The Manager's Desk
October 1, 2014:
The J/80 Worlds Regatta is upon us! By the time this article is published the international regatta will be well underway. Please join us in showing our competitors and guests what it means to be among the amazing EYC community. Our Race Committee and J/80 Worlds Organizing Committee have done an amazing job of putting together a world class regatta and should be congratulated.
September 1, 2014:
The J/80 Worlds Regatta is just around the corner. The excitement is growing toward yet another EYC international regatta. The events surrounding the event are numerous and I remind you to keep an eye on the calendar as well as the VFB and Blast for information pertaining to the event and the impact on the clubhouse and operations. Let’s make this yet another shining example of what our “little club than can” can do!
New Sous Chef
I wanted to take a moment to welcome our new Sous Chef, Matt Crane, to our hard working kitchen staff. Matt brings a broad breadth of experience to the position and we look forward to his culinary contributions. Matt will be assisting Henry, our Executive Chef, in a number of areas in the kitchen and build upon where Larry Harland left off. Please make him feel welcome and, as always, we welcome your comments and requests as it pertains to the menu offerings, so don’t be shy!
July 1, 2014: School is out, sailing season is in full swing, and water activities are required … it must be summer in Annapolis! EYC has activities galore for our members so be sure to take a look at the calendar of events to find out what our hard working committees have in store for this season. Great cruises, competitive regattas, junior sailing and terrific landside events pack a fun filled calendar.
Fourth of July at the Eastport Yacht Club
It seems like a no-brainer! Why wouldn't you come down and see the fireworks in all their glory from Eastport Yacht Club? This year we will have a new twist on our food offerings. Not only will we be serving a July Fourth-style casual buffet in the dining room but we will also offer a la carte grill service on the lawn.
We’ll have live music from the Dan Haas Band from 6 p.m. until the fireworks start around 9:15, so waiting for the sun to set and the show to begin will be pleasant – even fun.
There is no restriction on the number of guests for this event and we welcome you and your family and friends to join us for the fun. Tickets may be purchased at the door for both guest entrance fees ($10) and for the food buffet. The hard-working House Committee is also looking for a few volunteers to help sell tickets and entrance fees at the gate for short shifts so you can still enjoy the fireworks and the fun.
New Food and Beverage Specials at EYC
August 1, 2014: As many of you may have heard, two of our hardworking management team are moving on to greener pastures. I wanted to take a moment to thank our accountant Donna Glessing and our chef Larry Harland for a job well done.
The commitment and connection with our membership will be missed and we can only hope to fill their positions with someone close to their level of expertise. Although both could have been considered “behind the scenes” staff members their contributions were broadly recognized and they will both leave EYC a better place than when they found it. I will personally miss their camaraderie and good nature and I hope to see them as guests at the club soon. Best of luck to you both!
June 1, 2014: The busy 2014 boating season in in full swing and as is always the case May is a very active month around the clubhouse and on the water. Many members made it to the club to enjoy the Blue Angels after their brief hiatus and although threatening the weather held out long enough to provide a perfect backdrop to a magnificent show. It never gets old for me! Of course the Commodore’s Reception received rave reviews and we can’t forget that our Thursday and Friday night races have had a great turnout. The after race parties have been just the kind of casual fun that defines EYC. We look forward to another active month in June when we will host the Spring Cotillion, another Cooking with Chef Henry event as well as the always popular Music on the Deck series. So keep a close eye on the EYC calendar and make sure you don’t miss these amazing events!
Please take a moment to say hi to some of our new summer staff. We will have some familiar faces returning from school as well as some fresh new servers for our busy season. We will do our best to get the new folks up to speed as quickly as possible and have every confidence we will build on the terrific team that has been in place for the last few years. In an industry where turnover and employee loyalty is not the norm I am proud and thankful that we have established a solid base of staff that understands what it is to work in a club environment and enjoys servicing our terrific membership.