April Newsletter 2014

Oxbow Country Club Newsletter April 2014

Experience CLUB HOURS OF OPERATION

Graduation

Admin Office Hours: Monday - Friday; 9:00 am - 5:00 pm

Parties & Prom Dinners

Bar & Grill Hours: Thursday; 4:00 pm - 9:00 pm

Call Alison to check availability!

The Bend at Oxbow Hours: Thursday - Friday; 4:00 pm - 9:00 pm Saturday: 12:00 pm - 9:00 pm Sunday: 12:00 pm - 8:00 pm

Clubhouse dining available 7 days a week once the course opens for the season!

FOLLOW YOUR CLUB ON:

130 Oxbow Drive Oxbow, ND 58047

701.588.4666

BOARD OF DIRECTORS CHRIS HOLLAND - PRESIDENT DAVE CAMPBELL - VICE PRESIDENT

JOEL LIVINGOOD GENERAL MANAGER / COO

TAMI HENKE - SECRETARY JAY BARTLEY

DJ REIGER

CHRIS CHAMP

BRITTON MATTSON

JEFF KRUGER

JOE TALLEY

MANAGEMENT STAFF JOEL LIVINGOOD GENERAL MANAGER / COO JOEL@OXBOWCC.COM; EXT. 29

ALISON MOLONY DIR. OF MEMBER ENGAGEMENT & EVENTS ALISON@OXBOWCC.COM; EXT. 12

JAMES KERR EXECUTIVE CHEF

I feel like it‘s cliché to start my monthly newsletter talking about the weather; but as I sit here writing this, I sure hope it is the last time I see snow falling this spring. It has been a long and cold winter, which has us all even more excited about the summer ahead. Despite that though, we finished the first quarter very strong. Food and beverage is our main source of revenue in the offseason, other than dues, and we saw a $3K increase over 2013 and we have added 10 new members as of today.

We shared a lot about our current financial position at the annual meeting. What is hard to quantify is the renewed culture and excitement that I see at our club today. I will be the first to say we still have a long way to go, but our club is positioning ourselves for continued success in the future. Change is a word that can sometimes evoke stressful emotions, and we have experienced a lot of change as an organization since 2012. It has been a delicate balance of holding true to our history and traditions, while evolving to the desires of future generations.

CHEF@OXBOWCC.COM; EXT. 22

BRITTANY BOEDEKKER FOOD & BEVERAGE MANAGER BRITTANY@OXBOWCC.COM; EXT. 11

Every day I am still searching for something new and interesting for our membership. The way I view it is we are improving all the time, or falling behind. I ask; “why do we always do it this way?” Sometimes there is a very good reason for established methods and practice, but often times we soldier onward with mindless methods simply because that is the way it has always been done.

TOM KEPPEL CONTROLLER ACCOUNTING@OXBOWCC.COM; EXT. 10

JOHN DAHL, PGA HEAD GOLF PRO JDGOLF@OXBOWCC.COM

DAVID WOOD SUPERINTENDENT DAVIDW@OXBOWCC.COM

I would like to ask you all; how can we do it better, faster, more efficiently, at less cost while not affecting your experience?

How can we provide you with a more memorable experience each time you visit your club? What unmet needs and expectations do you have that we can meet and exceed?

An improvement to our technology was one way we saw an opportunity to do it better and more efficiently. Next month, when our new club management software and website go live, you will be able to make tee times, view your statements, register for events, and communicate with fellow members, from anywhere, anytime.

(Joel Livingood con.)

Our team is willing and interested in exceeding your expectations in new and different ways each time you come home to your club; so please always feel free to send me a note or stop by my office. I would love to chat with you.

In closing, I have just a couple housekeeping items: We are happy to set aside wine for your minimum if you can’t make it out, but please remember to let us know by noon on the last day of the month.

If you are a membership certificate holder, please stop in with your original certificate so we can exchange it for a new one if you haven’t done so already.

See you at your club, Joel

Please join management as we extend a warm welcome to our newest members:

Refer a new member and receive a $250 food & beverage or golf cart credit! ($50 credit for Social Member Referrals.)

Please fill out and return a Member Referral Form (contact Joel or Alison to receive). *Please note: to qualify for the credit, a Member Referral Form must be submitted and approved PRIOR to the new member joining.*

ALISON MOLONY My first month with Oxbow has been a wonderful experience . I have enjoyed learning all about your club and getting a handle on all the great events happening this year. As all of you, I am itching for the weather to turn so we can start enjoying the great outdoors again. To combat cabin fever, make sure you make plans to visit your club for the following events: LADIES’ NIGHT OUT on April 16th, EASTER BRUNCH on April 20th & KENTUCKY DERBY/NEW MEMBER SOCIAL on May 3rd! (Reservations required for Ladies’ Night Out & Easter Brunch. Make reservations early, as both events are very popular!) I look forward to meeting more of you soon! ~Alison Food & Drink Specials from 2:00 - 6:00 pm

Thursday, April 10th

Master’s Kick-Off Party

Friday, April 11th

Family Movie/Date Night

Wednesday, April 16th

Ladies’ Night Out

Sunday, April 20th

Easter Brunch

Seatings at 10:00 am, 11:30 am & 1:00 pm

Friday, May 2nd

Kids’ Night

Movies, Games & Crafts

Saturday, May 3rd

The Opener

10:00 am Shotgun Start

Saturday, May 3rd

Online Pool 7:00 pm Showtime (Frozen) 6:00 pm: Social Hour 7:00 pm: Dinner

Kentucky Derby/ 3:00 pm : Festivities Begin!

New Member Social Get your Team Together Today!

Tuesday, May 13th

League Kick-Off

Men: 4 Players Per Week Women: 2 Players Per Week 6:00 pm Shotgun Start Every Tuesday 5:00 pm : Wine & Apps Social

Wednesday, May 14th

Ladies’ Stagette

Friday, May 16th

Movie/Date Night

7:00 pm Showtime (Movie TBD)

Monday, May 26th

Memorial Day Mixer

10:00 am Shotgun Start

Saturday, May 31st

Demo Day

6:00 pm: 4-Person Scramble, Dinner to Follow

12:00 pm - 4:00 pm Try the Latest & Greatest from Titleist & Ping!

2 for 1 Burgers ½ Price Apps

View Party

$2 Beers & Rail Drinks

MONTHLY DATE / MOVIE NIGHT !

G N I Y A OW PL

N

FROZEN Friday, April 11th Show Time: 7:00 pm

YOU’RE INVITED

Easter Brunch Limited space available. Call to make your reservation today!

Popcorn Chicken

Slow Roasted Prime Rib & Honey Glazed Ham

Popcorn Shrimp French Toast Sticks Fresh Fruit Tray | Broccoli Ham Salad & Wild Rice Salad

Tater Tots

Garden Salad with Assorted Dressings Lox Tray | Assorted Quiche | Eggs Benedict Scrambled Eggs | Cheesy Hash Brown Casserole Sausage &Applewood Smoked Bacon Homemade Caramel Rolls | Muffins & Pastries

ADULTS: $24.95 CHILDREN 6 - 12: $11.95 CHILDREN: 5 & UNDER: $4.95

Ginger Glazed Mahi-Mahi over Rice Pilaf Chicken Marsala | Maples Glazed Carrots O’Brien Potatoes | Rolls & Butter |Assorted Cakes & Pies

Chef James’

It’s been a really good month, and I’d like to thank everyone for your continued support. Hopefully, soon the weather will turn in our favor and we can get rolling with spring. I’m excited to roll out our new summer menu. I think you will all be very happy with the menu this year. Many of the old favorites are back. We will have many new eye-catching taste bud-tantalizing items to try this year. There are some minor changes with certain items this year; we will be changing from a pretzel roll on the burgers to a nice fluffy soft roll. Also, we are changing to a thinner, white and wheat bread to be better cross-utilized.

Both are great new products and I know you will love them!

INGREDIENTS 4

Cup

Chopped Green Onion

1 1/2

Cup

Pickled Jalapeños

1

Cup

Jalapeño Juice

1

Cup

Olive Oil

1

Cup

Red wine Vinegar

1 1/2

Cup

Soy Sauce

1/2

Cup

Honey

2

Tbsp.

Allspice

2

Tbsp.

Cinnamon

1

Tsp.

Ground Nutmeg

2

Tsp.

Salt

1

Tsp.

Black Pepper

1

Cup

Heavy cream

3

Tbsp

Butter

4

6-8oz chicken breasts

Take all ingredients (except Heavy Cream, Butter & Chicken Breasts) and place them in a blender; blend thoroughly. After blending, place in refrigerator and let sit for one hour. After jerk sauce has rested, divide in half.

In one half, marinade four (6-8oz) chicken breast for at least 30 minutes. Heat your grill to high while your chicken is marinating.

When ready to grill, reduce heat to medium high and grill chicken for 7-9 minutes per side.

While chicken is grilling,, combine 1 cup heavy cream and the other half of the jerk sauce in a small sauce pan. Bring sauce to a boil, and then reduce to a light simmer. Simmer for 8 minutes . Sauce should thicken as it cools. After simmering, whisk in butter.

When chicken is done grilling and sauce is finished, plate with your favorite sides. Drizzle chicken with jerk sauce after its been plated. I recommend a nice light rice pilaf and green beans to accompany this dish.

Brittany’s

Hello All! It seems that March got a little confused and went out like a lion instead of a lamb, but we are still feeling optimistic that winter is bound to end one of these months! As the weather works on making up its mind, take this time to come out the club and enjoy your favorite winter menu item before we switch over to the summer menu.

I have a few more interviews left, but I am pleased with the turn out for summer staff. The new bar and restaurant servers will begin training over the next few weeks and are eager to meet all of you!

See you at your club!

-Brittany

Zach Erbes Line Cook How long have you worked at Oxbow?

Since May of 2013.

What’s your favorite part about working at Oxbow?

I love to cook and love to golf.

What do you do when you aren’t at work?

I am a senior at Richland High School. I enjoy hunting and fishing in my spare time.

Tell us a fun fact about yourself!

I plan on going to school to be a Gunsmith.

David Wood Superintendent Spring has arrived according to the calendar but our temperatures have yet to respond accordingly. As the snow has melted our first observations of the turf grass has been good. The early snow cover in December insulated and protected the grass plants from the cold winter. So we are expecting the course to look good once the plants begin coming out of dormancy.

Our gauge for opening the course is frost depth. We need the frost to come out and the playing surface to firm up so no damage is caused by foot traffic and golf carts. As the frost comes out the drain lines begin to thaw allowing for the subsurface removal of water too. The night time temperatures need to stay above freezing to expedite this thawing process.

The new golf course design is making great progress with the Robert Trent Jones group. Grade work and grassing plans have been finished for the south side of the project. Work is underway on the north side of the project now with the main goal of making the new and existing holes cohesive. Blending of a 40 year old golf course with the new golf holes is a major concern of ours. We will keep you updated as this process moves forward.

See you on the course.

David Wood

JOHN DAHL HEAD GOLF PRO

TITLEIST GOLF BALL PROMOTION

Now through April 12th

ONLY $100 TO JOIN. FEE INCLUDES THE FOLLOWING: 

$25 Credit in the Pro Shop



One Guest Green Fee & Cart



25% off Hard Goods



30% off Clothing Items

CLUB STORAGE:

$85 $150, with push cart

SEASONAL PUSH CARTS:

Single: $40 Family: $70

Contact John Dahl for more information: jdgolf@oxbowcc.com

Sunday

6

13

Monday

7

14

Tuesday

Wednesday

Thursday

Friday

Saturday

1

2

3

4

5

8

9

10

11

12

Master’s KickOff Party

Date/Movie Night

17

18

19

24

25

26

15

16

Ladies’Night Out

20

21

22

23

28

29

30

Easter Sunday Brunch

27

Sunday

Monday

Tuesday

Wednesday

Thursday 1

Friday 2

Saturday 3 The Opener

Kids’ Night

Kentucky Derby/New Member Social

4

5

6

7

8

9

10

11

12

13

14

15

16

17

League Kick-Off Ladies’ Stagette

18

25

19

Movie/Date Night

20

21

22

League

Ladies’ Night

Men’s Night

26

27

28

29

Memorial Day Mixer

League

Ladies’ Night

Men’s Night

23

24

30

31

Demo Day