(Part 1/2) Wow. What a journey. Long story short, this course would be best off being sold to the quarry across the street. I have been golfing at this course for quite some time, before it was an 18 hole course even, and it is STILL not in any great condition. If anything it’s starting to get worse from some improvements they’ve made over the years. First of all, the pricing is way too high for what the course is. Prices are raised when you have a better product to offer, so why should people be paying more for a product that hasn’t changed in the past 15 years? (Not to mention their seasonal pass holder “membership” offer that literally only includes green fees. No range, no carts that are still $15+ to rent, and no other typical benefits you would get at any other course. What a deal!) The new interior of the clubhouse looks great… for the 5 minutes I spend in there… and all the drink prices, alcoholic and not, were way too high to have any of my interest. Even hitting range balls is too much. Just one size for that much? If I’m playing golf I just want a little warm-up, not an entire bucket to tire myself out. Just does not make any sense. And then we get to the course. Right off the bat, I see the wide patches of clover that is consistently seen all over the course. Very nice. They put in new yardage signs, in different places of the old ones, so all the landscaping from the old ones looks so awkward and out of place. Even nicer. The tee boxes are decent, depending on what hole we are discussing. There’s times where tee markers are aimed so far off the fairway, or par 3s that are just all torn up from divots. The fairways are also decent, except for your occasional burn out patch (pictured), clover patch, or random tall pieces of grass that they can’t bother to get rid of. And that’s just on the front. The back is just patches of dirt for most of the fairways. I understand it used to be a farm field… 15 years ago? It was extremely exciting to see them drive a truckload of sand to spread across 12s fairway, in the middle of July, in peak golf season, basically making it a penalty to hit the center of the fairway. What benefit came from this? Not to mention, it’s sand. The wind and rain over the next couple weeks that followed literally washed it all away. What an excellent use of money! I will say it was a nice change of pace to finally play out of sand, but I didn’t expect the sand to be in the middle of the fairway where you’re supposed to hit it. On the topic of fairways, they are gradually cutting them smaller. Whether it’s shorter to where some people can’t even reach it, or skinnier to where good drives still get penalized. This includes the nice aprons they use to cut in front of the greens on the par 3s they have just now completely neglected (pictured). Looks absolutely stunning. Thank god we got those new yardage signs. Onto the next topic is the greens. This is my favorite part. First off, they are impossible to hit approach shots to. You either hit into the fridge that is long and spongy to where the ball doesn’t go anywhere, or you hit the green and it bounds the length of the green way past where you wanted it to go. Very fun. It would also help if the greens were a little larger, which very similar to the fairways, they are getting smaller as well. You go to most courses and they have their green sprinklers in the fringe just off the green. Their green sprinklers are 5 to 10 feet in the rough. Which doesn’t help because the rough gets just as much water as the green making it U.S. open thick and long, which is completely inconsistent with the dead rough on the rest of the course. However, I am not sure I would trust them to make that adjustment. The way they cut greens now looks like a blind person does it. The edges where it meets the fringe is ungodly inconsistent (pictured). Almost every green you can see it accidentally cut too far into the fringe where it is now starting to die, or cut too far into the green where they, imagine that, are making the green smaller. It’s just so unprofessional.