Club + Resort Business January 2023

the Future of the Range

The future of the driving range at clubs and resorts has arrived sooner than imagined.

Pool Towel Stations &

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Editorial Staff For Club + Resort Business

EDITOR

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

ASSOCIATE EDITOR Phil Keren pkeren@wtwhmedia.com 216-399-9069

CONTRIBUTING EDITORS

Course + Grounds: Betsy Gilliland Jeff Bollig Design + Renovation: Pamela Brill Food + Beverage: Marilyn Odesser-Torpey

Editorial Staff For Club + Resort Chef

EDITOR

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

SENIOR EDITOR Isabelle Gustafson igustafson@wtwhmedia.com 216-296-2041

CONTRIBUTING EDITORS

Pamela Brill Lauren Newman Robert Mancuso, CMC, DipWSET

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CO/FOUNDER, VP SALES Mike Emich memich@wtwhmedia.com

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ACCOUNTS RECEIVABLE SPECIALIST Jamila Milton jmilton@wtwhmedia.com

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VIDEOGRAPHER Garrett McCafferty gmccafferty@wtwhmedia.com

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VP, DIGITAL MARKETING Virginia Goulding vgoulding@wtwhmedia.com

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EVENTS MANAGER Brittany Belko bbelko@wtwhmedia.com

EVENT MARKETING SPECIALIST Olivia Zemanek ozemanek@wtwhmedia.com

Club + Resort Chef Editorial Advisory Committee

Lance Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club Palm Coast, Fla.

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

Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)

Michael Matarazzo, CEC, Executive Chef, Farmington CC, Charlottesville, Va.

Tim Recher, CEC, AAC, CWX, Director of Culinary Operations, Quail West G&CC, Naples, Fla.

Scott Ryan, CEC, AAC, Executive Chef, The Country Club, Pepper Pike, Ohio

James Satterwhite, Executive Pastry Chef, Charlotte (N.C.) CC

J. Kevin Walker, CMC, AAC, Executive Chef, Ansley Golf Club Atlanta, Ga.

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

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

Looking Ahead

THE HOLIDAYS ARE BEHIND us and the new year is here.

Wow! Where did time go? I’m sure everyone reading this can relate.

For some, 2022 was outstanding. Many clubs are experiencing record membership numbers, while others unveiled renovated clubhouses or redesigned golf courses. The industry, as a whole, is as strong as it has been in decades.

Others, unfortunately, have experienced terrible moments. We’ve reported on devastating fires and Mother Nature’s wrath. From hurricanes in the Southeast to a prolonged drought across the West, clubs are fighting battles beyond anyone’s control.

Yet here we are … in 2023. If you’ve made it to this point, there’s hope. Each day brings a new possibility. I’ve been accused of viewing the world through rose-colored glasses, but I prefer to look at it as eternal optimism.

Look for the bad and you’ll find it. While I’m not naïve and know there will be struggles ahead, I choose to embrace the positives in life. Take my visit to Atlanta Athletic Club in November, for instance. While I lost three balls on the last three holes, I prefer to think about playing the previous 33 with the same Titleist.

Heading into 2022, I was handed the reins to Club + Resort Business from longtime editor Joe Barks. He was instrumental in building this brand and I had humongous shoes to fill. The seas weren’t always smooth over the last 12 months, but I made it through and now have 2023 to look forward to with a dozen issues in my back pocket.

So, let’s look ahead. The first quarter is always a bit hectic with the PGA Merchandise Show, GCSAA Conference and Trade Show, CMAA World Conference and Club Business Expo, and our own Chef to Chef Conference. I’ll become even more familiar with Orlando this year as the first three events will be there, while I’ll travel a bit deeper into the Sunshine State (Miami) for C2C.

Beyond that, what does 2023 hold for me? I’m not sure, but I do know that I’ll be visiting more clubs and resorts this year. Reading press releases is helpful, but nothing tops a boots-on-the-ground approach to learning what the most successful clubs are doing to keep their members, guests and employees happy.

On a pair of my trips last year—Country Club of Buffalo and Atlanta Athletic Club—I had the pleasure of playing golf with members. Their unique perspective provides an authentic view into what others are experiencing. Across the board, I could feel their pride in belonging to the respective clubs.

To that point, I want to know what your club does that goes above and beyond neighboring clubs. Members often have multiple clubs from which to choose. Why did they choose your club and what do you do to retain them?

While I have you … Staffing has been a huge issue across the country—not just in our industry. How did you address this in 2022 and are you doing anything different in 2023? Finding good employees is one thing, but keeping them is another. Aside from a competitive wage, does your club get creative in incentivizing staff to stay and grow?

Rob Thomas rthomas@wtwhmedia.com

I want to know what your club does that goes above and beyond neighboring clubs. Members often have multiple clubs from which to choose. Why did they choose your club and what do you do to retain them?

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

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

NOTES

Plenty Of New Adventures On The Horizon In New Year

THE START OF A new year is a great time to reflect on the accomplishments of the past and to look forward to the opportunities that the future offers.

2022 was a year of change for me and there were plenty of enjoyable moments. Last spring, I joined the Club + Resort Business staff as an Associate Editor. I’ve enjoyed connecting with club leaders and learning about the challenges they face. Last fall, I took a trip to Omaha, Neb., where I met with officials at Champions Run and Field Club of Omaha, toured their facilities and learned about the programs they offered. Last month, I found a great winter practice site when I visited BigShots Golf at Firestone, a new golf and entertainment venue in Akron, Ohio.

While the new job has been rewarding, it was not my favorite part of 2022. The highlight? My three sons (ages 22, 20 and 16) and I played more golf together this past year than in any previous year. When my children were younger, we played plenty of basketball, baseball and football together. As they grew older and started hanging out with their friends, those spirited games became less common and I missed that bonding time. None of my sons were particularly drawn to golf as they grew up and I’ve always let them pursue their own interests.

I suppose it’s possible my new job put golf on their radars because all three decided they wanted to tee it up more this past year. The reason for their change of heart is irrelevant. What matters is that I enjoyed spending time with them on the fairways and greens and watching them go through the same roller coaster of emotions I’ve experienced in almost four decades of playing. I offered an occasional tip, but mostly let them figure things out through trial and error. It was certainly easy to buy Christmas presents for them. They each received golf

balls, tees and a clubface cleaner. Santa brought them a cornhole-style chipping game that can be played indoors and outdoors. My oldest son gave me a new chipping mat that we are using in conjunction with the chipping game, and my aunt also “chipped in” with a putting practice mat. All of these items are now set up in my basement. If we make good use of these products in the winter, our short games should be second-to-none come spring.

I think these rounds with my sons prompted me to focus on efforts to draw young people and other newcomers to golf. Last year, as part of our Club + Resort Talks podcast, I interviewed Jarred Gomez from Kemper Sports about a program designed to attract young people to golf. I also wrote about innovative short course designs offered at Belmont Golf Course in Belmont, Va., and Mountain Top Golf Course in Hollister, Mo. An upcoming story will discuss Field Club of Omaha’s effort to boost membership by offering complimentary golf lessons to golf members. The club also offered the program in an effort to bring more women and youth to the game.

There is a wide range of golf trends that will be interesting to follow in 2023. During the COVID-19 pandemic, many people either discovered golf or re-discovered the game. Can the heightened interest in golf that occurred during the pandemic continue in the ensuing years?

Many clubs have a loyal group of people who have played and will continue playing golf on a regular basis. The trick is whether the interest levels of new and casual golfers can be sustained or enhanced during the next few years.

On the environmental front, efforts to reduce the amount of water and fertilizers used on golf courses are issues that many club leaders will continue to tackle. On the C+RB website, we highlighted stories on these topics and I anticipate following these issues this year.

I expect 2023 to be fun and busy. I will attend three industry conferences, visit more clubs, interview club leaders, record more Club + Resort Talks podcasts with my colleague, Rob Thomas, write more stories about club industry issues, and showcase more products through unboxing videos. Of course, my sons and I will hit the links again and share some more bonding time.

I’m interested in hearing from club leaders. Do you have any new year’s resolutions that you’d like to share? What projects and goals are you hoping to accomplish in 2023? Drop me a line at pkeren@wtwhmedia.com. I look forward to hearing from you and wish you a happy, healthy and productive 2023.

Phil Keren • Associate Editor pkeren@wtwhmedia.com

BE GREAT, HAVE FUN

By Robert D. Podley, CCM, CAM • General Manager Colonial Country Club • Fort Myers, Fla.

ALL I EVER NEEDED to know, I learned at Colonial CC in Fort Myers.

And so it was, nearly eight years to the day, I returned home to where my Troon career began … Colonial Country Club of Fort Myers, Fla., albeit in a different role. Where I left as Clubhouse Manager, I returned as the new General Manager. A new title, yes, but surrounded by the support of familiar faces and names.

While the title and office may have changed, there are intangibles that have changed with time as well. As eight years of life experience will hopefully do to any of us, perspectives have broadened, approaches have softened and most importantly, appreciation has deepened.

A question that stood out to me in the Colonial interview was one in which I was asked for an explanation on how my leadership style may have changed over the last 5-10 years. That inquiry led me into a thought process that went much further back than a decade. In fact, it took me back to my first club leadership gig when two mentors took a chance on me at a time that I was barely old enough to consume an adult beverage. I have no doubt they regretted that decision on more than one occasion. I was a young, low-emotional IQ individual that didn’t assume, but worse, believed that the club and the business of people could be effectively led while behaving like a tyrant. “Who needs relationships at work?” and “This is meant to be work, not fun,” were thoughts that came to mind at the time. Of course, we can all predict how that ended up … a lot of lessons were learned, but not enough.

It took observing how team members responded to other managers, several more jobs of increasing responsibility, blending a family, a pandemic, aging in general, deaths of loved ones and a sign from above to provide the lessons that I believe are ultimately needed to be successful in today’s clubs … a mix of the old, along with a healthy blend of empathy, kindness and fun.

As to that sign from above … I wasn’t referring to something spiritual. No, this was in fact a metal sign that hung on a wall above the loading dock door at Colonial CC so that every associate would see it on their way into the club. The sign’s message was simple yet powerful and stated “Be

Great, Have Fun.” I wouldn’t grow to fully appreciate its message until long after I left.

Fun is at the core of what we do as club leaders. It doesn’t matter what demographics your club serves or how large your facilities are or how robust the membership is. Golf, racquets, dining and more are of high interest to current and prospective members because they provide a break from the real world along with its daily news cycle. It is our job to facilitate that fun.

Perhaps more importantly, it is our job to make sure that those who are tasked with providing the fun are having fun themselves. When we can’t be there to shake hands, provide a round of applause, ask about an associate’s day or facilitate a random act of kindness, perhaps we can still find a way to make sure each associate has a reminder that while we want to be a bit better every day, we aren’t trying to colonize Mars with Elon. In its simplest form, we are hitting balls and slinging food/drinks in some of the most beautiful surroundings in the country. If we can’t have fun while doing that, how can we fully expect a fun experience to be delivered to our membership?

So how has my style changed? Perhaps it’s a blend of the old and the new. A little bit of structure and accountability combined with kindness, empathy and a strong desire to have fun with what we do and who we do it with. While Colonial’s original sign disappeared in their multi-million dollar remodel, it will certainly be making its triumphant return, once again reminding all and inspiring other future leaders to have fun. As it turns out, even though I left Colonial CC to continue strengthening my skillset as a leader, much of what I needed to know to successfully lead a team was already staring me in the face every day.

“ A question that stood out to me in the Colonial interview was one in which I was asked for an explanation on how my leadership style may have changed over the last 5-10 years. ”

The Future

By Matt Kilgariff • PGA Director of Player Development

THE FUTURE OF THE DRIVING range at clubs and resorts has arrived sooner than imagined, according to a recent study conducted by the National Golf Foundation (NGF) on behalf of Toptracer.

Study findings indicate that four out of five private club members believe an enhanced driving range with technology is far superior to a standard range. One participant stated, “the difference is night and day.”

More than 70% of prospective club members identified enhanced driving ranges as their most sought-after amenity when choosing a club, even pushing the desired amenity ahead of fitness centers and swimming pools.

In addition, nearly 70% of current club members would trade at least one amenity for an enhanced driving range. Simply put, nearly half of members and prospective members believe a technology-enhanced driving range will be a “must have” amenity in private clubs within the next five years.

Toptracer technology is leading the way in the “upgraded range experience” and attracting new and younger golfers to the game. Therefore, countless clubs are utilizing Toptracer technology on their ranges and highlighting it in their marketing collateral.

The impact of improving a facility’s driving range goes way beyond recruitment in a competitive marketplace. When surveying current Toptracer Range clubs and resorts, the results were clear: the technology helped to enhance members’ overall satisfaction, increased non-dues revenue, such as F&B and merchandise sales, and reduced member attrition.

“Members and prospective members alike want the most up-to-date amenities at their club,” said Ben Sharpe, Toptracer President. “The fact that Toptracer Range increases facilities’ ROI across a variety of revenue streams, including new member recruitment, existing member retention, and F&B sales, won’t come as a surprise to anyone, but now we have the data to prove it. These survey results confirm the demand for and value of this kind of technology, reinforcing our position as the No. 1 range technology in golf.”

It goes without saying that clubs and resorts around the nation must continuously look at enhancing their facilities to stay competitive. That is why the finest clubs and resorts in the

country look to Toptracer technology for an advantage.

Here are a few recent examples of premiere facilities turning to Toptracer Range for its driving range technological enhancements:

The Bridges at Rancho Santa Fe (Calif.) recently installed Toptracer Range technology at its facilities, bringing what was once considered an exclusive training tool for the pros, to its membership. As Stephen Gibson, CEO at the facility stated, “We chose Toptracer Range because it’s the ultimate practice tool that offers all the data our members need to improve their game. More importantly, we wanted to ensure our members had access to the most innovative and state-of-the-art technology available.”

Led by PGA Tour player and Callaway Ambassador Emiliano Grillo, the launch featured a mini clinic with demo stations to

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

of the Range

The Bridges members using Toptracer Range cannot stop talking about its unique features and stat tracking capabilities. They have a greater understanding of the areas where improvement is needed and can narrow in on practices sessions to address these areas.

Famed for the Avenue of Oaks, a half-mile canopy of centuryold, moss-draped live oaks termed “South Carolina coast’s version of Magnolia Lane,” Belfair in Bluffton, S.C. is among the finest golf facilities in the country.

Like many other premiere facilities in the U.S., Belfair recently installed Toptracer Range to enhance amenities and further engage their membership. This technology has transformed the driving range into a centerpiece all its own.

Members receive lessons from Assistant Golf Professional Austin Webb, who familiarizes them on the usage and benefits of Toptracer. Its unmatched game modes as an entertainment feature, the huge success of a Closest-to-Pin at St Andrews simulation at the Belfair’s Men’s Invitational, and an approach skills challenge as part of their recent Mixed Couple’s event, has led to 80% of all upcoming events to feature Toptracer.

educate members on the technology, and friendly competitions. The event allowed members to enjoy hands-on support and education on how to use Toptracer technology along with resulting data to enhance their game.

Since installation, there has been a marked uptick in practice, bringing members to the facility more frequently. From the player development perspective, students can work on yardage gapping, randomize practice, and understand their proximity to the hole from all distances.

Most players want to improve their game on the course. Toptracer Range brings the golf course to the driving range with Toptracer30. This feature highlights strengths and opportunities for improvement, allowing the player to work on improvement in areas that may be holding them back.

At the convergence of Noyack and Little Peconic Bays in Eastern Long Island, N.Y., Noyac Golf Club is a prominent club near famed Sag Harbor, N.Y. A hidden gem for many years, Noyac recently gained notoriety for its extensive renovation, which included upgrading its practice facility to feature Toptracer technology. Pat Gunning, the facility’s Head Golf Professional, wanted to create a similarly high-level experience on the range to what members enjoyed in the performance center.

“We wanted to give our members an opportunity to practice with a purpose,” Gunning says. “Toptracer technology makes the range experience better and brings added value to our members. Beyond the superior training data and accuracy only Toptracer can provide, we are discovering how Toptracer technology can serve as a platform for competition, too. We can stage games on a weekly basis, and members look forward to that challenge, seeing the practice facility as a destination just as much as the course itself.”

To learn more about the benefits of Toptracer Range, go to www.toptracer.com/range or contact Shaun Hansen, Regional Sales Director at Shaun.Hansen@topgolf.com or 949-547-7654.

Luxurious Lone Star

Miramont Country Club offers exclusivity and posh comfort in Bryan, Texas. The massive European-style clubhouse and first-class amenities draw members from far and wide.

By Rob Thomas, Editor

IN THE HEART OF CENTRAL TEXAS lies a touch of Europe in the form of a 93,000-sq.-ft. clubhouse at Miramont. This prestigious club—the culmination of a dream by owner and founder Donald A. Adam—opened in 2005 with a focus on families and luxurious lifestyle. Adam and his wife, Donna, have traveled throughout Europe and envisioned building a club with classic European architecture in their hometown.

General Manager Ryan Spence has been in the private club industry for 22 years, leading some of the most prestigious clubs in the industry (Atlanta Athletic Club, Isleworth Golf & Country Club and Lake Nona Golf & Country Club). He joined Miramont late in 2022 and when asked about what attracts members to the club, Spence highlighted luxury and accessibility.

“With roughly 400 members, Miramont has a membership more exclusive than other private clubs in the community, which is why Miramont does not require tee times or reservations for dining in our casual dining facility,” Spence says. “We suggest tee times and dining reservations on [Texas A&M] Aggie home game weekends, as those are typically our busiest times. But they are not required.

“Almost 25 percent of our members live outside a 60-mile

radius of the club, with the largest percentage of those non-resident members living in Houston,” he adds. “It’s quite common for non-resident members to drive regularly to Miramont on weekends to play golf, because their home courses in Houston, Dallas, Austin and so forth are so much more crowded on the weekends.”

MANAGING MEMBERS

Ryan Spence, General Manager

Spence stresses that the best way of attracting new members is through member referrals.

“In fact, we do not advertise for new members, since membership is by invitation only,” he says. “Our existing members are proud of the club, and they relish the opportunity to share membership opportunities with their friends and acquaintances.”

Since 2014, membership has grown from 260 total members to almost 400.

Burson, Director of Membership and Communications

As Director of Membership and Communications, it’s Rusty Burson’s job to keep all of those members informed. The club communicates with members via e-mail, social media, the website, a phone app and text messages, he says.

“E-mail is our primary communication mode, and we typically have an open rate of 60 percent or more,” Burson says. “We send a weekly dining e-mail each Sunday, and a weekly events e-mail each Thursday. Otherwise, we send individual e-mails to local members for specific events.”

As for integrating new members into the club, Burson says management sends an in-house New Member Profile to all department heads that lists the new member’s reason for joining, specific interests at the club, profession of the new members, children’s names, and the contact information for both new members.

“We then encourage our department heads to contact those members to introduce them to the club,” he adds. “We also host quarterly member receptions for all members to attend, which promotes member engagement for new members to meet existing members. These receptions have created an increase in social vibrancy on other events that we host throughout the year.”

ON THE GREENS

Rob Yee, Director of Golf at Miramont, oversees the approximate 12,500 rounds played annually. Building the golf base is rooted in service.

“We are intentional in the business of relationships built on the foundation of hospitality,” Yee explains. “Our members are all playing for different reasons with varying frequencies. Golf professionals ensure Miramont can harmoniously blend all of them together.

“We strive to be a home away from home for all of our members, whether they play golf or not, and wherever they call home,” he adds about building lasting bonds. “We dedicate significant time and attention to member engagement each day and throughout the year with an extensive travel schedule.”

As for “grow-the-game” initiatives … Miramont utilizes the Operation 36 program for junior golf and golf professionals volunteer their time to teach ladies who prefer to work on their game instead of playing. Golf professionals also play with members on Fridays.

“Miramont has a family-course consisting of four holes— two par fives and two par fours—that serves all generations and experience levels as they explore the game,” Yee says. “We work to find a way for everyone to play golf at the level they desire.”

And while all of the standard communication styles are utilized to keep golfers in the loop, Yee says that takes a backseat to in-person contact.

In addition to 12,500 rounds being played on the 18-hole championship course, Miramont offers members a four-hole family course. “We work to find a way for everyone to play golf at the level they desire,” says Director of Golf Rob Yee.

Rusty

“Our goal is always to interact enough informally with members on a daily basis to make the club-wide communications serve the lesser purpose,” he explains.

Yee describes the Robert Trent Jones II layout as “captivating on a Texas-sized scale” with 200 acres of maintained space. Director of Agronomy Donny Latham oversees the massive property, with four departments in all. From an agronomic perspective, he says the biggest challenge is the poor quality of water and soils.

“We are fortunate to be able to treat with an acid injection system that helps mitigate the effects of the salts and bicarbonate loads,” Latham explains. “We are also able to close down for three weeks each summer to aggressively aerate greens, tees, fairways and rough. The support of our membership and ownership is paramount to continue to maintain our level of turf quality for their enjoyment.”

He says communication is “vital” to all things his staff is working on or improving.

“Certainly, being present and visiting with our members during daily play is so very important. That face-to-face interaction is important, and I truly enjoy this interaction,” Latham says. “We will also send out e-mail blasts to the membership if anything comes up. However, we have constant communication with our golf professional staff. This relationship is vital, as the golf professionals are most likely to interface with each member before his or her round. They are often the ones that disseminate the information we pass on to them to our members.”

FOCUS ON STAFFING

The maintenance crew consists of 45 people across four departments. Latham says there are 16 full and part-time employees who work specifically on the golf course with another 8 to 10 working on streetscapes throughout the property. There are also five full-time employees who focus on large

landscaping around clubhouse and grounds.

“Staffing certainly is an issue,” Latham acknowledges. “One thing we have done is establish a relationship with Texas A&M University—one of the largest universities in the country. We have attracted a few students to fill part-time roles. We also established a referral program for our current employees that incentivizes bringing in their friends. They are rewarded at certain established intervals: 90 days, 180 days and so on.”

McGlothin, Human Resource Manager

Tina McGlothin, Human Resources Manager, says Miramont delivers genuine hospitality not only to its members, but also to future and current team members.

“We pride ourselves on the fact that we are a familyfocused club that offers flexible hours and a welcoming atmosphere,” McGlothin says. “From the moment job seekers submit their applications, we go through great measures to make sure everyone feels highly valued and welcomed. Being flexible with the applicant’s schedule, understanding the applicant’s needs, and learning how the club can play a major role in their professional growth with the ‘We Want You’ mentality has been a great way to make Miramont an attractive workplace.”

She explains how the club capitalizes “EMPLOYEE APPRECIATION.”

“Throughout the year, without missing a beat, we communicate and show our team members how grateful we are for all they do for the company,” McGlothin explains. “Besides the constant tokens of appreciation and competitive pay, we offer generous benefits, diverse allowances, tenure-based vacation,

Director of Agronomy Donny Latham oversees the massive property, with four departments in all. His maintenance crew consists of 45 people across the club, including five full-time employees who focus on large landscaping around the clubhouse and grounds.

Tina

investing in the team members’ continuing education, as well as their retirement, and so much more. The mix of a great work environment with rewards and recognition and a splash of growth opportunities has served Miramont well when it comes to staff retention.”

In his career, Spence has been successful in implementing standard operating procedures, financial management and service expectations that have built upon the employee culture.

“Employee culture is one of the most important assets a club can have, one that cannot be ignored, and one that needs to be continually worked on and evaluated,” he says.

DINING DEDICATION

Executive Chef Nick Corrado says that finding culinary professionals can be difficult, however his department has been fully staffed for more than two years now.

“Once we have someone hired, we do everything in our power to ensure we are a great place to work,” Corrado explains. “We try our best to find out what each individual is looking for and how we can help them in their careers.”

Corrado and his staff operate four main dining areas. The Mixed Grill offers a casual environment for lunch or dinner; Il Portofino is a fine-dining destination where reservations are required; the Lobby Bar is located just outside Il Portofino for

members to gather for a drink before or after dinner; and the 19th Hole is adjacent to the Gentlemen’s Locker Room and provides full food-and-beverage service for lunch and dinner in a casual and comfortable atmosphere. Corrado’s team also handles banquet activities in the spectacular ballroom, as well as a robust catering program.

FOCUS ON FITNESS

To work off the dining decadence, Miramont employs Director of Fitness Brent Fritsch M.S., CSCS and Director of Racquet Sports & Basketball Candice Roades. Fritsch and his team have maximized spacing in the fitness facilities with unique areas used for strength training and athletic movements, classes and a machine-based weight room with free weights.

He says ClubFit, cross training, and decompression and relaxation classes have grown in popularity over recent years, while yoga has been in decline. Fritsch and his staff go beyond fitness, as well, and address the wellness front.

“We offer a variety of services that overlap—nutrition, rehabilitation, athletic performance and healthy-habit workshops [grocery shopping, cooking strategies, etc.],” he explains.

Roades oversees a tennis program—including six courts—a pickleball program with two permanent courts and a basketball court with programming to come.

“Our tennis program is junior-focused, but with plenty of programming for our adult members,” she says. Miramont offers private tennis lessons, group lessons, clinics and competition days. As for pickleball, like many clubs, they have a rapidly growing program.

She and her staff are designing league play for the basketball court and will be offering clinics for children.

“Our strongest focus here at Miramont is the kids programming,” Roades says. “We provide a lot of opportunity for kids to be exposed to racquet sports through camps, clinics and lessons. We offer afterschool camps, summer camps and holiday camps. Exposure is our goal.”

Likewise, Miramont’s entire team hopes to continue exposing member prospects and guests to a truly sensational club that has become known as the “beauty of the Brazos Valley.” C+RB

Executive Chef Nick Corrado oversees four dining venues at the club.

ClubFit, cross training, and decompression and relaxation classes have grown in popularity at Miramont.

Spring Awakening

By Pamela Brill, Contributing Editor

Making personal connections can be challenging in a digital-driven world, but at The Spring in Tenafly, N.J., engaging with other like-minded individuals in real time is practically effortless. Last fall, the club opened its doors to suburbanites in search of a place to expand their health/fitness regime, engage in educational workshops and forge new friendships.

Founders Jon and Julia Krieger came up with the idea for The Spring out of a desire to bond with others.

“We yearned for a place to come together and connect with others, somewhere we could nourish both our bodies and our

minds,” they say. “Ultimately it’s a platform for suburban communities to thrive and for people to be empowered to become the best version of themselves.”

The Spring has since amassed a strong following, with plenty of repeat business and the promise of new customers looking to start the New Year off on the right foot.

ZEN DEN

Tucked away in a 250-year-old historical Dutch colonial that once served as a preschool, The Spring has rejuvenated this space with a new purpose. The 10,000-sq.-ft. structure features original architecture, rounded

archways, high ceilings and sun-drenched rooms—aesthetics that the Kriegers credit for The Spring’s bohemian-chic vibe. Under the direction of interior designer Noa Sklar, the team mapped out a design process that came together organically.

“We sought to create a space that felt connected to nature and fostered a sense of peace,” they say.

A streamlined, open floor plan contributes to the relaxed feel of The Spring, where one space flows naturally into the next. On the first floor of the main building, guests are welcomed directly into a 1,600-sq.-ft. café, where they can choose from a menu

A wellness collective pairs mindfulness with togetherness in a dynamic setting.

of healthy fare and refreshments. The generously sized eatery has communal tables with seating for 60 indoors and an additional 50 seats in an outdoor garden.

Also part of the café is an open play area where, as the Kriegers describe, “kids can engage with sensory and developmental toys, while parents have a more peaceful meal or finally answer that pending e-mail.”

Upstairs are two classrooms dedicated to kids’ activities: the Wells for art workshops and other special events for ages 6 and up, and Mini Wells for ages 3-5. In addition to educational venues, these rooms also serve as social settings for kids’ entertainment.

“We recently hosted a birthday party for 33 seven-year-old girls,” the Kriegers say.

In the secondary back building are classrooms for adult programming, including yoga, meditation and movement. Natural light pours into the space, awash in a palette of greens and neutral tones that mesh with wood flooring and rustic furnishings culled from estate sales and antique shops. Lighting styles range from wicker hanging lamps to vintage fixtures, showcasing an artful blend of antique and modern aesthetics.

FRESH AIR FUN

In the warmer months, The Spring makes full use of the property with an extensive outdoor dining and recreation space. The Kriegers describe the al fresco spot as a “Tulum-like destination,” adorned with string-lit greenery and comfortable seating. Guests can laze on Adirondack chairs or congregate inside lounge bubbles, as kids play nearby on the playground and sand box area. This area can also be converted into an entertainment space for additional classes, cocktail parties and other private events.

“We’ve aimed to design all the areas, both indoors and outdoors, with young families in mind and engaging areas for all to enjoy,” they explain.

To continue the momentum in 2023, The Spring will be winterizing its outdoor bubbles with heaters and blankets to create what the Kriegers are calling “a snow globe dining experience.” In addition, weekly programming will include wellness offerings, including holistic chiropractic services, IV therapy and therapeutic massage, all

housed in a dedicated suite.

With so much to offer its guests, The Spring is primed for a new season of visitors—and some familiar faces.

“From what we hear from our customers, they share that we’ve created a uniquely calming atmosphere that transports you elsewhere, and that’s why many customers come by 2-3 times a week,” note the Kriegers. C+RB

Design Snapshot

THE SPRING

Tenafly, N.J.

Interior designer: Noa Sklar

Furnishings: Restoration Hardware (communal tables), Ikea (children’s play tables)

Paint: Evergreen Bough from Behr

Clubs Go the with Renovated

SUMMING IT UP

> Fitness centers are being restructured to better serve member need for more room and enhanced programming.

> Mapping out separate zones for different fitness equipment promotes safety and ease of use.

> Lighting and soundproofing choices vary, based on group exercise classes or personal training.

the Extra Mile Fitness Centers

From

By Pamela Brill, Contributing Editor

Members looking to make health and wellness a priority this year can do so right on campus. With more clubs focused on fitness these days, newly renovated spaces are making room for personal training, group exercise classes and expanded programming for mind and body. Suddenly, New Year’s resolutions are becoming a whole lot easier to keep.

REFRESHED AND REVIVED

To address the growing interest in health and wellness among its membership, Phoenix (Ariz.) Country Club renovated its outdated fitness center and group exercise spaces this past July. “The last time our fitness center was remodeled was 2009, and we were ready for a complete overhaul,” explains Director of Sales & Marketing Shannon Landers. The end result

Photo courtesy of The Olympic Club

spinning to Pilates, fitness classes are filling up fast in these newly redesigned facilities.

Phoenix, Ariz.

COUNTRY CLUB

has enabled the club to broaden its fitness offerings, including group classes and personal training.

The redesign project, which lasted three weeks, was a team effort with Technogym, whose benches were added to the group exercise room. Older carpeting was replaced with rubber flooring, chosen for its thickness and safety, particularly when weights are inadvertently dropped. “The flooring has a soft ‘give’ for high-impact activities or plyometrics done by members,” says Landers.

Within the 6,275-sq.-ft. fitness center are performance treadmills, rowers, two massage tables, two Rogue Echo bikes, a True Stretch Cage and a dedicated space for agility workouts. Each of the 1,019-sq.-ft. classrooms can be opened to accommodate a larger setup. Soundproofing will be integrated in this studio space next year, while lighting will be updated in the group exercise room and fitness center.

Since the renovated spaces’ opening, the club has experienced an uptick in member usage, particularly among the younger demographic. “Adding a squat rack and a designated area for heavier lifters has made a huge impact,” notes Landers. New equipment has not only benefitted members working with personal trainers, but has enabled the club to expand its group exercise programming. “We can better serve our members, ranging from the general population to members with sports backgrounds,” she adds.

A TALE OF TWO STUDIOS

Creating two distinct fitness spaces—each tailored to different workout regimes—prompted The Olympic Club in San Francisco, Calif., to overhaul its facilities. According to Athletic Director Nick Lusson, both areas were overdue for a refresh. “As the club was coming out of Covid, it was clear that we needed to invest in our group fitness studios to bring them up to Olympic Club standards and create an atmosphere that was attractive and safe for members to return to,” he says.

The newly renovated group fitness and yoga studios were reintroduced to members last May and have since become well-frequented.

Previously designed as one large room—and now separated by a permanent wall and door—each of the 900-sq.-ft. fitness

PHOENIX

“We can better serve our members, ranging from the general population to members with sports backgrounds.”

— Shannon Landers, Director of Sales & Marketing

Phoenix Country Club worked with Technogym to outfit its fitness space with updated equipment. Soundproofing classrooms and new lighting is scheduled.

THE OLYMPIC CLUB

San Francisco, Calif.

zones are laid out by activity. The spin studio is stocked with a fleet of new bikes positioned near three large monitors, enabling instructors to utilize interactive rides, class competitions or metric tracking. In contrast is the open floor plan in the yoga studio, where mirrors on two walls do double duty: providing illumination and serving as a backdrop for dance classes and future rowing classes.

A major factor that impacted this redesign was member safety, particularly following the height of the pandemic. “Ultimately, it was—and still is—a tough sell for many to be in an enclosed space with a group of people, breathing hard and sweating for an hour,” explains Lusson. He credits the club’s facilities crew for adding new vents and filters throughout the studios for increased sanitization.

Another challenge that arose during construction was sound and its intended result. “You want a spin studio to be loud and energetic, while you want the yoga studio to be a sanctuary,” notes Lusson. To manage these competing vibes, the team devised several sound-mitigation strategies,

including soundproofing in the walls, a waterfall in the yoga studio to create white noise, sound panels on the spin studio ceiling and the placement of speakers in the spin studio that reduce crossover noise.

Lighting also came into play when distinguishing the group fitness and yoga studios. Two sets of programmable LED systems on the ceiling provide appropriate lighting for the intensity of spin class. On the flip side, the yoga studio contains recessed indirect light for a more calming effect. Lusson notes the equally important “functionality of doing poses on your back, but not looking into direct light.”

Smart design choices such as these have enabled The Olympic Club to enhance its fitness offerings. Usage numbers have risen steadily since last spring, with some areas exceeding pre-Covid numbers. Spin classes are held in a setting conducive to intense workouts, while yoga classes benefit from an a more thoughtful design. “[This] is creating a more optimized experience and something our members and staff are proud of,” notes Lusson.

As the club was coming out of Covid, it was clear that we needed to invest in our group fitness studios to bring them up to Olympic Club standards and create an atmosphere that was attractive and safe for members to return to.”

— Nick Lusson, Athletic Director

FIRESTONE COUNTRY CLUB Akron, Ohio

“We saw an opportunity to add a valuable amenity that would serve as a benefit to members and guests, while supporting the growing relationship between golf and fitness.”

— Michele Meleski, Corporate VP of Fitness

GOING BEYOND THE GREEN

While golf may be the main draw for members at Firestone Country Club in Akron, Ohio, it’s not the sole focus of fitness-minded players. In fact, the increasing awareness of golf performance’s connection to overall health and wellness prompted the club to build a new fitness center, which was unveiled in August 2021.

“We saw an opportunity to add a valuable amenity that would serve as a benefit to members and guests, while supporting the growing relationship between golf and fitness,” says Corporate VP of Fitness Michele Meleski.

To maximize the output of its 940-sq.-ft. space, the design was tailored to golf performance components that would improve overall movement and mobility. The club worked with Technogym to formulate a floor plan divided into two zones—cardio and functional training/recovery—housing six cardiovascular machines, free weights and a stretching section. Also of note is the center’s recovery station, featuring

percussive recovery equipment, self-myofascial tools and a stretch cage. As further evidence of its commitment to fitness, Firestone’s guest suites contain Theragun Wave Rollers to provide in-room fitness amenities.

With such attention to detail, the club also personalized its fitness facility to make members feel more at home.

“We wanted to create a welcoming space that spoke to the iconic nature of Firestone, so we incorporated wall graphics of the course and flat-screen televisions that offer golf-specific workouts,” adds Meleski.

Now that Firestone members have been able to take full advantage of the fitness center, their positive experiences both on and off the course have cemented the club’s reputation as a full-scale golf and fitness facility. “Members have migrated their personal workouts to the club, engaged in preround preparations and, with a TPI-certified instructor on staff, gained insight on best practices to integrate a tailored fitness program into enjoyment of the game,” notes Meleski. C+RB

KEY TAKEAWAYS FROM THE MEMBERSHIP MARKETING WEBINAR SERIES

By Melissa Hansen • Director of Membership and Marketing

The Club at Olde Cypress • Naples, Fla.

THE ROLES AND RESPONSIBILITIES of membership and marketing directors continues to evolve at a rapid pace. Member demands are quickly shifting, and they expect their club experience to rival that of what they experience in everyday life: Personalized communication, consistent entertainment both on and off campus, and a tailored experience specific to them. Whether you’ve been in your role for a month or a decade, it’s crucial to keep up with the current trends and continue growing to meet the ever-changing demands of your new and existing members. How do you accomplish that? Continuing education, of course. I was honored to be joined by three of the most talented individuals in the industry during the Club + Resort Business Membership and Marketing Webinar. Here is what I learned:

Session One: Telling Your Club’s Story: Communicating to Prospects and the Outside World

Featured Speaker: Melissa Hansen, Director of Membership + Marketing, The Club at Olde Cypress

Close your eyes and think about the top three brands you interact with on a consistent basis. Whether it is Amazon, Uber Eats, or Netflix – they all have one thing in common: Personalized communication. When it comes to communication at your club, there are five key steps every club should take to ensure your club communications are on point:

Step 1: Take Inventory of Your Club’s Communication Avenues

Step 2: Define What Makes Your Club Unique

Step 3: ID Your Target Audience & Use it in Your Efforts (Segment your audience and don’t over communicate unnecessary information)

Step 4: Allow Your Audience to Get to Know You and Feel a Sense of Connection

Step 5: Showcase the Human Side of Your Brand (Your Club)

And lastly, if multiple department heads are responsible for your communications, make sure everything is consistent and always on brand.

Graphics, text, messaging – it should all be representative of “the club.”

Session Two: Getting Off Your Island: How Other Club Departments Can and Should Help with Membership and Marketing Efforts

Featured Speaker: Ben Lorenzen, Creative Director and Director of Aquatics & Fitness, Champions Run

As marketing directors, we simply can’t be at every event all the time. So it’s essential to get the other members of your staff involved when it comes to creating magical moments and entertaining the members at your club. In this session, Ben shares with us the five key facts:

WHAT WE KNOW:

Members love our staff.

Members love seeing staff in marketing.

Staff love being appreciated.

Members love entertainment. We want our members to be informed.

How many times per week do you hear members say, “I didn’t know about that event?” It’s inevitable. In today’s fast-paced world, we simply don’t take the time to read all the information that’s out there. Yet if the information provides entertainment for your members, they are more likely to consume and retain it. For example, Ben uses the idea of weekly food-and-beverage specials. Most of us simply place that information into a flyer for our members to read. Yet at Champions Run, they take it to the next level by capturing a video of their Chef showing off the new items on the menu so members can get a visual. After all, marketing is a team effort and the more entertaining you can make the information you provide to members, the better outcome you will receive.

Session Three: Telling Your Club’s Story: Do’s and Don’ts of Member Communication

Featured Speaker: Danielle Duran, Club Design Studio

Danielle shares with us an insightful list of Do’s and Don’ts when it comes to our member communications. Here are a handful of easy-to-implement suggestions you can bring to your club today:

Do: Add engaging material to your e-mails. Member photos, video, seasonal graphics.

Don’t: Just let it be informative. When was the last time that you read pages and pages of e-mail text? We simply don’t have the time nor the attention span. We are here to engage and entertain and the more we can do that, the more successful your communications will be.

Do: Plan e-mails with a strategy in mind. So often we are just trying to get the information out and check things off our list but it’s important not to get sucked into the trap of

just “winging it.”

Don’t: Overload your weekly newsletter with everything. If your newsletter is too long, it causes information overload for your members. Allow dedicated e-mails to do the heavy lifting.

Session Four: What I Learned From my Days in Membership & Marketing That I Continue to Use in my Current Role as Director of Operations

Featured Speaker: Jerrod Tumbleson, Director of Operations, Grey Oaks Country Club

Jerrod finished out the series with a bang as he shared his incredible journey of how he grew from golf cart and range attendant to Director of Operations at one of the most prestigious clubs in the country. He spent a lot of time in the membership world and what he learned from that was a valuable lesson: relationships are the foundation for all clubs.

No matter what position you’re in or trying to grow into, acting as an ambassador for new and existing members is crucial. Getting to know your team members is key. Getting involved within the local community and visiting other clubs will allow you to network, learn and develop as an individual. Whatever your position, it’s the relationships you create that matter.

As we conclude this series, Jerrod offers a few key pieces of advice: Create your own journey, don’t be afraid to grow. Continuously look for new ways to improve what you do and, most importanly, have fun. A sense of fun helps people to have a more positive mindset, enjoy higher levels of well-being and will provide overall happiness in everyday life.

2023 LEADERS IN CLUBS + RESORTS

Leaders in CLUBS & RESORTS

Stronger Than Ever

Many clubs are now operating stronger than ever, while the golf industry is experiencing numbers not seen in more than a decade. Club + Resort Business serves nearly 15,000 operations from private golf and country clubs, city clubs and yacht clubs, to upscale daily-fee and semi-private club properties and resorts with golf courses. The welcome boom in interest has been experienced by most.

No matter the size of a club or resort property or annual revenue generated, management teams are under constant pressure to execute an array of daily and longer-range duties that run a full gamut of responsibilities, including: acquisition of equipment and furnishings; environmental and safety issues; facilities design, construction, operation and renovation; food and beverage; golf course and landscape maintenance; information technology; insurance and finance; member/guest communication and service; staffing and human resources; and much, much more.

The leaders among the many

companies that have created valuable products and services specifically for the ever-expanding club industry are playing an increasingly important role in servicing these clubs and resorts. The following pages of this special section recognizes the contributions and capabilities of the companies and organizations that have positioned themselves at the forefront of the industry’s supplier network, to help club and resort managers and operations staffs continue to find new ways to realize new efficiencies and generate new revenue streams.

After 2020’s inaugural offering, “Recognizing Leaders in Club Industry Service” has become an annual feature in each January issue of Club + Resort Business. Managers and others affiliated with the club and resort industry are encouraged to register their continued support for the leaders featured in this issue, and to nominate other suppliers that should be recognized in future years, by sending an e-mail to us at rthomas@wtwhmedia.com.

Leaders in CLUBS & RESORTS

2Hemispheres

ELEVATING THE MEMBER EXPERIENCE

2Hemispheres, has been partnering with Golf Clubs and brands since 1999. We have a passion for the details and relish the chance to immerse ourselves in your space, brand and culture. We pride ourselves on getting to know our clients inside and out and helping them deliver a memorable experience, that drives growth. As we grow together, we hope to add value in unexpected ways and act as brand ambassadors for your team.

At 2H, we care about every step of the member journey and work to maintain the integrity of your service model. We leave no stone unturned and leverage our depth of experience to anticipate all obstacles.

Equal parts industry nerds and aesthetes, we’re a seamless, well-oiled machine. And with us, you get the best of both worlds. The art and the science, the creativity and the analysis, the style and the strategy, all under one roof.

2Hemispheres

9665 SW Allen Blvd., Suite 113 Beaverton, OR 97005

E: Info@2hemi.com www.2hemi.com

OUR SWEET SPOT lies in Pro Shop, fitting studio and entertainment amenity design and fabrication. Elevating the member experience to provide added value and drive membership growth is our mission. Our formula combines business planning, design and visual merchandising to create the ultimate member experience. Our extensive experience working with brands, retailers and club properties has given us the acumen to deliver solutions that are informed by real world experience.

PORTLAND GOLF CLUB

Since 1914, The Portland Golf Club has been recognized as one of the Pacific Northwest’s most premier golf and hospitality facilities, offering members a broad range of amenities. In this case study, 2Hemispheres partnered with the club’s leadership to define a vision for the future needs of its members. Part of that vision was to introduce more training and entertainment opportunities, as well as to provide an elevated shopping experience. 2H designed and built a fitting studio space, featuring a state-of-the-art golf simulator environment to maximize year-round training and custom club fitting. The Pro Shop was also completely remodeled by 2H to mirror the look and feel of the main club house, creating an integrated member experience. The project included a full business assessment that led the custom design process, a refined space-plan to visually open up the shop, and an improved member services zone.

OSWEGO LAKE COUNTRY CLUB

Since 1924, Oswego Lake Country Club has been regarded as one of the top clubs in the Pacific Northwest. Designed by Chandler Egan, the course has challenged members for almost a century with its rolling hills and tree-lined fairways. The recently built Egan’s Bay Performance Center pays tribute to the creator of this pristine golf course and historic club facility. Converted from a former storage room, Egan’s Bay now offers members the opportunity to hone their skills in a 600 square foot indoor golf facility that features the latest in Trackman simulator technology as well as an array of club components from golf’s top brands to meet any need and skill level. 2Hemispheres worked with the club’s visionary leadership team to turn this space into a world-class training, fitting and entertainment facility for members to enjoy for many years to come.

(photo of PGC Fitting space and Pro Shop) PORTLAND GOLF CLUB

(photo of OLCC Fitting space) OSWEGO LAKE COUNTRY CLUB

(photo of PGC Fitting space and Pro Shop) PORTLAND GOLF CLUB

Leaders in CLUBS & RESORTS

American Lamb Board

HOW LOCAL IS YOUR LAMB?

When you menu local lamb, you’re supporting the nation’s shepherds and their families. The vast majority of the nation’s sheep operations are family owned and operators. And, they’re located in every state – from small flocks grazing on the grasses of the Northeast to larger flocks foraging in high mountain ranges in the West.

Today’s shepherds are familyfocused, entrepreneurial and dedicated to the health and welfare of their sheep.

Best of all, they are committed to producing the best quality lamb. That’s because most U.S. sheep producers raise breeds of sheep known as meat breads (rather than wool breeds). These meat breeds are regarded for their larger size and tender meat.

Your members care about where their food comes from, so call out fresh, homegrown local lamb on your menus. American Lamb. From American Land.

American Lamb Board

6300 E. Yale Avenue, Suite 110 Denver, CO 80222

www.americanlamb.com

FIVE REASONS WHY YOU SHOULD SELECT AMERICAN LAMB:

1. IT’S FRESH. Family farmers and ranchers raise sheep in nearly every state, making fresh, local lamb available wherever you are. Fifty percent of the lamb consumed in the United States is imported from Australia and New Zealand. American Lamb is up to 10,000 miles and 30 days fresher than imported product.

2. IT’S AVAILABLE YEAR-ROUND. Because sheep are adapted to a wide range of climates and environments, you can get fresh American Lamb year-round.

3. IT’S FLAVORFUL. American Lamb is known for its mild yet distinctive flavor.

4. IT’S LARGER. Superior American sheep breeding, genetics and feeding practices produce lamb with larger muscling that provides for improved yield and impressive plate presentation.

5. IT’S GOOD STEWARDSHIP. Sheep improve pasture and rangeland by cycling vital nutrients back through the soil, minimizing erosion and encouraging native plant growth. Sheep grazed on a variety of nutrient-dense grasses, legumes and forage will produce succulent, tender meat.

LAMBURGERS. LAMB RIBS. LAMB RAVIOLI. FIND THESE AND ADDITIONAL MENU-INSPIRING RECIPES AT WWW.AMERICAN LAMB.COM

C2 Limited Design Associates

C2 Limited Design Associates is an award-winning private club and resort design practice led by founding partners and cocreative directors Craig J. Smith and Christina H. Romann. Smith and Romann have created a signature niche in the worlds of luxury hotel, resort and exclusive private club design with their bespoke approach to design uniquely tailored to each client and their story.

C2 LIMITED DESIGN ASSOCIATES prides themselves on bringing a highly creative and collaborative approach to every stage of conceptual planning, design and project implementation. In doing so they ensure a holistic contextual integration of an assignment’s architectural backdrop, interior décor, and landscape design while successfully managing their client’s programmatic, budgetary and timeline expectations.

“As clubhouse designers, we always enjoy sharing our substantive new approaches to clubhouse and campus enhancements that improve the overall member experience, create a new or enhanced revenue opportunity, and streamline operational efficiencies.”

C2 Limited Design Associates 111 Westport Avenue Norwalk, CT 06851 P: 203.259.2555 E: partners@c2limited.com W: www.c2limited.com

- Craig J. Smith

“We interviewed six different companies, both local and national firms. The field was reduced to two national companies, and in the end, we overwhelmingly selected C2 Limited Design Associates.

C2 was wonderful to work with; Craig Smith has a low-key style and is a great listener. He understands the committee process and the mind of a club member. Our project passed with an 81 percent approval, despite the largest member capital assessment ever.

Not only is the design a huge success, but Christina Romann’s interior decorating and furnishings are outstanding. The club now has a consistent look and feel throughout. I can’t thank C2 enough for the time, effort, and expertise they brought to our project.”

- Nick Nicolay, President 2019

OLCC Board of Governors

Orchard Lake Country Club, MI

Leaders in CLUBS & RESORTS Chambers

Chambers is a full-service design firm that specializes in cultivating unmatched member experiences through our holistic approach to strategic planning, facilities master planning, architecture, and interior design. We work in partnership with each of our clients to celebrate their unique culture and infuse their commitment to quality, service, excellence, and value into every design aspect of their physical environment.

Chambers

Baltimore 1800 Washington Boulevard, Suite 111, Baltimore, Maryland 21230 P: 410.727.4535

Dallas 100 Decker Drive, Suite 140 Irving, Texas 75062 P: 972.253.3583

Minneapolis 750 S Plaza Drive, Suite 206, Mendota Heights, Minnesota 55120 P: 612.295.0725

Naples 15920 Old 41 Rd, Suite 310 Naples, FL 34110 P: 239.673.1790

Washington, DC 1602 L Street NW, Suite 606, Washington, DC 20036 P: 202.851.3201

www.chambersusa.com

FOR OVER 120 YEARS, the underlying philosophy of The H. Chambers Company has always been: to be and provide the best. Since 1899, Chambers has evolved from its humble beginnings in interior design to become an awardwinning planning and design firm specializing in private clubs, hospitality design, and related markets.

MEMBER INVOLVEMENT.

Over time, Chambers has developed proven methods for member involvement throughout all stages of the planning and design process.

Through focus groups, member surveys, and ongoing member communications, we are able to listen to the individual needs of members at each and every club in order to design curated spaces that meet those unique needs.

THOUGHT LEADERS.

LIFESTYLE DESIGN.

Our emphasis on lifestyle design helps to create a ‘home away from home’ for members with adaptable spaces that encourage flexibility and spontaneity. By incorporating contemporary elements, Chambers is able to work with private club leaders to elevate every detail of the private club experience for the future while at the same time remaining respectful of the history and traditions of the past.

Chambers aims to consistently stay ahead of trends and introduce new elements that respond to the changing dynamics of member lifestyles. At our core, we are problem-solvers, translating our passion for aesthetics, form and function to develop innovative solutions through strategic planning, facilities master planning, architecture and interior design to elevate the user experience.

Leaders in CLUBS & RESORTS

CLUB CADDIE

Prior to co-founding Club Caddie, two golf course owners/ operators with technology backgrounds partnered together and resolved to build superior golf course management software.

Today, Club Caddie’s mission is to make cloud-based software accessible to every daily fee, semi-private, and private golf club by way of an affordable and transparent monthly fee.

What makes Club Caddie a better option? We literally speak your language. Every aspect of Club Caddie is built and tested by PGA professionals, Food and Beverage Directors, Event Coordinators GM’s, and Revenue Managers before it’s rolled out.

Software Solutions

Award Winning, All in One, Golf Technology. Cost-effective, cloud based and simple to use course management software built by golf industry professionals. Includes: Retail, F/B and Mobile Point of Sale, Tee Sheet, Starter Sheet, Activity and Lesson Booking, Venue Management, Event Management, Customer Marketing, Member Portal, On-Demand F/B Ordering, Full suite of BI and Accounting Reports.

Websites

Websites that look good on any browser or mobile phone, accessible in search results, with content that you can easily manage by uploading pictures and text.

Club Caddie

18720 Mack Ave. Suite 210 Grosse Pointe, MI 48236

www.clubcaddie.com

Mobile Apps

Course Branded Mobile Application includes GPS, Scorecard, Tee-Times Reservations, Course Information, Event Updates and much more.

Leaders in CLUBS & RESORTS

Clubessential

Clubessential enables club leaders to accelerate extraordinary experiences through membership and club management solutions built on a mobilefirst platform for country, golf, city, yacht, and other private clubs.

From member loyalty to geolocation marketing to back-end operational processes, the Clubessential Suite helps clubs efficiently attract, engage,and retain their members.

Clubessential

ACCELERATING CLUB EXPERIENCES FROM ESSENTIAL TO EXTRAORDINARY

Through an integrated mobile-first approach, the industry’s first predictive analytics tool (Membership Analytics Predictor, or MAP), and locationbased marketing, Clubessential provides unmatched insight into member activities and the ability to connect in meaningful ways that build deeper engagement. That’s why over 1,300 clubs – serving more than 2 million members across the globe – trust Clubessential technology to help them accelerate club experiences from essential to extraordinary.

RECRUIT, ENGAGE, AND RETAIN MEMBERS FOR LIFE

The pressures facing clubs might be new and ever-changing, but recruiting and retaining members remains a top priority. That’s why Clubessential is continuously evolving and integrating technology to become clubs’ single source for the most advanced technology everywhere, from member loyalty to back-end operational efficiencies. To drive our progress toward these goals, we approach all development and support with 5 key initiatives in mind:

• Recruit and convert more of your ideal prospects into new members in less time

• Engage members online to turn web traffic into foot traffic at club events

• Retain more members by delivering a data-driven personalized experience across every touchpoint

• Operationalize your club through connected tools, automated processes, and mobile experiences, while creating financial efficiencies

• Deliver real-time data reporting for data-driven decision-making

BUILT ON A HISTORY OF SUCCESS

No other company knows the intricacies of the club business as well as Clubessential. Throughout our 20+ years in business, we’ve been leading the way in every aspect of club technology. Continuing investments in driven personnel and R&D ensure that we won’t deviate from that path. With business-level executives from various industry backgrounds and numerous subject matter experts from the private club industry, we have a uniquely broad perspective that enables us to move quickly and help club leaders exceed their members’ expectations.

Cobalt Software

At Cobalt, you are more than a client. You are a partner. In business since 1991, Cobalt Software is next-generation technology built on a legacy of excellence. Cobalt’s experience delivering complex projects for Fortune 500 companies and large platinum clubs positions us to successfully meet the needs of your unique club as you evolve into the future.

NEXT GENERATION CLUB MANAGEMENT

Cobalt Software is the first of its kind: a comprehensive club management solution that was built from the ground up to be web-based and mobile-native. Existing technologies were cobbled together over a long time or grew through acquisition. None launched at inception being truly web-based. Cobalt was designed for a single purpose: to help clubs evolve their technology for the next generation.

ALL-IN-ONE SOLUTION

No integration needed, our comprehensive platform brings together everything you need to run your club, whether you are an exclusive golf club, a huge platinum club, or anything in between. Full accounting and financial management plus a powerful membership database form the backbone of the Cobalt club solution. An automated process for annual dues renewal, online member payments with built-in payment processing, and integrated accounts payable automation save your people countless hours every month.

BEST-IN-CLASS FUNCTIONALITY

Cobalt’s leading-edge food and beverage management system features a user-friendly design and combines reservations, table management, and point of sale for the most innovative private club F&B solution available. Cobalt is easy to use and easy to train, so it is quickly adopted and loved by seasonal workers and long-term employees alike.

Golf tee times and a modern, user-friendly tee sheet with additional options such as guest tracking, lesson booking, restriction management, starter and bag room management, and the most powerful golf lottery system ever built are connected to point-of-sale and retail inventory, for everything you need to run a first-class golf operation and pro shop.

Racquets management, lesson booking, member communications, event registration, dining reservations, even spa and salon appointment booking are all built-in, for a complete suite of reservations and member engagement tools.

BEST MOBILE APP

The Best Mobile App in private club management, Cobalt Engage, provides the first truly multigenerational club app design. Easy to use by both teens and grandparents alike, Cobalt Engage supports over 500,000 reservations annually and has 7,000 downloads and counting.

With over 275,000 square feet of state-of-the-art manufacturing and distribution facilities, we have made a commitment to unsurpassed reliability and superb customer service.

“Our focus is to continually bring new ideas and exciting, labor and money saving products to market” says Cliff Baggott, Cres Cor president. “We are an 86 year “young” company, always striving to improve our products, processes, and ourselves.”

Model HCUA11 PATENT PENDING

Electric Power Propane Power Solar Power

Cres Cor has grown into a leader in providing mobile foodservice solutions to a wide and robust customer base. As we embark on the third generation of family ownership, we continue to strive to providing our customers with quality equipment, innovation that solves their issues, and over and above customer service. Model RO151HWUA9D

INDOORS, THE HOTCUBE3 runs on standard 120V electric. Outdoors, it switches over to 8700 BTU’s of propanefueled heat to maintain safe holding temps of up to 200oF (93oC). Optional tank hose adaptor converts from 1 lb. propane tank to a 20 lb. tank for long-term usage. Optional solar panel recharges digital controls.

Indoors, the HotCube 3 runs on standard 120V electric. Outdoors, it switches over to 8700 BTU’s of propane-fueled heat to maintain safe holding temps of up to 200°F (93°C). Optional tank hose adaptor converts from 1 lb. propane tank to a 20 lb. tank for long-term usage. Optional solar panel recharges digital controls.

Electric Power Solar Power Battery Power

Introducing the first off-the-grid mobile refrigerated cabinet, the KoldCube 3 Uses standard 120V electricity indoors but can be easily moved outdoors using battery and solar power. This rugged cabinet will keep products chilled to perfection for up to four hours on a single charge.

power. This rugged cabinet will keep

for up to fourhours

Not to mention shoulders, wings, ribs, legs, loins and more! Add variety and versatility to your menu with the Cook-N-Hold Low Temperature smoker Oven from Cres Cor.

Small footprint... big menu possibilities.

size Convection Cook n Hold Oven Small footprint...big menu possibilities.

Electric

2020

Model HC-UA-11 PATENT PENDING

Model KC-UA-11

INNOVATIVE hot and cold cabinets that operate indoors AND out

Cres Cor’s Cook-N-Hold Smoker CooksButt!

When your business is on a roll we hope it’s in Cres Cor’s hot cabinets, ovens, utility cabinets, racks, dollies and a host of other Cres Cor quality products. A family owned company, Cres Cor has been a moving force in the foodservice industry since 1936 and is centrally headquartered near Cleveland, Ohio.

Leaders in CLUBS & RESORTS

DTG

DTG® is the global leader in the design, development, and delivery of power systems and mobile workstations. We are committed to designing custom food and beverage carts that combine innovation, ergonomics, and usability to meet the unique needs of your customers, your workflow, and your environment.

HOSPITALITY POWERSTATIONS

Take your food and beverage service operations to a new level

Evolving challenges in the hospitality industry force modern food and beverage establishments to think outside the box, looking for ways to reach more customers beyond their current fixed brick-andmortar locations.

DTG® 5 Upton Drive Wilmington, MA 01887, USA

P: 978.532.0444 E: Sales@DTGPower.com W: DTGPower.com

Successful hospitality industry businesses must adapt to meet changing customer behavior. To address this, many food and beverage service operators are turning to mobility solutions to find new customers and earn repeat business.

With DTG’s Hospitality PowerStations, business owners can offer increased convenience, a great customer experience, and take advantage of every sales opportunity in an expanding array of locations. Mobilizing food service operations ensures the opportunity to take advantage of foot traffic during peak times at any facility, venue, or campus. Operators can now prepare meals and set up food and beverage sales anywhere, to increase sales and profit.

Battery-Powered Mobile Cafe

The DTG Barista PowerStation serves coffee lovers with premium freshly brewed café latte,

cappuccino, macchiato, Americano, and espresso in less than a minute wherever it’s needed. This selfpropelled station can easily be deployed anywhere.

Battery-Powered Mobile Kitchen

The DTG Chef PowerStation is the most advanced battery-powered mobile cart for made-toorder cooking, continuous refrigeration, and POS transactions. It also brings the benefits of mobile food and beverage anywhere that advanced cooking, heating, and refrigeration services may benefit from mobile delivery.

Product Features

• Employs DTG’s LFP (Lithium Iron Phosphate) battery chemistry for the safest, most reliable, most powerful, and cleanest energy source available.

• Delivers 220 V and 110 V power to service on-board equipment.

• Barista makes over 200 12 oz servings on a single charge.

• Provides 4-8 hours of service between charges.

• Charges in less than 5 hours using standard 110 V service.

Leaders in CLUBS & RESORTS

FiberBuilt Umbrellas & Cushions

For more than 20 years, FiberBuilt Umbrellas & Cushions has been manufacturing shade products, bases, and cushions for hotels, restaurants, country clubs, timeshares, and cruise lines. Popular models for the club market include the signature Prestige Collection with one-piece poles, heavy duty hubs, and powder coated and proprietary FiberTeak™ simulated wood finishes. Other important shade products used at clubs and resorts are Cantilever, Beach, Pavilion and Cabana models. Corporate headquarters and production facilities are located in Pompano Beach, FL and products are shipped worldwide.

FIBERBUILT SPECIALIZES IN shade products for country clubs, hotels and restaurants. Designers appreciate the diverse styles, sizes, shapes, fabrics and options they can choose from. General managers know they can rely on FiberBuilt’s reputation for their products’ structural integrity, durability and value.

FiberBuilt’s shade products solve a wide array of challenges. Whether the need is for in-table umbrellas for outdoor dining, large scale cantilevers that can tilt and swivel to accommodate multiple seating groups throughout the day, or inground mounted or in-pool models, FiberBuilt has a collection to suit your needs.

To accompany the umbrellas, we offer concrete, steel and aluminum bases, inground mounts and sand augers.

For the warm look of wood without the drawbacks of the natural material, our proprietary FiberTeak™ simulated wood line provides a textured wood grain look in three finish colors to coordinate with your furnishings. You can offer your members the ability to charge their devices while dining or relaxing poolside with our Wattsun umbrella which features a solar panel in the finial and a two-port USB charging station on the pole. To extend your guests’ stay at dinner, we offer an LED light kit with a battery pack that lasts 8 hours and has three light settings from subdued to bright. The LED arms attach to ½” and ¾” diam ribs.

2201 W. Atlantic Blvd. Pompano Beach, FL 33069 www.fiberbuiltumbrellas.com

In addition to selecting from hundreds of long lasting marine and furniture grade solution dyed acrylics from Sunbrella, Outdura and Tempotest, you can also customize the canopy by specifying popular design options such as scalloped valances, fringe, silk screened logos and alternating fabrics. For properties in locations prone to high winds or gusty breezes, or if the umbrella will be used on an upper floor terrace for outdoor dining or rooftop bar, our team recommends a double vent or our extra large Aruba vent to provide superior wind management and ensure years of problem-free service.

Additionally, to complement the umbrella canopies, FiberBuilt manufactures replacement cushions to refresh and update worn, stained or frayed dining, chaise and deep seating cushions. These can be accessorized with our decorative pillows, headrests and poufs.

All products are made to order and customized to your specifications. Production lead times have significantly improved since last year’s supply chain delays, but we recommend placing your orders early to ensure you receive the items you need before the season starts.

FiberBuilt Umbrellas & Cushions

Fire Within

MEMBERS ARE LOVING

OUTDOOR

WOOD-FIRED PIZZAS FROM FIRE WITHIN

• Since 2006, Fire Within has changed lives, providing mobile wood-fired oven solutions to over 1000 entrepreneurs, restaurant owners, resorts and country club managers.

• We are the leader worldwide. From our small, affordable, full-featured oven trailer to our 30-foot Caravan mobile kitchen, each oven is crafted to your specific needs.

• Take your food outdoors. Anywhere. Fire Within can help.

A legacy of unparalleled cra smanship and quality

Molded from the ancient Italian artisans of fire, metal, and stone comes one of the finest wood fired ovens in the world: the Fire Within Mobile Wood Fired Pizza Oven.

Built for the road, grass, or gravel. Each oven is tailer-made how you want it to look by professional masons.

Fire Within ovens are loved by chefs worldwide. Cooking at temperatures of over 900 degrees allows you to expand your menu for your guests unlike any other oven.

Whether you operate an expansive country club, golf resort, or luxury destination, Fire Within Mobile Wood Fired Ovens offer the perfect complement for elevating your guests and member experience.

Your guests will love the fire and the food. You will love your bottom line.

Ultimate guest experience, specialized training

Park it by the pool, a patio, or even the 9th hole. Your guests will delight in the sounds of a crackling fire, as well as the rich Neapolitan aromas from the firing of an authentic gourmet pizza. The taste is a true culinary slice of heaven.

When you buy a mobile wood-fired pizza oven, Fire Within provides a special program that offers personalized on-site training. Our personal chef trains your staff on best practices and menu development. We look forward to serving you.

Leaders in CLUBS & RESORTS

Flat Tech, Inc.

Located in Schaumburg, IL and founded in Sydney, Australia, FLAT® manufactures a range of award-winning table stabilization and alignment solutions. Our products are available in over 40 countries and are used by some of the world’s leading brands.

FLAT® has offices in the USA, UK, Holland, Australia, and Hong Kong. To learn more, visit www. FlatTech.com.

GIVE YOUR GUESTS A GREAT DINING EXPERIENCE BY SETTING THE TABLE FOR SUCCESS

MANY RESORTS, HOTELS, and hospitality destinations are looking to welcome visitors to their brand with new menus, new dining locations, new decor, and improved dining services. The focus in 2022 will be all about rebuilding a resort brand experience that creates confidence among guests and inspires more regular visits in the future.

While planning out these new arrangements for member dining, some critical areas need to be considered. Remember that sensitivities to sanitation and service will be at an all-time high during their visit. It is incumbent upon owners and operators to provide peace of mind to guests while they dine with you, or that business may not return— and they will likely share their poor experience with other potential guests.

Flat Tech, Inc.

1900 E. Golf Road, Suite 950, Schaumburg, IL 60173 P: 855.999.3528 W: www.flattech.com

Utilizing new dining areas is increasingly important for businesses that want to protect revenues and delight customers with a unique signature experience. Areas that were not originally designed for dining or socializing now create a great opportunity. Such areas can often have uneven surfaces that can be difficult for hospitality settings, creating wobbly tables that waste staff time, cost money, and ruin customer experiences.

FLAT® Table Bases, and FLAT® Equalizers for existing tables, are perfect solutions to make both indoor and outdoor dining experience a better option for both operators and members. Our patented products

allow tables to stabilize on uneven surfaces quickly and permanently.

FLAT® Table Bases automatically stabilize and lock into place on uneven surfaces like pool sides, decks and patios, and require zero effort from staff. This technology, located under the table base, allows servers to align adjoining tabletops in seconds. With over 50 FLAT® table base designs, we are confident you will find a table base to complement your décor and tabletops.

Use FLAT® Equalizers to fix your existing wobbly tables. Equalizers replace your tables’ existing screw-in glides and stabilize the table with just a press on the tabletop.

Creating an exclusive and memorable dining experience can be a daunting task. FLAT® has developed proven solutions to help you make this experience a positive one for your members and guests. To learn more about all the product options currently available, and to find your local representative, visit www.flattech.com or call 855-999-3528.

Leaders in CLUBS & RESORTS Fore Supply Co.

For over 78 years, Fore Supply Co. has been the original club supply company. Founded in 1945, Fore Supply Co. began by operating out of a two-car garage on Chicago’s Northwest side. Seventy five years later, much has changed in the industry, but Fore Supply Co. remains a leader and innovator, still focused on being a One-Stop Shop for all our customers.

ONE-STOP SHOP

Fore Supply Co. prides itself on carrying everything our customers need. With a large supply of the best brand name amenities for the locker room, club house or spa, Fore Supply Co. has bolstered its efforts in recent years to meet the needs of our everchanging industry and world. Now, more than ever before, Fore Supply Co. is committed to taking care of our customers to the best of our abilities. We pride ourselves on our large selection of amenities as well as our dedicated customer service representatives. At Fore Supply Co., we know the customer comes first, and our longevity in the industry is a testament to our commitment to you.

LINENS

Fore Supply Co. proudly offers a full line of linens. As a wholesale distributor, we provide fast shipping across the nation. Offering bed linens, towels, robes and so much more, Fore Supply Co. has expanded its linen offerings to meet the needs of our industry. With the addition of a linen specialist, Fore Supply Co. is

committed to our 78 year philosophy of being a One-Stop shop for customers in a wide range of fields. From golf and country clubs and professional and collegiate sports teams to health clubs and resorts, Fore Supply Co. has everything you need.

CUSTOMIZE YOUR CLUB

Part of that commitment to our customers is our willingness to go the extra mile. Fore Supply Co. proudly offers unparalleled customization options for any of your business needs. Fore Supply Co. can custom fit dozens of items to help make your business stand out from the crowd. Custom bottling, custom embroidered linens and custom imprinted bags and cups are just a few of our most popular options, but there are many more options. To find out what Fore Supply Co. can customize for your club, call or visit our website today!

Leaders in CLUBS & RESORTS

JBD JGA Design and Architecture, LLC

JBD JGA Design and Architecture, LLC founded in 1983 as Judd Brown Designs, is delighted to be celebrating 40 years in business. Known throughout the club industry for Master Planning, Architecture, Interior Design and Procurement JBD JGA, part of the ClubWorks Family of Companies is proud to continue to provide the finest in planning and design services for some of the nation’s most notable clubs.

Like our fellow ClubWorks Family companies, JBA JGA is committed to excellence in in everything we do for our myriad club clients. Please visit our Web Site so see our complete portfolio, view our featured projects or download our Master Plan E-Book” or contact us to arrange a no obligation visit or call.

“WE SELECTED JBD JGA to work on our Clubhouse Renovation and Restoration due to their unparalleled experience with planning major projects, Clubhouse design, architectural excellence and cultural fit with our Club leadership group. We could not be more pleased with the process and end result.”

Bob McKillip, The Ridgewood Country Club, Paramus, New Jersey

“BALTUSROL HAS BEEN working with JBD JGA for over a decade. It began with Strategic/ Master Planning and developed into multiple capital projects over an 18-year period and continues to be extremely successful. It has transformed Baltusrol’s facilities to the highest levels yet keeping the brand and tradition intact.”

Kevin Vitale, CCM, General Manager/COO, Baltusrol Golf Club Springfield, NJ

Cafaro Senior VP, JBD JGA pcafaro@jbd-jga.com

Peter

Leaders in CLUBS & RESORTS

Johnsonville Foodservice

Johnsonville® is dedicated to the foodservice operator’s success. No matter the business, Johnsonville provides solutions that solve the challenges operators face. Johnsonville offers a variety of quality products and programs designed to help foodservice businesses thrive.

Johnsonville employs approximately 3,000 members globally. Founded in 1945 by the late Ralph F. and Alice Stayer, the privately held company remains family owned today and is based in Wisconsin. To learn more and see all Johnsonville foodservice products, visit foodservice.johnsonville.com.

Great Breakfast Flavor by Johnsonville®

JOHNSONVILLE OFFERS

FOODSERVICE operators the chance to grow their breakfast sales with a premium breakfast sausage lineup designed specifically for the foodservice industry. Our foodservice team has put together a winning selection of popular breakfast sausages that are easily prepared and craved by guests. Johnsonville breakfast products have been crafted with operator needs in mind. Our products have also been proven to have superior holding times in the back of house, in grab-andgo displays, or on a buffet.*

JOHNSONVILLE’S PREMIUM BREAKFAST SAUSAGE PORTFOLIO INCLUDES:

• Fully Cooked Patties, available in Original and Turkey (2.0 and 1.5 oz.);

• Fully Cooked Links available in Original, Maple and Turkey varieties (.8 oz.);

• Ready-to-Cook Links, available in Maple and Original varieties (2.0 and .8 oz.)

Johnsonville® Foodservice

www.foodservice.johnsonville.com

Johnsonville also offers a line of Sausage Strips to provide even more versatility to your menu. Johnsonville Sausage Strips™ provide the satisfying sausage flavor all packed into a strip that can be used just like bacon. These strips are made with ingredients customers trust and flavor to punch up any culinary creation. Johnsonville Sausage Strips are fully cooked and available in Original and Chorizo (1 oz.).

As one of the most versatile new ways to add a flavorful protein to your menu, Johnsonville Sausage Strips™ are a perfect option to add to your kitchens and begin delighting guests. The Johnsonville name also means you and your guests can trust that our Sausage Strips™ are made with simple and superior ingredients. Sausage Strips™ contain no gluten, MSG, artificial colors, or flavors–and contain 40% less fat† and 30% less sodium‡ than traditional bacon.

70% of consumers say Johnsonville Breakfast Sausage is craveable**. But it’s not just the sausage that people love- it’s the company. We’re a familyowned company that has earned trust

and loyalty through flavor, quality, and consistency, which has made us the #1 sausage brand in the U.S.† year after year.

Whether it’s Johnsonville’s sausage links or patties, every fully cooked or ready-to-cook product offers key quality differences that can set any breakfast menu apart from competitive brands.

The Johnsonville breakfast sausage portfolio is made with quality cuts of pork, all-natural pork and turkey (minimally processed), gluten free, no added MSG, and no artificial colors or flavors.

* Based on Cooking & Handling Testing, 2019. Johnsonville sausage products have shown holding times up to 4 hours (2 hours for turkey).

** RTC Breakfast Sausage Links Consumer CLT & Operator Triads, April 2019.

† Less fat than bacon according to the USDA data for bacon per serving.

‡ Less sodium than bacon according to the USDA data for traditional bacon brands.

Leaders in CLUBS & RESORTS

KE Camps

KE Camps provides the highest quality in children’s summer camps for country clubs. The unique set up of KE Camps offers children opportunities to experience a variety of dynamic and innovative programs, all customized to the particular needs of the club. KE Camps is dedicated to creating a family-friendly and inclusive atmosphere at each of its partner clubs. We strongly believe this is accomplished by providing a joyful camp experience for each and every camper.

THE COUNTRY CLUB SUMMER CAMP

KE Camps will operate a children’s summer day camp at your club, an exceptional service for your Membership. Encourage families to spend time at your club by offering a quality program for their kids!

Blending the warmth and energy of a traditionally-inspired summer camp with the welcoming atmosphere of your club is our specialty. We understand that member retention, value and experience are of the utmost importance and to that end, we are in constant communication with our partner clubs and ensure that every detail is covered as we plan and implement your camp.

Camp success is secured by providing you with a highly qualified professional staff, attentive to the needs of every child, his or her parents, and club personnel. And… we handle everything, including but not limited to: Programming, Hiring & Staffing, Marketing Materials, Licensing, Customer Service, Administration, Insurance, and Camper Registration.

For over 20 years, the KE Camps team has been bringing an unmatched sense of community and camp spirit to the country club setting. We are passionate about camp and its inherent values. It is a place for building confidence, developing leadership skills, gaining self-awareness, and creating lasting friendships. Campers are active through themed activities, community service, STEM challenges, arts and crafts, fun with foods, fitness, golf, tennis and swimming. Daily schedules and activity choices vary depending on location (although golf, tennis and swim are incorporated at the majority of camps), but what all KE Camps programs have in common is the commitment to a Camper Value System of S.M.I.L.E. and the true passion for kids and for camp apparent in every member of the staff team.

The KE Camps program will blend seamlessly with your other junior offerings, not in competition with them. Our all-around program ensures that every child feels welcome at camp. Whether you are looking to create a camp from scratch, have a current program in need of overhaul, or simply want to take the pressure off your in-house team, camp is all we do – and we do it right at your club.

Leaders in CLUBS & RESORTS

Peacock + Lewis

Peacock + Lewis Architects and Planners, LLC is a premier club amenities design firm with a rich history of designing award-winning Clubs of Distinction. From the first clubhouse in 1961, the team has built an impressive record of achievement in private club master planning, architecture and interior design. Whether planning remodeled or new amenities, the design professionals at Peacock + Lewis strive to meet each unique requirement to create a transformative outcome for the client. Brian Idle, CEO of Peacock + Lewis, draws on more than 35 years of hospitality and club experience to inspire the Peacock + Lewis team to successfully complete award-winning projects worldwide. During its 62-year history, Peacock + Lewis has created club amenities that are cost-effective and functional as well as attractive to provide timeless enjoyment and lasting value for members and owners. In 2022, Peacock + Lewis was proud to become a founding member of ClubWorks, a growing professional services platform dedicated to the private club and boutique hospitality industry. ClubWorks is building an esteemed Network of Excellence of the best-in-class service providers in the club industry.

Peacock + Lewis Architects and Planners, LLC

North Palm Beach O ce

1295 US Hwy One, Suite 200 North Palm Beach, FL 33408

Phone: (561) 626-9704

Naples O ce 950 Encore Way, Suite 102 Naples FL 34110

Phone: (239) 631-2332

“WE WERE FORTUNATE to have the opportunity to create a wonderful new 20,000 square foot Clubhouse for our Members. Having worked with Peacock + Lewis on other Club projects we knew they were the right partner to take us through this major renovation. Their involvement once again proved to be critical to the project. They listened to our needs, understood what was important to our Members and helped in creating a first-class building, expansive pro shop and multiple distinct dining amenities.”

- Alex Tonarelli, Club President, Ocean Reef Club - “A Unique Way of Life”

“AFTER OUR CLUBHOUSE fire and during arguably the darkest moment in our Club’s history, we had the good fortune to be introduced to Brian Idle and his team at Peacock + Lewis. Their industry knowledge and experience, along with Brian’s calm demeanor, led a shaken Club to a vision and design that is inspiring an entire membership. Oakland Hills will be forever grateful.”

- Donald R. Kegley, Jr., Chairman, Oakland Hills Country Club Long-Term Strategic Planning

“IT IS SUCH a pleasure to work with the very talented team at Peacock + Lewis on our expansion and renovation of the very popular Pelican Grille. Not only are they creative architects and designers who fully understand club operations, but more importantly, they took the time to thoroughly listen to the desires and needs of our members. From that they delivered an amazingly beautiful and functional member amenity that has led to increased utilization and member enjoyment. I look forward to having the opportunity to work with them again to improve our club.”

- Craig Whiting, Former Governor and Chair of Long Range Planning Committee The Country Club of Florida

Mr. Brian Idle (AIA, CEO) brian@peacockandlewis.com

PASTRY PERFECTION!

THE MONTAGUE® VECTAIRE® OVEN

Choose from Montague’s renowned gas-powered, indirect-fired “muffled” design or electric models engineered for consistent precision-temperature baking. Both are built from heavy-duty stainless steel and feature a robotically-welded angle iron frame, solid door trunnion, heavy gauge wire racks, plus a wealth of other design advantages.

Service is a breeze too, with the motor and all controls accessible through the front of the oven. Lifetime warranty on doors adds to the low cost of ownership for this hard-working kitchen centerpiece. With Vectaire, baking is always perfection. It’s time to discover Montague!

Leaders in CLUBS & RESORTS

Perennials and Sutherland

The Perennials and Sutherland, LLC companies are icons and acknowledged leaders in the international design industry. Founder David Sutherland and CEO Ann Sutherland share an ingenious talent for curating the finest interior and exterior collections of luxury furniture, fabrics, rugs and accessories. Based in Dallas, Texas, the company is comprised of Sutherland Furniture, Perennials Luxury Performance Fabrics, and David Sutherland Showrooms.

1600 Viceroy Suite 500 Dallas, TX 75235

www.perennialsandsutherland.com

FOR DECADES AFFLUENT CLIENTS have chosen Perennials and Sutherland for the elevated level of luxury the brands bring to their homes. Today they expect equal luxury when traveling. Perennials and Sutherland provide a wealth of outdoor furniture, outdoor accessories, fabrics, and rugs that enhance guest experiences at any luxury hospitality location. Distinguished by comfort and craftsmanship, Sutherland is the world leader in luxury outdoor furniture. Sutherland partners with renowned global names like Vincent Van Duysen, Christophe Delcourt, Philippe Hurel, and Rose Tarlow to create one-of-kind handmade pieces. The exquisite design and impeccable craftsmanship result in unique pieces that are built to last. Our sister company Perennials takes Sutherland pieces to the next level with over 1,500 stain, mildew and UV resistant cushion and upholstery fabrics, crafted with 100% solution dyed acrylic fibers. Perennials fabrics and rugs are recognized as the designer’s choice for contract and residential applications. Perennials’ designers push the limits to create fresh textures, patterns and colors that keep Perennials at the forefront of the design community. Perennials fabrics and rugs last for years and years, making them the economical choice for developers everywhere.

Perennials and Sutherland L.L.C.

PHX Architecture

PHX Architecture is one of the nation’s leading award-winning private golf clubhouse architecture firms. Headquartered in Scottsdale, AZ, and satellite in Beverly Hills, CA, PHX Architecture has a team of architects to lead your club from master planning through remodel or new construction. Led by architect Erik Peterson, the firm has over 20 years of experience in club design and has worked on some of the most iconic locations giving them new life.

PHX Architecture

15990 N. Greenway-Hayden Loop, C100 Scottsdale, AZ 85260

P: 888.217.1117

E: info@phxarch.com W: www.phxarch.com

For the past ten years, Al Sutton, Director of Golf at Paradise Valley Country Club, kept a folder full of dreams. Inside were carefully selected articles, brochures, photos, sketches, and notes about golf learning facilities across the country in some of the most prestigious golf clubs in the world. These scraps of paper contained the vision of a Golf Learning Center at PVCC that would be unmatched in luxury and technology, giving Members a place to perfect their golf game like no other. And that is when Al knew it was time to hire the experts to implement his vision, and he chose PHX Architecture to design the PVCC Practice Facility.

Al, among others, recognized back then and every day since, that Paradise Valley Country Club had the potential to provide its Members with an exclusively elite golf instruction experience, the likes of which other Clubs simply couldn’t offer. Combined with the knowledge that Members were seeking golf instruction, equipment repair, and club fittings outside of PVCC.

Al saw an opportunity to bring all of those amenities, at an unparalleled level, to PVCC Membership. The idea of the Golf Learning Center slowly began to gain traction, and then in 2020 it became a reality, moving ahead swiftly with the support of General manager, Steve Richardson and the Executive Management team, the Board of Directors, the Long Range Planning Committee, Golf Committee, Building and Grounds Committee, and countless others.

Before construction could begin, the perfect location was carefully selected so as not to infringe on any existing turf and to replace an outbuilding that was in disrepair. The final location is spectacularly situated in the shadow of Camelback Mountain, just steps away from the main Clubhouse, but far enough to be a destination all its own.

Every detail was carefully curated, vetted, and selected to provide Members with an experience that simply doesn’t exist outside of PVCC.

The learning center is definitely a “dream come true” for many of the members.

Photo credits: Austin LaRue Photography

Leaders in CLUBS & RESORTS

Preferred Club Insurance Program

PREFERRED CLUB is a national leader providing insurance and risk management solutions to Private and Semi-Private Golf & Country Clubs as well as City, Social & Athletic Clubs. Since its founding in 1993, PREFERRED CLUB has continued to provide unique insurance coverages and enhancements that no other program can match.

PREFERRED CLUB works exclusively through the insurance agent or broker of the club’s choice and our multi-carrier access maximizes the likelihood that we will have the right insurance fit for your club’s unique risks.

PREFERRED CLUB is the leading club insurance provider trusted with underwriting authority and proprietary access to “A” rated or better insurance carriers, which enables our underwriters to accommodate the broadest spectrum of risks in the golf industry with all lines coverage.

TYPES OF GOLF OPERATIONS

WE INSURE:

• Private golf & country clubs

Preferred

• Semi-private clubs

• High end daily-fee courses

• Social clubs

• Tennis clubs

• Private golf communities

• Golf management companies

FEATURES

• Industry expertise for more than 25 years

• Proprietary coverage forms customized for the club industry

• Competitive & stable pricing

• Risk Management support to reduce frequency and severity of losses

• Access to multiple, highly-rated insurance carriers

COVERAGE HIGHLIGHTS

PROPRIETARY PREFERRED CLUB PACKAGE

• Building & Personal Property

• General Liability

• Commercial Auto

• D&O / EPL

• Pollution Liability

• Cyber Liability

• Excess & Umbrella Liability

• Workers’ Compensation

D&O AND EPL COVERED IN THE UMBRELLA

GET A QUOTE

Tell your Insurance Broker about PREFERRED CLUB, leaders in Golf & Country Club Insurance. We work exclusively through a club’s choice of insurance agent or broker, so ask your broker to contact us for a competitive quote or email us (marketing@ preferredclub.com) your insurance broker’s contact information to get a competitive quote at your next renewal.

Leaders in CLUBS & RESORTS

Southern Aluminum

Southern Aluminum is the leading manufacturer of innovative linenless meeting and event furniture. For more than 40 years, we have pioneered a wide range of furniture, including meeting and banquet tables, event cocktail tables, mobile nesting buffets, mobile bar and beverage systems, retail-style shelving, and much more. Our suite of linenless solutions can complement any space design through our multi-faceted product customization.

INDUSTRY EXPERTS

By tradition, Southern Aluminum began as an outdoor furniture manufacturer when Founder Charlie Taylor began crafting picnic tables in 1978 as a retirement hobby. The company eventually found its way into the hospitality industry in the early 2000’s through designing products for meeting and event spaces. Partnering with key customers, we quickly became the leader of linenless event furniture through handcrafting meeting tables and banquet furniture to meet industry demands for linenless products. Designed to elevate customer experiences and activate spaces for a myriad of purposes, our focus today is to offer dynamic solutions to support operational needs through innovative, long lasting, quality products.

THE LINENLESS ADVANTAGE

Linens and their associated upkeep affect daily operations and considerably impact budget. From longer employee setup hours, to elevated laundry costs, to keeping up on inventory par levels, linens have become a thing of the past for operators. A “less-is-more” approach is the right approach, and it has become a compelling business case to transition to a linenless table platform, one that provides so much return with a more environmentally conscious position.

OUTDOOR INNOVATION

In true Southern Aluminum fashion, our most recent product launches have been ahead of the curve this time complementing the ever-growing outdoor trend. VERGE, Taylor Collection, and XCube Outdoor are the newest, timeless innovations purposefully designed to respond to customer demand for moving events outside.

Bringing Southern Aluminum back to its roots, VERGE was created to modernize the popular heritage product, Southern Piknik®. Designed to activate outdoor hotel spaces and recreational areas, VERGE is the modern-style picnic and event table built to withstand all the elements with style.

Paying tribute to our founder, Taylor Collection features a folding leg and slat-style tabletop design constructed of high-grade aluminum and a durable UVprotected powder coat finish. A perfect solution for flexible outdoor venue spaces, Taylor is available in banquet rounds and rectangles and will perform regardless of the terrain and forecast.

Purpose built to set-and-strike with ease, XCube Outdoor is the must-have versatile and durable product with interchangeable folding bases. XCube Outdoor withstands the elements to furnish cocktail hours, buffet setups, and activations for outdoor spaces.

As venues look for dynamic linenless solutions to activate purpose-driven meetings and events outside of the traditional meetings space, we are confident that our products are a gamechanger for the industry.

Reliable and well-crafted product is only as good as the people who craft it, and at Southern Aluminum our people mean everything to the quality and integrity of what we produce. We care deeply about our relationships with customers, and we do what’s right because it’s the right thing to do. Putting people first is a core value for us, and with our southern roots, this has naturally always been a driving force behind all we do.

Leaders in CLUBS & RESORTS

Southern Pride

Southern Pride was founded in 1976 when Mike Robertson and his father, B.B., hand built and marketed their first rotisserie smoker. Today, nearly 26,000 smokers later, Southern Pride fabricates and assembles every smoker by hand in their 117,000 square foot manufacturing facility in Alamo, TN.

For foodservice in clubs and resorts,

success is often attributed to investing in the right employees and equipment.

Having dependable equipment that can consistently deliver high quality product is paramount for running a kitchen. The dependability of a

Southern Pride smoker offers peace of

mind and decades of profitability.

configurations and cooking capacities, there is a Southern Pride model for all foodservice applications. Southern Pride continually develops and refines equipment designs to meet the changing needs of the foodservice industry.

Southern Pride equipment is designed with high-quality components, construction materials and techniques that ensure long service life. The accuracy of the controls, the ease of use, consistent heat, and superior convection, all combine for unmatched performance in the industry.

Southern

401 S Mill Street PO Box 354 Alamo, TN 38001

www.southernpride.com

The three most influential factors

in selecting a commercial smoker for your kitchen include capacity needs, space and budget. Southern Pride offers three categories of equipment – Electric, Gas, and Mobile – with each providing a range of options to fit the individual needs of the customer.

With 8 different models to accommodate various kitchen

All Southern Pride smokers are made in the US with 304 stainless steel, double wall insulated construction and the skilled craftsmanship of a 40-year old family business.

Merge the impeccable design of a Southern Pride smoker with excellent distributor support, timely service, and durability and you’ll find an outstanding “before and after” purchase experience.

Southern Pride smokers will allow your executive Chef to innovate new menu items and flavors that your club members won’t experience anywhere else. Visit southernpride.com to learn more about how your club can benefit from adding smoked dishes to your menu!

Pride Distributing, LLC

Leaders in CLUBS & RESORTS

Texacraft

Texacraft has been an outdoor commercial furniture leader since 1975. For over 40 years, we’ve been a trusted and reliable source for country clubs and resorts. Texacraft is committed to not only providing a quality product, but a quality experience for all customers. We don’t just take pride in what we do – we take pride in how we do it.

THE TEXACRAFT ASSURANCE

Partnering with Texacraft means more than just a quality product. Of all the things we build, relationships are by far the most important and we do it by building trust, consistency and accountability in everything we do. When you choose to partner with Texacraft, you’re getting a quality experience and complete peace of mind. From our prolific product line –designed by some of the industry’s most passionate and talented designers—to our commitment to competitive pricing, you can count on us.

collection of commercial outdoor furniture from contemporary styles to traditional, bistro, and transitional. With boundless design and fabric selections available, our products can be customized to meet any outdoor furnishing needs.

PREMIUM OUTDOOR FURNITURE FOR CLUBS AND RESORTS

Our product line includes a wide range of outdoor furniture products including extruded aluminum, high quality resin wicker, dog park furnishings, umbrellas, outdoor cushions, and hundreds of fabrics. With over 40 distinct collections, we are a one-stop solution for any outdoor space’s need. Our products are designed specifically for contract and multiuse spaces with an emphasis on aesthetic appeal and durable design.

The Texacraft product line has been thoughtfully curated to offer product solutions to any size space or design aesthetic. We offer an extensive

Our broad range of product types and styles feature the latest in industryleading construction from durable resinweave to power-coated aluminum to injection molded frames. This level of quality of commercial grade furniture extends itself to all our seating, lounge, and table products to add both elegance and comfort to any outdoor space. We partner with industry leaders to offer the highest quality in outdoor fabrics, durable slings, vinyl straps, synthetic wood and more for leading style, comfort, and durability for your customers to enjoy year-round.

Leaders in CLUBS & RESORTS

Tri-C Club Supply ~ Duffy’s

Tri-C Club Supply ~ Duffy’s

The Finest Buying Experience for your Locker Room and Housekeeping needs!

Family Owned and operated since 1978, Tri-C Club Supply ~ Duffy’s provides locker room amenities and much more.

• Locker Room Supplies

• Shoe Room

• Housekeeping

• Laundry

• Spa

JOB ONE IS to exceed our customers’ expectations by providing the finest customer buying experience in our industry. Our team of professionals have been with us for decades and provide a personalized experience every time you call or write. If you call during normal business hours, a team member will answer the phone ready to assist.

The Linsell Family and the entire Tri-C Club Supply Team combine their talents, passions and knowledge of the club and sports industries to bring our loyal customers the very best products and the very best service. Customer service is the name of the game!

Tri-C Club Supply ~ Duffy’s

32615 Park Lane Ave Garden City, MI. 48135

www.Du ysTriC.com

Our son, Dan Linsell, 43-years old, has been in the business since he was two years old assisting his Dad on local deliveries around Metro Detroit. Upon graduation from Alma College in 2002, Dan joined Tri-C Club Supply full-time and is personally responsible for opening new markets and growing the business by the millions. Dan and his wife Susan have three children, Ryan, twins Grace and Olivia, along with a new baby boy on the way.

Tri-C Club Supply ~ Duffy’s, a family-owned and operated business since 1978, still has the same clear vision and small business vibe to provide you the best buyer experience in the industry.

Dan, Du y and Mary Anne Linsell

Leaders in CLUBS & RESORTS

WHY TRIAR IS A LEADER 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.

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.

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.

Triar Seafood

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 in ice, sealed

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.

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.

Leaders in CLUBS & RESORTS

Tropitone

Tropitone manufactures beautifully crafted, time-tested outdoor furniture for the world’s most luxurious resorts and hotels. Since 1954, Tropitone has been a leader of hi-quality outdoor furniture and décor. Products are manufactured to a ‘commercial grade’ for hospitality, multifamily, and club markets. Tropitone is headquartered in Irvine, CA with bi-coastal manufacturing in Irvine and Sarasota, FL.

SINCE TROPITONE® FURNITURE’S beginning in 1954, the Tropitone brand has been synonymous of total performance in the commercial marketplace. With the widest selection of outdoor patio furniture styles, finishes, colors and fabrics, Tropitone furniture offers clients endless customization options throughout the hospitality industry. Furniture offerings range in style between contemporary, transitional, and traditional categories providing solutions to any outdoor area. The portfolio of commercial products is specifically designed for any public seating space, dining and poolside areas, bars, balcony spaces and more.

With the highest quality materials, vigorous testing of products, and responsive customer service, Tropitone offers a quality experience from start to finish. Sit back and relax in the wide array and stylish offerings of outdoor dining chairs, club chairs, lounge chairs, modular seating, chaise lounges, umbrellas, and more. Every furniture order is unique and selecting from one of Tropitone’s many frame colors and mixing in fabric or vinyl adds the designer touch to any project. Our goal is to provide customers what they want when they want it — the first time, every time.

Tropitone Furniture Company’s full-service manufacturing and distribution operations in Sarasota, FL, and Irvine, CA, provide the unique ability to deliver quality products and service efficiently and to meet each customer’s specifications. For more information and to see the full lineup of new product introductions visit www.tropitone.com.

Tropitone 5 Marconi, Irvine, CA 92618 P: 800.654.7000 E: sales@tropitone.com

Leaders in CLUBS & RESORTS

The Verdin Company

Family owned since 1842, The Verdin Company is the premier supplier of decorative post clocks with nearly 500 landmark club installations worldwide. The 6th generation of the Verdin family of artisans leads the company with oldworld craftsmanship, modern technology and innovation.

The Verdin Company 444 Reading Road Cincinnati, OH 45202 800.543.0488 www.Verdin.com

ENHANCE THE BEAUTY of your course or club with a post clock by The Verdin Company. Establish a distinct identity. Accent a favorite gathering spot. Commemorate an important anniversary. Honor the contributions of a key member. A Verdin clock is a rewarding investment for your site.

FOUNDED IN 1842, The Verdin Company makes beautiful outdoor clocks. We’ve done so through six generations of continuous family ownership. Verdin clocks grace the landscapes of nearly 500 courses in the U.S. and around the world.

INNOVATION AND CRAFTSMANSHIP are the hallmarks of all Verdin clocks. Each Verdin course clock is designed and manufactured using the finest materials and latest technology. All are customized with your choice of dial style, color, and other aesthetic options.

OUR STRUCTURAL COMPONENTS ... are lighter, rust-proof, and built to last, compared to vintage clocks.

OUR CLOCK MOVEMENTS ... are professional-grade, and built to run accurately and consistently for years.

OUR CLOCK HANDS ... are substantial and distinctive, allowing them to be seen across greater distances.

OUR SHATTERPROOF CLOCK DIALS ... are designed to withstand practically anything thrown their way, including an errant tee shot.

OUR MOONGLOW BACKLIGHTING ... light the dials with a warm, consistent moon glow. Long-lasting, LED lighting systems will showcase your custom logo on the dial.

OUR CLOCKS ARE WEATHERPROOF ... and are built to withstand the harshest weather conditions.

OUR CLOCKS ARE UL TIMEPIECES ... which comply, or are being tested to comply with, the rigorous standards set by Underwriters Laboratory

Leaders in CLUBS & RESORTS

Whoosh, Inc.

Whoosh is a modern hospitality technology company focused on streamlining club operations and improving the member experience. Our cloud-based, tablet-centric software features a modern, intuitive interface and untethers staff from the counter so they can be where the members are – like the first tee. The Whoosh Member App empowers members to easily book and manage their club reservations.

Whoosh, Inc.

hello@whoosh.io whoosh.io P: 415.881-1894 W: whoosh.io

WHOOSH is already working with over 100 private clubs around the country and saves the average club ~20 hours of staff time per week. The software includes a staff portal and member booking app (available on both iOS and Android) and goes deep into staff workflows to streamline operations, reduce revenue loss, and improve the member experience. Customer-loved features include enriched member rosters, industry leading business intelligence and reporting tools, integrated SMS messaging, advanced event management, and restriction management for even the most complex facilities. All charges for both members and guests are tracked each day and can be uploaded to a club’s CMS provider of choice.

GOLF: Whoosh’s golf solution was recently named Best in Golf Technology by Golf Inc. Magazine. It was developed in conjunction with over 150 PGA professionals to ensure it solved the gaps in legacy technology. The all-in-one tee sheet supports clubs that operate via walk-up play, member booking or hybrid models, and can accommodate clubs with one or multiple courses. The solution features the industry’s first integrated waitlist, caddie tracking, simulator reservation management, and pace of play tracking. It also includes

tournament management functionality that supports shotguns and variable start holes and features an integration with Golf Genius that saves staff over 2 hours of staff time a day when managing a 100-person tournament.

RACQUETS, FITNESS, AQUATICS & MORE: Whoosh’s duration-based booking solutions are centered around a fully customizable reservation sheet that can match each department’s unique configuration and schedule. Staff have all the information they need from a single screen and can easily create bookings, blocks and lessons and manage check-ins with just a few clicks. Members can leverage the app and seamlessly transition between departments to book and manage everything from a court reservation to a yoga class.

Leaders in CLUBS & RESORTS

Yamaha Golf Car

Yamaha Golf Car sets the standard in performance, versatility, and comfort for golf, utility, and personal transportation vehicles so to inspire enjoyable experiences on and off the course. From the Drive2™ collection to the new UMAX™ lineup, Yamaha continuously creates industry firsts and stays proven as The Easy Choice™ .

Yamaha Golf Car

YAMAHA IS SYNONYMOUS WITH INNOVATION.

We have drawn from our 60+ years of performance and engineering experience to cultivate a rich pedigree of bestselling, motor vehicles, many of which were industry-firsts in their respective markets.

WE CONTINUE TO SET THE HIGHEST STANDARD.

Our robust lineup of golf cars continues to break the mold, industrywide, on performance and comfort. The Drive² QuieTech EFI gas model offers the absolute lowest decibel output available, along with Independent Rear Suspension (IRS). Our Drive² PowerTech Li model offers the comfort of IRS, coupled with the performance of our lithium-ion-powered battery — a powerful pairing, that can’t be found anywhere else.

TECHNOLOGY IS OUR DRIVING FORCE.

The technology doesn’t stop there. We funneled our expertise into creating our powerful hard-working collection of UMAX vehicles, stacked with features guaranteed to yield a solid and efficient day’s work, every single day. UMAX One and Two perform with undeniable torque and power, while the UMAX Bistro — a completely mobile food & beverage vehicle — instantly drives profits through sales.through sales.

COLLABORATION

AT EVERY TURN.

Yamaha Golf Car is a GCSAA Silver Partner, the Premier Partner and the Official Golf Car Company of the National Golf Course Owners’ Association (NGCOA), and the fourtime winner (2017-2019 & 2021) of the Golf Digest Editors’ Choice Award for Best Gas-Powered Golf Car. Our vehicles continue to set and exceed the highest standards in the industry. No matter which vehicle you choose, Yamaha proves time and again that we are, undeniably, The Easy Choice™ .

68

Andrew Haapala , Executive Chef, The CC of Virginia Smoked Trout Salad with mixed greens, gin-and-tonic cucumbers, acidulated onion, cracked pepper vinaigrette and spruce tips

70 Christine Hazel, Executive Chef, Huntingdon Valley CC Tomahawk Pork Chop with fontina grits and charred broccolini

72

Daniel Montano, CEC, Executive Chef, The Berkshire CC Peruvian Ceviche with fresh corvina, Peruvian corn, sweet potato panna cotta, leche de tigre, crisp cancha corn and citrus lace

74 Jae Newby, Executive Pastry Chef, Palmetto Blu Club Roasted Strawberries with berry parfait and Italian meringue

76

Luis Young, CEC, Executive Chef, Carolina Yacht Club Wagyu Beef Ribeye with black winter tru e, ngerling potato, parmesan mousse, chives and sauce Périgourdine

78

Matt O’Connor, CEC, WCMC, Dir. of Food, Beverage and Culinary Operations, Wee Burn CC American Wagyu NY Striploin with cauli ower purée, roasted maitake mushrooms, braised Swiss chard, potato pave and black garlic-infused beef au jus

80 Michael J. Shannon, CEC, Executive Chef, Somerset Club Winter Braised Short Ribs with mushroom bread pudding, crispy Brussels sprouts and parsnip purée

84

Peter Spear, WCMC, CEC, CCA, PCII, Executive Chef, MacGregor Downs CC Crispy Duck Breast with duck leg croquettes, drunken cherries, Marcona almonds, spiced butternut squash purée and duck jus

86 Roy Khoo, Executive Chef, The California Club Santa Barbara Spot Prawns with roasted cashews and scallions, cabbage slaw and yuzu vinaigrette

88

Patrice Hewski, Certi ed Sommelier, Beverage Manager, Commonwealth National Golf Club & Manor House Rise and Shine with bacon fat-washed bourbon

HERE’S TO 2023

THE NEW YEAR BRINGS A SENSE OF CHANGE, possibility, growth and renewal.

As you make resolutions for the year ahead, we encourage you to take concrete steps toward honing your craft and becoming a better version of yourself—as a chef and leader.

You will find inspiration in the pages of the 2023 Cookbook, where some of the industry’s most talented culinarians showcase their talent and vision. From Christine Hazel’s tomahawk pork chop (p. 70) to Daniel Montano’s ceviche (p. 72), Jae Newby’s roasted strawberry dessert (p. 74) to Patrice Hewski’s take on a whiskey sour (p. 88), there’s something for everyone to learn or try.

Take your education further at the 2023 Chef to Chef Conference, set for March 5th through 7th in Miami. At Chef to Chef, you’ll meet an expanded network of culinarians, filled with creative solutions and inspiring ideas, and hear from the industry’s best and brightest leaders, starting with the keynote presentation by the legendary Patrick O’Connell, Chef and Proprietor of The Inn at Little Washington (Va.).

Registration includes your stay at the beautiful Intercontinental Miami for three nights, a welcome reception and rooftop kickoff party, A Taste of Miami at the iconic Time Out Market, the Club + Resort Chef of the Year culinary competition and reception, continuing education credits and more.

Chef to Chef offers you a chance to learn, grow and build meaningful connections with hundreds of other club chefs and suppliers around the country.

Register at cheftochefconference.com. We’ll see you there.

EDITOR

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

SENIOR EDITOR

Isabelle Gustafson igustafson@wtwhmedia.com 216-296-2041

Andrew Haapala Executive Chef

SMOKED TROUT SALAD

with mixed greens, gin-and-tonic cucumbers, acidulated onion, cracked pepper vinaigrette, and spruce tips

Ingredients for trout:

1 kg. water

50 gms. salt 40 gms. sugar

1 6-8 oz. filet rainbow trout

Ingredients for black pepper vinaigrette:

1 cup red wine vinegar

1 Tbsp. Dijon mustard

2 Tbsps. shallot brunoise

1 tsp. garlic brunoise

1/2 tsp. kosher salt

1 tsp. coarsely ground black pepper

1 Tbsp. honey 3 cups extra virgin olive oil

Ingredients for mixed greens and spruce tips:

.25 oz. spruce tips 2 ozs. local mixed greens

Ingredients for gin-and-tonic cucumbers:

6 ea. baby cucumbers, sliced in half-moons

1.5 oz. Hendrick’s gin

3 oz. Fever-Tree tonic

1 ea. fresh lime, squeezed

CO2 charge overnight in a mini keg or iSi canister

Ingredients for acidulated red onion:

1 ea. red onion, julienned

1 qt. water

1 cup white vinegar

Procedure for trout:

1. Heat the water, then mix in the salt and sugar and allow it to cool overnight.

2. Brine the trout for 30 minutes. Pull from the brine and let it air dry.

3. Hot-smoke the trout with your choice of wood, but start slowly and bring it up to an internal temperature of 140°F.

4. Finish the trout in the broiler on hot cast iron to crisp the skin and achieve a light golden-brown color.

Chef’s Note: Applewood smoke is preferred.

Procedure for black pepper vinaigrette: 1. Whisk together the vinegar, mustard, shallot, garlic, salt, pepper and honey until combined. Slowly whisk in the oil until emulsified. Reserve.

Procedure for mixed greens and spruce tips: 1. Blanch the spruce tips quickly in salted water and cut them into quarters. Reserve.

2. In a salad bowl, toss the greens lightly in the black pepper vinaigrette with the spruce tips. Reserve for plating.

Procedure for gin-and-tonic cucumbers: 1. Cut the cucumbers and marinate them in the gin, tonic and lime overnight in a mini keg or iSi canister.

Procedure for acidulated red onion: 1. Blanch and shock the red onion in the water and white vinegar for 30 seconds and let it air dry in a cooler on a paper towel.

To plate:

1. Place the greens and spruce tips in the center of the plate and top them with the gin-and-tonic cucumbers and acidulated onion. Place the trout adjacent to the salad. Using a smoking gun, fill the cloche with your choice of smoke. Serve.

Chef’s Note: Be sure to spread the spruce tips evenly among the plates as they are quite potent.

The Country Club of Virginia l Richmond, Va.

“

Almost every element in this dish is from Virginia. It’s simple, clean and easily reproduced. The show is fun, and the flavors are unexpected. The gin-and-tonic cucumbers create a neat mouthfeel, while the trout offers a subtle, sweet flavor.”

Executive Chef

Huntingdon Valley Country Club l Huntingdon Valley, Pa.

TOMAHAWK PORK CHOP

with fontina grits and charred broccolini

Ingredients for pork chop:

4 qts. hot water

1 ½ cup brown sugar

3 Tbsps. kosher salt

½ cup bourbon ½ cup bourbon vinegar or apple cider vinegar

10 ea. 14 to 16-oz., bone-in pork chops, frenched

4 ea. oranges, quartered

20 sprigs thyme

20 ea. garlic cloves

½ cup black peppercorns

Procedure for pork chop:

1. Mix the water, brown sugar, salt, bourbon and vinegar together to create the brine.

2. Place the pork chops in individual vacuum-seal bags.

3. In each bag, place an orange quarter, 2 sprigs of thyme, two garlic cloves and 3 to 4 peppercorns. Pour the brine mixture over the pork until submerged. Vacuum-seal each bag.

4. Set the temperature of the immersion circulator to 135°F.

5. Once the temp is reached, drop the bagged pork chops into the water bath and let cook for three hours. Remove the bags from the water bath and cool rapidly.

6. To serve, remove the pork from the bag and pat dry. Turn the grill on high heat. Drizzle a neutral oil, such as vegetable oil, over the pork, then season with salt and pepper. Sear for 1 minute on high heat until you can see grill marks. Turn the chop 90 degrees to achieve a hatchgrill mark. Flip and repeat on the other side. Place on a sizzle platter and bake in 350°F oven for 3 to 4 minutes, until medium or medium-rare. Serve with fontina grits and charred broccolini (recipes available at recipes.clubandresortchef.com).

To plate:

* See full recipe, which includes ingredients and procedures for fontina grits, charred broccolini, paprika oil and green oil, at www.clubandresortchef.com

1. Spoon grits into the center of the plate. Place 2 to 3 pieces of charred broccolini on top of grits. Rest the pork chop at a 45-degree angle on top of the broccolini. Drizzle the green oil and paprika oil around the perimeter of the plate. Serve.

“

This is one of the simpler dishes on the menu, but it consistently sells out. Cooking the pork sous vide makes for a quick pickup and an infusion of big flavors.”

Daniel Montano, CEC Executive Chef

The Berkshire Country Club l Reading, Pa.

PERUVIAN CEVICHE

with fresh corvina, Peruvian corn, sweet potato panna cotta, leche de tigre, crisp cancha corn, and citrus lac

Ingredients for sweet potato purée:

1 ea. sweet potato as needed roasted garlic oil to taste salt to taste roasted garlic oil

Ingredients for panna cotta:

1 Tbsp. unflavored gelatin

2 Tbsps. cold water

2 cups sweet potato pureee

2 Tbsps. roasted garlic purée to taste salt as needed burnt onion powder

Ingredients for Leche de Tigre:

150 gms. fresh corvina

150 gms. fresh lime juice

150 gms. fish stock or clam juice

3 ea. garlic cloves

15 gms. fresh ginger

20 gms. celery handful chopped cilantro

½ ea. red onion to taste salt to taste rocoto pepper

Ingredients for ceviche:

2 ozs. fresh small diced corvina

1 ea. fresh lime juice

1 tsp. roasted garlic oil

1 Tbsp. chopped cilantro to taste brunoise Rocoto pepper to taste salt

Ingredients for garnish:

crispy cancha corn

Andean corn

julienned red onion citrus lace microgreens

Procedure sweet potato purée:

1. Peel and slice sweet potato. Steam until tender and cooked through. Purée in a blender and season with roasted garlic oil and salt.

Procedure for panna cotta:

1. Prepare mold for casting.

2. In a very small saucepan, sprinkle the gelatin over the water and let it stand for about 1 minute to soften. Heat the gelatin mixture over low heat until it dissolves, then remove the pan from heat.

3. In a large saucepan, bring the sweet potato purée to a light simmer over low heat and stir constantly. Remove the pan from the heat and stir in the gelatin mixture. Divide the mixture among desired molds.

Chef’s Note: A silicone quenelle mold was used for this recipe. I swirled the mixture with a bit of burnt onion ash for added color. This step is optional.

Procedure for Leche de Tigre:

1. Add all ingredients to a blender and purée until smooth. Season with salt to taste. Pass through a sieve to remove unwanted clumps.

Procedure for ceviche:

1. Dice fresh corvina into 1/2-inch cubes. Combine all ingredients in a mixing bowl and allow to marinate for 15-20 minutes. Season with salt to taste.

To plate:

1. Pipe the sweet potato puree to the center right of the plate at 3 o’clock. Set sweet potato quenelle to the center bottom left on the plate at 7 o’clock. Scoop ceviche mix on to the plate at 11 o’clock. Use a 1-oz. ladle to sauce the center of the plate with the leche de tigre. Garnish the dish with the crispy cancha corn, Andean corn, julienned red onion, and citrus lace microgreens.

“

I truly love this dish and want to highlight Hispanic food anytime I can. It is a group of cuisines that can easily get skipped in the country club scene outside of tacos and fajitas.”

Jae Newby Executive Pastry Chef

Palmetto Bluff Club l Bluffton, S.C.

ROASTED STRAWBERRIES

with berry parfait, Italian meringue

Ingredients for strawberry parfait: 13 gms. gelatin sheets 325 gms. strawberry purée 930 gms. heavy cream 600 gms. sugar 730 gms. pâte à bombe

Ingredients for roasted strawberries: 816 gms. strawberries 250 gms. sugar 100 gms. balsamic vinegar

Ingredients for Italian meringue: 480 gms. sugar 240 gms. fresh egg whites as needed water

Procedure for strawberry parfait:

1. Bloom gelatin, melt in purée, and set aside. 2. Whip heavy cream and sugar to medium peaks. 3. Make pâte à bombe. Fold in cooled purée. 4. Fold in whipped cream in two additions, mold and freeze.

Procedure for roasted strawberries:

1. Toss strawberries in sugar and balsamic vinegar. 2. Roast strawberries in wood-fired oven for 15 minutes. Allow to cool.

Procedure for Italian meringue:

1. Combine sugar with enough water to make wet sand (approximately 45 gms.). Cook to 245°F.

2. Pour syrup into whipping whites. Continue whipping until medium peak and shiny.

To plate:

1. Demold parfait. Decorate with cocoa butter spray. Keep frozen until ready to use.

2. Pipe meringue on plate using sultan tip. Lightly brûlée with blowtorch.

3. Place parfait in center of plate.

4. Place roasted strawberries around parfait. 5. Drizzle extra virgin olive oil (shaken with strawberry juices) around the plate.

6. Decorate with micro greens.

“

The parfait tastes like ice cream or frozen custard. The brülée meringue is fun and marshmallow-like. The fire-roasted strawberries are sweet and bright with the addition of balsamic vinegar, and the olive oil is fruity and bright.”

Luis Young, CEC Executive Chef

Carolina Yacht Club l Charleston, S.C.

WAGYU BEEF RIBEYE

with black winter truffle, fingerling potato, parmesan mousse, chives and sauce Périgourdine

Ingredients for sauce Périgourdine: 500 gms. mushroom essence 750 gms. veal stock 65 gms. black truffle, minced 50 gms. glucose syrup to taste kosher salt 10 gms. sherry vinegar 5 gms. truffle oil 10 gms. whole butter

Ingredients for Wagyu beef ribeye:

1 ea. 5-6 oz. Wagyu beef ribeye, deckle removed to taste kosher salt to taste black pepper as needed grapeseed oil to taste fleur de sel as needed chives

Procedure for sauce Périgourdine:

1. In a sauce pot over medium heat, rapidly reduce the mushroom essence by half.

2. Add the veal stock and reduce to consistency.

3. Strain the sauce into a clean pot.

4. Add the truffles and glucose and bring to a simmer to activate the aroma.

5. Adjust the seasoning with salt, sherry vinegar, truffle oil and whole butter.

Procedure for Wagyu beef ribeye:

1. Heat a sauté pan over medium-high heat, and add enough oil to cover the bottom of the pan lightly.

2. Season the eye with a generous amount of salt and pepper.

3. Once the oil on the pan gets hot and shows signs of smoke, add the ribeye and roll to caramelize and sear evenly.

4. Remove the ribeye from the pan, transfer it into a half-sheet pan with a wire rack, and roast at 325°F until the internal temperature reaches 130°F.

5. Allow resting before portioning.

6. Once portioned, season with fresh black pepper, fleur de sel and cut chives.

* See full recipe, which includes ingredients and procedures for black winter truffle, fingerling potato, parmesan mousse and chives at www.clubandresortchef.com.

“ There is something valuable about respecting tradition while embracing more contemporary techniques. This particular dish has classic flavor profiles and classic techniques but with nuances of more contemporary techniques as well. Balance is what we strive for.”

Matt O’Connor, CEC, WCMC

Director of Food, Beverage and Culinary Operations

Wee Burn Country Club l Darien, Conn.

AMERICAN WAGYU STRIPLOIN

with cauliflower purée, roasted maitake mushrooms, braised Swiss chard, potato pave and black garlic-infused beef au jus

Ingredients for strip loin: 3 lbs. American Wagyu beef striploin

2 sprigs fresh rosemary 2 sprigs fresh thyme

Ingredients for black garlic beef au jus:

115 gms. unsalted butter 225 gms. finely chopped shallots

2 heads black garlic, peeled 1 clove garlic, crushed 255 gms. all-purpose flour

255 gms. light brown sugar 480 gms. dry red wine

28 gms. soy sauce

910 gms. veal stock

3 sprigs thyme

1 sprig rosemary 15 gms. red wine vinegar to taste kosher salt to taste pepper

* See full recipe, which includes ingredients and procedures for with cauliflower purée, roasted maitake mushrooms, braised Swiss chard and potato pave at www.clubandresortchef.com.

Procedure for strip loin:

1. Trim the beef loin of all fat and save the scraps for other preparations and sauce work.

2. Place the loin into a large sous vide bag with thyme and rosemary.

3. Vacuum-seal the beef and hold until 3 hours before service.

4. 3 hours before service, place the loin into an immersion circulator bath set at 120°F.

Procedure for black garlic beef au jus:

1. In a medium saucepan, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in the black garlic, crushed garlic, flour, and sugar and cook, stirring often, until golden-brown paste forms (about 5 minutes). Stir in the wine and the soy sauce and simmer for 2 minutes, then add the veal stock, thyme, and rosemary. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to 4 cups, about 30 minutes.

2. Stir the vinegar into the sauce and season with salt and pepper. Strain into a sixth pan and hold warm for service.

To assemble:

1. Remove the strip loin from the sous vide and take it out of the bag. Season it liberally with salt and pepper and grill.

2. Remove the loin from the grill and slice against the grain into 4 equal slices. Place the slices onto the plate with other elements and season with fleur du sel.

3. Drizzle the plate with sauce and garnish with seasonal flowers and micro bulls blood. Serve immediately.

“

This dish is the definition of everything we try to do when creating a dish here at Wee Burn. It is delicious, has texture, utilizes local ingredients and is pleasing to the membership.”

Michael J. Shannon, CEC

Executive Chef

Somerset Club l Boston

WINTER BRAISED SHORT RIBS

with mushroom bread pudding, crispy Brussels sprouts and parsnip purée

Ingredients for short ribs:

2 oz. beef fat

5 lbs. boneless short ribs, trimmed to taste salt and black pepper

1 lb. mirepoix

4 oz. tomato paste

14 oz. red wine

2 qts. beef stock

2 ea. anchovy fillets

Ingredients for sachet:

2 ea. cinnamon sticks

2 ea. star anise pod

1 tsp. clove

1 tsp. juniper berries

1 tsp. allspice

2 sprigs thyme

2 ea. bay leaves

Procedure for short ribs:

1. Heat large rondeau over high heat, and add beef fat.

2. Season short ribs liberally with salt and black pepper.

3. Once the fat shimmers in the pan, add short ribs, turn the burner to medium-high, brown on all sides, and remove from pan.

4. Remove excess fat from searing and add fresh fat.

5. Add mirepoix and sauté until browned.

6. Add tomato paste, and cook over medium-low heat until rusty in color.

7. Add red wine, and reduce by two-thirds. Stir to prevent browning.

8. Add beef stock, bring to a simmer and skim excess fat. Add sachet and anchovy fillets.

9. Place short ribs back into the rondeau and cover with a cartouche and lid.

10. Put the pan in a 350°F oven for 3 hours, checking every 30 minutes to flip and baste short ribs.

11. After three hours, check if the short ribs are tender by inserting a paring knife; if there is little to no resistance, the short ribs are done.

12. Remove short ribs and lightly press in a hotel pan. Chill.

13. Reduce braising liquid until nappe (can also use a small amount of arrowroot slurry to thicken).

14. Portion short ribs and cryovac with sauce.

* See full recipe, which includes ingredients and procedures for crispy Brussels sprouts, mushroom bread pudding and parsnip purée at www.clubandresortchef.com.

15. To serve, reheat in 185°F water bath for 10 minutes, transfer to a pan, and heat in the oven for an additional 5 minutes, basting to form a glaze over the short ribs. Serve.

Chef’s Note: Set up a pan with water and a brush. Brush down the pan’s sides as fond starts forming in the oven.

“

Braised dishes are some of my favorite dishes to cook. It takes care and patience to do it properly, and it is hard to beat when executed perfectly. I like to look for new ways to present fundamental cooking methods, and one way to do that is by changing the flavor profile.”

REGISTRATION OPEN FULL AGENDA

SATURDAY, MARCH 4 (PRE-CONFERENCE EVENTS)

9:00 AM - 1:00 PM Express ServSafe Certification

2:00 PM - 6:00 PM Express ServSafe Recertification

10:00 AM - 5:00 PM

WSET Level 1 Wine Course and Exam

Speakers:

• Adam Chase, WSET Director | Commonwealth Wine School

• Jessica Sculley, DipWSET, WSET Certified Educator, Director | Commonwealth Wine School

1:15 PM - 11:00 PM

Ocean Reef Club Tour

SUNDAY, MARCH 5

1:00 PM - 1:45 PM

PRE-CON WORKSHOP: Future-Proofing Your Team

1:00 PM - 1:45 PM

PRE-CON WORKSHOP: The Intelligent Kitchen

2:00 PM - 2:45 PM

PRE-CON WORKSHOP: Powerful digital tools to increase efficiency, enhance member experience and maximize returns: a winning combo for successful restaurant operations

2:00 PM - 2:45 PM

PRE-CON WORKSHOP: Foodservice Equipment Is Going Electric

3:00 PM - 3:45 PM

PRE-CON WORKSHOP: Dealing With the Current Mess on the Supply Side

3:00 PM - 3:45 PM

PRE-CON WORKSHOP: Cut the Cord: Hot and Cold Holding Solutions for Your Off-Premise Events

1:00 PM - 4:00 PM

Speaker Technical Rehearsal

5:00 PM - 6:30 PM Opening Cocktail Hour

6:30 PM - 6:40 PM Welcome to the 2023 Chef to Chef Conference

Speaker:

• Joanna DeChellis, Editor | Club + Resort Chef

6:40 PM - 7:30 PM

KEYNOTE ADDRESS: Achieving Your Dreams Through Magical Thinking

Speaker:

• Patrick O’Connell, Chef and Proprietor, The Inn at Little Washington

7:30 PM - 10:00 PM

#CheftoChef2023 Kickoff Party

MONDAY, MARCH 6

7:00 AM - 7:30 AM Morning Mindset

Speaker:

• Michael Matarazzo, CEC, Executive Chef | Farmington CC

7:30 AM - 8:15 AM Breakfast

8:20 AM - 8:30 AM Welcoming Remarks

8:30 AM - 9:15 AM

SESSION 1: Rewriting the Pairing Playbook + Demo

Speakers:

• Elisha Cicerone, CCM, GM & COO | Charlotte City Club

• Scott Craig, CEC, CCA, WCMC, Executive Chef | Cullasaja Club

9:15 AM - 10:00 AM

SESSION 2: Bringing Pastry In-House

Speaker:

• Mellisa Root, Executive Pastry Chef | Farmington Country Club

10:00 AM - 10:30 AM Networking Break

10:30 AM - 11:15 AM

SESSION 3: Specialty Banquet Stations + Demo

Speaker:

• Andrew Haapala, Executive Chef | The Country Club of Virginia

11:15 AM - 12:00 PM

SESSION 4: Advocating for Culinary With Your General Manager/Board

Speakers:

• Keith Armstrong, CEC, COO | Greenwich Country Club

• J. Kevin Walker, CMC, AAC

12:00 PM - 1:00 PM Lunch

1:00 PM - 1:45 PM

SESSION 5: Starters that Steal the Spotlight + Demo

Speaker:

• Scott Ryan, CEC, AAC, Executive Chef | The Country Club

1:45 PM - 2:30 PM

SESSION 6: Navigating the Relationships Between Front and Back of House

Speakers:

• Michael Meuse, Executive Chef | Sawgrass Country Club

• Perry Kenney, CCM, Assistant General Manager | Sawgrass Country Club

2:30 PM - 3:00 PM Networking Break

4:30 PM - 7:30 PM

A Taste of Miami at Time Out Market

TUESDAY, MARCH 7

7:00 AM - 7:30 AM Morning Mindset

Speaker:

• Michael Matarazzo, CEC, Executive Chef | Farmington CC

7:30 AM - 8:15 AM Breakfast

8:20 AM - 8:30 AM

PRESENTATION OF CHEF TO CHEF MILESTONE PINS

8:30 AM - 9:15 AM

SESSION 7: How Plant-Based and “Clean” Food Trends are Influencing Club Menus + Demo

Speaker:

• Andrea Mallon-Griffith, Executive Chef | Ocean Reef Residence Club

9:15 AM - 10:00 AM

SESSION 8: Get Your Numbers Right: Menu-Writing Designed Around Budgets

Speaker:

• William Rogers, CEC, CCA, Executive Chef | Cosmos Club

10:00 AM - 10:30 AM Networking Break

10:30 AM - 11:15 AM

SESSION 9: Let the Games Begin: Using Competition to Motivate Culinarians + Demo

Speakers:

• Michael Shannon, CEC, Executive Chef | Somerset Club

• Geo Lanez, MBA, CEC, Executive Chef | The Patterson Club

11:15 AM - 12:00 PM

SESSION 10: Challenging Today’s Workforce

Speaker:

• Joseph M. Leonardi, CMC Director of Culinary Operations | The Country Club

12:00 PM - 1:00 PM Lunch

1:00 PM - 2:45 PM

HANDS-ON CULINARY EXPERIENCE: The Art of Handmade Pasta

Speaker:

• Ryan Peters, Chef/Content Creator | Peters Pasta

1:00 PM - 1:45 PM

ADVANCED CLUB CONFECTIONS + DEMO

Speaker:

• Jeffrey Munchel, Executive Pastry Chef | Ocean Reef Club

1:00 PM - 1:45 PM

CREATING A CAREER CULTURE FOR COOKS

Speaker:

• Rhy Waddington, Executive Chef | The Palmetto Bluff Company

2:00 PM - 2:45 PM

DRIVE DESSERT SALES WITH CLASSIC DESSERTS + DEMO

Speaker:

• Laura Herman, CEPC, Executive Pastry Chef | Shoreacres

2:00 PM - 2:45 PM

A MENTAL HEALTH TOOLKIT FOR CHEFS

Speaker:

• Melinda Dorn, RCP, Industry Support Specialist and Founding Secretary of Recovery Friendly Leader

2:45 PM - 3:15 PM Networking Break

3:15 PM - 4:30 PM

“CLUB + RESORT CHEF OF THE YEAR” CULINARY COMPETITION

4:30 PM - 5:00 PM

2023 CHEF TO CHEF SPONSOR RAFFLE WINNERS ANNOUNCED

5:00 PM - 5:15 PM

CLOSING REMARKS + 2024 CHEF TO CHEF CONFERENCE LOCATION REVEALED

Peter Spear, WCMC, CEC, CCA, PCII

Executive Chef

CRISPY DUCK BREAST

with duck-leg croquettes, drunken cherries, Marcona almonds, spiced butternut squash purée, duck jus

2 ea. duck breast, trimmed and skin scored

Ingredients for duck-leg brine:

1 qt. apple cider

1 qt. water

2 ea. bay leaves

6-8 sprigs thyme

1/4 cup sugar

1 ea. shallot, split in half

2 to 4 ea. garlic cloves, crushed

2 ea. duck leg quarters, skin trimmed

Ingredients for duck-leg croquettes:

6 oz. butter

6 oz. flour

1 tsp. allspice

1 qt. heavy cream

6 sprigs thyme, picked and chopped

10 oz. Manchego cheese, grated

2 ea. duck legs, shredded (see recipe above) to taste salt to taste pepper as needed flour as needed egg as needed panko

Ingredients for duck jus:

1 ea. duck carcass

2 cups celery

1/2 cup oil

2 cups white wine

1 cup carrot

1 cup white onion

4 ea. bay leaves

10 sprigs thyme

6 ea. garlic cloves

Procedure for duck-leg brine:

1. In a pot, bring ingredients to a slow boil.

2. Chill until below 40°F. Pour over duck legs and let stand for 24 to 48 hours.

3. Preheat oven to 300°F. In a deep, 1/3 hotel pan, add the duck-leg quarters, then top with brine. Cover with parchment paper, then aluminum foil.

4. Slow-cook until fork-tender, about 3 to 4 hours.

5. Remove from the oven, take out of brine, and shred the duck legs while still hot.

Procedure for duck-leg croquettes:

1. In a sauce pot, melt down the butter. Add the flour and allspice to the butter once it’s melted and mix until fully incorporated.

2. Cool the roux. Slowly add cream, whisking to keep it from getting lumpy.

3. Add thyme, Manchego and shredded duck legs. Mix until all ingredients are fully incorporated.

4. Season with salt and pepper to taste.

5. Spread thin on a sheet pan to cool.

6. Once cooled, use a 1/2-oz. to 1-oz. scoop. Roll into a ball and bread with flour, egg and panko.

7. Place into the freezer for 1 hour.

8. Fry in 350°F oil until golden-brown and internal temperature reaches 165°F.

Procedure for duck jus:

1. In a large stock pot, add the oil.

2. Once the oil is hot, add the duck bones. Stir until golden-brown.

3. Remove the duck. Add the aromatics and stir until golden-brown. Deglaze with the 2 cups of white wine and reduce by half.

4. Cover with cold water and bring to a boil. Reduce to a simmer.

5. Reduce the stock by half, then strain. Add the stock back to a pot and reduce by half

6. Add 2 to 3 pats of butter to the stock and whisk in.

Procedure for duck breast:

1. In a cold pan, place the seasoned duck breast skin-side down on. Place over a medium-heat to render the skin. Flip the duck breast and baste with rendered duck fat. Continue cooking until you achieve the desired cooking temperature.

* See full recipe, which includes ingredients and procedures for drunken cherries, Marcona almonds and spiced butternut squash purée, at www.clubandresortchef.com

MacGregor Downs Country Club l Cary, N.C.

“ This is one my favorite dishes I created this year. … It’s a great balance of sweetness from the cherries, saltiness from the duck breast and crispness from the croquettes.”

Roy Khoo Executive Chef

The California Club l Los Angeles

SANTA BARBARA SPOT PRAWNS

with roasted cashews and scallions, cabbage slaw, and yuzu vinaigrette

Ingredients for sauce:

1/2 cup Shaoxing cooking wine

1/2 cup light soy sauce

1 1/2 cups rice wine vinegar

1/4 cup sugar

1/2 cup oyster sauce

1/4 cup corn flour

Ingredients for yuzu vinaigrette:

1/2 cup yuzu purée

1 cup rice wine vinegar

3/4 cup vegetable oil

1/2 tsp. sugar to taste salt to taste pepper

Ingredients for cabbage slaw: 4 oz. shredded red and white cabbage 2 oz. yuzu vinaigrette

Ingredients for prawns: 1 tsp. salt

1 tsp. white pepper

2 Tbsps. cooking wine 2 ea. egg

12 ea. jumbo prawns as needed oil for frying 2 cups corn flour

Ingredients to finish prawns:

2 Tbsps. oil

10 cloves garlic, chopped

1 tsp. chili flakes

1 ea. spring onion, cut

1/2 tsp. sesame oil

1/4 cup roasted cashews

Procedure for sauce: 1. Mix and set aside.

Procedure for yuzu vinaigrette: 1. Emulsify together.

Procedure for cabbage slaw: 1. Mix cabbage with yuzu vinaigrette.

Procedure for prawns: 1. Mix the salt, pepper, cooking wine and egg, and marinate the prawns for at least 1 hour.

2. Coat the marinated prawns individually with corn flour. 3. In a pan, add sufficient oil to pan-fry prawns. Do not overcrowd the pan. Fry prawns and set them aside.

Procedure to finish prawns: 1. In a pan, add oil, followed by garlic, and sauté for 30 seconds.

2. Add in chili flakes, and sauté until fragrant.

3. Stir sauce (ensuring corn flour gets distributed to thicken), then add sauce to the pan, and it will thicken.

4. Add prawns to coat with the sauce.

5. Finish with sesame oil, followed by spring onion and cashew.

6. Serve with cabbage slaw over purple sweet potato purée.

“

This dish has a distinctive flavor profile. It’s firm in texture and sweeter in flavor. I reinvented it based on a recipe from my grandmother, incorporating a crisp, refreshing slaw and sweet potato purée.”

Patrice Hewski

Certified Sommelier, Beverage Manager

Commonwealth National Golf Club & Manor House l Horsham, Pa.

“

This is a whiskey sour with a twist. The drink holds true to its flavor profile, with a little bit of added sweetness and smokiness. The mouthfeel is rounder due to the fat-washing, which is complementary to the tactile quality of the egg white.”

RISE AND SHINE

Ingredients:

2 oz. bacon-fat-washed bourbon

1.5 oz. lemon juice

1 oz. simple syrup

.5 oz. egg white

2 dashes orange bitters garnish small piece of bacon garnish round lemon rind

Procedure for fat-washed bourbon:

1. Combine bourbon and bacon fat in a glass jar with a lid.

2. Shake it up, and let it sit at room temperature for at least 5 hours. Freeze overnight.

3. In the morning, cut a hole in the frozen congealed fat, pour bourbon out, and fine-strain.

To assemble:

1. Combine all ingredients in a cocktail shaker without ice. Dry-shake for 30 seconds to bind.

2. Add ice and shake for another 30 seconds.

3. Strain over fresh ice in a double old fashioned glass.

4. Garnish with bacon and a lemon rind.

All Eyes On Orlando

The golf industry gathers in Orlando, Fla. as the PGA Show and GCSAA Conference and Trade Show take turns at the Orange County Convention Center in late January and early February.

A C+RB Staff Report

EACH NEW YEAR KICKS OFF another round of industry conferences. As always, the PGA Show, organized by the PGA of America and PGA Golf Exhibitions, leads the way. This year marks the 70th edition of golf’s longest running and largest global business gathering, taking place Jan. 24-27 at the Orange County Convention Center in Orlando, Fla.

Following two years of business disruptions by the global pandemic, the PGA Show will bring together thousands of PGA Professionals, golf leaders, industry executives and retailers from around the world who will source new products from some 800 golf and golf lifestyle brands, attend high-level industry presentations, participate in education and career workshops, and connect in person with peers and golf leaders to drive continued growth of the sport and the business of golf.

“The PGA Show is our largest annual gathering of PGA Professionals and the most significant business event for the global golf community each and every year,” says PGA of America President Jim Richerson. “It is a valued opportunity to experience and source the latest innovations, connect with peers and industry leadership, and grow your career and business. We are better from coming together at the PGA Show, and the sport and business of golf is in good hands from the cross-community collaboration.”

The 2023 PGA Show Week will begin with the PGA Teaching & Coaching Summit, the AGM Retail Conference, the PGA Show Education Conference, and the NGCOA’s Golf Business Conference at both the Rosen Centre Hotel and the Convention Center. The 20th PGA Show Demo & Fitting Day will be Jan. 24 at Orange County National Golf Center.

The 2023 PGA Show will also feature a new golf industry Career Zone where PGA Professionals, college students and second-career professionals can connect with employers right on the show floor. In addition to company recruiting activations, the Career Zone will host employer-led panel presentations and networking events.

Once the PGA Show clears out of the Convention Center, the Golf Course Superintendents Association of America moves in. The GCSAA Conference and Trade Show will be four action-packed, interactive days to cover the largest event in golf course management.

Education sessions include industry trends, such as “Autonomous Mower 101: Which, Why, Where, and All You Need to Know” and “Balancing Architecture, Agronomy, and Construction for a Successful Golf Course Renovation;” career advancement like “It IS who you know! Networking for Introverts” and “Preparing to Become a Certified Golf Course Superintendent;” as well as what clubs are dealing with daily, such as “Work is Hard – Especially with No Workers” and “Do You Have a People Plan?”

The conference also includes interactive facility tours that are hands-on, on the course. Superintendents can choose from two days of tours like: “All About Bunkers, presented by Capillary Bunkers;” “An Interactive Tour on Best Practices for Success;” “Tournament Prep;” “Turf Management, presented by Toro;” “Course Technologies, presented by Husqvarna;” “Launching a First Green Field Trip is Easier Than You Think!;” and “Foley Learning Tour.”

A Safe Ride

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GCSAA Booth: 1772

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GCSAA Booth: 772

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PGA Stand: 4135 • GCSAA Booth: 1480

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