Hot fun in the summertime

By Matt Smith/msmith@trcle.com

July 03, 2009 09:25 pm

— “I can’t believe this is Cleburne,” several were heard to say Thursday morning praising the newly renovated Cleburne Golf Links.
The course officially opens Saturday, but about 160 individuals took advantage of an invitation to be among the first to play the links two days early.
“We’ve got a cross section, movers and shakers, blue-collar workers, seniors and everybody coming out today,” said Craig Nieman, course manager and head professional.
The preview day was a treat for golfers and a help to course officials, Nieman said.
“As much as it’s an event for the golfers, it’s just as much a trial run for us,” Nieman said.
A flurry of workers scurried about occupied with last-minute details.
“We didn’t get our certificate of occupancy until yesterday,” Nieman said. “We were here until late last night still installing software and setting merchandise up.”

It’s like a heat wave
The luckiest of the bunch were players who teed off earliest because temperatures rose quickly.
Offering relief, beverage cart attendants Ashley Willis and Christina Jones circled the course distributing water and Gatorade.
The heat hardly curbed the golfers’ enthusiasm.
“This is great,” golfer David Zimmerman said. “It’s been a long time coming.”
Zimmerman said he plays golf often and frequented Squaw Valley in Glen Rose and Water Chase in Arlington between the closing of the old Cleburne golf course and the opening of the new course. He said he’s thrilled to have a course back in his hometown.
“I guess I just hit it and hope for the best,” said golfer Dean Sullivan before teeing off from at the first hole, causing another group member to suggest that he, “Just try and keep it on the green stuff.”
“Well, there’s a native area,” Sullivan said as his ball landed off the fairway.
A mix of manicured lawns and undisturbed natural areas make up the course. Lake Pat Cleburne provided picturesque views.
“Just listen to the birds,” said Max Robertson, parks and recreation director.
A variety of birds were visible and audible along with the occasional brown rabbit dashing across cart paths on the way from one natural area to another.
Golfer Albert Archer, part of the first group to hit the tees, joked that every shot is a record.
“We’ve had a lot of firsts today,” Archer said. “First lost ball, first ball in the water.”
Joking aside, Archer had nothing but praise for the course, which he called challenging.
“It’s great,” Archer said. “The tee boxes are flat, which is nice. The roll on the greens is wonderful. If you don’t hit it pure it’s not going to give you anything.”
Course architect John Colligan said he waited until Thursday to play the course for the first time.
“Oh, it’s awesome; I don’t think it could be any better,” Colligan said.
Colligan and his group, which included PGA Tour member James McAfee, prepared to tee off from the fourth hole, one of the holes featuring a water hazard.
“I call it a risk and reward hole,” Colligan said. “It gives you variety, which is what a good course offers. It can be easy unless you get greedy and go for it.”
Colligan teed off and joked, “Perfect, in the shade. That’s pretty good. It’s hard to hit a ball in the shade out here.”
Nieman said he expects a big opening on Saturday and for interest in the course to grow from there.
“We have all the morning rounds booked but a few openings in the afternoons,” Nieman said. “That’s probably because it’s so hot in the afternoons right now.
“We’ve had lots of local interest and pretty good interest outside Cleburne, but we haven’t really gotten word out yet that we’re here, and that’s what we’re planning to do. I’m going to be hitting some of the [golf and sporting goods] stores outside the area to advertise and let people know we’re up and running.”
After hitting the links, players can cool down in the clubhouse and visit the Cleburne Golf Links Grill.
Thursday’s special was pulled pork sandwiches.
Burgers, deli sandwiches, chips, cookies and candy will be available in the grill, with more to come, said Christian Lehrmann, assistant food and beverage manager.
“Today’s kind of a dry run for Saturday,” Lehrmann said. “We’re going to open with a limited menu and expand in the future.”

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