Under the Oaks VOLUME 32, ISSUE 4 | APRIL 2025 FAMILY • FRIENDS • FUN
Club Hours
APRIL 2025
Clubhouse
Welcome Our Newest Members... Martin & Asley Alonzo, Eric & Megan Anderson, Lorraine Ash, Desmond & Meghan Carnegie, Caleb Cruz & Lacee Ranka, Joseph & Marla Cummins, David Denison, Christopher Diaz & Kimberly Mazza, Chelsie Ellis, Aurelio Enriquez, Robert Gage & Hillary Shanes, John & Susan Guerard, James & Erica Klassen, Josh & Taylor Lancaster, Cristian Lucas & Selene Serna, Jacob Moe, David & Jan Nicholas, William & Susan Norman, Ryan & Nikki Rice, Jerrold & Christina Rothberg, Meena Sanghera, Danny Seely, Robbie & Kim Smith, Katia & David Soto, Kenny Thayer & Jeanne Malm, Heidar & Nora Thordarson, Joseph & Jenny Ann Watkins, Travis & Yvette Wilkinson
Tuesday - Sunday 6am - 9pm
The Oak Room
Tuesday - Friday Lunch 11am - 2pm Dinner 5pm - 9pm Saturday Dinner 5pm - 9pm Sunday Brunch 10am - 2pm Dinner 5pm - 9pm
The Tavern
Tuesday - Sunday Breakfast 7am - 11am Saturday, Tuesday & Wednesday All-Day Menu 11am - 10pm Thursday & Friday All-Day Menu 11am - 11pm Golf Course Tuesday - Sunday 7am - Dusk Tennis & Pickleball Monday - Sunday 7am - 10pm Tennis Pool & Exercise Studio Mondays 5am - 3pm Tuesday - Sunday 5am - 9pm Oaks Snack Bar
Tuesday - Sunday 7:30am - 2:30pm Grand Island Pool & Gym Mondays 5am - 3pm Tuesday - Sunday 5am - 9pm Grand Island Snack Bar Friday - Sunday 9am - 4pm
Let’s get Social!
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Manager's Message by Enrique Contreras, CCM,CCE GM/COO
efforts on. If you do not receive this survey by April 10th, please contact Eryn Urban at 661-664-6418. With spring comes warmer weather and lots of great Club Events! Our Ladies’ and Men’s Member/Guest tournaments will be in full swing, as well as a fun ‘Spring Swing’ courts event. Spring Break Tennis and Golf Camps will keep your kids occupied and please do not delay in making your reservations for our Easter Festivities, as they fill very quickly. In this month’s newsletter you will also find information on Mother’s Day, Cinco de Mayo celebration, our upcoming Ladies Spring Tea, and our Dinner with Huneeus Vinters, featuring Quintessa in May. Reservations for all of these events can be made through our mobile app or by calling the Reception Desk at 661-664-6404. Also with the nicer weather, we experience a lot of tresspassing and unwanted activity on the golf course. If you see anything unusual, please call the Club right away. I wish you and your families the best this spring and I look forward to seeing you enjoying the Club.
I would like to start my message this month by thanking the membership for your support during the Grand Opening and these first few weeks of operations of The Tavern at Seven Oaks. Your support has been overwhelming and your feedback has been positve, and most appreciated. We are so happy to have the new dining room open and look forward to having all of our members enjoy it! Join us for a special night as we open The Tavern on Monday, April 7th to air the 2025 NCAA Men’s Basketball Championship! The Tavern will open at 4:30pm and we will offer a limited menu. With the construction on the Tavern completed, we are now turning our focus to some other improvements that are needed at the Club. Within the next week will be emailing a survey out to you to help us prioritize a few improvements and get your input on what you think we should focus our
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APRIL 2025
On the Courts
by Dave Krueger, Tennis & Fitness Director
MEET OUR NEWEST INSTRUCTOR! Brandon Blair is our newest Certified Pickleball Instructor! After 8 months of deligent studying and honing his playing skills, Brandon traveled down to Misson Viejo Country Club for an intensive day of testing. He was graded on his ability
ADULT TENNIS WOMEN'S DRILLS
Wednesdays 7am - 8:30am RESTARTS APRIL 16TH !!! LIVEBALL DRILLS Intermediate/Advanced with Jason & Marc (3.5 + USTA rating) Mondays & Wednesdays 6:30pm - 8pm
to conduct both a group and a private lesson, and had to play competitive points to show his skill. After all of that, there was extensive onlinetesting to gauge his knowledge of the rules and techniques of the game. The next time you are at the Courts, make sure to congratulate Brandon on his hard work - and book a lesson!
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APRIL 2025
FITNESS April 2025
Monday
Tuesday
5:30am Boot Camp Mike - ES
5:30am Boot Cam Allison - E
7am Stretch
7am Strength Aida - GI
Aida - ES
8am Total Body Norma - ES
8am Circuit
Norma - GI
4pm TRX
11am Zumba Fitn Mike - ES 4pm Circuit Aida - ES 4:45pm Stretch Aida - ES
ES - The Exercise Studio at The Tennis Pavilion GI - Grand Island Gym
Mike - ES
4:45pm Yoga
Lynne - ES
Unauthorized Guests and/or Outside Personal Trainers are not permi ed in the Gym or at Fitness Classes
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April 18th Jim Robinson
April 4th Alex Bergan & Justin John Rodgriguez
April 25th Terry Lawless
April 11th Shontice Marie
Wednesday
Thursday
Friday
Saturday
mp ES
5:30am Boot Camp Mike - ES 6:45am Stretch/Pilates Aida - ES
5:30am Boot Camp Aida - ES 6:45am Strength Aida - ES
5:30am Boot Camp Alex - ES 7am Zumba Toning Aida - ES
6am Boot Camp Mike - ES
7:30am Yoga
Lynne - ES
8am Circuit
9:30am Pilates
8am Pilates
8:30am Zumba Fitness Norma - ES
Mike - GI
Allison - ES
Aida - ES
ness 9am Zumba Fitness Norma - ES
10:30am Circuit
9am Abs & Glutes Aida - ES 10am Zumba Fitness Mike - ES
Allison - GI
4pm Zumba & Abs Aida - ES
11am TRX
Mike - ES
4:45pm Yoga
4pm Total Body Norma - ES
Lynne - ES
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APRIL 2025
The Cocktail Corner by Tessa Cloud, Assistant General Manager
Campari, the bittersweet Italian aperitif, was invented in 1860 by Gaspare Campari in Novara, Italy. A master mixologist, Gaspare crafted the vibrant red drink from a secret blend of herbs, spices, and fruit peels. It gained popularity at his Milan café, Camparino, which opened in 1867. After his death in 1882, his son Davide expanded the brand, launching industrial production in 1904 and exporting it globally. Campari became a cocktail staple, featured in the Negroni and Americano, and grew into a cultural icon. Today, over 160 years later, its original recipe endures, embodying Italian sophistication. Classic Negroni Ingredients: • 1 oz Campari
• 1 oz Your Favorite Gin • 1 oz sweet vermouth • Orange peel (for garnish)
Instructions: 1. Fill a mixing glass with ice. 2. Pour in the Campari, gin, and sweet vermouth. 3. Stir gently for about 20-30 seconds until well-chilled. 4. Strain into a rocks glass over a large ice cube (or serve up in a chilled cocktail glass, if preferred). 5. Garnish with a twist of orange peel - express the oils over the drink and place it in the glass
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Chef‘s Kitchen
by Richard Brown, Executive Chef
Maine Lobster Roll Yields 4 sandwiches
• 4 ea. brioche roll – hot dog style • 1 ea. Maine Lobster, 1 – 1.5 lbs. • ¼ hd. Iceberg Lettuce
Directions:
1. Brush the brioche hot dog style roll with soft butter and place in sauté pan at medium heat to brown both sides to lightly brown in color. You may also choose to chargrill the roll which is fine too. 2. Poach a 1 – 1.5 lb. Maine lobster in boiling water for approximately 12 - 15 minutes. You may use a Florida lobster also, I prefer the sweet Maine lobster versus a Florida lobster. A large pot is preferred and should be a rapid bowl before adding the lobster. Once the lobster has a bright red pigment it should be ready. I prefer to let it rest for 3 – 4 minutes outside of the boiling water in order to finish the cooking process. Then place crustacean in an ice cold water bath which will cool it down properly.
3. Once cooled it will be easier to crack the shell and pick the meat out. Once you have cleaned out all the meat from the shell, just make a rough chop with the lobster meat, this will keep the lobster in chunks which is more desirable when eating. 4. Chop some iceberg lettuce into small slivers which is called chiffonade, straw like cuts. Set in the bottom of the brioche bun. 5. Mix the lobster meat while lightly warm with the lemon aioli. Add a touch of salt and pepper making sure to not over season.
Lemon Aioli
• 3 cloves garlic, minced • 1.5 cup mayonnaise • 1 tbsp. fresh lemon juice • 1 tsp. lemon zest • 1 tbsp. fresh chives, minced • 1 tbsp. flat parsley, chopped fine • 1 tbsp. fresh dill, chopped fine • Salt and pepper to taste
Instructions: 1. In a small food processor combine the garlic and mayo. Grind until smooth. 2. Add lemon juice, dill, parsley, chives, and lemon zest. Pulse until well incorporated. 3. Put into container and refrigerate overnight. Best to do one day in advance *You may also use melted butter on your lobster roll which is also wonderful!
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APRIL 2025
The Seven Oaks Book Club
The Seven Oaks Book Club meets each month to discuss books on a reading list which is created by mutual consent of the Book Club members. All members of SOCC are invited to attend.
The Briar Club by Kate Quinn Washington, DC, 1950. Everyone keeps to themselves at Briarwood House, a down-at-the- heels all-female boardinghouse in the heart of the nation’s capital where secrets hide behind white picket fences. But when the lovely, mysterious widow Grace March moves into the attic room, she draws her oddball collection of neighbors into unlikely friendship: poised English beauty Fliss, whose facade of perfect wife and mother covers gaping inner wounds; policeman’s daughter Nora, who finds herself entangled with a shadowy gangster; frustrated baseball star Beatrice, whose career has come to an end along with the women’s baseball league of WWII; and poisonous, gung-ho Arlene, who has thrown herself into McCarthy’s Red Scare. Grace’s weekly attic-room dinner parties and window-brewed sun tea become a healing balm on all their lives, but she hides a terrible secret of her own. When a shocking act of violence tears the house apart, the Briar Club women must decide once and for all: who is the true enemy in their midst?
Our selection for April is...
Capturing the paranoia of the McCarthy era and evoking thechanging roles for women in postwar America, The Briar Club is an intimate and thrilling novel of secrets and loyalty put to the test.
Our next meeting is Wednesday, April 23rd at 11:30am.
Please email Shannon Ericsson at jshannonericsson@bak.rr.com to receive information on joining the meeting.
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APRIL 2025
Use Password: 1991
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Golf Shop Talk
Congratulations to Dalton Jones
The Importance of the PGA Program
Dalton Jones has passed Level 1 of the PGA program! He has shown tremendous dedication and resolve to get through the first of three levels for the PGA program. You may have already noticed his presence more on the lesson tee and he will now be taking over as the merchandise manager of the pro shop. He is the first assistant golf professional in Bakersfield to get into Level 2! We could not be more proud of his accomplishment and will continue to support his career for years to come.
Advancing through the PGA program significantly enhances the quality of service provided to members in private golf clubs. The training equips professional assistants with advanced golf instruction techniques, enabling them to tailor lessons to individual member needs. This personalized approach fosters improvement among golfers of all skill levels, resulting in a more engaging and satisfying experience on the course. Additionally, enhanced communication skills learned during the training allow assistants to interact more effectively with members, addressing concerns and preferences with confidence and empathy. This proactive engagement builds strong relationships, creating a welcoming environment that encourages member loyalty.
Please join us and show your support for the assistant professionals making Seven Oaks the premier golf club in Bakersfield!
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APRIL 2025
S.O.W.G.A.
by Valari Lee, S.O.W.G.A. Vice-President
MARCH HIGHLIGHTS
2025 TRI-CLUB Total Score after Round Two (when play was suspended) :
SEVEN OAKS: 792.3 STOCKDALE: 805.4 RIO BRAVO: 853.5
Congratulations to Seven Oaks for remaining undefeated for the past 5 years!
3/6 TRI-CLUB DAY ONE AT STOCKDALE
Flight One: 2nd Gross Tie – Hurst/Engel and Shih/Shih
Flight Two: 1st Gross – VanFossen/Meador 2nd Gross – Warmerdam/Dixon 3rd Gross – James/Williams 4th Gross – McBride/Beaty 2nd Net – Scurlock/Brock
3/20 QUARTERLY SCRAMBLE 1st Gross: Karyn Engel/Barbara Beaty/Jan Drew 1st Net: Sayoko Johnson/Sharold McBride/Careen Hinds
3/26 – ACE OF THE MONTH – Donna Scurlock 1st Gross – Claire Boone
Closest to the Pin: Claire Boone Least No. of Putts: Donna Scurlock
3/11 TRI-CLUB DAY TWO AT SEVEN OAKS
ACE OF THE MONTH:
Flight One: 1ST Gross – Shih/Shih 2nd Gross – Hurst/Engel 1st Net – Reynier/Boone 4th Net – Johnson/Lee
Flight Two: 1st Gross – Warmerdam/Dixon 2nd Gross – VanFossen/Meador 1st Net – Scurlock/Brock 2nd Net – Horack/Horn-Bunk
DONNA SCURLOCK
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Other April Golf Events:
4/4: Ladies Spring Fling Reception 4/5: Ladies Spring Fling 4/12: Titleist Ball Fitting & Club Fitting 4/18: XXIO Demo Day 4/24: Men’s Member/Guest Reception
4/25: Men’s Member/Guest 4/26: Men’s Member/Guest
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Life Under the Oaks
2000 Grand Lakes Ave. Bakersfield, CA 93311
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