Fore used to be a foreign concept to Karyn Bruschinsky and Ian Morrison. But the word is fast becoming their reality!
The couple moved to the Shuswap from the Lower Mainland in the first week of February and took over ownership and operation of the championship Shuswap Lake Golf Course in the first week of March.
Ian grew up in Sicamous and returned to the Interior every summer, so when the couple chose to give up a 30-year equipment and party rental business in the “rat race,” there was no question about the location for a new business.
“Neither of us are golfers but we’re going to learn,” he laughs, pointing out there have been so many things to learn about the golf and food service business, there hasn’t been time to pick up a club. “Our golf pro is threatening to get us out there before the May long weekend.”
PGA golf pro Brian O’Keefe has initiated training programs for people of all ages and capabilities, whether they are just learning the sport or are intent on perfecting their games.
While they face a huge learning curve, Ian says he and Karyn are elated longtime staff have remained. “They’re phenomenal. They have been absolutely perfect and we’re like one big family now,” he says, noting communication is open and appreciated. “I can’t imagine what we would have done if we hadn’t had them in place.”
CHANGES ARE IN THE WIND
Changes are in the wind, some already underway, with more planned for the future. “The course is no longer private, it’s wide open to the public and we have sponsorship programs,” says Ian, noting the entire 18-hole course is now open.
The driving range has undergone a facelift and addition of a mini pro shop and full-time greeter to serve food and refreshments.
DUFFER’S DEN GRILL & LOUNGE
Duffer’s Den offers a takeout service and can feed up to 90 people at one time on the enlarged, outdoor patio, while adhering to Covid sanitization and social distancing restrictions.
While relatively new to Duffer’s Den, the cook has longtime experience and has made s few changes to the menu – with more to come. “One new addition is breakfast,” Ian says, adding food specials change on a regular basis. “Wing Wednesdays are so popular they’re often sold out and there’s Fish & Chip Friday.”
Covid guidelines are also front of mind as Ian and Karyn hope to be able to offer live music provided by local artists.
The dozen year-round staff members will be joined by up to 60 more seasonal employees, with positions available for youth as well.
“We’re all about supporting local vendors and artists,” Ian says, pointing out he and Karyn are intent on serving the community and don’t want to introduce something the public doesn’t want. “While we have ideas, the people might have better ones.”