January/February 2019 CLUBHOUSE 507-451-6120 GOLF SHOP 507-451-1363 owatonnacc.com By Dan Jacott OCC General Manager I would like to introduce myself to you as the new Owatonna Country Club General Manager, I am truly excited to be a part of such a great Club and City. Previously I served as General Manager at Majestic Oaks Golf Club and Edinburgh USA golf courses on the northside of the Twin Cities. I was the Head Golf Professional at Majestic Oaks for 6 years before becoming General Manager and I also served as an Assistant Golf Professional at Wayzata CC, Hazeltine National and Greenhaven. During the winters as an Assistant Golf Pro, I worked at Morton s of Chicago Steakhouse in downtown Minneapolis as a Server and Bartender. I am originally from Duluth, MN and I played 13 years of Hockey, but my passion was always with golf, turning Pro in 1998. I still love to golf and enjoy playing with members whenever possible. My wife of 22 years, Kari and I have 4 children. Kari is a Covenant Pastor and works with children, families and congregational care. Our oldest son William is a junior at Bethel University in St. Paul studying marketing and digital design. Our second oldest son Jacob is a freshman at North Park University in Chicago. His major is still undetermined and he plays on their golf team. Our daughter Margret is a sophomore at Champlin Park High School and our youngest son Andrew is in second grade at Oxbow Creek Elementary school. We are very excited to make the move and become a part of the Owatonna Community. We are very excited to start the planning for the Centennial Celebration here at the Club. I am in the process of putting together a committee of members and staff to head up the Centennial Celebration. Currently we are looking at a full weekend of events most likely in June. If you are interested in being a part of this committee please reach out to me, it would be great to have your input and help to plan this fantastic celebration. My goal is to focus on service standards and member satisfaction. I am excited to work with the dynamic team here at the Club to deliver the difference. I look forward to meeting everyone. Please stop in to my office whenever you are at the Club to say hi. Our thoughts and prayers go out to the family and friends of Gladyce Pelovsky as she grieves the loss of Karl. WELCOME NEW MEMBERS Golf Bob & Diane Jungbluth Dining Brad and Carrie Spitzack
By AJ Lindenbaum Head Golf Professional Happy New Year to all our Members and your families! We hope you all were able to enjoy the holiday season and have a Merry Christmas. If you have not already, we encourage you to come out to the club to meet our new General Manager, Dan Jacott. Our team at OCC is excited to be led by Dan and look Dan Jacott OCC Manager to grow forward to hisbyideas on how wegeneral will continue going forward. In golf news, January 1 marks the release of the updated Rules of Golf. There have been several notable changes that may require a small learning curve. A few notable changes we believe will be an easy transition include no penalty if you accidentally move your ball (or ball marker) on the green. Put the ball back, and you re good to go. You also can fix spike marks in your line and touch the line of your putt with your hand or club, as long as you re not improving it, for no penalty. To improve pace of play, golfers now have just three minutes to search for a missing ball rather than five. The process for dropping a ball back in play is revamped in the new rules as well. Instead of letting go from shoulder height, players will drop from around their knee. Another nod to common sense eliminates a penalty for hitting a flagstick left in the hole while putting on a green. There are a few more rules changes that may affect our day-to-day or tournament rounds. we will touch base on those rules in my next article. Thank you for reading and we hope to see you down in golf shop throughout the winter! We will have merchandise available for all seasons. Happy New Year! Clubhouse will be closed for lunch and dinner on January 1st, The exercise facility will remain open Clubhouse will be closed on January 27th, There will not be a Sunday Breakfast Buffet EVERY THURSDAY The clubhouse will close after 2pm (no dinner service) on Friday, January 18 for a private event 13 THURSDAY SHUTDOWN IS Special entrée menu with dessert and drink specials 5:00pm 8:00pm Reservations Appreciated February 18th March 6th (no dining available) and re-open on March 7th The exercise facility will remain open except for February 25 & 26 when it will be closed for cleaning. All You Can Eat Fish Fry January 4, 11, & 25 February 1, 8, & 15 5:00 p.m. 8:00 p.m. 10.95++ per person
As many of you know from my previous articles, the winter is still a busy time in the grounds department here at the OCC. We do have the opportunity to slow down a bit from the daily grind but as many of you know, we still come to work every day. Typical things we do during the winter are servicing our entire equipment fleet which is close to 1,000,000 of equipment including the new golf carts we purchased last year. Now that they are gas engines, it isn t as easy as just plugging them in to charge. We take care of all the snow removal at the clubhouse and we work on the course as much as we can doing tree maintenance throughout the winter. So far the winter has been a nice one for the course, other than the fact it came in without notice. It got cold quickly and allowed the ground to firm up before we got any snow. This is a good thing when it comes to snow mold outbreaks. There are two types of snow mold that we try to protect from during the winter, Pink and Grey Snow Mold. Pink is usually a shoulder season disease that doesn t survive once the ground is frozen and we have snow cover. Grey snow mold on the other hand, needs the snow cover to grow and Kid s Movie Nite typically we don t know how bad it is until the spring melt. This doesn t mean we won t see either of these present themselves in the spring, but for now I m really confident we have nothing to worry about. With the ground being frozen before we got snow, it will be a lot harder for grey snow mold to flourish. A quick update on tree work this off season. Three years ago, we slated roughly 100 Ash trees to come down. We have successfully removed 83 of them to date. We have 17 remaining to do this year as well as a couple Oaks we have been trying to nurse back to health. They haven t responded as expected along with a handful of the trees damaged back in September during the storm/tornado we experienced here in town. I still can t believe how we lucked out as to how little damage we had on the course. I know when everyone comes back to play golf in the spring, hole number five is going to look different. It is not really going to play different, but I believe because we have to remove one of the large Honey locust trees from behind the green, it is definitely going to change the look of the hole. Kid s Nite Thursday, February 14 6:00 pm Bring the kids out while you enjoy a nice Valentine s meal! Sunday, February 17th 11:00am-4:00pm 10.00++ per child Includes Sunday Breakfast Buffet, Cookies & Hot Chocolate BRING YOUR OWN SLED AND WARM CLOTHES!
By Julia Seykora By Robert Brown Executive Chef We ve got some amazing things going on in the OCC kitchens. Make sure to check your calendar for all the different specialty nights we have coming up in January and February. Chef s corner has some great new options along with our 13 Thursday. We will continue to offer By AJ Lindenbaum our Holiday Helper menu thru the end of January. Make Head Golf Professional sure to get your orders and reservations in soon! With all the countless things we have coming up, we look forward to seeing you in our dining facilities. Taco Night By Dan Jacott OCC General Manager Wednesday, January 16 5:00pm 8:00pm 9.95++ per person Reservations appreciated All choices come with 3 hard shell or 3 flour tortillas, Spanish rice and refried beans SEASONED GROUND BEEF Classic ground beef topped with shredded lettuce, diced tomatoes and cheese. CHICKEN Marinated chicken breast, grilled and topped with shredded lettuce, diced tomatoes and cheese PORK CARNITA Slow roasted shredded pork topped with onions and cilantro. STEAK Marinated strip steak grilled with onions and tomatoes then topped with cheese Prime Rib Night Wednesday, January 30 5:00 8:00 p.m. Farewell 2018! Thank you to all who allowed us to assist in facilitating your amazing Holiday parties! Our clubhouse lends itself well to Christmas comforts and décor, coupled with your efforts and Holiday Cheer. Thank you for allowing us to share with you and your guests during the Holiday season year after year. To ensure you do not miss out on spreading joy next year, please book your date for the 2019 Holidays season, now! Do you happen to know any friends or family members got engaged over the Holidays?! If so, point them in my direction! It is never too soon to start planning, and the Country Club Staff and I would love to help host the big day in any way that we can, even if it s catering an off-site event! May I suggest an engagement party to get the ball rolling? We have so much to offer, please take advantage! Happy New Year! Welcome 2019! So much is happening at the Club, be sure to stop in and check out the renovations, upgrades and staff additions! Please join me in welcoming our new General Manager, Dan Jacott. We are very excited for what 2019, our Centennial year, might bring! As always, my door is open for booking events, Member Event suggestions, party planning or just to chat! Thank you and Happy New Year! Tuesday, February 14 5:00-8:00 pm (Reservations Appreciated) All Entrees come with green beans, choice of potato, and soup or salad Roasted Chicken... Slow roasted chicken breast stuffed with spinach and artichoke and topped with a 17.95 white wine cream sauce Includes choice of soup or salad, vegetable of the day and choice of starch. Offering three sizes to choose from, our slow roasted prime rib is hand carved and served with house made au jus. Pork Medallions... Maple brined pork medallions topped with a 19.95 bourbon jus lie sauce ACE 14oz 22.00++ BIRDIE 12oz 19.00++ EAGLE 10oz 16.00++ Beef Short Rib... Braised boneless beef short rib with a 21.95 espangole sauce Reservations Appreciated Scallops... Pan seared scallops with lemon garlic and 23.95 fresh herbs
1991 Lemond Road Box 446 Owatonna, Minnesota 55060-0446 RETURN SERVICE REQUESTED OCC TO GO Call 451-6120 by 11:00 a.m. Enjoy some of our favorites at home. JANUARY/FEBRUARY Pick up hours are 3 p.m. to 4:30 p.m. on Tuesday and 3 p.m. to 6:00 p.m. Wednesday through Friday. Ready to cook and Directions included. Please allow one hour cooking time for entrées. SOUP DU JOUR 2.95 Per Cup 6.75 Per Quart OCC WHITE CHICKEN CHILI 16.00 Per Quart ENTRÉE S Split Entrée: Feeds 3 guests Full Entrée: Feeds 6 guests HOUSE SALAD Mixed greens, sliced cucumber, tomato, parmesan cheese and fresh croutons. 10/18 CAPRESE CHICKEN Grilled chicken breast topped with tomato bruschetta Served with wild rice blend, carrots and bread 30/60 APPLE BRAISED BONELESS PORK CHOPS Apple braised boneless pork chops topped with roasted apples. Served with buttermilk whipped potatoes, green beans, and bread 38/76 GARLIC HERB SALMON Garlic herb broiled salmon with lemon and wine. Served with parmesan risotto, green beans, and bread 38/76 CHEESECAKE OCC House cheesecake with a sweet fruit sauce 32 Enjoy some of our favorites in your home. Please call by 11 a.m. for that day s order. However, advance notice is greatly appreciated. We will be changing this menu monthly, so try as many of our favorites as you can before they re gone. BAR SERVICE Tuesday Friday 11:00 am Close Sunday 9:00 am Close Monday & Saturday Closed PRO SHOP Tuesday - Friday 10:00 am - 5:00 pm EXERCISE FACILITY Daily 5:00 am 9:00 pm 306 N. Cedar Owatonna, MN 55060 Phone (507) 451-6004 Fax (507) 451-6024 instyowatonna.com WINTER HOURS (After golf course closes.) FOOD SERVICE Lunch: Tuesday Friday 11:00 am 2:00 pm Dinner: Wednesday Friday 5:00 pm Close Sunday Breakfast Buffet: 9:00 am 12:30 pm Monday & Saturday Closed MINIMUM REMINDER: Minimum reminder Dining Member: 100.00 per quarter SOCIAL AND GOLF MEMBER: Last name starting with A M: First day of the month thru the last day of the month. 100.00 January 1st thru March 30th combined. 75.00 monthly April thru December. Last name starting with N Z: 16th of the month thru the 15th of the following month. 100.00 January 16th thru April 15th combined. 75.00 monthly April thru December. 2921 Lavender Pkwy. Suite 500 Faribault, MN 55021 Phone (507) 332-6727 Fax (507) 334-5642 instyfaribault.com