Club Life 12.22.23

CORPUS CHRISTI COUNTRY CLUB

CLUBLIFE YOUR SOURCE FOR ALL CLUB NEWS

A pause for Brunch with Claus Please see pages 4-7 for photos from Santa Brunch

D E C EMBER 22, 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 all of you are having a great holiday season and have a Merry Christmas.

We have had a very busy December and it was great seeing so many of you at the Club.

Thank you again to all of the staff in every department who made December and all of 2023 so great.

We are preparing for a great 2024 as well.

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

Members: In the midst of all our holiday parties for members, we also hosted a private Christmas dinner party. Let us know if we can host a holiday-themed event for you.

Ida Maldonado, Private Events Director 361.991.2811x109 cateringsales @cccountryclub.com

4/Club Life

Brunch with Santa (and Mrs.) Claus

Club Life/5

6/Club Life

Club Life/7

8/Lunch Specials/DEC. 26-30

TUE/HOOSIER PORK TENDERLOIN SANDWICH/$16 Crispy Pork Tenderloin + Shredded Lettuce + Tomato + Pickles + Martin’s Potato Bun

WED/LONNIE‘S PO BOY/$15 Salami + Corned Beef + Ham + Swiss + American + Gambino Roll

THU/CHICKEN MONTERREY/$13 Grilled Chicken + Bacon + Pepper Jack Cheese + Sautéed Peppers & Onions + Avocado + Brioche Bun

FRI/BLUE CHEESE & BACON BURGER/$15 8-oz. Beef Patty + Crumbled Blue Cheese + Crispy Bacon + Brioche

SAT/GRILLED STEAK WRAP/$15 Steak + Sautéed Onions & Mushrooms + Mesclun Greens + Fried Onions + BBQ Sauce

Dinner Specials/DEC. 26-30/PG.9

TUE/ THAI CURRY MUSSELS /$22 PEI Mussels + Green Curry Broth + Cilantro + Jalapeño + Corn

WED/AKAUSHI STRIP STEAK/$38 12-oz. Cut + French Onion Butter

THU/PAN-ROASTED SEA BASS/$36 8-oz. Sea Bass Filet + Grapefruit Beurre Blanc

FRI/PRIME RIB & FRIED SHRIMP /$36

12-oz. Slow Roasted Ribeye + 3 Jumbo Fried Gulf Shrimp + Au Jus + Horseradish + Choice of Two Sides

SAT/SHORT RIB A LA RIOJANA/$36 8-oz. Red Wine-Braised Boneless Short Rib + Romesco Sauce

10/Cooking With

Chef Ramos

Garlic Confit Garlic Confit is a staple in my kitchen. Extremely versatile, delicious an easy to make. Make a goodsized batch because it will hold well. The beauty of this method is you end up with two ingredients from one recipe. Use the confit in marinades, sauces, dressings, butters and especially in mashed potatoes. The garlic oil Is great in vinaigrettes, dressings, marinades or drizzled on as finishing oil.

INGREDIENTS 1 pint garlic cloves, stem end removed Enough neutral oil to just barely cover the garlic

DIRECTIONS In a small pot just big enough to hold the garlic, cover with oil & place over low heat. Don't let the oil get too hot or you risk burning the garlic. Let the garlic simmer on low for 20-30 minutes. You want to see the smallest bubbles just breaking the surface. The garlic is ready when it’s pale and easily pierced with a knife. Allow to cool completely and then store in the refrigerator. Remove garlic cloves as needed. Just maintain a layer of oil over the garlic. The garlic confit will hold under refrigeration for several weeks.

EXECUTIVE CHEF/ HAROLD RAMOS

Golf/11

PGA Junior Golf League

12/Golf Tip of the Week

Another case of Abnormal Course Condition in bunker 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/19

SETH SMITH/ GROUNDS SUPERINTENDENT The frost from last week has given the golf course some contrasting color between the shorter and taller mown areas. It also created “Tiger Striping” in some areas of the rough, caused by thermal currents. Click the link to learn more about this turf phenomenon. https://sturf.lib.msu.edu/article/2011 jan54.pdf

20/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.

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

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

9

8 Members’ Christmas Party

14

10

PXG Fit Day

Scotty Cameron Putter Trial

Happy Hour in the Pub

Polar Bear Junior Tennis Tournament

15

16

19

20

26

21

Merry Christmas!

Club closed

27

17 XXIO Fit Day

9 a.m.

WGA Play

25

Santa Dinner

Titleist Fit Day

9 a.m.

WGA Play

18

Polar Bear Junior Tennis Tournament

22

23

Brunch with Santa

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

8:30 morning shotgun Christmas Eve Club Closed

30

31

Our Staff/25 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

26/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.