Back Nine Café Is New Restaurant At Cranberry Valley Golf Course

by William F. Galvin

HARWICH – Back Nine Café got the nod from selectmen Monday night as the new leasee of the restaurant facilities at Cranberry Valley golf Course. The principals propose to expand service and offered the town the largest financial return over the five-year period.

The town received two bids for the five-year lease on the restaurant facilities at the municipal course. The other bidder was Jody Allen of Sand Trap Tavern. Allen operates Taste of the Rainbow Catering in Harwich. Her financial package was $2,500 less than Back Nine Café’s over the first five years and another $5,000 less for the five-year renewal option.

Back Nine Café principals are Antonella S. DeLorenze and Nick P Muce.   DeLorenze is Cranberry Valley Golf Superintendent Shawn Fernandez’ wife and Muce is his brother-in-law. Fernandez filed a public disclosure statement with Town Clerk Anita Doucette to avoid any appearance of conflict of interest.

The proposals were evaluated by both an evaluation committee and the golf committee and both recommended Back Nine Café be awarded the lease. The new lease set a minimum first year bid of $15,000, and Back Nine Café offered that amount while Sand Trap Tavern was $500 over the minimum. However, Back Nine Café was the higher bidder in three of the next four years for a total of $85,000.

“The golf committee anticipates the business model set by Back Nine Café will grow to become more than a restaurant to golfers,” the committee declared in a prepared statement. “They will be promoting weddings and other social events to appeal to the entire community. The Back Nine Café reflects the golf committee’s goal of expanded services.”

The request for proposals requires the leasee to have a beverage cart operating on the course as approved by selectmen based on recent passage of a state law allowing such service in the commonwealth.

The evaluation committee consisted of Town Administrator James Merriam, Golf Director Dennis Hoye and golf committee designee Clem Smith. The proposals were filed in two parts and the committee examined the technical packages and provided evaluations before opening the financial proposals.

“With our combined experience of over 40 years in the food service industry, we feel we are qualified to provide a venue and a level of service that both enhance the experience of your golf clientele as well as add to the image and respect that Cranberry Valley Golf Course has already established,” DeLorenze and Muce wrote to the town administrator

DeLorenze has 20 years of experience as a wedding sales manager and director of catering at several award-winning, four-star and four-diamond properties, including Ocean Edge Resort and Golf Club. She is presently director of catering at Ocean Edge. DeLorenze has also worked as director of catering and wedding sales manager for Water’s Edge Resort and Spa in Westbrook, Conn.

Muce was an executive chef and food service director for eight years at Water’s Edge. He spent a year as executive chef and partner at Avon Old Farms Inn in Avon, Conn. until it was purchased in mid-2009. Muce was repeatedly recognized for the best brunch statewide and best hotel dining in Connecticut Magazine’s reader poll.

He is presently executive chef and partner of Copper Hill catering and events in South Windsor, Conn. More than a decade ago, Muce worked at Michael Patrick’s in Dennisport and The International Inn in Hyannis.

“Together, our vision is to create a year-round, full-service facility that would include breakfast, lunch and a small plate/tapas dinner menu. We also plan to incorporate award-winning Sunday brunch, golf tournament service, wine dinners, cigar dinners, themed dinners, cooking and ice carving exhibitions as well as social, corporate and wedding events,” the Back Nine Café’s owners explained in a letter to town officials.              

They will replace the Fairway Café operated by Chris DeArmond, who chose not to exercise a lease extension. Back Nine Café is scheduled to begin operations in early April.

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