Golf News for Thursday, April 14, 2011
"The T-2 finisher using our Tour AD DI shaft played consistently well on the final two days, taking the lead for a while and holding on to a solid second place finish," said Tak Yamada, VP of Sales & Marketing, Graphite Design. [... more » ]
Lake of Isles offers one of the most challenging courses in the Northeast. The Rees Jones designed North Course has been ranked No. 1 in Connecticut by Golfweek for the past five years. [... more » ]
The distinguished ambiance of the Victorian-themed inn on the shore of Little Traverse Bay and the national award-winning 27-hole Bay Harbor Golf Club was a winning combination for voters. [... more » ]
With the sight of lush green fairways just around the corner, Vermont's Sugarbush Resort Golf Club is announcing their continued membership program and season pass rates for 2011. [... more » ]
"More and more of the top players in the world are using 'The Little One' because it provides them with instant feedback," said Dan Bonomo, President/CEO PSP Golf. "Once they try it, they quickly realize the benefits." [... more » ]
"The Players Towel congratulates the winner of the 75th Masters on his historic play in one of the most exciting Masters ever," said Patrick Le Vine, founder of the Players Towel. [... more » ]
"We are elated to associate our brand with such a prestigious tournament and such a stunning resort venue," said David Pugh, Saab Great Britain Ltd. Marketing Director. [... more » ]
"We are thrilled that Get Golf Ready was launched under the Play Golf America umbrella," said Allen Wronowski, PGA of America President. "The two-year results prove that we can not only attract new golfers through affordable programs, but also keep them engaged through instruction and fun activities, including future playing opportunities." [... more » ]
While I probably wouldn’t take a swing tip from golf, food and lifestyle writer Ken Van Vecthen (sorry, Ken), I certainly perk up when he starts talking dining spots. Ken's been around and back when it comes to covering the culinary scene in golf destinations. That's why I took interest in his piece on great Tucson restaurants in the L.A. Times. [... more » ]
 
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