April 2020
40 Clubhouse Drive Oxbow, ND 58047 | 701.588.4666 | oxbowcc.com
1975
MANAGER’S MESSAGE………………………………………………...………PAGE 3 MEMBERSHIP & MARKETING UPDATE…………………………………..…PAGE 4 GOLF SHOP UPDATE……..…………………………………………..………….PAGE 5 NEWS FROM THE FAIRWAY……………………………………..……………..PAGE 6 EVENT COORDINATOR UPDATE……………………………………………….PAGE 7
FOOD & BEVERAGE UPDATE…………………..……………………………...PAGE 8 OFF SALE LIST………………………………………………………..…………...PAGE 9 KITCHEN UPDATE…………………………..…….……………………….…...PAGE 10 RECIPE OF THE MONTH…………………………………..…………….…….PAGE 11 CURBSIDE TO GO MENU ..………..…………………………………….PAGE 12-13 EASTER TAKE OUT MENU ………………………………………..…………..PAGE 14 STAY IN TOUCH ………………………………………………………….……...PAGE 15 PAINT & PLANT PHOTOS ……………………………....…………….....PAGE 16-17 CLUB INFO ………………………………………………..…………….….PAGE 18-19
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April 2020
1975
GREG KELSEY GENERAL MANAGER
I want to thank the staff as well as the members I have gotten to meet so far in the warm welcome I have received in my
transition to Oxbow. I look forward to meeting all of our membership in the coming weeks and months ahead. I await the days when we can get back to “normal” and continuing to learn more about Oxbow and your great traditions and events. While we all cope with what is going on in the world around us, please keep Oxbow in mind when “shopping local”. We are offering a great curbside to-go menu and Chef Scott has family meal specials every night Wednesday
W
through Sunday. The Pro Shop is open 12-5 the hat a start! I am very excited to join the extraordinary team
here at Oxbow Country Club,
same days. Your dedicated Oxbow staff members need your support now more than
ever – thank you for thinking of us!
but I certainly did not anticipate it beginning like this. However, it has given me the opportunity to see the strength and resilience of this community in dealing with these unprecedented times.
In closing, I would like to thank the Board of Directors for putting their faith in me and allowing me the opportunity to help bring the vision of Oxbows future to fruition. See you at the Club!
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MATTIE OLSON DIRECTOR OF MEMBERSHIP & MARKETNG
1975
MATTIE OLSON DIRECTOR OF MEMBERSHIP & MARKETING
H
appy April
before April 30th! And Members, don’t forget:
everyone!
you will receive food & beverage credits for
April has
every new member you refer! We are
always been my
currently rewarding members with $100 for
favorite month; I get
every Social Member and $250 for every Golf
to celebrate my
Member they refer (in food & beverage
birthday, spend
credits)! With that being said, I’d like to give a
Easter with my
warm welcome to 2020’s newest Oxbow
family, and enjoy the
Country Club members!
beautiful spring
Peggy & Terry Olivas
Jordan Weir & Brooke Instad
courses start opening up. Though the club is
Brittany & Justin Pavek
still closed to the public, we are staying
Beau Flom
positive and doing our best to get through this
Matt Parker
pandemic so we can start enjoying golf season!
Brian & Anne Vig
Kristina & Dave Stenseth
out members updated through email and
Sarah & Justin Moline
Facebook posts—so stay tuned!
Nicole & Matt Bercier
Mike & Anne Keller
Brian Walters
weather! Now that I work at a country club, I know that April is usually when most golf
All events scheduled for April will be postponed until further notice. We will keep
Know of anyone who may be interested in joining Oxbow Country Club? Now is the perfect time to join! We are
We are honored you chose Oxbow Country
currently running a 1/2 Off Initiation Fee
Club and are looking forward to a great
promotion for all new members who sign up
summer with you! Until then, stay healthy!
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April 2020
1975
COREY HERLICKSON HEAD GOLF PROFESSIONAL
I
don’t know
Even though the golf course and
about you,
simulator are not open, you can still get ready
but it seems
for the upcoming golf season at home. This is a
to me that March st
perfect time to clean your grips with warm
1 was 6 years
soapy water and a wash rag. Doing so will give
ago! We are all
you an idea of whether you need to re-grip
looking forward
your clubs before the season starts. Another
to the start of the
thing I would recommend is to take a look at
golf season. We
your wedges. Primarily, your sand wedge and
are preparing
lob wedge. These clubs get used quite often
plans to ensure the members and our team
and lose their abilities sooner than you think.
members are all kept as safe as possible if we
Bob Vokey recommends you change your sand
are able to open the golf course. There are
wedge every 25-30 rounds depending on your
many resources available at our disposal due
warm up routine and practice schedule. With
to the cooperation of many of the industry
every manufacturer having new wedges in line
organizations, such as the PGA of America,
you have a lot of options to choose from. We
Golf Course Superintendents Association of
have many of them already in the golf shop.
American and National Golf Course Owners of America. What stands out most to me is the cooperation amongst everyone to try to give people a chance to get outside and do what they love most, GOLF! With that being said, if the course opens up, we will need your assistance to help our golf operations. We will send out instructions on how you can assist us
if and when the course is open.
We are posting golf articles on the Facebook Oxbow Country Club Members page. If you are looking to read something interesting about golf, join the page and see what we have posted. There is an interesting story I posted about a guy that drove his truck through the locked gates at Augusta National while President Reagan was playing the course. Check it out! 5
1975
DAVID WOOD SUPERINTENDENT
H
aving
when temperature swings are common.
walked
Needless growth this time of the year is
the golf
detrimental to the long-term health of plants
course it appears that due to their using stored carbohydrates that are the turf has come
needed in the summer months. The covers
through the winter
were installed for the purpose of winter
very well. Not very
protection to prevent desiccation. We will
often will this region
remove the covers when ground conditions
receive a snow fall in
allow and open the course when the ground is
the early winter and have it stay on the ground until the spring. The depth of snow helped insulate the course enough that many of the drain lines did not freeze, allowing for the water to drain into the lakes. Last spring, we spent many hours removing water from drainage basins with pumps until the lines thawed. With the installation of the greens
firm enough to support traffic.
With the Covid-19 virus a major issue in everyone’s life, we will be making several changes to our maintenance and golf course set -up routines. Common touch items on the golf course will be removed: ball washers, bunker rakes, water coolers and divot boxes. Water will be provided at the Pro Shop or placed on
covers last fall we will be closely monitoring as
Club owned golf carts. The Grounds staff will
to when they need to be removed from the
increase our attention to filling divots on tee
greens. Temperatures under the covers can
boxes until the divot mix boxes are again back
increase rapidly on a sunny day. We have seen
out on the tees.
temperature increases of 15-25 degrees under a covered putting surface. Allowing the covers to stay on to long
also promotes excessive growth during a time 6
Divot bottles will be removed from all of the Club’s rental carts. This is a good opportunity for golfers to get into the practice
of replacing their divots. (Continued Next) April 2020
HEATHER HEYERMAN EVENT COORDINATOR
1975
H
ello
following government instructions, there are no events at the Club until further notice‌.which is a major bummer! If you have
Everyone! I hope
a future event or wedding coming up and if
you are staying safe
you have any questions regarding the event
and well during this
please feel free to reach out and I would be
crazy time. I know
happy to answer them. With summer
this is a hard time
approaching we do have a lot to look forward
with so many
to with upcoming weddings, graduations and
businesses shut
other social gatherings! I hope everyone has a
down in our community, but just remember
great April and I hope things continue looking
the most important thing is to stay safe and
up for our community. Focus on the positive:
healthy and this will all pass. Since we are
this beautiful weather!
DAVID WOOD SUPERINTENDENT
(Continued) With spring temperatures cooler
section of foam on the bottom of the flag stick,
most divots will regrow if replaced on tees or
the foam will stop the ball from falling into the
fairways.
bottom of the cup.
Flag sticks and cups are a main concern for your safety. Our staff will disinfect the
It has been a long winter and we will do all we can to make Oxbow a safe form of
sticks every morning. We will be placing a small recreation for you and your family this spring! 7
1975
KARA SCHLIEMAN FOOD & BEVERAGE MANAGER
H
i everyone! Boy have we missed see-
and cleaning projects around the club. Below and to the right you’ll find all of our off sale options. Members can use their
ing our members
monthly Food & Beverage Minimums towards
around the club! We
purchasing off sale. You can place an order by
look forward to the day e-mailing me at kara@oxbowcc.com. Don’t we get to re-open our
forget we have N/A beverages too: Arnold
doors to the public;
Palmers, 20oz pop bottles, juice, and chocolate
hopefully it’s soon! We are extremely grateful
milk! We encourage all members to join our
for our membership’s continued support dur-
private Facebook group “Oxbow Country Club
ing these hard times—THANK YOU! We are
Members” so you can see all our daily specials
staying busy with our Curbside To-Go orders
and other important announcements.
Cabernet: CK Mondavi $22
Syrah:
CK Mondavi $22
Kendall Jackson $38
Rieslin
Flora Springs $76 Zinfandel:
Clean
Coppola Claret $38 Pinot Noir: Joel Gott $46 Mark West $30
Chianti:
OZV $30
Bolla $30
Hogue
Silver Palm $49
Meiomi $46
Red Blend:
Malbec:
Pinot
Kith & Kin $92
La Crema $56
Danzante $30
Uno $34
CK Mo
Faust $98
Willakenzie $58
Catena $48
Ferrar
Silver Oak $162
Flowers $96
Louis Jadot Beaujolais $34
Caymus $174 8
Merlot:
Fontanafredda $96
Sauvig April 2020
1975
Bombay Sapphire $29
New Amst. $15 Tanqueray $34
Grey Goose $46
Bailey’s $38
Crown Royal $38
Jeremiah Weed $25
Jägermeister $36
Fireball $21
Dekuyper Amaretto $18
Jack Daniels $ 35
Kettle One $35 Skyy Flavors $25 Sobieski $11 Tito’s $25
Jose Cuervo $24
UV Cherry, Blue or Sriracha $13
Bacardi Silver $19 Bacardi Limon $19
Malibu $23
Line 39 $26
Slate $31
Bulleit Bourbon $36 Bulleit Rye Bourbon $36
Christian Brothers $18
Kahlua $36
Yes Way Rose $48
Maker’s Mark $43 Seagrams 7 $19 Seagrams VO $20 Windsor $16
Buffalo Trace $28
Angry Orchard $23 Bud Light $17
Kim Crawford $42 Chardonnay:
Jameson $39
Pendleton $31
Captain Morgan $24
Patron Silver $51
ng:
Icehole Mint $18
Moscato:
Budweiser $17
Canyon Road $22
Coors Light $17
e $31
Canyon Road $22 Kendall Jackson $34
Sparkling
Grigio:
Deschutes Fresh Squeezed $24
Ruffino $34
Heineken $20
ondavi $22
Duckhorn $60
Dom Perignon 2008 $320
Lagunitas $23
ri Carano $30
gnon Blanc:
Corona $20
Michelob Golden Light $17
Blush:
Michelob Ultra $17
Canyon Road $22
Miller lite $17 9
1975
SCOTT MOTSCHENBACHER EXECUTIVE CHEF
H
ello,
had in the past, please ask. If we have the in-
Oxbow!
gredients on-hand we will certainly prepare it.
What a
strange turn of events. Not being able to see all your smiling faces has not been fun. On the bright side, we are staying quite busy with our Curbside To-Go
orders. The family meals have been a giant hit! This is probably one of those things that will stick around. Myself and my staff are quite humbled by the support everyone has been
As you may have already guessed, our Easter brunch will not be happening this year. However, we will still be offering Easter takeout (see page 14)! It will be a smaller menu than what we would offer at our regular brunch. We anticipate a higher than normal volume this year. Suzy will be taking pie orders as well! I look forward to the day we can reopen our doors to the public and have you guys back! We will have many more brunches together in the future! I hope everyone stays safe, happy, and healthy.
giving us. You guys rock!! You may have noticed that the menu has been reduced dramatically in size (find on
page 12) — this was done in an effort to reduce waste. I am continuing to work on the spring/ summer menus as though everything is normal. Even with the unfortunate circumstances I want you all to know that accommodation is
Call ahead of time to place your order, call the club when you arrive for pick up, and we’ll bring your food out to your car, hot and fresh!
still my motto! No request is too much. If myself and my staff can prepare something you’ve
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April 2020
1975
For this month’s recipe I want to share our St. Louis style dry rub ribs. These were a huge hit when we ran them for the family-style meals! Ingredients:
1 rack of ribs For the rub: 3 tablespoons paprika 2 tablespoons granulated garlic 1 tablespoon black pepper
1 teaspoon dried thyme 1 tablespoon crushed red pepper flake 1 tablespoon cayenne pepper 2 tablespoons brown sugar 2 teaspoons white granulated sugar 2 tablespoons kosher salt
Procedure:
Mix all the spices together. On the back side of the ribs there is a strip of connective tissue that needs to be removed. If you use a needle nose pliers you should be able to get a good grip on it and peel it off. Rub the ribs down liberally with the rub mix. Let the ribs sit out for at least an hour at room temperature. Preheat your oven to 225 degrees. Place the ribs on a lipped sheet tray (there is a lot of fat that gets rendered out). Let the ribs go for 4 hours. They should come out just perfect unless you opened the oven a bunch of times to look at them. Which you should never do!!! Throw these babies on the grill to get a little extra flavor. Enjoy with a side off
BBQ sauce!! 11
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April 2020
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April 2020
1975
Download our mobile app: Oxbow Country Club Like our Facebook page: @OxbowCC Members, join our private Facebook group:
RSVP
Oxbow Country Club Members Use our mobile app or email
rsvp@oxbowcc.com Like our Instagram
to create reservations @oxbow_cc for an event!
page:
Read our monthly newsletters: https://issuu.com/oxbowcc
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1975
Trivia Night March 18 @ 7 PM Category: Current Events
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April 2020
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1975
ADMINISTRATIVE OFFICE HOURS M-F
10 AM - 5 PM
CURBSIDE TO-GO HOURS W-Su 11AM—8 PM
TRACKMAN HOURS CLOSED UNTIL FURTHER NOTICE
RSVP Use our mobile app or email
rsvp@oxbowcc.com to create reservations for an event!
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EVENT IDEAS Hey members! Is there a type of event you’d like to see at the club? We’d love to hear your ideas and take them into consideration! Email your suggestions to our Director of Membership & Marketing, Mattie, at mattie@oxbowcc.com
April 2020
1975
MANAGEMENT STAFF GREG KELSEY - General Manager
Greg@Oxbowcc.com
MATTIE OLSON - Director Membership & Marketing
Mattie@Oxbowcc.com
HEATHER HEYERMAN - Event Coordinator
Heather@Oxbowcc.com
CPA - Accountant
Accounting@Oxbowcc.com
DAVID WOOD - Superintendent
Davidw@Oxbowcc.com
COREY HERLICKSON, PGA - Head Golf Professional
Corey@Oxbowcc.com
PEGGY SOLA - Golf Shop Merchandiser
Peggy@Oxbowcc.com
SCOTT MOTSCHENBACHER - Executive Chef
Chef@Oxbowcc.com
BOARD OF DIRECTORS PRESIDENT
SCOTT DIFFERDING
VICE PRESIDENT
ROGER CAMPBELL
SECRETARY/TREASURER
JIM NYHOF
DIRECTOR
SHANNON CAMPBELL
DIRECTOR
CHRIS CHAMP
DIRECTOR
TAMI HENKE
DIRECTOR
MIKE PODOLAK
DIRECTOR
CRAIG RISE
DIRECTOR
BILL SHORT
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April 2020