inSide vue
What's on the April menu…
EASTER BRUNCH
Sunday, April 20
Featuring dozens of delectable dishes and
bottomless champagne, brunch runs from
9 a.m. to 3 p.m. Cost is $49 for adults, $19
for kids 6-11. call (760) 834-3800.
1st ANNUAL 'WINE' DOWN
Friday, April 25
Enjoy varietals from more than 35 winer-
ies, along with appetizers and a carving
station. Runs from 5 to 7 p.m. Cost is $39.
clicK Here to reServe a Spot.
ART OF WINE
Tuesday, April 29
This five-course wine dinner begins with
a cocktail reception at 6:30 p.m. Dinner
starts at 7 p.m. Cost is $125. Seating is
limited. clicK for more detailS.
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C L I C K H E R E F O R E V E N T B O O K I N G I N F O R M AT I O N O R C A L L 5 7 6 0 6 8 3 4 4 3 8 1 7
New Event Sales Manager is committed to providing a world-class experience
S
haron Clark is no
stranger to upscale clien-
tele. She's worked as an
executive assistant for Holly-
wood producers and has de-
livered personalized service as
the catering and events man-
ager at a San Diego yacht club.
It's that kind of challenge
and commitment to service
she relishes on the job.
"I've always loved having
insight into what members
wanted, knowing that extra
special thing that makes their
event special," Clark says.
When it came time for a ca-
reer change recently, Clark re-
searched companies she felt
would be both challenging
and rewarding.
She came across Troon Golf
Management and interviewed
with one of its Arizona
properties. Troon later
decided not to hire for
the position, but
Clark remained con-
vinced this was the
company for her.
And it was.
In February, she
took over as Event Sales Man-
ager at Troon-managed Indian
Wells Golf Resort.
"Everyone raved about
Troon," Clark says. "When I
got the job at Indian Wells, I
felt very fortunate to be able
to work for an amazing com-
pany in a gorgeous setting."
It's an exciting time for
Clark, who relocated from San
Diego to the Coachella Valley.
"It's got a small-town
feel with big-city luxu-
ries," Clark says of
the region.
She says she looks
at the Indian Wells
property with a fresh
set of eyes, and her
goal is to promote all
the property has to offer. At
the top of the list is the all-
new Pavilion that opened in
January.
"We have the staff, execu-
tive chef and facilities to de-
liver a memorable destination
wedding," she says. "We will
do our utmost to exceed the
client's expectations."
at your Service
Sharon Clark
DINING & EVENTS
