2023 June Grosse Pointer Magazine

GPYC FEATURE

The GPYC Receives

Major Historic Recognition

PAGE 8

GPYC SPORT FEATURE

PAGE 12

GPYC UPCOMING EVENTS

PAGE 14

MEMBER MEMORIES

PAGE 20

A MONTHLY MAGAZINE OF THE GROSSE POINTE YACHT CLUB

Editor Heather Shock

Contributing Editor Sean Brown

www.gpyc.org

Advertising Director

Heather Shock hshock@gpyc.org

Art Director

Heather Shock hshock@gpyc.org

Writers

Secretary Bruce Knapp

Peter Gleason

Carol Klenow

Carol Stephenson

Dr. Larry Stephenson

Chef

Matthew Stocker Photographer

Summer time at the club!

Summer is here and the fun has just begun at the Club for our members and their families. With our many activities and amenities at the Club, there is something for everyone to enjoy this summer! Our swim and sailing teams take a huge part in our many summer highlights we have at the Club! So whether you are by the pool or the Marine Activity Center, be sure to cheer on our GPYC teams! Registration is still open for any children interested.

One of the best parts of my job is walking the grounds and seeing members enjoy meals with friends and family while taking in the breathtaking views of the lake. As a member, you are always encouraged to bring guests to any of our events offered at the Club including wine tastings, outdoor concerts, and our famous Fourth of July fireworks!

The Grosse Pointe Yacht Club is the perfect summer destination for the whole family. With a wide range of activities and amenities, there's never a dull moment at the GPYC.

Just a reminder, please submit your 2023 graduating senior to be honored for the upcoming July issue of the Grosse Pointer magazine. If you would like your child or grandchild to be featured, send their senior photo, school, college or post graduation plans, and a message to hshock@gpyc.org by June 5.

Grosse

Pointe Yacht Club Officers

Brian L. Fish, Commodore

William J. Dillon, Vice Commodore

Robert V. Weiland, Rear Commodore

David M. Schaden, Treasurer

Bruce G. Knapp, Secretary Directors

Joseph Backer Jr.

Peter G. Beauregard

Christopher Izzi

Richard J. Lueders

Kurt J. Saldana

Michael J. Sobolewski

William S. Turner

Fleet Officers

Michael D. Riehl, Fleet Captain Power

Yan T. Ness, Fleet Captain Sail

Walter A. Schmidt, Fleet Chaplain

Peter T. Gleason, Fleet Measurer

Thomas A. Stephenson, Fleet Quarter Master

Dr. Gary G. Bill, Fleet Surgeon Front Desk (313) 884-2500

frontdesk@gpyc.org

Editorial

Information for this publication should be submitted to:

Communications Manager – Heather Shock hshock@gpyc.org

Staff Emails

General Manager – Aaron Wagner awagner@gpyc.org

Assistant General Manager – Sean Brown sbrown@gpyc.org

Chief Financial Officer – Jim DeMasse jdemasse@gpyc.org

Membership Director – Alexa Coole acoole@gpyc.org

Communications Manager– Heather Shock hshock@gpyc.org

Human Resources Director – Gregory Martini gmartini@gpyc.org

Food & Beverage Director – Tyler Whittico twhittico@gpyc.org

Food & Beverage Manager – Heather Aldrich haldrich@gpyc.org

Executive Chef – Eric Voigt evoigt@gpyc.org

Harbor Master – Alex Turner aturner@gpyc.org

Catering Director – Maria Dallas mdallas@gpyc.org

Catering Coordinator – Lori Tucker ltucker@gpyc.org

Bowling Director – Gordy Woods gwoods@gpyc.org

Grog Shop Manager & Membership Specialist – Jennifer Benoit jbenoit@gpyc.org

Security Director – Mike Lee mlee@gpyc.org

Athletic Director – Peter Wendzinski pwendzinski@gpyc.org

Commodore's Corner

It is officially that time of year when our Club truly shines. There is activity everywhere, with a harbor full of boats and kids starting their summer vacations from school. This summer, our Club is poised to entertain and delight our members. The finishing touches and repairs have been made to our epic harbor renovation. The pool area has been renovated and updated. Our Main Dining Room and Binnacle are in full operation and the Gazebo and Harborside Grille have been given a facelift and are ready for business. We have been approved to resume pizza service with our outdoor pizza oven. All of these and many more facility improvements have been implemented to achieve our goal of member satisfaction. We also know member satisfaction continues beyond there. Our staff has been selected and trained to provide consistent and accommodating premier service.

Don’t forget to take advantage of the Concierge service, as well. If you need food, drinks, ice, dockside assistance, or information, text the Concierge service at (313) 306-2437.

Regarding events this summer, we have our Rendezvous schedule set, and many boats are signed up. However, there is a waitlist for some of these events. Please contact the Front Desk if there is a Rendezvous that you would like to attend. In addition, we have many other parties, events and live entertainment that you may find in The Grosse Pointer Magazine, The Weekly Buzz and Your Weekend Ahead emails. Stop by the Front Desk for more information or text the Concierge service and ask what events we are featuring each week!

The one thing that makes all this work is you, the member. We need you to participate in these events and give us your feedback so we can continue to improve. Look up the events scheduled for the next month and see what interests you.

I look forward to seeing everyone at 788 Lake Shore enjoying themselves this summer!

Best!

Brian Fish Com90

2023 Committee Chairs

Strategic

Finance – Michael A. Page

House – Vice Commodore William J. Dillon

Facilities – Richard T. Shetler

Membership – Paul J. Licari

Harbor – Peter T. Gleason

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.

Planning – Director Michael J. Sobolewski

Athletics – Anthony Ventimiglia

From theBoardroom

We hope you are enjoying our feature, "From the Boardroom." This monthly feature will help members stay informed about important actions, policy developments, and special projects that were addressed at the most recent Board of Directors meeting. As Commodore Fish has stated to Club members, his goals for the year include increasing transparency and making sure members understand the many social activities that are taking place at the Club, as well as, what is happening with Club finances. We hope “From the Boardroom” will spark member interest, lead to suggestions for improvements at the Club, and provide information that members find useful.

1. Person of Interest – Commodore’s Morrow and Gonzalez gave a history of the types of programs that have been funded by the YNEF, as well as the various fund-raising activities. YNEF intends to donate 20 new sail boats to the GPYC later this year, and funds raised at the Summer Breeze event will help make that happen.

2. Manager’s Report – General Manager Aaron Wagner

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

3. Membership Report – Rear Commodore Bob Weiland

a. Membership report was reviewed noting 3 new members, 1 reinstatement, 6 resignations and 6 transfers.

4. Treasurer’s Report – Treasurer David Schaden

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

b. For the six months ended March 31, 2023, we continue to trend better than our Operation Budget

5. Facilities –

a. Vice Commodore Dillon – Discussed the status roof repair that is underway. No surprises found to date. Planning for completion by April 30 weather permitting.

b. Vice Commodore Dillon also reported to the Board that the pool renovation project is on schedule and going well. Looking at options to update the glass block separators.

6. Yachtsman – Director Turner discussed the status of sailing program. Discussion also included the use of space in our parking lot to host a national sailing regatta.

7. Harbor – Treasurer Schaden discussed status of current events in the Harbor.

8. Member Experience – Director Lueders – reported that the next member survey is coming out soon

9. Heritage – Director Backer reported on the various heritage projects that are under way as follows:

a. GPYC Art book is in the design stage currently, will be a nice guide to the clubs’ collection featuring images and descriptions. Identifying art to be cleaned is part of this process.

b. The 3 Wheeler Williams bronze sculptures are set to be cleaned today and a fresh coat of wax,

c. Creating a series of Art talks this summer, featuring maritime artists and historians.

d. Library committee is doing a great job filling the shelves and cataloging. The Chart Cabinet is now full of charts that will take you on the Great Loop

10. Communications

Bruce Knapp Secretary

Notes from the Manager

Back to Boating … and Everything Else!

I was walking the Harbor this week, as I do weekly when we are in season, in order to inspect our docks and surrounding areas. As I walked, I ran into so many of our members who had recently arrived in the Harbor. Some of them were filled with pride after purchasing their new boat and others were so happy to bring their longtime boats back to the GPYC for another fun season. We endured about a month of cold and rainy days, but now the sunshine has returned, and boating season has begun. That day we also opened the Gazebo Bar and Bartender Joe Ski served Ed and Taffany Van Rossen as the first Gazebo goers of 2023. All of this got me thinking about how great this summer will be at the Club. Whether you are on a rendezvous, attending a club event, or just hanging out at the Gazebo Bar, you will have an absolute blast this summer! The Up North Rendezvous to Killarney Mountain Lodge in Canada is sold out, with over 50 boats making the trip. This will likely be the biggest rendezvous of all time at GPYC. If you are signed up for this, please stay tuned as we will be organizing and advertising Captains Meetings in order to ensure everyone is comfortable with the long trip and can buddy up with other boaters who might be very experienced with it from past excursions. If you aim to participate in a more “local” rendezvous, we have two very convenient ones: the brand new Hook Rendezvous on June 8 and the Old Club Dinner Cruise on June 29. Both of these trips are “day trips” and spots are still available as I write this article. We are particularly excited about the new Hook Rendezvous. Hook is a brand-new seafood restaurant located on Nautical Mile owned and operated by our members Past Commodore Tom Lauzon and Chef Bobby Nahra. We still have a few spots available for the Catawba Island Club Rendezvous on June 7-9. This trip is a very easy 3-hour ride down the Detroit River and across Lake Erie. CIC is a wonderful destination for families and couples alike. There is an opportunity for golf, pickleball, swimming and great dining. The group is planning a few offsite excursions as well. To sign up for any of these rendezvous, please email frontdesk@gpyc.org. Please note that Social Members/Non-Boaters are always welcome and encouraged to participate in these as well! Most locations are easily accessible by car. There is much more happening at the Club, too! Check our website and Weekly emails for the full schedule of live entertainment at the Gazebo Bar, as well as outdoor lawn activities on the East Lawn and Pool Area. If you are an auto enthusiast, don’t miss Cars and Coffee on June 17. Make sure to download our mobile app to keep up with the busy schedule of fun entertainment and make plans to be at the GPYC all summer. As always, I want to thank you for your support and dedication to the Club. Let’s have a fun and safe summer. See you soon!

Smooth sailing, Aaron Wagner General Manager

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Harbor Happenings

Sailing Superstitions

Bananas are Banned

Bananas are favored hiding grounds for spiders, some of which have nasty (and occasionally deadly) bites. Centuries ago, ships transported bananas from tropical islands, with these stowaways unbeknownst to the sailors until they discovered them the hard way.

Always Step onto a Boat with Your Right Foot

Why the right? Your left foot brings bad luck for the journey ahead. This remains popular among plenty of old salts today.

No Whistling

Putting your lips together and blowing while you’re standing on a boat will stir up the wind, and therefore the seas.

Never Start a Voyage on a Friday

Some people point to the crucifixion of Jesus Christ as the origin for this superstition.

Never Change a Boat’s Name

Never, ever, ever do this unless you want bad luck to follow you.

Don’t Say “Goodbye” When Departing

Ancient mariners believed uttering certain words, including this, automatically doomed the voyage, keeping the ship from returning to shore.

Cats are Good Omens

Finally, a superstition that emphasizes the positive. With apologies to all you dog lovers, cats reign supreme because they hunt rats. Rats invaded trading ships of old, attracted to the food cargo. They often carried disease, plus gnawed on ropes.

“Red Sky at Night, Sailor’s Delight; Red Sky in Morning, Sailors Take Warning”

The variations on this saying come down to meteorological predictions dating back to biblical times, too. When the sky is red at sunset, high pressure and stable air are approaching from the west. By contrast, at dawn, red indicates approaching rain, and possibly stormy seas.

It's SUMMER!

The Harbor has never looked better and is nearly at peak capacity! Happy to report the winter was kind to our new docks (thanks to the pro-active ice eaters) Alex and his team have been busy working to keep the Harbor SAFE AND CLEAN. You’ll notice many familiar and a few new harbor staff faces this summer. Everyone's eager to provide you with great service and help you with your Harbor needs.

A couple of friendly reminders:

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

• Take some time to familiarize yourself with VHF procedures. Here is a link that takes you to a laminated VHF quick reference card that you can buy on Amazon for $12. Every boat should have this on board: https://a.co/ d/9WAQOT2.

• Fleet Review August 18 – 20: Be sure to decorate your boat and come on down for what will surely be a great event.

• Feel free to use the refurbished harbor lift to launch your jet skis or dinghy’s. Please call the Harbor office and they will come down and assist you.

Please advise if there are any questions, suggestions, or concerns regarding the Harbor. I may be reached at (313) 510-1435 or ptgleaso5050@gmail.com.

Regards, Peter

Gleason, 2023 GPYC Harbor Committee Chair

GPYC Feature

By Larry Stephenson, M.D.

The GPYC Receives Major Historic Recognition

Since 1987, the Grosse Pointe Historical Society has been awarding bronze plaques to buildings or locations within the community that have demonstrated a commitment to historic preservation. The GPYC was honored to receive a plaque in 1990’s. Soon after, the Board of Directors began to discuss the possibility of the clubhouse qualifying for placement

on the National Registry of Historic Places. Subsequent research found both pros and cons for acceptance. On the pro side, most repairs and maintenance costs would be tax deductible, but on the negative side, certain structural improvements and modernizations could be prohibited. The idea was tabled.

In 2013 the Board of Directors began

planning for the celebration of the 100-year anniversary of the Club’s founding in 1914. Commodore Bill Vogel announced the decision to have a book written commemorating the first 100 years of the GPYC. The book would be published in 2015 to allow the inclusion of activities during the anniversary year of 2014. Vice Commodore Jim Martin, who would be

commodore in 2014, then made the decision to actively pursue the honoring the clubhouse with placement on the National Registry of Historic Places as part of the anniversary celebration.

When Jim became commodore in November 2013, one of his first official acts was to hire Greg Nowak as a consultant in pursuit of this historic goal. As an attorney and member of the Detroit Yacht Club, Greg had led the committee that successfully achieved National Registry placement for the DYC clubhouse. From the GPYC, Jim asked Past Commodore Jim Ramsey and this author to supply the necessary historical facts. By this time we had already begun working on the anniversary book and gained a great deal of knowledge regarding the history of the Club and clubhouse.

The first step in the process, naturally, was filling out a plethora of forms. The entire process had to be facilitated by the State of Michigan, which eventually sent historians to inspect and photograph the property, inside and out. Representing the GPYC during that very important inspection tour were: Commodore Martin, DYC consultant Greg Nowak, Club Manager Tom

Trainor, Past Commodore Jim Ramsey and myself, Larry Stephenson.

Our group was able to confidently answer their every question. Sometime later we learned that our rating as number one yacht club in America, bestowed upon the GPYC by the Club Managers Association in 1997, had weighed very heavily in our favor with the historians.

Following this site visit, the inspection team spent several weeks dutifully fact-checking all the information they had been given. Every item they challenged had to be successfully rebutted and explained by our GPYC team. Once that was accomplished and accuracy was firmly established, the application made its way to the national level. There it unfortunately, but hardly unexpectedly, languished in committees within the US Department of the Interior, the National Park Service and the National Registry of Historic Places. Bureaucracy being what it always is, Commodore Martin’s goal was ultimately successful, but not timely. It was January of 2015 when the Club was finally notified that all requirements had been fulfilled and the Grosse Pointe Yacht Club was now officially included in the National Registry of Historic Places. A plaque at the front entrance commemorates the honor.

To Your Health

Fitness Trackers and Watches

Many people who workout routinely, including myself, wear some type of fitness device while they exercise. Since the introduction of the Fitbit in 2009, fitness wearables have evolved tremendously. Devices such as the Apple Watch, Whoop, and Garmin can monitor your blood oxygen levels, perform an EKG, and detail your sleep patterns. According to Fortune Business Insights, the fitness tracker market size has been increasing every year and is expected to reach $114.36 billion within the next five years.

Many fitness trackers allow you to set goals for yourself in terms of daily steps to take, calories to burn, days of exercise to get in, and even hours of sleep to get per night. For some people, having these goals in place with reminders throughout the day is part of their daily routine. I enjoy my Apple Watch since it can track distance traveled during a run/ bike ride and my heartrate before, during, and after my workouts.

With all this information literally on your wrist, it is important to note that these instruments, that are so readily available to consumers are not 100% accurate. “These devices may empower patients to gain further insight into their health, however, it is important to note that these do not take place of a medical grade device. While these fitness trackers may alert patients to an abnormal heart rhythm, they may lead to false negatives or false positives, leading to unnecessary anxiety,” said Kellie Zawisa, DO, family medicine physician. For example, the EKG on an Apple Watch only has 1-lead, and a standard EKG in a medical setting has 12-leads.

Overall, fitness trackers are a great way to keep tabs on your health and wellness behaviors on a day-to-day basis. Luckily, there are many products on the market that vary in price range depending on your needs. They can be great sources of information, but just remember that the information is never fully accurate!

Best in health,

Peter Wendzinski Athletic Director

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Pickleball Gains Momentum at GPYC

By Carol Klenow

The GPYC Pickleball courts opened in the summer of 2017. Since then, there has been a steady rise in the number of members who have taken up the sport and our courts are busy with players who are just learning the game, as well as, skilled players who enjoy competitive play.

One of the newer members of the GPYC Pickleball Community is Kat Stephenson. Kat has been playing for about a year. She got started when a group of friends who played platform tennis in the winter decided they wanted to continue a similar activity during the summer months. She really enjoys the sport. One of her favorite parts about GPYC Pickleball is catching an amazing sunset after an evening of play. She advises that new players, or those interested in the game should feel comfortable chatting with experienced GPYC players. They are willing to share their experience and provide tips to help improve your game.

Seasoned players Kevin O’Brien and Connie Buffa got started with GPYC Pickleball about five years ago by signing up for “Learn to Play Pickleball” during the 2018 In Harbor Rendezvous. They have been playing ever since. They credit Dale Hohlfeldt and Julie Granger for bringing them into the GPYC Pickleball Community. They also credit the club’s experienced players for helping them learn the finer points of the game and encouraging them along the way. Attending events like "Pros and Joes" and clinics helped as well. Since participating in GPYC Pickleball, they formed a fantastic group of friends who socialize all year.

When asked why they like playing at GPYC Kevin and Connie agreed that “First and foremost, our friend group is extensive and the courts are nice. We love learning more about the game and benefit from the

friendships and willingness of better players to help anyone who is open to their suggestions. The courts are convenient, as we are on our boat much of the summer and can jump into a game at a moment’s notice. The staff is very friendly and helpful as well.”

This season, the Club plans to offer “Learn to Play Pickleball Clinics” to introduce additional members to the game. If you want to try playing on your own, the Club has paddles for loan and Dmitri and his staff can help you get started. Finally, the club has a Pickleball machine available for practice and skill development.

If anyone wants to just give Pickleball a try, contact Kevin or Connie. They will play a friendly game with you and share what they know. If they aren’t available, they will find players who are available.

Be sure to read the Weekly Buzz to stay informed of the latest Pickleball news and events. Members can also sign up for the GPYC Pickleball Group on Facebook.

See you on the courts!

Summer Sailing Is Heating Up TIME TO SIGN UP

Want to build a Skill to last a lifetime?

Join us in our Junior or Adult Sailing programs out at the Marine Activity Center this summer. We will be running classes all summer long. We look forward to helping you achieve your goals, build memories, and create friendships that will last a lifetime.

Junior Programs: Our junior program is highly regarded as one of the best. It continues to grow and develop year after year. The Skills the kids develop while spending time on the water is invaluable to sailing and basic life skills. Come out and check out your GPYC Sailing Program!

• Kinder Sailing: Ages 5 - 6

• Learn to Sail: Ages 7 - 11

• Adventure Sailing: Ages 12 - 18

• GPYC Racing Team: Ages 8+

- Opti

- Laser

- 420’s

Adult Programs: This program has continued to grow each year. With the addition of the race program, we are preparing our adult sailors to join in on the GPYC Summer off-the-dock racing, develop skills and create connections amongst the many different large boat regatta options seen nightly on the lake. Come out to discuss your interests with us and we will find a way to make your ambitions come alive!

• Learn to Sail

• Learn to Race

RACQUET SEASON IS HERE

June time at the GPYC means racquet season is blossoming! I am excited to say senior tennis professional Jordan Andrews is back again this year, alongside assistants Mickey Kuchta and Blake Discher! There is no better time to book a tennis or pickleball lesson with one of our amazing staff professionals, and it's as easy as emailing us!

Please note, the current pickleball reservation system will expire on June 30. The Club is working with a Pickleball Committee made up of a cross section of all member players to develop a permanent solution for fair booking and sharing of court time. If you have any questions regarding the reservation process, please don't hesitate to reach out via email at tennispro@gpyc.org.

Junior tennis kicks off Monday, June 19. As a parent, we understand how difficult summer schedules are to manage. If the junior clinics are at a tough time for your family, please drop us a line to schedule a flex-time directly with one of our superb staff professionals. We can accommodate junior groups or private lessons around your schedule!

For more information regarding the junior & adult tennis schedules, junior and adult private lessons, or to simply join the racquets eblaster contact tennispro@gpyc.org.

Pee Wee Program

Format: The building blocks of tennis are taught through fun and engaging games.

Monday - Thursday 9:30 - 10:30 a.m.

Cost: $22 drop-in

Ages: 4-7

Challenger & Tour Level

Format: Designed for intermediate to advanced children, emphasizing improved footwork, strokes, strategy and match play.

Monday - Thursday 10:30 a.m. - 12 p.m.

Cost: $34 drop-in

Thank You!

Special thanks to Jim Hanika and Anita Shina for donating awesome shirts to all the employees as appreciation for their hard work.

GPYC Upcoming Events

Stock-Up for Summer Wine Event

Friday, June 2 | 6 p.m.

This wine show, held at the MAC, will feature many of our local wine vendors displaying their summer favorites. Stock up your boat, wine cellar or camper! This event is open to wine locker members at no charge and non-locker members for the cost of $20 per person.

Locker members are subject to a 10% charge on all wine orders. Non-locker members are subject to the same 10% charge for wine orders but are required to purchase wine by the case.

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

Mahjong

Wednesday, June 7 | 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, June 7 | 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.

Hook Rendezvous

Thursday, June 8 | 6 p.m. Boat or drive to the newest restaurant, Hook on the Nautical Mile in St. Clair Shores for a night of fabulous food and drinks.

6:30 p.m. - Cocktails

7 p.m. - Dinner Stations

$75++ per person. Drinks available for purchase by cash or credit card. Please contact the Front Desk to RSVP at (313) 884-2500 or email frontdesk@gpyc.org.

In-Harbor Rendezvous Weekend

Friday, June 16

Our annual In-Harbor Rendezvous will be a night to remember! Snacks will be provided by GPYC for the kids Camp out Movie on the Eastlawn.

7:30 p.m. - KIDZONE (Obstacle Course, Bounce House)

7:30 - 9 p.m. - “Blue Hedgehog” will make an appearance

9 p.m. - Popcorn and Snacks

9:15 p.m. - Sonic the Hedgehog 2 Movie (approx. 2 hr)

Families are welcome to bring their own blankets to the East Lawn. Drinks by subscription.

Saturday, June 17

The fun continues with activities for the whole family.

8 - 11 a.m. - Boaters Breakfast in the Binnacle

10 a.m. - 12 p.m. - Bloody Mary and Mimosa/Champagne Bar at FAC

10 a.m. - 12 p.m. - Activities available will be tennis, bocce ball and cornhole. Kids activities will include Splash pad, Playscape and more!

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

Swim Team Trials & Poster Party

Saturday, June 17 | 7 a.m.

Go Sailfish! It's that time of year again. Swimmers will enjoy breakfast and Poster making after time trails.

7:00 - 10:30 a.m. - Time trials at the pool

11:30 a.m. - Bagels, coffee and poster making to follow

Thirsty Thursday's Docktail Summer Fun

Thursday, June 15 | 6 - 8 p.m. Join us at the Shoreline and Guest Wall patio 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!

Additional Docktail Summer Fun Dates:

Thursday, July 27

Thursday, August 10

Drinks by subscription.

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

Bourbon Tasting & J. Hilburn Menswear

Thursday, June 15 | 6 p.m.

Please join us for a men's only bourbon tasting and trunk show of the J.Hilburn Collection of custom menswear. The display will feature samples of shirts, suits, tuxedos and weekend wear from such esteemed mills as Ermengildo Zegna, Loro Piana, Reda 1865 and more! Browse fabrics samples and explore options for a custom wardrobe. Get custom measured by personal stylist & book an appointment for a free wardrobe consultation.

$35++ per person

Drinks by subscription.

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

Cars & Coffee

Saturday, June 17 | 9 - 11 a.m.

This event will take place in the front circle drive and include cars on display, donuts and coffee by Tim Horton's, a bar and live entertainment. Sponsored by Genesis Alfa Romeo.

Refer to The Weekly Buzz for ticket information. Registration is required. Please contact the Front Desk to RSVP at (313) 884-2500 or email frontdesk@gpyc.org.

Father's Day Brunch

Updated Time Change

Sunday, June 18 | 10 a.m. - 2 p.m.

Celebrate dad with our classic Father's Day brunch buffet in the Main Dining Room. Be sure to bring the whole family to celebrate dad.

$50++ adults, $20++ children 12 and under 3 and under free

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

Bar Bango

Wednesday, June 21 | 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! $20++ per person. Drinks by subscription. Adults 21 and over. Please contact the Front Desk to RSVP at (313) 884-2500 or email frontdesk@gpyc.org.

Havana Nights Rum Tasting & Cigar Event

Friday, June 23 | 6 p.m. Join us for a very exclusive rum tasting and summer party. Fine rums, vintage specialty cocktails and hand-rolled cigars will be featured. Our Executive Chef, Eric Voigt, will present an extraordinary stroll through authentic Cuban cuisine while listening to live Caribbean music. What better place to be on a warm mid-summer night and enjoy the breeze than our beautiful sail house perched on the lake, the MAC.

$120++ per person lower level at the MAC

$160++ per person upper level at the MAC Drinks by subscription.

Due to the Limited nature of this high-end rum tasting, the event space will be limited.

Members who sign up before June 1 will receive 10% discount, Parties of 10 more receive a 10% discount. (Only [1] 10% discount applies)

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

Member & Employee Golf Outing

Monday, June 26 | 11:30 a.m.

Come tee off with the GPYC staff and member for a fun 18-hole golf outing at the St. Clair Shores Golf Club.

$35 per person

Please email gwoods@gpyc.org to reserve your spot.

Old Club Rendezvous

Thursday, June 29 | 6:30 p.m. By boat or car, join us for a delightful evening at The Old Club on Harsen's Island.

6:30 - 7:30 p.m. - Cocktails by subscription in the River Bar

7:30 p.m. - Dinner Begins

10:30 p.m. - Event Concludes

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

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-tochild 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.

Membership Matters

Join us in June!

We are so excited to welcome the many new faces to our membership that we have gained over the past few months. Showing them what it's like at the Club in the beautiful weather and exciting atmosphere. When you see a new face around, please be sure to extend a warm welcome!

Summer is officially here! Registration for Sailing and Day Camp programs, as well as swim lessons at the pool are still available for children to sign up. All our amenities are open and ready for you! The Gazebo Bar, Grog Shop, Pool, Tennis, Pickleball, Family Recreation Center, and Harborside Grille are all great places to hangout while the sun is shining. This season, we will be introducing a social gathering area on the East Lawn which will include lawn games and more for the family to enjoy. Docktail Happy hours will take place once a month on the patio at the corner of Battleship and Lakeside Docks. Live entertainment from the Gazebo Terrace will create an ambiance that you will not want to miss.

We truly have something to accommodate the whole family. We look forward to being your staycation!

I can’t wait to see all your smiling faces around the Club this season.

Best wishes,

Alexa Coole

Membership Director

New Advertising Opportunities with GPYC in 2023!

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

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

Save the Date for the 4th of Julyat the Club!

Tuesday, July 4

Enjoy a day filled with fun activities for the whole family. Pet Parade on the East Lawn

Bocce Ball Tournament

11 a.m. – 1 p.m. | Family Activity Center. Drinks by subscription, hors d’oeuvres & pizza. Please contact the Front Desk at (313) 884-2500 to make reservations.

Pool Games

2 – 3 p.m. | Bring your sunscreen. We’ll be having fun in the sun!

Fourth of July Barbecue

6:30 - 9:30 p.m. | Join us for open seating on the East Lawn with a live DJ. Chef Eric will be grilling it up! Enjoy cold salads and grilled items such as burgers, brats, ribs, a carving station featuring roasted pig and smoked brisket.

Adults $50++ per person

Children 12 and under $20++ per child, 3 & under free Please contact the Front Desk at (313) 884-2500 or email frontdesk@gpyc.org to make reservations.

Fourth of July Fireworks

9 p.m. | Fireworks on the water. Find a spot on the grounds or in the Harbor to see the fantastic fireworks display!

Save the Date

Fairy & Gnome Nature Adventure

July 2

Fourth of July Activities

July 4

Women's Book Club

July 5

Catawba Rendezvous

July 7 - 9

Euchre Night

July 14

Cars & Coffee

July 15

Bar Bango / James Sichel

Wine Event

July 19

Pirates & Mermaids

July 23

Swim Team Poster Party

July 24

Docktail Thirsty Thursday

July 27

Killarney Rendezvous

July 31

Culinary Excellence

By Chef Matthew Stocker

A good charcuterie board should aspire to be more than food. A crowd pleasing, eye appealing, delicious statement is a more appropriate description of what you should be aiming to make. If that seems daunting, do not fret, you are in the right place. Today, you will learn how to create your perfect charcuterie board. Working upwards, we need to find the vessel to hold our meaty goodness. The wooden boards most often associated with charcuterie can be found anywhere. Amazon and Etsy also offer a quick way to get customized, or more adventurous boards that are not available in store. You can also use marble, slate, or anything that you think looks like it may work. Remember, the larger the board, the larger your imagination can be when designing with the future step.

Meats and cheese

The next step is deciding what meats and cheeses to buy. You have a plethora of options, often locally, to fulfill your needs. At the most basic level, major grocers like Kroger and Meijer will have a small precut meat and cheese selections. They also offer packs with both, in the situation that you do not feel like shopping around. If you go to a specialty market like Randazzos or Nino Salvaggio, you will be able to pick from a much large variety. For the amountsyou are usually fine with 1 to 1.5 ounces of cheese per person and 2.5 ounces of each meat per person. I recommend at least 3 meats and 3 cheeses for a board.

When selecting cheeses, you want to create a variety of colors and flavors. For example, instead of purchasing three distinct kinds of cheddars, you may want

a blue cheese, one cheddar, and a Swiss. For color, you want to select cheeses that do not all look the same and can be easily distinguished.

Meats follow the same principles and are often the star of the board. Charcuterie consists of meats that have been cured and often aged. There is a wide range of these meats. Consider the salami you ate as a kid when your mother packed your lunch. The salami was not aged for long, was cost effective, and had very mild flavors. Compare that lunch meat to another salami that has been aged for 6 months, is encased in (a good) mold, and has a super funky taste to it, costing $15 a pound. That short example points out how different such a basic concept can be.

Accoutrements:

Along with cheese and meats, your board should also offer some accessories. The most common are mustards, jams and jellies, nuts, dried fruits, crackers, and pickled vegetables. Each of those broad categories has an ample number of options to choose from. For the jellies and jams, try being adventurous with a mango chutney or a cherry jam. The same ideology follows with the mustards, a spicy whole grain or a strong German mustard may be a little more refreshing than the common Dijon. For dried fruits and nuts, it becomes a dealer's choice. My favorites are dried cherries and pistachios. Crackers come in many varieties and can be tailored to your likes. Pickled vegetables, like artichoke hearts or asparagus can be a great enhancer to any array. When I am having a tough time deciding on what to get at the store, it always helps to ask an

associate, “Pardon me, do you have any Grey Poupon?”

Design:

One main key to presentation is how you cut your meats and cheeses. Different cuts offer a different mouth feel.

Thinly sliced - You can either purchase the meats thinly sliced or use a sharp knife or a meat slicer to slice the meat as thinly as possible, so that it is easy to eat and can be layered on crackers or bread. Some meats, like prosciutto, have a very weird texture when eaten thick. Strong cheese is also easier to eat in thinner or smaller slices, lessening their impact on your palette.

Cubed - Cubing meats or cheese is the most straight forward way to cut. Most cheeses and meats can be cut this way. Different shapes - With a little practice, you can cut cheese into triangles, rectangles, and other geometric shapes. With meats, especially round charcuterie, you can cut half-moons or rounded triangles (like a slice of pie).

Once you have your meat and cheese cuts, accompaniments, and anything else you want to add, it is time to build. There are a few trains of thought. Like all art, many professionals just put a little here and a little there and let the flow of imagination guide them. Others prefer a more routine approach. Laying out guidelines may help that. To keep this process basic and straightforward, consider this:

1. Create a focal point in a corner, or the center of the board with something large. This can either be a bunch of grapes, a mound of cheese, a bowl of olives, or even crackers. You can even create

multiple points of interest around your board. By randomly placing 3 bowls of accoutrements, you have given yourself multiple points to create a unique design from.

2. Using the focal point(s), you can create rows emanating from a corner, or circles from the center.

3. Make sure when you lay down one ingredient, the surrounding ingredients are a different color, creating an eye appeal.

4. If you start by placing just meats and cheeses, you can use nuts, fruits, and crackers to fill empty spaces.

At the end of the day, designing a platter should be fun. Follow your instincts and look online for inspiration if you cannot decide on an effective way to design the board.

Meat list

Prosciutto - A dry-cured Italian ham with a delicate texture and a slightly sweet, salty flavor.

Salami - A type of cured sausage with a firm texture and a savory, spicy flavor. There are many different types of salami, including Genoa, pepperoni, and soppressata.

Chorizo - A spicy Spanish sausage made from pork and flavored with smoked paprika. It has a firm texture and a smoky, slightly spicy flavor.

Coppa - A cured meat made from pork shoulder and flavored with garlic and spices. It has a delicate texture and a sweet, slightly salty flavor.

Prosciutto di Parma - A type of prosciutto made from the hind legs of specially raised pigs in the Parma region of Italy. It has a buttery texture and a slightly nutty flavor.

Mortadella - A type of Italian sausage made from finely ground pork and flavored with pistachios and spices. It has a smooth texture and a mild, slightly sweet flavor.

Bresaola - A type of cured beef that is thinly sliced and has a rich, salty flavor. It pairs well with cheese and bread.

Jamón ibérico - A type of cured ham made from black Iberian pigs in Spain. It has a rich, nutty flavor and a buttery texture.

Pancetta - An Italian bacon that is cured with salt, sugar, and spices. It has a salty, slightly sweet flavor and a firm texture.

Lomo - A type of cured pork loin that is marinated with garlic and spices. It has

a rich, slightly smoky flavor and a firm texture.

Duck prosciutto - A type of cured meat made from duck breast that is thinly sliced and has a rich, savory flavor. It pairs well with fruits and nuts.

Cheese list

Brie - A soft cheese with a creamy texture and a mild, slightly nutty flavor. Goes well with crackers and fruits.

Gouda - A semi-hard cheese with a smooth, creamy texture and a slightly sweet, nutty flavor. Pairs well with dried fruits and nuts.

Cheddar - A hard cheese with a sharp, tangy flavor and a crumbly texture. Goes well with cured meats and pickles.

Blue cheese - A pungent cheese with a tangy, salty flavor and a crumbly texture. Pairs well with sweet and savory flavors, like figs or honey.

Parmesan - A hard cheese with a nutty, salty flavor and a grainy texture. Goes well with cured meats and olives.

Manchego - A semi-hard cheese with a buttery, nutty flavor and a slightly tangy finish. Pairs well with spicy cured meats.

Feta - A crumbly cheese with a tangy, salty flavor. Goes well with fresh fruits and vegetables.

Camembert - A soft cheese with a creamy texture and a mild, slightly earthy flavor. Pairs well with charcuterie and fresh bread.

Havarti - A semi-soft cheese with a mild, buttery flavor and a creamy texture. Goes well with crackers and fresh fruit.

Provolone - A semi-hard cheese with a mild, slightly tangy flavor and a smooth texture. Pairs well with cured meats and pickles.

Goat cheese - A soft, tangy cheese with a creamy texture. Goes well with crackers and fresh fruit.

Herb and Goat Cheese

Stuffed Chicken

Ingredients:

4 boneless, skinless chicken breasts

4 oz goat cheese

2 tbsp chopped fresh basil

2 tbsp chopped fresh parsley

2 tbsp chopped fresh chives

Salt and pepper, to taste

2 tbsp olive oil

Instructions:

Preheat your oven to 375°F (190°C). In a small bowl, mix together the goat cheese, basil, parsley, chives, salt, and pepper.

Use a sharp knife to cut a pocket in each chicken breast, being careful not to cut all the way through.

Stuff each chicken breast with a quarter of the goat cheese mixture.

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Add the stuffed chicken breasts to the skillet and cook for 3-4 minutes per side, until browned.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through.

Let the chicken rest for a few minutes before serving. Enjoy!

Marina Munchies

Caprese Skewers

This is a quick and delicious crowd pleaser. With only a few ingredients, and 10 minutes, these skewers can get you out of the galley, and into the sun quicker.

Ingredients:

• Cherry tomatoes 2 per skewer

• Fresh basil leaves 1-2 per skewer

• *Mozzarella balls, cherry sized 2 packs

• Balsamic vinegar to taste

• Extra-virgin olive oil to taste

• Salt and pepper to taste

• Wooden skewers (small) 15 each

*For the mozzarella, the brand “BelGioioso” sells small containers labeled “ciliegine 1/3 oz cherry size” that are perfect for this recipe!

Instructions:

1. Begin by washing and drying the cherry tomatoes and basil leaves. Drain the mozzarella balls.

2. Take a wooden skewer and add a cherry tomato, followed by a basil leaf, and a mozzarella ball. Repeat this process once. Depending on the size of skewer, and your ingredients, feel free to add more or less.

3. Repeat step 2 until all of the ingredients have been used up.

4. In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, salt, and pepper.

5. Drizzle the balsamic dressing over the caprese skewers and serve.

Member Memories

My First Boat

Michael Meda - "Humsho"

It’s always fun to take a trip down memory lane, especially recalling a memorable first experience. Michael Meda has been a member of the GPYC for 37 years. He fondly remembers when his love for boating began and has shared his story with us on the purchase of his 1st boat.

At age 8, Michael’s father taught him the ropes of boating. From steering a boat to docking and line handling, those moments with his father made him fall in love with boating and the water. When Michael was 15, he purchased his first boat, a 1927 20-foot Chris Craft triple cockpit custom-made vessel, for $800. The boat’s name was Humsho, and he remembers his pride when he and his father would drive down Jefferson to Jefferson Beach Marina to launch his boat.

On one particular day when Michael was 17, he was approached about selling his Chris Craft while launching his boat. At that time, he had no idea what to say or ask, but he did know he had his eye on a new car. So Michael told the potential buyer he would get back to him shortly. He then called a dealership and inquired about the cost of a brand-new Cougar X7; at that time, the price was $5,860.

So you may ask, but you can guess, Michael called the potential buyer and told him he would sell his boat to him for $5,860. The buyer agreed and then asked him how he came up with that figure. Michael told him about the car he wanted, and the buyer told him he forgot about the insurance and gave him an additional $250 for the boat.

Michael eventually got involved with the Grosse Pointe Power Squadron, a boating education and safety group. Eleven boats later, Michael still loves boating, the water and sharing his experiences. Thank you for sharing your first boat story with our members. We will see you on the docks!

Member Joe Haney

GPYC Member Paul Mattes

1927 20-foot Chris Craft triple cockpit model.

GPYC Team Spotlight Meet the Staff

The famous GPYC Sous Chef is our Team Spotlight for June! John is a integral part of our team and an amazing Chef. He is constantly, surprising members with new and innovative cuisine to try!

Chef John grew up in Warren in the 9 mile and Hoover area, where he attended Warren Lincoln High School. John went to school with Marshall Mathers, aka Eminem. John has two older brothers, one older sister and one younger sister.

John Moore

Chef's best friend since middle school, is Matt Stier. He says Matt is the most influential person in his life. Matt has influenced John to accomplish many things he thought he could never do and motivates him to take on new challenges.

John started cooking at the early age of 16, at Rams Horn. He started as a busboy and then moved to a dishwasher. John watched the cooks and nagged his boss to let him cook. At 16, he was cooking in a very busy fast-paced family restaurant; he remembers the lines out the door on Friday nights. That was John's first cooking job and he worked with a current co-worker today, Chris Lane, who has been at the GPYC for over 25 years.

July 17, 2023 will mark Chef John's 25th year as an employee at the Yacht Club. He was 27 when he was hired at GPYC by Chef Mike Green. John was a part-time Banquet cook and after four months, Chef Mike offered him a full-time spot as Saucier. He was soon promoted to Sous Chef by Chef Robert Carney.

Chef John's favorite thing about working at the GPYC is the varied routine. Every day when he comes to work, there are new challenges to work through and every day at work is different from the day before and so on. There is always something new going on and he says, "this makes the day fun and keeps you on your toes. It’s kind of like running a race every day and you always win."

In John's free time he likes to slow down and take it easy. He spends alot of time with his wife, plays with his cats, works on home projects, does yard work, plays golf (even though he claims he is not that good at it), barbecues, turkey hunts, deer hunts and his newest hobby, going up to his new cabin in Prudenville. Wait ... I thought John said he likes to take it easy?

John's favorite books are informational books. He likes to keep learning. His favorite music is hands down 80’s Hairband Rock. He says there is nothing like Ratt, Poison, Whitesnake, Motley Crue and Cinderella, to name a few. Listening to it keeps John young, plus he says it’s like ear candy.

His favorite place to visit is the secluded, rustic cabin in the middle of nowhere up in the Upper Peninsula. The cabin sits on a private lake surrounded by forest and wildlife with no electricity or running water. This place has been the base for a yearly hunting trip for a few years with friends and family.

John met his wife Tina in April 2013. Tina is from Windsor, Ontario. In 2016 Tina and John got married. It was a very interesting experience due to all the immigration hoops they had to jump through. They had to travel to Toronto and Montreal to complete tests and interviews at the U.S. Embassy and the immigration office in Detroit. John has a daughter, Breana, who works here as a server, stepdaughter, Kodi, and a stepson, Nik, who both live in Windsor. He can’t forget his cat fur babies, Cooper and Nova.

Thank you Chef John for all the delicious food and creative ideas you have in the kitchen.

Interior Design

Sous Chef

Member Highlight

Hannah Knapp Runs the Boston Marathon

The Boston Marathon is one of the most prestigious and historic marathons in the world. It attracts thousands of runners from all over the world each year. The race is held annually on the third Monday in April, known as Patriots' Day. It is considered one of the most challenging marathons due to the hilly terrain and unpredictable weather conditions. Hannah Knapp, a member at GPYC, took on the challenge of the Boston Marathon this year.

Hannah is a 6th-grade math teacher. She has lived in Houston since 2017, after graduating from GVSU with her bachelor’s degree. Hannah is a swimmer and runner. She has competed in several full marathons, including Houston (2 times), the Bay Shore, and now Boston.

For a runner participating in the Boston Marathon, the journey typically starts months in advance with intensive training to build endurance and strength. Runners must qualify for the race by meeting certain time standards in a previous marathon. The competition to secure a spot can be fierce. Hannah qualified at the Houston Marathon in January 2022 at a time of 3:28. She applied in the Fall of 2022 and was notified that she was accepted in late 2022. On Monday, April 17, 2023, Hannah ran in the 127th Boston Marathon. She ran a 3:45 in very cold and rainy conditions. Several of her family members joined her on this momentous occasion. Congratulations, Hannah on such amazing accomplishment.

Did You Know?

By Carol Stephenson

A Star-Studded History

Did you know our Main Dining Room has a “star-studded” history?

Old photographs show the original ceiling decorated with painted gold stars, and hanging from the ceiling around the perimeter of the room were lighting fixtures shaped as multi-pointed stars.

In today’s MDR refurbishment, the gold stars are gone, and the star fixtures have been replaced with new star lighting that closely resembles the old. But what most people don’t realize is those multi-pointed stars are not merely a random design. They are known as Moravian stars, and have an interesting history.

Moravia is an area that was once a part of Bohemia and presently is located within the Czech Republic. The people embraced the Lutheran religion and referred to their particular sect as the Moravian Church. In the 1830s, a teacher at a Moravian Boys’ School assigned his students the task of producing a multi-pointed star as a geometry project, and as the saying goes, a star was born! The resulting star was soon adopted by the Moravian Church as an Advent symbol.

It is not known if the original school assignment specified a certain number of points in the design, but when the Herrnhut Star Factory was opened in 1897 by the son of an alumnus of that boys’ school, it produced only 26-point stars. Stars can be found today with numbers of points ranging from 20 to 110.

Through years of migration, Moravians have carried their star design all over the world. There are two principal Moravian settlements in the US, in Bethlehem, PA and Winston-Salem, NC. Both communities continue to use the Moravian star in their churches and as decoration during religious holidays, especially at Christmas.

So the next time you are dining in the MDR, look up at the stars and know you are looking at more than just a beautiful design; you are seeing a lovely bit of history.

Up Your Alley

End of Season Bowling Highlights

This bowling season sure did fly by, it seems like we just got started and now the season has come to an end. We held our annual Kentucky Derby awards banquet on May 6. What a fun and festive time it was for all our bowling league members. Members enjoyed a Derby inspired menu and drinks while we presented the bowling awards. The much-deserved highlighted award presentations are as follows:

Club High Average

Charles Molnar 230

Kim Krasemann 150

Most Improved bowlers

Sean Fannon +23 pins

Carol Klenow +12

Team Club Champions

Wednesday Night League:

Dianna Smith, JP Lang, Dennis Corrigan, Jack Rubino, Howard Smith and Kim Krasemann

Ladies Club Champions

Marylou Corrigan and Gloria Hinz

Mens Club Champion

Juergen Rochert

300 game Award

Charles Molnar

The evening was capped off by the presentation to the Bowler of the Year. This year’s recipient is Matt Schaden. Matt had a great year in the Monday night men’s league averaging 197, this after a slow start to the season. After coming in on the weekends to practice and taking a few lessons, he increased his average to where it is now. He participated in many of our interclub and special events. Congratulations to Matt, as he is very deserving of the Bowler of the Year award.

Once again, this summer we will be offering Friday night summer bowling. This will start approximately June 16. You may reserve a lane for the summer by buying our 6-week bowling package. This will guarantee you a lane every Friday. Send me an email at gwoods@gpyc.org.

This will be the final article of the season. I will be back again in September. In the meantime, I hope to see everyone out by the pool as I will be assisting in the supervision at the Harborside Grille.

Thank you,

Gordy Woods Director of Bowling

Wonderful World of Spirits

Hello members and welcome to this month “World of Spirits” article, featuring more unique spirits from our spirits list.

Smith & Cross Jamaican Rum

As someone who tries a large number of spirits throughout the year, I appreciate the ones that are a little strange. A little different. If everything was all the same, then there would be no point for discovery! This rum is created by Hampden Estate in Jamaica, they start with a combination of molasses, cane juice, and sugar syrup. That sugary substance is fermented to create a mildly alcoholic mixture that is then distilled in a traditional pot still to create the new make rum.

Tyler Whittico Food & Beverage Director

There’s a funk to this rum that is readily apparent the second you take a whiff. There are some traditional barrel aged aromas like brown sugar and vanilla in the background laying down a base, but what really stands out is this pungent note that I think can best be described as over ripe mangos. And I don’t mean that in a negative sense — you’re getting an over-ripened, super sweet version of the aroma like you’d expect to see from the fruit just as it starts to turn.

Taking a sip, this is probably the most complex and interesting rum I’ve ever tried. Initially, there are some baking spices up front, coupled with some sweet and sugary molasses, but this quickly develops with some expected vanilla and gains some fruity touches. I taste some apple, mango, banana, and apricot in there, all of which is tempered with some oak wood and leather for depth and complexity. As I said at the start, I like spirits that are interesting, experimental, and just different. And this is undoubtedly all of those things.

The Botanist Islay Dry Gin

Islay is not only known for its exceptional peated Single Malt Whiskeys but also for this gem of the Gin category. With 22 hand-picked botanicals from the Isle of Islay, carefully assembled into a complex Islay Dry Gin that proudly showcases its origin. The Hebridean home of The Botanist, with its rough and wild terroir, lends a most characterful note to the products of Bruichladdich Distillery.

The mellow beginning on the palate is soon transformed into a noticeable piquancy with salted mineral. The maritime character of the nasal expression is perfectly translated to the gustatory sensations as well. As a matter of fact, this is not your typical London dry gin, but rather a new interpretation of the overall theme. It almost evokes memories of New nordic cuisine, a Hebridean connotation that radiates ruggedness and depth. It’s all a bit rough around the edges, in a positive way, almost as if you’d be sitting on the shores of the isle of Islay. In short: this gin offers great value for money. It’s most definitely a bottle you could and should have in your back bar and daily spirits rotation. Pour it into your Gin & Tonics, stir it into your dry martinis, or have it neat. Whether you serve it at a fancy cocktail party or presented your beloved ones with a bottle, The Botanist is a very versatile gin that is suitable for many occasions.

Old Grand Dad Bourbon

Not all cheap bourbon is bad bourbon! The Old Grand-Dad brand was created by Raymond B. Hayden and named after his grandfather Meredith Basil Hayden, Sr. The bourbon has been in production since 1882. This includes the time of Prohibition when it was produced by American Medicinal Spirits Co., a pharmaceutical company.

While my personal preference is for the 100 proof Bottled in Bond version, which balances flavor intensity and drinkability the best of the three Old Grand-Dad bourbons, there is certainly a market for a lower proof version. This is especially notable by comparison to another Beam Suntory brand, Basil Hayden. Offered in high end packaging, lacking an age statement (it used to carry an 8-year age statement, which was dropped years ago), and bottled at the same proof and with the same mashbill, Basil Hayden is a very popular bourbon offered at two to three times the price of Old Grand-Dad.

The 27% rye mashbill used to make Old Grand-Dad (and Basil Hayden) undoubtedly helps amplify the spice notes, giving more oomph at each proof point than would be expected. Baking spices and a touch of cinnamon coalesce, forming a spicy base. A familiar caramel note offers a contrasting sweetness, accompanied by light apple. The intensity on the palate is amplified by comparison to the nose, undoubtedly aided by the bourbon’s forward spiciness. Now say it with me, not all cheap bourbon is bad bourbon!

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

Tyler Whittico, Food & Beverage Director

Derby Hat Making Party

Sunday, April 16, 2023

Hats by Rachelle decorated the lobby with her handmade hats a few weeks before the Kentucky Derby. The hats were so unique and unforgettable! There was a hat and style for everyone and in perfect Derby style. Rachelle even instructed a group of Yacht Club ladies how to make their own Derby hats. The creativity and fun was contagious as members created their Derby hats. The party was a hit with belly laughs and big hats!

Swim Team Kick-Off Party

Thursday, April 27, 2023

The GPYC Sailfish Swim Team kicked off their season with a bowling and meet the coaches party. New and returning swimmers enjoyed glow bowling, a delicious dinner and a silent auction. The auction and ice cream cookie station were huge hits thanks to Co-Chairs Olivia Paluzzi and Erica Panagopoulos.

Head Coach Jim Singelyn is returning for a third season to lead the Sailfish. Coach Jim excelled in swimming through all age groups and into high school, where he was a four-time All State and three-time All American, 12-time All-Catholic and 12-time All-Macomb County. He continued his swimming career at the University of Kansas and then, Eastern Michigan University. Coach Jim is supported by Assistant Coaches Elizabeth Bourke and Bill Thompson.

Coach Elizabeth started swimming at the age of four for the Country Club of Detroit and through high school at Grosse Pointe South. Coach Bill started swimming with the Grosse Pointe Park Mutants around the age of six. He swam for Grosse Pointe South and then the University of Pennsylvania. He has been part of the coaching staff for over 35 years in Grosse Pointe, including Pierce Middle School, Grosse Pointe South, and GPYC.

Come cheer on our Sailfish at one of the home meets:

June 22 vs. Detroit Golf Club

June 27 vs. Country Club of Detroit

July 13 vs. Red Run

July 18 vs. Birmingham Athletic Club

Derby Happy Hour

Saturday, May 6, 2023

BOWLING Banquet AWARDS

Saturday, May 6, 2023

The Grosse Pointe Yacht Club Bowling Awards Banquet united the worlds of bowling and equestrian traditions in a memorable celebration of achievement.

The fusion of two distinct sports, accompanied by a delightful Derbyinspired menu and recognition of bowling achievements created an unforgettable evening of friendships, joy, and shared triumph. The Club once again proved its commitment to creating exceptional experiences that delight its members and guests alike.

The Grosse Pointe Yacht Club's Derby Happy Hour embodied the spirit of camaraderie and celebration. Conversations flowed effortlessly, with laughter and joy reverberating through the Main Dining Room.

The lively atmosphere grew as the horses thundered down the home stretch, captivating everyone's attention. Gasps, shouts, and laughter filled the air as the crowd witnessed the exhilarating finish of the "most exciting two minutes in sports."

The cheers of victory and the groans of near-misses forged connections among friends and strangers alike, bonding them in the shared excitement of the Derby.

Club Highlights

“It’s ok, we won’t melt!” was the phrase of the night at the 2023 Summer Launch Party on May 12. Despite the uncooperative weather early on, GPYC members and guests enjoyed a lovely East Lawn soiree to celebrate the launch of the summer season - Big Fish Style. From specialty cocktails to stilt walkers to a live oyster roast, this party had it all. Members were especially fond of the seafood boil, where they were

greeted by Executive Chef Eric Voigt, Chef Matt Stocker and a pile of live lobsters. Almost as popular was the oyster roast on the opposite side of the lawn, where over 400 fresh oysters were wrapped in burlap and roasted over hot coals. As the sun set and the air cooled, the celebration continued into the night with the musical stylings of "The Look" who kept everyone dancing long after the last oyster was shucked. What a way to start Summer 2023!

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

May 30 - June 16

Mon. – Thurs. 11 a.m. - 7 p.m.

Fri. 11 a.m. - 8 p.m.

Sat. 10 a.m. - 8 p.m.

Sun. 10 a.m. - 7 p.m.

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. For more information, please contact the Front Desk at (313) 884-2500 or frontdesk@gpyc.org.

Honoring 2023 Seniors

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

Online Dining Reservations

Make your reservations for our dining rooms through OpenTable! Simply visit our website or phone app, log in, and go to the “Reservations” tab. There, you will see an OpenTable widget where you can select the day and time to dine with us. Parties of 9 or more will need to call the Front Desk to make a reservations for all rooms.

Main Dining Room: Family casual; attire in keeping with the character of the Club in a casual environment is appropriate. Dress pants, denim, and modest athleisure wear are acceptable. Tee shirts are not permitted for adults. Denim may be worn in dining areas for Sunday Brunch.

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

GPYC Concierge Service

All members can enjoy services such as menu requests, carry-out dining, event reservations, and more! Save it as “GPYC Concierge” on your phone and start texting (313) 306-2437.

Grog Shop

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

Open Daily: 9 a.m. - 8 p.m. subject to change

Nanny Passes

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

Boat Party Platters

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

Delivery and pick-ups available

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

Gazebo Bar

Schedule - Weather Permitting

Wed. – Fri. 4 - 9 p.m.

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

Harborside Grille Schedule

May 26 – June 18 (Weekends Only)

Fri. 4 - 9 p.m.

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

June 19 – Sept. 4

Mon. & 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

FRANK COUZENS GPYC’s Eighth Commodore

By Larry Stephenson, MD

Frank Couzens was born in 1902 into a family that had the good fortune to become, in time, a very prominent and very wealthy family. His father, James Couzens born 1872 and for whom James Couzens Highway was named, had joined the Ford Motor Company at its formation, serving first in the position of company secretary. As Ford grew and prospered, he moved up to vice president and general manager, and in 1915 was able to sell his accumulated stock for the enormous price of 30 million dollars. He then turned his attention to politics, serving four terms as mayor of Detroit and then as one of Michigan’s US senators until his death.

Frank began working as a building inspector before establishing his own building contracting company in 1922. Eventually he followed his father’s lead into politics, serving first on the Detroit City Council and then as mayor for two terms. After serving his second mayoral term, he retired from politics and founded the Wabeek Bank of Detroit. He joined the Grosse Pointe Yacht Club in 1938, bringing a 22-foot speedboat and a 53-foot Chris Craft yacht into the harbor. Two years later he became commodore, and in that same year he successfully defended the legal name of the Club’s publication, The Grosse Pointer.

The first issue of the newspaper bearing the name The Grosse Pointer, had already been printed but not yet been delivered to customers. Commodore Couzens heard about it and sent a hand-delivered letter to editor Robert Edgar informing him the name legally belonged to the GPYC’s in-house publication. Believing that his own legal due diligence had been done when he was assured that the name had not been registered in the local courthouse and was therefore available. Mr. Edgar was understandably chagrined upon being informed that The Grosse Pointer name had been properly registered by the GPYC with the Library of Congress. There was no arguing with that fact, and the fledgling newspaper was forced to be renamed as The Grosse Pointe News. (For more details of this story, see the GPYC Centennial Book, pp.68-70.)

When Pearl Harbor was attacked and the US was officially drawn into WWII, Frank Couzens joined the US Army in 1942, eventually attaining the rank of Colonel. At the end of the war he came home and resumed his chairmanship of the bank and his membership at the Club. Following a long battle with cancer, Commodore Couzens passed away on October 31, 1950. Following a series of mergers, his Wabeek Bank eventually became part of Comerica Bank.

Anytime you pick up a copy of this publication and read the proud name on the masthead, please remember you have Com. Couzens to thank.

2023 GPYC Calendar

June 2023

Thurs., June 1 ....... 3-year Member River Cruise, Club Sailing Race

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

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

Sun., June 4 Sunday Brunch

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

Wed., June 7 Mahjong, Women's Book Club

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

Fri., June 9 Kid's Club

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

Sun., June 11 Sunday Brunch

Mon., June 12 GPPS ABC3 Class

Wed., June 14 ...... Mahjong

Thurs., June 15

Bourbon Tasting & J. Hillburn Collection Show, Docktail Party, Club Sailing Race

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

Sat., June 17

Swim Team Trials & Poster Party, Breakfast in the Binnacle, Cars & Coffee, In-Harbor Rendezvous Activities, Summer Music

JuLY 2023

Sat., July 1 ............ Breakfast in the Binnacle, Kid's Club, Summer Music

Sun., July 2 Sunday Brunch, Fairy & Gnome Gathering, Summer Music

Mon., July 3 GPPS ABC3 Class, Summer Music

Tues., July 4 Fourth of July Pet Parade, Club BBQ, Fireworks at the MAC

Wed., July 5 Mahjong, Women's Book Club

Fri., July 7 ............ Catawba Rendezvous, Kid's Club, Open Bowling

Sat., July 8 Catawba Rendezvous, Breakfast in the Binnacle, Kid's Club

Sun., July 9 Catawba Rendezvous, Sunday Brunch

Mon., July 10........ GPPS ABC3 Class

Wed., July 12 Mahjong

Thurs., July 13 Red Run vs. GPYC Swim Meet

Fri., July 14 Open Bowling, Kid's Club, Euchre Night, Summer Music

Sat., July 15 .......... Breakfast in the Binnacle, Cars & Coffee, Kid's Club, Summer Music

Sun., July 16 Sunday Brunch

Mon., July 17 GPPS ABC3 Class

Sun., June 18

Father's Day Brunch

Mon., June 19 GPPS ABC3 Class

Wed., June 21 Mahjong, Bar Bango

Thurs., June 22 ..... DGC vs GPYC Swim Meet

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

Sat., June 24

Breakfast in the Binnacle, Kid's Club, Summer Music

Sun., June 25 Sunday Brunch

Mon., June 26

GPPS ABC3 Class, Member & Employee Golf Outing

Tues., June 27 CCD vs GPYC Swim Meet

Wed., June 28 ...... Mahjong

Thurs., June 29

Old Club Rendezvous, Club Sailing Race

Fri., June 30 Kid's Club, Open Bowling

Tues., July 18 ........ BAC vs GPYC Swim Meet

Wed., July 19 Mahjong, Bar Bango, James Sichel Wine Event

Fri., July 21 Kid's Club, Summer Music

Sat., July 22 Breakfast in the Binnacle, Kid's Club, Summer Music

Sun., July 23 Sunday Brunch, Pirate & Mermaids

Mon., July 24 GPPS ABC3 Class, Swim Team Poster Party

Wed., July 26 Mahjong

Thurs., July 27 ..... Swim Team Pasta Party, Docktail Party, Club Sailing Race

Fri., July 28 Kid's Club, Summer Music

Sat., July 29 Breakfast in the Binnacle, Kid's Club, Summer Music

Sun., July 30 ........ Sunday Brunch

Mon., July 31 GPPS ABC3 Class, Killarney Rendezvous

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