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New Menu Items for Spring 2013

(2 votes)

The Golfer's Grill and Banquet Room have been remodeled, the greens have been aerated, the ponds are starting to overflow, and finally the weather has started to warm up! Along with all of the changes that can be seen around the golf course and in the clubhouse, we are excited to make a few more changes on the menu!

We are always looking for new and exciting items that fit the season. As the warmer weather approaches, we are adding some lighter, healthier choices, and bringing back some of our more popular items from last season.

In addition to the River Oaks House Salad and Classic Caesar Salad, we have added three new salads: a Mediterranean Salad, a Southwest Salad, and an Asian Salad. Want more? How about adding grilled chicken or shrimp? Still not enough? How about turning your Mediterranean Salad with chicken into a Wrap? We now have a Honey Wheat Tortilla that does the job perfectly!

We are very pleased at the response to our homemade Onion Rings and now offer homemade Fried Pickles as a new appetizer!

We are also bringing back the Cashew Chicken Sandwich and the Fried Green BLTA (now with fresh avacado slices)! We are also offering a light Tuna Salad Sandwich on toasted Wheatberry Bread!

Click Here to View the Updated Golfer's Grill Menu!

Don't forget, we can also cater private parties, get-togethers, and other functions. Contact Event Coordinator at (405) 771-5800 if you would like more information on what we do for your event.

We are always open to suggestions from our guests. If there is ever anything that we can do to improve your experience please let us know.

Sincerely,
Derek Boyd
Executive Chef

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Green Surrounds Project

(3 votes)

Let the sodding begin! This is when keeping the green side up is important. Who isn't tired of looking at the deadness around 8 of the greens? But knowing how much better the surrounds are going to be because of it, has made it worth it.

As of April 17th we have finished the bermuda grass sod around 6 of the 8 green surrounds. And we are almost halfway done with the collars. The crew would like to thank everyone for their patience during these projects. Most groups have been skipping the greens that we are working on, and that has really sped up the process.

Thank you,
Tom Dougherty
Head Superintendent

If you have any questions about the golf course, current or future projects, you may email This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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Spring Aerification Update

(2 votes)

Spring has sprung, rain has come and we got the greens aerated in one day. Yippee!

I bet that most people think that golf course superintendents (GCS) enjoy tearing up
perfectly good greens when they aerate. To tell you the truth, most of the GCS that I
know hate it just as much as golfers. It is a costly and time consuming task and the
greens can sometimes take weeks to recover. Fortunately the timing this year could not
have been better. The relatively warm soil temps combined with the spring rains should
have the grass jumping across those aeration holes in no time.

For more on greens aeration there is an article from the USGA on this page:
USGA Article

Keep the Green Side Up!
Tom Dougherty, Head Superintendent

If you have any questions concerning the golf course and current/future projects, email This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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Cranberry Chutney Recipe

(2 votes)

With Thanksgiving rapidly approaching, I wanted to share with you my most treasured recipe for Cranberry Chutney.
This little gem makes an amazing gift, as it can be refrigerated for up to 3 months in a tightly sealed jar. It's a side dish that takes notice and is amazing on leftover turkey with a piece of brie. You can serve it on cream cheese with crackers but it begs to be eaten on a garlic crostini with fresh goat cheese.

No matter what you do with it, you will be asked time and time again for the recipe!

4c fresh or frozen cranberries, you can find them in the produce section this time of year

2 ½c sugar

6 whole cloves

2 cinnamon sticks

1t salt

2 granny smith apples, diced

2 firm bosc or anjou pears, diced

1 small yellow onion, diced

1c raisins

1/3c crystallized ginger

In a deep saucepan, combine cranberries, sugar, cloves, cinnamon and salt. Add water to cover.

Boil, stirring frequently, dissolving the sugar.

Cook until the cranberries pop, usually 10-12 minutes.

Adjust heat to a simmer and add your remaining ingredients.

Remove from heat and allow to cool to room temperature. I usually pour it onto a sheet pan to increase the surface area for faster cooling.

You'll want to remove the cinnamon sticks and cloves before jarring or service.

Enjoy!
Chef Jennifer

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How to Plan a Charity Golf Tournament

(2 votes)

There are many organizations and charities that capture our hearts. Maybe you’ve been involved for years, or maybe you’re trying to figure out how to begin helping. Golf tournaments are a great way to raise money for your favorite cause.

First things first, narrow down a date. There is a lot of planning involved, so you might want to start 6 months to a year in advance. You can start with the ideal date, but also think of a few backups. Being flexible will certainly help when booking your event. Many facilities reserve dates annually for organizations that return each year.

Next, secure your location. If you choose to hold your event at a private golf club, you will most likely be limited to Mondays only. If you cannot have your tournament on a Monday, you will have to broaden your search to a public course. When talking to a golf facility, be sure to find out the cost per player, and see what is included (carts, range balls, food, beverages, etc.). If you find a location with a decent price range, ask about holding the date for a couple of days. This would give you time to call around and get price comparisons. Think about your target audience, and the amount they would be willing and able to pay for an entry fee. Remember, you will have to charge more than the course, to raise money for your charity.

Once you’ve chosen a location and nailed down a date, iron out your details. Ask the golf facility for suggestions. They usually know when a good time is to start your event, and how to create a flow if you have food served before or after, etc. Determine a format. A four person scramble is used most often. Your golf facility may have good suggestions on other fundraising ideas (selling mulligans, closest to the pin/longest drives, silent auction, etc.). You should be able to create a flyer that would include event information and registration details, all the things that someone would need to know to participate in your event.

When you’ve settled on your details, it’s time to spread the word! Snail mail is still a crucial way to tell people about your event, but there are other great communication avenues out there that are more cost efficient. Your charity/organization should be more than will to post the information on their website. Take advantage of social media. Create a Facebook page for your event and invite everyone you know to ‘like’ it. And of course, e-mail. Try as many different avenues as you possibly can. And repeat as many times as necessary. Sometimes people just need a reminder.

Get volunteers. You’ll need the help. Have people recruit players and foursomes. Sponsorship is another big equation to raising money. Sometimes sponsors simply donate to the cause and receive advertising (like a hole sponsorship). Other times, they pay for a team or multiple teams with additional advertising. Again, you can ask your golf facility for suggestions. You may also need volunteers to help get donated items for player goody bags, food/beverage, auction items, etc. And of course, it’s great to have volunteers at the event to help with player registration, and other tournament duties.

Now that the planning is complete, the sponsors have signed up and the players have registered, enjoy the event!

For information on hosting a tournament at River Oaks Golf Club, please e-mail Andy McCormick at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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