The Watch, September 2021

The

Watch

September 2021

The Peninsula Yacht Club

18501 Harbor Light Blvd., Cornelius, NC 28031 www.PeninsulaYacht.com | 704-892-9858

GENERAL MANAGER MESSAGE Dear Members As the weather cools down and we move into the Fall weather, Chef Andres and his team are unveiling a new menu for you to enjoy.

Derek as worked diligently on a new wine list as well as a craft cocktail list.

SHPYC Summer camp for kids was a huge success. Thank you to Kasey Love and the camp counselors for creating a fun atmosphere to learn and have fun!

Nikole Taylor has been promoted to Membership & Events Director. She has a wonderful personality and is a terrific fit for this new position. Please help us welcome Nikole to her new position.

I would be remiss if I didn’t that the Food and Beverage team for all their hard work and positive attitudes. Many are heading to college and we see great things in their future for them. We are proud of our SHPYC team.

The Fleet Committee’s Poker Run, is coming up over the Labor Day weekend and it is always a fantastic time for our members. Don’t forget to sign up to enjoy this great event. Over this weekend we will have dueling pianos, our Lobster bake and Groove Nation to dance to and enjoy. We will round out the weekend with a Monday Labor Day Cookout.

Harry Smith, our Marina Manager and his team have a great list of services they provide to our Yacht members. Please call the ships store for assistance.

As always It is our pleasure to serve you.

Kathee Dishner General Manager

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WELCOME NEW MEMBERS Mr. Brian Coker Mr. and Mrs. Matthew and Erin Doyle Mr. and Mrs. Lee and Marti Dunayer Mr. and Mrs. David and Cecila Sanossian Mr. and Dr. Stephen Subasic Ms. Brooke Sexton

Mr. Robert Drag Mr. Adrian Stowe Mr. and Mrs. Gigliotti Mr. and Mrs. Dickens

Rain or Shine, We had a Great Time at our Family Carnival Last Month!

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LABOR DAY & POKER RUN Weekend Itinerary

Friday, September 3 3:00 PM - 6:00 PM | Dining will be closed 5:30 PM to 7:30 PM | Silent Auction Open

DUELING PIANOS 6:00 - 9:00 PM | Back Lawn

CHEF’S GRILL:

BLACKENED SALMON $28 12OZ BLACKENED NEW YORK STRIP $32 Both Served with Strawberry Goat Cheese Salad, Roasted Diced Potatoes, Tri-Color Heirloom Tomatoes, Spinach, Corn and Sweet Red Peppers, and Chili-Lime Butter No À La Carte will be served.

Please CALL for RESERVATIONS.

Saturday, September 4 Poker Run

9:30 AM | Poker Run Registration and Silent Auction Open 9:30 AM to 3:00 PM | Poker Hands being sold 10:30 AM | Poker Run Captain’s Meeting on the Lawn 11:00 AM | Poker Run Stops open on the Lake 11:00 AM to 3:00 PM | Lunch in the Dining Room and Veranda 11:30 AM | First Shuttle to run to Poker Run Stops departs 1:00 PM | Second Shuttle to run to Poker Run Stops departs 2:30 PM | Last Shuttle to run to Poker Stops departs 3:00 PM - 5:00 PM | Dining will be closed 3:30 PM | Poker Run Scoring Begins 4:00 PM | Poker Run Stops Close 4:00 PM - 6:00 PM | Games on Lawn 5:30 PM | ALL POKER RUN HANDS NEED TO BE SCORED 6:00 PM | Silent Auction Closes 6:00 PM | Poker Run Judging begins 6:30 PM to 7:00 PM | Winners announced for Poker Run and Silent Auction

LOBSTER BAKE 7:00 PM - 9:00 PM

RESERVATIONS REQUIRED BY THURSDAY, SEPT. 3 AT 2:00PM

A HANDS ON AFFAIR

Apple Crisp Salad 1.5 Lbs Whole Maine Lobster, Shrimp, Andoulle Sausage, Corn, Potatoes Dessert: Strawberry Shortcake

Adults $60++ | Kids 4-12 $30++

Lobster Bibs and Gloves will be provided.

No À La Carte will be served.

7:00 PM to 10:00 PM | Live Music and Dancing | Back Lawn

For Club Events, please make reservations online or call 704-999-2235 A 48-hour cancellation policy applies on all Club Events.

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CHEF'S CORNER

Pulpo a la Gallega (Galician-Style Octopus) Serves: 4

Ingredients: 1 yellow onion, coarsely chopped 3 cloves garlic, peeled and crushed 1 large bay leaf 1 ½ teaspoons smoked Spanish paprika 1 ½ teaspoons kosher salt 1 tablespoon olive oil ½ cup white wine Octopus: 1 (1 pound) piece Spanish octopus 2 tablespoons olive oil Sauce: 1/3 cup braising liquid 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil 1 pinch salt to taste 1 pinch cayenne pepper to taste Step 1 Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.

Step 2 Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.

Step 3 Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.

Step 4 Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.

Step 5 Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.

Step 6 Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.

Step 7 Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.

Step 8 Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.

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DUEL NG Friday, September 3 6:00 - 9:00 PM

CHEF’S GRILL:

BLACKENED SALMON, GRILLED CHICKEN, OR 12OZ BLACKENED NEW YORK STRIP

Both Served with Strawberry Goat Cheese Salad, Composed Salad, Roasted Corn on the Cob, Cilantro-Lime Rice

Please note this is open seating for the Commodore’s Room and under the tent on the back lawn only. Please call for reservations in the Dining Room and Veranda. 704-999-2235.

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PIANOS Adults: $40++ Please register online.

No À la carte dining will be offered after 3:00 PM

Just another member benefit:

CHARLOTTE

Contact Tamara for more details.

RAFT UP Saturday, September 18 12:00 - 4:00 PM Location: Reggie’s Cove

Please resigster online to let us know you are coming!

Come out for food and fun!

Complimentary Burgers, Hotdogs, Beer and Wine Live Music by Harry Bell Social Members Welcome 77 7

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MARINA NEWS

Flag Etiquette We, very often, get questions regarding our flagpole, “Why is the club burgee flown higher than the American Flag?”

Well, this question is best answered and described by The United States Power Squadron. The information is detailed below and easy to understand.

As stated, “A mast should be installed as if it is a mast of a ship putting out to sea, i.e., heading to an intended viewer.

That is, the gaff should point aft. If you stand at the base of the pole looking forwarded (toward the intended viewer), the extremities of the yardarm are termed port (on your right), just as they would be on the vessel. When the pole is associated with a particular building, the gaff (if any) should extend from the pole in the general direction of the building looking at the pole, think of yourself as looking forward on a ship; the starboard side of the pole is on your right as you face the flagpole”.

For more information contact: The United States Power Squadrons Flag and Etiquette Committee Flag FAQ (usps.org) The learning guide is titled “How to Fly Flags” Section 2 Displaying Flags Ashore Information compiled by the Flag & Etiquette Committee of the United States Power Squadrons.

Marina Manager Reminder Make sure all power cords that ae plugged into the pedestal are GFCI protected, or circuit breaker protected. Dockside adapters with GFCI can be purchased at the ship’s store.

Harry Smith, Marina & Aquatics Manager Contact us for any assistance: 704-892-9858 x2028 | hsmith@peninsulayacht.com

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THE BOATING SCENE It has been great to see so many members taking advantage of the Power Fleet activities this season; the Fleet Committee has worked to make this our most extensive calendar of events yet. Our rain-delayed August Raft-Up has been rescheduled for October, and in September we look forward to the Poker Run – one of our premiere events of the year, along with the Fall History Tour of the Northern reaches of the lake, led by former Commodore John Johnson.

Outstanding member participation in these events is recognized by the Ed Sherrard Memorial Power Boater of the Year Award, which was established many years ago by the PYC. Ed was an active member of the club and enjoyed supporting his fellow boaters in maximizing their enjoyment of our beautiful lake. Congratulations to Mark Benno, our current points leader; with multiple power boat events planned for each month, there is plenty of time to take advantage of all that the club has to offer.

Points are awarded for a wide range of the Peninsula Yacht Club activities and extend beyond powerboat events (Raft-Ups, Lakewide History Tours, Poker Run, and many others) to include credit for volunteer participation in key club efforts as well as completion of the educational and safety seminars that keep our members safe. Note that we also recognize all safety seminars – whether sponsored by our club or another organization – with an award of 5 points for each event attended to a maximum of 15 points. Parents are eligible for credit for all Calvin Newman Fund Youth Safety Seminars when their children attend.

The Ed Sherrard Power Boater of the Year Award is an enjoyable, competitive challenge that takes place every year, with the winner receiving recognition in our club publications, a plaque, and a $100 gift card. For further information on the award, or to report your participation in a safety seminar by an organization other than the PYC, please contact Power Fleet Captain Pamela Black, pamelablackrealty@gmail.com.

Mike Lang Power Fleet Ensign

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Please note there is a 48-Hr Cancellation Policy on all Club events

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SEPTEMBER CALENDAR Sunday Sunday Sunday

Monday Monday Monday

Tuesday Thursday Tuesday Wednesday Wednesday Thursday Tuesday Wednesday Thursday

1

DINING CLOSED

Wine Down Cruise 6:30 - 8:30 PM

BURGER NIGHT

2

DISCOUNTED WINE NIGHT

Friday Friday Friday

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DUELING PIANOS/ CHEF'S GRILL 6:00PM-9:00PM

5:00 - 9:00 PM

Saturday Saturday Lobster Bake 5:00 - 9:00 PM

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No À LA Carte will be served

Poker Run 11:00AM - 7:00 PM

5:00 - 9:00 PM

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SUNDAY BRUNCH

6

LABOR DAY COOKOUT 11:00 - 3:00 PM

7 DINING CLOSED

No À LA Carte will be served

SUNDAY BRUNCH

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13

14

SUNDAY BRUNCH

19

26

SUNDAY BRUNCH

SAILING FELLOWSHIP SERIES

BURGER NIGHT

DISCOUNTED WINE NIGHT

15

21

6:30 - 8:30 PM

22 Wine Down Cruise 6:30 - 8:30 PM

BURGER NIGHT 5:00 - 9:00 PM

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28 DINING CLOSED

10

Bourbon and Cigar Event 6:00PM-9:00PM

16 DISCOUNTED WINE NIGHT 5:00 - 9:00 PM

23

DISCOUNTED WINE NIGHT

17

24

Sail Fleet Team Meeting 6:00 PM

30

Wine Down Cruise

DISCOUNTED WINE NIGHT

6:30 - 8:30 PM

MEMBER MIXER 5:30PM-7:00PM

5:00 - 9:00 PM

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Fleet Committee Meeting 9:30 AM

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Wine Society Tapas 6:30 PM

5:00 - 9:00 PM

Wine Down Cruise 5:00 - 9:00 PM

DINING CLOSED

SAILING FELLOWSHIP SERIES

Social Committee Meeting

6:30 - 8:30 PM

BURGER NIGHT

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9

Wine Down Cruise 5:00 - 9:00 PM

DINING CLOSED

SAILING FELLOWSHIP SERIES

8

5:00 - 9:00 PM

BURGER NIGHT 5:00 - 9:00 PM

Please note there is a 48-Hr Cancellation Policy on all Club events.

18 RAFT UP 12:00 - 4:00 PM

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Kid Movie & Craft Night 6:00PM-9:00PM FALL HISTORY TOUR

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CLUB CONTACTS MAIN LINE | 704-892-9858

DINING ROOM | 704-999-2235

SHIP’S STORE | 704-996-8575

General Manager Kathee Dishner 704-892-9858 kdishner@peninsulayacht.com

Executive Chef Andres Saborido 704-892-9858 ext: 2024 chef@peninsulayacht.com

Assistant General Manager Jeff Barry 704-892-9858 jbarry@peninsulayacht.com

Marina & Aquatics Manager Harry Smith 704-892-9858 ext: 2028 hsmith@peninsulayacht.com

Club Accountant Ellen H. Gury 704-892-9858 ext: 2036 ehgury@peninsulayacht.com

Membership & Events Director Nikole Taylor 704-892-9858 ext: 2022 ntaylor@peninsulayacht.com

Dining Room Manager Derek Kraack 704-892-9858 ext: 2032 drmanager@peninsulayacht.com

Reservations Manager Katherine Armitage 704-999-2235 reservations@peninsulayacht.com

Dining Room

RESERVATIONS ONLY Monday

11:00 am - 3:00 pm Tuesday CLOSED Wednesday 11:00 am - 9:00 pm Thursday - Saturday 11:00 am - 10:00 pm Sunday 11:00 am - 9:00 pm

Marina Hours

Monday - Thursday 9:00 am - 6:00 pm Friday & Saturday 9:00 am - 8:00 pm Sunday 9:00 am - 7:00 pm

POOL HOURS

Monday - Sunday CLOSED FOR SEASON