From the Helm
~ Bill Fletcher, Commodore
Greetings from the Saginaw. It’s encouraging to see fishing boats go by
instead of snowmobiles, a big change in 30 days. This is the month we have
all been waiting for, a new season is among us and boats will start populating
our slips. As cold as January and February were,
our docks and pilings fared well and we should
only spend half of what we had budgeted for
their repairs. Causley Contracting is shooting for
the week of the 20th to start the work.
Since Good Friday falls on our regularly
scheduled Annual Meeting Date, the Meeting is
moved to the second Friday in April. Please join
us on the 10th for a presentation on the State of
the Club. There will also be a vote on a By-Laws
change. The Board of Directors has approved
after the fact incentives to our initiation fees for
many years now. By voting yes for the change, it will clarify the authority for
the Board of Directors to offer incentives to the Initiation Fee from time to
time as required by the market or for a certain promotion. If you are not
able to attend, please send your vote into the club prior to the meeting.
The tentative date for turning the dock water system on is Saturday the 18th.
The following Saturday will be the Spring Work Party, please come out to
prep the grounds for another season. As usual a complimentary lunch will
be served after the work is completed. Final plans are being completed for
the projects in addition to general cleanup work. Also on the 25th will be the
Spring Wine Tasting Party, watch for the flyer.
Look for some new additions to Your Club, Pizza? Cigars? New Basketball
Hoop? Simply madness, what could be next? As always, please talk up our
great Club and get a friend to TRY SBYC.
See you at the Club…
The Mission of the Saginaw Bay Yacht Club:
We are a unique community of individuals with shared values and common
interests in an atmosphere of friendship and mutual respect. A family
of great people serving great people in a safe, nautical atmosphere. As
we have for generations - we stand tall and proud along the water and
welcome all who would join us in the pursuit of enjoyment and fun.
APRIL 2015
UPCOMING EVENTS:
SBYC Annual Meeting
Friday, April 10
Spring Work Party
Saturday, April 25
Spring Wine Tasting
Saturday, April 25
Kentucky Derby Party
Saturday, May 2
Mothers’ Day Brunch
Sunday, May 10
Action Auction
Friday, May 22
Flower Planting
Fri. & Sat., May 22-23
Potluck Breakfast
Saturday, May 23
Memorial Day
Holiday Cookout
Sun. & Mon., May 24-25
April Hours:
Thursdays(starting April 23)
Bar: 1700 - 2100
Dinner: 1800 – 2100
Fridays
Bar: 1700 - 2400
Dinner: 1800 – 2100
Saturdays
Bar: 1500 - 2400
Dinner: 1800 – 2100
From the Vice Commodore
General Manager Update
Fishing Corcega Beach Puerto Rico where the
mermaid looks silently out to sea, her waist length
hair quiet in the in morning light.
Hello SBYC Members- The ice is finally gone on the
river!!!!!! The bubblers are turned off, must be a sign
that Spring is finally
here.
~ Pam Murchison , Vice Commodore
The brotherhood of brown pelicans has gathered
above the reef swooping and diving, showing the
fishermen where the fish are clustered this morning.
Even El Piruto,
the heavy wooden
row boat, is out
today with its
crew. Several
fancier modern
fishing boats have
joined the action.
Some tossing large
nets about eight
feet in diameter
and weighted with
stones which are
hauled in after
they rest for a time on the bottom. Far out beyond
the breakers a commercial fishing vessel goes back
and forth.
This morning the Corcega fishing club is also here,
about seven strong. They fish from shore. Some use
traditional rods and some have rods that are barely
above a bamboo pole. An overturned cement pale
waits with a filet knife on top to prepare the fresh
catch and back under the palm trees one man tends
a small fire with an iron skillet ready to sauté the
morning’s catch.
The mermaid, a piece of drift wood, has left her postwashed out to sea by last night’s heavy rollers.
Soon SBYC’s fishermen will be out in the Bay.
See you all at the Annual Meeting.
~ Nick Alfano, General Manager
Lots of small projects
around the Clubhouse
and grounds are
getting done to ensure
a great season at
SBYC.
Please make
reservations for Easter
and Mother’s Day
buffets so the Club is
prepared for the right
amount of members and guests.
Think Spring!!!!!
Cheers!!!!!
Try
SBYC
Now is the time to encourage your
friends, family and colleagues to join
Saginaw Bay Yacht Club!
For the 2015 season,
new member incentives include:
NO Initiation Fee
for new members.
For new Dockholders:
50% off dockage for first year
25% off dockage for second year
The Masthead
Page 2 April 2015
The Best Lotto
Don’t Miss the 121st
~ PC Craig Murchison
Most people realize that your odds of winning a lotto
are the same whether you buy a ticket or not. If you
don’t believe this, round off the odds printed the
ticket to 3 or 4 or more decimal places and see what
number you get.
Not so with the great
ction uction SBYC eat free or dock
free raffle drawing.
Buy two tickets and
your odds 50/1! Over
the years we have
had so many happy
winners and this year
once again someone
will be elated to hear their ticket has been drawn at
the annual Action Auction Night. Even better, the
value of the winning ticket this year is $1400 while
the price per ticket remains a modest $50.
Annual Meeting
of your
Saginaw Bay
Yacht Club
A
Eat Free or
Dock Free
A
Friday, April 10, 2015
7:30 pm
RAFFLE
Because you are one of the good souls actually
reading the SBYC Masthead, I will give some inside
information on how to improve your odds. First, is
to buy early (call Ashley). Each year many people
can’t choose their lucky number because it is already
taken (what a disappointment). Even worse, some are
actually shut out because we are sold out by the time
they remember to buy. And of course Tom Greenia
always tries to pick the best numbers so you want to
beat him by calling Ashley early.
Then the best reason of all to call early, is you won’t
be accosted, intimidated or prevailed upon by me
when you are at the Club, although I have noticed a
few of you do enjoy my pitch year after year.
All kidding aside, the raffle grosses $5000 for the Club
and is counted on as being a significant contributor to
the Auction. We only sell 100 tickets, and it is fun to
be a winner. Most likely you will be at the Auction
(VC Pam & I moved to a new house this year and are
donating a lot of neat stuff) but on the odd chance
you can’t make it, we will track you down with the
results.
Thanks once again for your support.
The Masthead
RSVP at 989-892-5905
or [email protected].
SBYC Wish List
~ Julie Humbert, Social Committee Co-Chair
The social committee is looking for ways to make our
club even more inviting and fun. Here are some ideas
of item we would like to add to the club. If you are
interested, please consider donating new or slightly
used items from our wish list!
•
•
•
•
•
•
Standing Outdoor Heaters
Kayaks (1 or 2 seater)
More Solar lights for the Guest Dock
Lawn Games for Children and/or Adults
Children’s Movies
Inside Games for Children
If you have any other thoughts or ideas, please let us
know!
Mark Your Calendar!
Ladies Night
Thursday, May 28
More details to come!
Page 3 April 2015
SAVE THE DATE: Action Auction - May 22!
Action Auction is Friday, May 22nd! This exciting
event features silent and live auctions, raffles, a
fabulous buffet dinner and much fun!
Be sure to get a ticket for the “Eat Free or Dock Free
Raffle!” Win free dockage for the upcoming Boating
Season, or if you are a social member, win club
credit for food & beverage (a $1400 value)! For your
convenience, the cost of the ticket can be added to
your monthly bill at your request.
You can help make this event a big success by
donating an item for the auction. Donations can be
new and/or slightly used items, or they can also be
services. For example, fishing trips, home-cooked
gourmet dinners, cocktail and hors d’oeuvres parties
go over great. Be creative, have fun and participate!
Questions? Contact Wanda Dziwura at 989-3929717 or [email protected] or Lynn Weaver at 989737-9117 or [email protected].
Use the form below and send or drop off your
dontation at the club!
Thank you in advance for your support!
SBYC Action Auction Donation Agreement
Company___________________________________________ Phone Number________________________
Contact Name____________________________________________________________________________
Address_________________________________________________________________________________
City/State/Zip_____________________________________________________________________________
E-mail Address____________________________________________________________________________
 YES! I want to donate an ITEM OR SERVICE
Brief Description __________________________________________________________________________
________________________________________________________________________________________
Restrictions if applicable ____________________________________________________________________
Quantity _________________________ Value $_________________________________________________
Delivery or pick up instructions _______________________________________________________________
How do you want your company or name listed in the Saginaw Bay Yacht Club Membership Roster?
________________________________________________________________________________________
Donor Signature________________________________________________ Date_____________________
Please return to: Saginaw Bay Yacht Club, c/o Action Auction Committee, P.O. Box 45, Essexville, MI 48732
The Masthead
Page 4 April 2015
SBYC Winter Cruise 2015
~ by Charles and Ellen Safley
On February 22 our group of 26 SBYC winter rendezvous-ers met at the cruise terminal in Fort
Lauderdale. There were 22 members of SBYC, plus
Ron and Colleen Shrank (who keep their sailboat at
Tawas Marina) and Todd and Joanne Kraemer. We
boarded the
Celebrity
Silhouette
and later that
afternoon
set course for San
Juan, Puerto Rico. The 23rd was
spent sunning on
deck, exploring
the shops
onboard, donating money to the casino and enjoying
the delicious food in the dining room. We arrived
at San Juan on the 24th and spent the afternoon
exploring the city and shopping. A few of us found a
local pub and settled in for a “rest,” as pictures
show! Later we were off to St. Kitts and spent the
day there on the 25th (where a few of us found a
local pub and settled in, etc. etc.). Another night at sea and we called on St. Maarten
on the morning of Feb. 26th. St. Maarten was
another great day stop. Ellen and I went snorkeling,
Colleen and Ron sailed on an Americas’ Cup 12
meter boat, others were shopping and just enjoying
a day of warmth and sun while our grandkids in
Michigan had a third day off school due to the frigid
temperatures. Craig Taunt checked on-line and
reported that Gladwin was -27! Friday and Saturday were days at sea, spent relaxing
and storing up sun before returning home! We
returned to Fort Lauderdale and disembarked on Sun.
Feb 29. It is not an exaggeration to say that everyone
enjoyed themselves and before we left the ship,
many had already started talking about winter cruise
options for next year. We had fine food, fun ports, as
well as a basically unlimited drink package, but most
importantly we had the company of our great friends
whom we don’t see enough during the winter. Look
for plans regarding Winter Cruise 2016 during the
summer.
The Masthead
Page 5 April 2015
SBYC Winter Cruise 2015
The Masthead
Page 6 April 2015
SNEAK PEEK! Check out the new menu starting April 17th!
SHAREABLES
SHAREABLES
Cheese Plate- variety of domestic
and imported cheeses served with
Plate-crackers.
variety of8.95
domestic
Cheese
assorted
and imported cheeses served with
Shrimp Cocktail- cold poached
assorted crackers. 8.95
shrimp served with cocktail sauce
Cocktailcold poached
Shrimpand
lemon. 13.50
shrimp served with cocktail sauce
Chicken Quesadilla- grilled flour
and lemon. 13.50
tortilla stuffed with cheese,
grilled
flour
Chicken Quesadillamarinated
chicken breast,
sautéed
tortilla
stuffed
with cheese,
onions
& peppers.
8.50
marinated chicken breast, sautéed
Flash Fried Calamari- fried light
onions & peppers. 8.50
and crisp served with soy ginger
Flash
Fried
Calamarifried light
dipping
sauce
and lemon.9.00
and crisp served with soy ginger
dipping sauce and lemon.9.00
DINGHY DINNERS
Volcano Shrimp- tender shrimp
DINGHY DINNERS
sautéed with a light sweet and
Shrimptender
Volcano
spicy sauce.
Served
overshrimp
rice.
sautéed with6.95
a light sweet and
spicy sauce. Served over rice.
Bacon Wrapped Meatloaf6.95
house made meatloaf covered with
MeatloafBacon Wrapped
Harry’s
secret tomato
sauce.
house
made with
meatloaf
Served
garliccovered
mashedwith
Harry’spotatoes.
secret tomato
4.95 sauce.
Served with garlic mashed
Fish Tacos- tender fish marinated
potatoes. 4.95
with olive oil and lime juice. Served
Hummus Plate- house made
Crab Cakes- lump crab cakes
hummus served with pita chips and
served with remoulade sauce. 8.95
Hummus
Platehouse made
carrot
sticks.5.95
Crab Cakes- lump crab cakes
Chips and Salsa- 4.95
served with remoulade sauce. 8.95
hummus served with pita chips and
Thai Chicken Lettuce Wrapscarrot sticks.5.95
sautéed chicken breast marinated
Thai
Lettuce
Wrapsin
lightChicken
teriyaki sauce
served
with
sautéed
chicken
breast
marinated
Asian slaw,
toasted
almonds
and
in light
teriyaki
sauce
served with
butter
lettuce
leaves.9.95
Asian slaw, toasted almonds and
Soft Pretzel Bites- house made
butter lettuce leaves.9.95
soft pretzel bites served with a
Softwarm
Pretzel
Biteshouse
cheese
dip.
5.95made
soft pretzel bites served with a
Mozzarella Sticks- herb breaded
warm cheese dip. 5.95
mozzarella sticks served with
Sticksherb
breaded
Mozzarella
marinara
sauce.
7.95
mozzarella sticks served with
Fresh Fruit Plate- variety of
marinara sauce. 7.95
seasonable fresh fruit. 9.95
Buffalo Wings- served with celery
Chips and Salsa- 4.95
and ranch dip. 8.50
Buffalo Wings- served with celery
Chorizo and Black Bean Dipand ranch dip. 8.50
spicy chorizo sausage and black
and Black
Bean DipChorizo
beans
blended
with cheddar
and
spicy cheese.
chorizo Served
sausagewith
and tortilla
black
cream
beans blended
with
cheddar and
chips.
7.95
cream cheese. Served with tortilla
Boursin Cheese- fresh cut
chips. 7.95
baguettes with Harry’s famous
CheeseBoursin
marinara sauce
andfresh
warmcut
boursin
baguettes
with Harry’s famous
cheese 7.95
marinara sauce and warm boursin
cheese 7.95
Fresh Fruit Plate- variety of
seasonable fresh fruit. 9.95
Lobster Mac & Cheese- house
Toasted Ravioli- beef ravioli fried
made mac & cheese with lobster
golden brown served with spicy
Lobster
Mac
& Cheeseand
toasted
bread
crumbs.house
7.95
Toastedmeat
Raviolibeef
ravioli fried
sauce.
4.50
made mac & cheese with lobster
Caprese Salad- fresh mozzarella,
and toasted bread crumbs. 7.95
vine-ripened tomatoes and basil.
golden brown served with spicy
Seafood Crepe- shrimp, crab and
meat sauce. 4.50
scallops stuffed inside a house
Saladfreshvinaigrette.
mozzarella,
Caprese
Served with
balsamic
Crepeshrimp,
and
Seafood
made crepe.
Served
withcrab
lobster
vine-ripened tomatoes
and basil.
5.95
scallops
stuffed
inside
a house
supreme
sauce.
4.95
Served with balsamic vinaigrette.
Lasagna- house made lasagna
5.95
served with marinara sauce. 4.95
made crepe. Served with lobster
Chicken Picatta – tender chicken
supreme sauce. 4.95
breast served with rice topped with
Lasagna- house made lasagna
Meatballs & Pasta- house made
served with marinara sauce. 4.95
meatballs served with penne pasta
Picatta
– tender
chicken
aChicken
light white
wine caper
sauce.
4.95
& Pastahouse
Meatballs
covered
with
marinara
saucemade
and
Tacostenderfresh,
fish marinated
Fish
with
slaw, crème
queso
meatballs
servedcheese.
with penne
parmesan
4.95pasta
with
olive and
oil and
lime
juice. Served
blanco
flour
tortillas.
6.95
covered with marinara sauce and
breast served with rice topped with
a light white wine caper sauce. 4.95
with slaw, crème fresh, queso
parmesan cheese. 4.95
The Masthead
Page 7 blanco and flour tortillas. 6.95
April 2015
ENTREES
Fresh Michigan Lake Perch- prepared “your way” Served with choice of starch and
vegetable of the day. ½ order 15.50 full order 19.95
Filet Mignon- topped with a merlot reduction sauce. Served with choice of starch and
vegetable of the day. 6oz. 25.00 8oz. 28.00
Scottish Salmon- prepared “your way” Served with choice of starch and vegetable of the
day. 18.95
Lake Superior Whitefish- prepared “your way” Served with choice of starch and vegetable
of the day. 19.95
Fettuccine Alfredo- tender fettuccine topped with house made alfredo sauce. 14.95 add
chicken 3.00 add salmon 5.00 add shrimp 7.00
Steak of the Day- ask your server for details. Choice of starch and vegetable of the day.
Market price.
Pasta Primavera- sautéed vegetables tossed in a light olive oil, herb and garlic sauce. Served
over tender fettuccine. 14.95
Grilled Marinated Chicken Breast- served with your choice of starch and vegetable of the
day. 15.95
Starches- baked potato, garlic mash, french fries, chippers, rice pilaf, mac &
cheese. Load your baked potato with cheese, bacon and scallions for 1.00
Seafood Your Way- broiled, pan fried, deep fried, blackened, grilled, poached
and pecan encrusted
The Masthead
Page 8 April 2015
SOUPS/SALAD/SANDWICH
SBYC Soup & Salad Bar- 8.95
Soup of the Day- cup 2.75 bowl 3.75
Clam Chowder- cup 3.25 bowl 4.25
Oriental Chicken Salad- crisp lettuce, bok choy, cabbage, carrots, scallions, peas, mandarin
oranges and toasted almonds. Topped with grilled chicken, crispy rice noodles and sesame
seeds. 9.95
Chicken Caesar Salad- hearts of romaine tossed with caesar dressing , parmesan cheese
and croutons. Topped with marinated grilled chicken. 8.95
Grilled Chicken Tortilla Salad- marinated grilled chicken tossed with black beans, corn,
green onions and cilantro served over fresh greens topped with crispy corn tortilla strips.
Topped with shredded cheese avocado cream vinaigrette. 9.95
Fiesta Salad- sirloin steak cooked to order atop fresh greens with avocado, red peppers,
tomatoes, asiago cheese, mandarin oranges and strawberries. Served with house made
mango/habanero dressing. 12.95
Poached Pear Salad- poached pears, blue cheese and walnuts tossed with fresh greens in a
balsamic glaze. 7.95
The Masthead
Page 9 April 2015
SOUPS/SALAD/SANDWICH
Add the salad bar to your sandwich for only 4.95
BLT-bacon, lettuce and tomato on toasted white or wheat bread. 5.95
Grilled Chicken Panini- grilled chicken, sautéed peppers & onions with melted provolone
cheese and chipotle mayo. 8.95
Reuben or Rachel- corned beef or turkey with sauerkraut, swiss cheese and thousand island
dressing on grilled rye bread, 8.95
SBYC Angus Burger- hand made 8oz patty served with lettuce, tomato, onion on a grilled
kaiser bun. 7.95 additional items .50 each.
Perch Sandwich- fried perch served on a toasted bun with lettuce, tomato, onion and side of
tartar sauce. 8.95
The Capone- genoa salami, mortadella, capacolla and swiss cheese served on a toasted
hoagie bun with lettuce, tomato, onion and italian dressing. 8.95
Beef or Chicken Philly- sautéed peppers, onions, mushrooms and melted provolone cheese
atop of a grilled hoagie bun. 8.95
Prime Melt- open faced prime rib sandwich topped with melted provolone cheese on grilled
panini bread. Served with au jus. 10.95
Ham or Turkey- your choice of meat, bread and cheese. Served with lettuce, tomato and
onion. 5.95
The SBYC Club Sandwich- turkey, ham, bacon, cheese, lettuce and tomato on toasted
white or wheat bread. 8.95
SIDES- french fries, fresh fruit, coleslaw and chippers
The MastheadPage 10 April 2015