CORPUS CHRISTI COUNTRY CLUB
CLUBLIFE
Bur k det e Cup ple ails, ase pag see 22- es 25
YOUR SOURCE FOR ALL CLUB NEWS
Gerry, Lenson honored at UTSA/USPTA event Please see pages 4-5
F E B RUARY 16, 2 0 2 4
W W W .CCCOUN T R Y C L U B . C O M
2/General Manager's Letter Members: Another exciting week at the Club! The Tennis Team was recognized again this time at the USTA event in Dallas last weekend. We had a younger Member, Isabella Lusins, win their age division at a San Antonio tennis tournament. We als0 celebrated our Employee of the Month. Great to see more than a hundred Members at dinner on Valentine’s Day and at last Friday’s Happy Hour in the Pub. 2024 continues to be a fun and exciting time at the Club.
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.
Club Life/3
Hard-working Gerald Grunberg February Employee of Month Gerald is one of our hardest workers in the Golf Department. Not only does he pull and clean the carts, he cleans the ball washer, makes sure the bag room is in order and is super friendly. Some interesting things about Gerald. He was an Elvis impersonator for 10 years and part of the Las Vegas Opera. Last but not least, Gerald was the Long Drive Champion in Baltimore, Maryland. Way to go Gerald!
4/Tennis
From left: Jelena Williams, Zach Williams, Lenson Smith, Gerry Maingot, Ron Woods.
Gerry Maingot, Lenson Smith honored at USTA/USPTA event Corpus Christi Country Club Tennis Pros Gerry Maingot and Lenson Smith were honored this past weekend during the Annual USTA/USPTA Business and Education Conference held at the Las Colinas Resort in Dallas. Gerry was honored with the 2023 USPTA-Texas Star Award, given in recognition to members who have dedicated many years to volunteering in grassroots tennis and through initiatives incorporating multicultural Please see following page
Tennis/5
Gerry Maingot
Lenson Smith
Continued from previous page and other aspects to bring the sport and sportsmanship to the players they touch. Gerry’s giving spirit has made him a star in his own community. Lenson was honored with the 2023 USPTA-Texas Elevate Award which recognizes the achievements of USPTA Certified Professionals with five or fewer years of service. Lenson’s busy lesson schedule does not stop him from doing more. Lenson finds time to coordinate the USTA Adult Leagues (500 players), Sets and Sangria Social League, CCTA’s Hot Shots programs, just to name a few of his other duties. Also attending the conference were Zach and Jelena Williams and our one and only Pro Emeritus – Ron Woods.
6/tennis
Isabella Lusins wins USTA 12-and-under tournament Congratulations to Isabella Lusins for winning the San Antonio USTA Level 6 Tennis Tournament in the Girls 12-and-Under Division which was held at the Blossom Tennis Center. Isabella won all four rounds of the tournament. Isabella was coached by our own CCCC Tennis Professional – Celia Rodriguez.
Catering to you/7
UPCOMING EVENTS
Members:
(page number where you can find more details about event listed after event name)
A couple of photos of how we set up for the Club’s Valentine’s Day dinner/dance!
Feb. 18: Sunday Brunch/page 8 Feb. 23: Happy Hour in the Pub/page 9 March 8: Happy Hour in the Pub/page 10 March 17: St. Patrick’s Party in the Pub/page 11 March 22: Happy Hour in the Pub/page 12 March 29: Good Friday Seafood Buffet/page 13 March 30: Easter Festival/page 14 March 31: Easter Brunch/page 15
Ida Maldonado, Private Events Director 361.991.2811x109 cateringsales @cccountryclub.com
Sunday Brunch 11 a.m. to 2 p.m. Sunday, February 18 in the Regency Room Prices: $35 adults/ages 13 & up, $30 for seniors 65+, $13 kids/ages 5-12, no charge/4 & under
Bar t s a f k Brea melets
order O o t e d Ma acon Crispy B inks eL Sausag tatoes st Po Breakfa
fet f u B s ’ n Childrecken Bites
Chi ots Tater T heese ni & C Macaro arshmallow aM Nutell dwiches San
Grand Salad Bar Chef’s Garden Salad with Assorted Toppings & Dressings Pasta Salad Shrimp Salad Strawberries & Cream Chicken & Pecan Salad Spinach + Chopped Egg + Almonds + Red Onion + Bacon Blue + Cheese Dressing Cheese & Charcuterie Board Fruit Display Tomato Soup
Grand Buffet gs n i d n E Sweet rts & Sweet Treats
Desse d e t r o Ass
Carved Prime Rib of Beef Grilled Mahi Mahi + Pineapple Salsa Cilantro Lime Rice Squash Medley
FRIDAY, FEBRUARY 23 5:30-7:30 P.M.
Located in Pub & Pub Patio Complimentary Appetizer $2.50 Domestic Beer $3 House Wine $5 Specialty Cocktail
In The Pub
Join us for ...
HAPPY HOUR IN THE PUB FRIDAY, MARCH 8 5:30-7:30 P.M. Located in Pub & Pub Patio Complimentary Appetizer $2.50 Domestic Beer $3 House Wine $5 Specialty Cocktail
Welcome to
St. Patrick's Day
PARTY IN THE PUB Irish & k n dri s l a i c e p s d o fo 7 p.m. Sunday, March 17
FRIDAY, MARCH 22, 5:30-7:30 P.M.
Located in Pub & Pub Patio Complimentary Appetizer $2.50 Domestic Beer $3 House Wine $5 Specialty Cocktail
In The Pub
Good Friday
Seafood Buffet Friday, March 29 6 p.m. $32
Spinach Salad with Apples, Walnuts, Dried Cranberries, Shaved Red Onion, Cider Vinaigrette Clam Chowder Sea Bass, Lemon & Caper Brown Butter Fried Shrimp Garlic Herb Rice Pilaf Butter Roasted Broccolini with Parmesan and Pine Nuts Bread Pudding, Rum Anglaise
EASTER FESTIVAL 2-5 p.m. March 30 Easter Egg Hunt 3 & 3:30 p.m. Pinatas 4 & 4:30 p.m. Separate times for younger and older children Petting zoo, bounce houses, face painting, DJ, Photo Ops Special Guests Interactive Play Area for 4-year olds and younger ADULTS, $39.95 OLDER THAN 4, $29.95 YOUNGER THAN 4, FREE RSVP ALEXIS AT (361) 991-2811
EASTER BRUNCH
March 31 ... 11 a.m. to 2 p.m. Family photos taken in foyer Breakfast Bar
Grand Salad Bar
Made to order Omelets Crispy Bacon Sausage Links Biscuits and Gravy Homestyle Potatoes Cheese Blintzes Assorted Danish
Chefs Garden Salad with Assorted Toppings & Dressings Pasta Salad, Shrimp Salad, Strawberries & Cream Gem Lettuce, Hazelnuts, Texas Grapefruit, Goat Cheese, Shaved Onion, Poppy Seed Dressing Waldorf Chicken Salad Spinach Salad with Strawberries, Candied Pecans, Blue Cheese, Balsamic Vinaigrette Charcuterie & Cheese Display Fruit Display Children’s Buffet Shrimp Cocktail Hamburger Sliders Potato & Leek Soup Crispy Chicken Tenders Grilled Cheese Sandwiches Grand Buffet Mini Pizzas Leg of Lamb Macaroni & Cheese Prime Rib of Beef Strawberry Jelly Halibut Meunière & Marshmallow Sandwiches Chicken Forestière Potato Gratin Sweet Endings Basmati Pilaf, Peas, Golden Raisins, Almonds, Crispy Garbanzo Beans Sundae Bar Sugar Snap Peas, Snow Peas, Haricot Vert Assorted Sweeet Treats Glazed Heirloom Carrots with Hot Honey & Dill
Prices: $46 adults/ages 13 & up, $43 seniors/65+, $18 kids/ages 5-12, no charge/4 & under RSVPs: Due March 27 (email cateringasst@cccountryclub.com) & will be confirmed March 28. You can also RSVP on our website. Find the Brunch on our calendar and follow steps. Cancellation policy: 50% if canceled after March 27 or 100% charge if no show at brunch.
16/Lunch Specials/feb. 20-24
TUE/LONNIE‘S PO BOY /$15 Salami + Corned Beef + Ham + Swiss + American + Gambino Roll
WED/CHICKEN MONTERREY/$13 Grilled Chicken + Bacon + Pepper Jack Cheese + Sautéed Peppers & Onions + Avocado + Brioche Bun
THU/GRILLED STEAK WRAP/$15
Steak + Sautéed Onions & Mushrooms + Mesclun Greens + Fried Onions + BBQ Sauce
FRI/ FISHERMAN PLATTER/$17 Cornmeal-Crusted Swai + Hush Puppies + Steak Fries + Tartar Sauce
SAT/BLUE CHEESE & BACON BURGER/$15 8-oz. Beef Patty + Crumbled Blue Cheese + Crispy Bacon + Brioche Bun
Dinner Specials/FEB. 20-24/PG.17
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
18/Cooking With
Chef Ramos
Giardiniera ... makes a quart
INGREDIENTS 2 serrano chilies thinly sliced, with seeds removed 1 red bell pepper, cut into ½-inch pieces 1 celery rib, sliced or julienned 1 carrot, sliced or julienned 1 small head cauliflower, cut into small florets ¼ cup salt 1 clove garlic, slivered 1 tsp. dried oregano ½ tsp. red pepper flakes ¼ tsp. celery seeds ½ tsp. crushed black peppercorns ½ cup white vinegar ¼ cup olive oil (not extra virgin) ¼ cup vegetable oil
DIRECTIONS In a large bowl, using your hands, mix the vegetables & salt until well combined. Cover the vegetables with water. Cover the bowl & allow the mixture to sit, unrefrigerated, for 8 to 12 hours. Drain the vegetables & rinse thoroughly. Sterilize a quart-size glass jar with lid, in the dishwasher or by submerging it in boiling water for 10 minutes. In a bowl, combine the garlic, all herbs & spices. Add the vinegar & oil; whisk well to emulsify the dressing. Pour the dressing into the jar. Pack the vegetables into the jar. If vegetables are not completely coated, make & add more dressing. Screw lid onto jar & refrigerate. Allow the mixture to mellow for a couple of days before serving.
EXECUTIVE CHEF/ HAROLD RAMOS
Golf Tip of the Week/19
When a slice is needed, here’s how to make it happen 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.
Super Bowl Squares 2024 Kansas City Chiefs vs. San Francisco 49ers All credit paid in pro shop credit Payout every Quarter 1st Quarter KC 0- SF 0 Rob Thomas $250 2nd Quarter KC 3- SF 10 Paul Bullard $250 3rd Quarter KC 13- SF 10 Paul Bullard $250 4th Quarter KC 19- SF 19 Mark LaRue $250 Payout Every Score KC-SF 0-0 Mark LaRue $50 0-3 John Hagy $50 0-9 John Durham $50 0-10 Mark LaRue $50 3-10 Sean Williams $50 6-10 Mark Silva $50 12-10 Mark Aboud $50 13-10 Sean Williams $50 13-16 John Durham $50 16-16 Henry LeMaire $50 16-19 Mark Aboud $50 19-19 Paul Billard $50 19-22 Don Clark $50 25-22 Mark Aboud $50 BALANCE 25-22 Mark Aboud $1300
28/Golf
Operation 36 returns
Golf/29
40/Golf Course UpdatE
SETH SMITH/ GROUNDS SUPERINTENDENT #11 and #16.
#12 and #15
#16 lake cleanup
The grounds team has continued over the last week trimming palms, as well as removing unsightly trees growing into the lakes and creeks on holes #11, #12, #15, #16, #17, and #18.
Saturday, February 17 Open to first 8 women to register Starts at 9:30 a.m. Fee: $15 per player Includes drinks & “bragging rights”
JUNIOR
TENNIS & PIZZA PLAYDAY
JOIN YOUR FAVORITE PROS $15 PER JUNIOR PIZZA, COOKIES & JUICE BOXES
6 P.M. FRIDAY,FEB. 23 6 P.M., FRIDAY, MARCH 22
SIGN UP IN THE TENNIS SHOP TODAY!
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
46/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.
2024
FEBRUARY Monday
Tuesday
“If January is the month of change, February is the month of lasting change. January is for dreamers… February is for doers.” — Marc Parent
Wednesday
Thursday 1
Friday 2
Saturday
Sunday
3
4
10
11
Ping Fit Day
5
7
6
8
9 XXIO Fit Day
9 a.m. WGA Play
12
13
14 Fat Tuesday Mardi Gras in the Pub
20
19 TAMU-CC Islander Classic
15
16
17
Sunday Brunch
Valentine’s Dinner/Dance
21
22 9 a.m. WGA Play
TAMU-CC Islander Classic
27
18
9 a.m. WGA Play
23
Taylor Made Fit Day Tennis & Pizza Playday
Happy Hour in Pub
26
Titleist Fit Day
Valentine’s Happy Hour in the Pub
28
9 a.m. WGA Play
29 MGA Opening Putting Party
Check our calendar at cccountryclub.com for more details and to see future months
24
25
2024
MARCH Monday
Tuesday
“Spring is nature’s way of saying, ‘Let’s party!'” ― Robin Williams
Wednesday
Thursday
Friday 1
Saturday 2
Sunday 3 Callaway Fit Day
4
5
6
7
12
13
18
19
MGA Tres Amigos
14 9 a.m. WGA Play
20
15
26
21
9 a.m. WGA Play
17
16 Tour Edge Fit Day
22
29
Happy Hour in the Pub
31
30 Good Friday Seafood Buffet
Check our calendar at cccountryclub.com for more details and to see future months
St. Patrick’s Day Party in the Pub
24
23 Tennis & Pizza Playday
28
27
Happy Hour in the Pub
WGA Glow Putting Party
9 a.m. WGA Play
25
10 Titleist Fity Day
9 a.m. WGA Play
11
9
8
Easter Festival
Easter Brunch
Our Staff/49 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 ext. 107 Food & Beverage Director Carlos Mendez O: ext. 103 C: 361.500.9127 Private Events Director Ida Maldonado O: ext. 109 C: 832.477.2150 Receptionist ext. 100
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
Course Superintendent Seth Smith O: 361.991.3634 C: 870.270.9963
50/Hours of Operation OFFICE
DRIVING RANGE
361.991.2811 Monday: 9 a.m. to 4 p.m. Tuesday-Friday: 9 a.m. to 5 p.m. Saturday & Sunday: Closed
Monday: Closed Tuesday-Saturday: 7 a.m. to dusk Sunday: 7 a.m. to *3 hours before dusk
DINING 361.991.2811 EXT. 112 Monday: Cloxsed 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-Thursday: 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
TENNI S SHOP
361.991.2811 EXT. 125
361.991.7561
Monday: Closed Tuesday-Friday: 10 a.m. to 6 p.m. Saturday & Sunday: 7 a.m. to 6 p.m.
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.