CORPUS CHRISTI COUNTRY CLUB
CLUBLIFE
Ha p Ho py In T ur h ton e Pub igh t!
YOUR SOURCE FOR ALL CLUB NEWS
Thanksgiving with us or Thanksgiving-To-Go Deadlines for both a week from today ... see pages 8-10 ... please let us know!
N O V EMBER 10, 2 0 2 3
W W W .CCCOUN T R Y C L U B . C O M
2/General Manager's Letter Members: We’re getting some much-needed rain this weekend as we get the Club ready for the holidays. Please make sure you have your Thanksgiving-To-Go or Brunch reservations as it’s less than two weeks away. Also, if you look past #18 green you’ll see construction stakes for where the new Golf Cart barn is going. This is a must-needed improvement to get the cart barn from underneath the Men’s Locker Room and Golf Shop. It’s expected to be completed in early 2024 and we’ll have renderings up around the club. Have a great weekend.
Jerod Becton General Manager
Please connect with new social media Facebook: Please search for Corpus Christi CC (see photo below) and like or follow the page. LinkedIn: Please search for CC Country Club (smaller photo) and follow.
Catering to you/3
UPCOMING EVENTS
Members:
(page number where you can find more details about event listed after event name)
Have a baby shower coming up soon and you want to invite more people that you can comfortably host in your home? We can help, like the one above.
Nov. 10: Happy Hour in Pub/page 7 Thanksgiving-To-Go details/pages 8 & 9 Nov. 23: Thanksgiving Brunch/ page 10 Nov. 26: Sunday Brunch/page 11 Dec. 1: Surf & Turf/page 12 Dec. 3: Gingerbread House Workshop/page 13 Dec. 7: Members’ Christmas Party/page 14 Dec. 8: Happy Hour in the Pub/page 15 Dec. 10: Santa Dinner/pages 16 & 17 Dec. 17: Santa Brunch/page 18
Ida Maldonado, Private Events Director 361.991.2811x109 cateringsales @cccountryclub.com
4/Lunch Specials/NOV. 14-18
TUE/PORK BELLY SANDWICH/$15 Slow-Roasted Pork Belly + Fig Jam Mayo + Green Apple Slaw + Tomato + Brioche Bun
WED/CHICKEN PARMESAN SANDWICH/$14 Fried Chicken + Fresh Mozzarella + Parmesan + Marinara + Spinach + Focaccia Bun
THU/PATTY MELT/$12 Grilled 8-oz. Patty + Mushrooms + Onions + Jack Cheese + Steak Mayo + Brioche
FRI/PULLED PORK SANDWICH/$13 Slow-Cooked Pork Butt + Tangy BBQ sauce + Creamy Cole Slaw + Pickles + Potato Bun
SAT/BLACKENED REDFISH TACOS/$15 Blackened Redfish + Pico Slaw + Pickled Red Onions + Corn Tortillas
Dinner specials/NOV.14-18/PG./5
TUE/SLOW-ROASTED MAPLE LEAF DUCK BREAST/$28 8-oz. Duck Breast + Sweet Potato Hash + Orange Earl Gray Glaze
WED/CHICKEN-FRIED SOFT SHELL CRAB/$23 1 Jumbo Soft Shell Crab + Creole Mustard Gravy
THU/GORGONZOLA FILET/$38 8-oz. Pan Roasted 1855 Filet Mignon + Gorgonzola Gratin
FRI/PRIME RIB & FRIED SHRIMP/$36 12-oz. Slow-Roasted Ribeye + 3 Jumbo Fried Gulf Shrimp + Au Jus + Horseradish + Choice of Two Sides
SAT/SHRIMP PAPPARDELLE/$26 Gulf Shrimp + Tomato + Artichoke + Spinach + Capers + White Wine Butter Sauce + Pappardelle
6/Cooking With
Chef Ramos
Quick immersion blender Hollandaise sauce (yields 2/3 cup) INGREDIENTS 2 large egg yolks 1 tsp. water 1 tsp. lemon juice or from 1 lemon Kosher salt 1 stick (4 oz.) unsalted butter Pinch cayenne pepper or hot sauce, optional
DIRECTIONS 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 head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into measuring cup in a thin stream. Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it’s too thick, whisk in a small amount of warm water, 1 tablespoon at a time, to thin it out to 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 an hour before serving.
EXECUTIVE CHEF/ HAROLD RAMOS
Join us for ...
HAPPY HOUR IN THE PUB FRIDAY, NOVEMBER 10 5:30-7:30 P.M. Located in Pub & Pub Patio Complimentary Appetizer $2.50 Domestic Beer $3 House Wine $5 Specialty Cocktail
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. 17th by noon. Pick-up date Nov. 23rd. 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.
Bar Breakfast melets
rder O Made-to-o acon Crispy B inks Sausage L otatoes O’ Brien P ntz Cheese Bli
Grand Salad Bar
Chefs Garden Salad with Assorted Toppings & Dressings Arugula + Melon with Prosciutto & Honey Gem Lettuce + Goat Cheese + Pomegranate + Beets Mixed Greens + Spanish Chorizo + Green Olives + Roasted Peppers + Manchego Grand Buffet Shrimp Salad Carvery: Strawberries & Cream Herb Roasted Turkey with Gravy & Cranberry Relish Waldorf Salad Bourbon Glazed Ham with Apple Chutney Spinach with Onions + Bacon & Egg Broiled Halibut with Lemon & Caper Sauce International Cheese Display Supreme of Chicken with Mushrooms & Leeks Charcuterie Display Mashed Potatoes Fruit Display Cornbread Stuffing Seafood Raw Bar Fall Squash Gratin Green Bean Casserole Roasted Brussel Sprouts & Root Vegetables
Buffet s ’ n e r d l Chi Sliders
ger Hambur ried Chicken hicken F Crispy C led Cheese Gril heese Mac & C s t Tater To
Sweet
Endi Assort ed Pies ngs & Past ries Sunda e Bar Assort ed Min i Desse rts
Thursday, Nov. 23, 11 a.m-2 p.m Prices: $46 adults/ages 13 & up, $43 seniors/65+, $18 kids/ages 5-12, no charge/4 & under RSVPs: Due Nov. 17 (email cateringasst@cccountryclub.com) & will be confirmed Nov. 21 You can also register on our website. Find the Brunch on our calendar and follow the steps. Cancellation policy: 50% if canceled after Nov. 17 or 100% charge if no show at brunch.
Nov. 26
Sunday
Brunch
11 a.m.-2 p.m./regency room BREAKFAST BAR Made-to-order Omelets Crispy Bacon Breakfast Sausage Breakfast Potatoes
GRAND SALAD BAR
Chefs Garden Salad with Assorted Toppings & Dressings Pasta Salad, Shrimp Salad, Strawberries &Cream Baby Greens, Spiced Pear, Grapefruit, Champagne Vinaigrette Curry Turkey Salad with Grapes & Almonds Meat & Cheese Display Fruit Display Chicken Tortilla Soup
GRAND BUFFET Carved Cranberry Glazed Pork Loin Turkey Pot Pie Mushroom Rice Pilaf Maple Bacon Green Beans
CHILDREN’S BUFFET Mini Hot Dogs Chicken Bites Macaroni & Cheese
SWEET ENDINGS Assorted Treats From Chef Dawn
SURF & TURF Fried Chicken
Fried Shrimp, Lemons, Tartar Sauce, Cocktail Sauce Buttermilk Chive Mashed Potatoes Asparagus with Bacon & Onions Chef’s Salad Bar Lemon Verrine
Friday, Dec. 1 6 p.m. $32 per person Please call Grill for reservations.
Gingerbread House Workshop Sunday, Dec. 3 11 a.m.-2 p.m. Three contest winners separated by age ranges 2 and under complimentary
Must RSVP to confirm a house RSVP to Alexis Jones at: 361.991.2811x108 Email: cateringasst@cccountryclub.com Or go to our website, find this event on the calendar & follow the steps
Broccoli Gratin Mashed Potatoes Salad Bar Chicken Tenders Fruit Display Hot Dog Sliders Assorted Cookies, Cup Cakes & Treats Mini Pizzas Hot Chocolate Bar Mac and Cheese Wassail Chicken Cordon Blue
Nutella & Marshmallow Fluff Sandwiches
It’s your favorite time of the year! We’re ready to spread lots of cheer!
THURSDAY, DEC. 7 P.M.
ALL MEMBERS WELCOME + SPOUSE OR GUEST (TOTAL OF 2) IT’S OUR TURN TO SPOIL YOU!
JOIN US FOR A NIGHT FILLED WITH FOOD, DRINKS & FUN! PLEASE BRING AN UNOPENED PRESENT FOR TOYS FOR TOTS RSVP NOT REQUIRED CHECK IN AT MAIN & BACK ENTRANCES
JOIN US FOR A
HAPPY HOUR IN THE PUB FRIDAY, DEC. 8 5:30-7:30 P.M. LOCATED IN PUB & PUB PATIO COMPLIMENTARY APPETIZER $2.50 DOMESTIC BEER $3 HOUSE WINE $5 SPECIALTY COCKTAIL
Santa Dinner SUNDAY/ DECEMBER 10TH / 5-8 P.M. Prices: $46 adults/ages 13 & up, $43 seniors/65+, $18 kids/ages 5-12, no charge/4 & under RSVPs: Due Dec. 6 (email cateringasst@cccountryclub.com) & will be confirmed Dec. 8 Cancellation policy: 50% if canceled after Dec. 6 or 100% charge if no show at brunch.
SantaDinner Menu Grand Salad Bar Chefs Garden Salad with Assorted Toppings & Dressings Pasta Salad + Shrimp Salad + Strawberries & Cream Spinach Salad with Strawberries + Candied Pecans + Blue Cheese & Honey Balsamic Mozzarella Salad with Prosciutto & Pesto International Cheese Display Charcuterie Display Fruit Display Black Bean Soup
Grand Buffet Carved Prime Rib with Au Jus & 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 & Parmesan Vegetable Medley
Children’s Buffet Hamburger Sliders Pizza Sticks Chicken Tenders Fries Macaroni & Cheese Bites
Sweet Endings Sundae Bar Assorted Pies, Cakes & Mini Desserts
Brunch with ...
Dec. 17 ... 11 a.m. to 2 p.m. Grand Salad Bar
Chefs Garden Salad with Assorted Toppings & Dressings Pasta Salad + Shrimp Salad + Strawberries & Cream Spinach + Pine Nuts + Manchego + Balsamic Vinaigrette Mesclun + Green Apple + Almonds + Cheddar + Dijon Vinaigrette International Cheese Display Charcuterie Display Childre r a B Fruit Display n’s Buf st a f k a s fet t e Peanut ele Br Tortilla Soup m O r B utter & Marshm -orde n o t e d a llow Sa Ma Baco e y p ndwich s i r M C g i n a s i C u Grand Buffet o a rn Dog Ham & ast S atoes f k s a e r B t C h o e P e e Carved Prime Rib with se S Chicke styl n Tend liders Home ts & Gravy Au Jus & Horseradish Sauce French ers with Biscui Fries Roasted Salmon with Pecan & Scallion Cream Sweet Ending Supreme of Chicken with s Sunda Lemon & Artichokes e Bar Assort e dP Apricot Rice Pilaf & Mini ies, Cakes Desser Herb Roasted Fingerling Potatoes ts Maple Bacon Haricot Vert Vegetable Medley Prices: $46 adults/ages 13 & up, $43 seniors/65+, $18 kids/ages 5-12, no charge/4 & under RSVPs: Due Dec. 14 (email cateringasst@cccountryclub.com) & will be confirmed Dec. 15 Cancellation policy: 50% if canceled after Dec. 14 or 100% charge if no show at brunch.
Golf/19
Fun day at Club Life Classic
Upper left: First place Stuart White & Todd Hunter. Upper right: Second place Hicks Layton & Charlie Uecker.
Upper left: Third place Ryan Dewbre & Trevor Prewitt. Upper right: Scores
20/Golf
MGA Year-End Party, Aces Game Craig Kondoff won first place, Brian Smith won second place in Shootout
Golf/21
30/Golf Course UpdatE
SETH SMITH/ GROUNDS SUPERINTENDENT More Traqmatz was installed this week at the fairway entry on hole #3. The fairway exit on hole #3 which was completed a couple of weeks ago is establishing well through the Traqmatz material. It will remain roped off for a couple of more weeks and then traffic will be allowed to cross the area.
Tennis/31
Here's how to make online court reservations using our website or app Step 1: 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.
Step 3: Fill out the form, click on Make Reservation.
Step 2: Go to the day you want, find the court and time you want, then click on it.
On the app: 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.
JUNIOR
TENNIS & PIZZA PLAYDAY
JOIN YOUR FAVORITE PROS $15 PER JUNIOR PIZZA, COOKIES & JUICE BOXES
6 P.M. FRIDAY | DEC. 1
SIGN UP IN THE TENNIS SHOP TODAY!
Polar Bear
JUNIOR TENNIS TOURNAMENT
Boys & Girls Dec. 9-10
Play starts Saturday at 1 p.m Register by Dec. 6 at midnight
$20 each player each event Times available Online Dec. 8
How to sign up: www.stpta.topdoglive.com, create account and register for POLAR BEAR
SINGLES: 10, 12, 14, 16-18 DOUBLES: 14, 16-18 10 years & younger plays with green-dot ball Players limited to one singles & one doubles event.
Two sets with a match tie-breaker decides third set. No-Ad scoring
SUMMER
PICKLEBALL PROGRAMS PICKLEBALL 101 Mondays 7-8 p.m. Intro to Pickleball including rules, drills & matchplay Daily fee/$18 member/$23 guest OPEN PICKLEBALL MATCHPLAY Mondays 6-7 p.m. 1 hour of round robin matchplay Daily Fee $10 MEN'S BEER LEAGUE Tuesdays 7-8 p.m. 6-week social league including 2 beers and one hour of pickleball play Daily fee $15
2023
NOVEMBER Monday
Tuesday
“Don't wait until the fourth Thursday in November, to sit with family and friends to give thanks. Make every day a day of Thanksgiving!” — Charmaine J. Forde
Wednesday 1
Thursday 2
Friday 3
Club Life Classic
9 a.m. WGA Play
Saturday 5
4
Texas Trophy (7:30 a.m. shotgun for members)
Surf & Turf
6
7
Texas Trophy
Texas Trophy (1:30 shotgun for members)
13
14
9
8 9 a.m. WGA Play
15
10
Sunday
11
Happy Hour in the Pub
12 Hwy 77 Matches
Hwy 77 Matches
16
17
18
19
23
24
25
26
9 a.m. WGA Play
20
21
22 9 a.m. WGA Play
STPGA Junior Tour
27
28
29
Thanksgiving Brunch
8:30 shotgun start, Club closes at 2 p.m.
Regular play
30 9 a.m. WGA Play
Golf Pro Shop Ugly Sweater Party
Check our calendar at cccountryclub.com for more details and to see future months
Sunday Brunch
2023
DECEMBER Monday
Tuesday
“Every time we love, every time we give, it’s Christmas.” – Dale Evans
Wednesday
Thursday
Friday 1
Saturday 2
Sunday 3
Tennis & PIzza Playday
Gingerbread House Workshop
Surf & Turf
4
4
7
6 9 a.m. WGA Play
12
11
13
Members’ Christmas Party
14
9
8 Happy Hour in the Pub
15
10 Polar Bear Junior Tennis Tournament
Polar Bear Junior Tennis Tournament
16
Santa Dinner
17 Brunch with Santa
9 a.m. WGA Play
18
19
20
21 9 a.m. WGA Play
25
26
Merry Christmas! Club closed
27
22
23
24
DePineda (club closed event)
28
29
9 a.m. WGA Play
Check our calendar at cccountryclub.com for more details and to see future months
Christmas Eve Club Closed
30
31
Our Staff/39 General Manager Jerod Becton O: ext. 102 C: 361.500.9053 Executive Assistant & Membership Director Ester Bregman O: ext. 104 C: 361.500.2011 Controller Sylvia Mendez ext. 105 Accounts Payable Jessica Gutierrez
www.cccountryclub.com 361.991.2811 Follow us on Social Media @CCCountryClub
Tennis Pro Gerry Maingot O: 361.991.7561 C: 361.815.5979
Golf Pro Brent Blackburn O: 361.991.7870 C: 361.500.9192
ext. 107
Course Superintendent Seth Smith
Food & Beverage Director Carlos Mendez O: ext. 103 C: 361.500.9127
O: 361.991.3634 C: 870.270.9963
Private Events Director Ida Maldonado O: ext. 109 C: 832.477.2150 Receptionist ext. 100
40/Hours of Operation OFFICE
DRIVING RANGE
361.991.2811
Monday: Closed Tuesday-Saturday: 7 a.m. to dusk Sunday: 7 a.m. to *3 hours before dusk
Monday: 9 a.m. to 4 p.m. Tuesday-Friday: 9 a.m. to 5 p.m. Saturday & Sunday: Closed
DINING 361.991.2811 EXT. 112
Monday: Closed Tuesday-Saturday: 11 a.m. to 9 p.m. Sunday: 11 a.m. to 8 p.m.
*CLEAN PICK MUST BE DONE ON SUNDAY NIGHTS
JACKSON HOLE C: 361.500.9185
Monday: Closed Tuesday-Thursdayday: 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. GOLF COURSE AND RANGE CLOSES AT DUSK.
GYM Monday: 6 a.m. to 7 p.m. Tuesday-Sunday: 6 a.m. to 9 p.m.
BURKE ROOM 361.991.2811 EXT. 125
Monday: Closed Tuesday-Friday: 10 a.m. to 6 p.m. Saturday & Sunday: 7 a.m. to 6 p.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.