M A R C H 1 0 , 2 0 2 3 Aleman-Castrellon pair
well again W W W . C C C O U N T R Y C L U B . C O M HappyHourin thePubtonight/ detailspage4
up
General Manager's Letter
Members:
ThisisareminderthattheAnnual StockholdersMeetingwillbeon
Wednesday,March22at7p.m.inthe Ballroom.
Therewillbecomplimentaryhorsd’ oeuvresandcocktailsfrom6:30-7p.m. withthemeetingstartingpromptlyat7 p.m.
JerodBecton
GeneralManager
UPCOMING EVENTS
(page number where you can find more details about event listed after event name)
March17:St.Patrick'sDay Party inthePub/page5
Members: Needanexclusivespaceforyour nextcompanyevent?Pleasecome seeus.Weofferunmatched hospitalityandexclusivity.Youwill notbedisappointed.
March10:Happy Hourinthe Pub/page4
Catering to You Ida Maldonado, Private Events Director 361.991.2811x109 cateringsales@cccountryclub.com
March19:Sunday Brunch,St. Patrick'sStyle/page6
HOUR INTHE PUB FRIDAY, MARCH 10 5:30-7:30 P.M. Join us for ... LocatedinPub&PubPatio ComplimentaryAppetizer $2.50DomesticBeer $3HouseWine $5SpecialtyCocktail
HAPPY
Jambon(ham&cheesepastry)
GuinnessDublinerDipwithPretzels
CornedBeef&CabbagePasties
Potato&SlabBaconFlatbread
ColcannonSoup
ST. Patrick's Day Party in the Pub may the luck of the Irish be with you
FRIDAY,MARCH17...6-8p.m.
CornedBeef&Cabbage
GuinnessStewShepherd’s Pie
Colcannon
SlieveNaMbamCarrots
IrishSodaBread
IrishAppleCakewith Custard
IrishCreamWhoopiePies
GrasshopperPie
$25
Cooking With Chef Ramos
Ceviche(4-6servings)
Directions
For the Leche de Tigre, combine all the ingredients in a nonreactive bowl. Trim the snapper and remove any skin or blood lines. Combine this trim with the Leche de Tigre in the bowl. Refrigerate overnight or for at least two hours, reserve.
For the Ceviche, in a nonreactive bowl combine all the ingredients except the lime juice. Season liberally with salt and stir to combine. Let sit for a few minutes in the refrigerator. Remove the ceviche and the Leche de Tigre from the refrigerator. Strain the Leche de Tigre into the reserved bowl of Ceviche. Making sure to squeeze out as much of the juice as possible. Add the remaining lime juice and check for seasoning. Serve immediately with plantain or tortilla chips.
Ingredients/ Leche de Tigre
3 Limes, Juiced
2 Lemons, Juiced
1 Grapefruit, Juiced
2 Garlic Cloves, Smashed
½ Inch Knob of Ginger, Grated
1 Teaspoon Chopped Fresh Cilantro
¼ Serrano, Sliced
¼ Small Red Onion, Sliced
2 Sheets of Roasted
Seaweed
Kosher Salt
Ingredients/ Ceviche
¼ Red Onion, Small Dice
½ Serrano, Minced
Finely
½ Red Bell Pepper, Small Diced
1 Tablespoon, Chopped Fresh Cilantro
4 Tablespoons, Small Diced Mango
2 Roma Tomatoes, Small Diced
1 Pound Fresh Snapper, Diced
2 Limes, Juiced
Kosher Salt
Executive Chef Harold RamosTUE/ADOBO CHICKEN TORTA/$14
Grilled Adobo Chicken, Gambino Roll, Chipotle Lime Sour Cream, Lettuce, Tomato, Avocado
WED/FIGGY PIGGY FLATBREAD/$14
Flatbread with Pork Belly, Fig Jam, Banana Peppers, Julienne Green Apple
THU/BACON-WRAPPED SHRIMP/$16
3 Jumbo Gulf Shrimp, House BBQ Sauce, Fried Onions, Grilled Pineapple
FRI/FRIED CATFISH PO' BOY/$16
Beer-Battered Swai, Shredded Lettuce, Tomato, Remoulade, Pickles, Gambino Roll
SAT/SPICY PEPPER JACK BURGER/$13
8-oz. Beef Patty, Pepper Jack Cheese, Fried Jalapeños, Sriracha
Mayonnaise, Brioche Bun
Lunch Features/March 14-18
TUE/SHRIMP & GRITS/$28
WED/GRILLED OCTOPUS/$24
Chargrilled Octopus, Blood Orange Balsamic Glaze, Petite Green Salad
THU/GRILLED N.Y. STRIP STEAK/$34
12-oz. NY Strip, Red Wine Shallot Glaze
FRI/PRIME RIB & FRIED SHRIMP/$36
12-oz. Slow-Roasted Ribeye, 3 Jumbo Fried Gulf Shrimp, Au Jus, Horseradish, Choice of Two Sides
SAT/CHILEAN SEA BASS/$36
8-oz. Sea Bass, Pineapple Thai Curry Sauce
Dinner Features/March 14-18
5 U12 Gulf Shrimp, Cheddar Grits, Andouille Sausage, Peppers & Onions, Pan Gravy
James Aleman tees off during the 2-Person Best Ball.
Amonthaftertheycapturedthe Two-PersonScramble,James AlemanandsGerardoCastrellon wontheTwo-PersonBestBallis ascoreof71...edgingDr.Mike FuentesandJ.T.Smithbya stroke.
ButunlikeearlyFebruary,where thenewpartnerswereplaying well,thispastSaturdaywasa struggle.
"Wegotofftoabogeystart,then Pleaseseenextpage
Golf Alleman-Castrellon capture Best Ball
CorpusChristiCountryClub 2-PersonBestBallTournament March4 FinalResults GrossTeam 1st/71JamesAleman&GerryCastrellon 2nd/72Dr.MikeFuentes&JTSmith NetTeam 1st/64RobertDeLeon&OscarTrevino 2nd/68 AlbertLichtenberger&JesseCotton ClosesttothePin #4TimSpear6'2" #17LeaAnnStikeleather11'1"
Continuedfrompreviouspage didn'tparthepar-5#2,"said Aleman.
Theyfinishedthefronttwo-over withabogeyon#8andnobirdies.
"Therewasnoebbandflow,we weresnake-bitten,"saidAleman ofthefrontnine.
"Gerrysaidwebothneedtohave birdieputtsonthebacknine," Alemansaidofhispartner.
Afterabitetoeat,thepairwent three-underontheback...evenif puttsstillwerenotdropping.
Alemanmissedafour-footerfor eagleon#11,birdiedthenexthole. Theymadeonemorebirdieonthe finalholes,justenoughtowin, withbirdiechancesonsevenofthe finalnineholes.
"Weweren'tplayinglightsout. Golfhasawayofmakingyou humble,"Alemanadded.
FuentesandSmithhadnotfinished whenAlemanandCastrelloncame in,sotheyhadtowait...knowing thepairwasathreattocomein withawinningscore.
Golf
Robert De Leon teeing off #7.
Above: Dr. Fuentes chipping. Left: Darel Blohm putting
Albert Lichtenberger putting on #7.
Tim Spear putting with Dr. Fuentes, Edwin Mitchell.
Golf
From left: Dr. Mike Fuentes, JT Smith, Tim Spear, Edwin Mitchell.
From left: David Krams, David Cadena, Mike Sutton, Lyle Gearhart.
From left: Tom & Lea Ann Stikeleather, Alisa & Garland Kennedy.
From left: Preston Ley, Dr. Derek Chang, Katharina & Uwe Leopold.
From left: Edwin Mitchell, Tim Spear.
From left: Lyle Gearhart, Mike Sutton
How to help yourself hit down on the ball
Click
Golf Tip of the Week
BRENT BLACKBURN/GOLF PRO
to see the video:
Golf Course Update
The golf course is waking up nicely and I am seeing more active growth every day. The rough is always the last to rebound from the winter and cart traffic. We are utilizing one of our new rough mowers this week to mow and clean up those areas. This Trimax Snake unit will allow us to maintain the rough areas more efficiently through the growing seasons for years to come.
S E T H S M I T H , G R O U N D S S U P E R I N T E N D E N T
New Trimax Snake rough mower in action.
Kids spring break Sports Camp
Date:March14-17
Time:9a.m.-2p.m.
Activities:Tennis,Pickleball,Golf, Arts&Crafts,Lunch
Fee:$180
Ages:5-11years
Limitedtothefirst 15memberstoregister.
RegisterintheTennisShop
CCCC JUNIORS STARTS AT6P.M. FRIDAY MARCH31 FEE:$10 K I D S T E N N I S P L A Y D A Y S E R V I N G H A M B U R G E R S L I D E R S & C O O K I E S !
ALL
SATurday & Sunday, MARCH 25-26
9 A.M. OPEN SINGLES & OPEN DOUBLES $35 PER EVENT
PHOTOS POSTED UPSTAIRS WITH
WINNERS'
TROPHY
Monday Tuesday Wednesday Thursday Friday Saturday Sunday Surf'N TurfBuffet Tequila Tasting Two-Person BestBall HappyHour inthePub Men'sClay Court Challenge STPGAJr.Tour SpringBreak SharkTennis Camp& SportsCamp SpringBreak SharkTennis Camp& SportsCamp SpringBreak SharkTennis Camp& SportsCamp St.Patrick's Party inthePub SpringBreak SharkTennisCamp& SportsCamp Sundaybrunch Annual Stockholders Meeting CCCC Pickleball Championships CCCC Pickleball Championships KidsTennis PlayDay 1 2 8 7 6 5 4 3 9 15 14 13 12 11 10 16 22 21 20 19 18 17 23 28 27 26 25 24
29 31 30
MARCH 2023
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
Adriana Salazar
ext. 100
Pro
361.500.9192 Course Superintendent Seth
O: 361.991.3634 C: 870.270.9963 www.cccountryclub.com 361.991.2811 Follow us on Social Media @CCCountryClub
Tennis
Gerry Maingot O: 361.991.7561 C: 361.815.5979 Golf Pro Brent Blackburn O: 361.991.7870 C:
Smith
Our Staff
Hours of Operation
O F F I C E
361.991.2811
Monday: 9 a.m. to 4 p.m.
Tuesday-Friday: 9 a.m. to 5 p.m.
Saturday & Sunday: Closed
D I N I N G
361.991.2811 EXT. 112
Monday: Closed
Tuesday-Saturday: 11 a.m. to 9 p.m.
Sunday: 11 a.m. to 8 p.m.
Monday: Closed
Tuesday-Saturday: 7 a.m. to dusk
Sunday: 7 a.m. to *3 hours before dusk
G Y 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.
C: 361 500 9185
Monday: Closed
Tuesday-Friday: 7 a.m. to dusk
Saturday & Sunday: 7 a.m. to dusk
361.991.7870
Monday: Closed
Tuesday-Friday: 7:30 a.m.
Saturday & Sunday: 7 a.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.
B U R K E R O O M
J A C K S O N ' S H O
E
L
O L F S H O P
G
T E N N I S S H O P COURT LIGHTS STAY ON UNTIL 10:30 P.M.
361.991.7561
D R I V I N G R A N G E
GOLF COURSE AND RANGE CLOSES AT DUSK.
*CLEAN PICK MUST BE DONE ON SUNDAY NIGHTS