In February 1975, the first round of golf was played at San Vicente Resort, and 44 years later, a new golf course renovation will be executed in 2019 after years of discussing the need for this work. At the end of 2017, the SDCEA Reserve Budget had $1.2 million in the Greens and Bunker fund, and $500,000 was approved by the Board in the 2018 Reserve Budget for a total of $1.7 million.

Homeowner volunteers, under the leadership of Bunkers and Greens Renovation Advisory Committee Chairman John Selby, teamed with SDCEA staff, professionals in irrigation, agronomy and civil engineering, and Golf Course Architect Andy Staples. A plan was presented to and approved by the SDCEA Board at the August 2018 meeting. Additionally, a seven-month course closure was approved, beginning in April 2019, so the work can be completed.

Last month, the project scope was defined and approved by the Board as follows:

Greens, bunkers, 10 forward tees, select tree clearing and cart paths – additional items to be bid to identify costs: 15 additional tees, flood control items, fairway expansion and the ability to sod the entire project with the intention of having better grow-in and quicker turf establishment.

A detailed Request for Qualifications was sent to nine prospective national contractors with experience in golf course renovations, and responses are due Oct. 3. This process is meant to
identify the best fit contractor with the most experience, who shows strong financial stability and has a good project approach, with the most competitive pricing.

This month, the team will review the responses and will send a Request for Proposal to the best three to five contractors with the goal of reviewing and choosing the winning contractor by
year’s end.

We are putting a lot of work and money into renovating our community golf course to protect home values, and it is a cornerstone to the SDCEA amenities. While this is an excellent amenity
for all homeowners, golfers bring income to the golf course as members or guests, and they also bring business to the restaurants, our catering facilities with tournaments, and to the
lodge for Stay and Play packages and travelers.