Club Life 11.29.24 by HarrelltoCrabtree

Club Life

Letter from the General Manager

I hope you all had a great Thanksgiving; We had a very good to-go business as well as brunch yesterday. Now we are in the Holiday season with Gingerbread house building on Sunday. We have a very busy month with a lot of events for all of you and your families. We hope to see everyone out in December.

Have a great weekend.

Jerod Becton General Manager

UPCOMING EVENTS

Sunday, Dec 1

Gingerbread House Workshop

Ballroom | 11:00pm-2:00pm

Join us for Gingerbread house decorating! Please Register on our website.

Sunday, Dec 8

Dinner with Santa Ballroom | 5:00pm-8:00pm

Join us for Dinner with Santa and complementary take home Christmas pictures!

Thursday, Dec 12

Member Christmas Party

Ballroom | 11:00pm-2:00pm

All members welcome, please bring an unopened present for toys for tots Formal Attire

Sunday, Dec 15

Brunch with Santa Ballroom | 11:00pm-2:00pm

Join us for Brunch with Santa! Please Register on our website or with Ida at cateringsales@cccountryclub.com

Friday, Dec 27

Happy Hour In The Pub

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

Join us for Happy Hour in the pub with complimentary appetizers

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

We were thrilled to host a beautiful baby shower filled with love, laughter, and special moments to celebrate the parents-to-be!

Thank you to everyone who joined us for Happy Hour in the pub on November 22 we had a great time and hope to see you at the next one on Dec 27th. Don’t miss out!

GINGERBREAD HOUSE Workshop

1 DECEMBER 2024

Gingerbread House

WORKSHOPMENU

STARTERS

Mashed Potatoes

Salad Bar

Broccoli Gratin

Fruit Display

MAIN DISHES

Chicken Tenders

Hot Dog Sliders

Mini Pizzas

Chicken Cordon Blue

DESSERTS

Nutella & Marshmallow Fluff

Sandwiches

Assorted Cookies, Cup Cakes and Treats

Hot Chocolate Bar, Spiced Apple Cider

DECEMBER

$50 ADULTS, $47 SENİORS/65+, $22 KİDS/AGES 5-12, NO CHARGE/4 & UNDER RSVP REQUIRED EMAİL CATERİNGSALES@CCCOUNTRYCLUB.COM YOU CAN ALSO RSVP ON OUR WEBSİTE. FİND THE DİNNER ON OUR CALENDAR AND FOLLOW THE STEPS. *Included Take Home Pictures* YOU ARE İNVİTED TO

From 5:00 PM- 8:00 PM In the Ballroom

DINNER WITH SANTA M E N U

G R A N D S A L A D B A R

Chefs Garden Salad

Salad, Shrimp Salad, Strawberries and Cream

h Salad with Strawberries, Candied Pecans, Blue

Cheese and Balsamic

Bocconcini Salad

International Cheese Display

M A I N C O U R S E

Carved Prime Rib with Au Jus and Horseradish Sauce

Baked Sea Bass with Champagne Beurre Blanc

Cranberry Glazed Pork Loin

Buttermilk Chive Mashed Potatoes

Honey

Walnut Sweet Potato Hash

Broccolini with Pine Nuts and Parmesan

C H I L D R E N ’ S B U F F E T

Hamburger Sliders

Pizza Sticks

Chicken Tenders

Macaroni and Cheese Bites

D E S S E R T

Sundae Bar

Assorted Pies, Cakes and Mini Desserts

Member Christmas Party

BRUNCHWITHSANTA MENU

December15thfrom11am-2pmintheBallroom Adults$47,Seniors$43,andKids$20

MadetoorderOmelets,CrispyBacon,BreakfastSausage, HomestylePotatoes,CheeseBlintz

BREAKFASTBAR GRANDSALADBAR

ChefsGardenSalad,PastaSalad,ShrimpSalad,Strawberries andCream,Spinach,PineNuts,Manchego,BalsamicVinaigrette, Mesclun,GreenApple,Almonds,Cheddar,DijonVinaigrette, InternationalCheeseDisplay,CharcuterieDisplay,Fruit Display,TortillaSoup

GRANDBUFFET

CarvedPrimeRibwithAuJusandHorseradishSauce,Roasted SalmonwithBloodOrangeJus,SupremeofChickenwithLemon andThyme,ApricotRicePilaf,HerbRoastedFingerlingPotatoes, MapleBaconHaricotVert, VegetableMedley

CHILDREN’SBUFFET

PeanutButterandMarshmallowSandwich,MiniCornDogs,Ham andCheeseSliders,ChickenTenderswithFrenchFries

DESSERTS

SundaeBar AssortedPies,CakesandMiniDesserts

C H R I S T M A S T O G O

A l l o r d e r s a n d / o r c a n c e l l a t i o n s f o r t h e

C h r i s t m a s D a y T o G o M e a l m u s t b e r e c e i v e d

b y F r i d a y , D e c e m b e r 2 0 t h , a t 1 2 n o o n .

P i c k U p D a t e w i l l b e T u e s d a y , D e c e m b e r 2 4 ,

2 0 2 4 . O r d e r s w i l l b e r e a d y f o r p i c k - u p i n t h e

P u b b e t w e e n 1 0 : 0 0 a . m . a n d 1 2 : 0 0 p . m .

O r d e r s f o r p i c k - u p a t o t h e r t i m e s m u s t b e

r e c e i v e d a t l e a s t s e v e n ( 7 ) d a y s i n a d v a n c e

a n d m a y b e p i c k e d - u p d u r i n g r e g u l a r

b u s i n e s s h o u r s .

A p p l i c a b l e t a x a n d g r a t u i t y w i l l b e a d d e d t o

a l l o r d e r s . E m a i l y o u r o r d e r t o I d a

M a l d o n a d o a t

c a t e r i n g s a l e s @ c c c o u n t r y c l u b . c o m o r c a l l

3 6 1 - 9 9 1 - 2 8 1 1 e x t 1 0 8

Name Member #

Work or Cell Phone Number

Pick-Up Time

Confirmed by

Pick-Up Date

DECEMBER 3 - DECEMBER 7

Tuesday: Cochinita Pibil Tacos

(Yucatan Style Roast Pork, Pickled Red Onions, Pico Slaw, Habanero Carrot Salsa, Corn Tortillas)

Wednesday: Nashville Hot Wings

(6 Jumbo Wings, Nashville Hot Paste, Slaw, Dill Pickle Ranch)

Thursday: Salami and Pepperoni Panini

(Genoa Salami, Pepperoni, Mozzarella, Pepperoncini, Roasted Peppers, Ciabatta Bread, Marinara Dip)

Friday: Roast Turkey Melt

(Roast Turkey, Stuffing, Jack Cheese, Gravy, Hoagie Bun)

Saturday: Pit Ham Grinder

(Shaved Smoked Ham, Gouda, Tabasco Onions, Creole Mustard, Pickles, Amoroso Roll)

SPECIALS LUNCH DINNER

Tuesday: Roasted Halibut

(8oz Halibut, Pan Roasted, Crispy Chickpea Zhoug)

Wednesday: Black Label Chicken Supreme

(10oz Airline Chicken Breast, Melted Saffron Leeks, Lemon Risotto)

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)

Quick Immersion Blender Hollandaise Sauce

Cooking with Chef Ramos

Ingredients

2 large egg yolks

1 teaspoon water

1 teaspoon lemon juice or from 1 lemon

Kosher salt

1 stick unsalted butter, 4 ounces

Pinch cayenne pepper or hot sauce, optional

Directions

EXECUTIVE CHEF/ HAROLD RAMOS

In a cup just wide enough to fit the head of an immersion blender, combine egg yolks, water, lemon juice, and a pinch of salt. In a small saucepan, melt butter over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup. Place the head of the immersion blender into the bottom of the cup and turn it on With the blender constantly running, slowly pour hot butter into a measuring cup in a thin stream. Continue pouring until all butter is added. The sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, 1 tablespoon at a time, to thin it out to the desired consistency. Season to taste with salt and a pinch of cayenne pepper or hot sauce if desired Serve immediately, or keep in a warm place for up to 1 hour before serving.

�� 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! �� #CorpusChristiCountryClub #CCCCPride #WhereInTheWorld #GolfLife #MemberSpotlight

Corpus Christi Country Club Where

https://youtube com/watch?v=XS-

WRAPPING

Wednesday December 4 FROM 5PM TO 7PM

NEW

FLEET OF GOLF CARS AN PRICING STARTING ON DECEMBER 1, 2024

CART FEES-ALL PRICING DOES NOT INCLUDE TAX

$23.00, ½ CART FOR 18 HOLES. PLAYERS PLAYING AS 1, 3 OR 5, WILL BE CHARGED FOR ½ CARTS IF ALL PLAYERS PAIR UP WITH AN ODD PLAYER OUT. THE ODD PLAYER WILL BE CHARGED FOR ½ CART.

$35.00, INDIVIDUAL CART FOR 18 HOLES. PLAYERS CHOOSING TO RIDE BY THEMSELVES NOT WANTING TO PAIR UP.

$11.50, ½ CART FOR 9 HOLES.

$17.50, INDIVIDUAL CART FOR 9 HOLES.

GUEST FEES-ALL PRICING DOES NOT INCLUDE TAX

$105, TUESDAY-THURSDAY GUEST FEES, INCLUSIVE OF CART

$125, FRIDAY-SUNDAY/HOLIDAY GUEST FEES, INCLUSIVE OF CART

POLO OF THE WEEK

Checkout thisprint

Check out this good-looking new Johnnie-O golf polo in the golf shop today

All pro

shop credit must be used by December 31st, 2024

WEEKLY GROUNDS UPDATE

The shorter days have slowed the grass growth and allowed us to begin limbing up the trees around the golf course.

SETH SMITH GOLF COURSE

THANK YOU TO ALL OUR JUNIORS FOR AN INCREDIBLE YEAR OF TENNIS, FUN, AND PIZZA—YOUR ENERGY AND ENTHUSIASM MADE IT UNFORGETTABLE!

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.