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 want 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.

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!

Geoff Eblen Robin & Annie Fisher Ryan Granzella Tony & Terri Marcase

The Latest From the Clubhouse Manager

FRANK CASCONE, CLUBHOUSE MANAGER Hey, Lakewood. I bet you are tired of staying home during this awful pandemic. Come to the Argyle and have a little fun. We are open Wednesday through Saturday 4:00 to 9:00 p.m. The new menu is out with more appetizers and different pizzas to share. My staff is always inventing new and exciting drinks for you. Why not break up that ho-hum routine and get up to the Argyle for some fun and food?

FRANK CASCONE Clubhouse Manager Fcascone@logc.org

Chef’s Whim

EXECUTIVE CHEF MOLLY MYERS

We are offering seasonal specials in the Argyle that you won’t want to miss! The culinary staff uses only high quality ingredients in every recipe. Combined with sauces, fresh vegetables seasoned with herbs and spices, food never tasted so good! Stop by and find out for yourself.

Here’s a recipe you can try at home.

CHEF’S WHIM: RECIPE OF THE MONTH

Three Cheese Shrimp Scampi Dip

Ingredients

8 oz. cream cheese, at room temperature 1 cup shredded part-skim mozzarella cheese 1 cup sour cream ½ cup mayonnaise ½ cup grated Parmesan 4 tablespoons plain dried breadcrumbs Kosher sale 2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter 1 pound large, peeled and deveined shrimp, tails discarded, cut into ¼ inch pieces 6 cloves garlic, thinly sliced Large pinch crushed red pepper flakes ½ cup dry white wine ½ cup fresh parsley leaves, finely chopped 1 teaspoon lemon zest Slices of crusty bread and/or crackers for serving The holidays are a great time to experiment with new recipes. This one takes a little prep time, but very much worth the effort. The Three Cheese Shrimp Scampi Dip is a definite crowd pleaser.

Executive Chef Molly Myers

Directions

1. Position oven rack in the top position and preheat the oven to 375 degrees F. 2. Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and ½ teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp. 3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, ¼ teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink – about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through – about 2 minutes. (There will be some liquid left in the skillet.) Remove the skillet from the heat and let the shrimp cool completely. 4. Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bow. 5. Stir the shrimp, pan sauce and cream cheese mixtures together; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly – 15 to 20 minutes. Switch the oven to broil and cook until the top is golden brown – 1 to 3 minutes. Let rest for a few minutes and then serve hot with bread and/or crackers. 6. Enjoy!

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

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$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

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Lakewood Artists Group Show

NOVEMBER AND DECEMBER 2020 Written by Patti Browder, Lakewood Resident

The month of November is usually a time for us to honor the Lakewood Artists who have exhibited in the Argyle Gallery during the year. Due to COVID-19 restrictions on group gatherings, we cannot hold our annual “Meet and Greet” Artist Reception. However, the exhibit will go on! The following Lakewood Artists will be hanging special pieces of their art in the gallery during the months of November and December:

Bruno Zwerenz Dick Lacy Grace Rottinghaus Janet Beebe Jennylynne Gragg Marsha Alexander Mike Lewis Rick Scaletty Sheila Borne Bundy Carole Gray Nick Erker (first time exhibit)

All but one of these artists have held their own individual exhibits in recent months. The next two months will be a time to revisit your favorite works and perhaps make a purchase for your home or a special gift.

The Argyle is open for cocktails and dinner, so plan on seeing some of your neighbors while you view the new exhibit and make it a special evening. Reservations suggested by calling 816.541.2452.

All artists featured in the gallery are Lakewood Residents.

If you are an artist or know someone in Lakewood who might be interested in showing their artistic talent to the community, get in touch with Carole Gray, cjegray@gmail. com; or Sharon Stackelhouse, s.stackelhouse@icloud.com. We are never surprised and always delighted to find new talent in Lakewood.

Wine of the Month

2016 TRENTADUE OLD PATCH RED BLEND

There is a new wine in town – at least at The Argyle.

The 2016 Old Patch Red Blend from North Coast, California. It is predominately Zin blended with Petite Sirah and Carignane resulting in very fruity yet complex and full-bodied Rhone-like style wine. It’s as good as it gets for red blends. The wine is rewarding, yet smooth.

We can thank the Trentadue family for this lovely wine. They arrived in Sonoma County long before the region gained a reputation as the “Wine Country”. For over 55 years, they have been growing premium wine grapes, with some vines dating back to 1886.

This wine has a dark red color with intense black cherry aromas, blueberries, and cherry cola as an immediate impression with aeration nuances of ripe plums, vanilla and cocoa are showing with a slight dose of oak and toast.

On the mouth the wine is fresh and juicy with youthful brightness, finishing long and fruity. This is a wine that will drink well with a variety of foods, especially grilled meats, but it is also very enjoyable on its own.

Stop by the Argyle and try it for yourself. It could become a favorite.

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St. Andrews Pub will be closed Thanksgiving Day Christmas Day New Year’s Day

Turf Talk

STEVE GRIESINGER, COURSE SUPERINTENDENT

As the weather begins to turn colder, the carts will be allowed off the paths (weather permitting), however, PLEASE keep the carts in the rough as much as possible, as the zoysia cannot handle cart traffic when it is dormant. We will remain with this program until the zoysia fairways begin turning back to their green color in the spring.

At some point in November, we will install two pins on the greens to reduce wear and tear as the greens begin to freeze. The greens freeze sooner and easier than other turf areas due to the sand base and lower turf height. Please move the flags from one hole to the other as your group plays throughout the winter. We will change the pins as weather permits during the winter months.

“The greens are really good right now.” I have heard that comment several times this fall. I hate to say it, but it is directly related to the weather. When the daytime temps do not get any higher than 60-70 degrees, we can do some things to golf greens that can create ball speed.

I have also heard, “I wish the greens were like this all year around.” If we had temperatures just like we have in the fall, the greens could be like this all year around. The problem is, we don’t have weather like this in the summer.

The question that always arises is, “How do you create ball speed without changing the height of cut?” There are several different ways - rolling, topdressing, brooming, less moisture, verticutting, growth regulators etc.)

So enjoy while the weather is good. Hope to see you on the course.

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400 SW Longview Blvd STE 105 Lee’s Summit, MO 64081