The final day of our South Carolina golf holiday had been memorable. Seven glorious days of good times, good food and great golf might have been winning the race over sleep but no one in our foursome complained about another 6:15 am wake up call. No one missed it either. Thirty-six holes would close out this fun filled golf sabbatical in the Gamecock state. We would do so in the heart of Myrtle Beach, referred to appropriately as Golf Town U.S.A. It’s a fitting title. Where in this world can you enjoy the golfing diversity, challenge and pure enjoyment of nearly 100 golf courses in one location better than along South Carolina’s Grand Strand?

But this holiday was not just about golf, golf and more golf.

Good food après our rounds had been made a top priority by the guys. The goal was to savour the greens of South Carolina by day then indulge in its spectrum of tantalizing flavours by night. Like the inventory of outstanding state golf courses our dining possibilities proved equally endless. Whether it was one of the1,650 full service restaurants throughout the stretch of Myrtle Beach’s Highway 17 known as Restaurant Row, the fine French cuisine in state capital Charleston, or delectable down home southern style cooking in the inland areas of Santee or Old English, satisfying any type of hunger craving before or after time on the links never proved an issue.

Eagerly anticipated was the itinerary for this final 24 hours in South Carolina. After a traditional southern breakfast of sugar ham, fried potatoes, eggs and toast we made our way to Tidewater, one of South Carolina golf’s crown jewels. From there it was up the coast to Barefoot Resort in North Myrtle Beach for a go at the Fazio course, one of four at Barefoot featuring arguably the finest collection of big names at one resort anywhere in the United States. Renowned course designer Pete Dye and major champions Greg Norman and Davis Love III share the Barefoot golfing masthead along with Fazio, a gifted architect who appreciates the state’s subtleties and natural beauty.

“There are characteristics every designer hopes to get with a project,” Fazio explains. “The diversity along the entire South Carolina coast lends itself to creativity. To find everything in one place is certainly advantageous for the end golf product.”

While we would partake in Fazio’s brilliant 18-holes that afternoon it would be the Great White Shark whom we would pay homage to, not for more golf, but for our final dinner.

Greg Norman’s Australian Grille, “the Upper Crust of Down Under Dining” is where we made a reservation to close out this memorable week. The setting is spectacular. Overlooking the Atlantic Inter-coastal Waterway the sights and smells in the former PGA Tour legend’s establishment are to die for. Me? I went for the wood grilled rib-eye. The rest of the table? One black pepper encrusted Atlantic salmon; surf & turf and an entrée of soy-ginger marinated duck breast. We celebrated with a bottle (okay, maybe two) of Greg Norman Estates Shiraz (2000).

“Our objective is to provide guests with a dining experience unmatched on the Grand Strand,” says Peter Dombrowski, director of operations for Greg Norman’s Australian Grille. “We have an innovative cuisine and a spectacular Australian–based décor that makes you feel like you’re dining right in Sydney.”

Conversation is brisk. It’s mostly about the week’s fun, the great meals, the good shots and the great holes we’ve played. Mixed in is some good natured ribbing over (what else) the bad shots, lost golf balls and the occasional four-putt. Travelling with these guys you better know how to take it especially if you’re good at dishing it out. You also need to be prepared to have your sides aching. Laughter for the week pretty much started at sun up straight through to lights out.

Eventually the dinner table jokes turned to the multitude of attributes this Atlantic coastal state offers; how much everyone wants to make this an annual trip but also how much our wives and kids would love it here. On its own the Palmetto State is utterly breathtaking. The natural panorama of South Carolina features miles of Atlantic coastline, incredible mountain settings, low land marshes, meandering rivers and serene lakes. Its wealth of diversity continues with cities like the quaint Southern tradition surrounding Charleston, with the prestige and grace of annual PGA Tour host resort city Hilton Head; the raw unspoiled land forms of Kiawah Island; to the pure enjoyment of regions like Old English, Santee, Florence and remote resort areas like Fripp Island.

Fun, exciting activities are not limited in South Carolina to merely swinging a golf club. Beaches and beach related sports abound along the state’s coast-line. There’s a world of shopping options from upscale to bargain, an array of live entertainment, amusement parks, theme parks and state parks. Whatever your pleasure – including just lazing around relaxing on a beautiful day - South Carolina has it in abundance.

Dining really is the ultimate smorgasbord of cuisines. Located on the Atlantic coast seafood is clearly a South Carolina staple. And when good ol’ American-based fare combines on restaurant menus with the long standing tradition of Southern-style cooking expect your palate to get quite a healthy workout. One of our group’s favourite meals was, no surprise (hey, we’re four guys, right?) authentic BBQ, the real southern version featuring pulled pork, hit the spot whatever time of day it was indulged in.

“You northerners think BBQ is beef,” one local Santee resident laughed at us. “Down here it’s pork, the more the better. We’ll pull it, chop it, slice it, eat it hot, cold, however you want and it’s got to be dripping with plenty of sauce. In these parts it’s a speciality. You’re not an anointed Southerner until you do true BBQ.”

Amen to that.

Hitting a golf ball – between bites of a pulled pork BBQ sandwich – will also anoint you to the brilliance of South Carolina’s golf product. More than 380 courses provide the foundation for the state’s golf inventory. It starts with premium, world class designs hosting events like the PGA Tour’s Verizon Challenge at Hilton Head and the upcoming 2012 PGA Championship on the Ocean Course at Kiawah Island through an array of championship layouts located in all four corners of the state. Coincidentally, there’s something to suit everybody’s game and courses to suit anyone’s budget. A little due diligence will also reveal some amazing golf bargains. Packages start for as little as $55 a day including 18-hole green and cart fees, your room and breakfast. At that kind of price point affordability, South Carolina provides a winning formula for golfing vacationers.

One of the most enjoyable parts of our trip were the two days spent at Palmetto Dunes, an award winning Hilton Head resort stretched over 2000 acres of South Carolina shoreline. Choosing an extra day at Palmetto proved an easy decision. After spending time there it’s one none of us regret.

The renowned beachfront golf and vacation haven features three spectacular golf properties – the George Fazio course, the Robert Trent Jones oceanfront course and the Arthur Hills course. While each is distinctive offering a very different golf experience amid one of the state’s most picturesque settings, the trio combines to give South Carolina one of its most dynamic 54-hole collections. Upon our arrival for our afternoon round we were pleased to hear the Hills course had just recently been named 2009 Course of the Year by the South Carolina Golf Course Owners Association. That brought a smile to everyone’s face.

“It’s a testament to the impact that the Arthur Hills course has had on the community and the game of golf in South Carolina,” explained Brad Marra, Palmetto Dunes director of golf. “The Hills course embodies the values we cherish at Palmetto Dunes.”

To try and take in as much of Palmetto Dunes and surrounding area as possible we opted for dinner at Bistro 17, part of the Shelter Cove Harbour and Marina on Hilton Head Island. What a meal. French cuisine is at the heart of the menu in this quite traditional South Carolina establishment. The wine list gets full marks as do the appetizers featuring selections like low country BBQ shrimp & grits and the pear bistro Salad. But dinner was out of this world. I turned my own attention to herb crusted Colorado lamb following my Arthur Hills experience. The rest settled on peppered mustard seared Atlantic salmon and seared scallops.

With a bit of time to spare before sunset we toured more of Palmetto Dunes. Everyone admitted being very impressed. Activity- wise the resort is a haven for sporting and nature enthusiasts. The tennis facility is one of the best anywhere – 23 clay courts, including several set up for night play, and an award winning instructional and junior program. Since 1975 Tennis Magazine has ranked it one of its top 50 American tennis resorts. There’s 11 miles of lagoon for kayak and canoe exploration, bicycles, fishing, three miles of beach and specialty shopping. Something we couldn’t get enough of was the standard of service at Palmetto Dunes. Never was it anything less than first rate.

By morning we were ready to have a go at another South Carolina Course of the Year, the Robert Trent Jones oceanfront layout. Deciding between it and the Fazio was termed, “a great choice either way,” by Marra who explained the extensive 2002 renovation was undertaken by the resort to make the Jones a much better facility.

“Roger Rulewich did a fantastic job on the project,” Marra said of the American designer who carefully oversaw the work. “Wait until you guys get to the 10^th hole. It’s our Signature. You’ll understand why when you play it.”

The Jones was an absolute treat. The 10^th hole, as Brad promised, did not disappoint. Back-dropped by the Atlantic Ocean the setting, and degree of challenge simply blew our group away. The rest of the golf course was its equal in dramatics and playability. Though time didn’t permit a trip around the Fazio it’s one we’ll look forward to next time. The golf course, a challenging par-70, is ranked in America’s Top 100. Marra deemed the Fazio probably the sternest challenge of the three especially when the ocean breezes pick up.

Palmetto Dunes definitely exceeded our expectations. It’s a resort of uncommon style and elegance wrapped around a world of fine dining, fun, enjoyment and great golf. All of us agreed: we’ll return to Palmetto Dunes.

If you’re a Canadian who appreciates the outdoors and outdoor activities you need to become acquainted with the many attributes offered by South Carolina’s Santee Cooper Country, an inland expanse of the state brimming with a full itinerary of ‘Things to See and Do’.

Highlighted by the raw beauty of Marion and Moultrie Lakes, fishermen from around the world converge here each year hopeful of prize catches. Records for striped bass, Arkansas blue, a past world record for channel catfish along with prize largemouth bass, black crappie and other game fish, remain waiting enticements for rod and reel enthusiasts who should appreciate 450 miles of shoreline and 171,000 acres of land covered by a whopping 756 billion gallons of water.

But a healthy percentage of the Santee Cooper Country land parcel has been devoted the past 20 years to building a North American wide reputation for quality, affordable golf. Fourteen courses including the Players Course at Wyboo Plantation, Santee National, Beech Creek and Shannon Greens combine with the area’s array of accommodation partners to make this a destination of choice for South Carolina golfing travellers. The new Lake Marion condo villas could not be more inviting. Spacious and comfortable with four full beds in two bedrooms, an array of televisions, outdoor patio and grill, and washer/dryer, the receive high marks for being a perfect “home away from home”.

“The value aspect of Santee Cooper Country is what draws people here,” says Mary Shriner, executive director of Santee Cooper Country. “It’s not crowded or busy like it is in other parts of the state. Of course when you’re here on a package your green fees last all day which means you have the chance to play more golf if you want. You just pay the cart fee and go again.”

While camping, hiking and hunting add three more vacationing touch points to the Santee Cooper Country reputation, Shriner points out how centrally located the area is for potential South Carolina sightseeing.

“We’re 60 miles from Charleston and 60 miles from Columbia,” she smiles. “If you take a day off from the fairways you can be to two of the states most beautiful, most exciting cities within an hour.”

On the advice of friends who had already experienced its charms we spent time at Santee Cooper Resort, a gated golf community set just outside the town of Santee. Norton “Shot” Shuler, the resort’s esteemed general manager greeted us with a warm Santee welcome taking the time to go over the admirable amenities of the resort, the glowing reputation of the area’s golf product and the annual migration of golfing snowbirds to Santee Cooper Resort.

“Canadians come here year after year because they want value,” Shuler says. “That’s what our reputation has been built on. They come to Santee Cooper Resort because they know they’re going to get great golf at a great price. That hasn’t changed. Years ago Canadians made us a layover stop on their way to more southern destinations. They come here now as a destination of choice for their golf and travel dollars.”

Our accommodations at the resort could not have been better. Spacious, beautifully decorated and the epitome of comfort for a holiday retreat, we thanked Shuler for his hospitality. We also thanked him for setting us up the following morning at two of the area’s best – the Players Course at Wyboo Plantation and Wyboo Golf Club.

Architect Tom Jackson gets high marks for his creativity on these Santee area courses. The routing, degree of difficulty and aesthetics made our day. It was a great golf experience.

Adding to the fun, that evening Shuler tipped us off about Chef’s Choice, one of the area’s more distinctive restaurants and a favourite for guys on holiday. Specializing in cuts of steak, fried potatoes and ice cold beer, Chef’s Choice employs a huge indoor grill and they cook your steak right in front of you. Part of our meal was discussing ways to pick this place up and get it back across the border to Canada. The smells of spice and seared beef in Chef’s Choice leave quite an impression.

Of course this entire Santee area leaves a lasting impression. While regions of South Carolina and alternative golf destinations across the southern states may be more renowned or have more marketing budget to work with, Santee’s roll-up-the-sleeves, co-operative attitude is something you simply have to admire. For those uninitiated it’s a small town of 800 folks framed in a golfing sense by three local courses. Yet each year the Santee region draws in excess of 150,000 golfers and tourists. Many of them, as Shuler pointed out, are Canadians looking for that superior balance between great golf and great price point.

“Santee is labelled as America’s value destination which is a perfect description of it in every sense,” says Claudio DeMarchi, who handles Santee marketing and promotion. “You do get more than what you bargained for at a price that truly is unbelievable. Quite often we get people who call and tell us they saw an ad for Santee.  But they want to know if they have to buy into a time share or attend a presentation. Basically, they think there’s a catch. There’s no catch. You can get Stay & Play packages at certain times of the year for $55 a day including golf, cart, accommodation and breakfast. That speaks to great value.”

Neither is this a region that has simply sat back and collected its money without making a significant investment back into the product. Over the past number of seasons the three main golf courses of the Santee directory – Santee National, Lake Marion and Santee Country Club – have undergone extensive renovations or reconstruction to better serve their customer base. Greens have been expanded, bunkering at the three courses has been redone and irrigation has been added making conditioning one its pillars. With more than a dozen more playing options within a half hour of Santee proper the golfing possibilities expand greatly.

“Renovations to the area don’t end on the golf courses,” DeMarchi says. “There’s been significant room renovation and expansion in Santee with condo and villa development. These are similar to the Lake Marion villas which really set the area standard for high quality accommodations. You’ve also got some exceptional dining experiences waiting for you right in Santee. One of the area’s best is Coasters. They serve up the best Jack Daniels steak you’ll ever taste. They also have a nice selection of wings and the red snapper there is fantastic. Of course for great seafood Captain Kirk’s is the place to go for some of the area’s best fish and shellfish dining. And when you come to Santee you have to make Lone Star a requisite stop. The buffet is incredible and the weekend entertainment line up featuring bluegrass and country and western performers is a lot of fun.”

Clearly, the folks in Santee and surrounding area take great pride in what they have. By leaving egos at the door, working collectively to pool resources, and understanding their role in building a repeat clientele base, the golf and accommodation partners in the region aren’t trying to be the next Myrtle Beach. They’re simply trying to be who they are – a destination where value and quality work hand in glove.

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