CHEF'S CORNER

Scott Motschenbacher Executive Chef chef@oxbowcc.com

Hello, Oxbow!! I hope as you are reading this you are back in your clubhouse enjoying a nice dinner. Closing down for cleaning is as about as fun as it sounds. However, it’s always much needed. It truly helps the morale of everyone coming back to work in an almost like new kitchen We have made some improvements on the overall flow of the kitchen. My sushi chef now has a much better set-up. Which has made a world of difference for him. I am very excited to be open and cooking again. I hope to see you all very soon!

Some fun upcoming events for February include our Valentine’s dinner, and our 2nd sushi class. Be sure to sign up soon, these spots go quick.

I know it’s only February but, I have already started thinking about our summer Unlike previous summers, we don’t have a lot of weddings. It’s an industry wide thing. It is certainly not from a lack of us trying. It is a lack in people getting married this year. I think there are a lot of contributors to this. A big one being covid. 2 years ago, we shut down the country. Not a lot of people were interacting with others and not falling in love. Now, that being said, Aja, Theresa, Logan, and myself are going to get real creative in filling that space this year. It opens the opportunity to hold more member events. Wine dinners during the summer might be a lot more frequent. We will obviously keep everyone informed going forward.

For this month I want to share my beef bulgogi marinade. This is something that I have recently put back on the menu due to many requests.

CHEF