Welcome to The Up and Down

 The Up and Down is a monthly update and recap of happenings at OGA Golf Course to help keep you in the know. Keep an eye out for a new issue in your inbox at the beginning of each month in 2019. We look forward to seeing you again very soon and we thank you for your patronage!

The Pros Perspective

By: Head Golf Professional Mark Keating

Christmas!!  Ho Ho Ho!  Come in and pick up some stocking-stuffers for the golf nut in the house.  Everyone loves to have a stash of balls and Martini tees.  Gift Cards are always good in addition to cold weather gear for the coming months.

Defend against the rust this winter with your game.  When the weather gets really bad, have a plan to stay in competition shape and ready to go.  Personally, I have putting and chipping available in my basement, the bicycle in front of the TV set and reruns of the Majors galore.  If you are unhappy with your results from this season, it could be time to rethink your practice drills and equipment.

As I write, the golf course itself is still in very good condition and the dry weather has allowed for us to keep the carts on the 90 degree rule.  Check that forecast and get in some postseason play!

Before the calendar turns to 2020, I would like to thank all of the folks that call the OGA Golf Course home and to those who stop by from time to time.  We appreciate your business and hope that when you are here, we supply a great game of golf!

I’d also like to thank my staff for a terrific job this season, they have really stepped up to the plate and delivered big time for all of you!

Have a great holidays and keep some of your clubs near the TV set!

The Golf Course Dirt

By: Golf Course Superintendent Dan Imes


November is here and our golfers are still able to drive on the turf.  This could only mean we have had a stretch of dry weather.  This time will soon fade, so get out there and enjoy it while you can.

The maintenance crew is hard at work cleaning leaves.  And up until the last week of October, we have needed to mow rough on a daily basis.  This recent cold should slow the turf down so we can proceed with other tasks.  One thing we have begun is tree limbing and pruning.  We purchased a much needed, and overdue, gas powered pole saw.  Cole has been hard at work at this and has one and a half holes done.  Bear with us as there may be branches on the turf for a day or two while we do this.  We try to get them out of the way as soon as we can.

We have also encountered many frost delays at the end of October.  It looks like it will also continue through the first week of November along with the rest of the winter.  Please be patient with us as we look to protect the turf from any damage.  Damage will occur when the impact from traffic crushes the leaves causing the ice crystals to rupture the plant’s cells. Here are two links that may help explain frost and frost delays.

During the frost, the crew is out edging cart paths.  They have already made it half way down number two and most of number eight.

We have also begun to clean up around the ponds.  We will be doing this throughout the winter months.  Some of them have begun to get overgrown and are turning into marshes.   Cole and I are working on a plan to make them more visible and aesthetically pleasing.  This may take a few years and continued labor to accomplish.  I feel this will also increase the pace of play.  You will be able to see if your ball has gone into the ponds or cleared them.

We have healed up from aerification fairly well.  The tees on #16 & #18 have finally begun to sprout grass. And up until last week, we were mowing the greens every other day.  But while the ground has become frozen, we keep equipment off of them to prevent damage.  We hope to mow and or roll the greens at least twice a week during the colder months.

Happy Thanksgiving!

Gobble, Gobble,


Civil War Score:  Beavers 28-Ducks 24

Apple Cup:  Cougs 42-Huskies 40

The Golf Shop Goods

By: Golf Shop Manager Kayla Spaght

Christmas is around the corner, so make sure to come in and check out all of our present worthy items. Also don’t forget we can special order almost anything you see online and on TV and always at a great price so don’t be afraid to ask, we can also provide a quote if you aren’t 100% sure.

We will be carrying over the October deal of get an extra $10 off if you spend $50 or more of your club credit (Excludes Golf Balls)!

Don’t forget… Black Friday is also coming up fast! We will offer GREAT Black Friday Specials on Golf, Lessons, and more. Be sure to look for these deals as they will only be available for a limited time and you will only find them online on our website!

Click for Black Friday Deals!

On Tap at Orchards Grill

By: Food & Beverage Manager Alex Jeli

I hope everyone had a happy Halloween!  Thank you to everyone who joined us for our Orchards Grill Special Dinner on Friday, November 1st! Chef Jordan prepared a delicious Lasagna along with other tasty treats.

In November we will be open every day until at least 4:00 PM.  So come on in for lunch or a drink any day of the week!


We are looking forward to the winter season as we prepare for the holidays.  We will be doing a prime rib dinner in December so keep on the lookout for an update on that.  Happy Thanksgiving!

The Chefs Table

By: Head Chef Jordan Young

Let’s Talk Turkey! 

I’m bound to ruffle some feathers with these ones folks, but here it goes… No matter what silly little trick you come across on the internet, your turkey will always come out dry unless you follow a few ground rules. Cooking your turkey upside down, or in a turkey bag will not guarantee a great turkey. The secret is in the brine, and although the bag that holds the turkey often says “Pre-brined” they never take it far enough. Let me break the process of brining down for you.

A brine is a flavorful salty liquid that helps seal the natural proteins in your bird and prevent excess moisture from escaping (primarily through the salt) and there is a surefire way to know your brine works. It is called the “3-6-9 brine method” simple and effective, this brine mixture is three parts sugar, six parts salt, and nine parts water. I usually bring it to a boil in a large stockpot and add extra flavors such as bay leaf, black peppercorns, garlic, cloves, and mustard seed. After cooling the brine, fully submerge your bird, and let marinate for 24 hours. Once pulled from the brine, rinse and dry thoroughly, and cook until 165 degrees not one degree more, and NEVER trust an instant pop thermometer… invest in the real thing because it will always come in handy.

Your brine will most certainly be effective when you can easily float a raw egg in the finished brine (shell on of course) and trust me, you all will be thanking me, and your family will thank you!