CORPUS CHRISTI COUNTRY CLUB
CLUBLIFE
Ha p in t py Ho u h ton e Pub r Ple ight! ase pag see e5
YOUR SOURCE FOR ALL CLUB NEWS
Sweet! See the winners at Gingerbread House Workshop/page 4
D E C EMBER 8, 2 0 2 3
W W W .CCCOUN T R Y C L U B . C O M
2/General Manager's Letter Members: It was great seeing everyone last evening at the Member Appreciation Christmas Party. We still have a lot of events coming up with Dinner with Santa as well as Brunch with Santa. All of the kids and kids at heart did a great job on the gingerbread houses last Sunday. The weather will be great Saturday so we hope everyone can get out to play tennis, pickleball, golf or just enjoy the weather.
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)
Above are decorations and food for the Gingerbread House Workshop. Please see the winners on the next page.
Dec. 8: Happy Hour in the Pub/page 5 Dec. 10: Santa Dinner/pages 6 & 7 Dec. 17: Santa Brunch/page 9
Ida Maldonado, Private Events Director 361.991.2811x109 cateringsales @cccountryclub.com
4/Club Life
Gingerbread House winners Mattie Hayes, below, won the 10-and-0ver category; Warren Parker, top right, won the 5-to-9-year-old category and Alayna Pineda, guest of Michelle Gallagher, won the 4-and-under category.on Sunday, Dec. 3.
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.
10/Lunch Specials/DEC. 12-16
TUE/PIT HAM SANDWICH/$15 Smoky Pit Ham + Tangy Slaw + Crisp Onions + Dijon + Tomato + Brioche Bun
WED/PHILLY CHEESESTEAK/$15 Thinly shaved Ribeye + Sautéed Peppers & Onions + Provolone Cheese + Hoagie Roll
THU/TURKEY MELT/$14
Roast Turkey + Swiss Cheese + Avocado + Bacon + Cranberry Mayo + Whole Wheat
FRI/BRISKET SLIDERS/$13 3 Smoked Brisket Sliders + Honey Mustard BBQ + Pickles + Sourdough
SAT/CHICKEN LETTUCE WRAPS/$11 Grilled Chicken + Carrots + Peanuts + Green Onion + Bibb Lettuce + Sweet Thai Chili Sauce
Dinner Specials/DEC. 12/PG.11
TUE/ GRILLED PORK FILET /$22 7-oz. Tenderloin + Sauce Diane
WED/GRILLED MAHI-MAHI/$22 6-oz. Mahi Filet + Pineapple Salsa
THU/SHRIMP CARBONARA/$28 5 Jumbo Gulf Shrimp + Pancetta + Peas + Spaghetti + Parmesan Cream Sauce
FRI/PRIME RIB & FRIED SHRIMP/$36 12-oz. Slow-Roasted Ribeye + 3 Jumbo Fried Gulf Shrimp + Au Jus + Horseradish + Choice of Two Sides
SAT/FILET OSCAR/$40 6-oz. Filet Mignon + Jumbo Lump Crab + Asparagus + Hollandaise
12/Cooking With
Chef Ramos
Basic sugar cookies INGREDIENTS 4-oz. unsalted butter 1 cup sugar 1 whole egg ½ tsp. vanilla extract 1½ cups all-purpose flour ¾ tsp. baking powder 1/8 tsp. baking soda ¼ tsp. kosher salt
DIRECTIONS
In a mixer or mixing bowl combine butter & sugar. With the paddle on high, cream the butter & sugar until pale & fluffy. Add whole egg & vanilla extract. Process until combined. Sift together the remaining dry ingredients. Pour in dry mixture & mix until just combined. Allow the dough to rest for 20 minutes. With a 1 oz. scoop, portion the dough into balls. Line a sheet tray with parchment paper & line up your dough balls leaving at least 2 inches space apart. In a pre-heated 350-degree F oven bake the cookies for 6 minutes. Rotate the tray 180 degrees & bake for another 6 minutes. Remove the cookies and allow them to cool. Makes two dozen.Enjoy! A basic sugar cookie recipe is a blank canvas.Dust with cinnamon sugar for snickerdoodle. Dip in chocolate for a black & white cookie. Fold in ginger, cinnamon, nutmeg & allspice for pumpkin spice cookie. It’s better to underwork the dough than overwork it. Overworked dough results in a hard, dry & crumbly cookie. You want the cookie moist & slightly pliable. Make ahead ... roll into logs & freeze.
EXECUTIVE CHEF/ HAROLD RAMOS
Golf/13
PGA Junior Golf League
Golf Course UpdatE/15
SETH SMITH/ GROUNDS SUPERINTENDENT
The grounds team installed an inground staircase leading into the back left bunker of #9 green. If you happen to find your ball in the bunker, please utilize them to make for an easier entry and exit.
16/Golf Tip of the Week
Use your trail foot when lining up your shot 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.
22/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.
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
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
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
Christmas Eve Club Closed
30
31
28/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/29 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.