Club Life 11.8.24 by HarrelltoCrabtree

Club Life

Letter fr Manager

Members,

We have exciting news: the new golf cart fleet will be here next week. Since our last lease, there are a few new upgrades you will enjoy. We are also happy to report that we are close to booked with Holiday parties in December. We still have a few lunch rooms available and some weekday evenings. It will be a busy Holiday Season, and we are looking forward to it.

Have a great weekend.

Jerod Becton General Manager

UPCOMING EVENTS

Friday, NOV 8

Happy Hour

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

Featuring $2.50 Domestic, $3

House Wine, $5 Texas Mule

Complimentary Appetizers

Tuesday, NOV 12

WGA Bunco Night

Women’s 19th | 6:00pm

Women’s Golf Association

social night, featuring bunco game and fun!

Sunday, Nov 17

Sunday Brunch

Regency | 11:00 am-2:00 pm

Adults - $35, Seniors -$32, Kids (5-12) -$15

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

Adults - $46, Seniors - $43, Kids (5-12)$18 Join us for Thanksgiving Day Brunch! Please Register on our website

Ida Maldonado

Private Events Director 361-991-2811 ext 109

We had the pleasure of hosting a beautiful baby shower last week let us create the perfect celebration for you, too!

S u n d a y B r u n c h

In the Regency Room on November 17th from 11:00 AM2:00PM

Adults - $35, Seniors -$32, Kids (5-12) -$15

Kids 4 and under – no charge

BREAKFAST BAR

GRAND SALAD BAR

GRAND BUFFET

CHILDREN’S BUFFET

DESSERT

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

In the Ballroom on November 28th from 11-2 PM Seniors - $43 Adults - $46 Kids (5-12) - $18 Kids 4 and under – no charge.

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. 28nd.

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:

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

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

NOVEMBER 12 - NOVEMBER 16

Tuesday: Beef Tips

(Slow Cooked Beef, Mushrooms, Onions, Rice Pilaf)

Wednesday: Lonnie’s Po Boy

(Gambino Roll, Salami, Corned Beef, Ham, Swiss, American )

Thursday: Chicken Fried Chicken

(Crispy Chicken Breast, Mashed Potatoes, Haricot Vert, Gravy)

Friday: Buffalo Shrimp Wrap

(Spicy Popcorn Shrimp, Buffalo Ranch, Shaved Romaine, Parmesan, Garlic Wrap)

Saturday: Pancho Burger

(Griddled 8oz patty, Bean and Cheese Chalupa, Guacamole, Jalapeno, Brioche Bun)

SPECIALS LUNCH DINNER

Tuesday: Snapper Vera Cruz

(6oz Snapper Filet, Salsa Vera Cruz, Cilantro Pesto)

Wednesday: Fish and Chips

(6oz Beer Battered Cod, Steak Fries, Malt Vinegar, Tar Tar Sauce)

Thursday: Mac and Cheese

(Maine Lobster Claw and Knuckle, Nueske’s Slab Bacon, Cavatappi, Mornay Sauce)

Friday: Prime Rib and Fried Shrimp

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

Saturday: Red Drum Pontchartrain

(Blackened Gulf Red Drum, Scallion Pecan Rice Pilaf, Sauce Pontchartrain)

Velouté

Cooking

with Chef Ramos

Ingredients

2 1/2 cups chicken stock, more as needed

1-ounce butter (about 2 tablespoons)

1-ounce all-purpose flour (about 3 tablespoons)

Directions

EXECUTIVE CHEF/ HAROLD RAMOS

Bring the chicken stock to a simmer in a medium saucepan. Lower the heat to keep the stock hot. In a separate heavy-bottomed saucepan, melt the butter over medium heat until it becomes frothy Take care not to let it turn brown. With a wooden spoon, stir the flour into the melted butter a little bit at a time until it is fully incorporated This is the roux; continue to cook the roux for 3-5 min or until it has turned a light blond color. This helps cook off the raw flour flavor. Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps Keep whisking while adding the stock. Simmer, reducing the heat as needed, for about 15 minutes or until the total volume has reduced by about a 1/3rd, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan or form lumps while cooking. Use a ladle to skim off any solids or impurities that might rise to the surface Once the sauce is thick enough to coat the back of a spoon, remove it from the heat and strain it through a fine sieve The sauce can be used as is, or it can be transformed into any number of sauces. It Is also is a good base for soups.

�� 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?

Matthew and Lindsey Swann in La Jolla Cove, California

https://youtube.com/watch?v=XSut3kWpKI&feature=shared

CONGRATULATIONS TO CAROL BLACKMAR!

WINNING HER 17TH WOMEN’S CLUB CHAMPIONSHIP AT CORPUS CHRISTI COUNTRY CLUB. CAROL WON 6&5 OVER KRISTIE ROBSON. WAY TO GO!!

Professional

We are pleased to announce that Grant will be joining Corpus Christi Country Club as our new Assistant Golf Professional. Grant recently earned his Master’s Degree in Management and Leadership, further enhancing his expertise and dedication to the field.

Meet Your New Assistant Golf Grant Dittmer

In addition to his academic achievements, Grant is a TrackMan Certified Club Fitter and brings valuable experience from his recent roles with Cobra Puma Golf and Berry Creek Country Club. He is excited to become part of the CCCC team and is committed to working towards his PGA Membership.

Please join us in welcoming Grant to our team!

YOU ARE INVITED TO THE WOMEN’S GOLF ASSOCIATION

BUNCO NIGHT

NOVEMBER AT 6:00 PM 12

LADIES 19TH HOLE

EVERY TUESDAY NIGHT

CORPUS CHRISTI COUNTRY CLUB

WRAPPING

WGA MEETING AND CHRISTMAS PARTY

eat, drink, and be merry

3

DEC 6PM

WOMEN’S 19TH HOLE

CORPUS CHRISTI

COUNTRY CLUB

Wednesday December 4 FROM 5PM TO 7PM

GOLF LESSONS

POLO OF THE WEEK

Checkout thisprint

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

All pro

shop credit must be used by December 31st, 2024

WEEKLY GROUNDS UPDATE

Following some wind and .2” of rain received earlier in the week forcing a slight delay, we have continued with our winter weed preemergent application in the rough, which should be completed early next week.

SETH SMITH GOLF COURSE

WED NOV 13, 2024

6:30PM - 9:00PM

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

Court Etiquette

Players should use the appropriate gate to enter their reserved court. Please do not walk onto courts where there is play or lessons in progress

Corpus Christi Country Club

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.