Under the Oaks VOLUME 32, ISSUE 5 | JUNE 2025 FAMILY • FRIENDS • FUN
Club Hours
JUNE 2025
Clubhouse
Tuesday - Sunday 6am - 9pm
Let’s get Social!
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 Tuesday - Sunday 10am - 6pm
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Manager's Message by Enrique Contreras, CCM,CCE GM/COO
We’d like to share that Chef Richard, and the kitchen team are actively working on improving food preparation and delivery times. We appreciate your patience as we implement these enhancements, and we remain committed to providing you with both excellent meals and timely service. Farewell and best wishes to our Head Golf Professional, Castavious (CD) Henderson. By now, most of you know that Castavious has relocated to Texas. While we are sad to see him go, we are excited for what lies ahead for him. He will certainly be missed!
School is out, the temperatures are rising and that can only mean one thing – Summer has arrived! We hope that everyone enjoys a fun, relaxing and memorable summer break, filled with time well spent with family and friends. Fishing at the Club has become a hot topic, but not in a good way… we are still seeing kids disregard the NO FISHING signs and continue to fish in our lakes. We are working with the Bakersfield Police Department and citing non-members of the Club for trespassing. For kids of members who are caught fishing, their parents can be subject to suspension. Please alert your children not to fish in our lakes, or there will be consequences for all involved. I would like to thank the social committee for organizing the lovely Spring Tea that was held earlier this month; we had an incredible turnout of 112 attendees, and it was clear that all had a wonderful time. The attention to detail did not go unnoticed – thank you again to everyone who helped make it a memorable occasion. We kindly remind all members and their guests that adhering to the dress code is required in the Club House, Golf Course and the Tennis Area. Appropriate attire helps maintain the standards and atmosphere of the Club. Thank you for your cooperation and support. In the next couple of weeks, we will be updating the access system for the swimming pools and Grand Island Gym. An email will be sent to all the members on how to download the app. Check your inbox and follow the steps provided to ensure uninterrupted entry to these amenities. Our next event at the Club on June 6th is the popular Chop House which is already sold out! Father’s Day is June 15th - please make your reservations early, to celebrate Dad with a traditional BBQ. And as always, our July 4th Celebration is going to be another spectacular show! “Quick entry” and concession tickets are now on sale at the reception desk – grab them ahead of the holiday to avoid long lines!
If you have any concerns or questions, please let me know.
Welcome Our Newest Members... Trevor & Jennifer Hedge, Mark & Loksye Riso, Scott & Beatrice Mahlmann, Bryce & Linda Stevens, Martin Espinoza & Marina Tackitt,
Jim & Michelle Torigiani, Michael & Sandra Torigiani
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JUNE 2025
On the Courts
ADULT TENNIS
LIVEBALL DRILLS Intermediate/Advanced with Jason & Marc (3.5 + USTA rating) Sundays & Wednesdays 6:30pm - 8pm
by Dave Krueger, Tennis & Fitness Director
WOMEN'S DRILLS Wednesdays 7am - 8:30am
FITNESS June 2025
Monday
Tuesday
5:30am Boot Camp Mike - GI
5:30am Boot Cam Mike - GI
7am Stretch
7am Strength Aida - GI
Aida - ES
8am Aqua Fitness Aida- TP 8am Total Body Norma - ES
8am Circuit
Norma - GI
9am Aqua Fitnes Aida - TP 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 TP - Tennis Pool
4pm TRX
Mike - ES
4:45pm Yoga
Unauthorized Guests and/or Outside Personal Trainers are not permi ed in the Gym or at Fitness Classes
Lynne - ES
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“Hit the Target” Tennis & “Mayhem” Pickleball Tournament Results
Men’s Open Runner-up: Austin Cusator
Women’s Doubles Open Champions: Alexsia Drulias & Greta Krueger
Men’s Doubles Open Champion: Niteesh Kuchakulla
3.5 Women’s Doubles Champion: Erin Black & 3.5 Doubles Runner-up: Lauren Huyhn
Other Winners (no pictures available): 3.5 Men’s Singles Champion: Andrew Kim 3.5 Pickleball MXD Champion: Andrew Kim & Rosemarie Gallindo 3.5 Women’s Pickleball Champion: Theresa Yanagi & Jennifer Woodward 3.0 Pickleball MXD Champion: James & Laura Cusator
4.0 Men’s Doubles Champion: Ron Hardin & 4.0 Doubles Runner-up: Chandler Smith
3.5 Pickleball MXD Champion: Ron Hardin
Wednesday
Thursday
Friday
Saturday
mp 5:30am Boot Camp Mike - ES
5:30am Boot Camp Aida - ES 6:45am Strength Aida - ES 9am Stretch & Abs Mike - GI
5:30am Boot Camp Alex - GI 7am Zumba Toning Aida - ES
6am Boot Camp Mike - ES
6:45am Stretch/Pilates Aida - ES
7:30am Yoga
Lynne - ES
8am Aqua Fitness Aida- TP
8am Pilates
8:30am Zumba Fitness Norma - ES
Aida - ES
ss
8am Circuit
10am Circuit
9am Abs & Glutes Aida - ES 10am Aqua Fitness Aida- TP 10am Zumba Fitness Mike - ES
Mike - GI
Mike - GI
ness 9am Zumba Fitness Norma - ES
11am TRX
Mike - GI
4pm Zumba & Abs Aida - ES
4pm Total Body
Norma - ES
4:45pm Yoga
Lynne - ES
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JUNE 2025 Chef‘s Kitchen
by Richard Brown, Executive Chef
Potato Crusted Halibut with Citrus Buerre Rouge (Serves 6 - 8)
Beurre rouge is a simple emulsified butter sauce that is great with fish or seafood. If you have heard of beurre blanc, it is the same, only beurre rouge (literally means “red butter” in French) is made with a reduction of red wine instead of white. It is a nice sauce to have in your repertoire because you can whip up a batch on the spot (all you really need is red wine and butter), making it ideal for a quick sauce. But to do it properly, you will want to include shallots and vinegar as well. The shallots, in particular, add an intangible but still potent flavor and aroma to the sauce, while the vinegar imparts a concentrated tartness that helps cut through the richness of the butter. Like beurre blanc, you can serve beurre rouge as an accompaniment with scallops, lobster, or other fish or seafood. But because it is richer than beurre blanc, you can even serve it with a steak.
Good wines for the reduction (or au sec, meaning “nearly dry”) include cabernet sauvignon, pinot noir, or Chianti, but any drinkable dry red will do. As for the red wine vinegar, there is no need to go crazy. The everyday stuff you keep in your pantry for making salad dressing will be fine. Most importantly, your butter needs to be very cold. Otherwise, the emulsion will break and instead of a smooth, velvety sauce, you will end up with what looks like a pot of red wine with melted butter on top. This can also happen if you add the butter cubes too quickly or do not whisk hard enough. If that happens, take it off the heat and whisk in a few chips of ice until the emulsion comes back together. 2. While the liquid reduces you can cut the butter into medium (1/2-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing. 3. Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk. 4. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have two to three cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a few more moments. The finished sauce should be thick and smooth. 5. Season to taste with kosher salt. Traditionally you would strain out the shallots before serving, but you do not have to do this. Serve it right away.
Citrus Buerre Rouge • Coriander • 1 cup dry red wine • 1/2 cup red wine vinegar • 1 tablespoon finely chopped shallot • Orange, whole • Lemon, half • Lime, half • 1 pound (2 cups) unsalted butter, cold • Kosher salt, to taste, optional
Directions 1. Heat the wine, vinegar, citrus and shallots in a saucepan until the liquid comes to a boil, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2-3 tablespoons. This should take about 10 minutes.
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Potato Crust Halibut •
6 ea Halibut Fillets, 6 oz. each
• 4 ea. Russet Potatoes, Peeled, Placed in water, then Julienne or thin, straw-like cuts • ½ bunch Fresh thyme, finely chopped • 1 lb. Butter, Melted • 1 bu. Green Onion, Sliced thinly • 1 cup Flour, AP • Salt and Pepper to taste
1. First julienne the potatoes and mix them into a stainless steel bowl. Add chopped thyme, a pinch of salt and pepper, along with the green onion and just enough melted butter to lightly coat the julienne potatoes. 2. Add a small amount of flour and mix. The potatoes should lightly cling together when pressing in the palm of your hand. In other words try mixing in half of the flour and see if it lightly clings together. Add more if necessary. Keep in mind that to much flour will take away from the flavor of the potato curst. We want to put in just enough to lightly bind the potatoes and not cake up on them. 3. Now lightly season the halibut on both sides and apply a small amount of the potato crust to both sides of the fillets. Set aside. 4. Place a sauté pan on medium high heat and use olive oil and a little butter in the pan at medium to medium high heat. Combining the oil and butter helps create a higher smoking point so the potatoes won’t burn.
5. Lightly brown the potatoes on both sides until golden brown, about 3-4 minutes on the first side and about half the time on the second side. No rush just make sure the potatoes have a little color to them. 6. Now place in 375 - 400 F oven and finish baking until done. It should take approximately 8-9 minutes, depending on the thickness of your Halibut. You can always check the internal temperature and when it reaches 144 -146 degrees in the center it should be perfect. 7. Place the sauce in the center of the plate and place the Potato Crusted Halibut on top of the sauce. Add some vegetables of your choice, like some grilled vegetables of the barbecue and you will love this dish.
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JUNE 2025
The Cocktail Corner by Tessa Cloud, Assistant General Manager
This Father’s Day, celebrate the dads who make life extraordinary with a cocktail crafted to honor their unique spirit: The Tavern Smoked
craftsmanship we put into creating memorable moments at Seven Oaks Tavern - making it the ideal centerpiece for a Father’s Day toast. The Tavern Smoked Maple Old Fashioned is more than a cocktail - it’s a celebration. The 7 Oaks Barrel Pick Whistlepig 10yr delivers a bold, refined foundation, while the maple syrup and bitters create a harmonious balance of sweet and spice. The Luxardo cherry and orange peel elevate the experience, and the table-side smoke adds a memorable touch of drama. It’s a drink that says, “To Dad - timeless, strong, and truly one of a kind.” Visit the Seven Oaks Tavern this Father’s Day to savor this exclusive cocktail or try making it at home!
Maple Old Fashioned. Featuring our exclusive 7 Oaks Barrel Pick Whistlepig 10yr, this drink is a robust, smoky tribute to the man who’s always there with wisdom, strength, and a few classic dad jokes. Our 7 Oaks Barrel Pick Whistlepig 10yr is a one-of-a-kind rye whiskey, hand-selected by our team for its exceptional depth and character. Aged for a decade, this barrel pick offers a robust profile with notes of caramel, vanilla, and warm spices, complemented by a smooth, smoky finish that’s perfect for sipping or mixing. Chosen for its balanced yet striking flavor, this exclusive rye reflects the care and
The Tavern Smoked Maple Old Fashioned
Ingredients: • 2 oz 7 Oaks Barrel Pick Whistlepig 10yr
• 0.5 oz Whistlepig Maple Syrup • 3 dashes Fee Brothers Bitters • 1 Clear Ice Cube • 1 Luxardo Cherry • Orange peel (for expression)
Instructions: 1. In a mixing glass with ice, pour Whistlepig 10yr, maple syrup, and Fee Brothers Bitters. 2. Stir for 20 seconds until chilled. 3. Put a clear ice cube in a rocks glass and strain the drink over it. 4. Twist an orange peel over the glass to release its oils, then discard or garnish. 5. Add a Luxardo cherry. 6. Smoke the cocktail at the table for a bold, aromatic finish.
Cheers to the dads who make every moment unforgettable - Happy Father’s Day from the Seven Oaks Tavern Team!
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Father’s Day Tournament
Sunday, June 15 th Get Your Dad & Get a Tee Time in the Golf Shop **Any Combina on: Father-Son / Father-Daughter** Teams will be ighted according to Sign-Ups - Handicaps & Peoria $ 40 entry per team
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JUNE 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 June is... Heartwood by Amity Gaige
In the heart of the Maine woods, an experienced Appalachian Trail hiker goes missing. She is forty-two-year-old Valerie Gillis, who has vanished 200 miles from her final destination. Alone in the wilderness, Valerie pours her thoughts into fractured, poetic letters to her mother as she battles the elements and struggles to keep hoping. At the heart of the investigation is Beverly, the determined Maine State Game Warden tasked with finding Valerie, who leads the search on the ground. Meanwhile, Lena, a seventy-six-year-old birdwatcher in a Connecticut retirement community, becomes an unexpected armchair detective. Roving between these compelling narratives, a puzzle emerges, intensifying the frantic search, as Valerie’s disappearance may not be accidental.
Heartwood is a “gem of a thousand facets—suspenseful, transporting, tender, and ultimately soul-mending,” (Megan Majumdar, New York Times bestselling author of A Burning) that tells the story of a lost hiker’s odyssey and is a moving rendering of each character’s interior journey. The mystery inspires larger questions about the many ways in which we get lost, and how we are found. At its core, Heartwood is a redemptive novel, written with both enormous literary ambition and love. Our next meeting is Wednesday, June 25 th at 11:30am. Please email Shannon Ericsson at jshannonericsson@bak.rr.com to receive information on joining the meeting.
June 6th Journey In Time
June 20th Studio O
June 13th Triple Threat Band
June 27th Terry Lawless
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Friday, July 4 th Gates open at 6:30pm $35.00 for Members & Guests Kids 5 years & under are fr ! entry includes Fireworks Spectacular by Zambelli, music by Freestyle Entertainment, Popcorn & Fun Zones for Kids, Tweens, Teen & Adults!! We will offer NO-HOST Beer Garden, Bar, Soft Beverages, Hot Dogs, Burgers, Tacos, Kettle Corn, Hand-Dipped Corn Dogs & Popcicles for you to enjoy before and during the show! RSVP on our mobile app or call 664-6404 To avoid long lines, Express Entry Tickets can be picked up & Concession Tickets may be pre-purchased at the Reception Desk, starting June 1st
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JUNE 2025
U.S. OPEN TOURNAMENT SATURDAY, JUNE 14 TH
DRAW PARTY Your entry includes the Draw Party on Friday evening, June 13th at 6pm. Enjoy a selection of appetizers while we draw the Professionals you’ll be ‘paired’ with. ENTRY FEE $50.00 includes Draw Party. Payout will be both Gross & Net. OPTIONAL SIDE POT $50.00 per player. Pays both Gross & Net - ALL CASH
FORMAT Individual Medal Play (Gross & Net) with your score added to the Saturday score of the U.S. OPEN Player you draw. You may play any time on Saturday the14th, up until 12:30pm, and you can play in your regular group. We will score the tournament on Saturday a ernoon, a er all players have completed their rounds.
SIGN UP IN THE GOLF SHOP TODAY!
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F LAG T OURNAMENT
F RIDAY , J ULY 4 TH T EE T IMES
All players play the course to Par 72 then place their ag at the spot that their Handicap is all used up! USGA R ULES IN EFFECT E XAMPLE : 72 + 11 HANDICAP = 83 F LAG IS PLACED AT 83 RD SHOT $20 E NTRY I NDIVIDUAL P LAY Make your own group and get your Tee Time! Summer Rules All ties will be paid
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JUNE 2025
S.O.W.G.A.
by Valari Lee, S.O.W.G.A. Vice-President
MAY HIGHLIGHTS
5/1
ACE OF THE MONTH
1st Net 2nd Net 3rd Net 1st Gross
Donna Scurlock Ginette Brock Barbara Beaty Wendy Horack
Closest to the Pin
Mary Anne Dixon
Chip-In
Donna Scurlock
5/8
BRING YOUR SPOUSE TO GOLF DAY
1ST NET (l to r) Peter & Annette Warmerdam, Dave & Margie Meador 2ND NET (not shown) Mike & Myrna Pelle, Kevin & Pam Reynier
Closest to the Pin Men: Mike Pelle, Jim Green, Lee Kuntz Women: Claire Boone, Sheri Williams, Myrna Pelle 1ST GROSS (TIE) (l to r) Mike & Wendy Horack, Valari Lee & Kaidin Conrad (not shown) Sayoko Johnson & Lee Kuntz, Vince & Tracy VanFossen
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ACE OF THE MONTH:
5/16-18 LADIES CLUB CHAMPIONSHIP Congratulations to Cindy Shih, our new Ladies Club Champion for 2025! Cindy won in a thrilling Playoff vs Josephine Shih and Sheri Williams.
Great job to all who played!
DONNA SCURLOCK
5/20
NINE & DINE
1ST GROSS (l to r) Myrna Pelle, Barbara Beaty, Claire Boone
1ST NET: (l to r) Valari Lee,
Tracy VanFossen, Sayoko Johnson
LADIES’ TEAM PLAY UPDATE !!
5/22
PAR 3-4-5’S
1st Net 2nd Net 3rd Net 1st Gross:
Mary Anne Dixon Pam Reynier Susan Guerard Karyn Engel
Closest to the Pin
Wendy Horack
Chip-Ins
Claire Boone, Karyn Engel, Mary Anne Dixon
The Seven Oaks Ladies Team, led by Captain Sheri Williams defeated Valencia and The Mission Club to advance to the Team Play FINALS in Santa Barbara on June 1st. Stay Tuned for updates!
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Life Under the Oaks
2000 Grand Lakes Ave. Bakersfield, CA 93311
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