Welcome New Golf Members

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. 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

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.

Chef’s Whim

EXECUTIVE CHEF MOLLY MYERS

FARM-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!

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.

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!

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

$0 INITIATION FEE $399 per month Full Family Golf and Cart $329 per month Full Single Golf and Cart $359 per month Junior Family Golf and Cart $299 per month Junior Single Golf and Cart 12 MONTH CONTRACT

CHALLENGER

$1,000 INITIATION FEE 20% DISCOUNT OFF 2019, 2020 & 2021 MEMBERSHIP DUES 12 MONTH RENEWABLE CONTRACT

Up to $1,889 Savings

Up to $2,339 Savings

CHAMPION

$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

$250 INITIATION FEE $175 MONTHLY DUES 12 MONTH RENEWABLE CONTRACT

Excellent Value Flexible Cost

SOCIAL

$0 INITIATION FEE $399 ANNUAL MEMBERSHIP FEE INCLUDES FOUR (4) ROUNDS OF GOLF

Up to $300 Savings

Lakewood Oaks Country Club 651 NE Saint Andrews Circle | Lee's Summit, MO 64064 | 816.373.2505 www.LakewoodOaksCC.com