Winter-2022

120 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 2 “In order to [redesign the course] we had to figure out how to put on those special events without using that land,” Sawin explains. “We went back to the drawing board…and developed site plans that didn’t include use of that space…Once we did that, we felt like we had a great opportunity to partner with a big-time architect to make it a Pebble Beach quality golf experience.” Due to needing to close the original course for special events, Sawin says the land was underutilized, with only about 10,000 rounds played on it per year.The goals with reimagin- ing the property included having it reflect Pebble Beach’s brand, and having it be accessi- ble and playable for everybody. “At Pebble Beach, we have great golf cours- es, and they are all championship golf cours- es,” Sawin says. “Championship golf courses aren’t necessarily playable or enjoyable for everybody. They can be intimidating because of all the history and mystique around them. We wanted a course that anybody and every- body can play and enjoy…whether you’re three years old or 83 years old, and whether you’ve played your whole life or never held a club before. That was our challenge that we put out to Tiger [Woods].” Sawin says of working with Woods, “It was amazing to see his golf IQ come through. He’s had a great start to his architectural career. He’s done several other short courses and we really took notice of what he has built with those.” Sawin says The Hay is playable for every- body, but also challenging enough and engaging enough to make it enjoyable for the avid golfer. “That’s a really difficult balance to find,” he says. Eight of the nine holes are playable from tee to green with a putter. This ensures a young child can play, using a driver or a 7-iron, alongside an experienced adult who may, for example, be using a sand wedge. The old course had rough between every tee and green, but with fairway on The Hay, The casual resort style Hay’s Place restaurant offers Mexican-inspired cui- sine, with craft cocktails and cozy firepits overlooking The Hay course and with views of Stillwater Cove. Smashed guacamole, tin can nachos, and Tiger’s fajitas are some popular menu items. Photos: Sherman Chu