In 10 short years we have hosted the PGA Oregon Open, US Open Qualifying, and PAC-10 Championships. The Cascade Range dominates the scenery and errant tee shots end up in wetlands, not backyards, as there are no houses or condominiums to disrupt the view surrounding the course. Our RV Resort is ranked 43 in North America.
Owned by a group of local farmers, Shedd Cafe is a friendly home-style eatery that sources the majority of its produce and proteins from local farms within 12 miles of its location. A lunch menu favorite is the farmer burger, topped with cheese, a fried egg, a John Deere ball cap, and your choice of ham or bacon on a homemade bun ($8.50). Shedd Cafe can also stuff your body’s crawlspace with a variety of sandwiches and fresh soups. The reservation dinner makes a family-style meal more about food and company than who can scream louder about not cleaning dishes. The menu varies at each of these Saturday farmer feasts, and everything from drinks to dessert is included with your reservation dinner. Although alcohol is not served, consuming dishes like those served at past reservation dinners—chicken and dumplings, barbecue tri-tip, and an orchard-themed meal—usually reproduces alcohol’s extreme feelings of sleepy euphoria. The next scheduled reservation dinners are February 25, March 12, April 2, April 23, and May 7.
A stripe of bright green skirts each Limeberry Frozen Yogurt's ceiling, leading patrons' eyes to a bank of stainless-steel dispensers framed in petite tiles. There, patrons fill paper cups with swirled ribbons of fro-yo flavors, such as rich chocolate truffle, tart wildberry, and creamy cake batter—up to 15 varieties in all. Confectionery caravans then move on to a toppings bar where they load up on 50+ choices of edible provisions, including warm fudge, fresh fruit, nuts, and marshmallow cream. Bright-green chairs host noshers beneath framed action shots of blueberries sticking triple backflips off a Yurchenko vault.
Owner Peter Giovanniello crafts his secret sauce with tomatoes culled from the same grower used by his Naples-born father, who perfected the recipe more than forty years ago. A variety of New York–style pies populate the menu, including the all-meat pizza ($12 for a medium), which serves as an arena upon which pepperoni, sausage, ham, beef, and bacon battle for flavor supremacy. Fix a modest hankering by selecting pizza by the slice ($1.85 for cheese, $2.08 for pepperoni) or a small 9-inch cheese pizza ($5; $0.50 for extra toppings), which can also double as an edible frisbee. For eats of the non-pie variety, customers can plunge their fangs into the restaurant's selection of calzones ($5+), strombolis ($5+), and wings ($6–$7).
Tinted glass panes wrap around the rustic clubhouse of Spring Hill Country Club, permitting splendid views of the kempt lawn, misting fountains, and 18-hole golf course that encompass the grounds below. An advanced Rain Bird irrigation system keeps the 6,502-yard labyrinth in pristine shape year-round, and a short-game practice area, driving range, and PGA-certified instructors help preserve both swings and nine-irons' sense of identity. Members enjoy access to a fitness center with cardio and weightlifting machines, a sauna, and locker rooms, as well as access the cool waters of the club's Olympic-size outdoor pool. Plasma-screen TVs show live sports or golf-cart jousting at the casual Caddy Shack Pub, and the Player's Grille invites synchronized dining and chit-chat while clients take in quiet views of the club.
Course at a Glance:
Chef Mitch Rosenbaum, formerly of Bobby Flay's Las Vegas outpost Mesa Grill, and del Alma Restaurant marry contemporary cooking techniques with South American, Caribbean, and Spanish inspiration. The menu invites Latin-loving larynxes to gear up with starters such as the signature sangria-poached pear Ensalada del Alma, adorned with spiced olives, toasted pine nuts, and aged blue cheese ($9). Apprehensive appetites can take baby steps with traditional tapas, such as the dark-chocolate and peanut lamb mole, paired with dried cherries and served with corn tortilla chips ($10), or the wild-mushroom quesadilla, filled with locally sourced black-truffle goat cheese, tomato coulis, and cilantro pesto ($9). Larger plates ignite stomach engines with options such as the cochinita pibil, Yucatan-style barbecue pork and slow-roasted pork-shoulder cradled in a banana leaf—the specialty dish arrives alongside jicima and mango salad, guacamole, smoked tomato poblano chili rajas, and wheat-flour tortillas ($20)—which double as indoor skeet-shooting targets when taken to-go.