3 Creek Ranch

3 Creek Ranch Golf Club Blog

News and happening from our Rocky Mountain Resort Community.

Welcoming Our New Golf Pro


3 Creek Ranch Golf Club is pleased to welcome our new Head Golf Professional, Eric Goettsch to the team.  

Originally from Sacramento, California Eric served as the First Assistant Golf Professional and Merchandise Manager at the Tehama Golf Club in Carmel, California for over 9 years.  Most recently, he served as the Senior Assistant at Shooting Star.  As an instructor, Eric brings great enthusiasm in helping golfers work with, and through, different physical characteristics to find the most efficient swing possible.  In 2007 he was named the Assistant Player of the Year for the North California PGA.

In addition to his outstanding teaching skills, Eric also brings a strong merchandising background. He received his Bachelor of Science degree in Marketing/Retail Management from California State University, Sacramento.  He was awarded the Northern California PGA Section Merchandiser of the Year Award in 2011 and was a finalist for the National PGA Merchandising Award in 2012.  

"Eric is an outstanding golf professional who will assist me in all areas of the golf operation," said Greg Glover, Director of Golf & Instruction.  "His professionalism, attention to detail, leadership and communication skills will greatly enhance our team.  Eric and the staff are currently preparing the golf shop for opening day in May and he looks forward to meeting all the club members and working with them on their individual needs."

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Jackson Hole Food & Wine Festival


Over the past decade, the food and wine scene in Jackson Hole has grown substantially, much to the happiness of local and visiting foodies alike. This summer, the newest addition to the culinary schedule is the Jackson Hole Food & Wine Festival.

Jackson Hole Food & WineMegan Gallagher and Katrina Ryan have launched this new festival and will be unveiling special food and wine events throughout the year.  Megan, who was one of the driving forces behind the Jackson Hole Wine Auction and Taste of Jackson Hole, along with Katrina, owner of Westside Wine & Spirits, have teamed up with a fabulous group of partners and advisors to form this new non-profit.

Jackson Hole Food and Wine events will support different local organizations each year.  In 2017, the Central Wyoming College Culinary and Hospitality program and Hole Food Rescue will be the beneficiaries.  

Megan and Katrina will carry on the previous Jackson Hole Wine Auction events including Taste of Jackson Hole and specialty dinners.  They kick off their first events June 22-24.  Throughout the year, they will also host pop-up dinners, educational events, demonstrations and more.

In June, chefs Chris Shepherd of Underbelly and One Fifth Steak in Houston and Ryan Prewitt of Peche in New Orleans, along with honored guest Pierre-Antoine Rovani, President of Remoissenet Pere et Fils will headline their events which include:

June 22 - Taste of Jackson Hole, presented by Jackson Hole Mountain Resort
June 23 - Daytime: Big Wines, Small Plates presented by Fine Dining Restaurant Group
June 23- Evening: Dinner Series, with three unique pop-up dinners with distinctive features and ticket prices
June 24 - Savor the South: Celebrate chefs from Texas and Louisiana will collaborate with local restaurants to host an epic barbecue bash.

For more information about Jackson Hole Food & Wine, the summer kick-off and upcoming events featuring local chefs, restaurant, food producers, and wine and spirits, visit their website.  Tickets for the June event will be available March 15th.
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Happy Mardi Gras!


Masks, beads, floats, jazz music, beignets and king cakes can only mean one thing – it’s Mardi Gras.

Mardi Gras, French for Fat Tuesday, is always celebrated the Tuesday before Ash Wednesday and marks the end of the carnival season.  It’s one of those interesting holidays that inter-twine raucous celebrations and somber religious observance. 

Mardi Gras dates back to the 1700’s in Rome when the Christians would prepare a feast before fasting and abstaining from many indulgences throughout Lent.  In the United Kingdom and Russian, they celebrate Pancake Day, and in the 16th century, the French celebrated Boeuf Gras (fatted calf) which included parading bulls decorated with flowers through the towns.

In the U.S., the first Mardi Gras parade occurred 177 years ago in New Orleans.  Today, the faithful gather for parades, balls, music and non-stop celebrations New Orleans, the epic center for all things Mardi Gras.

Two elements synonymous with Mardi Gras are colorful masks and beads.  Masks have been used since the 1700 and were used to protect the identity of the revelers.  They also added an element of mystery and allowed the wearers to escape the constraints of society and class and be anyone they wished for a day.  Because the celebrations at one point got a bit out of hand, from 1780-1827 masks were forbidden during the celebrations.  Today however, float riders are actually required to where masks.

Bead colors are selected each year by the King of Mardi Gras, and doubloons are designs by the various Krewes (societies and neighborhoods) that are thrown during the parade.  The typical colors of Mardi Gras are purple (justice), gold (power) and green (faith.)

Happy Mardi Gras and may you find the baby in the King Cake!




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