2023 August Grosse Pointer Magazine

CULINARY EXCELLENCE PAGE 18

DID YOU KNOW? PAGE 24

Advertising Director Jennifer Benoit jbenoit@gpyc.org

Graphic Designer Heather Shock hshock@gpyc.org Writers

Secretary Bruce G. Knapp Past Com. James Ramsey Carol Stephenson Dr. Larry Stephenson

Chef Matthew Stocker

Heather Aldrich Peter Wendzinski

Generations at the Club

This month’s cover features the fabled Dodge Yacht Delphine as she resided in her winter quarters in front of Rose Terrace, the estate that was once home to Anna Dodge, widow of auto magnate Horace Dodge Sr. The photo was taken over 50 years ago by GPYC member Willian “Bill” Buhler. He and his younger brother Tom were strolling the ice one winter day on Lake St. Clair. Two stories in this issue of the Grosse Pointer focus on our Club’s historic ties with the Dodge family legacy.

Many members join GPYC due to its history and traditions, which are passed down from generation to generation. Events such as Blessing of the Fleet and Commodore’s Ball have been on the annual agenda for many years. It is truly special to witness grandparents with their children and grandchildren participating in these yearly activities that create memories that will last a lifetime.

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:

Marketing Director – Jennifer Benoit jbenoit@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

Marketing Director – Jennifer Benoit jbenoit@gpyc.org

Graphic Designer – Heather Shock hshock@gpyc.org

Human Resources Director – Gregory Martini gmartini@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 Coordinator – Lori Tucker ltucker@gpyc.org

Catering Coordinator – Cassandra Kinna ckinna@gpyc.org

Bowling Director – Gordy Woods gwoods@gpyc.org

Sailing Director – Christina Noland cnoland@gpyc.org

Security Director – Mike Lee mlee@gpyc.org

Athletic Director – Peter Wendzinski pwendzinski@gpyc.org

Commodore's Corner

I hope everyone enjoyed their month of July and the great weather we had. Our 4th of July Fireworks and BBQ had record-breaking attendance. As a matter of fact, all programs and amenities at the Club have been experiencing high volume from the full membership. Our sold out Up North Rendezvous in Killarney will be followed by Fleet Review weekend which will begin on Wednesday, August 16. Dock captains have now been assigned for Fleet Review, and social members have also been assigned to a dock alphabetically by their last names. We encourage all social members to join in on the fun activities. If anyone has any questions, please reach out to Fleet Review Chairman and Director Michael Sobolewski.

The Club, in general, has been doing great this summer. Our membership, finances, and offered services have never been better.I want to thank the many member volunteers who work on the committees and our tremendous staff who make every day special for our members. We are compiling the results and recommendations from our recent survey so we can continue to work on the issues that mean the most to our membership. Listening to our membership, sharing our vision and responding to issues has been something we set out to do this year. It is the goal of everyone on the Board and staff to satisfy, if not delight, our members. I hope you all have felt these efforts and have a wonderful summer.

I look forward to seeing you around the Club at our events.

Sincerely,

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 the Boardroom

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. We also would like members to know 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. Membership Report - Rear Commodore Weiland

a. Membership report was reviewed noting 7 new members, 2 resignation and 6 transfers.

2. Treasurer’s Report - Treasurer David Schaden

a. The financial packet and minutes were reviewed and discussed.

b. For the eight months ended May 31, 2023, the Club Operations continue to be better than budget

c. The State approved funding for pump out facility.

3. Strategic Planning - Director Sobolewski would like to revisit the specific language and action items of the "Anchors" with the Board as to how we execute on some of those items.

4. Facilities - Richard Shetler

a. Vice Commodore Dillon indicated that the Committee plans to try to limit any additional Cap Ex spending to maintain the funds for the next large maintenance issues.

b. Harbor recommendation of the Harbor Committee is to lower the overall cost of fuel for members in good standing on all days, but more so on Monday, Tuesday and Wednesday. Existing structure remains in place for non members.

5. Athletics - Kevin O’Brien and Luke Ciaramitaro chaired a PB Committee that has unanimously agreed upon the rules of play for the various groups and submitted that plan to management.

6. Member Experience - Director Lueders addressed the survey that is ready for release.

7. Heritage - Director Backer reported in on Heritage Committee. They are looking for donations of good condition great lakes boating and maritime art books.

8. Communications - New Buzz format seems to be taking off quite well.

9. Commodore Report - Commodore Fish commented on the success of the Cars and Coffee event last week.

Live LIFE fully COVERED

Midwest Underwriters is a leading independent insurance agency, family owned since 1981. We take pride in the ability to provide tailored coverages for growing businesses and individuals personal needs.

We shop around so you don’t have to!

Our agency is built on providing exceptional service to each and every client. It’s our number one commitment!

Bruce G. Knapp Secretary

Notes from the Manager A

Distinguished Honor

Did you know the Grosse Pointe Yacht Club was named the Best Private Club in the Metro Detroit Area by the Grosse Pointe News' Annual "Best of the Best" Column? There are several amazing clubs in our area, so we are honored to receive such high recognition and it will motivate our team to maintain that level of excellence. Your Club was also recognized by the two most prestigious rating systems for private clubs as one of the best in the country. Platinum Clubs of America and the Distinguished Clubs from Boardroom Magazine. How does this happen and how do we qualify? I will take you for a ride and explain how the most respected rating system goes about judging. The Distinguished Clubs by Boardroom Magazine is without question the authority when it comes to rating private clubs due to their hands-on approach. While some other ratings are through popularity votes or legacy reputation, Distinguished Clubs makes an annual trip to the Club to evaluate. The actual rating comes from an impartial formulaic assessment following a committee nomination. The assessment is based on the following metrics; Product Quality, Facility Quality, Governance Quality, Service Quality, and Intangible Quality. All of those metrics make up the overall Member Experience. This month Distinguished Clubs sent their representative to visit the GPYC. They spent time with the Club's Historian, Dr. Larry Stephenson and key staff to gain the knowledge required to assess the Club and ultimately give a rating. During this process, our team was proud to discuss the various improvements to the Clubhouse grounds and innovative service and ambiance.

The new Harbor was a topic of discussion and the recent renovations to the Main Dining Room, Lobby, and Spinnaker. A viable club properly assesses facility needs and constantly reinvests capital to maintain and update it. The representative visited our Heritage Gallery as well as our Heritage Library and enjoyed learning about the history of the Club. He particularly showed interest in our third Commodore, Edsel Ford. He was a big fan of the Ford Family story and thought it neat that he was one of our Past Commodores during the formative years. As a former General Manager of another well-known yacht club on the west coast, he seemed to appreciate the facility and the amount of programming we can provide. In the end, the GPYC not only was named a Distinguished Yacht Club (there are only 13 in the world), we also maintained our coveted and rare "Iconic" designation that only a handful of clubs of any kind (yacht, country, golf, athletic, etc.) have earned. I would like to take a moment to acknowledge and congratulate Bay Harbor Yacht Club, which also is listed as one of the 13 Distinguished Yacht Clubs. They are the only other Yacht Club in Michigan to make the list. It is a great honor for the Club to receive and it further motivates our team and our Board to continue its upward trajectory. Like Professional Tennis Player Billie Jean King once said, "pressure is a privilege."

We look forward to the challenge of raising the bar each year on our member experience. For more information on this award, please visit www.distinguishedclubs.com.

Aaron Wagner General Manager

Smooth sailing,

Harbor Happenings

Great News for GPYC Boaters!

The Club is pleased to announce two important changes to our fuel pricing policy, which will directly and exclusively benefit GPYC boating members. Effective immediately, our new pricing policy will serve to cut costs to members by reducing our fuel prices to be very competitive with area marinas. In addition, members who fuel up Mondays, Tuesdays or Wednesdays will receive an average of an additional 10% discount. Please be aware that we get multiple fuel shipments per week with variable pricing based on the current market, which dictates our pricing at the pumps.

It is our hope that this initiative will increase consumption, in turn allowing us to negotiate better pricing and pass this savings on to our members.

The Harbor Committee would like to remind you of a few key Harbor etiquette items:

1. Vessels leaving the Harbor have the right of way.

2. Swimming is not permitted in the Harbor at any time due to Electrical Shock Drowning.

3. When leaving or entering the Harbor, vessels MUST remain inside the NO WAKE navigational buoys.

4. Vessels have the right of way at the Swing Bridge traffic. Vessels are to hail the Harbor office via V.H.F. Channel 9 or call (313) 640-7000 to open or close either bridge.

EMPLOYEE EMPLOYEE EMPLOYEE BENEFITS BENEFITS BENEFITS

By Past Commodore James L. Ramsey

GPYC library receives prized yacht history book from former member Jean Buhler

The name “Delphine” still resonates with authority in these parts.

It was given to the only daughter of automobile magnate Horace Dodge Sr. and his wife, Anna. It was also the name of Mr. Dodge’s famed 257’ yacht that was docked for years in front of Mrs. Dodge’s opulent Rose Terrace mansion on Lake St. Clair.

For much of her existence, the Delphine was the largest private yacht ever to sail the Great Lakes until Queen Elizabeth II brought the Royal Yacht Britannia (at 412’) to these waters in 1959.

Sadly, Horace Dodge Sr. never lived to attend the heralded launch of the Delphine on April 12, 1921, at Great Lakes Engineering Works in River Rouge. One of the richest men in the country, Horace died of pneumonia just four months before the splash-in and less than a year after his beloved older brother, John, who co-founded the Dodge Brothers Motor Company, passed away.

In tribute to him, Horace’s widow oversaw completion of the yacht and spent the next two decades cruising and hosting elegant parties amid its palatial confines. In 1942, Delphine was requisitioned by the U.S. Navy for service in World War II. She was renamed U.S.S. Dauntless, repainted in gray camouflage and armed for war, serving as the flagship of Admiral Ernest King, Commander in Chief of the U.S. Atlantic Fleet. Following the war, Mrs. Dodge reclaimed the yacht and had her refitted to pre-war eminence (albeit without her prized $60,000 pipe organ which the pragmatic Navy had deemed unnecessary to the war effort). After Mrs. Dodge’s death in 1970, the yacht passed

through a number of organizations and owners, descending into a state of disrepair until she was discovered rusting and half-derelict in the Mediterranean port of Marseilles in 1997 by a wealthy Belgian businessman, Jacques Brunyhooghe.

Charmed by the provenance of the vessel, Mr. Brunyhooghe vowed to purchase and restore her to her original glory as a luxury European charter, which he ultimately did. The restoration, which took place in Belgium, took five years and cost a reported 38 million dollars. Essential to the effort was the work of Bruynhooghe’s daughter, Ineke, who took on the considerable task of researching records and documents that would authenticate the way the yacht really looked before neglect set in. The deeper Ms. Bruynhooghe dug

into the Delphine’s checkered history, the more she realized there was a story here that needed telling. A book about the birth, life, decline and rebirth of the Dodge yacht would be written and published in parallel with the restoration effort.

Her search naturally led from Europe to the U.S. -- to places like Bowling Green State University in Ohio, where the Delphine’s original engineering plans were stored; to the Mystic Seaport Museum in Connecticut, the Mariner’s Museum in Newport News, Va., and the Smithsonian Museum in Washington, D.C., where other pertinent documents were kept; then to the homes and files of Dodge family relatives; and eventually to Grosse Pointe Farms, where GPYC members William and Jean Buhler lived.

In addition to being an ardent boater, Bill Buhler was a skilled photographer; and one of his subjects happened to be the Delphine as she sat in the ice next to the dock at Rose Terrace. A favorite photo was of his younger brother, Tom, standing on the ice with the Delphine’s imposing battleship bow, hull and superstructure rising majestically in the background. The framed print hung proudly on a wall of the Buhlers’ home for years, and when Mr. Buhler passed away in 2009, it moved to a place of honor in Jean Buhler’s new apartment.

In the meantime, in Belgium, Ineke Bruynooghe had learned of the photo. Even more amazingly, she located the Buhlers’ name, address, and contacted them.

Could she come visit them in Grosse Pointe and see the photo?

Of course she could.

Months of correspondence ensued,

The story of the Dodge yacht will take you to a gilded age and place.

during which Ineke Bruynooghe told the Buhlers she intended to publish a book about the restoration of the Delphine and hoped she might use Bill’s photo in it. Could she?

Of course she could.

In April 1999, Ineke flew to the U.S. and paid the Buhlers a visit. Jean and Bill spent several hours telling her their reminiscences of the Delphine, then showed her the former site of the Rose Terrace Estate, where the old range marker for the Delphine dock still stands, ending the day with a cordial dinner at the Club.

The book Ms. Bruynooghe created in time for the freshly restored Delphine’s 2003 coming-out party at Monaco is a fitting tribute to the now 102-year-old lady of the sea. The Chronicle of Horace Dodge’s steam yacht SS Delphine is 323 pages in length, contains 400 illustrations (including Bill Buhler’s great photo on Page 169) and was printed in very limited quantities (1,000).

In the beginning, it recounts the story of the Dodge brothers, their families and their lifelong love of boats. It covers the building and launch of the Delphine at the beginning of the Roaring Twenties and chronicles its years as the grand yacht of the globetrotting Dodge family. But even in the golden decades, there was trouble. In 1926, the yacht burned and sank in the Hudson River off New York City, but was refloated and restored at Mrs. Dodge’s

Surprise Tour of the Delphine

As the accompanying story was ready to go to press, we learned of yet another noteworthy connection between the GPYC and the famed Dodge yacht.

behest. The boat also hit a reef in Georgian Bay near Manitoulin Island in 1940 and spent two helpless days aground until a tugboat of sufficient strength could be found to tow her free. In 1947, Anna Dodge gave the Delphine to her son, Horace Jr., whose main interest was raceboats and cocktail parties. After Horace Jr’s death in 1963, the boat sat idle for years in front of Rose Terrace Estate until she was sold for $30,000 to the Lundeberg Seamanship School in New York where she served as a training vessel for the maritime industry. From there she spent ten years as a cut-rate Caribbean cruise ship and fell into steady decay until she ended up in the Mediterranean – first Malta, then Marseilles, where the Bruynooghes found and rescued her. The costly, painstaking restoration is covered in detail.

It's a remarkable story of glory, decay, renovation and rebirth, making the book a collector’s item from the moment it rolled off the presses. Ms. Bruynooghe gifted a signed copy to the Buhlers; and now, twenty years later, Jean Buhler, sharp as a dart at 91, and entering new quarters at The Rivers, has kindly gifted her copy to us.

The Chronicle of Horace Dodge’s Steam Yacht SS Delphine will be a proud addition to our growing Club library. It is available for viewing by members upon special request at the Front Desk. The library is on the third floor of the clubhouse, just off the old Tower Pub.

In 2006, as the restored Delphine was touring the Mediterranean as a luxury charter boat, Past Com. Tymon Totte and his wife Sheri happened to be in Monaco as guests of members George and Tina Millidrag aboard their 130’ yacht, Princess Tina. The Tottes had gone ashore to a place known as “the American Bar,” (aka Stars ‘n’ Bars) where it was said they could get better reception on their computer. Seated there was a handsome young man wearing a shirt with the name “S.S. Delphine” embroidered on it. Sheri approached him and asked if the name on his shirt had anything to do with the iconic pleasure boat. It did. Turned out he was no less than the captain of the lavishly refitted yacht. Sheri explained they were from Grosse Pointe, where the Delphine lived for so many years, and that she in fact had a large framed print of the yacht hanging on a wall of the office where she worked. After a conversation over drinks, the captain asked if Sheri and her party would like a tour of the yacht. Would they? Does a pirate wear an eyepatch?

The next day, the captain showed up at Princess Tina in one of the Delphine’s 40’ inflatables; he took the Tottes aboard, motored over to the massive yacht and gave them a two-hour tour from stem to stern, from her upper deck to her many cabins to her crew quarters and down to her cavernous engine room, where Horace Dodge’s revolutionary quadruple expansion steam engines still resided to propel the boat.

For Ty and Sheri Totte, it was a priceless experience, a remarkable event in their unforgettable cruise of the Mediterranean, and one more tale to add to our Club’s storied archives.

GPYC Team Spotlight Meet the Staff

Carly is part of our fabulous Culinary team, her role at the Club is food expeditor and she ensures that your dining experience is smooth and enjoyable. As a food expeditor, Carly coordinates between the kitchen staff and the servers to ensure that your food is prepared and delivered to your table promptly. Always offering a helping hand, Carly is an integral part of the team. Her dedication to the Club is second to none, ensuring members enjoy a beautiful meal!

Where did you grow up? Siblings?

I grew up in Chesterfield with my mom. I had a great childhood. I am an only child. My husband and I have a beautiful 2 year old girl, Katara. We bought our first house in St. Clair Shores a little over a year ago!

How long have you been at the GPYC?

I started at the Club in 2014 as a server at the Harborside Grille and a banquet server during the Fall and Winter months. I left for a couple of years but found my way back in 2017 as an expeditor.

Who was the most influential person in your life?

Both of my Grandparents (Bob and Wanda) are my greatest influences. I spent many of my summers in Florida with them and I feel like they helped structure me in morals, respect and self-confidence. I adore them and am grateful to have the time I did with them.

What is your past experience in culinary? Have you always worked in culinary?

I haven’t always worked in culinary. After high school, I went into a nursing program for a while and didn’t enjoy it as much as I anticipated. After a year, I quit school and started working full-time, sometimes two or three jobs. I’ve worked in factories and hardware stores, but my favorite job was Luciano’s; that’s where I fell in love with food and beverage. The smells, and environment of the kitchen just gave me joy. Soon after, I enrolled in culinary school at the Art Institute of Michigan. I’m thankful to have found my passion and truly enjoy my career.

What is your favorite thing about working at the GPYC?

The best thing about working at GPYC is the fact that coming to work is like coming to my second home, I never dread coming to work. The staff here is close-knit and has been for a long time. There are not many places that have a staff this deep-rooted. It’s like a little family.

What do you like to do in your free time?

In my free time, I love to go rollerblading, fishing, work in my garden, and of course, cooking and having my family over.

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

Dracula by Bram Stroker is my favorite book. I picked it up once as a teen and I think I’ve read it 5 times since. I also love biographies about celebrities like Marilyn Monroe, John Lennon etc. Reading about people’s lives and experiences fascinates me. The Beatles are my favorite and always my go-to. They always have a song to fit your mood.

What is your favorite holiday and why?

Thanksgiving is my favorite holiday. My mom always made that day special for us. Nothing is like her cooking.

Carly Elkhoury Kitchen Expeditor

To Your Health

Drink more ... water!

With summer in full swing and those 90-degree days abundant, it is imperative that you are drinking H2O! Drinking water does more than quench your thirst. It is essential to keeping your body functioning properly and is necessary for your health. Two-thirds of your body is water. All your cells need water to work; it is the base of all your bodily fluids, including sweat, saliva, urine, and blood. You cannot survive without it, but how do you know you are getting enough?

Your body loses water when you sweat, go to the bathroom, and even when you breathe out. So, you need to drink enough water to replace what you lose. When you don’t drink enough water, you can become dehydrated. Signs that you’re getting dehydrated include feeling very thirsty and having headaches. Your mouth or skin may feel very dry. And your urine may get darker because your body is trying to conserve water. Drinking fluids should be enough to relieve mild dehydration. However, if dehydration becomes severe, you may experience confusion, fainting, inability to urinate, and rapid heartbeat and breathing. At this point, you need to get fluids intravenously and 911 needs to be called.

How much you should drink daily depends on many factors, including age, location, and body weight. Your body doesn’t always lose water at the same rate. For instance, when you exercise or are active in hot weather, you sweat more and need to drink more. But experts generally recommend drinking around 9 cups of fluids daily for women and 13 cups for men on average.

Please see me in the Fitness Center with any questions, and in the meantime, drink up.

Best in health,

Peter Wendzinski Athletic Director

Pictured left-to-right: Sue Minster, Jason Geisz (GPYC member), Adam Biswanger, Bob Alati, Beth Silver, Robyn Crewdson, Angela DiFranco (not pictured)

GPYC Upcoming Events

Mahjong

Wednesday, August 2 | 1 - 4 p.m. Mahjong is back every Wednesday in the Spinnaker.

We welcome all levels - Beginner, Intermediate and Advanced! Players will be placed based on skill level and is free of charge for members.

If you are interested in free Mahjong lessons, please contact Nancy Hohlfeldt at (313) 418-0800.

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

Women's Book Club

Wednesday, August 2 | 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.

August Club Sailing Races

Club sailing races have started. All sailors are welcome even if haven’t raced before. The races will occur on the following dates:

Thursday, August 10 | 6 p.m.

Tuesday, August 15 - Fleet Review Sailing Regatta | 6:30 p.m.

Thursday, August 24 | 6 p.m.

Friday, September 1 | 6 p.m.

Princess Tea Party

Sunday, August 6 | 11 a.m. Join us for a Royal Tea party featuring Cinderella, Belle and Rapunzel. Our elegant Royal Tea celebration will include princess tea and juice, tea sandwiches, fresh fruit and petite desserts served with a royal flair! This exclusive event will include:

• An elegant and delicious Tea Party

• Fairy dust sprinkling and Tiara for each little Princess

• Individual meet & greets, dancing and plenty of photo opportunities

• Coloring crafts and a special gift from the Princesses

$50++ per child

$20++ per adult

Drinks by subscription.

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

Thirsty Thursday's Docktail Summer Fun

Thursday, August 10 | 6 - 8 p.m. Join us for a gathering of spirits and live music sponsored by GPYC Board of Directors. All members are welcome to bring guests, have "Docktails" and, of course, fun!

Drinks by subscription.

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

Cars & Coffee

Saturday, August 12 | 9 - 11 a.m. All are welcome! This event will take place in the lot near the Family Recreation Center and include cars on display, donuts and coffee by Tim Horton's, a bar and live entertainment. Sponsored by Genesis Cadillac.

Interested in showcasing your car? Refer to The Weekly Buzz for registration. Registration is required.

Euchre Night

Saturday, August 12 | 6:30 p.m. Enjoy a light dinner, dessert and a fun night with friends at the Club. Please bring $10 that will be collected when you arrive toward game play.

6:30 p.m. - Food will be available

7 p.m. - Card play starts

$20++ per person

Drinks by subscription.

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

Bar Bango

Wednesday, August 30 | 7 p.m. Get ready for a unique game following the rules of a standard bingo game, but much more fun! Enjoy appetizers and prizes at the Gazebo Bar, weather permitting.

$20++ per person

Adults 21 and over Drinks by subscription.

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

Fleet Review Weekend Schedule

Tuesday, August 15 - Sunday, August 20

The Grosse Pointe Yacht Club Harbor will once again come alive with twinkling lights, nautical flags and decorations as the Club prepares for Fleet Review weekend. Both boating and non-boating members alike share in this proud, traditional and popular weekend long affair. This year’s theme will be Favorite Band or Musician, so let’s get ready to ROCK!

TUESDAY, AUGUST 15

Fleet Review Sailing Regatta | 7 p.m.

Join us for the Fleet Review Sailing Regatta. The start and finish are just off the Marine Activity Center with starting sequence beginning at 7 p.m. The race should take about an hour. 1st, 2nd, and 3rd place flags will be awarded at a post-race party at the Gazebo Bar. Drinks by subscription. Additional regatta prizes will be awarded to all boats who participate.

THURSDAY, AUGUST 17

Family Fun Night | 5:30 – 9 p.m.

Family Night will take place on the East Lawn with a kid-friendly buffet. In addition, there will be games and raffle prizes for the children, and special guest appearances. Please contact the Front Desk by phone at (313) 884-2500 or email frontdesk@gpyc.org to make reservations.

Boat and Dock Decorating Begins | 5:30 - 9 p.m.

Boaters and non-boaters are encouraged to participate in the annual boat and dock decorating. New this year, Social Members will be assigned to docks to participate in the fun. Awards for various boat categories will be announced Saturday night at the Fleet Review Dinner. The awards are Best Decorated Group Dock, Best Decorated Power Boat, Best Decorated Sail Boat, Best Decorated New Active/Boater (last 3 years), Dock with Highest Social Member participation.

Camp-Out Movie Night | 9:15 - 10:30 p.m.

Join us for a camp-out movie and popcorn at dusk.

FRIDAY, AUGUST 18

Harbor Dock Parties | 7 p.m.

Dock Parties start at 7 p.m. and continue throughout the evening. GPYC staff will be touring the Harbor around 8 p.m. to judge the boats and docks.

After Party | 9:30 p.m.

Join us at the Gazebo Bar for pizza and a nightcap.

SATURDAY, AUGUST 19

Fishing Rodeo | 9 - 11:30 a.m.

A fun activity for the kids. Get ready to reel in a big one. Awards will be presented on the East Lawn. Mimosa and Bloody Mary Bar | 10 a.m. - 12 p.m.

Join your friends at the Gazebo Bar for drinks by subscription.

Fleet Review | 2 - 4:30 p.m.

The traditional Fleet Review takes place with boats leaving the Harbor at 2 p.m. The Commodores and their Ladies will review the fleet in the traditional manner from the vessel Motivation outside the Harbor. Don’t have a boat? No problem! Contact our Front Desk and ask about joining a member on their boat. Make sure to join your fellow members, either as a participant or observers, to view this parade of the Grosse Pointe Yacht Club’s magnificent fleet.

Fleet Review Party

6 p.m. - Cocktails and Hors D’oeuvres on the East Lawn

7 p.m. - Dinner in the Ballroom

8:30 p.m. - Live Entertainment by Blue Water Kings on the East Lawn

Attire is Cocktail or Yachting Whites. Please contact the Front Desk by phone at (313) 884-2500 or email frontdesk@gpyc.org to make reservations.

SUNDAY, AUGUST 20

Worship on the Water | 10 a.m.

Join us for a short non-denominational church service on the East Lawn with our Fleet Chaplain, Reverend Walter Schmidt.

Mimosa and Bloody Mary Bar | 10 a.m. - 1 p.m.

Join your friends at the Gazebo Bar for drinks by subscription.

Save the Date

Club Sailing / Summer Music

September 1

Summer Music

September 2

Summer Music

September 3

Pool Games / Labor Day BBQ

September 4

Women's Book Club

September 6

Milliken Rendezvous

September 15 - 17

Cars & Coffee

September 16

GPYC Track Day at Waterford Hills

September 20

Bluenose Regatta

September 23

Fall Family Festival / Doggie Splash Day

September 24

M1 Concourse Speed Festival

September 29

Up North Colors & Wine Tour

September 30

Kid's Club

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

Member Memories My First Boat

Past Commodore Blaise Klenow

I was born and raised in East Tawas, MI. When I was three, my mother moved to a new house on Lake Huron that my grandfather had built. As you may imagine, I spent every waking hour outside on the beach in the summer doing something in or on the water. I built various “watercrafts” by salvaging driftwood logs and scraps of lumber and lashing old inner tubes to them. These vessels were used as boats or rafts for swimming or just fooling around on the water. This is how my lifelong love of the lakes and boating was formed.

When I was 12, my mother bought the boat you see in the pictures. It was a 14 ft Saf-T-Mate with a 40hp Johnson and a Little Dude trailer. In one of the pictures, you can see me leaving Jerry’s Marina on Tawas Point with the marina owner’s son, Ed Coller. I drove the boat around Tawas Point to our home, north, about 9 miles – while my mother followed on land pulling the trailer. Once home, I drove the boat onto our brand-new Shore Station boat lift.

The boat was very modest by today’s standards, but we did have some instruments: a compass, tachometer, speedometer and Jolly Roger burgee. I was in heaven. I spent countless hours on the water with my summer neighbor (who was my age) and other kids on the beach, waterskiing, tubing, or just riding around.

Once I had the boat, I also had to learn how to install and remove our dock as well as deploy and retrieve the boat lift each summer. My friend and I installed our docks and boat lifts each year and did so for 4 of our neighbors. With the skills I learned as a boat owner, I worked at Jerry’s Marina when I was 15 and continued there through High School and College. The owner and son at Jerry’s were great people and I was lucky enough to meet another great owner and son at another marina (Colony) years later as I continued my boating journey.

Culinary Excellence

By Chef Matthew Stocker

The edibles of Expeditions

scurvy. Sailors endured hunger, cramped quarters, and the ship's constant motion, exacerbating their physical and mental fatigue. The struggles faced by the crew highlight the importance of adaptability and resourcefulness in the face of harsh circumstances.

Interesting voyage facts:

Embarking on perilous voyages across the vast Atlantic, the ships that ventured to the Americas faced numerous challenges, including the daunting task of ensuring an adequate food supply for the long and treacherous journey. This article delves into the captivating history of the food provisions on board these pioneering vessels.

Preparing for the Unknown: As explorers set sail to uncharted territories, the provisioning of ships became a matter of meticulous planning. Ships carried various preserved and non-perishable goods that could withstand the lengthy sea voyage. These provisions included staples such as salted meat, hardtack (a type of dry biscuit), dried legumes, grains, and cheese—these long-lasting provisions aimed to sustain the crew and passengers during their months-long journey.

Salted and Dried Meats: Salted meat was one of the most essential elements of shipboard fare. Salted beef and pork, known as "salt junk," were staple protein sources. The meats were heavily salted to preserve them for extended periods without refrigeration. Salted fish, such as cod and haddock, were also common, providing an alternative protein source. These preserved meats often formed the basis of many meals, with sailors consuming them in various forms, such as stews, soups, or boiled.

Hardtack and Ship's Biscuits: Hardtack played a pivotal role in sustaining sailors during their long voyages. These dry, unleavened biscuits were made from flour, water, and salt, then baked until hard and durable. Their longevity made them

an ideal staple for seafaring journeys. Although unpalatable when consumed alone, hardtack could be softened in water or used as a base for other dishes.

Dried Legumes and Grains: Ships carried an array of dried legumes and grains, such as beans, lentils, peas, rice, and oats. These items were cost-effective and could be stored for extended periods. They provided the crew with a valuable source of carbohydrates, fiber, and nutrients. Meals featuring legumes and grains were often simple and filling, as they were cooked together with salted meats and vegetables (if available) to create hearty stews.

Fruits, Vegetables and Pickled Fare: While fresh produce was scarce on board, ships attempted to carry small quantities of fruits and vegetables at the beginning of the voyage. However, these provisions would often spoil quickly due to insufficient storage facilities. To counteract this issue, sailors turned to pickling and preserving methods. Pickled vegetables, such as cucumbers, onions, and cabbage, were commonly stocked on board. These preserved items provided a crucial source of vitamins and added flavor to an otherwise monotonous diet.

Difficulties of Morale and Food: The arduous conditions aboard these ships posed significant challenges in terms of food supply and maintaining crew morale. The monotony of the diet, with its repetitive and often flavorless meals, could lead to dissatisfaction and lowered spirits among the sailors. The lack of fresh fruits and vegetables contributed to vitamin deficiencies and illnesses like

1. Superstitions and Rituals: Sailors were known for their deeply rooted superstitions and rituals. For example, it was considered unlucky to embark on a voyage on a Friday, resulting in the term "Friday the 13th" being associated with bad luck. Sailors also believed in the presence of mythical creatures such as mermaids and feared crossing the equator, which led to the initiation ritual known as the "crossing the line" ceremony.

2. Navigation Techniques: Before the advent of accurate navigational tools, sailors relied on celestial navigation. They used instruments such as the astrolabe and cross-staff to measure the angle of the stars, sun, and moon to determine their latitude. The introduction of the compass revolutionized navigation, allowing sailors to chart more accurate courses.

3. Longitude Problem and the Longitude Act: Determining longitude at sea was a significant challenge. In the 18th century, the British government offered a substantial reward through the Longitude Act to anyone who could devise a reliable method for determining longitude. Eventually, John Harrison's invention of the marine chronometer provided an accurate solution, revolutionizing navigation.

4. Sea Monsters and Mythical Creatures: Sailors' journals and logs often mention encounters with sea monsters and mythical creatures. These tales included giant squids, krakens, and serpents. Such stories fueled people's imaginations back on land, contributing to the lore and legends surrounding the sea.

5. Pirates and Privateers: The Golden Age of Piracy in the 17th and 18th centuries saw notorious figures like Blackbeard, Calico Jack, and Anne Bonny ruling the high seas. Pirates preyed on merchant ships, plundering their goods and accumulating vast fortunes. Privateers, on the other hand, were authorized by governments to conduct acts of piracy against enemy vessels during times of war.

6. Exploratory Voyages: Voyages of exploration, such as Christopher Columbus's expedition to the Americas and Ferdinand Magellan's circumnavigation of the globe, opened up new frontiers and expanded global knowledge. These journeys introduced Europeans to previously unknown lands, cultures, and resources, leading to significant geopolitical and economic changes.

7. Nautical Language and Expressions: The sailing world has greatly influenced everyday language. Many commonly used expressions, such as "learning the ropes," "batten down the hatches," and "loose cannon," have nautical origins. These phrases reflect the unique terminology and experiences of life at sea.

8. Scurvy and the Discovery of Vitamin C: Scurvy was a prevalent disease among sailors due to a lack of fresh fruits

and vegetables on long voyages. In the 18th century, Scottish physician James Lind conducted experiments and discovered that citrus fruits containing vitamin C cured scurvy. This finding revolutionized sailors' diets, as lime juice was subsequently provided to combat the disease, leading to the nickname "limeys" for British sailors.

Lemon Herb Whitefish with Walnut Parmesan Green Beans

Ingredients:

• 2 whitefish fillets (such as cod, haddock, tilapia)

• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 425°F

• 1 lemon

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper, to taste

• 1 pound green beans, trimmed

• 1/2 cup walnuts, chopped

• 1/4 cup grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

2. In a small bowl, combine the juice and zest of half the lemon, minced garlic, dried thyme, dried rosemary, 1 tablespoon of olive oil, salt, and pepper.

3. Place the whitefish fillets in a shallow dish and pour the lemon herb marinade over them. Make sure the fillets are coated evenly. Set aside and let them marinate for 10 minutes.

4. In the meantime, prepare the walnut parmesan green beans. Steam or blanch the green beans until crisp-tender. Drain and set aside.

5. In a skillet over medium heat, add a tablespoon of oil. Add the chopped walnuts and cook for 2-3 minutes, stirring occasionally, until lightly toasted and fragrant. Remove from heat.

6. Place the marinated whitefish fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.

7. While the fish is baking, return the skillet with the walnut to low hear. Add the steamed green beans to the skillet and toss to coat them evenly with the walnut. Cook for an additional 2-3 minutes until the green beans are warmed through and well-coated. Top with parmesan.

8. Once cooked, remove the whitefish fillets from the oven.

9. Serve the lemon herb whitefish alongside the walnut parmesan green beans. Garnish with freshly chopped parsley for added freshness and color.

10. Enjoy your flavorful and nutritious dinner!

Marina Munchies

Mediterranean Hummus

Dip with Veggie Sticks

Enjoy these delicious hummus dip as a satisfying appetizer while enjoying time on the boat!

Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed

• 3 tablespoons tahini

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, minced

• Juice of 1 lemon

• 1/2 teaspoon ground cumin

• Salt and pepper, to taste

• Assorted vegetables for dipping (carrot sticks, cucumber slices, bell pepper strips, cherry tomatoes)

Instructions:

1. In a food processor or blender, combine the chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, salt, and pepper.

2. Blend the ingredients until smooth and creamy. If the consistency is too thick, you can add a little water or additional olive oil, a tablespoon at a time, until desired consistency is reached.

3. Transfer the hummus to a sealable container or serving dish.

4. Wash and prepare the assorted vegetables for dipping. Cut carrot sticks, cucumber slices, bell pepper strips, and halve cherry tomatoes.

5. Arrange the vegetable sticks around the hummus dip in a serving platter or container.

6. Seal the container and store it in a cooler or a cool place on the boat, away from direct sunlight.

7. When ready to enjoy, simply dip the vegetable sticks into the hummus and savor the flavors.

Membership Matters

Bytes and Bevs!

Please plan to join us on Thursday, September 7 with all of your website and mobile application questions! This will be an evening full of fun and learning how to navigate through our different media portals. We know that technology isn't always our friend and we want you to know that we are here for you to help along the way. Online tutorials will be available on our website and mobile application after the event if you are unable to attend. The Membership Department is looking forward to seeing you for a night full of Bytes and Bevs!

Alexa Coole Membership Director

Best regards,

Alexa Coole

New Advertising Opportunities with

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

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 Marketing Director, Jennifer Benoit at (313) 774-0187 or jbenoit@gpyc.org.

Summer Music at

Enjoy live music all summer long at the Gazebo Bar from 6 - 10 p.m.

Saturday, August 5 Drew Berries

Saturday, August 12 Kenny Spear

Saturday, August 26 Maggie McCabe

If you have a boat, you have a place for

Wonderful World of Spirits

Summer's Favorite Liquor - Tequila

These days, some of the best tequilas in the world are more comparable to a fine bourbon or robust glass of wine than jello shots and beer pong. Patrón, one of the most well-known tequila brands in the world, offers a diverse portfolio of authentic tequilas that you won’t find in nightclubs or seedy bars. Despite the brand’s hard-partying reputation, the company is making some incredibly interesting, flavorful and expensive tequila, with bottles of its Patrón En Lalique: Serie 2 going for up to $7,500 online.

Heather Aldrich Food & Beverage Manager

All Tequila comes from the Tequila region of Mexico, and for a spirit to call itself “tequila,” it must be distilled from agave plants grown in that region.

Another thing to look for aside: a four-digit number that represents each distillery’s unique code. The Norma Oficial Mexicana number (or “NOM”) is assigned by the Mexican government and certifies that the bottle you’re holding is authentic Tequila made in Mexico. It also tells you which tequila producer it comes from. Tequila Patrón, for example, has a NOM of 1492. If your bottle doesn’t have a NOM, it’s not certified by the TRC (Tequila Regulatory Council) and is not an authentic Tequila producer.

Like whiskey, different types of Tequila run the spectrum in terms of flavor, color, and potency. Silver (or “Blanco”) tequila is probably the most well-known, typically appearing clear in the bottle. Tequila is only aged for a few weeks, so it doesn’t have time to develop the color and characteristics of a longer aging process. Silver Tequila is great to drink on its own but also great for mixed drinks. It will typically taste sweeter and more refreshing, with a smooth, silky finish.

Reposado tequila is also aged, but aging can last from two months to 11 months. It has a smooth, even finish. It’s less harsh on the tongue and won’t give you as strong as a hangover … if you’re sipping responsibly.

Añejo tequila can often be recognized for its rich, caramel color, and it must be aged for at least one year (though most are aged three years) to bear the “Añejo” name. This Tequila is complex and full-bodied and is recommended for sipping, though it works great for tequila-oriented takes on classic drinks like a Moscow Mule or Negroni.

Tequila comes from the agave plant, but not all tequilas are made with 100% agave sugar. Many brands add artificial sugars or sweeteners to their Tequila, which may taste good initially but leave you with a nasty hangover the next day. Look for bottles labeled “100%,” which denotes that it was made with 100% natural sugars from the agave plant.

Just like a fine wine, Tequila also goes through an aging process. And just like wine, Tequila can be aged in several containers, from oak barrels to steel drums. Each aging process will bring out different flavors in your Tequila, resulting in unique flavor profiles that often call to mind whiskey or scotch. The aging process will also change the color of a tequila. While we may be used to drinking clear Tequila, many expensive tequilas are more caramel in color due to being aged in wooden barrels. My suggestion: pick up a few different bottles with different aging processes to see which one you like best. This works as a great party idea too.

Be sure to check our spirits list for all your Tequila options at the Club. Until next month, cheers!

2023 YNEF Scholarship Recipients

In 2023, thirteen Youth Nautical Education Foundation (formally Grosse Pointe Nautical Education Foundation) applicants were awarded a $2,000 college scholarship. Since its inception in 2012, there has been a total of 138 YNEF scholarships awarded. Ten of those scholarships have been funded in perpetuity.

College scholarships are awarded based on a summary of sailing experience in the Detroit Regional Yacht-racing Association Club Junior Programs, high school or college freshman sailing programs and academic credentials.

The 2023 Scholarship recipients were awarded during a special brunch at the Grosse Pointe Yacht Club in May 21. Pictured below are those who were awarded scholarships.

2024 YNEF Scholarship Application can be found at ynef.org/scholarships

Application Deadline: Grosse Pointe Yacht Club by April 2, 2024.

Graduated: Harbor Springs High School

Attending: Trinity College Dublin

Scholarship: Manuel J. and Nora Moroun

Graduated:

Grosse Pointe North High School

Attending:

Michigan State University

Scholarship: Zach Rockwell Scholarship

Graduated:

Grosse Pointe South High School

Attending:

Embry-Riddle Aero University

Scholarship: Commodore James and Patricia Anderson

Graduated: Cranbrook Kingswood

Upper School

Attending: University of Denver

Scholarship: Commodore Ilja and Kelley Vreeken

Graduated:

Grosse Pointe South High School

Attending: Michigan State University

Scholarship: Commodore James and Sandy Morrow

Graduated:

Troy High School

Attending:

University of Michigan

Scholarship: Commodore Tymon C. and Sheri Totte

Quinn Cassidy

Charles Gonzalez

Charles Gmeiner

Dane Greenwood

Zoey Crossley

Daniel Gerhardstein

2023 GPYNEF College Scholarship Recipients

Graduated:

Grosse Pointe South High School

Attending: Marquette University

Scholarship:

Detroit Regional Yacht-racing Association

Graduated:

Novi High School

Attending: University of Michigan

Scholarship: Commodore Sean and Kristen Schotthoefer

Graduated: Grosse Ile High School

Attending: US Naval Academy (USNA)

Scholarship: Youth Nautical Education Foundation

Graduated:

Brother Rice High School

Attending: Marquette University

Scholarship:

Edwin and Felicia Shaw

Graduated:

L’Anse Creuse High School

Attending: Ferris State University

Scholarship: Commodore John and Marlene Boll

Graduated:

Grosse Pointe South High School

Attending: University of Michigan

Scholarship: Youth Nautical Education Foundation

Graduated:

Troy High School

Attending: University of South Florida

Scholarship:

Commodore Gary and Christine Gonzalez

John Riordan

Anthony Sgrazzutti

Colin Hexter

Sophia Worden

Conner Kirkman

Eva Ottenbreit

Braden Vogel

Did You Know?

By Dr. Larry and Carol Stephenson

The First Wine Cellar

Cocktails were still king at the GPYC in 1997, but wine was catching up fast. A group of members interested in promoting a respectable wine list came together that year to form a Wine Appreciation Group, and soon they were holding tastings and enjoying wine dinners. Enthusiasm grew along with wine sales.

In 1999, GPYC Manager Jack Sullivan returned from a National Club Managers meeting with news of wine vault programs being developed at several prominent clubs across the country. Because Finance Committee member Ed Shaw and Larry Stephenson had already been meeting to discuss more ways of promoting member interest in wines, Jack asked them to join him in exploring the possibility of developing a similar program for the GPYC. Following multiple inquiries into the pros and cons experienced by several established programs, it was unanimously agreed that a wine vault program was not only feasible but desirable for the Club.

But where to build it became the immediate question. Assistant Club Manager Mary McLaurin was an enthusiastic supporter of the wine group and now stepped in to suggest a storage area just off the Fo’c’sle might be the perfect place. Jack agreed, a plan was drawn, the room was cleared, and construction began. Along with the vaults, plans included space for a table where members could host small, intimate wine dinners. A sturdy and very beautiful oak door from the Wisconsin mansion of a former paper company executive was donated and our in-house maintenance staff beautifully executed the job. Vaults were offered for sale before construction to help defray immediate costs. Almost every vault had been sold and names attached when the room was finally ready to host its inaugural dinner early in November. As time passed, the vault program was so popular that a second vault area was recently constructed just off the back entry to the Club. The original Wine Cellar remains a popular place for small private dinners.

Dr. Zenon Kossak celebrated his 80th birthday at the Men’s Tennis Drill on Thursday, July 13. Tennis Director Dmitri Diakonov and all of Zenon's tennis friends honored (surprised!) him as they replicated his sports glasses and headband style!

Club Highlights

J HILBURN MENSWEAR & BOURBON TASTING

Thursday, June 15, 2023

IN-HARBOR RENDEZVOUS

Friday, June 16Saturday, June 17 2023

Kid Zone & Camp Out Movie featuring Sonic the Hedgehog 2 was a success. Children enjoyed a meet and greet with the Blue Hedgehog himself! The children tested their skills with an amazing obstacle course and had fun in the bounce house. They enjoyed snack trays filled with goodies and glow necklaces. It was a night to remember!

The Men's Trunk Show was well attended, accompanied by a handpicked selection of Bourbon, Scotch, Canadian Whisky, and an American Single Malt Whiskey to accompany this unique event in the Venetian Room. The gentlemen in attendance could purchase and be fitted for custom clothing from the J Hillburn Portfolio. It was a great night for the guys to enjoy a drink and refresh their wardrobes.

Father's Day Brunch

Sunday, June 18, 2023

Father’s Day Brunch was a great day for dads at GPYC. In addition to a spectacular buffet by Chef Eric and his team, Assistant General Manager, Sean Brown set up a special raffle prize for all the dads in attendance. Mr. John Kim was the lucky winner of a brand new flat top BBQ Grill. Congratulations, Mr. Kim!

SWIM TEAM PARADE

Monday, June 19, 2023

The GPYC Sailfish Swim Team kicked off their season with a car parade to Lochmoor Golf Club, where they took on the Seadragons. Before the meet, the team decorated their cars at GPYC and were then escorted by Grosse Pointe Shores Public Safety, led by Officer Howe, to Lochmoor. The Sailfish would like to thank GPS for supporting this fun tradition.

Friday, June 23, 2023

Havana Nights was a smoking good time! The weather almost put a damper on this event, but luckily the rain stopped just before the festivities began. Our fresh from Miami Cigar Roller was in attendance, passing out beautifully crafted cigars. Members enjoyed a traditional Hemingway daquiri, crafted by in-house Bartender Chad Schultz and a selection of other rare and fine Rums. Chef Jerry and the banquet team outdid themselves with authentic Cubano Sandwiches, Seafood Paella, Pulled Pork, and Red Beans & Rice. Everyone in attendance had a great time, and we look forward to the next Cigar event.

Fairy & Gnome Adventure

Sunday, July 2, 2023

Our Fairy & Gnome event was whimsical and enchanted, just as it was originally intended. Kids were able to enjoy a scavenger hunt, face paintings, fairy garden crafts and many sweet treats in the shape of gnomes. We invited our friend the Fairy to come and hangout for the day! There was also a small petting zoo that included bunnies, ducks and chickens that the kids were able to feed, pet and hold. We also had a special visit from a blind opossum, as well as a snake that was out for display. A little rain didn’t stop this event from being one for the books!

Fourth oF July FuN

Tuesday, July 4, 2023

It was a gorgeous Fourth of July morning that started with the annual pet parade! Pets were dressed in red, white and blue, ready to perform their best tricks. Johnny Martin brought in his pet Gecko, Ziggy, and won the award for most unusual pet. The Van Natter family puppy, Lucy, won Best in Show.

Members enjoyed a Bloody Mary and Mimosa Bar while waiting for the rest of the activities to begin!

Our annual Bocce ball tournament took place on the Bocce courts and was a fun and friendly competition.

Pool games and relays took place on the pool deck were enjoyed by all the participants! One of the favorite pool games that takes place every year is the coin dive. Elizabeth and the lifeguards throw pennies, nickels, dimes and quarters to the bottom of the pool and the kids have to dive deep down to get them.

Everyone had worked up an appetite by the time the events concluded. Chef Eric and his team did not disappoint with a flavorful BBQ on the East Lawn with many favorites

to choose from. In addition to the BBQ, Chef John and the culinary staff brought in a huge smoker with different options available such as pork sausage, brisket, pork butt and chicken. This was a huge hit! GPYC also had the outdoor pizza oven hard at work and members enjoyed picking up or having a delicious pizza delivered right to their boats.

Last but not least, the highlight of the evening was the spectacular fireworks display. The fireworks show over Lake St. Clair provided a stunning visual experience for everyone in attendance.

GPYC News

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

June 17 - Labor Day

Mon. - Thurs. 11 a.m. - 8 p.m. Fri. 11 a.m. - 9 p.m. Sat. 10 a.m. - 9 p.m. Sun. 10 a.m. - 8 p.m.

Splash Pad

10 a.m. - 8 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.

Cancellation Policy

Members canceling a reservation for Club sponsored functions with less than 24 hours’ notice or not attending the function without giving notice will be charged the established price for each person involved. Thank you.

Cakes by Christina

The GPYC is proud to offer custom cakes for all occasions, including weddings, made by our 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. To place an order, please contact Catering Coordinator Lori Tucker at ltucker@gpyc.org.

Nanny Passes

There is still time to get your Nanny Pass! Contact Jennifer Benoit at jbenoit@gpyc.org with the name and number of your nanny and she will leave it at the Front Desk for pick up or mail to you upon request.

Summer Clubhouse Attire

Gentlemen (ages 12-up): Collared shirts with tailored pants, denim or dress-length shorts may be worn. Hoodies, t-shirts and hats are not permitted. Athletic attire, pants or denim with holes or rips, cut-off shorts, swimwear and shirts without sleeves are prohibited. Sandals may be worn, rubber shoes, Crocs or slides may not be worn. Shirts and cover-ups must be worn on the Gazebo Deck.

Ladies (ages 12-up): Blouse, sweater or collared shirt with tailored pants, denim or appropriate shorts may be worn. Dresses and skirts worn in good taste are also permitted. Hoodies and t-shirts are not permitted. Ladies may wear appropriate 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, cut-off shorts and swimwear are prohibited. Sandals may be worn, rubber shoes, Crocs or slides may not be worn. Shirts and cover-ups must be worn on the Gazebo Deck. Family friendly attire is required at the pool.

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

The Grog Shop is open every day from 9 a.m. – 8 p.m.

We have everything you need! Simply text the member concierge number to have anything brought right out to your boat.

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.

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

(weather permitting)

June 19 – Sept. 4

Mon. - Sun

11 a.m. - 9 p.m.

Harborside Grille Schedule

June 19 – Sept. 4

Mon. & Tues.

12 - 7 p.m.

Wed. – 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

The GPYC Flagpole Once Stood Over the Dodge Estate

By Larry Stephenson, MD

By 1982, the Rose Terrace mansion of Anna Dodge, widow of auto pioneer Horace Dodge Sr., in Grosse Pointe Farms, had been demolished and its extensive grounds subdivided into upscale family homesites. One of the property owners was Vice Commodore Roy Barbier, who had seen the flagpole located on the estate and said, “I used to see this magnificent pole every day and envision how it would look in front of the GPYC.”

The flagpole had been installed at Rose Terrace in 1921, the year of Horace’s death. It weighed 20,000 pounds and had a red light mounted 30 feet up from the ground that served as the rear range light for docking the 257’ Dodge yacht, Delphine. A 3,000-foot channel had been dredged all the way to the freighter channel in the lake to allow the Delphine access to Rose Terrace.

Com. Barbier was aware that the flagpole had been uniquely constructed of very premium materials and was most likely one of a kind. With a sense of historical preservation, plus the fact that Horace Dodge had once been a GPYC member, he approached Yvonne Ranger, Anna Dodge’s granddaughter, with a question: Would she be willing to donate the flagpole to the GPYC? She would, providing the cost of moving the pole would be covered by the Club. The agreement was struck.

The pole was loaded onto a barge and arrived at the GPYC in April 1982. The 61-year-old pole was badly in need of repair. The top nine and a half feet had to be removed and replaced due to lightning damage. The tarnished bronze ball at the top was refinished and covered with epoxy to protect against the elements. The remainder of the pole was cleaned and reconditioned, then converted to a nautical staff with the addition of a gaff and yardarms.

The engineering skills of member Fred Schriever were called upon to plan and oversee the installation. When the final location for the pole was chosen on the front lawn of the Club, soil borings had to be made and a foundation was designed that would support it in the highest winds. Ultimately the base of the foundation would extend 60 feet below ground. Schriever, who would become commodore in 1989, kept meticulous records of the project, which are now part of the Club archives.

Meanwhile, a wooden fife rail was constructed to secure the halyards that raised and lowered the flags flying from the pole. Member Jerry Girschner and his employees from Arrow Pattern Inc. donated 300 hours of their time to design and construct the rail, which is nine feet in diameter and made of three layers of teakwood. Girschner also constructed the bronze belaying pains which secure the halyards to the rail, the same as on a masted sailing ship.

It is fitting that Roy Barbier presided as commodore when the gleaming white restored flagpole was officially dedicated at the Club’s Memorial Day celebration in 1983. The imposing structure sports yardarms 16 feet long on either side, which fly the Club officer’s flags. The gaff is angled outward at 45 degrees from the mast and correctly flies the U.S. Ensign. In proper keeping with naval tradition, the Club burgee flies at the peak of the mast 112 feet above the ground. A special plaque honoring the gift from James and Yvonne Ranger in memory of the late Anna Thompson Dodge is mounted at the base of the pole.

The Club’s original flagpole, located on the East Lawn a year before the clubhouse opened in 1928, was removed when the new pole was installed. Since the new flagpole originally flew over Rose Terrace in 1921, it is technically eight years older than the Clubhouse itself.

2023 GPYC Calendar

september 2023 August 2023

Tues., August 1 Killarney Rendezvous

Wed., August 2 Killarney Rendezvous, Mahjong, Womens Book Club

Thurs., August 3 Killarney Rendezvous

Fri., August 4 ......... Kid's Club

Sat., August 5 Breakfast in the Binnacle, Kid's Club, Summer Music

Sun., August 6 Sunday Brunch, Princess Tea Party

Mon., August 7 GPPS ABC3 Class

Wed., August 9...... Mahjong

Thurs., August 10 Club Sailing Race, Docktail Party

Fri., August 11 Kid's Club

Sat., August 12 Breakfast in the Binnacle, Cars & Coffee Kid's Club, Summer Music, Euchre Night

Sun., August 13 Sunday Brunch

Mon., August 14 GPPS ABC3 Class

Wed., August 16 Mahjong, Fleet Review Sailing Regatta

Thurs., August 17 .. Family Fun Night

Fri., August 18 Kid's Club, Fleet Review Dock Parties

Sat., August 19 Breakfast in the Binnacle, Kid's Club, 94th Annual Fleet Review, Fleet Review Dinner

Sun., August 20..... Sunday Brunch, Worship on the Water, Fleet Review Morning After

Wed., August 23 Mahjong

Thurs., August 24 Club Sailing Race

Fri., August 25 Kid's Club

Sat., August 26 ..... Breakfast in the Binnacle, Kid's Club, Summer Music

Sun., August 27 Sunday Brunch

Wed., August 30 Mahjong, Bar Bango

Fri., September 1 Kid's Club, Club Sailing Race, Summer Music

Sat., September 2 Breakfast in the Binnacle, Kid's Club, Summer Music

Sun., September 3 Sunday Brunch, Summer Music

Mon., September 4 Labor Day BBQ

Wed., September 6 Women's Book Club

Sun., September 10 Sunday Brunch

Fri., September 15 Milliken Rendezvous

Sat., September 16 Milliken Rendezvous, Cars & Coffee

Sun., September 17 Sunday Brunch, Milliken Rendezvous

Wed., September 20 GPYC Track Day at Waterford Hills

Sat., September 23 ........... Bluenose Regatta

Sun., September 24 Sunday Brunch, Fall Family Festival, Doggie Splash Day

Wed., September 27 Wednesday Night Bowling League

Thurs., September 28......... Membership Candidate Reception, Thursday Night Bowling League

Fri., September 29 M1 Concourse Speed Festival

Fri., September 30 Up North Colors & Wine Tour

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