GPYC Magazine February Issue 2023

MEMBERSHIP SURVEY

PAGE 7

FEATURED SPORTTRAP SHOOTING

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CULINARY EXCELLENCEFOOD MEMORIES

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A MONTHLY MAGAZINE OF THE GROSSE POINTE YACHT CLUB

Editor Heather Shock hshock@gpyc.org

Contributing Editor Sean Brown Carol Klenow

Publisher Towar Productions 19803 Mack Avenue

Grosse Pointe Woods, MI 48236

313.882.0702 www.towar.com

Advertising Director Kim Towar kim@towar.com

Art Director Heather Shock hshock@gpyc.org

Writers

Rick Lueders

Carol Klenow

Bruce Knapp

Past Commodore James Ramsey

Kurt Saldana

Dr. Larry Stephenson

Heather Shock

Chef Matthew Stocker

Photographer

F.

FAX: (313) 884-7956

www.gpyc.org

Grosse Pointe Yacht Club Officers

Brian L. Fish, Commodore

William J. Dillon, Vice Commodore

Robert V. Weiland, Rear Commodore

David M. Schaden, Treasurer

Bruce G. Knapp, Secretary Directors

Joseph Backer Jr.

Peter G. Beauregard

Richard J. Lueders

Kurt J. Saldana

Michael J. Sobolewski

William S. Turner

Fleet Officers

Michael D. Riehl, Fleet Captain Power

Yan T. Ness, Fleet Captain Sail

Walter A. Schmidt, Fleet Chaplain

Peter T. Gleason, Fleet Measurer

Thomas A. Stephenson, Fleet Quarter Master

Dr. Gary G. Bill, Fleet Surgeon Front Desk (313) 884-2500 frontdesk@gpyc.org

Editorial

Information for this publication should be submitted to:

Communications Manager – Heather Shock hshock@gpyc.org

Staff Emails

General Manager – Aaron Wagner awagner@gpyc.org

Assistant General Manager – Sean Brown sbrown@gpyc.org

Chief Financial Officer – Jim DeMasse jdemasse@gpyc.org

Membership Director – Alexa Coole acoole@gpyc.org

Communications Manager– Heather Shock hshock@gpyc.org

Human Resources Director – Gregory Martini gmartini@gpyc.org

Food & Beverage Director – Tyler Whittico twhittico@gpyc.org

Food & Beverage Manager – Heather Aldrich haldrich@gpyc.org

Executive Chef – Eric Voigt evoigt@gpyc.org

Harbor Master – Alex Turner aturner@gpyc.org

Catering Director – Maria Dallas mdallas@gpyc.org

Catering Coordinator – Lori Tucker ltucker@gpyc.org

Catering Coordinator – Liane Zanti lzanti@gpyc.org

Bowling Director – Gordy Woods gwoods@gpyc.org

Grog Shop Manager & Membership Specialist – Jennifer Benoit jbenoit@gpyc.org

Front Gate Security – Mike Lee mlee@gpyc.org

Athletic Director – Peter Wendzinski pwendzinski@gpyc.org

Commodore's Corner

January! I can't believe it's already January of 2023! Time sure seems to fly by. That is why I try to stop and enjoy and appreciate what I have. Not possessions but the real things we have built over our life, like family, friends, and social connections. In our last 20 years, most of that social connection has come from our relationships at the Club. I hope all of our members take advantage of this incredible perk of being a club member and meet what may be lifelong friends.

The winter months tend to slow things down a little around the Club. We recently received our usual list of requests from other area clubs asking us to accept their members during their Club's winter shutdown. In the past, our Club's practice was to shut down entirely for a 4 to 6-week period. This year, we are making a concerted effort to keep open to some extent while trying to avoid the extremely slow times that put a serious financial strain on operations. We are also working on special events and targeted programs to give people a reason to come to the Club. These events include Winter Blast, Kids Club, Cooking Classes, Bowling, Trap Shooting, Fitness Center Activities, Euchre Parties, and other dining specials. Keep an eye on your Text and Email communications.

Dock Bidding and winter/spring work on the Harbor and Pool have already begun. A lot goes on this time of year to make our Spring Opening a big success. The Membership Activities Committee has been meeting regularly to plan activities now through next Fall. A rendezvous that we used to attend often with our kids was the Cedar Pointe Rendezvous. This trip has not happened in the last few years; our kids have aged out of this event. If you frequently go to CP or want to help organize or participate, please contact the Activities Chair, Taffany Van Rossen, taffany.vanrossen@yahoo.com.

Stay tuned for events and updates, and try to participate in what the Club has to offer.

All the best!

Fish, Com90

From theBoardroom

With the launch of the monthly Grosse Pointer, we hope you are enjoying our new feature, "From the Boardroom". This monthly feature will help members stay informed about important actions, policy developments, and special projects that were addressed at the most recent Board of Directors meeting. As Commodore Fish has stated to Club members, his goals for the year include increasing transparency and making sure members understand the many social activities that are taking place at the Club as well as what is happening with Club finances. We hope “From the Boardroom” will spark member interest, lead to suggestions for improvements at the Club, and provide information that members find useful.

1. Chef Eric Voigt and Assistant GM Sean Brown presented their study on food costs and pricing. The focus is on value and pricing adjustments.

2. The Board discussed and reviewed the Managers Report as contained in the Board book.

a. After some discussion the Board approved the purchase of equipment for the kitchen and mechanical room.

b. The Board reviewed the various requests for reciprocity and approved the DYC request.

3. Membership report was reviewed noting:

a. 4 new members, 3 resignations and 9 transfers

4. Treasurer’s report was reviewed noting:

a. The financial packet was reviewed and discussed.

b. Discussed mid-month December financial picture.

c. YTD Revenue is up $81,000 to Budget

d. YTD Operating income is up $17,000 to budget

e. YTD Membership exceeds budget by 8.2, trails prior year by 24.4

f. Budgeted Capex for FY23 is set at $850,000, of which $500,000 has been earmarked for the pool rehabilitation project. Of the remaining balance, $205,000 is uncommitted but this is expected to be spent on high-end building repairs and maintenance to maintain this 100-year-old facility.

5. Strategic Planning - Discussion regarding the vision for the plan going forward as presented in the board book. There will likely be some focus groups developed to address certain aspects of the plan.

6. Yachtsman – Discussion and update regarding the YNEF boat acquisition plan.

7. Harbor – Reported on a few Harbor issues. Update on the grant for the pump out reimbursement from the State of MI.

8. Member Satisfaction – Discussion regarding the status of the noise abatement project. We have an expert that is looking into the various alternatives to improve the sound quality.

9. Commodore Report – Discussion regarding the

a. Pool project – Update regarding the pool repairs and oversight on the project.

b. Attendance – Commodore Fish mentioned that we have had very good attendance at many functions so far this year. He would like all Directors to continue to attend as many functions as possible.

c. The Board is trying to carefully consider cost and venue usage to avoid losses during the winter months yet avoid a shutdown period as we have seen in prior years, and to keep as many venues open as possible based on demand.

Bruce Knapp Secretary

Membership – Paul J. Licari Harbor – Christopher Izzi

Athletics – Anthony Ventimiglia Yachtsmans – Gregory D. DeGrazia

Membership Activity – Taffany C. Van Rossen

Member Satisfaction – Dr. Kevin M. O’Brien

Heritage – Joseph P. Schaden

Communications – Catherine W. Champion

Legal – Past Commodore Carl Rashid, Jr.

Notes from the Manager

Continuing this Year’s Theme of Enhancing the Value of Membership

This winter has been packed with loads of fun, and we appreciate the membership supporting the various activities and initiatives. The Annual Winter Blast Party was just that, a BLAST and saw members of all age groups enjoying what was unseasonably warmer weather compared to years past, but nonetheless still had the winter vibes. Trap Shooting participation has been very good on Saturdays and Sundays and now features official scoring through an internal league which will lead to end-of-season prizes for those high scorers. The Marine Activity Center received some physical upgrades with a replaced floor and some better seating areas. Be sure to do some shooting before the season ends! The Bowling Leagues have been going strong once again, and the Club added more Open Bowling opportunities, including Wednesday evenings in collaboration with the new dining venue in the BRC. As many members know, the Board of Directors and Management Team have a goal to create better efficiencies in Operations this year while still offering great value to the membership. The Club made the correction to the dues in October and utilized a benchmarking analysis that saw the GPYC still below its main competitors, even in the highest dues categories. It was critically important to adjust the dues levels to reflect the rising inflation and labor costs. The Grosse Pointe Yacht Club has been the premier yacht club for over 100 years. The Board, Management, and General Membership's goal in operational efficiency ensures that the future will carry on for centuries ahead. It is important to note that the benefits are not just long-term. Becoming more self-sustaining in operations allows the Club to reinvest more future money for projects and initiatives that provide higher value for your membership dues. Some good examples of projects that added value are the Fitness Center and the Marine Activity Center. Those projects were funded through member donations. Just imagine the possibilities if Capital Dollars from the Club in the future could match those dollars. The Fitness Center didn’t add any extra cost for members to use it and many members found themselves saving money on memberships to other clubs because they now have all they need right here at the GPYC. I am pleased to report that through Quarter 1 of our Fiscal Year (October-December) the Club is on budget and tracking well in operations. The Club is your Club for all seasons in that the Board and Management are committed to offering services throughout the winter months. In the past, the Club would plan a shutdown of services for six weeks, and while we will still feature a limited schedule for four weeks, the Club will never actually shut down completely.

During the month of January and through February 19, the operations remained open for dinner five nights a week and Sunday Brunch. From February 20 – March 21, the Club will remain open for Bowling, Trap Shooting, Fitness, and a special dining experience in the BRC featuring a menu of GPYC favorites, bar service, and lots of camaraderie. We hope you will join us during that time and enjoy the Club rather than have the shutdown. Speaking of dining, the Club conducted what we called “Menu Reconnaissance” in the Fall, where our Chef completed a competitive analysis of local clubs and restaurants to ensure the GPYC menu was providing the highest quality for the best value. You can reference the article summarizing this in the January Grosse Pointer. I am pleased to report that many changes to price and menu options were executed, and the GPYC feels very confident that it is the best value in the area when members choose where to dine. We hope you feel the same way and look forward to your continued feedback. I would also like to announce that the Club is conducting the same type of analysis currently with the beverages (wine, cocktails, beer, etc.) and will report results and a summary of changes in our next issue of the Grosse Pointer. Our team is 100% committed to delivering value to our members and will continue to focus on initiatives and data gathering to perpetuate that commitment.

I hope to see you at the Club soon,

Aaron Wagner General Manager

MembershipSurvey

By Director Rick Lueders and Director Kurt Saldana

Member Survey Feedback Part Two: It’s all about the Food (and Drink)!

This is Part Two of a three part series providing feedback, key learnings, opportunities for improvement and the plans and expectations for positive changes guided by survey results. In particular this segment highlights Dining, Overall Value Categories and Board Liaison Participation.

KEY LEARNINGS

In the area of Dining members had a lot to say - some positive and some pointing out areas in need of attention:

ACTION PLAN UPDATE

While the core dining elements received positive ratings (food quality and preparation, service) both the Board and the management team have been energized to address the areas of concern highlighted in the results shown in the graphs.

NOISE

In the area of noise attenuation, the club is currently engaged with sound engineering experts to develop and execute a multi-phased mitigation approach in both the Spinnaker and the Main Dining Room. Materials used will be complementary to the existing look and feel in each room to the extent possible. As a part of this effort noise level readings continue to be collected and will be used as quantifiable measures of success.

MENU

A member focus group has been assembled to obtain specific feedback on menu content, planning, rotation, etc. Results from this activity will be funneled to Chef and the staff for their consideration and future planning.

VALUE

As can be seen from the graph members were generally pleased with food quality and preparation as well as overall dining service levels. However noise levels in both the Spinnaker and the Main Dining Room were noted as strongly problematic, detracting significantly from the dining experience. In addition dining value (i.e. the price for what is delivered) was raised as another area of concern. Many comments also highlighted menu content, rotation, etc. Members also highlighted the category of Overall Value as one in which improvement is needed, with a positive score of only 42%. Numerous comments mentioned the fall dues increase as a major component of dissatisfaction in this category. In addition, several comments related to value highlighted some member confusion regarding recent Spinnaker and Main Dining Room renovations funding. (Generous member donors voluntarily funded both projects, obviating the need for the general membership to underwrite these renovation costs.)

Regarding dining value, a comprehensive competitive analysis of GPYC food content and pricing has already been performed including both surrounding club and standalone dining venues (see the January Grosse Pointer and the General Manager’s letter in this issue for details). Look for adjustments to increase value in the near future. A similar analysis focused on beverage choices and pricing is currently underway.

With respect to Overall Membership Value the Board and management continue to benchmark GPYC initiation fees, dues and well rates to ensure the club remains very competitive in these areas while ensuring a continuing ability to invest in infrastructure maintenance and improvements. The club’s goal is simply to achieve and maintain a first-class facility from the front gate to the harbor.

Membership Survey

BOARD LIAISON

To make certain we address most issues of concern within the survey the board has decided to address any issue that had a greater than 15% disagree by the membership.

As an example, 38.69% of 398 respondents felt that noise was an issue in the dining rooms. While 21.60% of 154 respondents felt that the size of our current fitness facility was an issue.

We took all issues that ranked greater than 15% (no matter how many or few the respondents) and multiplied this by the number of respondents so that we could rank them in order of importance.

Commodore Fish then assigned a Board Liaison to each area to work with the committee chairs and the GPYC staff. While this will take time, we should be able to demonstrate improvement to the membership on areas of concern that had greater than 15% of membership disagreement.

The detail regarding this is the following:

UP NEXT

The next and final part in this series will provide a selection of member comments in various areas along with a report on actions taken and additional planned improvements all in response to member survey input.

Sport Feature

By Heather Shock

Trap Shooting: Curing the winter doldrums

Trap Shooting is a sport of marksmanship, but it also requires other skills to be successful — rhythm, hand-eye coordination, good form, and sound decisionmaking.

Trap shooting was developed initially to help bird hunters train out of the field, and now, shotgun sporting is considered a challenging way to test a shooter's skills, compete and enjoy the outdoors.

At the GPYC, not only is this sport competitive and fun, but the focus is on safety and protecting our lake's ecological system by only using non-toxic shotshells. Following simple rules will allow you and others to have a successful shoot.

Although Trap Shooting is a relatively new sport at the GPYC, it was popular at other yacht clubs to help ward off winter doldrums. Trap shooting was first discovered in the mid-1800s during the Civil War. Many trap shooters in the 19th century conducted "pigeon shoots" on holidays such as Thanksgiving, Christmas, and New Year's Day; they used live pigeons for targets. Birds were held in a box or 'trap' until the shooter 'called for the bird'; an assistant would pull a string to open the trap's lid. Eventually, glass balls stuffed with feathers were used in these competitions, but clay targets soon became the sport's standard. Even though the clay target was invented in the 1880s, revisions to its design continue even to this day. Some of the greatest trap shooters of the 19th century included Adam Bogardus, Ira Paine, and Annie Oakley, who broke all existing records for women's trap shooting. It became so popular in this era that the first Grand American Clay Target Tournament debuted in 1900 in New York City. The debut was a four-day tournament and is now one of the premier shooting events in the world.

1. Members should always follow the basic rules of firearm safety and proper gun handling etiquette to ensure their safety and those around them.

2. Always make sure to keep your action open until calling for the target.

3. Stay quiet and contain your shells.

4. GPYC rules and dress codes for Trap Shooting, such as eye and ear protection that is required.

In recent years, Trap Shooting has become one of the GPYC's most popular winter activities. Our Marine Activity Center transforms into a warming house for trap shooters. Members come out on Saturdays and Sundays starting in November to shoot targets over Lake St. Clair. Members enjoy warming up at the fire pits and enjoying Chef John's famous chili. It's a great way to get out of the house during winter and bond with fellow members.

We look forward to another successful Trap Shooting season!

"If you're shootin' bad, you need a new gun; if you're shootin' good, you deserve a new gun!"

Art of the Club

By Larry Stephenson, M.D.

GPYC members who choose to take the stairs rather than the elevator to the Tower Pub will find themselves entering the room through a rather small circular entryway displaying a beautiful hand-painted, oilon-plaster mural of the Great Lakes. It depicts all five lakes with their connecting rivers as well as the St. Lawrence Seaway leading to the Atlantic Ocean. The light in the dome of the entry is the center of a compass rose. The entire area was painted by artist and former Grosse Pointe resident Jan Hume circa 1995. Moving into the Tower Pub, a print of a painting by prominent English artist John Stobart entitled “Detroit, a View of the City from the Canadian Shore in 1838” hangs above the fireplace.

Moving through the glass doors into the Library, there are two prints of paintings hanging on the inside wall, both produced in the giclee method. The north side painting features the schooner America racing around the Isle of Wight to finish first in what is now considered to be the first America’s Cup Race ever held, in 1851. The south side painting also depicts an America’s Cup Race, the venue being Newport, Rhode Island, 1934, in which the yacht Rainbow sponsored by the New York Yacht Club defeated the British challenger Endeavor.

On the north wall of the Bowling Alley is a painting done by local artist Timothy Widener of a power yacht moored in the GPYC harbor. The painting is on long term loan to the Club from the artist.

The Heritage Gallery hallway sports a model of Nakhoda, a 235-ft. motor yacht owned by former GPYC member Frederick Fisher. Nakhoda was built for Mr. Fisher by Pusey and Jones in 1929 and served her country in World War II as secondary flagship USS Zircon PY16 for the commander of the Atlantic Fleet. Of the seven Fisher brothers who cofounded Fisher Body Co., all but the youngest were members of the GPYC and owned large motor yachts.

In the hallway leading from the Ballroom to the Tower Pub stairs stands a model of 131-ft. Princess Tina, which served as the flagship for the 2003 GPYC Fleet Review. She was built by the Broward Boat Company in Florida for GPYC member George Milidrag, now deceased, and named for his wife Tina.

The walls of the GPYC Fitness Center display five enlarged photographs taken by Tom Kliber, late son of GPYC Past Commodore Ralph Kliber. Tom was an outstanding photographer and the subject of a “Person of Interest” article in the March – May 2022 issue of The Grosse Pointer. Athletic Director, Peter Wendzinski says the photos are very popular with members using the Fitness Center.

Art of the Club

In the main entry just across from reception is a model of the Great Lakes freighter International. This model was commissioned by GPYC member Harry Kurtz and donated by him and his family to the Club in 2004, which was the 75th anniversary year of the opening of our Clubhouse. The actual steamship was built in 1923 as the William H. Warner, and at the time of the donation, Mr. Kurtz was quoted as saying, “Our family wanted to donate this replica of a classic Great Lakes Ore Carrier launched during the same decade the GPYC opened…” The model was built by retired Ford Motor Design Center Supervisor and model builder Harvey Nissley, 60 of whose approximately 600 models are now housed in museums.

Sometime around the early 1990s, a fundraiser was announced to help defray the cost of remodeling the Tower Pub. For a donation of $5,000 the Club would provide the donor with a half hull of their boat or another boat mounted on a wooden plaque and hung on the walls of the Pub. Most of those half hulls are still present in the Pub, each with the name of the boat and owner.

Membership Matters

12 Days of Christmas Winners

Member participation was an all time high!

The GPYC 12 Days of Christmas was a success and member participation was at an all time high! Each day a prize was revealed and members actively replied to the eblast "Give" to be entered into the drawing, daily. The GPYC appreciates all our members and loved the opportunity to "Give" back with some fabulous items! Congratulations to our winners!

Best, Alexa Coole Membership Director

Congratulations to our winners of the 12 Days of Christmas:

Day 1 – Free Kid’s Club for one family:

Neelie O’Connor

Day 2 – Free Appetizer & Round of drinks for two in the Spinnaker:

JP Lang

Day 3 – 2 Bottles of Wine & Small Charcuterie To-Go

Katie Fossee

Day 4 – Complimentary Brunch

Mary Anne Napolitano

Day 5 – 30 Minute Personal Training Session with Athletic Director Peter Wendzinski & Free YETI Water bottle

Olivia Van Elslander

Day 6 – Santa Hat from Grog Shop

John Reif John Herbert

Marita Grobbel Sharon Freitas

Cameron Sherding Peter Mason

Day 7 – Free Bowling Party

Mandy Van Natter

Ed Souweidane

Day 8 – Free Pump outs for a year (8 total)

David Schaden

Day 10 – Free entry into Cooking Class for two

Faye Maribao

Day 11 – Large Wine Basket & Two Hand Painted Wine Glasses

Richard Rozewicz

Day 12 – 12 Rounds of Trap Shooting

Richard Herbert

Grand Prize:

$150 Grog Shop Gift Card

Brigid Zvirbulis

GPYC Reciprocity

Don’t forget that the Grosse Pointe Yacht Club has reciprocity with numerous Clubs all over the world.

Please contact Membership Director Alexa Coole within 48 hours’ notice of which Club you would like to travel to and the duration of your stay.

Once Membership has obtained all information necessary, we will reach out to the Club of your choice and provide them with a Letter of Introduction as well as a point of contact to the Club you are visiting.

Contact Alexa Coole for any additional information at (313) 640-3188 or email acoole@gpyc.org.

Grog Shop Pop-Ups

Friday, February 3 5 – 8 p.m.

Thursday, February 9 5 – 8 p.m.

Saturday, February 11 5 – 8 p.m.

Sunday, February 12

10 a.m. – 2 p.m.

Friday, February 17 5 – 8 p.m.

Saturday, February 18 5 – 8 p.m.

Sunday, February 19 10 a.m. – 2 p.m.

GPYC Upcoming Events

Women's Book Club

Thursday, February 2 | 6 p.m.

This group meets at the Club on the first Wednesday of each month (unless that falls on a holiday). The book of the month is discussed over dinner and cocktails. If you enjoy reading, please join us for a fun evening of conversation and camaraderie. Please contact Mariann Channell at medievalmd@aol.com if you are not already on the Book Club email list.

A Single Thread by Tracy Chevalier

Euchre Night is Back

Saturday, February 11 | 7 p.m.

Euchre night is back! Enjoy a light dinner, dessert and a fun night with friends. Please bring $10 that will be collected when you arrive toward game play.

Euchre Nights:

March 11 (Tower Pub)

April 1 (Tower Pub)

May 6 (Tower Pub)

$20++ per person. Drinks by subscription.

You must register 48 hours in advance. Please contact the Front Desk to register (313) 884-2500.

Unless otherwise specified, please contact the Front Desk to make reservations for all events and activities: frontdesk@gpyc.org or (313) 884-2500. Also, there is no charge for children 3 years of age and under for any event (except for three-year-olds in Kids’ Club).

Winter Fun Festival

Saturday, February 11 | 1 - 3 p.m.

A fun day for the entire family with appearances by Frozen Snow Queen and Ollie the Snowman. Enjoy Balloon twisting, a Kid Zone including a bounce house, games, crafts live music and light refreshments.

$30++ per person. Drinks by subscription. Please contact the Front Desk for reservations at (313) 884-2500 or email frontdesk@gpyc.org.

Kid's Club

Parents – you have the opportunity to enjoy a quiet, relaxing evening at the Club, while your kids enjoy Kid’s Club on Fridays and Saturdays from 5:30 –10 p.m. Children must be three years old and potty trained.

$30 for the first child, $25 for each additional child in the family, this includes a dinner item off the Kid's Menu.

To maintain the appropriate staff-tochild ratio, the maximum number of children who can attend Kid’s Club is 12 children per evening. Reservations are required.

The cut-off for reservations is by 4:30 p.m. the day of.

To sign your children up, contact the Front Desk at frontdesk@gpyc.org or (313) 884-2500.

Available every week:

Book Nook • Tech Corner • Cards and Games • Space Activity & Sensory table Dress-Up Imagination Station

Valentine's Day Dining

Friday, February 10Thursday, February 16

Valentine’s Day is on a Tuesday this year, so at GPYC we will be celebrating all week with a special menu made for two! Our special romantic menu will be served alongside our regular dinner menu. Don’t wait until it’s too late, make your reservation today!

GPYC Outdoor Rink

Open Daily Weather Permitting Tis’ the season for winter activities! Come enjoy the Club’s ice rink located on the pickle ball courts.

*Please note that when the temperatures are above freezing, the rink will be closed for safety and maintenance.

Winter Carryout Specials

Wednesday - Sunday Now through February 19 5 - 9 p.m.

Let us do the Cooking! GPYC is excited to offer delicious soup by the quart for $12 and our famous stone oven pizza to-go for $10.

Make sure to check The Weekly Buzz for soup choices.

Please contact the Front Desk to order (313) 884-2500 or text GPYC Member Concierge Service at (313) 306-2437.

Open Bowling

February Dates

Saturday, February 4

Friday, February 10

Saturday, February 11

Friday, February 18

Friday, February 24

Saturday, February 25

Subject to availability, please call ahead to confirm.

Cost $40 per hour per lane. Complimentary for league bowlers.

Reservations are required please email Gordy Woods at gwoods@gpyc.org.

Couples Bowling

February Dates

Friday, February 3

Friday, February 17

Subject to availability, please call ahead to confirm.

Have a fun date night out and enjoy drinks and dinner in the BRC.

Reservations are required please email Gordy Woods at gwoods@gpyc.org.

Brunch & Bowl

February Dates

Sunday, February 5

Sunday, February 12

Sunday, February 19

Subject to availability, please call ahead to confirm.

Enjoy complimentary bowling from 11 a.m. - 3 p.m. when you come in for Sunday brunch.

Reservations are required please email Gordy Woods at gwoods@gpyc.org.

Trap Shooting

Join us every Saturday and Sunday from 11 a.m. - 3 p.m. at the Marine Activity Center with complimentary Chef John's Chili.

Members and guests must bring their own firearm and eye protection. The GPYC does have eye protection for sale.

$30 per person. Includes ammunition and hearing protection.

After rounds are completed drinks by subscription are available.

Please RSVP to Craig Hexter at chexter@gpyc.org. We do accept drop-ins and will do our best to keep rotations going. Please provide guests names when reserving your spot. subscription are available.

Did You Know?

By Dr. Larry Stephenson, M.D.

There is a belief amongst some boaters in this electronic age that paper charts are no longer needed for navigation. The US Navy, US Coast Guard and Great Lakes freighter companies think otherwise. Paper charts are required on every vessel in their fleets and are consistently being consulted.

On December 26 the GPYC took delivery of a custom built chart cabinet for our growing library. Custom built locally by Ianuzzi Mill Work in Fraser, the cabinet already houses about 70 navigational charts. Most are representing the five Great Lakes including the Georgian Bay area, but charts for the Hudson River, the Atlantic East Coast to Florida and Florida’s Gulf Coast can also be found.

Once the charts have been inventoried, they will be available to members by checking out the cabinet key at the front desk. As with the library’s books, charts will not be available to check out, and must remain in the library.

The Heritage Committee would like to thank the thirteen GPYC members who graciously donated to cover the cost.

GPYC member Larry Stephenson, right, with retired Great Lakes thousand-footer captain Tom McMullen admiring the chart cabinet on the newly launched Interlakes freighter Mark Barker. Captain McMullen donated five nautical charts from the thousand-footer Stewart J. Cort to the GPYC chart collection.

Photo by Wayne Sapulski

The chart cabinet enhances the ambiance of the library.

Food Memories

By Chef Matthew Stocker

As we eat food, we consume culture and indulge in an experience. It's easy to forget the journey food took to make it onto your plate. Perhaps the dinner that may take you 20 minutes to put together took your host 4 hours to manage. One of the most important lessons I've learned as a chef has been to make every meal an experience, not just something to eat. As we explore the cerebral part of food, ask yourself: How do I relate to the food around me?

One conversation that I've remained conscious of was with a past mentor. I remember being on hour 80+ of a busy week. The team is tired, and standards are falling. However, we couldn't be busier. The dining room is fully reserved two times over for the night, and there are high expectations. Before service, our chef pulled us together for our pre-shift meeting. He thanked us for our time and asked us to take a mental reset to ensure that the night's service was perfect. The following words were some I'd never forget. "Each dish you make tonight, someone may have spent the last six months saving up for. You owe it to them to make your food as good as you did for the first tables we served this week. Someone out there is depending on you to do well tonight." Like that, my team and I snapped out of the tired trance we walked into the day with. It's often hard for chefs and cooks to remember that every guest has a new experience. Everyone comes with high hopes, especially when with friends and loved ones. I share this story in hopes of helping you recognize the power that food holds over us.

Simply put, the food you eat at a restaurant links you to a few other people. You are connected to the server taking your order, the people cooking your food, and the individuals you're dining with. However, if that statement is true, why don't we take each meal and focus on it as an experience? Why is dinner so often rushed-throughout and a meaningless ordeal? Those questions are ultimately posed to you, the person experiencing them.

Take the following story as a teaching moment. I will explain a food memory of mine, and then I will pose questions to help you remember a fond time related to food. In culinary school, our academics were food-centric. A common exercise in a literature or food history class is to think of your earliest or most profound food experience. The latter is what I'll focus on. A food memory I keep close to my heart is me as a child mixing what would become meatballs for a family holiday. I remember the large plastic bowl, ice-cold ground beef, and the sound of my mother's garlic crusher pushing garlic through tiny slots. I remember the feel of eggs and breadcrumbs as I mixed the blob into my mother's signature dish. Importantly, I was a part of this legacy. It was that event repeated for every holiday that had me hooked. The rest is history, and here I am as a Chef at the Grosse Pointe Yacht Club. Let's focus on you. How far back can you remember an instance with food? Do you remember a middle school lunch with friends? If so, can you remember their faces? How about making food with a mother or grandmother- what was that like? What did the house smell like? What textures were present? Can you focus on the sound of a rolling pin or a whisk in a bowl? If you can answer these questions, you've formed a food memory. As you think of these moments, I'm sure you also remember them in much more

detail than I can lead you to. Focus on the finest details you can and make your memory as vivid as possible. When we tap into food memories that mean something to us, we are often encouraged to make more of those memories with the people around us now. If you don't have a memory of cooking with your parents or grandparents, why not make that memory for your child or grandchild? What is the importance of a food memory?

The importance of our food memories is more than having a moment of nostalgia. Those memories help us remember people, settings, and emotions we might have forgotten about. Maybe in our younger years, we had the patience to sit and watch cookies rise in an oven. In the modern day, we've lost that patience due to the side effects of adulthood. Meditating on those memories of patience and happiness may be a good idea- it could be the little boost needed to get through a tough day. Perhaps you have memories of your family being together, eating on holiday. You remember the roast grandma used to make or the year a turkey came out burnt, and the family had to scramble for a last-second meal.

Most importantly, you remember the togetherness you may not feel anymore. If the story in your head doesn't bring those emotions, maybe it just helps you remember someone. Of course, what we remember differs from person to person. What doesn't change is the power and quality the memories can give to our lives.

How can we make every meal an experience? The answer to that question varies but is simple. First, you must create and attach. Maybe every Monday, you wear a Hawaiian shirt to your family dinner- for no other reason than to make an impression.

Or perhaps you create a Sunday dinner tradition. Every Sunday, you make a dish you've never made before. Then, you and your family can rate how great or terrible it turned out. In 10 years, everyone will never forget how much that Sunday meal meant to you- and how much it brought them together. The cultivation of these seemingly useless standards ends up ingrained in our heads as the memories we hold dear to us. One effortless strategy for lunch or dinner is simply sharing a story at every meal. You don't have to be a dragon slayer; the story could be a simple tale of how you learned to jump-start your car. Every story told around a meal creates a memorable attachment.

In my adult life, I have one meal that stays close to my heart. I was living in Georgia, and my city had to evacuate due to hurricane Irma. A week later, we all returned to a flooded city where half of our utilities were not working. My apartment was on the second floor and stayed dry. A few coworkers and I bought Little Caesar's pizza, sat in my apartment, and talked all night about our adventurous past week. We smiled, laughed, and ate for hours. Forever bonded by that night, I wouldn't trade that memory for anything. The importance, to me, of that night, was how we reacted to catastrophe. Our food memories can help reinforce small lessons. If I could overcome the feeling of dread and disaster in that instance, nothing less would ever stop me again. When all else fails, be present in the moment with the people you love. Life is tough; we all share highs and lows. If nothing else, people will remember that you were with them during those times. Your presence may be the greatest memory you'll ever share with someone, no matter how insignificant it seems.

Culinary Excellence

As we hit the dead of winter, I like to think of a time when I can use my grill again. This is one of my favorite healthy options from the grill. The directions may seem long, but that's because there are a lot of ingredients. This recipe doesn't take up too much time and is excellent when grilling steaks or other items for the family. Hummus is also my go-to side because it is so light and delicious.

Grilled vegetable wrap with hummus and pita chips - makes 4 wraps

For the wrap

12 inch tortilla 4 each

Red onion 1 each

Yellow squash 1 each

Red pepper 1 each

Baby Bella Mushrooms ¼ pound

Broccolini 2 each

Boursin Cheese 1 5oz pack- Boursin is a premade garlic and herb cheese spread.

Romain 1 head

Tomato 1 each

Small toothpicks

Directions:

I will be describing how to prepare each vegetable to be grilled. Set aside the vegetables after they have been cut. Preheat your grill to high. Peel the red onions, keeping them whole. Once peeled, carefully cut onion rings, about 1/3 inch thick. Take the yellow squash and cut into circles of a similar thickness to the onions

Cut the sides of the red peppers, taking just the flesh off and avoiding the seeds on the inside

Take the core out of the mushrooms, and wipe any visible dirt off, carefully

Cut the broccolini into smaller pieces, but big enough to not fall through your grill grates

Shred the romaine lettuce. Cut the tomato into thin circles. Stack the circles and buy them in half

Take your red onions, yellow squash, red pepper, mushroom and broccolini- mix them with oil, salt and pepper.

Carefully grill the vegetables enough to cook them, before removing them from the grill. Set the vegetables aside to slightly cool.

Take your tortillas and place them on the grill, heating them for 10 seconds on each side. A warm tortilla will be much harder to tear than a cold tortilla. With your warm tortilla, smear boursin cheese, lettuce, tomato, and a little of each of the vegetables in the closest 1/3rd of the tortilla to you.

We are going to fold this just like a burrito! Take the part of the tortilla closest to you, and tightly wrap over the vegetables. Slowly fold it over while moving the left and right sides of the tortilla in, to close the sides. Continue to fold the wrap until it reaches the furthest point from you, and the sides are closed.

While holding the wrap together, put two toothpicks in it, both halfway from the center to the side. With the wrap secured with toothpicks, take a knife, and cut it in half.

Hummus

15oz chickpea can 2 each

Chickpea liquid (from drained chickpeas- refer to directions)

Tahini ½ cup

Olive Oil ¼ cup

Lemon juice

3 tablespoons

Garlic Cloves 2 each

Cumin `

1 teaspoon

Kosher Salt to taste

Paprika to garnish

Pita chips

1 Pack from your local store

Directions:

Add all the ingredients (just half of the chickpea liquid to start) to a high-powered blender or food processor. Turn the blender on high for 30 – 60 seconds until the desired smoothness is reached. You can add more chickpea liquid if needed to smooth it out. Once finished, place The on a plate, or in a bowl with paprika and/ or oil garnish. Enjoy your pita chips!

Meet the Staff

At the GPYC we pride ourselves in the amazing staff that works so hard to keep us the best Club in the area. Whether behind the scenes or face-to-face with our members, we are proud of the GPYC family. It's always fun to get to know a little about the person you may see around and their interests outside of the Club. As you enter the GPYC, first impressions are everything and being welcomed with a huge smile and lovely greeting by our very own, Vanessa Nutting, Front Desk Receptionist who always leaves a positive lasting impression.

Vanessa was born and raised in Pittsburgh, PA. She moved to Detroit when she was 10, with the promise of Motown Music and Dancing in the Street. Growing up, music and dancing were very important to Vanessa because of her mother. Vanessa says, “My mom taught me how to do her favorite Latino dance steps. She was born and raised in Nicaragua, so dance and music were very important to her.” Vanessa has a granddaughter whom she adores and loves spending time with.

The most influential person in Vanessa’s life is a position shared by two, her mother & father! Vanessa’s mom, who immigrated to America at 14, was raised to be a very determined, strong, and independent person, never taking “NO” for an answer. Her dad, who will be 95 years young in May 2023, was always hard-working, with a great sense of humor and sarcasm, and is as honest as the day is long! Vanessa believes these quality traits were generously passed down to her and are just the right combination of her mom and dad.

Vanessa has pretty much worked in hospitality all her life. She started as a server, then on to bartending and management, working in Canada at waterfront or boat restaurants for many years. Vanessa has been at the GPYC for almost 18 months. She started as a banquet server and moved into the front desk position when it became available. Vanessa loves her job, and members love being greeted by Vanessa when they enter the Club.

One of her favorite aspects of working here at the GPYC is the sense of community. She proudly describes the Yacht Club as a family-orientated entity that evolves and grows around family and its legacy.

Vanessa is a proud owner of a 3.5-year-old GoldenDoodle, Cali-gurl. She says Cali pretty much dictates all her free time, with walks, frisbees, and just playing ball. Cali is her best friend and an amazing personal trainer. Cali is one lucky fur baby to have Vanessa as her mom!

We shop around so you don’t have to!

Our agency is built on providing exceptional service to each and every client. It’s our number one commitment!

Up Your Alley

By Carol Klenow

Family Ties Turn Boaters into Bowlers

Chris, Joanna and Valentina Izzi joined the GPYC in 2003. They knew it was a club where they could enjoy their love of boating but as they spent more time at the club they realized a good way to fully enjoy their membership was to engage in activities where they could meet other members and build new friendships. Chris and Joanna jumped right in. In addition to attending summer rendezvous events, they served on the Membership Committee and regularly attended Club events. Valentina, who was in elementary school at the time, had fun as a Kids Club kid, tried her hand at Junior Sailing, and spent summers poolside with friends. Chris and Joanna eventually decided to participate in Friday night no-tap bowling. While bowling started out as a casual affair, Chris eventually joined the Monday Night Men’s League and started to improve his game. His enthusiasm for bowling landed him on the committee that guided the renovation of the Bowling Recreation Center. The project resulted in a

beautiful new facility and Chris, along with other committee members, was proud of the result. At this point a family of avid boaters was well on the way to becoming a family of avid bowlers as well.

When Valentina became eligible to become a Legacy Member in 2018, she decided to join the Club. At about the same time, Gordy needed substitute bowlers for the Thursday Mixed League and asked Chris to help out. Chris asked Valentina to become a sub with him. Even though she had very little bowling experience, she agreed to give it a try. With regular coaching from Chris and Gordy she developed confidence in her game and decided she liked the sport and the fun vibe among the bowlers. In addition, the weekly father-daughter outing had turned into something special that Chris and Valentina wanted to continue. The following season the father-daughter duo purchased their own bowling gear and returned as Thursday night regulars, committed to improving their

skills. According to Valentina, a key to improving their games was frequent practice which included Sunday Brunch and Bowl and Open Bowling. Their dedication would soon pay off!

In 2019 Chris had his best year ever as a GPYC Men’s League bowler. As it turned out, the hours of practice to help Valentina improve her game also improved his game. Near the end of the 2019 season, Gordy informed Chris that he was in contention for the Men’s Championship title. Chris, who views bowling mostly as an opportunity for making friends and sharing camaraderie, found this news trigged some excitement and his competitive spirit. He approached the final games of the season with focus and determination to be the Club Champion. When it came time for the final games that would determine the championship, Chris said he experienced his “pro bowler moment”. He rallied in his final series and was named Men’s Individual Champion for 2019. He was also named Bowler of the Year in 2021. He is proud of both titles. Two years after Chris’s championship, Izzi family history repeated itself. Valentina was having a great season on the Thursday night league. She, too, thinks bowling at GPYC is more about friendships and camaraderie than serious competition but in the final weeks of the 2021 season she found herself in contention with one of her team mates for the Ladies’ Championship title. Valentina, fueled by excitement and determination, rose to the occasion with a strong finish in her final series. Two years after her dad’s championship, she was named Ladies’ Individual Club Champion for 2021. It was a moment of point of pride for the entire family. When asked how she accomplished this feat after only

Chris and Valentina Izzi

a few years of bowling, she credited determination, lots of practice, and great coaching from Gordy and Dad.

Chris and Valentina strongly encourage other members to get involved in the Club’s bowling program. Chris credits league bowling with him and Joanna forming cherished friendships at the Club. He explained “my friendships with individual bowlers led to friendships with their friends and family members. Many of the people we met have become lifelong friends.”

Valentina shares her Dad’s sentiments and sees an added benefit. She said she has “become close friends with members of all ages as result of bowling on a league. This would not have happened otherwise.” She believes the friendships she formed through bowling will be long lasting.

When asked how members with little or no experience should get started in the bowling program, Chris advises joining one of the many leagues that are available. For additional practice he suggests joining a sub list and taking advantage of Open Bowling as often as possible. Valentina’s advice was straightforward “Just bowl! Even if you don’t know how it’s okay.” Speaking from experience, she assures that over time you will get better. Regardless of your skill, Chris and Valentina agree that the friendships and camaraderie among club bowlers is more important than anybody’s bowling average.

About Chris and Valentina:

Chris is the owner of Unique Technical Solutions, Inc. in St. Clair Shores. He and Joanna dock their boat, IZ KNOT, on Lakeside and can be found there on most summer weekends.

Chris currently serves as chairperson of the Harbor Committee.

Valentina is an educator, currently teaching at the Assumption Nursery School in St. Clair Shores. She is now a GPYC Active Member with her center console docked on South Wall.

GPYC Bowlers:

We visited the Country Club of Detroit for our annual mens and ladies interclub. Our ladies got us out to a decent size 97 pin lead. The ladies were lead by the team of Valentina Izzi, Connie Buffa, Marilyn Stephenson and Ellen Starks. They won the team portion. The men then took to the lanes to and try and hold on to the lead. Not so fast, the GPYC lost the lead after the 2nd game and never recovered. We were led by Michael Cytacki’s 703 handicap score which ended up winning the singles event. Our next interclub will be February 4th against the Detroit Golf Club Men. We are also looking to set up an interclub with the DAC ladies hopefully in the near future.

Thanks,

Gordy Woods

Club Highlights

Elf Magic was Magical!

Sunday, December 11, 2022

Christmas spirit filled the GPYC as families came together for a fun-filled magical time. Families enjoyed a magic show by Jasen Magic, which combines improv, magic, comedy, and music into one live performance. Children loved playing the jingle bell toss and snowball games, and laughter filled the entire ballroom. Families had fun creating the candy cane elf crafts and couldn't wait to take them home to enjoy. One of the day's highlights was the snow globe photo booth, where children posed for pictures and were in awe of the magical feeling of being inside a life-size snow globe. Other activities included the bounce castle and a snowball fight with Buddy the Elf! In addition, we featured a kid-friendly buffet with many favorites and delicious desserts! The children were sad to see the special day end but are looking forward to next year!

One of the great annual GPYC traditions is our Past Commodores Christmas Party. The party has been going strong for many years and provides a unique opportunity for Past Commodores, current Board Officers, and their spouses to get together and enjoy some camaraderie during the holidays. The Culinary Team plans a wonderful dinner and the event is uniquely located in the Tower Pub. Attendees sport Christmas themed ties and holiday colors and everyone is in good cheer and eager to catch up with friends that they may not have seen since the boating season. As mentioned above, the attendees are not limited to just Past Commodores and spouses. The Past Commodores invite the current Board Officers as well, which includes the current Commodore, Vice Commodore, Rear Commodore, Treasurer, and Secretary. For those

PAST COMMODORE CHRISTMAS PARTY

Wednesday, November 14, 2022

that may not know the process, these positions are appointed internally via the Board and provide the pathway to eventually being the Commodore. The Board of Directors is made up of 7 Directors and 5 Board Officers. Once a Director is appointed to the Secretary position, they ascend to the Treasurer the year after that, then the Rear Commodore, Vice Commodore, and finally the Commodore seat. One of the key moments at the Christmas Party is when the Past Commodores (led by Com. Ted Smith) officially introduces and welcomes the newly appointed Board Secretary. This year, the new Secretary is Bruce Knapp accompanied by his wife, Christine. The group gave them a warm welcome and a vote of confidence and Darcy Plante (daughter of Past Com. Bill Plante and organizer of the event) presented Chris Knapp with a special gift. One of the unsung heroes

of the Club is Darcy Plante, who has been organizing the Christmas Party for many years and always comes bearing wonderful gifts for all the ladies who attend. She is known for her meticulous craftsmanship when it comes to decorating the party and wrapping the gifts. This year was no exception. Thanks to Darcy’s efforts, the party was another great success. However, there was one change this year. In order to show their appreciation for Darcy, the group (spearheaded by Kelley Vreeken) organized a pile of gifts that would be presented to Darcy rather than the other way around. Darcy was surprised and honored to have been recognized and Kelley Vreeken gave a heartfelt speech thanking Darcy for her efforts over the years. A great time was had by all!

Fleet Chaplain Walter Schmidt, Carolyn Schmidt, Jennifer Winckler, Susanne Smith, Com. Ted Smith, Com. Ty Totte, and Sheri Totte

Mary Weiland, Rear Commodore Bob Weiland, Com. Brian Fish, Secretary Bruce Knapp, Chris Knapp, and Lady Nancy Fish

Com. Jim Ramsey, Darcy Plante, Judy Weber, Com. Mark Weber, Marney Ramsey

Vice Com. Bill Dillon, Com. Jason Grobbel, Com. Ilja Vreeken, and Kelley Vreeken

Treasurer David Schaden and Com. Storen Com. James Anderson, Patti Anderson, Com. Carl Rashid and Grace Rashid

Club Highlights

Santa Brunch

Sunday, December 18, 2022

Excitement filled the Club as children awaited Santa’s arrival and had their Christmas lists ready. Everyone was dressed in their holiday best as Santa came all the way from the North Pole to take pictures with over 70 families.

Elf on the Shelf danced through the Ballroom and MDR, taking pictures with kids and families. Baffling Bill and his magical bunny Gus were a huge hit as they moved from table to table, entertaining everyone with their amazing magic tricks.

Chef Eric and his team put out a spectacular buffet and omelet station to fill over 400 bellies. Holiday desserts were on display and enjoyed by all. It was such a treat to see all the families together enjoying the Holiday Season!

Thursday, January 5, 2023

Let's Get Healthy Cooking Class with Chef Eric

Members joined Chef Eric for a night they wouldn’t soon forget. They were taken through four different stations, all focused on eating a healthy diet. The group started with an array of fresh juices, and became mixologists, tasting and combining all sorts of flavors. The second station had them making overnight oats, a brunch favorite here at the GPYC. The third station had Chef Eric demonstrating a blackened shrimp lettuce wrap. Lastly, the group wrapped up by making a farro risotto. Members also learned about techniques to make healthy eating fun, practical, and delicious. The Club’s Athletic Director, Peter Wendzinski, was also here to facilitate discussions on a healthy lifestyle. We hope to see you at future cooking classes!

Congratulations!!

Alex Turner, GPYC Harbor Master, has been awarded the prestigious Certified Marina Manager (CMM) certification by the Association of Marine Industries.

Alex started his certification process in 2019 prior to Covid and continued his management training through 2022. All of Alex's hard work has paid off, and he is now among a group of exclusive marine managers that are excellent in their field.

To obtain this certification, the qualification process follows real world abilities such as:

• Financial management

• Sales and marketing management

• Understand the regulatory obligations of the marina business

• Successful bottom-line management

• Evidence of high character and ethics standards

• Supervision and management of people

Alex will attend AMI's next Conference and Expo held January 30 – February 1, 2023, in Daytona Beach, Florida. There he will be presented with his official certificate and CMM pin by the AMI board. We are so proud of Alex and all that he has accomplished.

Certified Marina Manager (CMM) Value Statement

CMMs represent the elite in the marina and recreational boating industry. They value true personal and professional excellence and strive to maintain the highest levels of ethical and moral conduct in their commitment to the marina industry. CMMs have a deeply-rooted respect for the environment and recognize their role in keeping it safe for boaters and the communities that support them. CMMs are marina professionals who have completed an extensive training and certification process through the globally recognized AMI Training Institute, and embrace the continuance of education and training for themselves and those who work within the marina industry.

To Your Health

Exercise vs. Dieting

We’re all guilty of it- grabbing that last slice, having one more drink, thinking we’ll just burn it off later. However, burning enough calories to manage your weight isn’t as easy as we think.

So, what exactly is a ‘bad diet?’ Simply put, processed food that has a list of ingredients you struggle to pronounce, is bad. It’s all about input vs. output. If you maintain a bad diet, you won’t burn enough calories to lose weight. For example, an average male who trains intensely for an hour burns 400-600 calories. If that same person eats a pizza that contains 1000 calories, he’s still 500 calories in the hole. He would have to train twice as long to negate that one meal. And what you’re eating is even more important than the total calories you consume. When you eat, hormones are released to either burn or store fat, boost or crash your metabolism, and either build or breakdown muscle. Take a Milky Way vs. broccoli for instance. The calories in a Milky Way bar will have a different hormonal effect on your body than the calories in broccoli.

The sugar in the Milky Way will drive up your insulin which alerts your body to store fat. Insulin is a hormone that regulates how the body absorbs sugar, or glucose. On the other hand, the calories in broccoli produce glucagon that tells the body to burn fat to be used for energy.

For 2023, the best diet is Mediterranean, recommended by dieticians and physicians worldwide. This diet is based on the traditional habits of people from that region including Italy and Greece. The bottom line is that, according to years of research and evidence, primarily eating plant-based foods, such as fruits and vegetables, while incorporating whole grains, beans, nuts, seafood, lean poultry and unsaturated fat from extra-virgin olive oil is incredibly good for overall wellbeing.

Now, where does exercise come into play? Well, exercise is the secret weapon. Working out can improve our daily lives. Any kind of physical training builds and maintains muscle tissue, and releases the ‘feel good’ chemicals, called endorphins, so you literally feel better after working out. Exercise is just as important for your mental health as it is your physical health, if not more.

Nutrition and exercise complement each other, and if you do both consistently, you will be unstoppable. You’ve got this, GPYC members!

Best in health,

Peter Wendzinski, Athletic Director

*Please note this is a general recommendation. There are many health issues that can dictate a person’s weight. Please consult a physician or registered dietician for formal advice.

Healthy Snack Idea

Chia Seed Pudding

1 tablespoon of chia seeds

1/3 cup of a dairy or nondairy milk

1/2 tablespoon of cocoa powder or peanut butter for flavor

1/2 cup of mixed berries

1–2 teaspoons sweetener

Directions:

1. Combine chia seeds and a liquid of your choice in a small bowl or jar.

2. Cover the jar and refrigerate it for at least 30 minutes.

3. Stir in cocoa powder or peanut butter and sweetener, and top it with the berries.

Family Healthcare Team

42nd Holiday Family Reunion

On Friday evening, December 9, 2022, at the Grosse Pointe Yacht Club, the Family Healthcare team celebrated their 42nd Holiday Family Reunion in the elegant Binnacle Room. The Family Healthcare Team featuring Mother Mary Schulte, Christmas Party Hostess, shared with the 14 Family Healthcare Team members that Sisters Roxy Rangus and Katie Meldrum would provide a rehearsed evening of entertainment.

The Family Healthcare Team enjoyed Sister Roxy Rangus’ social Christmas Holiday orchestration that showcased an array of memorable moments of holiday games full of laughter and holiday music full of Christmas joy. In addition, the team enjoyed an extraordinary charcuterie cheese board and a GPYC gourmet meal with dessert delights that sweetened the evening’s festivities. The evening created a fond connection as the Family Healthcare Team had a joyous time and rekindled their kinship. The Family’s contributor who invested so much of their Holiday talent was Sister Katie Meldrum. She used the GPYC spacious Ballroom with its Grand Piano to serenade our attending Family Healthcare Team guests with Sister Roxy Rangus, as her accompaniment. Sister Katie chose to promote her Christmas rendition of the famous Holiday song

“Baby Its Cold Outside” along with her Family Healthcare Team’s awesome Sing-A-Long that raised the roof of the Grosse Pointe Yacht Club to the Heavens Above.

Do you or a member of your immediate family have something special they would like to share with the GPYC?

We would love to feature YOU in the new Grosse Pointer - A Monthly Magazine of the Grosse Pointe Yacht Club. Special accomplishments, unique travels or interesting topics are always welcome to be shared with our members.

The deadline for your submission in each month's magazine is the 5th of the prior month.

To send in future submissions, please email Communications Manager Heather Shock at hshock@gpyc.org.

Harbor Hours

The Harbor will be open

Monday - Friday 8 a.m. - 4 p.m.

Fitness Hours

Daily 7 a.m. - 10 p.m.

GPYC Member Concierge Service

All members can enjoy services such as menu requests, carry-out dining, event reservations, and more! Save it as “GPYC Concierge” on your phone and start texting (313) 306-2437.

Cancellation Policy

Members canceling a reservation for Club-sponsored functions with less than 24 hours’ notice or not attending the function without giving notice will be charged the established price for each person involved. Thank you.

Cakes by Christina

The GPYC is proud to offer custom cakes for all occasions, including weddings, made by our Pastry Chef, Christina Wood! She offers a variety of flavors (including gluten-free options), fillings, and icing. Cakes range in size from six inches to a full sheet. Standard wedding cakes are available in 3 or 5 tiers. For more information, please contact the Front Desk at (313) 8842500 or frontdesk@gpyc.org.

GPYC Winter Smoking Area

The GPYC designated smoking area is located outside the men's locker room. Please place extinguished cigarettes in the container provided.

Sunday Brunch

Every Sunday through February, 19 10 a.m. – 2 p.m.

Join us for Brunch every Sunday in the Main Dining Room. Enjoy an omelette station and other favorite brunch items.

Please contact the Front Desk for reservations at (313) 884-2500 or email frontdesk@gpyc.org.

Sunday Turkey Dinner Special

Every Sunday | 5 – 9 p.m. The much loved turkey dinner special is back! Join us in the Main Dining Room for roasted turkey, sage stuffing, mashed potatoes, corn, gravy and cranberry!

Due to popular demand the Turkey Dinner Special is first come first serve. Please contact the Front Desk for reservations at (313) 884-2500 or email frontdesk@gpyc.org.

Online Dining Reservations

Make your reservations for our dining rooms through OpenTable! Simply visit our website or phone app, log in, and go to the “Reservations” tab. There, you will see an OpenTable widget where you can select the day and time to dine with us. Parties of 9 or more in the Spinnaker or 11 or more in the Main Dining Room will need to call the Front Desk to make a reservation.

Main Dining Room & Spinnaker Attire Family casual; attire in keeping with the character of the Club in a casual environment is appropriate. Dress pants, denim, and modest athleisure wear are acceptable. Tee shirts are not permitted for adults.

Dining Hours

(February 1 - 19)

MAIN DINING ROOM

BRUNCH

Sunday 10 a.m. – 2 p.m. DINNER

Thursday & Sunday 5 – 9 p.m.

Friday & Saturday 5 – 10 p.m.

BRC Special Menu

Wednesday 5 – 9 p.m.

Spinnaker DINNER

Friday & Saturday 5 – 10 p.m.

(February 22 - March 21)

BRC Dining DINNER

Wednesday - Saturday 5 – 9 p.m.

Special limited Menu Carryout offered

Looking Aft

Our Bad-Luck, Hard Times Commodore

By Past Commodore James L. Ramsey Excerpted from the GPYC Centennial History Book

If you have visited the Stephenson Building in Detroit or taken a drive along Stephenson Highway, you have crossed paths, figuratively at least, with Burnette F. Stephenson, our sixth commodore, who, it should be noted, is not related to member Dr. Larry Stephenson, a contributor to these pages. Com. B.F. Stephenson was described as an affable, easygoing person, an innovative thinker and land speculator who became a real estate tycoon in the early 1900s. His path to prominence began when he started developing the land around 6 Mile Road and Woodward near the Ford assembly plant in Highland Park, transforming it from an industrial wasteland into a thriving residential community. The key to Stephenson’s success was that he didn’t just sell lots – he developed them completely before the buyer took ownership – with electricity, water, sewage, telephone service, sidewalks, bus service, and so on. Moreover, he sold the developed lots for the price of $1 down with a payment of $1 a week. His idea was a smash hit. It is estimated that he built and sold at least five thousand home sites in the Highland Park area.

Then, in 1916, Mr. Stephenson and several colleagues purchased a continuous stretch of farmland that ran from 6 ½ Mile to 19 Mile Road, a parcel of considerable size, to say the least. A key feature of the tract was a highway and rail line – the Stephenson Super-Highway – that linked Highland Park with suburban municipalities such as Royal Oak and Ferndale, and led to the founding of Hazel Park. Again, the idea was an immense success, making Mr. Stephenson’s empire even wealthier, with headquarters in a ten-story office building that bore his name in Detroit’s New Center area.

B.F. Stephenson became commodore of the GPYC in 1934, in the midst of the Great Depression, and soon his fortunes began to tumble. The Club was already in serious financial trouble by then and much of Stephenson’s year in office was spent fending off creditors, accepting members’ resignations and acknowledging its bankruptcy. After his year as commodore was over, he stayed on as treasurer of the Club and carried out that unenviable task during its official foreclosure.

The Depression hit Com. Stephenson personally, too. His upscale Alta Marina development in St. Petersburg, Fla., fell on hard times and his other real estate holdings plummeted in value. His personal fortune declined precipitously. According to his son James, the only thing that kept him from jumping from his own office building was the tiny farm that was his retreat in St. Clair, Mich.

Com. Stephenson survived the Depression, but the once-jovial gentleman was said to rarely smile again. He eventually ran for U.S. Senator and Governor, both times unsuccessfully. He passed away of pneumonia in 1954. But the building and highway that are named for him are still there. So, too, is his wife’s namesake, the city of Hazel Park.

2023 GPYC Calendar

February 2023 march 2023

Wed., Feb. 1 ......... Wednesday Night Bowling

Thurs., Feb. 2 Women's Book Club,Ladies Bowling, Thursday Night League

Fri., Feb. 3 Kid's Club, Couples Bowling

Sat., Feb. 4 Kid's Club, Trap Shooting, Open Bowling

Sun., Feb. 5 Sunday Brunch, Brunch & Bowl, Trap Shooting

Mon., Feb. 6 ........ Monday Night Men's League

Tues., Feb. 7 GPYC Staff & Member Bowling Party

Wed., Feb. 8 Wednesday Night Bowling

Thurs., Feb. 9 Ladies Bowling, Thursday Night League

Fri., Feb. 10 Kid's Club, Valentine Day Dining Specials, Open Bowling

Sat., Feb. 11 Kid's Club, Valentine Day Dining Specials, Trap Shooting, Open Bowling

Sun., Feb.12 Sunday Brunch, Brunch & Bowl, Trap Shooting, Valentine Day Dining Specials

Mon., Feb. 13 ...... Monday Night Men's League

Wed., Feb. 15 Wednesday Night Bowling League, Valentine Day Dining Specials

Thurs., Feb. 16 Ladies Bowling, Thursday Night League Valentine Day Dining Specials

Fri., Feb. 17 ......... Kid's Club, Couples Bowling

Sat., Feb. 18 Kid's Club, Trap Shooting, Open Bowling

Sun., Feb. 19 Sunday Brunch, Brunch & Bowl, Trap Shooting

Mon., Feb. 20 Monday Night Men's League

Wed., Feb. 22 Wednesday Night Bowling League

Thurs., Feb. 23 .... Ladies Bowling, Thursday Night League

Fri., Feb. 24 Kid's Club, Open Bowling

Sat., Feb. 25 Kid's Club, Trap Shooting, Open Bowling

Sun., Feb. 26 Trap Shooting

Mon., Feb. 27 ...... Monday Night Men's League

Wed., Mar. 1 Wednesday Night Bowling

Thurs., Mar. 2 ...... Thursday Night League

Fri., Mar. 3 Kid's Club, Couples Bowling

Sat., Mar. 4 Kid's Club, Trap Shooting, Open Bowling

Sun., Mar. 5 Trap Shooting

Mon., Mar. 6 ........ Monday Night Men's League

Wed., Mar. 8 Wednesday Night Bowling

Thurs., Mar. 9 Thursday Night League

Fri., Mar. 10 Kid's Club, Open Bowling

Sat., Mar. 11 Kid's Club, Trap Shooting, Open Bowling

Sun., Mar. 12 ....... Trap Shooting

Mon., Mar. 13 Monday Night Men's League

Wed., Mar. 15 Wednesday Night Bowling League

Thurs., Mar. 16 Thursday Night League

Fri., Mar. 17 ......... Kid's Club, Couples Bowling

Sat., Mar. 18 Kid's Club, Trap Shooting, Open Bowling

Sun., Mar. 19 Trap Shooting

Mon., Mar. 20 Monday Night Men's League

Wed., Mar. 22 Wednesday Night Bowling League

Thurs., Mar. 23 .... Thursday Night League

Fri., Mar. 24 Kid's Club, Open Bowling

Sat., Mar. 25 Kid's Club, Trap Shooting, Open Bowling

Sun.,Mar. 26 Trap Shooting

Mon., Mar. 27 ...... Monday Night Men's League

Wed., Mar. 29 Wednesday Night Bowling League

Thurs., Mar. 30 Thursday Night League, 3-Year Member Trivia Night

Fri., Mar. 31 Kid's Club, Open Bowling

These dates are accurate as of the printing of this MAST. Please stay tuned to the Weekly Buzz and eblasts for updates.