oxbow country club newsletter november 2013
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130 Oxbow Drive ● Oxbow, ND 58047 ● 701-588-4666 ● www.oxbowcc.com
Oxbow Country Club Newsletter November 2013
*Details on page 7*
Friday, November 8th
$85/person Guests welcome with a member
Limited Seating Reservations: 701-588-4666 or
Featuring MollyDooker Wines *Details on page 6*
BOARD OF DIRECTORS
MANAGEMENT STAFF
Here we are at the end of the golf season and won-dering where did the summer go? Overall it has been a successful year, even with our shortest golf-ing 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 activi-ties, parties, and banquets. The grill will remain open with the golf course which will close for the season on Sunday, November 3
rd at dusk. A big
thank you to our entire grounds crew for all of their hard work; from a victori-ous flood fight to start the year to cool season ending temps they were dedi-cated to providing only the best for our members. Winter Hours of Operation Beginning the week of November 4
th 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. Speak-ing 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 13
th 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 con-junction 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 Wednes-day, November 13
th at 6:30 PM in The Bend to share progress on the
overall project and design of the golf course and to gather your valua-ble 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 de-sign. 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 ori-ented venue for you and your family. See you at your club! Joel
General Manager
Joel Livingood Chris Holland President
Dave Campbell Vice-President
Tami Henke Secretary
Jay Bartley
Jeff Olson
Tom Baumgartner
Mike Andrews
DJ Reiger
Britton Mattson
Joel Livingood General Manager [email protected]
Sarah Lavelle Dir. of Member Engagement & Events [email protected]
Torey Ostlund Executive Chef [email protected]
Brittany Boedekker Food & Beverage Manager [email protected]
Tom Keppel Controller [email protected]
John Dahl, PGA Head Golf Pro [email protected]
David Wood Superintendent [email protected]
Landon Lang Pool Manager & Head Lifeguard [email protected]
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
Men’s Stag
Night
*You can purchase
tickets at the club
or from any
Member of the
Stag Committee*
Thursday, Nov.
21st
Registration/
Social- 6:00pm
Silent Auction:
6:30 - 8:30 pm
Live Auction-
8:30 pm
Brunch with
Santa
Sunday, Dec.
8th
Seatings at
10AM, 11:30AM
& 1PM
UPCOMING EVENTS
CLUB HOURS OF OPERATION
Clubhouse: 701-588-4666
Joel Ext. 29
Tom Ext. 10
Sarah Ext. 12
Brittany Ext. 11
Torey 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
*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
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.
-2556
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 [email protected]. Each month we will be holding a date night & kids movie night. This will take place on Fri-day, 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!
Stay warm and see you soon! Sarah
Dir. Of Member Engagement & Events
Sarah Lavelle
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
Brittany Boeddeker
Food & Beverage Manager
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 par-ty. Please contact me with any questions or for available dates!
Executive Chef
Torey Ostlund
When did you start at Oxbow CC? April 2012
What is the best part about working at
OCC? I enjoy our members
Position: Sous Chef
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
I want to thank everyone for a great summer. As we transition in-
to fall and winter I am looking forward to starting our new menu in mid-
November. 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 [email protected]
-Chef Torey
Ingredients: 1 1/2 cups heavy cream 1/2 cup whole milk 1/8 teaspoon cinnamon 2 pinches nutmeg 1 pinch ginger 1 pinch ground cloves 4 egg yolks 1/2 cup granulated sugar 1/4 cup canned pumpkin puree 1/3 cup coarse sugar or raw sugar Preheat oven to 300 degrees F
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
filled with hot water *Make sure that no hot water gets in the ramekins.
7. Bake in the center of oven until center is a bit soft (30-40 minutes) 8. The custard should “wiggle” a little when you shake pan- it will firm as
it cools 9. Remove from hot water and let cool 15 minutes 10. Tightly cover ramekins and refrigerate for atleast 2 hours and up to
24 hours 11. When ready to serve, preheat oven broiler to very hot 12. Uncover and pour coarse/raw sugar so there is a thin layer completely
covering the top of the custard- pour off excess sugar 13. Place ramekins on a baking sheet and broil until sugar is melted and
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
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 [email protected]
Social Hour Cheese & Cured Meat Display
MollyDooker Miss Molly Sparkling Shiraz 2010
First Course Baby Arugula Salad with Toasted Almond
Stuffed Poached Pear, Goat Cheese & Cherry Vinaigrette
MollyDooker The Violinist Verdelho 2011
Second Course Coriander & Fennel Seed Dusted Ahi Tuna
served with a Pickled Cucumber & Eggplant Salad with Chimichurri
MollyDooker Two Left Feet Shiraz-Cabernet-Merlot 2012
Third Course Deconstructed Shepard’s Pie
MollyDooker Gigglepot Cabernet Sauvignon 2010
Fourth Course Beef Wellington with a Wild Mushroom
Mélange & Red Wine Demi-Glaze served a top a bed of carrots & asparagus
MollyDooker Carnival of Love Shiraz 2010
Dessert Baileys Irish Cream Roulade with Spiced
Almonds
Annual Wine Dinner
Join us for our annual
Wine Dinner Featuring Wines from MollyDooker
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.
I don’t always get new equipment, but when I
do I get a Woody!
Do you have something you would like to donate? Contact Paul Benson at [email protected]
Mom & Dad enjoy dinner
No need to call a sitter! Let us take care of the
kids We’ve got the popcorn!
Date Night & Kids Movie Night
Friday, Nov. 15th
645 pm Showtime in the loft
John Dahl, PGA
Head Golf Pro
Happy fall from the golf shop! The ups and downs in weather this fall pushed our summer long best matches into Oc-tober, 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 champion-ship, 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 week-end 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 Bi-son! 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. Liv-
ingood, a 2008 graduate of Fargo South
High School, continued working for the
country club while attending the Uni-
versity of Minnesota. After graduating,
Livingood interviewed for corporate
jobs in the Twin Cities, but soon real-
ized 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
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. Topdress-ing 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 rent-al 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
Superintendent
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
Downstairs in the Grill
Take your picture with Santa & Mrs. Claus
Cookie Frosting &
Decorating
Seatings at 10:00am, 11:30am & 1pm
Reservations: 701-588-4666
Tuesday, Jan. 31st Details to come
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