Carmel Magazine

Carmel Magazine, Winter-Spring 2019

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Chinese conglomerate HNA, which was trying to establish a global partnership with Nicklaus's design firm. The club was rechristened Nicklaus Club Monterey but it turned out not to be a happy union. "I'm choosing my words carefully," says Laver, a founding member at Pasadera, "but the club was not well cared for by the folks from HNA. Members left in droves. Some of the facilities were neg- lected. I was saddened by what was tak- ing place. Everyone had their head down, from the members to the employees." Enter Laver and his partners, including Ted Balestreri (owner of the Sardine Factory). For the bargain price of $3.2 million—some family homes on the property have sold for more than that—the newly formed LLC, operating as The Club at Pasadera, got the golf course, tennis courts, pools, and the 42,000 square foot Spanish-style clubhouse, which includes two bars and a pair of restaurants. Now the challenge is to convince the local community to give Pasadera another look. The new owners are trying to win hearts, minds and stomachs: Colin Moody was hired as executive chef, having turned Monterey Peninsula Country Club into food heaven. Meals will be available for delivery to Pasadera homesites, just one of the ways the surrounding community is being courted. Given the dearth of restaurant options along the Hwy. 68 corridor, a social membership at Pasadera for only $350 a month looks increasingly attractive. The ownership group expects to invest up to $12 million to reinvigorate Pasadera. The former chief agronomist for the Nicklaus Companies recently spent four days on-site and returned a lengthy report on how to improve the course conditioning and aes- 130 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 9 Photos: Bill Cox Photography If Pasadera can be the oasis its new owners envision, their investments may one day feel like a bargain. The revamped Pasadera menu includes lobster cappuccino with avocado biscotti and Osetra caviar; crab and avocado Charlotte; and a dark chocolate and cashew butter dome with fennel meringue, passionfruit and tangerine pistachio crumble.

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