CORPUS CHRISTI COUNTRY CLUB
CLUBLIFE
WG A T u Sho rke Ple ot p y ase hot see os. 20- page 21 s
YOUR SOURCE FOR ALL CLUB NEWS
It’s that time of the year! Due today ... orders for Thanksgiving-To-Go, RSVPs for Thanksgiving Brunch, see pages 4-6 for details; then see pages 7-14 for details on all our other holiday-time events & please RSVP for those!
N O V EMBER 17, 2 0 2 3
W W W .CCCOUN T R Y C L U B . C O M
2/General Manager's Letter Members: With less than a week before Thanksgiving I thought it would be a good time to recap just some of the great things that have happened this year. Early in the year, Seth Smith received Superintendent of the Year for the south Texas Chapter. Tennis, led by Gerry Maingot, received the USTA Facility of the Year for the country. Most recently, Brent Blackburn received Golf Professional of the Year for the South Texas PGA. We’ve had a very good year and I’m thankful to be part of your great 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)
We can handle small, medium and large events and this wedding is a great example of how we can help you throw a large party!
Thanksgiving-To-Go details/pages 4 & 5 Nov. 23: Thanksgiving Brunch/ page 6 Nov. 26: Sunday Brunch/page 7 Nov. 30: Golf Shop Ugly Sweater party/page 8 Dec. 1: Surf & Turf/page 9 Dec. 3: Gingerbread House Workshop/page 11 Dec. 7: Members’ Christmas Party/page 12 Dec. 8: Happy Hour in the Pub/page 13 Dec. 10: Santa Dinner/pages 14 & 15 Dec. 17: Santa Brunch/page 16
Ida Maldonado, Private Events Director 361.991.2811x109 cateringsales @cccountryclub.com
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 RSVP 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.
Dear Members A friendly reminder the following Christmas events require an RSVP. Please RSVP to Alexis Jones at: 361.991.2811x108 or Email: cateringasst@cccountryclub.com or Go to our website, find these events on the calendar & follow the steps
(see following pages for more information on these events)
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 AT 7 P.M. ALL MEMBERS WELCOME + SPOUSE OR GUEST (TOTAL OF 2) FORMAL ATTIRE 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 You can also RSVP on our website. Find the Dinner on our calendar and follow the steps. 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 You can also RSVP on our website. Find the Brunch on our calendar and follow steps. Cancellation policy: 50% if canceled after Dec. 14 or 100% charge if no show at brunch.
Cooking With
Chef Ramos/17
Sourdough Bread & Sausage Stuffing INGREDIENTS 2-1/2 lb. sourdough loaf (about 2 loaves), cut into 3/4inch dice (about 5 quarts) 8 tbsp. butter 1-1/2 lb. Italian sausage, removed from casing 1 large onion, finely chopped 4 large ribs celery, finely chopped 2 cloves garlic, minced or grated 1/4 cup minced fresh sage leaves (or 2 tsp. dried sage leaves) Kosher salt & freshly ground black pepper to taste 1 quart homemade or storebought low-sodium chicken or turkey stock, divided 3 large eggs 1/4 cup minced parsley leaves, divided
DIRECTIONS Preheat oven to 275 degrees. Spread bread evenly over 2 baking sheets. Bake until completely dried, about 50 minutes, rotating trays & stirring bread cubes several times during baking. Remove from oven & allow to cool. Increase oven temperature to 350 degrees. In a large Dutch oven, melt butter over medium-high heat for about 2 minutes. Add sausage & mash with a stiff whisk or potato masher to break into fine pieces. Cook, stirring frequently for about 8 minutes. Add onion, celery, garlic & sage & cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat & add half of chicken stock. Whisk remaining chicken stock, eggs & 3 tbsp. parsley in a medium bowl. Stirring constantly with a spoon, slowly pour egg mixture into sausage mixture. Add bread cubes & fold gently until evenly mixed. Transfer to a buttered 9x13-inch baking dish, cover tightly with aluminum foil & bake for about 45 minutes. Remove foil & continue baking until golden brown & crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley & serve.
EXECUTIVE CHEF/ HAROLD RAMOS
18/Lunch Specials/NOV. 21-25
TUE/HOT CHICKEN SLIDERS/$11 3 Crispy Sliders + Slaw + Pickle + Brioche Buns
WED/FISH & CHIPS/$13 Beer-Battered Swai + Cole Slaw + Tartar Sauce + Steak Fries
THU/HAPPY THANKSGIVING FRI/PHILLY CHEESESTEAK/$15 Thinly Shaved Ribeye + Sautéed Peppers & Onions + Provolone Cheese + Hoagie Roll
SAT/BRISKET TACOS/$14 3 Chopped Brisket Tacos + Diced Onions & Cilantro + Salsa Verde + Queso Fresco
Dinner specials/NOV.21-25/PG./19
TUE/SHORT RIB MACARONI & CHEESE/$28 Braised Short Rib + Cheddar + Bacon Demi + Cavatappi
WED/CRAB & SHRIMP SPAGHETTI/$28 3 Gulf Shrimp + Jumbo Lump Crab + Tomato + Artichoke + Spinach + Capers + White Wine Butter Sauce + Spaghetti
THU/HAPPY THANKSGIVING FRI/PRIME RIB & FRIED SHRIMP/$36 12-oz. Slow-Roasted Ribeye + 3 Jumbo Fried Gulf Shrimp + Au Jus + Horseradish + Choice of Two Sides
SAT/ROASTED GROUPER/$36 Pan-Roasted Grouper + Blood Orange Beurre Blanc
20/Golf
WGA Turkey Shoot
Golf/21
22/Golf
Operation 36 update Operation 36 is taking a break the week of Thanksgiving and starting back up Nov. 28 for our Winter Semester
Golf Course UpdatE/23
SETH SMITH/ GROUNDS SUPERINTENDENT
The golf course received 4 inches of rain over last weekend. The slow-soaking nature of the rain was very beneficial to the course and sub-soil moisture. More Traqmatz material was put in at the end of the cart path leading to #2 fairway.
30/Golf Tip of the Week
This drill will help you hit more crisp chips and pitches BRENT BLACKBURN/GOLF PRO
Click to see this week's video
See archive of Brent's tips on our website Click here to go to the website page with recent weekly tips organized by Full Swing, Short Game and Miscellaneous.
Tennis/33
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/41 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
42/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.