February - North East River Yacht Club

Where the Season Never Ends
Member Newsle er
February 2016
www.neryc.com
Upcoming Events
February 13
Valentine’s Day Dinner
Birthday/Anniversary Night
Note: it is SATURDAY this month
February 27
Murder On The Gambling Cruise
Murder Mystery Dinner Theater
March 13
Family Glass Painting and
Picnic Supper
March 26
Three Sheets to the Wind
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Hello Fellow Members –
February always reminds me of the winter doldrums and cabin fever is certainly a challenge. However
the days are ge ng longer and it’s downhill to get to our boa ng season in just 3 months from now!
On the business front, there are a few highlights to share in this month’s Waterline. Remember you can
find specific details of our club business in the monthly BOG Minutes published to membership:
From the financial perspec ve, our Treasurer Ron Roecker highlights that NERYC is star ng out this
year in a good posi on in January. Accounts Receivable is a bit higher this year compared to last
year. Cash is a li le lower than last year. Slips and moorings are li le behind. But all in all we are
off to a fine start. And of course since we exited 2015, we have begun preparing our financial filings.
Under Vice Commodore Paul Miller’s leadership we’ve established a “House Commi ee”. Thanks to
Claire Brechter, Susan Andrews, Judy Murray and Cindy Gamble for volunteering! The House
Commi ee is responsible for selec ng the décor in the Clubhouse interior, including pictures, displays and furnishings. One item that will be addressed is the upstairs ‘conversion’ process from
event to game room as well as storage in our facility. I could not think of a be er group of talented individuals to take on this responsibility.
Through Rear Commodore Bob Molloy’s leadership we are moving forward with several IT ini a ves,
yes we do have Informa on Technology in and around our club. We are replacing our aging Digital Dining so ware and hardware, upgrading PC’s in our offices, revamping our wireless infrastructure and programming our call menu so that we can operate with efficiency.
Fleet Captain Brian Fuchs has been at work developing cruising plan for the 2016 season. I recommend you check out his plan in this issue of the Waterline.
Under our Sail Chair Jeff Ronald’s leadership, we have made excellent progress on 2016 planning in
Junior Sail, Sail Camp and Adult Sailing. Though it is with mixed feelings that I accepted Jeff
Ronald stepping down as chair so he can focus on his work career and family. Jeff has done an
outstanding job with the program and will con nue being involved in the club. We are aggressively seeking Jeff’s replacement to con nue the momentum and announcements will be forthcoming.
Notwithstanding, planning for Sail Camp is moving along with our Sail Camp Director Sharlene Wilkins leading plans from the Bahamas. Adult Sail plans are underway with Chris Reno taking the
lead laying out our 2016 program and Junior Sail Program plans are underway with Mike Wagner
and Mary Schorse leading plans working with parents for our very successful junior race team. A
large very successful planning mee ng was held at the club this past month and addi onal planning mee ngs scheduled in the future.
Through Building and Grounds Chair Glenn Davis’ leadership all that snow was plowed, several repairs
were made around our windows and various improvements on ligh ng are in process. Most noteworthy is a renego a on of our waste management program saving $400 a month. Plans are
moving forward to establish a punch list for our upcoming workday.
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Under DockMaster Chair Dave Brzezowski’s leadership our bubblers are bubbling way to protect the marina from ice and
docks and moorings are at 78% overall occupancy (74% docks and 100% Moorings). A very good posi on to be in
at this me of year. Dave has also been leading the upstairs bathroom remodel and projects comple on in February
Through our Finance Chair Judy Herman’s leadership our 1099’s and W2’s are being prepared and we are in process of
closing out 2015 actuals to compare against budget. You will see more details on this in next month’s BOG report
Under Membership Chair Babs Mange’s leadership we have welcomed new members to full membership: Glenn Rogers,
Middletown DE, Simon and Gretchen Tusha, North East MD, Michael Lanasa and Amy Markey, Drexel Hill, PA, Jim
and Kate Magee, Eagleville, PA, Aaron and Caitlin Michael, Li tz PA, Vance Jaffee, North East, MD and we have
welcomed Student Members Mary Forrest, Maplewood NJ , Theodore Straus, Dover MA, and Calyn O’Connell,
West Islip, NY. Please welcome our new members when you see them!
Through Restaurant Chair Barb Luloff’s leadership we have started 2016 off well with very good restaurant patronage in
January. Several themed dinners are planned and we con nue the successful Sunday Brunch. We also have about
$106k of weddings and events projected in the upcoming year which will posi on restaurant financials on solid
ground. Our staff will be quite busy this year.
Under Administrator Chair Bob Brecther’s leaderhship our club’s daily ac vi es are well under control. We have established a marke ng plan through Gary Denapoli exper se. He has coordinated plans that cross Restaurant, Docks and
Junior Sail. Be on the lookout for ads appearing in various publica on. Vivian Molloy con nues her steadfast dedicaon publishing an outstanding Waterline newsle er each month and I hope you enjoy our February Issue.
So from the business side there is lots going at NERYC as we move through the winter months leading up to our Opening Day in
May. Back in November I highlighted 4 areas that I felt important to focus on during the year:
A ract New Members
Con nue a Strong Youth Program
Operate our Club with Fiscal Responsibility
Increase Volunteerism
Make Memories
I believe we are making excellent progress in all 5 areas and we will con nue to do so. Item four, volunteerism, is very important because we simply rely upon many volunteer members in our club to operate, take on projects, donate talent and energy to make our club into what we want to be. So I encourage everyone to volunteer whatever talent you can to help make
our club shine and con nue its success right here on the North East River.
There are few things to look forward to in February that you’ll want to mark calendars for. wE have a special Valen nes Dinner
menu planned for the 13th and the Famous “Murder Mystery” Dinner Event is on the 27th. I understand there is quite a show
brewing. I will be jet se ng back from India on a 15 hour flight landing that morning so I can make it. If I have circles under
my eyes you will know why.
See you around the club as we con nue “Making Memories”…..
Fair Winds,
Bob Gamble
Commodore NERYC
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Special Valentine’s Day
Dinner Menu
February 13, 2016
Watch for further details
A rose for the first 25 ladies
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February
Birthday/
Anniversary
Night
2/13/2016
Yes it is on Saturday with the
6:00PM
Valentine’s Day Dinner
Birthdays
2 Richard Harris
9 Martina Culik-Moore
10 Glen Scarcelle
10 Mark Silver
11 Cliff Shaw
11 Tom Zalewski
12 Steve Hogan
13 Tim DeHaan
13 Suzie Krapf
14 Laura Miller
18 Michael Roe
18 Gregg Strawbridge
Anniversaries
2 Paul & Janet Carrick
2 Norman & Lisa Wehner
14 Rosey & Michael Tracy
19 Ron Edwards
19 Keith Gordon
21 Amber Belon
21 Pam Deem
22 Celia Battaglini
24 William Brown
24 Karen Carter
24 Charles Paris
24 Henry Proud
26 Cece Peters
26 Tim Weidman
New Members
Glenn Rogers
Simon and Gretchen Tusha
Vance Jaffe and Karen Mac
Cleary
Michael Lanasa and Amy
Markey
Mary Forrest
Jim and Kate Magee
Calyn O’Connell
Aaron and Caitlin Michael
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Theodore Straus
What You Should Know
About Your Restaurant
Welcome to The Kitchen at North East River Yacht Club. Let’s start by mee ng the people
who keep it up and running. There is Chef and manager Ernie Herzog, an chef assistant,
head waitress and bartender Chrissy Combs, and server Jeff Crowl. This group has developed into a well running team to keep the Burgee Lounge popping and serve the needs of
the Commodore’s Ballroom when required. They are under the direc on of Barbara Lullof,
the NERYC Restaurant and Bar Chair.
The Chef prepares our menus for each week and, as members of the NERYC Yahoo group,
you get a copy of this menu by Thursday. Special events call for special menus. These are
prepared in consulta on between the Chef, the Restaurant and Bar Chair, and the event coordinator. Some of the things that guide the choices are availability of local and fresh food,
supplier price and availability, prepara on me, and overall cost.
Our serving staff not only takes your order, but they do so with a 10-year old system that is a
bit cranky, to put it mildly. Your Board is working with the DBS Inc. to upgrade the Digital
Dining system in the near future.
This team does the serving in both the Burgee Lounge and the Pa o and does it with a
friendly smile and nice word for all. When there are special events, either club sponsored
or outside, they handle both the set up and take down including: handling the table tops,
chairs, linens and center pieces. If you have ever helped with an event, you know how
heavy and clumsy those table tops are.
The facili es are inspected by the Cecil County
Board of Health on a regular basis. This includes
the kitchen, the bar, and the water temperature in
the rest rooms. Some mes they will surprise us
and just show up unannounced. Our kitchen
con nues to pass these inspec ons.
Having our restaurant staff to support special
events, either member or outside sponsored, is
important to maintaining the good financial standing of the club. We recommend that, if you have
an event you think of your club.
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Your club has received numerous le ers thanking the restaurant staff for great food and
service. These have come from wedding par es, other clubs and organiza ons. My husband and I are enthusias c restaurant fans and dine there whenever we are in or near
North East.
We look forward to seeing you using the club facili es. If you have plans to dine with us,
you can make reserva ons by calling 410 287-633.
Come dine with us!
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Meet Your Chef—Ernie Herzog
My parents were born and raised in Switzerland. They came to the States in 1955. Actually the first stop was Puerto Rico. My father was recruited as Chef for the then famous
Swiss Chalet in San Juan. Three of us kids were born there, me being the oldest and two
sisters. My brother was born 12 years later. From there Dallas Texas was the next stop,
then my father was picked as opening Chef for a Sheraton Hotel in Portland Oregon.
That is where we stayed. My whole family is s ll there; mother, brother, sisters, nephews, nieces, etc. My mother is a great-grandmother at 86 years old.
I went to grade school and high school in East Portland. Graduated from HS with a 3.85.
Then I was awarded a scholarship at Portland State University for wrestling. I a ended
for 2 years, but I always had worked for my parents at their restaurant and I decided to
make Culinary my profession.
My father taught me a lot at the restaurant but I wanted to get a formal culinary educaon. I was chosen to a end a 3-year culinary appren ceship in Switzerland with 3 years
working at a hotel and 2 nights a week of schooling. It was a great experience. I received
my formal training, traveled, snow skied, and met many workers from all over Europe.
From there I did a 6-month s nt on a cruise ship, then 2 years as a Sous Chef back in
Portland at an award winning seafood restaurant, then 2 years in Atlanta, then 2 years in
Charleston as an Execu ve Chef at a seaside golf resort. I worked for 10 years in South
Florida at private golf clubs as Chef. That is where I learned the mentality of working at a
private club, doing my best to please the members. Then it was off to Bal more, Wilmington and then 5 years on Long Island. I got red of sleeping 90% of the me in a hotel room so it went back to Wilmington, DE. Special note: in Charleston, SC, I won Seafood Chef of the Year and 2nd place in the Orlando South East Regional Cooking Contest
with 20 par cipants.
I had built a house in Glasgow with my son, Hunter and his mother. Our neighbors were
Dave and Susan Andrews. We developed a friendship that has lasted to this day. We enjoyed many wine dinners together and in the summer they would invite us to the North
East River Yacht Club on the Bayhound. We enjoyed many days at the club. Many years
later, a er Long Island I was searching Craigslist and saw the ad for a Chef at the Club. I
met Rick Hanson and Barbara Luloff and had a great interview. They gave me a trial period and here I am 14 months later!!
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I’ve had many big jobs in my career. Along with that, lots of responsibility, many weddings,
bar mitzvahs, organiza on events, long hours and my share of stress. The Yacht Club is a
nice change of pace. With a smaller membership I have go en to know many of the members personally. They are all so nice and a pleasure to cook for. Don’t get me wrong. As the
only cook with an assistant, I have my share of hard work but I enjoy making the membership happy. My true passion has always been to cook great tas ng food. It makes my day
when the members have posi ve comments. That’s why I’m here!
I have always loved the outdoor experience and anything to do with water- the beach, fishing, water skiing and yes boa ng. My first boat when I was younger was a 16 . nearly flat
bo om race boat with a skag for the corners. It had a 135hp Mercury with a 1:1 gear ra o.
Yes it was fast and I would skim the corners, but only on calm waters, otherwise I’d be airborne! I had a 20 . center console fishing boat in South Florida where the gulf stream is
closest to the Florida shore. I loved ocean fishing. I would catch sailfish, mahi-mahi, wahoo,
snapper, grouper, tuna and kingfish to name a few. Now I have a Sunbird 20 . center console with a 140hp Johnson. It’s old, but looks and runs good! My 15 year old son and his
friends love to tube and wakeboard. I have made friends with Joel and Cece Peters, new
members, and Joel says he is going to help me catch a rockfish this April. I am coun ng the
days!
What I like most about being the Chef at NERYC are the nice, apprecia ve members. I want
to thank my superiors and the board for their coopera on.
I hope we have many successful
years together!
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Swiss-German
Dinner
Menu
Jan. 30, 2016
Maps, flags,
Beautiful setting
Our wait staff
Jeff, Chrissy, and
Jeff
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Attendees at the
Swiss-German
Dinner
Jan. 30, 2016
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Along the NERYC Docks & Moorings………………..
Well, last month I men oned that we were enjoying a mild winter. Since then Mother Nature has done a resounding about face
dumping upwards of 30 inches of snow in some places in the span of 24 hours. As you know this impacted the club the weekend of
Friday January 22nd thru Sunday the 25th forcing us to close the restaurant for the dura on. I can let you know I was down at the
marina Friday before the snow hit to check the deicers and all but three were running. (Two were clogged with leaves were running albeit slowly and the third tripped the GFI.) I promptly got those running again and when I came down again on Sunday a er
the storm all was well with most of the marina free of ice. With that all of the boats wintering in the water seem to be doing well.
Looking at the forecast it looks like we will be creeping back into the 40’s during the day me and low 30’s overnight so we may be
able to shut the deicers off for a bit to save on electricity. Let’s hope that we do not get any more snow! I’ve had enough and I am
sure you have as well. We all want to get our boats back into the water and start complaining how hot it is!
For those of you that have signed up for a slip in 2016 please do not forget that by now all of your paperwork (slip agreement and
copy of insurance with $500k minimum liability insurance) needs to be sent to Linda in the club’s office. Also slip balances are due
by the end of January. If you want a slip for this year please let me know and return a complete slip agreement form and payment
ASAP. The form and deposit is the only way to lock in a slip at this point. There are several slip holders that I have yet to hear from
if you are coming back or not next year and I want to know either so I can make the slip available to others if needed.
Important Dates to Remember:







Mid January – Slip electric bills were mailed to 2015 slip holders
January 31st – Payment of slip balance is due in full.
March 5th – Sail Race Seminar
March 15th – Marina / Slips open for 2016 season!!
April 1st
docks maintenance work day (project list will be sent out)
water / marine pump out will be turned back on
April 9th – targe ng for moorings install
Speaking of moorings, the club is need of at least one replacement 300 lb mushroom anchor. We had a couple ‘slip from our
grasp’ last season and will need to replace at least one of them.
If you have or know someone who has some of these that they
would like to sell please let me know. I would like to get at least
two to be able to keep an extra hand. I do have a source to buy
them new but if there are some used ones in the area that
would be cheaper that is be er.
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On a last note, the upstairs (third floor) bathroom is coming along very nicely. It will be finished completely within the
next couple of weeks. Many thanks to Ron and Jus ne for pain ng everything. I have a few minor things to finish and
hope to do so by the second weekend in February but for now the new sink and loo are func onal. When you are the
club please stop in and check it out. Keeping in mind the intent of using this space as a dressing room for weddings and
other events I am looking for a small dressing table and chair – preferably without a mirror as I intend to install a large
mirror on the wall opposite of the sink along with a long light fixture to provide plenty of light. If you have such a table
that you would like to donate to the club please let me know. (Send me a picture first so I can run it past the house commi ee for their approval.)
Well, that is all I have for now. If anyone has any ques ons please feel free to email me at dbrzezowski@comcast.net or call
me at 610-308-8708. Thank you and Happy Holidays to all!
I think the
water may be
a little too
cold for
swimming
Dave Brzezowski – NERYC Dock Master
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From the Fleet
It’s February, there is a foot and half snow on the ground and it’s me to think about the 2016-cruise
schedule. Our inten on is follow our Commodore Bob Gamble’s lead in making memories and having fun.
I encourage all NERYC members to join us for these fun filled ou ngs. Here are the tenta ve dates and
des na ons, please mark your calendars or check the club’s website.
April 23-24
May 28-30
June 25-26
July 23-24
August 20-21
September 3-5
October 15-16
Shakedown
Memorial Day
Summer Cruise
Ra Up
Bay Jam
Labor Day
Frostbite
Tidewater – Havre de Grace
Bal more Yacht Club
Castle Harbor Marina or Rock Hall
S ll Pond
Turner’s Creek
Bal more Marine Center - Harborview
Chesapeake City Marina
As we get closer to the cruise date, I will send out more detailed informa on regarding sign ups and the
a endee list, slip reserva ons, ac vi es and food and beverage planning. This is a great opportunity to
spend me with your family and fellow members. By the way, don’t own a boat, consider driving down to
the des na on. Please call or email with any ques ons or sugges ons.
FC Brian Fuchs
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Second Place
Crock-Pot™ Cook-Off Winner
Braun’s New Orleans Seafood Stew
¼ olive oil
2 large onions, chopped
2 green peppers, chopped
2 cups celery, chopped
2 28oz cans tomatoes - can be diced, chunked, peeled – not stewed
32oz tomato sauce
2 cup white wine
1 cup water
½ cup or more fresh parsley, chopped
6 cloves+ diced garlic
2 tsp ground cumin
1 tsp oregano
2 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
6 cups unpeeled cubed potato
3 to 4 10oz cans whole baby clams, with juice
2 to 2.5 lbs red snapper, lapia or other firm white fish – cubed
1 to 1.5 lbs whole small to medium shrimp – peeled, uncooked
1 to 1.5 lbs bay scallops or halved sea scallops
Saute onion, pepper, and celery in oil un l lightly browned. Add wine, water, tomatoes and spices. Cover and simmer for 10 to 15 minutes. Add potato, clams.
Simmer un l potatoes are nearly cooked, but s ll firm. Add remaining ingredients, simmer un l shrimp and fish are cooked, just a couple of minutes. Serve
with sourdough bread and salad
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January 2016
Snow Storm
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January 2016
Snow on the Docks
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Family Glass Painting
Sunday
March 13, 2016
2:00PM to 4:00PM
Indoor Picnic Suppper
To follow
Watch your e-mails for
more information.
Reservations for painting
will be required.
Picnic $12 adults, $8 children
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Three sheets to
the Wind
March 26, 2016
6:00 PM
Bring the whole family
Everyone is welcome whether you boat or not
Bring your friends
Great Food
Lots of prizes
Fun Drinks
Games for
all ages
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