Pinehurst News

Treat yourself to a “Flavors of Fall” massage

The flavors of fall are the inspiration for our latest seasonal massage.

During this treatment, our massage therapists use a decadent shea butter, an autumn spiced oil and a honey heel glaze to pamper you.

This unforgettable massage will bring you into the harvest season and leave you feeling warm, comfortable and refreshed.

Treat yourself to the “Flavors of Fall” massage for a limited time by calling 855-878-5077 and asking for the seasonal massage.

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ProTracer from the 1920s?

The European Tour is always a great follow on Instagram (we like to think we are as well, so please, give us a follow), and recently they showed us how ProTracer may have looked in 1920s- and 1930s- era golf.

Using hickory clubs, Danny Willett, Lee Westwood and Miguel Angel Jimenez showed just how difficult golf was around the time Donald Ross began to convert his sand greens to grass at Pinehurst.

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Road to Augusta goes through Pinehurst at Drive, Chip and Putt Regional

VILLAGE OF PINEHURST — For one weekend, the road to Augusta National went through Pinehurst – with a detour to Athens, Georgia.

Hailing from the suburbs of Athens, the winners of the Boys and Girls 7-9 age group at Sunday’s Drive, Chip and Putt Championship regional qualifier are former classmates who live just six miles apart near the northeastern Georgia city. Nine-year-olds Peter Sposato of Bishop and Claire Bradford of Watkinsville bested the field at Pinehurst Resort & Country Club and advanced to the finals at Augusta National on April 2, the Sunday leading up to the 2017 Masters.

All Sposato needed to do to punch his ticket to Augusta was sink a putt from 30 feet out — a tall task even for the PGA’s best.

 

No sweat. Sposato, whose favorite golfer is Jordan Spieth, buried the putt. It was a proud moment for his father, Chris Sposato, who had two boys competing Sunday — Dino Sposato finished third in the Boys 12-13 division.

“Exciting. Just an exciting moment,” Chris Sposato said. “And to share it as a family made it even more special.”

Putting was the final contest for each age group — each golfer getting three drives, three chips and three putts with scores based on distance (for driving) and accuracy.

Nine total shots. No mulligans. No room for error.

Bradford, wearing her red and black University of Georgia polo and teal glasses, didn’t need to land a long putt to win — she dominated her group’s drive and chip contests. Playing Augusta will be special for her and her family — her grandfather once worked the leaderboard on the famed. 15th at Amen Corner.

“It’s going to be really cool to play there,” Bradford said following her group’s medal ceremony. “I’ve always wanted to see what it’s like.”

The eight winners in Pinehurst on Sunday will make up a 10th of the 80-player field at the Drive, Chip and Putt finals in August (eight groups, 10 players per group). Joining Sposato and Bradford from the Pinehurst qualifier are Catherine Qiu of Ashburn, Va.; Carter Kontur of Lawrenceville, Ga.; Madilyn Newman, Knoxville, Tenn.; Clinton Daly, of Charlotte, N.C.; Karson Adkins, of Savannah, Tenn. and Jaron Leasure, of Virginia Beach, Va.

Madilyn Newman’s win in the Girls 12-13 division might sound improbable to anyone other than her father. According to Bryant Newman, his daughter was 9 when she saw a commercial for Drive, Chip and Putt as he watched the Masters. The commercial inspired Madilyn — three days later, she was in the backyard chipping. She registered the inaugural competition that same week.

Three years later, Newman came within inches of sinking her final 30-foot putt, earning enough points to advance to Augusta.

“Today is overwhelming,” her father said after snapping cellphone photos of the leaderboard with her high score highlighted in pink. “She got here because of hard work and natural ability. She’s had very little coaching. This is just something she really wants.”

Complete results from Pinehurst and other upcoming qualifying tournaments can be found at drivechipandputt.com.

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Pinehurst Resort Opens New Bar and Restaurant, “The Deuce”

PinehurstResort_TheDeuce1 (WEB)

The Deuce, offering incredible views of the 18th green of Pinehurst No. 2, is Pinehurst Resort and Country Club’s new bar and restaurant.

The Deuce overlooks the
18th hole of Pinehurst No. 2

View the menu.

VILLAGE OF PINEHURST, N.C. – For decades, golfers and guests have gathered on the veranda overlooking the 18th green of famed Pinehurst No. 2. Now, they are able to do so in The Deuce, Pinehurst Resort and Country Club’s new bar and restaurant.

Featuring a bar area that opens onto the veranda, The Deuce offers the resort’s best view of No. 2’s historic finishing hole where the game’s greatest players have prevailed, including Payne Stewart, who won the 1999 U.S. Open with a dramatic 15-foot par putt there to beat Phil Mickelson.

The Deuce provides a setting like few in the world of golf.

“Even when you are sitting inside The Deuce, you are literally a ball-toss from the 18th green of Pinehurst No. 2,” says Pinehurst President Tom Pashley. “When the windows are open, you can hear the sounds of the game, whether it’s a roar for a made putt or the groans for one that just lipped out. You feel like you’re part of the event, whether in one of the seats on the veranda, or even sitting at the bar.”

Pinehurst Resort _The Deuce2 (WEB)

Adorned with vintage photographs and other memorabilia illustrating the storied history of No. 2, the 5,000-square-foot Deuce serves lunch every day as well as an array of appetizers throughout the afternoon and evening.

Adorned with vintage photographs and other memorabilia illustrating the storied history of No. 2, the 5,000-square-foot Deuce serves lunch every day as well as an array of appetizers throughout the afternoon and evening. Lunch includes a variety of sliders, sandwiches and wraps while appetizers will include Crab Hushpuppies Beignets, Lobster Mac’n’Cheese Croquettes, Wings, Pretzel Bites and Loaded Tater Tots.

“When the windows are open, you can hear the sounds of the game, whether it’s a roar for a made putt or the groans for one that just lipped out. You feel like you’re part of the event, whether in one of the seats on the veranda, or even sitting at the bar.”
-Tom Pashley, Pinehurst President

The bar, which is open to the public, features an assortment of specialty cocktails and North Carolina craft brews, including the Pinehurst Pale Ale, brewed specifically for Pinehurst by the Highlands Brewing Company, as well as selections from the nearby Southern Pines Brewing Company.

“It’s not just typical bar food,” Pinehurst Executive Chef Thierry Debailleul says. “It’s fresh, inventive and original food, and it all comes with a spectacular view. It’s made-from-scratch cuisine in a relaxed, comfortable setting that we feel will become the best lunch spot you can imagine anywhere.”

It’s the setting and the ambiance that set The Deuce apart. With large, custom-made windows designed to open onto the veranda, The Deuce is mere steps away from the 18th green. Pashley believes the bar and restaurant will enhance the Pinehurst experience, both for patrons and the golfers coming up 18.

“I think it’s going to lend a lot of drama as a player comes up 18 because the butterflies are going to begin to stir,” Pashley says. “If you make a putt you’re going to get a roar; you’re going to light up the place. But if you’re sitting in that front bunker and you’ve got to hit a shot to the back pin, now you’re thinking, ‘All of these people are watching me, and if I hit this thin…’ It’s going to make the final hole on No. 2 that much more dramatic.

“It’s not just typical bar food. It’s fresh, inventive and original food, and it all comes with a spectacular view.”
-Pinehurst Executive Chef
Thierry Debailleul

“You hope to make the putt or hit the shot because you know you’re going to get a reaction. It puts you in the shoes of what it’s like to play in the U.S. Open. You’ve got a gallery, and it will make your finish that much more exciting.”

The Deuce is a fitting end to a memorable round.

“After shaking hands after your final putt, you’ll be able to walk a few steps to begin celebrating and recalling the round you just played,” Pashley says. “There’s never been that at Pinehurst, not in this way, where there is a place designed and built for you to celebrate the golf and good times you’re having at Pinehurst.”

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Seared Salmon with Executive Chef Thierry Debailleul

Watch Executive Chef Thierry Debailleul make a Seared Salmon with Arugula, Quinoa and Garden Vinaigrette. This dish is perfect for a light lunch or a quick dinner.

Salmon Recipe-1

 

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