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THURSDAY, JUNE 29, 2017 Brad Stafford man’s the boil
Mike Sulkowski and Kris Jacobs with Teri and Rod Nagel
Dinghy Run, crawfish boil, buffet bash kick-off summer at New Buffalo Yacht Club
T Carol and Jim Bracewell enjoy the Boil
Sara Droege with Michael Simmons and Debbie Donkersloot
LINDA HENDERSON
he New Buffalo Yacht Club celebrated the Summer Solstice and the start of summer with a Sherlock Holmes Dinghy Run, an authentic Louisiana crawfish boil and the annual Buffet Bash Saturday, June 24. The day kicked off when a fleet of dinghies motored off for the annual Dinghy Run contest. Rather than a poker run, this year’s teams were given a scavenger hunt-type of challenge. Each captain was given a list of 16 clues for his “Watson” crew to solve. The object was to match a given clue to a boat name. For example, the clue may have been, “Something Barnum Bailey no longer has” (the answer was Family Circus). Figuring out the right answer and finding the boat was a challenge for each team. As the 18-foot or under boats cruised past more than 1,000 boats in the harbor in search of the correct boat and answer, many were met with squirt gun attacks and other distractions. Each answer had a point value and at the end of the event, the top three boats with the most points for correct answers won a prize and bragging rights. Winning first prize was the Sulkowski crew, Kris Jacobs, Mike Sulkowski and Teri and Rod Nagel, with 15 correct answers. Second prize went to the Bart dinghy, with Captain Bart, Gail and Tom Thyer and Jessica Beyer with Daisy. Captain Dan D’Agostino’s crew, which included Alec and Logan Burian aboard Dago Fast, took third place. The winners will enjoy dinner or drinks compliments of the club.
Gail and Tom Thyer with Bart Thyer and Jessica and Daisy Beyer
Micky West gets him some crawfish
Following the run, Brad Stanford and his expert Louisiana boil crew, Reese Jackson, Steve Leopold and Jim Chamberlain, prepared 140 pounds of crawfish with all the traditional accompaniments to the delight of all who had never seen an authentic, down-home crawfish boil. Along with fresh, live crawfish that were flown in for the event, the two large, boiling cauldrons held red potatoes, onions, corn on the cob and special spices direct from the Gulf coast. A perfect summer night set the stage as the club transformed into Margaritaville and everything Parrot Head for the third annual Buffet Bash. Members and guests packed the house and patios for island food, beverages and great music by Island 49 Band. Chef Brad prepared the following island themed menu: cheeseburgers featuring grilled pineapple with sriracha sauce, island Jamaican jerk chicken sandwiches, Tequila lime shrimp served on dirty rice, Kalua Pig sandwich, other island cuisine, along with the traditional paradise cheeseburger. Frozen Margaritas and fresh Sangria were the signature “boat drinks,” along with a full array of ice cold beverages. A few flip flops were blown out on the dance floor as the Land Sharks danced and sang along to their favorite Jimmy Buffet tunes, while celebrating summer harbor side. The next public event at NBYC is the 59th annual Corn and Sausage Roast Saturday, Aug 5.
Eric Mischler and Jeanine Bruketa with Paul Billingslea