We’re happy to see that @RWSurferGirl isn’t so upset with Obama for enjoying the game, but we disagree with her about the proposed length of his trip. In fact, we think a simple 333-mile drive southis more doable.
If you’re checking Pinehurst off your bucket list this year, you’ve probably already scoured the Internet in search of secrets to make your trip a memorable experience.
But we know the best advice is passed down from friend to friend, so we asked our friends (OK, OK, they are technically former guests) to tell us what tips they would give a newbie. They took to Twitter and Facebook to share their best advice, which we have compiled below.
First, let us share a few tidbits from our staff.
Pose for a photo with Putter Boy: The bronze statuette is the symbol most synonymous with Pinehurst, so be sure to get a shot with him.
Take advantage of our FREE shuttles: Park your car and leave it there until it’s time to leave. We offer complimentary shuttle service to all Resort facilities and the Village of Pinehurst during regular operating hours. Click here for more information.
Go for a bike ride: Stop by Resort Services in the Carolina Hotel to check out a bike at no charge. Be sure to ask about trail maps. Click here for details. If biking isn’t your thing, we offer a variety of other activities.
Chef Shawn Aoki prepares meals for guests in the Carolina Dining Room.
Chef Shawn Aoki has a deep appreciation for fresh ingredients thanks to his California upbringing.
“I grew up in sort of a farm setting,” he said. “We butchered our own cattle and we always had a garden.”
Aoki’s job growing up? Tending to the chickens.
His formative years helped prepare Aoki for life in the kitchen.
“My understanding of the farm-to-table concept really sprouted from there,” he said. “When you take care of something and see it on the table at the end of the day, it really gives you a sense of appreciation”
“It gave me an understanding of good ingredients and what they should really taste like.”
Since moving from the West Coast to Pinehurst, Aoki has gotten the chance to continue his agricultural exploration thanks to Executive Chef Thierry Debailleul’s focus on providing resort guests with meals prepared with local ingredients.
I think there’s a correct cooking process for the right ingredient and I don’t like to alter my flavors too much.
Pinehurst Director of GCM Bob Farren (second from left), is flanked on Pinehurst No. 2 by No. 2 Superintendent John Jeffreys (far left), former No. 2 Assistant Superintendent Alan Owen (second from right; now the superintendent of No. 6 and No. 8) and Golf Course Maintenance Manager Kevin Robinson (far right). (Photo by John Gessner)
Every year at Pinehurst, we have a “State of the Resort” meeting, bringing together more than 1,000 Pinehurst employee partners to share the highlights of the previous year. Included in the presentations are the annual awards Pinehurst gives to those who went above and beyond over the course of the previous year.
Among the big winners at Tuesday’s meeting should come as no surprise, but it’s worth highlighting their efforts (at least) one more time. And while everyone on the Pinehurst team did something in 2014 to make it a banner year, a few people had a little more pressure on their shoulders than others.
After all, Pinehurst accomplished something in 2014 that’s never been done before in the history in golf.