CORPUS CHRISTI COUNTRY CLUB
CLUBLIFE
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A week to give thanks
Photo by Gerry Maingot N O V EMBER 24, 2 0 2 3
W W W .CCCOUN T R Y C L U B . C O M
2/General Manager's Letter Members: I hope everyone had a great Thanksgiving. Starting next week we roll into our holiday parties. Please make sure you RSVP for: Gingerbread House Decorating. Breakfast with Santa. Dinner with Santa. Get all the details on these events and the many ways you can RSVP in this issue. We have an exciting December planned and look forward to seeing everyone at the events. Enjoy the rest of the holiday 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)
Another week, another wedding! We love hosting such happy events helping a couple start life together!
Nov. 26: Sunday Brunch/page 4 Nov. 30: Golf Shop Ugly Sweater party/page 17 Dec. 1: Surf & Turf/page 5 Dec. 3: Gingerbread House Workshop/page 7 Dec. 7: Members’ Christmas Party/page 8 Dec. 8: Happy Hour in the Pub/page 9 Dec. 10: Santa Dinner/pages 10 & 11 Dec. 17: Santa Brunch/page 12
Ida Maldonado, Private Events Director 361.991.2811x109 cateringsales @cccountryclub.com
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/13
Nashville Hot Chicken INGREDIENTS For marinade 1 cup buttermilk ½ cup pickle juice 2 tbsp. hot sauce 1 egg 6 chicken breasts or thighs For paste 6 tbsp. cayenne 2 tbsp. brown sugar 1 tsp. chili powder 1 tsp. garlic powder 1 tsp. paprika 1 cup bacon fat 1 tsp salt Seasoned flour for dredging
DIRECTIONS Marinate chicken overnight. Double dredge the chicken in seasoned flour, let rest for 10 -15 minutes Combine ingredients for paste & reserve Fry until golden brown & crispy, internal temperature of 165 Brush the fried chicken with the paste and serve on Texas toast with pickles. This is enough for about 6 sandwiches.
EXECUTIVE CHEF/ HAROLD RAMOS
14/Lunch Specials/NOV. 28-DEC. 2
TUE/BUFFALO SHRIMP WRAP/$15 Spicy Battered Shrimp + Romaine + Parmesan + Buffalo Ranch + Tomato
WED/BEEF TIPS/$15 Sirloin + Mushrooms & Onions + Rice Pilaf
THU/MEATLOAF/$16 Meatloaf + Mashed Potatoes + Gravy
FRI/GRILLED CHICKEN GRAIN BOWL/$15 6-oz. Chicken Breast + Feta Cheese + Kalamata Olives + Tomatoes + Shaved Red Onion + Pepperoncini + Mesclun
SAT/SALMON BLT/$17 6-oz. Grilled Salmon + Bibb Lettuce + Tomato + Bacon + Lemon Dill Aioli + Toasted Brioche Bun
Dinner Specials/NOV. 28-DEC. 2/PG.15
TUE/SESAME TUNA STEAK/$28 8-oz. Tuna Filet + Miso Ginger Butter + Sticky Rice Cake
WED/LINGUINE ALLE VONGOLE/$22 Clams + Linguine Pasta + Garlic & White Wine Brodo + Clam Butter
THU/PORK BELLY/$28 Roasted Pork Belly + Roasted Tomato & Grape Salsa
FRI/PRIME RIB & FRIED SHRIMP/$36 12-oz. Slow-Roasted Ribeye + 3 Jumbo Fried Gulf Shrimp + Au Jus + Horseradish + Choice of Two Sides
SAT/BLACKENED REDFISH/$27 Redfish Filet + Ponchartrain Sauce
16/Golf
Operation 36 wraps fall semester
20/Golf Tip of the Week
How to use wall drill to help prevent your slice 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.
Golf Course UpdatE/25
SETH SMITH/ GROUNDS SUPERINTENDENT
#2 fairway exit.
#3 fairway entrance
Work has continued installing Traqmatz across the course to improve the worn down areas. We’re seeing good establishment with the new grass growing through the material. The remaining areas are expected to be finished over the next 10 days.
26/Tennis
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
34/Our Staff 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
Hours of Operation/35 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.