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!