December 2016 Newsletter

OCC Newsletter | December 2016

IN THIS ISSUE...

- HOURS OF OPERATION -

Message from Sedi Halvorson…………………………..Page 2 Upcoming Events…………………………………………..….Page 3 Food & Beverage Update………………………………....Page 4 Golf Shop News/News From The Fairway………….Page 5 Santa Brunch Information………………………………….Page 6

Administrative Office Hours: Monday - Friday

9 AM - 5 PM

Restaurant Dining Hours: Thursdays & Fridays Saturdays Sundays

4 PM - 9 PM 11 AM - 9 PM 11 AM - 8 PM

New Year’s Eve Information………………………….…..Page 7

- WEEKLY DINING SPECIALS THURSDAYS

FRIDAYS

SATURDAYS

SUNDAYS

HAPPY HOUR 4 PM - 6 PM

HAPPY HOUR 4 PM - 6 PM

POT O’ GOLD DRAWING @ 8 PM

HAPPY HOUR ALL DAY

$2 OFF TAPS & GLASSES OF WINE

$2 OFF TAPS & GLASSES OF WINE

1/2 PRICE BOTTLES OF WINE ALL NIGHT

FOLLOW YOUR CLUB ON:

$2 OFF TAPS & GLASSES OF WINE

PROGRESSIVE JACKPOT FOR FOOD & BEVERAGE CREDIT INCREASES $25 EVERY WEEK. MUST BE PRESENT TO WIN.

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

SEDI HALVORSON GENERAL MANAGER

BOARD OF DIRECTORS DAVE CAMPBELL - PRESIDENT BRITTON MATTSON SECRETARY/TREASURER CHRIS CHAMP

DJ RIEGER

SCOTT DIFFERDING

RANCY SCHNEIBEL

KEVIN HARRISON

BILL SHORT

MIKE PODOLAK

MANAGEMENT STAFF SEDI HALVORSON GENERAL MANAGER SEDI@OXBOWCC.COM JAKE HUGHES ASSISTANT GENERAL MANAGER JAKE@OXBOWCC.COM ALISON MOLONY DIR. MEMBER ENGAGEMENT & EVENTS ALISON@OXBOWCC.COM SCOTT MOTSCHENBACHER EXECUTIVE CHEF CHEF@OXBOWCC.COM TOM KEPPEL CONTROLLER ACCOUNTING@OXBOWCC.COM

JOHN DAHL, PGA HEAD GOLF PRO JDGOLF@OXBOWCC.COM DAVID WOOD SUPERINTENDENT DAVIDW@OXBOWCC.COM ERIC WENAAS, PGA 1ST ASSISTANT GOLF PRO ERIC@OXBOWCC.COM

November was a terrific month at Oxbow!

We had many exciting events as we moved into our new clubhouse! I hope everyone has had a chance to come out and experience your new facility. While we continue to get everything moved and organized, we have some wonderful December events coming up that promise to be great fun for the entire family. Our annual Santa Brunch will be Sunday, th December 11 . We will also have a terrific New Year’s Eve event this year that will be for both adults and kids.

The last six weeks have been both incredibly exciting and incredibly challenging. Our relocation from the old clubhouse went smoothly. A sincere thank you to those who volunteered their time to help us with the moving process. We are still working on finding places for everything, organizing, and learning new systems, while still working to serve you this off-season. The ultimate goal is to create a club that works for the members, while also being efficient operationally. There are ups and downs during this process, but we as a team are working on it every day.

2017 is off to a strong start as far as booked social events for both members and non-members. Alison has booked over 25 weddings in our new facility! We designed our new clubhouse to be able to execute these events with little to no disruption to the member experience. Like most clubs in this part of the country, we depend on these events financially.

However, we want to ensure they do not take away from your experience as a member of Oxbow. We have also had a lot of interest from prospective new members, as they have seen our club as guests of current members. It is shaping up to be an exciting 2017 at your club!

I hope everyone gets a chance to come out to the club this month! Please watch your emails and newsletters for events and different ways to enjoy your club this winter. We will continue to expand on these throughout the winter season. We will be starting some new features in January and February for the membership, which we hope will give you more opportunities to enjoy your membership at Oxbow.

Have a great holiday season from all of us here at YOUR club!

Sedi 2

Events Update Alison Molony Director of Member Engagement & Events CONGRATULATIONS—One month down in the new clubhouse and we’ve already hosted two weddings for two of our members! Congratulations to Scott & Hollie Differding, as well as Alex & Brooke Kuznia. On behalf of the entire Oxbow team, THANK YOU for choosing Oxbow as the venue for your special day!

‘TIS THE SEASON—For professionals in the wedding industry, the holiday season is also known as engagement season. If you know anyone who gets engaged over the holidays, we would love your referrals! We have select dates still available in 2017 and are already booking into 2018.

HOLIDAY PARTIES— Has the holiday season gotten away from you? Do you still have to make arrangements for your office Christmas party? Don’t worry—we have you covered. It’s very common for company holiday parties to extend into January. Let’s get you on the books!

SANTA BRUNCH—There is still time to sign up for Santa Brunch! Skip the long lines at the mall and bring your children to meet Santa & Mrs. Claus at your club.

Even if you don’t have small children, you won’t want to miss the delicious brunch menu that Chef Scott has prepared. The 10 AM and 11:30 AM seatings are almost full, but we have great availability at the 1 PM seating. Check out more details on Page 6.

NEW YEAR’S EVE— Ring in the New Year with your Oxbow family. This year, we are offering two events so all members of the family get a chance to celebrate! More information can be found on Page 7. ~New Year’s Eve Dinner For Two - Treat yourself to an elegant dinner prepared by Chef Scott complete with a champagne toast. Enjoy light dinner music by Prizm as you enter 2017 in style. ~New Year’s Eve Family Party - New Year’s Eve isn’t just for adults! Bring your kids to party at your club with music, food, and an official “ball drop” (at 8:30 PM).

HAPPY HOLIDAYS TO YOU AND YOURS— I wish you Merry Christmas! Make sure to include a visit (or two or three) to Oxbow in your holiday plans!

December Brunch With Santa

December 11th

New Year’s Eve Dinner For Two

December 31st

New Year’s Eve Family Party

December 31st

January Kids’ Night

January 6th

Family Skating Party

January 22nd

Beer Dinner

January 26th

February Kids’ Night

February 3rd

Super Bowl Party

February 5th

Valentine’s Day Dinner For Two

February 14th

Deuces Wild Dueling Pianos (BACK BY POPULAR DEMAND!)

February 25th

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Food & Beverage Update Hello, Oxbow! It has been a pleasure cooking the new menu in the new clubhouse. I have been getting a lot of great feedback from all of you. As always, if you have any suggestions, please let me or one of the staff know! I’ll see you around the club!!

RECIPE OF THE MONTH: This month, I wanted to give you the recipe for a great dessert— crème brulee. This recipe is near to my heart because my family and I always have it at our holiday gathering.

Ingredients: 6 eggs (yolks only) ½ cup sugar 1 tbsp vanilla extract 3 tbsp cocoa powder ½ quart of heavy whipping cream Procedure: In a large mixing bowl, add your eggs, sugar, and cocoa powder. Mix this very well. In a small sauce pan, add your vanilla and cream. Bring this mixture to a slight simmer. Next, find a crème brulee partner to help add the cream to the egg mixture. One person will hold the bowl and whisk while another slowly adds the cream. You don’t want to add it all at once because that will cause your eggs to scramble. Once it is fully incorporated, pour the mixture into soufflé cups. Place the cups in a water bath filled halfway up the cups. Place in an oven set to 350 degrees for 35— 45 minutes. It is done when the crème brulee just barely jiggles in the middle. Remove from the oven and cool in your refrigerator. Once cooled, add a little bit of white sugar to the top. Then, melt your sugar with a torch. Move the torch back and forth until all the sugar is melted. Just a note: DON’T hold your torch for too long in one spot, as you run the risk of burning the sugar. If you have any questions regarding this recipe, feel free to email me or catch me at the club: chef@oxbowcc.com.

Jake Hughes Assistant General Manager 2017 will bring exciting new things to Oxbow!

Starting Sunday, January 8th, we are going to start offering Sunday brunch on a weekly basis! From 11 AM—3 PM, Chef Scott will feature select breakfast items each Sunday to accompany the regular dining menu. Along with the brunch menu, we will also offer bottomless mimosas for $10!

The club now has NFL Ticket and ESPN College, which means we can pick up any NFL game played (even if it’s out of market) and view any college football or basketball game that is viewed on ESPN 3 without having to stream it from the internet. Our bar is set up perfectly to enjoy any sporting event. Bring your friends and enjoy some delicious food and quality spirits!

4

Golf shop news

FAREWELL TO THE OLD!

HELLO TO THE NEW!

With a few extra weeks of playable weather in November, the 2016 Oxbow season came to a close on Sunday, November 13th. Since then, Golf Shop staff have been busy moving final items into the new Clubhouse, as well as setting up the new Golf Shop. Eric and Peggy are becoming experts at cleaning, organizing, setting up merchandise accounts, and brainstorming the new layout for the shop. Display islands, tables, shelving, etc. have arrived and are being assembled daily. While the room seems quite large right now, this open space will soon be filling up and taking shape.

We will soon be reviewing 2017 clothing and golf club catalogs, and are welcoming input regarding Golf Shop merchandise selection. Are there any new brands of items you would like to see? Now is a great time to let Eric or Peggy know what you would like to see in your Golf Shop. Always feel free to stop by during the week, call (701) 588-4669, or email Eric at eric@oxbowcc.com during the off-season.

Head Golf Professional, John Dahl, has left for Arizona for the winter and can be reached at jdgolf@oxbowcc.com. John and Rachel would like to extend their deepest gratitude to the membership for your support of their Dahl Pro Shop over several decades. The final blowout sale in October and November was a winwin-win alike between the members, Dahls, and Oxbow.

From all of us in the Golf Shop, may your family, friends, and pets have a wonderful holiday season with lots of egg nog! – Eric

NEWS FROM THE FAIRWAY The mild fall allowed Landscapes Unlimited to continue golf construction up to Thanksgiving.

Rough grading of the new golf holes 2, 7, 8, and 13 is completed. This means that subgrade is established by either lowering or adding soil to the existing course as per the architect’s specifications. The majority of the fill material is coming from the lake excavations. These lake excavations are about 85% finished, with small portions on lakes 3 and 14 not completed. A large portion of the excavated lake material has been stockpiled adjacent to the future levee to tie the golf holes into it in the future.

Collection drain basins are shaped into the course during this time to assist with the removal of excess water. Drainage pipes have been installed in several basins on holes 7 and 8; this water will be taken to the lake on 7 (old #15 pond). The newly constructed basins will include playable areas and in the roughs along the property boundaries to intercept water coming off residential properties.

Next spring, work will resume on the rough grade on holes 4, 5, and 6 and up to the levee footprint along the east side of the property. Feature construction will begin on holes 7 and 8; and then move north through the property.

This includes all the detail construction of greens, tees, and bunkers. Irrigation will be connected to phase one pipes and then installed as topsoil is placed on finished holes. A lot of exciting work has been done this fall with much more to be done in 2017.

Thank you to everyone who attended and donated at this year’s Stag.

David Wood

at Oxbow Country Club Sunday, December 11th Reservations available at 10:00 AM, 11:30 AM & 1:00 PM

MENU TURKEY BENEDICT WITH CRANBERRY HOLLANDAISE CLASSIC EGGS BENEDICT BACON AND SAUSAGE SCRAMBLED EGGS WITH CHEDDAR AND GREEN ONION OMELET STATION CHEF CARVED HAM AND BEEF ROAST BREAKFAST POTATOES WITH CARMELIZED ONIONS FRESH FRUIT ASSORTED DANISHES AND MUFFINS GRILLED WEDGE SALAD WHIPPED POTATOES AND GRAVY ROASTED RED PEPPER ALFREDO WITH CHORIZO ROASTED CHICKEN WITH POMEGRANATE DEMI GLACE PAN SEARED SALMON WITH DILL SAUCE ROASTED BRUSSELS SPROUTS ASPARAGUS ASSORTED DESSERTS

Kid’s Buffet FRENCH TOAST STICKS WITH MAPLE SYRUP WAFFLE FRIES BREAKFAST POTATOES CHICKEN NUGGETS

Adults: $24.95* Children 6 - 12: $10.95* Children 5 & Under: $4.95* coffee, milk, and juice are included

:

Reservations Contact Alison at 701.588.4666 or alison@oxbowcc.com.

NEW YEAR’S EVE DINNER FOR TWO

NEW YEAR’S EVE KIDS PARTY Music—Activities—Food Official “Ball Drop” at 8:30 PM! 6 PM—9 PM $15/person RSVP with Alison: alison@oxbowcc.com

4 courses with champagne toast $80++ per couple Reservations accepted from 5:30 PM—8:00 PM Email to reserve: alison@oxbowcc.com

- MENU Course One (choose one for each guest) Grilled Wedge Salad Roasted Red Pepper Bisque

Course Two (choose one to share) Savory Bread Pudding Grilled Pork Tenderloin Smoked Duck Breast Flatbread

Course Three (choose one for each guest) New York Strip Served with Asparagus & Lobster and Pea Risotto Stuffed Airline Chicken Breast Served with Brussels Sprouts & Gnocchi Housemade Spinach Noodle Pasta Seared Ahi Tuna served with Black Rice Risotto & Wasabi Asparagus Salad

Course Four (choose one to share) Mocha Crème Brulee Vanilla Cheesecake with Raspberry Gastrique Hazelnut Crepe Cake with Crème Anglaise 7