Thanksgiving Dinner or Sides to Go

Grand and Glorious
Thanksgiving
Buffet
Thursday, November 22
Fountain Room Seatings
12:00 ~ Last Seating 3:00 pm
CLUB WILL BE CLOSED AFTER LAST SEATING
Adults $27++
Children 12 yrs. and under $15++
(3 & under complimentary)
Garden Salad - choose from Grape Tomatoes, Diced Cucumbers,
Michigan Dried Cherries, Sliced Almonds, with choice of
Dressings: Ranch, Italian, Balsamic, Cherry Vinaigrette and French
Assorted Marinated Holiday Salads
• Carrot and Golden Raisin
• Marinated Fall Vegetables
• Tomato and Mozzarella with Basil
• Ambrosia Salad
• House made Cranberry Dressing
Hot Food
• Classic Green Bean Casserole with Fried Onion topping
• Roasted Brussel Sprouts with diced Red Peppers and
Garlic Butter
• Whipped Redskin Potatoes
• Sweet Potato Soufflé with Brown Sugar and Pecan topping
• Chef Ken's Macaroni and Cheese
• Brown Rice Pilaf
• Grilled Salmon Fillet on sautéed Swiss Chard with Citrus Glaze
• Oven Roasted Turkey with Gravy
• Traditional Stuffing
Children’s Holiday Party
Sunday, December 9th
11:30 am
Lunch & Crafts
Adults $18.00 ++
Children $14.00++
PLEASE RESERVE EARLY
Menu
Garden Salad
Thousand Island/Ranch/French Dressings
Country Fried Chicken Drummets
Honey Mustard Dipping Sauce
Grilled Chicken Breast
Chef’s Macaroni and Cheese
Buttered Green Beans
Tater Tots
Baked Bowtie Pasta with Meat Sauce
Desserts
Fresh Fruit Display
Raspberry Dream
Fresh Baked Brownies
Assorted Fresh Baked Cookies
Chocolate and Vanilla Cream Puffs
Santa will arrive by sleigh to
listen to special holiday wishes.
Make holiday crafts, decorate
gingerbread houses, have your
picture taken with Santa, and
each child will receive a gift
from the Commodores!
Carving Station
All served with appropriate condiments
• Coca-Cola glazed Bone-in Pit Ham carved to order
• Marinated and Grilled Chef carved Tenderloin
DYC Sweet Endings Dessert Station
Holiday assortment of fresh baked cookies, house made tarts,
chocolate and vanilla cream puffs, Pumpkin pie, Apple-pie,
chocolate cake, and fresh whipped cream
Share the Spirit
of the Season!
Please bring a new
unwrapped toy for
Toys-for-Tots or mittens
for our Mitten Tree.
(Mittens are given to those in need)
Reservations Required - Call Reception Counter
(313) 824-1200
Thanksgiving Dinner or Sides- to- Go
Pick up your order form at the Club or
go to the DYC web site to print and
fax a copy to the Club by
Tuesday, November 20th
by 3:00 pm
PLEASE RESERVE EARLY
Reservations required.
Call the Reception Counter
(313) 824-1200
FROM THE COMMODORE
COM. BRYAN BARLOW
Changing Seasons
Fall is in the air, the leaves on
the trees are turning gold and red,
and the harbor is nearly empty.
Although it's sad to see the boats
leave the harbor for winter storage, the fall season at DYC is a
fun time of year. October was
baseball play-off season with the
Tigers playing against the Giants
in the World Series. Go Tigers!
Members packed the Starboard
Haven Lounge to watch the
series on our big screen TVs. The
now
famous
Shoopoween
(Halloween) costume party, held
on October 27th, was another outstanding success. Thank you, Director Erica and Fleet Captain Andy
Ciupak. This time of year also officially starts our fun campaign season for the candidates running for all of the open offices. Buttons,
stickers, banners, free beer, lots of hand-shakes and a few political
parties make the campaign season a great time. It is also a way for the
candidates to get their personal messages out and meet some new
members in the process. It's all in good fun.
The large increase in our Active, Active Boating and Intermediate membership categories is very rewarding to me personally. Our increased
membership level is certainly one barometer of our local economy but
it's also a gage of our memberships' satisfaction at DYC. The seeds for
growth in our membership were planted by previous boards and membership Director Jack Lyon a while back. Through the efforts of this
year's board, including many very dedicated members that participate in
the membership committee process, our growth numbers are now being
accelerated by our new Membership Director Jim Neumann. He has
done a terrific job with the help of his Ambassador Committee Chair person, Dawn Fedell and Retention Chair, Margaret Gmeiner. These
increased membership numbers are the financial fuel needed to carry
our size club operation successfully into the future.
My year as the 144th Commodore of the Historic Detroit Yacht Club has
been fun and exceptionally gratifying, to say the least. This is thanks to
the efforts of so many dedicated and passionate members. On behalf of
First Lady Linda and myself, thank you to all of the members that contribute to the well-being of our Club and all of the employees that made
it such a special year for Linda and I. To the new incoming board, I wish
you every success in all of your endeavors and may the 2013 MICSA
swim finals be an absolute knock out success. To the 145th incoming
Commodore Scott Allen and his First Lady Patty Schmidt, I have every
confidence in the world that you will do an outstanding job leading us into
the future. Best wishes on your Commodoreship.
Sincerely,
Bryan Barlow
144th Commodore
The Historic Detroit Yacht Club
Changing of the Guard
To all of those DYC members who were nominated this year to be
candidates to run for the open Board of Directors, Rear Commodore
and Preservation Trustee positions, thank you for offering to volunteer
your time, expertise, resources and passion to your Club. Those of us
who have previously volunteered for positions and various DYC committees and clubs understand the time commitment and the dedication
you are about to embark on. Your efforts help to keep our beautiful and
historic club moving strategically forward and keep her the special
gem that she is. I wish all of you nothing but success.
My year as the 144th Commodore, with First Lady Linda at my side
and supporting me every step of the way, has been exceptionally
rewarding and very gratifying. I have had the distinct pleasure of working with some very talented and passionate board members with a
"get it done" attitude, along with great members on special committees
including the various clubs within the DYC. This season, with the help
of many members, along with the momentum gained from the previous couple of years, this board was able to accomplish a lot of positive things that will last a long time. I am most proud of the Harbor
Improvement Team led by Commodore Tim Coltman that spear headed the dock reconstruction for Midway and Slab docks when others
said it couldn't be done. I'm proud of the team lead by Commodore
Scott Allen for the soon to be started total reconstruction of the front
steps leading to the second floor Veranda. I am also very proud of the
dedication and hard work that First Ladies Daryl Dawes and Lady
Linda put into the first phase restoration of the ladies locker room. It is
absolutely beautiful. I am truly humbled by the passion and generous
financial donations given this year by our members for all sorts of
great projects. This year, members approached us asking how they
could help and contribute. We also have those unsung heroes who
graciously made financial donations for color pages in the Mainsheet,
electrical power supplies for the docks and electrical labor services.
Step by step the Bitter End is really taking shape, thanks to people like
Art Leo and newer member John Gelle, who's company Ferlitto
Construction installed the two French doors. We had folks like Craig
Homicz who quietly spent weeks with his heavy equipment at DYC
straightening out broken seawalls, leveling out the ground by the
launch ramp and re-dredging the lagoon bottleneck by the bathing
beach.
FROM THE VICE COMMODORE
COM. SCOTT ALLEN
November is transition month at the DYC
because it is time for completion of one
Board's duties and the beginning of the
next. We have built a tremendous momentum of improvement at our Club and it will
be the work for us this month to pick up from
the improvements in 2012 and carry forward
through 2013.
The election and annual meeting is
Monday, November 12. Sometime between
now and then I will be making final plans for
committee assignments and appointments
of the various committee chairpersons. If
you have a special interest or talent, please
let me know so that we can engage you with
others. Some of our standing committees are well known but I am hoping to enhance the spirit by encouraging as many members to be as
involved as you want to be. We have needs for committees dealing with
things from snow skiing, to bocce ball, to Human Resources, to marketing, gardening, entertainment and it continues on. Our Club is great
because of all of the energy and involvement of our members.
Patty and I look forward to serving you all as I transition into the role
of Commodore and her as First Lady. It will be our goal to help enhance
the fun and creativity with new ideas and involvement from all of you
while also respecting the time-honored traditions that set us apart from
other Clubs. This is a special place, with special members and a tremendous spirit. It is a source of fun and family with a diversity not always
found in historic, private clubs and that quality is the source of our energy and reason to belong.
Thank you all in advance for your support and willingness to pitch in
and help us maintain and grow the best private club in the world!
Please feel free to call me at (248) 841-3656 or by email at [email protected].
Scott Allen
3
FROM THE TREASURER
BRINGING
GREG NOWAK
REAR COM. FRED CARR
FOR THE PAST SEVERAL
YEARS we have faced unprecedented challenges as a club, but
we have weathered the financial
storm and emerged a stronger
organization. I'm happy to report
we had great results in the past
year and we expect continued
growth in the coming year. We
truly have the wind at our back as
we proceed into the new fiscal
year.
I'm heartened that so many new
members have been inspired to
join the DYC. In this fiscal year,
we saw strong growth in all membership categories, ending the
year with a net membership growth of 145 members, 94 members
over budget. This comes on the heels of last year being the first
year of any member growth in ten years.
We exceeded our budgeted dues by $90,000, and our budget
calls for further growth of $160,000 in dues this year based on a
conservative net member growth estimate of 30 additional members. We also project dock fees to growth of $50,000. No increases in dues or dock fees are budgeted and we have projected maintaining our operating assessment at the same level in the coming
year.
Food and beverage revenue was also strong this year, reflecting
the passion our members and the community has for the club. We
exceeded our total food and beverage revenue budget by an
incredible $540,000 which included some substantial off site special event revenue that we were fortunate to have this year. We
can't count on large special events this year but expect our core
banquet and grill operations to continue to be solid.
On the cost side, we did incur higher costs for labor and maintenance than budgeted, reflecting the cost of servicing a growing
membership and the cost of maintaining a club that has had a lot
of deferred maintenance over the last ten years.
This year we also made some important, considered investments
in the future of the DYC, including critical capital improvements to
our clubhouse and docks, securing tax exempt 501(c)(3) status for
the DYC Foundation, and setting in place plans and designs for
enriching the member experience in and around our Club. The
dock project investment of over $300,000 is being funded completely by a dock improvement fund which receives 7% of our dock
fees.
We were also creative this year in seeking alternate sources of
funding outside of dues and food and beverage sales. One exciting example is that we were awarded a federal grant for $50,000
for improvements to our holding tank pump-out system on our
docks.
Next year's budget includes a significant pay down of our outstanding payables by roughly $300,000. This reflects balances
accrued in prior years that simply have to be paid down in the coming year in fairness to our vendors. This is another example of our
need to play "catch-up" for the difficult years behind us.
Fortunately, our member growth is projected to generate the cash
necessary to reduce these liabilities to an acceptable level.
We are also committed to continuing to operate as a year round,
12 month Club, the only club in the area that can boast that.
Even as we continue to meet the challenge of change, we remain
steadfast in properly stewarding the club's financial resources
alongside our commitment to inspiring people to care for, enjoy,
and promote our amazing club. Working together with you, we can
make sure that is one thing that never changes.
4
UP THE
REAR
Last month in my lead paragraph I used
the phrase just around the corner. What
does just around the corner actually
mean? Wisegeek.com states "People use
the term "just around the corner" in relation
to time. This generally comes from the fact
that time is often seen as a metaphorical
journey with twists and turns just like a
road, and the future is usually hard to predict, comparable in many ways to the
experience of rounding a corner in a new
location and seeing unexpected sights."
Who knew that seemingly innocuous
phraseology would bear so much fruit?
Turns out that was a very long corner
and traveling through it provides a very different look today than it did just yesterday.
I'm talking about the funding of our preservation account which the
governing bylaw states shall be suspended until this November 30,
2012. In reviewing recent audit results which drove an updated budget it
became apparent that our road to recovery, while admirable and substantial, still needs more time. The bylaw states that expenditures from
the preservation fund "…will constitute a capital expenditure to preserve,
restore or protect the Clubhouse, the Club Island or other principal Club
assets." There is plenty of evidence around the Club that indicates we
are in fact doing that a little bit every day. So please know this is not a
question about preserving our Club, this is only a question about managing our cash flow. To better manage our cash flow in this coming year
we are asking that you once again pass a short term suspension of this
requirement.
Bylaws require distribution, in a timely matter, "…A report on the Club's
current financial condition,…" therefore our financials are available for
members to pick up at the Club House, receive via email, and are posted on line in the member's only section of our website.
I'm looking forward to seeing you all at the Annual Meeting.
We Need Your Help!
SANTA CLAUS IS COMING
TO TOWN
DYC elves have always been so generous with their time in preparing crafts
for the Children's Christmas Party.
Envelopes with directions for this years'
crafts will be available on election night,
November 12th.
Volunteers are always needed on the
day of the event for each craft. This year
there will be 14 ideas to choose. If you
can supervise a craft table on
December 9th, please contact Margaret
Gmeiner or Raelene Bugaj. Thank you
for the out-pouring of support that this
event has always received.
Raelene Bugaj
[email protected]
Margaret Gmeiner
[email protected]
FROM THE GENERAL MANAGER
A MESSAGE
PAUL HUGHES
MARK LIFTER, PRESIDENT
Happy Fall season to the entire
DYC family. It has been a great
year for weather, but we are now
paying the price in the harbor.
Some of us do not care for winter, but let's all cross our fingers
for a heavy snow this year. We
need it. Many of us have never
seen the water so low and obviously, this could affect all of us in
the Spring. Regardless of what
nature hands our club, this
board and management will do
our best to ease the pain.
As you can see, your Club is open. We need to see you
down here to keep everything rolling along. We are on very
tight budgets to operate in the grill and bar right now and
every burger, beer, and steak counts. Some days we serve
upwards of 15-30 lunches and other days it may be one or
two people. I ask that you really make a point to stop by for
lunch and dinner a couple times per week to support the
DYC and keep the staff on board. I also ask that you make
a quick phone call the day before and make a reservation if
at all possible. This way, we can staff appropriately. For the
most part, we can only schedule one or two people in the
front and one or two people in the back, so please help us
staff appropriately. Otherwise, if all of you decide to show
up at the same time without reservations, you can imagine
how hard it will be to meet the food and service standards
that we have come accustomed to.
I ask you to also start thinking about a holiday lunch or
dinner at your club. If you organize this now, we can really
do more for you. We can set a custom menu for you,
reserve the space, and order some wine for you and your
group in a nice, organized fashion.
Don't forget, if you want to make it easy on the entire
family and show off a bit; bring everyone down to the club
for a beautiful culinary spread for our Thanksgiving Day
brunch. Or, if you wish to consume this juicy turkey in your
own home and show the relatives your new love for cooking, let us make it for you at the club. Simply, schedule it
with the catering department and Chef Ken will have it all
packed up for you to take home so you can secretly place
the food in your serving dishes. This way you can focus on
watching our grand Detroit Lions win another game.
Maybe. Just make sure you watch the entire game since
we like to score all our touchdowns in the last couple minutes.
FROM THE
DYC FOUNDATION
Will You Help "Seal the Envelope"?
As year-end 2012 approaches, it's a great time to
plan for a tax-deductible contribution to the DYC
Foundation. Doing so will help us take some critical
first steps toward significant restoration and preservation of our historic clubhouse building… in other
words, to begin Restoring the Grandeur. The
Foundation's inaugural year presents the one-time
opportunity to be recognized as a "Founding
Contributor" with your initial gift.
We know you love the
Detroit Yacht Club for
the fellowship, friendships, fun, and family memories
it provides. Our clubhouse is the centerpiece for all
this. We are in awe of its architecture, facilities and
uniqueness. It attracts not only members, but also
thousands who want to hold their weddings, parties, and meetings in this special place. This is why we need to do our part to preserve this facility for ourselves, future generations of members, and the community.
Our building, now on the National Register of Historic Places, is nearly 90
years old. As would be expected, it has significant repair and restoration needs
that far exceed currently available funds. The greatest of these needs is to stop
the water intrusion that is adversely affecting our building in visible and hidden
ways, causing damage to interior ceilings and walls, to exterior walls, doors and
windows, and to the ballroom veranda. Put simply, we need to Seal the
Envelope of the building to stop water damage and restore unsightly areas,
both outside and inside, for the long term.
With the support of the DYC Officers and Board of Directors and the past
Commodores, the Detroit Yacht Club Foundation has launched the 2012 - 2014
Seal the Envelope Capital Campaign. We know this is a significant multi-year
effort involving our members, former members, community leaders and grants.
As funds become available, the Foundation's Board of Trustees will work with
the Club to assure funds stay firmly focused on the most important clubhouse
needs. The time to start this campaign in earnest is now.
As a Founding Contributor, you can make a real difference toward preserving our landmark building so that it will be enjoyed for decades to come. While
contributions in any amount will be welcome and help us move toward
Restoring the Grandeur, please review the following chart to see how your
contribution and/or pledge will be recognized within the Club and with some
special benefits.
Gar Wood Society
2012 Contribution
Amount or
Three-Year Pledge
$25,000 or more
Commodores' Circle
$15,000 - 24, 999
Join the Voyageurs For Their
Benefactor Club
$7,500 - 14,999
Annul Holiday Party
Saturday, December 8
Supporter
Donor
$3,000 - 7,499
$ 300 - 2,999
Dinner $40++
Time 7:00 pm
Trophy Room
Founding Contributor
Recognition Level
Benefits
•
•
•
•
Society Recognition
4 tickets to Dec. 1 party
Recognition at party
Special receptions
•
•
•
•
Circle Recognition
3 tickets to Dec. 1 party
Recognition at party
Special receptions
• Club Recognitions
• 2 tickets to Dec. 1 party
• Recognition at party
• Annual Report Recognition
• Annual Report Recognition
Join the crowd at the Foundation's Restoring the Grandeur gala Saturday
evening, December 1,2012. Reservations can now be made on the DYC website calendar or by calling the Reception Counter. Founding Contributors whose
donations or pledges are received by November 23rd will be recognized at the
Gala. Please send your contributions and/or pledges to the Detroit Yacht Club
Foundation, One Riverbank Rd, Belle Isle, Detroit, MI 48207
Feel free to call the DYC Foundation at (313) 757-5240 if you have any questions, would like to discuss a special donation, or want to discuss making a
bequest within your estate plans.
5
GARDEN CLUB
VOYAGEURS
PAM MALONEY
MIDGE SAVAGE
Bake a Cake
of Bread
7:00 p.m.
in the
2nd Floor Kitchen
Thursday, November 8
The Garden Club is sponsoring the 3rd Annual Irish Bread Baking
Class in the second floor kitchen. This will be a hands-on class focusing on Irish soda breads and their many variations (e.g. pizza crust,
focaccia, and wheaten bread) with special attention on sweet and
savory scones.
Each participant will make a cake of bread or some scones. Class is
limited to 15 participants. Cost of class is $20. This covers bread
recipes, ingredients for a cake of bread or scones, coffee and several
bread tastings with a small profit for the Garden Club. Reservations will
be made at the Reception Counter.
All participants will have an opportunity to make a cake of Raisin Soda
Bread or Wheaten Bread or one or two types of scones.
We will be working with convection ovens and will provide the convection temperatures for the breads/scones you will be making.
Come hungry. Bring your own apron and large mixing bowl.
Speaking of hungry, check out “Food for All Seasons”, the DYC
Cookbook, for great recipes for your holiday meals.
If you don't have a copy, the books are for sale at the Reception
Counter. They can be purchased gift-wrapped for the holidays or in
their own presentation box.
Sea Gulls
Holiday Luncheon
Tuesday, December 4
11:15 am in the
Trophy Room
Please make your reservations
with the Reception Counter (313) 824-1200
Decorating Elves Wanted!
Transform our fantastic Clubhouse into a
Magical Holiday Wonderland!
The DYC looks its absolute best over the
holidays and our members are the elves that roll
up their sleeves to get the job done.
Everyone is welcome to lend a hand.
Please put on your work clothes and
plan on joining the decorating fun and friendship.
Saturday, November 17 thth
he
ve t
Sa
6
e!
Dat
Fun begins at 8:30 am
with coffee and donuts.
A complimentary lunch will also be served.
Saturday, November 3 - Voyageurs Garden fall clean-up starts at
9:00 am. We do need to put the garden to bed for the winter, and a
few extra hands will get the work done quickly. No special experience
needed, just a willingness to help.
Saturday, November 10 - Voyageurs are looking forward to hosting
their annual Wine Tasting evening. This is a fun and relaxing opportunity to meet your candidates for the 2013 Board, who will pour the
wine and who graciously sponsor the wonderful dessert display.
There will be Chef's good food stations and live music to accompany
a great selection of wines and craft beers.
Saturday, December 8 - Plan to join the Voyageurs for our annual
Holiday Dinner. We look forward to a cozy dinner in the fireplace-lit
Trophy Room, decorated for the holidays and with our enthusiastic
sing-along after dinner. This is a popular evening and space is limited, so reserve early.
Plans for special events during the winter season are being made.
We are always looking for new and exciting places to visit, so if you
have any suggestions, let us know.
Sea Gulls Bake Sale
Monday, November 12
10:30 am until it’s all sold!
Come support the Sea Gulls and
buy their home baked cookies,
cakes, pies and muffins.
All proceeds go to benefit the DYC!
DYC Sea Gulls present
EUCHRE NIGHT
Wednesday, November 14th
7:00 pm
You may sign-up at the DYC Reception Counter or
contact Catherine Nierle for details
at (313) 567- 2571 or [email protected]
WINE SOCIETY
Join your DYC friends as you enjoy wine!
Your annual membership is $10 per person, $20 per couple.
Look for more details as we continue to enjoy wine, food and
friendship at the DYC!
Contact: Emily Brandt
Catering Manager
[email protected]
Direct Line (313) 824-2788
NEXT WINE SOCIETY EVENT
Thursday, December 27th
PLEASE
Make Your Reservations in advance for all Club Events.
Reservations are a necessary part in assuring
successful events. Thank you in Advance.
7
AROUND AND ABOUT THE DYC
WOMEN’S DAY AT THE HUNTSMAN
8
FROSTBITE RENDEZVOUS
9
WELCOME NEW MEMBERS!
The Membership Committee would like to
Welcome the following new members to
the Detroit Yacht Club.
Active Boating
Scott & Nancy Lange
Robert & Denise Beale
Active
Michael & Patricia Marchand
Douglas & Cynthia Kehrer
lntermediate
Jennifer & Michael Scripps
Nicolas Bartell &
Lauren Patricia Zemaitis
Katie Temrowski
Non-Resident
Gary & Barbara Dawes
This opportunity is available only every two years!
GRILL BAR PLAQUE
Place Your Order Now!
PLACE YOUR NAME IN PROUD TRADITION
2012
Forms are at the Club.
Deadline December 5th
FITNESS ROOM
Daily 5:00 am - 9:00 pm
Except Monday ~ 5 am - 7 pm
You must be 18 years old to use equipment.
CONCERNS, CARES OR C O M M E N T S
Your opinions regarding your experience here at the
Detroit Yacht Club are important. Please share any
concerns or compliments with Margaret Gmeiner
(313) 824-1200 x 232. She will direct them to the
appropriate department. Whether they are small or
large, please feel free to call.
Membership Meeting Times
Tuesday, November 27
Retention 6:15 pm
Ambassador 7:00 pm
Everyone is welcome to join the committees
with a commitment to participate.
POOL HOURS
Monday - Friday 12:00 - 7:00 pm
Saturday - 10:00 am - 6:00 pm
Sunday 9:00 am - 6:00 pm
Adult swimmers with a buddy or group are
welcome to Swim (without a lifeguard)
8 am -10 pm. You will need to sign a release form
before using the Pool during this time period.
Forms available at the Front Gate or
Reception Counter.
EIGHT BELLS
Mrs. Mary Little
(Long -Time DYC Member and Mother of DYC Member Kathleen Morgan)
Wednesday, October 1
•
Mr. Sebastian P. Minsterman
(Father of DYC Member Com. Alan Minsterman)
Monday, October 8
•
Mrs. Gladys Richardson
(Mother of DYC Member Dorizella Fredrick and
First Cousin of DYC Director Joe Brooks)
Tuesday, October 16
11
Club Hours
Months of October - December
Club Facilities
Food & Beverage
Monday
Office Open 9-5 pm
Indoor Pool Open
Hot Tub Open
Sauna Open
Racquetball Courts Open
Fitness Center Open
Tuesday-Thursday
Grill Bar Hours
11:30 am - Midnight
Bar Dining ~ Grill Dining
11:30 am - 9:00 pm
Tuesday - Thursday
Office Open 9-5 pm
Reception Counter
1:30 pm - 8:30 pm
Indoor Pool Open
Hot Tub Open
Sauna Open
Racquetball Courts Open
Fitness Center Open
Friday- Saturday
Office Open Fridays 9-5 pm
Reception Counter
10:00 am - 9 pm
Indoor Pool Open
Hot Tub Open
Sauna Open
Racquetball Courts Open
Fitness Center Open
Friday - Saurday
Grill Bar Hours
11:30 am - Midnight
Bar Dining ~ Grill Dining
11:30 am - 9:00 pm
Sunday
Grill Dining Room ~ Open
A La Carte Breakfast
11:30 am - 1:00 pm
Chicken Dinner
1:00 pm - 8:00 pm
Grill Bar Hours
11:30 am - 11:00 pm
Bar Dining ~ Grill Dining
11:30 am - 8:00 pm
Sunday
Reception Counter 11 am - 7 pm
Indoor Pool Open
Hot Tub Open
Sauna Open
Racquetball Courts Open
Fitness Center Open
DYC FLYING SCOTS INSTRUCTION
SEASON WRAP-UP
KELLI MURPHY & BILL MCINTYRE
DYC's Connection to Sailing's
America's Cup
"Does anybody here know anything about sailing?" an editor at
the San Jose Mercury News in
California asked. Julia Sulek, a
former DYC Flying Scot student,
jumped up and was given the
plum assignment of covering the
prestigious America's Cup in the San Francisco Bay. It started this fall with
the "world series" events and culminates next summer with the Louis
Vuitton Cup and the finals. She even got a ride on Oracle's AC45, with
renowned skipper Jimmy Spithill at the helm in a practice session and has
interviewed champion skipper Russell Coutts as well. "The ride was
thrilling and I was happy to serve as ballast with some of the world's
greatest sailors," Sulek said. "When I wrote the story, I at least knew to
avoid using the word 'rope.' Thanks DYC novice class!" One of her
favorite sources on the story has been Tom Ehman, a Michigan native
who has a number of friends at the DYC and now works with the
America's Cup committee.
Sulek, a San Jose native and daughter-in-law of Mary Ellen and Bill
McIntyre, came to Detroit in 1993 as an AP reporter and learned to sail in
the DYC Flying Scot program where she met her husband, Chris Sulek,
a novice class teacher. Thanks to the DYC, Sulek is now the resident
expert on sailing for the Mercury News. Whenever she comes back to
Detroit for a visit, she makes sure to visit the DYC.
You just never know how far your summer in a DYC sailing class will take
you. Watch this space or www.dycflyingscots.org for details on 2013
classes.
A few reminders:
Don't Forget! Haul out is scheduled for Saturday, Nov. 3 at 9:00 am. All
volunteers are welcome. Please come to the sailing center dressed to
work outside. Lunch for volunteers is provided after all the work is done.
Holidays are coming. You can give the gift of sailing this year. Gift certificates for a DYC member to enroll in the 2013 Adult Sailing Class are
available at the DYC Reception Counter or you can e-mail [email protected] to order directly or with any questions.
DOCK LINE
During the next two months
we will be open in the Grill
Restaurant with limited staffing.
In order to meet your service
expectations we ask that you
please make reservations in the
Grill Restaurant, so we can
accommodate accordingly.
Thank you in advance
Samantha Owens
Grill Restaurant Manager
(313) 824-1200 x 234
A Message From Your Harbor
Improvement Committee
THANK YOU -THANK YOU
FOR YOUR UNDERSTANDING AND COOPERATION WITH THE HARBOR STAFF
ALL PERSONAL ITEMS LEFT AT THE CLUB MUST
BE REGISTERED
The club currently tags bicycles, grills, picnic tables,
trailers, dinghies, and mast
IF THEY ARE NOT - LABELS ARE AT THE GUARD HOUSE
ANY UNREGISTERED ITEMS WILL BE REMOVED
HARBOR CLOSES NOV 15
ALL BOATS MUST BE OUT OF THE HARBOR
WATER WILL BE TURNED OFF ON OR ABOUT NOV 3
ENJOY THE OFF SEASON
Hours Will Change
January ~ March
PLEASE SHARE WITH US ANY THOUGHTS YOU MAY HAVE ON HOW WE CAN
IMPROVE OUR SERVICE, STORE AND HARBOR
YOUR HARBOR IMPROVEMENT COMMITTEE IS ALREADY
WORKING ON NEXT SEASON
DYC THE PLACE TO BE
13
DYC GUEST
BURGEES
ROD & GUN CLUB
BILL & COM. DON
Women's Day at the Huntsman ~ crisp, cool temperatures, crystal clear blue skies, an amazing rainbow of gold, red, orange & yellow leaves with trees at the peak of their color ~ a picture perfect fall
morning. The Huntsman Hunt Club provided the perfect setting for
women of the DYC to both review gun safety and shoot wobble/trap.
Clearly the clays did not stand a chance once the gals "tweaked"
their stance and coordinated hand and eye on the flying clays! Many
thanks to the training team of Com. Don Baker, Rick Michalski and
Bill Schrader for their guidance and encouragement.
DYC In-House Pheasant Hunt ~ Sunday, November 4th the Rod
& Gun club will hold its annual pheasant hunt competition at the
Huntsman Hunt Club. This is an in-house event, thus only open to
DYC members, family & friends. The cost for this event is $225.00
and includes: 5 birds per person, cleaning, dog & handler, coffee &
pastries and a limited menu lunch. Tips for your handler are extra as
are drinks. The winning team for this event will receive a trophy and
bragging rights as the best DYC bird hunters. Please contact Bill
Schrader as soon as possible ~ we need to secure fields & good
handlers early.
Detroit Yacht Club Pheasant Invitational ~ This cross-club event
will be held on the morning of Sunday, December 2nd. Detroit Yacht
Club's best in-house tournament shooters will be competing with
teams from Bayview Yacht Club and the Detroit Athletic Club for top
honors. Please know that this event is open to all interested hunters
~ only one team will be competing, all others will be pheasant hunting for the pleasure of the hunt. Again, the cost for this event is
$225.00 and includes the same amenities as noted above. Contact
Bill Schrader asap.
Enjoy the Outdoors!
Com. Don Baker & Bill Schrader
To contact Bill: [email protected] or
(313) 622-6271
For those of you who have not
been down to the Starboard
Haven Lounge recently please
take a look at the new nautical
decorations adorning the bar. For
many years, since the DYC is a
member of DRYA, only those DRYA member burgees were displayed in
picture frames. Now there is a new look for everyone to enjoy!
Back in March 2012 the Board approved the installation of other yacht
club burgees that have been acquired over the years. Once approved
the canopy over the bar was prepped for the installation, burgee staffs
were made, and all the burgees that were acquired were mounted and
installed above the bar. To date there are 50+ burgees above the bar
and the Club is receiving more every month.
The DYC has received these burgees over the years from guests visiting from other clubs around the world and from members travelling to
other clubs. Currently there are burgees from all over the US, Bahamas,
Mexico, Australia, Grenada, Canada, South Africa, and the US Virgin
Islands! To reference the burgees present, a Visiting Club Burgee book
has been created and located in the bookcase area in the lounge, which
will identify the club name, location, year received, and the person who
presented the burgee to DYC.
Most recently I just accepted a burgee from the Sommerset Pointe
Yacht Club and Marina in Boyne City, MI. DYC member Patty Kennedy
and Dennis Siekierski were travelling in northern Michigan this past July
and visited the club on Lake Charlevoix. They truly enjoyed the visit to
the relatively new yacht club and brought the club's burgee back to present to the DYC. If you would like to present a burgee to the club from a
yacht club you may have visited that is not already being flown in our
bar please bring it down. You can contact club management or me,
Com. Tim Coltman at [email protected] to present your
burgee.
Please come on down and enjoy the
camaraderie, great food, plentiful beverages, and new nautical look of the
Starboard Haven Lounge. Maybe you can
even help by identifying the three
burgees that couldn't be named!
See you at the Club soon!
Com. Tim Coltman
DYC HANDBALL &
RACQUETBALL CLUB
TUESDAY NIGHTS
7:00 pm ~ Workout League
Please email me for more info on upcoming
leagues and events
Troy Brownrigg 248-421-9876 [email protected]
ROD & GUN CLUB PRESENT
T HE H UNTSMAN H UNT C LUB
DYC In-House Pheasant Hunt
Morning of
SEA SERPENTS
Sunday, November 4 th
“Water Basketball”
Tuesdays
Meet in the Bar between
6:30 & 7:00 pm
$225.00 and includes:
5 birds per person, cleaning, dog & handler,
Coffee & Pastries
Limited menu lunch Tips for your handler are extra as are drinks
14
Are you ready for some
Water Basketball???
All levels and all ages of players welcome !!
Questions Call Pete Dryovage at (734)564-2384
Thanksgiving Dinner or
Sides to Go
FROM THE SECRETARY
JAMES GIERLACH
The boardroom this month has been filled
with discussions regarding our budget and
club finances. There has been some fine tuning of the budget based on actual numbers,
which gives us a better look at upcoming projections.
There was also more time spent on the new
DYC Foundation, the Board's support of it,
and the benefits it will bring to the club. Again,
thank you everyone for the incredible commitment you have shown to get the Foundation
up and moving. Everyone please mark your
calendar to attend the December 1st kickoff
party for the Foundation.
A recent member choking incident at the
club has prompted Commodore Telmos to
pledge a donation of medical extraction
equipment to keep on the property. I can speak first hand regarding the need
and importance for keeping these items handy, along with having people on
site trained in their use. Thank you, Commodore.
Lastly, I'd like to thank this entire Board for working very hard over the last
two years. We've made lots of progress, and I feel good knowing the club is
in better condition now. Thank you, DYC family, for all of your support for the
Board and your future support for the incoming Board. See you around the
Club!
INTERESTED
IN HAVING A
CLUB
BUSINESS CENTER?
We are looking for volunteers for a task force to study the potential for
converting the Harmsworth Room on the third floor into a member business
center. The task force would develop a plan for the
space and explore the potential for donations or other
funding options.
If interested please contact the Club office, or Treasurer
Greg Nowak at [email protected].
Please place your order by calling the Catering office
at (313) 824-2788 or email your order to
[email protected]
Last day to order Tuesday, November 20th by 3 pm
Orders to be picked up at the Reception Counter
Name:
Account Number:
Indicate Pick up Time from 11am - 3pm:
Phone:
Fax:
Order:
Package #1 with Turkey $290+
22-24lb. Turkey (feeds 12-14ppl)
3 quarts giblet gravy
1 Full size Buffet pan Sage Dressing
1 Full size Buffet Pan mashed or Sweet potatoes
1 Full size Buffet Pan Chef Ken's Mac & Cheese
2 pints cranberry sauce
½ pan green beans almandine
Choice of 3 pies (Apple, Pumpkin,Pecan)
Package #2 with Turkey $220+
16-20lb. Turkey (feeds 8-10ppl)
2 quarts giblet gravy
½ pan of Sage Dressing
½ pan of mashed or Sweet potatoes
½ pan of Chef Ken's Mac & Cheese
½ pan of green beans almandine
1 quart cranberry sauce
Choice of 2 pies (Apple, Pumpkin, Pecan)
Carry out side order $18
½ pan Chef Ken's Mac & Cheese
Carry out side order $32
Full Pan Chef Ken's Mac & Cheese
Carry out side orders $ 14
o ½ pan savory sage stuffing
o ½ pan whipped potatoes with gravy
o ½ pan sweet potatoes
o ½ green beans w/ toasted almonds
o ½ pan vegetables medley
o 1 quart fresh fruit salad
Carry out side orders $9+
o 1 dozen potato rolls
o 1 dozen cheesy biscuits
o 1 quart cranberry sauce
Whole Pies - $17+
o Apple
o Pecan
o Pumpkin
+6% Tax
Order Total:
Signature:
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