Twenty years ago, a friend and I would get together on the weekends of the major golf tournaments and bet an enormous Japanese take-out meal on whether Tiger Woods would win against the field. He would take Tiger and I would take the field. If you know anything at all about golf, that bet is nearly unimaginable — one golfer against 156 of the best players in the world — but Tiger Woods was so dominant in those days that the odds seemed just about even that he would win any given tournament, especially the big ones like the Masters and the U.S Open. I won a few of those bets, but I also paid for quite a few of those prodigious meals.

The Maggie Valley Lions Club raised more than $10,000 for local charities with its 10th annual Golf Tournament and Silent Auction held Thursday, Aug. 23. 

In this mountain region, there are a handful of top-notch public courses, including the Sequoyah National in Cherokee (designed by Robert Trent Jones II) and the historic 27 holes at Waynesville Inn, Golf Resort and Spa. In the Cashiers area of Jackson County, the scenic High Hampton Inn is regarded as one of the most picturesque courses in the country. Other courses include:

When asked why he loves Western North Carolina, Travis Smith had to pause for a moment. “Well, that’s a good question,” he chuckled. “It’s special to me because I’ve been here most of my life. I love the mountains, the people. You’re away from the cities, from all the traffic and noise.”

The Lake Junaluska Girls Junior Golf Association enjoyed a special play day and celebration Saturday, Aug. 9. LJGJGA members and their parents enjoyed a fun family nine-hole play day followed by a cookout at the Lake Junaluska Pro Shop/Clubhouse to honor recipients of the Laura Constance Golf Scholarship.

Forest Hills residents and town leaders overwhelmingly opposed purchasing a 60-acre abandoned golf course in the middle of their community at a public hearing last week.

Presented with a tempting yet expensive offer, the Village of Forest Hills has to choose whether to buy an abandoned golf course in the center of its small community, or stand by and watch it be developed.

Craig Hartle just might have the best job in Western North Carolina.

The head golf professional for High Hampton Inn and Country Club in Cashiers, Hartle spends his days instructing any and all visitors ready to step foot on the majestic 18-hole course that snakes through the rich and varied landscape of the Southern Appalachians.

As people’s discretionary spending remains low nationwide, golf courses in Haywood County are trying to drive their way out of a bunker with price cuts and special offers aimed at drawing in atypical players.

Golf courses in the Haywood County are, at the very least, trying to stay on par with past numbers — be it the number of rounds played or total revenue earned.

“It’s a luxury,” said Jay Manner, the general manager at Maggie Valley Club & Resort. “We understand that golf is important to a lot of people, but it isn’t shelter or food.”

To help golfers save, the club is waving its initiation fee for anyone who signs an 18-month membership commitment.

The decline in golf has mostly taken its toll among casual, or “fringe” golfers, said Duane Paige, the general manager of Laurel Ridge Country Club.

Core golfers, a term Paige uses for those who play two, three or even four rounds a week, have been less likely to let up on their game in the recession.

But fringe golfers, those who played once or twice a month, have backed off, perhaps only playing every other month now, Paige said. And those who used to play very other month might now play just twice a year — or not at all.

Manner said the Maggie Club is “cautiously optimistic” about its numbers this year, particularly given the unseasonably warm winter. The course was up 1,000 rounds of golf in April compared to the prior year.

However, more rounds does not automatically translate to more money coming in. Several years ago, a round at the Maggie Valley Club was around $90. Today, its about $60. The club also moved its twilight hours up. Golfers with tee times after 2 or 3 p.m. would typically pay discounted rates because of the late start. Now that rate has been extended to those who tee off after 1 p.m.

The Waynesville Inn is no different, offering limited time play passes that are cheaper than a full-fledged membership, though without some of the perks.

The passes are “for that golfer that wants to play golf but doesn’t want to tie up money in a membership,” said Tom Halterman, general manager at Waynesville Inn Golf Resort & Spa. “We have gained a great deal of the local play” as a result, he said.

Halterman said that he thinks younger generations are put-off by the lifestyle a golf club membership portrays.

“Today’s generation they are not interested in that type of thing,” Halterman said. “Membership tends to scream stuffy.”

Courses that were once almost entirely private have opened up their fairways to outside play as a way top counter the decline.

“If we can bring in some amount of outside play that helps supplement our income,” said Paige. Laurel Ridge is now among those semi-private courses that accept outside play.

“We are always looking to help people enjoy our golf course because if they do we hope they become a member one day,” Paige said.

Changing demographics

Golf course managers with a long view of their sport are perhaps most troubled by the declining number of younger golfers there to replace their aging core clientele.

Paige said the decline in play among younger golfers isn’t due solely to the economy. Men, who still account for the majority of golfers, typically spend more time with their families on the weekend. They are more likely to be involved in activities with their children and have household responsibilities than men in previous generations.

That’s led Paige to look for ways to get the whole family out to the course, including wives and children. Laurel Ridge offers junior golf camp in the summer, as well as special Tee-It-Forward rounds where the tee box is moved closer on the fairway to make the course doable for youth.

Maggie Valley Club is trying to get kids into the sport by offering junior golf lessons for all ages. That way, when the kids are learning to swing and putt, the parents can enjoy the golf course themselves or the club’s other amenities. Otherwise, people just don’t have the time to devote to golf nowadays as they did in the past.

“They’ve got kids, families,” Manner said. “They don’t have 4 to 4.5 hours.”

Likewise, golf courses are not capturing as much of the baby boomer generation as they expected, given that many people are being forced to work well past retirement age.

In hindsight, the proliferation of golf courses developments aimed at retirees and second-home buyers during the real estate heyday of the early 2000s was perhaps overly optimistic, Paige said.

“We were predicting continued prosperity that if you built it, they would come,” Paige said of the region’s outlook. “So we overbuilt. We have a little bit more supply than we have demand.”

Staff Writer Becky Johnson contributed to this story

Like most great tales, it began like any other day.

Sous Chef Alex Tinsley, 24, was working his usual day in The Gateway Club’s kitchen — chopping veggies, toasting buns, helping to ensure that any food that left the kitchen was perfect or as close to perfect as it could be. Then, co-owner Art O’Neill asked to talk to him.

O’Neill had received a call from a friend who was lining up personal chefs for golfers competing in the Masters Golf Tournament in Augusta, Ga., this April. Unable to work the gig himself, O’Neill asked Tinsley and Executive Chef Daniel Morris, 27, to take the spot.

“Of course, I said ‘yes’ immediately,” Tinsley said.

Both are accomplished chefs in the area and, as luck would have it, golf lovers.

“Daniel and I are both golfers — poor ones at that,” Tinsley said, laughing.

Tinsley and Morris will spend the four-day tournament bunked up in the same house as their assigned golfer — namely British pro Ross Fisher — where they will eat, sleep and breathe the world of golf while hopefully wowing him and his support entourage with their cuisine.

The gig is being coordinated by Horizon Sports Management, a firm that represents professional athletes and lines up any and all accommodations during the Masters, including renting houses in the Augusta area for them to stay in.

The pair will be responsible for dishing up Fisher’s breakfasts, dinners and snacks for the course. They will also organize a large cookout for 50 to 60 people during their stay.

Amid the excitement lingers another thrilling prospect: what if their food helps Fisher clinch the green jacket — one of the most coveted prizes in all sports?

But on the flip, perhaps burnt, side of that idea is this thought: “I’d hate to be the reason Ross Fisher lost the tournament,” Tinsley said.

For chefs, food is more about personal satisfaction, knowing that they have created something both visually alluring and pleasing to the palate. For athletes, it is fuel.

“I think a lot of golfers really are conscious of what they eat and how that is going to make you feel,” Morris said.

The duo is just starting to receive details of what Fisher, who is currently ranked 118th in the world, does and does not like.

“I know that Ross Fisher loves M&Ms,” Morris said, adding that a bowl must be set out in the house at all times.

The menu items will be up to Fisher’s discretion. During the first day, the guys will meet with the golf pro to discuss his gustatory expectations and preferred eats while playing in the tourney.

“If he wants a grilled cheese sandwich and a can of Campbell’s soup, I am fine with that,” Tinsley said.

However, that doesn’t mean that they aren’t prepping their own ideas of what they think Fisher would enjoy.

“I have some things in my pocket that I have done many times,” Tinsley said. Then again, “He might want nothing but granola and lean protein.”

Morris has already started scrutinizing all his culinary concoctions, contemplating whether this or that meal would be a good option to make for Fisher.

“You start looking at everything you do a little differently,” Morris said.

The whole event won’t be work, however. After shopping for groceries and making the meals, Morris and Tinsley will have the chance to walk the course and see some of the game’s greatest players at work.

Tinsley said he plans to walk every inch of the course, if possible, because it could be his only chance, although both chefs are hoping not.

The two compatriots are “crossing our fingers, kind of hoping we can keep going back,” said Morris, who is confident that the notion is possible “as long as we perform like I know that we can.”

“To cook and to be part of this, you’re dotting all of your I’s and crossing all your T’s,” he said.

Going pro

Morris, a Waynesville native, got his start in the restaurant business about nine years ago while studying at Appalachian State University. While in Boone, he got a job at a Japanese Steakhouse.

“I absolutely loved it,” he said.

After he moved back to Waynesville, Morris worked at Laurel Ridge Country Club and The Sweet Onion. At one point, he quit cooking and worked for an excavation company but couldn’t stay away from the culinary arts.

“I realized that restaurants were where I needed to be,” Morris said.

So, he signed up for culinary school at Asheville-Buncombe Technical Community College. He is now the big cheese at The Gateway Club — and boss of his former boss Tinsley.

Now a sous chef at The Gateway Club, Tinsley was formerly executive chef at Balsam Mountain Preserve, and Morris was his sous chef there.

“I was his boss first,” Tinsley joked, adding that he constantly reminds Morris of that fact.

Tinsley, of Clyde, got his start washing dishes and worked for his family’s Waynesville restaurant, Sunset on Main, which closed when they embarked on the Gateway Club endeavor. His mother, Suzanne, is currently a part owner of and the events director at The Gateway Club.