March Newsletter 2015

Experience

Oxbow Country Club Newsletter March 2015

IN THIS ISSUE...

CLUB HOURS OF OPERATION Message from General Manager, Sedi Halvorson……....Page 2 Upcoming Events ….……………………………………………….....Page 3 Chef James’ Recipe of the Month……………………………….Page 4 News From the Fairway by David Wood……………..……...Page 5 Pro Shop News………………………………………………………..….Page 6 Date/Movie Night Information (March 13th)………….....Page 7 St. Patrick’s Day Party Information (March 15th)………..Page 8 Tapas Wine Dinner Information (March 20th)…………....Page 9

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

Easter Brunch Information (April 5th)……………………….Page 10

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

SEDI HALVORSON

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

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

GENERAL MANAGER It is hard to believe that March is already here. The last two months have flown by as we are getting prepared for golf to begin before we know it. As we steamroll into March, we have a lot going on here at the club. We are finalizing the club calendar, and we will have that out to everyone this month. We are also evaluating all areas of our operations, discussing what worked well last year, and what areas we as a team can improve on to ensure our members and guests are being provided the service and quality they deserve. Please reach out to me at any time with ideas that you may have for providing the best club experience possible.

New Director of Food & Beverage I am happy to introduce our new Director of Food & Beverage, Ryan Poissant.

Some of you may have already met Ryan, as he has been working here part-time over the winter months. Ryan comes to us from Fargo Country Club, where he spent seven years as food and beverage manager. We are excited to have the experience and knowledge that Ryan will bring to our club.

Annual Meeting I sent out the announcement yesterday, and would also like to mention it here.

Our Oxbow Country Club annual meeting will be on April 16th at 6:30pm. This is a great chance for all of the membership to get together and hear about our prior performance, as well as future initiatives and goals. Additionally, we will be voting for three open board member seats at the meeting. I encourage all members to attend this meeting if possible, as we will be covering many topics of interest to the membership. If you have any questions at all regarding the annual meeting or open director positions, please let me know. We will be sending reminders via email a couple more times before the meeting.

JAMES KERR

Ring Levee Project: Golf Course and Clubhouse Golf course construction on the south holes will resume this spring, and we will really be able to see this area become more defined. Additionally, construction of the new clubhouse should begin in June of this year. We have spent a lot of time this winter meeting with architects and consultants, with the ultimate goal to provide the membership with the best possible clubhouse that we can. Your TOM KEPPEL Board of Directors has spent many hours in meetings and presentations, and I CONTROLLER cannot thank them enough for their time and dedication to this project. We have ACCOUNTING@OXBOWCC.COM; EXT. 10 made steady progress over the last two months, and we will have lots of information to share regarding the clubhouse and golf course at the annual meeting; so again, I hope everyone can attend.

EXECUTIVE CHEF CHEF@OXBOWCC.COM; EXT. 22

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

DAVID WOOD SUPERINTENDENT DAVIDW@OXBOWCC.COM

In conclusion, I am headed to San Antonio in a few days to attend the annual Club Managers Association of America annual conference. My main goal in attending the conference is to soak up as much information as I can in the five days I am there, and to bring back many ideas to Oxbow, so that we can keep our positive momentum going forward, and create new and exciting ways for you to enjoy your club.

Enjoy the thaw everyone!

Sedi 2

Director of Member Engagement & Events You know the old saying, “If March comes in like a lion, it goes out like a lamb (or vice versa). ” On March 1st, the high was 24 degrees and the low was a frosty -2 degrees in the Fargo-Moorhead area. With these weather statistics, I’m going to be optimistic and proclaim that March came in like a lion! Therefore, March has no choice but to go out like a lamb as we welcome a nice, early spring in 2015!

While you patiently (or impatiently) wait for the course and pool to open for the season, beat cabin fever by heading out to your club for dinner, happy hour, or one of the fantastic events happening this month. And save the date for one or all of our April shindigs while you’re at it!

Friday, March 13th

Date/Movie Night

7:00 PM: Showtime This Month’s Movie: Big Hero 6

Sunday, March 15th

St. Patrick’s Day Brunch & Family Day

Brunch Reservations: 11 AM - 1 PM Family Activities: 12 PM - 3 PM

Friday, March 20th

Tapas Wine Dinner

6:30 PM More Details on Page 9

Sunday, April 5th

Easter Brunch

Seatings at 10:00 AM, 11:30 AM & 1:00 PM

April 9th - 12th

Celebrate the Masters

More Details to Come!

Friday, April 10th

Date/Movie Night

Movie: TBA

Wednesday, April 15th Spring Ladies’ Night Out Thursday, April 16th

Annual Meeting

Save the Date!

6:00 PM: Social 6:30 PM: Meeting

Contact Alison for more information: 701.588.4666; alison@oxbowcc.com 3

Chef James’

SPRING ROLL INGREDIENTS 2

Cups

Shredded Carrot

2

Julienned Red Peppers

1

Julienned Green Pepper

4

Cups

Thai Rice

1

Garlic Clove, Minced

1

Shallot, Minced

3

Dashes

Ground Black Pepper

1

Tsp

Fish Sauce

2

Tbsp

Sweet Chili Sauce Salt to Taste

1

Egg, Lightly Beaten

1

Pack Vietnamese Rice Paper

SPICY MUSTARD INGREDIENTS 1 1/2

Cups

Cider Vinegar

1/2

Cup

Dry Mustard

1/4

Cup

Yellow Mustard Seeds

2

Cloves Garlic, Minced

2

Tbsp

White Horseradish, Drained

2

Tsp

Salt

2

Tbsp

Packed Brown Sugar

1/2

Cup

Water

Spring Roll Directions: To roll the spring roll, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them over the rice paper to soften it. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cylinder about 3 inches long.

Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels. Serve with spicy mustard.

Spicy Mustard Directions: Combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes.

This past week, I had the opportunity to attend the Golf Industry Show. This is an annual convention and tradeshow for superintendents in the United States. The main reason I attended the show this year was because of the educational classes offered; one seminar was about the use and maintenance of native grasses. Native grasses are very characteristic of Scottish links golf courses with secondary roughs that are 12-18 inches tall.

There are several reasons that native or fescue grasses are used in golf: architecture, water restrictions, reduced mowing, site requirements and wildlife habitat. The main reason in Oxbow’s case is architecture. How would we blend an existing 40-yearold nine-hole course with nine holes built on an agricultural site? From an architectural prospective, native grasses offer two things; definition and penalty. At Oxbow, we will be using it for definition; guiding the golfer into the correct area to play the golf hole. Thus, taking the place of trees used on the current golf course.

There is a belief that planting and establishing these types of grasses involves “no maintenance�. The grass will need to be mowed in the fall and/or if there is above normal rainfall during the season. After the fall mowing, the debris or clippings will have to be removed if it is too excessive. The native areas will require frequent weed control applications. One establishment characteristic of fescues is low seeding rates; this is to allow for open space between plants. Open spaces between plants are areas that undesirable plants grow. If seeding rates are too high, playability becomes difficult.

The issue of playability will become a challenge in areas that receive excessive irrigation. The new sprinkler system will be installed and adjusted to minimize the sprinkler coverage. During initial grow-in of the course, we will be watering as much of the roughs as possible to establish turf. As the fescue begins to grow, sprinklers will be shut off or adjusted as to where water is applied.

It will be up to the architect to establish the planting lines from primary rough (bluegrass) to the taller fescue plants. We will be monitoring this closely to allow for wide landing areas and open areas for golf shots that may be miss-hit. The native areas can be adjusted if we see play slowing down and have trouble locating golf balls.

See you on the course.

David Wood

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By Marie Talley, Women’s Golf Committee Member Women’s Golf Committee Members: Chelsea Gauer, Cindy Fisher, Heidi Holland, Jane Mattson, Kari Runsvold, Kelly Cooper, Marie Talley, Rhonda Grenyo, Shelley Kappes, Wendy Frappier

T

he Women’s Golf Committee was assembled the summer of 2014 and their primary role is to be an advisory group to the club for golf events involving women. Our goal is to develop a network of women with similar golf interests at Oxbow Country Club and encourage more women to use this fabulous golf course.

This year, we are creating a “Ladies’ Only” email list for more targeted communication of women’s golfing events, whether it be social or competitive. We will be working closely with the club to plan Tuesday League and Ladies’ Night on Wednesdays. We will be bringing back John’s golf clinic on Wednesdays and we’ll ensure we provide timely schedules including preset games and golf clinic topics. In February, we emailed a survey to all women members. If you have not responded, we would appreciate that you complete the survey so we can understand the needs of the greater membership – it only takes two minutes to complete! If you did not receive the survey, please contact Alison.

The 2nd Annual Tri-Bow Ladies golf tournament has been scheduled for June 11th and 12th of this year. Keep in mind that this tournament is open to the public.

Mark it on your calendar and invite all your golfing friends!

If you are interested in participating on the women’s golf committee, please contact Alison at alison@oxbowcc.com.

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OXBOW’S MOVIE/DATE NIGHT

BIG HERO 6 Friday, March 13th Showtime: 7:00 PM Movie will play in the Grill

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Experience

SUNDAY, MARCH 15TH

BRUNCH 11:00 AM - 1:00 PM reservations only

MENU Irish Soda Bread Assorted Scones Eggs Benedict Florentine Fresh Fruit Scrambled Eggs Potato O’Brien’s Sausage and Bacon Caramel Rolls Popcorn Chicken French Toast Sticks Braised Cabbage Carved Corn Beef Assorted Desserts Included Beverages: Coffee, Milk, Juice Adult: $18++, Children 12 & Under: $9++

ST. PATRICK’S DAY FAMILY FUN 12:00 PM - 3:00 PM The Grill Pot o’ Gold Scavenger Hunt Photo Booth St. Patrick’s Day Crafts & Activities

AND RECEIVE A SPECIAL PRIZE!

Contact Alison for Reservations: 701.588.4666; alison@oxbowcc.com 8

Tapas

Wine Dinner

Friday, March 20th

6:30 PM

$30 per person

Originating in Spain, “Tapas” is a term for a wide variety of appetizers served at bars and restaurants. Chef James has prepared a delicious menu of Tapas--each carefully paired with a traditional Spanish beverage, from a Red Rioja Wine to an impressive Flaming Spanish Coffee! Limited spots are available.

Reserve with Alison: alison@oxbowcc.com.

MENU Course 1: Patatas Bravas

(Crisp potatoes blanketed in a thick, spicy tomato sauce) WINE PAIRING: Palacios Remondo La Montesa Rioja, Spain

Course 2: Tortillitas de Camarones (Shrimp fritters) WINE PAIRING: Segura Viudas Brut Reserva Heredad Cava, Spain

Course 3: Brochetas de Pollo Ahumado (Lightly-smoked chicken skewers with spicy aioli) WINE PAIRING: Vionta Albariño, Rias Baixas, Spain

Course 4: Empanadillas Fried beef-filled turnovers WINE PAIRING: Numanthia Termes Tinta de Toro, Toro, Spain

Course 5: Churrería (Spanish churros with chocolate sauce) BEVERAGE PAIRING: Flaming Spanish Coffee 9

Easter Brunch Experience Limited space available.

Call to make your reservation today: 701.588.4666.

*In the case of poor weather, Easter Egg Hunts will take place inside in The Grill

Slow Roasted Prime Rib

Maple Cinnamon Ham Fresh Fruit Tray Broccoli and Ham Salad Assorted Quiches Garden Salad with Assorted Dressings Eggs Benedict Scrambled Eggs Cheesy Hash Brown Casserole Sausage & Applewood Smoked Bacon Homemade Caramel Rolls Muffins & Pastries Chinese Green Beans Garlic-Whipped Potatoes Rolls & Butter Assorted Cakes & Pies

Chicken Nuggets Popcorn Shrimp French Toast Sticks Tater Tots

ADULTS: $19.95 CHILDREN 6 - 12: $8.95 CHILDREN 5 & UNDER: $4.95 Price does not include tax or gratuity

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