![]() Second, at the mid point the green becomes very narrow, bringing the mounds more into play. First, the slightly uphill hole requires a gauge of length, not only to the green, but specifically to the front lobe or the more hidden back. Although there are no bunkers, the thoughtful player will understand this by no means translates to an easy par. Like its counterparts in the opening stretch, the eternal backdrop is the rugged and reddish slopes of Camelback Mountain.įrom the Old French word flacon, used to describe a vase or bottle, The Flagon Hole is indeed a “bottle” with its pinched green tucked among dramatic mounds. This is the primary challenge: The long mid-iron shot to an uphill green allows for a 25-yard swing in hole length. 2 will not play the same from day to day with its 100-foot deep green. It’s all there for the taking.įlanked by two bunkers, the long green cascades down toward the tee with three levels. The right half will demand respect for the green contours, requiring a shot landing left of the hole that allows the ball to feed down to the right. A left placement will demand more accuracy as everything slopes right. The smart play from the tee will be greatly influenced by pin location. The green is defined by an upper bowl at the left and a low gathering area to the right. With a ridge running along the front, only a portion of the large green can be seen from the tees. Tempting, right? You can wash it all down with a Bloody Mary or Bailey's and coffee.įollow Chow Bella on Facebook, Twitter, and Pinterest.Peering up to the famous Camelback Mountain, the opener plays to a slightly elevated green backed by steep slopes. Here are a few items from the breakfast menu: Payton's fried chicken and waffles brat breakfast sandwich (Schreiner's bratwurst patty with egg, cheddar, herb-roasted potatoes and English muffin) homemade granola bar (with pecans, dates and Arizona honey) and smoked honey-jalapeño pecan bun (when available). Meanwhile local pastry chef Rachel Miller (whose résumé includes The Parlor) has been hired to handle the happy ending.īreakfast and lunch are being served now in the clubhouse, until the construction is finished. ![]() Curry says they're kindred spirits, and he's indoctrinating Gruebele in the ways of scratch-cooking. He's installed an executive chef - Chris Gruebele - who happens to be Curry's own age and from his home state (Minnesota). Meanwhile, Curry maintains his solid relationships with local and regional farmers and artisans, buying meat from Niman Ranch, brioche buns from Mediterra, flour from Hayden Flour Mill, produce from Maya Dailey and Bob McClendon. To that end, a 17-foot-by-117-foot garden already has been installed, which Curry says can't supply everything the restaurant will need but certainly makes a good start in that direction. How? Curry's usual way: uncomplicated food made with great locally sourced ingredients. Phase two should be finished in March.īoth GM Matt Lupton and Curry have every intention of making Starfire a dining destination. In the second phase, the pro shop will be reconfigured, allowing for a farmers market-style shopping experience and an expanded special events space capable of hosting weddings, special occasion parties and corporate events. In the first, the dining room will be revamped to reflect the simple sophistication of Curry's menu, which has been labeled "American Comfort Food Re-imagined." We can expect humble materials, warm design elements, and garden colors. The clubhouse is being renovated in two phases. Here's what we can expect to find at Scottsdale's oldest golf course, founded in 1953. See also: - Payton Curry Dishes on Marketing Bullshit and the Futility of Eating Kale in the SummerĪs consulting chef and all-around go-to guy for Starfire Golf Course, Curry has been busy helping with the golf club's extensive renovation as well as the food philosophy behind its new restaurant - The Scottsdale Grille - slated to open on February 1 if all goes well. Payton Curry is still making pickles and stuffing sausages at Brat Haus, but his consulting business called Curryosity took on a new client a few months back, and now the fruits of Curry's labor will be unveiled.
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