STEVEN SHRAWDER General Manager
Email: steven@oakwoodcountryclub.org
Phone: (816) 761-5501 x 138
Direct Line: (816) 768-8656
OAKWOOD STAFF DIRECTORY
KATELYN LAWSON Assistant GM and Catering
Email: katelyn@oakwoodcountryclub org
Phone: (816) 761-5501 x 104
Direct Line: (816) 595-4066
DENISE WIPPERMAN Administrative Assistant and AR
Email: denise@oakwoodcountryclub org
Phone: (816) 761-5501 x 100
Direct Line: (816) 595-4063
TRAVIS NAPIER Executive Chef
Email: travis@oakwoodcountryclub.org
Phone: (816) 761-5501 x 111
Phone: (816) 595-4069
TIFFANY MURPHY Food and Beverage Director
Email: tiffany@oakwoodcountryclub org
Phone: (816) 761-5501 x 106
Direct Line: (816) 595-4065
ANDREA FERRIS Activities Director
Email:activitiesdirector@oakwoodcountryclub.org
Direct Line: (810) 614-4202
(816) 761-5501
OAKWOOD STAFF DIRECTORY
HUNTER HAYES PGA Head Golf Professional
Email: hunter@oakwoodcountryclub org
Phone: (816) 761-5501 x 132
Direct Line: (816) 595-4072
MAUREEN FARRELL, PGA Director of Instruction
Email: Coachmogolf@gmail.com
Direct Line: (402) 209-0501
CASSIE LOWELL, PGA Lead Assistant Golf Pro
Email: cassie@oakwoodcountryclub org
Direct Line: (816)-761-3670
JEFF LONG Assistant Golf Pro, Tournament Director
Email: jeff@oakwoodcountryclub org
Direct Line: (816)-761-3670
JUSTIN EVANS Assistant Golf Pro
Email: justin@oakwoodcountryclub.org
Direct Line: (816)-761-3670
BRENT RACER, CGCS Director of Grounds
Email: brentracer@gmail.com
Direct Line: (816) 761- 1477
From the General Manager
Septemberhasbeenafantasticmonthatthe Club,andwiththebeautifulweathercontinuing, Octoberpromisestobejustasexciting.We haveagreatlineupofgolfevents,includingour finalMen’sGuestDayandCouplesGolf,bothof whichalwaysdrawhighparticipation.Wehope toseemanyofyouthereorenjoyingacasual roundas"TheFirstTeeisAlwaysOpenat Oakwood!"
Lookingahead,we’rethrilledtoannouncethe nextphaseofrenovations.Thiswinter,we’llbe workingonanexpandedgolfshop,anewkids' area,ababypoolandsplashpark,aswellas anexpandedsportsbar—excitingupdatesthat willbereadyforspring2025!Additionally,our treeworkwillcontinuetoimproveturfhealth andcourseplayability.
Keepaneyeonyouremailformoredetails,we can’twaittosharethesenewenhancements withyou. Welookforwardtoseeingyouallverysoon,
A NOTE From the Head Golf Pro
Dear Oakwood Members,
As we near the end of the 2024 golf season at Oakwood, I want to highlight a few key points. With the Royals in a playoff push and the Chiefs chasing a three-peat, we anticipate many members will have guests visiting. We’d love to welcome them at Oakwood!
If you're hosting guests, feel free to reach out to us. We offer personalized cart tags, pre-arranged merchandise, or even custom drink requests to make their experience special. We can assist with everything from setting up games through Golf Genius to organizing private tournaments that showcase Oakwood at its best.
As the 18-hole course season winds down, we’ll be shifting focus to the Performance Center for winter. Through our colder months, we will offer fun competitions on the simulators to keep your game sharp all season long.
Wishing you all a fantastic fall, and I look forward to seeing each of you as we transition into the Simulator season. Make sure to savor the final days of fall golfing!
Best Regards,
Hunter Hayes, PGA Head Golf Professional
SENIOR MEMBER GUEST
HOGAN FLIGHT
1ST – MIKE SHTEAMER & SCOTT HILKENE
MACGREGOR FLIGHT
1ST – BOB STEER & DONNIE MARCHI
SPALDING FLIGHT
1ST – JOE POSKIN & JEFF GIBBS
KENNETH SMITH FLIGHT
1ST – JAY BESHEER & MARK ST. CLAIR
Green Division
1st – Mike Ellis
SENIOR CLUB CHAMPIONS
Gold Division
1st – Robert Turtledove
2nd – David Shapiro
2nd – Jeff House
Blue Division
T-1st – Floyd Frieden
T -1st- Harry Bosley
HOLE IN 1
MATT STREETER – FRIDAY SEPTEMBER 20TH
HOLE 16 – 171 YARDS - 7 IRON
OAKWOOD Golf Shop
GAME TIME
College football season has arrived, and we are thrilled to collaborate with Summit Golf Brands to bring you the newest team apparel from Mizzou, Kansas, and Kansas State. We can also assist you in ordering merchandise for teams outside our local area if you cheer on other schools!
NEW ARRIVALS!
Don’t forget that the Oakwood golf shop is your go-to destination for all your needs, whether it's golf equipment & apparel, business attire, or leisure wear. We are pleased to offer these selections in-shop and through special orders. The holiday shopping season is just around the corner!
REACH OUT TO HUNTER HAYES QUESTIONS? WE ARE HERE TO HELP!
Please check out the website for the book www.oakwoodcountryclubbook.com. It contains information about the book, a priceless historic video and a video of the book launch as well as new memories and testimonials. The author, Ward Katz, encourages everyone to submit memories and pictures for inclusion on the website to oakwoodcountryclubbook@gmail.com
Oakwood Golf Performance with Coach Mo
Keep
your head down....
If you top the top, scoop, chicken wing or in general have issues with low point control, you might be thinking “I have to keep my head down, I lifted up”...
If you are actively trying to keep your head down, your body cannot work through the ball so your arms fold, you might lean back and then you lift the club up- hence the “up” feeling. I promise you aren’t actually looking up. Try thinking about keeping your eyes on the ball, which will allow your body to turn/realese and give room for your clubhead and hands to work through, not up. You SHOULD stay in golf posture at your hips, not with your head down.
Hold it like a baby bird...
If you hold it like a baby bird, you won’t have face stability or control. I suggest : Grip it firmly in your fingers Make sure your forearms are not facing the sky You might feel like you have to ring out a towel with your forearms to twist them more inward to help stabilize and release the clubhead
A NOTE From the Director of Grounds
Grounds Update
DEAROAKWOODMEMBERS,
Fall is a busy season on the golf course as we work to enhance the playing conditions for next year. Over the next month, we’ll be seeding the rough, fertilizing the turf,andpreparingthezoysiaforwinterdormancy.And of course, there will be plenty of leaves to clean up as well!
We're seeding the rough with a fescue blend to increasecool-seasongrasses,whichnotonlyimproves the look of the rough but also help compete with Bermuda. If enough fescue takes hold, we can start selectivelytreatingBermudainthefuture.Fertilizingthis fall will boost turf density, support new seed growth, strengthen roots, and improve winter hardiness settingthestageforanearliergreen-upnextspring. We're also excited about our new Toro 7210 rough mower, which will provide a faster, cleaner cut, making the rough more playable while freeing up labor for othertasks.
To protect the zoysia, we’ll be applying fungicide to prevent zoysia patch, along with a potassium product to reinforce the plant cells and protect against winter damage. A growth regulator will also be used to suppress seed heads, improving the fairways' look in earlyspring.
There’s plenty to do this fall, but all of these efforts will payoffcomespring.Ilookforwardtoseeingyououton thecourse!
Meet Oakwood
TimHamilton
Assistant Superintendent
MeetTimHamilton!Heisafaceyoumay haveseenworkingonthecoursebutdid notknowyet.Timisourhard-working assistantsuperintendent.Hehas maintainedthecourseatOakwoodforthe pasttwoyears.Duringthattimehehas beenattendingturfmanagementclasses throughPennStateandwillgraduatethis winter.Timlovesworkingonthegolf courseandisalwayslearningasmuchas hecantoimprovedaily.Inhispersonal lifeheisengagedtobemarriedthis comingMarch. Ifyouseehimonthe coursemakesuretosayHELLO!
Meet Oakwood Server
ToriReeves
ThismonthwearefeaturingToriReeves.Tori joinedOakwoodinAprilthisyearandhasbeen suchawonderfuladditiontoourstaff. Youwouldn’tknowit,butthisisTori’sfirstjob! Herdedicationanddesiretoachievea successfuleventordiningexperienceforthe membershasbeensuperior.Shehassuchgreat attentiontodetailandisalwayssohelpful,you wouldthinkshe’sbeendoingthisforyears.She shows strongleadershipskillsandalwayshasa smileonherface.
Outsideofherjobattheclub,Toriisanauntto sevenniecesandnephewswhosheadoresand lovesspendingwiththemwheneverpossible. Theyoftengotothezoo,parkorjustsimply playinginthebackyard.Shealsolovestobake andtrynewrecipesinherfreetime.Drawingis alsooneherpassionsaswell.Torihasan interestinstudyingPsychologyinthefuture. Weknowthatwhateversheputshermindto, shewillachieve!
Thankyou,Toriforallyourhardworkand commitmenttobeingthebestassociatewe couldaskforhereatOakwood.
PREP TIME:
20 MINUTES
COOK TIME:
2 5- 3 HOURS
INGREDIENTS
4lbsbone-inbeefshortribs
2tablespoonsoliveoil
Saltandfreshlygroundblackpepper (totaste)
1largeonion,diced
2carrots,peeledandchopped
2celerystalks,chopped
4clovesgarlic,minced
2tablespoonstomatopaste
1cupredwine
(optional:usebeefbrothforalcoholfree)
3cupsbeefbroth
2sprigsfreshrosemary
2sprigsfreshthyme
2bayleaves
1tablespoonbalsamicvinegar
1tablespoonWorcestershiresauce
Braised Short Ribs WITH
CHEF TRAVIS
SERVES 4-6
METHOD
PreptheRibs
Preheat your oven to 325°F (165°C) Pat the short ribs dry with paper towels and season them generously with salt and black pepper on all sides.
SeartheRibs
In a large, heavy oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Once the oil is hot, add the short ribs in batches (don’t overcrowd) and sear for 2-3 minutes on each side until deeply browned. Remove the ribs from the pot and set them aside
SautétheVeggies
In the same pot, reduce the heat to medium and add the diced onion, carrots, and celery Sauté for 5-7 minutes until the vegetables begin to soften and lightly caramelize
Add the minced garlic and tomato paste, stirring for 1-2 minutes until fragrant
DeglazethePot
Pour in the red wine (or beef broth if not using wine), scraping up any browned bits from the bottom of the pot with a wooden spoon Let the wine simmer for 2-3 minutes to reduce slightly.
AddBrothandHerbs
Stir in the beef broth, balsamic vinegar, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring the mixture to a gentle simmer.
BraisetheRibs
Return the seared short ribs to the pot, nestling them into the liquid so they're mostly submerged. Cover the pot with a lid and transfer it to the preheated oven
CookLowandSlow
Braise the short ribs in the oven for 25 to 3 hours, until the meat is fork-tender and falling off the bone Check halfway through to ensure there's enough liquid, adding a bit more broth or water if necessary.
RestandServe
Once done, remove the short ribs from the oven and allow them to rest for about 10 minutes.
For a smoother sauce, you can strain the liquid to remove the vegetables or serve as-is for a rustic presentation.
Enjoy!
CHECK
BEVERAGE MENUS
COCKTAILS
