Carmel Magazine

Carmel Magazine, Winter-Spring 2019

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spot with lounge and fireplace seating. The culi- nary team sources local produce and serves sustainably minded mains for lunch and dinner. Edgar's is a convenient stop for Quail Lodge members and resort guests who participate in tennis lessons, pickleball matches, friendly bocce competitions or rounds on the property's nine- hole putting course. Under the direction of PGA instructor Katherine Marren, the Quail Lodge Golf Academy offers clinics, private lessons and technique evaluations for players of various ages and skill levels. The Northern California PGA Section named Marren its 2008 teacher of the year, and she has earned recognition from Golf Digest , Golf Magazine and several national golf organizations. In 2015, renovations outlined by the team from Todd Eckenrode–Origins Golf Design updated the resort's 18-hole course. Crews refreshed bunker designs across the 6,500-yard, par-71 facility, in addition to replacing grasses, switching out sand and incorporating drought- tolerant plants. "The course still looks beautiful, but from a conservation standpoint, the project really helped us lighten our footprint," says Barkdull, adding that the course's walkability and accessibility make it a popular place to play. "We're known for condi- tions that are challenging enough to keep players coming back, but it's not intimidating if you're new to the sport," he says. Golfers and leisure guests will find comfortable accommodations at Quail Lodge, too, including sev- eral room and suite configurations with course views. Options range from two-bedroom villas that fea- ture king and queen rooms, shared living spaces, three fireplaces, two patios and a host of amenities, to standard king and double-queen accommodations with spa- cious bathrooms and flat-screen televisions. All rooms are decorated in chic yet relaxed style, with wooden floors, leather furnishings, fine textiles and bold accent walls that play off 220 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 9 Edgar's serves lunch, dinner, and offers a bar menu in the clubhouse at Quail Lodge. Executive Chef Brian Kearns prepares delicious, sustainably focused, fresh fare against the lovely backdrop of the Santa Lucia Mountains. Since completing major renovations and reopening events nearly six years ago, Quail Lodge has continued to update its facilities and programs to address guests' interests.

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