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September 2007
New course now complete!!!

The weather challenged us again as sub par temperatures and rain delayed some of our work on the new nine, but we managed to have all irrigation done by the 7th and seeding complete on 6 holes. We still have seeding to complete with #12,#13, and #14 but because of the lateness in the year it will be better to just prep the ground and seed in the early spring. The feeling from our superintendent is that all should be caught up by July with the chance of a late summer opening. The loop course will be constructed in early October and should not take two long as all material and irrigation are ready to go.
Wolf Creek Village Titles near release!

By the middle of September most buyers in Wolf Creek Village with have their 30 day notice for titles to be released by mid October. Most of the utilities are scheduled for fall installation so the subdivision construction will be in full swing in the next few days. Primary construction work will based on completing Phase 3 with mostly roadways and lot surveys. Phase 3 is the most complicated of the three phases and entails movement of a lot of earth to construct the road and lot sites.
From the Golf Shop – Jae Stiles

September is here and the golf season is slowly winding down. All of our clothing is 40% off the regular sticker price and all equipment pricing will match Golf town prices. Now is a great time to use up your credit to spoil yourself or pick up some early Christmas gifts for all the golfers in the family. October 14th will be the final day of the season and we will be holding our annual year end wind-up. I would like to promise warm weather but it wouldn’t be the wind-up without sub zero temperatures.

Up Coming Events
Date   Event
Sept 1st
Sept 7th
Sept 8th
Sept 13th
Sept 15th
Sept 22nd
Sept 27th
Sept 29th
Sept 30th
Oct 14th
   Broaksma/McKay Wedding
Beatty Fraser Classic
AMBA 27 hole shotgun
National Bank
ING 1:00 Shotgun
Woodfin Wedding
View Point Shotgun
O’Connor Wedding
K-40 Brunch
Member-Guest Wind Up
From the Kitchen and Chef Michael

With summer coming to an end we would like to remind everyone that we have one last special event for the year. Help us breach the levy at our 1st annual Louisiana Jazz & Blues night. This event will be held Friday, October 12 at 7:00. We will be combining Southern cuisine with a Cajun Kick. The spicy heat of the dishes will be toned down for all to enjoy. Crawdads, Gumbo, Blackened Grouper, Cajun rubbed Roasted Striploins are only a few of the menu items available. The full menu and costs can be viewed on our website.

Joining us will be The Dave Babcock Group for some Live entertainment. For over two decades, Dave Babcock has built his reputation as one of Canada's finest saxophonists. This dynamic horn man is also known as a respected bandleader, singer and producer. Dave is a long-time member of the Edmonton Folk Music Festival house band and also performs regularly with the Edmonton Jazz Orchestra.

This event will be one you won’t want to miss. Seating is limited so place your reservations today.

I would also like to remind everyone that Wolf Creek is available for corporate Christmas Parties. Show your appreciation for your staff by treating them to an unforgettable night. Price will vary depending on menu selection. Corporate gifting is also available through our Pro Shop. Dates are filling up fast so contact Chef Michael for all your Christmas needs.

I have included a Gumbo Recipe to heat up everyone’s appetite.

Bon Appetite!

Gumbo Laplace
  • 1/2 cup unsalted butter (125 ml)
  • 1/2 cup oil (vegetable oil is fine) (125 ml)
  • 1 cup flour (250 ml)
  • 1 lb. of andouille sausage or other smoked pork sausage, cut in bite size pieces (454 grams)
  • 1 dozen fresh oysters
  • 1 large onion, 1/2 chopped and the other 1/2 minced
  • 3 ribs celery, 1/2 chopped and the other 1/2 minced
  • 2 green bell peppers, 1/2 chopped and the other 1/2 minced
  • 1 generous cup chopped okra
  • 3 cloves of garlic, minced
  • 2 bay leaves
  • 2 tbsp Andy Roo gumbo seasoning
  • 1 tsp salt (5 ml)
  • 16 cups stock (4 liters of stock)
  • 1 tbsp Worcestershire sauce (15 ml)
  • Louisiana hot sauce, to taste
  • 2 cups cooked rice (500 ml)
Directions:
  1. In a heavy bottomed stockpot, aggressively brown the sausage over high heat. Remove and set aside.

  2. Combine the butter, oil and flour in the pot with the sausage drippings to form a roux. Stir constantly over medium heat until mixture is dark brown but being careful not to burn it, about 15 to 20 minutes.

  3. Add onions, celery and bell peppers, and cook until onions are translucent, about 5 minutes. Add the okra and cook, stirring constantly, about 3 minutes. Add the garlic, seasonings and bay leaves, and cook for an additional 3 to 5 minutes. Return the sausage to the pot, then add the stock and stir to combine. Add the Worcestershire sauce and hot sauce to taste. Bring to a boil. Taste for seasoning and correct with any seasonings. Reduce heat to medium low. Cook for an additional 30 minutes at a slow simmer.

  4. About 10 minutes before you're ready to serve, add the oysters. Bring the gumbo back to a full boil and cook oyster until just cooked through, about 3 to 5 minutes depending on size of the oysters. Serve individually over bowls of rice. Add hot sauce to taste.
contact us: wolf creek golf resort 403.783.6050 www.wolfcreekgolf.com
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