Our historic clubhouse, with its spectacular views of the Dye Original Golf Course, has been the gathering place for our members and guests since 1936. From special events to private dinner parties, the clubhouse, with its southern charm is the ideal venue. Our clubhouse staff along with our culinary team headed by Chef Randy Zischler, are prepared to meet your needs. I am here to serve you and help plan, design and coordinate your next event.
Maggie Paulsen, Event Coordinator
Perfect venue for your special event
- Private dinner parties
- Business Meetings
- Golf Outings
- Holiday Parties
- Weddings & Receptions
- Charity Auction & Dinners
“We could not be happier with how perfect our daughter’s wedding reception was at UCC! The set up was beautiful. The menu we selected was fabulous! We are still receiving compliments on how delicious all the food was.”
– Susan W.
“Thank you. You and your staff did a fabulous job with the food and service. I heard no complaints and I thought the food was delicious and plentiful. I know I will be back”
– Bundy Family
“Thanks for all you do and the wonderful quality and combination of food you serve.”
– Sharon B.
“Oh my gosh! Our dinners were outstanding last night…gourmet in every way. They are the best. Actually, I like your dinners better that any nice Dublin restaurant.”
– Bill B.
“If I didn’t say, the CRSI Christmas dinner was very delicious and went so very well. Thank you for seeing to every last detail. I really enjoy someone who can sit down with me and talk food.”
– Audra B.
“Way to go !!!! As usual, another ‘home run’. Please let your dedicated staff know how much we appreciate the effort.”
– Than J.
“Just wanted to tell you how wonderful I thought Easter Sunday was. The food was excellent. And you know I don’t give that out very often on food. I really loved the smoked salmon station with the smoked trout and shrimp. Very nicely done. The dessert table was beautiful. Again, great job!”
– Audra B.
“I Had a golf outing with my coworkers. Had a great time. The golf course was very nice and the employee’s were very helpful and friendly. We had a brunch afterwords and the food was very good. Thanks”
– Elsie C.
The Culinary Team
As Executive Chef, it is my mission to create a dining experience that leaves you wanting more. It all starts with careful selection of local, high quality ingredients. If products are not found locally we have strict rules in place that foods are free of chemicals, sustainable and add important nutritional value to the dish. We are also proud of the fact that 90% of all dishes we serve are made-from-scratch.
Randy Zischler, Executive Chef