From the Editor
Welcome to another year of membership; 2012 will bring more discounts and exclusive NCGA benefi ts than ever before. We will continue to
provide member rates at Poppy Hills and Poppy Ridge that are up to 75% off the public rates, as well as discount codes to American Airlines fl ights, complimentary lessons and clinics and hotel discounts
among other savings. Our newest benefi t is a dynamic app that can be
downloaded for free. My NCGA, the offi cial app of our association, offers a personalized mobile experience that allows members easy access to manage their games through score posting, an interactive course handicap calculator and a handicap index lookup. Those features join NCGA news updates and live feeds from Twitter and Facebook and the ability to remember user preferences such as home course and recently posted scores.
Downloading the app is easy
and free and available for use on Androids, iPhones, iPads and the iPod touch—simply search for the NCGA on the app store or visit our website,
ncga.org, for a direct
link and download. For Blackberry users we have our mobile site,
mobile.ncga.org. From a travel feature on the Caribbean to an
update on La Costa’s $50 million renovation and a point/counterpoint on the belly putter, this magazine is current and wide-ranging. Sports Illustrated’s best golf writer, Alan Shipnuck, highlights his favorite aspects of the game while tradition dictates that our cover story examine the home course of the NCGA president, in this case Chris Clark’s San Jose CC.
We take pride in helping amateur golfers enjoy the game and spend less money doing so. The back of this magazine, the most comprehensive golf directory in our region, provides a roadmap for fi nding any golf course in the area. We hope the maps and information help all of our members spend more time on the links in 2012.
A Thomas Keller (pictured) Q&A is one of the
highlights. This 56-year-old is the only American-born chef to hold multiple three-star Michelin ratings, and his world-famous French Laundry in Yountville has redefi ned fi ne dining and continues to thrive in a down economy. The down-to-earth chef (and avid golfer) discusses his love for the game, shares a chicken recipe and offers advice to amateur cooks.
Hilary Heieck
14 /
NCGA.ORG / WINTER 2012
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