Please see pages 12-15
Members:
Aprilisalreadyhere.Remembertoget yourreservationsfortheEasterevents theweekendofApril8thand9th. Alongwiththenewcardioequipment, wearebringingbacktherecumbentbike anditshouldbeinsoon.
Wewillbeannouncingandrollingout ournewwebsiteandappverysoon.We willhavedetailedstepsonhowto downloadtheappandhowtonavigateit aswell.
WehopeeveryonehadagreatMarchand lookforwardtoabusyandexciting April.
JerodBecton GeneralManager
(page number where you can find more details about event listed after event name)
April 7:GoodFriday Buffet/page
4
April 8:EasterCarnival/page5
April 9:EasterBrunch/page6
April 14:Happy Hourinthe
Pub/page7
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
Saturday, April 8 from 11 a.m. to 3 pm
Adults $35 Kids $25 4yrs & under Free
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
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
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
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
TUE/NASHVILLE HOT CHICKEN
SANDWICH/$12
Crispy Fried Chicken, Bacon Fat Hot Paste, House Pickles, Lettuce, Tomato, Brioche
WED/ITALIAN GRINDER/$14
Salami, Capicola, Pepperoni, Provolone, Shaved Lettuce, Tomato, Hoagie Bun, VO
THU/GRILLED CHICKEN GRAIN BOWL/$15
6-oz. Chicken Breast, Quinoa, Feta Cheese, Niçoise Olives, Tomatoes, Shaved Red Onion, Pepperoncini, Mesclun
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
TUE/SHORT RIB
MACARONI & CHEESE/$28
Braised Short Rib, Cheddar, Cavatappi, Bacon Demi
WED/FIRE-GRILLED SHRIMP PASTA/$24
5 Jumbo Gulf Shrimp, Charred Tomato Arrabiata, Basil and Peas, Linguini
THU/GRILLED N.Y. STRIP STEAK/$34
12-oz. NY Strip, Charred Scallion 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/BLACKENED REDFISH/$28
8-oz. Redfish Filet, Scallion Rice Pilaf, Ponchartrain Sauce
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup sugar, divided
6 large egg yolks
2 quarts hot water
Preheatyourovento300F.Placethecream, vanillabeananditspulpintoamediumsaucepan setovermedium-highheatandbringtoaboil. Removefromtheheat,coverandallowtositfor 15minutes.
Discardthevanillabean.
Inamediumbowl,whisktogether1/2cupsugar andtheeggyolksuntilwellblended.Streaminthe creamslowly,stirringcontinually.Pourtheliquid into6(7to8-ounce)ramekins.Placetheramekins intoalargecakepanorroastingpan.Pourenough hotwaterintothepantocomehalfwayupthe sidesoftheramekins.Bakejustuntilthecrème bruleeisset,approximately65-75minutes. Removetheramekinsfromtheroastingpanand refrigerateforatleast2hours.Dividethe remaining1/2cupsugarequallyamongthe6 dishesandspreadevenlyontop.Usingatorch, meltthesugarusingasweepingmotion.Careful nottoburnthesugar.
Executive Chef Harold Ramos BRENT BLACKBURN/GOLF PRO
RobertEppsrolledinachallenging20-footdownhillputtthatbecamethe differencemakerasEpps,LeeSmithandDr.MichaelFuenteswonthe ThreeAmigosTournamentSaturday.
Thetrioshota65intheShambleformattofinishashotaheadoftheteams ofGerryCastrellon,RobertDeLeon,JamesAlemanandDeanSartoris,Craig KondoffandKyleSmith.
Pleaseseenextpage
Continuedfrompreviouspage
FuentesandEppslostthethirdmemberoftheirtriobecausehehadtogo toafuneralandconnectedwithSmith,thereigningSeniorClubChampion. Theyeachwon$120inProShopCreditandthenanother$50whenSmith wonclosesttotheholeon#17.
Thethreesomestartedapar-5,whichSmithbirdiedtostartthingsoff well.
"Wemadelotsofbirdies,"saidFuentes,addingallthreemencontributed throughtheafternoon.
Eppsholedhiswinningputtontheirnext-to-lasthole.Smithwasclosest tothepinafterallthreehitapproachshots.Eppswasonthebackofthe greenandFuenteschippedupfromoffthegreen.ThenEppsholedthe toughputt.
"Itwasalotofamazingbirdiesandbrotherlylove,"saidFuentes,who complimentedtheMGAfortheevent.
From left: Preston Ley, Brett Chapman, Dr. Derek Chang, David Karms, Deven Bhakta, Tigger Korsmo.Final Results
ClosesttotheHole
#4,5feet,5inches,SteveAddkison. TeamAddkison/Sterett/Hoffman win$50eachinProShopcredit.
#17,8feet,9inchesLeeSmith. TeamofSmith/Fuentes/Epps win$50eachinProShopcredit.
Gross
1.65-MichaelFuentes/Lee Smith/RobertEpps$120eachInPro Shopcredit.
2.66-GerryCastrellon/Robert DeLeon/JamesAleman$100each
3.66-DeanSartoris/Craig Kondoff/KyleSmith$80each.
Net
1.59-SeanWilliams/Dan Sciantarelli/JohnHolloway$120each inProShopcredit.
2.61-BrianSmith/HicksLayton/Bryan Parker$100each.
3.61-SteveAddkison/Dub Sterett/BryanHoffman$80each.
Over the last week, all fairways, tees and approaches received the first fertilizer application of the year. This will encourage new growth as the grasses to continue maturing this spring and summer. The greens also received their first light sand topdressing and verticut of the year as we continue to fine tune the putting surfaces.
APRIL
ENTRY DEAD
APRIL 26
ENTRY FORM
TENNIS SH
ENTRY FEE
SINGLES $22
DOUBLES $30
9 A.M.-2 P.M. TUES-FRI
JUNE 6-16
JUNE 20-30
JULY 11-21
JULY 25-AUG 4
AUG 8-11
KIDS 5-11
IN AGE GROUPS
5-6, 7-8, 9-11
MAY REQUEST A BUDDY
APPLICATIONS IN TENNIS SHOP
TWO-WEEK CAMPS: $295 MEMBER, $395 NON-MEMBER
ONE-WEEK CAMP $165 MEMBER, $215 NON-MEMBER
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
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
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: 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
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.