Under the Oaks VOLUME 32, ISSUE 12 | DECEMBER 2025 FAMILY • FRIENDS • FUN
Club Hours
DECEMBER 2025
Clubhouse
Tuesday - Sunday 6am - 9pm
The Oak Room
Tuesday - Friday
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
Let’s get Social!
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
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Manager's Message by Enrique Contreras, CCM,CCE GM/COO
Thanksgiving was a big success, and I hope that everyone that attended had a good time and enjoyed their traditional feast with family and friends; we are ever thankful for the continued support and loyalty of our members. We look forward to the many holiday events we have again this year. You still have a few days to join us for our Ladies’ Holiday Luncheon, supporting Bakersfield Angels and offering exclusive holiday shopping and lots of Holiday Cheer! Santa & Mrs. Claus are looking forward to seeing you at our Brunch with Santa - please make your reservation no later than December 3rd to give Santa enough time to make gifts for all the kids in attendance. Our annual tree lighting is a litlle late in the month, on December 19th, but bring an ormanet and join us for warm drinks, cookies, and Christmas Carols! As always, thank you again for your continued support and if you have any questions or concerns, please email me or call me. Wishing you all the best for a safe and healthy Holiday Season!
I would like to take this opportunity from all of us here at Seven Oaks Country Club, to wish you and your families, Happy Holidays and a very Merry Christmas.
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DECEMBER 2025
On the Courts
by Dave Krueger, Tennis & Fitness Director
CONGRATS to Stockdale Hi Jordan Li Akshaya Behara
ADULT TENNIS
WOMEN’S DRILLS Wednesdays 7:30am - 9am
LIVEBALL DRILLS Intermediate/Advanced (3.5+) with Jason & Marc Mondays & Wednesdays 6:30pm - 8pm
FITNESS December 2025
Monday
Tuesday
5:30am Boot Camp Mike - GI
5:30am Boot Cam Mike - GI 7am Weight/Core Aida - GI
7am Stretch
Aida - ES
8am Total Body Norma - ES
8am Circuit
Norma - GI
ES - The Exercise Studio at The Tennis Pavilion GI - Grand Island Gym
9am Circuit
11am Zumba Fitn Mike - ES
Mike - GI
4pm TRX
4pm Circuit
Mike - ES
Aida - GI
Unauthorized Guests and/or Outside Personal Trainers are not permi ed in the Gym or at Fitness Classes
4:45pm Yoga
Lynne - ES
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igh’s Girls C.I.F. Team Champions !!! Tanya Srivesteva Maanya Srivesteva
Wednesday
Thursday
Friday
Saturday
mp 5:30am Boot Camp Mike - ES
7am Strength
5:30am Boot Camp Alex - GI 7am Zumba Stretch Aida- ES
6am Pickleball Cardio Mike - ES
Aida - ES
e
6:45am Stretch Aida - ES
9am Stretch & Abs Mike - GI
7:30am Yoga
Lynne - ES
8am Circuit
10am Circuit
8am Circuit Aida- GI
8:30am Zumba Fitness Norma - ES
Mike- GI
Mike - GI
ness 9am Zumba Fitness Norma - ES
4pm Total Body
9am Abs & Glutes Aida - ES 10am Zumba Fitness Mike - ES
Norma - ES
4pm Zumba & Abs Aida - ES
4:45pm Yoga
Lynne - ES
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DECEMBER 2025
S.O.W.G.A.
by Valari Lee, S.O.W.G.A. Vice-President
NOVEMBER HIGHLIGHTS
11/13 ACE OF THE MONTH: Josephine Shih 2nd Net: Sharold McBride 3rd Net: Susan Guerard 1st Gross (Tie): Barbara Beaty & Tracy VanFossen Chip-In: Claire Boone Closest to the Pin: Pam Reynier
ACE OF THE MONTH:
JOSEPHINE SHIH
11/20 FRONT NINE 1st Net:
Josephine Shih Sheri Williams
2nd Net: 1st Gross:
Annette Warmerdam
Closest to the Pin:
Barbara Beaty
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Chef‘s Kitchen
by Richard Brown, Executive Chef
Instructions
Roast the eggplant with olive oil and sea salt at 425 F. 1. In a small bowl, combine the golden raisins, vinegar, and capers. Set aside to let the raisins soften. 2. Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes. 3. Add sugar, and cook, stirring often, for about 5 minutes. 4. Add the roasted eggplant, roasted tomatoes, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste. 5. Allow the caponata to cool to room temperature. Place in an airtight container in the refrigerator for up to 5 days. 6. Season Swordfish with salt and pepper, then grill on your Barbecue. About 4-5 minutes on the first side and then flip over and 3-4 minutes on the other. Be careful not to overcook your Swordfish (internal temperature should be 145 degrees F) 7. Add oregano and basil at the end, rustic chop, for a nice finish.
Grilled Swordfish with Eggplant Caponata
Ingredients
• 1 ea eggplant, diced, roasted • 3 tbsp golden raisins • 3 tbsp sherry vinegar
• 2 tbsp capers • 2 tbsp EVOO • ½ medium yellow onion, diced • 1 celery stalk, diced • 1 red bell pepper, stemmed, seeded, and diced • ½ teaspoon sea salt • 3 garlic cloves, grated • 1 lb tomatoes, about 4 medium, roasted and diced • ½ tsp sugar • ¼ cup chopped fresh parsley • Freshly ground black pepper • Swordfish Steaks, 4 ea., 6 oz ea. • Fresh basil and oregano leaves, for garnish
Serves 4
Eggplant Caponata is a versatile and wonderful Mediterranean condiment that may be used in salads, over a toasted-crostini, or on top of your favorite fish. Try it out with friends and family over the holidays!
Mulled Wine Sparkler
Yields: Approx. 8-10 cocktails
For the Mulled Wine Syrup: 1 cup water ½ cup sugar (brown or white) 2 tbsp mulling spices 2 cups dry, fruity red wine 1 orange, quartered
For the Cocktail (per serving): ½ oz of chilled mulled wine syrup 4 oz chilled sparkling wine Garnish: A lemon twist, orange slice, or cinnamon stick
2. Reduce heat and simmer for 15–20 minutes until slightly thickened. 3. Remove from heat, let steep for 10–15 minutes, then strain and discard solids. 4. Cool the syrup completely, then cover and chill. 5. To make a cocktail, pour ½ ounce of chilled syrup into a glass. 6. Top with 4 ounces of chilled sparkling wine. 7. Garnish and serve immediately.
1. Combine water, sugar, spices, red wine, and orange in a saucepan. Simmer gently over medium heat, stirring until sugar dissolves. Avoid boiling.
Life Under the Oaks
2000 Grand Lakes Ave. Bakersfield, CA 93311
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