July 2020

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The Peninsula Yacht Club

18501 Harbor Light Blvd., Cornelius, NC 28031www.PeninsulaYacht.com | 704-892-9858

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A NOTE FROM THE GENERAL MANAGERKathee DishnerDear Members,It has been such a joy to welcome all of you back inside the Club! The energy and enthusiasm by the team and members has been fantastic! We continue to practice all of our sanitizing and cleaning procedures for your protection and the protection of our team.

• Harry Smith, our Marina Manager, and his Team have been busy on the docks assisting members. The Boat Wash program is really picking up and you can call the Ship's Store to arrange your wash today!

• We are now allowing up to 4 people at at time, plus staff, in the Ship's Store. We do ask that all members wear masks and come to shop as everthing, excluding food, beverage, and fuel is 35% off!

• Our To-Go Dockside and Curbside is still going strong and we continue to thank you, our members, for your support of the club.

• Every Friday, throughout Summer, we will be having Andres’ Chef’s Grill from 6:00 PM - 9:00 PM. This is a great option to choose for something quick and delicious, cooked right in front of you! We will advertise what the offering on the Thursday eblast, to tempt your tastebuds!

• Reservations continued to be required, so that we can continue to follow the required governmental modifications. • We will not be able to take any walk-ins at this time. Thank you again for your understanding. • A big thank you to fellow member, Jan Kurdin, of our Fleet Committee, for making all of the Managers masks. We appreciate

it so very much!• Our Half-Price Wine bottles of $49 or less has reverted back to each Thursday, all day and our bar remains closed per the

Governors orders. • We are happy to have the pool open for our members. You are now able to call 2 days ahead for your reservation. • Please call 704-892-9858 and ask for pool reservations. We are not allowing any walk-ins at this time, nor guests. • Kasey Love is our Camp Director and if you are interested in signing up your child for camp, she is here to assist you! Our

camps have been great and we are continuing our sanitizing routines to keep our members children safe. • Clair Knox our Membership and Marketing Director has been signing up new members and we look forward to the time

that we can have our Member Mixers again.

Please follow The Peninsula Yacht Club on our Facebook and Instagram. We continue to post on these social media places to keep our members well informed. We eagerly look to the future with great anticipation of when we can have our events and activities at the club again in the future..

As always, it is our pleasure to serve our members!

Sincerely, Kathee DishnerGeneral Manager

Fourth Of July Saturday, July 4th | 11:00 AM - 8:00 PM

Tax and House Charge are additional to each item.

Reservations are required | Please call 704-999-2235Please make reservations for seating in the Dining Room or Veranda

We are not allowing walk-ins at this time

Fourth Of July

Served with Red Onions, Red Peppers, Green Pepper, Tomatoes, and Rice Pilaf

KABOBS SHRIMP 18 | BEEF 16 | CHICKEN 12 | VEGETABLE 9

HAMBURGER 13Lettuce, Tomatoes, Red Onion, Brioche Bun

HOT DOG 8Ketchup, Mustard, Relish, Onions, Cheese .50, Chili 3

BRATWURST 11 Brown Mustard, Sauerkraut, Hoagie Roll

RED, WHITE, AND BLUE SALAD 10| 15Mixed Greens, Strawberries, Blueberries, Goat Cheese, Pine Nuts, Strawberry VinaigretteAdd: Grilled Chicken 6 | Grilled Shrimp 7 | Grilled Salmon 8

LIVE MUSIC - 12:00 - 3:00 PM | 5:00 - 8:00 PM

PENINSULA SALAD 8/12Mixed Greens, Carrots, Cucumbers, Grape TomatoesAdd: Grilled Chicken 6 | Grilled Shrimp 7 | Grilled Salmon 8

AVOCADO PEACH POKE 15Poke Tuna, Avocado, Peaches, Seaweed, Jalapeños, Green Onion

LOBSTER MAC AND CHEESE 243oz Lobster Meat, Penne Pasta, Bread Crumble in a Rich Cheese Sauce

CHIMICHURRI FLANK STEAK 18Roasted Potatoes, Fried Brussels Sprouts, Chimichurri Sauce

Served with Watermelon and Choice of Side:Patriotic Potato Salad, Tortellini Salad,French Fries, Sweet Potato Fries, Lattice Chips,Cole Slaw, Mixed Fruit, Side Salad

BETSY ROSS’ ANGEL CAKE 9Iced Angel Cake, Strawberries Filling, Blueberries

MOUNT ST. HELENS’ VOLCANO 15Vanilla Ice Cream, Caramel Ice Cream, Chocolate Ice Cream, Whipped Cream, Caramel Sauce, Chocolate Sauce

DESSERTSDESSERTS

KID’S MENU AVAILABLE!

4 | PeninsulaYacht.com Please note there is a 48-Hr Cancellation Policy on all Club events 5

WELCOME NEW MEMBERS RECIPE OF THE MONTHAndrés Saborido

CAJUN CHICKEN PASTAJack & Donna AbriolaJohn & Diana AndersonAdam & Madeline Back

Steven & Victoria BaruchScott & Ann Boehm

Logan Cline & Kaitlyn YoungGary & Liane CruikshankWesley & Susan Dickman

James & Jill DishongJames Dixon & Caroline Peters

Matt & Gretchen EwersAdam & Ndidi Feinberg

Stephen & Maryalice GilbertBrett Hannaford

Dodd & Clara HaynesRandall & Alisa Hood

Andrew & Sujeiry HubschmanAndre Jansen & Teresa Vasquez

Nicholas Kalynych & Dana PedersonJoseph & Terri Klaja

Keith & Jennifer KnagFrank & Dana Linner

August & MariaLana LococoRichard & Carol Lynn Martin

Christopher MaydenJay & Randi McClanahan

Chris & MurphyKevin & Jeanne Myers

Dena & MyersMark & Willene Newell

Todd Palmer & Nicolette EthridgeCarter & Pam Perez

Brian & Brittani PhillipsPaul & Diane Russo

Jeffrey & Tierra SandeenCassandra Santus & Glen Archer

Allen & Stacy SchiffLeonard & Karen Sclafani

John Sheehan & Katie ReillyGary & Teri Sieving

Courtney Sloan & Chad CookeMarc & Bethany Thompson

Scott & Karen WallerCurt & Ann Will

Jon & Dawn WilsonMichael & Amy Wing

Rob Woods & Cici Moss SkeeleDouglas Yates & Whitney Yellow Robe Yates

Adam & Laura YoungDonald & Kelly Young

Dennis & Karen Zarrelli

VIRTUAL NEW MEMBER ORIENTATION Thursday, July 23 6:00 PM

CAJUN SEASONING• 2 tsp smoked paprika • 1 tsp oregano • 1 tsp thyme • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/4 tsp cayenne pepper • 1/4 tsp black pepper • 1/4 tsp salt

INSTRUCTIONS1. Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

NOTES• The deep skillet I use is a 4-quart capacity.• Depending on your cookware, you may need to adjust the heat up or down to maintain a simmer in the broth. Be sure to stir often to prevent the pasta from sticking.

CHICKEN PASTA• 1 Tbsp olive oil • 1 Tbsp butter • 1 lb. boneless, skinless chicken breast • 1 yellow onion, diced • 1/2 lb. penne pasta • 15 oz. fire roasted diced tomatoes • 2 cups chicken broth

Join us for a Virtual Member Orientation hosted through ZOOM. Grab a snack and a drink and settle in for this brief presentation. We are limiting it to 20 registrations. Please register online.

6 | PeninsulaYacht.com Please note there is a 48-Hr Cancellation Policy on all Club events 7

SUMMER CAMP FUNFor more photos, please join our Summer Camp Facebook Group.

2020 SUMMERCAMPS

2020

DETAILS AND REGISTRATION ONLINE

We have been so pleased in how our PYC Summer Camps have been in June. We will continue on to July and August, taking every precaution to keep your children safe

while at camp while not dimishing the camp experience. The includes signed waivers, counselors wearing masks inside the Club along with using gloves while handling food,

temperature checks for kids and conselors, increases sanitiation and more!

July 6-10 Theme: ScienceJuly 13-17 Theme: Farm Animals July 20-24 Theme: CulinaryJuly 27-31 Theme: WesternAugust 3-7 Theme: Service Men & WomenAugust 10-14 Theme: CarnivalAugust 17-21 Theme: Dr. Suess

DAY AND TODDLER CAMPSJuly 6 - 10 Beginner SailingJuly 20 - 24 Beginner SailingJuly 27 – 31 Intermediate Sailing*August 3 - 7 Advanced Sailing**

*Intermediate must have taken Beginner Sailing**Advanced must have taken Intermediate Sailing

SAILING CAMPS

29 30 1 2 3

6 7 8 9 10

13 14 15 16 17

20 21 22 23 24

27 28 29 30 31

July Monday Tuesday Wednesday Thursday Friday

Toddler Camp EDay Camp E

Toddler Camp DDay Camp D

Wakeboard Camp A & B | WAITLIST

Toddler Camp FDay Camp F

Beginner Sailing C

Wakeboard Camp C & D | WAITLIST

Toddler Camp GDay Camp G

Beginner Sailing D

Intermediate Sailing B

Toddler Camp HDay Camp H

3 4 5 6 7

10 11 12 13 14

17 18 19 20 21

AuGuST

Adanced Sailing A

Toddler Camp IDay Camp I

Monday Tuesday Wednesday Thursday Friday

Toddler Camp JDay Camp J

Toddler Camp KDay Camp K

Wakeboard Camp E & F

July 6 - 10 Wakeboard A (AM) WAITLISTJuly 6 - 10 Wakeboard B (PM) WAITLISTJuly 20 - 24 Wakeboard C (AM) WAITLIST

July 20 - 24 Wakeboard D (PM) 1 SPOT LEFTAugust 10 - 14 Wakeboard E (AM)August 10 - 14 Wakeboard F (PM)

WAKEBOARD CAMPS

PLEASE REGISTER ONLINE

8 | PeninsulaYacht.com 9Please note there is a 48-Hr Cancellation Policy on all Club events

THE SAILING SCENETIM HARBICK, SAIL FLEET CAPTAIN

COMMODORE’S COMMENTSVince Watkins, Club Commodore

Jan KurdinSocial Chairman

Deb AgostsinelliSail Fleet Ensign,

Junior Sailing

David KrippeneSail Fleet Ensign,Race Committee

Wade LaugheyPower Fleet Ensign

Gar Van DorenSafety Chairman

John CampPast Commodore

Vince WatkinsCommodore

Jacob BachmanTreasurer

Jim HillVice Commodore

Yolanda JonesPurser

Gary TreenRear Commodore

Greg PolekSail Fleet Commander

Chris SlocumPower Fleet Captain

Pamela BlackPower Fleet Commander

Tim HarbickSail Fleet Captain

2020FLEET COMMITTEE

Michael HauserSecretary

Steve HoslerFleet CaptainNo longer on the beach…

I hope everyone is well and safe. Now entering month 5 of these unusual times, we have had extraordinary weather the past few months and the Lake remains open! I see many sailors cruising, coving and racing – albeit within the recommended CDC/NC social distancing guidelines. The

Wednesday Night Race series has successfully resumed with both cruisers and racers – all sailing their boats solo or with their immediate households as crew – and having a great time! Come on out and join us!

Our PYC Sail events remain temporarily paused. However, the Sail Fleet continues to meet regularly to assess and plan for resuming our adult learning, social, and race events as quickly as possible – with everyone’s safety being the priority.

I encourage sailors to get out on the water to enjoy our wonderful resource and regularly monitor our Sail Calendar as we make frequent updates for events across the Lake.

To fair winds and following seas,

Tim Harbick

Like everyone your Fleet Committee is having to adjust to the Covid 19 pandemic. Our main concern is, of course, the health and welfare of our fellow members, but we also want to be ready to move on to having fun and adventure on the water. We will be able to do that once we know what guidelines and restrictions we have to abide by.

In anticipation we have rescheduled some events and postpone or cancelled other Fleet activities. The Fleet Commissioning has been moved from Memorial Day weekend to August 1st. Since it is a new event we have postpone the Treasure Hunt until 2021. The Poker Run is now scheduled for August 29th. Raft ups for July are postponed and we will notify you as soon as any new dates are set.

On the sailing side our Sail Fleet team is working hand in hand with the other yacht clubs on staging regattas and the PYC website can update you on when those will occur. So far the Peninsula Cup is still on schedule for October 16th, 17th & 18th.

Rest assure we will do everything in accordance with the guidelines established by North Carolina and the Federal Government, so some of the events will likely look somewhat different than they have in the past.

But PYC is a yacht club and the maritime element will always play a big role in what the Fleet Committee strives to offer our members going forward. As we say, “the best ships are friendships”. Stay well and enjoy this time with your families. We look forward to seeing you out on the water soon.

Vince WatkinsCommodore

As we ease into some more normal conditions, we first want to thank everyone for your understanding and cooperation when dealing with our modified conditions most recently. Different times called for slightly different ways of doing things. We are here and will continue to be here

and can't wait for a great season! Moving forward, the services we used to provide such as covering and uncovering, washes, boat refuel and pump out have resumed and we look forward to serving you!

Shore power cordsWhat is the life of a power cord…?

MARINA NEWSHarry Smith, Marina & Aquatics Manager

Does this look familiar? Shore power cords are made to last a long time…but not forever! Being exposed to the elements, hot/cold temps, UV rays, chafing and don’t forget our friend the muskrat, can create unwanted wear and tear on your cord. Constant inspection of both shore side and boat side is very important. Periodic inspections under the dock is also needed to ensure the cords are in proper working order and more importantly to provide a SAFER marine environment!

WARNING: When performing any type of inspection on your cord or cords, make sure the power is off. For any under the dock inspections please find a member of your marina team to lift the pavers to gain access to areas you can’t see. Members must be present when this takes place.

Remember, every slip has its own power receptacle/s and is billed accordingly. Please make sure you only plug into the appropriate, corresponding numbered receptacle!

Dining Room RESERVATIONS ONLYMonday 11:00 am - 3:00 pmTuesday CLOSEDWednesday 11:00 am - 9:00 pmThursday - Saturday 11:00 am - 9:00 pmSunday 11:00 am - 9:00 pm

Marina HoursMonday - Thursday 9:00 am - 6:00 pmFriday & Saturday 9:00 am - 8:00 pmSunday 9:00 am - 7:00 pm

General Manager | Kathee DIshnerext. 2023 | kdishner@peninsulayacht.com

Assistant General Manager | Jeff Barry ext. 2041 | jbarry@peninsulayacht.com

Club Accountant | Ellen H. Guryext. 2036 | ehgury@peninsulayacht.com

Membership & Social Director | Clair Knox ext. 2031 | cknox@peninsulayacht.com

Dining Room Manager | Derek Kraackext. 2040 | drmanager@peninsulayacht.com

Marina Manager | Harry Smithext. 2028 | hsmith@peninsulayacht.com

Pool Reservations Manager | Jennifer Milwee704-493-2666

Reservations Manager | Katherine Armitage704-999-2235 | reservations@peninsulayacht.com

CLUB CONTACTS MAIN LINE | 704-892-9858 SHIP’S STORE | 704-996-8575DINING ROOM | 704-999-2235POOL | 704-493-2666 EXTENSIONS LISTED BELOW

Pool Hours

DRESS CODE VERANDA Bathing suit coverups required. Shorts, T-shirts and bluejeans allowed.DINING ROOM & MEMBERS LOUNGE All Day Sundays and after 5 pm Dressy Casual: Long pants, dressy denim or dressy shorts allowed. Collared shirts are required. No T-shirts or torn, frayed or excessively worn denim allowed. Bare feet and tank tops are not permitted in the Club at any time. Shirts are required at all times. Gentlemen are expected to remove their hats in the dining room.

ENTIRE SHIP’S STORE

35% OFF

EXCLUDES FOOD/BEVERAGES & FUEL

10:00 am - 12:00 pm Pool Open 12:00 pm - 12:30 pm Pool Closed for Cleaning12:30 pm - 2:30 pm Pool Open 2:30 pm - 3:30 pm Pool Closed for Cleaning 3:30 pm - 5:30 pm Pool Open 5:30 pm - 6:00 pm Pool Closed for Cleaning 6:00 pm - 8:00 pm Pool Open

RESERVATIONS ONLY