The Manager's Desk
I burned my socks a couple days ago but boy I could still use them today! OK, so it doesn’t quite feel like spring yet but perhaps by the time you are reading this article Maryland weather will have been true to form and changed dramatically. Should that be the case, that means that we will have the pleasure of enjoying one of our most anticipated parts of our new clubhouse, the exterior deck.
Internally our staff is preparing for what we are calling the “second grand opening” since we expect a significant increase in the level of member usage. As we brace for what we hope will be record levels of member clubhouse usage we are doing our best to anticipate the volume of business and prepare our staffing and internal systems accordingly.
March 1, 2013: By the time this goes to print we should have a fully paved parking lot…finally normal parking at EYC will be restored! We are excited and proud to have a fully permeable surface that is environmentally friendly. Water will flow right through the surface into the soil below thus keeping the water out of the Bay and therefore protecting our indigenous wildlife.
You will notice this theme throughout our new clubhouse and beyond. Our menu focuses on fresh local ingredients source from farmers and watermen in and around the Chesapeake Bar, our marina oyster reef helps sustain and perpetuate our little filter systems and of course our clubhouse will be recycling and addresses environmental savings in a wide variety of ways. Think globally, eat locally … at the most unique yacht club on the bay!
January 1, 2013: 2013 is here and we ring in the new year with the next step in the evolution of our little club that could. As we all grow more comfortable in our new clubhouse we are reminded of the rich and colorful history of EYC and what brought us to this point.
Yes, the beautiful new building is certainly an obvious indicator of how far we have come but I would say the character of our membership is what should be celebrated as we look back on 2012 and beyond into the future. I challenge our membership to maintain the clear sense of identity and camaraderie that has been the trademark of EYC since is inception.
February 1, 2013: Looking out the window I can’t help but enjoy the picturesque white blanket of snow on our new clubhouse. Unfortunately this is tempered by the fact that some of that snow resides upon construction equipment still working on the final stages of our renovation project. The weather now dictates what can and can’t be done in our parking lot but the warm weather that appears to be approaching will enable the contractors to apply concrete where the current gravel resides.
Despite the slow progress on the exterior we are thrilled to be finalizing the punch list on the interior items. Dining room light fixtures to enable dimming and sound deadening in the bar are among the larger items that are still on the list but we should see resolution in the not-too-distant future. We welcome your comments and feedback as we go forward and hope the choices that are being made reflect the desires of our diverse membership.
I am very proud and happy to say that out kitchen staff is doing a terrific job developing the new skill sets required to produce our new local farm fresh menu. As I have noted we have been changing our menus frequently to accommodate the learning curve as well as “break in” our new kitchen. We are coming to the conclusion of this transition and we now look forward to a new mode of menu design.
Simply put, our menu will regularly be taking advantage of the freshest ingredients available. This dictates more regular modifications to the menu. We will continue to identify member favorites and have a portion of the menu that appeals to those who are creatures of habit and love that one item that they can’t get anywhere else. We also have heard your requests for some of the old standards and they will be making an appearance as well.
December 1, 2012: We are in! I can’t believe I am finally able to write those words after the long hours and hard work that so many have committed to our renovation project. If you haven’t had the opportunity to make it down to the club the final product is amazing!
As with any move however there is still much to be done to make it feel like home but even with those details still needing to be completed the building looks great and we are all excited about being able to share many new memories going forward in our new “home away from home.” Stop down to try out our new farm fresh food menu and expanded beverage menus.