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5 days ago · The Frog Golf Club in Villa Rica, Ga., an 18-hole parkland-style course that formerly hosted the Georgia Open, is now being managed by Bobby Jones Links. The Tom Fazio-designed layout that opened in 1998 is known for its bentgrass greens and memorable bunkering. “What sets Bobby Jones Links apart to us is that they understand what needs to ...
May 13, 2024 · Hazeltine National Golf Club in Chaska, Minn. and Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina in Cambridge, Md. are both embarking on significant enhancements to their golfing facilities. Hazeltine, set to host the 2029 Ryder Cup, is adding new onsite lodging and additional golf amenities to attract prestigious events and cater to ...
May 3, 2024 · Club + Resort Business Digital Editions Browse the current issue and archived issues of Club & Resort Business in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort magazine today.
4 days ago · Tamarack Country Club in Greenwich, Conn. recently kicked off its golf season by unveiling its newly transformed golf course following a nine-month Master Plan renovation by Golf Course Architect Brian Schneider. The event also marked the opening of its full-service outdoor poolside bar, the club’s latest dining and social amenity.
May 9, 2024 · Rob Thomas. Chief Editor, Rob Thomas is based in Cleveland, Ohio. He’s a member of the Golf Writers Association of America and a long-time golf course rater. Married with three children, Rob enjoys golf when not participating in activities with his family. Follow him on Twitter (@AmGolferBlog) and listen to him on the Club + Resort Talks podcast.
May 6, 2024 · Using Ingredients to Tell Stories: Conor Ball’s Chef of the Year Strategy. Martis Camp Club’s Executive Chef, also C+RC’s 2024 Chef of the Year, integrates personal and cultural narratives into his dishes with the support of a dedicated and collaborative team. By Isabelle Gustafson, Senior Editor, Club + Resort Chef | April 22, 2024.
May 9, 2024 · Remove the wire cage while keeping the bottle away from guests and at a 45-degree angle. Gently twist the bottle, not the cork, releasing it quietly until the initial release of CO2. Serve as you would still wine, ensuring the label faces the guest. Executing a flawless wine service is a joyful experience and a vital part of seamless service.
