February Newsletter 2015

Experience

Oxbow Country Club Newsletter February 2015

IN THIS ISSUE...

CLUB HOURS OF OPERATION Message From Sedi Halvorson, General Manager……….Page 2 Upcoming Events, Alison Molony……………………………….Page 3

Administrative Office Hours: Monday - Friday 9:00 AM - 5:00 PM

Chef James’ Recipe of the Month……………………………….Page 4 News From the Fairway……………………………………………...Page 5 Beer Dinner Information…………………………………………….Page 6

Dining Hours: Thursday-Friday Saturday Sunday

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

Valentine’s Day Information……………………………………….Page 7 Clubhouse Phone Number:

701.588.4666

Movie/Date Night Information…………………………………...Page 8

JOIN US FOR HAPPY HOUR! 4:00 PM - 6:00 PM, Thursday - Sunday

1/2 Price Appetizers* *not valid on to-go orders

FOLLOW YOUR CLUB ON:

www.oxbowcc.com

BOARD OF DIRECTORS

SEDI HALVORSON

CHRIS HOLLAND - PRESIDENT

GENERAL MANAGER

DAVE CAMPBELL - VICE PRESIDENT

Happy February, Oxbow CC members! Well, we made it through the toughest month of the year, and after a couple of rough years, we finally had a nice January. I never thought when our family moved to Oxbow that we would still be enjoying great golf course views this time of year.

TAMI HENKE - SECRETARY JAY BARTLEY

DJ RIEGER

CHRIS CHAMP

BRITTON MATTSON

JEFF KRUGER

JOE TALLEY

MANAGEMENT STAFF SEDI HALVORSON GENERAL MANAGER SEDI@OXBOWCC.COM; EXT. 29

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

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

As the management team here at Oxbow turns the calendar, we begin to evaluate our staffing needs for the upcoming season. I am in the process of searching and hiring a Director of Food & Beverage, and hope to have that completed by March 1st. I am continuing to evaluate where we are as a management team, and what positions we need here at Oxbow to consistently create a great member experience in all areas of our club. I am excited to have had the opportunity over the past month to meet and work with the great team we have here at Oxbow, and getting their input as to how we can keep improving as we move forward together.

It has been wonderful to meet so many of you this past month, and I look forward to meeting even more of you as the golf season gets closer and closer. I want to thank everyone for continuing to come in during the offseason and dine at the club. Your patronage during the winter helps ensure we can keep our great food and beverage employees here yearround.

I also wanted to give everyone an update on our new clubhouse. We have had two meetings with the clubhouse architects, and I believe we are very close to finalizing the floor plan of the club. Once this is complete, we will be able to begin the estimating phase of the project, and really start to know what we will be able to build. I will keep everyone updated as to our progress in the monthly newsletters, it will start moving quickly come the spring. I want to thank all of our great committees for providing us with their thoughts and ideas.

Additionally, we are in the process of finalizing our calendar of events, and we will get the membership guide out to everyone as soon as it is complete. It is fun to already begin talking about the Battle at the Bow, Derby, and our other great Oxbow tournaments.

In closing, thank you all for a wonderful first month here at Oxbow! I can’t tell you what a privilege I consider it to be here. Always feel free to stop by and visit, I love hearing from our great members.

DAVID WOOD SUPERINTENDENT DAVIDW@OXBOWCC.COM

Thank you, Sedi 2

Director of Member Engagement & Events Preparations for the upcoming season are in full-swing! I have been looking at the summer calendar on a daily basis and I’m so excited for what the season holds! If you have an idea for a great event and/or way to improve your member experience this season, now is the time to let me know!

In the mean time, we always welcome your faces at the club during the “off-season”. It can get lonely out here when we’re only open Thursday-Sunday! This month, we have several great opportunities to enjoy your club: 1) Our First Annual Beer Dinner will be held this coming Thursday, February 5th! Featuring beers by Third Street Brewhouse, this will be a fun evening of excellent food, tasty beer, trivia, and door prizes. We only have five spots left before this event sells out!

2) Valentine’s Day is just around on the corner on Saturday, February 14th. Valentine’s Day dinner is traditionally a very busy evening at the club--be sure to make your reservations early! More detailed information, including the menu and pricing, can be found on Page 7 of this newsletter.

3) Our monthly Movie/Date Night is Friday, February 20th. This month, the feature film will be The Book of Life. On these kid-friendly evenings, we show the movie and serve kid’s meals in The Grill while the adults enjoy dinner upstairs in The Bend. Movie/Date Nights are recommended for children four and older.

As always, let me know if you have any questions. Before you know it, the snow and frigid temperatures will be a distant memory and you’ll be enjoying a Summer Shandy on the course...I promise!

Thursday, February 5th

Beer Dinner

Only 5 Spots Left! More details on Page 6.

Saturday, February 14th

Valentine’s Day

Call the club for reservations!

Friday, February 20th

Movie/Date Night

7:00 PM: Showtime Movie: The Book of Life

As an Oxbow member, you enjoy waived room rental for any event you host at your club. Contact Alison to plan your next company dinner, bridal shower, anniversary, or any other get-together!

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Chef James’

As January comes to an end, I’d like to thank everyone who came out for our winter brunch and family day. It was a good turn out and I look forward to doing more brunches in the future. Now we are getting ready for February and our first beerpairing dinner on the fifth. The culinary department is looking forward to it! We spent a lot of time coming up with a fun menu that will pair well with the great beers from Third Street Brewhouse.

This month’s recipe is a very versatile chutney that goes well on pork or as a topping for crostini appetizers. You can add dried fruits such as raisins, dates, or cherries to really make it your own.

INGREDIENTS 3

Apples, peeled, cored, and diced

1

Yellow Onion, diced

3

Tsp

Ginger

1

Cup

White Wine Vinegar

1/2

Cup

White Sugar

1/2

Cup

Brown Sugar

1/2

Tsp

Cinnamon

1/2

Tsp

White Pepper

1/2

Tsp

Ground Cardamom

1/4

Tsp

Ground Nutmeg

In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 20 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist.

Here is a quick update as to what is happening in the Grounds Department. Our main focus this time of year is sharpening all the mowers and making necessary repairs to keep everything running smoothly in the summer months. Oxbow’s Maintenance Mechanic, Dewayne Clark, is concentrating on long-term care of the mower units.

This would include oil changes, greasing bearings, hydraulic issues and all safety equipment on the machines. Ben Arvidson, Assistant Superintendent, is responsible for cleaning and sharpening all the green, tee, and fairway mowers. When done properly, the mower will remain sharp throughout the coming golf season.

With a portion of the annual Stag Night dollars earmarked for mowing equipment this year, we have completed our yearly analysis of equipment needs and have purchased four new walking greens mowers. The previous mowers were purchased in 1993 and had been used for twenty-two summers. These older mowers were requiring a repair investment worth more than the value of the unit. Plus , daily reliability was becoming an issue. The new mowers will have the newest mowing technology; a floating cutting head and electric reel drive. Thank you to all who were involved with this annual fundraiser.

With the mild winter we have been having, maintaining the ice rink has been a challenge. The frequent thawing and refreezing has created a poor ice surface. We have re-flooded the skating area and will continue to do so as needed.

See you on the course, David Wood Superintendent

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ONLY FIVE SPOTS LEFT!

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7

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