Under the Oaks VOLUME 32, ISSUE 5 | MAY 2025 FAMILY • FRIENDS • FUN
Club Hours
MAY 2025
Clubhouse
Tuesday - Sunday 6am - 9pm
Welcome Our Newest Members... Brett Cowan & Kendra Lopez, Shawn & Deepthi Cull, Sindhuja Pavuluru & Naga Bodapati
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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MAY 2025
On the Courts
by Dave Krueger, Tennis & Fitness Director
ADULT TENNIS WOMEN'S DRILLS
JUNIOR TENNIS ROAG Ages 5-12 Tuesdays & Thursdays 4pm - 5:30pm LIVEBALL DRILLS HS & Advance Players Tuesdays & Thursdays 6:30pm - 8pm
Wednesdays 7am - 8:30am
LIVEBALL DRILLS Intermediate/Advanced with Jason & Marc (3.5 + USTA rating) Sundays & Wednesdays 6:30pm - 8pm
FITNESS May 2025
Monday
Tuesday
5:30am Boot Camp Mike - ES
5:30am Boot Cam Allison - E
7am Stretch
7am Strength Aida - GI
Aida - ES
8am Aqua Fitness Aida- TP 8am Total Body Norma - ES
8am Circuit
Norma - GI
11am Zumba Fitn Mike - ES
ES - The Exercise Studio at The Tennis Pavilion GI - Grand Island Gym TP - Tennis Pool
4pm TRX
4pm Circuit
Mike - ES
Aida - ES
4:45pm Yoga
4:45pm Stretch Aida - ES
Unauthorized Guests and/or Outside Personal Trainers are not permi ed in the Gym or at Fitness Classes
Lynne - ES
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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 Aqua Fitness Aida- TP
9:30am Pilates
8am Pilates
8:30am Zumba Fitness Norma - ES
Allison - ES
Aida - ES
ness 8am Circuit Mike - GI
10:30am Circuit
9am Abs & Glutes Aida - ES 10am Aqua Fitness Aida- TP 10am Zumba Fitness Mike - ES
Allison - GI
9am Zumba Fitness Norma - ES 4pm Zumba & Abs Aida - ES
11am TRX
Mike - ES
4pm Total Body Norma - ES
4:45pm Yoga
Lynne - ES
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MAY 2025
May 2nd Journey In Time
May 9th Larry Gallindo
May 16th Peoples & Friends May 23rd Randy Horne
May 30th Terry Lawless
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MAY 2025
The Cocktail Corner by Tessa Cloud, Assistant General Manager
Quintessa Winery: Napa Valley’s Finest Nestled in Rutherford, Napa Valley, Quintessa Winery is a stunning blend of elegance and sustainability. Founded in 1989 by Chilean vintners Agustin and Valeria Huneeus, this 280-acre estate produces some of Napa’s most acclaimed wines with a focus on craftsmanship and natural beauty. Quintessa is known for its single, exquisite Bordeaux-style red blend, led by Cabernet Sauvignon and rounded out with Merlot,
Cabernet Franc, Petit Verdot, and Carmenère. The 2021 Quintessa Red earned a perfect 100 from Wine Enthusiast, bursting with dark fruit, silky tannins, and a polished finish. Their crisp Sauvignon Blanc, Illumination, is a limited- production gem with vibrant character. The winery, designed by Walker Warner Architects, blends into the hillside with gravity-flow systems and cool caves for precise winemaking. The Quintessential Experience, a 90-minute private tour, offers tastings of current and library wines, artisan cheese, and breathtaking views of Dragon’s Lake. Hosts like Susan and Darren make every visit warm and personal. Valeria Huneeus, a microbiologist and viticulturist, drives Quintessa’s biodynamic and organic farming, preserving the estate’s diverse soils and biodiversity. This care shines through in every glass, capturing Rutherford’s unique terroir. Join us on May 23 for an exclusive Quintessa wine dinner, featuring their finest vintages paired with a gourmet menu. Reserve your spot for an unforgettable evening!
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Chef‘s Kitchen
by Richard Brown, Executive Chef
Pan Seared Sea Scallops
with Pea Puree, Pancetta Crisp & Citrus Gremolata
(Serves 4 - appetizer)
• 1/2 cup finely chopped shallots • 3 tbs. extra virgin olive oil • 1 tsp. minced garlic • 2 cups fresh shelled peas or frozen peas • 1 cup stock - chicken or vegetable • kosher salt & cracked balck pepper - to taste
• 8 ea. thin-sliced pancetta • 1/3 cup chopped italian parsley • 1 tsp. finely grated lemon zest • 1 tsp. finely grated orange zest • 8 ea. U-10 “dry” sea scallops • 1 tbs. unsalted butter
Set aside 1 tablespoon of shallots and place the rest in a small saucepot. Cook at medium heat until the shallots are tender and fragrant, not browned; approximately 5-6 minutes. Add peas and favorite broth and season with a pinch of salt and pepper. Bring to a simmer over medium high heat and then reduce to low. Cover the pan and cook until the peas are tender; approximately 5 – 8 minutes, depending if using fresh or frozen peas. The fresh may take a minute or two longer until tender. Transfer mixture to a blender and puree until. Feel free to add a bit more reserved stock to get desired smooth consistency. Season with salt and pepper. Set aside on stovetop and reserve keeping it warm by leaving lid on, but no heat please. Take pancetta slices and line on a baking sheet and sheet pan or cookie pan. Bake at 375-400 F until golden brown. Approximately 10-15 minutes. In a small stainless steel bowl combine the parsley, lemon zest, orange zest, extra virgin olive oil, and the reserved shallots, set aside. Pat the scallops dry and season with salt and pepper. Heat a sauté pan, nonstick, preferably (blue carbon steel works wonders) to medium high heat and add butter. Now let scallops pan sear for 2-3 minutes per side until golden brown. Set aside on pie plate or small cookie sheet so just before
assembling you can finish quickly in oven making sure not to overcook (this takes practice). Portion the slightly warm pea puree on 4 plates and arrange the scallops on the puree in your own design, be creative. Try using a tablespoon by pulling the pea puree with the back of the spoon and make a teardrop shape on the plate! Crumble the pancetta crisps over the top of the dish and sprinkle the gremolata over the beautiful tender Sea Scallops and also spread around the outer part of the plate for color. Try two scallops each for an appetizer or 3 or 4 for an entrée. A great garnish you could use are green pea tendrils!
Enjoy!
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MAY 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. Our selection for May is... The Patron Saint of Liars by Ann Patchett
St. Elizabeth’s, a home for unwed mothers in Habit, Kentucky, usually harbors its residents for only a little while. Not so Rose Clinton, a beautiful, mysterious woman who comes to the home pregnant but not unwed, and stays. She plans to give up her child, thinking she cannot be the mother it needs. But when Cecilia is born, Rose makes a place for herself and her daughter amid St. Elizabeth’s extended family of nuns and an ever-changing collection of pregnant teenage girls. Rose’s past won’t be kept away, though, even by St. Elizabeth’s; she cannot remain untouched by what she hasleft behind, even as she cannot change who she has become in the leaving. Our next meeting is Wednesday, May 28 at 11:30am. Please email Shannon Ericsson at jshannonericsson@bak.rr.com to receive information on joining the meeting.
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Golf Shop Talk
by Castavious Henderson, PGA Head Golf Professional
Celebrating Growth and Dedication: Kaidin Conrad Advances to PGA Level 2
and golf operations to tournament orga n i zat ion and player development. His advancement means he’s now equipped with even greater tools to support both individual players and our broader competitive efforts. That growth has already been paying off in a big way. In addition to his work on the range and with individual players, Kaidin has taken on a major role in organizing and running our tournaments—handling everything from setting up the course and managing tee times to scoring and ensuring smooth day-of operations. His attention to detail, professionalism, and ability to stay calm under pressure have made our events more efficient, enjoyable, and competitive. Please join us in congratulating him on this impressive accomplishment!
We are proud to share some exciting news from our golf team— Kaidin Conrad, our dedicated golf assistant, has officially advanced from Level 1 to Level 2 in the PGA Professional Golf Management Program. This is a significant milestone in any golf professional’s journey, and it reflects both his commitment to the game and his desire to grow as a leader in the sport. Since joining our team, Kaidin Conrad has been a consistent and invaluable presence on the course and behind the scenes. HistransitionintoLevel2ofthePGAprogrammarksnotjusta personal achievement, but a win for our entire golf program. The PGA curriculum is demanding and comprehensive, covering everything from advanced teaching techniques
Men’s Member/Guest Tournament Results
Overall Flight Winners Augusta National: Kevin Horack/ Jacob Cross Pinehurst NO.2: Frank Rizo/ Scott Anderson Oakmont CC: Joel Irving/ Scott Spitzer Shinnecock Hills: Dave King/ Jim McClure Pebble Beach: Brett Prather/ Hugh Prather Winged Foot: Mike Horack/ Bill Alexander Merion: Sean Kim/ Benny Villareal Riviera CC: Chris Gargan/ Garret Barnhard Kern River GC: James Hefley/ Christian Mastrocinque
CHAMPIONS: Kevin Horack/ Jacob Cross 2nd Place: Joel Iriving/ Scott Spitzer 3rd Place: Garrett Tuckness/ JJ Woods
North Kern GC: Garret Tuckness/ JJ Woods Buena Vista GC: Jason Berg/ Tyler Boren
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MAY 2025
Use Password: 1991
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MAY 2025
S.O.W.G.A.
ACE OF THE MONTH:
by Valari Lee, S.O.W.G.A. Vice-President
APRIL HIGHLIGHTS
4/3 ACE OF THE MONTH 1st Net:
Wendy Horack Josephine Shih Pam Reynier Karyn Engel
2nd Net: 3rd Net: 1st Gross:
WENDY HORACK
Closest to the Pin:
Karyn Engel
Chip-Ins:
Barbara Beaty, Josephine Shih
4/10 ODDS OR EVENS 1st Net:
Karyn Engel Claire Boone Ellen Hurst
2nd Net: 1st Gross:
Closest to the Pin:
Karyn Engel
Chip-Ins:
Olivia Bantz
4/15 NINE & DINE 1st Net:
Claire Boone, Mary Anne Dixon, Valari Lee, Susan Guerard
2nd Net:
Josephine Shih, Donna Scurlock, Sheri Horn-Bunk, Jan Drew Giselle Valencia, Megan Bowen, Sandy Caracas, Diana Ramirez
NINE & DINE WINNERS: (l to r) Mary Anne Dixon, Susan Guerard, Claire Boone, Valari Lee
3rd Net:
4/23 TEAMPLAY WINS VS SANTA MARIA
4/17 2 UP / 2 DOWN 1st Net: Barbara Beaty 2nd Net (Tie): Tracy VanFossen, Sayoko Johnson, Valari Lee 1st Gross: Karyn Engel Closest to the Pin: Josephine Shih Chip-Ins: Valari Lee, Karyn Engel
4/24 PICK 3 PAR 3-4-5 1st Net:
Susan Guerard
2nd Net: Valari Lee 3rd Net (tie): Donna Scurlock, Pam Reynier 1st Gross: Sheri Williams Closest to the Pin: Josephine Shih
Seven Oaks CC defeats Santa Maria and moves on to the Playoffs!Congratulations Team!
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Net: 1st 2nd 3rd
Annette Warmerdam and Vivian Sparks Tracy Vanfossen and Jonni Seymour
Linda Hoff and Jean Browning
Gross: 1st
Cindy Shih and Lori Ochoa
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Life Under the Oaks
2000 Grand Lakes Ave. Bakersfield, CA 93311
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