VIEW FROM THE BRIDGE Commodore Jeep Califano View from the Bridge Officers and Staff Contact Info Darts Sign-Up Snug Harbor Expedition March Events

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1 Volume 34, No. 2 Mar-Apr 2016 Inside This Issue: View from the Bridge Officers and Staff Contact Info Darts Sign-Up Snug Harbor Expedition March Events Creative Chefs Super Bowl Fundraiser Book Club Selections Around Cape Horn VIEW FROM THE BRIDGE Commodore Jeep Califano If you missed the first Supper Club then you missed an excellent dinner. Our steward gave an outstanding performance, and to many of us it was the best food served anywhere on the island. See you next time. The LOG and BLOG are our two major communications tools. They are designed to document the goings on at our Club, keeping members informed on past, current and future activities. We welcome the return of Evelyn Schneider as LOG editor and thank Wendy Beaudin for all her work in managing the BLOG. The LOG is our formal documentation and record for the Club and the BLOG is the equivalent of the daily news covering day to day activities, making announcements, and reporting on recent events. Wendy showed us the value of timely communications and how to run the BLOG. We thank her for that huge effort, and now we are looking for someone to continue her fine work with the BLOG. This time of year we do a lot of planning and preparation for the coming season. We have new Board members, new projects and many opportunities for volunteers to add their expertise and sweat equity. We are a do-it-ourselves Club and it amazes me on the range of small and major projects that we take on. Then there are times when it is smart to get outside help and the dock project is one of those. As best as I can tell we have over 80 dock design experts in our Club! How wonderful as it shows how important it is for us to have top notch waterfront facilities. It certainly isn t difficult to put together a good dock plan until the issue of approvals, permits and costs come onto play. Your dock committee, headed by Dockmaster PC Cetta, is actively working to put together concept plans illustrating what we need and want in order to maintain our current facilities and to promote an increase in membership. The top level goals are to: 1) maintain and repair our current facilities, 2) provide adequate on-dock facilities for dinghies and other small boats, and 3) plan for growth giving us deeper water and increased boating capabilities. You will be hearing a lot more from the Dock Committee keeping you informed of progress. Very soon they will be asking (continued on page 6)

2 Flag Officers: Commodore Vice Commodore Rear Commodore Secretary Treasurer Trustees: Entertainment Finance Food, Beverage & Catering Grounds & Lockers House Launch & Moorings Marine Membership Appointees: Blog Editor DEP Compliance & Dart Czar Dockmaster Fleet Surgeon Goodwill Log Editor & Historian Assistant Log Editor Race Chairman Sportswear Webmaster Staff: Stewards Office Administrator Officers and Staff: Jeep Califano Bob Richardson Peter Trunfio Ellen Murphy George Morstatt Kim Hollingworth Brian Hendricks, PC Bill Clancy Bennet Weber Frank Cavacini Howard Carpenter Dan McElwreath Anthony Rosco, PC TBA Walt Tyler Mark Cetta, PC Chin Ju Li, MD Nancy Curtiss Evelyn Schneider Art Koenig Philip Swanton Peter Trunfio Roy Smith Anne Booth & Kwon Chong Johanna Paciullo HYC Contact Information HYC Office & Catering (718) HYC Launch House (718) HYC Office Fax (718) HYC Website HYC monitors: VHF 72 Log Submissions Deadline 20 th of the Month Attention HYC Dart Aficionados! Get your dart gear ready, the HYC darts tournament is about to start again! Darts Awards Dinner & Sign-Up: Saturday, March 19 th at 6:30 PM. RSVP to Anne or by March 15 th. Darts tournament begins: April 1 st and continues for 5 consecutive Fridays, at 7:30. Come early and enjoy the buffet at 6:30. Newcomers of all skill levels are always welcome. Many just come for the fun! If you re not sure you want to join and would like to try it out first, come and play as an alternate. There are always a few extra sets of darts available to borrow. Dart Aficionados Ellen and Dana Lauria Dart Awards Dinner Buffet Baby Back Ribs Barbecue Chicken Mac n Cheese Southwestern Potato Salad with Roasted Corn, Poblanoes and Lime-Cilantro Vinaigrette Collard Greens Broccoli Slaw with Cranberries, Toasted Almonds and Buttermilk Dressing Classic Caesar Salad with Homemade Dressing Cornbread Dessert Chocolate Chip Cookies and Brownies Lemon Pound Cake Price per person: $30.00 (all inclusive) Contact Anne or office@hyc.org by March 15 th

3 Bow of U.S. Alabama; a beautiful oil of Robbins Reef Light restored by the Center; Dawn, Assistant Director and our docent speaks to group HYC and Corinthians Visit Snug Harbor By Roger Karlebach Sunday, Feb. 21, was a tolerably nice winter day for the sixteen Corinthians and members of the Harlem Yacht Club who met at the Battery for a free ferry ride and short public bus ride to the Noble Maritime Collection at Snug Harbor on Staten Island. Now a museum, it chronicles the lives of up to 1000 residents, who were called Snugs. The Harbor's extensive grounds facing the Kill van Kull, and its healthy endowment, were donated by Robert Richard Randall, who became wealthy as a privateer (high risk/high return venture capitalist/entrepreneur). He wanted to give it back to the sea by creating a "full scholarship" old age community for destitute worn out sailors. It was a sort of way-station for a life with dignity between the high seas and Fiddlers' Green. It was a model for other endowed residences and with maritime unions having decreased destitution, the endowment now gives out money to seamen who find their own senior residences. We learned a lot from Dawn, our docent, who is the assistant Director and we saw a lot of lovely art. The Center is also the custodian and restorer of Robbins Reef Light which we passed on our ferry rides between the boroughs and tells the story of the plucky mistress who was the keeper of the light for 35 years! Mr. Randall's will was drawn by no less than Alexander Hamilton, Esq. Mr. Noble was an artist of shore side maritime scenes, painted from his studio/home which was on a barge and has been reconstructed inside the Collection. One of us is the great grandson of a Snug, who is buried on the grounds, as is Mr. Randall. For the Harlemites, a highlight was the name board of the ferry that formerly carried prisoners and guards between City Island and Hart Island, though then it was spelled "Hart's Island." Having had our heads stuffed with new learning, we walked the five blocks or so to Blue Restaurant for a delicious lunch, before retracing our path and our wake back to the Battery. At lunch: top, Lene, Roger, Barbara and Howard; bottom, Mark, Dave, Lloyd and Rhoda Paintings of heavy weather in the Museum s collection

4 St. Patrick s Day After the Membership Meeting Family Style Platters Corned Beef and Cabbage HYC Supper Club March A Taste of Spain Our chefs will pair this evening s meal with 2 wine selections Musical entertainment Saturday March 26th, 6:30 PM Guinness Beef Stew Salt Potatoes Tossed with Butter and Parsley Green Beans with Roasted Carrots and Parsnips Field Green Salad with Toasted Pistachio, Apple and Green Goddess Dressing Irish Soda Bread and Rye Bread Dessert Guinness Chocolate Cake Assorted Cookie Platter Price per Person $30.00 Tax and Gratuity: Not Included RSVP Johanna at office@hyc.org or Call: Tapas Marinated Spanish Olives Pa amb Tomaquet Crusty Bread with Fresh Tomato and Garlic, Drizzled with Olive Oil Jamon Serrano and Assorted Spanish Cheeses Entree Cornish Game Hen Romesco Sauce Or Paella Valenciana Saffron Rice with Seafood, Chicken, Chorizo and Green Peas Rioja Dessert Chocolate Almond Cake Or Flan Caramel Custard Port or Sherry $36.95 per person (plus tax and tip) Reservations required by calling Anne or Kwon at kwonsu@gmail.com

5 HYC s CREATIVE CHEFS By Art Koenig One cannot think well, love well,/sleep well, if one has not dined well. Virginia Woolf, A Room of One's Own Among HYC s most popular features are our dining facilities. The Atrium, custom-made bar, comfortable deck and stunning view are all great favorites of both members and guests alike. A few years ago, after having suffered the effects of super storm Sandy, and during a period of financial stress, it was determined that the club s financial interest would best be served by turning the day-to-day operation of the bar, restaurant and catering over to an independent steward. The resulting search for the ideal steward eventually led to Anne Booth of Anne Booth Catering. Anne and Kwon Anne was born in Wilton, Connecticut, and grew up in Connecticut and New Jersey. She attended Oberlin College majoring in Religion and History. Her interest in cooking began with a disdain for typical co-op dorm meals. After moving off campus, she was soon doing all Juno Henry her own cooking. By the time she graduated in 1995, she was teaching a course in Ethnic Cuisine. After graduation Anne moved to Oregon and for the next four years gained valuable experience working as a cook in various Portland restaurants. When it became apparent that this was her career choice, her father suggested that perhaps a formal education in the culinary arts was in order. In the year 2000, after completing a two year course, Anne graduated from the Culinary Institute of America in Hyde Park, NY. A position as private chef on a Greenwich, Conn., estate soon followed and gradually led to the formation of Anne Booth catering, specializing in high-end weddings and private parties. Anne and Kwon Chong were fellow students at Oberlin, where he majored in Philosophy. Kwon was born in Korea. When he was two years old his family immigrated to the US and Kwon grew up in Chicago. After graduation Anne and Kwon kept in touch and when Anne moved back east, their friendship resumed and they were married in They have two children, Juno 6 and Henry 4. As business partner, Kwon brings his past experience in the home improvement business to his responsibilities for ordering, supervising employees and managing the bar at HYC. You will often find him behind the bar ready and willing to serve up your favorite cocktail or wine. When asked to name her favorite cuisine, Anne will mention Classic Mexican. When asked for her signature dish, the quick response is Fish Stew. The vast culinary landscape in between is where Anne puts her talents to good use. It comes as no surprise that Anne s restaurant menus are as varied as her wide interest in multiple cuisines. As we begin our 134th season one can only conclude that HYC s restaurant is in most capable hands. Bon Appétit! Ask not what you can do for your country. ask what s for lunch. Orson Welles The reviews are in, and the consensus is that the first Supper Club was a success, with top notch food and a good turnout. Upcoming restaurant events include the Darts Dinner, St. Patrick s Day Dinner and the Second in the series of Supper Club Dinners later in March. And watch for Anne s weekly specials when the restaurant opens for the season in mid-may.

6 Above, from left, (1) Marcia Leeds, Rowena Lochner, Tina Califano, Kurstal Clancy; (2) Joan and Jerry Schulman; (3) Kurstal and Stenn Clancy; (4) Geir Clancy; (5) Joan and Art Koenig, George Morstatt, Gene D Amore; (6) Kwon Chong; and below right, Paul Bardolf, Charlie Schneider, Bob and Laura Fleno. SUPERBOWL FUN(d)RAISER Over 40 members turned out for the Super Bowl Fundraiser. Each year Bob and Laura Fleno put on this event to add to the building fund s coffers, and/or just for the fun of it. The main lounge made for comfortable viewing in front of a portable projection screen, which, of course, was in addition to the one in the bar. Geir Clancy (pictured with Broncos balloon) did an outstanding job of picking numbers for the football pool, as younger brother Stenn watched with excitement, taking pointers we re sure he ll apply when his turn comes. Bob, Paul, and Charlie kept the kitchen humming, while Laura tended to the dining room, and the offerings were, as always, fantastic. The evening was further highlighted by a not-to-be-believed crimson sunset, a perfect ending to the festivities. Winners of the football pool were Art & Joan Koenig, Bob & Laura Fleno, Peter Trunfio, Tina Califano, and Marge Principato. (Continued from page 1) us to fund the next step which is to obtain detailed designs and construction approvals. To reiterate, getting approvals of a design both acceptable to us and construction and Department of Environmental Conservation (DEC) statutes has become way too complicated for a DIY project. Your committee chairs are looking for members. Decide where you can best add your services and contact those in charge. The adage goes many hands make light work so please volunteer. Spring is upon us and the Club is awakening. Members are starting to work on boat preparations and Walt Tyler s Darts are starting up. Join in on this fun event at all levels of skill (including none). I predict that you will enjoy the competition and camaraderie. BOOK CLUB SELECTIONS New members always welcome Jeep Califano, Commodore

7 OUR CRUISE AROUND CAPE HORN P.C. Ernie Odierna We started in Buenos Aires (Argentina) on Feb. 1st. We spent the night at the dock. The weather was sunny and clear with a temperature around 73 F. and a pleasant Force 3 (9 knot) breeze. Most of the second day the ship spent at the dock in Buenos Aires. Temperature rose to 79 degrees and the wind dropped to around 5 knots. We took a tour and visited the Basilica that Pope Francis came from as well as the cemetery where Eva Peron is entombed. The cemeteries are quite elaborate with one mausoleum larger and more elaborate than the next. Next, we set sail for Montevideo, (Uruguay) Puerto Madryn, some 711 nautical miles away at an average speed of 20.6 knots (our longest leg and highest average speed.) It was overcast 78 degrees with a light breeze. Once we arrived, we took a cab to Punta Loma, a National Park, and saw lots of Sea Lions hanging out on the beach sleeping and occasionally barking. We then crossed the road to see much of the local flora and fauna courtesy of a selfguided, on foot, trail through an area not very unlike what we find around our own Napatree Beach or the South Shore of long Island except here, we were a few hundred feet above sea level. We were at sea, heading South-Westerly the next day with temperatures around 70 with slightly more wind, (Force 4) but still relatively calm seas. It was nice to be on a large enough ship, (950 feet long and 118 feet wide with a draught of 27.7 feet and a Gross Registered Tonnage of 108,977 tons.) We arrived in Port Stanley (The Falkland Islands) on Sunday, February 7th and now our winds went up to a Force 4 with a high temperature of 57 degrees. We tendered ashore and, at the dock got on a large van which took us to a 4 wheel drive vehicle which we drove in to see the penguins. We went over a large expanse of a Peat field and the ride was quite bumpy but we hung on and made it back to our van all in one piece. The next adventure was to actually sail around Cape Horn the next day. It was 50 degrees, Force 6 (24 knot) winds, overcast and occasional rain, making picture taking somewhat of a challenge what with not letting the camera or cell phone get too wet or the ipad blow overboard. Rounding Cape Horn was a good place not to be in a small boat. Didn't see even a single sail or private powerboat in over 2,500 miles. Lots of large sailing ships have made the trip but that was mainly in the gold rush days. Our fellow cruisers were of the younger variety (mid 60s or 70s) I would guess. There was no shortage of expensive outdoor garb to be seen. Lots of good binoculars too. For most, the Bronx Zoo is an excellent alternative for seeing wildlife. Our next stop was Ushuaia, the southernmost city in South America. We enjoyed traveling thru the very scenic Beagle Channel (named as a tribute to the HMS Beagle vessel that carried Charles Darwin on a 5 year expedition around the (continued on page 8)

8 (continued from page 7) tip of South America) and a visit to the National Park Tierra del Fuego the Land of Fire where waterfalls, mountains, lakes and scenic vistas abound. The temperature was cooler, around 44 degrees as a high, overcast with spotty showers with force 3 winds. Then we headed North, through the Chilean fjords toward Punta Arenas (through Canal Magdalena and the Magellan strait.) We saw here a really nice City Cemetery whose avenues were lined with cypress trees and magnificent mausoleums. Viewing the Amalia Glacier, the next day, was quite interesting with Force 6 winds and the captain swinging the ship for an hour so everyone aboard could get as good a view as possible through the fog and light rain. A day at sea then a day ashore at Puerto Montt (Chile) where we just poked around ashore awhile and then went on van tour that took us to see a volcano and some Alpacas. Then another day at sea with light breezes and temperatures climbing back up to 61 degrees got us to Valparaiso (Santiago, Chile) early on Monday, February 15th. We had the day to spend so we went on an all-day sightseeing tour with a very nice lunch at Rosa Agustina Conference Center. The tour bus took us to the airport for our flight back home. The Cruise ship itself, The Star Princess, was very nice with very good (not spectacular) food. Entertainment was fine as were the accommodations. They had some decent lecturers aboard that talked about our ports of call as well as a number of Astronomy talks about The Southern Sky. We were too far away (a few hundred miles) to actually see Antarctica but saw plenty of Icebergs. Altogether we traveled 3,981 Nautical miles (4,582 statute miles.) The time we chose to travel was selected because of the likelihood of calm weather and not too rough seas. For most of the trip the seas were pretty calm ft. waves with a few ft. days. Winds were mostly knots. Weather went from warm to cool and back up to warmer after we turned the Cape. We stayed inside when it was windy, cold and rainy, perhaps 1 or 2 days. All in all, it was a good trip to do once. You get to appreciate our Long Island Sound, Hudson River and the mountainous Vermont shoreline we enjoy on our trips to Lake Champlain.