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Renovations complete at Pleasant Valley Country Club

| Wednesday, May 15, 2013, 8:46 p.m.
Ken Ivory, the director of operations at Pleasant Valley Country Club, encourages everyone to enjoy Sunday Brunch which offers an outstanding array of choices.
Alicia Bell is the business office manager at Pleasant Valley Country Club. She invites everyone to consider the club for their catered special occasions. Photo taken May 2013
The large, in-ground pool is open and can be enjoyed by those booking outdoor parties at the tented patio at Pleasant Valley Country Club.
Summer is ready to begin at Pleasant Valley Country Club, which recently underwent considerable renovations. Photo taken May 2013

The Pleasant Valley Country Club has completed renovations.

Work has included painting of walls and ceilings and updated decor in the ballroom, remodeled bathrooms and sitting area on the same floor and other general improvements.

The clubhouse was rebuilt in 1983 after a fire destroyed the previous one and has not had extensive remodeling again until now.

Ken Ivory, director of operations, is pleased with the results.

“The project in the ballroom included stripping the walls and floors. The work was done by a local company, Wilson and Sons. They did all the painting and wallpaper and did a great job. New flooring was put in many areas. The updated appearance of the room is helping us to book events. Most people who see the new look of the ballroom fall in love with it,” said Ivory.

Tim Carson and his staff, of Carson's Premier Catering in Scottdale, now operate the food and beverage at PVCC.

“We are eight weeks into our relationship with Carson's and everything has been exceptional. We've hosted a dozen catered events and each of them has gone well with those in attendance telling us how pleased they are. Food quality is excellent, communication has been good,” said Ivory.

The Sunday brunch is open to the public as are bookings for any size events.

“We've had luncheons of 20 people and dinners of 180 people, anyone can book any catered event. The public liquor license that we are getting allows us to serve alcohol at any catered event and to the public golf leagues that we have this year. There are now four public golf leagues that play at PVCC in the afternoon, ranging from 16 players up to 40 players. The leagues are happy and the members can still come and play any time of the day,” said Ivory.

PVCC is a private country club. The exceptions are a few charity golf outings where the organization has the course for the day and the public golf leagues which guarantee the course is being used weekly by a certain number of golfers, said Ivory.

“We have been working in conjunction with the USGA and one of their top agronomists. At his urging, we have implemented a very aggressive tree removal schedule. The tree removal that has taken place has vastly improved the soil and root health providing a much better playing surface. It has also allowed many parts of the golf course that previously did not receive any sunlight and wind to thrive without being shaded all day long. There is certainly no denying the fact that the play ability of the golf course has improved since the process was started. We still have a few more areas that were identified for continued tree removal but the majority of the job is complete,” said Ivory.

The Pro Shop has more inventory than ever with a great selection of merchandise, from equipment to clothing, golf balls to shoes, said Ivory. It is open, at minimum, 7 a.m. to 7 p.m. daily.

Alicia Bell is the new business office manager. She is responsible for membership billing and for coordinating catered events. She schedules event reservations. She has held the same position for Carson's Premier Catering in Scottdale.

“We offer all occasion menus for catered events, from simple to elaborate. The Sunday brunch that is open to the public offers delicious choices. There are both an omelet and egg station and a Belgian waffle station that has mouth-watering topping choices,” said Bell.

Other items include french toast, egg casserole, home fries, hot oatmeal, bacon, sausage, ham, fresh fruit, bagels, rolls and assorted breads, orange, cranberry, grapefruit and tomato juice. There is stuffed chicken breast, stuffed cabbage rolls, seafood, pasta, beef, potatoes and pan gravy and vegetables as well as a soup and salad bar with fresh salad greens, 20 different salad items and two fresh soup selections. The dessert selection includes an ice cream station. Sunday brunch is served 10 a.m. to 2 p.m. It also includes non-alcoholic beverages.

Call 724-628-6360 ext. 5 for reservations.

Bell emphasizes that anyone can hold an event at PVCC. Corporate meetings, banquets, weddings and receptions, baby and bridal showers, Baptisms and First Holy Communion. Often a group will make reservations for the Sunday brunch for these celebrations. Graduation parties and summer get-togethers can be reserved at the outdoor tented patio with use of the swimming pool.

The newly-remodeled ballroom accommodates 175 people and an additional 50 seats are available by reserving the Horizon Room as well. For more information contact Bell at Holiday parties are always welcome to be scheduled as early as possible.

Another new look at PVCC are the uniforms worn by the staff for every event.

The Junior Golf Program at PVCC begins its 18th year under the direction of Judy Morrow with a clinic.

Ken Ivory and other pro volunteers will help the Junior Golfers work on chipping, putting and long game.

There will be a second clinic prior to the official start of the schedule.

There is a $10 charge per clinic for any child and they do not have to be a member of PVCC.

Junior golf is for boys and girls ages 7 through 18 and they must be a member or grandchild of a member to participate in the program.

Junior golf continues throughout the summer. Junior golfers are recognized at a banquet at the end of their season, said Morrow. For more information, contact Morrow at 724-454-0842.

“We've had a great start to the year and have picked up new members,” said Ivory.

Hours of operation are 11 a.m. to 9 p.m. Tuesday-Sunday.

The website is

Nancy Henry is a freelance writer.

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