A number of years ago, I set a goal of playing 100 golf courses in Virginia. Two summers ago I accomplished that goal, playing one of the nicer semi-private courses “Spring Creek”, just outside of Charlottesville, as my 100th Virginia golf course. Having worked for forty years in education, serving as a teacher, coach, athletic director and principal primarily in Fairfax County, I had many opportunities to be in Charlottesville for the various Virginia High School League activities and meetings. Additionally, I spent some time in Charlottesville working on my doctorate in education, so playing the 100th course in Charlottesville was especially appropriate, since my new life goal is replacing the energies focused on my work in education with two of my favorite things; golf and food.
Admittedly, I eat food much better than I play the game of golf, as like most duffers I can really spoil that “good walk”. Nonetheless, the camaraderie, the trash-talk, jokes, competition and self-deprecation help soothe my soul. I also must admit that at some point in the round, the timing generally contingent on my level of play, my thoughts turn to what I am going to eat at the end of the round. After finishing my round at Spring Creek, played in a significant downpour, we headed to the pro-shop, which was still a temporary clubhouse at the time. Somewhat surprisingly, the menu offered some interesting choices, with clever naming conventions and the quality of food belied the rather humble nature of the pro shop.
I determined that I am not unique in my love of the game or golf and food, and it might be fun to provide my critique of both, for those like me who love the 19th hole as much as the first 18. So despite the chill of February and the one foot of snow outside, my thoughts turn to the spring thaw so I can “grip it and rip it”, and chow down on the eats offered at the various pro shop I’ll visit this coming golf season.
I’ll be heading to the Pinehurst area of North Carolina in three weeks for four rounds of golf, and at least that many meals. The following month I’ll be in sunny Florida in the St. Augustine area, playing at least five courses, some with a five course meal to follow. After those two trips, my focus will return to Virginia Golf Courses and once off the fairways, I’ll turn my attention to the fare served up in the clubhouse. So stay tuned as you “Strap on the feedbag with Chuck” where I’ll give my thoughts on the golf course and more importantly the main course.
Until then, Hit ‘Em Straight! And if not straight; at least long!
- Charlie Ostlund