Club + Resort Business August 2023

RESTORING ROSS

AT MAKETEWAH

The Cincinnati, Ohio club enlisted architect Brian Silva to return the Golden Age Donald Ross design to its original intent.

Smooth. Savory. Easy to drink. Serve your patrons award-winning avor with every sip. is is the way a Bloody Mary is supposed to taste.

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Restoring Ross at Maketewah

The Cincinnati, Ohio club enlisted architect Brian Silva to return the Golden Age Donald Ross design to its original intent.

20 Design + Renovaton LOCKER ROOMS ADDRESS MEMBERS’ CHANGING NEEDS

New spaces offer universal appeal to this area of the club.

32 Food + Beverage WORD-CLASS FARE

Travelling members often return to the club with a taste from faraway lands. Club chefs are up to the challenge.

28 Top Ranked 2023 TOP RANKED PATIOS

Outdoor spaces expand the clubhouse and allow clubs to host alfresco events. The best receive Top Ranked recognition.

(Photo Courtesy of Maketewah Country Club)

THE ROB

Thoughts on AI

I’D LIKE TO START this month’s column by stating that I am not Artificial Intelligence. Some might argue that I’m not intelligent in any way. Debate that amongst yourselves.

I bring up AI because it’s been a major topic of discussion. A) Will AI lead to the end of actual journalism? B) Is AI a slippery slope? C) Will AI destroy humankind?

In the case of A and C, let’s hope not. As for B … It certainly can be.

We’ve dabbled with AI on the Club + Resort Business website in the form of FAQs. I posted one about tennis drills on LinkedIn and asked industry experts to weigh in.

One person commented, “Not bad information” with a little cheeky advice about consulting “a PTR [Professional Tennis Registry] certified tennis coach to help you progress with any of these areas mentioned.”

Another wasn’t as accepting. “Too many unknowns,” he wrote. “Let’s trust reliable people with experience rather than an artificial unknown.”

We’re still in the early stages of using AI — both as a brand and as a society — but I can tell you it does have its limits. First, the information is generally correct, but may not be complete. It’s just scratching the surface and doesn’t take into account real-life variables.

Also, as an editor, there are small mistakes throughout many of the AIgenerated articles. Nothing egregious, mind you, but still not 100% correct or compliant with Associate Press style. If it’s going on our website and in our daily newsletters, we want it to be correct and consistent.

Nothing is going to compete with having actual industry experts share their thoughts. Sticking with the racquets industry, we had Jarrett Chirico, Director of Racquets at Royal Oaks Country Club in Dallas, Texas, write A Glance Backward to Understand the Pathway Ahead for Racquets in March. He wrote that “the racquets industry is expected to grow by more than 200% in the next five years. In that time, pickleball will break 45 million players, directly resulting in tennis reaching an unimaginable milestone of 30 million+.”

Coming from a boots-on-the-ground expert with years of experience, that carries far more weight than a computer program (even a very advanced program).

More recently, Milos Vasovic, Director of Racquets at Cherokee Town and Country Club in Atlanta, Ga. shared tips

on recruiting and retaining the next generation of racquets professionals. From listening and communicating to providing a work/life balance and assigning more responsibilities, Vasovic has seen positive results with his young staff.

I loved having Jarrett and Milos contribute to the magazine and hope they’d be willing to offer more insights in the future.

Beyond racquets, General Managers, Directors of Golf and Membership/Marketing Managers have penned columns throughout the years. AI can do a lot, but not nearly the quality that comes from actual people with years upon years of experience.

This is my call to action. I want to hear from you. What do you think about artificial intelligence? Are you using it in your day-to-day operations?

Also, would you be interested in sharing your expertise with our readers? Shoot me an e-mail and suggest a topic. I’ll provide the guidelines and a deadline and we’ll continue to fill the pages with real intelligence from real people.

Rob Thomas rthomas@wtwhmedia.com

“I want to hear from you. What do you think about artificial intelligence? Are you using it in your dayto-day operations?”

Will Nighttime Golf Catch On?

HAVE YOU EVER TEED it up under the lights?

I played nighttime golf once with a group of friends many years ago and enjoyed it, but heading out to the fairways after the sun goes down has always struck me as a niche endeavor. Maybe it’s for a bachelor party or some other type of celebration, but I’d never thought much about nighttime golf being a routine playing option.

National statistics appear to back up my perception. Even though there are about 15,000 golf courses in the U.S., only 60 or so offer nighttime golf, according to golfpass.com. Not surprisingly, many of these night golf venues are in warm weather states: there are 14 in California and 10 each in Florida and Texas.

It looks like some more courses can soon be added to the list of facilities offering nighttime golf. BOYNE Golf in northern Michigan is constructing a Ray Hearn-designed 9-hole short course that will offer rounds during evening hours. Lozano Golf Course in Corpus Christi, Texas is planning to have nighttime golf this fall with the help of Firefly Golf, a golf events company specializing in night golf. J.C. Martin Golf Course in Erie, Pa. is offering glow golf on Thursday, Friday and Saturday evenings throughout the summer.

On a recent edition of our Club + Resort Talks podcast, Club + Resort Business Editor Rob Thomas and I discussed how country clubs and golf clubs could potentially benefit from offering nighttime golf. In addition to providing more hours

to play, I think golf courses in colder climates would be able to garner some additional revenue during the spring and summer months (particularly when daylight is most abundant in June) to help offset the inevitable drop in business that happens when winter arrives. I know peoples’ work schedules are more varied and flexible than they once were, but many folks still work during the daytime and have evening hours available for an activity. Golfers who are in this category would likely enjoy having an opportunity to play golf at night, particularly during the week.

There are some downsides to offering nighttime golf. As a story on golfpass.com explained, the drawbacks include the added expenses of installing and running lighting, and staffing the course for later hours. Also, many communities have ordinances regulating how late businesses can have lights on, and the weather conditions in a number of states may not work well for nighttime golf.

It was intriguing to learn that BOYNE Golf, a resort venue, would have evening play at the short course that leaders are planning to open next spring. It makes

me wonder whether some other resorts or even some clubs will begin making nighttime golf a standard offering. Perhaps it could help boost membership since it would give a club a chance to distinguish itself from its peers. In addition, as more golf newcomers become exposed to the game through evening golf entertainment sites such as Topgolf, BigShots Golf and Popstroke, more people are becoming accustomed to swinging a club when the moon is overhead.

If you’re a club general manager or head pro, have you thought about making nighttime golf a standard part of play? What are the benefits? What about the drawbacks? Would you consider offering it a couple nights a week to see if it catches on among members? I’m particularly interested in hearing from club and resort managers who oversee short courses or Par-3 courses because it seems like those layouts are the most conducive to nighttime golf. Feel free to share your thoughts by emailing me at pkeren@wtwhmedia.com.

Phil Keren • Senior Editor pkeren@wtwhmedia.com

RONALD REAGAN SAID WHAT?

By Robin Shelton • CCM, PGA Master Professional General Manager • Newport Beach Country Club

AS CLUB MANAGERS, ONE of our main duties is to be both a leader and a manager - and know at what time, and at what moment, to wear the “leader hat” or the “manager hat.”

I believe leadership and management to be different. Leadership is about influence and management is about compliance. Leaders create vision. Managers focus on tasks. We lead people and manage systems.

In making sure that our facilities meet the expectations of our members and guests, there is a responsibility to make sure carts are clean, dining tables are set correctly, plating presentations are consistent each day, pool towels are stocked in the proper manner, phones are answered correctly – the list goes on and on. A manager must make sure the club and facility present to standard.

One of the most powerful management lessons I have ever learned came from Ronald Reagan.

During the 1980s the Soviet Union and the United States were approaching a treaty to limit or reduce their missiles. In preparing for the discussions, Ronald Reagan learned that Russians liked to talk in proverbs, and was taught many Russian proverbs including one that came to be one of his favorites, doveryai, no proeryai.

Doveryai, no proeryai translates to “Trust, but verify.” The INF treaty banned all of the two nation’s land based ballistic and cruise missiles. Signed in 1987, and it would call for an extensive verification procedures to allow both sides to monitor compliance with the treaty.

When Reagan was asked about the Soviet Union’s compliance, he would quote the Russian proverb and said we had a duty to “Trust, but verify.” Since the quote came from a Russian proverb, rather than being offended, Mickael Gorbachev laughed and appreciated the term. With the 40th President of the United States using this term, it became a respected ideal and part of our lexicon.

The phrase “Trust, but verify” can be used in multiple scenarios to ensure your expectations and standards are

being met and followed. It can be used when you are not 100% certain a task will be completed. It can be used to create accountability and awareness and the idea of “inspect what you expect.” It is also an application that can be used when questioning the status quo or what is taking place. It can be a great way to let a co-worker know you’ll be following up.

I have shared this story with many managers and co-workers. The statement of “Trust, but verify” sends many different messages. It says that I “trust you,” or the co-worker is trusted. It says “I know you care and are trying.” When it comes to verifying, it also says that we have an expectation for accountability and achievement by follow up. It says that our culture ensures that tasks or assignments are completed. It is a simple message that can resonate with all co-workers. Plus, it sounds so much better than “make sure X is done correctly.”

All managers have been in a situation where we asked a coworker to complete a task or assignment and it does not get completed. We refer back to the thought of clear instructions given. At the same time, we have been in a situation where we’ve asked a manager to complete a task or assignment and it does not get completed. The manager then says something like “I told Johnny to take care of that task” and accountability is avoided.

A response that I have found to be beneficial is “Ronald Reagan said what?”

This question poses the response from the co-worker of “Trust, but verify” with the manager or co-worker understanding the need to follow up – to check that tees are stocked, menus are printed, fliers are correct, or room setup follows the BEO, etc.

I recently wrote an article on ROAD method – Rip Off And Duplicate. I learned the “Trust, but Verify” from Ken Hultz. He would say to me “Ronald Reagan said what?” –and the message was very clear about the need to follow up and accountability ultimately rested with me.

Preparing Students for Championship Tournament Play

By Matt Kilgariff • Director of Player Development

Like clockwork … after the stroke play club championship I hear about the collapses and drama that occurred over the stressful week of play. Then, I am typically asked a question such as, “How could I shoot 72 one day and 90 the next?” My answer, “Tournament golf is different and difficult. Unlike casual play, it is pressure filled and every shot counts … even two footers!”

So, my goal with casual golfers and weekend warriors is to get them “tournament tough” by teaching them the art of playing without fear. Since more than 70% of shots come from within 100 yards, we start there with the low-hanging fruit. I give my students drills to “quantify their practices” which helps them experience and measure progress and begin to build confidence.

Utilizing drills is a terrific way to instruct your students by replicating pressure they may face on the golf course in tournament rounds. The goal is to strive for improvement over the previous session. Check out the book Every Shot Counts, by Mark Brody. It is a great resource for many quantifiable practice drills. The drill examples show golfers how they rate compared to tour players and other golfers with differing handicaps.

Preparing my “regular students” for tournament play is a bit easier. I know what their “game play” tendencies are and what to help with to make them better prepared for tournament play. When working with them on the course, I try to get their mind off mechanical thoughts and redirect them toward visualization of the shots we want to execute.

Most players when preparing for tournaments get in their heads … thinking only about results. This leads to fear. Help them alleviate fear by creating a sound process. Their routine should include a system to manage themselves and their game.

Vision54 has a unique and holistic approach to create SuperGolfers that includes nine key concepts.

I personally find two of the concepts, Think Box and Play Box especially useful when working with students prepping for tournament play. Think Box is the mental side of the practice swing. It is an internal feel and thought about movement based on technique and being 100% committed to the decision for every shot. Play Box is vastly different than Think Box. Once a player enters the Play Box, things become external, and the player must be 100% present with every shot. Consider it “go time.”

As a teacher, make yourself more available to your students leading up to big events. Get them out on the course. Help them create and refine their processes. Coach them on their routine, visualizing shots, and execution. Do what it takes to boost their confidence.

Tiger Woods shared that he plays in pictures. His last look at the target is a snapshot of what the ball is going to do … then he executes the shot. Therefore, he does not “think” about how he is going to do it, he just makes it happen. His process is everything.

Ask your student to keep mental scorecards of their process. Did they commit to it every time? Reiterate that if they go from a result-oriented mindset to a process mindset, their shot quality and scores will improve.

Hope this helps. Good luck to you and all of your players.

To learn more about Every Shot Counts, check out: https://www.barnesandnoble.com/w/every-shotcounts-mark-broadie/1116243502

To learn more about Vision54, check out: https:// www.vision54.com/about-vision54

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.

The Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.

RESTORING ROSS at MAKETEWAH

The Cincinnati, Ohio club enlisted architect Brian Silva to return the Golden Age Donald Ross design to its original intent.

By Rob Thomas, Editor

WHAT’S OLD IS NEW AGAIN at Maketewah Country Club in Cincinnati, Ohio. The club recently completed a $6.5 million master plan restoration to the “Golden Age” Donald Ross golf course.

Construction began in September 2022 and was completed in November 2022. Cart path installation was completed in May of 2023, and the course re-opened for play on June 1, 2023.

“Maketewah prides itself on being a golfers’ country club,” says General Manager Mark Bechtel. “Our Mission is to ‘Securely establish Maketewah Country Club as the first choice for those seeking the best golf experience in Greater Cincinnati, while providing excellent dining and social experiences.’”

RESTORATION

For the all-important golf aspect of the member experience, the club enlisted Brian Silva, who specializes in Ross restorations. “Each hole is a unique journey all itself,” he says. “The land has great character.”

“The membership at Maketewah is delighted to see the completed result of our course,” Bechtel said in a prior release. “With a full clubhouse and pool renovation, elevated indoor practice facility and dining experiences, as well as growing membership, the course redesign is the crown jewel in achieving member satisfaction for years to come.”

Bechtel says the process started with a Master Plan Committee to decide a direction for the course.

“Once the committee was formed, they selected Brian Silva as the course architect,” he explains. “Silva then presented a plan to the committee which was then presented to the membership. Each phase was financed by the membership, which required a membership vote to move forward.”

Being a golf-centric property, Dave Bahr, the club’s Head Golf Professional, needed to be proactive with

General Manager Mark Bechtel refers to the $6.5 million restoration of the club’s Donald Ross-designed golf course as, “the crown jewel in achieving member satisfaction for years to come.”

members during the restoration.

“We engaged our membership by keeping our practice facilities open for their practicing pleasure, creating a simulator league in our new Trackman simulator room and maintaining reciprocity with most of the area clubs,” Bahr says.

GOLF ACTIVITY

Maketewah logs between 20,000-22,000 rounds annually, including a pair of Member-Member events (spring and late summer), Club Championship in July, and Member-Guest in September.

“I would also include the U.S. Open qualifier in May that we have hosted over 50 times,” Bahr says.

In many parts of Ohio, the winter months can be long and hard on golfers, but Maketewah is uniquely situated.

“Our offseason can be fairly short in Cincinnati … we have many years when we play each month of the year,” Bahr says. “With that said, our winters consist of giving many lessons in our indoor practice facility, which in-

cludes a state-of-the-art video room and club fitting room, administering our simulator league, hosting events such as our Snowflake and Founders cup putting events, etc.”

The heart of the season runs between Memorial Day and Labor Day, but Bahr also points to the club’s occasional Pilgrim Scramble around Thanksgiving and a Dick Clark par 3 event on New Year’s Eve.

With golf at the forefront of activity, it’s incredibly important for Bahr and Golf Course Superintendent Ted White to be on the same page. White says the two communicate “every day” and he “will call him as soon as possible to inform him of the situation” if something unexpected pops up.

White’s staff—24 part-time employees and six full time workers—has been bolstered in 2023. “This is the first year that we participated in the H2B Visa program,” he says. “It has been fantastic.” Which is a good thing, considering maintenance needs have increased.

“We now have more work to do with regards to bunkers … because we have more,” White says. “With the new grasses on the tees and fairways, we are able to push the turf more.

Head Golf Professional Dave Bahr oversees between 20,000-22,000 rounds annually, including a U.S. Open qualifier in May, which Maketewah has hosted more than 50 times.

A secluded patio at Maketewah Country Club offers a private space for intimate gatherings.

Executive Chef Brandon Bobb’s menu changes often and he challenges himself and his staff to maintain a 90% from-scratch kitchen. “It helps keep off the stagnation of cooking the same things over and over again,” he says.

MEALTIME AT THE MAK

Cincinnati may be known nationally for its chili, but Executive Chef Brandon Bobb’s menus go much deeper and change often.

“We are very seasonally charged at Mak. We sometimes change one item or two but sometimes we scrap everything and start from scratch,” Bobb says. “In the off season we change our entire menus monthly with different themes and variations on the features. We believe the exercise of change helps us to become better chefs, to keep

The indoor practice facility includes a state-ofthe-art video room and club fitting room. The club hosts a simulator league and events such as the Snowflake and Founders cup putting competitions.

the membership engaged when golf isn’t at its high point, and continue to grow and learn ourselves in this industry.

“It’s very important to me that we continue to strive to learn and change,” he adds. “This is why we challenge ourselves and maintain a 90% from-scratch kitchen. We make everything. Also, it helps keep off the stagnation of cooking the same things over and over again.”

Staffing has been an issue across the industry, but Bobb—a graduate from the Midwest Culinary Institute at Cincinnati State University—doesn’t have to go far in search of new talent.

“I go directly there every season and get the very new, greenest chefs that have a desire to be great. I want passion and I will take that over skill any day,” Bobb says. “I retain my staff by leading and letting them be themselves. I work directly with their growth and show them how to reach that next level. I listen and engage. I would never ask them to do anything that I wouldn’t do, and I show them my loyalty to them and my job.

“I love being a Chef and I want them to want it as bad as I always do every day I put on this uniform,” he adds. “I

think by leading and teaching everything I know and just being present with them every day is what keeps them here with me.”

OFF THE COURSE

Off the golf course (and not counting the 10,000-sq.-ft Indoor Golf Practice Center with TrackMan and leagues, hitting bays, putting and bunker greens), Maketewah offers members platform tennis, bowling leagues, and an ac tive pool scene.

“We offer a full social activity and event schedule for all ages of members,” says Seana Hue, Director of Membership and Market-

Seana Hue, Director of Membership and Marketing, says attracting new members and retaining existing members comes holistically.

Maketewah Country Club members enjoy an active pool scene and competitive swim team. Additionally, the club offers non-golf amenities such as pickleball, platform tennis and a six-lane bowling alley.

ing. “We also offer several and various social activities and events year-round that are geared just for families, including: platform tennis themed events, swim team and lessons, movie nights … family bowling nights, slime making parties, and an annual Easter egg hunt; all include various entertainment surprises such as a D.J., bounce house, face painting, or other special activity.”

With myriad activities, attracting new members and retaining existing members comes holistically.

“Our membership are our best brand ambassadors who are active in referring friends, family and colleagues, which whom we provide consistent updates on club development and sharable content about the club,” Hue says. “We retain our existing members by keeping them informed and engaged. Organic growth and member testimonials communicated through social media platforms is our most important and successful means of conversion to membership.” CRB

Locker Rooms Address Members’ Changing Needs

What was once a utilitarian-focused space has morphed into an amenity with universal appeal.

By Pamela Brill, Contributing Editor

CRAMPED CORNERS, BEGONE—THE dark and dank locker rooms of yesteryear are firmly in the past. What’s taken their place are bright, open floor plans that maximize space and extend purpose beyond changing clothes and refilling water bottles. Enter the new and improved locker room, in which clubs have heavily invested. The results reveal revamped facilities that answer membership’s call for fully stocked spaces for men and women and their guests.

A MODERN MAKEOVER

At Radley Run Country Club in West Chester, Pa., a clubhouse renovation incorporated new men’s and ladies’ locker rooms. With a focus on providing membership greater access to key areas of the club, designers set out to create a welcoming space that is both purposeful and practical. “The effort was driven from the perspective of what is essential—not only for today, but for continued long-term success,” says General Manager Michael J. Sofia of the project’s master plan. The new facilities were reopened to members this past June.

Photo Courtesy of Radley Run Country Club

RADLEY RUN COUNTRY CLUB

West

Chester, Pa.

Radley Run’s clubhouse design achieved the intended goal of establishing an entry point just off the 18th green with access to the first and 10th tee boxes. “We wanted an area that allowed our members to be comfortable and close to all the action on the golf course,” explains Sofia.

The men’s and ladies’ locker rooms, along with a family restroom and locker room attendant station, take up the entire first floor. The overall look strikes a balance between comfort and sophistication, highlighted by contrasting furnishings and design materials. Wall-towall plush carpeting adorns the locker room floors, while the wet areas feature a light porcelain tile. A mixture of warm woods and neutral colors are balanced out by blue tones in the wet areas. Designers also opted for LED backlit mirrors over the vanities rather than the standard overhead lighting fixtures.

As for the lockers themselves, the original full and

half lockers were swapped out for all half lockers, with a reduction in total numbers (men’s dropped from 310 to 278 and women, from 308 to 136). “Though we had an overall decrease, based on the feedback from our members via an internal club survey, we felt that the new design and size would be more tailored to our overall club usage and demand,” notes Sofia.

The contemporary design of the locker rooms complements Radley Run’s other brand-new component, what Sofia dubs as the “crown jewel” of the clubhouse: the 1777 Tavern dining facility. Leather-wrapped plush bar stools and polished oak dining tables carry over the look and feel of the updated facilities and have already earned rave reviews. “The new space is clean, modern and the perfect centerpiece on our expansive campus,” notes Sofia. “Our members deserved a space that they can be proud of, and I believe we have exceeded that expectation.”

“The effort was driven from the perspective of what is essential— not only for today, but for continued long-term success.”

Michael J. Sofia; General Manager

FORWARD-THINKING FACILITIES

The decision to upgrade the locker room facilities at Blythefield Country Club in Belmont, Mich., was essentially an open-and-shut case. “This would improve the member experience, reduce ongoing maintenance costs and allow the club to remain competitive in an ever-evolving marketplace,” explains General Manager & COO Andrew Tkach.

Last September, the club unveiled updated locker room facilities as part of an $18 million club-wide renovation that includes a new pro shop, fitness center, indoor golf space, expanded ballroom and meeting spaces and an upgraded kitchen.

To best serve its 325 golf memberships, both rooms added more lockers while reducing their respective footprints. The 4,011-sq.-ft. men’s locker room increased from 313 to 330 full-size lockers, while the 2,328-sq.-ft. ladies’ facility now accommodates 171 full-size lockers—up from 163. (Half-size lockers are also available for guest use.) The

BLYTHEFIELD COUNTRY CLUB

Belmont, Mich.

refreshed spaces feature a neutral color palette, as evidenced by light gray lockers with aged brass knobs for the ladies and a custom dark brown stain with similar brass finishes in the men’s.

“Ceramic tile, quartz countertops, and high-end brass finishes were incorporated into the design to move away from the traditional all-wood interior found in many country clubs,” adds Tkach.

While Blythefield’s locker rooms have a similar layout—with a soft seating area closest to the entrance and restrooms near the back—the ladies’ locker room has a mirrored makeup station and the men’s locker room has a wall-mounted smart television. Both spaces are outfitted with hydration stations containing bottle fillers, gray faux-grasscloth wallpaper, basketweave tile flooring in the shower stalls and inlaid charcoal gray hexagon tile carpeting between the bathroom vanities.

Designers also decided to play up the locker room’s contemporary vibe. Case in point is the soft seating in the ladies’ area, comprised of blue swivel armchairs and a white oak cocktail table. Just off this area is a wet bar designed with a ceramic herringbone tile backsplash and a quartz countertop. Both spaces are staffed by a locker room manager and fully stocked with such amenities as hairdryers, toiletries and sunscreen.

After an especially busy summer season, Blythefield’s members and guests are singing the praises of the revitalized facilities, including those who attended the recent LPGA Tour event.

“The surprising result has been the desire by social members to utilize the locker rooms, now that our aquatics, racquets and fitness facilities have been upgraded.”

— Andrew Tkach; General Manager/COO

The locker room upgrade at Blythefield Country Club added more lockers to both the men’s and women’s facilities, while reducing their respective footprints. The 4,011-sq.-ft. men’s locker room (right) increased from 313 to 330 full-size lockers. Half-size lockers are also available for guest use.

“The surprising result has been the desire by social members to utilize the locker rooms, now that our aquatics, racquets and fitness facilities have been upgraded,” says Tkach. And as the club gears up to host next year’s 10th anniversary event, the locker rooms will be more than ready to welcome back tournament attendees.

EQUAL REPRESENTATION

When the men’s locker room at Hillwood Country Club in Nashville, Tenn., was renovated in Fall 2021, updating the ladies’ facility was a natural next step—a project that General Manager/COO J. Todd Heifner, CCM, PGA, believed would further boost its usage.

“Prior to the renovation, the ladies really didn’t use the locker room for more than changing shoes and getting water,” he explains. “The showers were extremely dated with little privacy, so they were never used [either]. The lounge was dark and dated as was the game area.” The newly updated ladies’ locker room, which reopened this past March, has been a true game-changer.

To accommodate a more efficient setup, the number of ladies’ room lockers was reduced, replacing 76 ½ double-stacked units with 10 singletier (full) wood lockers and 34 double-tier (half) lockers. According to Heifner, the original lockers were too narrow and spilled out into the wet areas, hindering their usefulness. By increasing their width

to 15 inches, the lockers can accommodate a hat shelf, coat rod, wall hook and shoe shelf, and are designed with a keyless lock.

Stepping through the ladies’ locker room brings members immediately into a carpeted entry, which leads into the lounge, outfitted with card tables and soft seating. An updated kitchenette, complete with tile flooring, wood planked walls, painted wood cabinets and quartz countertops, is stocked with self-serve F&B options that can be brought into the lounge. Adjacent to these gathering spots is the wet area, comprised of an expanded vanity with makeup counter, three private bathroom stalls and two private showers with dry-off areas.

To further brighten the space due to the lack of natural light (the locker rooms are located in the clubhouse’s interior), designers opted for mainly whites, light taupes and light grays, complemented by darker wood tables in the game area and light rose upholstered chairs in the lounge. LED lighting throughout provides additional illumination in all areas.

HILLWOOD COUNTRY CLUB Nashville, Tenn.

“Now the lounge/game space is bright and inviting, and the groups that were going upstairs to play bridge or mahjong are now playing down in the locker room.”

— J. Todd Heifner, CCM, PGA; General Manager/COO

Achieving a balance between comfortable and sophisticated meshes with the club’s overall culture. “Hillwood is a family-friendly, familiar club where our members come to relax and enjoy without feeling formal or stuffy,” says Heifner, noting the balance between the comfortable lounge and elevated finishes on select furnishings.

With such attention to detail in the new locker room, members are taking full advantage of the enhanced facilities. “Now the lounge/game space is bright and inviting, and the groups that were going upstairs to play bridge or mahjong are now playing down in the locker room,” he says. “The showers are being used and the ladies love the renovated wet areas to clean up after a round of golf.”

To brighten the upgraded women’s locker room at Hillwood Country Club, designers opted for mainly whites, light taupes and light grays, complemented by darker wood tables in the game area and light rose upholstered chairs in the lounge. LED lighting throughout provides additional illumination in all areas.

SUMMING IT UP

> Updated locker rooms not only benefit members, but they are useful for hosting guests during tournaments, swim meets and other special events.

> Reducing the number of lockers can maximize efficiency and make room for other design features.

> Adjoining amenities like lounges and card rooms extend the locker rooms’ usefulness.

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A Beautiful Place To Gather, Connect

Shadow Wood Country Club’s Site Earns Top Rating in C+RB’s Top Ranked Patio Program.

C+RB Editorial Report

BEAUTIFUL VIEWS OF the golf course and Bocce courts, multiple seating options, and a relaxing atmosphere with fire pits and water fountains can be found on the patio areas at Shadow Wood Country Club in Estero, Fla.

These are among the reasons why the club received a top-level ranking in the 2023 Club + Resort Business Top Ranked Patios program.

“It’s extremely exciting to learn that the patio areas received a positive response in the judging process,” says Andy Scrivner, Assistant General Manager for Shadow Wood Country Club. “We are grateful to be included alongside other prestigious facili-

ties. After the tremendous effort and work that went into designing, building, and operating these areas, it’s nice for our team to see the positive recognition.”

The outdoor patios cover more than 11,000 sq. ft., seats more than 360 for dining and has hosted 500-plus for cocktail parties. The club finished two patio projects in the summer of 2022: The Sunset Terrace patio was expanded and a new area called The Player’s Patio was constructed on the east side of the clubhouse.

The expansion of the Sunset Terrace patio more than doubled the bar’s outdoor seating capacity and enlarged the covered area that overlooks the 18th hole and

Bocce courts with 40 additional seats in the lounge area.

“The elevation [at Sunset Terrace] provides an overlook view to the par five 18th green on the South Course and its greenside lake,” says Scrivner. “It also provides a fantastic perspective looking down upon activity on the three Bocce courts.”

The Player’s Patio is next to the golf shop and locker rooms, and overlooks the club’s golf practice facilities. This new section is set up for gathering for drinks after a round of golf, and is also used for golf event scoring and private parties. It has seating for 120 people in both indoor and outdoor spaces, and offers two fire pits.

“Shadow Wood now serves as many meals outdoors as indoors seven nights per week and is the most popular venue at the club for members to get together,” says Danita Osborn, Director of Membership and Marketing.

The Sunset Terrace patio offers “colorful and warm” dusk and sunset views throughout the year, Scrivner says.

Both Sunset Terrace and The Player’s Patio offer a variety of seating options such as traditional patio tables and chairs for dining, couches and soft-seating areas for dining and/or drinking, and plenty of bar stools for seating at the bar.

Each patio is laid out in a manner that encourages mingling and socializing.

“The layout…lends itself to groups of 10-15 members enjoying a space together, while also providing the opportunity to co-mingle amongst other groups,” Scrivner says. “Members may encounter 100-plus other members on any given night when they choose to mix and mingle.”

There are also multiple fire pits and water fountains on both patios that complement one another and add to a laid-back atmosphere. Scrivner adds that components such as shade sails, retractable sun/ wind screens and larger covered awnings

provide an ambiance. Members and guests stepping on to the patio will also find numerous televisions to watch sports and other special events.

All of these features of the patio settings

reflect the club’s primary mission.

“The overriding mission is to provide casual spaces which don’t require reservations, allow for a variety of group sizes, and create a relaxed environment while fostering co- mingling amongst members,” Scrivner says.

He notes club members hail from many places around the country, and adds that the patio spots have been “thoughtfully designed and furnished to establish a tropical feel.”

In conjunction with the tropical theme, Scrivner says staff members wear casual, resort-style attire and are trained to “offer tropical, ‘South-Florida/Caribbean-style’ food and beverage choices.”

The club often schedules certain staff members to work on the patio areas in an effort to provide familiarity and promote an “interactive, casual connection” between employees and members, Scrivner says.

A Versatile Setting

GREEN BAY COUNTRY CLUB

Green Bay, Wis.

A CHANGE IN the foot traffic pattern to highlight the versatility of its patio has been especially helpful for Green Bay (Wis.) Country Club.

The patio’s multiple uses and its visual appeal are two reasons why it performed well in the 2023 Club + Resort Business Top Ranked Patios program.

“Our members and guests have wholeheartedly embraced the new venues and open-air dining options set against the stunning backdrop of our top-ranked golf course,” says General Manager Jerry Geiger.

Cathy Zehms, Director of Membership and Communications, says the club changed the foot traffic pattern so the patio and other outdoor areas would be the focal point during the time when members used the spaces the most.

“The cart path outside of the 19th Hole was expanded and designated as the drop-off area for golf carts,” Zehms says. “Members then proceed to the #18 viewing area to cheer on their friends as they finish their round.”

The 11,000-sq.-ft. area is available for dining, lounging, enjoying cocktails, socializing, private events, or a grab-and-go lunch or dinner.

“The landscaping [on the patio] is a veritable feast for the senses from the gentle sounds of waterfalls to the fragrance of our gardens, the colors of flowers, beautiful backlighting on hole #1 and our waterfalls,” Zehms says.

The 19th Hole Patio is a popular meeting spot for members to dine, but Zehms notes one of the best parts is “The breathtaking backdrop of the golf course.”

The Veranda has “panoramic views” of the golf course, outdoor firepits, a retractable awning with radiant and versatile

lounge furniture, Zehms says. Located just off the Vista Room, the Overlook is the club’s “hidden gem,” Zehms says.

Members have access to top-shelf bourbons and a humidor with plenty of cigars on the covered, heated Bourbon Room Patio. The outdoor season can last longer due to the heated Veranda and Bourbon Room, along with nine firepits and one fireplace. Thanks to these areas, plenty of activities occur even after the golf course closes for the season. Amenities include groomed fat tire bike trails and cross-country ski trails, as well as opportunities for ice skating, sledding, and snowshoeing.

Member Phoung Hudson adds, “The space is inspiring, energetic, and uplifting.”

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Offering A Coastal Vibe

NEWPORT BEACH (CALIF.) Country Club is focused on creating a special culture and coastal vibe that translates into memorable experiences for its members.

The club’s offering of patio features that provide a unique experience for visitors helped the site earn a high-level rating in the 2023 Club + Resort Business Top Ranked Patios program.

Melanie Stacklie, the club’s Training and Project Manager, says she and her colleagues are “extremely excited” to receive the honor from C+RB

“It adds to the awards and recognition that our cubhouse has achieved since opening in 2016,” Stacklie says. “Our clubhouse has so many remarkable features, and Seahorse Patio is perhaps the best spot at the club.”

Stacklie adds the Seahorse Patio exemplifies the uniqueness of both the club and the city of Newport Beach.

“The patio embodies our club culture and the coastal vibe of Newport Beach, which is a quiet relaxed city where you’re more likely to see the harbor patrol than the highway patrol, and you hear more

birds than automobiles,” Stacklie notes.

There is plenty of scenery for members and guests to enjoy on the Seahorse Patio.

“The patio has a view of the golf course on one side and the ocean on the other,” Stacklie says. “It has a large firepit that members love to gather around to enjoy the sunsets.”

In addition, there is an indoor/outdoor bar with multiple TVs that provides a great place to watch games. Great service from the employees and plenty of entertainment can also be found on the Seahorse Patio.

“With our smiling team members and live music six nights a week, the atmosphere is impossible to beat,” Stacklie says.

Beauty And Function

BROKEN SOUND CLUB

Boca Raton, Fla.

A PATIO SETTING that is aesthetically pleasing and functional, as well as one that offers a great culinary experience are awaiting members and guests when they visit Broken Sound Club in Boca Raton, Fla.

Those qualities played a major role in the club attaining a high level ranking in the 2023 Club + Resort Business Top Ranked Patios program.

To set itself apart from other clubs, Greg Devino, General Manager/Chief Operating Officer at Broken Sound Club, notes officials created a patio setting that has a “harmonious blend of aesthetics and functionality.”

“The design of our patio incorporates beautiful landscaping, comfortable seating arrangements, and visually appealing elements that enhance the overall ambiance,” he says. “We also aimed to offer a versatile space that caters to various preferences and occasions.”

Broken Sound also provides a top-level culinary experience on its patio space. The restaurant has a wide variety of dishes, as well as plenty of beverages to complement those entrees.

“This...creates an unforgettable dining experience for our visitors,” says Devino says.

He adds there is an emphasis at the club among employees on delivering high-level service.

“Our attentive and friendly team members strive to make every moment on the patio enjoyable and memorable for our guests, ensuring they have a relaxing and enjoyable time in our club,” Devino says.

Two Is Better Than One

SEABROOK ISLAND CLUB

Johns Island, S.C.

THERE ARE TWO patio settings at Seabrook Island Club in Johns Island, S.C. that offer picturesque scenery, pop-up events with live music, and plenty of food and beverage choices.

The one-two punch of the Golf Veranda and the Pelican’s Nest were Exhibits A and B in propelling the club to a strong rating in the 2023 Club + Resort Business Top Ranked Patios program.

The patio space of the Golf Veranda at the Island House was recently expanded by 40% and offers a member-only pour my beer/ wine wall and food service, as well as padded furniture.

“Before our expansion and addition of resources ... this area was not utilized to its fullest extent,” says Anna Zoldesy, Member Experience Director at Seabrook Island Club.

After finishing a round of golf, members will be able to choose from a variety of beer, wine, and mixed cocktails. The refreshments, however, are only part of the formula that makes the Golf Veranda a desired gathering place.

“We took advantage of the capacity to accommodate more members by hosting monthly pop-up events with live music, specialty food, including a raw bar and the creation of a par 3 member-centric golf experience called The Wick,” Zoldesy says.

The Pelican’s Nest recently added components to enhance members’ experience. Local craft beers were put on the menu, new televisions installed, and mechanical shades added.

“It is the perfect location to enjoy a tropical cocktail, southern seafood, and enjoy the breathtaking sunset,” Zoldesy says.

This setting has offered an ideal venue for parties with live music, local vendors, sunset celebrations, and creative menus.

WORLD-CLASS FARE

Many club members and resort visitors are world travelers and like to sample dishes from other cuisines and cultures. Chefs are bringing that international fare to their menus to create a global experience in their dining rooms.

By Marilyn Odesser-Torpey, Contributing Editor

GROWING UP IN AN ITALIAN family and with a number of his early years working at Greek diners, Executive Chef Frank DiNardo, Jr. naturally brings a Mediterranean influence to his menus at Roxiticus Golf Club in Mendham, N.J. Recent international menu-spanning courses have included a Latin-style shrimp cocktail and panzanella salad. Bouillabaisse showed a French inspiration and Thai salmon an exotic Asian accent.

What’s fresh and in season drives DiNardo’s entire menu, including the globally inspired items.

“When tomatoes are in their peak season I cook a lot of Mediterranean dishes,” he says.

International specialties also play a large role in special events at the club. He will have live cooking stations preparing a huge cacio e pepe (pasta topped with cheese and pepper), risotto or paella in a five-and-a-half-foot pan on the patio. For one event he had chefs rolling out sushi for 200 members and guests. To celebrate Oktoberfest, DiNardo featured brats, spaetzle, pretzels and German desserts.

Recipe

DRY AGED BEEF KAFTA SKEWERS

INGREDIENTS FOR BEEF KAFTA:

2.5 lbs Dry Aged Beef, ground

1 Vidalia Onion, large, fine diced

3 Garlic cloves, minced

¾ cup Fresh Parsley, chopped

1 Tbsp Urfa Biber Pepper, dry

1 Tbsp Oregano, dried

1 tsp Allspice, ground

1 tsp Paprika

1 tsp Cumin, ground

1 tsp Coriander, ground

½ tsp Ground Cinnamon

2 tsp Salt

1 tsp Fresh Ground Black Pepper

PROCEDURE FOR BEEF KAFTA:

Mix all the ingredients together. Portion into about 2 ounces balls and then form into rounded oblong pieces about 2 inches long. Smoke at 225F for 15 minutes. Remove from the smoker and skewer the meat using soaked bamboo skewers. Finish cooking the skewers on the grill to create a charred outside. Serve over the Quinoa Tabouleh with Sun-Dried Tomato Oil, Chopped Pistachios and Tandoori Yogurt Sauce.

INGREDIENTS FOR QUINOA TABBOULEH:

1 cup Cooked Quinoa

1 cup English Cucumber, small dice

1 cup Heirloom Tomato, small dice

½ cup Italian Parsley, chopped

½ cup Fresh Mint, chopped

4 each Scallions, sliced

½ cup EVOO

3 Tbsps Lemon Juice

1 Garlic Clove, minced Salt and Pepper, to taste

PROCEDURE FOR QUINOA TABBOULEH: Mix all the ingredients together, check seasoning, adjust if needed, label and store.

PROCEDURE FOR

SUN-DRIED TOMATO OIL: Place ½ cup of Sun-Dried Tomatoes and 1 cup Olive Oil in the Vitamix and blend for 5 minutes. Strain through cheesecloth and place into container for service.

INGREDIENTS FOR TANDOORI YOGURT:

2 cups Greek Yogurt, plain

½ cup Preserved Lemons, diced

¼ cup Spiceology Tandoori Glory (Salt-Free)

1 tsp. Cumin, ground

1 Tbsp Lime Juice Salt and Pepper to taste

PROCEDURE FOR TANDOORI YOGURT: Mix all the ingredients together, label and store.

Recently, James Allen, Executive Chef at Blackthorn Club at the Ridges achieved “some good traction” with a dry-aged beef kafta skewer (a Lebanese version of a kebab) over quinoa tabouleh with preserved lemon, tandoori yogurt and sun-dried tomato oil. But not all of the international dishes are quite so elaborate. He pointed to the Latin American chimichurri sauce that is always available as a meat topping, a Japaneseinspired appetizer with crispy rice and ahi tuna and French classic braised veal cheek.

He has even made an African sausage with beef, pork and exotic spices.

Allen brought his French training into play with a Crawfish Limousine, a classic cognac and egg yolk cream sauce tossed with crawfish and house-made spaghetti and topped with crispy kale.

“Members really loved it,” he says. “They enjoyed it so much that I’m probably going to bring it back in the fall.”

Recently he also resurrected another old-school recipe, Dover Sole a la Meuniere, a simple dish with a lemon sauce enriched with clarified butter and flecked with parsley.

“A lot of members who travel bring some of those flavors they experienced into my menus and our kitchen staff is eclectic so our menus should be too,” Allen says. “We have our pastas and risottos, but I think that Spain has some of the best food on the planet and I use that cuisine’s flavors and cooking techniques such as blooming herbs in oil to fully develop their flavors.”

Some favorites are pork birria taquitos (“these rolled tacos are easier to eat than traditional ones and they’re not as messy,” he notes) and paella prepared in a cast iron pan with the day’s freshest

SUBMITTED BY JAMES ALLEN, EXECUTIVE CHEF, BLACKTHORN CLUB, JONESBOROUGH, TENN.

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catch. Also well received was a mozzarella ravioli with house-made chicken and cilantro sausage, chipotle cream, roasted corn and poblano pepper salsa. To keep the theme going, dessert that night was a guava panna cotta.

One member who travels regularly to Mexico requested that Allen prepare Chiles en Nogada, poblano peppers with a walnut-based white cream

sauce and juicy pops of pomegranate. Another member who is Argentinian asked for ceviche, which Allen made for him.

The club’s extensive Indian membership also trusts Allen to prepare authentic versions of their cuisine’s most beloved dishes such as lamb vindaloo and tikka masala.

“After a dinner featuring Indian

FUN WITH FUSION

James Allen, Executive Chef at Blackthorn Club at the Ridges in Johnson City, Tenn., regularly features international fare on his menus. But sometimes he likes to put his own twist on a dish by fusing ingredients and flavor profiles from two cuisines. One favorite is salmon burnt ends Asian style, featuring Texas-style burnt ends of salmon belly with a brown sugar soy glaze served over Asian slaw.

Usually, Frank DiNardo, Jr., Executive Chef at Roxiticus Golf Club in Mendham, N.J., is a purist when it comes to international specialties.

“You won’t be seeing fettuccini alfredo ramen on my menu,” he explains.

But you will find grilled American watermelon and Italian burrata cheese with crispy prosciutto.

specialties, the members called me out into the dining room,” he recalled. “When I went out there, they started clapping.”

Positioning an unfamiliar dish correctly is crucial to whether members will embrace it. Back in 2019, Allen ran a special pork belly with Asian slaw which he named Zu Nang after the Chinese New Year.

“Our membership would hang me up on a flagpole if I tried to take this number one selling cold appetizer off the menu,” he states.

DiNardo’s kale salad with yogurt dressing is also sprinkled with South American açai berries for pops of flavor.

At Hound Ears Club in Boone, N.C., the American South meets Italy with a buttermilk boneless fried chicken breast with creamy alfredo sauce, fresh squash and heirloom tomatoes, a popular creation from Nicholas Davis, the club’s Executive Chef. Davis also blends American and Mexican flavor profiles with a sweet and hot spin on chicharrón served with housemade local honey butter for dipping and chipotles sprinkled on top.

Members who travel often bring exotic food requests back to the club.

Recipe

BOUILLABAISSE

Brief History: This dish is a complex fish soup originating on the Mediterranean coast of France, a prideful dish of Provencal cuisine. Story has it that it was created by the hardworking fisherman of local ports that would cook their catch they couldn’t sell to restaurants, which included bony rockfish and shellfish.

SERVES 8+

INGREDIENTS FOR SAUCE ROUILLE:

1 Tbsp Mayonnaise

2 cloves Garlic, peeled

3pc Roasted Piquillo Pepper

2 dash Tobacco sauce

½ tsp Salt

¼ cup Soft white bread, pulled into bits

½ cup Olive oil

2 tsp Orange juice

INGREDIENTS FOR BOUILLABAISSE::

1 lb Cod or halibut

1 lb Scallops

1 lb Mussels washed

1 lb Littleneck clams washed

1 lb Shrimp peeled deveined tail on

1 lb Roasted fingerling potato cut in half

¼ cup Extra virgin olive oil

1 cup Onions, thinly sliced

¼ Fennel bulb, thinly sliced, or 1 teaspoon fennel seeds

2 Cloves garlic, crushed

1 cup Diced carrots

1 cup Diced celery

2 cups Chardonnay wine

1 Bay leaf

3 sprigs Fresh thyme

½ tsp Saffron threads

2 tsp Salt

3 cup Clam juice or fish stock

¼ tsp Freshly ground black pepper

Sliced rustic French bread, plain or toasted

PROCEDURE:

1. Make the sauce rouille. Put the Mayo into blender & Orange Juice. Add the garlic and piquillo peppers, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears. Set aside.

2. Cook the onions, carrots, celery, fennel. Heat 1/4 cup of olive oil in a large (6-8 quart) pot on medium high heat. When the oil is hot, add the onions, carrots, celery, and fennel. Stir to coat the vegetables with the olive oil. Cook on medium heat until softened but not browned, about 10-15 minutes.

3. Add the garlic, salt, and aromatics. Add the crushed garlic, chopped bay leaf, thyme, saffron, salt, and white wine. Cook until wine is reduced by half, about 10 more minutes.

4. Add the fish. Lay the fish pieces over the vegetable mixture and add clam juice or fish stock. Bring everything to a boil, reduce to a simmer, and cook, uncovered, for about 5 minutes.

5. Add the shellfish. Add the mussels, clams, shrimp, scallops, potatoes, pushing aside the fish so that the shellfish is now covered in liquid, and simmer for 10 minutes more, covered. Add freshly ground black pepper, and more salt to taste. Remove the bay leaves, thyme sprigs.

6. Serve with bread and rouille.

SUBMITTED BY CHEF FRANK DINARDO, ROXITICUS GOLF CLUB, MENDHAM, N.J.

Recipe

TAMARI & AGAVE GLAZED VERLASSO SALMON

With Forbidden Rice and Miso

Glazed Carrots & Bok Choy

INGREDIENTS FOR AGAVE & TAMARI GLAZE:

1 Tbsp Chopped garlic

1 Tbsp Chopped ginger

2” sprig Lemon grass smashed on its side

½ cup Tamari

½ cup Agave

½ tsp Red pepper flakes

PROCEDURE FOR AGAVE & TAMARI GLAZE:

In a pan sweat the garlic, ginger and lemongrass. Add tamari, agave & red pepper flakes. Bring to a boil. For a thicker sauce thicken with corn starch slurry.

INGREDIENTS FOR MISO GLAZE:

1 cup Tamari

1 Tbsp. Miso

⅓ cup Sugar

½ cup Water

PROCEDURE FOR MISO GLAZE: Bring everything to a boil and thicken with corn starch slurry.

INGREDIENTS FOR FORBIDDEN RICE:

1 cup Forbidden Black rice

1.25 cup Water

1 Tbsp. Sesame oil

1 tsp. Kosher salt

PROCEDURE FOR FORBIDDEN RICE: Add everything to a pot, cover and cook on high heat until it comes to a boil. Reduce heat to a simmer and cook for 10 minutes. Remove from heat and uncover.

“Members wouldn’t touch it,” he says. “But when I changed the name to simply Asian Pork Belly it flew out the door. I think they might not have known how to pronounce the original name, so they didn’t order it.”

Allen recommends that chefs “dive into the flavors and techniques you know and build on it.”

“Members and guests who have traveled and tasted other cuisines want to see your spin on them,” he advises. “Don’t be scared, just do it!”

Every Tuesday is International Night at Hound Ears Club in Boone, N.C. Once a slower night for the club, Tuesdays have become dynamic at dinnertime with action stations serving global ingredients and flavors.

“Many of our members eat here most nights of the week, so we have to look for fresh new dishes to keep them interested,” says Nicholas Davis, the club’s Executive Chef. “Exploring foods from other cultures can be a challenge, but a good one. It keeps the mind working so we don’t get complacent, and our members

don’t get bored.”

Asian night, for example, might include Korean barbecue pork ribs, pork egg rolls and Verlasso salmon with a tamari and agave glaze, forbidden black rice, misoglazed carrots and bok choy.

“The salmon has become a staple and members would be in an uproar if I tried to remove it,” he notes.

On the Tuesday night dedicated to Italian specialties, diners can build their own pasta creations or choose from other items such as lasagna.

The action stations and interesting delves into other cultures have given a significant boost to Tuesday evening dinner sales. Davis points out, the members of the club’s ladies’ golf association often request international themes, usually Mexican or Italian, for their special events.

In addition to the International Tuesdays, he also incorporates dishes from other cultures into his regular dining room menus. Recently, those dishes have included empanadas, bruschetta, caprese salad and fish tacos. C+RB

SUBMITTED BY NICK DAVIS, HOUND EARS CLUB, BOONE, N.C.

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▶ Large 33.8 oz bottles allow for more time between restocking

▶ Convenient dispensing pump included

Duffy’s Tri-C Club Supply www.DuffysTriC.com

Use Outdoors...

• Achieve long-ter m cold holding with or without grid electricity!

• Eleven sets of extruded aluminum pan slides accommodate 18 x 26” or 12 x 20” pans with ample capacity.

• Heavy duty all-terrain wheels, two with brakes, provide mobility when fully loaded and stability during even the roughest transport.

• Customize the door with your logo!