2/General Manager's Letter
Members,
Weareofficiallyintofallandhavealot comingup.Fromourpickleballexhibition thismonthtothefallfestivalandgolfevents, wearegoingtohaveanexcitingandbusyfall.
Inthenextfewweeks,wewillhavemore excitingupdatesaswepreparefor2025.
Haveagreatweekend.
JerodBecton GeneralManager
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UPCOMING EVENTS
FRIDAY, OCT 11
Happy Hour
The Pub | 5:30am-7:30 pm
Complimentary appetizers
$2 50 Domestics, $3 House
Wine, and $5 Pomegranate
Collins
SUNDAY, OCT 20
Sunday Brunch
Regency | 11:00am-2:00pm
Breakfast Bar, Grand Salad
Bar, Grand Buffet, Children’s
Buffet, and Assorted Desserts
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 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
Saturday, OCT 25
Pizza and Tennis
Tennis Court| 6:00 pm
Join your favorite pros
$15 per junior, pizza, cookies & juice boxes
Ida Maldonado Private Events Director 361-991-2811 ext 109
Thank you to everyone who joined us for the Mission 9-1-1 fundraiser at Corpus Christi Country Club! Our venue is ready to make your next event a success with exceptional service and a beautiful setting
SUNDAY BRUNCH OCTOBER 20TH REGENCY ROOM
B R U N C H
BREAKFAST BAR:
Made to order Omelets
Crispy Bacon
Breakfast Sausage
Cheese Blintz
GRAND SALAD BAR:
Chefs Garden Salad with Assorted Toppings and Dressings
Pasta Salad, Shrimp Salad, Strawberries and Cream
Chicken and Pecan Salad
Spinach Salad with Candied Pecans, Blue Cheese, Strawberries
Charcuterie and Cheese Display
Fruit Display
Cream of Mushroom Soup
GRAND BUFFET:
Carved Prime Rib of Beef
Apple Cider Glazed Chicken
Maple Sweet Potatoes
Roasted Brussels sprouts with Bacon and Parmesan
CHILDREN’S BUFFET:
Crispy Chicken Sliders
Mini Cheese Pizza
Macaroni and Cheese
SWEET ENDINGS:
Assorted Desserts
$46 adults ages 13 & up
$43 seniors/65+
$18 kids/ages 5-12 ... no charge/4 & under
OCTOBER8-13
Tuesday: Chicken Fried Chicken
(Crispy Chicken Breast, Mashed Potatoes, Haricot Vert, Gravy)
Wednesday: Lonnie’s Po Boy
(Gambino Roll, Salami, Corned Beef, Ham, Swiss, American )
Thursday: Beef Tips
(Stewed Beef, Mushroom, Onions, Rice Pilaf)
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: Pecan Crusted Grouper
(7oz Grouper Filet, Pecan Crust, Scallion Butter)
Wednesday: Shrimp Enchiritos
(2 Hand Rolled Shrimp Enchiritos: Jack Cheese, Creamy Salsa Verde, Pico de Gallo)
Thursday: Moules Frites
PEI Mussels, Tomato Saffron Broth, Chorizo, Hand Cut Fries, Garlic Aioli, Grilled Sourdough Bread)
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)
Bechamel
Ingredients
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
Kosher salt and freshly ground black pepper
Directions
EXECUTIVE CHEF/ HAROLD RAMOS
In a small saucepan, melt butter over medium-high heat. Once the butter stops bubbling, whisk in the four to form a paste. Continue to cook, stirring, until the raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, whisking thoroughly and getting into all corners of the pan to maintain a smooth texture The sauce will initially become very thick, then get very thin once all the milk is added. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3- 5 minutes. Remove from the heat and cool or use it in another recipe Once cooled, the sauce can be stored in the refrigerator for several days.
Cooking with Chef Ramos
FALL MEMBERMEMBER Tournament
OCTOBER
1920
SATURDAY 7AM - BREAKFAST IN THE BURKE ROOM FEE
SATURDAY 8:30AMSHOTGUN START - 2 PERSON BEST BALL
SATURDAY 1:30PM - LUNCH AND SCORING IN THE BURKE ROOM
SUNDAY 7AM - BREAKFAST IN THE BURKE ROOM
SUNDAY 8:30AM - SHOTGUN START- 2 PERSON MOD. ALT. SHOT
SUNDAY 1:30PM - LUNCH AND SCORING IN THE BURKE ROOM
OCT 22ND-23RD 9:00AM TEE TIMES
Format: Individual Play Net. Players must be 50 years of age or older and will play individual net over 36 holes. The low-net winner will be considered the WGA Senior Club Champion.
Register Here
https://www.golfgenius.com/register?league id=11005180451219332295
Brent Blackburn talks about being connected with his arms
WEEKLY GROUNDS UPDATE
All tees and approaches received a granular fertilizer application this week. The turf has welcomed the cooler nights of recent as we head into the fall season.
SMITH GOLF COURSE
SETH
PIZZAANDTENNIS
Tennis/33
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.
GeneralManager
Jerod Becton
O: ext 102
C: 361.500.9053
ExecutiveAssistant &Membership
Director
Ester Bregman
O: ext. 104
C: 361 500 2011
Controller
Sylvia Mendez ext. 105
AccountsPayable
Jessica Gutierrez
ext 107
Food&
BeverageDirector
Carlos Mendez
O: ext 103
C: 361.500.9127
PrivateEvents
Director
Ida Maldonado
O: ext 109
C: 832.477.2150
Receptionist ext. 100
36/Hours of Operation
OFFICE
Monday: 9 a.m. to 4 p.m.
Tuesday-Friday: 9 a m to 5 p m
Saturday & Sunday: Closed
DINING
Monday: Cloxsed
Tuesday-Saturday: 11 a.m. to 9 p.m.
Sunday: 11 a m to 8 p m
GYM
Monday: 6 a.m. to 7 p.m.
Tuesday-Sunday: 6 a.m. to 9 p.m.
BURKE ROOM
Monday: Closed
Tuesday-Friday: 10 a.m. to 6 p.m.
Saturday & Sunday: 7 a m to 6 p m
DRIVING RANGE
Monday: Closed
Tuesday-Saturday: 7 a m to dusk
Sunday: 7 a.m. to *3 hours before dusk
*CLEAN PICK MUST BE DONE ON SUNDAY NIGHTS
JACKSON HOLE
C: 361 500 9185
Monday: Closed
Tuesday-Thursday: 10 a.m. to dusk
Friday, Saturday & Sunday: 8 a.m. to dusk
GOLF SHOP
361 991 7870
Monday: Closed
Tuesday-Friday: 7:30 a.m.
Saturday & Sunday: 7 a.m.
TENNIS SHOP
361 991 7561
Monday-Thursday: 8:30 a.m. to 8:30 p.m.
Friday & Saturday: 8:30 a.m. to 5 p.m.
Sunday: Noon-5 p.m.
COURT LIGHTS STAY ON UNTIL 10:30 P M