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| Our course architect, Edward Lawrence Packard, was originally a landscape architect that devised the original plan for O Hare Airport. Today he is a renowned course architect, who most prolific design Innisbrook Tarpon plays host to a longtime PGA Tour stop. |
| Midland Trail Golf Club was named after Highway US 60, currently known today as Shelbyville Road. The original name of before it became a US highway was "The Midland Trail". |
| Our course record still stands today at 64. Competitive holder Brad Lehman and non competitive holder Steve Stallings. |
| Odells Place at The Trail is named after original bartender Odell Martin. |
| The idea for the golf club came from John R Carpenter, Sr. He envisioned a private golf club for individuals. |
| Originally the fairways form 1964-1968 were Bermuda grass. They then were switched to fescue, and later in 1996 zoysia grass. |
| Did you know that one of the clubs assistant professionals (Francie Betancourt) played for Venezuela in the World Cup |
| Did you know that one of The Trails past assistant professionals (Stacy Russell) is a KY Open Champion. |
| The club hosted the 1988 KY Open Championship, which was won by Ted Schulz. Immediately following he went on the PGA Tour. |
| Did you know that Trail Family staff member Terry Lally, PGA competed in the 1967 PGA Championship at Columbine CC. He was one of four Kentuckians, the others were Frank Beard, Bobby Nichols, and Gay Brewer. |
| In 1968 the club considered building another 18 holes on its property where English Station subdivision currently resides. The idea was voted down. |
| When the idea for the club was in place a worried Metro Parks director named Charlie Vettiner contacted Mr. Carpenter, Sr. asking if their new club was going to compete with their newly plan course in 1964 - Long Run. |
| The "hill" tow rope has been an original feature of the club since it opened in 1964. |
| The original driving range of the property was to the left side of Hole #10. |
| When the club originally opened in 1964 it offered a full service food operation primarily servicing breakfast. They quickly realized this was no way to make money. |