March 2023 Grosse Pointer Magazine

Bruce Knapp

Rich Shetler

Ready for spring!

As spring is rounding the corner, I can’t help but look forward to sunny days and warmer weather. During my first year at the Club during the winter, I was amazed at all the fun events offered to our members. The GPYC is truly a year-round Club! From cooking classes with our fabulous culinary team to the annual Winter Blast, members have genuinely enjoyed all the winter activities offered. I am so happy to include them in the Grosse Pointer for all to see and get a first-hand glimpse of the fun! Make sure to check out Club Highlights and enjoy a recap of February events. If you could not attend, there are plenty more amazing opportunities within the next few months. Although March is a slower month at the Club, there is still plenty to do … come to the BRC for Open Bowling, RSVP for the GPYC St. Patrick's Day Party, and enjoy a five-course Italian Wine Dinner!

I look forward to sharing pictures and articles on all these great events in April. Also, remember to reserve your advertising space for the Grosse Pointer! The magazine reaches over 750 members, and it’s a great way to get your business out to other members! Contact me at (313) 640-7003 or hshock@gpyc.org to reserve your space! Limited spaces are available!

Heather Shock Communications Manager

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

Christopher Izzi

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

Grosse Pointe Yacht Club © 2023 - all rights reserved. This publication is the property of the GPYC, for member use only. No unauthorized use, sale or dissemination of information herein shall be made for commercial, personal or other purposes without the written permission of the GPYC.

Commodore's Corner

I want to take the opportunity this month to recognize the many members who volunteer their time and skills to help make our club great. We have numerous Committees, Focus Groups, Event Captains and others that support the Board of Directors as volunteers. There are over a hundred people filling these roles and donating thousands of combined hours annually. In addition to their labor they help provide a diverse look into the thoughts of our membership to help guide the Board of Directors and the Leadership of the Club. The next time you see someone helping with an event or participating in a committee, please thank them for what they do for our club.

As volunteers, we sometimes have events that compete with the time we are able to give to the club. We recently had an opening on the Board due to such a situation and therefor the Board had to fill a Director Vacancy. Fortunately, we had a Member who has consistently participated as a Committee Chair and as a project lead on a number of projects in recent years. Chris Izzi will be joining the Board of Directors and filling the position for the remainder of this year. Chris is a long time Active Boating Member who participates in just about every activity in the club. For some reason Chris and I are often mistaken for each other by members. I don’t know how as Chris stands a good foot taller than me but none the less it happens. Last year Chris even had a couple shirts made up with the logo on his shirt saying “I'm not Fish” and mine saying “I'm not Izzi”. Chris will make a great addition to the Board this year and represent the club and its members in stellar fashion. I know I represent many of us in welcoming him aboard.

As we hit the middle of our winter months and prepare for the never soon enough spring launch, I want to humbly thank each and every volunteer for what they do to protect the heritage, facility and lifestyle of our Club! Until next month I wish everyone my best.

2023 Committee Chairs

Strategic Planning – Director Michael J. Sobolewski

Finance – Michael A. Page

House – Vice Commodore William J. Dillon

Facilities – Richard T. Shetler

Membership – Paul J. Licari

Harbor – Peter T. Gleason

Athletics – Anthony Ventimiglia

Yachtsmans – Gregory D. DeGrazia

Brian Fish, Com90

From theBoardroom

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. Person of Interest:

a. FB Director Tyler Whittico and Asst GM Sean Brown presented their competitive analysis for the F&B operation. The focus is on value and pricing adjustments.

2. Manager’s Report – General Manager Aaron Wagner

a. Aaron discussed the change to the MDR schedule for operations to include the MDR on Thursday thru Saturday, in addition to the BRC from Wednesday to Saturday for limited dinner service from February 19 to March 21.

b. Communications to provide notice to the membership of the change in MDR dining schedule.

3. Membership Report – RC Bob Weiland

a. Membership report was reviewed noting 2 new members, 5 resignations, and 6 transfers

4. Treasurer’s Report – Treasurer David Schaden

a. The financial packet was reviewed and discussed.

b. Discussed mid-month January financial results.

c. YTD Operating income continues to trend positive as compared to budget

d. YTD Membership exceeds budget by 6, trails prior year by 24.

Committee Reports:

5. Strategic Planning - Discussion by Director Sobolewski regarding progress to date on the Strategic Plan as included in the Board Book.

a. Met with 5 focus group from cross sections of membership

b. Discussed the top key themes from those focus group meetings.

c. Director Sobolewski will compare the focus group results with the Survey results to be sure it that all areas of concern were addressed

d. Results of the study to be presented at the retreat.

6. Yachtsman – Director Turner – Meeting regarding development of the Sailing program. Reviewing fee increasing for non-member participants.

7. Member Experience – Director Lueders – 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. The focus will be on the MDR to start. Discussion regarding the focus group meeting on dining.

8. Heritage – Director Backer – Fountain project underway. Library project is also moving forward.

9. Communications – Director Saldana – Survey results are in the latest Grosse Pointer. Discussed plans to move the Club communications efforts forward.

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.

10. Commodore Report – Commodore Fish discussed

a. Expressed his satisfaction with the way Committees have taken responsibility for projects and are working well with the Board Liaisons.

b. Director Appointment – The Board

Bruce Knapp Secretary

Notes from the Manager

It’s Been a Fun Winter … Bring on Spring

For the past few year I have been “threatening” to build an ice rink in the backyard for our boys who are nuts for hockey. I watched my friends build their rinks over the years and it seemed like such a big undertaking. My oldest son is in Mites Hockey and my middle son is learning to play as well. I decided this is the year I make it happen! I was going to be that hero dad that constructs a magnificent and well groomed ice rink! It all started a week before Christmas when a semi-truck showed up at my house bearing two full pallets of materials. It took three full days to construct the rink and then almost another three days filling it and making adjustments. And then….it was a swimming pool for a month and a half! It was like buying a snow blower and then having no snow! But even worse, the kids asked me every day why we couldn’t use it. I thought it was a failed experiment until yesterday! As I write this article it is 7 degrees outside and it got down to two degrees yesterday. Needless to say the rink was able to freeze solid and we had our first day of skating. It was great to see their smiling faces and amazement. I found myself thinking about the fact that even though we had to wait this long and I had to dedicate so many hours and days of hard work into it, it was all worth it! In fact, it would have been worth it if this day was the only day! Did you know that the Club has an ice rink as well? And yes, it too is frozen solid and ready for use. The rink is located at the Pickleball Courts and is 40 feet wide and eighty feet long. I hope that all of the GPYC parents are able to bring the kids to skate. I also hope they feel that same joy I feel watching my kids. It is truly something special and it allows us to enjoy the frigid winter days in Michigan. This winter we enjoyed many great successes. The Marine Activity Center was a buzz with our ever growing Trap Shooting Program, the Bowling Recreation Center has been the place to be with our many leagues and busy open bowling nights and due to high demand in the Dining Rooms we were able to remain open all season. Similar to my long wait to get the freezing weather for the ice rink, we are all patiently waiting for spring to arrive with the refreshingly warmer air. Spring will mark the return of our wonderful lineup of Children’s Programs and NOW is the time to sign up. We are anticipating record numbers in almost all of our programs thanks to our consistent and professional coaching teams and the amazing support from our parent volunteers. One program in particular I would like to highlight is the Swim Team. The roster is filling out, but the Club is specifically looking to recruit a few more boys and girls in the 12-16 year range. We want to be more competitive in those segments and challenge the top teams this year. Did you know, you only need to participate in one swim meet in order to qualify for MICSA Finals? If your son or daughter might be interested in helping the Swim Team, please reach out and inquire! Our Swim Chair Brigid Zvirbulis and our Head Coach Jim Singelyn would be happy to discuss the commitment and further details. Be a part of a great team! GO GPYC SAILFISH!

I hope to see you at the Club soon,

Welcome New Members

Aaron Wagner General Manager

Anna & Logan Diatlovich

Noah Lundgren

(Not pictured)

Laura & Mark Hellwarth Riley Eger

(Not pictured) Hannah Knapp Matthew Moroun

By Director Rick Lueders

MembershipSurvey

Member Survey Feedback Part Three: Let's Make It Happen!

This is Part Three of a three part series providing feedback, key learnings, and improvement opportunities identified in the fall member survey. This final segment will highlight both completed and planned actions along with a sampling of member comments.

The Dining Experience

Dining noise, menu choices, food and beverage pricing and hours of operation comprised the categories with which members were least happy. In the last few months management and the Board have taken a comprehensive look at the club’s dining offerings, gathered additional focus group member input, and have begun to make improvements in the member dining experience. Pricing of food and drinks has been adjusted, hours of operation have been modified, and noise levels are expected to be addressed using experts in the field. While some gaps remain (occasional long service wait times, challenging Spinnaker bar service, outdoor dining options, etc.) management and the Board are focused on continuous improvement in this area of highest member concern.

Pool and Pool Facilities

Members voiced their frustrations regarding the number of available umbrellas, chairs and lounges, as well as some of the rules regarding pool furniture use and guest fees. Several members commented the pool itself was in need of renovation; an observation previously noted by management as well. A pool construction and renovation company has been engaged to perform major work on the pool this spring; members should be greeted with a new pool interior on opening day. The club is currently considering purchase of additional umbrellas to increase shade around the pool and is looking at the way pool rules are enforced to maximize enjoyment for all members.

Athletics and Locker Rooms

Members were generally happy with the Fitness Center and fitness staff, while expressing the desire to have a larger space for this facility. Fitness space is a difficult area to address as the current location is essentially fully utilized with minimal expansion possibilities. This topic will be referred to the club’s Strategic Planning process for long term consideration. Several members commented on the lack of pickleball instruction and the difficulty of booking pickleball courts at certain times. The Athletics Committee will be taking all comments under advisement as the season approaches; a new menu of options is expected to be available in the Spring time frame. A number of comments highlighted the need for improvements in the locker facilities as well as more frequent housekeeping rounds, amenities replacements, use by unsupervised children, etc. The locker rooms will be placed on a higher priority for rotating staff attention once the summer season arrives.

Communications

Members highlighted the need for improved communications in many areas from Board actions to operations to feedback mechanisms. Several actions have been initiated already in this regard, including a Board Highlights column and a comments section on the GPYC mobile app. Additional feedback opportunities are planned to include emailed dining surveys, routine annual membership surveys, etc.

Future Forward

To recap this series of articles, the Grosse Pointe Yacht Club is YOUR club; the value of broad based member input to major decisions cannot be overestimated. As such look for continued opportunities to provide feedback as management and the Board guide the Club in future operational and capital undertakings.

Sport Feature

By Brigid Zvirbulis

Join the Sailfish!

GPYC swim team is looking for You and your children!

Last season under the coaching staff of Head Coach Jimmy Singelyn, Assistant Head Coach Bill Thompson, and Assistant Coach Elizabeth Bourke, the GPYC Sailfish finished 5th out of 14 teams at the Michigan Inter-Club Swimming Association (MICSA) finals. And we won the Corsan Challenge by raising over $8000 for the YMCA Detroit Swims Program.

Much fun is had throughout the season, from poster making to pizza parties and the after-swim meet dinners and dancing. This year’s season kicks off with our Meet the Coaches/Spring Auction and Parents meeting on April 27, 2023.

The current schedule of regular-season swim meets are:

06/19/2023 at Lochmoor

06/22/2023 DGC at GPYC

06/27/2023 Country Club of Detroit at GPYC

07/11/2023 at Great Oaks

07/13/2023 Red Run at GPYC

07/18/2023 Birmingham Athletic Club at GPYC

We would love to have you join us. If you are interested, please contact the Swim Chairs, Brigid and John Zvirbulis at GPYCSAILFISH1@gmail.com or 248-318-5255.

Person(s) of Interest

By Past Com. James L. Ramsey

Coast-to-Coast

Members Dennis and Mary Lou Corrigan have seen this country as few people have – from behind the wheel of an automobile from New York to California, on the two-lane backroads that connect a forgotten, but very real America. They’ve been to the Illinois courthouse where Abraham Lincoln practiced law, the cottage in Georgia where Franklin Roosevelt died, and the Louisiana backroad where Bonnie and Clyde met their fate.

If Dennis and Mary Lou Corrigan ask you to go for a drive, be sure to take them up on it. But be advised to bring a toothbrush. Oh, and enough spare clothes for several weeks. Tell the family you won’t be home for supper that evening.

That’s because the Corrigans have made something of a hobby of cross-country travel by automobile.

And we do mean cross-country. Since they retired – he as a Wall Street municipal bond trader and she as an elementary school teacher – they’ve driven three of America’s historic east-west highways from start to finish. That’s a round-trip total of more than 20,000 miles – and their motoring mission is far from over. They’ve driven Route 66 from Chicago to Los Angeles (made famous by John Steinbeck in The Grapes of Wrath, and of course the TV series, Route 66). Next, they drove Route 80, which runs from Savannah, Georgia, to San Diego. And most recently, they tackled America’s first trans-continental road, the Lincoln Highway (U.S. 30), which runs from Times Square in New York City to Lincoln Park in San Francisco. When did they go? What did they drive? What happened? If you’d like more, let’s let Dennis and Mary Lou fill you in ...

Q: How did your fascination with these long drives start?

A: We both like automobiles and we like to travel, but it really started in Europe where we lived for 12 years. We did a lot of automotive travel around the continent, and we learned that the way to really see things is to slow down, meet the people in the small little villages, have dinner in the small little restaurants – you know, get away from the touristy stuff. We took our first big trip here in 2019 on Route 66. It took us about 17 or 18 days.

Adventurers

Q: What time of year did you travel?

A: It was in winter – February or March. A couple of mornings we got a surprise when we came out of our hotel and found the car encased in ice. But all in all, it was a great trip. We saw a lot of great things, visited some great museums. Route 66 is well-documented with museums and we were able see the function it served during the Depression and the Dust Bowl, to get desperate people from places like Kansas, Texas and Oklahoma out to California.

Q: Is Route 66 still intact?

A: Some of it still is, although there were multiple Route 66s. They changed the route three or four times during the highway’s history. In some cases, they built the interstate right over it. But a lot of it is still there.

Q: A practical question here. How do you pack for an extended trip like that?

A: Since there are only two of us, we generally each pack a medium-sized bag. We take both into the hotel each night. We usually take everyday clothing and some dressier things in case we find a really nice restaurant. Depending on the length of the trip, we usually wash clothing along the way.

Q: Why go in winter? Most people would rather drive in spring or fall or summer.

A: It’s less crowded then, so we didn’t have to book ahead. Mary would look at a map at about four or five o’clock, pick a town and get us a hotel for the night. That time of year, they were never full.

Person(s) of Interest

Q: What about the Lincoln Highway? Most people in Michigan don’t know much about it because it doesn’t go through our state. Possibly because Henry Ford I refused to support it.

A: Even a lot of people who live near it don’t know it’s there. It was America’s first coast-to-coast highway -- about 3,400 miles long, organized in 1913. At first, Henry Ford didn’t like the idea because he believed the government should pay for roads, not private industry. But later, in 1924, Ford’s 10 millionth Model T made the entire trip under its own power. There’s a plaque at 42nd Street and Broadway that marks the official beginning of the route, but we couldn’t find it, so we just headed out to the Lincoln Tunnel under the Hudson River into New Jersey. Traffic was really congested and the route was poorly marked, so we spent a lot of time there we didn’t want to. The whole trip took 18 days, from March 3rd through the 21st.

Q: So you averaged about 200 miles a day?

A: Each day was different. Some days, when there were important sites to see, we averaged 50 to 60 miles. In Iowa, there’s a museum dedicated to the highway that arches over the road – a very unusual, interesting place. We spent about a half a day there. Other days, when there wasn’t much to see, we picked up the pace. Some days, there was just nothing to see. There’s one stretch of road, Highway 50 in Nevada, called the Loneliest Road in America. There’s no cell service there, not even many gas stations. We could go for half an hour and never see another car. I wouldn’t want to do it at night.

Q: Does anything spectacular come to mind?

A: Nothing spectacular. The Lincoln Highway wasn’t designed to offer beautiful scenery, it was planned to move people from one end of the country to the other in the most efficient manner, like a railroad. Much of what we saw was just pure Americana – not exciting, not glitzy. So much of it was going through a lot of small towns, seeing a lot of road art – be it statues, be it murals on the sides of buildings – there’s a lot of that in America. The important part was meeting the local people, trying the local specialties in restaurants – we like doing that. You don’t find much local culture on the Interstates.

Q: What about the people you met?

A: The people are the best part of our travels. We were in Carson City, Nevada, and we went downtown to have dinner. The restaurant we chose was full and we had to wait 15 to 20 minutes for a table. While we were waiting, we struck up a conversation with a lady who was a local. She was telling us about some of the roads that were closed, roads we were going to take to cross into California the next day. That was very good information. She and her son came and sat down at our table for a few minutes and then left. An hour later, when we asked for our check, we learned she had paid our bill. It was such a random act of kindness, I ran outside to try to find her. But I couldn’t. I’ll never forget that.

Q: Do you isolate yourselves from family and friends when you’re on the road, or do you stay in daily touch?

A: Our family and close friends know we’re on an extended road trip, so they can usually reach us on our cellphones. We’ll often call our family a couple of times a week, just to stay in touch. Mary Lou also posts pictures and a brief itinerary on Facebook for those who are interested.

Q: What is your automobile of choice for these trips?

A: Rental cars with an unlimited mileage offer. (Laughs) I always like the look on the agent’s face when we take the car back. After the most recent one, the guy looked at the odometer and looked at his computer and shook his head. ‘I’ll be right back,’ he said. ‘No, you got it right the first time,’ I said. The trip showed 8,100 miles. He couldn’t believe anyone could put that many miles on a rental.

Q: Of the three trips, which would you say was your favorite?

A: When it comes to food and scenery, I’d say it was the southern route, Route 80. The food along the way was just fantastic, even in the little diners. And the people were the friendliest. But the most interesting was Route 66. There were museums everywhere we went – motorcycle museums, car museums, old-time diners done up with vinyl stools and formica countertops. One of the diners we stopped at was a favorite of Elvis. We sat in the booth where he used to hang out.

Another time we spent three or four hours at a house once owned by a guy named Isaac Elwood. Elwood was famous for inventing barbed wire, which made him very rich. His house was a mansion that was turned into a museum – a museum for barbed wire. It was unusual, but fascinating. I guess there’s a museum for just about everything in this country.

Q: What, if anything, disappointed you?

A: A couple of times we thought it would be cool to stay at old motels and tourist cabins that were built along the route in the 1940s and ‘50s, but some of them leave a lot to be desired. The amenities just aren’t there. One time, Mary Lou turned on the cold water in the sink while I was taking a shower and it nearly scalded me. Usually, we stay in Hampton Inns because they’re predictable.

Q: Do you have a next trip in mind?

A: We’ve been talking about that. We’ve done a lot of east-west trips; now we’re thinking about a north-south trip, starting up in Minnesota or the Canadian border and following the Mississippi River to New Orleans. That’s about 2,200 miles and will probably take us two weeks. But we’re also looking at some alternate routes.

Q: There’s still plenty left to explore out there, isn’t there?

A: Yes, there sure is. It’s a big country.

GPYC Upcoming Events

Euchre Night is Back

Saturday, March 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.

$20++ per person. Drinks by subscription.

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

"Bar Bango"

Wednesday, March 15 | 7 p.m.

Get ready for a unique game following the rules of a standard bingo game, but much more fun! Enjoy appetizers and prizes!

$20++ per person. Drinks by subscription. Adults 21 and over. Please contact the Front Desk to RSVP at (313) 884-2500 or email frontdesk@gpyc.org.

St. Patrick's Day Party

Friday, March 17 | 4 - 10 p.m.

Join us in the Tower Pub for some fun shenanigans and Irish-themed hors d'oeuvres and drink specials.

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

Kid's Club

Bouncing Bonanza

Sunday, March 19 | 1 - 3 p.m.

The GPYC Ballroom and Venetian will be turned into an indoor playground jam-packed with awesome inflatables! Kids will love the Bounce Houses, 40ft Obstacle Course, Tee Ball, Nerf Western Showdown, Giant Jenga, and sweet treats from Pastry Chef Christina.

$35++ per child. Drinks by subscription.

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

Five Course Spanish Wine Dinner

Friday, March 24 | 6 - 9 p.m.

Please join Chef Eric Voigt and F&B Director Tyler Whittico as they host guest speakers, Nuria Garotte and Sean Sutton of VinoVi&Co in the Venetian for a special 5-course dinner with beautifully paired wines from Spain.

$150++ per person.

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

Open Bowling

March Dates

Saturday, March 4

Friday, March 10

Saturday, March 11

Saturday, March 18

Friday, March 24

Saturday, March 25

Friday, March 31

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, March 3

Friday, March 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.

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 6 children per sitter. Reservations are required. The cut-off for reservations is by 4:30 p.m. the day of. We understand things can happen last minute, we will never turn away a child but there will be a $50 charge per walk-in visit. To sign your children up, contact the Front Desk at frontdesk@gpyc.org or (313) 884-2500.

Trap Shooting

Join us every Saturday and Sunday from 11 a.m. - 3 p.m. through March 12 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.

Did You Know?

By Carol Stephenson

WHAT MIGHT HAVE BEEN

It was 1927 when the ground was broken for the new GPYC Clubhouse. Over the course of construction during the next two years, many changes would be made to the original blueprints. One feature that was eventually cut from the plans is hard to imagine these days; it was all about music and musicians.

Those blueprints show the original Main Dining Room to be exactly where it is today. Planners in that era would have known that GPYC members reserving a table for dinner on Saturday night would expect much more than merely a great meal; they would want their dining experience to include music and dancing. To that end, with the idea of maximizing the dining space, a Music Gallery for a small orchestra would be built as an open-air secondfloor balcony overlooking the diners.

To access the Gallery, one would have walked up the stairs to the Club Room (now Ballroom), turned left, left again, and up a few steps to what would have been the Musicians’ Room (now the Club Manager’s Office). This would have been where musicians gathered before a performance and possibly where instruments or other orchestral equipment might have been stored. The Music Gallery would have been built out from this room over the heads of diners, reaching into the Main Dining Room about as far as the center area defined by the columns.

For reasons unknown today, the Music Gallery did not materialize. Someone made a wise decision. Had it actually been built, it is hard to imagine this feature could ever have escaped eventual demolition.

A

A = Rotunda

By Chef Matthew Stocker

The Future of Hospitality with Technology

If you aren’t aware, an Artificial Intelligence (Ai) technology, ChatGPT has taken the world by storm. This is a text based Ai that has the capabilities to write essays for students, create computer code, and pass graduate level exams. It is also available to every single one of us through the internet. The rise of this kind of technology has caused one question among many industries, “Will this replace us?” Though teased about as long as any of us can remember, these solid steps towards an answer have caused serious consideration. Our discussion today will be more geared towards a practical hypothetical world where service workers perform in tandem with AI and other technologies. In the 70’s, everyone imagined flying cars, so let’s put our seatbelts on and have that excited skepticism once again.

Striking the perfect balance between efficiency and accommodating the needs of a guest to create a memorable experience is the key goal for the hospitality industry. Many corporate hospitality groups are deeply invested into adding efficiency by incorporating technology. We must ask ourselves, how far is too far?

Check in systems in first world countries may be fully ran by facial recognition in the coming future. If you’ve flown out of America recently, you’ve surely noticed you don’t need to fill out paperwork. Once you give your information- to board the aircraft you simply need a facial scan. In a hospitality specific instance, all you’d need to do is attach a credit card to that recognition and check ins at a hotel or resort becomes 20 minutes shorter. Remember when people used to pay in cash for every transaction? Someone would hold up the line by counting change. Once cards entered the transaction space, many skeptics said that they wouldn’t catch on. Who really cared to save 10-20 seconds? Using hindsight, the prospect of saving 10-30 minutes at a check in makes a lot of sense.

The next level of this tech-infused hospitality focuses on the food and beverage portion- specifically a control of consistency of the product you receive. What does the process of getting a mixed drink look like when you don’t have to wait in line? Machines already exist that can make simple mixed drinks. On a more imaginative scale, think of a machine, or multiple, that all connect to a full bars worth of liquors and mixers. At your request, an instant response is activated, and your drink is made within 30 seconds. Your margarita is momentarily sent into an ice cold agitator, hoping to mimic Kishor’s shake on a humid gazebo night, and you’re hoping the calibration is wrong and you get a Kishor pour. Jokes aside, after the drink is shaken, you see a glass get stamped from the top to provide a salt rim. Your drink is poured, to the tippy-top, and a cute lime garnish is carefully attached to the side by an apparatus. The Sleek tablet on your table lets you know that your drinks are ready at the 3rd pickup station. You say thank you, and the voice responds back, “No thank you Mr. Smith, and I love your orange tie today.” The drink you received will taste the same way the next 10 times you order it, anywhere in this

imaginary resort. There is no good or bad bartender, you’ve received exactly what was ordered.

Not one for a mixed drink? Imagine with wine- there is a database that benchmarks what the peak profile of each individual vintage and maker is. With a cork needle and a tube, you can now have a computer rank the wine you’re going to receive or alert you to grab another if it’s corked. Attach that computer with a vocal AI, and you have a sommelier with endless knowledge, that can respond in real time and even recommend a wine you’ve never heard of. That recommendation would also be perfect for your palette based on your past dinner and drink choices. If humans could map our entire genome, it’s not absurd to suggest that we could map out wines, at the least, common wines in circulation.

Both drink examples, as interesting as they seem, are missing one main component- The human connection. I don’t think we will ever reach a West World level of human-like machine, so many will still yearn for a comforting face and non-robotic motions. Though the front of the house seems to be more replaceable in direct job duties, they are less replaceable in the aspect of personality and a warm smile.

On the flip side of things, the bigger question is “How can food production be automated?”. Some tasks can be automated already, though they may need some human help. Machines for many years have been able to cut onions, peel potatoes, and other simple tasks. A big investment is currently being put in fully automated fryers for fast food restaurants. Without getting into a long explanation, the problem with automation in food, even in the simple tasks, is that you need people to load, replace, and take ingredients at different stages of the process. Who brought the fries, and

plated the fries for the machine? Now for each person you try to imagine being automated, there is that equal number there to make sure the machine is working correctly, and taking the food from its finished version to a plate. Moving past a simple example of frying French fries, we have to look at more complex food tasksand ask if there really is a chance at replacing them. Busy steakhouses can see a grill cook preparing and looking over 30+ different steaks at a given time. Along with that, the fry cook is frying 4 different items, plating the steaks, and garnishing the plate. This doesn’t account for another cook making 5 pans of creamed spinach, 4 of which have separate allergy restrictions, all while searing 3 different kinds of fish. Where robots or computerized parts fall short, is that they struggle when tasks differ- that’s also the hardest part about being a cook. Though I think we will see more automation in the basic parts of our industry, we are a lifetime or 10 away from seeing a high end restaurant near a full automation level.

The examples given leave a lot out. How many workers need to be hired to watch over these machines? What must their experience be? How much will we pay these workers?

As in all early stages of technology, each question leads to ten more. The discussion of AI always brings out the tin foil hats in all of us. Some jobs like writing, teaching and sales are more susceptible to a complete takeover, I am confident that hospitality jobs at a higher level will stay human for a long time to come. However, have you noticed no matter how early or late you’re at the GPYC, you’ll always find Chef Eric here? No one has ever proven to us that he isn’t a robot.

As we talk about technology - I’d like to offer a recipe for the future of a robot takeover. As we set up base camp for the human resistance, deep in the forest, we can enjoy this recipe for a homemade chex mix from the time before. Most chex mix recipes are similar- but many people forget they can go to the store and make a large batch to last a few weeks.

CHEX MIX

• 3 cups Corn Chex

• 2 cups Rice Chex

• 2 cups Whole Wheat Chex

• 2 cups Mixed Nuts

• 2 cups Bite-Size Pretzels

• ¾ Regular Bagel Chips (or garlicflavor bite-size bagel chips)

• 4 cup Salted Butter (melted)

• 2 tablespoons Worcestershire Sauce

• 2 teaspoons Seasoned Salt

• 1 teaspoon Garlic Powder

• 1 teaspoon Onion Powder

Mix all of the ingredients together in a large bowl. Add more seasoning to taste!

GPYC Feature

GPYC BI NNACLE

By Larry Stephenson, MD

Ask a GPYC member to define the word “binnacle” and you will likely get one of two answers. Most would assume you were referring to the Club’s popular summer dining and bar area located directly east of the Ballroom. Some boaters might also be familiar with the binnacle navigation device that continues to be located on the bridge of most commercial ships and some large private vessels as well. But almost no member would be familiar with the navigation binnacle owned by the Club, where it came from or where it resides. Our binnacle is a very high quality model that is presently located in the Library next to the Tower Pub. How it was acquired is quite a story.

In the 1970s, several GPYC members enjoyed a friendship with a monk from the Catholic religious Order of St. Augustine who they fondly referred to as Brother Gus. Brother Gus worked in some capacity at Austin Catholic High School, but was fortunate to enjoy many happy hours at the Club courtesy of his many GPYC friends. Past Commodore Jim Daoust once recalled Brother Gus loving to fish along the South Wall of the harbor and also being actively involved in Club chaplain duties throughout the 1970s.

It is known that Brother Gus served his country in the US Navy, and it was perhaps at some point during this service that he acquired one of his most treasured possessions, an old and beautiful ship’s binnacle. When his health began to fail, he confided to his friends that he would be donating his beloved binnacle to the GPYC. Instead, his friends purchased it from him and donated it to the Club on his behalf. As noted, it now resides in the Club Library and sports a bronze plaque dated 1980, honoring the memory of Brother Gus.

But wait, there is more to this story, and it starts in 1960 with a remodeling of the open-air porch along the east side of the Ballroom. That porch was enclosed and transformed into a cocktail lounge. For the next ten-plus years the Lakeview Cocktail Lounge was a popular gathering place for GPYC members. In the 1970s it was redecorated with a nautical theme, featuring dark wood paneling, rich colors and a ship’s figurehead.

Then in 1983 the entire room was stripped of its furnishings, the bar moved to the south end and dining tables were added. The former Lakeview Cocktail Lounge was now a dining room in need of a new name. It is not known who made the decision, but Brother Gus’s binnacle found a new home next to the stairs leading to the old cocktail lounge, and the brand new dining room became The Binnacle.

Behind the Scenes with "G" Martini!

One of GPYC’s hidden gems is our HR Director Gregory Martini. He has more than eight years of Human Resources experience; this is his first year with the Club. Greg’s father has been a notable influence on him as he built his career in the same field. He encouraged him to follow in his footsteps, and Greg is happy he did. As someone fiercely driven by connecting, supporting, and empowering the people around him, Greg feels incredibly grateful to do what he does. Greg was born and raised in Royal Oak and has one older brother, A Martini (as in, “I would like a martini”), who resides in Queens, NYC. The most influential person in his life has been his grandmother. She has taught him to be authentically, unapologetically himself in everything he does.

In Greg’s free time, he enjoys theater and says, “I am a huge theatre nerd!” He has sat on a half-dozen Board of Directors for community and professional theaters, including the Community Theatre Association of Michigan. He also loves writing, producing, and recording music. Greg has put in his “ten thousand hours” as a sound engineer and loves working with artists across all genres of music in his free time. However, Greg says he does not have a favorite type of music. Instead, he lives by the mantra that there is a song for every mood. His favorite type of books are selfimprovement and self-help books. Greg says he feels a deeper understanding of his own psychology and the way we as humans operate and interact, which leads him to be more impactful in his personal and professional life.

Greg is grateful to be part of GPYC, and we are thankful to have him! He enjoys every moment at the Club and intends to build a long and lasting career at the Club. We are so lucky to have him!

By Gordy Woods

Up Your Alley

A Blast from the Past

Did you know I haven’t always been the Bowling Pro at the GPYC?

Before my days at GPYC 27 years ago, I worked for the American Bowling Congress for 15 years. I would go to bowling centers around Metro Detroit and have to certify each lane. In those days, there were over two hundred and fifty bowling centers. Compared to today, we have under one hundred bowling centers. Over the many years as a bowling professional and working for the American Bowling Congress, I have picked up some fun and exciting facts about the bowling industry.

Fun Facts:

• That the American Bowling Congress (ABC) was established in 1895

• That the 1st automatic pinsetter was built in 1946 by Otis Elevator Company

• A regulation bowling lane (Which we have) is 60 feet long from the foul line to the headpin.

• The width of a bowling lane is 42”

• Bowling balls weigh between 6 lbs and 16 lbs, which is the maximum weight

• The circumference of a bowling ball is 27,” and the diameter is 8.59

• A regulation bowling pin weighs between 3lbs 6oz to 3lbs 8oz.

As always, thank you for supporting the GPYC Bowling Program. I hope you enjoyed the fun bowling facts that are sure to be entertaining conversation topics at the BRC.

Gordy Woods, Director of Bowling operations

Bowling scores

Our 2nd half-season is well underway, and scoring is going up. Some highlights from January bowling:

Monday Men Chris Izzi 266 Charles Molnar 748

Wednesday League Howard Smith 243 and 640 actual series

JP Lang was 99 pins over average Thursday Ladies

Thursday Night League

Buffa 192

Wonderful World of Spirits

Hello members and welcome to the wonderful world of spirits!

Of course, you have the classics, Woodford Reserve, Makers Mark, Beefeater, and Grey Goose, but sometimes even people who pride themselves on liking what they like need to leave the comfort of your go-to for something fun and interesting. Below you will find a list of just a few of the new liquors I have put on the bar, and I really hope you give them a try!

(P.S. be sure to check the spirits list for all your options and don’t be afraid to ask your server or bartender to try a taste!)

Basil Hayden Dark Rye – Basil Hayden Dark Rye is the second expansion in the Basil Hayden family, following Basil Hayden Rye. This release is made by blending Kentucky Rye, Canadian Rye, and California Port. There’s a clear influence from the port on the palate. It’s sweet, consisting of a big bowl of berries and plums with a hint of vanilla dominating the sip. It’s far from dry, with the best way of describing this palate as juicy. The rye is drowned out as the port influence clearly dominates. That said, this is dangerously easy to sip due to its sweet flavor profile and low (80) proof.

Woodford Double Oaked Bourbon – For all the Woodford lovers, this is my favorite bourbon by Woodford. Woodford Double Oaked is produced by re-barreling Woodford Reserve Distiller’s Select in a second virgin charred oak barrel for a little under a year. The second barrel used is deeply toasted before being lightly charred. Oak and sweet vanilla are the dominant flavors here. Beneath are subtle hints of leather, caramel, and dried dark fruits. Seeing as this was exposed to new charred oak twice, it’s surprising to see how well the sweetness of the vanilla plays nicely with the woody oak flavors. Double Oaked manages to come across as richer and heavier in comparison to standard Woodford Reserve.

Redbreast 12 Year Cask Strength Irish Whiskey – When you think “Irish Whiskey” most people jump for Jameson, but if you are looking to dive into a high-end Irish Whiskey, Redbreast is one of the best! Made from a mash of malted and unmalted barley and then triple distilled in copper pot stills, Redbreast 12 boasts the flavor complexity and distinctive qualities of Pot Still whiskey. Matured in a combination of Bourbon seasoned American Oak barrels and Oloroso Sherry seasoned Spanish oak butts, the distinctive Redbreast sherry style is a joy to behold in each bottle. The Cask Strength expression gives a glimpse of Redbreast 12 in its natural, full-flavored taste. Redbreast is a wild and awesome ride of an Irish Whiskey. Even as a single malt whiskey, it plucks several traits from bourbon and rum that challenge and intrigue me in ways no other bourbon, rye, or single malt whiskey does. I’ve never had a single malt whiskey with that toasted cinnamon bun flavor, making it one of the more oaky, toasty, and wood-spicy single malt whiskeys out there. It must come from that combination of triple distillation, blend of bourbon and sherry-aged whiskey, and aging in Ireland that creates this captivating experience.

Reyka Icelandic Vodka – Please welcome what is in my opinion the BEST vodka on the market right now. Reyka Vodka is from the island of Iceland and is the go-to of many bartenders and mixologists I know. The secret to this vodka named after the ancient Icelandic word for steam, is water. The distillery sources its water from a glacier that runs through a 4,000-year-old lava field in the shadow of Mount Hafnarfjall. The emission-free Icelandic distillery channels that same volcanic energy to power the distilling operations. What results from the process is one of the smoothest vodkas on the market, with a wet, clean taste and no lingering heat or biting aftertaste—perfect for people who aren’t fans of the sharp taste of the vodka. Use in your next Martini, Gibson, or anything you drink with Vodka!

Hendricks Orbium Gin – Orbium contains the same distillates as traditional Hendrick’s Gin, however the same remarkable Master Distiller that broke conventions by infusing gin with essences of cucumber and rose has now taken gin in a completely new direction. This gin is infused with flavors that are traditionally associated with classic gin libations; quinine found in tonic (G&T) and wormwood found in Vermouth (martinis). The addition of lotus blossom exquisitely balances the overall flavor, and the trinity of these essences combines to create a complex gin with surprising brightness and a finish that is uncommonly long. The result is an unfamiliar taste that is peculiarly familiar in character, designed to open previously unexplored dimensions of gin as it spirals from floral into an altogether deeper and alluringly bitter place. A perfect synergy of flavor creating a delicious, unexpected gin offering a different dimension to the Hendrick’s house style making it perfect for the martini obsessed imbiber.

Stay tuned for next month’s beverage article, Tyler Whittico, Food & Beverage Director

EUCHRE NIGHTs are back!

Saturday, January 7, 2023

Soup for the Soul

Thursday, January 12, 2023

Members who attended the Soup for the Soul had the pleasure of learning from three all-star members of our culinary team: Executive Chef Eric Voigt, Sous Chef John Moore, and Banquet Chef Matthew Stocker. Our chefs started the evening by sharing their secrets for building a rich and flavorful chicken stock. Next, they wove in some tips for safe food handling and explained how to apply their techniques to create beef, veal, or seafood stock. The audience of experienced home cooks was fully engaged at this point and had lots of questions about making soup stock at home. After the stock was prepared and simmering, Chef Eric demonstrated how to add the ingredients needed to make our delicious GPYC Chicken Soup. As he chopped vegetables for the soup, everyone was impressed with his knife skills and promised to follow his advice on avoiding injury while using a kitchen knife. The following soup featured was Chef John’s signature Clam Chowder. (Hint: Start with a good roux!) Participants got a lesson on thickening soup and the importance of making a good roux. They also learned about types of roux as it is used for soups, gumbo, and other dishes. The final featured soup was GPYC’s summer classic, Gazpacho. Not exactly a soup for January, but definitely yummy! Everyone who attended Soup for the Soul had fun, enjoyed their taste test, and agreed it was an informative evening. They especially liked having the opportunity to spend time with our talented and friendly chefs. In addition, they received the recipes and containers of the featured soups to take home. That was an excellent ending to the experience!

The GPYC has always been a place for fun and socialization. Euchre events have been ongoing for many years, and this was another fun time. Attendance was excellent at 40 people in the Fo'csle. The atmosphere was lively, and a big screen TV was in the background for the night NFL game. Chef Eric provided great nibbles and light appetizers; of course, the drinks were on par. As has been in the past, we had people of all skill levels participate, but most importantly, everyone was there to have fun. GPYC encourages everyone and anyone to attend the next Euchre night. It is a great way to spend an evening during the colder months and enjoy a fun night with great people. May a laydown loner be in your future!

Darling Dumplings!

Thursday, January 19, 2023

The Club has had cooking classes over the years, and this was the best yet! Chef and his team created an experience like none other in the art of making dumplings. The Spinnaker was the perfect setting, with 14 members attending as students. There was a complimentary glass of wine and hors d’oeuvres to start the evening. Members learned how to make wontons, crab rangoon, pierogi, and chicken and dumplings. The instruction was excellent, with tremendous detail, and nobody left hungry. Several of those in attendance had the opportunity to try their skills with Chef and his team, encouraging members the entire time. Guests received recipes at the end of the evening, and members are looking forward to more of these classes in the future. As Julia Child would say, Bon Appetit.

Saturday, January 21, 2023

Winter Blast 2023

Fire & i ce

Member and their guests have come to expect a burning good time at the annual GPYC Winter Blast Party and this year Catering Director Maria Dallas and her team delivered with a show-stopping Fire and Ice themed event. Exiting the clubhouse towards the frozen harbor, attendees were greeted by natural wood fire pits and glowing cornhole boards, adjacent a large heated tent on the East Lawn.

Executive Chef Eric Voigt and Banquet Chef Matt Stocker prepared a winter feast sure to warm the coldest hands, including a shrimp boil and a grill station turning out delicious sliders and brats. Guests who needed to warm up were able to socialize with fellow party goers in the Fo'csle or squeeze in a some light competition on the bowling lanes.

As the fires burned hotter the temperature was definitely rising in the tent, where the DJ kept the light-up dance floor full all night long. The GPYC bar staff kept the spirits flowing, complete with a liquor luge, an ice-carved champagne bar and flaming shots. The event peaked with a dazzling fire show on the Lawn, where entertainers breathed, juggled and twirled with various fiery implements to the amazement of onlookers. The weather was cold, but this party was HOT!

caymus Blind Wine Tasting Experience

Saturday, January 28, 2023

The Caymus blind wine-tasting experience was undoubtedly one to remember. Our hostess, Marilyn Stephenson, did a tremendous job discussing each of the wines and leading us through each from a tasting perspective. Thirty-nine members attended the evening, and the atmosphere was festive. There were six wines to taste, enjoy and relish. Caymus was excellent, but there were 2 other wines, Keenan and Oakville Ranch, also prominent. The Caymus event was one of the best blindtasting experiences the Club has offered, let alone the food pairing by Chef and his master staff. We encourage the members to make sure they can attend future events to see how well the wine program at the Club has matured. Cheers!

Celebrating Mike Sobolewski's new boat with friends. Amy Schaden, Chris Knapp, Thomas Schaden, Chris Izzi, Mike Sobolewski, Lisa Kuchman, Jim Kuchman, David Schaden and Bruce Knapp.

Winter Fun Fest

Saturday, February 11, 2023

Members and their children had a fun-filled afternoon at Winter Fun Festival on Saturday, February 11, in the Ballroom. There was so much excitement when the kids saw Frozen Snow Queen and Ollie the Snowman. The children gathered around the dance floor to see Frozen Snow Queen perform the song " Let it go." They enjoyed making a marshmallow snowman craft and jumping in the castle bounce house. Miss Sparkles created fun balloons and glitter tattoos. The Ice carver did a fantastic job sculpting Olaf out of ice.

We look forward to another successful Winter Fun Fest at the Club next year!

To Your Health

Don't be Influenced by Influencers

"I saw this great workout on TikTok, you should try it," is a phrase I hope never to hear again. Holding a gym membership used to be seen as a luxury, but now 39% of Americans have one, whether online or at a facility. The U.S. fitness industry saw over $33 billion in revenue in 2021, and is expected to go up to over $400 billion by 2028. With this growing trend, more people are turning to social media to find workouts, which is something I caution against. Not only could you be taking advice from someone who is not qualified, which could put you in danger of physically injuring yourself, but your mental health could also be affected.

Social media is rampant with "fitness influencers" performing bogus exercises, posting risqué pictures, and useless training tricks. The sad reality is that this gets the most likes and views. They put out content purely for entertainment and content without substance, depth, or educational takeaways. They want more likes and followers and don't care about your goals. Many fitness influencers are not certified and have youth and enthusiasm on their side. To become a trainer, you need to take rigorous proctored exams that test your anatomy, biology, exercise, and even business acumen, not have a 'ripped body." Even though a lot of fitness influencers try to promote positivity, ironically, this can do more harm than good for your mental well-being. The content produced by certain accounts can create unrealistic expectations for followers. For example, a single 22 year old who posts shirtless pictures and says things like, "we all have the same 24 hours in a day, workout and you can look like me," can not comprehend that the 45 year old working parent with three kids does not have the same 24 hours in a day nor biological advantages that the 22 year old has. (No disrespect to the 22-year-olds, but as someone in their late 30s, my body is not the same as it was when I was younger, nor is anybody else's). It is also worth noting that being younger does not mean you are automatically skinny. Many people have health issues and can not lose weight no matter how much they exercise.

However, it should be noted that not all fitness accounts online are negative. There are several physical therapists, personal trainers, and dieticians online with a large following and plenty of instructional posts. As the person who runs the GPYC Fitness account on Instagram, my goal is to educate and inform you with our posts, not entertain you. Fitness is for people of all ages, backgrounds, and athletic abilities, as I train people of all shapes and sizes between 13 and 88 years old. And let me tell you,

seeing the octogenarians holding two-minute planks is impressive and something I hope to be doing at that age!

Best in health, Peter Wendzinski

Healthy Snack Idea

Chocolate Keto Protein Shake

3/4 c. almond milk

1/2 c. ice

2 tbsp. almond butter

2 tbsp. unsweetened cocoa powder

2 to 3 tbsp. keto-friendly sugar substitute to taste

1 tbsp. chia seeds, plus more for serving

2 tbsp. hemp seeds, plus more for serving

1/2 tbsp. pure vanilla extract

Pinch kosher salt

Directions:

Combine all ingredients in blender and blend until smooth. Pour into a glass and garnish with more chia and hemp seeds.

Membership Matters

Summer is right around the corner!

As we all know, the Club is the place to be in the summertime. Our Summer programs have officially launched through TeamSnap. We are excited to welcome back our Summer Program Directors: Madeleine Kaiser, Day Camp Director, Dmitri Diakonov, Racquets Director, Jim Singelyn, Swim Team Head Coach, and Craig Hexter, Sailing Director. The pool is a great place to be on the warm, sunny days. We offer lap swimming, water aerobics, and swim lessons in addition to the Swim Team. We also have the Splash Pad, located near the Tennis Courts. There is truly something for everyone to enjoy.

If you haven’t already, make sure you sign up for our following Summer Programs. Spots are filling up fast! Please contact me if you have any additional questions.

Best wishes,

Alexa Coole

New Advertising Opportunities

with GPYC in 2023! Promote your Business and Support your Club! Reserve your space now for the May Issue!

Did you know your advertisement will be seen by over 750 members and their families? The GPYC is excited to announce we will be offering direct ad sales to our members in our Grosse Pointer monthly magazine starting with the May Issue. This is a fantastic way to promote your business to members and all sales revenue will now go directly back into YOUR Club!

Now is the perfect opportunity to advertise your business and receive exclusive member rates. We have advertising opportunities for all budgets and the more you advertise the more you save! Spots are limited, so we encourage you to reserve your placement now! Contact Communication Manager, Heather Shock at (313) 640-7003 or hshock@gpyc.org.

GPYC News

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.

Harbor Postings

Harbor Postings will be sent out via email and posted on the GPYC website under the Harbor tab until boating season begins. Our Harbor has filled up quickly in the past few years – so don’t miss out!

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.

Carryout Specials

GPYC is excited to offer delicious soup by the quart for $12 and our famous stone oven pizza to-go for $10, Wednesday - Sunday, 5 - 9 p.m..

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.

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

Stop by the Grog Shop Pop-ups to purchase some great GPYC merchandise!

Saturday, March11

5 – 8 p.m.

Thursday, March 30

5 – 8 p.m.

Dining Hours

February 22 - March 21

Bowling Recreation Center Dining DINNER

Wednesday - Saturday 5 – 9 p.m.

Member Favorites Menu Carry-out offered

Main Dining Room DINNER

Thursday - Saturday 5 – 9 p.m.

Member Favorites Menu Carry-out offered

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.

Do you or a member of your immediate family have something special they would like to

Looking Aft

George Slocum, GPYC's 6th Commodore

By Dr. Larry Stephenson, M.D.

The financial turmoil of the Great Depression was at a low point when George Slocum became GPYC commodore in November of 1935. The previous commodore, Burnette Stephenson, had also been serving as treasurer of the Club, a position he retained following his resignation as commodore. For reasons unknown today, the Club hierarchy at that time included three vice commodores and three rear commodores, one of which was George Slocum. Jumping from rear commodore to commodore was certainly unusual, but so were the times.

The last known meeting of the GPYC Board of Directors under Commodore Stephenson had occurred on September 9, 1935. At that meeting, all Club assets were turned over to the Collateral Liquidation Corporation and members were now forbidden access to their Club. Prior to the Depression, George Slocum had been a successful publisher of automotive magazines, and fortunately his business remained viable during the economically troubled times. As the new commodore, he now used his publishing knowledge and assets to establish a monthly newsletter that served to keep members informed as well as retaining a sense of community. In 1938 he gave the newsletter the official name of The Grosse Pointer.

The newsletter kept members up to date on all the financial difficulties and proposed solutions. In 1937 it was announced that agreement had been reached to put all Club property under the friendly terms of Bankruptcy Reorganization, Section 77B, to establish the equities of those who held claims against the property. As this was proceeding, a remarkable set of circumstances led to a very unexpected outcome.

Purely by chance, a local attorney, *Lynn Pierson, learned from a judge that the clubhouse had been put up for sale and the mortgage and all debts could be wiped out for the price of $125,000. Pierson quickly contacted likely investors and informed Commodore Slocum they were prepared to buy the Club. This group of 20 investors included seven who had been previous members. Their first reorganization meeting was held at the clubhouse on May 24, 1938, where George Slocum was re-elected commodore.

The Club reopened with a huge party on July 4, 1938, nine years to the day when the newly constructed clubhouse had been dedicated in 1929. During the event, Commodore Slocum proudly presided over the burning of the clubhouse mortgage. Very soon after, he announced that The Grosse Pointer would continue to be published, now in color, as a monthly news magazine for all Club members. At the Annual Meeting in January 1940, Commodore George Slocum was officially recognized for his leadership contributions and unwavering dedication to the Club.

*Lynn Pierson served as GPYC Commodore in 1942.

~Author’s note: I know of no other GPYC commodore who had to deal with as much prolonged distress as did Commodore Slocum during his tenure in the leadership of our Club, and thankfully presided over a successful outcome.

2023 GPYC Calendar

march 2023

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

Sun., Mar. 5 Trap Shooting

Mon., Mar. 6 Monday Night Men's League, Power Squadron Classes

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 Euchre Night

Sun., Mar. 12 Trap Shooting

Mon., Mar. 13 ...... Monday Night Men's League Power Squadron Classes

Wed., Mar. 15 Wednesday Night Bowling League Bar Bango in the MDR

Thurs., Mar. 16 Thursday Night League

Fri., Mar. 17 Kid's Club, Couples Bowling, St. Patty's Day Party in the Pub

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

Sun., Mar. 19 Bouncing Bonanza

Mon., Mar. 20 ...... Monday Night Men's League Power Squadron Classes

Wed., Mar. 22 Wednesday Night Bowling League

Thurs., Mar. 23 Thursday Night League

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

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

Sun., Mar. 19 Brunch & Bowl

Mon., Mar. 27 Monday Night Men's League, Power Squadron Classes

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

April 2023

Sat., Apr. 1 Easter Egg Hunt, Open Bowling, Euchre Night, Kid's Club

Sun., Apr. 2 Brunch & Bowl

Mon., Apr. 3 Monday Night Men's League, Power Squadron Classes

Wed., Apr. 5 Wednesday Night Bowling

Thurs., Apr. 6 Thursday Night League

Fri., Apr. 7 Friday Couples Bowling, Kid's Club

Sat., Apr. 8 Open Bowling, Kid's Club

Sun., Apr. 9 .......... Easter Brunch, Brunch & Bowl

Mon., Apr. 10 Monday Night Men's League, Power Squadron Classes

Fri., Apr. 14 Open Bowling, Kid's Club

Sat., Apr. 15 Open Bowling, Kid's Club

Sun., Apr. 16 Brunch & Bowl, Family Activity Day

Mon., Apr. 17 Power Squadron Classes

Fri., Apr. 21 Couples Bowling, Kid's Club

Sat., Apr. 22 ......... Open Bowling, Kid's Club

Sun., Apr. 23 Brunch & Bowl

Mon., Apr. 24 Power Squadron Classes

Thurs., Apr. 27 Swim Team Kick-Off Party

Fri., Apr. 28 Open Bowling, Kid's Club

Sat., Apr. 29 ......... Kid's Club, Open Bowling

Sun., Apr. 30 ......... Brunch & Bowl

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