130 Oxbow Drive ● Oxbow, ND 58047 ● 701-588-4666 ● www.oxbowcc.com

Oxbow Country Club Newsletter December 2013

Pictures with Santa & Mrs. Claus Cookie Decorating Full Brunch Buffet *Details on Page 4*

Black & White Affair Live Music by Tune in Tokyo $75/Couple

*Details on page 7*

BOARD OF DIRECTORS

As we gave thanks last week and celebrated Thanksgiving,

we feel extremely grateful for 2013. It was a slow start,

but is going to end up being another successful year for

our club. A record 51 new members, strong participation

in member events, and an increase in banquet business all

contributed to what will be a net profit on the income

statement at the end of year.

2014 Planning

Planning for 2014 has already begun and we are anticipating a year of growth!

The board of directors, committees, management, and staff are committed to de-

veloping every aspect of Oxbow CC that may be in need of improvements or

attention. Your comments and input are very much appreciated by all of us, so

don’t hesitate to contact me any time.

Our event calendar is also filling up nicely. We have made a concentrated effort

to only book outside golf events on Monday and Tuesdays, with only one excep-

tion for Cully’s Kids; leaving Wednesday – Sunday exclusively for our mem-

bers. A full calendar of member functions will be sent out after the first of the

year so you can plan ahead and attend all of our fun events.

Sarah Leaving for New Position

I am sad to announce this month that Sarah Lavelle will be stepping down as our

director of member engagement and events to start a new job with the Cass

County Sheriff’s Office. Sarah has been a terrific asset to our club and my right

hand the past year. I want to thank her for her hard work and I wish her all the

best in her future endeavors. We will launch a regional search in the coming

weeks to fill the position.

Golf Course & Club House Design

Progress on the new golf course design is well underway. We have received

great feedback on the overall concept and layout presented at the membership

meeting. The Board of Directors approved the general layout and concept of the

design. A poster is on display at the club that shows the most up to date version.

Partners & Sirny was selected as our architect for the clubhouse this week. The

Minneapolis based firm specializes in private club design and is also the archi-

tect for Doolittle’s Restaurants. They will be working closely with us in the

coming month to begin gathering feedback from our membership in the form of

surveys, focus groups, and town hall meetings as a design takes shape. If you are

interested in being more involved, please contact me about joining a committee.

We want our membership to be actively engaged throughout the entire project.

Reminder

Just a reminder $50/month food and beverage minimums are in effect through-

out the off season. We are excited about the new menu and have received great

feedback from our membership on the new entrées. Take note of the calendar on

the back page; with many holiday parties in December member dining may be

located in the grill some evenings.

General Manager

Joel Livingood Chris Holland President

Dave Campbell Vice-President

Tami Henke Secretary

Jay Bartley

Jeff Olson

Tom Baumgartner

Mike Andrews

DJ Rieger

Britton Mattson

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

Santa Brunch Sunday, Dec. 8th Seatings at

10AM, 11:30AM, &

1PM

The Club will be closed Monday, Dec. 23rd - Thursday, Dec. 26th for staff to celebrate the

holidays with their families

New Year’s

Eve Party

Tuesday, Dec. 31st 8PM Social

9PM Live Music

by Tune in Tokyo

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

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

As always, we thank you all as you “Think Club First” all the time, every

time. No matter what the occasion or the opportunity, our continued prom-

ise to you, your family, and your guests is to strive to make every visit to

Oxbow a memorable one.

We look forward to seeing each and every one of you at your club.

Happy Holidays,

Joel

Brunch Buffet Pastries & Muffins Fresh Fruit Salad Caramel Rolls

Applewood Smoked Bacon Sausage

Eggs Benedict Creamy Cheese Hash brown

Casserole Scrambled eggs

Wildrice Cranberry Salad Cajun Bleu Cheese Potatoes

Baked Cream Corn Prime Rib with Au jus &

horseradish Whole Grain Mustard Sliced Ham Parmesan Chicken Legs with

Marinara sauce Variety of Quiches

Assortment of Desserts

And More….. Kids Brunch Buffet French Toast Sticks with Syrup Cheese Tater Tots Popcorn Chicken Bites with Tater Tots, Ranch & Ketchup Popcorn Shrimp with Tartar & Cocktail Sauce

Reservations Required & Seating is limited

Call to reserve your table today!

701-588-4666 or

sarah@oxbowcc.com

Pictures with Santa &

Mrs.Claus and Cookie

Decorating

Seatings Available at 10:00 AM ~ 11:30 AM

~ 1:00PM

Adults: $21.95 Ages 6-12: $11.95

Ages 5 & Under: Free

-2556

As the temperatures drop that means winter is on the way! We are excit-ed for our Annual Santa Brunch taking place on Sunday, Dec. 8th! We will have cookie decorating and pictures with Santa & Mrs. Claus downstairs in the grill. Seatings are filling up quickly, so be sure to call or email and make your reservation today!

The holidays don’t end in December, they go all the way through January & February! There are still dates available to host your family or business’ holiday dinner, gathering or party at your club! There are dates marked on the calendar at the end of the newsletter indicating when The Bend will be closed for private holiday parties. On those dates The Bar & Grill downstairs will be open for dinner. Be sure to RSVP for our Annual New Year’s Eve Party on Tuesday, December 31st fea-turing live music by Tune in Tokyo! Social Hour begins at 8PM with heavy hors d’oeuvres, the music starts at 9PM then at midnight we toast with champagne! Raise your glass to friends and bring in the new year in style at your club! Cheers! I’m sad to say that December will be my last month at Oxbow CC. I want to say thank you to all the members & staff for being my family away from home. I will truly miss my Oxbow family. The past few years here have been amazing and I am taking many fond memories with me. It’s definitely bittersweet for me but thanks again for everything! All the best, Sarah

Dir. Of Member Engagement & Events

Sarah Lavelle

It is Christmas at Oxbow! Come check out our holiday

decorations and the winter menu. We have heard a lot of

positive feedback on our new menu, so come out and

discover your new favorite meal at Oxbow. Don’t forget

to add Santa Brunch and our New Year’s Eve bash to your calendar!

See you soon,

Brittany

Brittany Boeddeker

Food & Beverage Manager

Executive Chef

Torey Ostlund

When did you start at Oxbow CC? March 2013

What is the best part about working at

OCC? Getting to know the members

Position:

Bar & Restaurant Staff

What do you like to do for fun outside

of work? Hang out in the great outdoors

Fun fact about Jennifer:

I used to be a barrel racer & I have awesome dance skills

I want to say thank you for all the support of our new winter menu.

We’ve heard nothing but rave reviews! Be sure you stop out to your club

and try our new menu if you haven’t already! Any feedback on our new

winter menu is greatly appreciated. You can email me your feedback at

chef@oxbowcc.com

-Chef Torey

Ingredients: 12 ounces (2 cups) dark

chocolate, chopped OR chocolate chips

12 ounces (2 cups) white chocolate, chopped OR white chocolate chips

8 peppermint candy canes

Peppermint Bark

Directions: 1. Crush candy canes into small pieces by placing in a Ziploc bag

and using a rolling pin to roll/smash the candy canes

2. Prepare a cookie sheet by covering it with smooth aluminum foil

3. Melt the dark chocolate then pour the melted chocolate onto the

prepared cookie sheet and use a spatula to spread it evenly across

cookie sheet. The chocolate does NOT have to reach all sides of

the cookie sheet.

4. Place the cookie sheet in the fridge to harden.

5. While dark chocolate is hardening, melt the white chocolate.

6. Stir most of the candy cane pieces into the white chocolate. Save

some candy canes pieces to put on top!

7. Remove the tray from the fridge and spread the white chocolate in

an even layer over the dark chocolate

8. Sprinkle the remaining candy canes over the warm chocolate.

Make sure to gently press the pieces down to makes sure they

stick.

9. Place the tray back in the fridge for approximately 30 minutes.

10. Once the bark is set, break into pieces & ENJOY!

8:00 PM

Social Hour &

Heavy hors

d’oeuvres,

9:00 PM

Live Music by

Tune in Tokyo

12:00 AM

Champagne

Toast

HAPPY NEW

YEAR!

David Wood

A few years ago an Oxbow member Ken Toop, now de-ceased, had an idea to help raise money for the club. He thought an auction or stag night would work. It was tried with success thanks to all. We do not know what hap-

pened but in the last two years the infusion of ideas, motivation, and enthusiasm for Oxbow Country Club has far exceeded previous ef-forts. With the changes coming to the city of Oxbow and the golf course, the horizon looks very bright for the ongoing maintenance of new and old turf at Oxbow Country Club. This year’s Stag dollars will be an enormous investment toward our equipment fleet. This commitment along with next year’s stag efforts will guide the transition into the NEW Oxbow. This letter is to express our sincere appreciation for the generosity of the Stag Committee, Board of Director’s and Oxbow membership. The support and dedication toward YOUR golf club and Maintenance Department is unwavering. So again a simple thank you seems small but that is all we have for now. We look forward to the upcoming spring to be able to showoff these new pieces of equipment. THANK YOU!! David Wood Superintendent Kevin Gruber Assistant Superintendent Dewayne Clark Equipment Technician Clint Nelson Green and Grounds

Superintendent

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