Club Life 11.1.24 by HarrelltoCrabtree

Club Life

Letter fr Manager

Members,

We had 178 at the Fall Festival last weekend; it was great seeing all the kids and parents having a great time. Thanksgiving will be here before we know it. Make sure to get your togo orders in early and make reservations for Thanksgiving Day if you are coming out to the club.

Have a great weekend.

Jerod Becton General Manager

UPCOMING EVENTS

Saturday and Sunday, NOV 2-3

Golf Course | 8:00 AM

Match Play event declared champ gross flight only, lunch included!

FRIDAY, NOV 8

Happy Hour

The Pub | 5:30pm-7:30pm

Featuring $2.50 Domestic,

$3 House Wine, $5 Texas

Mule Complimentary Appetizers

Sunday, Nov 17

Sunday Brunch

Regency | 11:00 am-2:00 pm

Please join us for Sunday

Brunch this November!

Friday, Nov 22

Happy Hour

The Pub | 5:30pm-7:30pm

Featuring $2.50 Domestic, $3

House Wine, $5 Pineapple Hibiscus Margaritas

Thursday, Nov 28

Thanksgiving Brunch

Regency | 11:00pm-2:00pm

Join us for Thanksgiving Day Brunch! Please Register on our website

Ida Maldonado Private Events Director 361-991-2811 ext 109

Fall Festival was a hit, thank you all for coming! Don’t miss out next year!

FRIDAY 11/8 5:30 - 7:30 PM

$2.50 Domestics

$3 House Wine

November17thfrom

11:00AM-2:00PM

GRAND SALAD BAR

S u n d a y

GRAND BUFFET

CHILDREN’S BUFFET

DESSERT

Thanksgiving Brunch

BREAKFAST BAR

Made to order Omelets

Crispy Bacon

Sausage Links

O’ Brien Potatoes

Cheese Blintz

GRAND SALAD BAR

Chefs Garden Salad

International Cheese Display

Charcuterie Display

Fruit Display

Seafood Raw Bar

GRAND BUFFET

NOV 28th 11-2PM

Carvery: Herb Roasted Turkey with Gravy and Cranberry Relish

Bourbon Glazed Ham with Apple Chutney

Cranberry Sauce with Orange Zest

Broiled Halibut with Lemon and Caper Sauce

Supreme of Chicken with Mushrooms and Leeks

Fall Squash Gratin

Green Bean Casserole

CHILDREN’S BUFFET

Hamburger Sliders, Crispy Chicken

Fried Chicken, Grilled Cheese, Mac and

Cheese,Tater Tots

DESSERT

Assorted Pies and Pastries, Sundae

Bar, and Mini Desserts

Thanksgiving To Go!

More details to come, but to help with your planning, here are some key dates and info:

Orders turned in no later than Friday, Nov. 22 by noon. Pick-up date Nov. 28rd.

Orders will be ready for pick-up in Pub/Boardroom between 10 a.m. and noon.

Orders for pick-up at other times must be received at least seven days in advance and may be picked-up during regular business hours.

Thanksgiving

TAKE-OUTMENU

Your club offers sensational Holiday Pre-Fixed Dinners for 8-10 people and A La Carte items that are ready when you need them. All items are ready to do in disposable containers. Heating instructions are included, so you can enjoy them at your lisure.

PREFIXEDTURKEYDINNER

(1) 10-12 LB. turkey

2 qt. Cornbread dressing

1 qt. giblet gravy

2 qt. fresh vegetables

2 qt. mashed potatoes

1 pt. cranberry relish

(1) dozen Dinner rolls

(1) 9" pumpkin pie

Price:$250

NumberofTurkeyDinners: Nosubstitutions (serves8-10people)

PrefixedHamDiner

(1) 10 lb ham (sliced/unsliced)

2 qt fresh vegetables

2 qt mashed potatoes

1 qt. cranberry relish

(1) dozen dinner rolls

(1) 9" Pumpkin Pie

Price:$290

NumberofHamDinners: Nosubstitutions (serves8-10people)

ALaCarteHolidayFare

10 lb Ham (sliced/unsliced

10-12 lb turkey

Cornbread dressing oyster dressing giblet gravy fresh vegetables mashed potatoes candied yams cranberry relish dinner rolls pumpkin pie apple pie pecan pie tail on gulf shrimp cocktail (per lb)

Fresh Fruit platter (serves 20-30 people) Cheese & Crackers (serves 20-30 people)

Finger Sandwiches (ham, chicken, tuna & Pimento Cheese)

Crudite tray (serves 20-30 people) Circle one type of dip Dill or Ranch

All orders and/or cancellations for Thanksgiving Day (Thursday, November 28th, 2024) must be received no later than 12 Noon on Friday, November 22. Pick up date: November 28th, 2024. Orders will be ready for pick-up in the Boardroom between 10:00 AM and 12:00 PM. Orders for pick-up at other times must be received at least seven (7) days in advance and may be picked-up during regular business hours. Applicable tax and gratuity will be added to all orders. Email Ida Maldonado at Cateringsales@cccountryclub.com. NAME:

Fall Festival

NOVEMBER 5 - NOVEMBER 9

Tuesday: Philly Cheese Steak

(Thinly Sliced Ribeye, Amoroso Roll, Peppers, Onions, Provolone Cheese)

Wednesday: Fried Shrimp Po Boy

(Breaded Shrimp, Shredded Lettuce, Tomato, Pickles, Remoulade)

Thursday: Spiced Lamb Tacos

(Sliced Leg of Lamb, Corn Tortillas, Pickled Red Onions, Shredded Cucumber, Mint, Salsa Macha)

Friday: Chicken and Mushroom Crepes

(2 Stuffed Crepes, Rice Pilaf, Supreme Sauce)

Saturday: Bacon Blue Burger

(8oz Burger, Blue Cheese, Bacon, Red Onion Jam, Brioche Bun)

SPECIALS LUNCH DINNER

Tuesday: Coriander Crusted Mahi Mahi

(6oz Grilled Mahi Mahi, Pineapple Salsa)

Wednesday: Fire Grilled Shrimp Pasta

(5 Jumbo Gulf Shrimp, Charred Tomato Arrabiata, Peppers, Spanish Chorizo, Spaghetti)

Thursday: Veal Parmigiana

(Breaded Veal Cutlet, Marinara, Mozzarella, Parmesan, Angel Hair Pasta)

Friday: Prime Rib and Fried Shrimp

(12-oz. Slow Roasted Ribeye, 3 Jumbo Fried Gulf Shrimp, Au Jus, Horseradish, Choice of Two Sides)

Saturday: Steak Oscar

(6oz Filet, Jumbo Lump Crab, Asparagus, Hollandaise)

Dry Brine

Brining your proteins is an excellent way to introduce flavor and moisture It also helps firm up delicate proteins like fish There are two schools of thought when considering brining: the dry method and the wet method. Today, we will talk about the dry brining method. This simple recipe can be used on anything from roasts to turkey and whole chickens When a protein is salted before cooking and allowed to rest It draws out moisture from the protein. This, in turn, dissolves the salt layer that is then absorbed by the protein. This process seasons the item from the inside out. It provides moisture and aides in browning. This method is advantageous to wet bringing because it is less cumbersome and it does not require as much drying as a wet brine Moisture is the enemy of browning Kosher salt is a must for dry brining because its coarse texture makes it easier for spreading evenly, and it won’t clump like table salt. The method is as follows. Apply an even layer of salt all over your protein of choice For smaller cuts like steaks and fish filets, it only requires a rest of a few hours When dry brining larger roasts and whole birds like turkey and chicken, you can go from 24-to-48 hours. There is no need to rinse off the product. Just pat it dry and cook it according to your recipe Your result will be a juicy and seasoned final product that is achieved with minimal effort and resources

EXECUTIVE CHEF/ HAROLD RAMOS

Cooking with Chef Ramos

�� Where in the World is the CCCC Logo? �� We want to see where you've taken the Corpus Christi Country Club logo! Whether you're traveling, on the course, or anywhere else, snap a picture of your CCCC gear in action and send it our way! ⛳

�� Share your pictures with us by DM or tag us in your posts, and you might just see your photo featured on our page! ��

Where in the world has the Corpus Christi Country Club logo been?

Mexico

Dan Dibble and Domingo Zamarripa in Mexico

FEE $95 PLUS CART INCLUDES LUNCH EACH DAY

HTTP://WWW.GOLFGENIUS.COM/GGID/SKEXU3/REGISTER SIGN UP HERE

POLO OF THE WEEK

Checkout thisprint

Check out this beautiful new Peter Millar golf polo in the golf shop today

WEEKLY GROUNDS UPDATE

More Traqmatz material was installed at the end of #1 cartpath. It will remain roped off for a few weeks to allow for grass establishment. Winter weed pre-emergent was applied to fairways, tees, and approaches this past Monday. The rough application will be completed next week.

COURSE

SETH SMITH GOLF

Tennis Reservations

Here'showtomakeonlinecourt reservationsusingourwebsiteorapp

Step1: Login to the Club's website. You'll come to the member home page. Put your cursor on tennis and the drop-down menu will appear. Click on Tennis Reservations.

Step3: Fill out the form, click on Make Reservation

Step2: Go to the day you want, find the court and time you want, then click on it.

Ontheapp: Open our app, click on Tennis Reservations, find your date, court, fill out the info and click on Make Reservations You'll get a notification on the app confirming your reservation.

Questions?Issues? Call the Tennis Shop at 361.991.7561.

T E N N I S & P I Z Z A

PLAYDAYS

JOIN YOUR FAVORITE PROS

$15 PER JUNIOR

PIZZA, COOKIES & JUICE BOXES

S I G N U P I N

T H E T E N N I S

S H O P T O D A Y !

6 P.M. FRIDAY, NOV. 22

GOLF, TENNIS, AND PICKLEBALL

RULE AND ETIQUETTE

No Unaccompanied Guests

Guests must be accompanied with their host member at all times while on the property Guests cannot play without their host

Appropriate Golf

Attire For Men

Shirt with collar and sleeves, mock necks, turtlenecks, slacks, bermuda or similar mid-thigh length shorts are considered appropriate attire. Cargo shorts, denim and workout clothes are not allowed

Appropriate Golf Attire For Women

Dresses, skirts, shirts, slacks, mid-thigh length shorts and blouses are considered appropriate attire, sleeveless shirts are allowed Workout clothes, tank tops are not allowed.

Please Use Sand On Divots

Please use the sand mix in the carts for divots and repair your ball marks on the greens

Tennis & Pickleball Court Reservations

Book your courts on cccountryclub com Log in, click on Tennis then on Tennis Reservations then Book your Court. You may reserve courts up to seven days in advance You may also call the Tennis Shop at (361) 991-7561 to make a court reservation

Members and Guest Check-In

All members and their invited guests must check in the Tennis shop before going to their reserved court.

Tennis and Pickleball Guest Fees

Members are responsible for paying for their guests before play Tennis Guest Fee- $16 24; Pickleball Guest Fee- $16 24 If a member does not check-in, the guest fees will automatically be charged to their member account