The October and November Shorelines

Page 1

INSIDE:

Thanksgiving Festivities p.10-11 Oysters on the Docks p.9

PLUS:

Wine Pairing Dinner

page 13

OCT & NOV 2022

Shorelines


SUN

MON

TUE

WED

THU

FRI

SAT 1

First Annual Oktoberfest! See Pg. 7

2

3

4

5

6

7

Brunch

Dinner Service

9

10

11

Dinner Service

Dinner Service

Dinner Service

12

13

14

Brunch

16

17

18

Dinner Service

Dinner Service

19

20

Dinner Service

22 Club closed for private event

Dinner Service

23

Dinner Service

24

25

26

Dinner Service

27

Dinner Service

28

Happy HalloWINE! See pg 12

Dinner Service

30

Dinner Service

2

Dinner Service

21

Brunch

Brunch

15 Brunch

Dinner Service

Brunch

8

Club closed for private event

Dinner Service

31

Dinner Service

Dinner Service

29 Brunch Dinner Service


SUN

MON

TUE

WED 1

6

7

8

THU

FRI 4

3

2

SAT

Dinner Service

Dinner Service

10

11

9

Brunch

12 Brunch

Dinner Service Oyster Week!

Dinner Service

13

Dinner Service Oyster Week!

See Pg. 12

14

15

16

17

18

Brunch

Dinner Service Oyster Week!

Brunch

19

Dinner Service

Dinner Service Oyster Week!

20

Dinner Service

21

22

23

Thanksgiving Brunch

Dinner Service

27

See Pg. 10

28

29

Dinner Service

24

Brunch

Brunch

5

Club closed for private event

"Priceless" Wine Dinner See Pg. 13

25

26

Turkey Bingo!

Oysters on the Docks

See Pg. 10

See Pg. 9

Dinner Service

30

Dinner Service

3


Hours of Operation DINING COFFEE & The Daily News Complimentary drip coffee 7 days a week from 7:30–10:30 AM.

A Message from your General Manager

SHIP STORE HOURS 10 AM – 4 PM daily

It’s early September as I am drafting this article and we are still beaming from the Labor Day weekend’s festivities, including the grand “Family Frolic” with the dance band, Infinite Soul, and over 250 of my favorite guests…you, the members! It was a spectacular finale to another “new normal” action-packed fun-filled summer.

DINNER October Wednesday-Sunday 6:00-9:00 PM PM November Thursday-Sunday 6:00 - 9:00 PM A la carte service in the Helm, lounge, dining room and deck. Reservations are requested. The deck and bar are seated on a first come, first served basis. WEEKEND BRUNCH Saturdays and Sundays from 11 AM - 2 PM A la carte service in the Helm, lounge, dining room and deck. DINING RESERVATIONS At this time, reservations are strongly recommended for all dinner dining and special events. Walk-ins will be taken if space allows. Under no circumstances can a reservation be made by leaving a phone message, text or email. All club facility use is reserved for the Member-of-Record, their immediate family and the accompanied guests of the Memberof-Record.

CLUB CLOSINGS The club will be closed the following dates for private events: SATURDAY, OCTOBER 8TH

The growth in membership over the past 18 months has been nothing short of amazing. As a result, this past fiscal year, and since March in particular, club usage (as indicated by total F&B Income) has significantly increased. These trends are a good indicator of what a “post pandemic” F8I might look like in the “summer season.” What still remains to be seen is island population from Labor Day to Memorial Day, and the possibilities of more members here more often, using the club throughout the entire 12 months of the year. Even though “the Season” is officially over, we intend to stretch the Summer through October, November, and December. Beautiful weather and an extended array of club services will hopefully motivate a number of you to postpone the conclusion of our F8I fun and games, and of course, gather for nourishment and refreshment. For those of you fortunate enough to spend your fall here on the beautiful coast of North Carolina, or lucky enough to come back occasionally, we hope to be cooking, wining and dining, and having more fun throughout the fall, and beyond. Your management team is now engaged in the all-important annual tradition of “business planning.” We also know this as budgeting! This year’s Plan assumes that we WILL see more members more often. Accordingly, we are planning a cautious expansion of food and beverage services to the membership, specifically in the off-season, and specifically with a strong campaign for off-site catering to the members’ island homes. In speaking for our management team, we believe we continue to learn from our club experiences everyday, and this year certainly has been loaded with new challenges. As we develop our plan for next year I believe that continued adaptability, commitment to staff development, and good communications will be key to our success. I want to assure you, the leadership team of your club remains focused on the never-ending journey of continuous improvement. To kick off the “off-season” we are excited to announce the launch of our 1st ANNUAL OKTOBERFEST celebration. On Saturday, October 1st, please join us and your fellow members for some beer and pretzels, and beer and schnitzel, and beer and brats…and most importantly gemutlichkeit, also known as “Figure 8 Island fellowship”! From the staff, please come see us, soon and often…in the Fall there’s no better place to be!

SATURDAY, OCTOBER 22ND SATURDAY, NOVEMBER 5TH 4

pgushanas@f8iyc.com


Staff Spotlight

RYAN "TINY" STEPHENS "King of the Smoker!"

Culinary Team Member

Tiny is a force in the kitchen where he's known for his bold flavors and big heart! He's been cooking for 9 years and a part of the yacht club crew since February 2021. When asked his favorite part of working at F8IYC, Tiny said "Getting to work alongside likeminded individuals to grow and push ourselves in the culinary field and as individuals overall. I also like getting to share my Cajun culture and knowledge of smoked meats."v Tiny was raised in the heart of the Acadian Country in Louisiana. He grew up watching his mom, dad and grandparents cook. His love of NC BBQ came from working at Smokepit in Charlotte, NC for 2 years and learning from pitmasters. When not at work, Tiny can be found gaming, playing disc golf, mushroom foraging and home cooking. "I love being around my team at Figure 8 and enjoy getting lost in the woods. I love the mountains in NC." So, what's this chef's favorite food? Well, like a true Cajun cook, Tiny says he can eat rice 7 days a week!

5


Indoor Classes Wednesday Mixed Level Yoga 9:30 - 10:30 AM Instructor: Genevera

Friday Mixed Level Yoga 9:30 - 10:30 AM Instructor: Whitney

Thursday Core/Sculpt 9:30 - 10:30 AM Instructor: Betty

Saturday Mixed Level Yoga 9:30 - 10:30 AM Instructor: Charley

Personal Training In addition to group fitness classes, some F8IYC instructors offer in-home classes, individual one-onone sessions and specialty training. The below instructors offer private fitness sessions:

Julia Witchek Fitness Director

julia.bodyinbalance@gmail.com (910) 398-0799

Betty Quinn

Fitness Instructor 6

bettyquinn10@gmail.com (910) 233-1970


ISLAND YACHT CLUB'S 1ST ANNUA 8 E R U G L FI

OKTO BERF ES T

SATURDAY, OCTOBER 1ST BAVARIAN FOOD - MUSIC - BEER PARTY WITH US FROM 5 - 9 PM! On the lawn (weather permitting) $35++ Per Person | Drinks by member charge Beer, pretzels, beer, bratwurst, beer, schnitzel, beer! Plus, polka music and camaraderie with your island friends and neighbors! Join us for the first ever Oktoberfest and help make it an annual celebration. Each attendee will be given a special beer stein, there will be a full bar by member charge in addition to lots of beers to taste and an authentic German Buffet.

7


SHOP AT THE

Ship Store!

HATS

OPEN DAILY 10 AM - 4 PM

HOODIES

MUGS

BLANKETS

TERVIS

"BLT"

CANDLES

T SHIRTS

Book the Yacht Dog Cart for your next event! Hosting an event at your house? Book the Yacht Dog Cart! Our creative culinary team can put together a delicious menu that caters to any and every party.

YAC

HT

DOGS

For more information, email Jennifer Carter at jcarter@f8iyc.com

FIGURE 8 ISLAND

Need inspiration? The Yacht dog cart can cater your Taco Party Lobster Rolls All American Cookout Seafood Feast & so much more!

Great for small parties, golf groups, block parties, or just a casual Tuesday! 8


oysters on the docks

with the Casserole Band!

Saturday, November 26th | 6:30 - 9:30 PM $33++ per adult 15++ per child ages 5-11 $7++ per child ages 2-4 Tired of turkey and leftovers? Grab your jeans and your jackets and come see us! The Casserole Band is back! We are cooking oysters out on the water and have a full buffet inside to follow with house-smoked beef brisket, fried chicken, Brunswick stew, lots of salads and desserts. Reservations are requested. The will be no a la carte dining this night

9


Thanksgiving Brunch Buffet with Duke Ladd!

Thursday, November 24th | 11:30 AM - 2 PM $41++ per adult | $16++ per child ages 5-11 | $8++ per child ages 2-4 Reservations are required

Menu Herb Roasted Turkey with Giblet Gravy and Cranberry Orange Relish, Honey Baked Ham and Pineapple Chutney, Shrimp Newberg-Lobster Brandy Cream, Wild Rice Pilaf with Basil and Shallots, Beef Tenderloin with Crushed Peppercorns & Thyme and Madeira Wine Sauce, Creamy Horseradish, Whole Grain Mustard, Buttermilk Mashed Potatoes, Cornbread Stuffing with Sage and Sausage, Vegetarian Dressing, Brown Sugar Glazed Sweet Potatoes, Green Beans Amandine, Curried Pearl Onions, Brussels Sprouts with Bacon and Onions, Swedish Gravlax Traditional Accompaniments Yacht Club Salad, Spinach Salad, Pickled Beets, Fresh Fruit, Pasta Salad, Waldorf Salad & More! Assorted Sinner Rolls Pumpkin Pie, Pecan Pie, Cookies & More!

Turkey Bingo! Friday, November 25th | 6:00 - 8:30 PM $30++ per adult | $15++ per child ages 5-11 | $10++ per child ages 2-4

10

You must be dining from the buffet to participate in bingo. The buffet opens at 6 PM, cards go on sale for $1.00 each (cash only) at 6:30 PM and bingo will begin at 7 PM.

9


Thanksgiving To-Go Enjoy your Thanksgiving feast in the comfort of your own home, have leftovers for sandwiches and let us do the cooking. Have the Yacht Club Culinary team cook the entire meal or just a few of your favorite items. We will have your meal ready for pickup on Thanksgiving day!

MEMBER NAME

PHONE NUMBER

F8 ADDRESS

DESIRED PICKUP TIME

QTY

ITEM

PRICE

HOW TO ORDER

Herb Roasted Turkey approx. 24-26 lbs

$120 each

Honey Baked Ham approx. 7-9 lbs

$80 each

Please place your order by 12 PM (noon) on Saturday, November 19th.

Homestyle Turkey-Giblet Gravy

$8 pt. / $14 qt.

Club-made Cranberry-Orange Relish

$8 pt. / $14 qt.

Cornbread Stuffing with Sausage and Sage

$16 qt.

Traditional Thanksgiving Dressing (vegetarian)

$14 qt.

Glazed Sweet Potatoes

$9 lb

Buttermilk Mashed Potatoes

$9 lb

Green Beans Almondine

$9 lb

Brussels Sprouts with Bacon & Onion

$10 lb

Dinner Rolls with Whipped Butter

$10 dozen

Pumpkin Pie (8 slices)

$22

Pecan Pie (8 slices)

$24

Place your order by calling (910) 686-0631 or by faxing the order form to (910) 686-2441 Orders may be picked up between 11 AM and 2 PM on Thursday, November 24th.

11


Happy

Hallo-WINE!

Fall Tennis Clinic Schedule ADULT CLINICS

Friday, October 28th | 5 - 7 PM

Thursday - Saturday 9 - 10:30 AM

Join us for a casual evening of tasting some scary & spooktacular wines!

$30 / Clinic Please register online using Court Reserve

Complimentary wine tasting for all Wine Insiders.

ONLINE COURT & CLINIC RESERVATIONS F8IYC offers tennis court and clinic reservations through a system called Court Reserve. This reservation tool is available online through Court Reserve's website or by downloading the Court Reserve app!

Oyster Week @ The Helm Thursday, November 10th through Sunday, November 13th It's November and that means it is prime time to enjoy local oysters! Our a la carte menu will be filled with oysters galore in addition to your usual favorites. Some of the items will include: Oysters Rockefeller Oysters on the Half Shell A Carpet Bag Filet with Fried Oysters and Béarnaise Po' Boy Slider 12

We have a monitor set up at the tennis shack that shows court reservations for the day. Members also have the option to show up and play but must check the monitor to see court availability.

RACQUET STRINGING $30/Racquet Please leave your racquet at the tennis shack and fill out a stringing ticket form.

PRIVATE LESSONS $80/Hour Contact Jeff for more information

Jeff Kohl F8IYC Director Of Tennis


"Priceless" Wine Dinner Saturday, November 19th 6:00 PM Hors d'oeuvres | 6:45 PM Dinner

4-course dinner with paired wines! $120++ per person (includes all wine) People normally assume that wines that are more expensive taste better than cheaper ones. Try testing your palate by side by side tasting two wines with each course. Names of each wine will be kept secret, so guests will try to determine which wine is worth $120 and which one is worth $10 based on taste alone.

Download the F8IYC App! The new app can be downloaded on both iPhone and Android devices at either the iTunes store or Google Play store by searching “Figure 8 Island Yacht Club”. When logging into the app, please use the same username and password you set up for the F8IYC website. After logging into the app for the first time, please "allow notifications" so we can make sure you get the most up-to-date breaking news from F8IYC. If you have any questions regarding the app or website, please email Quinn Barefoot at qbarefoot@f8iyc.com

13


CHEF'S CORNER

Swiss & Ale Soup Ingredients 2 Cups Diced Onion 2 Cups Diced Celery 1 TBSP Garlic 3 TBSP Olive Oil 1 qt. Beer or Ale 2 qt. Vegetable or Chicken Stock 1/2 Cup Rue 1 lb Swiss Cheese, grated 1 pt. heavy cream 3 TBSP Chopped Parsley Salt and Pepper

Preparation In a large stock pan, sauté onions and celery with olive oil until translucent (clear). Add chopped garlic and continue to cook. Add the beer and stock, then simmer until the mixture has reduced by half. In a separate sauté pan, cook equal parts oil and flour to make your rue. Cook until lightly golden brown in color. Add the rue to your stock and continue to simmer. Add the cheese and stir until dissolved, then add the heavy cream, parsley, salt and pepper, adjusting the seasoning to taste.

Sundried Tomato Basil Rolls Ingredients 1.75 lbs High Gluten Flour (Bread Flour) 1 oz Sugar 1 oz yeast 1/2 oz Seasoning Salt (or Kosher Salt) 1 Pt. Water 1 Cup Chopped Sundried Tomatoes 1 TBSP Fresh Chopped Garlic 2 TBSP Dried Basil 1/2 Cup Fresh Basil

14

Preparation In a large bowl, mix together all of the ingredients until dough forms, then knead for 15 minutes, adding flour as needed. Portion the dough into 1.5 oz rolls and proof until double in size. Bake at 350 degrees for 15 minutes.


REAL ESTATE NEWS

Figure 8 Realty N

D

IN

G

800-279-6085 • 910-686-4400 • www.figure8island.com

P

E

185 Beach Road South Sound Front Directly across the street from the Ocean

4 Bed | 3.5 Bath Listed at $4,865,000 250 + feet of water frontage (per plat)

Judy B. Parlatore Owner/Broker judy@figure8island.com

Jo El Skipper Broker/Realtor jo-el@figure8island.com

Kirra Sutton Broker/Realtor kirra@figure8island.com 15


FIGURE 8 YACHT CLUB 15 BRIDGE ROAD WILMINGTON, NC 28411

CONTACT INFORMATION YACHT CLUB OFFICE 910.686.0631 YACHT CLUB FAX 910.686.2441 FIGURE 8 BEACH HOMEOWNER’S ASSOCIATION 910.686.0635 FIGURE 8 REALTY 910.686.4400 GATEHOUSE & BRIDGE 910.686.7747

STAFF EMAIL ADDRESSES PETER GUSHANAS JENNIFER CARTER YVONNE HALL LEA SCOTT CHEATHAM CRAIG LABRECHE PAULA DURANT JULIA WITCHEK JEFF KOHL MATTHEW A. L. SAYRE QUINN BAREFOOT

General Manager, pgushanas@f8iyc.com Food & Beverage Director, jcarter@f8iyc.com Accounts Receivable, yhall@f8iyc.com Maintenance Supervisor, scheatham@f8iyc.com Executive Chef, kitchen@f8iyc.com Accounting Manager, pdurant@f8iyc.com Director of Fitness, fitness@f8iyc.com Director of Tennis, tennis@f8iyc.com Assistant Food & Beverage Director msayre@f8iyc.com Communications Director, qbarefoot@f8iyc.com

2022 BOARD OF DIRECTORS

WWW.F8IYC.COM

DEBBIE LONG AB BOXLEY PHIL WAUGH PAM EDMONDS

President Vice President Treasurer Secretary

JOHN RUFFIN JIM DOUGLAS VALERIE GAMMAGE KAREN PIGMAN AUSTIN STEPHENS