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Oxbow Country Club Newsletter

February 2014

Valentine’s Day Dinner 130 Oxbow Drive ● Oxbow, ND 58047 ● 701-588-4666 ● www.oxbowcc.com


BOARD OF DIRECTORS Chris Holland

President

Dave Campbell

Vice-President

Tami Henke

Secretary

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

MANAGEMENT TEAM Joel Livingood General Manager joel@oxbowcc.com Brittany Boeddeker Food & Beverage Manager brittany@oxbowcc.com James Kerr 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 Landon Lang Pool Manager & Head Lifeguard Landon.lang@hotmail.com

General Manager Joel Livingood January was a great month at your club! A strong calendar of events and increased member dining led to a 39% increase in food and beverage over the same period last year. Thank you for your continued support and patronage at your club! January and February are busy months for our management team as we gear up for the season ahead. Finalizing our calendar of events and filling open positions are top priorities. We are excited to welcome new assistant golf professional Chris Howell and sous chef Jacob Luna to our team. We are still in the process of searching for a new director of member engagement and events and assistant golf course superintendent as Kevin leaves for a new position this week. Speaking of Kevin, I want to thank him for his three years of hard work and dedication to our club. I think I speak for everyone in congratulating Kevin, and wishing him the best as he begins the next chapter in his career as the new head superintendent at Little Crow Country Club. Dave’s section this month includes an update on the golf course design. We will be holding a membership town hall meeting with Robert Trent Jones II. in late February to present the 50% design submittal. The final design will be presented at our annual meeting on March 27th. The club house design process is still in its early stages. Potential site plans are being developed in conjunction with the city engineers and golf course architect. The appraisal of the club house will be completed this month and will help define our scope of work moving forward. As we plan for the future of our club, both as it relates to our facilities and overall strategic plan, I am heading to the Club Managers Association of America world conference this week. The conference features hundreds of educational sessions on a variety of club management topics from finance and marketing to leadership and programming. I feel very fortunate to be a part of an organization that supports the continuing education of its team members. I look forward to bringing new ideas back to enhance our member experience and improve our operations. As always, my door is always open. If you have any ideas, comments, questions, or concerns, please don’t hesitate to contact me anytime. Our number one priority is creating a memorable country club experience for all of our members and your feedback is very valuable. See you at your club, Joel


CLUB HOURS OF OPERATION

Valentine’s Day Dinner

Friday, Feb. 14

Call the club for reservations

Date/Movie Night

Friday, Feb. 21

Let the kids watch a movie while you enjoy dinner!

Dueling Pianos

Saturday, Mar. 1

Space is limited!

Date/Movie Night

Friday, Mar. 14

Let the kids watch a movie while you enjoy dinner!

Annual Meeting

Thursday, Mar. 27

6pm social 6:30 meeting

feature presentation:

7pm Showtime

Clubhouse: 701-588-4666 Joel Tom Brittany James

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

Administration Office Hours Monday - Friday 9 am - 5pm 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 For billing or payment questions please contact Tom


Thursday, March 27 Social: 6:00pm Meeting: 6:30pm

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Meeting will include a presentation from Robert Trent Jones II Golf Course Architects What is happening at your club? www.oxbowcc.com Like us on Facebook Twitter & Instagram: Oxbow_CC


r u o y t s ay o H thd bir ty par the at b! clu

Free room rental for all members!

cle Zero aft anu p er the fun :)


Space is Limited! Call 588 588--4666 & RSVP today!


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Food & Beverage Manager Brittany Boeddeker Brrrr! I don’t know about you, but I am ready for summer. Our kid’s movie night / date night had a great turn out and I am hoping for an even bigger crowd this month! Space is limited for both our Valentine’s Day dinner and Deuces Wild dueling pianos events so be sure to RSVP today! See you soon, - Brittany

Executive Chef James Kerr First, I would like to thank our board of directors, house committee, and membership for the opportunity to be the next executive chef at Oxbow CC! I have truly enjoyed the last two years as your sous chef and getting to know so many of our members. For those of you I haven’t had the opportunity to meet I wanted to share a bit more about myself. I graduated from the Oregon Coast Culinary Institute in 2009 and spent nearly ten years working at a variety of different restaurants, clubs, and resorts in the Pacific Northwest. I hope to use my diverse background to improve the quality, consistency, and over all member-dining experience that has become a staple at our club. I am also excited this month to welcome Jacob Luna to the Oxbow family. Jacob also has a very diverse culinary background and will be our new sous chef. Our kitchen team will continue to grow as the season approaches and we would love for you to stop by and say hi! Member ideas and feedback will be a key to our continued success moving forward. I am very excited to be the new executive chef and look forward to seeing you all soon!

- Chef James

1. Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep. 2. Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.

2 1/3 6 1 3 1/4

Cup cup each tsp Tbl tsp

heavy cream sugar egg yolks vanilla extract Irish crème syrup chocolate extract

3. Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes. 4. Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve. 5. Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar. 6. Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. *Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.


Superintendent David Wood A quick update as to what is happening in the Grounds Department. This winter has been busy with snow removal, skating rink maintenance, and equipment repair. Our main focus this time of year is sharpening all the mowers and making necessary repairs to keep everything running smoothly in the summer months. With the Annual Stag Night dollars earmarked for mowing equipment this year, we have completed analyzing our needs and have purchased four pieces of equipment. Two newer Toro 5410 fairway mowers were purchased replacing units that were purchased in 2001 and 2005. Major repairs were needed to be done on the old fairway units that were traded in. A new Toro 3300 Triflex greens mower was purchased to replace a mower bought in 1998. This mower has the most up to date reel mowing technology and quality of cut on the market. And lastly we replaced a trim mower bought in 2001 with a Toro 3500 Sidewinder. This will be a major upgrade in quality of cut and efficiency. These new additions to our fleet will help for many years into the future. Progress is being made on the planning and design work with the Robert Trent Jones Jr Design Group on the new golf holes. The general routing plan has been completed and topographical maps are being worked on. Topographical maps show finish elevations and enable contractors to determine quantities of soil to be moved for the bidding process. After these maps are completed a more detailed map will be created showing specific sizing and shapes of greens, tees, fairways and bunkers. As this new information comes forward we will keep you informed of it. I would like to thank our Assistant Superintendent, Kevin Gruber, for three years of hard work and dedication to Oxbow. Kevin has been named the Head Golf Course Superintendent of Little Crow Country Club in Spicer, MN. This is an excellent opportunity for Kevin to advance his career and he deserves it. Thanks again. See you on the course. David Wood


Thursday & Friday 4PM - 9PM Saturday & Sunday 12PM - 9PM

Monday

Thursday 4PM

Bar & Grill Hours

24

23

The Bend Hours

17

16

3

10

Super Bowl Party Specials start at 4:30

9

2

2014

February

Sunday

25

18

11

4

Tuesday

26

19

12

5

Wednesday

27

20

13

6

Thursday

28

21

14

7

Date Night & kid’s movie night

Valentine’s Day Dinner

Friday

22

15

8

1

Saturday


February newsletter 2014