November 2022 Bow

kids night: Magic Show

FROM THE GENERAL MANAGER

Happy November! We made it to the final day in October for golf, which is fantastic! I hope everyone who wanted got their last Oxbow rounds in has been able to do so.Now we focus on ensuring the course is buttoned up correctly for the winter months. David and his team will begin working on snow fence, greens covers, final chemical and fertilizer applications, etc… so that our course comes to life as quickly as possible in the spring. In the meantime, we have much happening at your club in the coming months. Please check out all that is coming up in the following pages of the newsletter, as well as your October April event guide

Winter Hours of Operation

We will begin winter hours on Monday, November 7th. Please note the club will be closed on Mondays through the off-season. As we have mentioned, new this year the Club will be open on Tuesdays, including the arcade and simulators once installed Please note we will have a limited menu on Tuesdays, which Aja has posted, and will be available on the website and mobile app next week. We will of course now have three simulators, all of which will be bookable on the app and website. The ballroom simulators will be labeled left and right. There is no cost to our golfing members to use the simulators, however, please note restrictions on amount of hours each member can use them per week, so that all of our members can enjoy them.

Stag

A reminder that our annual Oxbow Stag Party and Auction will be Friday, December 2nd As a reminder, guests are welcome, and each guest has a chance to be the lucky winner of an Oxbow membership for the 2023 year. The Stag committee and board of directors are finalizing what we are raising money for this year, and we will send out before the event. For new members to Oxbow, the Stag was the driving force behind our purchase of the Trackman, and the year following, the accompanying simulator Last year, we were able to raise enough funds to purchase our new simulators, which will debut on November 10th. We use these funds to purchase things that add value to your membership at Oxbow, so if anyone has anything they would like to donate to the auction this year, we sincerely appreciate it! Please reach out to me at any time with questions or donation items We hope to see you there! You can sign up on the website or mobile app any time.

MANAGER'S MESSAGE

Sedi Halvorson General Manager sedi@oxbowcc.com

Thanksgiving

The club will be closed on Thanksgiving Day, as normal. Suzy will be baking pies that whole week, so please ensure to get your pie orders in ASAP.Aja has created a link on our website where you can place your orders easily. We will be right back open again on the 25th, so stop up and join us to get out of the house, or if you need a break from shopping! More information can be found in the following pages of the newsletter, and as always, we will send out more details as we get closer to the holiday.

Arcade

Our new and improved arcade will open on Saturday, November 5th! We are thrilled to have all new games this year, and I know kids and adults alike are going to love what we are putting in A huge thank you to Mike Lorz and L&L Distributing for finding these for us! We know this will be very busy, and we have the arcade rules in this newsletter, and will be also posted at the arcade. All games besides any prize games will continue to be FREE to use for all members

I am super excited for this off-season! Our new arcade and simulator areas will be the envy of many clubs, and we are thrilled to bring them to you Additionally, our new winter menu will debut on Thursday, November 3rd, with great new items, as well as Oxbow classics for you.

It’s going to be a great off-season at your club, we can’t wait to show you all that we have for you!

Sedi

MEMBERSHIP & MARKETING UPDATE

Aja Nyquist Director of Membership & Marketing aja@oxbowcc.com

Happy November everyone! I want to give a big thanks to everyone who took the time to fill out our membership survey that I sent out in October. We received some great feedback and all departments have several actionable items we took from the survey With that, I want to touch on a few things in regards to communication and our members events:

Communication Channels

I try my best to make sure you can easily access information on what's going on at the club in several different places Here is where you can find out info on what's going on:

Email: I send out a weekly email that talks about what's going on for the upcoming week and month. If you aren't receiving our emails please check your spam/junk folder.

Facebook Members Only Group: If you aren't already a member please request access to our "Oxbow Country Club Members" group We post in here a few times a week about what's going on at the club.

App & Website: The app and website are great places for you to find our upcoming events as well as check out our current menus.

App Newsfeed: In the app there is a "feed" button. If you click on this you will see a feed that features a scrolling bar of upcoming events and if you scroll down we post notifications on there regarding upcoming events/specials (the same as in our Facebook group). The feed also has links to any emails we have sent out that you can look at directly in the app.

Newsletter: Our newsletter (which can be found in the clubhouse, on our website, in emails, on Facebook, in the app feed) is a great resource for what's going on at the club. I try to put 2 months worth of calendars in each newsletter so you can mark your calendars accordingly for what's coming up.

If you need help accessing any of these communication channels please don't hesitate to reach out to me. I really want everyone to know what we have going on around the club.

Events

Several of the comments on events in the survey were about the pricing of the events I want you to know that we don't upcharge for any events that we put on, so for example our

MEMBERSHIP & MARKETING UPDATE

Aja Nyquist Director of Membership & Marketing aja@oxbowcc.com

cookie decorating classes, cheese classes, wreath making, etc. we have coming up, we charge what the vendor who is coming in to do them charges us. For events such as pumpkin decorating we simply charge what it costs for us to get the supplies in for everyone Many of our events require us to hire services such as a DJ, inflatables, etc and we simply try to cover our costs for the events. We do also try our best to offer fun events that are free or low cost each month too such as Family Bingo, trivia, kids craft events, etc.

Actionable Items

The survey was great for giving us some actionable items that we have already started doing to make your experience here better. For example, a couple comments were made about having stools in the bathrooms for the kids to wash their hands so you will now notice that there are stools in each of our bathrooms. As we continue to meet with our departments about the survey results we will also be developing some action plans to address concerns, critiques, etc. Again, thank you to everyone who took the time to fill out a survey it was very helpful.

November & December Events

While the course may be closed, the off-season is in full-swing In the survey I had a lot of requests for ladies craft nights so you will see those as well as the return of a parent favorite, kids nights. We also make a return to cooking classes, trivia nights and of course Santa Brunch.

Santa Brunch

Speaking of Santa Brunch, we will be changing up our themed brunch formats up to provide you a better experience. You will now be able to book a table in select 15 minutes increments from 10am-1pm. This will allow us to provide you better service and you will be able to easily get through the buffet lines We do ask that you try and stick to the 1hr time frame for the brunches (as we had in the past) so that we are able to get the next groups in, but with the smaller seatings we feel you will have plenty of time to eat and see Santa. If you have questions please let me know.

See you around the club soon!

H A T ' S C O M I N G U P T H I S M O N T H

NOVEMBER

EVENTS

GRAZING TABLE & WINE TASTING

WHEN:

Come learn tips and tricks on how to step up your entertainment game by turning an entire table into a edible centerpiece. We will also be doing some holiday wine pairings so you will be ready to entertain this holiday season!

TRIVIA

WHEN:

Join us for trivia starting at 7pm. There will be 3 rounds of questions on things music related. The evening's overall winners will receive a $100 food and beverage credit. Teams limited to 6 people.

THANKSGIVING CRAFTERNOON

WHEN:

Join us as we do a variety of kids Thanksgiving Crafts. Please RSVP so we know how many to expect.

W H A T ' S C O M I N G U P T H I S M O N T H

ACCOUNTANT'S AVENUE

Stacey Fett Controller accounting@oxbowcc.com

Welcome to November! Time has flown by; I feel like we just opened the course…

Here are a some of the most commonly asked questions from members about their accounts:

I just made a payment on my account so why is it not showing up on my app?

Payments can be viewed on the app under the ‘Recent’ tab, which is found on the top left hand corner after you click on ‘Current statement’. Statements are generated once a month, so any payments made after you receive your statement will only show on the recent tab. This is also a great way to check for any discrepancies in your charges.

Is gratuity automatically added to my check?

The 18% gratuity on Food & Beverage is only automatically applied if you do not sign your slip when you leave If you would like to leave a custom tip, please ask your server for your slip. This will also give you a chance to make sure you were charged correctly.

Why are there charges associated with member events?

While we try to hold as many complimentary events as we can, there are instances when we need to hire out a DJ, inflatable games, carriage rides, etc. that come at a cost. The amount we charge for these events simply covers that cost. We have some great events planned for the winter season!

Why am I not receiving my statement?

Statements can either be emailed or mailed, depending upon what suits you best. If you are not receiving your statement, please let me know. Be sure to check your junk folder in your email account, they sometimes end up there. Emailed statements come from my email, accounting@oxbowcc com, so make sure to add that to your safe list

Have a great November!

Stacey

CLUBHOUSE UPDATE

Dan Toop Clubhouse Manager dan@oxbowcc.com

Happy fall everyone!! I hope everyone had a great summer! There are still a few days left to golf before the course closes on Monday the 31st and the temps look to be rebounding a little. We have many great things coming up this fall and winter to be excited about. Our last wedding of the season is this Saturday, then we start turning our banquet area into the Arcade which is scheduled to open on Saturday, the 5th of November. New menu rollouts will be on November 3rd ( dinner menu ) and the 13th for new brunch menu and then the 16th for new lunch box menu!

In addition to new menus, we have a Thanksgiving cooking class coming up on the 14th and Stag right around the corner on December 2nd, and trivia nights have started again just to name a few things.

We will also be starting some dining room specials this month:

Wednesdays: Kids eat free night (with purchase of adult entree)

Thursdays: 30% off bottles of wine

Fridays: Happy hour from 5pm-6pm with 1/2 price apps and drafts

Sundays: $10 bottomless mimosas and $15 bottomless bloody marys from 10am-2pm

We appreciate all of the member surveys we have received and your input as to how we can make the club better. We will be addressing service and training opportunities with our staff at the end of the month.

As usual, hoping to see you in and around the clubhouse very soon!

FOOD & BEVERAGE MANAGER UPDATE

Logan Winters Helmbrecht Food and Beverage Manager logan@oxbowcc.com

Hello everyone! I hope everyone has had a GREAT kick off to fall here at Oxbow, it’s hard to believe it’s already November! October sure did fly past! It was a fun packed and exciting month! We sure have been busy worker bees, from weddings every weekend, to soaking up all the sun we can before the snow flies, to carving pumpkins, to just hanging out with friends and family, and we can’t forget about the wine dinner! I love seeing everyone come out and enjoy all the things Oxbow has to offer, and it keeps me busy and out of trouble!

With the changing of the seasons, and fall in full swing, you’ll start to notice some new and exciting things out here at the club! Some things to look forward to coming up: we have Oxboo at the end of October, that should be an absolute SPOOK-tactular time for the family to enjoy, so make sure to come on out and enjoy! And then we also have Trick or Treating on Halloween, so make sure you bring the kids out to grab some fun treats, myself and the staff would love to see all the costumes! Make sure to pay attention to Aja’s postings and the Event Guide, as it will have all the information for all the things we have going on in the coming month The most exciting thing to be coming in November will be the arcade! Yes, that’s right, the arcade will be back for another season here at Oxbow, and better than ever! So, make sure to bring the kids in to check it out!

Switching gears to the Food & Beverage side of things, some exciting news on that front. Over the next month we will be rolling out with our new menu’s! The new dining menu will roll out in the beginning of the month, Scott and his team have worked very hard to come up with new and exciting things, and the return of some crowd favorites! We are all pretty excited! Along with the dining menu, some other things to look forward to will be a brunch menu, and also the lunchbox menu! With the new menus, and also the changing of the dining theme, we will also be rolling out with a new cocktail menu to go hand in hand with them. Some key notes with that include seasonal cocktails that will change with the seasons and monthly features, wine pairings to go along with menu items, classic cocktails & crowd favorites, and then I will also be featuring some local breweries on tap as well!

Once we switch gears and head into the off season, I will get back to posting about monthly features, specials, and desserts as well, so make sure to stay tuned to the Oxbow Members page on Facebook!

Let’s have a great fall! Can’t wait to see you enjoying your club! Cheers! - Logan

EF'S RNER

henbacher

hef wcc.com

Hello Oxbow! I have a lot to cover in this newsletter. Many of you participated in our recent survey. The results were overwhelmingly positive! I appreciate all the kind words that everyone shared. There are just a few things I would like to address. The first is the menu. Some people mentioned that it seems like we just kind of keep doing the same thing over and over again. Well, you’re not completely wrong and there is a reason for this. We have reached a point with the menu that it is hard to take much off. A lot of what is on the menu have become Oxbow staples. We have the numbers and data to back that up. Would I as the chef like to completely eviscerate the menu and start from scratch? The answer is ABSOLUTLEY! However, I need to be firmly grounded in reality. The reality is, the menu is full of fan favorites and things the membership expects to have. If you and your family came out for dinner one day expecting to have a certain dish and it wasn’t there that would be disappointing I’m not here to disappoint I am working on a few ideas to shake things up a bit. One of those is our pop-up restaurant night. A night where we have a completely different menu. The last time we did one of these we did an Asian theme. It was a great success. So please keep an eye on your email and social media for when this will take place. Another survey result that popped up a few times was having plainer meals. As your chef I take this as a huge compliment! However, I also want to address it. I have talked a lot about accommodation in the past. I will always do what I can to accommodate when I have the time and resources. So, if you’re ever out to dine with us and you just want something plain use the menu as a list of ingredients If you want a plain chicken breast on a bun, we can do that. Never ever feel bad about it either. The Oxbow kitchen is very much your kitchen as well. We will always do what we can to accommodate.

Allergies, I take food allergies extremely seriously. I would never want to be the chef that takes these things lightly. I am aware of a lot of people’s allergies, my staff is not. That’s not to say that my staff doesn’t care, I promise you they do. They just don’t have same relationship with the membership that I do. I strongly suggest that you always let the serving staff know about any allergies you have. Even if I am at the club. Your food safety is extremely important to all of us at your club.

CHEF'S CORNER

Scott Motschenbacher Executive Chef chef@oxbowcc.com

Beverage shack food. A lot of you made it abundantly clear you want more options available at the shacks. It is something I am putting at the top of my priorities this spring. That being said, we are still limited to what we can do at the shacks. This all due to space. We have to be able to balance what limited space we have with food and beverage. There is also a lot of staff training that needs to be done as well I would be absolutely mortified to find out that someone served a sandwich that was a week old and had green fuzzies on it. Getting the staff up to speed on food safety will be part of my priorities as well.

“Scott should grow a moustache this winter”-Unknown. I am taking this into serious consideration. However, I may not have a wife for very long.

I want to thank everyone that took the time to fill out the survey. Again, it was overwhelmingly positive. This is a very useful tool for all of us in management. We are all here a lot, but we don’t always see what the membership sees.

Now that I have addressed what I think a some of the major pitfalls, let’s talk about some fun stuff. This month I am rolling out new menus. Starting with the dinner menu. After a week or so we will roll out the new Lunch Box menu. Then finally the new brunch menu. We will also have a limited Tuesday menu. Now that we are going to be open on Tuesdays we will only have the limited menu available. We’ve never been open on Tuesdays in the off season. So, we want to be fiscally responsible. That means keeping staff to a minimum.

It’s November, you know what that means… PIES!! Our wonderful Suzy will be making pies for your Thanksgiving celebration. Last year was a record for pie sales, the year before that was a record too. I think we can best ourselves this year. I wanna see our numbers top 200 pies this year! You know what to do everyone! Suzy’s pies are second to none Be sure to get your order in ASAP

A couple of other things going on is our wild game wine dinner, and Thanksgiving cooking class. These fill up very quick so be sure to sign up right after reading this!

CHEF SCOTT'S RECIPE OF THE MONTH:

TURKEY BRINE

Ingredients:

2gallons chicken or vegetable stock

2gallons ice water

1.5cups kosher salt

1cup granulated sugar

.5cup brown sugar

5sprigs fresh rosemary

5sprigs fresh thyme

3 dried bay leaves

2tblsp crushed red peppers

5individual star anise

2tblsp whole black pepper

4 garlic cloves

Procedure:

In a large stock pot add all ingredients except your ice water and bring to a boil. Let this boil for 10-15 minutes. Drop it down to a simmer for 30 minutes. The heat will bring out a lot of flavor from your herbs and spices. Pull the stock pot off the heat and add your ice water. This will cool the mixture down rapidly so it will be safe to add raw proteins. For a 12-14 pound turkey I would brine for 36-40 hours. For anything larger 40-46 hours. For smaller proteins such as pork chops or whole chickens no longer than 16 hours. Be sure to rinse and pat dry before cooking. Cook your bird and enjoy!!

NEWS FROM THE FAIRWAY

avid Wood perintendent vid@oxbowcc.com

With the season coming to a close some of our most important work has happened and is still happening this time of the year. Back in September, we began prepping the course for the upcoming dormancy by applying an additional fertilizer to the heavy traffic areas. Our goal with this fertilizer application is to assist in the recovery of any thin areas and build up the plants root system for the winter months In October, we reduced our mowing frequency and raised the height of cut to better protect the crown of the grass plants during the winter.

The end of October and start of November we began monitoring soil moisture levels before the ground freezes. The areas of most concern are greens and tees since they are grown on a sand rootzone mix. Plant hydration is a worry during the winter months since the irrigation system has been purged. Plant protectants have been applied to all the greens, tees and fairways to protect against snow mold infection that can cause plant mortality. This fall our weather conditions have been favorable in that the plants are transitioning into dormancy before the first snow cover Mold infections can be more severe with an activity growing plant under snow

A heavy application of sand will be applied to the greens to help insulate the crown of the plant prior to the greens cover being installed The goal is to have all this completed before the ground freezes Then we will install snow fencing around greens and some sand bunkers to help capture snow for additional winter cover on sensitive areas.

Thank you to the NDSU golf teams for their help filling divots on the range tees and short game area We will be installing a poly cover over the main range tee this month to help protect the turf from drying out and sand/seed mix. See you on the course.

David Wood

GOLF SHOP UPDATE

Corey Herlickson Head Golf Professional corey@oxbowcc.com

We are having our new TrackMan simulators installed on November 7-8. They are in the event center and we have created a tee sheet for each simulator They are identified as Event Simulator Left and Right When you book tee times, please make sure you book for the proper amount of time you will need. A 9 hole round requires two hours due to warm up time. An 18 hole round requires three hours. We have had a policy in place of not allowing more than six hours per person Tuesday - Sunday. This ensures that simulator is available to all of our membership There is a small caveat to this policy If the simulator has open times the same day of play and you have exceeded the six-hour allotment, you can book those open times (these policies are subject to change). We are very excited about this new addition to the club and thankful for all of those who have assisted in the procurement of the new simulators. They were paid for by our STAG Night fundraisers in 2021

Starting in November, will be the begin our TrackMan Cup in the simulator. We will have various formats each session. A session lasts two weeks so you will have plenty of time to complete your round. The TM Cup will have eight sessions and will finish in late March We will take some time off during holiday weeks since many of you will be travelling during that time.

We are exploring new formats since we now have two simulators in the event center, which will open up availability versus only having one simulator like we have had in the past The game is $10 00 per person, which is paid out in golf shop merchandise credit. You must have a USGA Handicap established to play in the TM Cup. We will create a schedule and have a format for each two-week session.

GOLF SHOP UPDATE

Corey Herlickson Head Golf Professional corey@oxbowcc.com

TrackMan Simulator Hours will be:

Tuesday - Saturday 11:00 9:00

Sunday 10:00 – 8:00

We have a golf shop sale currently going on in order to move most of our remaining apparel in the golf shop. All sale items have been identified with a green dot. Green dot items are 20% off of member pricing. We also have a sale on Oakley and Maui Jim in stock eyewear. We send them back at the end of the season and would like to give you an opportunity to take advantage of the discount prior to sending them back. The eyewear sale is a limited time since we have a deadline on returning them. The eyewear sale has already started and ends on November 13th. You will receive a 20% discount on all eyewear. Both of these sales are a great opportunity to use your Golf Shop Merchandise credit.

We will be having some new products come in November that will be for Christmas and cold weather. We hope you stop by and check them out for Christmas and Holiday gifts.

If you haven’t spent your Pro Shop credit, please stop in soon. Please come out and help us thin out our inventory!

-Corey

CATERING & EVENTS UPDATE

Theresa Keimig Catering and Events Manager theresa@oxbowcc.com

Hello everyone!

November is right around the corner and there is definitely a chill in the air, it won’t be long until we see some flurries in the air. October has been amazing at Oxbow; we hosted five weddings this month so it’s also been a bit of a roller coaster. We were very fortunate that the weather cooperated with four out the five outdoor ceremonies.

Now that we’re moving into the winter months it’s time to start thinking about all the great reasons to get together with family and friends. Should it be a small group of friends for cocktails in the bar or a larger family group in family dining there’s always a good reason to get out of the house. Just think about all the great winter holidays to celebrate. Also don’t forget that the arcade is coming soon to the ballroom and will be even bigger and better than last year, lots of fun for the children and adults alike.

If you’re looking to book a larger party and prefer a more private setting we can accommodate your group in the other half of the ballroom, your guests will enjoy the winter views of the golf course while enjoying the culinary delights prepared by chef Scott.

I hope everyone has a great November and the opportunity to enjoy the upcoming holidays with family and friends, take care!

Theresa

Make sure to wish your fellow OCC members a Happy Birthday this month

1: Jackie Anderson

Lori Gram

Nick Wimer Stephanie Dahl

Dianna Tehven Ryan Capouch

2: Raedell Braaten

Renee Kennedy

Nick Kaswoski

Sara Lien Blake Kappes

Madelyn Schock

Gracie Livingood Aspyn Keller

Harrison Dawson

3:Kristen Wilde-Milius Andrew Hanson

Angela Trenbeath Kia Mikesh Tenley Weiand Harrison Stock

4: Tami Henke

Jonathan Casper

Heather Studsrud Steph Sorenson

Ava Jaehning

Lillian Lorz

Daxton Coleman

Sloane Todd

5: Dustin Richter

Caleb Anderson Shae Kruckenberg

6: Derrick Dinger Maizie Geiger

12: Philip Henry

Susan Kildahl

Jack Huesman

Treyson Weisbeck

Soren Schnitzler Charlotte Cavanagh Paige Cavanagh

19: Sheri Bartels

Katelyn Armbrust

Jack Kiernan

Owne Kiernan Cayson Andvik

26:Callie Reyes

27: Lana Steffen Tessa Simon

Piper Jaehning

7: Denise Johnson Josslyn Hendricks

8: Jill Halvorson Tyler Oakes

Katelin Madsen Lucas Selzler Derek Stone

Abigail Herlickson Fletcher Schulz

9: Erik Wall Nick Myhre Grace Van Valkenburg Vivian Kuznia

13: Danielle Morris Abby Norris

Veda Vanderhagen Sutton Workman

20: Laura Tallakson Danielle Coleman

Brooklyn Nelson Ben Van Valkenburg

28: Darren Neff Kiana Leer

Dylan Halverson

Tom Baumgartner Sr.

21: Michael Smith

14: Arlo Schulz

15: Liv Grussing Collins Boulger

Deb Wogsland Kent Wild Jeff Nelson

22: Emilynn Koeppe

Joe Currier

Brian Hamm

John Haggart

29: Terri Young

Gwen Thomas

Erica Macintosh Reed Stock

Hannah Pavek

10: Joseph Thompson Trinity Kilde Liam Mueller Kase Kuznia

11:Zach Kluvers Mary Gehrig Bower Cofer Katel Middel Emmy Muldoon

16: Dustin Workman Theo Seeley Sophia Fett Sawyer Glasow

23: Shaun Gimberline Robert Brand Annika Jordre Kenley Studsrud

Kensey Knight Mason Simon

30: Joanne Warner Jessica Fluto

24: Rhonda Grenyo Justin Lundblad Brody Kasowski

Logan Heller Cayden Rupp

17: Kim Kappes Kelsi Mikkonen

Jaxden Mack

18: Jeff Pederson David Keene Max Lingle Tre Johnson Vera Brand

25: Wendy Short

26: Chuck Hendricks Jed Krieg

Kris Friesen Amanda Dawson Mary Roehl