NORTH SHORE GOLF CLUB

The SHOREfront December 2022

Let the holiday celebrations begin!

New Year’s Eve Dinner

Ring in the new year at your Club with our gourmet four-course dinner, a live DJ, and a midnight countdown with a champagne toast.

Saturday December 31st, 7 PM See More Information On Page 9 1

message from the General Manager/COO A North Shore Night Before Christmas Twas the night before Christmas, when all through the Club, Not a creature was stirring…except in the pub. The popcorn was popped in the 19th hole with care, In hopes that some members soon would be there. The staff were on stand-by instead of in bed, While holiday bonuses danced in their heads. Harlan in his golf shirt just couldn’t stop, As he set up the simulator out in the shop, When out front of the Club there arose such a clatter, I stopped halfway through eating Chef Steve’s charcuterie platter. Away to the window I flew like a flash, (Well that’s a bit of a stretch ‘cause I don’t move that fast). I saw Dustin on the fairways now looking so cold, Giving one last treatment to prevent that snow mold. Then, what to my wondering eyes should appear, But a man that I thought might be Golden Bear. An 80 year old player still fairly lively and quick, I knew in a moment it must be Jack Nick(laus). Like a well-played eagle on his home course he came, And he whistled, and shouted, and called us by name! “Now Eric! Now Dustin! Now Steve and Harlan! Come Barb, Lori, Jackie, Craig, Dani and Jon! Off to the first tee, we’ll all have a ball! Swing away! Swing away! Swing away all!” As dry leaves that before the autumn blowers will fly, Off into the roughs in the blink of an eye, So out to the golf course in record time we flew, With our golf clubs in tow, and Mr. Nicklaus too. And then, in a twinkling, I heard him declare, Let’s play as a 10-some, no one will care. As he uttered those words I started to react, It’s against Club rules – no we couldn’t do that!

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On behalf of the entire North Shore Team and the Kruse Family, I wish you all a very Merry Christmas and a Happy New Year.

Harlan looked at me and scowled as if I was cursed, We’ll bend the rules Jon it’s after December first! A new set of clubs he had on his back, And he was salivating at a chance to hit balls with Jack.

At your service,

So we all sprang to the first tee ready to go, To join Jack in nine holes before it could snow. I heard him say as I teed up (afraid I would choke), Merry Christmas to all and I’ll give you some strokes!

Jon Jonathan M. Kruse, CCM | General Manager/COO 920.739.2386 | [email protected]

BOARD OF DIRECTORS

A picture

is worth a

thousand words PRESIDENT

We would love to feature your Club photos in the SHOREfront and in Club communications. If you have photos you think represent North Shore Club life, please send them to Jon Kruse at [email protected]. Thank you!

John Krause

VICE PRESIDENT Dave Anderla

SECRETARY

Camera Shy?

Tina Seashore

If you do not want to be included in Club communications and marketing photos, please email Jon Kruse at [email protected] with Subject Line of “Photo Opt-Out.” List those in your membership who should not be included in photos.

Hidden Member Number

If you find your own Member number hidden within this issue, contact Jon Kruse at 920-739-2386 or via email at [email protected] to receive your choice of dinner for two or a golf guest pass.

TREASURER Dean Basten Sheena Conners Janet Cosgrove Tom DeLeeuw José Morales R.J. Sharpe N8421 North Shore West Rd. Menasha, WI 54952 Clubhouse 920-739-2386 Pro Shop 920-734-9631 www.nsgolfclub.com

HOURS OF OPERATION Restaurant & Bar

from the bar

Come in and enjoy our eight different featured wines by the glass Did you know we have eight different featured wines by the glass? One our favorites right now is The Calling Cabernet Sauvignon created by World-Renowned Winemaker Peter Deutsch and World-Famous Sportscaster Jim Nantz. This 2018 Cabernet is Plum red in color with aromas of blackberry, toasted spices, and vanilla. The palate is rich, elegant and beautifully structured with layers of black fruit and freshly roasted coffee, finishing with round and supple tannins. Come try The Calling Cabernet Sauvignon during our Friday night Ballroom dinners!

Sunday Closed Monday Closed Tuesday Closed Wednesday 11am - 10pm Thursday 11am - 10pm Friday 11am - 10pm Saturday 5pm - 10pm

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Dustin Riley

grassroots - an update from your Superintendent The 2022 season has come to a screeching halt. The golf course closed for the season on November 11th. This is 4 days earlier than our 20-year average. But it’s hard to argue with daytime highs hovering around freezing. The golf course will enter dormancy in a very healthy state. November’s cold temperatures and snow flurries have delayed our pre-winter application of sand to all green and tee surfaces. It is likely that mild winter temperatures will return and allow the Greens & Grounds Team an opportunity to complete this final task. With a successful 2022 season now behind us, we’ll begin to focus on 2023 and opportunities for improvement.

New Bridge

Over the last several winters, the bridges have been repaired and updated with new decking boards. However, these updates are only extending the life of the bridges for the next handful of years. Eventually, all of the golf course bridges will need to be completely replaced. The first full replacement is underway. Hole #13’s cart bridge has been removed and the site has been prepared for the new bridge. Custom Manufacturing, Inc. will be installing the new bridge in December, if the weather cooperates. The asphalt ramps will be replaced next spring.

Did You Know…

A healthy, mature tree can hold as many as 200,000 individual leaves? Given the large number of mature trees spread across the golf course, A LOT of leaves fall every autumn. The team spends the majority of October and November clearing leaves from playing surfaces for mulching.

Ski Trail

Last winter’s inconsistent snow depths interfered with the formal grooming of the cross-country ski trail. Hopefully, this winter will provide excellent snow and skiing conditions. Two trails will be groomed for your winter activity. The inner trail will be groomed for skiers. A skate lane and traditional tracks will be set. The multi-purpose trail will be the outer trail. The multi-purpose trail is for snow shoeing, fat tire biking or general walks. Please choose the appropriate trail for your winter visits to North Shore GC.

Holiday Season

The Greens & Grounds Team would like to wish all North Shore Golf Club members, staff and families safe travels over this wonderful holiday season.

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Fa m i l y N i g h t PA S TA D I N N E R WEDNESDAY, DECEMBER 28 5:00PM GUESTS ARE WELCOME Seasonal Fruit Display (GF)(DF)(V) Salad Bar Sprin g Mix, Ro m a ine Le ttu c e , C h e r r y Tom a toe s , E n g l i s h C u c u m b e r, C a r rot , R a d i s h , Herb To a s te d C ro u to ns , C h e d da r C h e e s e , B l u e C h e e s e C r u m b l e s , B a c on Bi t s Ranc h Dre s s ing , C a e s a r D re s s i n g , B a l s a m i c V i n a i g re t t e

Garlic Parmesan Breadsticks (V) B u i l d Yo u r O w n P a s t a A c t i o n S t a t i o n Rig ato ni Pas t a , Sp a g h e t t i Pa s t a , Or zo Pa s t a M arin ara S au c e , Pa r m e s an A lf re do, B a s i l Pe s to, R oa s t e d Tom a to C re a m S a u c e , Free-Ran g e Gr ille d C h ic ke n Bre a s t , B e e f Me a t b a l l s , R oa s t e d G a r l i c , C a ra m e l i ze d Mushro o ms , Pe ar l Onio ns , Zu c c h i n i , Su m m e r Sq u a s h , B e l l Pe p p e r s , B a by Sp i n a c h , K ala m a ta Olive s , S u n- D r i e d Tom a toe s , C a p e r s , Pa r m e s a n C h e e s e , R o m ano C h e e s e , R e d C h i l i Fl a ke s

Ice Cream Sundae Bar Old Fa s h io n Vanilla I c e C re a m , C h oc ol a t e I c e C re a m , C h oc ol a t e Sa u c e , C ara m e l S a u c e , W h ip p e d C re a m , Sa l t e d Pe a n u t s , Sp r i n k l e s , C o o kie C r u m b l e s , Ma ra s c h i n o C h e r r i e s

Adults - $18 | $12 - Children (4-12) | Free - Children (0-3)

For reservations please call 920.739.2386 or email [email protected] 5

Harlan Kastein

from the Pro TrackMan Simulator

This winter at NSGC you will have the opportunity to play golf, practice, or take lessons on our TRACKMAN GOLF SIMULATOR!

New for 2022-23 Season - Online Booking

Over the past few weeks, Bill has been hard at work developing and editing an online website platform for online bookings in the simulator. You will be able to view the website on mobile or desktop computers, and will provide you with all the information you will need to book and schedule lessons, fittings, consultations, and simulator rentals online. No need to email or call, simply visit the website and check availability. Bill will be using the website more in depth with blog posts, videos, photos and more! Look for more information on how to book in the weekly Tuesday emails.

Golf Lessons

Golf is a game of patience, practice, and dedication. Through use of modern equipment such as Trackman 4 radar technology, we are able to diagnose and work towards fixing mechanics to greatly improve your ball striking and flight. Using cameras from multiple angles, we are able to see in real time your swing, adding a visual aspect to lessons that’s enjoyed from beginner junior golfers to the highest level playing professionals. Using over 30 metrics of the swing, you’ll be able to dial in your swing and become more comfortable and confident over the ball. From the putter to the driver, and everything in between, we have you covered.

Golf Year Round

Indoor golf has had a huge surge in popularity in recent years. Book the simulator by the hour for a private and quiet atmosphere, allowing you and your guests a properly setup and operating simulator to enjoy at your club. We suggest allowing 2 hours of rental time to complete 18 holes with 3-4 players. Rental costs can be split and charged to your NSGC accounts. TrackMan proprietary simulator Golf Software offers some of the most prestigious courses, including Innisbrook, Murfield Village, Albany, PGA National, and the four legendary St. Andrews Links courses, amongst others. They consistently add stunning new courses to this impressive library of 80+ courses (for a complete list of courses, please visit www.trackman.com)

Practice with Precision

The Trackman simulator offers a variety of different ways to practice. The Trackman combine is a standardized test that enables you to identify the strengths and weakness in your golf game. You can track your scores and compare them to players around the world, including touring professionals! The range offers you the 30 different metrics of the swing that we can use to improve and make you the more comfortable and confident player you want to be. Engineered and replicated on the most powerful gaming platform, the courses’ 3D graphics are visually stunning with a hy-per-realistic feel. It’s on-course practice feature allows players to practice their most feared shots, and mentally preparing them for the real thing.

Benefits

• Get instant feedback after every swing • Easy to read and understand information • Video playback of every swing • Compare your swing against yourself or tour pros • Email reports created after each lesson that allows you to compare or track progress from session to session • Hit shots on the TrackMan driving range or on courses from around the world / 9090 • And many more... 6

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Steve Hahn

MANAGEMENT

chef’s corner

Jonathan M. Kruse, CCM General Manager/COO Harlan Kastein, PGA Head Golf Professional

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1 bunch of celery (rough chopped)

Ingredients • 7 lbs. Beef Prime Rib (bone-in), boned and tied

• • • •

5-6 Dashes of Worcestershire Sauce 3 Tablespoons Olive Oil 3 Tablespoons Kosher Salt 1/2 Tablespoon Black Pepper, freshly ground

• 6 Garlic Cloves (chopped) • 2 Sprigs Fresh Rosemary (minced) or 1/2 tsp Dried Rosemary

• 4 Sprigs Fresh Thyme (minced) or 1 tsp dried thyme

Dustin Riley, CGCS Superintendent

Herb Roasted Prime Rib Happy Holidays from the North Shore Golf Club Culinary Team! For our Christmas Brunch on December 18th, we will be featuring an Herb Roasted Prime Rib Craving Station along with many other delightful brunch offerings. We slow roast our prime rib for over 12 hours to ensure a tender and delicious slice of roasted beef. We will be pairing this prime rib with a rich bordelaise sauce and a creamy horseradish sauce. Try this recipe with your family or come and visit us on December 18th.

Instructions

Dani Johnson, CPA Controller Chef Steve Hahn Executive Chef Eric Bigelow Facilities Manager Lori Bayer Accounting Assistant Barb Schaffer F&B Manager Jacqueline Wege Communications & Service Manager Craig Bailey-Skibo Bar Manager

When preparing/selecting a bone-in prime Kevin Schneider rib a good rule of thumb is to purchase Marketing Director & Assistant Golf roughly a pound per person. After cooking Professional and deboning that should yield about a 10 oz slice per person. Place your prime rib, Melissa Pavlica covered, at room temperature for at least Aquatics Director 30 minutes before you start roasting. This will allow the muscle fibers to relax and ensure a more even cook. Preheat your oven to 500⁰F. Prepare your Prime Rib rub: In a small bowl, stir/mash together: Salt, Black Pepper, Thyme, Rosemary and Garlic. Pat dry the prime rib with a paper towel. Then evenly coat the roast with Worcestershire Sauce and then Olive Oil, massaging them into all the nooks and crannies. Then coat with roast with the Herb Garlic mixture, it should be heavily seasoned all over the top and sides. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Roast at 500⁰F for approximately 20 minutes or until the prime rib has a nice golden-brown crust on top. Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 115˚F for rare, 125˚F for medium rare, 135⁰F for medium, 145⁰F for medium well. Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving, this will allow juices to reabsorb into the meat and carry over cooking until proper doneness. Remove string and rack of ribs then slice to desired thickness. Reserve ribs to prepare au jus. Plate and serve with your favorite sauces and garnishes.

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New Year’s Eve Dinner SATURDAY, DECEMBER 31

Dinner Reservations 7-9 pm | DJ 7 pm - Midnight Ring in the new year at your Club with our gourmet four-course dinner, a live DJ, and a midnight countdown with a champagne toast.

AMUSE BOUCHE Duck Confit Wonton (DF)(CN)

Slow Roasted Duck Leg Confit, Crispy Wonton, Fig Orange Marmalade, Roasted Butternut Squash, Candied

DINNER MENU First Course (Choice of:)

Third Course (Choice of:)

Lamb Chops (GF)(DF)(CN)

Grilled Black Cod (GF)(DF)(S)

Grilled New Zealand Lamb Rack Chops, Parsnip Apple Puree, Cranberry Chutney, Balsamic Reduction, Pistachio Gremolata

Diver Scallop (GF)(DF)(S)

Togarashi Crusted Viking Village Scallop, Avocado & Heart of Palm Salad, Lotus Root Chip, Yuzu Tobiko, Shishito Pepper Tonkatsu Sauce

Sweet Potato Gnocchi (V)(S)

Caramelized Sweet Potato Gnocchi, Garlic Sauteed Broccoli Rabe, Sage Brown Butter, Spicy Cauliflower Giardiniera, Parmesan Tuille

Second Course (Choice of:)

Miso Marinated Sablefish, Roasted Yellow Pepper Coulis, Ginger Jasmine Rice, Charred Broccolini, English Cucumber, Wasabi Sesame Seeds

Wagyu Strip Steak (GF)

Mishima Reserve Ultra Strip Steak, Gruyere Dauphinoise Potatoes, Pancetta Braised Brussel Sprouts, Toasted Mustard Seed Demi-Glace, Crispy Shallot

Lobster Risotto (GF)

Slow Cooked Main Lobster Arborio Rice, Butter Poached Lobster Claw, Marinated Artichoke Hearts, Blistered Cherry Tomatoes, Micro Chervil *Vegetarian meal available upon request.

Truffle Bisque (GF)

Black Truffle & Cremini Mushroom Bisque, Pomme Frites, White Truffle Crème Fraiche, Dehydrated Porcini Dust

Strawberry Pomegranate Salad (GF)(V)(CN)

Pomegranate Seeds, Fresh Strawberries, Baby Spinach, Goat Cheese Brule, Blood Orange Sherry Vinaigrette, Candied Walnuts

Fourth Course (Choice of:) Mango Cobbler Cheesecake

New York Cheesecake, Roasted Mango, Cinnamon Sugar Streusel, Maker’s Mark Caramel Sauce, Molasses Chantilly

Chocolate Espresso Crème Brulee (GF)(CN)

Milk Chocolate & Espresso Custard, Turbinado Sugar Crust, Dried Cherry Almond Bark

$75/PERSON - RSVP BY DECEMBER 23 call 920.739.2386 or email [email protected]

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Candlelight Dinners DECEMBER 21, 2022 | DECEMBER 22, 2022 | DECEMBER 23, 2022 DINNER MENU FIRST COURSE

Roasted Beet & Clementine Salad (GF)(CN)(V) Herb Roasted Beet Carpaccio, Clementine Supremes, Arugula, Clove Spiced Chestnuts, Raspberry Ale Bella Vitano Cheese, Pomegranate Molasses Xeres Vinaigrette

SECOND COURSE

6:00 PM ARRIVAL/COCKTAILS 7:00 PM DINNER SERVICE 8:30 PM BAND & DANCING

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Filet Mignon (GF) Seared 8 oz. Prime Filet Mignon, Black Truffle & Camembert Potato Croquette, Garlic Brown Butter Haricot Verts, Sauce Choron, Benedictine Demi-Glace, Porcini Mushroom Gremolata **Seafood/Vegetarian Option Available (See Below)

THIRD COURSE

Chocolate Tart (V) Dark Chocolate Tart, Bittersweet Chocolate Mousse, Tawny Port & Fig Coulis,Madagascar Vanilla Bean Pastry Cream Truffle, Espresso Macaron

GREAT MUISIC EACH NIGHT

The Third Wheels - December 21 The Third Wheels - December 22 (Sold Out) DJ - December 23 (Sold Out)

** Seafood/Vegetarian Options Available Upon Request. Please let us know a week in advance if you would need a substitute entrée instead of a filet.

$85 PER PERSON 10

For reservations please call 920.739.2386 or email [email protected]

member spotlight Professor Stephen Kercher and Dr. Marley Kercher Where did you grow up?

Stephen: I grew up in Rockford, Illinois and I attended the University of Illinois at Urbana. I did my graduate work at Indiana University in Bloomington. Marley: I grew up in Springfield, Illinois and I also attended the University at Urbana. I attended medical school in Chicago and I did my residency at the University of Michigan.

How long have you been a member at NSGC and what interested you in joining?

Tell us about your family

Stephen: We have been married for 28 years and have 2 grown children. Our daughter Patra, who is a nurse and resides in Scottsdale, AZ and our son, Tristan, who is a graduate student at Cornell University in New York.

Stephen: We joined in 2014 because I love golf and had been lucky enough to have played the course several times as a guest. I secretly hoped Marley, my daughter and son would get hooked on the game as a result, but I only partially succeeded on that front. Marley: I enjoy taking long walks on the course off-season with our dogs. I also enjoy cross-country skiing.

What do you do for a living and what do you love most about your jobs?

What are your favorite moments at the Club?

We both studied abroad. Stephen studied in Newcastle, England and I studied in Germany. We both met shortly after returning and have been together ever since. We are college sweethearts.

Stephen: I am a Professor of History and Director of University Research and Creative Activity at UW Oshkosh. When I was in high school, I hated history. When I got to college, I began to understand history and how the world got to be the way it is. It is there that my love of history began to grow. I enjoy teaching very much and my goal is to help students understand why history is so important. Marley: I am a physician. What I appreciate most about being a physician in general is the privilege of being a part of my patient’s lives, if even briefly, and getting to know them on a truly human level. In my current job, I find great satisfaction in helping my patients realize their own individual humanity and helping them to become the best versions of themselves.

What are your interests?

Stephen & Marley: We love wilderness camping, hiking (especially with our dog Frannie), cooking at home, traveling, and watching movies…and golf!

Stephen: My favorite moments center on the times when I walk the course in its many moments of peak condition in the early morning hours during the summer. At that time, it’s just me and the grounds crew. They do such a beautiful job maintaining the course that it totally enhances the experience, walking or golfing. Marley: One of the most memorable moments for me at the club was a winter evening several years ago when the staff graciously set up a dinner table for us in the ballroom by the fireplace. Both kids were in town at the same time for a rare visit, so it was a wonderful family dinner. With the fire roaring and holiday decorations in place, it was so beautiful and cozy.

What are your favorite places to travel?

Stephen & Marley: We love to travel to the birthplaces of our mothers. My mother immigrated from Sweden and one of our favorite places to go is where my mom grew up, Dalarna-a beautiful lake area made famous by the Dalarna horses. Marley’s mother is from a mountainous area in Bavaria and it’s very special. And most importantly, the beer is fantastic!

“Whether we are having dinner, going to the pool or playing golf, it is always such a joy to come to the Club”.

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Christmas Brunch MAIN BUFFET Scrambled Eggs (GF) Cherrywood Smoked Bacon (GF(DF) Assorted Kringles, Danishes and Muffins Potatoes O’Brien (GF)(DF)(V) Shrimp Cocktail (GF)(DF)(S) Old Bay Poached Tiger Shrimp, Horseradish Cocktail Sauce Southwest Ham Steak (GF)(DF)(S) Grilled Berkshire Ham, Tomatillo Salsa Verde, Cajun Tortilla Strips Bourbon Chicken (GF) Bourbon Braised Free-Range Chicken Thighs, Caramelized Mushrooms and Pearl Onions, Pomme Frites Holiday Turkey Strata Oven Roasted Free-Range Turkey, Dried Cranberries, Brioche Bread, Spinach, Sweet Potatoes Mac N Cheese (V) Chicken Tenderloins Ketchup, Honey Mustard Beet Farfalle Salad (V) Farfalle Pasta, Roasted Winter Vegetables and Beets, Maple Orange Dressing

CARVING STATION Southwest Scrambler (GF)(S) Fresh Fruit Display (GF)(DF)(V) Assorted Seasonal Fruit Display Grilled Asparagus Salad (GF)(V)(CN) Grilled Asparagus, Balsamic Honey Reduction, Shaved Parmesan Cheese, Toasted Pine Nuts, Sun-Dried Tomatoes, Micro Arugula Mimosa Glazed Baby Carrots (GF)(V)(CN) Champagne Orange Glazed Baby Carrots, Toasted Almonds Triple Crème Mashed Potatoes (GF) (V) Roasted Chicken Gravy (GF) Beet Farfalle Salad (V) Farfalle Pasta, Roasted Winter Vegetables and Beets, Maple Orange Dressing

ACTION STATIONS Belgium Waffle Station Strawberries, Blueberries, Raspberries, Chocolate Chips, Whipped Cream, Sweet Cream Butter, WI Maple Syrup

Herb Roasted Prime Rib (GF) Bordelaise Sauce, Horseradish Crema

DESSERT STATION Assorted Holiday Cookies (V) Apple Cranberry Crisp (CN)(V) Fuji Apple Crisp, Dried Cranberries, Oatmeal Pecan Streusel, French Vanilla Ice Cream Chocolate Cherry Bread Pudding (V) Chocolate Cake Bread Pudding, Maraschino Cherry, Bourbon Caramel Drizzle Eggnog Crème Brulé (GF)(V) Eggnog Infused Custard, Turbinado Sugar Crust, Candy Cane Carrot Cake Bites (CN)(V) Mini Carrot Cake, Cream Cheese Icing, Candied Walnuts

Omelet Station Berkshire Ham, Jones Farm Bacon, Peppers, Onions, Tomatoes, Spinach, Asparagus, Mushrooms, Cheddar Cheese, Mozzarella Cheese

Sunday, December 18th 10:00AM - 2:00PM Adults - $43 | Child (4-12) - $18

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For reservations please call 920.739.2386 or email [email protected] 12

SAVE THE DATE

NSGC WINTERFEST SATURDAY, JANUARY 28

DECEMBER 2022 SUNDAY

MONDAY

TUESDAY

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Santa Brunch

Clubhouse Closed

Clubhouse Closed

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Gingerbread House Decorating Party

Clubhouse Closed

WEDNESDAY

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THURSDAY

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FRIDAY

SATURDAY

Friday Night Ballroom Dining

Closed Lunch / Open Dinner

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9 Dinner 19th Hole

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3

10 Clubhouse Closed Charity Ball

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Clubhouse Closed

Marathon Bridge Jazz Coterie

Duplicate Bridge Open Lunch / Closed Dinner

Friday Night Ballroom Dining

Closed Lunch / Open Dinner

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Christmas Brunch

Clubhouse Closed

Clubhouse Closed

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Closed Lunch Candlelight Dinner

Closed Lunch Candlelight Dinner

Closed Lunch Candlelight Dinner

Clubhouse Closed

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Clubhouse Closed

Clubhouse Closed

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Clubhouse Closed

Family Pasta Night

Friday Night Ballroom Dining

Closed Lunch NYE Dinner

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Happy Holidays!

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