PEORIA MAGAZINE November 2022

Making Memorable Experiences Golf and Dining Continue to Evolve at the Country Club of Peoria

“We do fresh food and we do it right and let the food speak for itself,” Mark said. He said food used to be more calorie-laden and there wasn’t much variety. Just the opposite is true today. “We’re always trying to change and keep things different,” he said. Menus are totally revamped four times a year, with at least five featured dishes every day. There is even a kid’s menu.

“Believe it or not, kids eat salmon and shrimp” along with vegetables, fruits and other healthy options. Mark said he is working on getting equipment so he can make custom ice cream in house. He is also training young people for the demands of tomorrow’s kitchen. Both of these professionals agree: On the links or at the dinner table, they strive to create the memorable experiences CCP members expect.

The more things change, the more they stay the same. One could argue that this applies to golf and dining at the Country Club of Peoria (CCP) as it celebrates its 125th anniversary. Golf has been a constant at CCP throughout its history, but Scott Brownfield, the club’s longtime head golf professional, said that while the game itself is basically the same, who plays it and when they play has evolved. Once the sole purview of male members, who would spend all day Saturday golfing and playing cards at the clubhouse, more men and women now choose to play during the week, in evening leagues and at special twilight

Learn more about membership at the Country Club of Peoria at ccofpeoria.org or call 309.686.2582.

sessions for couples. He sees it as evidence of changing family dynamics and responsibilities, especially concerning children. Scott said youth golf is also “huge” at the club, including teams that travel and compete. Thirty two young people played on two teams this past summer, learning etiquette and “the code of golf” along with sportsmanship and how to sink a putt. Looking to the future, Scott said he sees a larger presence for indoor golf and golf simulators that allow enthusiasts to play and keep their skills sharp all year. He said CCP is moving in that direction. Dining is also still an important amenity for CCP members, and Executive Chef Mark Andrews is making sure the experience keeps up with modern tastes and trends.

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