PGA of America Selects 2021 Championships Partner
The PGA of America has selected Delaware North’s Patina Restaurant Group as its food and beverages service partner for the 2021 PGA Championship and KPMG Women’s PGA Championship, as part of a hospitality contract that represents the company’s first foray into major professional golf.
Patina Restaurant Group will operate all food and beverage service at the 2021 PGA Championship between 17th and 23rd May at The Ocean Course at Kiawah Island Golf Resort, Kiawah Island, South Carolina, and at the 2021 KPMG Women’s PGA Championship from June 22nd to 27th at the Atlanta Athletic Club, Johns Creek, Georgia.
The company’s hospitality and food service operations for the events include general concessions, corporate hospitality chalets, VIP spaces and private events. It has previously provided catering and food service at high-profile events such as The Australian Open, Super Bowl, World Series, all-star games, the Stanley Cup Final, NBA Finals and Emmy Awards Governors Ball.
David Charles, Senior Director of Championships for the PGA of America, says: “We’re excited about our new partnership with Delaware North’s Patina Restaurant Group and the new innovative, fresh creative menus at our major championships to enhance the spectator food and beverage experience.
Chris Harter, president of Patina Restaurant Group, adds: “Stepping up to deliver world-class hospitality during big-time events is at the core of who we are as a company.
“I’m incredibly proud to partner with PGA of America and build on the event-day experience for fans. We are unwavering in our commitment to delivering the highest culinary standards to PGA of America guests with the utmost attention to health and safety.”
To help keep guests and employees safe and slow the spread of COVID-19, Patina has adopted measures from Delaware North’s proprietary Dine Safe program. As part of this effort, menus and service standards for PGA championship events have been reengineered in accordance with best practices and guidelines of the U.S. Centers for Disease Control and Prevention (CDC).
Patina Executive Chef, Edward Lake, CEC, brings 30 years of culinary experience to the PGA championship, having previously worked at several fine-dining restaurants and in operations and premium catering for major pro sports stadia and venues such as Lincoln Center and the President’s Club at the U.S. Open Tennis Championship. For several years at the United Nations, Lake developed menus for and executed food festivals as personal chef for the secretary general and visiting heads of state.
For the Championships’ premium areas, Lake and his team will offer guests broad, changing menus for every day of the tournament, including a morning variety of healthful breakfast pots, yogurt bars, pastries, smoked salmon and morning charcuterie and cheeses. Lunch, served from 11 a.m. to 3 p.m., will feature a variety of salads, sandwiches and entrees such as bourbon maple-glazed pork loin and BBQ roasted free-range chicken. Snacks such as spicy crab fondue and a nacho and guacamole station are available mid- to late afternoon.
For concessions, Patina will offer made-to-order lunches right from the grill and smoker, classics such as all-beef hot dogs and butcher’s grind cheeseburgers and wraps, salads and lighter snacks from grab-and-go outlets. A wide variety of Pepsi products and Michelob Ultra options are available course wide. Cocktails and wine will also be available for visitors and competitors.