Oxbow CC - April Newsletter

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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!

4

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


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