October 2020 October 2020
CLUB From the GM
Tips for Fall Golf Welcome New Golf Members
TURF TALK
LAKEWOODOAKSCC.COM
The celebration of family, a tradition of civility and a commitment to excellent facilities and services will always be the hallmarks of Lakewood Oaks Country Club. Members embrace a shared tradition of 651 NE St. Andrews Circle Lee’s Summit, MO 64064 816.373.2505 LakewoodOaksCC.com
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Lakewood Oaks Country Club
congeniality, high standards of personal conduct and continuity of family association.
October 2020
Table of Contents 5 From the GM 6 Tips for Fall Golf 10 Welcome New Golf Members 16 Turf Talk
Employee photos taken by Angi Landis, Angi’s Art. Angisart.com | Newsletter design by Ampersand. AmpersandBranding.com
LAKEWOOD OAKS COUNTRY CLUB STAFF MARK REID General Manager and Membership mark@logc.org KEM JACKSON Office Manager kem@logc.org BRIAN BATEMAN Head Golf Professional and Tournaments brian@logc.org
KYLE PIEDIMONTE Assistant Golf Professional kyle@logc.com
MOLLY MYERS Executive Chef chef@logc.org
JASON HUSKA Assistant Golf Professional jason@logc.org
STEVE GRIESINGER Golf Course Superintendent steve@logc.org
FRANK CASCONE Clubhouse Manager fcascone@logc.org Lakewood Oaks Country Club is not liable for claims made by any advertisers, inaccuracies or intentional copyright infringements.
ClubLife
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LAKEWOOD OAKS COUNTRY CLUB
October 2020
From the General Manager, Mark Reid Good news has arrived. Our new fleet of Golf Carts are on the way. The new carts will continue to be the No. 1 Rated EZGO Lithium Ion Elite Carts. Under this order, we have upgraded the seats to “Premium” for added member comfort. The Platinum color with Oyster seats and top will provide an upscale look for our Club.
We have a double bonus for new membership promotion this fall. Not only can new members who join this year enjoy the savings of the continued 40th anniversary promotion, but they will also receive the additional bonus of no billing until January 2021. For those who join now, that’s 2 ½ months of free golf! We would love to reach our goal of 300 members by the end of the year. If you know new members who are waiting in the wings for a fall promotion offer, this is it. Let’s all work the contacts and finish this year in grand style. The best is yet to come. Our new fall menu is out and features many of the Club member’s favorites. The magic also happens in our nightly specials created by Chef Molly around the freshest available products. All of our members who dine frequently know the culinary art that goes into these dishes. We will be posting nightly, or weekly specials on the Clubs Facebook page this fall. Obviously, with no “Food Minimum” being billed to members, we know we have to entice and earn your patronage. When we do, we hope that every member of the Club takes a few evenings every month to dine at the Argyle and support the Food and Beverage operations. We have plenty of fall golf ahead of us, and the weather has been fantastic. We look forward to the natural beauty of the pallet of fall colors throughout the golf course.
We continue our improvement of the Golf Course. The pond on no. 9 was recently de-silted after 40 years of buildup at the inlet. Removal of the invasive aquatic plants has led to a much more visually attractive pond which also allows storm water to flow unrestricted again. The fence along no. 13 fairway at the top of the stone wall has been under contract. The backlog due to COVID 19 has dictated that the installation schedule will be the first week of December. The old rotten wood rail fence will be replaced with a new black metal fence that matches the design of the fence on no. 13 wall.
We continue with good faith negotiations regarding the 2019 Jackson County Assessment, and we are now having hearings with the Board of Equalization. This painfully prolonged process has been further complicated by COVID 19. However, we believe we are getting close to resolving this. It was imperative that we challenge this after the Jackson County Assessor’s office place a valuation of $4.4 million on the Club while running our property tax burden up to almost $100,000. We have been very consistent in supporting our fair market valuation of $2.7 million. We are disappointed that we will have to spend over $10,000 in legal and professional appraisal fees this year just to provide further support to our position and secure a true and fair market valuation. CLUBLIFE
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Tips for getting the most out of your fall golf days LAYER UP Start with clothing that breathes and doesn’t restrict your swing. Double up with socks—two layers if it is really cold or an extra pair if the course is wet. Rain gear - pants and jacket—are essential, as they can be used for rain and/or wind protection.
USE A SOFTER BALL Temperatures can certainly affect your golf ball. By playing with a softer ball, you can retain some of the feel that you are used to around the greens. You might not hit the ball as far as normal, but you may score by retaining your touch and feel.
CLUB UP Cooler temperatures don’t allow for the ball to travel as far, so if you are in between clubs on an approach shot, always club up so you can get it there. Also be aware that colder weather will firm up the course, and you will get plenty of roll off of your drive. Just remember this when you are approaching the green—your ball can roll through and off the green.
BRING HAND WARMERS AND EAR WARMERS There is no need to worry about looks when the temperature drops. You should have hand and ear warmers in your golf bag, just in case. You want to be comfortable. Keeping your hands warm between shots is a good idea for better feel on the club.
WALK No matter your age, staying loose in fall weather is hard to do, unless you are moving. Forget the cart and walk the course (if you can). It keeps the muscles limber and you will stay warm. Try to play your round during mid-day when sun is warmest.
And finally – enjoy your surroundings. The fall colors are incredible. Take a deep breath of the crisp fall air and remind yourself why you love golfing here.
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LAKEWOOD OAKS COUNTRY CLUB
October 2020
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LAKEWOOD OAKS COUNTRY CLUB
October 2020
The Latest From the Clubhouse Manager
FRANK CASCONE, CLUBHOUSE MANAGER
As weather gets cooler, members and golfers are coming in to the Argyle for a warm meal and drinks. You are invited to experience the daily specials and a full range of hand-crafted cocktails, beers and wines. Our staff is here to serve. Looking forward to seeing you soon. FRANK CASCONE, Clubhouse Manager Fcascone@logc.org
CLUBLIFE
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Welcome New Golf Members KEM JACKSON, LOCC OFFICE MANAGER
There have been a few members that have asked to have their own login for the memberonly side of our website to make tee times. Exciting news! I can now set up a member number and have it linked to the master account for those family members. Please email me at kem@logc.org if you would like to have a separate login for tee times. We also now have the feature for profile pictures to be synced with our point of sale and would like for members to add a profile picture to their account. We appreciate you taking the time to do this, as it will help staff recognize members.
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Please note - any changes that are made to your account will first need to be approved before being updated. As always, if you have any questions about your account, would like to sign up for automatic ACH payments or would like your statement emailed to you, please contact me at kem@logc.org.
Please Welcome Our New Members! Steve Arnold Greg & Beth May Dick Summers Nancy WIlson
GOLF CALENDAR OF EVENTS OCTOBER
October 3 MGA 2-Man Net Best Ball October 10 & 11 MGA Member-Member Blind Draw October 27 WGA Guest Day
October 2020
Wine of the Month 2018 SEA SUN | PINOT NOIR CALIFORNIA
Sea Sun Pinot Noir, our newest wine at The Argyle, is created from the singular beauty and character of the California coast. Like Sea Sun Chardonnay, this wine is sourced from premier coastal regions of California. Their ideal conditions allow for an extended growing season and enable the creation of a layered wine – intense and creamy on the palate, with lush fruit and grippy tannins. This smooth and flavorful wine comes from the Wagner Family of Wine, Rutherford, CA. The Wagners come from a long line of grape growers and winemakers, with a history in Napa Valley dating back to the 1850s. Through the years, they have embraced a hands-on work ethic and are constantly looking for ways to keep improving the quality of their wines. Whether it’s venturing to different regions to find diverse sources of topquality grapes or experimenting with new farming techniques, the result is a pairing of tradition with innovation, a respect for the old with the promise of the new. It’s been over 45 years since Chuck Wagner, along with his parents, Charlie and Lorna Wagner, founded Caymus Vineyards in Rutherford, Napa Valley. Chuck Wagner continues to make two world-renowned Cabernet Sauvignons under the Caymus label from Napa Valley. Chuck’s older son, Charlie, produces coastal Mer Soleil Chardonnay and a recently released Pinot noir. In addition, he is Director of Winemaking for Conundrum, which now includes Conundrum White, Red, Sparkling and Rosé. Charlie’s latest endeavor is Red Schooner, a rich, dark Malbec made from grapes grown in the Andes Mountains, shipped chilled to Napa Valley and produced in the supple Caymus style. Older daughter Jenny is winemaker for Emmolo Sauvignon Blanc and Merlot from Napa Valley. Both wines offer a fresh take on these varietals, with a style not typically expected from their production in California. Never ones to rest on their laurels (or sit still for long), the Wagners feel extremely fortunate to be spending their days in pursuit of making extraordinary wine, year after year and generation after generation.
Stop by the Argyle and tip a glass of Sea Sun Pinot Noir. Let us know what you think. CLUBLIFE 11
Chef’s Whim EXECUTIVE CHEF MOLLY MYERS
F
ARM-TO-TABLE AT The Argyle doesn’t end with Autumn. In fact, the opposite is true. Chef
Molly scours at least three farmer’s markets a week to bring in the Fall Harvest. It’s her favorite season for cooking. She loves the smells, the colors and flavors.
You’ll find squash, apples, corns, peas, stoned fruits and dried fruits in her recipes. Let’s not forget the root vegetables, grains, spices and nuts. Fresh seafood, when available, is added to the menu. Yum! Add to that soups, stews and a variety of chilies. Did you know you can pick these up in the Grab & Go section at The Pub? A cup, bowl or quart – great for evenings when you don’t want to cook at home but want to serve something warm and hearty. So from East to West, North to South, Autumn food is a delight. Stop by the Argyle and enjoy!
October 2020
CHEF’S WHIM: RECIPE OF THE MONTH
Cheesy Cabbage Gratin Ingredients 1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges 2 Tbsp. extra-virgin olive oil 1½ tsp. kosher salt 1 tsp. freshly ground black pepper 2 medium shallots, quartered through root end 4 garlic cloves 2 cups heavy cream 1 Tbsp. thyme leaves, plus more for serving 1 Tbsp. unsalted butter 3 oz. Gruyère, grated (about 1½ cups) ½ oz. Parmesan, finely grated (about ½ cup)
I love good food, and what matters most to me is that our members get pleasure from eating here. Executive Chef Molly Myers
Recipe Preparation • Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.) • Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth. • Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes. • Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme. • Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.
CLUBLIFE 13
Golf in Style The Lakewood Oaks Country Club offers a full-service Pro Shop. From golfing apparel to clubs, bags and shoes, you’ll find what you want in a variety of up-to-date styles. Check out some of our new items! They also offer regripping of your clubs, helpful tips and a calendar of events. See you at the Pro Shop!
Fall Styles Now Available!
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October 2020 JOIN NOW NO BILLING UNTIL JANUARY 2021
ENJOY 2020 PRICING THRU 2021
. Until 12-31-2020, we are offering the following value oriented programs for you to be a member of the Club, join in the fun, and get in the game.
NEW MEMBER FULL & JUNIOR GOLF PROGRAMS ANNIVERSARY SPECIAL PROMOTION
CHALLENGER
CHAMPION
Up to $1,889 Savings
$0 INITIATION FEE Full Family Golf and Cart $399 per month Full Single Golf and Cart $329 per month $359 per month Junior Family Golf and Cart Junior Single Golf and Cart $299 per month 12 MONTH CONTRACT Up to $2,339 Savings
$1,000 INITIATION FEE 20% DISCOUNT OFF 2019, 2020 & 2021 MEMBERSHIP DUES 12 MONTH RENEWABLE CONTRACT
$2,500 INITIATION FEE 20% DISCOUNT OFF MEMBERSHIP DUES FOR 10 YEARS 12 MONTH RENEWABLE CONTRACT
Up to $8,630 Savings
NEW MEMBER LIMITED GOLF & SOCIAL PROGRAMS ASSOCIATE
SOCIAL
$250 INITIATION FEE $175 MONTHLY DUES 12 MONTH RENEWABLE CONTRACT
$0 INITIATION FEE $399 ANNUAL MEMBERSHIP FEE INCLUDES FOUR (4) ROUNDS OF GOLF
Excellent Value Flexible Cost
Up to $300 Savings
Lakewood Oaks Country Club 651 NE Saint Andrews Circle | Lee's Summit, MO 64064 | 816.373.2505 www.LakewoodOaksCC.com
CLUBLIFE 15
Turf Talk
STEVE GRIESINGER, COURSE SUPERINTENDENT
UNDERSTANDING FROST DELAYS Presented by the Golf Course Superintendents Association of America As seasons change, it signals a change in golf course management activities that can affect one’s game and the conditions found on the course. In many regions of the country, golfers occasionally face frost delays in the spring, thus pushing back starting tee times. When frost is present, golf course superintendents delay play until the frost has melted. This is done to prevent damage that affects the quality of the playing surface and could potentially be very expensive to repair. Frost is basically frozen dew that has crystallized on the grass, making it hard and brittle. A grass blade is actually 90 percent water, therefore it also freezes. Because of the short mowing height (sometimes as low as 1/8 inch) and fragile nature of the turf, putting greens are most affected by frost. Walking on frost-covered greens causes the plant to break and cell walls to rupture, thereby losing its
16 LAKEWOOD OAKS COUNTRY CLUB
ability to function normally. When the membrane is broken, much like an egg, it cannot be put back together.
Golfers who ignore frost delays will not see immediate damage. The proof generally comes 48-72 hours later as the plant leaves turn brown and die. The result is a thinning of the putting surface and a weakening of the plant. The greens in turn become more susceptible to disease and weeds. While it may not appear to be much of an issue if a foursome begins play early on frost covered greens, consider the number of footprints that may occur on any given hole by one person is approximately 60. Multiply that by 18 holes with an average of 200 rounds per day and the result is 216,000 footprints on greens in a day or 6,480,000 in a month.
As golf enthusiasts, superintendents do not like to delay play, but they are more concerned about turf damage and the quality if conditions for the golfer. Frost also creates a hardship on a golf facility’s staff as all course preparations are put to a halt until thawing occurs. Golf carts can cause considerable damage, therefore personnel cannot maneuver around the course to mow, change cup positions, collect range balls, etc. One technique employed to reduce possible frost damage is to raise the cutting height of mowers to create a hardier surface. It may also be possible to reroute play to holes where the frost melts more quickly. But regardless of these methods, the best medicine is for all to understand the “hows” and “whys” of the delay and in turn gain a greater appreciation for the golf course. It would also be wise to give the course a phone call before heading out to play to see if tee times have been pushed back due to frost.
October 2020
From the LOCC Golf Club Committee
The Lakewood Oaks Country Club Golf Committee is charged with gathering and prioritizing golf club members’ ideas for improving the golf experience at Lakewood Oaks Country Club. We share those ideas with Mark Reid, who receives input from members, Facilities Committee, and Finance Committee, then collectively packages information presenting to the Board of Directors for review to approve for operating budget 2021. At this time, the Golf Committee would like to send their gratitude to all members sharing their thoughts, ideas and topics for improving your golf experience at Lakewood. What a great opportunity to see projects such as the much-needed expansion of the outdoor area at Lakewood, as introduced by Mark Reid in the September ClubLife edition. The Golf Committee would like to see the expansion utilized to bring in revenue with outdoor events and entertainment. As further improvements continue such as redesign of Pro Shop, downstairs hallway, cart path areas, and pond maintenance, we ask the golf membership to continue to be patient with the process and timeline. We, as well as you, would like to see improvements quicker, but there is a process, timeline, financial and board approvals required. The golf membership is growing which gives opportunities to build new friendships while experiencing great golf at Lakewood Oaks Country Club, but please keep in mind and respect the guidelines set for this great golf experience. Those guidelines will be reviewed, but in the meanwhile, we would like to remind members of certain basic guidelines that will keep the experience at our club top notch. Our goal is for everyone to do their part in helping make the experience better by taking pride in our club...fixing ball marks on the greens, cart path only all par 3s, #3 and #15 and parking with all 4 wheels on the cart path at tees & greens, etc. With all the efforts of golf members, administration and staff working together for a common goal, the Golf Committee looks forward to seeing Lakewood Oaks Country Club as one of the most notable golf clubs in the Kansas City area. As always, share your thoughts, ideas and topics with the Golf Committee – Jim Lysinger Val Young, Scott Wall, Donna Round and Chris Johns
CLUBLIFE 17
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October 2020
Children’s Menu 2020 Chicken Fingers with Honey Mustard or Ranch $8 Mac and Cheese with Goldfish Crackers $8 All Beef Hot Dog $8 Pasta with Garlic Toast $8 Butter : Marinara : Meatballs Classic Grilled Cheese $8 Choice of Ham, Turkey or Plain Classic 4 oz. Cheese Burger $8 Your choice of sides Fresh Fruit : Seasoned Fries : Mac and Cheese : Cup of Soup : Cottage Cheese : Pasta Salad : Seasonal Vegetables -------------------------------------------------------------------Big Plates Grilled Chicken $15 4 oz. Filet $15 Grilled Salmon $15 Comes with Seasonal Vegetable and your choice of: Whipped Potato or Side Salad or French Fries -------------------------------------------------------------------Beverages Milks : Juices : Soda -------------------------------------------------------------------Something Sweet Cookies and Milks $4 Local Ice Cream $4 Birthday Cake Frappe $4 -------------------------------------------------------------------Mocktails Pink Flamingo $3 Tropical Syrup : Cranberry : Sprite : Lime Crimson Flush $3 Raspberry : Blood Orange : Cinnamon : Ginger Ale Red Sky $3 Peach : Pineapple : Cranberry : Lime
CLUBLIFE 19
The Argyle is now open Wednesday through Saturday! SHAREABLES Mediterranean Spread
11
Warmed Roasted Harvest Vegetables * Sugo * Greek Feta * Grilled Pita
Seafood Cakes
Add Ons :
14
Mango Remoulade * Sun Dried Tomato Pesto * Caper Aioli
Tempura Chicken
Greens
12
Dipping Sauces * Cabbages + Kales
Spanakorriz
Lamb Meatballs 13 Tomato Risotto, Sauteed Green, Red Wine Reduction, Mint Pesto
Marinated G
SOMETHING TO HOLD ON TO includes choice of Phantom Fries, Sidewinders or House Chips
Classic Cheeseburger
13
American Cheese, Lettuce, Tomato, House Onions, Farm to Market Brioche Bun
Argyle Patty Melt
13
Iceberg + Rad
Grilled 8 Ounce Sirloin Burger, Swiss Cheese, Grilled Onion, Russian Dressing, Rye Toast
FarmHouse Grilled Three Cheese + Soup
14
Spinach, Artichoke, Wheat Berry Bread, Roasted Tomato Soup
Ultimate BLT
14
Crisp Bacon, Power Blend Greens, Fried Green Tomatoes, Dilled Havarti, Rosemary Toast, Roasted Garlic Aioli
Reuben
13
Boyles Corned Beef, Sauerkraut, Big Eye Swiss, Russian Dressing, Farm to Market Marble Rye
Rachael
M
13
Smoked Turkey, House Slaw, Smoked Gouda, Russian Dressing, Farm to Market Caraway Rye
ARLONG PIZZA Ultimate
15
Lots of Yummy Good Stuff
Shrimp
15
Smoked Sun Dried Tomato Pesto, Bacon, Roasted Corn, Baby Mozzarella + Herb Ricotta, Arugula
Grilled Chicken
15
Wild Mushrooms, Broccoli, Smoked Gouda Alfredo, Candied Garlic, Basil Pesto, Cheeses
Harvest
15
Seasonal Squashes, Tomatoes, Brussels Sprouts, Pepitas, Cheeses
Pepperoni American Honey
15
Smoked Sun Dried Tomatoes, Arugula, Hot Honey Fresh Mozzarella + Goat Cheeses
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Fre
ast
d Garlic Aioli
e Rye
y Rye
rugula
es
SALADS Add Ons : Grilled Chicken/ Spiedini
7 Grilled/ Honey Smoked Salmon Garden
8
Grilled Steak/Shrimp
10
6/9
Greens, Quinoa, Zucchini, Red Bells, Golden Raisins, Gorgonzola, Sunflower Seeds, Honey Vinaigrette
(Mediterranean) Buddha
14
Spanakorrizo, Ratatouille, Basil Roasted Tomato, artichoke Hearts, Squashes, Bell Peppers, Feta, Lemon Shallot Vinaigrette
Harvest Chef's Salad
15
Marinated Grilled Chicken, Crisp Bacon, Charred Corn, Chive Deviled Potato Salad, Tomato, Pickled Red Onion, Asparagus, Sharp Cheddar, French Dressing
Argyle Caesar
6/9
Heirloom Tomato, Kalamata Olives, Tomato Dressing, Parmesan Crisp, Croutons
The Wedge
11
Iceberg + Radicchio, Bacon, Blue Cheese, Deviled Egg, Grilled Artichoke, Tomato Relish, Castelvetrano Olives, Dilly Basil Dressing
MAINS Beef Tenderloin
32
Grilled, 6 Ounce Filet, Seafood Oscar Béarnaise, Phantom Fries, Market Vegetable
Duroc Pork Chop
29
Maple Blood Orange Reduction, Potato Puree, Market Vegetable, Rhubarb Mustard Garnish
BuckHead Sirloin Steak
28
8 Ounce, Brown Butter Herb Mushrooms Saute, Kale Feta Stuffed Sweet Potato
Chicken Spiedini
25
Broccolis, Wild Mushrooms, Italian Cheese Creme, Beurre Blanc
"Seas The Day"
Market Price
Fresh Market Fish, Tomato Risotto, Sautéed Power Greens, Charred Citrus Thyme Vinaigrette Your Server will be pleased to inform you about the following offerings; EVENING FEATURES HERITAGE -
-
LITTLE PLATES VINTAGE
-
DESSERT
-
CHEF'S WHIM SOUP
PASTA / GRAINS
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CLUBLIFE 23
Lakewood Oaks Country Club The celebration of family, a tradition of civility and a commitment to excellent facilities and services will always be the hallmarks of Lakewood Oaks Country Club. Members embrace a shared tradition of congeniality, high standards of personal conduct and continuity of family association. Set amidst grand oak trees and surrounded by picturesque lakes, the 6300-yard golf club community’s natural environment provides an exquisite backdrop, imparting a celebrated tradition of luxury and geniality that members have treasured since the Club’s earliest beginnings. An immediate sense of serenity can be felt by all who enter. Members and their guests enjoy a bustling lifestyle that is both casual and relaxed, yet refined and exclusive. The Lakewood Oaks Country Club is a place to gather with family and friends and celebrate what is truly important in life, with the people who matter most.
Be our guest.
651 NE St. Andrews Circle Lee’s Summit, MO 64064 816.373.2505 LakewoodOaksCC.com
