While The Turn was designed to enhance the golfing experience at Richland, its appeal extends far beyond the fairways. Members are making special trips—not just between holes, but from their homes and throughout the community—to enjoy its elevated menu. Whether walking over for a quick bite or parking to soak in the scenic views, The Turn has become more than just a halfway stop. With a thoughtfully designed dining area overlooking a serene cove of Lake Oconee and the 10th hole, it offers a welcoming space for both golfers and non-golfers alike to gather, savor, and enjoy. Read more about The Turn from Reynolds Lake Oconee's Assistant Director of Culinary Operations, Billy Greenwald, below.
Can you share your philosophy behind the cuisine and how it influenced the menu?
The philosophy for the menu at The Turn was simple when Chef Rendall and I created it. We wanted our Members to think about the food at The Turn as much as they thought about their play that day. The goal was to make them just as excited about having a smash burger as they were about playing the new course. Simple, fresh, and on time—that was our mantra. We aimed to keep the pace of play moving while satisfying their hunger. It’s all the classics, but with a tasty twist.
What was the creative process like when designing this menu? Did you consider feedback from golfers or trends in culinary dining?
To craft the menu, we researched the top 10 items from the top 100 golf courses in the country. We focused on what we thought our members would enjoy, while also exploring trends they might not have seen before, such as the smash bagel sandwich. This early bird favorite is designed for those teeing off in the morning and aren’t quite ready for lunch but need something hearty to carry them through to an afternoon beer and snack at The Tavern. We also analyzed the top-selling items from all of our other snack bars, taking into account years of feedback. To ensure our offerings hit the mark, we involved the club professionals in our tastings, gathering real data from the men and women on the front lines.
What sets this food truck apart from traditional halfway house options on golf courses?
General Manager Jason Plazola designed our food truck to stand out from any other in the country, giving us enough space and capability to create a unique Member experience every day. This flexibility allows us to be more creative and cater to our Members’ preferences. While this is our first menu, it’s only the beginning. The menu will evolve each season as we gather feedback and adapt to our Members’ tastes.
Are there any particular ingredients or preparation techniques that elevate the classic menu items?
We’ve taken great care in sourcing top-quality ingredients. Our bread and buns come from local suppliers, tested in multiple tastings to ensure they’re the best for our Members. The chicken tenders are marinated in buttermilk, egg, pickle juice, and hot sauce, making them tender and full of flavor. Every item went through rigorous testing before the rollout.
Do you have a signature dish or a personal favorite on the menu? What makes it special?
Our Double Eagle Smash Burger is the star of the show. Featuring two high-quality beef patties, American cheese, crispy and caramelized Vidalia onions, smoked tomato aioli, bacon, and a focaccia-style slim potato bun - it’s been a labor of love. We made this burger over 40 times before perfecting it. The feedback has been overwhelmingly positive; Members crave it, which is exactly what we hoped for.
How does the food truck complement the experience of playing at Richland? What feedback have you received so far?
When designing the menu, we wanted it to match the world-class nature of the Richland course, which was created by the best in the business. We aspired to have the food at The Turn be in the same conversation as the course itself. So far, the feedback from Members and employees has been fantastic. Our goal is for Members to think about what they want to order at The Turn as they’re teeing off on the ninth hole.
Do you incorporate local or seasonal ingredients into your offerings? If so, can you share some examples?
Most of our produce is sourced locally, and our breads and buns are made in Atlanta. The menu will continue to change seasonally, and we’re always on the lookout for the next great find close to home.
What excites you most about being part of this unique addition to Richland, and how do you envision its role in creating memorable experiences for golfers?
The Turn is unlike any turn experience I’ve seen. I’ve encountered trailers with grills serving hot dogs, but this is entirely different. It has already transformed how our Members order food during a round of golf. They’re excited about The Turn experience.
