December 2014

Experience

Oxbow Country Club Newsletter December 2014

IN THIS ISSUE...

Message From Mike Reek, Interim General Manager…Page 2 Upcoming Events, Alison Molony……………………………….Page 3

CLUB HOURS OF OPERATION

Chef James’ Recipe of the Month……………………………….Page 4 News From the Fairway……………………………………………...Page 5

Admin Office Hours: Monday - Friday

9:00 AM - 5:00 PM

Brunch With Santa Information………………………………….Page 6 New Year’s Eve Information……………………………………….Page 7

Dining Hours: Thursday-Friday Saturday Sunday

4:00 PM - 9:00 PM 11:00 AM- 9:00 PM 11:00 AM - 8:00 PM

Clubhouse Phone Number:

701.588.4666

FOLLOW YOUR CLUB ON:

130 Oxbow Drive Oxbow, ND 58047

www.oxbowcc.com

BOARD OF DIRECTORS CHRIS HOLLAND - PRESIDENT DAVE CAMPBELL - VICE PRESIDENT TAMI HENKE - SECRETARY JAY BARTLEY

DJ RIEGER

CHRIS CHAMP

BRITTON MATTSON

JEFF KRUGER

JOE TALLEY

MANAGEMENT STAFF MIKE REEK INTERIM GENERAL MANAGER MIKE@OXBOWCC.COM; EXT. 29

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

MIKE REEK, INTERIM GENERAL MANAGER As many of you know, I had the pleasure of serving the Oxbow membership as General Manager from 1995 to 2007. I am happy to be back on an interim basis as the Board conducts a search for the new GM and appreciate the opportunity to be helpful to the club.

It is Deja Vu all over again! From the minute I stepped onto the property, it has been a trip down memory lane; retracing steps, recalling the laughs, the challenges, and the many things we accomplished. It has been particularly fun to see so many familiar faces again!

I am remembering the many improvements that were made to the club over those years to meet the growing needs of the membership and marketplace...the swimming pool, the expansion of the grill, and numerous projects on the golf course, just to mention a few.

As productive as those improvements have been, they come nowhere close to the opportunities and excitement ahead for the club and community of Oxbow. The development of the new golf course, a new and functional clubhouse, and pool facilities will be spectacular and take the club to a new level.

From the staff and management, we hope you have a great Christmas season and prosperous New Year!

JAMES KERR EXECUTIVE CHEF CHEF@OXBOWCC.COM; EXT. 22

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

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

DAVID WOOD SUPERINTENDENT DAVIDW@OXBOWCC.COM

THANK YOU to everyone who donated auction items and volunteered your time to make this year’s Stag Party successful yet again!

We are pleased to report that with the funds raised, you will see two brandnew beer carts cruising the course next season, along with new walk mowers to keep the greens rolling smooth!

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ALISON MOLONY Director of Member Engagement & Events In the midst of the holiday season, I can’t help but reflect on how thankful I am to serve on the management team at your club. It’s hard to believe that I started here just nine short months ago! It has been a privilege to get know the members of Oxbow--you are what make this club great.

In December, we host two major events that have been staples on the Oxbow event calendar for years: Brunch With Santa and our New Year’s Eve party. For those of you who have not attended either event in the past, please consider adding it to your holiday calendar. You won't be sorry!

Brunch With Santa will take place this coming Sunday, December 7th. This popular brunch is a “must-attend” if you have small children. Even if you don’t...it doesn’t hurt to get on Santa’s good side at any age! Chef James has prepared a delicious menu for this festive day. As always, Santa and Mrs. Claus will be available to listen to Christmas lists and take photos that will grace your mantle for years to come.

The Social Committee has come up with a wonderful theme for this year’s New Year’s Eve Party: Magic at Midnight! Fun starts at 8 PM with delicious hors d’oeuvres, rockin’ live music by Heart and Soul, and a complimentary champagne toast at midnight. Ring in 2015 with your Oxbow family!

This week marks the beginning of a busy holiday party calendar. Please note that on certain days, The Bend upstairs will be closed for private events. On these dates (found below), we will be open for member dining in the Grill.

DINING CLOSED 1

DINING CLOSED 2

DINING CLOSED 3

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THE BEND: CLOSED FOR PRIVATE PARTY THE GRILL: 4 PM - 9 PM

THE BEND: CLOSED FOR PRIVATE PARTY THE GRILL: 4 PM - 9 PM 5

THE BEND: CLOSED FOR PRIVATE PARTY THE GRILL: 11 AM - 9 PM 6

THE BEND: 4 PM - 9 PM THE GRILL: 4 PM - 9 PM

THE BEND: CLOSED FOR PRIVATE PARTY THE GRILL: 12 4 PM - 9 PM

THE BEND: CLOSED FOR PRIVATE PARTY THE GRILL: 13 11 AM - 9 PM

SANTA BRUNCH: SEATINGS AT 10 AM, 11:30 AM & 1 PM *No menu service on this date*

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THE BEND: 11 AM - 8 PM THE GRILL: CLOSED

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21

DINING CLOSED

11

17

18 DINING CLOSED

23

24

30

THE BEND: 6 PM - 8 PM, dinner reservations 8 PM - 1 AM, New Year’s Eve Party 31THE GRILL: CLOSED

DINING CLOSED

THE BEND: 4 PM - 9 PM THE GRILL: CLOSED

DINING CLOSED

DINING CLOSED

DINING CLOSED 29

10

16

22

DINING CLOSED

DINING CLOSED

DINING CLOSED

THE BEND: 11 AM - 8 PM THE GRILL: CLOSED

28

9

15 THE BEND: 11 AM - 8 PM THE GRILL: CLOSED

DINING CLOSED

DINING CLOSED

19

20

THE BEND: 4 PM - 9 PM THE GRILL: CLOSED

DINING CLOSED 25

THE BEND: 4 PM - 9 PM THE GRILL: CLOSED

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THE BEND: 11 AM - 9 PM THE GRILL: CLOSED

THE BEND: 11 AM - 9 PM THE GRILL: CLOSED

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Chef James’

First off, I want to thank everyone for making our first holiday pie sale such a huge success! I had a great time making all the pies. I hope you all enjoyed eating them as much as I enjoyed making them. The final total was 53 pies altogether! Also, I want to thank everyone for all the positive feedback and support on our new winter menu.

The culinary staff and I had a really good time putting it together. I’d also like to thank everyone for coming out to Stag and making it a success as well.

We are gearing up and getting ready to put together a great Santa’s Brunch for you.

This month’s recipe is one of my all-time holiday favorites. The eggnog recipe calls for light rum; but if you’re like me and enjoy it with a bit more kick, try it with Myer’s spiced rum. For a lighter version, use light rum. Either way, it’s a refreshing drink. Enjoy!

INGREDIENTS 4

Cups

5

Milk Whole Cloves

1/2

Tsp

Vanilla Extract

1

Tsp

Ground Cinnamon Egg Yolks

12

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan. Heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

1 1/2

Cups

Sugar

1

Cup

Light Rum

4

Cups

Cream

2

Tsp

Vanilla Extract

1/2

Tsp

Ground Nutmeg

2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil.

Strain to remove cloves, and let cool for about an hour.

3. Stir in rum, cream, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight before serving.

David Wood Superintendent With winter having arrived, there is plenty to do out here at Oxbow for our members and staff. We have cleared a spot on the pond by #1 tee box for ice skating. The lights around the rink have been installed and will be on from sunset to 10 PM everyday. As the snow begins to fall and accumulate, please bring your kids to the hill by #1 Silver Tee for a sledding adventure too. Lastly, the city will again be grooming a trail around the golf course for cross country skiing.

After preparing the golf course for a long winter, our staff in the Grounds Department turns their efforts to equipment maintenance. All the equipment is brought into the shop to be cleaned, engines serviced, and moving parts greased. Bearings and seals are checked and replaced as needed. The hydraulic hoses and connections are evaluated for wear and tear. Safety switches and emergency brakes are checked for our staff to operate all the equipment safely. Rotary mowing blades are removed, sharpened, and balanced for all the rough mowers. Green, tee, and fairway mowing heads consist of two parts: the reel and the bedknife. All the reels are placed on a spin grinder that sharpens and hones the individual blades. Bedknives are either replaced because of wear or sharpened for another year. With rough mowers and reel mowers combined, there are a total of 160 different reels and blades that need to be sharpened before the spring.

New golf course construction finished up in November when the grounds began to freeze. Landscapes Unlimited finished all the tasks that we needed to get accomplished this fall. This winter we will be working with Doug Long, a Project Manager, and Bruce Charlton to finalize all the small details of the course construction. I am pleased to see what was accomplished in 2014 and excited for their work to begin in the spring.

Have a Great Holiday Season!

David Wood

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