The Grosse Pointer Magazines are published twelve times a year under contract with the Grosse Pointe Yacht Club Postmaster, send address changes to: The Grosse Pointer, 788 Lake Shore Road, Grosse Pointe Shores, MI 48236
This month’s cover photo, captured by John F. Martin Photography, beautifully highlights one of the most heartwarming traditions of the season—Santa’s arrival during the annual Tree Lighting Ceremony. It’s a magical moment that reminds us what the holidays at GPYC are all about: joy, togetherness, and community.
Our “Home for the Holidays” theme is a perfect reflection of that spirit. Whether you’re joining us for the Holiday Boutique, the Thanksgiving Parade, or one of our festive dinners, each event is designed to make members feel welcome, connected, and part of something truly special. It’s a season filled with laughter in the dining room, lights twinkling in the harbor, and the warmth of friendship that carries us into the holidays.
As always, we value your feedback and ideas. Please share your thoughts with us at experience@gpyc.org to help us continue elevating the member experience. If you are interested in advertising in The Grosse Pointer or sponsoring an upcoming event, I would love to hear from you directly—please don’t hesitate to reach out!
Here’s to cozy gatherings, cheerful celebrations, and the joy of the season at GPYC!
See you at the Club!
Jennifer Benoit Marketing Director
Grosse Pointe Yacht Club
Officers
Fleet Officers
Commodore Robert V. Weiland
Dr. Robert G. Hubbard, Fleet Captain Power
Vice Commodore David M. Schaden
Dr. John T. Seago, Fleet Captain Sail
Rear Commodore Bruce G. Knapp
Rev. Walter A. Schmidt, Fleet Chaplain
Treasurer Michael J. Sobolewski
Mark E. Hauck, Fleet Measurer
Secretary Kurt J. Saldana
Com. Sean M. Schotthoefer, Fleet Quarter Master
Dr. Wendy A. Lucid, Fleet Surgeon
Directors
Commodore's Corner
Peter G. Beauregard
Peter T. Gleason
Mark E. Hauck
Front Desk (313) 884-2500 frontdesk@gpyc.org
Christopher Izzi
Dr. Kevin M. O'Brien
Editorial
Reflecting on the past year, I recall writing in my first column last December that we would face both challenges and opportunities. With an emphasis on good governance and consistency, we addressed most of those challenges and took advantage of many opportunities. Our Board, committees, and staff worked together exceptionally well to lead the Club this year. Now, as leadership transitions, Mary and I want to express our gratitude to everyone who helped make this year so memorable. The list is long.
Information for this publication should be submitted to:
Michael A. Page
William S. Turner
Marketing Director – Jennifer Benoit jbenoit@gpyc.org
Fleet Officers
Paul D. Kelly, Fleet Captain Power
Staff Emails
Robert D. Eger, Fleet Captain Sail
Dr. Michele G. Ramsdell, Fleet Surgeon
General Manager – Aaron Wagner awagner@gpyc.org
To our entire staff—especially the front-line team who make our members happy every day (and night!)—thank you. You work when we play. To our servers (too many to name—your smiling faces and warm greetings mean the world), the setup team (working very late and very early, often back-to-back), the kitchen staff, harbor team, front desk, catering team, pool team, Gordy, Shane, Mike, Dimitri, Peter, and Christina—thank you. You make our Club special. And to those behind the scenes—Jim and the finance team, housekeeping, maintenance, and Jenn and the marketing team—thank you as well.
Rev. Walter A. Schmidt, Fleet Chaplain
Douglas W. Manix, Fleet Measurer
Assistant General Manager – Sean Brown sbrown@gpyc.org
Michael D. Riehl, Fleet Quarter Master
Chief Financial Officer – Jim DeMasse jdemasse@gpyc.org
Committee Chairs
To my fellow Board members, thank you. You tolerated my focus on good governance—staying in our lane, thinking strategically, and pursuing positive improvements for the Club. Out of healthy debate come the best results. I wish you all the best in the new term and beyond.
Thomas Stephenson, Bowling
Membership Director – Alexa Coole acoole@gpyc.org
Treasurer Michael Sobolewski, Bylaws & Centennial
Marketing Director – Jennifer Benoit jbenoit@gpyc.org
Robert Eger, DRYA
To our Board committees, and especially the Chairs—you did the heavy lifting. Many committees operated at the highest level the Club has seen in years, and the results reflected that. Thank you.
Commodore Robert Weiland, Executive
Graphic Designer – Heather Shock hshock@gpyc.org
Director Christopher Izzi, Facilities
Christopher Sheeren, Finance
Human Resources Director – Gregory Martini gmartini@ gpyc.org
Anthony Ventimiglia, Fitness & Wellness
Edward & Taffany Van Rossen, Fleet Review
Food & Beverage Director – Heather Aldrich haldrich@ gpyc.org
James Mestdagh, Foundation
Director of First Impression – Kaylee Gerniski kgerniski@gpyc.org
Scott Bade, Golf - Men's Marney Ramsey, Golf - Women's Director Michael Page, Harbor
Executive Chef – Eric Voigt evoigt@gpyc.org
To the Past Commodores—thank you for your wisdom, counsel, history, and support. I look forward to joining your ranks and working alongside you in support of the Club. A special thanks to Bob Rader. After a few years of asking, you finally convinced me with the “one meeting a month” pitch seven years ago. I don’t think I’ll get down to that level even next year—ha!
To our Fleet Officers—your job was to make the year fun, and you did an outstanding job. Bob, Paul, Doug, Mike, Michelle, Walter, and your spouses—thank you!
Joseph Schaden, Heritage Vice Commodore David Schaden, House Past Commodore Carl Rashid Jr, Legal
Harbor Master – Alex Turner aturner@gpyc.org
To my family and friends—sharing the year with you made it especially meaningful for Mary and me. You didn’t sign up for this, but your support and friendship made it all worthwhile. Thank you.
Taffany Van Rossen, Membership & Membership Activities
And finally, to my wife, Mary—you listened to endless stories of challenges, successes, frustrations, small defeats, and big wins with patience and unwavering support. I often describe you as my “better two-thirds”—but this year it was more like seven-eighths. Love you, and thank you.
Catering Coordinator – Mary Primak mprimak@gpyc.org
Alex & Rebecca Gaedcke, Pointe Club
Commodore & Lady Weiland, Rendezvous Gregory DeGrazia, Sailing
Secretary Kurt Saldana, Strategic Planning
Bowling Director – Gordy Woods gwoods@gpyc.org
When my kids ask what I want for gifts, I always tell them: pictures. Mary and I leave this year with a wonderful album of memories—from special events and rendezvous to casual days around the Club. Thank you all for making it such a special year.
Michelle & Thomas Shore, Swim Team
Michael A. Page, Tennis
Trap Shooting Manager – Christina Noland cnoland@gpyc.org
Wishing everyone a Happy Thanksgiving, a Merry Christmas, and a safe and happy New Year.
Security Director – Mike Lee mlee@gpyc.org
Past Commodore James Ramsey, Traditions & Protocol
Signing off,
Athletic Director – Peter Wendzinski pwendzinski@gpyc.org
Rear Commodore Bruce Knapp, Wine Appreciation
Bob Weiland
Commodore 92
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
Staff Emails
General Manager - Aaron Wagner awagner@gpyc.org
Chief Financial Officer - Jim DeMasse jdemasse@gpyc.org
Catering Director - Lena Waite lwaite@gpyc.org
Catering Coordinator - Mina Makrinos mmakrinos@gpyc.org
Executive Chef - Eric Voigt evoigt@gpyc.org
Facilities Director - Larry O'Keefe lokeefe@gpyc.org
Food & Beverage DirectorJames Ahee jahee@gpyc.org
Harbor Master - Alex Turner aturner@gpyc.org
Human Resources & Payroll ManagerSusan Jacobs sjacobs@gpyc.org
Membership Director - Alexa Coole acoole@gpyc.org
Marketing Director - Jennifer Benoit jbenoit@gpyc.org
Athletic Director - Peter Wendzinski pwendzinski@gpyc.org
Bowling Director - Gordy Woods gwoods@gpyc.org
Pastry Chef - Christina Wood cwood@gpyc.org
Sales Coordinator - Ravin Palma rpalma@gpyc.org
Waterfront Manager - Christina Noland cnoland@gpyc.org
Fall Traditions
As we sail into the final stretch of 2025, November offers a perfect opportunity to reflect on the year gone by and look ahead to what’s next for the Grosse Pointe Yacht Club. This month, we invite you to gather with fellow members and friends for cornerstone events that embody the spirit and tradition of our Club.
November marks an important moment in our governance: the Annual Meeting. This gathering allows us to come together as a membership to review the highlights and accomplishments of the past year and discuss our financial and operational performance. Most importantly, we’ll introduce the incoming Board of Directors, who will help guide our course into 2026 and beyond. Your presence and engagement at this meeting underscore the strength and unity of our Club.
We also invite you to join us for our annual Holiday Boutique, featuring a variety of vendors to kick off your holiday shopping. This festive event will take place on Wednesday, November 19, and Thursday, November 20.
Finally, we look forward to welcoming you and your families to our Thanksgiving Day Dinner—a cherished GPYC tradition. The culinary team has crafted a menu that blends timeless favorites with festive flair, promising a warm and memorable experience for all. Whether you’re joining us to avoid the hustle of cooking at home or simply to enjoy the camaraderie of our community, we’re honored to be part of your holiday celebration. Please note that reservations for Thanksgiving are required in advance to ensure excellent service for all members.
Prefer to celebrate at home? We've got you covered! You can place an order for a full Thanksgiving meal with all the fixings and pick it up at a scheduled time—you won’t even have to get out of your car.
As always, I want to thank each of you for your continued support, involvement, and passion for GPYC. It is your participation that keeps our traditions alive and our future bright. We are grateful for the trust you place in our team, and we remain committed to delivering the exceptional experiences you expect and deserve.
Wishing you and your families a joyful and peaceful Thanksgiving season.
Aaron Wagner General Manager
• GROSSE POINTE YACHT CLUB •
Monday, December 1 - Friday, December 12
Stay tuned for more details in the Weekly Buzz!
2 3 4 5 6 7 8 12 9 10 11
From the Boardroom
By Secretary Kurt Saldana
Here’s a recap of what your Board discussed this month—and what’s ahead as we close out the season.
Bylaws Meeting — Membership Approval
• On September 24, members voted overwhelmingly to approve the updated Club Bylaws.
• The meeting, presided over by Steven Britton with Carolyn Stubbs as Parliamentarian, was conducted under Robert’s Rules of Order.
• The revised bylaws were adopted by a 33–3–2 vote—an important step in modernizing our governance.
Membership Momentum
• The Board approved 1 new Social Member, 2 Reinstatements, 5 Transfers, 6 Legacy Transfers, and 4 Resignations (12–0 vote).
Finance at a Glance
• Treasurer Sobolewski and Jim Demasse presented the proposed 2026 budget, which includes:
• A 5% increase in dues and capital contributions
• A two-week winter shutdown to allow for maintenance.
• Expanded dining services, including:
• Wednesday dining in the MDR as well as the Binnacle for winter season
• Harborside Grill open for lunch on Monday and Tuesday with an expanded menu
• Spinnaker open Thursday, Friday, and Saturday
• Binnacle Terrace open Wednesday through Sunday for lunch
• These changes are a direct result of the input the Board has received from membership surveys, with more services being added as our budget allows.
Committee Corner
• Facilities: Painting projects complete, with punch list activities underway.
• Centennial Committee: Much work is underway as we prepare for the Club house Centennial in 2029.
• Strategic Planning: Membership surveys are complete, and an analysis is being prepared for member review – we’ve made great progress, with still more work to do!
• Athletics: Court resurfacing complete; facilities ready for use.
Looking Ahead
• With the bylaws adopted and 2026 budget in place, the Club is well-positioned heading into the 2025–26 season.
• Your Board remains focused on elevating service, enhancing the member experience, and continuing GPYC’s tradition of excellence.
Thank you for your continued engagement—we look forward to seeing you around the Club this fall!
Membership Matters
By Alexa Coole
Celebrating Community and Connection This
Fall at GPYC
What an incredible fall it’s been at GPYC! Our most recent and final Three-Year Member Event of the year, Murder Mystery Night, was an absolute hit. The room was filled with laughter, friendly competition, and a whole lot of detective work. The feedback we received was so positive and contagious that the Membership Activities Committee is already considering hosting a version for the entire membership in the future. It was the perfect way to wrap up another great year of celebrating our Three-Year Members.
Another exciting addition this season was the GPYC Fall Market, a brand-new event introduced by Jennifer Benoit. It was so well received, not only as a fun afternoon of shopping and community, but also as an excellent recruitment opportunity since it was open to the public. It was wonderful to see so many new faces experiencing the welcoming spirit of our Club firsthand.
And speaking of shopping, our Holiday Boutique will be here before we know it. This event has always been one of my favorites; it’s festive, lively, and the perfect excuse to bring your friends or family who may be considering membership. With recruitment trending up for the fall and winter season, there’s truly no better time to show them what makes GPYC so special, especially with the holiday magic that fills the Club this time of year.
I look forward to seeing many of you at our upcoming holiday events and celebrating another wonderful season together!
ur children the opp of the GPYC community future. The Board has approved significant savings through the Legacy Program, allowing families to lock in this reduced rate even before their child is of age.
Don’t wait! Secure their Legacy Membership today and ensure they can one day build on your
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-en graved 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.
Haney Member
Paul Mattes Member
To Your Health
By Peter Wendzinski
Training Your Body and Mind at GPYC
As we move toward the end of the year, I’ve been reflecting on how true fitness goes far beyond the physical side. It’s not just about lifting heavier, running faster, or pushing harder — it’s about training your body and mind to work together in harmony.
One of the most powerful (and often overlooked) tools in that process is the vagus nerve — a vital part of your parasympathetic nervous system that controls your body’s ability to recover, rest, and reset. When the vagus nerve is active, your heart rate slows, your breathing steadies, and your body begins to repair itself. This is where real progress and performance happen — not during the workout, but in the recovery that follows.
The best part? You can actually train your vagus nerve the same way you train your muscles. A few simple habits go a long way:
• Slow, deep breathing: Inhale for 4 seconds, exhale for 6–8.
• Cold exposure: End your shower with a few seconds of cold water.
• Mindful movement: Try yoga, stretching, or slow, intentional exercise.
• Joyful stimulation: Humming, laughing, or singing all help calm your system and activate the vagus nerve.
When your nervous system is balanced, everything improves — recovery, sleep, focus, and overall well-being. That’s what functional fitness is truly about: building resilience from the inside out.
As we head into a new year, I encourage you to think about your recovery habits as much as your workouts. Small daily practices can create powerful, lasting change.
If you have any questions or want to start getting your body and mind in sync before 2026, please don’t hesitate to reach out — I’d be happy to help you get started.
Peter Wendzinski Athletic Director, Grosse Pointe Yacht Club
GPYC UpcomingEvents
Mahjong
Wednesday, November 5 | 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, November 12 | 1:00 p.m.
Wednesday, November 19 | 1:00 p.m.
Wednesday, November 26 | 1:00 p.m.
Ladies Book Club
Wednesday, November 5 | 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.
Whip & Sip Body Cream WorkshopMaking
Friday, November 7 | 6:00 - 8:00 p.m. $60++
Includes complimentary glass of champagne and cheese board
Step into the world of artisanal beauty at The Beaute Loft’s Whip & Sip Workshop, where you’ll learn the secrets of crafting luxuriously whipped hydrating body creams using high-quality, plant-based ingredients. Indulge in a hands-on, science-meetscreativity session, blending rich botanical creams, natural oils, and custom scents to formulate your own signature body moisturizer.
Veteran's Recognition Brunch
Sunday, November 9 | 10:00 a.m.
Adults $25++
Children 12 and under $15++
Join us in the Ballroom for a heartfelt presentation & brunch as we honor our Veterans. In gratitude for their service, brunch will be complimentary for all Veterans.
Annual Meeting
Thursday, November 13 | 6:00 p.m.
$40++ to attend dinner
Voting takes place in General Manager Aaron Wagner’sofficefrom4:00-8:00p.m.
6:00 - 7:00 p.m. - Cocktail Hour in the Main Dining Room
6:45 p.m. - Welcome by Commodore, Pledge of Allegiance, Invocation
7:00 p.m. - Dinner served
8:00 p.m. - Annual Meeting Starts (all members welcome to attend the meeting)
Euchre Night
Saturday, November 15 | 6:30 p.m.
$20++
Enjoy a light dinner, dessert and a fun night with friends. Please bring $10 that will be collected when you arrive toward game play.
Drinks are by subscription.
Family Decorating Day
Sunday, November 16 | 12:00 - 4:00 p.m.
Come join the fun with the GPYC staff as we decorate the Club for the holidays. All families are welcome! Activities include decorating the Club, crafts for children, and more!
We will offer a complimentary buffet for both kids and adults.
Drinks are by subscription.
Open Bowling
Saturday, November 1 | 5:00 p.m.
Gather your friends and hit the lanes for complimentary bowling and light appetizers. Drinks are by subscription. To make a reservation, please email Gordy Woods at gwoods@gpyc.org.
Additonal Dates:
Saturday, November 8
Saturday, November 15
Saturday, November 22
Wednesday, November 26
Brunch & Bowl
Every Sunday
10:00 a.m. - 3:00 p.m.
Sunday Brunch
Every Sunday
10:00 a.m. - 3:00 p.m.
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.
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.
$30++ per adult
$16++ per child
Thanksgiving To-Go!
Enjoy a stress-free Thanksgiving this year with a delicious meal prepared by our talented culinary team! Our Thanksgiving To-Go menu features all your holiday favorites, perfectly crafted for you to enjoy in the comfort of your own home.
All orders must be placed by Friday, November 21, by 2:00 p.m.
Pickup details and full menu options will be shared upon ordering.
For questions or to place your order, please contact Ravin Palma at rpalma@gpyc.org.
Give yourself the gift of time this Thanksgiving and let GPYC take care of the cooking!
Thanksgiving Dinner at the Club!
Thursday, November 27 | 4:00 - 5:00 p.m.
Join us at the Club for a warm and festive Thanksgiving Dinner Buffet on Thursday, November 27, and let us make your holiday truly special. Enjoy a traditional feast featuring all your Thanksgiving favorites such as carved turkey, savory sides, and sweet seasonal desserts all prepared by our exceptional culinary team.
Seating Times: Between 4:00 p.m. and 5:00 p.m.
Pricing: $55++ Adults
$20++ Children 12 & Under Complimentary for Children 3 & Under
$50 per table for optional tableside carving service
Reserve your table early to ensure your preferred seating time and make this Thanksgiving one to remember at GPYC. Reservations can be made through our website, mobile app, or by contacting the Front Desk at (313) 884-2500 or email frontdesk@gpyc.org.
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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|
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| 690
Holida y Boutique
Wednes day, November 19 | 5:30 - 9:00 p.m.
Members Only
Thurs day, November 20 | 12:00 - 6:00 p.m. Op en to the p ublic
Star t yo ur holiday shopping early! Members and their fr iends and family are all welcome Explore a s elec tion of uniq ue vendors of fer ing clothing, gif ts, and acces s or ies for ever yone.
- Chees e to Pleas e
- El’s B o u tiq ue
- GPYC Gro g Shop
- Heav y Metal Acces s or ies
- Jo Malone
- Peaco ck R o om
- P ink Pony Mackinac
- Pointe Lamp & Lighting
- R ebel Nell
- Tallow Me P rett y
- Tennis & G olf C o.
- The B es t Olive Oil
- The Spice & Tea Exchange
- Anuja Tolia Jewelr y
- Applewo o d C andles
- Craig Ryan Fine Clothing
- Dawo o d B o u tiq ue
- Ferne B o u tiq ue
- Grand Travers e S auce C o.
- Jamcat C andles
- M y Ur ban To ddler
- R o ck Pap er S cis s ors
- The Pepp er tree
- TWAL
- Wild Birds Unlimited
- WRM D esign Inc.
And many more!
Kick off the season with a festive shopping experience! Members, please be sure to make your dining reservations. Please note that our dining rooms are open to the public on a first-come, first-served basis. Start your holiday shopping early and celebrate the season with us!
Reservations can be made through our website, mobile app, or by contacting the Front Desk at (313) 884-2500 or email frontdesk@gpyc.org.
Culinary Excellence
By Chef Eric Voigt
A Season for Roasting and Gathering
As the Executive Chef at the Grosse Pointe Yacht Club, I can’t help but feel a sense of excitement as November rolls in. The chill in the air signals the perfect time to embrace the warmth of the oven and the rich aromas that come from roasting seasonal ingredients. Working by the lake in Michigan, there’s nothing quite like the cozy atmosphere of a bustling kitchen as we prepare for the upcoming Thanksgiving celebrations.
This time of year, roasting takes center stage in our culinary creations. Picture a beautifully roasted turkey—its skin golden and crisp—accompanied by a vibrant array of roasted vegetables: butternut squash transformed into velvety soup, Brussels sprouts caramelized with crispy bacon, and root vegetables bursting with flavor. Each dish is a celebration of the season, inviting everyone to savor the joyful aromas wafting through the Club.
For many of us, November is synonymous with Thanksgiving—a time to gather family and friends for a memorable meal. The kitchen comes alive with the hustle and bustle of preparation as we craft sides and entrées that reflect our culinary traditions. The magic happens when we roast our proteins and vegetables, enhancing their natural flavors while creating deep, rich stocks from the bones—foundations for countless comforting dishes.
The kitchen at the Yacht Club is not just about food; it’s about fostering a sense of community. This time of year, we invite our members to take part in all the seasonal traditions that make GPYC feel like home—helping decorate the Club for the holidays, browsing the Holiday Boutique, gathering to watch the Lions game with family and friends, and bringing both the young and the young-at-heart to the annual Tree Lighting Ceremony to welcome Santa and celebrate the start of the season.
At the Grosse Pointe Yacht Club, we take pride in using locally sourced ingredients whenever possible, allowing us to highlight the best of what Michigan has to offer. Whether it’s a perfectly roasted turkey or a seasonal vegetable medley, each dish is thoughtfully prepared to ensure a delightful experience for our members.
And let’s not forget the joy of leftovers! The roasted turkey transforms into delicious sandwiches, hearty soups, and comforting casseroles, extending the celebration well beyond the holiday itself. The rich stock we create becomes the backbone of warming dishes throughout the winter, reminding us of the love and care put into every meal.
As we embrace November and the holiday spirit, let’s gather around the table, share stories, and enjoy the flavors of the season. Whether you’re celebrating with us at the Club or at home, I invite you to indulge in the warmth of roasting and the joy of togetherness.
Maple-Roasted Butternut Squash with Cranberries and Pecans
Serves: 4-6 | Prep Time: 15 minutes
Roast: 35-40 minutes
Ingredients:
• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup dried cranberries
• ½ cup chopped pecans, toasted
• Fresh parsley, chopped, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
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2. In a large bowl, toss the cubed squash with olive oil, maple syrup, salt, pepper, cinnamon, and nutmeg until evenly coated.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
4. Remove from the oven and transfer to a serving dish. Toss with dried cranberries and toasted pecans.
5. Garnish with chopped fresh parsley and serve warm.
Chef’s Tip: Add a drizzle of extra maple syrup or a sprinkle of goat cheese for an elegant touch at your holiday table.
Wine Pairings:
Chardonnay (unoaked or lightly oaked) – A crisp, lightly buttery
Chardonnay can enhance the roasted flavors while balancing the maple syrup’s sweetness.
Pinot Noir – A lighter-bodied red with bright cherry and berry notes complements the cranberries and roasted squash nicely.
Up Your Alley
By Gordy Woods
Our 2025–26 bowling season is in full swing, with many hot scores coming off the lanes!
We have a couple of exciting Interclub tournaments coming up in November! On Friday, November 8, the GPYC Men’s team will face off against the Lochmoor Club in what’s always a highly contested match. Then, on Saturday, November 15, our Ladies will travel to the Detroit Athletic Club for our annual home-and-home match. I’ll share the results in the next issue!
There’s plenty of weekend action, too, with open bowling on Friday and Saturday nights from 5:00 to 10:00 p.m. Enjoy a few relaxing games along with à la carte dining, or have dinner in the MDR and then stop down to roll a few games. December is Bowling Party Month! If you’re interested in hosting a holiday bowling party, contact our Catering Office to reserve your date—spots are filling up fast! You can reach Mina Makrinos at mmakrinos@gpyc.org. She’s our go-to for bowling party planning.
Thanks, and I hope to see you soon in the BRC (Bowling Recreation Center)!
Gordy Woods Director of Bowling Operations, GPYC
Bowling League Scores
Monday Night Men’s League:
Andrew Christian – 278 high game
Ted Lucia – 254
Wednesday Night League:
Connie Buffa – 192
Kim Coville – 173
Jack Rubino – 205
Thursday Night League:
Tom Stephenson – 244
Matt Lucchese – 223
Gloria Hinz – 181
Thursday Morning
Ladies League:
Lynn Turner – 188
Barbara Alcorn – 181
Friday Afternoon Trio League
Looking for a fun way to spend your Friday afternoons?
Join our brand-new Mixed Trio League, open to both men and women. Games begin at 3:30 p.m. every Friday, running on a 10-week schedule. It’s the perfect way to roll into the weekend with friends and a little friendly competition.
To reserve your spot, contact Gordy at gwoods@gpyc.org
Trap Shooting
S A T U R D A Y S & S U N D A Y S
Club Highlights
Fall Family Festival
Sunday, September 21
Doggie Splash Day
Sunday, September 28
The season came to a fun and furry close on Sunday, September 28, as members and their four-legged friends took one last dip during GPYC’s beloved Doggy Splash Day. Sponsored by Jack Williams with Carson Wealth, the event brought plenty of smiles and wagging tails to the pool deck under a beautiful, sunny sky.
From playful paddles to enthusiastic fetch sessions, pups of all sizes enjoyed their time in the water while members soaked in the cheerful atmosphere. It was the perfect way to wrap up another fantastic summer at GPYC—ending the season with laughter, sunshine, and a whole lot of splashing!
Octoberfest & Wine Tasting
Sunday, October 5 & Thursday, October 16
Members donned their lederhosen and raised their steins high during GPYC’s Oktoberfest celebration! The East Lawn came alive with festive music, hearty German fare, and plenty of laughter. From bratwurst and pretzels to seasonal brews, every detail captured the spirit of this beloved fall tradition. A highlight of the evening was the spirited Stein Holding Contest, where Chef Eric, Chef Jeff, and Chef Pete joined in on the fun—showing off their strength and competitive spirit to the crowd’s delight. In the end, there was an impressive tie between Richard Krokos and Dominic Neumann, proving that GPYC members know how to raise a stein in true Oktoberfest fashion!
Members gathered in the the Tower Pub for an intimate evening of fine wines and friendly conversation. The Wine Tasting event offered a curated selection of varietals for guests to explore, guided by expert insights and perfect pairings. Surrounded by good company and the inviting charm of the Tower Pub, it was the perfect way to unwind and toast to the beauty of autumn at GPYC.
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 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 our Membership Director, 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.
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.
Fall & Winter Clubhouse Attire Policy
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.
A La Carte Lunch Service in the Main Dining Room
A La Carte Lunch is available Wednesday through Saturday from 11:00 a.m. to 3:00 p.m. in the Main Dining Room.
A La Carte Dining
A La Carte Dining is available Wednesday through Sunday at the Club 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
Sunday, November 9: 10:00 a.m. - 2:00 p.m.
Sunday, November 16: 10:00 a.m. - 2:00 p.m.
Wednesday, November 19: 5:00 - 9:00 p.m.
Thursday, November 20: 12:00 - 6:00 p.m.
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.
Sips and Savories in the Spinnaker
Fridays & Saturdays | 5:00 - 9:00 p.m.
Enjoy complimentary appetizers while you sip your favorite drinks by the cozy fireplace in the Spinnaker. Drinks are available by subscription.
Club Closed
Wednesday, December 24, 2025
Thursday, December 25, 2025
Thursday, Janaury 1, 2026
GPYC Printed Member Guide
If you would like to request a hard copy of our Member Guide for the 2026 season, please submit your request to Marketing Director Jennifer Benoit by emailing jbenoit@gpyc.org no later than Wednesday, December 31, 2025
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.
2025 GPYCCalendar
December 2025
Monday, December 1
Monday Night Mens Bowling League
Wednesday, December 3
Mahjong, Holiday Stock Up Wine Event, Foundation Event, Ladies Book Club, Wednesday Night Bowling League
Thursday, December 4
Thursday Morning Ladies Bowling League, Thursday Night Bowling League
Mahjong, Past Commodore's Christmas Party, Wednesday Night Bowling League
Thursday, December 11
Thursday Morning Ladies Bowling League, Thursday Night Bowling League
Friday, December 12
Kid's Club, Sips and Savories in the Spinnaker
Saturday, December 13
Boaters Breakfast, Trap Shooting, Sips and Savories in the Spinnaker, Kid's Club
Sunday, December 14
Brunch with Santa, Brunch & Bowl, Trap Shooting
Monday, December 15
Monday Night Men's League
Wednesday, December 17
Mahjong, Wednesday Night Bowling League
Friday, December 19
Sip N' Shop, Sips and Savories in the Spinnaker, Kid's Club
Saturday, December 20
Boaters Breakfast, Trap Shooting, Kid's Club, Open Bowling
Sunday, December 21
Grinch Brunch, Brunch & Bowl, Trap Shooting
Wednesday, December 24
Club Closed
Thursday, December 25
Club Closed
Friday, December 26
Kid's Club, Open Bowling, Sips and Savories in the Spinnaker
Saturday, December 27
Boaters Breakfast, Trap Shooting, Kid's Club, Open Bowling
Sunday, December 28
Sunday Brunch, Brunch & Bowl, Trap Shooting
Wednesday, December 31
Open Bowling
Thursday, January 1
Club Closed
Looking Aft
By Past Commodore James L. Ramsey
The Tradition of the Commodore's Ball
The Commodore’s Ball stands as the Club’s most formal and time-honored event, held annually on the second Saturday of December to celebrate our leadership and the change of command. Elegant and ceremonious in contrast with today’s informal dining and dress codes, the Ball is testimony to the Club’s historical status as one of the finest yacht clubs in the country. With origins that date back nearly eight decades, it represents yachting tradition at its formal best. This photo from Commodore Robert and Lady Gail Weber’s Ball in 1959 captures attendees as they form the procession up the staircase to begin the evening’s festivities. Little has changed since then.
The very first event was held on January 26, 1946, under Commodore George Lilygren and was originally known as the Director’s Ball. Just one year later, Commodore Robert P. Scherer rechristened it the “Commodore’s Ball,” and the name has stood ever since. Over the years, the timing of the event has occasionally shifted—from winter to summer—most recently in 2021, when COVID-19 forced a postponement. Ultimately, December became the ideal month due to its proximity to the Club’s Annual Meeting in November, when new leadership is named.
Steeped in tradition, the Commodore’s Ball is the membership’s opportunity to honor incoming leadership and express gratitude to those completing their service to the Club. The current Board of Directors is recognized, and flag officers receive the flag symbolizing their office. The evening begins with a formal Grand March into the Ballroom.
An emcee announces each past commodore and spouse, current board members and their spouses, and visiting commodores and their guests, creating a dignified and celebratory procession.
The attire underscores the formality of the occasion. The commodore, bridge officers, and all past commodores wear formal double-breasted uniforms with proper sleeve insignia, a formal dress shirt, and a black bow tie. Remaining board members are required to wear tuxedos, while women across generations are encouraged to dress in elegant, “dressy-dress” attire.
Once the procession concludes, the evening follows a well-established agenda led by the sitting commodore—equal parts ceremony, celebration, and tradition.
Why It Matters
This event is more than a beautiful evening—it is a symbol of continuity, respect, and shared history. The Commodore’s Ball honors the dedication and service of those who have led the Club, while marking the ceremonial handoff to new leadership. This “change of watch” is a cornerstone of our governance and culture.
Historically, the Ball also served as an important link to fellow Detroit River Yachting Association (DRYA) clubs. For many years, commodores from neighboring clubs were invited to attend free of charge, and our commodore—or a representative—would attend their events in turn. These exchanges built genuine camaraderie and erased any perception of the GPYC as aloof or unapproachable. Reciprocal attendance fostered goodwill, elevated the Ball’s stature, and—thanks to Canadian yachting clubs—added an international flavor to the tradition.
However, when the practice of extending complimentary invitations ended as a cost-saving measure, attendance by visiting commodores steadily declined. Their absence created a noticeable gap in the atmosphere and marked a loss in interclub connection and fellowship. Along with the international presence, a valuable sense of unity across the yachting community faded.
Another modern challenge is that many attendees are unfamiliar with the ceremonial aspects of the Ball. Without understanding the significance and symbolism of the formal proceedings, some guests may become disengaged during the traditional portions of the evening. As a Club, we have an opportunity—and responsibility—to better educate and prepare our members and guests so the meaning of the evening is appreciated and preserved.
Looking Forward
The Commodore’s Ball is both celebration and ceremony, rich with history and purpose. As we honor those who have steered the Club forward, we also carry the responsibility of upholding the traditions that connect us to our past and elevate our standing in the broader yachting community. Preserving the spirit, protocol, and camaraderie of this occasion will ensure it remains a hallmark of the Grosse Pointe Yacht Club for generations to come.
