2023 May Grosse Pointer Magazine

GPYC FEATURE A New Type of Great Lakes Bulk Carrier

PAGE 8

MEMBER HIGHLIGHT

1st Vessel in the Harbor

PAGE 13

CULINARY EXCELLENCE

PAGE 18 CLUB HIGHLIGHTS

PAGE 26

A MONTHLY MAGAZINE OF THE GROSSE POINTE YACHT CLUB

Editor

Heather Shock hshock@gpyc.org

Contributing Editor Sean Brown

Klenow

Sunshine & Spring

www.gpyc.org

Advertising Director

Heather Shock hshock@gpyc.org

Art Director

Heather Shock hshock@gpyc.org

Writers

Secretary Bruce Knapp

Past Commodore James Ramsey

Peter Gleason

Carol Klenow

Carol Stephenson

Dr. Larry Stephenson

Chef Matthew Stocker Photographer

www.gpyc.org

May is one of my favorite months of the year. Not only does the weather get warmer, but the sunshine and outdoor activities seem to put smiles on everyone around us. April was my 1st anniversary here at the Club, and what a fun, exciting year it has been. Every day I am amazed at all the events the Club offers to its members of all ages. There are so many fantastic events planned for this summer. As we approach our busy time, I look forward to meeting members while walking the grounds of the Club and visiting the dining rooms. I would love to hear any feedback on our monthly publication and how you enjoy all the variety of articles.

As always, we love to highlight members for a Person of Interest story. From world travelers to athletes, Reverends to Chefs,our publication has covered quite a few of our members. Do you know of a member with an amazing story to tell? We would love to hear from you!

Also, we are accepting "My First Boat" stories for our summer issues. Whether you are a current or former boater, we would like to hear from you about memories of your first boat (or your family’s first boat). Pictures are encouraged! If you are interested in sharing your story, please contact me at hshock@gpyc.org.

Heather Shock Communications Manager

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

Christopher Izzi

Richard J. Lueders

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 pwendzinski@gpyc.org

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

At the time of publishing this edition, I hope we can say that spring has finally arrived. Boats are being launched, and our Harbor is open. It's a great time of year when we enjoy the full utilization of our club. Our planned activities and events are quickly filling up as we work hard to ensure everyone is delighted with their experience at the club this summer.

Our membership applications are starting to tick upward as people think about their summer plans. Please get in touch with our Membership Director if you have any family or friends showing interest in joining. Feel free to invite them to our Launch Party on May 12th. Our Member Activities Committee has been working hard on what is sure to be a fun and entertaining night!

As we have covered in previous issues, the MDR and Spinnaker noise levels were identified as dissatisfied in the Fall survey. In response, the club has taken several initiatives, including placing both permanent and temporary panels in the main dining room and commissioning a comprehensive sound analysis by outside experts. While several members have noted some improvement in MDR noise levels, we know we have more to do and will continue to explore permanent solutions. In the meantime, we hope to have two dining venues available (based on anticipated demand) to help manage utilization and noise levels.

Our Pool repairs are nearing completion and will be finished ahead of schedule. The makeover will not only fix some major integrity issues that need attention but also keep our pool looking beautiful for many years to come.

We have kicked off a large roof repair/replacement project that will shore up a vulnerable area of our roof that often resulted in leaks in our kitchen area. These infrastructure repairs are often not noticed by members but are part of the everneeded facility repairs to maintain our assets.

Our plans and budgets for the upcoming year are solidly on track and being constantly monitored. Soon we will enjoy the Harbor, Outdoor Gazebo Dining, and our Summer Events. I look forward to this every year, especially having fun with our Membership as Commodore.

Best! Brian Fish Com90

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 – Peter T. Gleason

Athletics – Anthony Ventimiglia

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.

From theBoardroom

We hope you are enjoying our 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.

1. Person of Interest – Valet Presentation made by Mr. Ali Nehme – Gave a presentation on the history of the company and his goals for A-1 Valet service at the GPYC.

2. Manager’s Report – General Manager Aaron Wagner

a. Discussion of items from the Managers Report contained in the Board Book.

3. Membership Report – Rear Commodore Bob Weiland

a. Membership report was reviewed noting 3 new members, 3 resignations and 2 transfers

4. Treasurer’s Report – Treasurer David Schaden

a. The financial packet was reviewed and discussed.

b. Mid-Month meetings are working well.

Committee Reports:

5. Strategic Planning – Commodore Fish and Director Sobolewski discussed the Club’s Strategic Plan with staff March 23, 2023 to include them in the process. The formal Plan will be brought to a vote and executed by the appropriate parties.

6. Facilities –

a. Vice Commodore Dillon – Discussed the status roof repair that is intended to get underway as soon as weather permits. Planning for April 3, start and completion by April 30, weather permitting.

b. Director Sobolewski reported to the Board that the pool renovation project is on schedule and going well. Looking at options to update the glass block separators.

7. Yachtsman – Director Turner discussed the status of the sailing program and the attachments to the Board Book.

8. Harbor – Treasurer Schaden discussed the current slip availability and the large fleet of second boats that will float this summer.

9. Athletics – Held a meeting with the Pickleball community to discuss plans for this year’s play. Meeting was successful overall. That group started a new Facebook page.

10. Membership Activity – Director Izzi reported on the various activities that are planned for the next few months.

11. Member Experience – Director Lueders discussed the status of the sound abatement process.

12. Heritage – Director Backer reported that the library project is on track, and the committee will be involved in any Binnacle project as well.

13. Communications – Director Saldana reported that the committee had a meeting in March and the projects they have planned.

14. Adjournment – There being no further business the meeting was adjourned at 18:30HRS.

Bruce Knapp Secretary

Notes from the Manager

Our Summer “Town Square”

A Town Square can be found in most cities centrally located where people gather. They socialize, shop, dine, and it gives them a sense of community and connection. The GPYC exists to accomplish these same goals for our members and you won’t find a better example of a “Town Square” than our pool! The pool, together with the Gazebo Bar and Harborside Grill, provide members and their families a place to gather in the summer. I am so pleased to report that the Club has completed major renovations on the pool including a complete resurfacing of the marcite, repaired tiling for the swim team targets and lanes and re-tiling of the two kids pools using a higher quality surface that will be aesthetically pleasing and last longer than the previous surface. The Club added Fisher Valves to protect against back flow during power outages and other maintenance periods where we would experience dramatic water losses. All of the deck plate signs have been replaced and there will be additional umbrellas for more shade. This is the first major renovation to our pool since its construction, almost 20 years ago. These renovations are part of a three year refresh plan that included all new furniture and the new shade sails on the Gazebo Deck last year. The Club is targeting repairs of the cement decking for 2024 as well. Mark your calendars for Opening Weekend/ Memorial Day Weekend. Chef Eric will be debuting the all new Harborside Grill Menu and Assistant General Manager Sean has scheduled live entertainment all summer. Check the calendar for dates and band info. The GPYC will be your “staycation” this year! Speaking of gathering places and community, make sure to mark your calendar for the Great Lakes Boating Festival presented by Genesis Cadillac and MBIA (Michigan Boating Industries Association). The show is taking place at the Club May 20 and 21 and you can learn more about it by visiting GreatLakesBoatingFestival.com. Last but certainly not least, be sure to make your reservations for Mother’s Day on Sunday May, 14. This event WILL sell out! Be sure to call or email the Front Desk today. Thank you again for all your support. Prepare for an action packed fun summer at the Club!

Smooth sailing,

Aaron Wagner General Manager

By Peter Gleason

Harbor Happenings

It's Launch Time!

Boating season is officially here! Harbor Master Alex Turner and his team have been working fast and furious preparing the harbor for what will be a great summer –hiring and training the 2023 Harbor crew, sprucing up the docks, and standard maintenance throughout the harbor. I am happy to report that we had a very high return rate of our harbor crew – a testament to Alex’s leadership and making the GPYC a desired place to work.

Some key dates and items to keep in mind for the summer:

• Harbor Opening – April 15

• Great Lakes Boating Festival – May 20 & 21

• Up North Rendezvous (Killarney) - July 31 - August 3

• Fleet Review – August 17 - 20

• Let the Harbor office know your intended launch date, as well as, any extended dates you will not be utilizing your well

• Concierge service for boat deliveries (ice, food, drinks, etc.) will again be available for 2023. Just text your order along with your member number to (313) 306-2437 to take advantage of this great service

Looking forward to a fantastic 2023 boating season! Please advise if there are any questions, suggestions, or concerns regarding the Harbor. I may be reached at (313) 510-1435 or ptgleaso5050.com.

Regards,

Pete Gleason, 2023 GPYC Harbor Committee Chair

Helpful tips when you’re at the fuel dock at GPYC.

Before Fueling

• Stop all engines. Turn off all appliances

• Extinguish all smoking materials.

• Check the boat’s bilges for fuel fumes.

• Close all access openings and fittings that could allow fuel vapors to enter the boat’s enclosed spaces. Close all doors, windows, and hatches.

• Remove all personnel from the boat except the person doing the fueling.

• Make sure the fuel to be dispensed is appropriate for the boat.

• Inquire as to how much fuel is to be pumped.

• Make sure you are pumping the fuel into the fuel fill pipe on the boat.

During Fueling

• Remove and secure the fuel filler cap.

• Securely ground the fuel nozzle to the deck fitting and maintain that contact during the entire fueling process.

• Do not overfill.

• Wipe up spills immediately and properly dispose of the wipes.

After Fueling

• Remove the fuel nozzle and install the fill pipe cap securely.

• Make sure any spills are wiped up and the wipes are properly disposed of.

• Run the bilge blowers for at least 5 minutes.

• Allow the boat crew back on the boat.

• Check the boats bilges for fuel fumes.

• Open the hatches, doors, and windows.

• Start the engine and warm them up for a moment.

• Untie the boat, secure the lines and motor away from the fuel dock in an orderly.

Are You on the Right Highway to Financial Freedom?

Let Famiglia Wealth answer your questions:

1) Do I have the financial habits to achieve my goals?

2) Are my investments tax-efficient?

3) Who holds me accountable to achieve these goals?

4) Where is my written financial plan?

Famiglia Wealth

GPYC Feature

By Larry Stephenson, M.D. & Capt. Tom McMullen

A New Type of GreAT LAkes

BuLk CArrier

In August of 2019, at Fincantieri Bay Shipbuilding in Sturgeon Bay, Wisconsin, work commenced on the first ship to be built for service on the Great Lakes since 1983. Interlake Steamship Company commissioned the project, with Ian Sharp, Director of Fleet Projects, spearheading the design. Sharp directed the in-house conceptual design phase of the project and then continued to work closely with Fincantieri and Bay Engineering during the entire building phase. Two years later, in October 2021, the ship was floated out of the dry dock. By early summer of 2022 she was already in service, transporting cargo between Cleveland, Ohio and Superior, Wisconsin.

Then, on September 1, 2022, under perfect blue skies and bright sunlight, Interlake Steamship Company directors, personnel and

invited guests gathered in Cleveland for the christening of their new bulk carrier, the Mark W. Barker. At 639 ft. in length with a beam of 78 ft., the Barker, named for current Interlake president Mark W. Barker, joined the Interlake fleet as the first River Class vessel on the Great Lakes.

The Mark W. Barker is powered by two 16-cylinder engines totaling 8,000 horsepower, with a single, controllable-pitch, four-blade propeller, 18 feet in diameter. They are the first Great Lakes commercial shipping engines to meet current EPA Tier 4 emissions standards. Atypical of most Great Lakes freighters, the MWB has both a bow and a stern thruster which, along with her smaller size, provides more navigational maneuverability in restricted areas such as rivers. Additionally, the MWB is equipped with special steering capacity to

handle tight turns, a feature that will be especially advantageous in the Cuyahoga River where she will be loading cargoes of salt from the Cargill salt mines.

Yet another innovative feature is its square cargo hold that has a flat bottom, replacing the characteristic V-shaped cargo hold. Of course, the actual bottom of the ship is not flat; it is contoured and rounded for efficient travel through the water. The conveyor system lies just below the flat deck, and just below that are ballast water tanks which are used to compensate for the weight of the cargo off-loaded, and allows the ship to maintain good trim, propeller immersion and overall stability, especially in bad weather. This flat bottom design allows for the transporting of bulk materials that are both free-flowing (such as iron ore, coal and salt) and non-free-flowing (such as wind-turbine blades). At 878,000 cubic feet, the hold has a carrying capacity of 26,000 gross tons, more than either of two similar Interlake ships, the 767-ft. Kaye Barker (25,900 gross tons) and the 690-ft. Herbert C. Jackson (24,000 gross tons). The conveyer boom and some of the machinery needed to operate it are located in the bow, making it possible to unload bulk cargo on land in places where vessels with their boom further aft are not able to do. Loading and unloading is completely automated, with a touch screen in the control room and video cameras everywhere to monitor the process.

Interlake Steamship Company is the largest privately held shipping company in the Great Lakes. Originally formed in 1883 as Pickands Mather & Co., it was purchased in 1973 and went private in 1987. Currently the company owns and/ or operates ten lake freighters, four

M/V Mark W. Barker on the Cuyahoga River.

of which are 1,000-footers, and one articulated tug barge (ATB). In late 2020, they purchased the iconic passenger and car ferry SS Badger, sailing the waters of Lake Michigan between Ludington, Michigan and Manitowoc, Wisconsin.

Factoid #1

When the gates in the bottom of the cargo hold are opened, the bulk cargo falls through the grid onto a conveyor belt below, and is eventually transported up and out onto the conveyor boom, where it is then deposited either on the ground or onto a waiting truck. For the relatively small amount of bulk cargo that does not fall through the grid because of the flat bottom, two specially built Caterpillar front end loaders, stored in a garage at the front end of the cargo hold, are brought out to plow the remaining cargo into the grids and gates below, where it falls onto the conveyor belt.

Factoid #2

Fincantieri S.P.A. is an Italian company headquartered in Trieste, Italy. They own 18 shipyards on four continents and claim to be the fourth largest ship building company in the world, having produced military ships and cruise ships as well as merchant vessels.

Factoid #3

The extensive electrical work done on the Mark W. Barker was provided by Faith Technologies, headquartered in Menasha, Wisconsin. The company is highly experienced in the complexities of shipboard electronics, having worked on several U.S. Navy combat ships including the USS Detroit, built at the Fincantieri shipyard in Marinette, Wisconsin, about 20 miles northwest of Sturgeon Bay.

Acknowledgments

The authors thank the following people for their reviews and contributions to this article: Mark Barker and Interlake Headquarters staff Justin Sater, Bay Shipbuilding

Dr. Larry Stephenson, Mark W. Barker's Capt. Paul Berger and Retired Capt. Tom McMullen

The motor vessel M/V Barker underway in Green Bay, Wis. near Bay Ship Building

The aft section of the Mark W. Barker on the day of its christening ceremony

Sport Feature

GPYC Yacht Shots Calling GPYC Women Golfers

Summer is one of members’ favorite time of year. It is the time for enjoying outdoor activities such as power boating, sailing, swimming and racquet sports at the Club. Another outdoor activity embraced by GPYC members is golf. Members can be found playing at local courses throughout the summer season, including clubs that welcome GPYC members. Golf is also a popular member activity while attending a summer rendezvous. Many boaters can be found with clubs on board just waiting to try out new courses.

It was in the spirit of club members’ love of golf that GPYC Yacht Shots was formed. Established in 1997 by a group of GPYC women, Yacht Shots aimed to promote golf among GPYC women, provide an opportunity to learn the finer points of the game, and, most of all, form new friendships among club members. Still going strong in its 26th year, the Yacht Shots will begin their 2023 season on Tuesday, June 6, at their home course, Sycamore Hills in Mt. Clemens. Tee time is 10:00 a.m. every Tuesday during the summer months. The Yacht Shots play nine holes and then enjoy lunch as a group. Members always have an option to play eighteen holes.

If you are interested in playing golf with the Yacht Shots, please contact Yacht Shots founder Marney Ramsey by email at msramsey1@comcast.net or (313) 550-0519. It should be a great season. Hope to see you on the course!

To Your Health

Top 3 Fitness Myths Debunked

With the weight loss challenge 1/3 of the way completed, I couldn’t be prouder of our dedicated members who have participated. Many of you have started to lose weight during the first month. When setting out to achieve fitness goals including weight loss, it’s important to maximize workouts to ensure you are doing everything you can to transform your body. However, there is a lot of misinformation about working out and below are the top three workout myths.

1.) Lifting weights will make me “bulky.” A common misconception about weight training is that it will lead to a “bigger” physique. It is true that lifting weights, especially heavy ones will make you stronger and lead to muscle hypertrophy, but the true culprit of a “bulky physique” is fat accumulation. Excessive body fat is what makes men and women look bigger. It is important to note that any exercise regimen is only as good as the diet that goes along with it.

2.) Sticking to only cardio will make me lose weight. People perceive cardio as a panacea of their weight loss journey. However, you need to incorporate both cardio and strength training as part of your journey. Muscle doesn't burn fat directly, but having more muscle mass means you burn more calories at the same body weight than if you had less muscle mass. Muscle is metabolically active tissue that requires energy to maintain, whereas fat tissue is not.

3.) Ab workouts will give me a six pack. In order to get a ripped core, you need to have about 12% body fat, which only about 2% of the world’s population has. This requires a robust training and diet program. However, abdominal exercises have many benefits such as stability and balance, and the focus should not be on aesthetic purposes.

Best in health,

Peter Wendzinski Athletic Director

First Vessel of 2023 Boating Season Arrives in Harbor

Each spring the members who keep their boats docked in the GPYC Harbor vie for the special designation of first vessel in the harbor for the season. Harbormaster Alex Turner and his team oversee the arrival of vessels and determine which member’s boat receives the annual designation. Photos and a bottle of celebratory champagne are part of the annual ritual.

This year, member Roger P. Eger, Jr. arrived in the harbor on Thursday, March 30 at 5:15 p.m. with sailboat Door Prize (a 30’ Nonsuch) which was declared the first vessel of 2023. He was joined by Riley and Raphael Eger as they docked in Well 29 on South Wall. The hardiness of the captain and crew on Door Prize should be noted since the high temperature on March 30 was only forty seven degrees!

Roger has been a GPYC member since 1992. This is the first time his boat has been the season’s first vessel. When asked if he planned to achieve the first vessel designation he stated, “No, and I am actually a little disappointed with the Schaden brothers” whose vessels have been previous first arrivals. Now that his boat is in the harbor, Roger is looking forward to the boating season when he will gather with family and friends to race and sail the Great Lakes, where his favorite destination is the North Channel in Canada.

Congratulations to Roger and his crew. If you are walking around the docks this summer, stop by South Wall 29 to say hello.

GPYC Upcoming Events

Women's Book Club

Wednesday, May 3 | 6 p.m.

The 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. Please contact Mariann Channell at medievalmd@aol.com if you are not already on the Book Club email list.

Workout for Kids

Thursday May 5 | 4 p.m.

Thursday, May 11 | 4 p.m.

The class will focus on bodyweight strength exercises, flexibility, mobility, and team building for kids ages 10 -14 in the Lakeshore room. Class is free, but please send me an email at pwendzinski@gpyc.org if your child would like to participate in order to get a head count and to sign a waiver.

Euchre Night in the Pub

Friday, May 5 | 7 p.m.

Enjoy a light dinner, dessert and a fun night with friends. Please bring $10 that will be collected when you arrive toward game play.

$20++ per person

Drinks by subscription

You must register 48 hours in advance. Please contact the Front Desk to register at (313) 884-2500 or email frontdesk@gpyc.org.

Derby Happy Hour

Saturday, May 6 | 5 p.m.

Dress the part, drink the drinks, watch the race!

5 - 6:45 p.m. - Happy Hour in the MDR featuring Derby Drink Specials and Complimentary Hors D ’Oeuvres

6:45 p.m. - Watch the Race

7 p.m. - Make a reservation and Stay for Dinner!

Annual Awards Banquet / Kentucky Derby Party

Saturday, May 6 | 6 p.m. The annual Bowling Banquet/ Kentucky Derby party is here. Enjoy Mint Julips and a Derby inspired buffet in the BRC.

$37++ per person

Drinks by subscription

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

Summer Launch Party

Friday, May 12 | 6:30 p.m.

Every year, the Club hosts our Back to the Club party to kick off the summer season. Join us for a Seafood Boil on the east lawn (weather permitting), Photo Booth and the band "The Look" will be performing.

$85++ for adults • Resort wear attire

Sign up before April 30th and receive a 10% discount. Parties of 10 or more receive 10% discount

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

Mother's Day Brunch

Sunday, May 14 | 10 a.m., 12:30 p.m., & 3 p.m.

Celebrate Mom with our classic Mother’s Day brunch buffet and be sure to bring the whole family. Mothers will receive a complimentary Floral Bar as well as one complimentary Mimosa for mothers.

$60++ adults

$24++ kids 10 and under 3 and under are free

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

Wilson Daniels Wine Dinner

Thursday, May 18 | 6 p.m.

Join us in the Venetian as we host a beautifully paired five-course dinner featuring an array of wine regions from the Wilson Daniels portfoilio.

$150++ per person

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

Summer Breeze Party

Friday, May 19 | 6 p.m.

This annual fundraiser and auction raises money for the Grosse Pointe Youth Nautical Education Foundation, which provides scholarships for local sailors. Enjoy a strolling dinner, Live Auction and entertainment.

$150 per person (includes tax and gratuity)

Cash Bar and drinks by subscription for GPYC members

A La Carte dining will be available in the MDR and Spinnaker only this evening.

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

Memorial Weekend Activities

Saturday, May 27

Fishing Rodeo | 8 - 11 a.m.

The annual Fishing Rodeo is free for the kids. Bring your own fishing pole and get ready to reel them in. There will be prizes awarded for the longest and biggest fish. Worms will be available in the Grog Shop. Check-in will be near the Grog Shop.

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

Sunday, May 28

Bocce Tournament | 1 - 4 p.m.

Join us for light hors d'oeuvres and prizes for winners at the Family Activity Center. Guests are welcome. Please sign up to play with the Front Desk at (313) 884-2500.

Monday, May 29

Pool Games | 2 - 4 p.m.

Enjoy fun pool games and prizes for ages 2 and up.

Blessing of the Fleet | 3:30 p.m.

Located in the circle drive at the Flag Poles.

Memorial Day BBQ | 5 - 8 p.m.

A member favorite, enjoy an excellent variety of traditional BBQ prepared by our amazing culinary staff, while listening to the DJ spinning tunes for your enjoyment.

$50++ adults

$20++ 12 & under

3 & under are free

Open seating Drinks by subscription.

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

Save the Date

3-Year Member River Cruise

June 1

Stock Up for Summer

Wine Show at the MAC

June 2

Open Bowling

Please refer to our weekly communications for May availability

Cost $40 per hour per lane.

Reservations are required please email Gordy Woods at gwoods@gpyc.org.

Brunch & Bowl

May Dates

Sunday, May 7 Sunday, May 14 Subject to availability, please call ahead to confirm. Reservations are required. Please email Gordy Woods at gwoods@gpyc.org.

Kid's Club

Women's Book Club

June 7

Hook Rendezvous

June 8

In Harbor Rendezvous

June 16 - 17

Swim Team Time Trials & Poster Party

June 17

Cars & Coffee

June 17

Father's Day Brunch

June 18

Havana Nights

June 23

Old Club Rendezvous

June 29

Parents – you have the opportunity to 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, $25 for each additional child in the family, this includes a buffet made up of some your children's favorites!

To maintain the appropriate staff-to-child ratio, the maximum number of children who can attend Kid’s Club is 6 children per sitter. Reservations are required. The cut-off for reservations is by 4:30 p.m. the day of. We understand things can happen last minute. There will be an additional $20 charge per walk-in visit.

To sign your children up, contact the Front Desk at frontdesk@gpyc.org or (313) 884-2500.

Membership Matters

Summer Fun at the Club!

Summer is right around the corner, and I am so excited to share the many opportunities Assistant General Manager, Sean Brown, and I have been working on. During the winter months, we have been hard at work coming up with ideas to entertain our whole membership, from children to parents to Active Members and Social Members. You will not be disappointed! The Club is your "home away from home" where you will want to be all summer long. Keep an eye out on our property for some great surprises. SPOILER ALERT: One of the ideas we will be rolling out is Thirsty Thursday Docktails, which will be hosted once a month on the patio corner of Battleship and Lakeside docks. All are welcome! We want to encourage the full membership to join us for this fun night and bring your friends. This event will feature music, cocktails - of course, and one of your favorite GPYC Bartenders!

Back to the Club will be on Friday, May 12, so mark your calendars! This will be an incredible event that you will not

want to miss. This event will also be a Golden Opportunity to bring a prospective member to join in on our festivities. The cost will be free of charge for them. All you have to do is reach out to me and I will coordinate their reservation. So don't be shy, this is the time to call one of your friends who have been on the fence to join.

Best wishes,

Alexa Coole, Membership Director

New Advertising Opportunities with GPYC in 2023!

Promote your Business and Support your Club! Reserve your space now

Did you know your advertisement will be seen by over 750 members and their families? The GPYC is offering direct ad sales to our members in The Grosse Pointer monthly magazine. This is a fantastic way to promote your business to members and all sales revenue will now go directly back into YOUR Club! Space is limited, so we encourage you to reserve your placement now! Contact Communication Manager, Heather Shock at (313) 640-7003 or hshock@gpyc.org.

Summer Launch Party Back to the Club

Friday,

$85++ for adults

Resort wear attire

Parties of 10 or more receive 10% discount.

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

Culinary Excellence

By Chef Matthew Stocker

CuLiNAry sChooL: The industry’s great debate

Student loan forgiveness has been the hot topic of the year. Many individuals have used this time to reflect on how much their degree was worth. The hospitality industry is no different. Specifically, there has always been a great divide in the necessity of culinary school. Some chefs swear by it, arguing that it provides aspiring chefs with the foundation they need to succeed in the industry. Others, however, believe that it’s a waste of time and money, and that realworld experience is more important.

Those who support culinary school, in my experience, are always graduates- imagine that. As a graduate of the Culinary Institute of America, I am no exception. There are a few arguments for culinary school, which often don’t differ from the benefits of any degree. Firstly, a degree is often a standard that gets your foot in the door. Just like Ivy leagues, the more prestigious the school, the more doors you get to peek inside. Secondly, culinary school offers a well-rounded education. You go from the basics to international foods. You get to explore and spend time practicing specific techniques with expert guidance. You also get to network with the next wave of chefs entering the industry. Those are just a few of the many benefits that schooling may provide for a chef. However, it comes with a large monetary cost that we will see later.

On the other hand, critics argue that culinary school is expensive and timeconsuming. In every discussion with a culinary veteran that didn’t go to school,

you will always hear the phrase, “I went to the school of hard knocks.” They argue that it’s possible to gain the same knowledge and experience by working in a kitchen and learning on the job. They also argue that the culinary industry values experience over education, and that a degree from a culinary school may not be as valuable as real-world experience. Those against going to culinary school often never had the chance to attend, and that may raise a bias-the same way that those able to attend have a bias. The experience over education argument is often true. Someone who has worked on a grill station for 20 years will, of course, perform better than a cook right out of culinary school. With both sides argued, I think there is a defining point in both schooled and non-schooled workers that plays a role.

For any degree or profession, I would say that the grit and attitude of the individual is what sets them apart. If you attend a school, but refuse to work hard in the real world, of course you will be outshined by your non-schooled counterpart. On the same note, someone with the knowledge of an entire degree, and the passion to work towards their dreams can perform strides ahead of a non-schooled counterpart. Every year or two, I go back to a culinary high school program I attended. I give a presentation, cook food, and talk about the hospitality industry. I explain to the students that college, regardless of it being culinary school or not, is a gamble. You are putting down money and telling yourself that you are worth exponentially more than the money it costs for an education. However, unlike a casino, the odds are in your favor. If we look at your career as a game, you can load the dice in your favor by working harder, longer, and more efficiently than your peers. You have years to craft a path and perfect your craft. The only person stopping you from doing well is yourself. Though not everyone sees it that way, I feel it’s important that all students hear that train of thought. I also advise students that if you aren’t willing to spend the years after graduating working harder than they’ve

ever worked, then there’s no need to waste money on school. You only get out what you put in.

With points from both sides, let’s look at the cost of culinary school. Two competing, top level, culinary degrees are offered by The Culinary Institute of America (CIA), and Johnson and Whales (JWU). An important distinction must be made at this point. Many people attend the CIA just for an associates degree. The first two years of your schooling there could best be described as intensive training in how to cook professionally. On top of academics, you are in a cooking class 6-8 hours a day. You have the option to obtain a Bachelor’s, but a lot less students continue that route due to their chosen career path. JWU’s culinary program is rounded closer to the academic model of most colleges, though their hospitality degree has a more focused food program than most schools. Both schools, however, offer an accredited degree, not just a program certificate.

For the CIA:

Raw (no aid) ANNUAL tuition cost: $33,850 Room and board (per year): Room$8,460, Board - $4,240 = $12,700 Associates degree cost (both figures accounted for two years): $93,100

Bachelor’s degree cost (accounted for four years): $186,200

For JWU:

Raw (no aid) ANNUAL tuition cost: $39,792 Room and board (per year): Room$12,176, Board- $5,176= Total of $17,352 Associate degree cost (both figures accounted for two years): $114,288

Bachelor’s degree cost (accounted for four years): $228,576

Neither of these prices factor in scholarships or any additional fees for knife sets, books, graduation and so on. For two years, I paid around $60,000 for my degree at the CIA - and I assume the average student would often see a similar price. Even with scholarship, the cost for a degree to enter hospitality are eye

opening to say the least. It should also be mentioned that there are many schools that offer certificates and hospitality/culinary degrees. Again, we’ve looked at two of the top degree-giving culinary programs in the country.

One criticism both sides agree on is what salary would a student be working towards? Obviously, if you are attending culinary school, your goal is to be more than a dishwasher or a line cook. However, it is often a surprise to students when they realize their first job out of college will be a cook, or a very low-level chef with an unimpressive rate of pay. However, for the cooks that rise to a chef level, and are able to make leaps and bounds, there’s often an attractive salary at the end. Every domestic and international resort you’ve been to has a chef who is at the top of their brigade. A resort chef, or a large private club chef can often make upwards of $150,000 per year. A more abstract take is to look at what alumni who have food knowledge do with their career tracks. Anthony Bourdain, Cat Cora and Michael Symon are all culinary school graduates who found a way to turn their net worth into millions- all starting as cooks many years ago. However, a few examples don’t take away from the fact that glory will not be had by everyone who went to a school. The reality is that you are more likely to burn out along the way, than to see the salary you dreamt of in the hospitality field. Though that may sound discouraging, the only ones who would be turned off by that statement would be the least competitive of the bunch. Every year, millions of students must decide if college is right for them. As the lines get blurred on what entry level means, and wages fail to keep up with rising prices, the answer is never sure. We should all advocate for an educated society. We should also advocate for that education to be affordable. If I had to give any advice to a future student going to culinary school, it would be this: “Be fast or go home.”

CIA Tuition and Fees | Culinary Institute of America. (n.d.). CIA Tuition and Fees | Culinary Institute of America. https://www.ciachef.edu/cia-tuition/ Tuition & Fees | Johnson & Wales University. (n.d.). Tuition & Fees | Johnson & Wales University. https://www.jwu.edu/ admissions/paying-for-college/tuition-and-fees.html

Shrimp Ceviche

Ceviche is a technique in which you use acid, most often from limes and lemons, to denature proteins. To keep it simple, raw proteins (in this case, raw shrimp) are affected by acid in a way that makes them look and feel cooked. Though ceviche is not cooked in a traditional sense, it has the same mouth feel and is considered cooked by culinary standards. Ceviche changes regionally in Mexico and south America. There is even one fun preparation found on coastal Mexico that includes both ketchup and Orange Fanta by name. This recipe will be a bright and flavorful ceviche that you can eat as a taco, or with chips! If you are not interested in playing around with raw shrimp, feel free the cook and cool the shrimp ahead of time.

For 5 people

Thawed Raw shrimp, cut into small 2 pounds

Red Onion, diced finely Half of one

Jalapeno, minced ½ Roma tomato, seeded and diced 1 each

Cilantro, chopped ¼ cup

Avocado, diced 1 each

Lime Juice 1 cup

Lemon Juice 1/2 cup

Salt and pepper to taste Tortilla chips as needed

1.Mix the shrimp, lemon juice, and lime juice in a bowl. Make sure the juice covered the shrimp.

2. Place the bowl in the cooler for 1-2 hours, until the shrimp is no longer raw.

3. Remove the shrimp from the bowl and add it to a larger mixing bowl.

4. Add in the jalapeno, red onion, cilantro, avocado.

5. Season with salt and pepper

6. Taste the mix and serve right away, enjoying with your tortilla chips.

GPYC Member Paul Mattes

Community Community Run, Walk n Roll

GPYC has been an essential part of the lives of Claire and Elizabeth Sheeren (daughters of Julie and Chris Sheeren; granddaughters of Susan and E.J. Eckert III), who grew up in the pool at the GPYC, participated in Day Camp and tennis lessons, and swam for our Sailfish Team. Now these sisters are asking for your support! Since she turned 12, Elizabeth has been battling a complex, progressive immune system disorder for over 11 years. She receives life-giving support from the palliative care team at C.S. Mott Children's Hospital in Ann Arbor. Her younger sister, Claire, saw the difference this team made in her sister and her family's quality of life, and she wanted to help other families facing similar situations. So in 2019, Claire started the Run, Walk N Roll 5K to raise money to support and expand the palliative care team at Mott, bringing hope and comfort to the families under their care.

Palliative care focuses on quality of life, comfort, and support for patients and families facing serious or terminal medical conditions. Since its inception, the Run, Walk N Roll 5K has raised more than $375,000 for the palliative care team at Mott. The success of the 2019 event enabled the Sheeren family to establish Elizabeth's Courage Fund, a Mott fund 100% dedicated to supporting children and families receiving palliative care.

"Every year, I am increasingly amazed by the support of our sponsors, friends, and community. It has been incredible to see people come alongside my family and so many others battling complex and chronic diseases. And even more — it is deeply moving to witness the impact the funds are having on the families at Mott." - Claire Sheeren.

Examples of programs funded by Elizabeth's Courage Fund include:

• Music Therapy designed for patients with complex chronic illnesses, NICU, and end-of-life situations.

• Caregiver Emotional Support Groups

• Medical Massage Therapy to help alleviate nausea, pain, and anxiety and improve quality of life.

• Child Life Specialists, helping patients cope with the stress of hospitalizations and serious illness, and to provide bereavement support.

Please consider joining this effort by sponsoring, donating, or registering for the 2023 Run, Walk n Roll 5K — helping children in palliative care to feel some of the simple pleasures of life through these programs. Additionally, the parents receive much-needed mental health support to help them manage daily living with a sick child. This year, Claire and Elizabeth's goal is to bring an Art Therapist onto the palliative care team — to help seriously ill children manage anxiety, pain, and uncertainty.

This year's event begins at 9:00 a.m. on Saturday, June 17, at the Grosse Pointe South High School track, with check-in beginning at 8 a.m., and GPYC will once again be a Platinum Sponsor. The race is a USATF-certified, chip-timed 5K, but walkers and "rollers" are encouraged to join. In addition, the RWR crew will have race snacks and ice cream, lawn games, a photo booth, and more! To join the GPYC team, register, sponsor, or donate, visit www.run-walk-roll.org.

Media Inquiries:

Michelle Caldwell

313.418.4692 • Michelle.l.caldwell@gmail.com

When you dine at the GPYC you are sure to meet Heather Aldrich, Food & Beverage Manager. Always willing to give a helping hand and support the staff and members, the Club is lucky to have a fun and energetic team player on board. Enjoy getting to know Heather in this month's issue!

Where did you grow up? Do you have any siblings?

I grew up in Sterling Heights and graduated from Utica High School. I have 2 older sisters. How long have you worked at the GPYC?

I started at GPYC in August 2022, so about 8 months!

Who was the most influential person in your life?

My parents - I had a great childhood. My mom taught me to be strong and independent and my dad taught me how to fix anything and everything. I am quite handy!

What is your past experience in F&B? Have you always worked in F&B?

I started in F & B as a pantry cook when I was 14 and have worked in the industry ever since. I have done every job from dishwasher, line cook, server to general manager. I graduated from MSU with plans to become a teacher, but my heart was in hospitality and I was never able to leave it.

What is your favorite thing about working at the GPYC?

The staff here is so positive and eager for improvement. It is a breath of fresh air to be part of a team that is agreeable to changes that enhance the members’ experience at the club.

What do you like to do in your free time?

In my free time, I snuggle with my dogs or work on one of my many hobbies. I love DIY so I am either crocheting a blanket, gardening, making a baby shower gift, or creating new products using essential oils.

Do you have a favorite Book or type of music and why?

I like to read anything fantasy or sci-fi. I think I like to escape into worlds other than regular every day. Growing up I loved movies like The Labyrinth, The Dark Crystal, and Legend.

What is your favorite holiday and why?

Halloween! I love dressing up and decorating and it is the best time for all of that. I get nominated every year in Ferndale for the most Boo-tiful house and I won in 2020! I have to wait 5 years before I can win again, so I have time to up my game!

Is there anything else you would like to share with our members?

I am very grateful for the opportunity I have here at GPYC to bring my knowledge and skill set to the dining experience. I am excited to get to know all of the members and become part of the family.

GPYC Team Spotlight Meet the Staff Interior Design

Heather Aldrich Food & Beverage Manager

Did You Know?

By Larry Stephenson, MD & Carol Stephenson

Most GPYC members are likely aware of the Platinum Club designation awarded to our Club several years ago, but not as many may be familiar with the Iconic Distinguished Club designation we recently received. What is not well known at all is who is doing these rankings.

Club Leaders Forum is a professional group for private club managers representing these five categories: Golf Clubs, City Clubs, Country Clubs, Athletic Clubs and Yacht Clubs. Back in 1997, for the first time, members were asked to vote for the ten clubs in each category they considered to be the finest in North America. That year, the top vote getter in the Yacht Club category was none other than our very own Grosse Pointe Yacht Club.

Two years later a second vote was taken, and subsequently this has become a regular biennial vote. Clubs voted into the top ten in each category are officially designated as Platinum Clubs.

From 1997 to 2012, the GPYC retained its first place ranking; then dropped to number three, where it remains today. Other prominent yacht clubs consistently receiving top rankings are: St. Francis Yacht Club, San Francisco Yacht Club, San Diego Yacht Club, New York Yacht Club and Annapolis Yacht Club. While these yacht clubs frequently move up and down this list, the GPYC has never been ranked less than number three.

Donate towards local children in need

Champ Life is a 501c3 children's charity that operates in St Clair Shores We are dedicated to supporting children who have been abused, abandoned, neglected, or are at-risk Our programs provide a safe space for children to heal, grow, and just be kids

Our organization is completely funded by the contributions of its supporters The cost to sponsor a child for a week of camp is

$1,000 This year, we are celebrating our 20th anniversary of serving children in our local community To commemorate this milestone, we are launching a fundraising campaign with the goal of raising $200,000

We appreciate any contributions towards our goal, as every donation makes a meaningful difference in the lives of the children we serve

www mychamplife com 586 791 3590 31700 Couchez Street St Clair Shores, MI 48082

Checks payable to: Champ Life

In 2010 the Platinum Club concept was expanded to include Platinum Clubs of the World. This list includes three club categories: Golf and Country Clubs, City Clubs and Yacht Clubs. There are 100 clubs in each of the first two categories and 50 yacht clubs. Unlike the North American list, clubs are not rated, just listed in alphabetical order. The GPYC is one of the 25 U.S. yacht clubs on this list.

In 2020, BoardRoom magazine, which serves the private club industry, published its own nonranked Distinguished Clubs list. Basing their awards on a formulaic assessment rather than on a peer-based vote from within the industry, they explained, “To be a Distinguished Club is to be one of only a few, highly select private clubs that are recognized as providing a member experience at a level attained by only the finest clubs in the world.” Clubs from all over the world have been honored as Distinguished Clubs, the GPYC being one of just eight yacht clubs from the US to be included. Then, from this already exclusive list, about a dozen clubs from all categories have quietly been singled out and honored with the designation of iconic. One of those honorees is the Grosse Pointe Yacht Club.

*Thanks to GPYC Manager Aaron Wagner and former Manager Jack Sullivan for reviewing this article.

Up Your Alley

Our 2022-23 bowling season is coming to a close. The GPYC bowling leagues had a great time and we have had some very exciting highlights to share with members this season.

We held our 1st annual GPYC vs. DAC Ladies Interclub in March, and things went exceptionally well. Again, the GPYC put on a great show. Joyce Rubino led the GPYC with a handicap score of 653 and teamed up with Connie Buffa to win the doubles with a score of 1275. Overall, the GPYC won by a total of 544 pins.

During the 2nd half-season, we held our Men's and Ladies Club Championships. I am happy to report we had a winner in the men's division and a surprise in the ladies competition. In the men's, our 2023 champion is Juergen Rochert. Juergen bowls in the Wednesday Night League and had a winning score of 705. In the finals, he beat out JP Lang (695) and Chris Izzi (680) to win the prestigious award. This is Juergen's first season bowling, and he improved tremendously over the season. In our ladies division, the finals came down to Cynthia Rochert, Gloria Hinz, and Marylou Corrigan. Coming down to the final night, Cynthia posted a score of 670. Marylou posted a score of 678. Gloria was bowling in the 10th frame, not knowing what she needed in the 10th frame, then made a difficult split and ended up tied with a 678 series. Therefore, for the 2023 season, we had ladies co-champions. Congratulations to all of our champions. Back by popular demand, we will offer Friday night open bowling during the summer months.

Starting July 7 the lanes will be available from 6 p.m. to 10 p.m. To guarantee you have a lane each Friday, you can purchase a 6-week package for $240. We get busy in the summer, so buying a package is a good idea.

Just a reminder: bowlers will be recognized at our annual awards banquet on May 6.

Thank you,

Gordy Woods Director of Bowling

Wonderful World of Spirits

Hello members and welcome to this month's “World of Spirits” article, featuring more unique spirits from our spirits list. Be sure to look through our complete list (available in all dining areas) for all the options you have at the club. Now, onto the good stuff.

Woodinville Straight Bourbon – Washington State, USA

I once lived on Orcas Island, Washington for the better part of 2 years. I grew to appreciate 3 things while living there, slow island life, oysters, and Woodinville Bourbon. It was on every shelf at all the local bars, as well as the resort where I was working.

Woodinville was started in 2010 by Orlin Sorensen & Brett Carlile. The company sources all of their staple grains exclusively from the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled at their Woodinville distillery, and then trucked back over the Cascade Mountains to the company’s private barrel houses. While the bottle states no age, the company has confirmed that they use 5-year-old bourbon in their straight bourbon product.

Tyler Whittico

Food & Beverage Director

The palate delivers a sweet sip of creamy caramel, toasted oak, and sweet vanilla. While the palate isn’t complex, it does deliver an incredibly easy and enjoyable sip that makes you want to come back for more. Additionally, when the distillery was starting up, the founders were mentored by the late Dave Pickerell (Master Distiller for Makers Mark, Whistle Pig among others) who was able to help impart some of his decade’s old knowledge with the team. And after only 13 years in the market, it shows that they certainly took note.

Stranahans Blue Peak Single Malt Whiskey – Colorado, USA

When people read “Single Malt” most people think Scotch, but there is growing trend of single malt American Whiskeys. Stranahans is a company out of Colorado who has focused on one whiskey category and one whiskey category only since their launch, and that is the American single malt category. The brand was one of the first to really go after this category and has spent years educating consumers on what it means to be an American single malt whiskey.

The company states that Blue Peak is “named for a 13-thousand-foot peak in Aspen and inspired by the alpine scenery of the Rocky Mountains.” Additionally, Blue Peak utilizes a solera finish. According to Stranahan’s, the aged Blue Peak “is transferred into new American oak foeders for several months. Once the liquid is fully married, a portion of the mature whiskey is removed, cut to proof with pristine Rocky Mountain water and chill filtered. Meanwhile, newly harvested whiskey is added to the remnants to marry. Since the foeders is never emptied, the solera process allows for continuous marriage, maturation, and flavor development in the whiskey it holds.”

Stranahans is a unique whiskey from state that isn’t known for its whiskey, but you won’t want to pass on giving this a try. Best served neat or on the rocks.

Plymouth Gin – Plymouth, England

The only Gin to be a brand as well as its own unique style of gin. Bartenders in the last decade have made Plymouth Gin a common house pour. And this is simply because Plymouth Gin works in nearly every cocktail application. It makes one of the best Martinis but also has the softness and earthiness to work in more extreme applications.

Plymouth’s modern brand identity ties together several strands of English history. The Plymouth Gin Distillery was once a monastery and even a prison prior to becoming a distillery. The Plymouth Distillery’s proximity to the Royal William Victualling Yard in Plymouth made it an ideal location for supplying naval officers with gin. If you drank gin while in the British Royal Navy, it was probably Plymouth Gin. The brand dates back to at least the early nineteenth century and perhaps even further. It’s one of the oldest gin brands still being produced today, though it’s had a somewhat discontinuous history, meaning its ascent in the gin world is a surprisingly recent phenomenon.

The palate is where I think this gin shines. The early palate is softly earthy and gentle piney simultaneously brings together angelica, cardamom, lemon zest, sweet orange and juniper. The finish leads into a soft citrus and earthiness. Only moderate length, angelica and coriander seem to be the last two standing. Absolutely beautiful, Plymouth Gin is one of my favorites.

Thanks for reading, stay tuned for more next month. Cheers!

Tyler Whittico, Food & Beverage Director

St. Patrick'S Day Party

Friday, March 17, 2023

Shenanigans were in full swing in the Tower Pub on St. Patty's Day! The Pub looked lucky as green and gold decorations were all around adding to the festive mood.

Members ordered from a special St. Patty’s Day menu and they loved the Irish inspired theme! Special cocktails were served such as Irish Lady, Irish Old Fashioned, Irish Manhattan, and an Irish Mudslide, along with Guinness by the bottle. Members and guests had a great time celebrating St. Patrick's Day!

BOUNCING Bonanza

Sunday, March 19, 2023

The Bouncing Bonanza was a great success for a fun Sunday event at the Club. Children were excited to join the fun as the Ballroom and Venetian were transformed with awesome inflatables.

The 40 ft obstacle course was a favorite, along with tee ball, nerf western showdown, and giant connect four game. But, of course, the day would not have been complete without sweet treats to snack on by our pastry chef, Christina. It was a bouncing good time had by all!

Five Course Spanish Wine Dinner

Thursday, March 24 2023

Our most recent Wine Dinner was certainly one for the books. We were lucky enough to host Sean Sutton of VinoVi & Co, where he beautifully presented 6 unique wines all hailing from very small vineyards in Spain. Chef Matt created a fabulous menu to go along with each of these unique wines, which was received wonderfully by the members in attendance.

We started the night off in typical Wine Dinner fashion –with bubbles! Raventos Blanc de Blanc was delightful and was accompanied by a flavorful charcuterie board. Our first course started with European style oysters, accompanied by a green apple mignonette and granita, while being paired with a Catalunya white blend, Can Sumoi ‘Perfum’. The second course of the evening was a duo of Scallop Crudo and Duck Rillette and paired with a white blend hailing from the Ribeiro region, ‘The Flower & The Bee’. The third course saw Chef Matt reach for a traditional Spanish classic,

Paella, which featured Rabbit & Chicken paired with the Can Sumoi, Garnaxta Red Blend from Catalunya. The final dinner course featured a very lovely White Bean & Goat stew, paired with a Rioja Tempranillo, ‘Finca de Los Locos’. The dessert course, curated by our Pastry Chef, Christina Wood was a decadent Pistachio Almond Tart with Pistachio Mousse & Almond Frangapan, which was wonderfully paired with a Sherry Wine from Andalucia. Members were overwhelming pleased as they departed for the evening. The service team, led by Banquet Manager, Trevor Luteran provided amazing service to accompany the masterful food and wine.

Be sure to sign up for our upcoming Earth Day Wine Tasting Event on Saturday, April 22. You won’t want to miss this wine tasting as we will be featuring all Biodynamic and Organic Wines from the Great Lakes Wine & Spirits and Woodberry Wine portfolios.

THREE YEAR TRIVIA NIGHT

Thursday, March 30 2023

We hosted our very first Trivia Night at the Club as one of the Three-Year Member Events. These events happen every few months throughout the year and are exclusive to our newer members. This was a great opportunity to meet new members while having fun playing Trivia. Membership Director Alexa Coole coordinated the event and paired the members together in teams of four. The event was held in the Spinnaker for a more intimate setting. Chef Matt and his culinary team provided a great spread of appetizers for everyone to enjoy. One of the favorites that were served was the wings and pineapple chicken sliders. Kishor was our bartender for the evening and made sure everyone's glasses were content.

Easter Egg Hunt!

Saturday, April 1, 2023

It was an egg-citing day at GPYC! Nearly 2,000 eggs filled with candy were scattered and hidden in the Ballroom for the kids to find. Lily the Bunny and Easter Chick were ready for family pictures, and the kids loved visiting with them before and after the Easter egg hunt. Tootsie entertained the children with fun and creative Easter balloons. One lucky child found the Gold coin and won Pierre the Bunny!

We can't wait until next year for another successful Easter Egg Hunt.

EasterBrunch

Sunday, April 9, 2023

Easter Brunch proved to be a huge success. Chef Eric and his team set out Brunch for almost 800 members and their families. There were three seatings with a raw bar, cold salads, carved roast beef, ham, roasted salmon, omelets made to order and so much more! Spring was in the air as beautiful flowers adorned the tables, buffets, and lobby. Baffling Bill and his bunny Gus impressed families with their magical talent and the Easter Bunny strolled the Dining Rooms taking pictures with all the children. Thank you everyone who came out to spend Easter with us!

Harbor Hours

The Harbor will be staffed from 7 a.m. - 11 p.m. every day

The Fuel Dock will be open from 8 a.m. - 8 p.m. every day

Fitness Hours

Daily 5 a.m. - 10 p.m.

Pool Schedule

May 26 – 29

11 a.m. - 8 p.m.

May 30 - June 16

Mon. – Thurs. 11 a.m. - 7 p.m. Fri. – Sat. 11 a.m. - 8 p.m.

Sun. 11 a.m. - 7 p.m.

GPYC Reciprocity

Don’t forget that the Grosse Pointe Yacht Club has reciprocity with numerous Clubs all over the world. Please contact Membership Director Alexa Coole within 48 hours’ notice of which Club you would like to travel to and the duration of your stay. Once Membership has obtained all information necessary, we will reach out to the Club of your choice and provide them with a Letter of Introduction, as well as a point of contact to the Club you are visiting. Contact Alexa Coole for any additional information at (313) 640-3188 or email acoole@gpyc.org.

Nanny Passes

2023 nanny and babysitter passes are now available! To get your pass, email Membership Specialist Jennifer Benoit at jbenoit@gpyc.org with your nanny/ babysitter’s name and phone number.

Cancellation Policy

Members canceling a reservation for Clubsponsored 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 Pastry Chef, Christina Wood! She offers a variety of flavors (including gluten-free options), fillings, and icings. Cakes range in size from 6" to a full sheet. Standard wedding cakes are available in 3 or 5 tiers. For more information, please contact the Front Desk at (313) 884-2500 or frontdesk@gpyc.org.

Honoring 2023 Seniors

We are honoring 2023 graduating seniors in the upcoming July issue of the Grosse Pointer magazine. If you would like your child or grandchild to be featured, send their senior photo, school, college or post grad plans, and a message to hshock@gpyc.org. by June 5.

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 will need to call the Front Desk to make a reservations for all rooms.

Main Dining Room: 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. Denim may be worn in dining areas for Sunday Brunch.

Binnacle: Family casual; attire in keeping with the character of the Club in a casual environment is appropriate. Collared Shirts required. Dress Denims allowed.

GPYC 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.

Grog Shop Pop-Ups

The Grog Shop is now open every day for grab and go food purchases as well as merchandise.

Open Daily: 11 a.m. - 8 p.m. subject to change

Boat Party Platters

Plan your day with our delicious platters, delivered to your boat. Kindly give us 24 hours’ notice for pick up or delivery. Please call the kitchen at (313) 884-2500 ext. 726 or text GPYC Member Concierge at (313) 306-2437 to order.

Delivery and pick-ups available

Wednesday - Sunday 9 a.m. - 9 p.m.

Gazebo Bar

Schedule - Weather Permitting Opens May 6

Wed. – Fri. 4 - 9 p.m.

Sat. & Sun 11 a.m. - 9 p.m.

Harborside Grill Schedule

May 26 – June 18 (Weekends Only)

Fri. 4 - 9 p.m.

Sat. & Sun. 11 a.m. - 9 p.m.

June 19 – Sept. 4

Mon. – Sun. 11 a.m.- 9 p.m.

Dining Hours

Breakfast: Binnacle & Binnacle Terrace (weather permitting)

Saturday Only 8 - 11 a.m.

BRUNCH: Main Dining Room Sunday 10 a.m. - 2 p.m.

Afternoon Menu 2 - 5 p.m.

LUNCH: Binnacle & Binnacle Terrace (weather permitting)

Wednesday - Saturday 11 a.m. - 2 p.m.

DINNER: Binnacle & Binnacle Terrace (weather permitting)

Wednesday, Thursday & Sunday 5 - 9 p.m.

Friday & Saturday 5 - 10 p.m.

Main Dining Room

Thursday 5 - 9 p.m.

Friday & Saturday 5 - 10 p.m.

Looking Aft

Our Secret Subterranean Spa

By Past Com. James L. Ramsey

Every time a bowler sends a ball crashing into the pins at the Bowling Recreation Center, the sound of the collision carries underground to a deserted cavity once intended for a very different form of recreation.

The 94-year-old tile work and underwater light fixtures are still in place, as are the massive drains and plumbing needed to carry thousands of gallons of water in and out of the structure. Yes, you guessed it – a swimming pool.

In its day, when the clubhouse first opened in 1929, it was probably the largest indoor swimming facility in the Grosse Pointes, an aquatic extension of the Club’s grandiose plan to surpass every other private club in the country.

The pool room, now occupied by the bowling facility was intended to be a spa extraordinaire; a place to see and be seen. And to that end, a series of arched windows (which now form the display cases in the Heritage Gallery) would allow members to sit in the adjoining hallway, sip a cup of tea, and watch through the glass as children and friends frolicked in the water. At least, that was the plan.

Regrettably, the pool never opened for business. The chronicles are sketchy here, but it was apparently never filled with water and never entertained a single swimmer. For years, it was theorized that the closure was due to the urgent cost-cutting that was undertaken as construction costs on the new clubhouse began to mount and numerous amenities were given the axe, the indoor pool being one of the casualties. But since the pool was already completed, the money was already spent and the notion – if you’ll pardon the pun – doesn’t hold water. A sounder theory suggests that the reason was more legal than financial.

It seems that in and around the time of the Club’s grand opening, a drowning occurred in a pool at another Detroit-area club, resulting in a huge lawsuit. The issue of legal liability and perhaps projected maintenance costs may have been the true cause of its demise.

What we do know for certain is that the indoor pool sat idle through the Depression until it was decided to repurpose the space. In the meantime, Club swimmers had to content themselves with a dive in the lake until the first of three outdoor swimming pools was built in 1939.

In 1940, a humble four-lane bowling alley was constructed over the indoor pool site. Bowling in postwar America proved so popular that additional lanes were added, as were lockers, a bar, a bowling instructor, automatic pinsetters and electronic scoring equipment. From 1999 to 2018, the space underwent a series of renovations culminating in the Bowling Recreation Center. The growth of the sport was such that everyone soon forgot the ill-fated swimming pool that hides below the busy BRC this day.

2023 GPYC Calendar

May 2023

Mon., May 1 GPPS ABC3 Class, Power Squadron Classes

Wed., May 3 Women's Book Club

Fri., May 5 Kid's Club, Euchre Night

Sat., May 6 ........... Breakfast in the Binnacle, Annual Bowling Banquet Awards, Derby Happy Hour in the MDR, Kid's Club

Sun., May 7 .......... Sunday Brunch, Brunch & Bowl

Mon., May 8 GPPS ABC3 Class, Classes, Power Squadron Classes

Fri., May 12.......... Summer Launch Party - Back to the Club, Kid's Club

Sat., May 13 ......... Breakfast in the Binnacle, Kid's Club

Sun., May 14 Mother's Day Brunch, Brunch & Bowl

Mon., May 15 GPPS ABC3 Class, Power Squadron Classes

Fri., May 19.......... Great Lakes Boating Festival, Summer Breeze Party, Kid's Club

Sat., May 20 Breakfast in the Binnacle, Great Lakes Boating Festival, Kid's Club

Sun., May 21 ........ Sunday Brunch, Great Lakes Boating Festival

Mon., May 22 GPPS ABC3 Class, Power Squadron Classes

Fri., May 26 Kid's Club

Sat., May 27 ......... Breakfast in the Binnacle, Fishing Rodeo, Kid's Club

Sun., May 28 Sunday Brunch, Bocce Tournament

Mon., May 29 ........ Blessing of the Fleet, Pool Games, Memorial Day BBQ

June 2023

Thurs., June 1 3-year Member River Cruise

Fri., June 2 Kid's Club, Stock up for Summer Wine Tasting

Sat., June 3 .......... Breakfast in the Binnacle, Euchre Night, Kid's Club

Sun., June 4 Sunday Brunch

Mon., June 5 ........GPPS ABC3 Class

Wed., June 7 Women's Book Club

Thurs., June 8 Hook Rendezvous in St. Clair Shores

Fri., June 9 Kid's Club

Sat., June 10 ........ Breakfast in the Binnacle, Kid's Club

Sun., June 11 Sunday Brunch

Mon., June 12 GPPS ABC3 Class

Fri., June 16 ......... Kid's Club, In-Harbor Rendezvous Camp Out Movie

Sat., June 17 Swim Team Trials & Poster Party, Breakfast in the Binnacle, Cars & Coffee, In-Harbor Rendezvous Activities

Sun., June 18 ....... Father's Day Brunch

Mon., June 19 GPPS ABC3 Class

Thurs., June 22 DGC vs GPYC Swim Meet

Fri., June 23 ......... Kid's Club, Havana Nights Rum Tasting & Cigars

Sat., June 24 Breakfast in the Binnacle, Kid's Club

Sun., June 25 Sunday Brunch

Mon., June 26.......GPPS ABC3 Class

Tues., June 27 CCD vs GPYC Swim Meet

Thurs., June 29 Old Club Rendezvous

Fri., June 30 Kid's Club

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

Grosse Pointe Yacht Club

788 Lake Shore Road

Grosse Pointe Shores, MI 48236