Oxbow Country Club Newsletter November 2013

Oxbow Country Club Newsletter

November 2013

Friday, November 8th $85/person Guests welcome with a member Limited Seating Reservations: 701-588-4666 or sarah@oxbowcc.com

Featuring MollyDooker Wines *Details on page 6*

*Details on page 7* 130 Oxbow Drive ● Oxbow, ND 58047 ● 701-588-4666 ● www.oxbowcc.com

General Manager

BOARD OF DIRECTORS Chris Holland

President

Dave Campbell

Vice-President

Tami Henke

Secretary

Jay Bartley Jeff Olson Tom Baumgartner Mike Andrews DJ Reiger Britton Mattson

MANAGEMENT STAFF Joel Livingood General Manager joel@oxbowcc.com Sarah Lavelle Dir. of Member Engagement & Events sarah@oxbowcc.com Torey Ostlund Executive Chef chef@oxbowcc.com Brittany Boedekker Food & Beverage Manager Brittany@oxbowcc.com Tom Keppel Controller accounting@oxbowcc.com John Dahl, PGA Head Golf Pro jdgolf@oxbowcc.com David Wood Superintendent davidw@oxbowcc.com Landon Lang Pool Manager & Head Lifeguard Landon.lang@hotmail.com

Joel Livingood Here we are at the end of the golf season and wondering where did the summer go? Overall it has been a successful year, even with our shortest golfing window in recent history. Strong participation in many of our events, along with great golf course conditions reflects in our revenues.

Golf Course Closing As the golf season comes to a close, our attention turns to clubhouse activities, parties, and banquets. The grill will remain open with the golf course which will close for the season on Sunday, November 3rd at dusk. A big thank you to our entire grounds crew for all of their hard work; from a victorious flood fight to start the year to cool season ending temps they were dedicated to providing only the best for our members.

Winter Hours of Operation Beginning the week of November 4th bar and restaurant hours of operation will change; please take note of the new times on page three. Remember, $50 minimums are in effect all 12 months of the year. If you would like to host a special event at a time when the club is closed, we would be more than happy to accommodate you. Sarah and the rest of our team will work with you to create a memorable event that meets all of your needs. Speaking of special events, we book holiday parties heavily in December. This is excellent business for the club and allows us the opportunity to display our food and beverage services to many new faces. When the upstairs is booked with an event, we will offer member dining in the grill.

MEMBERSHIP MEETING WEDNESDAY, NOVEMBER 13th at 6:30 PM Things are progressing on the Oxbow/Bakke/Hickson levee project. Robert Trent Jones II. has been officially engaged as the architect for our new golf course. President & Chief Design Officer Bruce Charlton is working in conjunction with a land planner and engineering firm on potential layouts.

These are very preliminary and will provide a starting point for discussion and feedback. We will be holding a membership meeting on Wednesday, November 13th at 6:30 PM in The Bend to share progress on the overall project and design of the golf course and to gather your valuable feedback. Bruce will be here to share their ideas, listen, and answer any questions you may have. Light appetizers will be provided.

We are also reviewing proposals for clubhouse architects. We focused our search on firms who all have experience and expertise in private club design. We will be forming design and construction committees in the coming weeks to work with the clubhouse architect once we reach that point in the timeline. We want our membership to be very involved and engaged in the design of our new property and facilities. If you would like to be involved on one of our committees, please let me know. If you aren’t able to serve on a committee, there will still be many opportunities to provide feedback via town hall meetings, focus groups, and surveys.

Thank you for a great season! We look forward to the opportunity to be of continued service to you. Mark your calendars for the upcoming wine dinner, stag auction, and brunch with Santa! We truly hope the combined efforts of our staff, committees and Board have provided a quality and service oriented venue for you and your family.

See you at your club!

Joel

UPCOMING EVENTS November/ December Annual Wine Dinner

Friday, Nov. 8th

5:30 Social 6:30 Dinner

Date Night & Kids Movie Night

Friday, Nov. 15th

6:30 pm Showtime

CLUB HOURS OF OPERATION Clubhouse: 701-588-4666 Joel Tom Sarah Brittany Torey

Ext. 29 Ext. 10 Ext. 12 Ext. 11 Ext. 22

Administration Office Hours Monday - Friday 9 am - 5pm Pro Shop & Tee Times: 701-588-4669

Pro Shop will be closing for the season on Sunday, Nov. 3rd

Men’s Stag Thursday, Nov. Registration/ Night 21st Social- 6:00pm *You can purchase Silent Auction: tickets at the club 6:30 - 8:30 pm or from any Live AuctionMember of the 8:30 pm Stag Committee*

*New Bar & Bend Hours beginning November 4th, 2013* Bar & Grill Hours Thursday 4 - 9 pm The Bend at Oxbow Hours Thursday - Friday 4 pm - 9 pm Saturday - Sunday Noon - 9 pm For general comments or questions and event or membership inquiry please contact Joel or Sarah

Brunch with Santa

Sunday, Dec. 8th

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

For billing or payment questions please contact Tom

Members receive waived room rental fees

We will be sharing progress on the overall project and design of the golf course and to gather your valuable feedback.

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Dir. Of Member Engagement & Events Sarah Lavelle We have colored leaves covering the ground and cooler temperatures are here which means fall is in full swing! I want to thank everyone for all their support and participation this summer. As the golf season comes to a close we are excited for the months ahead. We have many activities and events for you and your family to partake in over the winter months.

We are hosting our Annual Wine Dinner on Friday, Nov. 8th. We are featuring fantastic wines from MollyDooker. We have crafted a special menu that is sure to impress with five wines perfectly paired with each course. You don’t want to miss this evening of delectable food and wonderful wine. Seating is limited. Be sure to call or email me and reserve your seats today!

See full details on page 6 of this newsletter! Reservations can be made by calling 701-588-4666 or emailing me at sarah@oxbowcc.com.

Each month we will be holding a date night & kids movie night. This will take place on Friday, Nov. 15th! It’s fun for the whole family. There is no need to call a babysitter I'll take care of the kiddos while Mom & Dad enjoy drinks and dinner! We will be watching Dreamworks, The Croods upstairs in the loft beginning at 6:45pm.

Our Annual Stag Night is right around the corner on Thursday, Nov. 21st. Men be sure to purchase your ticket at the club or from any member of the Stag Committee!

As the holidays approach, our events calendar for holiday parties is filling up fast. We’d love to help you show appreciation for your staff or clients by hosting your holiday dinner or party. Please contact me with any questions or for available dates!

Stay warm and see you soon!

Sarah

Food & Beverage Manager Brittany Boeddeker Greetings! The weather seems to have taken a turn towards winter. I hope that you were able to squeeze in those last few rounds of golf for the season! We are excited to roll out our winter menu. We will be keeping a few of the classics around and throwing in a few new entrées! We will start out new menu on Thursday, Nov. 14th!

Be sure to reserve your spot for the MollyDooker wine dinner! During our annual wine dinner on Friday, Nov. 8th, food service will be suspended from 6pm - 8pm that evening.

On Thursday, Nov. 21st, the clubhouse will be closed for our Annual Stag Night festivities!

Don’t forget to grab your ticket for Stag and enjoy a night of free food & drinks with dozens of silent and live auction items!

See you soon, Brittany

When did you start at Oxbow CC? April 2012 What is the best part about working at OCC? I enjoy our members

What do you like to do for fun outside of work?

Spend time with my daughter Fun fact about James: I love ethnic Thai food

Position: Sous Chef

Executive Chef Torey Ostlund I want to thank everyone for a great summer. As we transition into fall and winter I am looking forward to starting our new menu in midNovember. I also want to thank our newly formed House Committee for feedback on our new menu which will ensure top quality and ways to better serve you. If you have any suggestions please feel free to email me at chef@oxbowcc.com -Chef Torey

Pumpkin Crème Brulee Directions: 1. In a medium sauce pan, heat cream, milk, cinnamon, nutmeg, ginger and cloves over medium heat. Stirring occasionally just until it comes to a boil 2. Turn off heat immediately and set sides for atleast 15 minutes 3. In a large bowl, whisk egg yolks with granulated sugar 4. Whisking constantly, gradually pour in the hot cream mixture 5. Whisk in pumpkin puree 6. Pour mixture into 4 oven proof ramekins and arrange in baking pan Ingredients: filled with hot water *Make sure that no hot water gets in the  1 1/2 cups heavy cream ramekins.  1/2 cup whole milk 7. Bake in the center of oven until center is a bit soft (30-40 minutes)  1/8 teaspoon cinnamon 8. The custard should “wiggle” a little when you shake pan- it will firm as  2 pinches nutmeg it cools  1 pinch ginger 9. Remove from hot water and let cool 15 minutes  1 pinch ground cloves 10. Tightly cover ramekins and refrigerate for atleast 2 hours and up to  4 egg yolks 24 hours  1/2 cup granulated sugar 11. When ready to serve, preheat oven broiler to very hot  1/4 cup canned pumpkin puree 12. Uncover and pour coarse/raw sugar so there is a thin layer completely  1/3 cup coarse sugar or raw sugar covering the top of the custard- pour off excess sugar 13. Place ramekins on a baking sheet and broil until sugar is melted and Preheat oven to 300 degrees F well browned (1-2 minutes under broiler) 14. Let cool for a minute or two before serving 15. Serve and enjoy!

Save the Date

Friday, November 8th

Annual Wine Dinner Space is limited.

Guests are welcome with a member.

5:30 pm Social Hour 6:30 pm Dinner

$85/person Reservations: 701-588-4666 or sarah@oxbowcc.com Social Hour

Third Course

Cheese & Cured Meat Display MollyDooker Miss Molly Sparkling Shiraz 2010

Deconstructed Shepard’s Pie MollyDooker Gigglepot Cabernet Sauvignon 2010

First Course

Fourth Course

Baby Arugula Salad with Toasted Almond Beef Wellington with a Wild Mushroom Stuffed Poached Pear, Goat Cheese & Cherry MĂŠlange & Red Wine Demi-Glaze served a Vinaigrette top a bed of carrots & asparagus MollyDooker The Violinist Verdelho 2011 MollyDooker Carnival of Love Shiraz 2010

Second Course

Dessert

Coriander & Fennel Seed Dusted Ahi Tuna served with a Pickled Cucumber & Eggplant Salad with Chimichurri MollyDooker Two Left Feet Shiraz-Cabernet -Merlot 2012

Baileys Irish Cream Roulade with Spiced Almonds

I don’t always get new equipment, but when I do I get a Woody!

6:00 PM Registration & Social 6:30 PM- 8:30 PM Silent Auction 7:00 PM Heavy Appetizers 8:30 PM Live Auction

Tickets- $100/Person Your ticket entitles you to: 1. Free Food & Drinks all evening 2. Complimentary 18 Holes of Golf at Oxbow (cart not included) 3. Chance to win a 2014 Oxbow Country Club Membership Tickets can be purchased in the Bar & Grill, The Bend or from any Stag Committee Member Oxbow Stag Committee & Members are earmarking the proceeds from the event for new equipment for Woody & his staff.

Do you have something you would like to donate?

Contact Paul Benson at pbenson@bellbanks.com

Date Night & Kids Movie Night Friday, Nov. 15th 645 pm Showtime in the loft Mom & Dad enjoy dinner No need to call a sitter!

Let us take care of the kids We’ve got the popcorn!

Head Golf Pro John Dahl, PGA

Happy fall from the golf shop!

The ups and downs in weather this fall pushed our summer long best matches into October, but in the end Jay Bartley and Justin Staehr emerged victorious. Congratulations also to our runners up, Mike Bindas and Jeff Pederson. In the consolation championship, Mike Post and Gary Johnson defeated Wayne and Mark Sanders in another tight match. We are excited for another summer of great matches next year! This past weekend played host to our last golf tournament of the year, our annual Jack-O-Lantern. 40 golfers braved the cool morning temps and finished up just in time to watch the Bison! Congratulations to the team of Greg Wohl and Dave Gemar on their win with a score of 63.25. Brian Benson and Mark Eckland came in second place with a score of 65.5.

As the season comes to an end, make sure you stop in to spend your credit. There is still a nice selection of items to keep you warm this winter or get you off to a great start next spring! Speaking of winter, if you are planning any golf trips to warmer weather and would like some assistance selecting courses or planning, please let us know.

Thank you all for your support and patronage of our shop this season! We are always looking for ways to improve, so please let us know if there is anything we can do to better serve you as we plan for 2014.

-JD

John Dahl, golf pro at the Oxbow Country Club, knew early on that Joel Livingood and the country club were a good fit. Livingood was in the eighth grade when he got a job gathering and cleaning stray golf balls from the club’s driving range. He was “very mature for his age, very responsible and showed a passion for the golf business,” recalled Dahl, who eventually moved Livingood into the golf shop and made him his right-hand man for several years. Livingood, a 2008 graduate of Fargo South High School, continued working for the country club while attending the University of Minnesota. After graduating, Livingood interviewed for corporate jobs in the Twin Cities, but soon realized the hospitality industry was where he wanted to be. And when the general manager job at Oxbow became available, he knew what he wanted to do. “The people and the relationships I’ve built here are really the reason I came back,” Livingood said. “The people I get to work with – and for – are some of the best people I know. I really enjoy it.” Livingood, 24, has been general manager at the country club just shy of two years. He’s not the only one there to land a high-level position at a relatively young age. Torey Ostlund, Oxbow’s executive chef, is 25. Ostlund, a native of Moorhead and a 2006 graduate of Moorhead High School, said he studied cooking for a time but most of his learning has been on the job. He was a chef at the Hilton Garden Inn in Fargo before taking a position as sous chef at the country club in 2009. He was named executive chef later that year. No matter what his age, Ostlund said he’s never been intimidated by a job and prefers challenge over complacency. “What drew me to doing this is, it’s never the same from day to day,” Ostlund said. He said many executive chefs in the area likely outrank him in the age department. Livingood said he feels he and Ostlund bring a fresh perspective to the country club, while at the same time they respect and rely on the wisdom of those who have worked there much longer.

“I think it’s an interesting dynamic and part of the reason we’re so successful,” Livingood said. His strategy for leading the country club includes studying what innovative private clubs around the country are doing. “I really think the future of private clubs is in families and having something for everybody,” said Livingood, who at the height of the golf season oversees a staff of about 60.

Reconfiguration With the arrival of cooler weather, the country club aims more of its energies at its restaurant, The Bend at Oxbow.

“Unique to a lot of private clubs, our restaurant is open to the public,” Livingood said. “We basically focus all of our attention on that in the off-season.” *Photo and article compliments of The Fargo Forum

Superintendent David Wood

Temperature is the main factor in determining our golf course closure date. Not because the ground starts to freeze, but because the topdressing sand freezes. Topdressing is the process of applying a light layer of sand over the green as a protective coating. Topdressing the greens in fall is one way of protecting the greens from the harsh winter winds and extreme low temperatures. The wind can cause desiccation or drying out of the plants which can result in turf loss. Another protective measure we deploy is the use of snow fence. The exposed greens will have a fence installed around the north side of each green to collect a protective layer of snow to help insulate it through the winter.

Once these jobs are done we will turn our attention to servicing our rental cart fleet and maintenance equipment. All 55 rental and beverage carts will have a winter service so they are ready for the next season.

Then the mowers will all be sharpened and repaired before we open the course again.

See you on the course.

David Wood

Make Sure to get your tickets for:

Oxbow Stag Committee & Members are earmarking the proceeds from the event for new equipment for Woody & his staff.

10 AM : 11:30AM : 1PM Seatings Adults: $20.95 Children (Ages 6-12): $8.95 Children (5 & Under): $4.95 Seatings at 10:00am, 11:30am & 1pm Reservations: 701-588-4666 sarah@oxbowcc.com

Tuesday, Jan. 31st Details to come

Downstairs in the Grill Take your picture with Santa & Mrs. Claus Cookie Frosting & Decorating

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25

17

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WednesdaySaturday 4 PM - 9 PM

Monday

Monday- Friday 9 AM - 9 PM Saturday 8 AM - 9 PM Sunday 8 AM - 8 PM

Bar & Grill Hours

11

10

The Bend Hours

4

November 2013

3

1

Sunday

26

19

12

5

Tuesday

27

20

13

6

Wednesday

Closed for Thanksgiving

28

Annual Stag Night 6:00pm Registration and Social

21

14

7

Thursday

29

22

Date/Kids Movie Night 6:45pm Showtime

15

MollyDooker Annual Wine Dinner 5:30pm Sccial 6:30pm Dinner

8

1

Friday

30

23

16

9

2

Saturday