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
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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
6
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
7
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
9
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
10
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
11
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