Please get your reservations in for Easter Festival, Easter Brunch; see pages 6-8 for details
Wehadoveraninchofrainyesterday whichisgreatandtheweatherforthis weekendlooksgood.
We’reoneweekawayfromGoodFriday andEasterWeekend.Remembertoget reservationsfortheweekend’sactivities.
WealsohavetheannualStockholders MeetingonWednesday(seepagetoright fordetails)...soalotgoingon.
Haveagreatweekend.
JerodBecton GeneralManager
OurFacebookpagewashacked,we’ve
Someone hacked our recently created Facebook page. We’ve now created a Private Group on Facebook. In the upper left hand corner of your Facebook page type in Corpus Christi Country Club, visit the Group and ask to join!
Allmembers twelcome oattend!
Wednesday, March 27
7 p.m. Ballroom
6:30-7 p.m.:
Complimentary hors d’ oeuvres & cocktails
7 p.m.: Meeting begins
Absentee ballots will be available for early voting beginning ten days (March 17) prior to the member meeting. Early voting shall end at noon on day of the called meeting.
(page number where you can find more details about event listed after event name)
March 22: Happy Hour in the Pub/page 5
March 29: Good Friday Seafood Buffet/page 6
March 30: Easter Festival/page 7
March 31: Easter Brunch/page 8
April 12: Happy Hour in the Pub/10
April 21: Sunday Brunch/11
April 24: Wine Tasting/12
April 26: Happy Hour in the Pub/13
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
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
Made to order Omelets
Crispy Bacon
Sausage Links
Biscuits and Gravy
Homestyle Potatoes
Cheese Blintzes
Assorted Danish
March 31 ... 11 a.m. to 2 p.m.
GrandSaladBar
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
Hamburger Sliders
Crispy Chicken Tenders
Grilled Cheese Sandwiches
Mini Pizzas
Macaroni & Cheese
Strawberry Jelly & Marshmallow Sandwiches
Sundae Bar
Assorted Sweeet Treats
Fruit Display
Shrimp Cocktail
Potato & Leek Soup
GrandBuffet
Leg of Lamb
Prime Rib of Beef
Halibut Meunière
Chicken Forestière
Potato Gratin
Basmati Pilaf, Peas, Golden Raisins, Almonds, Crispy Garbanzo Beans
Sugar Snap Peas, Snow Peas, Haricot Vert
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.
Clubhouse will close at 2 p.m.
Easter Sunday, following Easter Brunch.
Golf will be open.
Tennis and gym will close at 5 p.m.
11 a.m.-2 p.m., April 21 in Regency Room
BREAKFAST BAR
Made-to-order Omelets
Crispy Bacon
Sausage Links
Breakfast Potatoes
GRAND BUFFET
Carved Prime Rib of Beef
Snapper Vera Cruz
Cilantro Lime Rice
Grilled Vegetables
SWEET ENDINGS
Assorted Desserts & Sweet Treats
Prices:
$35adults/ages13&up, $30forseniors65+, $13kids/ages5-12, nocharge/4&under
GRAND SALAD BAR
Chef’s Garden Salad with Assorted Toppings & Dressings
Pasta Salad, Shrimp Salad, Strawberries & Cream
Waldorf Salad
Tomato Panzanella Salad
Cheese & Charcuterie Board
Fruit Display
Minestrone Soup
Crispy Chicken Sliders
Pigs in a Blanket
Macaroni & Cheese
Shoestring Fries
Wednesday,
6 to 9 p.m.
$60 per person
FourstationswithwinesfromNapaValley’sChrisHamilton CellarstotastewithChef-pairedbites.
Wines:SauvignonBlanc,RedBlend,Merlot,Cabernet Sauvignon.
LearnaboutthewinesfromChrisHamilton.
Entertainment
Adult-onlyevent.Sharpen yourwinesmarts,hang withfriendsand/or makenewones. Memberchargebarfor folkswho’dprefer adifferentlibation.
RSVPtocateringasst@ cccountryclub.com byApril19th.
TUE/LONNIE’SPO’BOY/$15
Salami + Corned Beef + Ham + Swiss + American + Gambino Roll
WED/GRILLEDSTEAKWRAP/$16
Steak + Sautéed Onions & Mushrooms + Mesclun Greens + Fried Onions + BBQ Sauce
THU/ITALIANGRINDER/$15
Salami + Capicola + Pepperoni + Provolone + Shaved Lettuce + Tomato + VO + Hoagie Bun
FRI/FISHERMANPLATTER/$17
Cornmeal-Crusted Swai + Hush Puppies + Steak Fries + Cole Slaw + Tartar Sauce
SAT/CRISPYCHICKENSANDWICH/$13
Hand-Battered Chicken Breast + Tomato + Lettuce + Pepper Jack Cheese + Chipotle Ranch + Brioche Bun
TUE/MUSSELS&SPANISHCHORIZOBROTH/$22 PEI Mussels + Tomato + Chorizo + Green Olives + Grilled Sourdough Bread
WED/MAPLELEAFDUCKBREAST/$28
8-oz. Duck Breast + Green Peppercorn Honey Glaze
THU/GRILLEDSALMON/$27
8-oz. Filet of Salmon + Curried Cauliflower Puree + Chermoula
FRI/PRIMERIB&FRIEDSHRIMP/$36
12-oz. Slow Roasted Ribeye + 3 Jumbo Fried Gulf Shrimp + Au Jus + Horseradish + Choice of Two Sides
SAT/STEAKOSCAR/$38
6-oz. Filet + Jumbo Lump Crab + Asparagus + Hollandaise
2wholejalapeñochiles, roughlychopped,seeds removed
1cupfreshcilantroleaves
2mediumclovesgarlic
1/2cupmayonnaise
1/4cupsourcream
Juicefrom1lime
1tsp.whitevinegar
1/8cupoliveoil
Koshersalt&freshlyground blackpeppertotaste
Combine jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, & vinegar in a blender Blend on high speed, scraping down sides as necessary, until smooth With blender running, slowly drizzle in olive oil. Season to taste with salt & pepper. Sauce will be quite loose at this point, but will thicken as it sits.
EXECUTIVE CHEF/ HAROLD RAMOS
The golf course received 1.8 inches of rain over the last week. It was much needed and will be beneficial to active growth expected with more consistent temperatures forecasted. (Bird’s eye view of #18 green below).
The official building corners were re-staked, and the foundation edges were trenched in this week. They will be able to start forming next week with the great weather forecasted.
6 P.M.,
6 P.M.,
JOIN YOUR FAVORITE PROS
TENNIS & LUNCH
WEDNESDAY, APRIL 10
9 A.M.: PLAY STARTS
NOON: LUNCH SERVED
LEVEL OF PLAY:
LADIES 3.0, 3.5 AND 4.0
PLAYERS SIGN UP INDIVIDUALLY –YOU’LL BE DRAFTED ON TO A TEAM.
Fee: $35 per player
Saturday,April13
Opentofirst8mentoregister
Startsat9:30a.m.
Fee:$15perplayer Includesdrinks&“braggingrights”
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
Step1: 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.
Step3: Fill out the form, click on Make Reservation
Step2: Go to the day you want, find the court and time you want, then click on it.
Ontheapp: 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.
“Spring is nature’s way of saying, ‘Let’s party!'”
“Spring is nature’s way of saying, ‘Let’s party!'”
GeneralManager
JerodBecton
O: ext 102
C: 361.500.9053
ExecutiveAssistant &Membership Director
EsterBregman
O: ext. 104
C: 361 500 2011
Controller
SylviaMendez
ext. 105
AccountsPayable
JessicaGutierrez
ext 107
Food& BeverageDirector
Carlos Mendez
O: ext 103
C: 361.500.9127
PrivateEvents Director
Ida Maldonado
O: ext 109
C: 832.477.2150
Receptionist
ext. 100
TennisPro
GerryMaingot
O: 361.991.7561
C: 361.815.5979
GolfPro
BrentBlackburn
O: 361.991.7870
C: 361 500 9192
CourseSuperintendent
SethSmith
O: 361.991.3634
C: 870 270 9963
361 991 2811
Monday: 9 a.m. to 4 p.m.
Tuesday-Friday: 9 a m to 5 p m
Saturday & Sunday: Closed
361.991.2811 EXT. 112
Monday: Cloxsed
Tuesday-Saturday: 11 a.m. to 9 p.m.
Sunday: 11 a m to 8 p m
Monday: 6 a.m. to 7 p.m.
Tuesday-Sunday: 6 a.m. to 9 p.m.
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
Monday: Closed
Tuesday-Saturday: 7 a m to dusk
Sunday: 7 a.m. to *3 hours before dusk
*CLEAN PICK MUST BE DONE ON SUNDAY NIGHTS
C: 361 500 9185
Monday: Closed
Tuesday-Thursday: 10 a.m. to dusk
Friday, Saturday & Sunday: 8 a.m. to dusk
361 991 7870
Monday: Closed
Tuesday-Friday: 7:30 a.m.
Saturday & Sunday: 7 a.m.
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.