Continued from Page 8
A community spot
“It wasn’t entirely about the excite-
ment of having my very own golf course,”
Doug said. “I was looking forward to the
whole project. I grew up on Vashon Island
and was used to a small community and
familiar with the seasonal challenges it
can present. Similar to the peninsula, I
knew it could be busy in the summer and
quiet in winter. But I also knew what a
small community and the peninsula would
offer — fun, interesting, engaging and
safe places to stay and play. I was ready
for the challenge.”
Since opening in 2018, it has been
important to Angie and Doug that the
community feel comfortable and wel-
come. The couple have hired locals and
focused on serving families and children.
“I know what it’s like to eat out and
have antsy little ones,” Angie said. “Let
them sit on the bar stools and squirm
all they want, twisting away as mom
and dad have their drinks or a meal and
Photos by James Olson
conversation.”
ABOVE: The restaurant’s outdoor dining patio, also called the ‘Pup Patio’ where dogs have their own menu. BELOW: The restaurant’s interior.
Dogs are welcome too — both on the
golf course with their owners and an out-
door heated patio known as the “Pup
seafood coconut curry — a combination
Patio,” where owners can select treats for
of halibut, prawns and scallops in a curry
their dogs from a special menu.
sauce with veggies over rice.
The couple enjoys creating programs
The restaurant has won the Iron Chef
and tournaments for kids to enjoy. Their
Goes Coastal competition multiple times.
first summer kids golf program had 142
In 2020, employee Sarah Pringle won
kids — they expected 20.
“Best Dessert” for a tiramisu cheesecake.
“Doug is fantastic with kids,” Angie
Adapting to change
said. “He’s always ready to dream up
Earlier in the coronavirus pandemic,
activities and mentor them. Sometimes I’ll
the restaurant’s staff was furloughed but
see youngsters trying out the mini clubs
most staff have returned, Doug said. The
on the putting green while their parents
relax on the patio with a glass of wine and restaurant adapted to offer mostly take-
out rather than primarily having custom-
before you know it, Doug or our golf pro
ers dine in.
will be out there giving tips.”
“We had to pivot quickly last year and
There are tournaments and diversions
for adults too, like the “Lucky Honey Pot” were able to purchase a small van so that
we could make deliveries. It’s amazing
competition on Sundays for Players Club
teams vying to sink a birdie on the number how that has expanded,” Doug said. “It’ll
four, three-par, 150-yard hole, mowed like be interesting to see how many people are
going to stick to home deliveries now that
a clover leaf.
“We’re all about inclusion and commu- in-house dining is opening up. The 50%
nity building,” Angie said.
capacity for our inside tables, still at six
In the restaurant, staff prioritize quality. feet apart, doesn’t make much of a dif-
ference from the 25% regulation but with
“Culinary excellence is high on our
agenda. I like to call what we offer ‘casual summer, when we can extend service to
the lawn, we’ll see if more people are
fine dining,’ elevating the quality of our
comfortable with being on site.”
food and introducing new and interesting
Angie hopes to soon reintroduce wine
items that are not on your average menu,”
dinners, other special events and more
Angie said.
things well? We always ask ourselves,
catering services. The restaurant also
Appetizers include spicy chili cilantro
appreciate good food,” Doug said. “We
‘How can we make things better? How
glazed Thai prawns and sashimi grade yel- will soon have a “grab n’ go” cooler with
expect good service and have high expec-
low fin tuna, perfectly seared rare. Heart-
can we help others to blossom?’”
ready-made meals that customers can pick tations, so we try to integrate that with
ier fare includes cast iron grilled steak and up.
whatever we do. How can we go above
“Always find a way to say, ‘Yes.’”
prawns; Japanese udon noodle bowls; and
and beyond, take on challenges and do
Angie added.
“We both take delight in people and
THURSDAY, APRIL 8, 2021 // 9