The tradition of serving hearty, calorie-replenishing favorites is a big part of the golf lifestyle. This still holds true today at The Adobe Restaurant, with one big difference: the food is made from scratch.

It’s all about “time, patience, organization and consistency” for Chef Yabarra and crew, whom he was quick to recognize as critical to the whole operation. “I can only do what I do because of what they do,” he admitted. “It takes time to get everything prepped, heated correctly, cooled correctly. You have to have the skills and then care enough. You have to have the pride to do it correctly every time.”

“The way Chef Ybarra prepares the food is not something you typically see,” said Heather Wissler, Adobe Restaurant’s general manager. “Most places just try to get you in and out, and we do that, too, with golfers trying to make tee times, but we’re still going to provide good, fresh quality food made from scratch.”