November 2016 Newsletter

Grand Opening Sunday, November 6th, 2016 12 PM - 4 PM

OCC Newsletter | November 2016

GENERAL MANAGER MESSAGE…………………….….PAGE 2 EVENTS UPDATE……………………………………………….PAGE 3 FOOD & BEVERAGE UPDATE…………………………….PAGE 4 PRO SHOP NEWS/NEWS FROM THE FAIRWAY….PAGE 5 HOLIDAY LADIES’ NIGHT OUT INFORMATION…..PAGE 6 THANKSGIVING PIE ORDERS……………………………..PAGE 7 STAG INFORMATION………………………………………..PAGE 8

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

Pro Shop Hours: Daily

10 AM - 5 PM

- NEW 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

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

DJ RIEGER

SCOTT DIFFERDING

RANCY SCHNEIBEL

KEVIN HARRISON

BILL SHORT

MIKE PODOLAK

The time has finally come! After two years of planning, detailing, and the ups and downs of construction, we will be opening the new Clubhouse to the membership! We have most everything moved over to our new home and are now in the process of setting everything up, organizing, training, and learning new systems.

Your Oxbow team is very excited to be in the new facility. We still have work to do, but every day we get a little closer to being fully operational. We are so excited to show this new clubhouse to all of you, and I hope many of you can attend our Grand Opening on Sunday, November 6th. This place is truly spectacular and something that our membership can be proud to call their own!

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

The Pro Shop is still open and running as normal at the former Clubhouse.

We will stay open there until the weather begins to turn and we close the course for the season. Our food and beverage operation will begin winter hours on Thursday, November 10th. For those new to Oxbow, or for those who maybe have forgotten, we are open Thursday - Sunday throughout the off-season. Daily hours are published on the front page of this newsletter. Typically, we begin winter hours when the course has officially closed, but due to the circumstances of this year, we have to operate the two areas independently.

Jake, Chef, and the food and beverage team have come up with a great menu this winter. Oxbow will be a great place to watch your favorite sporting events, get together for Happy Hour, or host a special event.

I want to thank you for your patience throughout the moving process. It is hard to express in writing what an unbelievable time it is to be a member here at Oxbow Country Club! Oxbow has always been a great club with terrific golf course and great members. Now we have a clubhouse that will complement and enhance what makes this club so special.

I hope to see most of you on Sunday to celebrate what has been over two years in the making! Make sure to bring the entire family to see all that your new clubhouse has to offer.

See you at your (new) club, Sedi

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AND JUST LIKE THAT- We are ready to showcase your new clubhouse! From initial design meetings to final walk-throughs, it has been a thrill to see all the pieces of the new facility come together! We hope you make plans to visit us for our Open House event on Sunday, November 6th. We are happy to provide hosted hors d’oeuvres, beer, and wine for this special occasion.

We also have great family fun planned in the new ballroom for the kids. We hope to see you there!

NOW ANNOUNCING THE WINTER EVENT CALENDAR - Your new clubhouse is finished at the perfect time of year. As the weather turns our focus to indoor activities, we are so excited to use our new facility to offer you a wide variety of incredible events throughout the winter months.

You can find a calendar of what we have planned (so far) on this page.

Please take time to read about a few upcoming events that I have highlighted below: HOLIDAY LADIES’ NIGHT OUT - Ladies, we are now accepting RSVPs for our Holiday Ladies’ Night Out on Thursday, November 17th. Get a jumpstart on your holiday planning and enjoy a fun night of cocktails, food, and shopping! This is going to be the best Ladies’ Night Out yet! Check out the debut of great new Oxbow gift items, gather recipes from Chef Scott’s kitchen, and enjoy a fashion show hosted by Amanda Lea from ‘Jesse & Amanda with Pike In The Morning.’

MEN’S STAG PARTY & AUCTION - Scheduled on December 2nd, get ready for the party of the year!

Support your club and bid on sports tickets and memorabilia, golf items, trips, and more! The Stag Committee is currently taking donations for Silent Auction items - contact Paul Benson at pbenson@bellbanks.com.

NEW YEAR’S EVE - One special evening. Two awesome events. ~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 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 9 PM! 1ST ANNUAL BLACK TIE GALA FOR CHARITY - Dress to impress at Oxbow’s first Black Tie Event! We are partnering with Ronald McDonald House to raise money for their new house in Fargo. You will hear much more about this event in the coming months. We are looking for volunteers to help plan this event. Contact me if you are interested!

November December

Holiday Ladies’ Night Out

November 17th

Stag Party & Auction Brunch With Santa New Year’s Eve Dinner For Two New Year’s Eve Family Party

December 2nd December 11th December 31st December 31st

January Kids’ Night Black Tie Gala For Charity Family Skating Party Beer Dinner

January 6th January 14th January 22nd January 26th

February Kids’ Night Super Bowl Party Valentine’s Day Dinner For Two Deuces Wild Dueling Pianos

February 3rd February 5th February 14th February 25th

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Hey there, everyone! I am pleased to tell you that we are getting settled in at the new clubhouse. Myself and my team have been testing recipes every day and we are pumped about how things have turned out. This new kitchen is truly a chef’s dream come true! Hope to see you all really soon at our new home!

I hope you all saved last month’s chicken stock recipe. It will play a big role in this month’s recipe. If you have any questions about this soup, feel free to email me at chef@oxbowcc.com.

Oxbow Chicken and Dumpling Soup Ingredients: ½ a yellow onion diced 1 celery rib diced 1 medium carrot diced 4 quarts chicken stock 3tbsp butter 1tbsp olive oil 1cup white wine 1tsp dried thyme 1tsp dried oregano 1tsp dried rosemary 2tbsp fresh chopped parsley 3cups pulled chicken For the dumplings: 2cups prepared mashed potatoes 1 egg ¼cup all purpose flour 1tsp salt

Procedure: DUMPLINGS - combine all ingredients in a mixing bowl with dough hook attachment. If you do not have a mixer, you’ll have to do it the old fashioned way. Mix or knead the ingredients until the dough becomes very stiff. Roll it out on a surface with flour until dough is shaped like a snake. You can make the dumplings as big or small as you desire. I try and stick with bite size. After you roll it into a snake, cut the dumplings with a butter knife. Reserve these for after the soup is made.

SOUP - in a large soup kettle, sauté your veggies with the butter and olive oil. Once your veggies are soft, add all your herbs and deglaze the pan with white wine. Add your chicken stock after you deglaze. Bring this to a boil and place your dumplings in the boiling soup. You will know your dumplings are done when they start to float. After you have cooked your dumplings, they will emit some of their starch. This will help to thicken the soup and give it some body.

Add your chicken at the very end and let it simmer for 5-10 minutes - just enough to heat the chicken through. Don’t forget to season with a little salt and pepper. After this, all you need to do is add a spoon. Enjoy, everyone!

We are pleased to announced that we have made some additions to the wine list now that we are moving to the new Clubhouse! I have highlighted two of our new selections below.

France  Red- Louis Jadot Beaujolais This wine pairs well with any meal selection and is a perfect introduction to French wines without having a Rothschild for a neighbor.

Italy  Red - Bolla Chianti Order Chef Scott’s pasta of the week special and the first glass of Chianti is on the house! Sit back, relax, and forget about it. 

Red - Fontanafreda Barolo To the reserve list, we are pleased to add Fontanafreda Barolo. Cabernet Sauvignon may the King of Grapes, but Barolo is the King of Wines. Barolo is produced from the Nebbiolo Grape in the Piedmont Region of Italy and it must be aged a minimum of three years to be a Barolo wine. This will pair beautifully with any of Chef’s aged beef selections on the new menu. Aged beef, aged wine: nothing else needs to be said.

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October was the beginning of change at Oxbow. Hopefully, you got to play the new south 9 holes and took advantage of our wonderful fall weather thus far. We are excited for 2017 with a new Pro Shop, course layout, practice facility, golf cart fleet, etc. The list of new offerings will be plentiful for some time.

As this newsletter is being sent, the Pro Shop is finalizing the 2016 golfing season with an outstanding moving sale going on. We are running 40% and 50% off all merchandise shop-wide through Sunday, November 6th! Hours are now 10 AM to 5 PM daily. Come say hi to John, Rachel, Eric, or Peggy and pick up some wonderful deals or consider getting ahead with some of your holiday shopping needs.

Our last tournament of the year was the Jack-O-Lantern on October 23rd. It was a great day with Bill Short and Wendy Frappier winning first place with a round of 58.75. Jon Vikander and Britton Mattson came in second while Mike Lorz and Ryan Bergseth finished third. Chef Scott made Pumpkin Crème Brule to complete the trick-or-treat experience.

On behalf of the golf operation, we would like to thank our membership and their guests for a terrific 2016. There were several events for all ages and abilities throughout the season and we had great participation. Let’s keep Oxbow growing bigger and better for 2017! If anyone needs anything from the golf operation over the winter, please do not hesitate to call the shop at (701) 588-4669, email John at jdgolf@oxbowcc.com, or email Eric at eric@oxbowcc.com. We are always happy to assist our members in any way possible.

Thank You!

With the opening of the south nine golf holes, my team now has the opportunity to dictate maintenance. We have focused on the greens primarily. Topdressing of the greens several times has allowed us to lower the mowing heights on greens without any adverse effects to plant health. Vertical mowing of the greens has been done to thin out the playing surfaces for speed, consistency, and smoothness. We were able to take the height of cut down to .125�. We will apply one more topdressing for this year. I am extremely happy with how the greens have performed up to now, and look forward to pushing them harder next season.

There are still many thin turf areas on the new holes that we have aerated and seeded to help improve the turf density. We will continue this process as long as weather and labor allow. I do not expect or want this seed to germinate this year being this late in the growing season. Germination of any plants now has a low survival rate if we have an open winter. A nice snow blanket over the entire property would be ideal to protect the seeded areas.

With the season coming to a close, the Grounds Department has begun preparing the course for the winter. The irrigation system will be purged to remove all the water to prevent pipes from breaking. This will take two days to open all valves and turn off all the sprinklers. We will check everything twice to prevent any issues in the spring.

Sand topdressing will be applied to all the greens after they are sprayed with plant protectants to prevent disease and desiccation.

Desiccation is a larger concern with the lack of trees on the south holes and the root zone mixes being mostly sand. The sand will cover the plant crown to shield it from the wind. Snow fences will also be installed around greens to collect snow for some insulation. Fences will be placed by sand bunkers as well.

Construction for phase two is well under way and going smoothly under the attentive eye of Project Manager Gary Killebrew. Gary finished a Robert Trent Jones Junior remodel project in Waterville, Ireland in September and arrived soon after Landscapes Unlimited started. LU has completed rough shaping of Holes 2, 8, and 7. Lake excavations have begun on all three lakes on the north side. This material will be used to shape into the levee and create contours for drainage on the course. LU will continue construction this fall until the ground freezes. See you on the course.

Oxbow Country Club

HOLIDAY Ladies’ Night Out THURSDAY, NOVEMBER 17TH | 6 PM - 9 PM

Featuring: 

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Fashion show hosted by Amanda Lea from ‘Jesse & Amanda with Pike in the Morning’!

A debut of fantastic Oxbow gift items.

Specialty hors d’oeuvres by Chef Scott and recipes to try at home!

Vendors to give you a jumpstart on holiday shopping.

Door prizes!

Cocktails and a festive evening with your favorite ladies at Oxbow!

Please RSVP: 701.588.4666 alison@oxbowcc.com

$25/person 6

OXBOW

Thanksgiving

PIE SALE 1. choose your pie

2. place your order all orders must be placed by Sunday, November 20th

3. enjoy!

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Friday |12.2.16

5:30 PM Registration & Social 5:30 PM - 8:30 PM Silent Auction & Games 8:30 PM Live Auction

$100/Person YOUR TICKET INCLUDES: 1. Food & Drinks All Evening 2. Complimentary 18-Hole Guest Pass (cart not included) 3. Chance to Win a 2017 Oxbow Membership!

4. Transportation Home

Contact Sedi Halvorson for tickets: sedi@oxbowcc.com.

Contact Paul Benson with donation items: pbenson@bellbanks.com

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