CORPUS CHRISTI COUNTRY CLUB
CLUBLIFE
Surf &T urf ton Plea ight! se s pag ee e 10
YOUR SOURCE FOR ALL CLUB NEWS
Congratulations, Brent! Our golf pro named STPGA Golf Professional of the Year! Please see story, photos pages 3-5
N O V EMBER 3, 2 0 2 3
W W W .CCCOUN T R Y C L U B . C O M
2/General Manager's Letter Members: What a great week at the Club! Brent Blackburn is the PGA Pro of the Year for the Southern Region. What a great and welldeserved honor. We also had a great turnout last Saturday for the annual Family Fall Festival with 200 in attendance. We saw a lot of great costumes with kids – and adults – having fun. Great weather is forecasted this weekend, so we hope to see you! Please watch for all Thanksgiving and Christmas events coming up, see details in this issue. Congratulations once again to Brent.
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.
golf/3
‘A well-deserved award for all the hard work Brent’s put in’ CCCC Golf Pro Brent Blackburn was named Southern Texas PGA Golf Professional of the Year, the highest honor in the section. “It means a lot coming from your peers,” said Brent about the process voted on by a panel of about a dozen golf pros representing the STPGA. Being nominated along with pros from Houston, San Antonio, Austin and the Rio Grande Valley is an honor, Brent said, but winning means a lot considering the
people who vote. Jerod Becton, the Club’s General Manager, said, “It’s a welldeserved award for all the hard work Brent’s put in.” Brent had to fill out a questionnaire when he was nominated, highlighting some of the programs he’s brought to the Club. He listed the Juniors and Ladies
programs. “When I came here, several members said the Club had tried those and failed. But I’ve seen it work.” Brent recalled a meeting with parents to learn about the Juniors program and four families showed. Brent was asked if only one came to an event, would the Club continue it and Brent made it clear he was committed. By the end of that first program, they had 37 kids. “People started engaging and you’re headed in Please see next page
4/golf
Left: Brent with Phil Blackmar, who took the first shot when renovated course opened last year. Right: Brent surrounded by a bunch of ugly sweaters for the Golf Pro Shop Ugly Sweater Party.
Continued from previous page the right direction,” Brent said. More events and tournaments were added and a Men’s Golf Association formed. “Members want more stuff to do,” Brent said. Growing programs and events, getting through a course renovation, plans for a new clubhouse and pro shop has Brent excited about the future. “The Club’s heading in the right direction … it’s great to be part of the solution,” Brent said, adding a lot of the Club’s plans were a draw for him to come to Corpus Christi. Brent also appreciates his family’s sacrifices. “This isn’t a job where you can work for home a lot. You have to be here weekends. It’s what I signed up for, but it doesn’t always make it easy on your family,” he said. Thomas Hutton, STPGA Executive Director, said, “Brent is an unbelievable promoter of his facility, his programs, and his passion for the game in a way that is approachable and creates an environment you want to be a part of. Corpus Christi Country Club just went through a major renovation and the club is thriving under his leadership.” Please see next page
golf/5
Left: Brent presents WGA Club Championship to Carol Blackmar. Right: Brent delivering one of his weekly tips. Continued from previous page Brent, elected to PGA Membership in 1996, is best known for “bringing golf to life” to those around him through his passion to engage not only with his staff, but with the membership at Corpus Christi Country Club, said a STPGA press release. The release went on to say: Blackburn prides himself on his ability to make people feel engaged and welcome, whether it be through service, social events, or instructional programming, Blackburn is a true example of helping people fall in love with the game of golf and grow their passion. Blackburn, who has worked across Texas, has great mentors in PGA Professionals Gary Ray, Mike Hoffmann, and Steve Shields. He has worked at every level of a golf operation and holds true to his ideals of being extremely friendly and giving back. He served on the STPGA Board of Directors at a Chapter level from 2003-2006 and currently volunteers as a Mentor in the STPGA Mentoring Program. Through this program, Blackburn collaborates with younger professionals on ways to not only enhance their respective facilities and careers, but on how to elevate the Association as a whole.
6/Club Life
Family Fall Festival
Club Life/7
8/employee of the month
Congratulations, Barbara! Server Barbara Krause is our August Employee of the Month. She’s been with the Club 19 years. “She’s an expert at reading the room, working with our board and working any event,” said General Manager Jerod Becton.
Catering to you/9
UPCOMING EVENTS
Members:
(page number where you can find more details about event listed after event name)
Everything added up when we hosted this CPA class. As we like to say, we can host any kind of event!
Nov. 3: Surf & Turf/page 10 Nov. 10: Happy Hour in Pub/page 11 Thanksgiving-To-Go details/pages 12 & 13 Nov. 23: Thanksgiving Brunch/ page 14 Nov. 26: Sunday Brunch/page 15 Dec. 3: Gingerbread House Workshop/page 16 Dec. 10: Santa Dinner/pages 18 & 19 Dec. 17: Santa Brunch/page 20
Ida Maldonado, Private Events Director 361.991.2811x109 cateringsales @cccountryclub.com
SURF & TURF
Smoked Ham with Pineapple Chutney Fried Shrimp + Lemons + Tartar Sauce + Cocktail Sauce Sweet Potatoes Green Beans Chef’s Salad Bar Carrot Cake
Friday, Nov. 3 6 p.m. $32 per person Please call Grill for reservations.
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 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
Gingerbread House Workshop Sunday, Dec. 3 11 a.m.-2 p.m. Three contest winners separated by age ranges
Must RSVP to confirm a house RSVP to Alexis Jones at: 361.991.2811x108 or email: cateringasst@cccountryclub.com
2 and under complimentary
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
e h t e v a S e t a D DEC. 7: MEMBERS CHRISTMAS PARTY (DETAILS TO COME)
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.
Cooking With
Chef Ramos/21
Turkey Stock INGREDIENTS 1 turkey carcass or 6 pounds turkey wings or necks 3 large onions, peeled & quartered 2 large carrots, peeled & cut into large chunks 6 celery ribs, washed & cut into chunks 1 garlic head, halved 1 bunch fresh thyme 1 bunch fresh sage 3 bay leaves 1 tsp. black peppercorn 1 gallon cold water
DIRECTIONS Cut turkey carcass into smaller pieces. Place the turkey in a stock pot & cover with cold water. Bring to a boil & immediately lower to a simmer. Use a ladle to skim any foam or pools of fat that have risen to the surface. Add the remaining ingredients & cook for 3 hours. Continue to skim any pools of fat or foam. Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.
.
EXECUTIVE CHEF/ HAROLD RAMOS
22/Lunch Specials/NOV. 7-11
TUE/COCHINITA PIBIL TACOS/$13 3 Tender Pork Tacos + Avocado Crema + Pickled Onions
WED/FISH & CHIPS/$16 Tempura-Battered Swai + Cole Slaw + Steak Fries
THU/ITALIAN GRINDER/$16 Salami + Capicola + Ham + Shredded Lettuce + Tomato + Fresh Mozzarella + Red Wine VO + Gambino Roll
FRI/GRILLED STEAK WRAP/$15 Steak + Sautéed Onions & Mushrooms + Mesclun Greens + Fried Onions + BBQ Sauce
SAT/SALMON BLT/$17 6-oz. Grilled Salmon + Bacon + Bibb Lettuce + Tomato + Lemon Dill Aioli + Toasted Brioche Bun
Dinner specials/NOV.7-11/PG. 23
TUE/SLOW-ROASTED MAPLE LEAF DUCK BREAST/$28 8-oz. Duck Breast + Crispy Brussel Sprouts + Raspberry Gastrique
WED/CRISPY SOFT SHELL CRAB/$45 2 Tempura Jumbo Soft Shell Crabs + Petite Salad + Remoulade
THU/BLACKENED N.Y. AKAUSHI STRIP LOIN/$38 12-oz. Akaushi Strip Loin + Poblano Cheddar Grits
FRI/PRIME RIB & FRIED SHRIMP/$36 12-oz. Slow-Roasted Ribeye + 3 Jumbo Fried Gulf Shrimp + Au Jus + Horseradish + Choice of Two Sides
SAT/LARDED PORK TENDERLOIN/$24 8-oz. Slow-Roasted Pork Tenderloin + Cranberry Port Reduction
24/Golf
Villarreal-Zamarripa win Member-Member again May Villarreal and Domingo Zamarripa won their second straight Member-Member Tournament over the weekend ... but they didn’t know it for awhile. The scoring system gave players a number based on handicaps, then they got points for pars, birdies, eagles. The goal was to assemble enough points to get surpass the handicapbased number. For the winners, they had to top 76 and ended the twoday tourney 2.5 points above 76. That gave them a half-point win over Dr. Michael Fuentes and Roberts Epps. Kevin Smith and Dean Sartoris finished a half-point in third. Villearreal and Zamarripa hung out after the round, had something to eat and drink until they found out they’d won.
May Villerreal and Domingo Zamarripa. Villarreal shot 73-78 and Zamarripa shot 8274. “May carried me the first day and I carried him the second,” said Zamarripa. On Sunday’s final day, they played with Sartoris and Kevin Smith ... who shot a 68. The foursome had a great time and Zamarripa complimented Kevin Smith on his 68 and Sartoris. “They played great,” he said. The format, said Pro Brent, is designed to create a close competition and it did.
Golf/25
Upper left, from left: Edwin Mitchell, Tim Spear, Gerry Castrellon, Tanner Johnson, Upper right, from right: Kevin Smith, Dean Sartoris, Domingo Zamarripa, May Villarreal
26/Golf
From left: Robert White, Pam Morin, Dr. Steve Oshman, Rick Hammett.
From left: Robert Epps, Dr. Mike Fuentes, Danny Brooks, Emmitt Harris.
Upper left: Grant and Bill Ritchie. Upper right:Edwin Mitchell hitting his 3rd shot on #2.
Golf/27
From left: Bo Wisehart, Butch Wisehart, Jeff Davis, Doug Peterson.
From left: Matthew Swann, Brian Smith, Jonathan Hawkins. Not pictured, Lee Smith.
Upper left: Craig Kondoff putting for birdie on #4. Upper right: Dr. Steve Oshman having preHalloween fun.
28/Golf
PGA Junior League
Golf/29
36/Golf Course UpdatE
SETH SMITH/ GROUNDS SUPERINTENDENT The look you may have noticed around some trees recently is from the process of spraying a uniform pattern to eliminate the need for string-trimming. This will save hours needed for this task to focus on other areas of detail, while also providing an aesthetically pleasing look across the golf course with the lack of grass growth around the trees.
Golf Tip of the Week/37
Letting lie of the ball help you decide what short shot to hit 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/41
Ruben Lerma snags ‘bragging rights’ at Clay Court Challenge Our Clay Courts were busy Saturday with the latest Clay Court Challenge. After the dust settled, Ruben Lerma, pictured at left and below with all players, had the “bragging rights” this time.
42/Tennis
Tennis/43
44/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
44/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/45 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.