The Watch, October 2022

TheW

atch

Safe Harbor - Peninsula Yacht Club-

GENERAL MANAGER MESSAGE

Kathee Dishner General Manager

What wonderful weather we have had for all of our members to enjoy being out on LKN. With the changes of the leaves, the scenery is so beautiful, especially when the sun is going down.

We still have our ever popular Wine Down Cruises on the Nopkehee. Please contact Nikole Taylor: ntaylor@peninsulayacht.com. If you aren’t sure what the Nopkehee is, please look for the beautiful, classic vessel at the gas dock.

We are in our off-season hours beginning October 1st. Please note the hours of operation in the newsletter.

We are excited to have the pool, bar, and grill finishing up this month. It will be a wonderful amenity for our members. A few members asked “Why did you build it now?” We didn’t want to wait knowing that there is a long delay for product and winter weather is not advantageous for building. So we are excited to have a soft-open party to show you what our members will enjoy starting in March. All of the to-go’s will go out of the pool, bar, and grill: curbside, dockside, and poolside.

The 30th Annual Pen Cup Regatta happens on the 14-16th. The oh so popular Oyster Roast happens that Saturday. We look forward to seeing you then.

New dock gates are being installed on all the docks. We ask for your patience as they all don’t activate in at the same time. We will have a new gate lock system as well and you can use an app on your phone to get in where your boat is located.

Ahoy maties…the Family Pirate Treasure Hunt is back again! Mark your calendars for October 22nd. Sign up and bring the whole family. You will be so happy that you did.

To end the October calendar we have the adult costume party (28th) and the kids Trick or Treating on the docks (29th).

As always it is our pleasure to serve you and your guests here at The Safe Harbor Peninsula Yacht Club.

With kind regards, Kathee Dishner

CLUB EVENTS

Welcome New Members

ATTENTION

The Safe Harbor Peninsula Yacht Club has begun installing new gates to our marina docks! These gates offer state of the art security technology that will improve the safety, privacy, and integrity of this marina.

What you need to know:

-All YACHT MEMBERS need to update their personal information, specifically cell phone contact, that is listed on file. This will be a neccessity for access.

-Gates will remain unlocked until all technology is installed.

-There will be a release date followed with every piece of information that you will need to know for access to these gates.

More information to come.

Mr. & Mrs. Nicholas and Caroline Howell

Mr. & Mrs. Kyle and Julie Smigel

Mr. & Mrs. Todd and Caroline Williams

Mr. & Mrs. Bryan and Jan Porter

Mr. & Mrs. Nabil and Megan Al-Zaid

Mr. Paul Marley

Mr. & Mrs. James and Reiko Ray

Mr. & Mrs. Troy and Kelley Brewer

Mr. & Mrs. Michael and Karen Russo

Paella Serves 4

Directions

1. To make homemade shrimp stock: this step is optional but absolutely worth it (esp. if you purchased shrimp with the shells & tails left on).

2. Start by thawing the shrimp (if frozen). Remove shells and tails (or leave tails on - up to you). Transfer the shrimp to a large bowl and set aside in the refrigerator until ready to use. Meanwhile, add the shells to a large pot. Add the roughly chopped onion, smashed garlic, and bay leaves. Fill with at least 4-5 cups of water.

3. Bring to a boil over high heat before reducing to low heat. Cover and simmer for 45-60 minutes. Strain the broth through a fine-mesh strainer into a separate pot or container. Measure out the desired amount.

4. Prepare the herb blend by combining the chopped parsley, fresh lemon juice, olive oil, and garlic in a small bowl. Mix to combine and set aside.

Ingredients

For the Shrimp Stock

· Shells from at least 1 pound of shrimp

· ½ medium onion - roughly chopped

· 2 cloves garlic - smashed

· 3 large bay leaves

· 5 cups water

For the Herb Blend

· 1 cup fresh parsley - chopped

· ⅓ cup fresh lemon juice

· 1 tablespoon olive oil

· 2 cloves garlic - minced

For the Paella

· 4 cups homemade shrimp stock

· 2 cups shrimp stock

· 1 cup dry white wine

· 1 teaspoon saffron threads

· 2 tablespoon olive oil

· 2 links (approx. 7 ounces) Spanish chorizocut into 1/2-inch slices

· 1 pound jumbo shrimp - peeled and deveined

· 1 large onion - finely diced

· 2 red bell peppers - finely diced

· 5 cloves garlic - minced

· 1 teaspoon salt

· 1 cup diced tomatoes - (canned or fresh)

· 1 teaspoon sweet paprika

· 3 cups uncooked Paella rice, Calasparra rice

· 1 cup frozen green peas

· 1 pound calamari - thawed

· 1 pound mussels - scrubbed

· 1 pound short-neck clams

lemon wedges - for serving

5. Combine your stock. Once your homemade shrimp stock has been strained and measured, transfer the desired amount to a medium stockpot with 2 cups chicken broth and 1 cup white wine (you need 7 cups of liquid total). Bring to a gentle simmer over medium heat. Add the saffron, mix well to combine, and reduce heat to low. Cover and gently simmer until needed.

6. Peel and devein the shrimp (if you haven't done so already), leaving the tails on, or removing them (up to you). Set aside, you'll need them in a second.

7. Heat 1 tablespoon of olive oil in a large paella pan over medium-high heat. Add the sliced sausage and cook for 2-3 minutes, stirring as needed. Remove from pan to a clean plate. Set aside.

8. Add the shrimp to the pan (add additional olive oil, if needed). Cook shrimp for 1-2 minutes on each side, or until nearly cooked. Remove from the pan to a clean plate. Set aside.

9. Reduce heat to medium. Add one more tablespoon of olive oil and add the onions and bell pepper. Mix thoroughly to combine. Cook, stirring often, for 10-15 minutes. Add the salt and garlic, cook for an additional minute before adding the diced tomatoes, sweet paprika, and thawed (and drained) calamari. Cook, stirring often, for an additional 3-5 minutes.

10. Add the dry rice to the pan and mix thoroughly with the aromatics. Allow the rice to toast for 1-2 minutes, stirring occasionally.

11. Add the herb mixture, thawed peas, sausage, and slowly add the broth. Mix thoroughly to combine and stir the rice often. Bring to a boil, then reduce heat to medium-low heat. Stir for approximately 5 minutes then stop stirring for the remainder of the cooking time.

12. Cook, uncovered for 15 minutes.

13. Nestle the clams, mussels, and shrimp into the rice mixture. Cook for 5-10 minutes, or until shells open (discard any unopened shells). Rotate the pan every few minutes to ensure even cooking.

14. Remove from heat, drizzle with fresh lemon juice, and cover with a towel. Allow paella to rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges, if desired.

CLUB EVENTS

Please note there is a 48-hr cancellation policy on all club events.

Harry Smith Marina Manager

Transient dockage for evening dining: October is such a great time of year and a true time to catch the wonderful change of seasons. Nice cool evenings make for fantastic boat rides on beautiful Lake Norman. What makes these evenings even more special is the opportunity for water side dining right here at SHPYC! Some of the best sunsets on Lake Norman can be viewed from the veranda, relaxing in the rocking chairs on our back lower deck, or a slow stroll along the boardwalk.

If coming by water, please remember the following:

•If during marina hours, call ahead for availability on the gas dock.

•Please remember to ALWAYS keep the “pump out” side open. (pump out is open 24/hours a day)

•During special events the G dock transient slips can be reserved.

•Power can be available but on a limited basis.

•Fueling slips can only be used after fueling is closed for the day.

•End caps to each dock are on a first come first serve basis.

SHPYC SHIP'S STORE PHONE: 704-996-8575

SHPYC SHIP'S STORE EMAIL: hsmith@peninsulayacht.com or ammanager@peninsulayacht.com

CLUB EVENTS

Please note there is a 48-hr cancellation policy on all club events.

OYSTER ROAST

Please note there is a 48-hr cancellation policy on all club events.

Please note there is a 48-hr cancellation policy on all club events.

As you read this, we are in the middle of our Fall Sailing Season, with three Fall Fellowship races completed and two more coming up on October 2nd and October 9th. These are fun, casual races that are open to all sailors. The warning signal for the start is at 2:25 p.m. and we are almost always finished by 4:00 p.m. and back at the club for refreshments. To participate, simply go to www.regattanetwork.com/event/24851 to sign up.

The real star of the sailing season is our annual Peninsula Cup Regatta. This is our 30th “Pen Cup” and is the premier sailing event on Lake Norman. The dates are October 14-16, 2022, and we will offer many different classes for participating yachts, including One Design, Sport Boat, Traditional Spinnaker, Non-Spinnaker, and Cruising. This enables sailors and yachts of all different levels of skills and design to participate competitively. All participating yachts must have a LNKC-approved PHRF rating to compete.

In addition to the racing, there will be several shore events for members to participate in. Those events include an Opening Reception and Social Mixer at 5:30 p.m. on Friday (10/14); SHPYC’s famous Oyster Roast on Saturday (10/15) at 6:00 p.m. with live music by “7 Sharp 9”; and the Awards Ceremony and Finish Line BBQ on Sunday (1:00-3:00p.m.) with live music from the Tim Cook Band. To participate in the race, go to www.regattanetwork.com/event/24853 to register. For non-sailing members, simply preregister with SHPYC for any of the shore events.

But…October is not just for sailing! Arrrrgh! Yes, mateys, it is Pirate Treasure Hunt time again! Yo-Ho-Ho and a bottle of Evian, it’s time to gather yer crew and set off in hot pursuit of those nefarious pirates that have stolen the club’s treasure! This adventure is open to families and kids (ages 5 and up please) and parents must accompany their children. The date is Saturday, October 22nd (rain date Sunday, October 23rd). Go to the club calendar to register and select your time slot.

Also, on Saturday evening after the Treasure Hunt is the Calvin Newman Fall Festival which will feature a Low Country Boil, live music, pumpkin decorating, a bounce house, and fire pits with s’mores. Watch for details in the weekly Happenings.

Wes Bray, Sail Fleet Captain

SOCIAL SCENE MEETING

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

Next Meeting: October 6, 2022

FLEET COMMITTEE MEETING

The Fleet Committee is a group of volunteer members who work in partnership with the SHPYC club management.

Next Meeting: October 8, 2022

General Manager

Kathee Dishner

704-892-9858 kdishner@peninsulayacht.com

Assistant General Manager

Jeff Barry

704-892-9858

jbarry@peninsulayacht.com

Club Accountant

Ellen H. Gury

704-892-9858 ext: 2036 ehgury@peninsulayacht.com

Executive Chef

Andres Saborido

704-892-9858 ext: 2024 chef@peninsulayacht.com

FLEET COMMITTEE

Marina & Aquatics Manager

Harry Smith

704-892-9858 ext: 2028 hsmith@peninsulayacht.com

Membership and Events Director

Nikole Taylor

704-892-9858 ext: 2022 ntaylor@peninsulayacht.com

Dining Room Manager

Katherine Armitage

704-999-2235

DRManager@peninsulayacht.com

Membership and Events Assistant

Jennifer Roop

704-892-9858 info@peninsulayacht.com

Events Manager

Tamara Martin 704-892-9858 events@peninsulayacht.com

Jim Hill Past Commodore

Gary Treen Commodore Steve Hosler Vice Commodore

Chris Slocum Rear Commodore

Jacob Bachman Treasurer Yolanda Jones Purser

Charlie Hahl Secretary

Tim Harbick Sail Fleet Commander

Pamela Black Power Fleet Captain

Mike Lang Power Fleet Commander

Wes Bray Sail Fleet Captain

Jan Kurdin Social Chairman

David Krippene Sail Fleet Ensign, Race Committee

Bill Griesmyer Power Fleet Ensign

Mark Benno Education & Safety

18501 Harbor Light

Cornelius, NC 28031

704-892-9858

RETURN SERVICE REQUESTED

dining room Hours

Monday 11:00 am -3:00 pm

Tuesday CLOSED

Wednesday 11:00 am - 3:00 pm

Thursday 11:00 am - 9:00 pm

Friday & Saturday 11:00 am - 9:00 pm

Sunday 11:00 am - 3:00 pm

Marina Hours

Monday

Sunday

9:00 am - 5:00 pm

Tuesday CLOSED

Wednesday 9:00 am - 5:00 pm

Thursday 9:00 am - 5:00 pm

Friday & Saturday 9:00 am - 6:00 pm

Sunday 9:00 am - 6:00 pm

CALENDAR

Dining Room

11:00-3:00pm

Sunday Brunch

11:00-2:00pm

Fall Fellowship 2:25pm

Sunday Brunch

11:00am-2:00pm

Fall Fellowship

2:25pm

Pen Cup

8:00am-3:00pm

Sunday Brunch 11:00am-2:00pm

Dining Room 11:00-3:00pm

Dining Room 11:00-3:00pm

Sunday Brunch

11:00am-2:00pm

Sunday Brunch 11:00-2:00pm

Dining Room 11:00-3:00pm

31

Dining Room 11:00-3:00pm

Wednesday Thursday Friday

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

CLUB CLOSED CLUB CLOSED CLUB CLOSED

Dining Room 11:00-3:00pm

Wine Down Cruises 6:00-8:00pm

Commodore's Hours 5:30-7:00pm

First Friday Music 6:00-9:00pmSocial Committee 6:00pm

Ladies' Day Out 10:30am

Dining Room 11:00-3:00pm

Wine Down Cruises 6:00-8:00pm

Wine Society Tasting 6:00-9:00pm

Blvd. Commodore's Hours 5:30-7:00pm

Dining Room 11:00-3:00pm

Wine Down Cruises 6:00-8:00pm

Wine Society Tasting 6:00-9:00Ppm

CLUB CLOSED

Dining Room 11:00-3:00pm

Wine Down Cruises 6:00-8:00pm

Wine Society Paired Wine Dinner 6:00pm

Pen Cup Welcome Reception 5:30-7:30pm Oyster Roast 6:00-9:00pm

Kids' Movie & Craft Night

6:00-9:00pm

Scotch & Cigars 6:30-8:30pm

Commodore's Hours 5:30-7:00pm

Adult Halloween Costume Party 8:00pm-12:00am

Pen Cup 8:00am-4:30pm Pirate Treasure Hunt 11:00am

SAFE HARBOR PENINSULA YACHT CLUB Fleet Committee 9:30am Fall Festival 5:00-8:00pm

Wine Society Tasting 4:00-6:00PM

Trick or Treat Along the Docks 5:00-8:00pm