Kitchen Creek reported a “significant” increase in the number of golfers using the course this year compared to last—despite the fact many of its greens and fairways suffered extensive ice damage this spring.
That, coupled with a cold, wet May, left the course in poor shape, forcing the club to use temporary greens well into the season.
Despite the rocky start, Kitchen Creek club pro Gord Workum said the course made a resurgence under the direction of head groundskeeper Greg Ross, who worked diligently to salvage this year’s season.
“[Greg] really did a good job getting the course together, which was really in rough shape,” said Workum, adding the course will remain open this fall as long as the weather permits.
And while the course had to endure the rigours of a poor spring, it had a terrific month of August, largely due to a long stretch of sunny days.
“Our numbers were helped by August,” Workum said Monday, though deciding not to disclose the exact percentage increase until board members were informed later this year.
“We are definitely up in numbers over this time last year," he added. "It’s good to see, especially after our poor spring.”
That increase—combined with a nine percent rise in club memberships (525 compared to 465 last year)—leaves Workum pleased.
In fact, he said the number green fees sold have “increased steadily” since he became the pro here in 1994, with this season seeing the largest jump.
Workum added membership fees for next season will be announced in November.