A welcomed winter rain twists and turns around our feet as we make our way up the steps from the greens to the lodge. No, it’s not a lodge, but that’s what best describes the clubhouse. Its exposed wood and log beams give it a feel like a ski resort. Only a few days before, snow blanketed the golf course, welcoming families from all over the mountain to come and play in a winter wonderland. Inside, people warmed their cold fingers with hot cocoa or lunch in front of the club’s open fire pit. See, a lodge, right?
Today, the snowstorm has turned into a rainstorm outside the clubhouse. Inside, the same warm fire greets us, beckoning us to come closer, and we do. It’s near closing time, and most patrons have already come and gone except for a few locals sitting at tables. A television screen flashes pictures at the end of the bar. We find a spot near the fire and are soon greeted by our waitress. We order a beer and my usual, a Bloody Mary. I know when I find a good one—not too salty and the horseradish is just right. At the bar stands Eddie Mullins, owner and visionary of all that is Adams Springs. Before too long, he makes his way to our table like he always does to greet us.
