1 Official Publication Of The Pacific Mariners Yacht Club November 2011 In Loving Memory of Staff Commodore Bob Smith The Log
2 Ahoy, the Club. Folks, I am so sorry to let those of you that were not aware, that we lost our dear friend, Staff Commodore and Life Member, Bob Smith. I relied on Bob during all of my years at PMYC for his knowledge, guidance and support. He was a stead-fast supporter at every meeting, keeping us all on track and ensuring the best interests of the Club were in the forefront. I salute Bob and thank him for all he has done to help me through the Chairs. There is a celebration of his life planned for the 3 rd of December at the Club. Please join us if you can to share your stories amongst the members, family, and friends. We keep Helene and the family in our prayers and thoughts. Thank you, Commodore Mike
3 A CHAMPAGNE TOAST TO BOB SMITH AT THE OCTOBER 25 BUSINESS MEETING Opening Day Church Mouse
4 Photos Courtesy of Tom Hall
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6 Fight Night Saturday, November 12 @ 6pm Manny Pacquiao Vs. Manuel Marquez Watch it on PMYC s new big screen TV $5 Donation at the door. Food and fun.
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8 CHILI COOK OFF WINNERS 1st Place: Kent Andersson & Mike Elia 2nd Place: Curt & Roxann 3rd Place: Nick & Miss Natalie Cecola (Future Food Network Star)
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11 Andersson s award winning Recipe. Viking Wild Game Chili with Tomatillo White Chocolate Sauce. The truth is that on a wet, cold California winter day nothing tastes better than a bowl of Viking Wild Game Chili. This recipe uses wild boar and elk along with some of my favorite secret ingredients good veal stock and ancho chilies. Brown Veal Stock ½ cup vegetable oil, 8 lbs. veal bones, 1 lb. mirepoix, browned 50% onion chopped: 25% celery, chopped: 25% carrots, chopped, 2-3 oz. tomato paste, 4 cloves of garlic (whole), 3 bay leaves and 1 tablespoon whole black pepper, 2 cups of burgundy and 6 quarts of water. Preheat oven to 400. Place bones in a single layer in a pre-heated pan with ½ cup of oil. Roast 6 hours. Place the bones and the rest of the ingredients in a large skillet and bring to boil and then simmer for 8 hours. Viking Wild Game Chili 2 poblano chilies, 6 ancho chilies, ½ lb. bacon, 2 lb. wild boar (¼ cube), 2 lb. elk ( ¼ cube), 2 yellow onions ( ¼ dice), ½ cup garlic (minced), 2 ribs celery, diced, 2 cups tomatoes ( ¼ dice), 2 cups veal stock, Juice and zest of 1 lemon, 2 tablespoons brown sugar, 3 tablespoons cumin, ¼ cup chili powder, 2 tablespoons salt, 2 teaspoons cayenne. Blister skin from poblanos, peel the remove seeds and ribs. Cut into ¼ dice. Remove seeds from ancho chilies. Soak in a half cup water to soften about 10 min. Mix in blender with a little veal stock. Set aside. Render the fat of the bacon and reserve the cooked and bacon and drippings. Cut the meat in ¼ cubs and brown using high heat in a large heavy skillet. Remove the meat and set aside while you sauté the onions, garlic, celery and poblanos in the same skillet used for the meat. Add bacon drippings as needed. Then add the cooked bacon, tomatoes, veal stock, lemon juice and zest, brown sugar, cumin, chili powder and the anchos. Bring to boil then reduce to a simmer, add the meat and simmer slowly for 1 hour, adding a little beer as it becomes too thick. Drink 6 beers for every one that goes in the chili. Tomatillo White Chocolate Sauce ½ cup chicken stock, 1 tablespoon garlic (minced), 1 tablespoon red onion (diced), 2 cups of tomatillos (husk removed and quartered), 1 jalapeno (chopped), 1 cup white chocolate chips, ½ tablespoon cornstarch,1 tablespoon water, ¼ cup almonds, 2 table-spoons sesame seeds, 1 ½ bunches cilantro (leaves only), ½ tablespoon salt and pepper blend and 2 limes (juice / zest). Toast almonds and sesame seeds in a dry skillet until browned. Mix stock, garlic, onion, jalapeno, almonds sesames, lime juice and zest in a food processor then transfer to a sauce pot, bring to simmer over medium heat and incorporate chocolate, stirring until smooth. Combine cornstarch and water until smooth and stir into sauce. Bring to boil and remove from heat. Mix cilantro in a blender with ½ the hot sauce. Careful now and return to pot and mix together. Adjust with salt and pepper. ENJOY!!!
12 PMYC S ANNUAL MONSTER MASH
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14 REAR COMMODORE LARRY KOCH ROYAL HONG KONG YACHT CLUB FORBIDDEN CITY TEMPLE BOAT YARD IN HONG KONG
15 ALASKAN SEAFOOD NIGHT OCTOBER 21
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18 FRIDAY NIGHT DINNER Friday Night Dinners are one of Pacific Mariners Yacht Club's great traditions. Nearly every Friday night (exceptions include Cruise Weekends or a big event Saturday) a PMYC member volunteers to host dinner for the membership. They cook the meal in our professional galley or bring in a meal created by a local restaurant. Prices run from $7 to $12 per person depending on the fare served. Sign up sheet is on the galley door. Goal: To publish The Log on or as soon after the 1st of each month 1. (See deadline) Deadline: 5 days before end of the month Guidelines: 2. Pictures must be accompanied by description or written article. 3. CDs left in glass box will be ignored, unless you make prior arrangements with the editor. 4. Pictures left on disc in Internet Work Station will be ignored. 5. Submit articles inside e-mail or in WORD format. Submit to: logeditor@pmyc.org TO ALL PMYC MEMBERS: If you have old VHS tapes, or DVDs that you no longer watch and wish to donate to the Club, please feel free to bring them in and place them in the lending library. We have a good selection, but would like to improve on it. DVDs would really be great if you are finished with them and would like to share with your fellow members.
19 OFFICER OF THE DAY November 2011 Friday 6-9 Saturday/Sunday 12-5pm Friday 4 Ted Woolery Saturday 5 John Cogan Sunday 6 Mike Donovan Friday 11 Richard Bleich Saturday 12 Fred Whitman Sunday 13 Jack Rackliff Friday 18 Curt Berche Saturday 19 Jeff Jeffries Sunday 20 Dave Ringwald Friday 25 Mike Elia Saturday 26 Anthony Lojac Sunday 27 Gary Simpson It is the obligation of every member of PMYC to serve as Officer of the Day at least two sometimes three times a year. Your associate is welcome to serve with you or take your place. Remember it is up to you to schedule an alternate if you are unable to serve Failure to serve your OD will result in a $50 assessment, as outlined in the standing rules. Snacks are always welcome, but do not feel obligated to bring anything. We will be honored by your presence!
20 November 2011 Sun Mon Tue Wed Thu Fri Sat 1 2 3 Single Mariners 4 Friday Night Dinner 5 6 Daylight 7 Monday 8 9 10 11 12 Savings Time Ends Night Football Veterans Day Fri Night Dinner 13 14 15 16 17 Single 18 Friday 19 Monday Night Football Mariners Night Dinner 20 21 22 23 24 25 Friday 26 Monday Night Football Thanksgiving Night Dinner 27 28 29 30 Monday Night Football
21 CLUB NEWS GOOD NEWS! Members and associates of PMYC are eligible for a discount on the Catalina-Marina del Rey Flyer! November Birthdays 2 Ted Woolery 3 Rachel Garrison & Darlene Koch 8 Fran Murray & John South 10 Peter Leffe 15 Alexandra Cordova 16 Debbie Jeffries 21 Carol Butte & Paul Delaney 23 Barbara Bourque December Birthdays 3 Steve Bindman 4 Glen Solomon 5 Sue Hasenclever 8 Leon Milhon 10 Mike Delamater 11 Jeff Jeffries 12 Keefe Dawson 13 Chuck Cadigan & Laura Tomacruz 14 Jim Dalby 15 Darlena Monet 21 Sandy Breindel 23 Michael Tymchak 25 Janet Mundo 26 Mike Clausen 30 John Tennant 31 Mattie Tennant When making a reservation online at www.catalinaferries.com, PMYC members can enter PMYC in the coupon box to save 20% off travel to Catalina. Your current PMYC membership card must be presented at check-in to claim the discounted boarding passes. Please wear your name tag when you are in the Club House. PMYC MEMBERS GUEST POLICY: As a member you are entitled to invite guests to your club, but, you must be present and issue a guest name tag. Sign them into the guest register under your name as sponsor. Don t forget the parking pass.
22 www.pmyc.org FaceBook: www.facebook.com/ PacificMarinersYachtClub Pacific Mariners Yacht Club Twitter: twitter.com/pacificmariners 13915 Panay Way Marina del Rey, CA 90292