December Grosse Pointer Magazine

Editor

Heather Shock hshock@gpyc.org

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

Past Commodore James Ramsey Dr. Larry Stephenson Heather Shock Chef Matthew Stocker Photographers

John F. Martin Photography, Inc.

Grosse Pointe Yacht Club

Established 1914 788 Lake Shore Road Grosse Pointe Shores, MI 48236 (313) 884-2500 FAX: (313) 884-7956 www.gpyc.org

The Grosse Pointer Magazine(USPS 576940) is published twelve times a year under contract with the Grosse Pointe Yacht Club. Subscriptions are $75 per year to members. Periodical postage paid at Detroit, Michigan.

Postmaster, send address changes to: The Grosse Pointer, 788 Lake Shore Road, Grosse Pointe Shores, MI 48236

Grosse Pointe Yacht Club ©2022—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.

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

Amy Krueger Malow William S. Turner Kurt J. Saldana Michael Sobolewski

Fleet Officers

Michael Riehl, Fleet Captain Power Yan Ness, Fleet Captain Sail Gary Bill, Fleet Surgeon Walter A. Schmidt, Fleet Chaplain Peter Gleason, Fleet Measurer Thomas Stephenson, Fleet Quarter Master

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 Kessler 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

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 © 2022 - 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

The Annual Meeting is over, and I could not be more proud to take over as Commodore of the Grosse Pointe Yacht Club. A great deal of work must be done to ensure that 2023 is an excellent year for our club members. My emphasis will be on looking for every opportunity to enhance the quality and value of our memberships this year. I believe we have an extremely talented staff and Board of Directors to carry out that objective. We also have tremendous talent and experience in our committees, made up of passionate members, and I am eager to hear their input and recommendations. During my last nine years serving the Board of Directors, we have built many new amenities for our Club. This year will be a year to focus on maintaining these assets and using them to their fullest potential to accomplish our number one goal, which is to take care of our members. As we work to get ourselves into this improved position of Member Satisfaction, I ask the Members to do one very important thing; "Participate." Get out there and use the Club to its fullest. The Commodore's Ball is right around the corner on Saturday, December 3. Much effort goes into making this one of the grandest, most fun parties of the year. I hope many of you join my wife Nancy and I at this great event. Don't hesitate to invite your friends to join you, as this is a great time to show off your Club at its finest.

New Committees are currently being formed as they are every year. If you think you would like to participate and help the Club, or if you just want to be part of what drives the Club’s decisions behind the scenes, please reach out to me, and I will help get you placed with one of our Committee Chairs.

Lastly, I want to thank Commodore Grobbel and everyone who has served the Club over the last year. I also want to thank the many people who have given me words of encouragement in my Commodore role this year. Allow me, our board, and staff to listen, communicate, and act on making your Club the best it can be in 2023. I am committed and will set the expectation that everyone serving this Club is committed to making great things happen this year.

Sincerely, Brian Fish

Commodore

Meet the 2022-23

Board of Directors

Commodore Brian L. Fish was born in Tomahawk, Wisconsin. After graduation, he was accepted into the US Army Warrant Officer Training program in 1985. Brian left the Army in 1995 as a Chief Warrant Officer 3 and settled in Michigan after marrying his wife Nancy in 1994. They live in Waterford and enjoy Boating throughout the summer, traveling primarily in the winter months to warmer destinations and visiting their two daughters.

Vice Commodore William J. Dillon is owner of Gresham Driving Aids since 1993, which modifies vehicles and homes for people with physical challenges. William and Jennifer along with daughter Kim have been Grosse Pointe Shores residents since 2000. He has been an avid boater since the age six. William has been a member since 1995 and a BOD member for the past 5 years.

Rear Commodore Robert V. Weiland is an Equity Partner at the Kapnick Insurance Group and a Kapnick Board of Directors and Executive Committee member. Bob resides in Grosse Pointe with his wife, Mary, and their four children. He currently serves on a wide variety of local boards. In his free time, Bob enjoys boating and traveling with his wife.

Treasurer David M. Schaden is a graduate of Michigan State University, BA. and University of Detroit, MBA. He is presently the Sr. General Manager of Sales at Toyoda Gosei. He has been married to his wife Amy Lynn, for 26 years and has three wonderful children, Thomas, Sara, and Mary. David has been a Member of the Grosse Pointe Yacht Club since 1996 and is currently serving as Secretary of the GPYC. Over the last three years, David has served as Board liaison for The Harbor Committee and led the Strategic Harbor Committee, which oversaw the Harbor renovation project.

Secretary Bruce G. Knapp has been married for 37 years to his wife Chris and has two beautiful Daughters, Erin 32 and Hannah 28. He also has two grand children, Keegan and Avery. Bruce lives in Grosse Pointe Park and truly appreciates the community. He has been on the GPYC Board for 4 years now and has thoroughly enjoyed the experience. Bruce looks forward to spending more time at the Club in the upcoming years and loves spending time with the great friends he has come to know through the GPYC.

Joseph Backer, Jr. has been in the landscaping business since 1987, and has owned and operated Backer Landscaping, Inc since 1994. Mr. Backer has been a member of the club since 2006, and on the board for three years.

Peter G. Beauregard graduated from Northwood University with a Bachelor of Science in Business Management. He and his family have owned Colony Marine Sales & Service since 1958, so boating has been in the family for over 60 years. Mr. Beauregard and his wife Linda have been members of the Club since 1993, and has been on the Board since 2016. Aside from boating, the Beauregard family enjoys snow skiing, water skiing, and enjoying time on the Great Lakes.

Richard J. Lueders completed his undergraduate studies in economics and accounting at The College of The Holy Cross in Massachusetts and his MBA in finance from the University of Connecticut. He is also a Certified Public Accountant. In addition to GPYC Board participation since 2019, his involvement at GPYC has included membership on the Finance Committee and being one of the inaugural members of the Founders Club.

Amy Krueger Malow is co-owner and president of Jefferson Beach Yacht Sales. Amy is the 4th generation working in the marine industry. After working clinically and in public health for 10 years, she joined the leadership team at JBYS in 2004 and currently serves on numerous marine industry boards. Amy has two children who enjoy boating and downhill skiing as their favorite family activities.

William S. Turner is a second generation GPYC member and a lifelong sailor. William and his wife Ally have four kids that have been a part of the GPYC summer programs for years. He is looking forward to finding ways to grow both adult and youth sailing at the Club.

Michael Sobolewski ("Sobo") was born in Branford, Connecticut. After graduating from the University of Connecticut with both his Bachelor and Masters in Accounting, he started his career with PricewaterhouseCoopers where he currently is a Partner and in-charge of PwC's Greater Michigan Private Company practice and United States Construction sector. Mike and his wife, Katie, moved to Michigan in 2009 and currently reside in Oakland Township, with their two sons Ethan and Caleb, and Bob the dog. Team Sobo enjoys boating in the summer, as well as golf, cooking and travel.

Kurt J. Saldana grew up in East Detroit. He graduated from East Detroit High School in 1976, where he met his wife Kathleen. Kurt graduated in 1980 from Oakland University. He has two beautiful children Adam and Kristen and two granddaughters. Kurt is looking forward to his first year on the GPYC Board.

Notes from the Manager

Happy Holidays and Cheers to a Great Year

We are ending the year on a high note with lots of holiday parties and a very positive outlook heading into 2023.

Welcome New Members

SEPTEMBER

There is a buzz throughout the Club whether it be the “cheers atmosphere” at the MDR Bar, the rowdy fun Bowling Nights, Trap Shooting out at the Marine Activity Center, or the heartwarming holiday décor around the Clubhouse and grounds. I am proud to report the level of talent in our staff has never been better and they are committed to providing the highest level of service to our members. You will notice this publication as being a little bit different. Our Communications Director Heather Shock in collaboration with our Communications Committee and Heritage Committee has revamped this publication to be more robust and provide a “coffee table quality” piece that you will enjoy. The former Mast Newsletter has been combined with the Grosse Pointer Magazine making one complete publication. Our new publication will feature future events and activities as well as reflect on recent activities that have taken place. By doing this, we avoid a large delay in recapping events. We hope this magazine in tandem with the email blasts, mobile app updates, and website will provide you with the proper cadence to communication and convenience and we look forward to your feedback on how it is going.

December is the end of the calendar year, but it really marks the beginning for a new Board and I would like to formally welcome our new Commodore Brian Fish and our newly elected Board Members Michael Sobolewski and Kurt Saldana. I am looking forward to working with them and our returning Board Members to continue to navigate our Club. I would also like to offer thanks and congratulations to outgoing Commodore Jason Grobbel and outgoing Director Paul Silva. It was a great year and it set the stage for future success. Finally, I would like to wish everyone a very happy holiday season. We look forward to seeing you at the Club!

Aaron Wagner General Manager

2022 Membership Survey

Thank you to the over 400 members and spouses who participated in the survey. Please look for the first of three follow up installments in the January Grosse Pointer.

OCTOBER

Marco Ruiz- Acosta & Jessica Brown

Austin Abessinio

Christian Hilliard & Karyn Hilliard (Not pictured)

Jim Angelidis & Adriana Angelidis (Reinstatement - November)

Harbor Happenings

Have you submitted your winter PUNCH list?

Below is a general list of boat maintenance items (commonly referred to as a PUNCH list) recommended to be serviced or inspected annually. A great time to address this kind of work is during the winter months, but you need to get requests to your dealer or service provider early on!

There may be other equipment onboard that should be serviced as well. And you may also have large projects or retrofits to address. Winter goes fast and with nearly 1 million registered boats in Michigan, service providers book up quick. Being an early bird assures work gets completed before launch and helps you get the best pricing.

Suggested Maintenance to Perform

• Main engine service

• Check engine maintenance intervals, some items are based on number of hours, others are annually

• Pull oil samples to establish baseline and/or document engine oil history (useful for resale)

• Drive/transmission service

• I/O and outboard inspection for trim operation, damage, leaking fluids

• Generator service

• Bow and stern thruster inspection

• Electronics service or updates (i.e. AIS)

• Teak cleaning and sealing

• Canvas and upholstery repairs

• Carpet replacement

• Complete buff and wax, full boat detail including recaulking where needed

• Clean all strainers

• Clean all air conditioning filters

• Clean all sump boxes

• Vacuum all standing water in bilges

• Fiberglass/gelcoat repairs

• Inspect/re-paint bottom coating

• Inspect/replace anodes

• Battery service/load test/disconnect

• Annual fire extinguisher inspection

• Inspect lights throughout the boat, especially running lights

• Running gear inspection and repairs

• Propellers

• Rudder shaft seals

• Strut bearings

• Tender service

Meet the Commodore

By Past Com. James L. Ramsey

Brian Fish spent 10 years as a warrant officer in the U.S. Army flying attack helicopters, so he’s accustomed to the challenges of command. These days, he runs a series of successful machine tool businesses. He has an open mind, an even temperament and a sensible agenda as our 90th commodore. Let’s get to know him better.

Q: Let’s start at the beginning. Where were you born and raised?

BF: I grew up in Tomahawk, a really small town in northern Wisconsin. I’d compare it to Indian River, Michigan – a nice, small country town. My dad was a local police officer and my mother worked at various jobs while I was growing up. I was big into athletics in those days -- hockey and wrestling – but I was always concerned about what I was going to do once I left town. Young people in small towns are like that. They always wonder what’s out there. I was one of them.

Q: Tell us about your military background.

BF: I had this opportunity present itself when I was in my Junior year of high school. An Army recruiter was looking for people to get into a program they called ‘High School to Flight School,’ that was created to introduce a small number of young people to their aviation program. I was fortunate at the time to have a friend whose father, Einar Ingman, was a Congressional Medal of Honor recipient in the Korean War and who wrote a letter of recommendation for me. I had letters from other people and I had done well on the test scores, but I’m sure it was his letter that got me into flight school right out of high school. I was part of a very tiny group. About one percent of all flight school candidates come out of the High School to Flight School program.

Q: Where was flight school?

BF: Well, first they sent me to Fort Rucker, Alabama, where I did six months in their warrant officer candidate program, learning how to be a military officer and leader -- that sort of thing. The group that made it through was again pretty small – I’d say about 40 percent – and we were commissioned as Army warrant officers. Then we went on to flight school, also at Fort Rucker, for another year of training. The washout rate was high there, too – about 50 percent – but I made it through. From there I was assigned to Schweinfurt, Germany – this was before the Berlin Wall came down. I flew attack helicopters missions in night-vision patrol work along the border with East Germany.

Q: What got you out of the military?

BF: I really enjoyed what I was doing. The job took me to a lot of interesting places I would never have been to – such as Korea and Haiti –coming from a small town. Many of my deployments were by myself, to places where you couldn’t take a family. When Nancy and I got married and she had our first baby, I began to concentrate on a more normal family life outside the military.

Fortunately, Nancy’s father had sold his insurance business and invested in a series of local machine shops in Warren and Sterling Heights that did aerospace, off-road and automotive gear work. He needed some help, so I took advantage of the opportunity to go work for the company. I learned the machine tool business and really liked it. It’s what I do today.

Q: The country is in a bit of a swirl right now – inflation, the economy, the workplace. There is also concern about our club – debt, membership, staff turnover, price increases. How do you plan to steer the ship?

BF: That’s a big question. The concern over debt and cost is a real issue. One major focus this year will be to balance the price of what we offer to members, especially on our menus. Take steak, for example. If we want to offer a premium dry-aged steak at a high price point, that’s okay, I guess. But the balance is we also have to have a good steak at a lower price and let people choose what they want. The same goes for drinks or anything else on the menu. I’m also looking into bringing back Pasta Night at the Club. It was popular with families years ago, and the Chef and I are talking. Again, the goal is to have a balanced menu with fairly priced options that offer value to our members. But in a broader sense, the answer to your question is that debt management, cost control and the ability to pay our bills will be my highest priority. I’m not out to build any monuments to my year as Commodore.

Q: It’s clear that the idea of fine dining didn’t go as planned in the new Spinnaker Room and more than a few members aren’t happy with the noise levels in the new Main Dining Room. Is the Board still going ahead with the remainder of Vision 2026, or are you willing to review it with a mind toward changing course and perhaps restoring some of the ‘old’ atmosphere at the Club?

BF: The Vision 2026 projects are what I would call aspirational projects. Thankfully, the vast majority of those projects were funded through donations, and we have had some generous benefactors in our membership who contributed to them. But I agree that we can’t do aspirational projects every year. We learned from the Spinnaker experience that members didn’t want or need a higher level of service or food. So, we’re altering the scope of what we do there to make it a quiet dining place with a more traditional menu. As for noise levels elsewhere in the clubhouse, we are talking with acoustical experts about what might be done – but the experts don’t all agree with each other. Dining out, especially at other clubs, I find that high noise levels tend to be the rule rather than the exception.

Q: There is a perception on the part of many members that recent Boards have not been as transparent or forthcoming as they should have about what is going on with upcoming capital projects and their cost. How do you feel about communicating with the members, even if it means telling us what we may not want to hear?

BF: Telling people what they don’t want to hear isn’t a fear on my part. It isn’t a problem for me. I do think that making members more aware of the reasoning, the thought process behind what decisions are made, is important. Whether someone agrees or not is not so much the issue as is the fact they know how we arrived at what we arrived at. It may not change the facts, but it will change the perception of why something is being done. Right now, I think perception is the problem. To that end, I’m planning to form a group of maybe a dozen members that will go out into the Club as a community – our docks, our restaurants, our play areas – and talk with members. The group will have some knowledge

of what is going on behind the scenes so they can correct misinformation and help people understand what’s being done and why.

Q: Would you consider publishing our financials and membership numbers on a regular basis to keep members informed?

BF: I’m open to just about anything. But I believe our audited financials are published on the Club web site. Of course, there’s always some information we’d rather not share with other clubs, but if a member has a question they’d like to have answered, all they have to do is give me a call and I’ll be happy to sit down and meet with them. All they have to do is ask. If I don’t have the answer myself, I’ll be happy to bring someone with me who does.

Q: We incurred additional debt during the recent harbor renovation project. What’s our payment plan and debt service strategy?

BF: That’s not a question that I would try to take on myself. Nor is it one the Board has taken on by itself. We have a finance committee that is made up of some of the best financial minds, CPAs and forensic accountants, in this part of the state. It’s what they do for a living and they’re very good at it. So, if I were to try to explain our debt strategy, I would have to defer to them to do it. The Finance Committee carefully evaluated all the options and came up with a plan that we on the Board were comfortable with. I can tell you that the amount we settled on was less than what the banks were willing to loan us. I can also say we are comfortable with the debt service levels we’re at right now. Servicing our debt and paying our bills is going to be a top priority for me this year. We do not anticipate taking on any new debt until we are sure of how the economy is going in the next few years.

Q: We’ve heard the swimming pool is in need of rehab this year. Is that true? What will it cost?

BF: The swimming pool is one of three areas that are in need of immediate capital attention. The others are the windows in the main ballroom and the roof. They’re going to cost hundreds of thousands of dollars to fix, and we’ve been trying to set aside money in recent years for capital expenditures of this sort. We really have no choice when it comes to some repairs. They have to be done. My job will be to see that we get it done.

Q: Our Junior Sailing Program has been on the climb in recent years. How do you see its future?

BF: No question, the sailing program has been great. I’m told that participation this last year was among the largest ever, with over 200 young people signed up. This year, we’ve got a couple of new people involved with the program, one being our chairperson, Greg DeGrazia. I’ve known Greg a long time, from when we were both members of DYC, and he was involved with the sailing program there. He’s jumped in with both feet to help our program here. We’ve also added a waterfront director, Craig Hexter, to our staff, and I know he’ll make a make a real contribution managing and organizing the activities at the Marine Activities Center. I’ve also been working closely with several of our Past Commodores

Barbour, Jim Morrow, Ilja Vreeken, Gary Gonzalez and Sean Schotthoefer –who have done so much for our sailing program over the years. I plan to continue that relationship. It’s a big program and we want to see it continue to grow.

Q: You run a series of successful machine shops. Are there any parallels here that will guide you as our commodore?

BF: Manufacturing and the private club industry are very different worlds, but I think the strongest parallel is just being mindful of the economy, balancing your books on a monthly basis and being responsible for the weekly payroll. I feel I have a responsibility to the employees – as I do to the members of this club –to steer the ship in a fiscally responsible way. Like my employees, I hope our members and staff enjoy the opportunities that are here each day.

Q: Tell us about yourself. How long have you been a boater?

BF: I grew up living on a lake, so I’ve been on the water ever since I was a little kid. We had a little aluminum rowboat with two oars, and my dad told me that when I was bored I could go out and row around the lake, which I did. I bought my first boat, a 17-footer, when I was stationed at Fort Drum, New York, and I’ve had one ever since.

Q: What do you like to do outside boating?

BF: I enjoy deer hunting every year up near Kalkaska with a group of buddies. I enjoy working around the house, doing yardwork and landscaping. I also have a motorcycle, a Harley-Davidson. I’ve had several over the years. And I like cars. My first car was a 1965 Ford Mustang that I loved so much I nearly polished the paint off from it. I’m like that today. I love cars.

Q: How did you come to join the GPYC?

BF: When I first got out of the Army, we moved to Waterford. We had a ski boat on one of the small inland lakes there -- Union Lake . One day I came over to the east side and I was just flabbergasted when I saw Lake St. Clair. Not being from the area, I had no idea there was a body of water so grand. My little ski boat was no match for the lake, so I bought a 29-foot Power Quest with two 454s in it and joined the DYC. I spent six of my nine years on the board there. My business continued to do well, to a point where I figured I could upgrade my surroundings a bit. The Grosse Pointe Yacht Club was a different caliber of club, and I wanted my wife and family to be exposed to it. I’ve never regretted the move for a minute.

Q: Tell us about your wife, First Lady Nancy.

BF: Nancy was working for Northwest Airlines at the time, and I met her when I was trying to talk my way into an upgrade to first class when I was flying from Korea back to New York. I spent so much time at the podium, we sort of got to know each other. I joke now that I had no idea what kind of upgrade I was asking for.

Commodore's Interview

Q: Did you get the seat?

BF: I got the upgrade. I also got her to marry me, eventually.

Q:

Is Nancy still working?

BF: After leaving the airlines and raising our kids, Nancy got involved part time with a Merle Norman cosmetics salon. She found that she really liked working in the wig studio that catered to cancer patients. Anybody who knows Nancy knows what an empathetic person she is – she’s very calm and compassionate about people. That job fits her to a T, working with people who are going through a very difficult time in their life and helping them. It goes way beyond wigs.

Q: Who are your heroes?

BF: A couple of generals come to mind: Patton and Eisenhower. And, of course, my dad. We had a great relationship. Having just lost him – he passed away this October – my emotions are pretty raw right now. But he really was my number-one hero. I wish I could have dinner with him again, more than anyone else.

Q: Got a favorite movie?

BF: Cool Hand Luke with Paul Newman.

Q: How about music?

BF: I like all kinds, especially country-western. I drive Nancy crazy in the car listening to Johnny Cash. Prince is great. So was Elvis.

Q: What’s the best advice you’ve ever been given?

BF: It came from my dad. When I was in sports and I complained about a coach not giving me the playing time I wanted, I remember him telling me, ‘You know, you don’t need to tell people how good you are – show them. Just keep your mouth shut and go out there and show them. And when you do achieve something, act like you’ve been there before. Don’t be celebrating. Just go back to the bench and get ready for the next play.’

Q: Any final thoughts?

BF: Just that I’ve got a great group of people to work with on the Executive Committee, and I’m honored to be the Commodore of this Club, I’ll tell you that.

GPYC BELL

During the construction of the present clubhouse in 1928, a bell for the belltower was ordered from the Meneely Company of Watervliet, NY. This historic company produced bells for the USS Constitution and the US Military Academy at West Point as well as an 1876 Centennial replacement for the original Liberty Bell that now hangs in the belfry of Independence Hall in Philadelphia. The GPYC bell, just over five feet high, five inches thick and weighing more than two tons, cost $14,000 in 1928. In 1982 an electronically controlled striking system was installed and from that time to the present the great bell has been tolling perfect ships’ time throughout the harbor.

Art of the Club

By Larry Stephenson, M.D.

The bronze sculpture gracing the front courtyard of the clubhouse entitled “The Mariner” was created by Norwegian American artist Kirsten Kokkin.

Dedicated on July 4, 2002, it was a gift to the Club from Past Commodore John Boll and his wife Marlene. The 10-foot-high sculpture depicts a captain at the helm of his ship seeming to be correcting its pitch with the wheel. The artist’s name is on the base along with “AP”, which denotes this as the artist’s proof.

About 50 yards east of the Grog Shop stands the bronze sculpture of a young boy seated on a rock appearing to be launching a toy sailboat. The signature of artist Dennis V. Smith appears on the base along with the edition number 5/15. A plaque notes that the piece was donated by the GPYC Yachtsmen Committee and includes the names of its members who donated to fund the 12 annual scholarships presented to participants in the Junior Sailing Program.

“At the River” by American sculptor Karl Jensen resides on the East Lawn in the small garden near the harbor. This two-toned bronze depicts a young boy in shorts tipping a two-handled jug as if watering plants. Signed and marked as edition 2/59, this sculpture was donated to the Club by Tom and Carol Campau.

A second East Lawn sculpture, also by Karl Jensen and also a two-toned bronze, stands in the small garden that flanks the walkway along the swimming pool wall. It depicts a young girl running with arms outstretched and shoes in hand; hence the name “Carefree.” Donated by Anthony Soave and Family, this piece is also signed and marked edition 10/59.

Culinary Excellence

THEFrench Chefs THAT SHAPED US

By Chef Matthew Stocker

What do mayonnaise, copious amounts of butter, and the term sauté have in common?

If you did not guess correctly, they are examples of the French food influence we carry with us day to day. Most of the food world, in execution and training, is deeply rooted in French tradition. From how kitchens are managed to a standard array of sauces, our croissant-loving ancestors put in some serious work as to how we enjoy food service today.

Though many chefs came before, Marie-Antoine Carême (1784-1833) was the first major French Chef to develop and standardize sauces. These sauces would later be codified and written in with more detail by another French chef we will talk about. Carême is considered, by most food historians, to be the founder of French gastronomy- along with being a prolific writer and food architect-artist. One of the most profound creations that came from Carême are the mother sauces, which are the five sauces that most traditional French sauces originate from. They are:

Bechamel - A sauce made from roux (a combination of flour and butter, used to thicken) and milk.

Derivative: Often used to make mac n’ cheese in modern times.

Espagnole - a brown sauce made from brown roux, veal or beef stock, and tomato paste.

Derivative: Demi-glace, served with steaks

Tomato - Though better done by the Italians, traditional French tomato sauce has tomatoes, veal stock, mirepoix (celery, onion, carrots) and aromatics.

Derivative: Most Chefs do not use the tomato mother sauce, but one familiar preparation may be sauce Provençale.

This is a tomato sauce made with sautéed onions, garlic, capers, olives, and herbs.

Hollandaise - simply made with egg yolks and oil- using heat to manipulate the texture. This is one of the hardest sauces for culinary students to get a good grade on! Heat too low, you won’t get the sauce thick, heat too high, you’ve scrambled the sauce.

Derivative: The most common is bearnaise, with the addition of tarragon.

Velouté - An off-white sauce made from roux and chicken stock.

Derivative: Sauce supreme, which is a chicken velouté with added cream (or creme fraiche) and finished with lemon juice.

into art cannot be understated. Though nowhere close to the interpretation of artful food that Michelin level restaurants implement- there is a clear connection of progression to that stage. Though Carême’s version of breaking edge of the early 1800s meant big and boisterous, modern day breaking edge can be summarized and minimal and sleek. Popularized many years later in the 1980s.

Known by the moniker "The king of chefs, the chef of kings”, Auguste Escoffier (1846-1935) formed what we think of as a modern restaurant. Escoffier, like Carême, was a writer and a dreamer. He took the pathway that was set out by Carême and took those standards to another level.

a brigade system brings, Escoffier was cementing the chef uniform. Clean white coats and a white chef hat (toque) were enforced, with militaristic precision. It is even known that Ho Chi Minh, the future leader of North Vietnam, trained under Escoffier during this time, in France. Some speculate that this military like training in respect and order helped form Ho Chi Minh into a would-be ruler many years later.

Chef Carême not only had a knack for food; his talents lapsed into drawing and architecture. Before his time, it was rare for food and art to mix. Carême took this seriously, the elevation his food and French cuisine could have given a better look. He spent some of his time studying architecture and art, looking for ways to contribute those works to his food and desserts. These studies would lead him to publish multiple books of his drawings. Above are exerts from one of Carême’s books, “Le Patissier Royal Parisien, ou Traité Élémentare et Pratique de la Patisserie Ancienne et Moderne.” (roughly translated to The Parisian royal patisser, or elements and practical treats of ancient and modern pastry).

The importance of transcending food

Escoffier was focused as much on professionalism as he was on food. He had spent 7 years in the French army, most likely influencing his later kitchen contributions. The king of chefs would introduce the most important system in any well-oiled kitchen—the brigade. Before Escoffier, kitchens were still loose in command. You would have someone at the top, but below them was the entire kitchen with no order. With the brigade system in place, everyone would have set responsibilities, making a more cohesive environment. In a small kitchen, the brigade system seems nominal. However, in larger kitchens it is essential. In the late 1800s, this mass organizing of kitchens began to take shape. Escoffier imagined and implanted a kitchen where only certain people would work with the vegetables, cook the meat, or only make sauces for the day. He named those positions, which some you may find familiar: executive chef, chef de cuisine, sous chef, chef de partie, commis chef and so on. Though in America we have some different names, the chain of command is still in place.

Along with the order and respect that

In terms of food, Escoffier sought out to simplify the Grande Cuisine popularized by Carême. He focused largely on the standardization of food. With over 5,000 recorded recipes, he made fine dining preparations approachable by chefs around the world, or at least the ones that could read French. He did away with overthe-top garnishes on plates and focused on taste and texture.

While running the kitchens in legendary hotels the Savoy and the Ritz Carlton in the late 1880s - early 1900s, Escoffier would write his most famous work. Le Guide Culinaire (1903) would not only be a cookbook that opened up Escoffier’s recipes to the rest of the world, but would be used as a teaching book to the next generation of chefs.

The legacy of great French chefs would be picked up by our final contender, Paul Bocuse (1926 -2018). Bocuse is the most modern of the Chefs discussed. He is credited with bringing the world a style of food that was simple, yet elegant with a level of exactness. This style of cooking is what we most often see in Michelinrated restaurants. He was also known to be a great mentor, and a big fan of competition. He created the “Bocuse d’Or”, which is the world’s most regarded culinary competition.

Bocuse was one of a kind – a positive, drama-free chef that wanted to share food with the world around him. He worked every day to train new

Le Patissier Royal Parisien, ou Traité Élémentare et Pratique de la Patisserie Ancienne et Moderne

Culinary Excellence

chefs and make the world of food look interesting, but respectable. He loved to make good food and do it perfectly. Bocuse was one of the biggest drivers of a newly developing cuisine, “Nouvelle Cuisine”. This approach does away with heavy sauces, and focuses on fresh, simple ingredients on a plate. Bocuse had to the brave a storm of upset mentees, as they thought he was leading them astray. How could Bocuse throw away the last 300 years of culinary teachings? Why would he do away with what Escoffier just brought to the world? Through the skepticism, Bocuse ended up redefining modern dining. The teaching skills of Bocuse spoke for themselves. Bocuse would pump out high level chefs that would open worldrenowned restaurants after leaving him. Daniel Boulud would be the most recognizable in America, with his famous restaurant In New York City, Daniel, that has earned two Michelin stars.

As the other Chefs mentioned, Bocuse has dishes that have gone down in history. No dish of his was more famous than his black truffle soup: a truffle and foi gras (fattened duck liver) soup, topped with puff pastry. This recipe was created for French President Valerie Giscard d’Estaing, after he declared Bocuse “Knight of the National Order of the Legion”. The recipe is often printed as “Black truffle soup VGE” as Bocuse added the initials of the president to the original recipe name.

To be proud of our heritage as Americans is important. But to recognize the heritage of others who have changed the world we live in hold that same effect. The food we enjoy today, in looks, taste and preparation, may have never existed if it wasn’t for the French chefs that braved the world in front of them. To the French chefs long gone: merci beaucoup.

This is an authentic recipe from Bocuse himself! We made some small edits to make it more user friendly. What is a better way to learn about these chefs than making their food! Notice how this recipe is slightly different than how we make mac n cheese day to day in America. One big difference is that the cheese isn’t mixed in, it’s only put on top. Enjoy!

Bocuse Mac-n-Cheese

Serves 6-8 side portions

6 ½ cups of milk

½ tsp of nutmeg

1lb of pasta (we used cavatappi)

3 oz of butter

2 oz of flour

1 ½ cups of Crème fraiche or sour cream

1 cup of Gruyère cheese, grated.

It is best to buy a small block of cheese and grate yourself. Salt and pepper to taste

1. Preheat oven to 350F

2. Set one pot of water to a boil with 3 tablespoons of salt

3. In a separate pot, pour milk, add 3 tsp of fine salt, nutmeg and pepper. Bring to a boil. Constantly whisk so the milk does not scorch the bottom of the pot. Turn the heat off and set aside- you will be using this pot with hot milk in the next step.

4. Cook pasta in salted boiling water. Cook for 2 minutes less than specified on the package. Strain pasta and add to milk. Bring the milk to a boil and continue cooking pasta for 2 minutes. Strain the pasta and KEEP the milk.

5. Rinse the pot that you just poured and turn on a medium heat. Add the butter to the pot and lightly sprinkle in flour and whisk. This is a roux, continue to whisk for 1 minute, or until the roux starts to boil. Pouring all the milk, stir until the mixture comes to a boil. It is important to make sure the roux is completely incorporated into the milk. Incorporate cream while whisking, and take off of the heat once the cream is completely mixed in. Add pasta and stir. Fill cooking dish (large or small separate), with pasta mixture.

6. Place the grated cheese on top of the pasta. Bake in oven for 30 minutes. Let dish rest for 15 minutes before serving.

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 it's 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 that you may see around, and what their interests are outside of the Club. This month we would like to introduce Nicholas Johnson, Event Set-up Manager.

Growing up in the surfing epicenter of the San Buenaventura Bay area, Nick Johnson cut his teeth as a thrill seeker with a DIY disposition. Whether teaching tourists how to surf, running audio at Hollywood’s infamous Whiskey A Go Go and the Los Angeles Film School, or as a project ambassador and educator for the United States Humane Society, Nick excels in outsidethe-box thinking and finding his own way to do things. At GPYC, Nick is always ecstatic to go outside his job description to lend a helping hand and put his well-worn boots to the ground to achieve success.

On his days off Nick can be found pursuing his degree in nuclear physics and engineering, DJing clubs and venues around the Metro Detroit Area, writing for violin, skateboarding, or volunteering at MCCMH and MACS. An actual jack-of-all-trades type, Nick never hesitates to tackle anything he feels might be a thrilling new challenge. We are thrilled to have him part of the GPYC family.

DJ Nick spinning tunes out at the MAC

94thCommodore’s Ball

You're Invited

Saturday, December 3 | 6 p.m.

Commodore Brian Fish and Lady Nancy Fish invite you to the 94th Annual Commodore's Ball. This black tie event of the year is a time-honored tradition. Join us for a beautiful evening of spirits, dinner and dancing to the one and only Simone Vitale Band!

The Commodore's Ball is steeped in tradition and is an opportunity for the membership to honor the incoming Commodore and to say thank you to departing leadership. The current board of directors is acknowledged and flag officers are presented with the flag appropriate to their office.

The celebration begins with a Grand March into the Ballroom with the designated emcee introducing each Past Commodore and spouse, board members and spouses, and all visiting Commodores and spouses.

After the formalities, the party begins with dinner and dancing all evening in our beautiful Ballroom with fellow members and friends. Enjoy this fun event, it will be a unforgettable night!

$140++ per person. Drinks by subscription.

You may RSVP to the 94th Annual Commodore's Ball by calling the Front Desk at (313) 884-2500 or email frontdesk@gpyc.org

Women's Book Club

Wednesday, December 7 | 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.

Women of Copper Country

By Mary Doria Russell Amazon.com

Elf Magic

Sunday, December 11 | 4 - 7 p.m.

Meet Buddy the Elf and experience a magic show by Jasen Magic performing at 4:30 p.m., 5:30 p.m. and 6:30 p.m. Have fun in our snow globe photo booth, bounce castle, enjoy games and crafts for the whole family. Featuring a buffet with many favorites and delicious desserts!

$25++ per person.

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

Santa Brunch

Sunday, December 18 10 a.m. & 12:30 p.m. Seating Santa will be arriving with his helpers and joining us for brunch. GPYC children will have the opportunity to meet Santa and partake in a variety of activities, including Santa photos.

Adults $38++ per person. Kids 10 & Under $17++.

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

Euchre Night is Back

Friday, December 17 | 7 p.m. Euchre night is back in the Tower Pub. Enjoy grab-n-go food items and dessert with a fun night with friends. Please bring $10 that will be collected when you arrive toward game play.

Euchre Nights:

December 17 (Tower Pub)

January 7 (Fo’c’sle)

February 11 (Fo’c’sle)

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.

Grosse Pointe Yacht Club

Themed Foodie Pop-Ups

Fabulous fall foodie pop-ups are a hit! Chef Eric and his team will be creating themed dinners for members to enjoy in the Spinnaker.

Check the Weekly Buzz for upcoming Pop-Ups!

Sunday Brunch

Every Sunday | 10 a.m. – 2 p.m. Join us for Brunch is 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.

Trap Shooting

Join us every Saturday and Sunday, until April. Enjoy this challenging sport at the Marine Activity Center.

You must bring your own firearm. $30 per person. Includes clay targets and shells.

After you have completed your rounds enjoy drinks by subscription.

Please RSVP to Craig Hexter at chexter@gpyc.org.

Kid's Club

Parents – 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 and $25 for each additional child in the family.

To maintain the appropriate staffto-child 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.

Every Friday & Saturday in December will feature a Holiday Special theme.

Available every week: Book Nook • Tech Corner Cards and Games • Space Activity & Sensory table • Dress-Up Imagination Station • Meals to order for "Kids Dinner"

Did You Know?

Have you ever noticed the water moving around docks and pilings in the winter?

You’re seeing the club’s Ice Eaters, or underwater fans, in action. These water circulators help protect the docks from ice damage by creating directional water movement under the surface. This allows us to pull the warmer, deeper water to the surface. Warmer water combined with constant water movement will help prevent ice formation.

The Ice Eaters are also very beneficial to wildlife throughout the winter by keeping areas open for ducks, geese and other waterfowl and can help prevent fish kill by allowing fresh air to get into the water. Now you know.

Save the Date

Past

Teen Winter Blast Bowling January 20

Winter Blast January 21

Unless otherwise specified, please contact the Front Desk to make reservations for all events and activities: switchboard@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).

Alley

The Man, the Myth, the

GPYC Bowling Legend!

The Bowling Recreation Center (BRC) is known as a hotbed of excitement and big numbers, many of which were generated – make that rolled – by Howard (“Eddie”) Smith, the first member to roll a perfect 300 game at the Club. And though he adamantly shuns the spotlight, a bit of well-earned recognition is due his way.

Along with fellow members Chris Izzi and Past Com. Bill Vogel, Howard Smith was instrumental in establishing the BRC, which has been a popular gathering spot ever since its major redo in 2018. Howard and his wife, Dianna, joined GPYC in 1984 at the encouragement of members Bud Cornillie and Past Com. Ty Totte. They have four children and an equal number of grandchildren, all of whom keep them busy in their retirement years. They have maintained a home in Grosse Pointe Shores for 43 years now.

Howard Smith, GPYC Bowling Chair

Howard’s background is as humble as he is. He spent his high school years in Hamtramck, and after graduating found employment as a lab technician at Magnus Products Corporation in Detroit. He attended night school at U of D and Detroit Technical Institute to continue his chemical education, which ultimately led him to found his business, Edrich Products, Inc.

Edrich is a maker of industrial lubricants for metalworking applications: drilling, stamping, milling and the like. Howard retired from actively running the business in 2003, but still lends a hand in guiding its future. Ownership of Edrich Products was turned over to his very capable daughter, Deborah, in 2014.

Ever the jock at heart (he played baseball, basketball and hockey in his youth), Howard took naturally to bowling. He has been our Bowling Chairperson since 2006 and an integral part of the bowling community at the Club. In addition to posting his landmark 300 game, Smith was named Bowler of the Year in 2006 and 2014. He was also named Club Champion in 2013. He currently bowls in the Monday Men’s League and the Mixed League on Wednesdays.

What keeps Howard going – or rather rolling? “It’s the quality of the people we have in the program,” he says. “We have many great bowlers at GPYC. It’s exciting for me to be around competitors like them.”

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Club Highlights

French Wine Dinner

Wednesday, October 12

A Love of Wine & Food

Members and guests took a lovely tour of France through our shared love of wine and French cuisine. Executive Chef Eric and Chef Matt had a grand dinner of French-inspired cuisine, including Provencal Stuffed Squid, Duck Cassoulet, Roasted Rack of Lamb, assorted French pastries and coffee for dessert.

Our evening was led by Food and Beverage Director Tyler Whittico, Monica Lewis from Great Lakes Wine and Spirits, and our special guest, Courtney Keeling, French Wine Ambassador & Sommelier from Kobrand Wines. The presentation was excellent and informational on all the different pairings of French wines.

The members had a delightful time sitting together at a large communal table. The wine favorites of the night were Chateau La Nerthe, a beautiful French red wine from Chateauneuf du pape, and a perfectly paired Pinot Blanc from Alsace. We look forward to hosting more wine and food events this season.

Spa Day in the Tower

Pampering in the Pub

The Tower Pub was the perfect place to be pampered for GPYC Spa Day. The view from the library is breathtaking, overlooking our beautiful Harbor onto Lake St. Clair. Athletic Director Peter partnered with massage therapists Karen Coucke and LaTia Flewellyn to turn the Tower Pub and Library into a tranquil place for members to sit back and relax before the weekend. Reserved spots filled quickly for a chance to receive deep tissue or sports massages, manicures, and pedicures. In addition, members enjoyed a glass of wine by the fireplace and received a gift bag filled with spa essentials and GPYC merchandise.

Fall Foodie Pop-Up

Wednesday, October 26

A Culinary Hit!

Sous Chef John Moore led another great pop-up in the spinnaker, based on Greek favorites. Member’s enjoyed classics such as homemade spinach pie, pasticcio, gyros, and lamb shanks to name a few. John Moore worked at a Greek restaurant for many years and has learned all the secrets for great Greek food! The pop ups have been a culinary hit, and the kitchen is excited to offer more of them. Stay tuned for more fun themed dinners!

Cigar & Whiskey Night

Thursday, October 27

The Binnacle and Binnacle Terrace was the perfect venue for the GPYC Cigar & Whiskey Night!

Members and guests gathered for an intimate night of cigar sampling and whiskey tastings.

Churchhills of Grosse Pointe displayed a variety of unique cigars for members to try on the Binnacle Terrace as the evening weather cooled down. Attendees enjoyed tastings of pre-poured flights of Crown Royal that were paired perfectly with the variety of cigars.

Robin Wagner of SWS introduced many different whiskeys throughout the night. In addition, a delicious display of lobster mac-ncheese, cajun tater tots, and BBQ brisket sliders were a treat among all members and guests.

Pastry Chef Christina's dessert pizza was a fantastic addition to the night's ambiance.

FRIDAY, OCTOBER 28

Howling Halloween Family nigHt

The last Friday of October was full of spooky fun for Grosse Point Yacht Club members of all ages!

Children dressed up in their best costumes to enjoy a haunted house, music, crafts, games, glow bowling, a haunted wagon ride, and of course lots and lots of candy! The laughter and shouts could be heard all

around the club as families enjoyed a wonderful evening together.

But no event at the GPYC would be complete without our amazing culinary team … The Ballroom hosted a delightfully scary dessert station from the wonderful Chef Christina that tasted as good as it looked, the pizza oven outside was a delicious treat for those who conquered the haunted

house, and a full dinner buffet was available for those who needed a little break from all of the sweet treats.

It was a great night for all of the little witches and goblins to practice trickor-treating before Halloween!

Tower of Terror

FRIDAY, OCTOBER 28

As our family Halloween party came to an end, the adults were just getting started!

The Tower Pub transformed into the Tower of Terror and the party lasted all night long. Delicious treats could be found in this room as well, and Kishor was the wizard behind the bar. Cobwebs coated the walls, skeletons could be found in various poses, and a cauldron was billowing out fog while DJ Nick kept the mood upbeat and fun the entire time. The costumes were all spectacular, but Taffany Van Rossen took home the prize for the best costume as a witch being burned at the stake. This creepy event was an absolute hit and the camaraderie among the GPYC members, especially around the holidays, is hard to beat!

Tessa, Molly & Emmalyn Westerman

Shana, David, Josephine & Remington Bonkosky

Taffany & Edward Van Rossen

Roy & Lynn Maksym

Scott & Barb Turnbull

The Quint Family The Drummy Family

Club Highlights

Commodore's Last Supper

Thursday, November 3

By Past Com. James L. Ramsey

The Last Supper was held November 3rd at our Club. No, not the one you recall from Catechism class. This one, too, had bread and wine, but it took place in the Venetian Room.

Board members, Past Commodores and flag officers donned formal attire to carry on a 37-year tradition that celebrates the passing of the old and the welcoming of the new at GPYC. The “Last Supper,” as it is known in Club vernacular, began at 1700 hours (5:00 p.m.) in the Lake Shore Room with the annual auditors’ report on the financial well-being of the Club. The report from Steve Katzman, CPA at UHY- LLP, our accounting firm, lasted approximately 25 minutes, with a Q&A session that went on for 15 more. Mr. Katzman finished his remarks and departed, happy to once again escape with this life. A 21-page printed version of the document was distributed to all attendees, some of whom actually expressed interest in reading it. Seriously, the report is available on the Club web site.

Financial briefing done, delegates filtered to the Venetian Room, where a festive banquet table, decorated with black linen and fresh red roses, encircled the room. A round of cocktails further brightened the mood, followed by a surf-and-turf dinner of seabass and lamb chops on a bed of polenta. Chaplain Rev. Walter Schmidt, who can be counted on for his stentorian invocations, delivered as usual, and as the evening progressed, there were toasts to outgoing Commodore Jason Grobbel, to incoming Commodore Brian Fish, to new board members, to old commodores, to patience, prudence, diligence, truth, beauty, freedom, the end of Prohibition, and last but not least the GPYC. In the spirit of the occasion, jokes were told – some of which could be actually reprinted on these pages but won’t be. And in what has become something of a Last Supper tradition, Past Commodore Ilja Vreeken delivered another of his would-be poetic Odysseys chronicling the ups and downs of the past year

at the Club. In the end, everyone had a good laugh, albeit at Vreeken’s expense. Which is the way such meetings should end. And so this one did, with participants heading for home or the bar, depending on their fatigue or thirst levels.

Once again, we have to believe that Past Commodore James R. Daoust, who originated the event in 1985, would be proud of what he started.

Com. Grobbel, Com. Fish & Rev. Schmidt

Rear Com. Dillon loved his gift (sweater) from Past Com. Vreeken

To Your Health

Thanks to all of our wonderful members and staff, 2022 was the best year yet for the Fitness Center!

We had a record number of unique users and members who utilized personal training. We offered new programs such as Spa Day, Fit, Food & Go, and a 5K Turkey Trot that will be a new annual tradition at GPYC for years to come.

For those of you who participated in Spa Day, you witnessed firsthand what a little imagination and creativity can do. With the help of our staff and Fitness Chairman Anthony Ventimiglia, we transformed the Tower Pub into a beautiful, relaxing space for members to enjoy a massage, overlooking our pool and harbor. Afterwards, members were able to enjoy a glass of wine by the fireplace in the Pub. It was our pleasure to partner with massage therapists Karen Coucke and LaTia Flewellyn for Spa Days. Look forward to several more in 2023.

The second new program we implemented was the “Fit, Food & Go” meal prep service. We partnered with Chef Eric Voigt and his staff to offer healthy meal options for members who are looking to eat healthy, and convenient for those busy days you don’t have time to cook. Chef Eric is an avid runner who understands the importance of nutritious food, so there was no better person to spearhead that operation. Coming next year, I will be offering some of my favorite plant-based meals I like to cook as part of the program.

The last new event we had in 2022 was the First Annual GPYC Turkey Trot! We partnered with the Grosse Pointe Shores Police and held a successful 5K. The route began right outside the driveway on Lake Shore, and headed south for 2.5 kilometers, then back north along the break wall side of the road.

We will continue all these events and more in 2023 and beyond. I look forward to having healthy events that adds years to your life, and life to your years.

To your health, Peter Wendzinski Athletic Director

Healthy

Snack Idea

Watermelon Salsa INGREDIENTS

1 1/2 teaspoons lime zest (from about 1 lime)

1/4 cup fresh lime juice (from about 3 limes)

1 tablespoon sugar

Freshly ground pepper

3 cups seeded and finely chopped watermelon

1 cucumber, peeled, seeded and diced

1 mango, peeled and diced

1 jalapeno pepper, seeded and minced

1 small red onion, finely chopped

8 fresh basil leaves, finely chopped

1/2 teaspoon garlic salt

Tortilla or pita chips, for serving

Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently.

Chill the salsa until ready to serve.

Add the garlic salt just before serving. Serve with chips.

Alexa Coole, Membership Director and Peter Wendzinski, Athletic Director getting ready for the 1st Annual GPYC 5K Turkey Trot.

Membership Matters

Tis the Season

12 Days of Christmas is BACK!

Tis the season to be jolly! There truly is no better place to experience the holidays than at the Grosse Pointe Yacht Club. A member favorite is back, 12 days of Christmas is our way of spreading holiday joy to our membership. All you have to do is participate! Watch your inbox for special offers on merchandise, events, fitness, bowling, food and beverage, and more! For every day you participate in 12 Days of Christmas special, you will be entered to win our grand prize. This promotion will start on Monday, December 12.

Best, Alexa Coole Membership Director

Membership Snaps

GPYC members Anna Groustra and Erin DeGrazia sailed in the 2022 Lake Michigan Junior Championships at Macatawa Bay on October 8-9, 2022. Anna sailed single-handed in the Optimist Red/White/ Blue Fleet and Erin crewed for skipper Sofia Gualdoni in the dualhanded 420 Fleet. The girls, with coach Connor Kirkman, sailed along side of Lake St. Clair fellow sailors from the GPYC and BYC as they competed against sailors from Chicago, Grand Rapids and other areas. Anna and Erin were fierce competitors and had a great time. They endured up to 30 mph winds on Saturday which caused many racers to retire.

Anna ended the weekend placing 10th overall out of 25 boats – her best finish in a race was 4th place. Erin and Sofia placed 7th overall out of 10 boats – their best finish in a race was 3rd place. Congratulations to all the sailors!

13 year-old GPYC member

Nico Abuel received his junior black belt in Taekwondo at Sidekicks Martial Arts in St. Clair Shores. Nico has been training with Grand Master Brian Pontillo since 2018. He completed his first black belt test in October, which included forms, a verbal test, multiple-opponent sparring, and board breaking. Nico broke the board with a flying side kick. Congratulations Nico!

Have you or a member of your immediate family made a special accomplishment? We would love to feature you in the NEW Grosse Pointer - A Monthly Magazine of the Grosse Pointe Yacht Club.

Submission for the Issue is the 5th of each prior month, please include information and a picture.

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

GPYC News

Holiday Hours

Closed Saturday, December 24 Christmas Eve

Closed Sunday, December 25 Christmas

Closed Sunday, January 1 New Years Day

Harbor Hours

The Harbor will be open Monday - Friday 8 a.m. - 4 p.m.

Fitness Hours

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

Grog Shop Hours

Look for Grog Shop Pop-Ups this fall and winter.

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 new 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.

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.

Staff Holiday Fund

This is the time of year when members can express appreciation for the kindness, courtesy and dedication of the staff at the Grosse Pointe Yacht Club.

This is particularly true regarding the many behind-the-scenes staff members who do not share in gratuities, but who nevertheless contribute to the overall excellence of the Club. From the cooks and dishwashers in the kitchen, to the setup crews in catering, to the administrative, housekeeping, maintenance, security and Harbor staff – all are deserving of your holiday generosity.

You may email your gift amount to cbuffa@gpyc.org or rhauff@gpyc.org. Forms, which can be mailed or dropped off at the Club, were mailed out to those members who receive their statement via mail. For those who receive their statements via email, a form will be attached to their monthly statement email.

Donations are accepted through Friday, December 16, 2022.

On behalf of our staff and your Board of Directors, we thank you for your support and continuing generosity. We wish you and your family a most joyous Holiday Season and New Year.

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.

Dining Hours

MAIN DINING ROOM

BRUNCH

Sunday 10 a.m. – 2 p.m.

LUNCH

Wednesday – Saturday 11 a.m. – 2 p.m.

DINNER

Wednesday, Thursday & Sunday 5 – 9 p.m. Friday & Saturday 5 – 10 p.m.

Main Dining Room

Afternoon Hours

Wednesday - Friday 2 – 5 p.m. Saturday 12 – 5 p.m. Sunday 1 – 5 p.m.

Spinnaker

DINNER

Friday & Saturday 5 – 10 p.m.

Watch for additional Spinnaker openings for Chef Eric’s exclusive Themed Foodie Pop-Ups.

MAIN DINING ROOM & SPINNAKER

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.

DISCLAIMER: Hours are accurate as of the printing of this newsletter. We will communicate any changes in The Weekly Buzz and eblasts.

Looking Aft

In 1935, at the height of the Great Depression, George M. Slocum became commodore of the GPYC and shortly thereafter the Clubhouse was closed and went into receivership; there was no money to pay the mortgage. At the time, Commodore Slocum owned a publishing company and to keep Club members informed he sent out the first issue of a four-page newsletter he named The Grosse Pointer. For the next three years he continued sending the newsletter, and when the mortgage debt was finally settled, The Grosse Pointer announced the news with an official invitation to members to attend the formal reopening celebration on July 4, 1938. Then in November, members received their inaugural issue of The Grosse Pointer in magazine form, with Commodore Slocum’s assurance that it would now become a monthly publication.

Two years later, on November 7, 1940, Grosse Pointers opened their first published issue of The Grosse Pointe News to read the lead article entitled “Paper is Requested to Change Name.” The story detailed how The Grosse Pointer had been the original chosen name of this new publication until GPYC Commodore Frank Couzens intervened. In a hand-delivered letter, Commodore Couzens pointed out to the publishers that The Grosse Pointer name had been registered with the copyright office at the Library of Congress by former Commodore Slocum when he began sending out his GPYC newsletter. Furthermore, the Club was still using the name and any other publication within the community using the same name would be confusing and possibly detrimental.

Robert Edgar, editor of The Grosse Pointe News, published his response, pointing out that lawyers had found no registration of the name in the local courthouse and had therefore concluded it was available. Unfortunately, they had looked no further, and the GPYC prevailed in its bid to retain the name. Mr. Edgar ended his letter thusly:

“We bow to the wishes of your club to keep the name of the publication undiluted. We have made the necessary changes. We hope and trust there will be no trampling of toes.”

December 2022

Thurs., Dec. 1 ...... Ladies Bowling, Thursday Night League Fri., Dec. 2 Kid's Club Sat., Dec. 3 94th Annual Commodore's Ball, Kid's Club Sun., Dec. 4 Sunday Brunch, Brunch & Bowl Mon., Dec. 5 Monday Night Men's League Wed., Dec. 7 ........ Women's Book Club, Wednesday Night Bowling League Thurs., Dec. 8 Ladies Bowling, Thursday Night League Fri., Dec. 9 Kid's Club, Open Bowling Sat., Dec. 10 Kid's Club, Open Bowling Sun., Dec. 11 ....... Sunday Brunch, Brunch & Bowl Mon., Dec. 12 ...... Monday Night Men's League Wed., Dec. 14 Wednesday Night Bowling League Thurs., Dec. 15 Ladies Bowling, Thursday Night League Fri., Dec. 16 Kid's Club Sat., Dec. 17 Kid's Club, Euchre Night in the Tower Pub, Open Bowling Sun., Dec. 18 Santa Brunch, Brunch & Bowl Wed., Dec. 21 Founder's Club Event Thurs., Dec. 22 Thursday Night League, Ladies Bowling Fri., Dec. 23 Kid's Club, Open Bowling Wed., Dec. 28 ...... Open Bowling Thurs., Dec. 29 Open Bowling Fri., Dec. 30 Open Bowling, Kid's Club Sat., Dec. 31 Kid's Club, Open Bowling

January 2023

Sun., Jan. 1 Sunday Brunch, Brunch & Bowl Wed., Jan. 4 Women's Book Club, Wed. Night league Thurs., Jan. 5 .......Ladies Bowling, Thursday Night League Fri., Jan. 6 ........... Kid's Club, Couples Bowling Sat., Jan. 7 Kid's Club, Euchre Night Sun., Jan. 8 Sunday Brunch, Brunch & Bowl Wed., Jan. 11 Wed. Night league Thurs., Jan. 12 Ladies Bowling, Thursday Night League Fri., Jan. 13 ......... Kid's Club Sat., Jan. 14 ........ Kid's Club Sun., Jan. 15 Sunday Brunch, Brunch & Bowl Mon., Jan. 16 Monday Night Men's League Wed., Jan. 18 Wednesday Night Bowling League Thurs., Jan. 19 Ladies Bowling, Thursday Night League Fri., Jan. 20 ......... Kid's Club, Teen Winter Blast Sat., Jan. 21 ........ Kid's Club, WinterBlast Sun., Jan. 22 Sunday Brunch, Brunch & Bowl Mon., Jan. 23 Monday Night Men's League Wed., Jan. 25 Wednesday Night Bowling League Thurs., Jan. 26 Ladies Bowling, Thursday Night League Fri., Jan. 27 ......... Kid's Club, Couples Bowling Sat., Jan. 28 Kid's Club Sun., Jan. 29 Sunday Brunch, Brunch & Bowl Mon., Jan. 30 Monday Night Men's League

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

788 Lake Shore Road

Grosse Pointe Shores, MI 48236

Grosse Pointe Yacht Club