November 2017 Newsletter

Oxbow Country Club Newsletter

November 2017

IN THIS ISSUE...

Stag Party Information……………………………………..Cover Page Message From General Manager, Sedi Halvorson……...Page 2 November Calendar of Events…………………………….….Page 3 Upcoming Events……………………………………………….Page 4 Food & Beverage Update………………………………..Page 5—7 Thanksgiving Take-Out Orders……………………………….Page 8 Golf Shop News………………………………………………….Page 9 News From The Fairway……………………………………..Page 10 Clubhouse 1st Birthday……………………………………...Page 11 November Date/Movie Night……………………………….Page 12 Holiday Ladies’ Night Out…………………………………….Page 13 Pictures from OxBOO………………………………………….Page 14

Did you know that Oxbow has its own private mobile communication app? The Clubster app is available on all iPhones, Androids, iPads, and Tablets. You can easily download the free Clubster app on any smartphone or tablet and instantly have a real time connection with Oxbow. You can also sign up on your computer at Clubster.com.

FOLLOW YOUR CLUB ON

MEN’S Stag 12.1.17 Party & Auction Get ready for the party of the year! Support your club and bid on sports tickets and memorabilia, golf items, trips, and more! Sign up for your spot by emailing RSVP@oxbowcc.com.

MORE DETAILS: 5:30 PM—Registration Begins 5:30 PM—8:30 PM—Silent Auction, Games, & Hors D’oeuvres 8:30 PM—Live Auction Tickets—$100/person Your ticket entitles you to: 1. Free food and beverages all evening 2. Complimentary guest pass for 18 holes of golf in 2018.

3. Free cab ride home.

4. Chance for non-member guests to win a 2018 Oxbow Membership!

Do you have an item you would like to donate for the Silent or Live Auction? Contact Sedi Halvorson at sedi@oxbowcc.com.

40 Clubhouse Drive Oxbow, ND 58047 | 701.588.4666 | oxbowcc.com

SEDI HALVORSON

BOARD OF DIRECTORS

GENERAL MANAGER Apparently, we will be skipping most of fall this year, and heading straight to winter. For the first time since 2002, we closed the course during the month of October. After a few warmer-than-average fall seasons at the club, I suppose we were due for a colder end to the year. We had a great first season on our new nine, with the course really coming around in August and through the rest of the season. We are hoping for some snow cover this year, so that it comes right back in April! I know it seems like a long time from now, but we will be talking about opening day before you know it!

BILL SHORT—PRESIDENT SCOTT DIFFERDING –VICE PRESIDENT KEVIN HARRISON—SECRETARY/TREASURER

ROGER CAMPBELL

MIKE PODOLAK

CHRIS CHAMP

DJ RIEGER

BRITTON MATTSON

RANDY SCHNEIBEL

MANAGEMENT STAFF SEDI HALVORSON GENERAL MANAGER SEDI@OXBOWCC.COM JAKE HUGHES ASSISTANT GENERAL MANAGER JAKE@OXBOWCC.COM DAVID WOOD SUPERINTENDENT DAVIDW@OXBOWCC.COM ALISON MOLONY DIR. MEMBER ENGAGEMENT & EVENTS ALISON@OXBOWCC.COM SCOTT MOTSCHENBACHER EXECUTIVE CHEF CHEF@OXBOWCC.COM

JOHN DAHL, PGA DIRECTOR OF GOLF JDGOLF@OXBOWCC.COM KYLE CHRISTENSEN, CPA ACCOUNTANT ACCOUNTING@OXBOWCC.COM HOLLIE GRANDE CATERING EVENT COORDINATOR HOLLIE@OXBOWCC.COM PEGGY SOLA GOLF SHOP MERCHANDISER PEGGY@OXBOWCC.COM

Winter Hours of Operation Starting Monday, November 6th, the club will be closed for dining Monday – Wednesday every week. We have some exciting changes for our normal winter hours schedule that will allow you to enjoy the club more during the off-season. A couple highlights: the club will be open for lunch on Thursdays and Fridays, and we will also start offering brunch at 10 AM on both Saturdays and Sundays! Our goal is to give you as many opportunities to use your club during the off-season as possible, whether it be for business lunches on Thursday or Friday, or family days on Saturday and Sunday. And of course, we will have many other fun ways to use your club during the off-season, including date/move nights, specialty dinners, and much more.

Golf Course Progress Construction on Phase II of our golf course redesign is starting to wind down. We were hoping for another late fall with warmer temperatures like we had last year, but that will not be the case. That, in combination with the ring levee not finishing on schedule, means that much of the seeding will take place in the spring of 2018, as well as finishing up cart paths and much more. Although we were hoping to have much more done this year, we were hamstrung by the injunction on the ring levee, which was outside of our control. The ring levee should finish up still this fall, and we hope to get a jump on finishing up the construction phase in early spring.

Stag Our annual Stag night party and fundraiser will take place on Friday, December 1 st, of this year. This year promises to be another great time, and members are encouraged to bring guests so that they can experience this great event. As a reminder, we will be drawing for one free 2018 membership. All guests are eligible for this drawing. A big Thank You to our stag committee and everyone who attends. Your commitment to Oxbow Country Club is much appreciated! Please contact Paul Benson, chairman of the committee, if you are interested in assisting with a donation. You can contact Paul at pbenson@bellbanks.com.

You can also contact me as well. We appreciate your support again this year! More info will come, so please watch your emails and Clubster. Contact Sedi with any questions you may have.

Thanksgiving The club will be closed Thanksgiving Day. However, for the first time ever we are offering Thanksgiving take-out meals prepared by Chef Scott. We hope that we can take the headache out of making Thanksgiving dinner so that you can enjoy more time with your families. Again, please watch your emails for more information.

In closing, I just want to thank every one of our members for a great season at Oxbow! It was certainly new and exciting in many ways. We are investing a lot of time in making sure that we offer you many more ways to use your club during the winter months. I hope everyone has a safe and happy Thanksgiving. We look forward to seeing you many times this winter at YOUR club.

Sedi 2

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY TAPAS & WINE NIGHT 1/2 PRICE BOTTLES OF WINE 4 PM—9 PM 2 1

CLUBHOUSE 1ST BIRTHDAY! EAGLES GAME 2 FOR 1 DRINKS5

VIKINGS GAME 2 FOR 1 DRINKS

RESTAURANT CLOSED

VIKINGS GAME 2 FOR 1 DRINKS

RESTAURANT CLOSED 6

RESTAURANT CLOSED

12

RESTAURANT CLOSED

RESTAURANT CLOSED

RESTAURANT CLOSED 14

RESTAURANT CLOSED 20

RESTAURANT CLOSED 26

7

13

19

1/2 PRICE RESTAURANT BOTTLES OF WINE CLOSED 4 PM—9 PM 8 9

22

THANKSGIVING DAY CLUB CLOSED 23

29

30

RESTAURANT CLOSED 21

RESTAURANT CLOSED 27

HOLIDAY LADIES’ NIGHT OUT 1/2 PRICE BOTTLES OF WINE 15 4 PM—9 PM 16

FRIDAY

SATURDAY

POT O’ GOLD DRAWING 8 PM

CLUBHOUSE 1ST BIRTHDAY! BISON GAME 2 FOR 1 DRINKS 4

3 DATE/MOVIE NIGHT

VETERAN’S DAY

POT O’ GOLD DRAWING 8 PM10

POT O’ GOLD DRAWING 8 PM

BISON GAME 2 FOR 1 DRINKS11

BISON GAME 2 FOR 1 DRINKS

17

18

POT O’ GOLD DRAWING 8 PM 24

25

RESTAURANT CLOSED 28

- HOURS OF OPERATION -

BOOK YOUR HOLIDAY PARTY AT OXBOW! Dates for Holiday Parties are going quickly.

Book your party before we’re full!

Contact Alison for availability: alison@oxbowcc.com.

ADMINISTRATIVE OFFICE HOURS

Monday - Friday

RESTAURANT HOURS Monday—Wednesday Thursday & Friday Saturday Sunday Brunch menu available from 10 AM—2 PM on Saturdays & Sundays.

GOLF SHOP HOURS Monday—Friday Saturday & Sunday

9 AM - 5 PM Closed 11 AM - 9 PM 10 AM - 9 PM 10 AM - 8 PM

Closed 12 PM — 5 PM

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UPCOMING EVENTS Alison Molony Director of Member Engagement & EventS THANK YOU—What a fantastic golf season! The other managers, staff, and myself have had such a wonderful experience serving you in YOUR new Clubhouse. Some of my favorite golf events, such as Battle at the Bow and the Derby, went to a whole other level in our new facility. We hope you have enjoyed the new Oxbow as much as we have. We’re already looking forward to next golf season, and examining ways we can improve on your member experience even further.

HAPPY BIRTHDAY—November 4th and 5th mark the one-year anniversary of opening our new Clubhouse. Can you believe that it’s only been a year!? We are celebrating with complimentary birthday treats all weekend long. We will also be hosting a kids’ coloring contest and drawing for a MYSTERY GIFT to be received on YOUR next birthday. To celebrate, we are launching a new member birthday recognition program. Watch your mail closely during the month of your birthday for a postcard from us that can be redeemed for a FREE dessert of your choice at the Club.

HOLIDAY PARTIES—Remember to contact me to get your holiday party on the books. Our December availability is quite limited at this point, but we have great January dates available! We offer such a charming and cozy holiday atmosphere at the Club.

Combined with Chef Scott’s top-notch food and impeccable service, I truly believe Oxbow Country Club is one of the best event venues in the Fargo area. We are dedicated to making sure your holiday party is a huge success and the planning is stress-free.

I like to say that we do all the work and YOU get all the credit.

JANUARY—APRIL EVENT CALENDAR—Keep your eyes peeled! The January—April event calendar will be released later this month. The management team is putting final touches on everything and I can’t wait to share details with you. As always, our aim is to provide fun experiences that keep the membership engaged all year long. We all know that North Dakota winters can be a bit harsh, but we love providing ways to beat cabin fever and keep active with indoor fun for the whole family.

TOYS FOR TOTS—Oxbow Country Club is officially a Toys For Tots Sponsor this year! From November 9th—December 17, drop a toy off at the Club to help us make a big impact in the lives of children in need. Suggest toy value is $25 or more, and they will not except gift cards, clothing items, or toys that look like guns.

December Save The Dates Sunday December 10th

-SANTA BRUNCH

Friday December 22nd

-DATE/MOVIE NIGHT

Sunday December 31st

-CELEBRATE THE NEW YEAR AT YOUR CLUB

Seating times at 10:30 AM & 12 PM | $26/Adult, $12/Child 6—12, $6 Child 5 & Under

7 PM | Complimentary Dine while your children watch a child-friendly flick. This month’s movie: Happy Feet.

New Year’s Eve Dinner For 2 - Reservations 5:30 PM –8 PM | $100/Couple New Year’s Eve Family Party - 7 PM—9 PM | $15/Person 4

FOOD & BEVERAGE UPDATE SCOTT MOTSCHENBACHER Executive chef Hello, Oxbow! It’s hard to believe that November is already upon us. Golf has ended for the season and the fall/winter menu is in place. If you have not yet been out to try the new menu, I urge you to come join us. We have brought back a lot of the favorites from the previous fall menu and added some hearty entrees for those cold months ahead. One new thing that I will be introducing for the holidays is a Thanksgiving take-out menu. If you decide that you would rather socialize with friends and family, let me do the cooking for you!!! We will have all the traditional Thanksgiving favorites you can think of, and we will be offering this for any size group. That being said, if you are interested in having me prepare a different dish that is a family tradition, let me know and I will do my best to recreate it for you. In addition, we are offering our fantastic pie menu once again. Stay warm and I’ll see you around the club!

For this month’s recip,e, I want to share my turkey brine. I believe that brining your turkey is essential to a juicy wonderful bird. This recipe works well with other proteins, such as pork chops and whole chicken, as well.

TURKEY BRINE

Cooking procedure:

Ingredients:

In a large stock pot, add all ingredients except your ice water and bring to a boil. Let this boil for 10-15 2gallons chicken or vegetable stock minutes. Drop it down to a simmer for 30 minutes.

2gallons ice water The heat will bring out a lot of flavor from your herbs 1.5cups kosher salt and spices. Pull the stock pot off the heat and add 1cup granulated sugar your ice water. This will cool the mixture down .5cup brown sugar rapidly so it will be safe to add raw proteins. For a 12 5sprigs fresh rosemary -14 pound turkey, I would brine for 36-40 hours. For 5sprigs fresh thyme anything larger, I recommend 40-46 hours. For 3 dried bay leaves smaller proteins such as pork chops or whole 2tblsp crushed red peppers chickens, no longer than 16 hours. Be sure to rinse 5individual star anise and pat dry before cooking. Cook your bird and 2tblsp whole black pepper enjoy!!

4 garlic cloves

JOIN US FOR BRUNCH! Starting November 11th, we will now be serving the brunch menu on Saturdays AND Sundays from 10 AM—2 PM.

We are honoring our Veterans on Saturday, November 11th, with a free entrée of their choice at the Club!

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FOOD & BEVERAGE UPDATE Jake hughes ASSISTANT GENERAL MANAGER I hope everyone came out to try our new menu that we rolled out in mid-October. So far, the reviews have been fantastic! You will get to enjoy these wonderful selections all winter long! Our winter dining hours start next week. Check out Page 3 for restaurant times.

As you can see, we will now be offering lunch Thursday—Sunday every week. This gives you an opportunity to show off your club during the week with client meetings. Chef made sure the menu is full of fantastic options for both lunch and dinner. Chef will also be featuring a weekly fish special and will Clubster it out so everyone is aware.

Don’t forget to save room for dessert. All desserts are made in-house by our own Pastry Chef, Susanne Goertz-Haen. The best part? All of our desserts are only $5! Take one home with you if you don’t have room to eat it at the restaurant. They’re AMAZING! Susanne will also be taking care of the Thanksgiving Pie orders this year, so make sure you reserve your pie(s) early.

We will be extending our Sunday Brunch into Saturday (starting November 11th) during winter hours because a Pumpkin Waffle is just as good on a Saturday! Brunch on Saturday and Sunday will run from 10 AM—2 PM. During this time, the club is offering Endless Mimosas for only $10! Be sure to make your reservations, because we do fill up fast! Reservations are very appreciated anytime you come to the club, especially with large parties of 6 or more. It will help us plan accordingly and give the very best service we can provide. You can call the club directly or use our new email RSVP@oxbowcc.com to reserve your table.

We look forward to serving you at your club!

WEEKLY SPECIALS

Thursdays: 1/2 Price Bottles of Wine | 4 PM—9 PM Fridays: Pot O’ Gold Drawing | 8 PM Pot O’ Gold is a progressive jackpot for food and beverage credit that increases by $25 every week. All members are entered into the drawing each week and you must be present to win.

Saturdays & Sundays : Brunch Menu | 10 AM—2 PM

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FOOD & BEVERAGE UPDATE STEPHANIE SORENSON & JORDAN CAIN SERVERS We hope you all have gotten an opportunity to come out and try some selections from our new menu. If you HAVEN’T or don’t know what to try first, we turn to the experts—two of our veteran servers, Steph Sorenson and Jordan Cain. Here are their recommendations: RED QUINOA AND BLACK BEAN SALAD

SALT-BAKED TROUT

The Trout is almost too pretty to eat. We think the presentation alone is enough to make this one of our favorites, but then we took a bite. The Trout is bursting with lemon and salt and it works so well together. Jordan doesn’t even like fish, but she loved the Trout! Try one of these today; you won’t regret it!

The Red Quinoa & Black Bean Salad is so surprising when it comes to flavor and texture.

It’s crunchy, flavorful, beautiful, and filling.

MEATLOAF SANDWICH

BLACKENED RIBEYE

The Blackened Ribeye could feed two people (but you won’t want to share). It is served on our biggest plate and is a hearty, classic meal that anyone could love. And the best part is it’s served with an egg on top!

The meatloaf sandwich makes us nostalgic and reminds us of home-cooked meals from mom. Oh, and did we mention the meatloaf is wrapped in bacon!? We recommend getting tater tots as a side (WHO ELSE IS EXCITED THAT TATER TOTS ARE BACK???). The meatloaf entrée is also fantastic.

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Golf SHOP News October was a great month for golf at Oxbow. We had some unbelievably nice fall days. The Jack-O-Lantern was held on October 7th. 14 teams played in the scramble with Matt Mueller and Kyle Haberman taking first place. On October 12th, we had the Oxbow Backbreaker. This was the first year for this tournament, playing a course with challenging pin placement! The winning team was Bill Thinglestad, Jim Tallakson, and Hank Prien. We would like to thank everyone for participating in our golf events this year and helping to make them successful. It was a great golf season with lots of fun times.

The Golf Shop still has some great sales. Stop in to check things out and use your credit! Remember, you can order anything you might need whenever you want by emailing Peggy at peggy@oxbowcc.com. The Golf Shop will be open weekends from 12 PM—5 PM starting November 4th until Christmas. Giftwrapping will be offered for all of your gifts—even the items you don’t purchase from Oxbow! We provide boxes, wrapping, and ribbon for $5/gift.

Speaking of Christmas, we have some wonderful ideas for gifts this year! Sterling Cut Glass has lots of barware/glassware that can be ordered with the Oxbow logo.

Please look through the catalog online (www.sterlingcutglass.com) or stop in the Golf Shop to take a look. All orders must be placed through the Golf Shop by the first week in December. Titleist ravel bags also make wonderful gifts!

Examples are available in the Golf Now taking Titleist travel bag orders!

Shop. These are also a special order item.

Sterling Cut Glass—custom orders available

NOVEMBER GOLF SHOP HOURS Saturdays & Sundays: 12 PM - 5 PM

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23rd NEWSANNUAL FROM

THE FAIRWAY

DAVID WOOD SUPERINTENDENT With the onset of colder temperatures at the end of October, the decision to close the Golf Course was made to provide us the correct amount of time to winterize properly. The irrigation system will be blown to prevent pipes from breaking. This will take two days to open all valves and turn on all the sprinklers. We will check everything twice to prevent any issues in the spring.

Sand topdressing will be applied to all the greens after they are sprayed with plant protectants to prevent disease and desiccation. Desiccation is a larger concern with the lack of trees on the south holes and the root zone mixes being mostly sand. The sand will cover the plant crown to shield it from the wind. Snow fences will also be installed around greens to collect snow for some additional insulation. Fences will be placed by sand bunkers also to stop the loss of sand.

Construction continues on phase two of the new course. Several areas of native grass have been seeded on Holes 7 and 8.

Prep work continues at a fast pace on these holes to prepare the fairways and primary rough for seed also. If the weather cooperates, seeding will continue on Holes 2 through 8 and 13.

With the levee delay, there will be construction work that needs to be done in 2018. Cart paths still have not been installed along Holes 2 and 13 due to construction traffic for the levee. After the paths are installed, seeding can begin in these areas.

With the current construction schedule, I do not see any golf being played on phase two in 2018. Please keep all traffic off the seeded holes as to not disturb the seed bed.

See you on the course.

David Wood

Future Hole 8 Green

Clubhouse 1st birthday

11

DATE/MOVIE NIGHT

12

Ladies’ night out

13

SCENES FROM OXBOO!

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