Under the Oaks VOLUME 32, ISSUE 1 | JANUARY 2025 FAMILY • FRIENDS • FUN
JANUARY 2025
Club Hours
Welcome Our Newest Members... Jerold Anderson & Sheri Powell, Arnold Kirchenmann, Dixit & Sima Bhakta
Clubhouse
Tuesday - Sunday 6am - 9pm
Oak Room
Tuesday - Sunday 11am - 9pm Sunday Brunch 10am - 2pm
Golf Course
Tuesday - Sunday 7am - Dusk
Let’s get Social!
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
2
UNDER THE OAKS
Manager's Message by Enrique Contreras, CCM,CCE GM/COO
It’s hard to believe, but 2024 has come to an end and we are now transitioning into a New Year. It was without a doubt a better year for all of us, and we made it through with the help of everyone. I wanted to recap 2024 by mentioning a few of our accomplishments; the renovation of the Mixed Grille is just about complete, we have hired a new Executive Chef, Richard Brown, and have also hired a new Controller, Sukhreet Cheema. We will be having a special event on January 31st so our members can come and meet them. As a reminder, our Annual Election is beginning, and all equity members will be receiving your ballots via USPS and through email – please don’t forget to vote for our new Board of Governors before our Annual Meeting on February 23rd. This month we will also start taking letters of intent for all out the Club’s standing committees. Please contact our Member Services Director, Eryn Urban at eurban@sevenoakscountryclub.com for information regarding our committees.
One of my personal goals for 2025 is to provide the best service and quality products to our members. As our management team continues to improve, we will work together to accomplish these goals and provide an exceptional member experience in all areas of the Club. Thank you again and I wish you all health and happiness in 2025.
3
JANUARY 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
ADULT TENNIS WOMEN'S DRILLS Intermediate/Advanced with Dave Wednesdays 7am - 8:30am LIVEBALL DRILLS Intermediate/Advanced with Jason & Marc (3.5 + USTA rating) Mondays & Wednesdays 6:30pm - 8pm
by Dave Krueger, Tennis & Fitness Director
Our Youth Tennis Tournament is MLK Weekend - January 17, 18, & 19! Red ball - 9 years and under - will be played on the pickleball courts. Adults wil alternate-feed to the players and keep score. 12 and under is played with a green dot ball, with serves and no-add round robin scoring. Parents can help with scoring and correct sides to serve on. 14, 16, and 18 year old players will play with regular tennis balls. Parents can help with scoring. All events will be played round robin with no-add scoring. All Youth players who have participated in our Junior Drills are encouraged to play in our event to get accustomed to competitive tennis. Please contact Jason to sign up for the tournament at (661) 717-4217.
4
UNDER THE OAKS
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
5
JANUARY 2025
January 3rd Triple Threat Band
January 10th Ron Houston & the Berry Pickers
January 24 TBA
January 31st Terry Lawless
January 17th Tony Ernst & the Not Too Shabby Band
The Cocktail Corner by Peter Karnowski, Food & Beverage Director
The origin of the Martini cocktail is shrouded in mystery, with several theories compet- ing for recognition as the true birthplace of the drink. One of the most popular tales traces the Martini’s roots to the 1860s in the California Gold Rush town of Martinez. According to this story, a bartender named Jerry Thomas created the drink for a gold miner who wanted something strong and refreshing. The concoction was said to be a mixture of gin, vermouth, and bitters, garnished with a lemon twist. Though this tale is widely cited, there is no definitive proof linking Thomas or Martinez to the Martini’s creation. Another popular theory suggests that the Martini evolved from the “Martinez” cocktail, which was a predecessor dating back to the 1860s. The Martinez was made with Old Tom gin, sweet vermouth, maraschino liqueur, andbitters, often served with a lemon or cherry garnish. As the drink spread across the United States, it is believed that bartenders began adjusting the proportions, eventually refining it into the dry Martini we know today. This transition likely occurred in the 1880s or early 1900s as gin became more popular, and people favored a less sweet, more straightforward taste. A third theory claims that the Martini originated in New York, where it was developed by bartenders working at famous establishments like the Knickerbocker Hotel. According to this account, the drink gained prominence after it was perfected in the early 20th century, with some suggesting that it was named after a brand of vermouth or simply after the city itself. Regardless of the true origin, the Martini rapidly became a symbol of sophistication and elegance. Its popularity soared in the 20th century, especially during the Prohibition era, and it remains one of the most iconic cocktails in modern times.
No matter the history of this iconic cocktail, we hope to see you soon at Seven Oaks enjoying a Martini... however you like! P.S. The club favorite is Dirty with Blue Cheese stuffed olives! Salud!
6
UNDER THE OAKS
Chef‘s Kitchen
by Richard Brown, Executive Chef
Pan Seared Halibut with Ancho Chili-Honey Glaze (Yield: 4 Servings)
Ingredients:
Directions:
Spicy Black Bean Coulis Combine the beans, onion, garlic, chipotles, jalapeno and cumin in a medium saucepan, and add cold water to cover by an inch. Bring to a boil, reduce heat, and simmer until beans are tender. Add more water if the beans appear dry. Using a slotted spoon, transfer mixture to a food processor. Add 1 cup of the cooking liquid, and process until almost smooth; sauce should be a thin coulis. Season with salt and pepper. Use more of cooking liquid to reach desired thickness. Roasted Jalapeno Crema Place crema (or yogurt) and jalapenos in a food processor, and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving. Ancho Honey Glaze Whisk together honey, ancho chili powder and mustard in a small bowl. Season with salt and pepper. Pan Seared Halibut Heat a sauté pan to medium high – high heat. Then sprinkle Halibut Steaks with salt and pepper. Sear in sauté pan to reach a light brown color on both sides, approximately 2 – 3 minutes per side. Use olive oil and a little butter when sautéing the Halibut Steaks. Brush the Halibut Steaks with ancho-chile honey glaze and bake in a 350 degree oven until done. Remove fish from the oven when it is fully cooked and brush glaze lightly again. Be careful to not overcook the Halibut. **
Halibut 4 ea. Halibut Steaks, cut into 6-8 oz. portions 2 tbsp. olive oil 1 tbsp. butter salt and pepper to taste
Spicy Black Bean Coulis 3 cups dry black beans, soaked overnight 2 ea. small white onion, peeled and coarsely chopped 4 garlic cloves, minced 2 chipotles, in adobo, chopped 2 tsp. ground cumin 1 ea. jalapeno seeded, coarsely chopped water, cover the beans by using two times the amount of water and leave in refrigerator overnight salt and pepper to taste Roasted Jalapeno Crema 1 cups crème fraiche (yogurt can be used, if preferred) 2 ea. Jalapenos, roasted, peeled, seeded, chopped salt and pepper to taste
Ancho Honey Glaze 1 cup honey 3 tbsp. ancho chili powder 3 tbsp. Dijon mustard salt and pepper to taste
Plating: Place 2-3 tablespoons of the black bean coulis in the center of the plate and spread it out evenly around the plate. Place three little drops of roasted jalapeno crema on the black bean coulis, but close to the edge of the sauce. This adds a nice contrast to the beans. Place the Halibut Steak in the center of the plate and perhaps raise it up on some Yukon mashed potatoes if you like. This will give your fish some height on the plate. Try grilling you favorite vegetables, perhaps some asparagus and lay them on the side of the plate. ** Tips: Halibut is a delicate fish and a fish which often can get overcooked if not being extra careful. When overcooked it tends to have a dry flesh and lacks moisture due to cooking past it’s proper doneness. For best results, try using a thermometer and cooking to an internal temperature of 135 – 140 degrees. This will ensure a flaky moist fish upon completion.
7
JANUARY 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 January is...
An extraordinary insight into life under one of the world’s most ruthless and secretive dictatorships – and the story of one woman’s terrifying struggle to avoid capture/repatriation and guide her family to freedom. As a child growing up in North Korea, Hyeonseo Lee was one of millions trapped by a secretive and brutal communist regime. Her home on the border with China gave her some exposure to the world beyond the confines of the Hermit Kingdom and, as the famine of the 1990s struck, she began to wonder, question and to realise that she had been brainwashed her entire life. Given the repression, poverty and starvation she witnessed surely her country could not be, as she had been told “the best on the planet”? Aged seventeen, she decided to escape North Korea. She could not have imagined that it would be twelve years before she was reunited with her family. The Girl with Seven Names: Escape from North Korea by Hyeonseo Lee with David John
Our next meeting is Wednesday, January 22nd at 11:30am. Please email Shannon Ericsson at jshannonericsson@bak.rr.com to receive information on joining the meeting.
8
UNDER THE OAKS
9
JANUARY 2025
S.O.W.G.A.
by Valari Lee, S.O.W.G.A. Vice-President
DECEMBER HIGHLIGHTS
12/5 ACE OF THE MONTH – Claire Boone 1st Place Gross: Josephine Shih 2nd Place Net: Annette Warmerdam 3rd Place Net: Tracy VanFossen Closest to the Pin: Barbara Beaty
12/12 QUARTERLY SCRAMBLE 1st Place Gross: Josephine Shih, Debbie Green, Wendy Horack, Margie Meador 1st Place Net: Claire Boone, Tracy VanFossen, Barbara Beaty, Kay Bardin
12/19 CHRISTMAS SPECIAL 1ST Place Gross (tie) Claire Boone, Josephine Shih 1st Place Net (tie) Wendy Horack, Valari Lee Closest to the Pin: Louise Arreola Chip-In: Tracy VanFossen
ACE OF THE MONTH:
CLAIRE BOON E
WINTER SCRAMBLE: 1ST PLACE GROSS (L. TO R.) JOSEPHINE SHIH, DEBBIE GREEN, WENDY HORACK & MARGIE MEADOR
10
UNDER THE OAKS
Golf Shop Talk
by Castavious Henderson, PGA Head Golf Professional
Each golfer in our program will get a profile in our community in the Operation 36 App. We will be offering 9 Hole Operation 36 formatted events for juniors and adults. After each event, our staff will record the event scores on your profile and track your progress over time. The app also allows our staff to organize programs and schedules digitally to improve communication with our families. The Benefits to our golfers: For juniors, it allows us to track their golf development over time and gives parents a timely and motivating way to get their junior on the golf course. Our coaches have access to a junior development model that can help us project where a juniors handicap will be by the time they graduate high school. Parents can quickly switch between juniors in the mobile app to see their goals and log when they play and train. Each session is shared with coaches to help guide and report on their golf development each year. For adults, it is a fun way to improve your golf game and gives us a tool to communicate and help set goals. If you are a complete beginner, it gives you the best path to become a golfer. If you have already played, it is a fun social challenge to see where you can shoot 36 (par) for 9 holes from. With the use of the technology, our staff can help you measurably improve by setting video goals, issuing you practice plans and more. Junior Clinics will be offered on Tuesdays or Fridays, beginning January 7th and January 10th Adult Clinics are every Saturday, starting January 11th. This ongoing program is $150 per month, per student, with family discounts available. To register, please call the Golf Shop at 664-6474.
We have some very exciting news for 2025! We are integrating the Operation 36 development model and coaching platform into our existing instruction offerings, to ehance our golfer experience We want to give golfers the best introduction and long-term development plan to become a skilled golfer. Operation 36 is the fastest growing golfer development model and technology that is being integrated in coaching programs around the world. The program gives our staff away to organize a golfers development and measure improvement over time. The end goal is to get all of our golfers to shoot (par) 36 from a full tee-box!
11
Life Under the Oaks
2000 Grand Lakes Ave. Bakersfield, CA 93311
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12Made with FlippingBook Online newsletter maker