N 2014 OVEMBER

N OVEMBER 2014
4707 V ICTOIA B LVD .•H AMPTON , VA 23669•T EL : (757) 722-0711•F AX : (757) 722-4700•W EBSITE : WWW . HAMPTONYC . COM •
E MAIL : HYC @ HAMPTONYC . COM
Mid Atlantic 420 championships
Submitted by Gary Bodie
Eighteen club 420's competed for the Mid Atlantic Championship at HYC
over Columbus Day weekend. The weather included some clouds and a bit
of rain, but the breeze was perfect for spinnaker and trapeze racing. The
competition included boats from NY, TX, MA, NJ, and MD as well as our
local HYC 420 Racing Team. An Italian duo from Hampton University even
made it an international event.
The event was won by Gallagher / Ullman from Larchmont, NY. Our summer instructor, Veronica Macari teamed up with HU freshman Maxmilian
Kuester to finish third overall in one of our HYC boats. Kaila Pfrang and
Sydney Spruill finished ninth overall and third girl's team representing HYC.
Our race management team executed trapezoid courses for the first time in
club history and earned well deserved praise from competitors and class officers. Thank you to everyone that made it happen.
Passages:
Randy Pugh
37° 01’ 12.52” N 76° 20’ 38.43” W
C OMMODORE ’ S L ET TER
TO THE
M EMBERSHIP
Submitted by John Heinke
Welcome to November, by the time you read this Mainsheet 515 Bridge Street will belong to Hampton Yacht Club.
Much work lies ahead with sub-division and the construction planning. Engineering studies are coming back with recommendations on a site plan pertaining to Federal and State water run off requirements and VRMC permitting for
docks and slips. As we bob and weave through the permitting process with the City of Hampton our goal is to have the
sub-division approved by December 1, 2014 so we can close with HRSDC in January 2015. This is an aggressive time
table as November and December are short work day months due to the Holidays, in any case this is the goal.
I had the honor of handing out the awards at the HYCWS awards presentation. Women’s adult sailing is only a small
part of our Sailing Program but has made a big impact at the club. I urge you to volunteer and get involved with our
Sailing Program from the junior level thru adult level, from learning how to sail to match racing this is going to be a
great program for 2015.
Happy Holidays!
John
Saturday, November 8, 2014
3-6 PM
BROILED OYSTERS
PASTA SALAD
STEAMED OYSTERS
COLLARDS
FRIED OYSTERS
OYSTERS ON THE
HATERRAS CLAM
CHOWDER
HALF –SHELL
HUSH PUPPIES
CORN BREAD
PUMPKIN BREAD
PUDDING
Toasty Bon Fire
$20++
Reservations Recommended
37° 01’ 12.52” N 76° 20’ 38.43” W
MANAGER’S REPORT
NOVEMBER, 2014
As we are moving closer to the holidays, the events of the club have not slowed down. We start out
the month with our Oyster Roast. The date is November 8th. We are serving up a wonderful buffet with
a variety of oysters and side dishes. Reservations are recommended for this event.
On Thursday, November 13th we will continue to do our wine tasting. Reservations are required
for this event.
The birthday bash will be Thursday, November 20th. Come join us to celebrate your birthday and
bring some friends along to celebrate. I can think of a better venue to enjoy your birthday. Reservations
are required for this event.
Back by popular demand, we are doing the Thanksgiving To-Go menu. The menu is enclosed in your
statement for your convenience. Along with your order we hand a set of cooking instructions. Please
place your orders by November 19th. Please allow us to make your holiday special.
On the day after Thanksgiving we are doing our annual Holiday Sale. This will be Friday, November
28th. Beat the Christmas rush and join us for a wonderful sale and a filling breakfast.
Please keep the following dates in mind for December. On Saturday, December 13th we will have
Breakfast with Santa. On Sunday, December 14th is our annual members Christmas party. Please remember that the party is for adults only. I am looking forward to seeing everyone around the club.
Best Regards,
Richard Ash, Club Manager
Thursday, November 13, 2014
6:30 pm-8:00pm
Veramonte Savignon Blanc
Coupled with
Wild mushroom and quinoa salad
Handcraft Pinot Noir
Coupled with
Yellow pepper risotto/ grilled shrimp
and black olive vinaigrette
Spanish Chardonnay
Coupled with
Crab cocktail with avocado and coconut
Anderra Cabernet Sauvignon
Coupled with
Pumpkin-chocolate chiffon pie
Trapiche Malbec
Coupled with
Roasted squash ravoli/fresh sage and hazelnut brown butter
28++
Reservations Required
37° 01’ 12.52” N 76° 20’ 38.43” W
BIG BOAT INFO
Submitted by John McCarthy
NOVEMBER/DECEMBER
Sunday, Oct 26, November 2, 9, 16, 23
HYC FROSTBITE SERIES
5 great Sundays of racing
Great courses around government marks in harbor
Warning at high noon near CCV “H” (R N “20”)
Starts for all PHRF fleets plus Cruising
PHRF certificate required but crew limits do not apply
Food, drink, and awards at HYC following
each day’s racing
Contact Brian Deibler @ (757) 715-8977
Sunday, December 7 –
37th Annual HYC GABOON RACE
You’ve done it, you’ve loved it, it’s here again!
Staggered start race starting and ending off HYC dock
First boat starts around 1300
PHRF certificate required but crew limits do not apply
Buffet breakfast in lounge prior to racing
Contact Gaboon Guru Phil Briggs @ (757) 723-5477
Thursday, January 1 – DANA DILLON NEW YEARS MADNESS RACE
Co-sponsored by HYC & OPCYC|
All PHRF fleets plus Cruising
Staggered start off HYC dock – Finish off OPCYC dock
Terrific breakfast buffet in HYC lounge prior to race
Skippers meeting in lounge at 1000
First boat starts around 1130
Post race soiree in OPCYC clubhouse at 1530
Contact Mike Hollsten @ (757) 867-7912 or Mark Wolfe @ (757) 989-5064
This will be the final Big Boat Info for 2014
Think warm thoughts for an early spring
Happy Holidays to all of our racers
Let’s go racing!!
Happy Holidays to all of our racers
Let’s go racing!!
Thanksgiving-to-go
Did you know that you can avoid slaving in your kitchen this holiday and pick up deliciously prepared
dishes for your Thanksgiving table? Enclosed with your monthly HYC statement, you will find a menu
for our popular Thanksgiving-to-go . In addition to traditional Thanksgiving dinner choices, you will also
find a variety of additional holiday entrees, appetizers, side dishes and desserts. Yes you can have your
turkey and trimmings professionally prepared and spend the day with your family and guests, not stuck in
the kitchen.
37° 01’ 12.52” N 76° 20’ 38.43” W
Come early for the best bargains on HYC merchandise. HYC accessories are available including ties and bow-ties, cummerbunds, belts,
sandals, key fobs, dog collars and tote bags. Special items will be
available for custom ordering. Special bargain items!
Omelets, eggs Benedict, quiche Lorraine, French toast, assorted breakfast
meats, grits, home fries, sausage gravy, yogurt, muffins and fresh fruit.
Bloody Mary’s and Mimosa will be available at the bar.
$10++
HYC D INING
Commodore’s Dining Room -Serving Dinner Wednesday, Thursday and Friday
Nights 6-9 PM
The Dockside Lounge -
Serving Breakfast Saturday & Sunday 9-11 AM
Serving Lunch Daily 11:30 AM- 2:00 PM, Social Hour Friday Nights 5:30-7:30 PM
Serving Dinner Monday 5-8 PM, Wednesday - Saturday 5-9 PM
Two for $20
Pizza Night
Thursday Nights
November 20,2014
Monday Nights
5 - 8 PM
In the Dockside Lounge
Choose from our
Blue Plate Specials
in the Dockside Lounge ~ 5-9 PM
14” pizza with two
toppings $12++ (Additional toppings 75
cents)
$6 Pitcher of Domestic Beer with Pizza Purchase.
37° 01’ 12.52” N 76° 20’ 38.43” W
In the Commodore’s
Dining Room
Featuring Prime Rib &
Shrimp Dinner
Reservations Required
Following individual’s names are placed in nomination for
Hampton Yacht Club Offices for 2015
Position
Past Commodore
Commodore
Vice Commodore
Rear Commodore
Fleet Captain
Secretary
Treasurer
John Heinke
Dave Taylor
Judy Carr
Jamie Shoemaker
Justin Morris
H. Shaw
John Hobart
Director (1 year)
Director (1 year)
Director (2 years)
Director (2 years)
Gary Bodie
Alan Bomar
Tom Ryan
Clayton Jenson
Nominating Committee: Vince Behm (Chairman)
Phil Briggs
Dave Hamilton
John Newby
Tim Worst
PROFIT & LOSS SUMMARY FOR SEPTEMBER 2014
SEPTEMBER
Y-T-D 14
ACTUAL
Y-T-D 14
BUDGET
Y-T-D 13
ACTUAL
MARINA & RENTAL PROPERTY
$18,892
$152,241
$138,162
$128,467
FOOD & BEVERAGE
$3,123
$38,536
$67,080
$63.401
GENERAL & ADMINISTRATIVE
($1,691)
($73,780)
($45,460)
($36,362)
NET ALL FUNDS
$20,324
$116,997
$159,782
$155,506
MAINTENANCE & CAPITAL IMPROVEMENT FUND
Beginning Accrued Balance
$51,286
Income
$6,166
Elevator Pledges
$152
EXPENSES: 515 Bridge Street
($11,025)
Deposit– New Dishwasher
($3,000)
Balance Due on HVAC
($5,807)
_________________
Ending Accrued Balance
$37,772
37° 01’ 12.52” N 76° 20’ 38.43” W
Lines in any time that day
Weigh in 2:30 p.m.
Cookout 3 p.m.
Bring a covered dish. Rockfish, fried
turkey, clam chowder, collard greens, corn bread
and beer will be provided. Recognition for 1st,
2nd, and 3rd largest fish. Please register your boat
at the Club, we hope to see a great turnout for
this family affair.
Everyone is welcome. Only HYC members
eligible for winning fish.
You Catch ‘Em,
You Clean ‘Em,
We Cook ‘Em
Santa arrives by water at 10:00 A.M.
Breakfast Buffet 9:00-11:00
Scrambled eggs, breakfast meats, grits, home fries, biscuits and
gravy, sausage gravy, fresh fruit, muffins, Danish and waffles
with toppings
$8++ Adults
$5++ Children
37° 01’ 12.52” N 76° 20’ 38.43” W
Sun
Frostbite Series #2
Breakfast Buffet
8-11
Lunch 11:30-2
30 A la Carte Breakfast
9-11
Lunch 11:30-2
2
9
18
25
Tue
Lunch 11:30-2
Club Closes
At 6 PM
Lunch 11:30-2
Club Closes
At 6 PM
Lunch 11:30-2
Club Closes
At 6 PM
Lunch 11:30-2
Club Closes
At 6 PM
Commodore’s Dinner
11
4
Sat
6 Lunch 11:30-2
Pizza Night 5-9 DL
Pub Menu 5-9-DL
Dining Room Closed
14 Lunch 11:30-2
Pub Menu 5-9-DL
Social Hour 5:30-7:30
Dinner Menu 6-9-CR
7
Lunch 11:30-2
Pub Menu 5-9-DL
Social Hour 5:30-7:30
Dinner Menu 6-9-CR
22
A la Carte
Breakfast 9-11
Lunch 11:30-2
Pub Menu 5-9 DL
A la Carte
15
Breakfast 9-11
Lunch 11:30-2
Club Closed at 3 PM
CCV Awards Party
8 A la Carte Breakfast
9-11
Lunch 11:30-2
Fall Fling Regatta
Oyster Roast
Fri
Lunch 11:30-2
5
Pub Menu 5-9-DL
Dinner Menu 6-9-CR
13 Lunch 11:30-2
Pizza Night 5-9 DL
Pub Menu 5-9-DL
Dinner Menu 6-9-CR
Wine Tasting
21 Lunch 11:30-2
Pub Menu 5-9-DL
Social Hour 5:30-7:30
Dinner Menu 6-9-CR
Thu
1 A la Carte Breakfast 9-11
12
Lunch 11:30-2
Pub Menu 5-9-DL
Dinner Menu 6-9-CR
20 Lunch 11:30-2
Pizza Night 5-9 DL
Pub Menu 5-9-DL
Dinner Menu 6-9-CR
Birthday Bash
Lunch 11:30-2
Pub Menu 5-9 DL
Halloween Party
6-10pm
19 Lunch 11:30-2
Pub Menu 5-9-DL
Dinner Menu 6-9-CR
27
29
A la Carte
Breakfast 9-11
Lunch 11:30-2
Pub Menu 5-9 DL
26 Lunch 11:30-2
Burger Night 5-9 DL
Pub Menu 5-9-DL
Dinner Menu 6-9-CR
Wed
NOVEMBER 2014
Mon
3 Lunch 11:30-2
Two for $20
5-8-DL
10 Lunch 11:30-2
Two for $20
5-8-DL
Board of Directors/
Membership
Meetings
Breakfast Buffet
8-11
Lunch 11:30-2
Frostbite Series #3
Fall Fling Regatta
17 Lunch 11:30-2
Two for $20
5-8-DL
24 Lunch 11:30-2
Two for $20
5-8-DL
16 Breakfast Buffet
8-11
Lunch 11:30-2
Frostbite Series #4
23 Breakfast Buffet
8-11
Lunch 11:30-2
Frostbite Series #5
28 Breakfast Buffet 8-11
Lunch 11:30-2
Pub Menu 5-9-DL
Social Hour 5:30-7:30
Dinner Menu 6-9-CR
Holiday Sale
37° 01’ 12.52” N 76° 20’ 38.43” W
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