Under the Oaks VOLUME 32, ISSUE 2 | FEBRUARY 2025 FAMILY • FRIENDS • FUN
FEBRUARY 2025
Welcome Our Newest Members... Kyle Baker, Jason & Nichole Davenport, Suhaila Kamar, Bret Nielson & Paige Murphy, Kevin & Gabi Trihey
Club Hours
Clubhouse
Tuesday - Sunday 6am - 9pm
Oak Room
Let’s get Social!
Tuesday - Sunday 11am - 9pm Sunday Brunch 10am - 2pm
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
February 7 Larry Galindo Sweethearts Dinner Studio O February 21 Journey In Time February 28 Terry Lawless
Grand Island Pool & Gym Mondays 5am - 3pm Tuesday - Sunday 5am - 9pm Grand Island Snack Bar Friday - Sunday 9am - 4pm
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BECOME A COMMITTEE MEMBER! In March, the Board of Governors will assign members to replace committee members whose terms have expired. If elected to serve on a committee, your term of o ce will begin in March 2025. ALL COMMITTEE TERMS ARE TWO (2) YEARS, EXCEPT FOR THE GOLF & GREENS COMMITTEE, WHICH IS THREE (3) YEARS. Each committee and their responsibilities are as follows: HOUSE & SOCIAL COMMITTEE (MEETS THE 1ST TUESDAY OF EVERY MONTH) ✴ Recommends annual social calendar based on input from the membership. ✴ Recommends format of each social event. ✴ Works with members to encourage attendance and participation. ✴ Assists in administration of social events. ✴ Works with management to review clubhouse/food & beverage operations. ✴ Makes recommendations regarding clubhouse/food & beverage services based on input from the membership. GOLF & GREENS COMMITTEE (MEETS THE 2ND TUESDAY OF EVERY MONTH) ✴ Recommends annual member tournament schedule based on input from the membership. ✴ Assists in administration of member tournaments and handicap committee. ✴ Reviews condition of golf course with management and golf course superintendent. ✴ Makes recommendations regarding playability and improvement of golf course. ✴ Works with membership to encourage proper golf etiquette and care of the golf course. COURTS & FITNESS COMMITTEE (REGULAR MEETING TIMES TO BE DETERMINED) ✴ Works with management to review swim, tennis/pickle ball & tness operations. ✴ Makes recommendations regarding leagues, clinics, tournaments and other related services based on input from the membership. ✴ Recommends improvements to facilities, based on available budget. MEMBERSHIP COMMITTEE (MEETS THE LAST TUESDAY OF EVERY MONTH) ✴ Reviews membership applicants for acceptance. ✴ Works with management and membership director to promote membership growth. ✴ Makes recommendations regarding admission standards and practices. FINANCE COMMITTEE (MEETS THE 3rd TUESDAY OF EVERY MONTH) ✴ Works with management to understand and review monthly nancial reports. ✴ Educates members on the club’s operational issues and nancial success. REQUESTS TO SERVE ON A COMMITTEE MUST BE SUBMITTED NO LATER THAN FEBRUARY 28, 2025. FOR MORE INFORMATION, OR TO SUBMIT YOUR REQUEST TO SERVE, PLEASE EMAIL ERYN URBAN AT eurban@sevenoakscountryclub.com
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FEBRUARY 2025
FITNESS January 2025
Monday
Tuesday
5:30am Boot Camp Mike - ES
5:30am Boot Camp Allison - ES
7am Stretch
7am Strength Aida - GI
Aida - ES
8am Total Body Norma - ES
8am Circuit
Allison - GI
4pm TRX
9am Pilates
Mike - ES
Allison - ES
ES - The Exercise Studio at The Tennis Pavilion GI - Grand Island Gym
4:45pm Yoga
10am TRX
Lynne - ES
Allison - ES 11am Zumba Fitness Mike - ES 4pm Circuit Aida - ES
Unauthorized Guests and/or Outside Personal Trainers are not permi ed in the Gym or at Fitness Classes
On the Courts
by Dave Krueger, Tennis & Fitness Director
Congratulations to our Southern California Women’s Sectional 3.5 Team Champions: Erin Black, Natalie Chene, Lauren Eittreim & Briana Starr !!
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Wednesday
Thursday
Friday
Saturday
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 Aida - ES
Mike - GI
Allison - ES
Aida - ES
9am Zumba Fitness Norma - ES 4pm Zumba & Abs Aida - ES
10:30am Circuit
9am Abs & Glutes Aida - ES
Allison - GI
11am TRX
9:30am Circuit
Mike - ES
Allison - GI
4:45pm Yoga
4pm Total Body Norma - ES
10am Zumba Fitness Mike - ES 11am Stretch/Pilates Allison - ES
Lynne - ES
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FEBRUARY 2025
Chef‘s Kitchen
by Richard Brown, Executive Chef
Grouper Livornese (Yield: 2 Servings)
Ingredients:
2 ea. Grouper Fillets, (6 – 8 oz) ½ Yellow Onion, Diced 1 tsp. Garlic, Fresh, Minced
1 tbsp. Caper Brine 1 tbsp. Olive Oil, divided 1/2 tbsp. EVOO (Extra Virgin Olive Oil) ½ cup Fish Stock or Broth 1 cup of rice To taste, Sea Salt & Freshly Ground Black Peppe r
6 ea. Olives, Gaetta and Castelvetrano, Pitted, Halved ½ cup White Wine, Chardonnay or Sauvignon Blanc 1 cup Tomato Basil Pomodoro or Marinara sauce 1 tbsp. Capers
Directions: • Preheat oven to 300 F degrees.
• Lightly season the grouper with sea salt and freshly ground black pepper. Pan sear the grouper fillets in 1/2 of the olive oil over medium-high to high heat. Sear for just 2-3 minutes on the flesh side and flip and sear the skin side for just 1 minute. • Remove fillets and let rest by the stove. • Using the same pan, add the remaining olive oil to cook the onions until translucent. Add the garlic and sautee until fragrant. Now add the white wine and cook down by half. Add the tomato basil pomodoro, the olives, fish broth, capers and caper brine to pan. Remove from heat after one minute. • Place the grouper in the pan and baste the filets with the mixture and place in 300 F degree oven. After 5-6 minutes take out of oven and baste again to keep the fish moist. Then finish 3-4 minutes until done. Take out of oven and stir in extra virgin olive oil into the pan.
Plating: Serve over yellow rice or your favorite rice and be careful when removing fish from pan since the fillets are very delicate. Once you remove the fish and place on top of rice, spoon the sauce over the fillets. ** Tips: • Try adding fresh basil and oregano to the pan sauce when it comes out of the oven. • Squeeze fresh lemon and add lemon zest into the pan sauce for a twist. • Snapper & Corvina works wonderfully with this recipe too!
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The Cocktail Corner
by Peter Karnowski, Food & Beverage Director
Shaken or Stirred; The Seven Oaks Method
Shaking and stirring are two essential tech- niques used in cocktail preparation, each serving different purposes based on the ingredients and desired outcome. Shaking is typically employed when a cocktail includes ingredients that are difficult to combine smoothly, such as juices, syrups, or egg whites. The vigorous action of shaking not only helps to mix the ingredients thoroughly but also chills the drink quickly and creates a light, aerated texture, which is ideal for drinks like a Daiquiri or a Whiskey Sour. The ice in the shaker dilutes the drink slightly, which can help balance out the flavors, while the process of shaking also helps to achieve a frothy top, particularly when egg whites or other emulsifiers are involved. In contrast, stirring is the method of choice for cocktails that contain only clear, spirit-forward ingredients, such as the Martini or Old Fashioned. Stirring is a gentler technique that combines ingredients slowly and evenly, ensuring that the drink remains crystal clear and smooth. This method is favored for its ability to maintain the integrity of delicate flavors while chilling the cocktail without excessive dilution. Stirring also prevents the aeration that shaking can produce, which is important for drinks that are meant to be served with a polished, silky texture, rather than a frothy or effervescent one. The choice between shaking and stirring ultimately depends on the composition of the drink and the desired result. Shaking is suited for more complex cocktails with ingredients that require aggressive blending and aeration, while stirring is reserved for those that benefit from a more controlled, smooth mixing process. Understanding when to use each technique is a key part of mastering cocktail crafting, as it influences both the flavor and presentation of the final drink. Ultimately, the choice is yours when it comes to your cocktail, but the club favorite is well shaken with ice chips floating on top!!
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FEBRUARY 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 con- sent of the Book Club members. All members of SOCC are invited to attend. Our selection for February is... The Keeper of Lost Things by Ruth Hogan
Anthony Peardew is the keeper of lost things. Forty years ago, he carelessly lost a keepsa- ke from his beloved fiancée, Therese. That very same day, she died unexpectedly. Brokenhearted, Anthony sought consolation in rescuing lost objects—the things others have dropped, misplaced, or accidently left behind—and writing stories about them. Now, in the twilight of his life, Anthony worries that he has not fully discharged his duty to reconcile all the lost things with their owners. As the end nears, he bequeaths his secret life’s mission to his unsuspecting assistant, Laura, leaving her his house and and all its lost treasures, including an irritable ghost. Recovering from a bad divorce, Laura, in some ways, is one of Anthony’s lost things. But when the lonely woman moves into his mansion, her life begins to change. She finds a new friend in the neighbor’s quirky daughter, Sunshine, and a welcome distraction in Freddy, the rugged gardener. As the dark cloud engulfing her lifts, Laura, accompanied by her new companions, sets out to realize Anthony’s last wish: reuniting his cherished lost objects with their owners.
Long ago, Eunice found a trinket on the London pavement and kept it through the years. Now, with her own end drawing near, she has lost something precious—a tragic twist of fate that forces her to break a promise she once made. As the Keeper of Lost Objects, Laura holds the key to Anthony and Eunice’s redemption. But can she unlock the past and make the connec- tions that will lay their spirits to rest? A charming, clever, and quietly moving novel of of endless possibilities and joyful discoveries that explores the promises we make and break, losing and finding ourselves, the objects that hold magic and meaning for our lives, and the surprising connections that bind us.
Our next meeting is Wednesday, February 26th at 11:30am. Please email Shannon Ericsson at jshannonericsson@bak.rr.com to receive information on joining the meeting.
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FEBRUARY 2025
S.O.W.G.A.
2024 ACE OF THE YEAR & ACE OF THE MONTH: JANUARY
by Valari Lee, S.O.W.G.A. Vice-President
JANUARY HIGHLIGHTS
1/2 2024 ACE OF THE YEAR & ACE OF THE MONTH: Donna Scurlock 1st Place Gross: Cindy Shih
2nd Place Net: Annette Warmerdam Closest to the Pin: Donna Scurlock
1/9 3-PLAYER SCRAMBLE 1st Place Net: Josephine Shih, Carreen Hinds, Phyllis Zumbro 1st Place Gross: Cindy Shih, Annette Warmerdam, Donna Scurlock Closest to the Pin: Karyn Engel
DONNA SCURLOCK
1/16 BEST 9 HOLES 1st Place Net (tie): Josephine Shih, Valari Lee
3rd Place Net: Carreen Hinds 1st Place Gross: Karyn Engel Closest to the Pin: Karyn Engel, Josephine Shih, Sayoko Johnson Chip-In: Carreen Hinds, Karyn Engel, Sayoko Johnson 1/23 FOG HORN TOURNAMENT @ RIO BRAVO Longest Drives (by Hdcp): Cindy Shih, Sharold McBride, Debbie Green
left to right: Josephine Shih, Phyllis Zumbro, Carreen Hinds
1/30 SCURLOCK
1st Place Net: Josephine Shih 2nd Place Net: Sayoko Johnson 3rd Place Net: Sharold McBride 1st PlaceGross: Sheri Williams Closest to the Pin: Karyn Engel, Sharold McBride
left to right: Annette Warmerdam, Cindy Shih, Donna Scurlock
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Links News
by Tom Lipscomb, Director of Argonomy
I have some exciting news about a Special Playing Surface Improvement project we will be starting around April 1st of this year. About a year after my arrival to Seven Oaks, I was asked by one of our local Sod Farm distributors if I could recommend any
new Bermuda grass varieties for them to plant on their farm and sell. I made the recommendation of a Bermuda grass named “Iron Cutter”. I felt comfortable recommending this grass to the sod farm because I had seen it used back east, two years prior to my arrival at Seven Oaks. I had forgotten about this conversation until this year, when they brought me the very first piece of Iron Cutter grown and cut in the state of California. The sod farm is elated as to how impressive this grass looks compared to all the other new and improved types of Bermuda grass that they are currently growing. Immediately, this new grass was striking in appearance and incredible in its production of a very, very fine leaf blade and texture not normally associated with most Bermuda grasses. After seeing it the sample, I asked the Board if I could take the #5 Islands par 3 fairway and convert it to this Iron Cutter variety of grass. I was given permission to make this conversion on “THAT” fairway. My goal is to bring the absolute best playing surfaces to Seven Oaks that will set us apart from the very expensive clubs to our West. I will evaluate the performance of this new grass for the next two years for the following: how it holds up to cart traffic (the reason I chose our longest par 3), divot recovery, drought tolerance, color, thatch production, how the golf ball sits on it and any other traits this grass produces. My initial thoughts about this grass is that when I mow it down very low the golf ball will sit much higher, allowing for many different club selections to hit the ball with. At the same time of this conversion we will also “ring” the new fairway grass with Zoysia grass, which will also greatly improve the playability of the “Intermediate Cut”, which is the 6-foot-wide cut between the fairway and the rough. Our schedule to accomplish this conversion will be as follows: • Sometime around the first week of April 2025 we will make our first application to start the process of killing our current fairway grass • Second application (the same as the first) will be applied late April • Third application (a little different combinations of products than the first two applications) will be applied sometime around the third or fourth week in May. • After the third application, the fairway will be closed to cart traffic, but you can still hit your shot from the fairway. • Sprigging of the new fairway and sodding of the new Intermediate Rough will start around the 1st to 2nd week of June • The fairway will remain closed to cart traffic until the end of August/the first week in September. You can still play your shots from the fairway, only carts will be restricted from the fairway. After our two-year evaluation of this new grass we will make a recommendation to the Board; to either convert Nine holes of fairways each year to Iron Cutter or continue our search for better options that will bring our course to the front of the pack. Thank you for your patience while we look at ways to better improve your golfing experience.
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Life Under the Oaks
2000 Grand Lakes Ave. Bakersfield, CA 93311
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