M A R C H 1 7 , 2 0 2 3 W W W . C C C O U N T R Y C L U B . C O M Seeupdatedmenu forthisSunday'sSt.bPatrick's-themed runch/please seepage7
General Manager's Letter
Members:
There'sadefinitespringholidaytheme onourcalendar.Don'tmisstheSt.
Patrick'sPartyinthePubtonightand theSt.Patrick's-themedSundayBrunch thisweekend.
ThengetreadyforafunEasterweekend nextmonthwithaGoodFridayBuffet, SaturdayEasterCarnivalandEaster SundayBrunch. SeeyouattheClub.
JerodBecton
GeneralManager
UPCOMING EVENTS
(page number where you can find more details about event listed after event name)
March17:St.Patrick'sDay Party inthePub/page6
March19:Sunday Brunch,St. Patrick'sStyle/page7
April 7:GoodFriday Buffet/page
8
April 8:EasterCarnival/page9
April 9:EasterBrunch/page10
Members: AlmostallourPrivateEventsare happy,funevents.Butthislastweek wehostedaMemorial,acelebration ofone'slife.Wecanhandlemany differentevents.
Ida Maldonado, Private Events Director 361.991.2811x109 cateringsales@cccountryclub.com
Catering to You
The March 3 Surf & Turf Buffet and Tequila Tasting made for a busy ... and tasty ... Friday night!
Social Events
Social Events
The weather was nice enough on March 10 that members enjoyed Happy Hour in the Pub inside and outside.
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.
March 19, 11 a.m. to 2 p.m. $35/adults
$30/seniors
$13/kids
BreakfastBar
Made-to-orderOmelets
CrispyBacon
SausageLinks
BreakfastPotatoes
GrandSaladBar
Chef'sGardenSaladwithAssorted Toppings&Dressings
PastaSalad,ShrimpSalad,
Strawberries&Cream
ShamrockSalad
SmokedSalmon&IrishSodaBread
FruitDisplay
GrandBuffet
CarvedCornedBeef
Shepherd’sPie
Colcannon
BraisedCabbage&Carrots
PotatoSoup
Children’sBuffet
CrispyChickenBites
PigsinaBlanket
Macaroni&Cheese
TaterTots
SweetEndings
SundaeBar
AssortedDesserts&SweetTreats
GoodFriday Buffet
SpinachSaladwithApples,Walnuts, DriedCranberries,ShavedRed Onion,CiderVinaigrette
Cioppino FriedShrimp
CedarPlankedSalmon,WholeGrain Mustard&DillNage
GarlicHerbRicePilaf
ButterRoastedBroccoliniwith Parmesan&PineNuts
CinnamonBreadPudding, WhiskeyAnglaise
FRIDAY, APRIL 7, 6 P.M.
$32 PER PERSON PLEASE CALL GRILL FOR RESERVATIONS
easter easter
Carnival
Saturday, April 8 from 11 a.m. to 3 pm
Foodstationsopenatnoon
Station1
CarneAsadaTacos
GrilledChickenKabobs
Station2
Burgers
GrilledChickenWraps
CornDogs
HotDogs
Station3
PhillyCheesesteaksonaHoagie
FrenchFries
StreetCorn,aguafresca
TajinFruitCupswithCucumber
Station4
LemonadeStand
Totchos
FritoPie
DonutHoles
Station5
SweetsHandPies
Cupcakes
Buñuelos, Sopapillas
Popcornmachine
CottonCandy
Featuring
TwoEasteregghuntsdividedbyage: 0-5yearsat1p.m.,6&upat1:30p.m.
Pinatas: 0-5yearsat2p.m.,6&upat2:30p.m.
EasterBunnyphotoops
DJ BounceHouses FacePainter
CarnivalRides Games
Easter Brunch
Sunday, April 9 ... 11 a.m. to 2 p.m.
Prices: $46 adults/ages 13 & up, $43 seniors/65+, $18 kids/ages 5-12, no charge/4 & under
RSVPs: Due April 6 (email cateringasst@cccountryclub.com) & will be confirmed April 7
Cancellation policy: 50% if canceled after April 7 or 100% charge if no show at brunch.
Breakfast Bar
Made-to-order Omelets
Crispy Bacon
Sausage Links
Biscuits & Gravy
Homestyle Potatoes
Cheese Blintzes
Assorted Danish
Also ...
International Cheese Display
Charcuterie Display
Fruit Display
Shrimp Cocktail
Smoked Salmon
Potato & Leek Soup
Children's Buffet
Hamburger Sliders
Crispy Chicken Tenders
Grilled Cheese Sandwiches
Mini Pizzas
Macaroni & Cheese
Strawberry Jelly & Marshmallow Sandwiches
Grand Salad Bar
Chefs Garden Salad with Assorted Toppings and Dressings
Mozzarella Salad, Pecan Pesto, Marinated Tomatoes, Parmesan, Focaccia Croutons
Pasta Salad, Shrimp Salad, Strawberries and 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
GrandBuffet
Carvery:RhubarbGlazedHam, PrimeRibofBeef
HalibutwithPiquilloPeppers& Capers
SupremeofChickenGranMere
RoastedFingerlingPotatoes
Lyonnaise
BasmatiPilaf,Peas,Golden
Raisins,Almonds,CrispyGarbanzo Beans,SpringOnions,SugarSnap
Peas,EnglishPeas,HaricotVert
GlazedHeirloomCarrotswithHot Honey&Dill
Sweet Endings
Sundae Bar
Bread Pudding
Iced Cookies
Coconut Macaroons
Banana Cream Trifle
Mixed Berry Trifle
Rhubarb Pie
Buttermilk Pie
Coconut Cream Pie
Carrot Cake
Salted Chocolate
Ganache Cake
Pistachio Chiffon Cake
Scratch-mademayonnaise(yields1cup)
Ingredients
1 egg yolk
½ teaspoon salt
½ teaspoon dry mustard
2 pinches sugar
2 teaspoons freshsqueezed lemon juice
1 tablespoon white wine
vinegar
1 cup oil, canola or other neutral oil
Directions
In a bowl, whisk together egg yolk and dry ingredients. Slowly whisk in the lemon juice and vinegar into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit. Continue adding the remaining oil in a slow steady stream until all of the oil is incorporated. Refrigerate for up to 1 week.
Harold Ramos Cooking With Chef Ramos
Executive Chef
TUE/CHICKEN MONTEREY/$14
Grilled Chicken, Bacon, Pepper Jack Cheese, Sautéed Peppers & Onions, Avocado, Brioche Bun
WED/GRILLED STEAK WRAP/$15
Steak, Sautéed Onions & Mushrooms, Mesclun Greens, Fried Onions, BBQ Sauce
THU/NASHVILLE HOT CHICKEN
SANDWICH/$13
Crispy Fried Chicken, Bacon Fat Hot Paste, House Pickles, Lettuce, Tomato, Brioche
FRI/FISH & CHIPS/$18
Tempura-Battered Swai, Fries, Lemon, House-Made Tartar Sauce
SAT/PORK BELLY TACOS/$13
3 Tender Pork Belly Tacos, Pico Slaw, Salsa Verde
Lunch Features/March 21-25
Dinner Features/March 21-25
TUE/CEDAR-PLANK SALMON/$26
8-oz. Scottish Salmon, Whole Grain Mustard & Dill Beurre Blanc
WED/CHICKEN PESTO PASTA/$18
Grilled 6-oz. Chicken Breast, Pesto, Peas, Artichokes, Penne, Lemon, Parmesan
THU/GRILLED N.Y. STRIP STEAK/$34
12-oz. NY Strip, Maitre d'Hotel Butter
FRI/PRIME RIB & FRIED SHRIMP/$36
12-oz. Slow-Roasted Ribeye, 3 Jumbo Fried Gulf Shrimp, Au Jus, Horseradish, Choice of Two Sides
SAT/MUSSELS MARINIERE/$20
PEI Mussels, White Wine Beurre Blanc, Grilled Sourdough
The relationship of the back of your lead hand and the clubface
Golf Tip of the Week
BRENT BLACKBURN/GOLF PRO
to see video
Click
Golf
Thanks to members of the Texas A&M University Corpus Christi Women's Golf Team, who filled in divots on our course.
Golf Course Update
The grounds team installed landscaping rock this week in the parking lot islands that have no established turf grass. With no irrigation in these areas to establish new turf, the landscaping rock makes an immediate impact to beautify these areas.
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
STARTS AT6P.M.
K
E N
S E R V I N G P I Z Z A !
ALL CCCC JUNIORS
FRIDAY MARCH31 FEE:$10
I D S T
N I S P L A Y D A Y
FOOLS APRIL TENNIS SOCIAL JUNIORS & ADULTS SATURDAY, APRIL 1 STARTS9A.M. $10APLAYER SNACKS&SOFTDRINKS INCLUDED
APRIL
JJUNIORS UNIORS
GRAN PRIX GRAN PRIX
SINGLES & DOUBLES
ENTRY DEAD
APRIL 26
ENTRY FORM
TENNIS SH
ENTRY FEE
SINGLES $22
DOUBLES $30
TENNIS TOURNAMENT
10
12
29 1 P.M. BOYS
& YO
& YO
14 & YOUNGER, 18 & YOUNGER
SATurday & Sunday, MARCH 25-26
9 A.M. OPEN SINGLES & OPEN DOUBLES $35 PER EVENT
PHOTOS POSTED UPSTAIRS WITH
WINNERS'
TROPHY
Tax Day Pickleball
The better you are, the more TAX you pay
Saturday, April 15 All members Starts 9 a.m.
$25 a player
INCLUDES DRINKS, SNACKS & AWARDS
9a.m.WGAPlay 9 a.m.
WGA Play
Monday Tuesday Wednesday Thursday Friday Saturday Sunday AprilFools' TennisSocial GoodFriday Buffet EasterFestival EasterBrunch HappyHour inthePub Pickleball TaxSocial TAMUCC Donor Tournament BurkeCup KidsTennis PlayDay BurkeCup BurkeCup WineTasting Junior GrandPrix Tennis Tournament 5 4 3 2 1 6 12 11 10 9 8 7 13 19 18 17 16 15 14 20 25 24 23 22 21 APRIL 2023 26 28 27 29 30 9 a.m. WGA Play 9 a.m. WGA Play 9 a.m. WGA Play 9 a.m. WGA Play
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