Club Life 10.25.24 by HarrelltoCrabtree

Club Life

Letter fr Manager

Members,

The fall festival is Saturday from 4:00 to 7:00. Daylight savings time is next weekend. If you have not booked your Holiday party, we have a few dates and times left. Also, keep watching and make sure you get signed up for our Holiday events another reminder: the Member Party is December 12th.

Have a great weekend.

Jerod Becton General Manager

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

UPCOMING EVENTS

FRIDAY, OCT 25

Happy Hour

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

Featuring $2.50 Domestic, $3

House Wine, $5 Fall from the Tree Cocktails and Complimentary Appetizers

Saturday, OCT 25

Pizza and Tennis

Tennis Court | 6:00 pm

Join your favorite pros

$15 per junior, pizza, cookies & juice boxes

Saturday, OCT 26

Family Fall Fest

Ballroom | 4:00 pm-7:00 pm

Toddler Bounce Area, A

Caricature Artist, Balloon

Bender, DJ, Pinata, and Outdoor Bounce House for Big Kids

FRIDAY, NOV 8

Happy Hour

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

Featuring $2 50 Domestic, $3

House Wine, $5 Texas Mule Complimentary Appetizers

Friday, Nov 22

Happy Hour

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

Featuring $2 50 Domestic, $3

House Wine, Complimentary Appetizers

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

We had an amazing time hosting the Hometown Heroes Event!

To register call Ida or Alexis or email Cateringsales@ccc ountryclub.com or cateringasst@ccco untryclub.com

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:

OCTOBER 29 - NOV 2

Tuesday: Soft Shell Crab ABLT

(Crispy Soft-Shell Crab, Bacon, Avocado, Remoulade, Butter Lettuce, Tomato, Toasted Brioche Bun)

Wednesday: Chicken Fried Chicken

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

Thursday: Italian Grinder

(Salami, Soppressata, Pepperoni, Provolone, Shaved Lettuce, Tomato, Amoroso Roll, VO)

Friday: Grilled Steak Wrap

(Steak, Sautéed Onions and Mushrooms, Mesclun Greens, Fried Onions, BBQ Sauce)

Saturday: Patty Melt

(Griddled 8 oz patty, Mushrooms, Onions, Jack Cheese, Brioche, Steak Mayo)

SPECIALS LUNCH DINNER

Tuesday: Chicken Pesto Pasta

(Grilled 6oz Chicken Breast, Pesto, Peas, Artichokes, Cavatappi, Parmesan)

Wednesday: Chicken and Mushroom Crepes

(2 Stuffed Crepes, Rice Pilaf, Supreme Sauce, Haricot Vert )

Thursday: Crispy Pork Belly and Grits

(Pork Belly, Cheese Grits, Red Eye Gravy)

Friday: Prime Rib and Fried Shrimp

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

Saturday: Bacon Wrapped Shrimp

(3 Jumbo Gulf Shrimp, Grilled Pineapple, BBQ Glaze)

1 ½

1 m

2 t

Roasted Tomatillo Salsa

tolerance; remove seeds and ribs for milder spice)

10 to 15 sprigs cilantro, tough lower stems discarded

1 tablespoon vegetable oil

Kosher salt to taste

In Directions

EXECUTIVE CHEF/ HAROLD RAMOS

Adjust the oven rack to 4 inches below the broiler and preheat the broiler to high Place the tomatillos, onion, and chilies on a foil-lined rimmed baking sheet. Broil until darkly charred and blackened on top and the tomatillos are completely tender, 6 to 12 minutes

Transfer vegetables and their juice to a blender, food processor, or the cup of an immersion blender

Add half of the cilantro. Blend in pulses until a rough puree is formed.

Heat oil in a medium saucepan over high heat until shimmering Pour salsa into the hot oil all at once (it will steam and sputter). Immediately start stirring and continue to cook, stirring, until the salsa is darkened and thick enough to coat the back of the spoon, about 3 minutes Remove from heat

Finely chop the remaining cilantro and stir into salsa. Season to taste with salt. Let cool, then serve. Salsa can be stored in the refrigerator for up to 5 days.

YIELDS 3 CUPS

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?

Corpus Christi Country Club

Mr. José and Melissa Trejo

Fall Member/Member Results

1. Craig Kondoff/John Murphy, $200/team pro shop credit 2. Butch

pro shop credit

1. 71-75-146, Dr. Mike Fuentes/Tim Spear, $400/team pro shop credit 2. 72-77-149, Craig Kondoff/John Murphy, $350/team pro shop credit

65-69-134, Jack Manning/Philip Neessen, $400/team pro shop credit 2. 66-71-137, Darel Blohm, Butch Wisehart, $350/team pro shop credit

Closest to the Hole ($25 ea in pro shop credit) Saturday

#4-Roger Mellado, 4'3"

#8-Tim Spear, 11" #14-Jim Freeman, 14'10" #17-James Aleman, 5'8"

Sunday #4-Damian Shipley, 5'6" #8-John Murhpy, 20'8" #14-Damian Shipley, 10'2" #17-John Murphy, 3'11"

Wisehart/Darel Blohm, $100/team

FALL MEMBER/MEMBER

Chase Pfaff

Lyle Murphy

Dr. Michael Fuentes

Tim Spear

Darel Blohm

Butch Wisehart

Robert Epps

Hank Hall

Jimmy Freeman Clay Campbell

Sam Bliven Damian Shipley

Oscar Trevino

James Aleman

Drew Cullen Roger Mellado

Dub Sterett Isaac Clubb

John Murphy

Craig Kondoff

Tim Pettit

David Crow

Jack Manning Phil Neessen

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

The driving range tee and chipping area were overseeded this past Monday. This will provide an actively growing surface during the cooler months as the bermudagrass growth slows. The Turfhound mats are being utilized on the tee for another week or so as we allow the seed to germinate.

GOLF COURSE

SETH SMITH

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.