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Gulfport Yacht Club
LOG SHEET July 2014 Latitude N 30°21.65 - Longitude W 89°05.35
GYC Flag Raising & Blessing of the Fleet
Commodore
Vice Commodore
Rear Commodore
Fleet Captain
Fleet Surgeon
Treasurer
Secretary
Past Commodore
2 Year - Board Members
Shannon Weatherly
Paul Terrell
1 Year - Board Members
Shaw Matthews
Michael Schloegel
Committee Chairmen
By-Laws & Rules
Committee Boat
Docks & Piers
Entertainment
Finance
History
House
Insurance
Jr. Activities
Ladies Auxiliary
Log Sheet
Long Range Planning
Membership
Pool
Powerboat
Property & Grounds
Sailing
Swim
Ladies Auxiliary Officers
President
Vice President
Secretary
Treasurer
Parliamentarian
Greg Pietrangelo
John Webb
James Kaigler
George Boddie
Dr. Bryan Leatherman
James Kaigler
William G. McGhee
Dr. Michael Seicshnaydre
Mike Joyner
Skipper Kalil
Wayne Tisdale
Steven Warren
Fant Walker
Tommy Doucet
Michael Hage
Sandra Boddie
John Freeman
Dr. Tommy Hewes
Skipper Kalil
E.G. Warren
Katie Aschenbach-Doucet
Lynn Ward
Stephanie Cowart
Walt Rode
Dickie Dunaway
Dean Morrow
Trey Sutton
Louis Bell
Sam Hopkins /JW Galloway
Christine O’Bannon
Lynn Ward
Tonya Rode
Jo Ellen Mechatto
Judy Karl
Kathy Hage
Gulfport Yacht Club 2014
Board of Directors
Gulfport Yacht Club Contact Information:
Billing: PO BOX 600, Gulfport, MS 39502
Shipping: 800 East Pier, Gulfport, MS 39501
Phone: (228)863-6796 Fax: (228)863-9843
Email: [email protected]
General Manager - Steven Chatelain Ext 301
Office Manager - Jan Farnsworth Ext 300
Executive Chef - Jason Sperbeck Ext 305
Sailing Director - Samson Vasquez (228)323-1336
GYC Food Service Hours: Lunch : 7 days a week 11:00am-1:30pm
Monday- Red Beans and Rice Buffet w/ Lunch menu
Friday- Fried Shrimp & Seafood Plate Special w/Lunch menu
Sunday- Champagne Brunch Buffet only
Breakfast: Saturday 8:00am - 11:00am
Dinner: Wednesday Night 6:00pm-8:30pm
Friday Night 6:00pm-9:00pm
Upcoming GYC Member Events
Day Date GYC Event Name
Friday July 4 4th of July Party 4pm
Friday July 11 Shannon Waller Angler Mtg 6pm
Saturday July 12 Shannon Waller Fishing 5am
Sunday July 13 Shannon Waller Fishing 5am
Sunday July 13 Sunset Sunday 5pm
Thursday July 24 GYC Steak Night
Chart Room Bar Rules: You must be 21 years old to enter the Chart Room
Bar. Every evening at 4:00pm with the exception of Din-
ner Service Nights the doors will be closed and you must
enter the Chart Room through the East side door located
left of the Skipper's Room and ladies rest room. Children
are allowed to dine in the Chart Room during food service
hours with their parents only.
Proposals for Membership:
Log Sheet Information:
Log Sheet Editors: Stephanie Cowart, Samson Vasquez, & Laura
Hanson. Log Sheet Photographer: Poem Love
Send all articles, stories, & pictures to:
Ric Williams
520 Champlin Street
Gulfport, MS 39507
Commodore’s Report:
Finally, we had a month with great weather! I hope everyone enjoyed our Opening Day and Flag Raising ceremony. We had good membership participation, good food, a great band and fun activities for the kids. Again, a special thanks to the Entertainment Committee, Past Commodore Dr. Tommy Hewes, and the staff for all the hard work in making it a success.
Past Commodore Schloegel and his team of sailing instructors graduated five adult sailors with Blue Cards which allows them to take out our Flying Scots. Thanks to all of you for your dedication of time to the club and congratulations to the sailors.
June was a busy month for our Sailing Teams. Our Juniors traveled to Lake Norman Yacht Club (NC) on June 7th & 8th to participate in the U.S. Sailing Area D eliminations for the Chubb U.S. Junior Sailing Championships. Congratulations to Sam Hopkins, Jacob Seicshnaydre and Grant Kalil for finishing second overall, as well as Alexander Hopkins, Luke Seicshnaydre, and Barrow Hawkins who finished fourth over-all. Also, on June 7th and 8th we sent sailors to BWYC to participate in the Chapman Flying Scot Team Race Regatta; the GYC team finished third overall. June 14th & 15th was the GYA 420 Championship held at the LBYC, Grant Kalil and Crocket Collier finished second overall. What a super month for all of our sailors; thank you for representing our club well!! But we were not done, the sailing committee helped finish the New Orleans to Gulfport race on June 14th and start the Gulfport to Pensacola race on June 20th. June 27th & 28th was the GYA Challenge Cup in Pensacola and GYC had four boats competing.
In the next issue of the Log Sheet we will have the results of our annual Chandeleur Rendezvous fishing tournament. Will we have a new Trout King or will Dickie Dunaway hold onto his crown? I hear he is scared and leaving the country-wait and see.
It is hard to believe we are six months into the year. The old saying “time flies when you’re having fun” comes to mind. The first half of the year has been one of the most rewarding experiences I have en-countered in my life and I have each of you to thank for that.
Please pay attention to the happenings this month: the 4th of July Bash, Shannon Waller Memorial Fishing Tournament, Sunset Sunday, Grill your own steak night, Weatherly Regatta, Junior Liptons and the Memorial Hospital Jr. Regatta- another busy month. One of the pleasures I get coming to the club in the summer is watching our young men and women sailing, swimming, and just having fun around the club. These are memories that are made for life.
If you have not been to the club this summer, come down and see what a great job the com-mittees and staff have been doing to make our club the best club in the GYA!!
Here’s to smooth sailing, big fish, cold beverages, warm sand, and HAPPY 4TH OF JULY!
Greg Pietrangelo
By-Laws & Rules Committee Report Swimming Pool: a. Only members of the Club, their dependents, holders of valid guest cards, members of other GYA yacht clubs and members of other yacht clubs recognized by the Club are entitled to use the swimming pool. Non-member residents of Harrison County are not permitted to use the pool. Refer to Section XV for an exception regarding children’s birth-day parties.
Entertainment Report:
Shannon Waller Fishing Tournament Friday, July 11 - Sunday, July 13
Children's Tournament: Friday Evening - Check In 5:00pm
Adult Tournament:
Friday July 11 6:00pm Captains Meeting Saturday July 12 5:00am Poles In
Sunday July 13 3:00pm Weigh - In Followed by Awards 5:00pm Sunset Sunday
Pier Division: Speckled Trout, Red Fish, Flounder, White Trout, Croaker, Biggest Fish
Boat Division: Speckled Trout, Red Fish, Flounder, Lemon Fish, King Mackerel, Triple Tail
TIKI BAR HOURS
11:00am - 6:00pm
Summer is Here!
Sunset
Sunday
July 13, 5-8pm
Live Entertainment
BBQ Buffet
Happy Hour 1/2 price drinks
House Liquor, House Wine & Domestic Beer
7 days a week from 5:00pm-6:30pm!
GYC Member Steak Night
Thursday, July 24
Grill your own Steak
GYC will provide the Sides!
4th of July Celebration Friday, July 4, 2014 - 4:00pm – 9:30pm
Giant Water Slide & Sno Cones
5:30pm - 8:30pm: BBQ BUFFET BBQ Chicken, BBQ Ribs, BBQ Brisket, Potato Salad, Baked Beans, Cole Slaw, Burgers, Hot Dogs, Chicken Nuggets, Mac & Cheese, French Fries, Ice Cream, Assorted Cookies, Watermelon
$13.99 Adults, $8.99 Kids 6-12, $5.00 Kids 5 and under
6:00pm - 10:00pm Live Music by “No Plain Jane” 8:45pm - Firework Show
Ladies Auxiliary Happenings:
It is tough to believe July is here already, time flies when you are having fun! Sailing Camp is in full swing and Swim Team completed another great year at GYC. Our June events, starting with Opening Day on the 7th and finishing up with BINGO cash prizes, proved to be a very successful month at the club.
Mark your calendars for Independence Day on Friday, July 4th. This event is for the entire family starting at 4:00pm with snow cones, waterslides and swimming. The Buf-fet will open at 5:30pm and remain open until 8:30pm. We will have live entertain-ment with “No Plain Jane” (back by popular demand) and the Firework Show at ap-proximately 8:45pm. Just a reminder, we will not have Gourmet Friday Night Dining on the 4th. Following Independence Day, July 11th -13th the Shannon Waller Fishing Tournament will be hosted by the Power Boat Committee paired up with our second Sunset Sunday on July 13th. Hope to see you at the club enjoying these events!!
With all the increased participation at the club, periodically parking is tight. I want to remind members you are welcome to park at the Misco property next door, north of the Club, as long as you have a GYC sticker on the windshield of your vehicle. Without a GYC sticker you will be Towed. If you need a sticker, please stop by the office to pick one up.
General Manager’s Report - Steve Chatelain
The ladies of the Women’s auxiliary were welcomed to the June 18th meeting with music from the piano that the Ladies Auxiliary contributed to the Gulfport Yacht Club last year. Kathy Manifold and Jo Anne Edwards played for the Ladies pleasure as they gathered and visited with each other and enjoyed our usual wine selections.
Steve Chatelain, General Manager, presented the gathering with a delicious meal of carved prime rib, shrimp and vegetable Alfredo with a loaded baked potato casserole. Our hostesses included past Ladies Auxiliary Presi-
dent Jana Jarrell who decorated the tables with blue and silver pin wheels. The pin wheels were later sold to the members and the money collected went to the abused children in the area. In addition, the ladies also donated clothes for the “Dress for Success” Program in Gulfport. This program aids ladies to dress appropriately when interviewing for employment.
Also, this was our annual mother and daughter luncheon honoring all of our ladies both young and old. Ladies wore hats of all shapes and sizes in honor of this event. The “Hat Ladies” were then judged and Linda Domino won a gift certificate for the best hat.
First place bridge winner was Dean Hunter with Karen Vickery coming in second
Lynn Ward Borders President, Ladies Auxiliary
Steve Chatelain General Manager
$245,000 1986 50’ Med Yacht Raised Pilot House Trawler $145,000 1981 54’ Skye Ketch Rig - Reduced Price $109,000 2001 38’ Sea Ray Sundancer 380 - Clean Boat $ 17,500 1988 18’ DONZI New Paint & Vortec 350
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Gulfport Yacht Club Phone: (228) 863-6796
Fax: (228) 863-9843
Email: [email protected]
To:
PRSRT STD U.S. POSTAGE
PAID Permit #135
Gulfport, MS 39502
Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that the South has to offer. The most important thing with this dish is to use the right equipment; any heavy bottomed cast iron pot or Dutch oven.
Ingredients: 1 pound Andouille (Cajun) or mild smoked pork sausage, sliced 1/4-inch thick 1 1/2 pound boneless skinless chicken thigh meat, cubed 1 pound ground Italian sausage (mild) 1 pound cubed ham 2 cups onions, diced 1 cup bell pepper 2 tbsp minced fresh garlic 1/2 cup Old Bays Seafood seasoning 1/2 tbsp ground black pepper 1/2 tbsp white pepper 1/2 tbsp red pepper 3/4 tbsp thyme leaves 3/4 tbsp basil leaves 3 to 4 medium bay leaves 5 cups chicken stock 1 beer 3 cups long grain rice 1/2 cup chopped parsley leaves
Directions 1. Season chicken thighs generously with Old Bay the night before. 2. Use high heat to preheat the pot and add the sausage. With a large spoon, constantly
move the sausage from the bottom of the pot. Brown the sausage but be careful not to burn the meat; remove sausage.
3. Using excess sausage drippings, brown the chicken on all sides (you may need to add some oil to pan to sauté). Again use the spoon to scrape the meat from sticking and burn-ing to the bottom of the pot. Be careful not to over cook the thigh meat to the point that it shreds; remove thighs.
4. Add Italian sausage and start to brown adding onions and bell peppers when sausage is halfway browned. (You may need to add a little oil again).
5. Add red, black and white peppers to mixture and cook until veggies are translucent, about 5-7 minutes over medium-high heat. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot.
6. Add the ham and garlic and cook for another minute stirring and scraping bottom of pot to not scorch garlic. Add the remaining Old Bay seasoning, thyme, basil and bay leaves; stir. Return chicken and sausage to pot; mix and fold. Cook over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
7. Add beer to deglaze pan scraping about 2 minutes. Add the stock and bring to a boil. Add the rice and fold in. Return to a slow boil and cook uncovered for about 5 minutes stirring and scraping pan bottom so rice does not stick and burn to pan bottom; mix in parsley. Reduce heat to the lowest possible setting and simmer, covered, for at least 30-35 minutes. Do not remove the cover while the rice is steaming.
8. After uncovering there may be some liquid remaining on top. Fold the rice in (DO NOT STIR). Turn off heat and let stand till liquid is absorbed. Remove bay leaves. Enjoy!
Cooking Off The Stern
