December 6, 2021


The accomplished food makers

EatBeat: Grand Forks Country Club offers rounds of golf and a good meal

2 min read

On a beautiful afternoon in July, golfers make their way around the 18 holes at the golf course of the Grand Forks Country Club just south of the city. The swimming pool is busy with children and surrounded by mothers and other adults.

While there is a full, formal dining room and lounge on the main level of the Country Club, there is a favorite spot also on the lower level. It is there golfers and swimmers like to find the Club Wagyu hamburger.

Upstairs the pub and large candlelight dining room menu features a pub steak, beef tenderloin, chicken cordon bleu and walleye almondine. There is pasta served with side salad and garlic toast.

While the dining room is open only five days a week, Chef Justin Welsh would like to make it seven days a week. But he talks of the challenges brought by coronavirus. Then, as for all others in the food serving business, there is the difficulty now of finding staff.

Chef Welsh began his career by working as a dish washer and then a bus boy at the Village Inn. At the age of 16, he says he forced his way into the kitchen. He got his formal training as Western Culinary Institute. He now works all year as chef at the Country Club. He says a lot of the parties involve he public.

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His wife, Rachel, is also in the restaurant business and manages the kitchen at the Roadway Inn. The couple have three children who help smoke barbecued rib disappear.

Reach Marilyn Hagerty at


Grand Forks Country Club

794 12th Ave. N.E., rural Grand Forks

Doug Iverson, general manager

Mike Slominski, golf pro

Justin Welsh, executive chef

Telephone: 701-772-4831

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