The Watch Newsletter, December

The

Watch

December 2020

The Peninsula Yacht Club

The 24th Annual

Lighted Boat Parade Saturday, December 12

GENERAL MANAGER MESSAGE Dear Members, While I am writing this letter, I am thinking over this last year and the many changes and challenges that the world has seen. We have taken careful consideration of others and specific safety measures while planning all of the occasions for the members to enjoy their club.

To our members, we are grateful for your support throughout the year. Thank you for the calls, emails and the words of encouragement as we continue to navigate these unusual times. If it wasn’t for the wonderful PYC members, this year would have been quite a different one. Thank you for using your club while practicing safe measures. We appreciate you!

I want to take the time to thank my PYC team for their positive outlook during all the changes that have come their way. The team met all of the twists and turns with flexibility, new ideas and creativity. Thank you all for your hard work and teamwork! You all make the PYC a wonderful workplace and you are valued as team members.

To the Fleet Committee, It has been a joy working with all of you this year! We look forward to next year and all of the joint programs we will work on together! Mr. Watkins, we have enjoyed having you as our Commodore and it has been a pleasure working with you! We look forward to next year with the 2021 Fleet Committee.

It has been my priority to keep the Team and the Members as safe as possible this year. We continue to work together implementing all of our sanitizing processes, wearing masks and gloves.

In December, we have some occasions to enjoy the holiday atmosphere at the PYC. The Lighted Boat Parade is on December 12 and is open to the PYC membership only this year.

We have the Member Holiday Party on December 4th that will be a dinner this year. We will have music and a delicious menu. We will also have a Gingerbread House Building Dinner for all the kids! This is always a crowd favorite! Dress warmly as this will be an outside event.

While we won’t have dancing this year at NYE, we will have a lovely dinner and music for you to enjoy. Please make your reservations for this end-of-year dinner!

Don’t forget to shop in the Ship's Store for your Christmas gifts! Harry and his team can set you up for winterizing as well.

We have been working on the docks for the last couple of months fixing items that needed care. A big thank you to Safe Harbor, our new owners, for investing in their club.

We look forward to sharing the upgrades that the Safe Harbor Marinas has on the agenda very soon!

From everyone here at the PYC, we wish for you all a safe and Merry Christmas!

Kathee Dishner, General Manager

2 | PeninsulaYacht.com

WELCOME NEW MEMBERS Michael & Rebecca Amon Brian & Cori Copeland John Dudas Donald & Sheryl Herrema Dan & Nadia Jones

Rudolph & Susan Moritz Diana Lynn Parker Craig & Deborah Spicer James & Yvonne Tanner

$3 SELECT DRAFTS Every Friday through Sunday enjoy a great select craft beer for less!

Thirsty

THURSDAYS

1 2

PRICE

*

sElECt bottlEs of wInE

*$49 & Under

FROST FLOTILLA SOCIAL SAIL Saturday, December 5 12:00 - 3:00 PM

Join the PYC Sail Fleet for this new Social Sailing event.

No entry fee required.

More details and registration online.

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MEMBER

HOLIDAY DINNER FRIDAY, DECEMBER 4 | 5:00pm - 9:00 pm

Since we can’t mix and mingle, we still look foward to celebrating with a holiday limited menu in the Dining Room.

More details to come!

Tree Lighting Ceremony FRIDAY, DECEMBER 4 | 8:00 PM COMPLIMENTARY EVENT | BACK LAWN

Firepit | S’mores Kits | Hot Cider

GINGERBREAD HOUSE DECORATING DINNER FRIDAY, DECEMBER 4 | 5:00pm - 7:00 pm BACK LAWN

Holiday Movies Gingerbread House Building 4 | PeninsulaYacht.com Hot Chocolate Kits

Dinner Includes: Chicken Tenders & French Fries $10+ per house, which includes dinner

Dress warmly | Please register online

Brunch with Santa Sunday, December 6

Seatings from 10:00 AM - 2:30PM with seatings every 30 minutes

Santa arrives at

11:30 AM

Tables are reserved for 90 minutes to allow as many members to enjoy this event.

Adults | $26++ Kids 4-12 years | $19++ Kids 3 and under | No charge

Menu to include:

Omelet Station | Waffle Station | Breakfast Breads Hickory Smoked Bacon | Breakfast Sausage | Stone Ground Grits Assorted Salads| Smoked Seafood Display Prime Rib Carving Station | Roasted Chicken Legs Pork Loin | Lobster Mac and Cheese Roasted Potatoes | Succotash | Roasted Broccolini | Herb Butter Rice

Kids’ Table

Chicken Tenders | Mixed Fruit | Roasted Broccolini

Desserts

Cinnamon Rolls | Assorted Desserts

RESERVATIONS REQUIRED Please make online or call 704-892-9858 48-hour cancellation policy applies

CHEF'S CORNER

Roasted Lamb with Potatoes This is one of my mom's favorite dishes for Christmas eve. I do not remember a year that she didn't make it when we were growing up! This is tradition in the Saborido's house. I have to say, we are a big family and she probably cooked 6 legs for us!

Ingredients: 4 to 6 pound of bone-in Lamb leg 4 cloves of garlic, minced 1 tablespoon dijon mustard 1 tablespoon chopped rosemary 1 tablespoon fresh thyme 1 tablespoon olive oil a pinch of salt a pinch of black pepper 3 large Idaho potatoes Directions: 1. Preheat oven to 350 degrees.

2. With a knife, score top side of the Lamb with several small cuts.

3. In a small bowl combine garlic, rosemary, thyme, dijon mustard, olive oil, salt and pepper.

4. Spead mixture onto the Lamb, rubbing it into the scored cuts and massage it.

5. Cut the potatoes in large cubes and mix with olive oil, thyme, salt and pepper.

6. Place lamb in a large roasting pan and cook for 45 minutes.

7. Add the potatoes to the roasting pan and let it cook for another 45 minutes or until thermometer, inserted into the meatiest part of the leg, reaches 155 degrees.

8. Remove the leg of lamb, place on a platter, cover, and allow it to rest for at least 15 minutes before slicing.

9. While the lamb is resting, you can increase the heat of the oven to a low broil setting and give the potatoes a little extra color if needed.

Bon AppĂŠtit!

6 | PeninsulaYacht.com

The 24th Annual

Lighted B oat Parade Saturday, December 12 6:00 - 9:00 PM

THIS IS A MEMBER ONLY EVENT.

FOR 2020, THIS EVENT IS A DINNER AND SHOW 6:30 PM - Members to be seated for dinner 8:15 PM - Santa Arrives by Fireboat | Parade Begins FIRST COURSE Parade Salad Baby Greens, Diced Beets, Sliced Pears, Cranberries, Feta Cheese, Pomegranate Vinaigrette SECOND COURSE Panko Chicken Chive and Sour Cream Mashed Potatoes, Asparagus, Lemon Butter Sauce THIRD COURSE Lemon Italian Cream Cake Cake filled with Italian Lemon Cream coated with Powdered Sugar

KIDS MENU: Chicken Fingers, French Fries, Broccoli, Dessert

Complimentary Hot Chocolate and Popcorn | Live Music on the Veranda Adults $25++ | Children 4-12 years $13++ Reservations required | Please make reservations online or call 704-892-9858.

48 hour cancellation policy applies | No À la Carte will be served.

notethat therefor is a 48-Hr Cancellation Policy on ClubMembers events Please be Please aware 2020, this event isallfor only.

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

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Holiday Wine Dinner Saturday, December 19 6:30 PM Dining Room Six Course Plated Dinner $100++ Non Wine Society Members and Wine Society Level 1&2 No charge for Wine Society Level 3

Reservations required.

More details and registration online.

Gingerbread Cookie Decorating Saturday, December 19 Kids 5-12 yrs | $12 inclusive 5:00 - 7:00 PM | Library Come Dressed in your pajamas for The Polar Express Movie Hot Chocolate Bar Dinner: Assorted Pizzas | Fruit Dessert: Decorate your own gingerbread cookies (take home box included!)

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We will continue to practice social distancing by wearing masks and gloves. Please wear your masks.

REGISTER ONLINE

FOOD AND BEVERAGE

Cranberry Moscow Mule CRANBERRY SYRUP: • 2 cups cranberry Juice • 2 cups sugar • Cook on medium to medium high heat, stirring occasionally • Once brought to a simmer, turn off heat and place 15-20 cranberries in syrup • Let steep for 10 minutes • Remove cranberries and let syrup cool SUGARED CRANBERRIES: • After removing cranberries from syrup, let cool for 5 minutes • Roll cranberries over sugar and place in fridge to let cool (this allows sugar to harden and not melt) CRANBERRY MOSCOW MULE: 1. Build in a copper mug or glass 2. Fill with ice 3. 1.5 oz Vodka 4. .5 oz fresh lime juice 5. 1.5 oz cranberry syrup 6. Top with ginger beer 7. Garnish with 3 sugared cranberries

Created by: PYC Bartender Olivia Vlahos

December Wine Features CLICK TO SEE OUR WINE FEATURES These wines are discounted, as we are updating our wine list.

A reminder, our $49 or less bottles are included in 1/2 Price Bottles of Wine, each Thursday.

This is for dining in or for to-go!

New Year’s Eve 2021

Thursday, December 31 5:00 - 8:00 PM 30 minute seatings Live Music | Seated Dinner MORE DETAILS TO COME! Please register by December 28 Chef's Special À la Carte will be served.

Ship’s Store Shopping Come check out your PYC Ship’s Store for great Holiday savings!

Clothing

10%-50%

and BOGO on all PYC ties off during December.

810| |PeninsulaYacht.com PeninsulaYacht.com

MARINA NEWS MARINA UPDATE After a busy season, we wanted to let you know of a few maintenance items being addressed in the marina. Our M-dock End Cap maintenance has been completed to create more stability with a roller added to pile the guide. Docks I, J, K, L, and M gangways and boardwalk pile maintenance has been completed. Lastly, our boardwalk lights have been replaced with brighter LED’s.

Water will be shut off to the docks on December 16th. We will send out an email to remind Yacht Members closer to time.

DURING THE WINTER MONTHS Don’t let this be you!

Why is it important to check your boat during the off season?

Some may think, ‘I winterized so I’m good to go till spring.’

That is simply not the case. You certainly made the right decision to take necessary steps to protect your investment, but it doesn’t stop there!

There is a lot that can happen during those slow 4-5 months when you may not use your boat as much or not at all.

Whether you have a bilge heater or chose to winterize you still have to check your boat. Here are a few things to remember and/or do over the winter.

1. Physically board the boat and visually inspect bilge, or any compartments that could collect water.

2. Ensure power is to the boat for bilge heaters, battery chargers, cabin heat, etc. (Remember no light bulbs or any unapproved heating sources!)

3. Unless wired into the boat's main panel and is circuit breaker protected make sure anything that is plugged in that requires less than 30amps has an inline GFCI (ground fault circuit interrupter). Do not over load power cords.

4. Empty water from covers and make sure poles are up and cover is tight.

5. If bilge heaters have been installed test them periodically.

6. If winterized DO NOT CRANK! 7. If not winterized crank and bring up to temp. Run boat out underway if possible.

8. Call and schedule a shore cord inspection. You never know the condition of the cord under the dock.

9. Do not disconnect batteries to boats. This is your source of power to your bilge pump.

10. Ensure your float switch is operational so the automatic bilge pump will engage.

11. Do not pull the plug from your boat if on a lift. If lift malfunctions for whatever reason and goes down so will your boat!

For any assistance please call or email your Marina Team!

Harry Smith, Marina & Aquatics Manager Calm water conditions and good visibility are when the most boating deaths, accidents and injuries occur.

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THE SAILING SCENE There is always the Sunset!

2020 is quickly drawing to a close; our day to day activities may have changed this year, but sunsets at the PYC continue to be something that we can count on, look forward to and enjoy!

Social Sails.

Throughout the past year, the Sail Fleet has strived to create events that are both safe and fun. We have had to be creative, constantly adjust, and think outside of the box. I would like to thank the Sail Team for their outstanding dedication, commitment and resilience. I would also like to thank the PYC membership for your continued support of our sailing events – Fellowship Series, Peninsula Cup and

As we begin to construct our 2021 Sail Calendar, we hope to create additional events that are both educational and engaging.

See you all at the Lighted Boat Parade on December 12!

Be well and safe as our journey continues, Tim Harbick

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COMMODORE'S COMMENTS Molière said, “The greater the obstacle, the more glory in overcoming it.” That summarizes what your 2020 Fleet Committee has experienced in this year of the COIVD-19 challenge. North Carolina has had one of our nation's most severely restricted economies, and we have had to quickly adapt to ever-changing regulations limiting the number of people attending indoor meetings and events.

In spite of those obstacles, our team, coupled with PYC staff and management have managed to hold a Fleet Commissioning, host a raft up and put on a delightfully successful Pen Cup and Poker Run weekend. The attitude of everyone was if we could hold these events within the recommended safety precautions, then let’s do it. There was a lot of discussion, debate and starts and stops, but it was always tempered with a positive and constructive attitude. By fostering that spirit we were able to hold the aforementioned events and also run a charity auction that raised $6,600 for local charities.

Do I wish my term as Commodore could have been more normal? Of course I do! But I am, and always will be, grateful for the opportunity to serve with such a positive spirited and productive team of people. Rest assured that the Fleet Committee will continue to work to enhance and energize the events offered to the PYC membership. I want to personally and sincerely thank PYC staff and management, the 2020 Fleet Committee and you for the opportunity to serve as your Commodore this year.

Vince Watkins, Commodore

2020 FLEET COMMITTEE FLEET COMMITTEE MEETING Saturday, December 5 | 9:30 AM John Camp Past Commodore

Steve Hosler Fleet Captain

Vince Watkins Commodore

Jacob Bachman Treasurer

Jim Hill Gary Treen Vice Commodore Rear Commodore

Yolanda Jones Purser

The Fleet Committee is charged with the responsibility of providing insight to the management of the Club on the interests and best practices for all Peninsula Yacht Club members. If you would like to get involved please contact Vince Watkins, Club Commodore, watkinsvincent78@gmail.com.

Michael Hauser Secretary

SOCIAL COMMITTEE MEETING Thursday, December 3 | 6:00 PM Pamela Black Chris Slocum Greg Polek Tim Harbick Power Fleet Commander Power Fleet Captain Sail Fleet Captain Sail Fleet Commander

Wade Laughey Deb Agostsinelli Power Fleet Ensign Sail Fleet Ensign, Junior Sailing

David Krippene Sail Fleet Ensign, Race Committee

The Social Committee is the perfect opportunity to get involved in club events and meet other members!

If you are interested please contact Jan Kurdin, Social Committee Chairman, jankurdin@gmail.com

Jan Kurdin Social Chairman

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PYC Polar Plunge Come get your chill on!

Saturday, January 9

Plunges start at 12:00 pm HOT CHOCOLATE & COFFEE PROVIDED Accepting donations for the Special Olympics North Carolina.

Please RSVP online.

Commodore’s Ball Sailing Away January 23, 2021

$40++ per person Cocktail Reception | Member Charge Bar Formal Dinner & Introductions Entertainment

Please RSVP by January 20, online or call 704-892-9858 FORMAL ATTIRE

Reservations Required

Email cknox@peninsulayacht.com

DECEMBER CALENDAR

Sunday

Monday

Tuesday

Wednesday

1 SUNDAY BRUNCH

LUNCH 11:00 - 3:00 PM

6

Brunch with Santa

13 SUNDAY BRUNCH

7 LUNCH 11:00 - 3:00 PM

14 LUNCH 11:00 - 3:00 PM

Thursday

2

DINING & MARINA LUNCH 11:00 - 3:00 PM CLOSED

8 DINING & MARINA CLOSED

9

Friday

3 Social Committee Meeting 6:00 PM

10

Saturday

4

Member Holiday Dinner 5:00 - 9:00 PM

Gingerbread House Decorating & Dinner

5:00 - 7:00 PM

11

15

16

DINING & MARINA CLOSED

LUNCH 11:00 - 3:00 PM

17

18

SUNDAY BRUNCH

27 SUNDAY BRUNCH

LUNCH 11:00 - 3:00 PM

28 LUNCH 11:00 - 3:00 PM

22 DINING & MARINA CLOSED

29 DINING & MARINA CLOSED

Frost Flotilla Social Sail

12:00 - 3:00 PM

12

Lighted Boat Parade

23 LUNCH 11:00 - 3:00 PM

30 LUNCH 11:00 - 3:00 PM

24 DINING & MARINA CLOSED AT 2:00 PM

YEAR’S EVE

HOLIDAY WINE DINNER 6:30 PM

25

26

DINING & MARINA CLOSED

Merry Christmas!

31

NEW YEAR’S NEW EVE

19

Gingerbread Cookie Decorating 5:00 - 7:00 PM

Sail Fleet Team Meeting

21

5

LUNCH 11:00 - 3:00 PM

6:00 PM

20

Fleet Committee Meeting 9:30 AM

1

2

Happy New Year!

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

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FALL & WINTER HOURS Dining Room

RESERVATIONS ONLY Monday

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

Marina Hours Monday Tuesday Wednesday Thursday Friday & Saturday Sunday

9:00 am - 5:00 pm CLOSED 9:00 am - 5:00 pm 9:00 am - 5:00 pm 9:00 am - 6:00 pm 9:00 am - 6:00 pm

CLUB CONTACTS MAIN LINE | 704-892-9858 SHIP’S STORE | 704-996-8575 DINING ROOM | 704-999-2235

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

Assistant Dining Room & Sommelier Monica Scott 704-999-2235 beverage@peninsulayacht.com

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

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

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

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

Membership & Marketing Director Clair Knox 704-892-9858 ext: 2031 cknox@peninsulayacht.com

Events Director Nikole Taylor 704-892-9858 x2028 events@peninsulayacht.com

Dining Room Manager Derek Kraack 704-892-9858 ext: 2040 drmanager@peninsulayacht.com

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