Black Butte Ranch’s homeowners approved a $3.5 million renovation project for the community’s Glaze Meadow Golf Course, it was announced by officials of the 1,251-home vacation and golf destination in Central Oregon.
Scott Huntsman, president and chief executive officer of Black Butte Ranch, said property owners “overwhelmingly approved plans for the renovation project” which will begin in September of this year and culminate with the opening of the “new” course in May 2012.
John Fought, president of John Fought Design and one of the country’s foremost golf course architects, has been selected to lead the design efforts for the project.
“Our homeowners and management team are excited about the renovation of the Glaze Meadow Course,” Huntsman said. “With the stable financial picture of the Ranch, we now feel it is the perfect time to update the 35-year-old course to restore shots values, improve its playability, and lengthen it to make it more challenging given today’s new golf technology. The new design will also enhance the owner and guest experience at the Ranch, and provide us with two high-quality championship golf courses.”
Plans call for a comprehensive renovation of the Glaze Meadow Course, including a new irrigation system, the re-construction and repositioning of tee boxes, reshaping of and the addition of several fairway and greenside bunkers, resurfacing and rerouting of cart paths, and the thinning of some trees that have started to encroach on play over the past few years.
The project also will include the re-design and re-construction of several new green complexes, and the conversion of the existing 514-yard, par 5 first hole into a 395-yard, par 4, and the lengthening of the 401-yard, par 4 second hole into a 553-yard par 5.
In addition, Fought and his architectural team will also make several major improvements to Glaze Meadow’s practice facility, including the rebuilding of the existing practice tee, the addition of several new target greens, the construction of a new back tee for private lessons, and the creation of a new nursery.
Currently measuring 6,574 yards from the championship tees, the renovated Glaze Meadow Course will be lengthened to approximately 6,956 yards and play to a par of 72, providing a stern test for players of all levels. Set amongst towering Ponderosa pines and offering stunning views of the snow-capped Cascade Peaks, Glaze Meadow’s new design will feature five teeing areas, including a set of junior tees measuring 5,014 yards.
Black Butte Ranch’s 7002-yard Big Meadow Course will remain open during the re-construction of the Glaze Meadow project, Huntsman said.
BBR OPENS ROBERT’S PUB
Black Butte Ranch opened Robert’s Pub, A Gathering Place – which replaces the past dining concept at Big Meadow Golf Course in April.
Dean Ecker, food and beverage director for Black Butte Ranch, said, “We are excited to share this new culinary concept for the Ranch with our guests, homeowners, golfers and the local community. We focused on creativity, variety and value, as we continue to see our customers look to customize their dining experience with food and beverage choices that cater to their palettes and their wallets.”
Robert’s Pub features an all-day menu that includes new starters, savory pubwiches, fresh salads and classic sandwiches. Among these new items are Buffalo Chicken Sliders with Rogue River Blue Slaw and Roasted Garlic Aioli, the Pub Grinder featuring cappicola, pepperoni, and roasted artichoke hearts on an herb focaccia bun, and ½ roasted chicken with butter braised savoy cabbage and dirty rice.
To view the new menu at Robert’s Pub, please visit www.BlackButteRanch.com/RobertsPub
BBR OPENS NEW LODGE RESTAURANT
Black Butte Ranch opened the New Lodge Restaurant at Black Butte Ranch – which replaces the past dining concept at the Lodge in May.
The Lodge Restaurant resides in the rustic Lodge at Black Butte Ranch where “Art is now served” for guests – from the drive into the Ranch, on the plates, and the views from the dining room, set amid the expansive volcanic Cascades Peaks formed through millions of years. Adorned with knotty pine, exposed hardwood floors, modern color accents and rustic Ranch inspired decor, the Lodge Restaurant captures the history of the Ranch and the region when you walk through its doors.
The dinner menu features many Ranch Plate dishes such as a Grilled Buffalo Tenderloin with locally foraged mushrooms, crispy pancetta and roasted corn cream; House Spice rubbed Cowboy Ribeye with Southwest lentil salad and Adobo Sauce; and Alder Smoked Chinook Salmon with roasted quinoa cake and beet glaze. The new Lodge Restaurant showcases its “Cowboy Chow” Section of the menu, which allows guests to enjoy a three course steakhouse style dining experience for $39 per person, while offering several wine flights to match the food journey they will enjoy.
