No. 2 was honored with the award because it has “implemented water reduction programs in startling and instructive ways.” In 2014, in fact, Pinehurst No. 2 will use about 73% less water than in 2009 – the last full year prior to the beginning of a major restoration project that eliminated Bermuda rough and reintroduced sand and native wiregrass.
“We’re thrilled to receive this honor from Golf Digest,” said Bob Farren, Pinehurst’s Director of Golf Course and Grounds Management. “We didn’t set out for this, but I think it shows that we’ve brought Pinehurst No. 2 back to the way it was meant to be played, with firm and fast conditions that reflect the natural terrain of the North Carolina Sandhills.”
Is your practice routine getting stale? If so, it may be time to mix it up.
Our Golf Challenge Cards are a fun way to make the task more engaging. Each of the 52 playing cards contains a different challenge, with four different levels for golfers of all handicaps, to test and help develop shots on and just off the green. The cards are available in both short and long game versions.
Corien recently touted the awesomeness of the cards on the blog she runs with friend and fellow beginning golfer Breanna. The women received the cards while attending our Golf Academy earlier this year.
Here’s what Corien wrote: “Each card contains a tip or drill for improving your golf game. Some are for on-course play, and others are for the driving range, but all of them are challenging and a lot of fun! Next week, we’ve chosen a card that challenges us to play 9 holes while only using 6 clubs. It’s a great way to mix up your game and bring some more fun into the sport.”
Previous gigs: Assistant Executive Pastry Chef at the world-renowned Boca Raton Resort and Club in Boca Raton, Fla.; executive pastry chef at Adam’s Mark Hotel in St. Louis Mo.; executive pastry chef at TradeWinds Island Resort in St. Pete Beach, Fla.; pastry chef at Don Cesar Resort in St. Pete Beach, Fla.; Disney World Swan and Dolphin Resort, Orlando, Fla.; pastry chef for world cruise lines Holland America Westours
Known for: Red velvet cake, key lime pie and the Resort’s annual Gingerbread Village
Why he’s great: “Chef Joey brings a worldly view on our pastry shop,” Executive Chef Thierry Debailleul said. “He has extensive knowledge of just about any special event or holiday. Plus, his flavors and textures are outstanding.”
Chef Joey Norombaba helped prepare a number of sweet treats for this year’s Food & Wine Festival. (Photo by John Gessner)
1. How did you get into baking and pastry making?
When he started college at the University of Manila in his native Philippines, Norombaba was planning to be an engineer. Lucky for us, that planned changed quickly after he started working as a cook at Century Park Sheraton Hotel. “I fell in love with pastries,” he said. At the time, Norombaba also was intoxicated by the thought of eating the same food as the hotel’s prestigious guests, which included dignitaries and celebrities. “It was a simple thing, but I thought if I can eat what they eat I’m happy,” he said. Norombaba ended up shifting his focus to hotel and restaurant management and stayed on at the Sheraton for a total of five years before completing apprenticeships in Switzerland and Austria.
“There’s an endless amount of challenges and creativity.” — Chef Joey Norombaba
2. What do you like about the industry?
“There’s an endless amount of challenges and creativity,” he said. “You never get bored, there’s so much to learn.” Although Norombaba is classically trained, he’s enjoyed diving into the world of modern pastry making. “I like taking something classic and re-imagining it,” he said. “It’s fun to take the extra step to make it different.”
3. What’s your favorite thing to make?
It was too tough to pick just one, but Norombaba did say he enjoys experimenting with exotic ingredients. At home, he prefers fruit-based desserts like apple strudel with a scoop of vanilla ice cream. Resort guests tend to gravitate toward desserts made with chocolate, which Norombaba doesn’t mind because the sweet is so versatile.
Chef Joey Norombaba puts the finishing touches on a chocolate sculpture during the Resort’s annual Food & Wine Festival. (Photo by John Gessner)
4. What’s your philosophy in the kitchen?
For Norombaba, it’s all about balance. That goes for not only taste, but texture as well. “If you’re serving a very rich dessert, you have to be sure to add some contrast to it,” he said. “It’s just like wine, you have to know how to pair desserts.” Norombaba also prides himself on being a chef who pays attention to the details, making sure every dish is perfectly prepared.
5. What was it like moving to the States after working in the Philippines, Austria, Switzerland and Saudi Arabia?
After a stint as a pastry chef aboard a cruise ship, Norombaba was ready to settle down. “I met my wife on the ship and I knew it was time to head to the land,” he said. The transition to an American kitchen was actually quite easy because of the chef’s international background. The complexity of the food from his native country prepared Norombaba for the challenges of pastry making. Exposure to European, Middle Eastern and island styles have helped Norombaba carve out a signature fusion of flavors.
6. Who’s on the guest list for your ideal dinner party?
I have a lot of close relatives and boyhood friends back home that I have not seen in at least 20 years. They would be the first list on my list.
7. How did you make your first dollar?
I grew up on a farm and there was so many way to make money from farm products, but I earned my first pay check in college. I worked as a waiter at the Sheraton Hotel, where I eventually pursued my culinary profession.
8. What is on your bucket list?
I would say a long trip aboard a submarine.
9. What do you like to do outside of work?
I love outdoor activities. In the summer, I would be at the beach or fishing. In the winter, I prefer the scenery of the mountains.
10. What’s your kitchen like at home?
For now, I have a basic kitchen. My dream kitchen would be professionally equipped and designed, so I can cook or bake just like I do at work.
Seeing this video – with the sound down – makes us glad that, at Pinehurst, we only have to worry about how many crackers a fox squirrel might steal from our golf bags.
But watching it with the sound down is a critical mistake. A horrible mistake. No, this video has to be heard as much as it has to be seen.
The real gem of this video is not the fight of two alligators on a golf course. No, it’s the running commentary we get from the guys who – we’re just saying – seem to get WAY too close, and care WAY too much about their round of golf.
Marshall Park now has a more prominent location at the corner of N.C. 2 and Carolina Vista Drive.
Thousands of people have walked past the 10,000 pound granite monument since it was erected in 1959.
Those who have stopped to read the inscription know the stone pays homage to George Catlett Marshall.
The U.S. Army general resided in Pinehurst from 1952 until his death in 1959.
During that time, he was awarded the Nobel Peace Prize for his work to restore Europe’s economy following World War II. You may remember learning about the Marshall Plan during history class.
After serving as Chief of Staff, he was tapped for Secretary of State. He went on to become the President of the Red Cross and Secretary of Defense.
Resort officials celebrated Marshall’s role in history by placing the monument on the property in 1959 and naming the area around it Marshall Park.
It was moved in 1972 to make way for the tennis courts. Last year, it was relocated to a more prominent location at the corner of N.C. 2 and Carolina Vista Drive.
Dozens of people gathered Friday morning to re-dedicate the monument and park, paying tribute to Marshall’s leadership.
Gen. Raymond Odierno, Army Chief of Staff, speaks Friday during the ceremony.
“General Marshall is by far one of the most decorated Americans who has ever lived,” said Gen. Raymond Odierno, Army Chief of Staff.
Marshall said the park’s new location is special because it’s easy to access by foot or car.
“Village officials and residents, the (Pinehurst) Community Trust and Resort worked together to ensure the park’s prominence for decades to come,” he said. “They did this to educate all those who visit Pinehurst and really honor the legacy of service which General Marshall is known.”
“General Marshall is by far one of the most decorated Americans who has ever lived.” – Gen. Raymond Odierno, Army Chief of Staff.
Odierno said Marshall and his wife, Katherine, were active members of the community, attending services at the Village Chapel and taking in movies in Southern Pines. They bought a one-story cottage on Linden Road in 1944 after a stay at the Carolina Hotel.
“They would host guests, both local and famous, at Liscombe Lodge,” he said. “But it was not for the fame that the Marshalls moved to Pinehurst, it was the sense of belonging that (they) felt here from the start. The warmth, the congeniality and the patriotism they felt every single day best defined this wonderful community of Pinehurst.”
Pinehurst native Marty McKenzie, a local history buff, said he hopes the monument’s new home will make it more accessible to both residents and visitors.
“Hopefully, we will see Scouts, schools and civic groups visit the stone and be inspired to learn more about our wonderful American history,” he said.
Members of the Army Ground Forces Band’s Brass Quintet play before the re-dedication ceremony gets underway.