U.S. Open 2010 Pebble Beach

Written by: Tom Kees	11:38 AM PST - 4/23/2009
Photography by: Joann Dost	|  Next Photo

If you're a golfer and you probably are since you're reading this, you may recognize the below headline from someone or somewhere. If you guessed “The King”--Arnold Palmer, you are right, but he's not talking about next year's US Open at Pebble Beach. It's the ad he does on behalf of the World Golf Hall of Fame in Florida. That line should now be used for our national golf championship which has been contested since 1895 and returns June of 2010 to the “greatest meeting of land and sea”- Pebble Beach.

If you've gone to any of the four previous Opens at Pebble ('72, '82, '92 or '00) you probably know why there's no place like this and there's no bigger stage than a US Open (OK it's tied for first with the Master's, but the Master's doesn't have an ocean as a water hazard). If you've attended any of these Opens (I've attended all of them), you'll understand that when I say it will bring memories you will never forget, you know what I'm talking about and why. The kind you don't get from watching the event from the chair or couch.

When attended live, this experience evokes senses you can't get from any TV, even the high definition ones. I still remember standing directly behind and watching Jack Nicklaus' laser like one iron that bounced off the pin from over 220 yards on the 71st hole in '72; Tom Watsons' "called" chip-in on the same hole in '82 to edge the Golden Bear; and Tom Kite chipping in on the post card perfect 7th hole, while battling 40 mph winds to win his first major championship.

Oh yeah, there was that national championship in 2000 in which some fella known as Tiger made everyone play for second place (he won by 15) and hit that amazing second shot up and over the cliff on 6 out of the deep rough. He probably wouldn't be able to duplicate that shot now as some changes have been made to the course by the King himself-see below.

Let's get back to the senses of this special place that will occur in our own backyard. I'm sure most folks would agree this is one of the prettiest places you've ever seen--golf course or not. There are the crashing waves of the Pacific Ocean against the seawall on 18 or the cliffs on the rest of the course. But the first thing that really hits you smack in the face when you arrive and get out of your car….yep, it's the smell-the waft of fresh oxygen created by the “biggest water hazard on earth” followed by the immediate scent of pine from the surrounding majestic Monterey pines hovering in the breeze and oh the smell of those fire places…..nothing like it!!

Then your hearing picks up the faint sound of those waves when you get to the 18th hole (the nearest ocean view from the lodge) and you scan what is arguably the world's most famous hole.

The checkerboard mowing of pristine grass; a towering cypress tree standing sentinel to the green; glistening white sand raked perfectly along the seawall and surrounding the green; different hues of blue in Carmel Bay; rock outcroppings in the surf nearby; maybe even some seals or otters in the distance; and it's all framed by the coastal mountain range including the jagged pinnacle called Point Lobos.

This experience can make your body feel surreal---but put a US Open in the midst of all this beauty, the roars of the crowd, and it will send shivers up and down your body. You can position yourself right behind the ropes on a tee and almost touch a Tiger that is in pursuit of a Golden Bear. Get ready to taste and witness history again.

The King’s Restoration of PB

As the quote on the cover reveals, the King himself has made some changes to this spectacular place and if anyone understands history it is this King. The primary purposes of these improvements are to bring back history and maintain the shot values in light of today's modern players. Arnold and his team joined with RJ Harper, the Senior Vice President of Golf at Pebble Beach Resorts to comb through countless historical photographs and documents to improve and strengthen the famed seaside links. In an interview with RJ, he said "that we were able to look at our archives and literally go hole by hole, and follow the original designer Jack Neville's intended challenge, including bringing the world's biggest hazard, the Pacific Ocean, back into play."

Some of the most dramatic changes will involve the cliffside ocean holes, 4, 5, 6, 7, 8, 9, 10, and 18. The fairways have been realigned so that only a little strip of low rough will protect a ball from plummeting over those bluffs and disappearing into a watery grave. The biggest changes have occurred at 6 and 18. At the 6th, the large fairway bunker at the lower left landing area has been replaced with five new bunkers that shift the landing area progressively tighter towards the ocean. On 18, two cypress trees and a new fairway bunker were added in the landing area to force longer hitters to aim more towards the Pacific.

By the time the Open arrives in 2010, the course will play over 7000 yards and play to a par of 71. The second hole at 500 plus yards which is normally a par five, will play as a long par four. Harper stated that "the course used to be noted for starting fairly soft, but now has some serious bite that includes changes at the 1st, 3rd, and 4th along with the alteration at #2."

The first green has been lengthened and the left side bunker has been extended to the entire length of the green. Number 3 has a new back left tee that makes this a hard dog leg left, and three fairway bunkers have been added on the right hillside of the fairway. "This brings back the integrity of the dogleg and calls for a shaped shot so the player must choose the right club for themselves on the tee," said Harper. He also added that the bunkers on the right are penal and won't be easy to reach the green on the second shot.

Number 9, which typically plays as the toughest hole will be lengthened to over 500 yards. Harper indicated that "the approach shot was intended to be played from the top of the hill". Although it is one of Pebble's bigger greens, it looks really small behind the deep pit that is the front left bunker and the cliff that frames the right side of it from around 200 yards at the top of the hill. Number 10 will be lengthened by 35-50 yards also, as will number 13 which will bring the fairway bunkers on both holes more into play for today's top caliber players.

Many of the holes have had trees added to pinch landing areas as well, like 14 and 15. Number 16 has probably one of the most significant tree plantings with three large cypress trees added to the right side to create a better dogleg and a chute to the green. Some previous trees down the right side of that hole were lost in storms. The world famous finishing hole has had that big beautiful greenside cypress added since the previous Open and recently added two more back in the driving area to pinch the fairway.
The fairway has been shifted more towards the ocean on the left.

Harper said that “he still expects the toughest holes to be similar to what they were in 2000 which were numbers 2, 5, 9 & 14." He also added that "this course is even distracting for the best players in the world and that of course it plays much tougher with the wind blowing when the fairways and greens are both firm and fast." He expects number 6 to be less of a birdie hole than it has in the past. Offline shots will be more penalized now.

Mike Davis, the course set up chief for the USGA is expected to have the course play similar to last year's Open at Torrey Pines. The rough won't be too high on the cliff side holes bringing the ocean more into play, while we have some nice chipping areas around certain greens. "What this means," says Harper, “is that this beautiful golf course will probably still crown one of the best players as it has done in the past with Woods, Kite, Watson and Nicklaus."

I asked RJ what the process was and what it was like to work with someone so revered as Arnold Palmer. "Easy" he said, the "highlight of my golf career!" He explained that “a series of visits on the course were spent with him and their teams reviewing plans, photographs and discussing the appropriate changes." "We also had several conference calls with both teams before the plan was laid out," said Harper. "Arnold is a great listener, has a keen sense of perspective and is just a fabulous guy to be around and work with."

Have you booked your room yet? Got your tickets? Some things have changed at Pebble, but the surreal experience has not. I recommend getting there early in the week for practice rounds and absorbing this majestic setting. This is advance notice that you better book it now if you want to fully experience golf history at one of the most treasured places on earth. "You've got to go!!"

Tom is the Director of Golf & GM at Land Park GC. He is a native of Sacramento who grew up playing junior golf at Bing Maloney and Land Park. He played his high school golf at Kennedy HS and collegiately at Oregon State University where he was the Sports Editor of the Barometer, the college newspaper.

Renowned Culinary Superstars gather for Ultimate Epicurean Event at Pebble Beach Food & Wine April 16-19, 2009

California's iconic Pebble Beach Resorts, home to legendary golf, equestrian and classic-car events, will host the second annual Pebble Beach Food & Wine.

Following the much-heralded success of last year's inaugural event, the four-day celebration will bring together more than 60 prominent chefs and over 250 acclaimed wineries from around the world for a first-class display of epicurean splendor and once-in-a-lifetime experience. In addition to cooking demonstrations led by the world's most talented chefs from across the country and vertical tastings from some of the world's top wine producers, highlights of the 2009 event include the following:

• An exclusive Cristal Champagne dinner featuring rare vintages paired with dishes by acclaimed chef Eric Ripert

• Regional Michelin dinners featuring starred chefs from Los Angeles (including David Myers, Josiah Citrin, Michael Cimarusti, Nancy Silverton, and Joachim Splichal) and San Francisco (featuring Hubert Keller, Michael Mina, Ron Siegel and Nancy Oakes)

• “Dream Team” dinners, including the inspired contributions of Thomas Keller & Tom Colicchio and a Delicacy Dinner featuring courses prepared by Rick Tramonto, David Kinch, Douglas Keane, Alex Stratta, and Gina DePalma

• The two Grand Tasting events will take place in a 60,000 square-foot tent on both Saturday and Sunday of the festival weekend. For the a la carte price of $165, guests are granted unparalleled access to 25 world-renowned chefs serving samples of their cuisine and signing their books, along with 200 premium wineries pouring more than 500 individual wines

• Special VIP Package holders have access to exclusive Chef and Winemaker Afterhours parties where they can mingle with the masters

• The return of the hugely successful Master Sommelier Blind Tasting Challenge

Activities will take place at venues throughout the award-winning Pebble Beach Resorts, located along scenic 17-Mile Drive overlooking the Pacific Ocean.

Pebble Beach Food & Wine is a collaboration between the Pebble Beach Company and the Coastal Luxury Management team of David Bernahl, a California luxury retail entrepreneur and food and wine enthusiast, and Robert Weakley, former food and beverage director at the Highlands Inn Park Hyatt Carmel and the former director of the Masters of Food & Wine.

The Chefs

Pebble Beach Food & Wine will bring together some of the most important names in the culinary world to not only lead cooking demonstrations throughout the weekend but also join together in presenting an array of exquisite meals.

The Wineries

Wine aficionados will recognize the wineries pouring at Pebble Beach Food & Wine as among the very best Old and New World producers. More than 250 jury-selected winemakers will interact with guests in a variety of settings that will include 20 different exclusive wine tastings of special vintages and rare wines; two Grand Tasting events offering more than 500 wines paired with delectable delights prepared by 25 leading chefs; wine-pairing luncheons and five-course wine-pairing dinners.

Tickets

Ticket prices range from $165 for a single event pass to $12,400, based on double occupancy, for a three-night stay with the VIP ticket package, which provides access to all events and exclusive after-hour parties with the chefs and winemakers. To purchase tickets to Pebble Beach Food & Wine, or for more information on ticket packages, visit www.pebblebeachfoodandwine.com or call 1-866-907-FOOD (3663).