The Rudder - Summer 2026

R udder THE NAPLES

FROM THE BRIDGE

As we bring this remarkable season to a close at the Naples Yacht Club, I find myself reflecting with deep appreciation on all that we have accomplished together. It has been an energetic and vibrant season—filled with beautifully executed events, memorable cruises, exceptional wine dinners, and outstanding dining experiences that brought our Club to life in the most meaningful ways.

One of the most gratifying developments this year has been the increased participation across all facets of Club life. By thoughtfully including our waitlisted members, we have seen breakfast and lunch engagement rise by more than 248%. Private events and beverage revenues have exceeded expectations at over 200% of plan. These are not simply numbers to celebrate—they are a reflection of something far more important: the culture and spirit of our Club.

At the heart of Naples Yacht Club is a commitment to camaraderie and tradition. It is evident in the way members gather, in the warmth of our shared experiences, and in the pride we take in being part of something truly special. Our management team and staff embody this spirit every day. Their dedication, professionalism, and willingness to go above and beyond—even on evenings when we welcome nearly 500 diners—are nothing short of extraordinary. They are the quiet force behind so many of our successes.

This season also marked an exciting milestone as we established reciprocal privileges with the distinguished St. Francis Yacht Club in San Francisco. This partnership connects us with one of the country’s most respected yacht clubs and opens the door to new experiences and friendships. We look forward with great anticipation to welcoming their members to Naples in return.

As Commodore, I extend my sincere gratitude to each of you, to our exceptional staff, and to the dedicated directors with whom I have the privilege to serve. Together, we have enjoyed another truly successful season—and with that success comes excitement for all that lies ahead.

Kathy Parks King, Commodore

FROM THE MANAGER’S DESK

As we close out another remarkable season at Naples Yacht Club, I find myself reflecting on just how much energy, enthusiasm, and momentum has defined the past several months. From record attendance at our holiday events to consistently full dining rooms and a calendar that rarely slowed, this season was a powerful reminder of how engaged and vibrant our membership truly is.

What makes it even more meaningful is how it all came together. Our talented team rose to meet the pace and expectations of the season with professionalism and care, and our Members showed up in full force, supporting events, filling our beautiful clubhouse, and bringing the Club to life day after day. It is something we do not take for granted.

This momentum has also been recognized beyond our doors. Naples Yacht Club was recently ranked as the number five Platinum Club of America, a distinction that reflects the strength of our overall member experience. In addition, our wine program was honored with the Award of Distinction from the CMAA Wine Society. We are proud to have been the only club in Florida and the first yacht club to receive this designation, a testament to the dedication and expertise of our team and the continued support of our membership.

For our team, the summer months are a time of focus and preparation. It is an opportunity to evaluate where we can continue to improve, refine the details that enhance the member experience, and invest in training and education. Just as importantly, it is a time to recharge so that we can return to season at our very best, ready to build on the momentum we have created together.

For those of you traveling for the summer or returning to your northern homes, we wish you safe travels and will miss seeing you around the Club.

Thank you for being such an important part of this season and for continuing to make Naples Yacht Club the special place that it is. I look forward to seeing many of you throughout the summer months.

Hallie Girardeau, CCM, General Manager

CLUB CURRENTS

Reciprocity Updates

What to know when visiting other yacht clubs across the country

As you plan your summer travels, we are pleased to assist if you wish to visit another yacht club during your time away.

To better accommodate our Naples Yacht Club members—particularly for dining and dockage during the busy season in Naples—we are currently limiting formal reciprocal arrangements with other clubs. With this in mind, we recommend that when you identify a yacht club you would like to visit, you contact that club directly rather than assuming reciprocity has been established.

If you would like to arrange a visit, please email us at membership@naplesyc.com to request a letter of introduction. Once received, you may present this letter directly to the club to help facilitate access and hospitality.

There are, of course, exceptions—primarily with Platinum and Distinguished yacht clubs, such as Annapolis, St. Francis, and Army Navy, among others. In these cases, we are happy to reach out on your behalf when appropriate—just let us know your plans.

Please note that these guidelines do not apply to fellow Florida Council of Yacht Clubs (FCYC) clubs.

Additionally, if you are asked to present your membership card, it is available in the NYC App.

We encourage you to take advantage of the opportunity to experience other clubs while upholding the traditions and courtesies of private club reciprocity. Wishing you a wonderful and enjoyable summer season.

SOCIAL SCENE

Commodores’ Ball

6 5

Saturday, March 14 1 2 3 4 7

1. NYC Board of Directors

2. Julie & Steve Smith

3. Robert Fisher & Kimberly Moss

4. Commodore King addresses the room

5. Penny Love & Dr. Roger Williams

6. Past Commodore Rusty & Sandy Overton

7. NYC Past Commodores

SOCIAL SCENE

Welcome Aboard

1. James, Kerry, James (Jr.) and Miles Nulf

2. Pam Nicholson aboard Covert

3. Jeanne & Tom Sween

4. Chris & Elise Klein and Michele & Michael Lenhard aboard 76 Tango

5. Jane Gaillard and family

6. PC Bill Mowry welcomes Peter & Carol Girardin aboard Southwind

7. Shelley & Steve McGirr with Quinn

Friday, March 27 1 2 3 4 5 6 7

by Fabiola

A Season in the Glass

Naples Yacht Club’s World-Class Wine Journey

At the Naples Yacht Club, this season’s wine dinner series was more than a collection of events—it was a curated journey through some of the world’s most celebrated wine regions, guided by the people who define them. From Napa Valley icons to the timeless vineyards of Burgundy, each evening offered members an immersive experience where education, hospitality, and exceptional wines converged.

The season opened with “A Night with Maayan Koschitzky,” an evening that set an immediate tone of intimacy and excellence. Drawing on his experience at legendary estates such as Screaming Eagle and Dalla Valle Vineyards, Koschitzky introduced members to his personal label, La Pelle Wines. Elegant white wines opened the evening with freshness and precision, while his Cabernet Sauvignons showcased a refined, structured expression of Napa Valley. More than a tasting, it was a conversation—one that offered insight into the evolution of a modern winemaker and set a compelling foundation for the season ahead.

That sense of prestige deepened with the arrival of Promontory, the visionary estate founded by Bill Harlan. Hosted by estate ambassador David Milarezi, the evening featured a rare vertical tasting of Promontory’s flagship wine. Across vintages, members experienced the estate’s signature style—wines of structure, minerality, and remarkable longevity. Under the stewardship of Will Harlan, Promontory represents a continuation of one of Napa Valley’s most influential legacies, and the evening offered a glimpse into the precision and philosophy that define it.

From Napa, the series shifted to Sonoma with Jordan Vineyard & Winery, offering a study in balance and restraint. Located in Alexander Valley, Jordan has long championed a French-inspired approach to winemaking, and that philosophy was on full display. Hosted by winemaker Maggie Kruse, the evening

FROM THE CELLAR

highlighted Chardonnay and Cabernet Sauvignon crafted with elegance and proportion. In contrast to the more powerful styles seen earlier in the season, these wines emphasized harmony—seamlessly integrated with a menu designed to complement rather than compete. It was a reminder that great wine often speaks most clearly through subtlety.

The fourth dinner expanded the series internationally with “Italian Icons with Wilson Daniels,” guided by Alessandro Boga. Featuring an extraordinary lineup of producers— including Gaja’s Ca’Marcanda, Benanti, Elvio Cogno, BiondiSanti, and Dal Forno Romano—the evening offered a panoramic view of Italy’s diverse terroirs. From the volcanic slopes of Mount Etna to the structured reds of Barolo, each wine reflected a distinct sense of place. It was both a celebration of heritage and a testament to Italy’s enduring influence in the world of fine wine.

The season culminated with “Burgundy with Bradley McGury,” a fitting finale that brought members to the pinnacle of terroir-driven winemaking. Featuring Grand Cru bottlings from legendary estates such as Domaine Leflaive, Domaine Ponsot, and Domaine de la Romanée-Conti, the evening offered a rare opportunity to experience the depth and nuance of Burgundy at its highest level. From the mineral precision of the whites to the layered complexity of Pinot Noir, each wine invited reflection. Guided with clarity and passion, the tasting demystified one of the world’s most revered regions while preserving its sense of wonder.

Across all five dinners, a common thread emerged: a commitment to excellence, storytelling, and thoughtful curation. Each evening balanced education with enjoyment, bringing members closer not only to great wines, but to the people and places behind them. The culinary program played an equally vital role, crafting pairings that elevated the wines while delivering memorable dining experiences in their own right.

As the season comes to a close, these evenings remain vivid—not simply for the prestige of the wines poured, but for the atmosphere they created. Conversations lingered, connections deepened, and each dinner reinforced the Naples Yacht Club’s reputation as a destination for world-class wine experiences.

And while this season set an exceptional standard, it is only the beginning. With a fantastic lineup of wine dinners already in the works, members can look forward to another year of discovery, celebration, and unforgettable moments—one glass at a time.

CAPTAIN’S CONER

With construction now officially underway, we’ve entered a new phase of the dock rebuild, and it’s exciting to start seeing progress take shape. With the marina now fully cleared and construction well underway, there is a great deal happening behind the scenes as we move toward the finished product.

For those interested in following along, a camera overlooking the construction area is now live. It’s a great way to watch the progress in real time as the project develops. Members can access the live cam on the NYC website under the Marina tab. As always, if any questions or inquiries come up along the way during the dock rebuild process, you can contact me directly at Dockmaster@naplesyc.com.

Looking ahead, the new docks are currently scheduled to begin arriving in mid-May, which will be a major milestone for the project. We’re all looking forward to that next step, as it will bring us closer to getting everyone back on the water here at the Club.

In the meantime, I do want to remind everyone that the marina, including the seawall and surrounding areas, is an active construction site. For safety reasons, these areas are strictly off limits. There is heavy equipment, ongoing work, and constantly changing conditions that can present hazards, so we appreciate everyone’s cooperation in respecting these boundaries.

While this is a temporary disruption, the improvements being made will greatly enhance the marina for years to come. We appreciate everyone’s patience and understanding as we work through this process and look forward to welcoming you back to a brand-new dock system in the near future.

Capt. Chris Morrison, Dockmaster

CRUISING

Dockside Evenings and Island Adventures

Inside the 2026 Overnight Cruise to Key West

The Naples Yacht Club’s March 8–11, 2026 cruise to Key West delivered exactly what members have come to expect from these thoughtfully curated journeys: a seamless blend of relaxed coastal cruising, exclusive access, and memorable shared experiences thoughtfully led by John & Debbie Tisdel.

From the moment of arrival on Sunday afternoon, the atmosphere was one of easy camaraderie and anticipation. After check-in, members had time to explore the harbor or unwind aboard their vessels before gathering for the evening’s highlight: a private event at the Hemingway Home. Cruisers were treated to intimate tours of the historic property, cocktails by the pool, and a beautiful Cubaninspired dinner on the lawn. Dining under the open sky, surrounded by lush tropical grounds, created an atmosphere that was distinctly “Key West.”

Monday offered a diverse range of activities that allowed participants to tailor their day to personal interests. One of the most unique opportunities was the private tour of the U.S. Army Special Forces Underwater Combat Training Facility on Fleming Key. This exclusive experience was made possible by Rusty McKee and provided a rare glimpse into elite military training, with participants learning about specialized techniques, equipment, and the history behind the program. For many, it was a fascinating and memorable highlight. Meanwhile, those opting for a more leisurely pace gathered at Sunset Pier for a relaxed waterfront lunch. With sweeping ocean views and the laid-back charm of Key West. The afternoon transitioned into guided

CRUISING

walking tours through the historic streets of Key West, where members explored the rich culture and storied past of the Conch Republic.

Tuesday continued to offer both adventure and exploration, though the day brought an last-minute change of plans. A scheduled visit to the U.S. Coast Guard Sector Key West was ultimately canceled due to a Department of Homeland Security shutdown, preventing access to the facility. Rusty McKee arranged for an equally engaging and informative experience. Instead, members had the opportunity to hear from Capt. Colin Thompson, Commanding Officer of Naval Air Station Key West and a representative from the Joint Interagency Task Force South. The discussion provided valuable insight into the broader scope of operations in the region, including interagency coordination, maritime surveillance, and national security efforts throughout the Caribbean basin.

Elsewhere, early risers embraced the option of a deep-sea fishing charter, venturing into open waters in pursuit of prized catches and enjoying the thrill of offshore angling. In the afternoon, members were free to explore Key West at their own pace. Some visited local attractions such as the Butterfly & Nature Conservatory, visiting vibrant butterflies and exotic birds.

The evening brought everyone back together for a memorable farewell celebration. Cocktails at Alonzo’s Patio Bar offered a relaxed, dockside setting to share stories from the past few days. This was followed by dinner at A&B Lobster House, an iconic Key West restaurant known for its fresh seafood and waterfront views. The combination of warm conversation and a picturesque setting provided the perfect conclusion to the cruise.

Throughout the cruise, what stood out most was the sense of community and thoughtful events. From exclusive tours and curated dining experiences, the Key West Overnight Cruise was more than just a getaway—it was a celebration of shared experiences, discovery, and the simple pleasure of time spent on the water. The trip left members with lasting memories and, undoubtedly, anticipation for the next adventure.

SUMMER LUNCH CRUSES

Although season has come to an end, there are still opportunities to cruise with your NYC friends! Summer Lunch Cruises are a casual and informal way for year-round members to stay connected and get out on the water. Come by boat or car to enjoy camaraderie and great food. Details and reservations are available on the NYC website under the cruising tab.

Wednesday, June 17

Gramma Dot’s (Sanibel)

Monday, July 13

Tarpon Point (Cape Coral)

Tuesday, September 15

Dixie Fish Co (Ft. Myers Beach)

FROM THE GALLEY

Summertime Smokehouse

Smoking a Brisket with NYC’s Pit Master and Executive Sous Chef Jeff Latham

As summer approaches, we naturally begin to spend more time outdoors enjoying our favorite activities. For me, one of the best parts of the season is cooking outside. Growing up in Texas, the smell of grills and BBQ drifting through the neighborhood was a constant during the summer months, and those memories still inspire me today. One of my favorite things to cook is a smoked brisket—a true test of patience and technique, but incredibly rewarding when done right.

To get started, there are a few essentials you’ll need: a smoker, wood, charcoal, a brisket, yellow mustard, kosher salt, coarse ground black pepper, beef tallow, a BBQ mop, and butcher paper (I prefer peach). Most importantly, you’ll need time—about 12 to 14 hours—and a good amount of patience.

The first step is selecting the brisket. There are several factors to consider, but I typically look for an “upper choice” or “prime” cut. These higher-quality briskets have better marbling, which helps keep the meat tender during the long cooking process. Keep in mind that briskets can lose 40–50% of their raw weight while smoking, so plan accordingly depending on how many people you’re serving. Wagyu brisket, while incredibly rich, can lose even more weight due to its fat content.

Once you’ve selected your brisket, it’s time to prepare it. Trim away excess fat, leaving enough to keep the meat moist during cooking. If you’re unsure, a butcher can assist with trimming. After trimming, coat the brisket with a layer of yellow mustard—this acts as a binder for the seasoning rather than

FROM THE GALLEY

adding flavor. Then season generously with a simple mix of 60% kosher salt and 40% coarse ground black pepper. I recommend doing this the night before and letting the brisket rest in the refrigerator overnight. Take it out a couple of hours before smoking to bring it closer to room temperature.

Next, prepare your smoker and build the fire. A reliable temperature gauge is key, as maintaining a consistent temperature is one of the most important aspects of smoking. I start with a small amount of charcoal in the smokebox and stack wood around it in a crisscross pattern, allowing for airflow between the pieces. The goal is to establish and maintain a steady temperature between 250–275 degrees.

Once your smoker reaches and holds this temperature, it’s time to add the brisket. Place it fat side up in the center of the rack. I also put beef tallow in a metal container on the smoker so it can melt and be used later. Close the lid and resist the urge to open it—keeping the heat consistent is critical. For the first four hours, I don’t open the smoker at all, instead adding wood as needed to maintain temperature.

After about four hours, check the brisket for bark development—the flavorful crust formed by the seasoning and smoke. At this stage, I begin basting the brisket with melted beef tallow to help retain moisture. I also start monitoring the internal temperature, aiming for 150–160 degrees. Since every brisket cooks differently, I begin checking at the four-hour mark and continue every 45 minutes to an hour if needed.

Once the brisket reaches that 150–160 degree range, it’s time to remove it and wrap it. Using two overlapping sheets of butcher paper, I create a surface roughly 2½ feet wide by 4 feet long. I apply some beef tallow to the center of the paper, place the brisket fat side up, and wrap it tightly—folding the edges securely to lock in moisture.

Return the wrapped brisket to the smoker and increase the temperature to about 285 degrees. This helps push through what’s known as “the stall,” when the internal temperature plateaus between 150–170 degrees. This phase requires the most patience, as progress can feel slow. Stay focused on maintaining your smoker temperature and allow the brisket to gradually climb to an internal temperature of about 203 degrees.

Once it reaches 203 degrees, remove the brisket from the smoker and let it rest. Resting is just as important as cooking, as it allows the juices to redistribute throughout the meat. Wait until the internal temperature drops to around 150 degrees before slicing. When ready, unwrap the brisket carefully and place it on a cutting board. Starting with the flat end, slice thinly against the grain. A properly cooked slice should be tender enough to nearly fall apart while still holding together. Once sliced, pour any remaining juices from the butcher paper over the top for added flavor.

In true Texas fashion, I like to serve brisket simply—with white bread, tortillas, BBQ sauce, pickles, and classic sides. Smoking a brisket doesn’t require constant effort, but it does demand time, attention, and patience. The end result, however, is more than worth it. There’s nothing quite like sharing a perfectly smoked brisket with family and friends—it’s a meal, an experience, and a tradition all in one.

ESSENTIAL CLUB INFO

Club Officers

Commodore Kathy Parks King

Vice Commodore John H. Tisdel

Rear Commodore Franklin W. Carson

Treasurer Richard P. Del Bello

Secretary Bradford L. Cowgill

Immediate Past Richard B. Maxwell

Commodore

Directors R. Robert Funderburg, Jr.

Preston B. Bradford Mathew Brainerd M. Marnette Perry

Fleet Officers

Power Fleet Captain Mathew A. Brainerd

Sail Fleet Captain Peter C. Griffith

Catalina Fleet Captain Robert J. Ranalli

Fleet Judge Advocate General Peter McKenna

Fleet Surgeon Roger N. Williams, MD

Fleet Measurer Lodge McKee

Fleet Chaplain Russell G. Overton

Fleet Photographer Craig Stone

Committee Chairs

Executive Kathy Parks King

Admissions R. Robert Funderburg, Jr.

Building, Docks, Franklin W. Carson and Grounds

Entertainment Kathy Brainerd

House John H. Tisdel

Finance Richard P. Del Bello

Race Peter C. Griffith

Ladies’ Book Club Fran O’Sullivan

Men’s Book Club Peter McKenna

W.O.W. Sue Mullen & Johanna Harrison

Speaker Series Bradford L. Cowgill

FCYC

Director Franklin Ellis Alternate Richard Botthof

Staff Email Directory

Reservations reservations@naplesyc.com

General Manager, Hallie Girardeau, CCM gm@naplesyc.com

Assistant General Manager, CJ Fernandez agm@naplesyc.com

Executive Director, Membership, Brenda O’Connor membership@naplesyc.com

Dockmaster, Capt. Chris Morrison dockmaster@naplesyc.com

Director of Member Experience, Sally Kostuk sally@naplesyc.com

Director of Club Events, Katherine Chirgwin events@naplesyc.com

Director of Catering, Priya Roloff catering@naplesyc.com

Wine Director/Sommelier, Bradley McGury beveragemgr@naplesyc.com

Cruise & Marketing Manager, Sarah Viox sarah@naplesyc.com

Communications Coordinator, Fabiola Lopez communications@naplesyc.com

Accounts Receivable, Paola Romero receivables@naplesyc.com

Telephones

Reservations

Naples Yacht Club

700 14th Avenue South Naples, FL 34102

NAPLES YACHT CLUB HOURS OF OPERATION

Season Dining Hours (November 1 - May 31) | Closed on Wednesdays Summer Hours (June 1 - October 31) | Closed Tusday - Thursdays, Closed in August

DINING HOURS

THE HELM BREAKFAST & COFFEE BAR

8 - 11 a.m. in the Boaters’ Grille

A LA CARTE LUNCH

11 a.m. - 2:30 p.m. in the Boaters’ Grille

A LA CARTE BRUNCH

11 a.m. - 2:30 p.m. in the Boaters’ Grille

Saturday and Sunday

DINNER 5 - 9 p.m.

Thursday - Tuesday in the Boaters’ Grille

RESERVATIONS

9 a.m. - 8 p.m. | Thursday - Tuesday 9 a.m. - 2 p.m. Wednesdays

FUEL DOCK

Fuel Dock Closed During Construction ADMINISTRATION

8:30 a.m. - 4 p.m. | Monday - Friday

Honoring Traditions. Committed to Excellence.