MICHAEL CARMAN’S GOLF COLUMN: A look at SkyRidge Golf Course’ new clubhouse
By Michael Carman
Peninsula Daily News
Print This | Email This
Most Popular this week
Inside a legal pot procession operation: Testing and packaging equipment — and lots of security [**Gallery**]
I’ve long admired the scrappiness of SkyRidge’s operation, with their old trailer clubhouse reminding me (in a good way) of Roy “Tin Cup” McAvoy’s West Texas driving range.
But SkyRidge had long been constrained by the lack of a dedicated clubhouse.
Co-owner, operator and grill master Jeff Pedersen “wanted everything to be simple” in constructing his new digs and the finished product is a welcoming wood structure that from first glance could be mistaken for a private home.
From the parking lot, visitors walk up a ramp to a clubhouse with two doors: one leading to the pro shop and the other to Soren’s Cafe, the name a loving nod to Pedersen’s father, who farmed dairy then Hereford cattle on the property for more than 40 years.
The cafe offers standard lunch fare like burgers and sandwiches, light breakfasts and, likely biggest for the course’s bottom line, beer and wine sales.
Redmond-based craft brewery Mac & Jack’s African Amber and Coors Light were on tap when I stopped by, and there are other beers in cans and bottles.
Decorative touches inside the clubhouse, like an electric fireplace in the pro shop with full, glowing fire, Sequim High School purple and gold glass light fixtures over the bar, an antique jukebox and large flat-screen televisions add to the homey feel.
Around back, off the cafe, is a spacious back deck that will be great for pre- and post-tournament announcements and ceremonies.
Pedersen will install some glass inlays above the decks railings to provide a wind break and keep folks safe from any extremely wayward shots from SkyRidge’s finishing holes.
With a view of the Olympic mountains, finishing holes and the driving range, the deck will surely be an inviting location for a post-round beer or two during warmer months.
Just off the deck, bentgrass has been seeded for a close-by putting green.
Pedersen envisions customers getting a better feel on the real grass while trying out pro shop putters than they would get from clubhouse carpet.
Eventually, SkyRidge’s current putting and chipping green will serve solely as a chipping area.
Some final finishing touches need to be completed on the inside, small things like hanging pictures and stocking merchandise in the pro shop, but the new digs are a great step forward, and certainly worth a visit, a round and lunch.
New Year’s Invitational
Cedars at Dungeness in Sequim will hold a 50-team New Year’s Invitational on Saturday.
The event is open to all amateurs with a USGA handicap and professionals (with a limit of one professional per team, playing with a zero handicap).
Front-nine play is a two-person shamble (best ball scramble off the tee and stroke play through the hole after that) and back-nine competition is two-person best ball.
Cost is $60 for the public, $40 for annual members and includes KP’s, greens fees, a boxed lunch, cart fees, range and a chance at $1,500 in prizes (based on full field).
Partners must be within 10 handicap strokes of one another.
For more information or to register, stop by the Cedars clubhouse or phone 360-683-6344, ext. 1.
SkyRidge Golf Course will host a three-person Midwinter Scramble event on Saturday, Jan. 12.
Three drives must be used by each player during the round.
Shotgun start is 9:30 a.m. (barring frost) and cost is $90 per team with an optional $60-per-team ($20 per player) honey pot.
Lunch will be served following play.
Power carts are $15 per seat and a small amount of heaters are $10.
Phone SkyRidge for more information at 360-683-3673.
Golf columnist Michael Carman can be reached at 360-417-3527 or email@example.com.
Last modified: January 01. 2013 5:47PM