The Grosse Pointer Magazine January 2023

Editor

Heather Shock hshock@gpyc.org Sean Brown sbrown@gpyc.org

Contributing Editor Carol Klenow

Publisher

Towar Productions 19803 Mack Avenue Grosse Pointe Woods, MI 48236 313.882.0702 www.towar.com

Advertising Director Kim Towar kim@towar.com

Art Director Heather Shock hshock@gpyc.org

Writers

Past Commodore James Ramsey Dr. Larry Stephenson Heather Shock Carol Stephenson 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 Magazines

published twelve times a year under contract with the Grosse Pointe Yacht Club.

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

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 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

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

Here we are in the middle of the holiday season. I really enjoy this time of the year at the Club. The decorations and the holiday lights make the Club house and grounds look magical. I often hear about how beautiful it is, especially from visitors to the Club's holiday events. We have many activities that focus on families and children. Seeing the kid's faces when they first see Santa or when we light the Christmas tree never gets old and reminds me of when my daughters were that age. Now is a good time of year to invite friends to join you for an evening or special event at the Club.

The Board of Directors and staff leadership activity has been in high gear this month. In addition to putting on major events like the Commodores Ball and Brunch with Santa, many private parties are in the works. The Chef has put together an exhaustive menu comparison with major clubs and restaurants in the area. We intend to use this information to adjust our menu with an eye on member value while providing a diverse, high-quality dining experience. The maintenance staff has been taking advantage of the good weather and conducting maintenance that will have us ahead of the game in the spring. Finally, the Noise Task Force has been meeting weekly with various experts to develop options to address acoustic issues in our dining areas.

Our committee chairs have been hard at work preparing for upcoming events this winter and next summer's rendezvous. Sign up early for these events when you hear about them. It assures you that you will have a spot at the event and allows the planners to put more value into the entertainment when we know attendance is high. Like I have said in some of my other communications, the one thing I ask of the Membership is to simply participate!

This time of year is vital to get action going and set standards on all aspects of the Club's operations. Success now means smooth, well-communicated events as our year ramps up toward summer. We have a dedicated team who want to make this year the best ever. I recently read a message suggesting a family dining night and Happy Hour times in the MDR. These positive suggestions are heard, and we are seeing what we can do to try them out. Please keep your recommendations coming; together, we can make our Club one that we are all proud to be part of!

I hope you and your families have a wonderful and memorable holiday this year. God Bless everyone, and Merry Christmas!

Sincerely, Brian Fish Commodore

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 – Christopher Izzi

Athletics – Anthony Ventimiglia

From theBoardroom

With the launch of the monthly Grosse Pointer, we are delighted to bring you a 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.

NOVEMBER

• The board approved the 401(k) plan managers for the 2022 – 2023 Fiscal year.

• The Board approved the reciprocal agreement with the Ocean Reef Club for the 2023 fiscal year.

• The Board approved the acquisition of certain fixed assets required in the kitchen, laundry room, and the MAC.

• Membership numbers were discussed. The Full Member Equivalents (FME) as of October 2022 were down 8 from September 2022 and down 18 from October 2021.

• The Treasurer’s Report was discussed. The BOD continues to keep a close eye on the budget to actual performance in many areas of the Club's finances.

• The Board approved committee chairs and fleet officers and discussed the offsite meeting scheduled for February 2023.

• GPYC will sponsor a Guardian Angels Foundation comfort dog after raising $25,000 in contributions.

• Discussion regarding the fleet of sailboats used in the sailing programs. The sailing committee is looking into replacing several older boats with newer boats in cooperation with the YNEF Foundation.

• Discussion regarding the Member Survey that was recently received by the Board and a recommendation to proceed as presented in the Board Materials.

A New & Old Year tradition

When I started as the Communications Manager in May of 2022, I was excited to implement changes to our current publications and to give our members an informational, aesthetically pleasing publication. It seemed like a monumental task at the time, but the support from staff and members creating this new publication was an inspiring and exciting experience.

With the help of so many, all our ideas came to fruition, and I genuinely believe we produced a successful December Special Edition magazine for members to enjoy. So, as you received your December issue of The Grosse Pointer last month, we hope you have enjoyed the new look, informative articles, and a peek from behind the scenes.

Like in the past when the publication began many years ago, we are bringing history back to the present day with a monthly magazine with the most up-to-date information, recaps of the prior month's events, and engaging articles for the whole family. We strive as a Club to continually improve our communications. We welcome feedback and would love to hear anything of interest or accomplishment you or a family member would like to share with our members and us for our "Member Snaps" section. So, stay warm, get cozy and enjoy reading your January Grosse Pointer!

Happy New Year!

Heather Shock Communications Manager

Bruce Knapp Secretary

Yachtsmans – Gregory D. DeGrazia

Membership Activity – Taffany C. Van Rossen

Member Satisfaction – Dr. Kevin M. O’Brien Heritage – Joseph P. Schaden Communications – Catherine W. Champion

Legal – Past Commodore Carl Rashid, Jr.

Notes from the Manager

Winter Activities for the Whole Family!

Michigan winters can be very difficult to endure … UNLESS YOU ARE A GPYC MEMBER! Sure, the winters are snowy, icy, and chilly. But there are so many activities at the Grosse Pointe Yacht Club, it makes winter more than tolerable … it makes it ENJOYABLE! Before I get to the activities, did you know that you are able to utilize a complimentary Concierge Service year-round? Simply text 313-306-2437 for carry out orders, questions about events, and any other topics. This service is monitored constantly during our operational hours and features a response within two minutes. We know you are busy. Why not let us do all the work? Dinner for the whole family is just one text away! Stop by on Sundays for the Big Brunch and the Sunday Turkey Dinner Special. As much as we like the Concierge System, we like seeing you here at the Club even more! Mark your calendars for the “Hottest” Party of the season on Saturday, January 21. The 11th Annual Winter Blast Event will be better than ever with a myriad of activities and winter fun. The Club once again will feature a large ice rink on the Pickleball Court, complete with hockey nets and lights. Trap Shooting at the Marine Activity Center is well underway, and members are enjoying the full-service shooting experience. The MAC features hot chili to keep you toasty warm and beverages for after your shooting rounds. The Club provides ammo, so all you need to bring is the gun. Inquire about our Trap Shooting League and special event dates as well. One winter activity that you may not have tried before is Paddle Tennis. Did you know the Club has an amazing Paddle Tennis Facility along the northern property line? This facility features two championship courts along with a two-story warming house in the middle. The warming house has a kitchen, restroom, and a second-floor viewing area so you can heckle your friends while taking a break! Book your court online and it will be ready for you upon arrival. Looking for an indoor winter activity? Look no further than Bowling. The Club has several leagues and if you missed out on signing up for one, you can volunteer to be a sub. Simply contact Bowling Director Gordy Woods and he can add you to the list. Gordy also offers Open Bowling on Friday and Saturday nights and Brunch and Bowl every Sunday. The Bowling Center is the perfect place to entertain friends and family on Open Bowling Days. The Bowling Center can also be booked for corporate events, birthday parties, or other occasions. There is nothing like a kids black light bowling birthday party. Check it out!

We have it all whether you are looking for an adult or kids activity. So come on out and enjoy everything the Club offers in the winter. We look forward to seeing you.

2022 Membership Survey

Members Have Spoken!

More than 400 responses were received from members and spouses to the 2022 GPYC Member Survey. Thank you to all who participated, with a special thanks to those who took the time to share more than a thousand comments and suggestions! This is Part One of a three part series which in total will highlight areas of strength, opportunities for improvement, and the plans and expectations of both management and the Board for positive changes guided by survey results.

KEY LEARNINGS

There were several areas of very strong performance as can be seen in the graph below. Harbor and harbor staff, Fitness, Tennis and Pickleball, and the Pool in particular received high marks, along with Communications and Feedback. (Overall Satisfaction at 70% was good but we strive to have this metric in the 80%+ range.)

Conversely there were several areas in which participants took the opportunity to highlight the need for positive change. Management/staff, dining, the Board and overall Value were high in this category.

Aaron Wagner General Manager

While all areas of club operations are receiving focus, these areas have been identified as priorities for management and the Board. For example, Dining is currently undergoing a comprehensive review; look for a number of changes in this most important area in the coming days. Similarly a large portion of the Board comments focused on the need for routine communication; look for a new Board Highlights column in this issue.

Next month will include a deep dive into the Dining and Overall Value feedback categories among other areas, with an update on the action plans developed to improve our member experience!

Person of Interest

Luke Clyburn and his camera have explored where few others have beneath the Great Lakes. Here he readies himself for a dive.

Aman’s house can tell you a lot about the person who lives there. Luke Clyburn’s tells you a lot more than that.

It’s more than just a dwelling. It’s a veritable maritime museum, packed with hundreds of marine artifacts from a life –50 years of it, anyway – of exploration on the Great Lakes.

Correction: make that under the Great Lakes. Because most of Luke’s work is done below the surface of the water – sometimes as much as 200 feet down, a depth where only experienced divers go and live to tell about it.

The modest ranch-style home facing Pontiac Lake speaks eloquently of his adventures. Every room reveals troves of nautical artwork on the walls, recovered underwater treasures on tables and shelves, and dozens of papers,

By Past Com. James L. Ramsey with Dr. Larry W. Stephenson

books and reference materials on marine archeology strewn about the desk in his office.

They’re not knicknacks. In the living room there’s a sizeable ship’s anchor, of hand-drawn iron, perhaps 200 years old, that Luke found on a dive in the Keweenaw waterway in the Upper Peninsula. In the dining room, resting on a bar that came from an old blind pig in Pontiac, there’s a piece of wood one might dismiss as a piece of fencepost. Actually, it’s part of a tree trunk. Luke discovered it during a dive in Lake Huron. Its carbon-dated age: 6,890 years. Think of that. An artifact lifted from the depths of a Michigan lake that predates the birth of Christ by nearly 5,000 years. The relic was the subject of a story Luke did for National Geographic several years ago. Oh, and in the family room, there are cages with two large, colorful parrots, one of whom regularly emits a shriek loud enough to start a football game or summon the fire department. He shares this fascinating world with his significant other and longtime diving partner, Kathy Trax, who now, sadly, suffers from dementia.

Much as Luke’s surroundings could tell his story, there is no one more qualified to do that than the man himself. Shipmasters Dr. Larry Stephenson and this writer were able to sit with him this past autumn. Here is our conversation.

He’s not a member, but he’s been a frequent guest at our club as a speaker and visiting captain with his crew of Sea Cadets aboard their converted 80-foot Navy patrol boat. Meet Capt. Luke Clyburn: diver, explorer, archeologist and award-winning filmmaker. Adapted from a story for the ISMA Lodge 7 Grand Ball.

Person of Interest

Q: Luke, let’s start at the beginning. Where were you born and how did you discover the water? And what do you do for a living?

L: I grew up on the banks of the Ohio River. My family’s home was in Evansville, Indiana, right across the water from Kentucky. We had a boat, and when I was 12 or 13, they allowed me to go out in it and do what I wanted to do – fishing, exploring, you name it. Professionally, I wear a lot of hats: I’m a certified real estate appraiser, a master SCUBA instructor and research diving teacher, and underwater photographer.

Q: When and how did you move to Michigan?

L: My mother was a very religious person. She was convinced that Elvis, rock and roll and other evil influences were going to ruin me. So, when I was in high school in Evansville, she packed me up and sent me to Bob Jones Academy in Greenville, South Carolina. Bob Jones was a ministerial school that had two kinds of students: the ones that were religious and wanted to go, and ones like me – rambunctious. A lot of the kids there were from Michigan, around Pontiac and the Oakland County area. Their stories, especially ones about the lakes, made Michigan sound like a place I wanted to be. So, I came up here on my own with the understanding that if I misbehaved, I’d be sent back to Bob Jones. And you know? – it’s amazing how one moment in a day can change your life. I was working for an ambulance company and funeral home in Pontiac because it was the only job I could get at 17. Well, there was a car crash and when I got there, there was a fellow

lying in the gutter and I placed a jacket under his head to comfort him. I didn’t know it at the time, but he was the owner and president of Fleet Carrier, a big trucking company. There was an investigation after that, and the retired Sheriff’s deputy who interviewed me was working for First Federal Savings in Pontiac at the time. He must have taken a liking to me, because six months later they called and offered me a job. It became my profession for the next 10 years.

Q: How did you discover diving?

L: That’s an interesting story. As a young person, probably 10 or 11, I watched divers on the Ohio River. They were hardhat divers who were always working on boats, and I always wondered what their world was like. Later, after I came to Michigan and we were living on Sylvan Lake, I uncovered a set of SCUBA gear that someone had apparently stolen and stashed out in a field. Rather than turn it in, I took it out on the lake and jumped in. I could hardly get my breath; it’s a wonder I didn’t die right there. But it got me started. It’s a calling that’s stayed with me to this day.

Q: Do you have a favorite lake to explore?

L: I like Superior because there is so much unknown about it. Did you know there are 6,000 shipwrecks in the Great Lakes? I have studies that show Lake Superior was once connected to Hudson Bay. So much has changed since the Ice Age 10,000 years ago, and we’re still rebounding from it. Example: the north Shore of Lake Superior today is still rising about one foot every hundred years. The Straits of Mackinac was once

a narrow river bed and the Detroit River was just a trickle of what it is today. There was a waterfall with more volume than Niagara that drained the north end of Lake Huron near Tobermory, Ontario.

A section of a tree stump nearly 7,000 years old was discovered by Luke on the floor of Lake Huron.

Q: Tell us about the Sea Cadets and Noble Odyssey Foundation. How did all that come to be?

L: Working for the bank, I met a man named Jim Clarkson, who was a big boater on Lake St. Clair and a founder of the Great Lakes Division of the U.S. Navy Sea Cadets. [The Sea Cadets were founded in 1962 by the Navy League to develop teenage kids with a maritime interest.] In 1972, Jim was ready to start a Sea Cadet program in Oakland County and he wanted me to lead it, so I agreed. The difference was, I intended to actually take the kids to sea on a ship so they could learn firsthand how things work. We eventually acquired an old, 1942-vintage, 75-foot, wood-hulled Navy patrol boat, YP587, which we used as our ‘classroom.’ We took the kids out on the lakes, taught them how to run and maintain the ship according to military discipline, and before long we got into diving, filming, then filmmaking and underwater exploration. Ours is the only program of its kind that does that.

The name ‘Noble Odyssey’ was first coined when we made a film in 1983 and the producers applied it to

our boat, which at the time only had the Navy designation, YP587. [The U.S. Navy as a policy doesn’t attach endearing names to its small ships, you know.] Later it became the name of our foundation, which is used to underwrite the cost of maintaining the boat and conducting the classes. It’s a 501© 3 organization, meaning it’s taxfree to parents and contributors.

Q: What is your most memorable dive?

L: I get asked that a lot. It was up in Lake Michigan near Charlevoix. Kathy was with me on that dive. We found evidence of a river 160 feet under water that would have drained what is now Traverse Bay into the lake about 8,000 to 9,000 years ago. There was a mine there where the inhabitants brought up chert, a form of limestone, that they made into tools – arrowheads, knives, scrapers. The water was so clear, we were able to sit on the bank of that river 160 feet down and look across to the other side, thinking 8,000 to 9,000 years ago, someone probably sat where we were sitting. We think of Columbus coming over here as a long time ago –that was nothing. There were already well-organized civilizations here. They weren’t hunters and gatherers; they were farmers. They were likely more civilized than the English settlers when they arrived. There is so much about ancient history in America we don’t know. I learned recently about a development of people along the Mississippi near St. Louis called the Cahokia. They lived there about 1,200 years ago. Their population at the time was larger than the town of London, England. They had metalworks, they had streets, they had subdivisions. They were not just people living under a tree and killing a rabbit to eat it. It wasn’t that way. They were highly civilized.

Luke and his crew of Sea Cadets visit the Club aboard the Pride of Michigan.

Q: Tell us about your current boat, the Pride of Michigan. Is it a ship or a boat?

L: Depends where you’re from. Like the Odyssey, it’s an 80-foot YPclass boat created by the Navy that was used for training midshipmen at the Naval Academy. It was built in 1979 in Sturgeon Bay, Wisconsin, and we acquired it in 1989 after the Naval Academy switched to newer technology. It, too, has a wood hull, so it requires a lot of maintenance. The Navy calls it YP for ‘Yard Patrol Boat.’ Ours is YP673.

Q: What’s your latest project?

L: We’re working with Macomb County to study parts of Lake St. Clair that are of great interest. There was a community along the lake near the Clinton River in the 1800s called Belvidere. It disappeared. It’s underwater now, because Lake St. Clair and the Clinton River have changed. We’d like to explore what’s left of it. And there’s Anchor Bay. It’s called that because in the 1800s sailing ships used to anchor there to be resupplied and wait for the right winds to go up the St. Clair River and into the lakes. There was a whole

community along the bay dedicated to servicing those ships. It wasn’t just a place for fishing and parties. We need to know more.

Q: Where to from here for Luke Clyburn?

L: The Great Lakes have such a story to tell. We’ve only scratched the surface. I’ve done a lot of studying on the Bronze Age 8,000 years ago and I want to know more about it. You know, people then were planters, farmers – they needed plows, they needed hoes - they needed a way of getting copper from the Keweenaw in the Upper Peninsula. How did they do that? We’ve been working with the University of Michigan, and they’ve found traces of hunting blinds in the middle of Lake Huron – that’s 50 miles out. They wouldn’t be there unless they had a large population to feed. They even found a caribou trail out there. There’s a story there that has never been told.

Art of the Club

Enjoy the view

By Larry Stephenson, M.D.

Mounted just inside the entrance to the Main Dining Room are eight half-hulls of speedboats, four on each side, belonging to Club members whose names appear on the plaques. Additionally, on the east side, is a halfhull model of Miss America X (ten), one of the most famous race boats of her time. In 1932, thousands of spectators lined the shore of Lake St. Clair to cheer on this American contender for the coveted Harmsworth Cup. Piloted by her builder/owner Gar Wood, Miss America X battled British contender Miss England to a thrilling victory. See the GPYC Centennial book for more about the race and a photo of Gar Wood partying with GPYC Commodore Hayward Murphy in the Main Dining Room during pre-race festivities.

Also at the entry, on the west side, is an acrylic painting entitled “Miss Pepsi by the Whittier”, depicting the iconic hydroplane race boat roaring past the Whittier Building to win the Gold Cup Race. This painting was commissioned to local maritime artist Jim Clary by the owners of the boat, the Dossin family, who had named her after their family business, the Pepsi Cola Bottling Company of Michigan. Over many years the GPYC membership roster has included several Dossin family members and is presently represented by member Doug Dossin. The painting is on loan from the Detroit Historical Museum collection.

Moving further along the west wall is an oil-on-canvas entitled “Sunrise Over the Club”, painted by prominent Polish artist Jan Polowski during a one-year sabbatical he did in the U.S. This beautiful depiction of the Clubhouse was commissioned by Past Commodore John Boll and his wife Marlene and graciously donated to the Club. Just above this painting is a platform where a large model of a wooden sailboat is displayed. It is a scale model of 39-foot sailboat Spook, built in 1909 and co-owned for many years by Past Commodore Jim Daoust. The model is a pond sailor, which means it was built to actually be sailed on small bodies of water. The Daoust family donated the model to honor the late Commodore.

The entry to the Commodores Room is flanked by a print and a painting. The print on the left is of another Jim Clary painting, Stewart J. Cort Launched in 1972, the Cort was the first of the 13 Great Lakes thousand-foot freighters to be built and is the only one with its pilot house at the front, as found in the older lake freighters. The painting to the right, by prominent local maritime artist Paul C. La Marre, is SS William Clay Ford. This freighter is best known for leaving the shelter of White Fish Bay, with Captain Don Erickson at the helm, braving hurricane force winds with waves up to 35 feet high on Lake Superior, to search for the Edmund Fitzgerald. Following her decommission, the pilot house was removed and now resides at the Dossin Great Lakes Museum on Belle Isle.

There is one painting on the south wall of the MDR, painted sometime in the 1970s by former GPYC member Paul Gillam, now deceased, showing the south side of the Clubhouse and the south harbor. Painting was merely a hobby for Gillam; he was chief designer for the Pontiac division of General Motors and head of GM’S Advance Design Studios.

Photographs of every GPYC commodore from the Club’s founding in 1914 to present are displayed on the south and west walls of the Commodores Room. On a table at the far north end of the room is a scale model of the wellknown sidewheeler Tashmoo. Built in Detroit and launched in 1899, Tashmoo

Art of the Club

transported passengers and cargo daily between downtown Detroit and Port Huron, with multiple stops along the St. Clair River, until 1936. The model was built by former GPYC member Robert Raisch, who was a retired US Marine Corps Brigadier General and recipient of two Distinguished Flying Crosses for his service as a fighter jet pilot in the Korean War. General Raisch built models as a hobby and donated this model to the GPYC in 2019.

In the Binnacle is a wooden model of Past Commodore Edsel Ford’s triple cockpit, high speed commuter Typhoon. The original 39-foot boat was designed by George Crouch at Dodge Boat Works in Newport News, RI, and built by master yacht builder Henry Nevins at City Island, NY. The model of Typhoon is very precise in detail, with hatch covers that open to expose the V-12 engine. The original boat was kept at the Ford estate in Grosse Pointe Shores and was shipped to Florida for winter use.

Two years ago, GPYC manager Aaron Wagner discovered what he considered to be a very special chart of Lake St. Clair. It was produced by Nautical Chart Wall, a company that specializes in enlarging standard NOAA charts and incorporating great detail into them. This particular chart has the exact location of the GPYC marked with our burgee. Aaron had an image of the chart installed on the wall behind his desk and particularly enjoys using it as a backdrop for Zoom meetings. There is also an oil-on-canvas painting on the north wall of the office depicting a two-masted schooner. The detail in this painting by R. Lane is such that the tiny crew members can be seen to be adjusting the sails on the boat.

GPYC Upcoming Events

Women's Book Club

Wednesday, January 4 | 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.

The Extraordinary Life of Sam Hell: A Novel: Robert Dugoni Amazon.com: Books

Euchre Night is Back

Saturday, January 7 | 7 p.m. 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: 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.

GPYC Cooking Classes

January 2023

Come cook with us this January with Executive Chef Eric, as you will learn new cooking techniques and fun recipes for you and your family. Each session will have a different theme from the Chef’s choice as you make a complete meal. Enjoy appetizers and a complimentary glass of wine with friends for these exciting new workshops.

New Year Resolutions – Get Healthy! January 5 | 6 p.m. Create healthy meals for you and your family. Peter Wendzinski, GPYC Athletic Director, will be there to say hello and help answer any questions on nutrition.

Soup for the Soul January 12 | 6 p.m. Let’s warm up by making signature soups when the weather gets cold outside.

Noodles Galore January 19 | 6 p.m.

Learn different pasta-making for all types of noodles.

Darling Dumplings

January 26 | 6 p.m.

Nothing says loving like dumplings from around the world. So join us to make delicious dumplings that will be a family favorite for years to come. $55++ per person / per session. Limited seating. Drinks by subscription.

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

Please indicate which workshop(s) you would like to attend.

Let’s Glow Crazy! Teen Winter Blast

Friday, January 20 | 6 - 9 p.m. A fun night for the teens of the Club to enjoy Glow Bowling, a photo booth, interactive games, slushies, appetizers and music in the Bowling Recreation Center.

$25++ per person.

Please contact the Front Desk for reservations at (313) 884-2500 or email frontdesk@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 staff-tochild ratio, the maximum number of children who can attend Kid's Club is 12 children per evening. Reservations are required.

The cut-off for reservations is by 4:30 p.m. the day of the event. To sign up your children, contact the Front Desk at frontdesk@gpyc.org or (313) 884-2500.

Every Friday & Saturday in January will feature a Special theme.

Available every week: Book Nook • Tech Corner Cards and Games • Space Activity & Sensory table • Dress-Up Imagination

Winter Blast

RSVP Today!

Saturday, January 21 | 7 p.m.

Our annual Winter Blast is just around the corner. Join us outside in a tent on the East Lawn for winter drinks, dancing, and an amazing array of food prepared by our culinary staff. It may be cold outside, but the all-night dancing will keep you warm!

$75++ per person. Drinks by subscription.

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

2023 Rendezvous

Kick-Off Reception

Wednesday, January 25 | 6:30 p.m.

Boaters and non-boaters alike are invited to join us at a reception to learn more about the 2023 rendezvous schedule.

Every year, the GPYC lines up an exciting number of destinations for our members. This year will include trips to the Old Club, Catawba Island, Milliken, Killarney and Fort Lauderdale.

Many destinations have lodging available for those that don’t arrive by boat.

Complimentary appetizers will be served and drinks by subscription.

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

Did You Know?

By Carol Stephenson

First Female GPYC Member

“Dear Miss Kay: Welcome to Membership in the Grosse Pointe Yacht Club.” With that letter dated June 24, 1977, Jane Kay (later Nugent) was informed that she had been unanimously elected to Social Membership, the first true female member of the GPYC.

Was she the first woman to become a GPYC member? In fact, records show that between 1927 and 1930, four women were identified as members. Did this mean that gentlemen GPYC members were ahead of their time? No, what it meant was they could add 2+2, and when funds were needed, they were willing to add female “members” as long as they didn’t actually expect to have the same membership privileges.

Through later years, several membership categories were created to accommodate widows of members, but none of those categories allowed women voting privileges. Then in 1977, Jane was approached by a GPYC member to join the Club in a newly created, gender-neutral Social Membership category. He confided that the Board was looking for a “safe” woman to become the first female member. Being a Detroit Edison vice president and already a member of The Detroit Club, The Detroit Athletic Club, and the Edison Boat Club, how could she turn down an offer like that? The rest is history, although Jane later said she took great pains not to be so “safe!”

For more information see “The Changing Status of GPYC Women” on page 155 in “Grosse Pointe Yacht Club 100 Years: 1914-2014.”

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

RIGHT your WRONGS

By Chef Matthew Stocker

Any chef will tell you; cooking is easy. Anyone can cook a perfect steak, a fluffy souffle, or a moist cake. However, whenever a friend asks me why their recipe didn’t turn out well, it’s almost guaranteed they deviated from the directions or changed ingredients expecting the same outcome. So let us save you from recipe confusion and give you more confidence in the kitchen by clearing up common cooking mistakes.

READ THE RECIPE AND HAVE THE INGREDIENTS READY TO GO.

The first step to cooking anything is to understand what you are doing. When you have a new recipe, read it over twice. Is there a direction that is confusing? Is there a technique you haven’t heard of before? Maybe you are making risotto as a side dish but didn’t realize it requires 20 minutes of continuous stirring. Or perhaps you didn’t even know you needed to boil your homemade French fries before frying them and don’t have the oven space for it. Treat dinner like a hike; you wouldn’t go in unprepared, would you?

The second part of a successful dish is having all your ingredients measured and ready to go. The common French saying, Mise en place, roughly translates to “everything in place.” It is a common saying in all professional kitchens. You want your cooking to be quick, clean, and precise. For example, when making a stir fry, you shouldn’t cut the carrots; add them into a pan to go into the fridge to pull out the next set of vegetables to cut. Make sure all your vegetables, meat, and other ingredients are cut. Next, measure out your soy sauce and other liquid. Have them lined up and impress your family as you seamlessly put the dish together.

LEARN TO SEASON YOUR FOOD

Simply put, you should be seasoning and tasting at every step of a recipe. We have all been in the disappointing position of making a 3-hour meal and sitting down to taste an underseasoned short rib or soup. Not everything under seasoned tastes bad, but the idea that it could taste so much better should inspire you. If you make a cheeseburger with onions and mushrooms, ask yourself- did you properly salt the ground beef enough? When you sautéed the mushrooms and onions, did you season those? If you did, did you taste them to make sure there was enough seasoning?

There’s also the American misconception that all seasoning must include salt. Admittedly, the USA lives in its own atmosphere of isolated flavors. In the east, their foods are enhanced with fermented sauces and ingredients (Think soy sauce, fish sauce, sauerkraut, and kimchi), while we only stick to salt and pepper. In India, you will find curries incorporating 20 ingredients, bursting with flavor. I’d recommend experimenting with the cuisines of other nations to get a perspective on what flavor intensity and seasoning can be!

HEAT YOUR PANS CORRECTLY, AND NOT OVERCROWDING THE PAN.

For this tip, we must understand one quick process. When you cook meat in a pan, that meat releases water. The water then boils in the pan, creating steam. With this knowledge, we can avoid the common problem of having a bad sear on meat. The first step to a good sear is a very hot pan. Put your pan on a burner, turn the heat all the way up, and wait until the pan is visibly smoking. Next, Pat any moisture off your meat with a paper towel, pour a little oil in the pan and set your

seasoned meat in. You will hear the gratifying sizzle. Now, say you have a family of five and are making New York strips for dinner, pan seared. You don’t want to fill the pan up as much as possible because as you place the steaks in the pan, the released water will bring down the pan temperature and start to boil the underside of the meat as the water steams. Instead, plan on making the steaks in separate pans or repeating the process in one pan over time.

SHARPEN YOUR KNIVES!

A sharp knife is a safe knife. The most common scenario in which people cut themselves is expecting a dull knife to go straight down, and it veers off course and slices into their hands. You will notice your confidence and speed of knife work increase when you have a tool following your commands. To sharpen a knife, you have two main options. The quickest and easiest option is a handheld sharpener. These can be found at most large stores like Walmart and Target. These sharpeners work by you holding the contraption and quickly swiping your blade between two metal grooves. The only downside to handheld sharpeners is that they physically remove the metal off your knife- and you’ll see the metal scraps. Over the years, there will be a noticeable reduction in the size of the blade. My most preferred method is buying a set of whetstones. Whetstones are blocks with different grains you push your knife against to sharpen them. Going this route does require technique, though there are many resources online to learn how to properly use a whetstone.

Along with sharpening your knife, you should hone a knife after every use. A honing steel is that long metal stick you often see chefs rubbing their

knives up and down with lightning speed. This tool is used to help align, not sharpen, your blade. Because the alignment of the blade is important for cutting, a newly honed knife seems to have the same effect as sharpening a knife.

FOCUS ON YOUR TECHNIQUES

The more foods you cook, the more comfortable you’ll be with other recipes. Believe it or not, cooking is only composed of seven cooking techniques. These methods are steam, blanch, sear, braise, poach, and roast. Once you learn the simple steps to each recipe, everything you make is just plugging in a different flavor. For example, you can make coq au vin, a French braised chicken dish. With the same steps, you can make braised pork for tacos or braise some short rib by subbing out a few ingredients. You’ll notice the same steps, like clockwork in your head. Sear, remove meat, add aromatics, add meat, add liquid, and cook low and slow. The same sentiment works for making the perfect pork chop, chicken breast, or steak. Not to sound like your old sports coach, but fundamentals are the most crucial part of doing well.

I often think about my career up to this point and all the roads I chose to end up where I have. I think of defining moments and the wisdom I’ve gained that can be shared with others. I dwell on the most intense job I held. Fresh out of college, surrounded by alumni with highly revered resumes and careers. They wanted me to succeed, as I wish all of you to succeed. The last tip I can give you is one that those chefs branded into my head. Whatever you do, don’t be the reason tonight fails.

Steak Frites & Asian glazed Carrots

As we talk about the basics, one dish that emphasizes this principle is steak frites. Two simple applications, when done perfectly, are a crowd pleaser. The glazed carrots are a side that can add one more layer of flavor to this plate.

FOR

THE STEAK AND FRIES - SERVES 1

1 10 oz New York Strip

1 Idaho Potato (with a mandolin to cut the potato)

1 Tablespoon Parsley

1 Tablespoon Minced Garlic

1 Tablespoon (room temperature) Butter

1 Quart Vegetable or Canola Oil

Salt and Pepper

Place the steak out 30 minutes before you are ready to cook it, generously seasoning both sides. Let the steak sit at room temperature. The salt will help release liquid in the steak.

In a small bowl, mix the minced garlic, butter, and parsley, set aside

Preheat oven to 400 degrees

Wash your potato and have your mandolin out. Adjust your mandolin to 1/8-inch julienne setting. Slice the potato into matchstick size pieces.

Place matchsticks into a bowl of cold water and continue to run water in the bowl until the water is clear. It is important to remove as much loose starch as possible from the fries.

After the water is clear, set the fries on a towel to dry off. You want to remove as much water as possible, or else the oil will pop up as you put the fries in.

Put the oil in a pot, and using a thermometer, heat the oil to 350 degrees. While the oil is heating, put a sauté pan or a cast iron pan on high heat for the steak.

When your pan is visibly smoking, without oil, it is time to cook the steak. Lightly pat the steak to remove any released moisture and then lightly oil the sauté pan.

Place the steak in the sauté pan for 2 minutes on each side, or until you’ve achieved a dark brown sear.

Place the steak on a sheet tray and top with the butter and garlic mix. Cook the steak in your oven for another 4-6 minutes, or until the meat is at 110 degrees (for medium rare). If you prefer your steak done more, feel free to take it out when it has reached your desired doneness. While the steak is cooking in the pan, place your fries into the hot oil. The fries will take around 3-5 minutes. When the fries are at your desired doneness, take them out of the oil and place on a paper towel lined plate to soak up access oil. Season with salt and pepper while hot. Take out your finished steak, and let is rest for 10 minutes, covered. Once rested, slice the steak against the grain. Plate the steak with your French fries and enjoy!

THE CARROTS - SERVES 4

Cut the scallions diagonally, on a large bias. The cut scallion should be long and thin. Place into ice water and set aside. Bring a medium pot of water with 4 tablespoons of salt to a boil for the carrots.

Once the water is at a boil, place the carrots in for 3-4 minutes, until tender but not overcooked.

In a medium sauté pan, add the soy sauce and brown sugar. Heat and whisk together. Let the mixture reduce by half and thicken up. Once the carrots are cooked, add them to the soy glaze. Sprinkle with sesame seeds. When you plate your carrots, add the green onion as garnish.

Wine & Dine

In the chill of winter, there may be no better feeling than warming your bones with a crackling fire and a rich glass of delicious wine. There are many choices to get you through the more glacial months of the year. Whether it be red or white, you can’t go wrong with these wines we have right here at the club!

Pinot Noir – Always a classic choice, Pinot Noir is a delicate and nuanced wine. A bottle of this dry, medium bodied 2019 J Vineyards Pinot Noir from Russian River Valley. Ruby-purple in color, this wine jumps from the glass with exuberant notes of ripe red currants, pomegranate and raspberry coulis with hints of violets, dark chocolate and mossy tree bark. $81/bottle.

Champagne – Always a go to of mine in the winter months, nothing brightens up a cold winter evening like a refreshing glass of bubbly. We have a lovely collection of sparkling wines here at the club, but I am a huge fan of the Billecart – Salmon Brut Rose. A romantic champagne, with its subtle and gourmet aromas, this cuvee is a reference point amongst rose champagnes. It will be a pleasant companion to your happiest moments with its sparkling color, its amazing finesse and its great intensity. $102/bottle.

Merlot – This varietal is one of the most beloved winter red wines and for good reason. Bursting with red fruits and easy tannins, Merlot is the perfect choice for a simple and relaxing evening. My recent favorite is available by the glass at all bars in the club - Ca’Momi Merlot from Napa Valley. It opens with a striking garnet flush boasting nuances of luscious red currant with notes of vanilla, blackberry, cocoa and bing cherry. A white pepper and oaky finish makes this wine a masterful companion to a wide array of food. $11/glass or $42/bottle.

Cabernet Sauvignon – I would be remiss to neglect the classic choice of Cabernet Sauvignon to warm up a chilly day. Our club list is stacked with Napa Cabs, one of my favorites being the 2019 Lyndenhurst Cabernet Sauvignon. Produced by Spottswoode, this wine boasts fresh notes of crushed bramble, cassis, and red cherries which underpin subtle aromas of lavender, cedar, and spruce. Mineral nuances of wet slate add structure, while the tannins remain silky and supple despite the wine’s youth. A beautiful wine to be enjoyed now and for years to come. $174/bottle

Riesling – In deepest winter, cozy red wines and warming casseroles can begin to feel oppressive, not to mention stodgy. I long for a glass of white, cold from the fridge, tingling with acidity and clean, clean finish. Pairs so well with the Thai food that is always a welcome sight on my table when I am too full from the holidays. While living in Vermont, I grew to love wines from the Finger Lakes region of New York. This wine is also offered by the glass at all bars in the club –Dr. Konstantin Frank Dry Riesling. Harmonizing lime zest, Granny Smith apples, and mineral stoniness with fresh citrus and nectarine. $11/glass or $42/bottle

All wines listed above are available in all areas of the club. Plus, don’t forget to add a bottle of your favorite wine to your next to-go order! If you would like to purchase wine in bulk to take home, please email F&B Director, Tyler Whittico at twhittico@gpyc.org.

Menu RECONNAISSANCE

How do they do it?

Dinner Menu

M gnon 6oz /9oz 38/55 Wh pp d Po a oes | Aspa agus | Zip Sau e F sh s Tomaha k 39 Vea Mila ese 32 B d d V l S l p i | A g H | L | G O i e Oi | A ugu a | B i er d Toma oe Pan Seared Scallops 0 C y R P é | R d V g t b L Bu S u Gr lled Salmon 32 Q i | A t h k |T t | Spi h R B é B B l d

Members have a choice in where they spend their dollars, especially when dining out. As costs have continued to rise in everyone’s life, we want you to know that the Club is working hard to make sure we are competitive in the market. Above all else, we want you to feel confident about keeping the Club at the top of your list when deciding where to eat.

Over the past month, Chef Eric and his team have been in contact with fellow Chefs, restaurant managers and vendors, as well as visiting local establishments. This included the Country Club of Detroit, the Detroit Athletic Club, Bronze Door, Bucci's, Mr. Paul’s, the Ford House, Fishbones and DaEdoardo. We gathered local market data, with a goal of ensuring members are receiving not only best in class food and beverage but the best value for their dollars.

The findings were interesting. Relatively speaking, we learned that in many cases GPYC offered larger portions as well as ancillary value-added items that many local restaurants and clubs did not. Soup and/or salad- even bread baskets- are not included with meals at several of the establishments we surveyed. This is certainly a factor in the different dining experiences. Relative portion sizes were also very revealing. For example, at one local favorite, an entrée portion of Veal Parmesan offers a 4oz portion of veal for $27. GPYC offers a larger 8oz Veal Parmesan at $42 (including a choice of soup or salad and bread).

With our data compiled, the management staff at GPYC is busy analyzing how and where we can improve - committed to finding the right balance between portion and price to ensure we are member’s first choice when deciding where to eat. Importantly, we want to be very clear that there will never be a compromise on the quality of food we serve. We will continue to provide the highest quality productsincluding fresh fish, filet mignons cut in-house by hand, seasonal produce and a nearly scratch pastry kitchen led by Chef Christina. As always, we welcome your feedback and suggestions and look forward to seeing you at the Club.

Grosse Pointe Yacht Club

Meet the Staff

The Best of the Best!

At the GPYC we pride ourselves in the amazing staff that works so hard to keep us the best Club in the area. Whether behind the scenes or face-to-face with our members, we are proud of the GPYC family. It's always fun to get to know a little about the person you may see around and their interests outside of the Club. This month we would like to introduce Lawrence Wade, Dining Room Manager. As you walk into the GPYC Main Dining Room, you are welcomed with open arms and a contagious smile by our one and only Lawrence Wade, Dining Room Manager extraordinaire. Always a smile and the best sense of style, which he thanks his father for, Lawrence makes sure your dining experience is top-notch. Mr. Wade is a proud lifelong Detroiter with two children and grew up with a large family of 5 siblings. He says his father, Lawrence Sr. was the most influential person in his life. "He always told me to take pride in myself and do my best every time."

Lawrence enjoys reading anything by Tom Clancy and James Patterson. He enjoys the action and suspense, and once he starts reading, he has difficulty stopping until he has finished the book. Cooking is another favorite hobby Lawrence enjoys experimenting with in his free time. Rumor has it Lawrence cooks as well as he dresses!

Although Lawrence has worked for the GPYC for more than ten years, he has not always worked in hospitality. He was security for a former NBA player throughout his career. After the NBA player retired, Lawrence began working for his brother at his nightclub. He found he immensely enjoyed the hospitality industry, which eventually led him to be part of the GPYC family. Lawrence says, "When you enjoy your job, it's a blessing." His favorite thing about working at the Club is the breathtaking view of Lake St. Clair in the summer. He enjoys getting to know the members and appreciates his coworkers.

Jarvis Ad

League Openings

Up Your Alley Bowling Scores & More

Our bowling members are having a great time this season and enjoy the camaraderie and competition the GPYC bowling leagues have to offer. I am always on hand for a quick tip or words of encouragement on the lanes. As the first half of our bowling season nears the end, it's a great opportunity to showcase some amazing scores these last few weeks.

MONDAY MEN:

Matt Schaden - 285 high game Charles Molnar - 748 series Handicap Game - Schaden 321 Handicap Series - Chris Rodriguez 775

WEDNESDAY NIGHT MIXED: Kevin Granger - 264 game / 668 series

Julie Granger - 212 game Dianna Smith - 546 series

THURSDAY NIGHT MIXED: Sean Fannon - 254 game Sean Fannon - 681 Ellen Starks - 172 game

THURSDAY MORNING LADIES: Dianna Smith - 189 game / 520 actual series Handicap Series - Marylou Corrigan 738

GPYC Bowling Recreation Center will have openings on the Wednesday night and Thursday Night mixed leagues. If you are interested in joining for the 2nd half-season, it begins the 2nd week of January. There is no better way to enjoy your club than bowling in one of the GPYC leagues we offer.

Please contact me, Gordy Woods at gwoods@gpyc.org. or call (313) 640-7005 for more information.

Two Interclubs were held in November. First, the GPYC men defeated the Red Run Golf Club by 58 pins. Ted Lucia led the Yacht Club with a handicap score of 738, followed by his doubles partner, Andrew Christians, with 720. Great job bowlers! Next, we went up against the Lochmoor Club and fell way short by 581 pins. Charles Molnar led the Yacht Club with an actual score of 763. Our next Interclub will be away against the Country Club of Detroit on January 7. Stay tuned for results.

GPYC is looking forward to hosting our annual Member/ Employee bowling party on February 7. This event is always one to look forward to and well attended, we hope to see you there.

Finally, a bowling party is a great way to entertain your guests and family this season. Let our talented catering office know if anyone is interested in hosting a bowling party during the winter months, and we can take care of the rest.

Thanks, Gordy Woods, Director of Bowling Operations

Bowling Etiquette 101

Winter bowling is fully underway, with league play and plenty of open bowling options. I thought this would be a good time to share some bowling etiquette tips. Please take a moment to review these tips to make the bowling experience at GPYC more enjoyable for all members. If you have any questions regarding any item, don't hesitate to ask me.

League bowling begins at the scheduled time. Bowlers have the option to arrive for 15 minutes of practice before team play begins. Once a game reaches the fourth frame, bowlers who arrive late will not be allowed to bowl until a new game begins.

Observe side lane courtesy. Check left and right before stepping on the bowling approach. If bowlers arrive at the same time, the bowler on the right has right of way to proceed. Please stay back and let that bowler proceed before approaching to bowl.

After you throw your ball, step back to the rear of the bowling approach to plan your next ball so bowlers on the left or right lanes can approach and organize their throws.

Keep a good pace of play. When bowling, especially during league play, watch who you follow and be ready to bowl when it's your turn. Gently remind teammates and friends of their turn if they become distracted by the camaraderie, food, and drinks that are always present in the Bowling Recreation Center.

Respect the Bowling Recreation Center. Please stow coats, shoes, and bags in the locker area while you bowl. If you wish to rent a bowling locker, contact me for details. In addition, do not bring food or beverages into the bowling area to avoid accidental spills.

The BRC is open to all members. The BRC is an area for all club members to enjoy, even if they are not bowling. The BRC is a casual, friendly venue for food and beverages. So stop by and have some FUN!

Howard Smith, GPYC Bowling Chair

Club Highlights

Annual Meeting Traditions

Thursday, November 10, 2022

The Annual Meeting of the Grosse Pointe Yacht Club is a time-honored tradition that began with the Club's founding in 1914. This historical event honors the outgoing Commodore and heralds the incoming Commodore and newly elected Officers. Each year, members cast their ballots over cocktails while awaiting a call to order, followed by an expertly prepared meal by the Executive Chef and the talented GPYC culinarians.

As is tradition, Commodore Jason Grobbel presented the Club's achievements from the past year and thanked members for their continued support. Finance Committee Chair, Director Bob Weiland, presented the Club's financial well-being, and Harbor Committee Chair Director David Schaden detailed his committee's work this year, including opening a new harbor. Additionally, Director Rick Lueders presented the results of the recent member survey, which allowed for spirited comments from the membership.

Some of the Club's most beloved awards were given, including the prestigious Member of the Year award. This year's recipients, Mrs. Diane Gallagher and Dr. Michelle Ramsdell, were recognized for their heroic actions that saved the life of a fellow member on the Pickleball Courts. The second award, Yachtsman of the Year, was given to Mr. Greg DeGrazia for his substantial contributions to the Club's Sailing Program throughout the season. The final award, GPYC Employee of the Year, was given to Robin Hauff in the Accounting Department for her selfless dedication to the Club. Robin has been with GPYC for 27 years, performing various functions and assisting staff. Thank you, Robin, for all you do.

Each year, the election results are announced as the meeting comes to a close. Congratulations to this year's class, including incumbent board members Director Peter Beauregard, Treasurer David Schaden (elected to 3-year terms), and Director Richard Lueders (1-year term). A hearty congratulations to newly elected board members Mr. Michael Sobolewski and Mr. Kurt Saldana, who were elected by their peers (3-year terms). Finally, congratulations to Mr. Joseph Haney, elected to serve on the Preservation Committee, and to Director Bruce Knapp, appointed as Board Secretary.

Commodore Jason Grobbel wrapped up by giving his closing remarks and transferred his position to incoming Commodore Brian Fish. Commodore Fish outlined his vision for the coming year, focusing on membership value, satisfaction, and retention. Commodore Fish and Lady Nancy Fish look forward to a successful 2022-2023 year.

Incoming Com. Brian Fish and Lady Nancy

Outgoing Com. Jason Grobbel, Greg DeGrazia and Dr. John Seago

Incoming Com. Brian Fish, Sue and John Koski and Incoming Vice Commodore William Dillon

Outgoing Com. Jason Grobbel, Robin Hauff and Aaron Wagner

Past Com. Carl Rashid, Past Com. James Ramsey, Past Com. Mary Treder-Lang and Past Com. Ronald Schaupeter

It was a Gobblin' Good Time!

Even though it was a cold and windy morning at the GPYC, the Club had over 30 members, guests, staff, and furry friends participating in the 1st Annual GPYC 5K Turkey Trot. Before the Trot started, guests browsed a Grog-Shop Pop-Up, and it was the perfect weather to purchase a GPYC winter hat. Then, as participants headed to the starting line, Peter Wendzinski, Athletic Director, gave a quick speech thanking everyone for coming out and being part of this new tradition.

Saturday, November 12, 2022

The race began, and participants were off down Lake Shore Road. Many ran, jogged, and walked as the temperatures seemed to get chillier by the minute. As participants saw the finish line, Aaron Wagner, General Manager, ensured each participant received a high five and music to accompany their finish!

After the race, everyone enjoyed warming up by the fire pit, eating donuts, and sipping hot cider.

Best times for prizes included Peter Cox and Executive Chef Eric at 20:54 and Kellie Zawisa at 21:52. Congratulations to our runners!

Holiday Boutique

The toasting of champagne glasses filled the GPYC on the night of the Holiday Boutique Champagne Reception. Members came ready to start their Christmas shopping and sipped on a complimentary glass of champagne as they browsed the fantastic items on display. Many local vendors filled the Ballroom, Binnacle, and Venetian with unique gifts for everyone on your Christmas list. Handmade jewelry, beautiful wreaths, boutique clothing, and more were all on display and ready to be put under the Christmas tree. This year's Holiday Boutique was the shopping soiree of the season!

Matt O'Laughlin enjoys the run with his furry friend.

Mandy VanNatter and friend Katie Anderson and family.

Elise Thompson and Mrs. Rutkofske

Carol Klenow is ready to get started on the run

Club Highlights

The first GPYC brunch to honor our military veterans was held on Sunday, November 9, 2008. Dr. David Martin was just ending his year as Commodore when he was approached by his Vice Commodore Jimmy Taylor with the idea of recognizing Club veterans at a Sunday brunch to be held as close as possible to the national holiday on November 11th. Jimmy went on to recruit a committee of member veterans to organize the event, and this group agreed that veterans who were family members and friends of GPYC members should also be encouraged to attend. The brunch was a great success and became an annual event.

Hosting the 2022 brunch was Commodore Brian Fish, the first presiding Commodore since the inception of this event to be an actual veteran. Commodore Fish shared some of his U.S. Army active duty experiences piloting a Cobra helicopter gun ship on border patrol in Korea, Tahiti and along the East/West German border before the fall of the Berlin Wall. He resigned after ten years of service with

the rank of Chief Petty Officer (CW-3), and stressed how, in later life, he has been grateful for the life lessons learned from his military experience. Brian then called GPYC senior bartender and veteran Mike Hadsall to the podium to share some of his experiences serving in Germany and elsewhere as a captain in the U.S. Army.

Major General Paul Rogers from the Michigan National Guard was introduced and spoke about one of his particular interests, post-traumatic stress syndrome and related afflictions that produce a high rate of suicide among combat veterans. General Rogers highlighted the service dog program for at-risk veterans and thanked GPYC member Ron Lamparter and wife Mary for their support of the Guardian Angels service dog program. Mary has become nationally involved in this program and gave some moving examples of the success it has proven to be with PTSD sufferers.

All veterans in attendance were acknowledged and thanked for their service.

Ron and Mary Lamparter with Major General Paul Rogers and his daughter. Commodore Brian Fish is flanked by attending veterans.

ITALIAN FAMILY NIGHT

Pasta, Pasta & More Pasta!

Chef Eric’s brainchild of an event took place in the ballroom this past November. Taking inspiration from the older tradition of Italian night in the Spinnaker, the kitchen launched a much larger and more involved version in the ballroom. Italian night included the fan-favorite pasta station - a plethora of pasta, sauce, and ingredients put together in front of your eyes.

There was also a salad bar, accompanied by various breads, butter, and oils. As if it couldn’t get better, Chef Eric and his team had an array of hot food, such as pepper and onions, wild boar gnocchi, and lasagna, to name a few. Italian night had a great turnout, and Chef Eric is looking forward to providing more themed pop-ups to the membership. In the future winter months, keep your eye out for cooking classes hosted at the club and the possibility of a Chef vs Member culinary competition.

Rich and Sarah Rozewicz, Bruce Knapp, Mark and Nancy Hauck

The Drummy's and guests

The Stevens Family and friends.

Club Highlights

Thanksgiving Day Dinner

Thursday, November 24, 2022

The Club was filled with laughter and good spirits as many GPYC families gathered to celebrate Thanksgiving at the Club. For many members, this is a holiday tradition; for others it was their first time experiencing the amazing GPYC Thanksgiving traditional dinner buffet. The Ballroom boasted a vast buffet of all the traditional Thanksgiving Day favorites. Our culinary team provided a delicious variety of foods for members and their guests to feast on and a Thanksgiving to-go option for those who wanted to enjoy dinner at home without the work. Whether members chose the to-go option or to dine in the Ballroom, everyone expressed how excellent the food was at home or the Club. The GPYC is thankful for our members, and we look

next year.

forward to celebrating Thanksgiving Day with you

Dr. Larry and Carol Stephenson

Chef John Moore, Mr. Thorn, Dennis Doheny, Tyler Whittico and Executive Chef Eric Voigt

Thanksgiving Day dinner was filled with laughter and smiles

Annual Tree Lighting

Sunday, November 27, 2022

Christmas bows, twinkling lights, and Santa came together for a memorable evening at the GPYC. The GPYC Annual Christmas Tree Lighting is a special evening of fun and Christmas spirit for members of all ages. Children dress in their holiday best and anxiously await Santa to light the humongous tree in the Rotunda. The Annual Tree Lighting is always a member's favorite, and we always look forward to this holiday tradition to start the season.

Com. Brian Fish and Santa

The Panagopoulos and Paluzzi girls smiling with Santa for a picture

Santa and Abby Quint

Family picture time with Santa

The94th Annual COMMODORE’S BALL

Just like that, the annual Commodore’s Ball was upon us. Members and guests gathered once again for a night of revelry and celebration; the 94th edition was one for the ages. This traditional event is one of the most important parties of the year, anticipated by members and staff alike.

The 2022 Commodore’s Ball was a celebration of Commodore Brian Fish and his wife, First Lady Nancy Fish. Lady Fish spared no details, carefully considering each piece of décor adorning the Clubhouse to the delight of everyone in attendance.

Upon arrival, Board Secretary Bruce Knapp and his wife, Mrs. Christine Knapp, greeted partygoers. After

cocktails in the Main Dining Room, guests were invited to take their seats in the Ballroom ahead of the formal proceedings.

Visiting Commodores were introduced first, arriving from yacht clubs throughout the area. Past GPYC Commodores followed as anticipation built toward the introduction of this year’s Commodore and First Lady. Fleet Officers and Current Directors were announced next, including Rear Commodore Robert Weiland with Mrs. Mary Weiland and Vice Commodore William Dillon with Ms. Jennifer Winckler. The final arrival was the grandest, as Commodore and Lady Fish arrived to a standing ovation and took their seats at the head table.

Emcee Wayne Wegner led the group in the singing of the Canadian National Anthem while his daughter, Ms. Natalie Tripp, gave a spirited rendition of the Star-Spangled Banner leaving everyone awestruck. The microphone was then turned over

to Commodore Fish, who welcomed guests to the Ball and recognized those responsible for ensuring the party was flawless- most importantly, his many friends and family members in attendance.

The ceremonial portion of the evening continued, with this year’s Fleet Officers and Directors being recognized and formally presented with their flags. Wrapping with the final flag presentation of the evening, Commodore Fish recognized his predecessor, Commodore Jason Grobbel. Commodore Grobbel thanked the club for their support and offered well wishes to Commodore Fish before being presented with his Past Commodore’s Flag and framed ensign. A final toast was given to the new Commodore from Past Commodore Ilija Vreeken, leading to final remarks from Commodore Fish.

As the staff began dinner service, the music provided by Simone Vitale and his band brought the crowd to

the dance floor, with many guests dancing as dinner was being served. Simone and his band kept the crowd engaged and lively throughout the evening, never missing a beat. After warming up the dance floor, attendees returned to their seats and were greeted by Chef Eric’s delectable menu that included an elegant duet of filet mignon and seabass. The meal was punctuated by a carrot cake made by Chef Christina using Commodore Fish’s mother’s personal recipe.

After dinner, many guests thought their ears deceived them as they heard the deep baritone of the King himself. A closer look revealed a surprising vocalist, Commodore Fish, belting out a raucous rendition of Elvis’ hit All Shook Up. The band kept the party going late into the evening as cocktails flowed and late-night snacks recharged the masses. As guests made their way out, they received a framed photo from the evening as a parting gift- a reminder of a night that will not soon be forgotten.

2022/23 GPYC Board of Directors

Taffany Van Rossen and Ally Turner

David and Amy Schaden

Jeff Hohlfeldt and Marin Goldberg

Amy Krueger Malow and friends enjoyed dancing to the Simone Vitale Band.

Dominic Neumann and guest

Com. Ilja Vreeken, Bruce Knapp and Past Com. Sean Schotthoefer

Wayne and Sue Wegner

Director Michael Sobolewski takes dessert into his own hands during the Commodores Ball

Com. Gary and Kathleen Marowske, Troy and Lynn Marowske

Com. Brian Fish and Lady Nancy

Sophie Schuetze, Victoria Beauregard, Betsy Ropke and Victoria Simon

Jim Hanika and Anita Shina

Members and guests enjoyed the festivities and smiling for the camera

January 2023 Fitness Challenge

It's that time of year when everyone talks about being healthier and losing weight. But if you're like most people, the good intentions never seem to translate into success and each January, you're back wondering, "what if?" Well, this is where GPYC Fitness will be there to hold you accountable!

During the month of January, the top ten users of the Fitness Center will be entered into a drawing to win a 30-minute personal training session and a GPYC Yeti water bottle. Each time you enter the Fitness Center, be sure to punch in 0 plus your four-digit member number. If you have a two or three-digit member number, you will press 0 or 00, then your number. (It must equate to five numbers to enter). Please note that you can only enter your number once daily.

The GPYC Fitness Center is a world-class boutique-style gym that offers three treadmills, three Pelotons courtesy of the club, a rower, a recumbent bike, a smith machine/squat rack/bench press, a lat pulldown/cable row machine, leg curl machine, a cable pulley machine, dumbbells up to 50 pounds, kettlebells up to 50 pounds, medicine balls, physio balls, mats, foam rollers, battle ropes, and resistance bands. We also offer a cooler that is stocked with water and protein shakes.

On a personal note, January is my favorite month of the year to help you kick-start your workout routine. If you are unable to make it to the gym, I will happily write you at-home workouts that you can do at your convenience for only $25 a week. I look forward to helping you put in the work that adds years to your life and life to your years.

Best in health, Peter Wendzinski Athletic Director

Membership Matters

Happy New Year

Legacy Incentive a Success!

One of my favorite parts of my job is the task to come up with new and exciting incentives to help recruit new members to our great Club. In December we kicked off by waiving the initiation fee for any Legacy membership - a $750 savings. We were excited to not only extend it to our members children, but to grandchildren, nieces and nephews too! Members jumped on board and wanted to share their Legacy for many years and memories to come. As we start the new year we can't wait to welcome all the new Legacy members and make the GPYC their favorite place to share with friends.

Best, Alexa Coole Membership Director

Healthy Snack Idea

Roasted Chick Peas

1 (15-oz.) can of chickpeas, drained and rinsed 1 tbsp. vegetable oil 1/2 tsp. kosher salt

FOR SEASONING: 1 tsp. cumin

1 tsp. chili powder 1/2 tsp. dried oregano

1. Preheat oven to 350°. Pour chickpeas onto baking sheet in an even layer.

2. When oven is heated, place chickpeas in oven until completely dry, 8 to 10 minutes.

3. Remove chickpeas from oven and toss with oil and salt. Return to oven and bake until golden brown, dry, and crispy, 33 to 35 minutes, tossing halfway through.

4. Combine chickpeas and seasonings on sheet tray and toss to combine. Spread into an even layer and let cool completely.

5. To store, place in a resealable bag or tupperware, with the bag slightly open or lid ajar to maintain crispness.

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.

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

Have you or a member of your immediate family made a special accomplishment?

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.

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.

Trap Shooting

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

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

$30 per person. Includes ammunition and hearing protection.

After rounds are completed drinks by subscription are available.

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

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

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

Sunday Turkey Dinner Special

Every Sunday | 5 – 9 p.m.

The much loved turkey dinner special is back! Join us in the Main Dining Room for roasted turkey, sage stuffing, mashed potatoes, corn, gravy and cranberry!

Due to popular demand the Turkey Dinner Special is first come first serve.

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

Online Dining Reservations

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

Dining Hours

MAIN DINING ROOM

BRUNCH

Sunday

10 a.m. – 2 p.m. DINNER

Thursday & Sunday 5 – 9 p.m.

Friday & Saturday 5 – 10 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.

Looking Aft

By Past Com. James L. Ramsey

Who Are We?

In an age when practically nobody trusts anybody, consensus of purpose is as scarce as unpolished shoes at Buckingham Palace. Sadly, one of the victims of the malaise is self-identity. Organizations are among the first to fall. Who are we? What are we? Why are we in business? What are we trying to accomplish? Companies and corporations frequently ask those questions and enlist well-paid consulting firms to have them answered. Ironically, once all the exhaustive investigative work is done and analytical documents on the matter are delivered at high-echelon meetings, the realization is usually devastatingly simple: You are what you appear to be.

The founders of this organization had no such uncertainty. For them, it was clear and simple, and they wrote it into our name over 100 years ago: The Grosse Pointe Yacht Club. Not the Grosse Pointe Boat Club. Not the Grosse Pointe Dining Club. Not the Lake St. Clair Social Club.

Our founders were a tight-knit bunch. Their fellowship stemmed from a deep love of boats and the water. And when the time came to build a facility that reflected their passion, they refused to settle for a warming hut with a dock (it was one of their options at the time); they created a massive yacht harbor beside a cathedral-like building and grounds that were the envy of every private club in North America. It was a daring, grandiose, even crazy undertaking. But it was true expression of their idea of what a Grosse Pointe Yacht Club should be. Over time, their vision needed nothing to refresh its meaning. Scores of independent surveys confirmed their wisdom, ranking us among the finest yacht clubs in the country. We are what we appear to be.

In 1959, then-Commodore Robert Weber, father of Past Commodore Mark Weber, said it all when he penned a piece for the membership entitled, “What is the Grosse Pointe Yacht Club?” He wrote:

“To some it is land, harbor and building; to others it combines a beautiful park, wherein a masterfully designed building stands, surrounded by a magnificent harbor in which are moored the finest yachts on the Great Lakes. To the members it is the close association of friends, bound together in fellowship.

It is this latter description which provides the answer – for without the close association of friends and the continued flow of friendship there would be no club.

I like to think of the Grosse Pointe Yacht Club as a home away from home – for within its boundaries you find facilities and services and a dedicated staff to provide that friendly, homelike atmosphere.”

Nothing has changed. We are what we appear to be: The Grosse Pointe Yacht Club.

January 2023

Wed., Jan. 4 Women's Book Club

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, Winter Blast 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

February 2023

Wed., Feb. 1 Women's Book Club, Wednesday Night Bowling Thurs., Feb. 2 Ladies Bowling, Thursday Night League Fri., Feb. 3 ........... Kid's Club Sat., Feb. 4 .......... Kid's Club Sun., Feb. 5 Sunday Brunch, Brunch & Bowl Mon., Feb. 6 Monday Night Men's League Wed., Feb. 8 Wednesday Night Bowling Thurs., Feb. 9 ...... Ladies Bowling, Thursday Night League Fri., Feb. 10 Kid's Club, Valentine Day Dining Specials Sat., Feb. 11 Kid's Club, Valentine Day Dining Specials Sun., Feb.12 Sunday Brunch, Brunch & Bowl, Valentine Day Dining Specials

Mon., Feb. 13 Monday Night Men's League Wed., Feb. 14 ...... Wednesday Night Bowling League Thurs., Feb. 15 Ladies Bowling, Thursday Night League Fri., Feb. 16 Kid's Club, Couples Bowling Sat., Feb. 17 Kid's Club Sun., Feb. 18 Sunday Brunch, Brunch & Bowl Mon., Feb. 19 ...... Monday Night Men's League Wed., Feb. 20 Wednesday Night Bowling League Thurs., Feb. 21 Ladies Bowling, Thursday Night League Fri., Feb. 22 Kid's Club, Couples Bowling Sat., Feb. 23 ........ Kid's Club Sun., Feb. 24 Sunday Brunch, Brunch & Bowl Mon., Feb. 25 Monday Night Men's League Wed., Feb. 26 Wednesday Night Bowling League Thurs., Feb. 27 Ladies Bowling, Thursday Night League Fri., Feb. 28 ......... Kid's Club, Couples Bowling

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