Pinehurst News

By the numbers: 2014 U.S. Open championships

 

Like numbers? The USGA has a few to share with you. 

Take a look at some of the notable occurrences and accomplishments from the back-to-back U.S. Open championships held in Pinehurst last June. Thanks to the USGA for sharing

Adobe Photoshop PDF

Pretty interesting, eh? Read more by clicking here.

If you like the USGA’s infographic, check out this one we created using their figures.

USOpenByTheNumbers

 

 

 

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The art of making Pinehurst No. 2…better?

By LEE PACE

Technology is forever evolving in industry—steam engines replace horses pulling cargo, dynamite replaces picks and shovels for mining coal. And in sports as well—golf clubs morph from hickory shafts to steel to titanium.

Today improvements in grass seed science allow golf architects and green superintendents to use grasses in the Mid-Atlantic “transition zone” not long ago deemed too bumpy and slow for quality putting surfaces. The greens on Pinehurst No. 2 are now five months into their next iteration, this time with a strain from the same family of grasses, Bermuda, deemed outdated three decades ago.

“Technology keeps evolving. The Bermudas available today are nothing like the common Bermuda we knew 30 years ago,” says Bob Farren, Pinehurst’s director of golf course and grounds management.

The greens on No. 2 were torn up one week following the 2014 U.S. Women’s Open and resurfaced with Champion ultradwarf Bermuda, a strain that maintains high density during extreme temperatures and at low mowing heights, delivering smooth, consistent putting surfaces 12 months a year. Champion has been installed on more than 530 courses throughout the South in the last decade.

… Continue Reading

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Buck Creek Jazz Band returning to Heart ‘n Soul of Jazz

Get ready to tap your toes and stomp your feet, the Buck Creek Jazz Band is coming to Pinehurst.

The band, known for playing traditional, Dixieland-style jazz, will open the Arts Council of Moore County’s annual Heart ‘n Soul of Jazz concert at the Carolina Hotel next month.

Buck Creek is no stranger to Moore County as the band has performed at seven previous Heart ‘n Soul concerts.

“The crowds have always been very receptive to the music,” frontman Jim Ritter said.

Band members belt out old-timey songs using a variety of instruments including trombone, clarinet, tuba, banjo, drums and piano

Ritter even plays cornet, a brass instrument similar to the trumpet.

Those who attend the concert should leave feeling a bit lighter, Ritter said.

“It’s a very happy music,” he said. “Jazz music was originally invented for dancers. The rhythm is set up to make you want to move you body, so it’s hard to sit still.”

… Continue Reading

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Mile-High Key Lime Pie is out of this world

Key Lime Pie 2

Our Mile-High Key Lime Pie is available at the Ryder Cup Lounge.

If you’re a fan of key lime pie, you’ve probably come to realize all versions of the dessert are not created equal.

So is the case with our Mile-High Key Lime Pie.

The photo above likely explains what sets our tangy, sweet treat apart from the competition – it’s enormous.

Seriously. Your eyes are NOT deceiving you.

We suggest bringing a friend (or 10) along to help you eat this dessert, but it’s so delicious you may be tempted to try the feat yourself.

It’s OK, we’ve all been there.

If your sweet tooth is as serious as mine, you may be inclined to skip your meal and go straight for dessert. If so, no judgment here.

Now that your mouth is watering, stop by the Ryder Cup Lounge to try it out. Those who are feeling adventurous may even want to make it at home, so we’ve provided the recipe below.

Mile-High Key Lime Pie

Pie Crust

20  Whole graham crackers (10 ounces total), broken
1 1/2 sticks  Unsalted butter, diced, chilled

1/2 cup  Brown Sugar, packed

Combine graham crackers, butter and sugar in processor.  Blend until crumbs begin to stick together.  Press crumbs onto bottom of pie tin.  Set aside.

Note: If you want to skip a step, simply buy a pre-made graham cracker pie crust.

Key lime filling

1  Egg

18.5 oz.  Sweetened condensed milk

1/2 cup  Egg yolks

1/6 cup  Lime juice

Mix ingredients until incorporated. Pour filling into the prepared pie crust. Bake at 350 degrees for 30 – 45 minutes. Let cool and refrigerate for 4 hours.

Mile-High meringue

1 lb.  Egg whites, no traces of yolk

2 lb.  Sugar

8 oz. Water

Preheat oven to 400°F. Boil sugar to hardball stage, 245°F. When sugar reaches 200°F, begin beating the egg whites at high speed to hard peak. Do not overbeat.

Once the sugar reaches 245°F, combine it with meringue as machine continues to run at medium speed.

Bring speed back to high and continue beating until the meringue becomes stiff, but still warm.

Begin icing while the meringue is still warm.

Place pie in preheated oven for 4-6 minutes.

 

 

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3 tips to improve your short game

Improving your short game is a surefire way to lower your handicap.

But how do you do it?

Eric Alpenfels, a PGA Master professional who serves at the director of the Pinehurst Golf Academy, has three simple tips for hitting better around the greens. Watch the video above to see the advice he offered PGA.com.

If you struggle with these shots, hit the practice greens with as much regularity as the driving range. You should notice a difference.

Still need help? We have your covered with our new short-game school, which focuses on putting, chipping, pitching and bunker play.

It’s being offered April 30-May 3 and May 28-31. Get the details here. 

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