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