Pinehurst News

The Biggest Laugh of the Year

We think the best sound bite in all of golf in 2014 came from Pinehurst.

And it was just one word.

“No.”

Then, raucous laughter, and, if you watch the full clip here, you’ll hear it…clapping.

The biggest story entering the 69th U.S. Women’s Open – bigger than whether Pinehurst No. 2 would hold up (it did, which we heard first from Michelle Wie during the first player news conference of the women’s week) – was how 11-year-old Lucy Li would fare on the world stage in the biggest women’s golf event of the year.

Her team – basically just her mother and father – did not grant interviews before the tournament week, and settled on one media meeting before the tournament – in the large media center interview room on Wednesday. In less than 2 minutes, the little girl had charmed the entire room, breaking up seasoned journalists with quips about her favorite golfers, and in this memorable moment, her dad’s game.

“Can your dad beat you?”

Li giggles, and can barely get the word out.

“No.”

That was it. From there, Lucy Li owned the first few days of the U.S. Women’s Open.

Watch: Lucy Li talking Donald Ross and No. 2…while eating ice cream. #USWomensOpen #Eleven

A video posted by Pinehurst Resort (@pinehurstresort) on

And her caddie, Pinehurst’s own Bryan Bush, wasn’t bad either:

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Newsmakers of the Year: Back-to-back U.S. Opens

 

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It’s a first no one will ever forget. 

The USGA’s decision to host the U.S. Open and U.S. Women’s Open at Pinehurst during consecutive weeks was a risk worth the reward. Executive Director Mike Davis said the two-week experiment will “rank right up there with the best ever.”

It’s no surprise Gold World and Golf Digest have named the historic back-to-back championships one of its Newsmakers of the Year.

… Continue Reading

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Make the Ryder Cup’s Shrimp & Grits in your kitchen

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Creamy. 

Savory.

Melt-in-your mouth.

The Ryder Cup Lounge touts the Shrimp & Grits as one of its signature dishes for a reason.

If you’re too far away to stop by the restaurant for your fix, consider making them at home.

Our chefs share the recipe, which makes four servings.

Enjoy.

Shrimp marinade

20 Large shrimp tails, peeled & deveined

3 cups Olive oil

6 sprigs Fresh thyme, de-stemmed and chopped

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The photo you’ve all been talking about

We post a lot of photos to the Pinehurst Resort Twitter feed. Most get a few likes and retweets, but the one we posted earlier today became an instant hit.

We can’t say we’re surprised, staffer Kaye Pierson is known for capturing stellar sunrises with her trusty iPhone.

PGA.com even included the shot in its daily roundup of the best and most creative images.

… Continue Reading

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Payne and Rickie…

We had a lot of memorable moments in 2014. This one is near the top of the list.Thank you, Rickie Fowler.

(See the full video here.)

From Vine:

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