Since taking over the reins a few years back at SunRidge Canyon Golf Club, the mom-and-pop duo (literally) of Don and Cindy Misheff have been diligently cobbling together quite a golf and lifestyle experience at the club. 

The latest tasty example comes in the form of sweeping changes to the club’s food and beverage operation. Critically acclaimed Chef Michael O’Dowd (MOD) and business partner Ed Leclere were called on to take over, infusing their wildly popular culinary experience into what is now known as the Wicked Six Bar & Grill by MOD.

The concept cooked up between them aims to not only provide golfers with some of the best fare ever enjoyed greenside, it’s also to attract hearty appetites from throughout Scottsdale and Fountain Hills. One thing’s for sure, if the turnout is anything like O’Dowd and Leclere’s other creation (Renegade by MOD), the future looks bright. Indeed, that’s exactly the experience which sealed the deal in the minds of the Misheffs. 

To mold the physical space to MOD’s style, the club underwent a complete restaurant renovation which included a new banquet kitchen, an outdoor kitchen complete with pizza oven and a new wine room housing a special chef’s table.  

In terms of the menu, O’Dowd took time to explore the property’s breathtaking panoramic views of the Sonoran Desert allowing the surroundings to inspire the vivid concept behind the menu.

“It’s a beautiful blank canvas that we’ve transformed into a space that nicely complements the natural allure of the desert,” says O’Dowd. “It will be a true destination where not just golfers, but folks from all over can enjoy an amazing meal and the beauty of the Arizona outdoors.”

According to Leclere, “Wicked Six Bar & Grill by MOD will be an extension of what we do at Renegade by MOD.  We’ll offer breakfast, lunch and happy hour every day, along with brunch on the weekends. At dinner time, guests can join us over at Renegade, which is only 10 minutes away.”

Like its predecessor, Wicked Six Bar & Grill by MOD will also feature live entertainment, a staple that Leclere believes in using wholeheartedly to create the perfect atmosphere at each of his venues. Chef O’Dowd will also be in charge of the property’s banquet and events program, the golf course’s grab-and-go at the turn, and he’ll also supply the course’s beverage carts.

Although the addition of O’Dowd and Leclere represents a quantum leap forward for the club, it’s not the only one. The Misheffs have also put a few other elements into place since taking over. First, they cajoled one of the best golf instructors in the business to set up shop. Jim McLean’s stable of instructors have been fixing slices at SunRidge for a couple years. And, with the completion of the indoor/outdoor performance center, learning has never been so comfortable. Hot Stix Golf also works their club-fitting magic from the performance center, and Method Athlete has been utilizing the space to whip golfers into shape.

Best of all, the Misheffs turned over the golf course to the superintendent this summer so that he could complete a few well-timed projects. Of the several improvements, the one which stands out is designed to improve the health of the turfgrass. By aggressively aerifying the turf (twice) the foundation is set for an incredible blanket of winter ryegrass when it opens for play on October 4th after overseed. 

Since taking over a few years back, the team at SunRidge Canyon has been working hard to reestablish the club as one of Arizona’s finest public courses.  Golfweek magazine noticed, ranking it among the top 25 courses in Arizona for two years in a row. Likewise, Golf Magazine included SunRidge Canyon on its list of the 30 best public golf courses in Arizona. Add all this to the wonderful culinary experience presented by Chef O’Dowd, and it’s clear to see why SunRidge Canyon continues to climb Arizona’s much-play list.