April Showers Bring Cleaning And Preparing Times For our Boats

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1 Where the Season Never Ends Member Newsle er April April 5 April Showers Bring Cleaning And Preparing Times For our Boats April Events Oyster Special Dinner April 11 Birthday Night April 12 Work Day April 13 Open House April 26 - Shakedown Cruise April 27 May 2 May 3 Day 2 of Shakedown Cruise Margaritaville Party Opening Day 1

2 A Message from the Commodore The new carpeting is in and what a change it has made. The club looks fantastic. Thanks to everyone who has made it possible. We can really look at this as a true club effort with help and support coming in many forms. First let me say thanks to Judy Murray for her corporate connections that enabled us to get an $18,000 value for less than around $5000. Thanks to all of the donors who helped raise over $4000 so far, with an extra special thanks to the Thursday night dinner gang that brought in over $1000 themselves. Thanks to each and every work day volunteer who helped rip up some of the nastiest carpeting I have ever seen. We still have a little fund raising to do so please don t be bashful. You can still send in a check, any amount will help. Once we receive all of the commitments we will be prepar- ing a plaque with everyone who has contrib- uted listed on it for display in the club house. The club continued to be an active place in March with an exception- ally strong turnout for Birthday night, a fun evening at The Nite at the Races and a large contingent heading up to Rising Sun to sup- port our Chef Brandon in the big chefs com- petition. The special Irish dinner is March 30 and a special oyster dinner night April 5. Our club marketing activities continue to roll out as we approach our open house on April 13 th. In addition to our ad placements we have had prominent PR coverage on the Wilmington News Journal s special summer camp edition and just recently front page coverage in the Cecil Whig from the Chefs challenge. All of this continues to pay off by attracting new members. Just in March we voted in 4 new members. 2

3 I am sure many of you have started to pull off your boat covers and started the annual ritual of preparing your boat for launch in a few weeks. I personally am a little behind due to an aggressive work travel schedule but hope to get caught up quickly. I am pleased to say Your Board of Governors has a robust schedule of cruises and club events scheduled for you. I don t think you will get bored this summer and I am looking forward to seeing everyone at the club soon. Rick Hanson 3

4 Saturday April 5, 2014 Restaurant Featuring Oyster Special Menu Starters *Oyster stew with bourbon and country ham *$1 oysters on half shell served with your choice lemon, cocktail or hot sauce *Oysters Rockefeller Lite fare *Deep Fried Oyster Po' Boy with spicy remoulade *Fried Oyster BLT apple wood smoked bacon, lettuce and tomato served on brioche roll Entree *Oysters Sautéed with chives and white wine butter stuffed in a 6oz Filet mignon *Crab stuffed Oysters on half shell *Oysters casino Also offering a limited menu for those non-oyster fans. Including Salmon, Filet mignon, chicken wings, burgers, crab cakes and many more of NERYC member favorites. 4

5 Our chef Brandon Bush was the runner-up in the fifth Annual Chefs Challenge held Friday, March 21, at the Rising Sun Banquet Hall. The event is a fund raiser for the Union Hospital of Cecil County. It features 4 chefs from well-known Cecil County restaurants, each of whom has to devise 3 dishes featuring key raw ingredients chosen by the organizing committee. Their efforts are judged, and the winner selected by the attendees. There was a sell-out crowd of 176 guests. The competing chefs were Bruce Wetterau, Executive Chef at Schaefer s Canal House, Elkton; Jeff Burress, Executive Chef at the Granary Restaurant, Georgetown; Gerry Ward, Executive Chef at Union Hospital, Elkton; and Brandon Bush, Chef and Restaurant Manager at NERYC. This year s Challenge ingredients were: potato, ginger, and citrus. Brandon did all his own preparation, testing some of his ideas on the Thursday Night Crowd before finalizing his recipes. His final choices were: Potato Balsamic and basil mashed potatoes, topped with mini Beef Wellington, drizzled with a roasted garlic and Merlot demi-glace; 5

6 Ginger Ginger and lobster spring roll, over an Asian salad drizzled with a creamy ginger and sesame dressing; Citrus Orange sabayon custard over fresh-cut strawberries, dressed with orange-zest strawberry slices. Each competing chef is allowed only 2 assistants at the event and as Brandon could not take any staff from the Club, he co-opted volunteer help from the members. Andrae DeHaan and David Ferguson helped him with final preparation, set-up, serving and clean-up on Friday night. In a close competition, Gerry Ward from Union Hospital was judged to be the overall winner, with Brandon placing second. Bruce Wetterau and Jeff Burress were, respectively, third and fourth. The event was reported as front-page news in Monday s Cecil Whig, with Brandon s photo - and the Yacht Club s name - prominently displayed. How about that for good publicity?! Throughout, Brandon was an excellent ambassador for the Club, earning the respect of the audience and the other chefs. He also impressed the staff at the Banquet Hall which is run by Blue Marlin Catering, associated with Buck s Tavern in Rising Sun. David Ferguson 6

7 Birthdays Denise Leitner 4 Mary Campbell 4 Bill McQueen 6 Ted Lorenz 7 Lynn Fowler 9 Deb Kirk 9 Debra McGrath 12 Neil Campbell 12 Sharon Strawbridge 14 Bob Brady 15 Bob Buckman 15 John Osborne 15 Natalie Whyte 16 Janet Carrick 16 Bud Gallagher 16 Tina Webb 18 George Braun 18 Linda Hughes 18 Jus ne Roecker 22 Jerry Culik 22 Steven Frankel 24 Brian Fuchs 25 Chip DiLoreto 26 Larry LeMasters 30 John Margan April 11, :00 p.m. 50/50 Drawing New Members John (Jay) Bachmurski and Kelly Lord Chris and Linda DiLoreto David and Tina Webb Robert Stone and Mary Knotts Anniversaries 3 Tim & Cindy Davis 6 Frank & Ceil Keenan 7 Drew & Mary Adair 7 Gary & Evie Reed 7 Cliff & Pat Shaw 9 Mark Hergan & Pam Deem 15 John Hakemian & Kay Brawley 18 Joe & Cathy Smagala 19 John & Caroline Molter 24 Tom & Susan Williams 29 Darrel & Natalie Whyte 30 Jack & Mary Ann Komar Dinner Dancing Free Drink for celebrants 7

8 Ge ng rid of the old Carpet 8

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10 Upper Bay s premier waterfront club offers many amenities for recreational boating Come to our OPEN HOUSE on Sunday, April 13th 1:00-4:00pm. Enjoy a facility tour and learn more about the many amenities, activities and benefits that NERYC has to offer potential new members and guests. We have a beautiful waterfront location with floating docks, a full service restaurant & bar, and year-round social and boating activities including an vibrant youth sailing program. Our Dockmaster will also be available to present any remaining slip accommodations for the 2014 boating season. NERYC s restaurant staff will be serving complimentary menu samplers during the Open House, and be available to discuss its capabilities for events such as business meetings, parties and weddings. The restaurant and bar will open to serve members and visitors for its regular dinner service beginning at 4:00pm. North East River Yacht Club 80 Bayside Drive North East, MD (410) Open House Sunday, April 13th Tell everyone to come check us out!

11 Shakedown Cruise When: April 24 thru 27 Where: Penn's Beach Marina - Havre De Grace The cruise will begin Saturday from NERYC to Penn's Beach Marina in Havre De Grace. This is a great opportunity to work out any kinks from boats being left dormant over the winter, and to gather and enjoy great food and a good time with fellow members. Havre de Grace is an easy and short trip from NERYC. This marina is well-equipped and offers all the amenities. Dockage will be in the $1.50 per foot range. The HDG community offers many venues for evening activities as well as many antique shops to peruse during the day, all within easy walking distance. The social gathering will be hosted by Bruce and Barbi Taylor at their beautiful home at Heron Harbor, which overlooks the marina and Susquehanna River. Watch for a message from Tim Weidman with the date and address. Please do NOT arrive before 5:00p.m. Do NOT bring food. A bottle of wine to restock the Taylors wine cellar would be appreciated. 11

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