The Club Menu Goes into the Kitchens of America’s Finest Golf Clubs

Olympic. Pebble. Baltusrol. Oakmont. Bandon. Merion. The roster reads like every golfer’s must-play list. But the allure of these hallowed venues goes beyond the course and into the grillrooms, dining areas and halfway houses that define the culture of each club.

Olympic. Pebble. Baltusrol. Oakmont. Bandon. Merion. The roster reads like every golfer’s must-play list. But the allure of these hallowed venues goes beyond the course and into the grillrooms, dining areas and halfway houses that define the culture of each club.

In The Club Menu: Signature Dishes from America’s Premier Golf Clubs authors Scott Savlov and Jon Rizzi go “inside the gates” to savor the creations that have made 50 legendary golf clubs the institutions they have become. Elegantly combining mouthwatering photography by Rich Clarkson & Associates and contributions from Arnold Palmer, Jack Nicklaus, Jim Nantz, Branford Marsalis and other golf aficionados, The Club Menu captures the culinary hallmarks at some of America’s most exclusive enclaves and provides readers with recipes for every dish, allowing them a true taste of the experience.

The Club Menu is an unprecedented presentation of golf history, culture and cuisine, where you’ll find out:

• What ultra-private U.S. Open venue’s signature dish originated on the back of a cereal box?
• Which club’s chicken Caesar salad was regularly served at the White House?
• What club’s gingersnap recipe comes from the mother of one of golf’s all-time greats?
• What’s the secret to Bandon Dunes’ meatloaf, Old Sandwich’s lobster cigar and Maidstone’s fish chowder

Produced by Rich Clarkson & Associates and published by Pindar Press, the 128-page hardcover will retail for $50 and is available online at www.pindarpress.com. For bulk orders, call Pindar Press at 800-333-9402.