Guests Welcome At Hall of Fame Banquet
Betsey Mitchell, president of the Carolinas Golf Reporters Association, wants to make it clear: There is still plenty of room for guests at the Carolinas Golf Hall of Induction Celebration at Pinehurst’s Carolina Hotel Aug. 14.
Being inducted into the Hall of Fame that night are PGA professional Scot Hoch, of Raleigh, amateur standout Larry Boswell, of Jamestown, and The Pilot’s golf writer Howard Ward, of Fayetteville. All three inductees have indicated they will attend the banquet.
Hoch won 11 times during a distinguished PGA Tour career and earned more than $18 million in prize money.
Boswell won 13 Carolinas Golf Association championships, ranking behind only Dale Morey and Paul Simson. He competed in 11 USGA championships and was a member of the Carolinas Team in the annual matches with Virginia 30 times.
Ward served as sports editor for The Fayetteville Observer for 27 years and has been the golf writer for The Pilot since 1998.
Guests who sign up and buy tickets to the dinner before the July 14 deadline can play golf at Pinehurst No. 8 for a much-reduced fee of $30. Golf is also available on Pinehurst No. 1 on Monday, Aug. 15, for only $65.
For those who aren’t playing golf, tickets to the dinner will be available through Aug. 5 at $100 each.
The banquet and induction ceremony will begin with a reception at 6:30 with dinner at 7:15 followed by the inductions.
There are also a number of enticing packages available for non-golfing guests at the Pinehurst Spa.
All registration, golf reservations and golf fees are being handled by Mitchell and guest are asked not to call the Pinehurst Golf Shop.
To register for the dinner and golf, call Mitchell at (910) 470-1691 or e-mail her at Bets4Golf@nc.rr.com.
Mitchell also points out that anyone who might be interested in becoming a sponsor for the dinner may also contact her.
“It’s imperative that we have a head count for those wishing to play golf no later than July 14,” she said. “Also, we’d like to have a nice turnout for the dinner and induction. Just give me a call and we’ll take care of the rest.”
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