Bill Scheller took a leap into an untested space when he registered the domain name GolfClubs.com in 1995. The internet was still a big, giant question mark, but whereas most golf stores were constrained by space and stocked a limited amount of equipment, clothing, and robo-caddies, physical space was not an issue on the wild frontier of e-commerce. Bill set out to assemble the biggest selection number of irons, drivers, and apparel on the planet and couple that selection with great customer service.
Though the GolfClubs.com homepage looks different than it did in 1995, Bill's original vision remains the same. Golfers of all stripes can look to the website for equipment from major brands such as Callaway, TaylorMade, and NIke?indeed, just about anything that helps them play the game they love. Players can also head to the company's brick-and-mortar location in Portland to sample that same selection in person instead of online.
Golf instructor Micheal Charles believes the process of learning golf should be as enjoyable as playing the game itself. From an early age, Charles became immersed in a life of athletic pursuits. His father was an international soccer star and a former head Olympic coach. Though Charles preferred golf over soccer, he still went on to an impressive career as a professional tournament winning player, as head coach of Lewis & Clark College and the University of Portland Women's Golf Team, and his current role instructing at Eastmoreland Golf Course. Instruction plans include private lessons to tighten individual aspects of the client's game and playing lessons where Michael plays alongside students while analyzing their course management skills and providing feedback on how to win any impromptu golf cart race.
Cleaved between the wildlife-rich waterways of the Columbia and Whitaker sloughs, Colwood National Golf Club’s 18-hole course unfurls across 6,158 yards of scenic parkland terrain. Throughout the round, forgiving fairways provide ample landing space for flush drives and displaced blimps, providing a slight advantage to players with exceptional length off the tee. Water hazards impede players’ passage on multiple holes including the par 5 fifth, the course’s most difficult hole, where an oval-shaped pond guards the left side of a dramatic dogleg left. The par 72 course is equipped with advanced draining systems to keep the grassy monolith in pristine playing condition year-round. Divot-tearing duos take in the course’s tall trees, immaculate greenery, and heist-planning waterfowl astride a nimble golf cart, which spins its wheels in applause when players sink stunning bogey putts.
Staffed by experienced coaches and computers who’ve sworn allegiance to the three laws of golfing robotics, GolfTEC’s motion sensors and high-speed cameras monitor swings and break down each individual’s form on a high-definition video display to get results. Sensors chirp with approval whenever they detect the perfect stroke or an especially witty golfing joke. GolfTEC’s certified personal coaches will point out flaws and strengths while providing golfers with tips on how to permanently improve their game from tee to green.
Though beautiful views and impeccable maintenance are typically found at long, difficult courses, the staff at Lake Oswego Golf Course believes that beginning and intermediate players should also be able to enjoy a top-notch course while learning the game. At 2,517 yards in total, the 18-hole, par-3 layout removes the physical stress of extreme length. Players can learn to hone in their game while golfing against the backdrop of Mount St. Helens and Mount Adams. Individual holes range between 74 and 179 yards, creating a hole-in-one opportunity on every tee box?provided a golfer can avoid Lost Dog Creek, outstretched tree boughs, and lost center fielders searching for fly balls.
Away from the links, golfers can refuel at the course's on-site restaurant, Casa del Pollo. Here, they can feast on home-style Costa Rican food, including chicken and steak tacos, burritos, and casado con carne?a grilled steak fillet atop a plate of rice, beans, pickled onions, and carrots.