Oxbow CC - May Newsletter

May 2020

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

1975

MANAGER’S MESSAGE………………………………………………...………PAGE 3

MEMBERSHIP & MARKETING UPDATE…………………………………..…PAGE 4 EVENT COORDINATOR UPDATE……………………………………………….PAGE 5 NEWS FROM THE FAIRWAY……………………………………..……………..PAGE 6 GOLF SHOP UPDATE……..…………………………………………..………….PAGE 7 FOOD & BEVERAGE UPDATE…………………..……………………………...PAGE 8 OFF SALE LIST………………………………………………………..………...PAGE 8-9 KITCHEN UPDATE…………………………..…….………………….…...PAGE 10-11

RECIPE OF THE MONTH…………………………………..…………….…….PAGE 12 MOTHER’S DAY BRUNCH ………………………………………..…………..PAGE 13

STAY IN TOUCH ………………………………………………………….……...PAGE 14 STAFF INFO ……………………………....………………………………….....PAGE 15 HOURS OF OPERATION ………………………………………………..……..PAGE 16

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May 2020

1975

GREG KELSEY GENERAL MANAGER

understanding, and for the support you have

been giving to the Club and our Staff. Take-out orders have been doing extremely well, and as the golf course opens, we will continue to offer options for golfers as well as curbside pick-up meals. I want to thank our staff for their efforts to serve each day while being extremely cautious and careful regarding the

steps necessary to make your Club and experiences safe. We are working hard to ready ourselves for when this thing breaks and we get back to business as usual. This isn’t the way we wanted to start our season, but I’m confident that we will make up for lost time when we can!

I

t definitely has not been “business as usual” the last few weeks for the Club or anywhere else. Certainly not the way I

expected to begin my tenure at Oxbow! As

See you at the club, Greg

everyone has been experiencing trying times, these are the times when communities come

together. I would like to thank the members of Oxbow Country Club for their patience and

3

MATTIE OLSON DIRECTOR OF MEMBERSHIP & MARKETNG

1975

MATTIE OLSON DIRECTOR OF MEMBERSHIP & MARKETING

H

ello

With that being said, I’d like to give a

Oxbow

warm welcome to our newest members here

CC

at Oxbow Country Club:

Members! It’s been



Adam & Kelcey Niedermeier (referred

by Steve Lausch)



Adam Schaefer (referred by Josh

May 1st —we’ve



Brian & Emily Potter

missed you all so



Marshal & Andrea Albright (referred by

to return to a regular schedule and start off



Bobby & Heather Meyers

summer right! 2020 has A LOT to make up for.



Cody & Laura Wolf (referred by Justin



Derrick & Kristen Dinger (referred by



Greg & Briena Goldsmith (referred by



Justin & Jamie Lundblad (referred by



Scott & Jackie Weiand (referred by



Logan Dosch

are currently rewarding members with $100 in



Mike Komanetz

f&b credits for every Social Member referred



Kristopher & Suzy Alberts (referred by



Chuck & Patty Henricks (referred by

too long! We are

looking forward to reopening our facilities

much! We are eager

It was recently decided that we will be extending our current 1/2 Off Initiation Fee promotion through the end of May! So if you

know anyone who may be interested in joining, now is the time to do it. Please have them reach out to me at mattie@oxbowcc.com. And members, don’t forget: you will receive food & beverage credits for every new member you refer! We

and $250 in f&b credits for every Golf Member referred!

4

Benson)

Rick Davis)

Cross)

Jeff Culhane)

Kim Kappes)

James Boulger)

Jeremy Boniface)

Charlie Cooper) Mike Lorz)

May 2020

1975

HEATHER HEYERMAN EVENT COORDINATOR

H

ello

club will be re-opening to the public! We are very hopeful that things continue to progress positively and that we’ll be able to enjoy a fun

everyone! I hope

summer filled with golf events, weddings and

you’ve all been

social gatherings!

enjoying the sunshine and warm weather these past few weeks! Even though April was a tough month with lots of businesses being closed down, I am excited for May since our

Please feel free to reach out if you are looking to book an event at the club this summer. I would be happy to talk through your

different options and reserve you a date! I hope everyone stays safe and healthy while we return back to our new normal. See you around the club!

Pictured above: Some of Suzy’s mouth-watering creations! We love you Suzy!

5

1975

DAVID WOOD SUPERINTENDENT

O

pening

remove the turf density to improve ball roll

the golf

and consistency.

course to

cart path only was the correct decision

to limit the wear on the dormant turf this spring. Everyone has respected that decision and been very good about staying on the path and we thank you. Special thanks to those that have walked the course, I hope you

have noticed the subtle course contours and views as you played. With the weather warming up the grass will soon be actively growing thus allowing carts to go off the paths.

Prior to opening we were able to aerate the greens with solid tine .25� in diameter. This was done to incorporate some of the winter top-dress sand applied and to promote root growth. With the majority of the

The maintenance facility construction continues at a fast pace. In April all the floors were poured and a good portion of the plumbing was installed. The heating and ventilation system contractor has completed the majority of their work to date. The first

week of May insulation should be completed, with the sheet rock soon following. Exterior siding has begun and will continue into May. With no frost in the ground the prep work for the building surrounds will accelerate. Our goal is to be operating out of the building in late May, hopefully the weather cooperates to

keep that date.

We have started the restoral work around the new snack buildings on the course.

As the soil conditions allow grading and seeding will be done. See you on the course!

sand gone off the greens, cultural practices

begin. Aeration, brushing and vertically mowing the green surfaces will become regular activities on Mondays. Our goal is to

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May 2020

1975

COREY HERLICKSON HEAD GOLF PROFESSIONAL

W

e

have started

seeing the light at the end of the tunnel through all of this madness the last 5 weeks!

We now have the golf shop open so come out and check out all of the new merchandise we have in stock

Mother’s Day and Father’s Day are coming up

signing up on May 15th. Call the golf shop or email golfshop@oxbowcc.com to sign up!

If you are a league golfer from last year or have a new team this year, we are looking for you! Please speak with a member

of the golf shop team to make us aware of your return or wish to create or join a team.

Women’s teams consist of 2 golfers each week and Men’s teams consist of 4 golfers each week. You play 9 holes of golf each week.

Women’s entry is $250 per team and Men are $500 per team. Play begins on May 19th.

soon. Come and see our new apparel and the latest in golf clubs as an idea for your much deserving husband/wife or mother/father. A gift certificate for the golf shop is also a great way to say, “Thank you!”

This year’s Junior Golf Camp is June st

th

1 – 5 ! This fun camp has lessons every day.

Snacks are included each day and your child will also get a pair of golf shoes. Member price

is $125 per child and guest price is $150 per child. Social members are welcome to sign up their kids for this camp as well! Members can sign up starting May 4th and guests can start

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1975

KARA SCHLIEMAN FOOD & BEVERAGE MANAGER

I

t’s been over a

be a little different as we re-open, but at least

month of being

we’ve finally begun the process of returning

closed to the pub-

back to normal! We will be still be taking the

lic, and we are more

appropriate precautions to keep everyone as

than ready to return to

safe as possible. We will be reducing the num-

our regular schedules!

ber of tables available in our restaurant and

We miss seeing your

spreading them farther apart to follow social

faces and look forward

distancing guidelines. We ask for your pa-

to enjoying conversations with you outside of

tience as we re-open and return back to nor-

your car windows!

mal. We are working hard to get things roll-

As you may or may not know, our clubhouse is re-opening May 1st! Things will

Cabernet: CK Mondavi $22

forward to your return!

Merlot:

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 G

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

ing! Please stop in and say hi, we are looking

Fontanafredda $96

Sauvig May 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

Sparkling

Grigio:

Kendall Jackson $34

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

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1975

SCOTT MOTSCHENBACHER EXECUTIVE CHEF

H

ello, Ox-

club with to-go orders, well wishes, and just

bow! We

your smiling faces. This is what makes Oxbow

are final-

not just the best club to golf at, work at, but

ly in golf season!

to just be a part of. So, from me and the

Winter was long

staff—THANK YOU.

enough then we had to add quarantine time to it! 2020 is

off to a terrible start. However, now we have golf! It’s nice to have some sort of normal back. Cooking is my passion in life, and always will be. There isn’t anything as sad as not being able to put food on a plate and bring it to you. I have been looking for hope as I put your food into a box

and write your name on it in black sharpie. I think this has been harder for me than anything else! The unknowns of this novel coronavirus are dwarfed by my hatred for to-go boxes. What does give me some satisfaction is the consistency of the take-out we have been doing. Yeah, I am upset that I cannot put food

on a plate. That is just my selfishness shining bright! The thing that eclipses that is you. You have all shown tremendous support for your

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I want to take a little time and write about our menus. Since COVID-19 started, our menu has contracted quite a bit. I am sure you all have noticed. I apologize for this. The first menu reduction was to reduce as much waste as much as possible. The second menu

reduction was due to staffing. I have a number of staff that have underlying health conditions that put them in the “high risk” category for COVID-19. I, the new GM Greg Kelsey, and the board of directors respect and encourage their decision to stay home. In addition, we have put a number of measures into place to

ensure a safe work environment. My staff is now starting to come back to work because of it. I should be back to a full staff in the coming weeks! That being said, we will slowly be opening up the menu again. There has been a few silver linings with this stupid virus. My

May 2020

1975

SCOTT MOTSCHENBACHER EXECUTIVE CHEF

favorite is an almost total menu overhaul. Once we really get back into it, I want to drop some

flavors on you that Oxbow has never seen.

Garden time! We started planting/germinating veggies before this whole coronavirus issue started. We’ve already had some herbs that we’ve been harvesting! The plan for the garden

is to be moved on the other side of the diversion. Might not be Oxbow’s land but who’s going to know? We are going to expand the garden quite a bit this year; adding a melon patch and a pumpkin patch! That being said… who wants to volunteer for garden duty?! Your duties would be mostly watering and the occasional weeding. It’s would be great reason to get out of the house!

Please reach out if you are interested.

May 1—May 4 we will be offering seating on the North Patio only. (Socially distanced of course.) Bar and Clubhouse will close daily at 9pm. LIMITED MENU AVAILABLE – the menu will change and transform weekly (or more) based on product availability and staffing. TO-GO available by phone or at Clubhouse. (588-4666) Friday: 11am – 9pm Saturday and Sunday 9am – 9pm

Monday 11am – 9pm Beginning May 5 we will have limited indoor seating available. Bar area with 40 seats first-come, first served basis. Family Dining with 30 seats available by telephone reservation. (588-4666) Clubhouse and Bar will close nightly at 9pm.

Monday – Friday 11am-9pm Saturday and Sunday 9am – 9pm

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1975

For this month’s recipe I wanted to share my favorite pesto sauce. We have been using this recipe on one of our pasta specials.

Ingredients:  2oz fresh basil  ¼ cup toasted pine nuts  1/3 cup shredded parmesan cheese

 1 garlic clove  1 teaspoon each salt and pepper  ½ cup extra virgin olive oil

Procedure: Toast your pine nuts on a medium heat in a dry pan. Add your pine nuts, basil, parmesan,

garlic, salt and pepper into a food processor. Blend everything together and slowly drizzle in the olive oil. Use this pesto on pasta hot or cold. Mix with mayo for a nice sandwich spread. Enjoy!

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May 2020

1975

Unfortunately, the Clubhouse will not be able to offer our traditional Mother’s

day brunch buffet this year. However, we do plan on offering a great To-Go brunch for curbside pick-up. Brunch information will be emailed to membership at a later time, so stay tuned!

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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 page:

to create reservations @oxbow_cc for an event!

Read our monthly newsletters: https://issuu.com/oxbowcc

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May 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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ADMINISTRATIVE OFFICE HOURS

RESTAURANT HOURS

M-F

(May 1-4)

10 AM - 5 PM

TRACKMAN HOURS

16

M

11:30AM-7:30PM

T-Fri

8:30AM—7:30PM

Sat-Sun

7:30AM—7:30AM

Fri

11AM—9PM

Sat & Sun

9AM – 9PM

Mon

11AM—9PM

RESTAURANT HOURS

(starting May 5) Mon – Fri

11AM—9PM

Sat & Sun

9AM—9PM

May 2020