Spring 2017

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T his time, Poppy Hills GC went national. In February, Poppy Hills, site of the 2018 U.S. Girls' Junior Championship, was named National Course of the Year runner-up by the National Golf Course Owners Association. The second place honor comes a year after being named Course of the Year by the California Golf Course Owners Association. "We're thrilled and honored to be recognized for this award," said Poppy Hills general manager Brad Shupe, who received the award at the 2017 Golf Business Conference in Orlando. "It's a testament to our staff, our superintendent Matt Muhlenbruch and his crew and the 2014 course renovation. We strive to provide our guests and members with the best experience possible." Muhlenbruch himself was also recently honored, being named Superintendent of the Year by the Golf Course Superintendents Association of Northern California. The only course that beat out Poppy Hills for the No.1 spot – there are over 11,000 in the U.S. – was The Pete Dye Course at French Lick Resort in Indiana. NCGA members save over $100 when playing Poppy Hills. 64 SPRING 2017 | WWW.NCGA.ORG Poppy Hills Course of the Year Runner-Up C ulinary honors keep rolling in for Porter's in the Forest at Poppy Hills GC and award-winning chef Johnny De Vivo. In the January/February 2017 issue of Golf Inc. magazine, Porter's was named the third place winner for Most Improved Public Food and Beverage Facility in the publication's second annual Golden Fork Awards competition. Editors of Golf Inc. assessed entries based on improvements in revenue, traffic, guest satisfaction, aesthetics, service, menus and capital improvements. Nominees were divided into four categories: most improved public and private facilities and new public and private facilities. De Vivo and his staff use only locally sourced products in aiming for a menu that is fun, sustainable and real. NCGA members who dine at the restaurant receive a 10% discount off of their tab (excluding alcohol). Porter's can host as many as 140 guests in one of its private rooms, making it a great spot for wedding banquets, corporate dinners or appetizer-heavy cocktail parties. Golden Fork Award for Porter's in the Forest NGCOA CEO Jay Karen, Poppy Hills general manager Brad Shupe and NGCOA B oard member Rick Lukas Award-winning chef Johnny De Vivo N E W S

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