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PORTSMOUTH YACHT CLUB Newsletter | October 2017 | Volume 119 | Issue 7
View from the Bridge Commodore David Wajda
Summer has ended by date only! We are all hopeful that we will receive some nice weather before we end the season with “Docks Out” on October 21st. It has been a great year for the Club, with all the scheduled activities and those enjoyed by members, family and friends through the past months.
I want to thank all the members who have helped the club operate this year - the monthly sponsors, breakfast and dinner leaders, House and Dock members and all the committees. I want to especially thank PC Christina Weller for her support and expertise in producing the monthly Newsletter and the updates via the email as it is an ongoing process and takes a great deal of time out of her busy life.
Don’t forget the Annual Meeting will be held on Thursday, October 12, 2017 at 1900 hours (7:00 pm). It is important for all members to attend to ensure that we have a quorum to conduct club business and election of officers. You all have a say in the operation and direction of the club - you do so by attending the meeting and most importantly by voting.
I want to say thank you to the Board of Directors for their guidance and support this season that isn’t quite over. We have made progress in upgrades to the infrastructure that will ensure the club operates safely for many years to come. To my Vice and Rear Commodores - keep up the good work; we have almost reached the end of our terms. As a reminder to all, the Club will always survive because of the dedication and volunteerism of her members.
David Wajda | 603.501.0858 [email protected]
PYC ANNUAL MEETING THURSDAY, OCTOBER 12
The 2017 PYC Annual Meeting will be held on
Thurs, Oct. 12 at 1900 hours at Portsmouth Yacht Club.
The Annual Meeting Notice and Nominee Biographies can be viewed on our website here:
2017 Annual Meeting
PYC NEWSLETTER October 2017P a g e 2 Club Phone 603-436-9877
PortsmouthYC.org
DATES TO REMEMBER
9/27 (W) WND Catered by Mezzanine Catering
9/30 (S) COMMODORE’S CHOWDER Hosted by David & Marilyn Wajda
YOUR HOSTS FOR OCTOBER ARE: Debby and Greg Gebow
10/4 (W) GERMAN DINNER 10/12 (TH) PYC ANNUAL MEETING 10/14 (S) CLOSING DINNER DANCE 10/21 (S) DOCKS OUT
(note date changed from original schedule)
10/28 (S) WORK PARTY
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Private Functions
THURSDAY, OCTOBER 5 Members, please use outside walkway
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ PLANNING AHEAD
12/9 (S) CHRISTMAS GALA 1/1/18 (M) NEW YEAR’S DAY BRUNCH
View from Pepperrell Cove
PISCATAQUA RIVER CLOSURE NEW DATES!!!!!
The Piscataqua River Closure was been postponed from it’s original dates, and the new dates have been scheduled. The river will be closed to all boat traffic in the area of the Sarah Long Bridge during the following dates:
TUES.,OCT. 17 to FRI., OCT 27
MEMBERSHIP COMMITTEE NEWS We have received the following application for membership:
Aaron and Stephanie Caswell of Portsmouth NH, sponsored by Scott Blidberg and Michael & Barbara Pennington. Aaron is in Healthcare sales and Stephanie is Director of Development. Aaron's grandparents were members in the 50's and 60's, and his uncle was a Steward in 1958 and 1959 and Head Steward in 1960. They are also members of Portsmouth Country Club.
The complete Wait List, as well as instructions as to how to sponsor a member, can be found on our website at “Member Area: Member Changes and How to Sponsor a New Member”.
From the Vice Commodore
First of all, I want to thank the hosts for August, P/C Jaclyn Adams & Wayne Murray and Jim & Pat Dowey and the hosts for September, P/C Greg & Debbie Gebow, Judi O’Brien and Doyle & Karen Skeels. The monthly hosts play a vital role in the success of our social calendar, and if you have never served as a host, I hope that you will consider doing it next year.
September started with a wonderful Labor Day Breakfast that was led by our own Tony Young. He came up from West Virginia to assist the Board of Directors put on this event that served almost 100 people. Thank you again Tony!! The second Lobster Bake was held on September 8 and only a moderate number showed up. It was an excellent meal for those who attended and thanks to the Propeller Club for putting it on. My personal thanks to all of the Past Commodores who attended the Past Commodore’s Cocktail Reception on September 17th. It was a great event and a really good time. We still have some interesting Wednesday night dinners coming up, so please check the schedule for them. Also, do not forget the Commodores Chowder on Saturday, September 30th.
Coming up on October 4th is the German Dinner. This will be led by Ed and Frances Mallon. Come celebrate Oktoberfest at the club!! Please do not forget the PYC Annual Meeting which will be on October 12th. It is important for all members to attend and vote on new board members and issues that impact the club. On October 14th we will have the closing dinner dance, “Seas the Autumn,” which is being planned by Mary Lou and Glen Graper. This should be a great event so make your plans early.
With the 2017 yacht club season starting to wind down, I want to thank the membership of the Portsmouth Yacht Club for your support and encouragement during the year. It has been an honor and a privilege to serve as your Vice Commodore and thanks also to my fellow officers and the Board of Directors. As we all know, it takes a lot of effort and dedication to make any organization work, so a big thanks to everyone who volunteered their time during the year. You are what makes the club work.
Glenn Michael | [email protected]
P A G E 3 Club Phone 603-436-9877 PortsmouthYC.org
V o l . 1 1 9 . 7
2017 Past Commodores Cocktail Party
The days are getting shorter and we are nearing the end of a fantastic season at PYC, but there is still lots of work to be done! Docks Out is scheduled for October 21st. High tide is at 1310 hours; starting time will be 1000 hours. Please arrive at the club by 0900 hours. Coffee will be hot and donuts plentiful and friendship for all to enjoy. Immediately following docks out there will be a potluck lunch provided by the members.
Wait List folks are welcome to participate. This is an excellent opportunity to meet our members. We have contracted Moore's Crane Rental Service this year as Dale Brunelle, owner of Badger Company has retired. Dale and company have worked many years for PYC, and we wish him a long and healthy retirement! I will be scheduling work parties to winterize the club; stay tuned for more information. Please remember to clean out your lockers and leave them unlocked. The last day to purchase fuel is October 20th. The water and power will be turned off the 16th. All boats and dinghies will need to vacate their slips by Friday the 20th. Thank you!
Feel free to contact me with your questions or concerns.
Mike Coffey | [email protected]
Docks Out 2016
From the Rear Commodore
PYC NEWSLETTER October2017P a g e 4 Club Phone 603-436-9877
PortsmouthYC.org
Another beautiful PYC Sunset
SAVE THE DATE CHRISTMAS GALA DEC. 9, 2017
Your Christmas Gala Team has put together TWO important items that will be auctioned off separately at the upcoming December event.
A member has generously donated a week’s stay at the Veranda at Ventana complex in Tucson, AZ that will include the cleaning fee of $150. Good from April through October, 2018. Condo is three bedroom, two bath at a gated complex next to the Catalina Foothills with plenty of golf, shopping, hiking and beautiful sunsets. Value is $1500, RESERVE is $600.
Sailing Experience on America's Cup Yacht on San Francisco Bay, The Fairmont San Francisco 3-Night Stay with Airfare for 2, or 4.
This Experience Includes: 2.5 hour America's Cup yacht sailing experience for 2 or 4 in San Francisco Bay (Memorial Day through October, 2018), 3-night stay in a standard Fairmont room at The Fairmont San Francisco, Daily breakfast for 2 or 4, Round-trip coach class to San Francisco or Oakland, CA. Winspire booking and concierge service.
RESERVE is $3,300.for two people. RESERVE is $5,154. for four people.
These two items are sure to generate a lot of lively discussion and interest. All proceeds will pay for the Gala and remainder will go towards the capital improvement at PYC.
We need the help of members and those on the Wait List to help with the raffle baskets by contributing a service you have, whether it's ski lessons, wine, international items, sailing lessons. There's a lot of untapped talent in our club, so please be generous. Reach out to team members, Darleen Chadwick, Pat DuBois, Nancy Gulley, Nancy Grimes, Lois Laurence, and Susan Heckaman, and become involved!
GERMAN DINNER Prepared by Ed & Fran Mallon and Crew
WEDNESDAY, OCTOBER 4; $15 PP Appetizers:
Mini potato pancakes with sour cream and apple sauce; German pretzels with mustard
Entee: Beer Bratwurst, with mustard; Sauerkraut Warm German potato salad
Dessert: Apple Strudel with whipped cream Beverage: German Beer
SHIPS STOREIt has been a terrific summer and your support with the Ships Store has been overwhelming. Many products have been re-ordered 2-3 times and a great success.
As the summer comes to an end, we will be offering some terrific sales. Docks Out will have some surprises to move. We want to reduce the inventory, as minimal as it is.If you have ideas for what you would like in 2018, please feel free to email me. Also, if you would like to become involved with the committee, EVEN BETTER!Thanks to the members for buying and the crew for moving the inventory up and down the stairs almost every Wednesday and on special events. Paulette [email protected]
P A G E 5 Club Phone 603-436-9877 PortsmouthYC.org
V o l . 1 1 9 . 7
GREETINGS FROM THE GALLEY! BULK BATCH ZUCCHINI BREAD
Thanks to Phyllis Breitman for sharing this great recipe we all enjoyed at the 2017 Staff Appreciation Night!
★3 cups vegetable oil (I always substitute 1 ½ cups applesauce and 1 ½ cups oil. This cuts fat and calories)
★9 eggs, beaten
★5 cups sugar
★2 Tablespoons vanilla
★9 cups unbleached flour (can include some whole wheat pastry flour)
★6 cups grated zucchini
★1 Tablespoon baking soda
★3/4 teaspoon baking powder
★1 Tablespoon salt
★1 Tablespoon cinnamon
★1 1/2 cups chopped nuts, chocolate chips, or a combination
Preheat oven to 325°. Spray four bread loaf pans with nonstick cooking spray. In large mixing bowl, combine oil, eggs, sugar, and vanilla. Mix well. Stir in flour, zucchini, baking soda, baking powder, salt, cinnamon, and nuts and chocolate chips. Stir until just mixed. Pour into prepared loaf pans and bake for 1 hour or until tester comes out clean. Cool completely on a wire rack.
To freeze: Once cool, wrap in plastic wrap and place in a large freezer bag. Remove excess air and freeze. Can also be sliced before freezing.
Seas the Autumn!Join us for
Portsmouth Yacht Club’s Closing Night Dinner Dance Saturday, October 14, 2017
6:00 Cocktails (open bar) and Appetizers 7:00 Dinner Choice of: Grilled Tenderloin Steak or Grilled Swordfish 8:00 Dance the night away with music by
T.M.C. Entertainment Vocals by Terri Collins
$60 per person Black tie optional
Dinner reservations: Mary Lou Graper: [email protected] (603) 539-5726 Jerry Goldfarb [email protected] (603) 436-9877
For Table Seating Reservations: Ann Mowers – (603) 436-0066
