The
Watch
October 2021
Safe Harbor Peninsula Yacht Club
GENERAL MANAGER MESSAGE Dear Members, We thank you all for your patience and understanding while we address the water damage during our renovations. We plan on using the Commodore's room and bar during this time and until November. We will be updating you on the status of the club and also continuing to send out the Thursday Happenings to keep you informed of the club events we will hold. Please check your email. If you haven’t already added us on Facebook and Instagram please do so, as this is another way to keep “in the know" about events going on at your club. Here are some of the events you won’t want to miss: Pen Cup, Member Mixer, Fall Festival, Treasure Hunt, and Trick or Treating on the Docks! We are in the planning process for the 2022 events for the members! We have over 300 member events for you to enjoy. If you would like to have a business meeting, wedding or any other private event, please contact Nikole Taylor at 704-995-9511. The Ship's Store has new merchandise so plan to shop for your family for special holiday gifts as the holidays are right around the corner. Harry and your dock hands are ready to serve you with the many service amenities the club provides. Paddle boards, kayaks and canoes are all available at no charge Please contact the Ships Store so they can get your paddles ready for you. As always, it is a pleasure to serve you. Kathee Dishner
EMPLOYEE OF THE QUARTER
Congratulations to our ship store employee, James Macaluso. James is an exceptional employee, great work ethic, willing to work for other people, work other departments, pool, marina, ship’s store and food and beverage…we could go on and on!!! Lucky for all us, although primarily in the marina now, he continues to be a huge asset to PYC in all areas. We are confident James will do very well in life no matter what he does!
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MANAGER OF THE QUARTER
Congratulations to Katherine Armitage! Our Reservations Manager, started off an as intern in 2014 and has grown into various positions over the years. She is a valued member of the food and beverage team, who goes above and beyond for our members. We can't thank her enough for all her hard work and dedication. Help us congratulate her on being voted manager of the quarter!
CLUB EVENTS WELCOME NEW MEMBERS Mr. and Mrs. Thomas Bermel Mr. Chad Williams Mr. and Mrs. Jason Owens
We Want to Thank everyone for joining us for LABOR DAY WEEKEND!
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COMMODORE’S HOURS Fridays 6:00 - 7:30 PM Bar
Come Take A Ride on Nopkehee Wednesday Nights 6:00 - 8:00 PM
The perfect opportunity to socialize with other members and make new friends. Complimentary Appetizers Member Charge Bar | $3 Draft Beer
Wine Down Cruises We will offer White Wine, Beer, Cheese and Light Hors d’oeuvres $35+ per person
8 people maximum per cruise. REGISTER ONLINE
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Please note there is a 48-Hr Cancellation Policy on all Club events.
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CLUB EVENTS
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CLUB EVENTS
Please note there is a 48-Hr Cancellation Policy on all Club events.
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CHEF'S CORNER
Lobster Ravioli
Ingredients • 3 lobster tails • 1 stick (1/2 cup) salted butter • 2 cloves garlic, minced or grated • 1/2 teaspoon crushed red pepper flakes, more or less to your taste • 1/4 cup fresh parsley, chopped • 1 teaspoon lemon juice + lemon zest • 1/2 teaspoon kosher salt and pepper • 1 cup Boursin cheese • 1 pound fresh pasta dough Tomato Cream Sauce • 2 tablespoons extra virgin olive oil • 2 tablespoons salted butter • 1/2 yellow onion, chopped • 4 cloves garlic, minced or grated • 1 can (24 ounce) crushed san marzano tomatoes • Kosher salt and black pepper • 1 cup heavy cream • 1/4 cup freshly grated parmesan cheese, plus more for serving • 1/4 cup fresh parsley, roughly chopped • 1/4 cup fresh basil, roughly chopped Instructions 1. To make the ravioli. Bring a large pot of salted water to a boil. Add the lobster tails and cook until the shells turn bright red, about 5-8 minutes. Remove from the water using tongs. Let cool and then remove the lobster meat from the shell. Finely chop both the lobster meat. 2. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the garlic and crushed red pepper and cook another minute. Remove from the heat and stir in the lobster, parsley, lemon juice, lemon zest, and a pinch each of salt and pepper. Add the Boursin cheese and mix to combine. Set the filling aside. 3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. 4. To make the cream sauce. Heat the butter and oil over medium heat. Add onions and cook for 5 minutes, until fragrant. Add the garlic and cook another minute. Stir in the tomatoes and season with salt and pepper. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally until thickened slightly. Stir in the heavy cream, parmesan, parsley, and basil, and cook another 10 minutes, until warmed through. 5. Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain. 6. Divide the ravioli among bowls and spoon the tomato sauce over top.
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Please note there is a 48-Hr Cancellation Policy on all Club events.
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BOATING & MARINA NEWS Winterization Time Wow!! It is that time again but there is still a lot of boating time left. Nice cool evenings and warm days make for the best boating time ever!! Always remember, even though we are in the south, you still need to think about protecting your vessel from cold winter damage. Winterization Options 1. Full engine winterization 2. Cold water systems 3. Hot water heater 4. AC units 5. Engine heaters (great for boats that are GFCI circuit protected) 6. Battery maintenance 7. Proper function of bilge pumps Email the ships store for all your winterization needs. We only work with qualified, insured mechanics to help protect your investment. Marina Power Cord Safety Faulty power cords in marinas are the leading cause of fires and electrocution. Preventing this from happening will require everyone to do their part. You may remember past articles regarding power cords but would like to take a moment to reiterate areas that need to special attention. 1. Power cords do not last forever. a. If your cord is discolored, chafed, or dry rotted it needs to be replaced ASAP! 2. Regular inspections are very important! a. Remember to cut power off before inspecting any power cord! 3. All chargers and heaters must be ABYC approved and GFCI protected and must be monitored! Safety in and around the marina is always going to be top priority here at the Peninsula Yacht Club. Ship’s Store News We still have some items on clearance to make way for some exciting new items for fall and winter! We expect new merchandise to start arriving mid- to late- October…so come see us!!
Harry Smith, Marina & Aquatics Manager
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Please note there is a 48-Hr Cancellation Policy on all Club events.
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FLEET COMMITTEE NEWS When the temperature begins to ease and the winds begin to blow, it’s sailing season again! And we have a full schedule ahead for this fall/winter, one that began with the Sunday Fellowship Series on September 12th and continued September 19th and 26th. In October, the races will be on October 10th and 17th. These are fun races, open to all sailboats, and usually divided into two classes (yachts that fly spinnakers and yachts that do not). And afterwards, all gather in the bar for a beverage and to swap tall tales. However, the jewel in our sailing crown is the Peninsula Cup Regatta, October 1st-3rd. Now in it’s 29th year, the “Pen Cup” (as it is referred to) is a rated regatta open to all yachts that carry a PHRF handicap rating. Typically, we see 30-40 yachts participating in 4-6 different classes, making for intense competition for awards. It is all accompanied by a bevy of onshore activities from an opening reception on Friday night following practice racing to the closing Finish Line BBQ and Awards ceremony on Sunday afternoon. Unique this year is the introduction of a “Parade Class” that is open to sail AND power. It is approximately a 2 hour parade of sail and power yachts from the race starting line proceeding leisurely to a designated mark and then returning to the club basin. It’s open to all boats of any size, so come and have some fun.
2021 FLEET COMMITTEE
All events require registration at the following links:
Vince Waktins Past Commodore
Fellowship Series: https:// www.regattanetwork.com/ event/22874 Peninsula Cup Regatta: Pen Cup Parade Class:
Jim Hill Commodore
Jacob Bachman Treasurer
Fair winds!
Gary Treen Steve Hosler Vice Commodore Rear Commodore
Yolanda Jones Purser
Charlie Hahl Secretary
Wes Bray Sail Fleet Captain Chris Slocum Fleet Captain
Mike Lang Power Fleet Ensign
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James Pagano Pamela Black Tim Harbick Greg Polek Power Fleet Captain Power Fleet Commander Sail Fleet Captain Sail Fleet Commander
Deb Agostsinelli Sail Fleet Ensign, Junior Sailing
David Krippene Sail Fleet Ensign, Race Committee
Jan Kurdin Social Chairman
Mike Hauser Education & Safety
SOCIAL COMMITTEE MEETING
The Social Committee is the perfect opportunity to get involved in club events and meet other members!
FLEET COMMITTEE MEETING
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.
CLUB CONTACTS MAIN LINE | 704-892-9858
DINING ROOM | 704-999-2235
SHIP’S STORE | 704-996-8575
General Manager Kathee Dishner 704-892-9858 kdishner@peninsulayacht.com
Executive Chef Andres Saborido 704-892-9858 ext: 2024 chef@peninsulayacht.com
Assistant General Manager Jeff Barry 704-892-9858 jbarry@peninsulayacht.com
Marina & Aquatics Manager Harry Smith 704-892-9858 ext: 2028 hsmith@peninsulayacht.com
Club Accountant Ellen H. Gury 704-892-9858 ext: 2036 ehgury@peninsulayacht.com
Membership and Events Director Nikole Taylor 704-892-9858 ext: 2022 events@peninsulayacht.com
Dining Room Manager Derek Kraack 704-892-9858 ext: 2032 drmanager@peninsulayacht.com
Reservations Manager Katherine Armitage 704-999-2235 reservations@peninsulayacht.com
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SAFE HARBOR PENINSULA YACHT CLUB
PRSRT STD U.S. POSTAGE
18501 Harbor Light Blvd. Cornelius, NC 28031 704-892-9858 | www.PeninsulaYacht.com
PAID
CORNELIUS, NC PERMIT NO. 1
RETURN SERVICE REQUESTED
Marina Hours
Monday Tuesday Wednesday Thursday Friday & Saturday Sunday
9:00 am - 6:00 pm 9:00 am - 6:00 pm 9:00 am - 6:00 pm 9:00 am - 6:00 pm 9:00 am - 8:00 pm 9:00 am - 7:00 pm
October CALENDAR
Sunday Sunday Sunday
Monday Monday Monday
Tuesday Thursday Tuesday Wednesday Wednesday Thursday Friday Friday Tuesday Wednesday Thursday Friday
1
Welcome Reception for All Members 5:30PM-7:30PM
3
PEN CUP BREAKFAST BY THE LAKE 9:00AM-12:00PM PEN CUP BBQ 1:00PM-3:00PM
4 DINING CLOSED
DINING CLOSED
10 BREAKFAST BY THE LAKE 8AM-11AM
11 DINING CLOSED
17
BREAKFAST BY THE LAKE 8AM-11AM
24 BREAKFAST BY THE LAKE 8AM-11AM
5
18
12 DINING CLOSED
19 DINING CLOSED
DINING CLOSED
25 DINING CLOSED
26 DINING CLOSED
6 Wine Down Cruise 6:00 - 8:00 PM
13 Wine Down Cruise 6:00 - 8:00 PM
20 Wine Down Cruise 6:00 - 8:00 PM
27 Wine Down Cruise 6:00 - 8:00 PM
7 MEMBER WINE NIGHT 5:00-8:00PM
14 MEMBER WINE NIGHT 5:00-8:00PM
21
Wine Society Tasting 6:30 PM
28
MEMBER WINE NIGHT 5:00-8:00PM
Saturday Saturday PEN CUP
CHEF'S GRILL 5:00PM-9:00PM
8 Taste of Oktoberfest 5:00-8:00PM
9 Royal Bliss Tap Takeover 12:00-4:00PM
15 FRIDAY NIGHT SOCIAL
5:30 - 7:30 PM
22
Member Mixer
5:30 - 7:00 PM
29 HALLOWEEN SOCIAL
5:30- 7:30 PM
2
16 DINING CLOSED: Private Event
TREASURE HUNT 12:00PM
23
CALVIN NEWMAN FALL FEST 5:00PM-8:00PM
30
HAUNTED HARBOR 5:00PM