” Tyler advises. “When club management and the Board are on the same page, it is a win-win all around.”

One thing is certain: Whatever the setting or geographical location, outdoor dining—and the focus on it—is here to stay. Not yet in on the game? Odds are, if you build it, they will come. And return, again and again. C+RC

The proximity of Fairview Country Club’s main dining room to its outdoor terrace allows FOH staff to service both areas smoothly.

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PASTRY

Rise and Shine with Springtime

Sweets Pastry chefs give a morning boost to their menus with innovative breakfast pastries.

By Pamela Brill, Contributing Editor

THERE’S A SPRING AWAKENING at the brunch table, where standard breakfast pastries are being enhanced with fresh flavors to reinvigorate taste buds. After a long winter and a challenging time in general, chefs are especially motivated to help members start their day with a satisfying breakfast. Here’s how some are redefining what makes the perfect companion to a cup of coffee or tea for the coming season.

FRESH AND FOCUSED At Midland (Mich.) Country Club (MCC), concentrating on old standards has proved beneficial for Pastry Chef Samantha Schuhmacher. After completing her culinary school externship at the Duquesne Club in Pittsburgh, Pa., Schuhmacher has spent the last 10 years at Midland. Having been named 68

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Pastry Chef nearly two years ago, she has come to know members’ preferences.

“I stick to MCC classics; that is what membership wants, looks for and expects,” she says of her roster of sticky buns, Danishes, muffins and quick breads.

This spring, Schuhmacher is planning to enhance her lineup of Danishes, muffins and turnovers with a variety of seasonal fruits.

“I love blueberries [because] they give pastries a beautiful pop of color,” she says.

Combinations of raspberry/lemon and strawberry/rhubarb will round out other pastry selections. On the Easter brunch menu, MCC members can expect to see more of their favorites, including scones, muffins, cinnamon rolls

and quick breads.

While MCC makes most of its pastry in-house, Danishes are currently outsourced—something that Schuhmacher is hoping to change in the coming months. Also on the agenda is an updated banquet pastry menu that includes nutritious choices.

“I want to expand our healthier options, using more natural sugars like maple syrup and honey,” she says.

A house-made granola bar, a current www.clubandresortchef.com

Midland Country Club’s Pastry Chef Samantha Schuhmacher focuses on member favorites including scones, muffins, cinnamon rolls and quick breads.

When incorporating seasonal flavors, she banks on pear and apple for the winter and lighter, brighter fruits— namely, lemon, strawberry and raspberry—as the calendar turns to spring.

To elevate these offerings, a mixture of risers and wooden crates heightens the pastry profile, literally and figuratively.

When it comes to developing new recipes, Crumley eschews additives and concentrates instead on natural flavors.

“Most of my pastries have very little sugar, as I like to keep things slightly tart,” she admits. That being said, after successfully pulling off a “chouxnut” (choux donut-shaped pastry), Crumley is hoping to feature a build-your-owndonut bar on future brunch menus. member favorite, may soon have some competition; Schuhmacher is working on a breakfast ‘cookie’ containing natural nut butters, bananas, flaxseed and oats.

NATURALLY SWEET Members of Cherokee Country Club in Knoxville, Tenn., are heralding the arrival of Pastry Chef Anna Crumley, who came aboard in the fall of 2021. With five years under her belt in the hotel www.clubandresortchef.com

and restaurant industries, Crumley has quickly established a presence in the club pastry kitchen, where she focuses on what’s most tasty.

“I choose my flavors based on the current season and what’s available to me,” she says.

On a traditional brunch menu, Crumley specializes in turnovers, croissants and cinnamon rolls. She plans to add coffee cake and scones to her current repertoire.

COMFORT IS KEY Spring is in the air at Overlake Golf and Country Club in Medina, Wash., where Pastry Chef Beth Waldron is putting the finishing touches on her latest seasonal menus.

“While we are still working on getting our weekly brunch programs back up and running after dealing with COVIDrelated restrictions, I am excited about our Mother’s Day and Easter brunch March 2022

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PASTRY

Anna Crumley, Pastry Chef of Cherokee Country Club, specializes in turnovers, croissants and cinnamon rolls.

services,” she says. This May marks Waldron’s fifth year at the club—her first in the industry after spending years at several high-volume Seattle restaurants.

At the top of Waldron’s spring menu are Babka knots, a strawberry-focused coffee cake, along with croissants and seasonal scones—all representing a nod to her love for comfort food.

“It’s easy to make familiar pastry fresh again with seasonal flavors or a twist on spices,” she says. Focusing on what is fresh is the key to turning out a satisfying breakfast treat. “Being in Seattle, spring tends to come late, so focusing on citrus to make items feel lighter and brighter is something I lean on,” she notes.

Because Overlake’s pastry kitchen is a one-woman crew, Waldron has complete control over what she chooses to outsource, based on the anticipated attendance for a given event. For Easter brunch, labor-intensive pastries like

croissants and Danishes are produced off-premise, so she can focus her attention on house-made desserts.

When cooking for members with dietary restrictions, Waldron experiments with ways to incorporate gluten-free items into her pastry program. Noting the solid presence of alternative flour mixes on the market, she uses gluten-free flours mostly in muffins and scones, which have recipes that lend themselves to easier adaptation.

“I do have my eye on producing a gluten-free bagel and am hoping it may be ready to reveal in the spring,” she teases. “But it may be more of a summer item, depending on how the testing process goes.”

Waldron also appeals to health-conscious members by using alternative grains—particularly barley flour for its fiber-rich, low-starch content, and amaranth flour. “I also find using a blend of an alternative grain with all-purpose or

Beth Waldron, Pastry Chef of Overlake Golf and Country Club, appeals to healthconscious members by using alternative grains—particularly barley flour for its fiber-rich, low-starch content, and amaranth flour.

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whole-wheat flour makes it more appealing,” she shares. She plans to explore baking with alternative sugars later this year.

On the sweeter side, donuts remain a comforting mainstay that’s impervious to fleeting fads. “I feel like I’ve seen a trend moving away from how outrageous your toppings can be, to pastry chefs being mindful of flavors and pairings,” Waldron notes.

While she has added donuts to her past Easter and Mother’s Day menus, they were outsourced due to the high volume of brunch attendees.

Whether Waldron is showcasing donuts in a tower or another tasty treat on her brunch table, she believes in the importance of visual appeal. Employing a variety of risers and serve ware, along with different textured and shaped pastries, is key to her presentation.

“If I have a sliced babka out on display for Easter, I would definitely want something round on the display as well,” she says.

And of course, when it comes to pastries, nothing is as attention-grabbing as the right glaze or finish—even on breakfast items. “I have found that that membership at Overlake Golf and Country Club will always say yes to anything that involves sprinkles on it,” she says. C+RC www.clubandresortchef.com

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BANQUET

Banquet Equipment

Chefs Can’t Live Without Prepping for large-scale meals means having the right tools in place.

By Pamela Brill, Contributing Editor

BE IT A STOVETOP that yields a lip-smacking sauce or a steamer that turns out crunchy veggies consistently, chefs rely on the right equipment to produce standout, crowd-pleasing meals. When cooking for large parties, every minute counts, and these tools take on even greater importance.

STAR-QUALITY SERVICE Justin Droginske, Executive Chef of Wheeling (W. Va.) Country Club, knows a thing or two about party planning. While his current stint marks his debut in the private club industry, he honed his skills as a sous chef in the resort and casino world and has prepared banquets for numerous high-profile clients.

Droginske’s storied career has helped him maintain a busy kitchen at Wheeling, where 72

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banquet functions are handled in the same space as a la carte production. “We keep things organized, so we aren’t crossing each other’s paths,” he says.

To successfully turn out quality meals en masse, Droginske relies on high-performance machinery— specifically, his Alto-Shaam cookand-hold and Combitherm ovens, which he credits for “making life so much easier for highvolume events.”

Cook-and-holds are essential items, he believes.

“You can fire your proteins for banquets,” he says.

“If you have carved items, this will free up oven space for the rest of the items you need fired.”

Combitherms are more of a wish-list item, he says, because kitchens can operate without one.

Droginske also favors tilt skillets and kettles for their consistent performance. “They are www.clubandresortchef.com

At Grassy Hill CC, General Manager Timothy Dillman (left) and the culinary team rely on workhorses including a convection oven, warmer, cooler, flattop skillet and stove.

great for when you must do soup or sauces for banquet production, because you can get so much done in a short period of time,” he says.

Even with the best equipment, banquet kitchens benefit from a thoughtful design—one that Droginske envisions as standalone and apart from the a la carte kitchen. A long expanse of stainless-steel tables for production and room for plating is also essential.

“If you have the tables, you should be able to flow a plateup from one end to the other, where it would be expedited for service or placed in a hot box,” he notes.

Banquet-kitchen production shouldn’t impact the main hot line, with the exception of marking off items on a flattop or grill (when service for a la carte isn’t in place). And for the best storage, Droginske favors a walk-in cooler that’s “large enough where you could wheel in your speed rack with your production, cover them and label them with the corresponding BEO [banquet event order],” he says.

Justin Droginske, Executive Chef of Wheeling (W. Va.) Country Club, relies on high-performance machinery to keep his operation running smoothly.

www.clubandresortchef.com

IN THE KNOW-HOW Relatable experience is a tremendous advantage in the culinary department, especially when it’s at the management level. Such is the case at Grassy Hill Country Club in Orange, Conn., where General Manager Timothy Dillman, who joined Grassy Hill four years ago, uses his over 30 years of outside F&B experience, including previous stints as an executive chef, to help run the kitchen.

“Our club does about 90 percent banquet production,” says Dillman. “With four ballrooms to service, it’s a lot of coordinating with our sales manager and banquet captain about the timing for each event.”

As a manager, Dillman meets with banquet clients, takes the initiative to design a menu, and then runs it by his executive chef. “I have a good rapport with him; he understands my experience and strength,” he says. “It helps because while I’m front of house, I know what the chef is going though; I’ve been in his shoes before.”

With Grassy Hill operating as a public facility, Dillman does not consult with a Board, but instead relies on feedback from guests as to what works and what doesn’t. When orchestrating a banquet menu, he believes in advance prep.

To stay ahead, Grassy Hill’s kitchen relies on such essentials as a convection oven, warmer, cooler, flattop skillet and stove. Wish-list banquet equipment includes steam tables, combi ovens and steam kettles.

Proper accommodations are key to smooth banquet production—and for Dillman, that means enough room for plating.

“If you have 100 filet mignons coming out at the same time, you have to have the space to get them onto a plate and to the customer,” he says. “Having the hot line right next to plate-up is extremely important.”

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BANQUET

When he arrived at Pinnacle CC, Executive Chef Brandon Osuch was quick to install the club’s brand new tilt kettle.

Streamlining banquet service, especially when multiple events are happening simultaneously, is something that any well-designed kitchen can execute—and a source of pride for Dillman and his Grassy Hill staff.

“I have the ability to be proactive instead of reactive,” he says. “You always have things in the back of your head that can go wrong—it’s about figuring out how to fix them before they happen.”

PREPPED AND PREPARED After years of experience overseeing banquet operations, Executive Chef Brandon Osuch of Pinnacle Country Club in Rogers, Ark., knows his way around a kitchen. Prior to joining

Proper equipment makes it much simpler for clubs to provide superior quality dishes for banquets and events.

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the club, he held sous chef and banquet chef positions at other private clubs, where he learned the ins and outs of running a bustling banquet business.

At Pinnacle, Osuch and his banquet chef are responsible for producing meals for the annual LPGA Walmart NW Arkansas Championship, presented by Procter & Gamble.

“We have a relatively small kitchen that we cross-utilize for banquet preparation,” he explains. For live plate-ups, the staff is able to make use of a small room adjacent to the kitchen. “We just set up six-foot tables and use chaffers for an assembly-line plate-up,” Osuch says.

Relying heavily on foolproof equipment helps Osuch pull off a successful event, particularly during the LPGA week.

“The tilt kettle, for example, was actually brand-new in the basement when I arrived here,” he says. “I made it a point to get it in the kitchen, because I knew what a great piece of equipment it was.”

He lauds its versatility as well as that of the flattop for searing, a steam kettle for blanching, and a large rondeau for making large batches of dishes like jambalaya. Osuch also depends on his combi ovens.

Having outgrown his kitchen’s existing layout, Osuch and his crew have moved around different pieces of equipment for greater efficiency. In addition to the tilt kettle, fryers were relocated to be more accessible from both the hot a la carte line and the back banquet line.

“It gets challenging when the hot line is busy with a la carte service and we have a large event going on simultaneously,” Osuch says. “But through planning and teamwork, both go off just fine.”

On Osuch’s wish list is a second walk-in cooler, with the current model residing in the basement. To transport speed racks back and forth to the cooler, his crew must use elevators.

“Having proper cooling storage is imperative for having large banquet events,” he says. “For our LPGA tournament week, we utilize a refrigerated trailer, donated by one of our purveyors, that we keep on our loading dock to help with cooler storage needs.” C+RC

www.clubandresortchef.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.

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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.

BEVERAGE

DOES IT ALWAYS HAVE TO BE

CHAMPAGNE? Champagne is great, but there are plenty of alternatives that bubble, fizz and pop.

By Robert J. Mancuso, CMC, DipWSET, Contributing Chef Editor

CHAMPAGNE, WITH ITS LEAN, racy, high-acid character, is the obvious choice for special occasions and celebrations. But it’s by no means the only choice.

Champagne has a lot of laws that govern its production, starting with the grapes used to produce it. They are grown in the 49th parallel in France, the country’s northernmost growing region. Grapes grown, fermented and bottled in this region are legally allowed to be called champagne.

The process by which champagne achieves its sparkle is called “méthode champenoise,” a technique that introduces a labor-intensive, second fermentation in the bottle.

Winemakers throughout Europe embrace the same fermentation process to create high-caliber sparkling wines, without the privileged label. Here are some of my favorites:

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Robert J. Mancuso, CMC, DipWSET

www.clubandresortbusiness.com

?

French Crémants are sparkling wines produced outside of Champagne but made with the same technique. One of my favorites in this category is Crémant de Loire, made most often from Chenin Blanc grapes that grow in the Loire Valley.

Italy has lots to offer in the sparkling wine category. Most notable (and recognizable) is Prosecco, made from Glera grape. Prosecco is to Italy what Champagne is to France. The biggest difference is in the second fermentation, which occurs in the Tank (Charmat) Method, as opposed to the bottle.

Franciacorta is another high-quality Italian sparkling wine that is made similar to Champagne—in this case with Chardonnay, Pinot Noir and Pinot Bianco grapes. Asti is made in the tank method, like prosecco, from Mascato Bianco grapes.

Finally, Lambrusco is a red sparkling wine made from the Lambrusco grape.

Each of these Italian varieties can serve as a delicious alternative to the traditional bottle of bubbly.

Spain also offers a great variety of sparkling wines from the D.O. Cava region. They are produced mostly www.clubandresortchef.com

from Macabeo, Xarel-lo, Parellada, and Chardonnay grapes. This region provides awesome alternatives to Champagne.

Germany offers Sekt, which is typically lower in alcohol and also can vary from dry to sweet, and is produced in the Tank Method like Prosecco.

There are also New World sparkling wines from the U.S. Australia and New Zealand. These regions offer a range of quality tiers to choose from, but without all the legal mumbo-jumbo of Champagne.

And don’t discount South Africa and the Méthode Cap Classique, or Portugal’s Espumante, particularly from the Bairrada region.

Now that you’re familiar with the wealth of sparkling wines the world has to offer, you can pass this knowledge along to your membership and use it as you update the sparkling-wine section of your wine lists.

You never know…your members just might find their new favorite sparkling wine lurking in the hillsides of Franciacorta, the riverbanks of Tasmania, or the cool climate of New Zealand. C+RC March 2022

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PRODUCT SHOWCASE � ��� � � � � � �� �� � ��

C����� + G������ Watering Wonder

Master Cut

Product: Z Master® 7500-D Features: ▶ Powerful 44 HP Yanmar® Diesel 1568cc Engine ▶ 144″ (366 cm) Rear Discharge TURBO FORCE® deck ▶ Keep the engine cool with twin reversing cooling fans ▶ Choose the right operating mode for mowing conditions, saving fuel costs while maintaining top-level performance with Horizon™ Technology www.toro.com

Preventative Power

Product: LESCO® Stronghold Fungicide SC Features: ▶ Stops spores from germinating to preventatively inhibit all stages of Pythium fungal development ▶ 34.5 percent active ingredient Cyazofamid ▶ Highly efficient at targeting Pythium disease as well as Phytophthora and downy mildew diseases on ornamental plants in landscapes ▶ Featuring no restricted entry interval for golf course and landscape turf applications, treated areas may be entered as soon as sprays have dried for reduced labor time ▶ It can be applied immediately after seeding, and up to three times per year at the rate of 0.9 fluid ounces per 1,000 square feet or 39.2 fluid ounces per acre ▶ The active ingredient, Cyazofamid, features a novel mode of action that puts it in FRAC Group 21, and makes it ideal for resistance management programs ▶ From Pythium blight and damping-off to root dysfunction or root rot, LESCO Stronghold Fungicide is highly efficient

SiteOne® Landscape Supply www.SiteOne.com/LESCO

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Rain Bird Golf

www.rainbird.com/golf

Toro

78

Product: Golf Solenoid Valves Features: ▶ Unmatched protection to withstand up to 25kV of surge ▶ A pre-installed PRS-DIAL regulates and maintains constant outlet pressure between 15 and 100 psi while reducing the affects of water hammer ▶ A waterproof dial cartridge eliminates fogging and binding ▶ GSV Series includes three plastic models with NPT or BSP thread options and one red brass model with BSP threads only ▶ All GSV models feature a chlorine-resistant diaphragm that protects the valves against harsh chemicals and reclaimed water ▶ Scrubber mechanism (on plastic models) encapsulates a stainless steel screen to dislodge grit and plant material protecting the valve from debris ▶ Built-in filtration on the GBS25 solenoid and the adapter offer two additional levels of debris protection ▶ An extra purple flow-control handle (handle cover for brass model) is included for use with non-potable water

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M����� S������� + A��������� Join the Club

Product: ClubProcure Features: ▶ Program 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 to gain tremendous buying power ▶ Pick and choose which offerings work best for your needs ▶ ClubProcure has been servicing the club industry for more than 25 years

ClubProcure

www.clubprocure.com

Essential Software

Product: Member Experience and Club Management Software Features: ▶ Everything needed to streamline operations in one fully integrated suite powered by real-time data-sharing between website, reservations, accounting and POS modules ▶ MAP—the club industry’s first predictive analytics tool ▶ Payments—one platform for payments and processing ▶ Mobile—enhance member engagement everywhere ▶ Websites—stunning digital representations of your club ▶ CRM—close more membership sales in less time ▶ Reservations—convenient web and mobile booking options

Clubessential

www.clubessential.com www.clubandresortbusiness.com

PRODUCT SHOWCASE

A�������� Care for the Air Sustainable, Green Cleaning

Product: Earth-Friendly Products Features: ▶ For nearly half a century, EFP has created sustainable cleaning products ▶ Formulated with ingredients that are safer for people and the planet ▶ From laundry soap to glass and counter cleaners, EFP has everything your club needs ▶ A natural clean at a price you can afford

Fore Supply Co.

Product: RestorAir Features: ▶ Uses Advanced Oxidation Cell Technology to effectively kill odors and eliminate viruses and other contaminants in the air and on surfaces ▶ Has demonstrated effectiveness against microorganisms that are similar to or more resistant to kill than Coronavirus (COVID-19), as well as vegetative bacteria like Staphylococcus aureus (MRSA) and Enterococcus (VRE) ▶ Designed for locker rooms, hallways, restaurants, spas, meeting rooms and virtually any common area room ▶ Two unit sizes available to cover small and large areas ▶ The Advanced Oxidation Cells in every unit have a rated life of 25,000 hours (34 Months)

Tri-C Club Supply

800-543-5430 www.foresupply.com

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T��������� Reservations for All

Product: FlxRez Reservation System Features: ▶ Reservation systems for all areas of the club ▶ Aquatics/pool ▶ Fitness centers ▶ Driving ranges ▶ Golf simulators ▶ Spas and barber shops ▶ Tennis, pickleball, handball, bocce, etc ▶ Gyms and basketball ▶ Trap and skeet ranges ▶ Electronic scorecards (mobile app) ▶ and more

ForeTees

www.foretees.com

The End of Radios

Product: Relay+ Features: ▶ Connects over WiFi and cellular network for seamless coverage across your course ▶ Eliminates the need for repeaters ▶ Relay survives anything from drops in water to drops on concrete ▶ Small, lightweight—no protruding, breakable parts like antennas ▶ Fewer repairs and replacements translates into more savings ▶ 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

Relay

www.relaygo.com

www.clubandresortbusiness.com

March 2022

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PRODUCT SHOWCASE

F��� + B������� Great Balls of Butter

Product: Premium Butter Balls Features: ▶ Market leader in premium shaped butters ▶ Made with smooth, creamy European-style butter ▶ These shapes have been a hallmark of the fine-dining experience for decades ▶ Ideal for weddings, special events, or your daily menu ▶ Your members will know that you have thought of everything when you serve these extraordinarily shaped butters

Frozen Favorite

Product: Frozen Pasta for Foodservice Features: ▶ Pasta now available exclusively for foodservice in a new pre-cooked and frozen form ▶ Meet the challenges of labor shortages and constrained operations ▶ 85% of consumers love or like pasta ▶ Barilla Frozen is ready for action and al dente performance across a variety of cooking platforms and service styles ▶ From microwaves to impingers, catering to ghost kitchens, Barilla Frozen is line-ready and made to perform ▶ Barilla Frozen can flex between to-order service or be held for 30 minutes or longer ▶ Now available through DOT Foods in four cuts: Cellentani/Cavatappi, Rigatoni, Penne and Elbows

Butterball® Farms Butter www.butterballfarms.com

Barilla

www.BarillaFS.com/frozen

Future of Fish Farming

Product: Forever Oceans Features: ▶ Navigating Seafood Differently ▶ One part innovation. One part delicious. Fully committed to saving the seas ▶ At Forever Oceans, we raise our very own Kahala fish offshore in deep waters. This allows us to cultivate high-quality fish in a clean, healthy, and completely natural environment ▶ Our fish production is streamlined through automation. Humans use a command and control interface to oversee and maintain robots performing basic fish husbandry.

It’s the future of sustainable fish farming

Forever Oceans

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Fresh Catch

Product: Triar Seafood Company Features: ▶ Network of talented day-boat captains fish for only one or two days before returning with their catch, so you know the seafood is fresh ▶ Knowledgeable staff then hand-select each fish to ensure its quality ▶ The seafood is filleted within a few hours of being approved dockside and shipped overnight to your kitchen ▶ Triar was among the first in the industry to provide shore-to-door overnight service ▶ Guarantees 5-7 day shelf life for most species ▶ Offers an unsurpassed variety from the pristine waters of Florida’s coasts, as well as seafood from the waters of Cape Cod, Canada, Europe, Alaska and Australia ▶ All of Triar’s seafood is responsibly harvested, and company actively seeks out alternative species for sustainability

Triar Seafood The Chef’s Source.

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Triar Seafood Company

800-741-FISH (3474) • www.triarseafood.com 80

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PRODUCT SHOWCASE

K������ E�������� Make It a Double

Product: 2by2 Specialty Ice Machine Features: ▶ 2by2 cubes are perfect for chilling and minimal dilution for cocktails or straight spirits ▶ Produces dramatic 1.9” x 1.9”x 2.3”- square ice cubes ▶ Ice is also a garnish-elevating cocktail presentation ▶ Increase your revenue per drink served ▶ Small footprint easily fits under a bar ▶ Up to 50 lbs. of ice production per 24 hours ▶ Built-in storage bin with 22-lb. capacity ▶ Durable stainless-steel exterior with easy-to-remove-and-clean air filter

Hoshizaki

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Golden Griddle

Product: Legend Heavy-Duty Deluxe Griddle Features: ▶ 30,000-BTU/hr. burners every 12” ▶ One snap-action thermostat for every burner ▶ Automatic pilot ignition with 100% safety valve ▶ Larger 4 1/2-quart grease drawer with baffle ▶ A full 24”-deep cooking surface ▶ 1”-thick, 24”-deep polished cook surface ▶ 4” back splash and tapered side splashes ▶ 3 1/4”-wide grease trough ▶ Stainless-steel front and sides with 4” (102mm) legs

Montague Company

www.montaguecompany.com

Tea, Please

Product: Iced Tea Brewers and Dispensers Features: ▶ Clubs can satisfy the increasing demand for self-serve beverages as dining services continue to open up ▶ Available in a wide variety of G4 and G3 digital technology models for ultimate programming flexibility ▶ Operators can choose from low profile and sweet tea brewers, to combo brewers and more, each designed to fit effortlessly in any operation ▶ Sleek design and stainless steel construction ▶ Each Curtis iced tea dispenser is NSF® Certified and built to withstand rigorous foodservice environments ▶ TCN Narrow Tea Dispensers offer a small footprint perfect for operations with limited counter space ▶ The TCO tea dispenser is available in a variety of sizes and its oval design has no sharp edges or corners ▶ Touchless dispensing adapters allow for a hands-free, 100% contactless beverage dispensing experience

Frozen Treats

Product: LB200 IC Countertop Batch Freezer Features: ▶ Accommodates both small and large in-house premium quality ice cream and frozen dessert production ▶ Gives foodservice operators creative independence to add frozen desserts to their existing menus, develop new flavors and reduce costs ▶ Full size, highly efficient freezing chamber has the flexibility to freeze 2.8 to 5.3 quarts of liquid mix ▶ Can produce up to 14 gallons of ice cream per hour ▶ Adjustable electronic consistency control ensures product uniformity with varying batch loads ▶ Space-saving small footprint and runs on singlephase power to fit into almost any setting

Carpigiani

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Impressive Immersion

Product: HydroPro™ Plus and The HydroPro™ Immersion Circulators Features: ▶ Equipped with a feature set well beyond the industry standard ▶ Their robust design, precision and power surpass that of even our own industry-leading predecessors ▶ These are the most affordable commercial immersion circulators we have ever designed, available at hundreds of dollars less than our previous flagship models and a fraction of the cost of our closest competitors

Breville/PolyScience Culinary 844-765-9724 www.polyscienceculinary.com/pages/ thehydroprocirculators

Curtis

www.wilburcurtis.com www.clubandresortbusiness.com

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PRODUCT SHOWCASE

Tables + Chairs Stable Table

Product: Table Bases and Equalizers Features: ▶ Eliminate wobbly and misaligned tables in virtually any situation ▶ FLAT® self-stabilizing table bases adjust to uneven surfaces automatically ▶ More than 40 styles of tables to suit a range of indoor and outdoor hospitality environments ▶ For country clubs and leisure facilities with existing wobbly tables, FLAT® Equalizers are an ideal retrofittable solution ▶ FLAT® Equalizers replace a table’s existing screw-in feet and stabilize the table following a gentle press on the table top

FLAT

855-999-3528 www.FlatTech.com

Park It Here

Product: Park Avenue Stacking Wood Chair Features: ▶ Stacks 10 chairs high ▶ Unmatched 20-year warranty ▶ Custom-made in the USA ▶ Available with or without arms ▶ Sustainable solid hardwood frame ▶ Eustis Joint construction for added durability

Eustis Chair

www.eustischair.com

ADVERTISER INDEX BARILLA BarillaFS.com

45

FORETEES sales@foretees.com / www.foretees.com

CHEF TEC 303-447-3334 / www.ChefTec.com

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HOSHIZAKI AMERICA www.hoshizakiamerica.com

23

REAL FOOD 51 617-876-2100 / rfhsd.com / connect@rfhsd.com

FRESH ORIGINS MICROGREENS freshorigins.com

57

RENOSYS 800-783-7005 / www.renosys.com

27

JOHNSONVILLE FOODSERVICE Foodservice.Johnsonville.com

41

SIERRA NEVADA HOSPITALITY 800-969-0999 / garyplatt.com/hospitality

14

SOUTHERN PRIDE www.southernpride.com

83

STUDIO JBD & JEFFERSON GROUP ARCHITECTURE 401-721-0977 / Pcafaro@JBDandJGA.com

31

TEXACRAFT 800.231.9790 / sleigh@texacraft.com

28

TERRAPIN RIDGE www.terrapinridge.com

67

TRIAR SEAFOOD 800-741-FISH

75

CLUBESSENTIAL www.clubessential.com/clarity www.go.clubessential.com/chef

11

CLUBPROCURE 800-363-5480 / www.clubprocure.com

15

CRES COR www.crescor.com

71

DUFFY’S TRI-C CLUB SUPPLY 800-274-8742 / www.duffystric.com

21

ETHOS CLUB & LEISURE 972-341-8133 / www.ethosclubandleisure.com

2

5

2

LANDMARK GOLF COURSE PRODUCTS 888-337-7677/ www.rinowood.com

59

MINOR’S FOODSERVICE www.minorsfoodservice.com THE MONTAGUE COMPANY 800-345-1830 / montaguecompany.com

53, 84

EUSTIS CHAIR 978-827-3103 / sales@eustischair.com

31

OUTDOOR LIGHTING PERSPECTIVES 29 804-999-5847 / OutdoorLights.com/hospitality

FIRE WITHIN 888-240-9758 / www.firewithin.com

13

9

“FORE” SUPPLY CO. 800-543-5430 / www.ForeSupply.com

35

PEACOCK + LEWIS AIA 561-626-9704 / 239-631-2332 www.peacockandlewis.com PERENNIALS AND SUTHERLAND perennialsfabrics.com / sutherlandfurniture.com

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PREFERRED CLUB 800-523-2788 / www.preferredclub.com

YAMAHA 866-747-4027 / YamahaGolfCar.com

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www.clubandresortbusiness.com

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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