October Newsletter

GENERAL MANAGER & HEAD GOLF PROFESSIONAL
Well, our 2018 golf season did not end the way I would have liked. Cold, wet weather came mid-September and just didn’t want to leave. It actually got colder!  A couple of snow days in October and our season ended earlier than planned.  Seems to be a fitting end to the season considering the weather overall was not great and how last winter affected our course conditions this year. On that note, the course conditions did improve throughout the season and was in pretty decent shape at the end. This is good news, and very important, as you want a strong root system in place in order for the turf to battle our winters. We can only hope for a normal winter, which we are due for, and our course will be back in tip top shape for 2019!

The golf course may be put to bed but we will be working hard to find ways to make your experience next season at The Wilderness the best it has ever been.   This time of year gives us a chance see what worked and what didn’t this past season and time to generate new ideas that will enhance your visit next year.  2019 will be a great year!
Don’t forget to check out our future e-blasts and next newsletter for our holiday shop sale coming up!
 
Ryan Peterson
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GOLF ​COURSE SUPERINTENDENT
This has been an interesting year to put it mildly.  A brutal winter followed by a non-existent spring followed by a summer with violent storms and heavy rains and concluding with early snow that caused an early closing of the golf course for the year.  I will be very happy to put this year behind us and move on to 2019.

The first snow that stuck was on October 5th.  This caused the course to close for most of the day and while the snow did melt promptly, it was followed by consistent rains that ensured that the golf course would be waterlogged for the next few weeks if not the remainder of the year.
 

Hole 9 October 5, 2018

The next batch of snow arrived on October 11th.  This time it was 3” of snow accompanied by high winds that caused drifting on many holes.  Some of the drifts, like in the picture below, were well over a foot high.

Hole 13 October 11, 2018

This weather event was, pretty much, the nail in the coffin for 2018 and caused the early closing of the golf course.  The crew, sadly, was given an involuntary week off while we waited for this snow to melt.  On the subject of the crew, I cannot express enough how happy I am with this group and the way in which they have rolled with the punches in this challenging year.  It is in times like these when you find out who your good soldiers are.
At a time when finding good help is more challenging than ever, I have been extremely lucky to retain a crew that continues to perform dependably in the most demanding of conditions.  A few of these All Stars are pictured below:

Left to right:  David Pike (14 years), Howard Ankrum (9 years), Willie Larouque (1st year), Rolf Anderson (14 years) fixing yet another bunker washout on 9
September 28, 2018

Closing the golf course is an exciting time for golf course work in that it allows us to perform the disruptive, messy work that makes a difference.  One such chore is the installation of drainage on problematic parts of the golf course.  We have acquired a mini excavator and drainage materials to install over 1000’ of golf course drainage.  The focus this year will be on holes 1, 16, and if materials remain on 11.  Pictured below is the honorable Roger Makela excavating drain lines to correct a drainage problem on the 1st hole.

Drainage-Hole 1
October 19, 2018

This is dirty work but works wonders in improving the long-term condition of the golf course.  I find this kind of work to be among the most rewarding type of project.
On a final note, we are currently installing greens covers in this the final week of work for most of the crew.  While it is a little breezy for this kind of job, I am always impressed with the efficiency of this group.  They know that as soon as this chore is finished, the sooner they may enjoy their time off from what has been a very trying season.

Greenscover Installation 18 Green
October 22, 2018

I would like to say thank you to all of our loyal customers who make the work that we do possible.  We enjoy what we do-working outside is something that everyone on the crew enjoys.  If they did not, they would not endure working in the challenging conditions with which we contend.  We only hope that the winter does not last a full six months like it did last year so that we may be better able to provide the conditions that we are all accustomed to.

Vincent Dodge

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FOOD & BEVERAGE MANAGER and EXECUTIVE CHEF

As our 2018 golf season comes to an end we would like to take the time to thank all our guests from this past season.  It has been a pleasure to serve you all and we look forward to seeing you again for a great 2019! Now is the time of year where we look back at our past season and begin to make plans for next year, menus will be developed, recipes perfected, beer and wine lists completed and special events planned. It’s a long winter in Minnesota; however, there will be plenty of work to keep us busy. If you have any ideas, comments or requests please be sure to let us know.
Food & Beverage Manager, Darlene Simonson, 218-753-7508, dsimonson@kempersports.com
Executive Chef, Doug Sperry, 218-753-7896, dsperry@kempersports.com

Time is running out to book your holiday parties. From a few items for your family get together to an office party you’re sure to remember. For information, contact Rachel at (218) 753-7803

Do you or someone you know have an interest in the culinary arts? We will be looking to hire our 2019 staff in Mid-April. Whether you are an experienced cook or just starting out we would love to hear from you! Benefits include meal and golf privileges. Contact Chef Doug at (218) 753-7896 for more information. If you are interested in bartending, serving or beverage cart positions please contact Darlene at (218) 753-7508 for more information. You may also come by the clubhouse Monday through Friday from 9am to 4pm to pick up an application.

With fall upon us our venison meatloaf would be a perfect meal for a cool evening. If you would like lean ground beef can be used in place of the venison.

Venison Meatloaf
Serves 8

• 24 ounces ground venison
• 8 ounces ground hot Italian sausage
• ½ cup finely diced yellow onion
• ½ cup finely diced zucchini
• ½ cup finely diced yellow squash
• ½ cup finely diced bell peppers
• 3 tablespoons chopped garlic
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 3 eggs
• ½ cup barbeque sauce
• 1 cup panko bread crumbs
• 12 ounces sliced bacon 

1. Combine all ingredients except bacon in a large bowl and mix thoroughly to combine, cover and refrigerate for 1 hour.
2. In a baking pan lay bacon side by side to form a rectangle
3. Form a loaf shape with meatloaf mixture along 1 edge of bacon, roll meatloaf to wrap. Make sure ends of bacon are under meatloaf.
4. Bake at 350 degrees 30 to 35 minutes or until internal temperature reaches 155 degrees.
5. Remove from oven and let set for 5 minutes before slicing.

F&B Manager, Darlene Simonson & Executive Chef, Doug Sperry

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Director of Sales & Marketing

 

'Click' on the photos below for more information. 

Stay warm!

Rachel Indihar