OCEAN EDGE MEMBER NEWSLETTER
LIVING ON THE EDGE INSIDE THIS ISSUE
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MANAGERS MESSAGE
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CLUB NEWS
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UPCOMING EVENTS
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GOLF
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SPORTS
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SOCIAL
25
STAY CONNECTED
AGRONOMY
MANAGER'S MESSAGE Happy New Year! As we welcome 2026, I want to extend my heartfelt appreciation for your continued support throughout the past three seasons. Together, we’ve made tremendous progress in elevating every corner of our beautiful property—and I’m pleased to share that 2026 will bring even more enhancements. We’ve been diligently preparing for the year ahead, finalizing budgets and mapping out capital improvement projects that will further strengthen our amenities, facilities, and our membership experience.
Here’s a preview of what’s on the horizon: Golf Course Improvements: We will continue clearing trees, shrubs, and brush as part of the wetlands project, while also exploring new strategies to ensure the golf course and driving range receives the highest level of care and support. · New Check-In Software: Beginning this spring, we will introduce handheld devices that provide seamless check-ins across golf, tennis, pickleball, pools, and the beach. Pools and Saunas: We remain committed to having all pools and saunas fully operational and heated as we launch into the new season. These upgrades will help set the stage for a fantastic start to 2026. Please keep an eye on our website and weekly e-blasts for monthly event calendars and important member updates. We have a full year of golf events, social gatherings, and family activities planned, and we look forward to sharing them with you. Reflecting on 2025 As we look back on this past year, I want to sincerely thank all of you for your support and for helping create so many memorable moments at Ocean Edge. I hope you enjoyed a wonderful holiday season, whether here on the Cape or elsewhere. A special thank-you goes to our Advisory Board members for their invaluable insight and dedication— their efforts continue to help make Ocean Edge the most sought-after club on Cape Cod. I’d also like to recognize our exceptional Ocean Edge staff. Their daily dedication ensures that every member has an outstanding experience, and we are grateful for the positive feedback you’ve shared. We look forward to building on that momentum in the year ahead. Winter Dining & Events This winter, we invite you to enjoy a comforting meal in the Roscommon Room or Bayzo’s Pub, where Chef Jonathan and his culinary team will be showcasing an array of seasonal dishes. And don’t forget—Trivia Night takes place every Wednesday, so come hungry and ready to test your knowledge! We’re Here to Listen As always, your voice matters. If you have feedback or suggestions on how we can continue enhancing your membership experience, please don’t hesitate to reach out. I can be reached at Stephan.Harrington@oceanedge.com or 571-278-2860. Your input plays a vital role in shaping the future of our club. Thank you once again for your continued support. Together, let’s make 2026 our best year yet.
Stephan Harrington CLUB MANAGER
MARK YOUR CALENDAR! 2026 Weekly Social Events: Friday Night at the Linx Starting May 15th - October 9th | Every Friday from 5:00PM-7:00PM
Ice Cream Social Starting June 7th - August 30th | Every Sunday at 2:00PM
Wine Down Wednesdays Starting June 10th - August 19th| Every Wednesday from 5:30PM-7:00PM
2026 Monthly Social Events: Thursday, March 12th - St. Patrick’s Day Dinner Sunday, April 5th - Member's Easter Egg Hunt and Brunch Saturday, April 25th - Welcome Back Mixer Saturday, April 27th - Wine Walk Saturday, May 9th - Mother’s Day Brunch Sunday, May 24th - Memorial Day Clambake Saturday, June 6th - Spring Wine Dinner Saturday, July 4th - BBQ Pool Party Thursday, July 23rd - Drive in Movie Sunday, September 6th - Labor Day Beachfire Friday, September 25th - Member Annual Meeting Saturday, October 3rd- Fall Wine Dinner Saturday, December 12th - Member Holiday Party
NEW MEMBER REFERRAL PROGRAM For Each New Member Referral You Receive $$$ In Club Credit Referrals must be made directly to michael.medeiros@oceanedge.com and be new to the Club, prior to the new member join.
Golf Members Receive a $500 Credit Beach Club Members Receive a $300 Credit Sport Members Receive a $200 Credit
AGRONOMY As we reach the end of another golf season, I want to take a moment to thank you for your support throughout the year and to wish you and your families a very Merry Christmas and a healthy, happy New Year. Your enthusiasm for the course and your engagement with our team makes this work truly rewarding. A Year in Review 2025 brought its own set of challenges. We ended the year with 40.89 inches of rain, which is roughly six inches below our annual average. The lack of rainfall created extended dry stretches that put stress on the fairways, and we saw dry spots develop in several areas. Many members noticed these conditions, and your feedback was heard and appreciated. Throughout the season, our team focused on managing moisture as effectively as possible through hand-watering, targeted irrigation adjustments, and cultural practices aimed at keeping turf healthy during the driest periods. While conditions weren’t as consistent as we aim for, the lessons from this season will help drive our approach and improvements moving into 2026. Course Improvements Greens Management: We continued to build on our cultural programs with a focus on plant health, moisture management, and surface smoothness. The drier weather did challenge a few areas, and we’ll keep dialing in our approach as we move into 2026. Fairway Verticutting: We completed a full-round fairway verticut this fall. Removing excess organic matter will help improve firmness and density heading into next season, with most of the improvement becoming noticeable in spring and early summer.
AGRONOMY
Fescue Areas: Several fescue sections were mowed, reshaped, and cleaned up to improve definition. We plan to continue this work in 2026 and expand fescue presence along fairways on 11, 12, and 18, creating a cleaner look while reducing maintenance in out-of-play areas. Sod Work: We completed selective sod repairs in high-wear locations to tighten up weak areas and restore surface quality. These spot repairs help the course recover faster from traffic and environmental stress. Traffic Control: As highlighted in the last newsletter, traffic-related wear became more noticeable during the driest stretches. To improve this for 2026, we will be adding clearer enter/exit posts and adjusting the cart geofencing system to better manage patterns and protect high-stress areas. Environmental Restoration Our wetlands restoration project on Holes 8, 9, and 14 continued to move forward with invasive removal, clearing, and preparation for spring planting. This work supports course aesthetics, native habitat development, and long-term compliance with the conservation plan. Behind the Scenes Much of our progress this year happened before sunrise and behind the ropes. Daily course setup, debris cleanup, bunker maintenance, hand watering, trimming, edging, and special projects kept the team consistently busy. I want to recognize the dedication of our entire agronomy staff for their hard work throughout the season. Thank You Thank you again for your support, feedback, and passion for Ocean Edge. It truly makes a difference. On behalf of the entire agronomy team, we wish you a Merry Christmas, a joyful holiday season, and a wonderful start to the New Year.
GOLF Welcome to 2026! The OE Golf Department hopes you had a wonderful Holiday Season and New Year's. The golf shop remains open daily if you have any questions or need anything during the winter off-season. Take advantage of the Troon Prive Program to play other Troon courses located in better winter weather. Head to (Troonprive.com) to get started and request your tee times at some great venues whether you’re traveling or near your home away from the Cape. It is a great value, and we encourage you to take full advantage of the program. If you have any questions about the reciprocal program email Shayne (shayne.sakson@oceanedge.com) for help. Useful Troon Links: Private Club Golf | Troon Privé Member Programs | Troon Request a Tee Time | Troon Privé Member Programs | Troon
In the coming months be on the lookout for OEMGA & OEWGA calendars and event registrations starting to pop up. Those interested in joining our associations can find information and registration info on the members website. We anticipate another great season of events filled with golf, camaraderie, and competition. Please let us know if you need anything. Golf Shop 774-323-6200 or email me at shayne.sakson@oceanedge.com
Shayne Sakson, PGA Director of Golf
SPORTS We at MSC hope you had a wonderful holiday with your family and friends. The new year will bring new surprises to the Member Sports Club. Look for continued diversity in our fitness programming and some new classes that focus on the top 2026 fitness trends. One trend continues to be wearable technology which is literally real time health tracking. Another trend is to focus on fitness programs that include functional fitness training. Real life movements that enhance mobility in any age group. As you start 2026 make your fitness goals and health plan month to month or week to week. Realistic expectations will set you up for success! Our certified personal trainers and instructors are here to help. A 30-minute private session can get you started on the equipment or give you new ideas for your current program. Call us at 774-323-6300 to set up virtual or in-person training! The fitness classes are still well attended at MSC, and we offer the biggest class schedule going into the new year than ever before. We will not have classes 12/24/25 through January 1, 2026. We resume classes 1/2/26 and look forward to seeing you!
Heidi and the MSC team Member Sports Club Diretor
January 2nd - January 31st
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30-MINUTE SKILLET CHICKEN WITH THYME PARMESAN MUSHROOM GRAVY I was looking for some comfort food during a recent snow storm and came across this recipe from www.ambitiouskitchen.com I opted to use gluten free flour for the gravy, and went light on the butter added a bit more olive oil. It was delicious! Enjoy!
INGREDIENTS For the chicken: 1 to 1 1/2 pounds boneless skinless chicken breasts (ideally, 2 large equal-sized breasts) 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 teaspoon kosher salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil
For serving: Fresh thyme leaves Mashed potatoes or egg noodles
For the mushrooms: 4 tablespoons salted butter, divided 8 ounces baby bella mushrooms, sliced 1 tablespoon fresh thyme leaves 3 garlic cloves, minced ¼ cup dry white wine (or sub chicken broth) Kosher salt Freshly ground black pepper For the gravy: 3 to 4 tablespoons all-purpose flour (or 1:1 gluten-free all purpose flour) 1 ½ cup low-sodium chicken broth 1 cup whole milk (or 2% milk works too!) 2 ounces parmesan cheese, grated (½ cup) ¼ teaspoon kosher salt, plus more to taste Freshly ground black pepper
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DIRECTIONS Prepare the chicken: Place the chicken breasts on a cutting board and pat dry with paper towels. To butterfly the chicken breasts, place your hand on top of the chicken breast to secure it. Using a very sharp knife, carefully begin to cut horizontally, cutting almost through the other side. Open the butterflied chicken up like a book and cut into two equal sized pieces. Repeat with the other breast. Season both sides of the chicken with garlic powder, Italian seasoning, salt, and pepper. Cook the chicken: In a large skillet, warm 2 tablespoons of the oil over medium-high heat. Once oil is hot, add the chicken and sear until golden brown on both sides and cooked through, 4 to 5 minutes per side. Transfer to a plate, and set aside. Cook the mushrooms: Return the same large skillet to medium heat and melt 1 tablespoon of butter. Add the mushrooms, thyme and season with a little kosher salt and freshly ground black pepper. Cook mushrooms, stirring occasionally, until all of the liquid has evaporated and mushrooms are golden brown, 6 to 8 minutes. Add garlic and cook until fragrant, 1 minute. Remove mushrooms from the pan and set aside on a plate. Deglaze the pan with white wine, stirring constantly, until all of the browned bits are in the sauce, and reduce liquid for about 2 minutes, then make the gravy as directed below. Make the gravy: Melt the remaining 3 tablespoons of butter in the skillet and whisk in the flour, cooking until a paste forms, about 30 seconds. Slowly stream in the broth and the milk, constantly whisking away any lumps, until smooth and combined. Increase the heat to medium-high, bring mixture to a simmer, then reduce the heat to medium-low and simmer, stirring occasionally, until sauce thickens up to the consistency of gravy, 5 minutes. Stir in the parmesan cheese, salt, and pepper. Taste and adjust seasonings, if necessary. Add chicken and mushrooms, spooning the gravy over the chicken. Cover and simmer over low heat for 5 more minutes. Serve: Garnish with fresh thyme leaves and serve with mashed potatoes or over egg noodles.
Beyond the Edge REPRESENTING OCEAN EDGE, WHEREVER YOU ARE
LET'S STAY CONNECTED! Whether you're on Cape or off Cape, stay connected by sharing photos of you and your family in your favorite Ocean Edge apparel! We love seeing how you represent the Ocean Edge spirit wherever you go. Send us your snapshots to keep the connection alive, no matter where you are. It’s the perfect way to stay part of the Ocean Edge family, wherever the season takes you! EMAIL MEMBERSHIP@OCEANEDGE.COM OR TAG US ON FACEBOOK
KAPALUA
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C A T T N U O S C Club Manager Stephan Harrington Stephan.Harrington@oceanedge.com 774-323-6019
Member Sports Club Director Heidi VanAmburgh hl.Vanamburgh@oceanedge.com 774-323-6054
Director of Operations Michael Medeiros Michael.Medeiros@oceanedge.com 774-323-6220
Pool Manager Jon Fox jon.fox@oceanedge.com 774-323-6066
Member Relations and Communications Samantha Cannistraro Samantha.Cannistraro@oceanedge.com 774-323-6021
Director of Fun! Carolyn McCulloch carolyn.mcculloch@oceanedge.com 774-323-6177
Director of Golf Shayne Sakson Shayne.Sakson@oceanedge.com 774-323-6020
Director of Agronomy Sean Lucey sean.lucey@oceanedge.com
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