Fairways are Firm; The Greens Are Fast As The Club at Boca Pointe Readies For New Season

How long does it take for grass to grow or to mature on a golf course?  There’s no clear-cut answer because of many unknown factors such as weather conditions.

But for the Club at Boca Pointe, the 18-hole golf course is showing what Celebration grass is supposed to look like—beautiful, firm fairways that are providing for outstanding play.

“We did the front nine three years ago and the back nine two years ago.  With a strong maintenance management program, we are finally seeing how playable and beautiful Celebration grass is,” says Buck Deibel, Director of Golf for the Club at Boca Pointe, the only country club in South Florida that provides flexible membership programs.”

Aside from the well-manicured golf course, what sets the Club at Boca Pointe from other country clubs in South Florida is the flexible program that allows members to define their own membership without the financial commitment associated with private clubs.

There is the popular Premier Membership program allows members to join the club for as little as three months to 12 months and four to 12 from the second year on.  This incorporates full golf privileges.

In addition, there are annual golf membership programs that enable the member to play unlimited golf without using other facilities at the club.

The Club at Boca Pointe works with one of the top national golf course management companies that not only provides on-site staffing, but the capability of bringing to the club top agronomists and other specialists to help maintain the 18-hole course in top condition.

“And it’s working,” beams Deibel.  “Our greens have recovered from the normal summer maintenance; the fairways are playing true as we continue working on tee boxes and weed control.”

One of the Club’s Premier Golf Members recently played in a South County Women’s Golf League Tournament at Boca Pointe and said: “The SPWGL thought Boca Pointe golf course was in excellent condition. They complemented us on the food as well as how efficiently the tournament was run.”

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