The Shennecossett Yacht Club has extended invitations to all members to attend two new seminars.
02/17/2018 Engine Maintenance and Fuel Problems
engine-fuel issue seminar 2018
02/24/2018 Marine Radar
Click on the links for additional information and registration information.
As discussed at the last General meeting, mooring applications will now be sent directly to the harbormaster (along with your vessels current registration). There is a new form (see Below) that you will need to fill out and send in next year.
Along with the form is a list of approved mooring inspectors that you can use if your mooring needs inspection as well as a mooring inspection form that they must fill out and turn in to the harbormaster when an inspection is completed.
This year, the club will employ Walter Kaminski as an approved mooring inspector (did not get on Harbormasters approved list in time), if you choose to use Walter, please contact him directly at 860-534-1979 or click here for email.
The club will handle billing for mooring services that Walter provides to you. Pricing below:
Please note that inspections must be done every two years and it is your responsibility to get it done.
Once the inspection is done and approved by the harbormaster, they will send you two stickers, one for your boat and one for your mooring ball. Again, this is your responsibility to fulfill.
Club member Ed Nevi was wondering if anyone has access to a SailRite Sewing Machine he could borrow in order to make some interior cushions. Perhaps other members might also get in on the action.
Click here if you have any leads!
Thanks!
Crudité Board
Assorted cheeses, meats, spreads, veggies, fruits, and flatbreads
Salad
Caesar Salad with shaved Pecorino and homemade croutons
Entrée Choice
Slow cooked Filet of Beef with truffle mousse topped with skewer of grilled shrimp
Pan Roasted Salmon with capers and lemon dill sauce
Penne Pasta topped with San Marzano tomato sauce and roasted vegetables (optional choice topped with skewer of grilled shrimp)
Sides
Moroccan Rice Pilaf
Haricot vert (French Green Beans in lemon butter)
Assorted Crusty Breads
Dessert
Chef’s choice
Beverages
Bottled Wine, Cocktails, Beer, Water, Soda, Coffee & Tea
Invitations with dinner request forms were mailed to ALL TYC members. All dinner request and full payment must be returned no later than December 2. We are unable to accept forms after December 2.
Couples or single members attending are encouraged to bring a wrapped gift of $10 to $15 value for a fun Yankee Swap. Also as we have done in the past members may bring an ornament for the TYC Christmas tree and take another ornament home.
Questions please email Rebeccaturner19@AOL.com.
Crudité Board
Assorted cheeses, meats, spreads, veggies, fruits, and flatbreads
Salad
Caesar Salad with shaved Pecorino and homemade croutons
Entrée Choice
Slow cooked Filet of Beef with truffle mousse topped with skewer of grilled shrimp
Pan Roasted Salmon with capers and lemon dill sauce
Penne Pasta topped with San Marzano tomato sauce and roasted vegetables (optional choice topped with skewer of grilled shrimp)
Sides
Moroccan Rice Pilaf
Haricot vert (French Green Beans in lemon butter)
Assorted Crusty Breads
Dessert
Chef’s choice
Beverages
Bottled Wine, Cocktails, Beer, Water, Soda, Coffee & Tea
Invitations with dinner request forms were mailed to ALL TYC members. All dinner request and full payment must be returned no later than December 2. We are unable to accept forms after December 2.
Couples or single members attending are encouraged to bring a wrapped gift of $10 to $15 value for a fun Yankee Swap. Also as we have done in the past members may bring an ornament for the TYC Christmas tree and take another ornament home.
Questions please email Rebeccaturner19@AOL.com.
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