Grosse Pointe Yacht Club Established 1914 788 Lake Shore Road
Grosse Pointe Shores, MI 48236 (313) 884-2500
www.gpyc.org The Grosse Pointer Magazines are published twelve times a year under contract with the Grosse Pointe Yacht Club Postmaster, send address changes to:
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From the Editor
This month’s cover photo, captured by John F. Martin, highlights one of the best parts of spring—flowers in full bloom, filled with color and life. After a long Michigan winter, it’s always a welcome sight and a reminder that the season ahead is full of energy and new beginnings.
That same sense of color and vibrancy is reflected in our membership. What makes this Club special isn’t just the events themselves, but the people who bring them to life. Each member adds something unique, and together it creates a dynamic, engaging community.
As we move into spring, the calendar begins to fill with opportunities to gather and enjoy the Club. From our Easter festivities—always a favorite for families—to hands-on experiences like our Kid’s Cooking Class with Chef Eric, there’s something for everyone to look forward to.
This issue also serves as a reminder of the many ways members and businesses can connect through the Club. The Grosse Pointer and our Member Guide offer valuable advertising opportunities to showcase your business directly to our membership. Whether you’re looking to promote a service, highlight a brand, or simply stay connected within the community, we’re here to help you do that.
As the season changes, we look forward to seeing the Club come alive once again— both in the beauty around us and in the energy of our members.
Jennifer Benoit Marketing Director
Grosse Pointe Yacht Club Officers
Fleet Officers
Commodore David M. Schaden
Dr. Robert G. Hubbard, Fleet Captain Power
Vice Commodore Bruce G. Knapp
Dr. John T. Seago, Fleet Captain Sail
Rear Commodore Michael J. Sobolewski
Rev. Walter A. Schmidt, Fleet Chaplain
Treasurer Kurt J. Saldana
Mark E. Hauck, Fleet Measurer
Secretary Christopher Izzi
Com. Sean M. Schotthoefer, Fleet Quarter Master
Dr. Wendy A. Lucid, Fleet Surgeon
Directors
Commodore's Corner
Spring is Here!
Peter G. Beauregard
Peter T. Gleason
Mark E. Hauck
Front Desk (313) 884-2500 frontdesk@gpyc.org
Dr. Kevin M. O'Brien
Michael A. Page
Editorial
Information for this publication should be submitted to:
William S. Turner
Taffany C. Van Rossen
Marketing Director – Jennifer Benoit jbenoit@gpyc.org
Fleet Officers
I’d like to welcome our new Membership Director, Michelle (“Elle”) Krumm. Elle brings a strong background and valuable experience that will help drive membership growth here at the Club. With spring upon us, it’s the perfect time to introduce prospective members to all that GPYC has to offer.
As a reminder, sponsoring members may receive a credit of up to $500 (depending on membership class) once their candidate joins. Please don’t hesitate to reach out to Elle with any membership questions or ideas you may have to help grow our community.
Staff Emails
Matthew G. Schaden, Fleet Captain Power
Jason A. Hinz, Fleet Captain Sail
Dr. Peter D. Panagopoulos, Fleet Surgeon
General Manager – Aaron Wagner awagner@gpyc.org
At the end of March, the Club temporarily closed to complete an extensive list of deep cleaning, painting, and maintenance projects. We hope you notice—and appreciate—the attention to detail throughout the Club.
Rev. Walter A. Schmidt, Fleet Chaplain
Todd D. Andrus, Fleet Measurer
Assistant General Manager – Sean Brown sbrown@gpyc.org
Bradley P. Drummy, Fleet Quarter Master
Chief Financial Officer – Jim DeMasse jdemasse@gpyc.org
Committee Chairs
Those that participated in the St. Patrick’s Day Party had a great time. Special thanks to Commodore Jason Grobbel for donating the wonderful corned beef!
Director Peter Gleason, Athletics & Fitness
Membership Director – Alexa Coole acoole@gpyc.org
Looking ahead, we have a full calendar of great events, including Easter Brunch, Easter Egg Hunt, and Back to the Club. I hope to see you there.
Director Michael Page, Bowling
Secretary Christopher Izzi, Centennial
Marketing Director – Jennifer Benoit jbenoit@gpyc.org
Director Peter Gleason & Director Michael Page, Communications
Graphic Designer – Heather Shock hshock@gpyc.org
Gregory DeGrazia, DRYA & Sailing
Commodore David Schaden, Executive
Human Resources Director – Gregory Martini gmartini@ gpyc.org
James Yagley, Facilities
Our Harbormaster, Alex Turner, and his team have been hard at work preparing the Harbor for the return of boating season. Please be sure to notify Alex of your anticipated arrival so he can assist with dock setup, including lines and power. Harbor water is typically turned on around May 1st, though the Harbor Committee will continue to monitor weather conditions in case that timeline can be moved up.
Food & Beverage Director – Heather Aldrich haldrich@ gpyc.org
Christopher Sheeren, Finance
David Breen, Foundation
Director of First Impression – Kaylee Gerniski kgerniski@gpyc.org
Executive Chef – Eric Voigt evoigt@gpyc.org
Director Peter Gleason & Scott Bade, Golf - Men's Gloria Hinz, Golf - Women's Director Mark Hauck, Harbor
The Centennial Committee continues to make exciting progress, refining current concepts into buildable designs. I look forward to sharing more updates in the coming weeks. This project will rely on the support of our membership, so please consider making a donation to the Club’s 501(c)(3) foundation. As always, consult your tax advisor regarding potential benefits.
Joseph Schaden, Heritage
Vice Commodore Bruce Knapp, House
Harbor Master – Alex Turner aturner@gpyc.org
Past Commodore Carl Rashid Jr, Legal
Director Taffany Van Rossen, Membership
Catering Director – Maria Dallas mdallas@gpyc.org
I look forward to seeing everyone back around the Club—and to welcoming our boats back into the Harbor.
Past Commodore Robert Weiland, Nominating Committee
Catering Coordinator – Mary Primak mprimak@gpyc.org
Nicholas & Nina Gust, Pointe Club
Bowling Director – Gordy Woods gwoods@gpyc.org
Commodore & Lady Schaden, Rendezvous
Secretary Christopher Izzi, Strategic Planning Committee
David M. Schaden Commodore 93
Trap Shooting Manager – Christina Noland cnoland@gpyc.org
Timothy Groustra, Tennis
Past Commodore James L. Ramsey, Traditions & Protocol
Security Director – Mike Lee mlee@gpyc.org
Gregory Gallagher, Wine Appreciation
Athletic Director – Peter Wendzinski pwendzinski@gpyc.org
Sponsorship Opportunities Available!
Contact Bethany Sly, 734-261-0123 x 2
Sip, Shop, Stroll the Docks – Live Music, Food & Family Fun! Discover the Boat of your Dreams!
Tradition
The Great Lakes Boating Festival is an exciting event with a long-standing history in southeast Michigan at the prestigious Grosse Pointe Yacht Club. The show is the largest spring in-water show in the region featuring boats up to 50 feet, marine products, services, accessories and more!
Free Admission
This event is open to the public and free to attend. Positioned on the beautiful shoreline of Lake St. Clair, this boating lifestyle event is sure to become one of your favorites. Club Tours offered at 1 and 3 p.m. on both show days. Parking with shuttle from Grosse Pointe North High School. 707 Vernier Rd, Grosse Pointe Woods, MI 48236
Saturday, May 16: Noon - 7 pm Mariners Dining Room Lunch Service 11am-2pm (reservations recommended by emailing switchboard@gpyc.org)
Sunday, May 17: Noon - 5 pm
Location: Grosse Pointe Yacht Club 788 Lake Shore Road
Grosse Pointe Shores, MI 48236
313.884.2500
Notes from the Manager
Front Desk (313) 884-2500 frontdesk@gpyc.org
Editorial
Information for this publication should be submitted to:
Marketing Director, Jennifer Benoit jbenoit@gpyc.org
Waterfront Manager - Christina Noland cnoland@gpyc.org
Welcoming Spring at theClub
As we move into the spring season, there is a great deal of excitement building around the Club. April and May are always special months at GPYC, bringing families together for two of our most popular annual traditions.
Our Easter celebration on Sunday, April 5, is one of the most anticipated events of the year. Members and their families will enjoy a wonderful Easter Brunch along with special visits from the Easter Bunny, creating a festive atmosphere for guests of all ages. This event consistently fills up quickly. Not long after, we will celebrate another cherished tradition at the Club, Mother’s Day on Sunday, May 10. Our Mother’s Day Brunch is always a highlight of the spring season, featuring a fantastic menu and a few special touches to make the day memorable for all the wonderful moms of GPYC.
Both of these events require reservations due to their popularity. Please secure your spot by emailing the Front Desk at frontdesk@gpyc.org.
Looking ahead, I’m also excited to share continued progress on our Centennial Plan, which celebrates the 100th anniversary of our historic Clubhouse in 2029. This long-term vision includes several phases of renovations designed to ensure that GPYC continues to stand as the finest yacht club in the world for generations to come.
Renovations are scheduled to begin in October 2026. I encourage you to visit our website to view the renderings and learn more about what lies ahead.
Finally, I would like to extend my sincere thanks to all of the members who joined me for last month’s Breakfast with the Manager event. I truly enjoyed the opportunity to connect, share updates, and hear your thoughts. I will continue hosting these gatherings on a quarterly basis to keep members informed and to provide a welcoming forum for questions and conversation.
Thank you for your continued support of our Club. I look forward to seeing you at GPYC soon.
Aaron Wagner General Manager
From the Boardroom
By Secretary Christopher Izzi
As we begin a new year, it is a natural and welcome opportunity to reflect on the past season, share updates on recent and ongoing initiatives, and outline the Club’s strategic direction as we move forward together.Here’s a recap of key updates from your Board this month—and a look at the strong momentum ahead.
Executive & Staffing Updates
GPYC is pleased to welcome Nathan Steinwascher as our new Chief Financial Officer. In addition, Marissa Naud has been hired to fill the role previously held by Robin Hauff and will officially join the team on February 2, 2026.
Membership Overview
Membership remains strong as we begin the new year. As of January 22, 2026, the Club stands at 454.8 Full Member Equivalents (FME), with a continued target of 485 FME.
Recent Board approvals included:
- 5 resignations, 8 transfers, 3 legacy transfers
The Board also approved dining-only reciprocal privileges with Red Run Golf Club for January 2026. In addition, discussions have begun around implementing a cap on Senior Active Membership to support long-term membership balance.
Financial Update
The Treasurer reported that the Club continues to remain financially sound. Membership in arrears and related policy considerations were reviewed. Full financial detail is available in the Board Book.
Operations & Club Initiatives
Preparations for a vibrant season are underway. Key updates include:
- The 2026 GPYC Boat Show is moving forward for May 15–17, with database collection efforts underway through MBIA for vendor and recruiting purposes.
- Peak season will require 300+ seasonal employees, and training for hospitality staff from Jamaica has already begun.
- J-1 Visa Program interviews are currently being conducted virtually.
- Board refinement of the Code of Conduct is ongoing.
- The Mouratoglou Tennis Program contract revisions are under review.
Facilities Progress
Enhancements across the property continue:
- Updated CAPEX schedules are now available through SmartSheets.
- New carpeting is scheduled for the Lakeshore Room and adjacent hallway.
- The old wine cellar cooler will be replaced.
- New Spinnaker furniture has arrived.
- Updated kitchen equipment quotes will be presented at the next Board meeting.
Centennial Committee Update
With approximately 30% member participation, survey results show strong support for continued progress toward the Centennial Plan.
Preconstruction fees were approved for:
Rewald – $12,500
Neumann Smith – $275,000
Harbor Updates
The 2026 boating season is already taking shape:
- Regional yacht clubs are booking dockage for summer.
- Holiday flags have been ordered.
- New jet ski pods are en route.
- Harbor leadership continues to monitor water levels closely.
- Currently, 21 boat wells remain available.
Member Spotlight
By Jennifer Benoit
Behind the Lens with John F. Martin
For nearly two decades, John and Sara Martin have been part of the Grosse Pointe Yacht Club community. Members know John well as the photographer behind many of the images that capture the spirit of Club life, from elegant dinners and lively events to swim meets and everyday moments around the harbor. Sara, a speech-language pathologist, is the owner of Speech with Sara, her private practice in the Village of Grosse Pointe. Recently, however, the Martins traded the marina for the mountains, traveling with their family to Austria for a memorable ski adventure through the Alps.
The seven-day trip centered around the Wilder Kaiser region, where the Martins stayed in the charming village of Going and skied the expansive SkiWelt resort. With roughly 180 miles of trails winding through breathtaking alpine scenery, the area offered far more than just great skiing. According to John, the European ski experience stands apart in many ways.
“Skiing in Europe is better on every level,” he explained. “The terrain is more expansive, there are fewer crowds, the lifts are much more advanced, and it's available for less than half the cost of skiing in the western states. Not to mention, when you stop for a meal on the mountain, you get a full meal with wine for less than what we used to pay for chicken nuggets in Breckenridge.”
While the skiing itself was spectacular, some of the most memorable moments happened off the slopes. One highlight was a thrilling 3.5-mile toboggan run winding through the woods. Though not everyone in the family was equally enthusiastic, the adventure became one of the trip’s favorite memories.
“My daughter only joined in once,” John laughed, “but my son Johnny and I did it three times. It was so much fun.”
Of course, no European trip would be complete without unforgettable food. One evening, the family sat down to a traditional Bavarian meal that John described simply as “absolutely amazing”—a reminder that some of the best travel experiences happen around the dinner table.
As a professional photographer, John has spent much of his life with a camera in hand. Over the years, however, he has
learned that sometimes the most meaningful travel moments come when the camera is put down.
“I used to take my camera everywhere,” he said. “As I’ve gotten older, I’ve realized sometimes you need to just be in the moment. The best camera to have with you is your phone for quick shots.”
This trip was a bit of an exception. John brought his equipment along to take his daughter’s senior photos in Munich and managed to capture a few action shots of his son skiing along the way.
For John and Sara, both business owners with busy schedules, the opportunity to slow down and spend uninterrupted time together as a family was perhaps the greatest gift of the trip. “When you’re both running businesses, schedules can be crazy, and you’re often just passing each other in the hallway,” John said. “Traveling together lets the chaos take a back seat for a little while.”
One tradition the Martins try to maintain on every trip is simple but meaningful: capturing a family photo. For a photographer who has documented countless moments for others, preserving memories of his own family remains the most important.
“Photos of my kids growing up mean more to me than money,” John shared. “I’ve had some amazing opportunities—shooting on the sidelines for the Detroit Red Wings, Lions, Tigers, and even
the Pistons when they won the championship—but the photos of family are the ones that matter most.”
John’s path to becoming the Club’s photographer began long before he first picked up a camera at GPYC. A graduate of Grosse Pointe South in 1991, he served as the yearbook’s photo editor before earning a degree in photojournalism. After several years working in newspaper and magazine photography, he returned to Michigan, where he freelanced while caring for his mother.
About 15 years ago, a call from the Club’s Membership Director changed everything. “They asked me to start photographing the Club and help elevate the experience,” John said. “And that’s how it began.”
Today, he continues to capture the wide variety of moments that define Club life—from the unique atmosphere of Wild Game Dinners to the energy of swim meets and the behind-the-scenes moments that members might otherwise miss.
“I love the diversity of it all,” he said. “Every assignment is different, and I enjoy working with the members and staff who make this Club what it is.”
As for future travel plans, the Martins may be trading snowy mountains for warmer waters. John and his daughter share a passion for scuba diving, and his son plans to become certified this summer—opening the door for the whole family to dive together on their next adventure.
One photograph from the trip, John says, captures the entire experience perfectly. Taken high in the Austrian Alps, the image shows the sweeping mountain landscape that surrounded the family throughout the week—snow-covered peaks stretching into the distance and skiers carving their way down the slopes below. For John, it represents everything the trip was about: adventure, family, and the opportunity to pause and appreciate the moment.
Whether on the slopes of the Alps, beneath the surface of the ocean, or behind the lens at GPYC, one thing remains constant for John Martin: capturing the moments that matter most.
One image that tells the story: the breathtaking alpine landscape that surrounded the Martin family during their week in Austria.
WelcomeAboard
By: Jennifer Benoit
Please join us in welcoming Elle Krumm as the new Membership Director at the Grosse Pointe Yacht Club.
Elle brings an enthusiasm and a true passion for hospitality to the Club. She is excited to connect with our members, enhance the overall membership experience, and welcome new faces into our exceptional community.
Originally from Traverse City, Elle recently relocated to the area and is eager to begin this next chapter at GPYC. Her professional background is rooted in nonprofit management, with a focus on health and wellness. She thrives in environments that value both creativity and strategy and is passionate about turning thoughtful ideas into meaningful action.
Outside of the Club, Elle is a self-proclaimed life enthusiast, yogi, and proud mom. She enjoys embracing all that Michigan has to offer, from skiing and lake life to hiking and road biking. She also loves to travel and has set a personal goal to visit every Blue Zone in the world, while always cherishing quality time with her family.
We are pleased to announce and warmly welcome our new Chief Financial Officer to the Grosse Pointe Yacht Club.
Our new CFO brings nearly a decade of experience in public accounting and advisory services, with a background spanning audit, tax, transaction advisory, and financial analysis. Most recently, he worked with a boutique forensic accounting and litigation consulting firm, where he analyzed complex financial records and helped provide clarity in challenging financial matters.
He is excited to join an organization that is such a staple in the Grosse Pointe area and looks forward to building strong relationships with both our members and staff. In addition to his professional career, he spent time playing professional soccer as a goalkeeper for Detroit City FC. Since retiring from professional soccer last year, he has been enjoying more time with his wife, Catie, and their three sons, Noah (4), Declan (3), and Dominic (4 months). Outside of work, he enjoys being outdoors with his family and golfing whenever he can find the time.
Michelle Krumm
Nathan Steinwascher, CPA
Harbor Happenings
By Alex Turner
As we get closer to welcoming members back for another great boating season at the Grosse Pointe Yacht Club, the Harbor Department would like to share a few important updates to help ensure a smooth start to the year.
Before bringing your boat to the harbor for the season, please contact the Harbor Office prior to your arrival. Due to current water conditions, you may not be able to stern into your well as usual. Water levels are currently about five inches lower than they were at this time last year. While water levels are forecasted to rise between 1.5 and 2 feet over the course of the season, a significant increase may not occur until May or June. Additionally, from March through August, Lake St. Clair water levels are predicted to be approximately 6–10 inches lower than last year’s levels.
If you do plan to stern into your well, please reach out to the Harbor Office in advance so we can sound and probe your well before your arrival to ensure it is safe for your return.
We would also like to remind members that the annual Boat Show will take place at the Club from May 15–17. During this time, portions of the harbor will be impacted, including vessels located on Tee Dock, Gazebo Dock, and part of Shoreline Dock. Boats in these areas will need to temporarily relocate to a well provided by the Harbor Office. Additional details will be shared at a later date.
We appreciate your cooperation as we prepare the Harbor and look forward to having you back for another fantastic boating season.
To Your Health
By Peter Wendzinski
Why Community Matters for Our Health and Well-Being
Research in both Public Health and Psychology continues to show that strong social connections are one of the most important factors for living a healthy and happy life. Spending time with friends, family, and your community can lower stress, improve mental health, and even help people live longer.
This idea is highlighted in the concept of the Blue Zones, a term popularized by Dan Buettner. These are places around the world where people consistently live longer than average. While their diets and daily routines may differ, they all share one important trait—people stay socially connected. Friends, neighbors, and families regularly spend time together, support one another, and participate in activities as a community.
That’s one of the things that makes the programs at the Grosse Pointe Yacht Club so meaningful. Activities like sailing, tennis, bowling, swimming, and day camp are not just about learning a skill or staying active. They create opportunities for people to connect and build relationships.
Kids in the sailing program learn teamwork, responsibility, and confidence while forming friendships on the water. Tennis matches and bowling leagues bring members together for friendly competition and a lot of fun along the way. The pool is a natural gathering spot where families connect and kids make new friends throughout the summer.
Our day camp is another great example. It gives kids a chance to spend their days outdoors, trying new activities, building independence, and making the kinds of memories that stick with them for years. Many friendships that start at camp or in youth programs grow into lifelong connections.
These kinds of shared experiences are what help create a strong sense of community. They bring people together, encourage active lifestyles, and create moments that members and families remember long after the season ends.
If you would like to learn more about our programs or get involved, please feel free to reach out to me. I’d be happy to share more information and help you find the right program for you or your family.
Department Highlight
By Jennifer Benoit
Meet the GPYC Catering Team
Looking to plan a birthday party, bridal or baby shower,
Catering Director Scott Ertresvaag
With a deeprooted passion for hospitality and more than two decades of experience, Catering Director Scott Ertresvaag brings a blend of Southern hospitality and elevated service to the Grosse Pointe Yacht Club.
Scott’s journey in hospitality began early, long before banquet rooms and event timelines. “My career actually started in seventh grade,” he shares. “My dad managed a Pizza Hut, and I was washing dishes on the weekends. What started as a chore quickly became something I loved.”
That early introduction sparked a lifelong career. Scott continued working in restaurants through high school and college before transitioning into the hotel industry, where he gained experience in front desk operations, reservations, and guest services. It was there that he discovered his true calling: catering and event planning.
Over the years, Scott built a well-rounded background working with a variety of hotel properties, refining his skills in event execution, client relations, and operational leadership. He later spent time in the nonprofit sector, where he applied his hospitality expertise to support meaningful causes and mission-driven events.
Most recently relocating from Texas to Michigan, Scott was immediately drawn to GPYC. “I’ve always loved historic properties,” he says. “I worked at the Driskill Hotel in Texas, which has so much character and history. When I saw the Club—the architecture, the views, the setting—I knew this was somewhere special.”
Now at GPYC, Scott is focused on elevating the Club’s catering program while honoring its traditions. “My philosophy is simple: client first,” he explains. “Every member and client should feel heard, comfortable, and confident that their vision is being brought to life.”
For Scott, personalization is key to creating memorable events. “Every event has a ‘why,’” he says. “Whether it’s a wedding, a celebration, or a meaningful gathering, it should reflect the people at the center of it. Listening is the most important part of what we do.” He is particularly excited to expand the range of events hosted at the
Club, including fundraisers, themed experiences, and elevated social gatherings. “I love events that tell a story,” he shares. “I once planned a Chronicles of Narnia-themed event, and it was incredible. I’d love to bring more creative and immersive experiences like that to GPYC.”
Scott also places a strong emphasis on leadership and team development, recognizing that exceptional events begin behind the scenes. “I believe in teamwork, accountability, and continuous growth,” he says. “Investing in our team ensures we deliver the level of service our members expect and deserve.”
Working with Catering Sales Manager Mina Makrinos, Scott is building a collaborative and service-driven catering team focused on creating seamless, memorable experiences. As he steps into his role, Scott’s goal is clear: to position GPYC as the premier destination for events in the area—not only for members, but for the broader community as well.
For Scott, the most rewarding moment comes when everything comes together. “Walking into a fully set room, seeing the décor, the details, and the atmosphere—it’s incredibly satisfying,” he says. “That’s when you know all the planning and teamwork paid off.”
He describes his hospitality style in three words: elegant, welcoming, and fun—a balance that reflects both the tradition of the Club and the personalized approach he brings to every event. Above all, Scott wants members to feel supported and at ease throughout the planning process. “I’m always here to help,” he says. “My goal is to take the stress out of planning so members can truly enjoy their event.”
Outside of the Club, Scott enjoys cooking and exploring new cuisine, with a particular appreciation for French and modern American fare. As a new Michigander, he’s looking forward to discovering the region’s vibrant food scene. He and his husband of 23 years share their home with their two dogs, Lucy and Maximillian “Max,” and he still fondly remembers fulfilling a lifelong dream— attending a Barbra Streisand concert in 2010.
With Scott leading the catering team, members can expect a thoughtful, elevated approach to events— where experience, creativity, and attention to detail come together to create something truly memorable.
The Faces Behind Your Next Celebration
business meeting, or something else? Let us help you!
Catering Sales Manager
Mina Makrinos
Members planning their next celebration at the Club will likely find a welcoming and familiar face guiding them through the process. Mina Makrinos, recently promoted to Catering Sales Manager, brings both international hospitality experience and a strong GPYC foundation to her role.
Having spent the past two years at the Club—first at the Front Desk and most recently as Catering Coordinator—Mina has built meaningful relationships with members while gaining a deep understanding of the service standards that make GPYC events special. Her ability to connect with members and guests, paired with exceptional organizational skills, has made for a seamless transition into her new role.
“I love meeting with each member and client and learning what their vision is for their event,” Mina says. “Getting to know them personally helps bring that vision to life.”
Before joining GPYC, Mina’s career took her across the hospitality world. She spent more than a decade in Greece, beginning as a teacher before transitioning into boutique and luxury hotel hospitality. Working in fast-paced destinations such as Mykonos, she handled front desk operations, concierge services, reservations, and guest relations while coordinating smaller VIP events and celebrations.
Those experiences shaped her approach to hospitality.
“Each client and each vision is different,” she explains. “My goal is to make them feel comfortable and at home while they enjoy their event without stress.”
After returning to the United States, Mina spent two years at The Townsend Hotel in Birmingham as a concierge specialist before bringing her experience to GPYC.
forming a team focused on delivering memorable experiences for members and their guests. Together, they bring a shared passion for hospitality and a collaborative approach to planning.
“Scott and I are both very excited about the upcoming season,” Mina says. “Having a team that supports you, pushes you to do your best, and recognizes your strengths makes a big difference.”
Recently, Mina has seen members gravitating toward wedding and baby showers, graduation parties, and class reunions, along with the luncheons and memorial gatherings that bring families and friends together at meaningful moments.
For Mina, the most rewarding part of her work is seeing the planning process come to life. “My favorite part is the day of the event,” she says. “Seeing everything we’ve planned come together and watching the client’s reaction makes all the hard work worthwhile.”
She credits the Club itself as one of the biggest reasons events at GPYC stand out. “The location and the views are incredible,” she says. “And our banquet menu consistently receives wonderful feedback. Members and guests always comment on the quality of the food and service.”
Above all, Mina hopes members feel confident and supported when working with her. “I want members to feel heard and taken care of,” she says. “My goal is to make the process smooth, accessible, and as stress-free as possible so they can truly enjoy their event.”
When she’s not planning events, Mina enjoys traveling and exploring new places. One memorable adventure included riding a camel through the desert in Morocco. She also has a creative side—having studied Design and Arts before beginning her career in education and hospitality.
With Mina helping guide the details and the GPYC team delivering exceptional service, members can feel confident their next event at the Club will be both seamless and unforgettable.
Today, Mina works closely with Catering Director Scott Ertresvaag,
GPYC UpcomingEvents
Mahjong
Wednesday, April 1 | 1:00 p.m.
Interest in this game has been phenomenal. The game provides you an opportunity to meet new people as well as play with existing friends. If you are interested in more information or lessons, please contact Nancy Hohlfeldt at (313) 418-0800 or Joyce Rubino at (860) 305-6174.
Additional Dates:
Wednesday, April 8 | 1:00 p.m.
Wednesday, April 15 | 1:00 p.m.
Wednesday, April 22 | 1:00 p.m.
Ladies Book Club
Wednesday, April 1 | 6:00 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.
Easter Egg Hunt
Saturday, April 4 | 2:00 p.m.
$28++
Join us for our annual Easter Egg Hunt outside the Clubhouse! Little ones will enjoy searching for colorful eggs, visiting the petting zoo, exploring the craft table, and getting their faces painted. The Easter Bunny will be here for photos. Indulge in Chef Christina's Easter sweet treats, and keep your eyes peeled! Two special golden eggs will be hidden for an extra-exciting surprise prize. Drinks are by subscription.
Open Bowling
Saturday, April 4 | 5:00 - 10:00 p.m.
Gather your friends and hit the lanes. Drinks are by subscription. To make a reservation, please email Gordy Woods at gwoods@gpyc.org.
Additional Dates:
Saturday, April 11
Saturday, April 18
Friday, April 24
Saturday, April 25
Easter Brunch
Sunday, April 5 | 10:30 a.m. & 1:30 p.m.
$65++ Adults
$30++ Children 12 and Under 3 and under are free Coffee,tea,and juice are included. Additional beverages are by subscription. Celebrate Easter Sunday with a delicious brunch featuring a raw bar station, omelet station, and a wide selection of breakfast and lunch favorites. Baffling Bill and Gus the Bunny will be here to entertain tables throughout the event and to greet guests!
Kid's Cooking Class
Friday, April 10 | 6:00 p.m.
$65++
Bring your little chefs to the Club for a fun, hands-on Kids Cooking Class! Children will learn basic cooking skills while creating a delicious dish with guidance from Chef Eric. Each child will receive an apron and chef hat to take home.
Reservations can be made through our website, mobile app, or by contacting the Front Desk at (313) 884-2500 or email frontdesk@gpyc.org. Please check TheWeekly Buzz for updates.
Wine Education
Friday, April 10 | 5:00 p.m.
$20++
Join us for a Rhone Valley of France Wine Education Night, where we’ll explore the rich history and distinctive character of one of France’s most celebrated wine regions.
Mahjong Grand Event
Wednesday, April 29 | 6:00 p.m.
$25++
Includes a Chinese-style buffet Drinks by subscription.
Enjoy hitting the gong every time you Mahjong! Join us in the Venetian Room as we celebrate the new 2026 Mahjong card, Year of the Fire Horse. We kindly ask beginners to form groups of four and join in the fun. Gameplay will start at 6:45 p.m.
Brunch & Bowl
Every Sunday
10:00 a.m. - 3:00 p.m.
Join us for Brunch & Bowl, the perfect way to spend your weekend! Enjoy a delicious brunch followed by one hour of complimentary bowling, making it a fun and relaxed experience for all ages. The last day for Brunch & Bowl is Sunday, May 10.
Sunday Brunch
Every Sunday
10:00 a.m. - 3:00 p.m.
$30++ per adult
$16++ per child
Join us for Brunch is every Sunday in the Main Dining Room. Enjoy an omelette station, fresh fruit, homemade desserts and other brunch items. Drinks are available by subscription.
Invites you to hear
THE STORY OF
CALLISTO RACING
— From J/109 Great Lakes Champ To Pac52 Grand Prix Racer
2025 Pac 52 — Rolex Sydney to Hobart Race
2025 Botin 42 — Admiral’s Cup
2025 Botin 42 — RORC Channel Race
2024 J/70 US National Champion
Red Bull Italy SailGP — Director
April 11,
Scan for Jim Murray‘s Professional and Sailing Resume
Dive into the story of native Grosse Pointer skipper Jim Murray, a dedicated crew of 1980s junior sailors, and a program that kept pushing forward—one race at a time.
Presentation Free and Open to All
Dinner at GPYC prior to presentation available to all by reservation (dining charges apply)
Grosse Pointe Yacht Club
788 Lake Shore Road Grosse Pointe Shores, MI 48236
Reservations: 313 884-2500
Presenter Jim Murray
X SERIES: X50
M SERIES: M51 | M55 | M60 | M64| M75
S SERIES: S51 | S55 | S60 | S75
OFFSHORE SERIES: M600 | S600
M-LINE: M48
X-LINE: X60 | X70
FLYBRIDGE: 420 |
S-LINE:
|
|
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| 690
By Chef Eric Voigt
Spring on the Plate
From a chef’s perspective, April—and Easter in particular— marks one of the most exciting seasonal transitions of the year. The rich, braised dishes that carry us through winter begin to give way to the first true signs of spring. For culinary professionals, this shift is defined by the arrival of vibrant, tender produce—ingredients like asparagus, peas, ramps (wild onions), and early spring garlic—that bring brightness, freshness, and new inspiration to the plate.
Here along Lake St. Clair, April represents those first hopeful signs of spring in Michigan. While winter can linger a bit longer in our region, the culinary world is already embracing the season’s early growth. As we prepare for Easter—one of the Club’s largest and most beloved dining events—we look to these fresh ingredients to highlight the flavors that define the season. Spring vegetables paired with classic Easter favorites like lamb or ham create a balance that feels both traditional and celebratory.
Lamb, in particular, has long been associated with Easter celebrations, and selecting a high-quality product is essential. Many diners gravitate toward lamb chops or braised lamb shanks as the centerpiece of a spring meal. Domestic lamb is especially prized for its size, tenderness, and rich flavor. Over the winter, we featured a lamb sourced from the program developed by world-renowned Chef Thomas Keller. For those familiar with Chef Keller’s work, his commitment to sourcing and ingredient integrity is legendary. His philosophy centers on raising ingredients with the highest level of care and
respect for the product itself. One of the lamb programs we look to is Pure Bred Lamb from Pennsylvania’s Elysian Fields Farm, a producer known for exceptional quality and responsible farming practices. The origin of lamb can greatly influence flavor and texture. Domestic lamb from the United States tends to be larger and exceptionally tender, while Australian lamb is slightly smaller and often milder in flavor. New Zealand lamb is typically the smallest of the three and is known for its lean profile and more delicate taste.
Pairing lamb with the first produce of spring creates a dish that truly celebrates the season. While Michigan’s growing season arrives a bit later than in other parts of the country, early ingredients like peas, ramps, asparagus, and young garlic signal that warmer days are on the horizon. These flavors bring brightness and balance to the richness of lamb, creating plates that feel both comforting and fresh.
At the Club, we take great pride in showcasing these seasonal ingredients in thoughtful and memorable ways. Easter dining is one of the highlights of our spring calendar, and while we love preparing these dishes for our members, we also encourage you to bring a bit of that seasonal inspiration into your own kitchens at home.
After all, spring is about renewal, celebration, and gathering around the table. And sometimes, the best way to welcome the season is one beautiful plate at a time.
Herb-Crusted Rack of Lamb with Spring Peas & Asparagus
Lamb Ingredients:
• 2 racks of lamb (about 8 ribs each), frenched
• 2 tbsp Dijon mustard
• 1 cup fresh breadcrumbs or panko
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Kosher salt and freshly cracked black pepper
Instructions:
Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Chef Eric's Tip
Allowing lamb to rest after roasting keeps the juices inside the meat and ensures tender, flavorful chops every time.
Spring Vegetable Ingredients:
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh or frozen peas
• 2 tbsp unsalted butter
• 1 small shallot, finely diced
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
1. Prepare the Lamb. Remove the lamb from the refrigerator about 30 minutes before cooking and season generously with salt and pepper.
2. Sear the Racks. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the racks of lamb, fat-side down first, until golden brown on all sides, about 2–3 minutes per side. Remove from heat.
3. Make the Herb Crust. In a bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, and olive oil. Spread Dijon mustard evenly over the lamb and press the herb mixture firmly onto the top of each rack.
4. Roast. Transfer the skillet to a 400°F oven and roast for about 15–18 minutes, or until the internal temperature reaches 125–130°F for medium-rare. Remove from the oven and allow the lamb to rest for 10 minutes before slicing.
5. Prepare the Spring Vegetables. While the lamb rests, melt butter in a sauté pan over medium heat. Add shallots and cook until softened, about 2 minutes. Stir in asparagus and cook for 3–4 minutes. Add peas and cook another 2 minutes until bright and tender. Finish with lemon juice, salt, and pepper.
6. Serve! Slice the lamb into individual chops and serve alongside the warm spring vegetables.
Up Your Alley
By Gordy Woods
Our 2025–2026 bowling season is starting to wind down, and as of this writing, we only have two weeks remaining. Here are a few highlights from the month of March:
Monday Men’s League
Charles Molnar – 279
John Seago – 279
Howard Smith – 248
J.P. Lang also bowled a career-high actual series of 728.
Wednesday Mixed League
Dominic Neumann – 224
Connie Buffa – 195
Thursday Morning Ladies League
Linda Cronenworth – 182
Barbara Alcorn – 177
Thursday Night Mixed League
Steve Ball – 257
John Seago – 255
Mary Weiland – 187
Laura Schroder – 177
We also offer open bowling on weekends, Friday and Saturday evenings from 5:00 p.m. to 10:00 p.m. If you are interested in renting a lane, please email gwoods@gpyc.org to reserve your spot. Open bowling will run through the end of May, and then we will continue offering it on Friday nights throughout the summer.
If you would like to book a bowling party, we host them year-round. To reserve your event, please contact our catering department by emailing Scott Ertresvaag at sertresvaag@gpyc.org or Mina Makrinos at mmakrinos@gpyc.org.
Upcoming Events
House Ball Bowling Tournament
April 6
Team Club Championship
April 15
Individual Men's & Ladies Club Championship
April 16
Annual Bowling Awards Banquet
May 2
Join our Spring Bowling League!
Thursday, April 23 through Thursday, May 28
6 fun weeks to keep the good times rolling! Cost is just $15 — pay only when you bowl!
Enjoy fun side games and prizes, including the very popular:
• 21
• Strike/Spare Ball
• Texas Hold’em …and more!
Not a bowler? Even better! This is the perfect league to see what the hype is all about and experience one of the Grosse Pointe Yacht Club’s favorite amenities.
Email Gordy or Shane to sign up — space is limited!
HONOR YOUR FAMILY—SUPPORT YOUTH SAILING
Support youth sailing and leave your legacy at the Grosse Pointe Yacht Club’s iconic Sailor’s Corner. With a $500 donation to the Youth Nautical Education Foundation (YNEF), you’ll receive a custom-engraved brick honoring you, your family, a sailor or a loved one. Each paver becomes a permanent tribute and helps fund valuable sailing programs for young sailors. This unique fundraiser is your chance to be part of Grosse Pointe’s nautical heritage while supporting the next generation. Space is limited—act now to secure your place and make a lasting impact on youth sailing.
Each brick represents a donation of •$500 to YNEF to grow our support for sailing programs
• Your donation can be part of the legacy at Grosse Pointe Yacht Club’s Sailor’s Corner.
For information visit ynef.org or call Jim Morrow (313)510-4058
YNEF is a 501(C)3 organization
Jason M Geisz, has competed in the Bayview Mackinac Race for 24 consecutive years, winning back-to-back in 2009 and 2010, and being on the podium 4 other times in the last 5 years, after campaigning his Tripp 36, ‘Affirmed’, from 2011-2015. Jason is currently crewing on the SC70 ‘Evolution’, a member of the Grosse Pointe Yacht Club and CEO and Founder of Famiglia Wealth.
St. Patrick's Day Wine Tasting & Party in the Pub
Friday, March 13
The Club hosted a St. Patrick’s Day Wine Tasting and Party in the Pub to celebrate the holiday with members and guests. The evening began in the Spinnaker with a wine tasting featuring selections from Woodberry Wine and Great Lakes Wine & Spirits, giving members the opportunity to sample a variety of wines and learn more about the featured producers.
After the tasting, the celebration moved to the Tower Pub, where Past Commodore Jason Grobbel sponsored the remainder of the evening’s Irish festivities. Members enjoyed live music, themed bites, and a lively atmosphere as the party continued in the Pub. It was a fun night at the Club and a great way for members to celebrate St. Patrick’s Day together.
ReciprocalClubs List
Annapolis Yacht Club Annapolis, Maryland
Bay Harbor Yacht Club Bay Harbor, Michigan
Bel-Air Bay Club Pacific Palisades, California
Buffalo Yacht Club Buffalo, New York
California Yacht Club Marina Del Rey, California
Catawba Island Club Port Clinton, Ohio
Chicago Yacht Club Chicago, Illinois
Cleveland Yachting Club Rocky River, Ohio
Corinthian Yacht Club Tiburon, California
Ford Yacht Club Grosse Ile, Michigan
Grosse Ile Yacht Club Grosse Ile, Michigan
Lauderdale Yacht Club Fort Lauderdale, Florida
Long Beach Yacht Club Long Beach, California
Marco Island Yacht Club Marco Island, Florida
Golf Reciprocity
Beach Grove Golf Club Ontario, Canada
Gowanie Golf Club Harrison Township, Michigan
Naples Yacht Club Naples, Florida
Newport Harbor Yacht Club Newport Beach, California
Ocean Reef Club Key Largo, Florida
Palm Beach Yacht Club West Palm Beach, Florida
Pelican Isle Yacht Club Naples, Florida
Royal Vancouver Yacht Club Vancouver, British Columbia
San Diego Yacht Club San Diego, California
Sandusky Yacht Club Sandusky, Ohio
Sarasota Yacht Club Sarasota, Florida
St. Francis Yacht Club San Francisco, California
The Motor Guld Waterford, Michigan
The Union League of Philadelphia Philadelphia, Pennsylvania
Vermillion Yacht Club Vermillion, Ohio
Windsor Yacht Club Windsor, Ontario
If you would like to visit any of the Clubs listed here, please contact Aaron Wagner by emailing awagner@gpyc.org.
We will send a letter of reciprocity to the desired Club, and it will be your responsibility to follow up and make the necessary reservations. Safe travels!
2026 GPYCCalendar
May 2026
Friday, May 1
A la Carte Lunch, A la Carte Dinner, Open Bowling, Kid's Club
Saturday, May 2
A la Carte Lunch, Bowling Banquet Awards, Kentucky Derby Watch Party, A la Carte Dinner, Kid's Club
Sunday, May 3
Sunday Brunch, Brunch & Bowl, A la Carte Dinner
Monday, May 4
GPPS ABC3 Class
Wednesday, May 6
A la Carte Lunch, Mahjong, A la Carte Dinner, Ladies Book Club
Thursday, May 7
A la Carte Lunch, Members Mix & Mingle, A la Carte Dinner
Friday, May 8
A la Carte Lunch, Back to the Club Party, A la Carte Dinner, Open Bowling, Kid's Club
Saturday, May 9
A la Carte Lunch, A la Carte Dinner, Open Bowling, Kid's Club
Sunday, May 10
Mother's Day Brunch, Brunch & Bowl, No A la Carte Dinner
Monday, May 11
GPPS ABC3 Class
Wednesday, May 13
A la Carte Lunch, Majong, A la Carte Dinner
Thursday, May 14
A la Carte Lunch, A la Carte Dinner
Friday, May 15
Great Lakes Boating Festival, A la Carte Lunch, A la Carte Dinner, Kid's Club
Saturday, May 16
Great Lakes Boating Festival, A la Carte Lunch, A la Carte Dinner, Kid's Club
Sunday, May 17
Sunday Brunch, Great Lakes Boating Festival, YNEF Scholarship Brunch, A la Carte Dinner
Monday, May 18
GPPS ABC3 Class
Wednesday, May 20
A la Carte Lunch, Mahjong, A la Carte Dinner
Thursday, May 21
A la Carte Lunch, A la Carte Dinner
Friday, May 22
A la Carte Lunch, A La Carte Dinner, Kid's Club
Saturday, May 23
Boater's Breakfast, Fishing Rodeo, A la Carte Lunch, A la Carte Dinner, Kid's Club
Sunday, May 24
Sunday Brunch, Worship on the Water, Bocce Tournament, A la Carte Dinner
Monday, May 25
Pool Games, Blessing of the Fleet, Memorial Day BBQ
Wednesday, May 27
A la Carte Lunch, Mahjong, A la Carte Dinner
Thursday, May 28
A la Carte Lunch, A la Carte Dinner
Friday, May 29
A la Carte Lunch, A la Carte Dinner, Kid's Club
Saturday, May 30
Boater's Breakfast, A la Carte Lunch, A la Carte Dinner, Kid's Club
Sunday, May 31
Sunday Brunch, A la Carte Dinner
Behind theSparkle
By Lady Amy Lynn Schaden
Following January’s introduction to the Commodores’ spouses and their custom jewelry,we continue the series with a closer look at Lady Christine Gonzalez’s piece and the meaning behind its design.
“I chose the compass rose for its connection to sailing and the Yacht Club. The two rings represent our two boys, and we incorporated sapphires and diamonds into the pendant to reflect their birthstones.”
The result is a piece that blends nautical heritage with personal significance. For Lady Christine, it serves as a meaningful reminder of her family, her husband’s leadership, and their shared connection to the Grosse Pointe Yacht Club.
RELIABLE PERFORMANCE. PROVEN EFFICIENCY.
INDUSTRIAL LED LIGHTING
GPYC News
Harbor Info
Harbor Hours: Daily 8:00 a.m. - 5:00 p.m.
Please contact Harbor Master Alex Turner if you have any questions by emailing aturner@gpyc.org.
Fitness Hours
Daily 5:00 a.m. - 10:00 p.m.
GPYC Reciprocity
The Grosse Pointe Yacht Club has reciprocity with numerous Clubs all over the world. Please contact General Manager Aaron Wagner 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 Michelle Krumm for any additional information at (313) 884-2500 or email mkrumm@gpyc.org.
Cancellation Policy
Members canceling a reservation for Club sponsored functions with less than 24 hours’ notice or not attending the function without giving notice will be charged the established price for each person involved. Thank you.
GPYC ServiceConcierge
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.
Winter Clubhouse
Attire Policy
(November 1 - April 30)
Gentlemen (ages 12-up):
Collared shirts and/or sport coats are preferred; however, tasteful, collarless menswear may be permitted at management’s discretion. Tailored pants or denim are acceptable. Hoodies, t-shirts and hats are not permitted. Athletic attire, pants or denim with holes or rips are prohibited. Sandals, rubber shoes, Crocs or slides may not be worn.
Ladies (ages 12-up): Blouse, sweater or collared shirt with tailored pants or denim. Dresses and skirts worn in good taste are also permitted. Hoodies and t-shirts are not permitted. Ladies may wear appropriate formal hats. Leggings are permitted when worn as undergarments with a mid-thigh length top, sweater, skirt or dress. Athletic attire, pants or denim with holes or rips are prohibited. Sandals, rubber shoes, Crocs or slides may not be worn.
Athletic Attire: Athletic attire is restricted to the Fitness Center and Locker Rooms. Members and guests wearing athletic attire are encouraged to enter and exit through the south side of the Clubhouse, either the locker room entrance on the lower level or the entrance nearest the Fitness Center.
Outerwear: All coats and outerwear must be worn or kept at coat check. Coats and outerwear are not to be hung on chairs in the dining room.
Event Specific Attire: Any events that require specific attire will be outlined in the event description or invitation.
Child Behavior: Members and guests shall not leave children unattended in and around the Clubhouse.
Online ReservationsDining
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.
Saturday Boater's Breakfast
Boater's Breakfast will resume on Saturday, May 2, 2026.
A La Carte Lunch Service
A La Carte Lunch will resume on Wednesday, April 1, 2026 from 11:00 a.m. - 2:00 p.m. in the Mariner's Dining Room.
A La Carte Dining
A La Carte Dining is available Wednesday through Sunday in the Mariner's Dining Room for dinner. Please be sure to check The Weekly Buzz and other publications for dining hours and dining rooms available.
Grog Shop Pop Up Hours
Please be sure to check The Weekly Buzz and other publications for Grog Shop pop-ups. If you have any questions, please call (313) 774-0187 or email jbenoit@gpyc.org.
Brunch & Bowl
Sunday | 10:00 a.m. - 3:00 p.m.
The last day for Brunch & Bowl is Sunday, May 10, 2026. To make a reservation, please contact Gordy Woods by emailing gwoods@gpyc.org.
Kid's Club
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 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, but there will be an additional $20 charge per walk-in visit.
Kristen Schotthoefer
Looking Aft
By Past Commodore James L. Ramsey
Boy, Did He Know How to Throw a Party!
One of the most colorful, energetic people ever to call himself a member of this club was a professional photographer who had a unique talent for finding photogenic beauty in the often-garish land yachts emanating from the Big Three automakers in the 1960s. His name was Warren Winstanley, and the demand for his creative services among Detroit ad agencies rewarded him with a beautiful Grosse Pointe home, countless professional tributes and a restored 1930s-vintage Bentley convertible with which he made spirited drives along Lake Shore to Judas Priest, his Cobrapowered Donzi speedboat.
Winstanley’s photographic assignments frequently took him to Hollywood, where he made friends with the prop department at Universal Film Studios. If the background of a photo called for, say, a Wild West decor, all Warren had to do was phone Universal and suddenly he had access to thousands of authentic-looking props that had been used in western movies -- everything from swinging saloon doors and primitive hitching posts to sweat-stained Stetsons and covered wagons. And if the items were needed in Detroit on short notice, Winstanley had member/friends in the trucking and airline businesses who could make that happen at no charge.
All this wherewithal did not go unnoticed by Com. Ralph Kliber, who wisely strategized that a series of innovative theme parties for members would be good for the Club’s bottom line. He appointed Winstanley as his social chairman in 1971, just one year after he joined the Club. Warren responded with his usual enthusiasm and soon masterminded a list of parties and galas with themes ranging from Tinseltown (Hollywood) to a 16th century Elizabethan feast. (Queen Elizabeth II was formally invited by the originator and although she declined, she did send her personal representative, British Consul General I. R. MacGregor, to attend in her place.)
Winstanley wasn’t just the mastermind of these events; he was a tireless hands-on perfectionist who would arrive at the Club on a Friday afternoon, work on decorations and sound effects into the night, then return Saturday morning and continue working until it was time to race home, shower and dress for the party that evening.
What were the parties like? There was a series of them, but one in particular epitomizes Warren’s boundless creative energy. It was named “The Shipwreck Affair.” To publicize it, he bought a derelict wooden hull at Jefferson Beach, sawed it in two and placed the bow portion pointing straight up in front of the clubhouse so it looked like a sinking ship. Then he hoisted squarerigged sails up the flagpole, dressed mannequins in sailor’s attire and placed them on the yardarms. From a distance, people entering the Club thought they were witnessing the real thing. But the biggest spectacle was inside. The clubhouse interior was transformed into a scene right out of Bora Bora: palm trees, exotic plants, waitresses in grass costumes and jungle sound effects – bird calls and wild animal screams -- playing over the public address system. A giant bamboo hut in the center of the ballroom is said to have reached all the way to the chandelier. Needless to say, the party was a sellout, and the buzz afterward had members waiting anxiously for the next display of Winstanley’s abundant talent. “There’s only one way to decorate for a party – and that’s all the way,” he once remarked.
Sad to say Warren Winstanley passed away at the pinnacle of his creative prowess in 1974. But those who knew him and his prolific work ethic recall him with affection and admiration. He was truly one of a kind.
