Ohio Golf Journal November 2018

I n the late 1960’s, Fred Tingle had a vision of retiring to the mountains and operating a golf course, well into his golden years. He was able to make his dream come true on 550 acres of land in the Blue Ridge Mountains of North Carolina. 6RRQ DIWHU WKH ĆUVW QLQH holes opened in 1968, he and his wife Eunice realized that nine holes were simply not enough. In 1972, they opened the second nine and the Springdale Country Club was born. He added a few cabins and a small restaurant on the property. Soon folks were coming down from Canada and the Great Lakes region, plus up from the hot summer sun of Florida to experience mountain golf, as well as, the delicious food served up at the restaurant. The menu consists of biscuits and gravy in the morning, fried chicken, mountain trout, chicken pot pie and meatloaf in the evenings. The food is served family style, allowing guests to eat all that their hearts desire. Fred Tingle died in 2005 and his wife eventually sold the resort. The new owners are committed to renovating the property, while still maintaining the same quality and atmosphere. From the back tees, Springdale Country Club measures 6,812 yards with a course rating of 72.5 and a slope of 130. It will test the best golfers around. Mere mortal men can choose to play from theWhite Tees (6,437/70.7/124) while seniors will prefer the gold (5,734/68/117). Ladies will most likely opt for the Red Tees (5,421/72.4/121). Springdale Country Club – Outstanding Stay and Play Packages in the Carolina Mountains By David Theoret O h i o G o l f J o u rn a l