A community of good food, friends and golf

The staff at Statesville Country Club is dedicated to creating a welcoming community for mem- bers, whether it’s on the 6,700-yard golf course or in the club’s restaurant. Pictured are senior staff members Sabrina Watson, Jalyne Hanson, Lauren Mayberry, Bria Argrett, Jeremy Spencer, Billy Woods, David Bullin, and Andy Zachowicz.

Membership at Statesville Country Club reaches new heights after major capital investment

BY MIKE FUHRMAN

Visitors to Statesville Country Club can’t help but be impressed by the championship-caliber golf course, elevated dining experience and pool access that come with being a member.

But what truly distinguishes the club, General Manager Bria Argrett insists, is the way members and their guests are treated by staff and the relationships that members forge on the links, on the tennis courts and in the restaurant.

“From the moment you arrive, you’re welcomed by name, known for who you are, and treated with the kind of authentic care that sets Statesville Country Club apart,” she explained. “Our members aren’t just joining a club, they’re joining a community that continues to grow stronger, more vibrant, and more engaged every year.

Statesville Country Club traces its origins at its current location to 1957, when a group of residents purchased more than 760 acres of land east of Statesville. The group, headed by L.A. Parks, envisioned a residential community surrounding the golf course, clubhouse and other amenities. In late 2013, faced with financial struggles, members sold the club to Don Beaver, who has invested a million dollars in the clubhouse and more than a million dollars in upgrades to the golf course, including irrigation and maintenance equipment. An overhaul of the green complexes in 2019 alone cost $500,000, and upgrades to the cart paths in recent years have cost another $350,000.

As a result of the improvements, the membership roll at Statesville Country Club has grown from 119 when Beaver took over to more than 491 members. The covid-19 pandemic played a role in that growth in 2020 and 2021 as the club enjoyed a surge of first-time members – reflecting a nationwide trend at golf course facilities.

Membership is comparable to other private clubs in the region. After the initial membership fee, monthly dues range from $256 for a social membership to $496 for a full golf membership. There’s also a monthly minimum food purchase requirement.

In addition to the golf course, best-in-the area golf practice areas, pool, fitness center, tennis and pickleball courts, membership comes with something that is difficult to buy – a sense of community which the general manager said is rooted in a commitment to inclusivity.

“Our members aren’t just joining a club,” Argrett said. “They’re joining a community that continues to grow stronger, more vibrant, and more engaged every year.”

The golf, played over 6,700 yards on a layout renovated in 1998, is certainly the focal point of the club and that is reflected in all of the recent improvements, which have included cart path renovations, significant tree removal to improve turf health and sightlines, and beautification efforts overseen by horticulturist Ann Walker.

“The greens, in particular, have seen dramatic improvement—they are now more receptive, faster, and roll exceptionally true,” Golf Pro Andy Zachowicz explained. “These changes are driven by a shared vision between the Golf Professional Staff and our superintendent, along with a superintendent who excels at his craft and operates with the full support of our general manager. It’s truly an ideal environment for a golf course to thrive.”

Visiting players rave about the conditioning, especially the greens, he added, and they frequently comment on how enjoyable and fair the layout is. Pace of play is also a strength. On weekdays a typical 18-hole round takes “substantially under four hours,” Zachowicz added.

The club also offers signature events throughout the year for members, ranging from the popular Easter and Mother’s Day dinners to the recent Halloween Party and the upcoming Breakfast with Santa. Dueling piano events, bourbon tastings and adult pool nights are also popular, Argrett said. Plans are in the works for more events for kids under age 5, including crafting events and ice cream parties.

Food is also a big deal at the club. Members recently enjoyed “A Taste of France,” a five-course meal and wine pairing. But the standard fare is much more standard than the Fennel and Apple Salad A La Lyonnaise, Bone Marrow and Duck Duet offered that evening.

Chef Jeremy Spencer describes the club’s cuisine as a dressed-up version of grandma’s homecooking. Among the most popular items on the menu are the Southwest Chicken Wrap, the 635 Burger – which Spencer said “has everything and the kitchen sink on it” – and the Braised Short Rib and the Soy Chili Salmon.

The menu changes seasonally and often includes locally sourced ingredients. Current offerings include the N.C. Cheshire Pork Chop, Joyce Farms Airline Chicken Breast, and Lucky Leaf micro greens.

The experience, he said, is just as important as the food and drinks on the menu.

“I want our members’ experience to be fun,” Spencer said. “Food is life, and life should be fun. Whether you’re spending time with old friends or meeting new ones, food is usually at the center of it. So let’s keep that going and have fun with it.”