Grand and GloriousThanksgiving

BuffetThursday, November 22

Fountain Room Seatings

12:00 ~ Last Seating 3:00 pmCLUB WILL BE CLOSED AFTER LAST SEATING

Adults $27++

Children 12 yrs. and under $15++

(3 & under complimentary)

Garden Salad - choose from Grape Tomatoes, Diced Cucumbers,

Michigan Dried Cherries, Sliced Almonds, with choice of

Dressings: Ranch, Italian, Balsamic, Cherry Vinaigrette and French

Assorted Marinated Holiday Salads• Carrot and Golden Raisin • Marinated Fall Vegetables • Tomato and Mozzarella with Basil • Ambrosia Salad • House made Cranberry Dressing

Hot Food• Classic Green Bean Casserole with Fried Onion topping • Roasted Brussel Sprouts with diced Red Peppers and

Garlic Butter • Whipped Redskin Potatoes • Sweet Potato Soufflé with Brown Sugar and Pecan topping • Chef Ken's Macaroni and Cheese • Brown Rice Pilaf • Grilled Salmon Fillet on sautéed Swiss Chard with Citrus Glaze• Oven Roasted Turkey with Gravy • Traditional Stuffing

Carving StationAll served with appropriate condiments

• Coca-Cola glazed Bone-in Pit Ham carved to order

• Marinated and Grilled Chef carved Tenderloin

DYC Sweet Endings Dessert Station Holiday assortment of fresh baked cookies, house made tarts,chocolate and vanilla cream puffs, Pumpkin pie, Apple-pie,

chocolate cake, and fresh whipped cream

Reservations Required - Call Reception Counter

(313) 824-1200

Thanksgiving Dinner or Sides- to- GoPick up your order form at the Club or go to the DYC web site to print and

fax a copy to the Club by

Tuesday, November 20th

by 3:00 pm

Children’s Holiday PartyChildren’s Holiday PartySunday, December 9th

11:30 am Lunch & CraftsAdults $18.00 ++ Children $14.00++

PLEASE RESERVE EARLY

Santa will arrive by sleigh to listen to special holiday wishes.Make holiday crafts, decorategingerbread houses, have yourpicture taken with Santa, andeach child will receive a gift

from the Commodores!

Share the Spirit of the Season!

Please bring a newunwrapped toy for

Toys-for-Tots or mittensfor our Mitten Tree. (Mittens are given to those in need)

PLEASE RESERVE EARLYReservations required.

Call the Reception Counter (313) 824-1200

MenuMenuGarden Salad

Thousand Island/Ranch/French DressingsCountry Fried Chicken DrummetsHoney Mustard Dipping Sauce

Grilled Chicken BreastChef’s Macaroni and Cheese

Buttered Green BeansTater Tots

Baked Bowtie Pasta with Meat Sauce Desserts

Fresh Fruit DisplayRaspberry Dream

Fresh Baked BrowniesAssorted Fresh Baked Cookies

Chocolate and Vanilla Cream Puffs

FROM THE COMMODORECOM. BRYAN BARLOW

The large increase in our Active, Active Boating and Intermediate mem-bership categories is very rewarding to me personally. Our increasedmembership level is certainly one barometer of our local economy butit's also a gage of our memberships' satisfaction at DYC. The seeds forgrowth in our membership were planted by previous boards and mem-bership Director Jack Lyon a while back. Through the efforts of thisyear's board, including many very dedicated members that participate inthe membership committee process, our growth numbers are now beingaccelerated by our new Membership Director Jim Neumann. He hasdone a terrific job with the help of his Ambassador Committee Chair per-son, Dawn Fedell and Retention Chair, Margaret Gmeiner. Theseincreased membership numbers are the financial fuel needed to carryour size club operation successfully into the future.

My year as the 144th Commodore of the Historic Detroit Yacht Club hasbeen fun and exceptionally gratifying, to say the least. This is thanks tothe efforts of so many dedicated and passionate members. On behalf ofFirst Lady Linda and myself, thank you to all of the members that con-tribute to the well-being of our Club and all of the employees that madeit such a special year for Linda and I. To the new incoming board, I wishyou every success in all of your endeavors and may the 2013 MICSAswim finals be an absolute knock out success. To the 145th incomingCommodore Scott Allen and his First Lady Patty Schmidt, I have everyconfidence in the world that you will do an outstanding job leading us intothe future. Best wishes on your Commodoreship.

Sincerely,

Bryan Barlow144th CommodoreThe Historic Detroit Yacht Club

Changing SeasonsFall is in the air, the leaves on

the trees are turning gold and red,and the harbor is nearly empty.Although it's sad to see the boatsleave the harbor for winter stor-age, the fall season at DYC is afun time of year. October wasbaseball play-off season with theTigers playing against the Giantsin the World Series. Go Tigers!Members packed the StarboardHaven Lounge to watch theseries on our big screen TVs. Thenow famous Shoopoween(Halloween) costume party, heldon October 27th, was another out-

standing success. Thank you, Director Erica and Fleet Captain AndyCiupak. This time of year also officially starts our fun campaign sea-son for the candidates running for all of the open offices. Buttons,stickers, banners, free beer, lots of hand-shakes and a few politicalparties make the campaign season a great time. It is also a way for thecandidates to get their personal messages out and meet some newmembers in the process. It's all in good fun.

Changing of the GuardTo all of those DYC members who were nominated this year to be

candidates to run for the open Board of Directors, Rear Commodoreand Preservation Trustee positions, thank you for offering to volunteeryour time, expertise, resources and passion to your Club. Those of uswho have previously volunteered for positions and various DYC com-mittees and clubs understand the time commitment and the dedicationyou are about to embark on. Your efforts help to keep our beautiful andhistoric club moving strategically forward and keep her the specialgem that she is. I wish all of you nothing but success.

My year as the 144th Commodore, with First Lady Linda at my sideand supporting me every step of the way, has been exceptionallyrewarding and very gratifying. I have had the distinct pleasure of work-ing with some very talented and passionate board members with a"get it done" attitude, along with great members on special committeesincluding the various clubs within the DYC. This season, with the helpof many members, along with the momentum gained from the previ-ous couple of years, this board was able to accomplish a lot of posi-tive things that will last a long time. I am most proud of the HarborImprovement Team led by Commodore Tim Coltman that spear head-ed the dock reconstruction for Midway and Slab docks when otherssaid it couldn't be done. I'm proud of the team lead by CommodoreScott Allen for the soon to be started total reconstruction of the frontsteps leading to the second floor Veranda. I am also very proud of thededication and hard work that First Ladies Daryl Dawes and LadyLinda put into the first phase restoration of the ladies locker room. It isabsolutely beautiful. I am truly humbled by the passion and generousfinancial donations given this year by our members for all sorts ofgreat projects. This year, members approached us asking how theycould help and contribute. We also have those unsung heroes whograciously made financial donations for color pages in the Mainsheet,electrical power supplies for the docks and electrical labor services.Step by step the Bitter End is really taking shape, thanks to people likeArt Leo and newer member John Gelle, who's company FerlittoConstruction installed the two French doors. We had folks like CraigHomicz who quietly spent weeks with his heavy equipment at DYCstraightening out broken seawalls, leveling out the ground by thelaunch ramp and re-dredging the lagoon bottleneck by the bathingbeach.

November is transition month at the DYCbecause it is time for completion of oneBoard's duties and the beginning of thenext. We have built a tremendous momen-tum of improvement at our Club and it willbe the work for us this month to pick up fromthe improvements in 2012 and carry forwardthrough 2013.

The election and annual meeting isMonday, November 12. Sometime betweennow and then I will be making final plans forcommittee assignments and appointmentsof the various committee chairpersons. Ifyou have a special interest or talent, pleaselet me know so that we can engage you withothers. Some of our standing committees are well known but I am hop-ing to enhance the spirit by encouraging as many members to be asinvolved as you want to be. We have needs for committees dealing withthings from snow skiing, to bocce ball, to Human Resources, to market-ing, gardening, entertainment and it continues on. Our Club is greatbecause of all of the energy and involvement of our members.

Patty and I look forward to serving you all as I transition into the role of Commodore and her as First Lady. It will be our goal to help enhancethe fun and creativity with new ideas and involvement from all of youwhile also respecting the time-honored traditions that set us apart fromother Clubs. This is a special place, with special members and a tremen-dous spirit. It is a source of fun and family with a diversity not alwaysfound in historic, private clubs and that quality is the source of our ener-gy and reason to belong.

Thank you all in advance for your support and willingness to pitch inand help us maintain and grow the best private club in the world!Please feel free to call me at (248) 841-3656 or by email at SALLEN-MANAGEMENT@MSN.COM.

Scott Allen

FROM THE VICE COMMODORECOM. SCOTT ALLEN

3

FROM THE TREASURERGREG NOWAK

BRINGING UP THE REARREAR COM. FRED CARR

SANTA CLAUS IS COMING TO TOWN

DYC elves have always been so gen-erous with their time in preparing craftsfor the Children's Christmas Party.Envelopes with directions for this years'crafts will be available on election night,November 12th.

Volunteers are always needed on theday of the event for each craft. This yearthere will be 14 ideas to choose. If youcan supervise a craft table onDecember 9th, please contact MargaretGmeiner or Raelene Bugaj. Thank youfor the out-pouring of support that thisevent has always received.

We Need Your Help!

FOR THE PAST SEVERALYEARS we have faced unprece-dented challenges as a club, butwe have weathered the financialstorm and emerged a strongerorganization. I'm happy to reportwe had great results in the pastyear and we expect continuedgrowth in the coming year. Wetruly have the wind at our back aswe proceed into the new fiscalyear.

I'm heartened that so many newmembers have been inspired tojoin the DYC. In this fiscal year,we saw strong growth in all mem-bership categories, ending theyear with a net membership growth of 145 members, 94 membersover budget. This comes on the heels of last year being the firstyear of any member growth in ten years.

We exceeded our budgeted dues by $90,000, and our budgetcalls for further growth of $160,000 in dues this year based on aconservative net member growth estimate of 30 additional mem-bers. We also project dock fees to growth of $50,000. No increas-es in dues or dock fees are budgeted and we have projected main-taining our operating assessment at the same level in the comingyear.

Food and beverage revenue was also strong this year, reflectingthe passion our members and the community has for the club. Weexceeded our total food and beverage revenue budget by anincredible $540,000 which included some substantial off site spe-cial event revenue that we were fortunate to have this year. Wecan't count on large special events this year but expect our corebanquet and grill operations to continue to be solid.

On the cost side, we did incur higher costs for labor and mainte-nance than budgeted, reflecting the cost of servicing a growingmembership and the cost of maintaining a club that has had a lotof deferred maintenance over the last ten years.

This year we also made some important, considered investmentsin the future of the DYC, including critical capital improvements toour clubhouse and docks, securing tax exempt 501(c)(3) status forthe DYC Foundation, and setting in place plans and designs forenriching the member experience in and around our Club. Thedock project investment of over $300,000 is being funded com-pletely by a dock improvement fund which receives 7% of our dockfees.

We were also creative this year in seeking alternate sources offunding outside of dues and food and beverage sales. One excit-ing example is that we were awarded a federal grant for $50,000for improvements to our holding tank pump-out system on ourdocks.

Next year's budget includes a significant pay down of our out-standing payables by roughly $300,000. This reflects balancesaccrued in prior years that simply have to be paid down in the com-ing year in fairness to our vendors. This is another example of ourneed to play "catch-up" for the difficult years behind us.Fortunately, our member growth is projected to generate the cashnecessary to reduce these liabilities to an acceptable level.

We are also committed to continuing to operate as a year round,12 month Club, the only club in the area that can boast that.

Even as we continue to meet the challenge of change, we remainsteadfast in properly stewarding the club's financial resourcesalongside our commitment to inspiring people to care for, enjoy,and promote our amazing club. Working together with you, we canmake sure that is one thing that never changes.4

Raelene Bugajbabebugaj@comcast.netMargaret Gmeinermgmeiner@dyc.com

Last month in my lead paragraph I usedthe phrase just around the corner. Whatdoes just around the corner actuallymean? Wisegeek.com states "People usethe term "just around the corner" in relationto time. This generally comes from the factthat time is often seen as a metaphoricaljourney with twists and turns just like aroad, and the future is usually hard to pre-dict, comparable in many ways to theexperience of rounding a corner in a newlocation and seeing unexpected sights."Who knew that seemingly innocuousphraseology would bear so much fruit?

Turns out that was a very long cornerand traveling through it provides a very dif-ferent look today than it did just yesterday.

I'm talking about the funding of our preservation account which thegoverning bylaw states shall be suspended until this November 30,2012. In reviewing recent audit results which drove an updated budget itbecame apparent that our road to recovery, while admirable and sub-stantial, still needs more time. The bylaw states that expenditures fromthe preservation fund "…will constitute a capital expenditure to preserve,restore or protect the Clubhouse, the Club Island or other principal Clubassets." There is plenty of evidence around the Club that indicates weare in fact doing that a little bit every day. So please know this is not aquestion about preserving our Club, this is only a question about man-aging our cash flow. To better manage our cash flow in this coming yearwe are asking that you once again pass a short term suspension of thisrequirement.

Bylaws require distribution, in a timely matter, "…A report on the Club'scurrent financial condition,…" therefore our financials are available formembers to pick up at the Club House, receive via email, and are post-ed on line in the member's only section of our website.

I'm looking forward to seeing you all at the Annual Meeting.

FROM THE GENERAL MANAGERPAUL HUGHES

A MESSAGE FROM THE DYC FOUNDATIONMARK LIFTER, PRESIDENT

Will You Help "Seal the Envelope"?As year-end 2012 approaches, it's a great time to

plan for a tax-deductible contribution to the DYCFoundation. Doing so will help us take some criticalfirst steps toward significant restoration and preser-vation of our historic clubhouse building… in otherwords, to begin Restoring the Grandeur. TheFoundation's inaugural year presents the one-timeopportunity to be recognized as a "FoundingContributor" with your initial gift.

We know you love theDetroit Yacht Club forthe fellowship, friendships, fun, and family memoriesit provides. Our clubhouse is the centerpiece for allthis. We are in awe of its architecture, facilities anduniqueness. It attracts not only members, but also

thousands who want to hold their weddings, parties, and meetings in this spe-cial place. This is why we need to do our part to preserve this facility for our-selves, future generations of members, and the community.

Our building, now on the National Register of Historic Places, is nearly 90years old. As would be expected, it has significant repair and restoration needsthat far exceed currently available funds. The greatest of these needs is to stopthe water intrusion that is adversely affecting our building in visible and hiddenways, causing damage to interior ceilings and walls, to exterior walls, doors andwindows, and to the ballroom veranda. Put simply, we need to Seal theEnvelope of the building to stop water damage and restore unsightly areas,both outside and inside, for the long term.

With the support of the DYC Officers and Board of Directors and the pastCommodores, the Detroit Yacht Club Foundation has launched the 2012 - 2014Seal the Envelope Capital Campaign. We know this is a significant multi-yeareffort involving our members, former members, community leaders and grants.As funds become available, the Foundation's Board of Trustees will work withthe Club to assure funds stay firmly focused on the most important clubhouseneeds. The time to start this campaign in earnest is now.

As a Founding Contributor, you can make a real difference toward preserv-ing our landmark building so that it will be enjoyed for decades to come. Whilecontributions in any amount will be welcome and help us move towardRestoring the Grandeur, please review the following chart to see how yourcontribution and/or pledge will be recognized within the Club and with somespecial benefits.

Join the crowd at the Foundation's Restoring the Grandeur gala Saturdayevening, December 1,2012. Reservations can now be made on the DYC web-site calendar or by calling the Reception Counter. Founding Contributors whosedonations or pledges are received by November 23rd will be recognized at theGala. Please send your contributions and/or pledges to the Detroit Yacht ClubFoundation, One Riverbank Rd, Belle Isle, Detroit, MI 48207

Feel free to call the DYC Foundation at (313) 757-5240 if you have any ques-tions, would like to discuss a special donation, or want to discuss making abequest within your estate plans.

Founding ContributorRecognition Level

2012 ContributionAmount or

Three-Year PledgeBenefits

Gar Wood Society $25,000 or more • Society Recognition• 4 tickets to Dec. 1 party• Recognition at party• Special receptions

Commodores' Circle $15,000 - 24, 999 • Circle Recognition• 3 tickets to Dec. 1 party• Recognition at party• Special receptions

Benefactor Club $7,500 - 14,999 • Club Recognitions• 2 tickets to Dec. 1 party• Recognition at party

Supporter $3,000 - 7,499 • Annual Report Recognition

Donor $ 300 - 2,999 • Annual Report Recognition

5

Happy Fall season to the entireDYC family. It has been a greatyear for weather, but we are nowpaying the price in the harbor.Some of us do not care for win-ter, but let's all cross our fingersfor a heavy snow this year. Weneed it. Many of us have neverseen the water so low and obvi-ously, this could affect all of us inthe Spring. Regardless of whatnature hands our club, thisboard and management will doour best to ease the pain.

As you can see, your Club is open. We need to see youdown here to keep everything rolling along. We are on verytight budgets to operate in the grill and bar right now andevery burger, beer, and steak counts. Some days we serveupwards of 15-30 lunches and other days it may be one ortwo people. I ask that you really make a point to stop by forlunch and dinner a couple times per week to support theDYC and keep the staff on board. I also ask that you makea quick phone call the day before and make a reservation ifat all possible. This way, we can staff appropriately. For themost part, we can only schedule one or two people in thefront and one or two people in the back, so please help usstaff appropriately. Otherwise, if all of you decide to showup at the same time without reservations, you can imaginehow hard it will be to meet the food and service standardsthat we have come accustomed to.

I ask you to also start thinking about a holiday lunch ordinner at your club. If you organize this now, we can reallydo more for you. We can set a custom menu for you,reserve the space, and order some wine for you and yourgroup in a nice, organized fashion.

Don't forget, if you want to make it easy on the entirefamily and show off a bit; bring everyone down to the clubfor a beautiful culinary spread for our Thanksgiving Daybrunch. Or, if you wish to consume this juicy turkey in yourown home and show the relatives your new love for cook-ing, let us make it for you at the club. Simply, schedule itwith the catering department and Chef Ken will have it allpacked up for you to take home so you can secretly placethe food in your serving dishes. This way you can focus onwatching our grand Detroit Lions win another game.Maybe. Just make sure you watch the entire game sincewe like to score all our touchdowns in the last couple min-utes.

JJooiinn tthhee VVooyyaaggeeuurrss FFoorr TThheeiirr

Annul Holiday PartySaturday, December 8

DDiinnnneerr $$4400++++TTiimmee 77::0000 ppmmTTrroopphhyy RRoooomm

VOYAGEURSMIDGE SAVAGE

GARDEN CLUBPAM MALONEY

Bake a Cake of Bread7:00 p.m.

in the 2nd Floor Kitchen

Thursday, November 8

The Garden Club is sponsoring the 3rd Annual Irish Bread BakingClass in the second floor kitchen. This will be a hands-on class focus-ing on Irish soda breads and their many variations (e.g. pizza crust,focaccia, and wheaten bread) with special attention on sweet andsavory scones.

Each participant will make a cake of bread or some scones. Class islimited to 15 participants. Cost of class is $20. This covers breadrecipes, ingredients for a cake of bread or scones, coffee and severalbread tastings with a small profit for the Garden Club. Reservations willbe made at the Reception Counter.

All participants will have an opportunity to make a cake of Raisin SodaBread or Wheaten Bread or one or two types of scones.

We will be working with convection ovens and will provide the con-vection temperatures for the breads/scones you will be making.

Come hungry. Bring your own apron and large mixing bowl.Speaking of hungry, check out “Food for All Seasons”, the DYC

Cookbook, for great recipes for your holiday meals.If you don't have a copy, the books are for sale at the Reception

Counter. They can be purchased gift-wrapped for the holidays or intheir own presentation box.

Saturday, November 3 - Voyageurs Garden fall clean-up starts at9:00 am. We do need to put the garden to bed for the winter, and afew extra hands will get the work done quickly. No special experienceneeded, just a willingness to help. Saturday, November 10 - Voyageurs are looking forward to hosting

their annual Wine Tasting evening. This is a fun and relaxing oppor-tunity to meet your candidates for the 2013 Board, who will pour thewine and who graciously sponsor the wonderful dessert display.There will be Chef's good food stations and live music to accompanya great selection of wines and craft beers.

Saturday, December 8 - Plan to join the Voyageurs for our annualHoliday Dinner. We look forward to a cozy dinner in the fireplace-litTrophy Room, decorated for the holidays and with our enthusiasticsing-along after dinner. This is a popular evening and space is limit-ed, so reserve early.

Plans for special events during the winter season are being made.We are always looking for new and exciting places to visit, so if youhave any suggestions, let us know.

Sea GullsHoliday Luncheon

Tuesday, December 411:15 am in theTrophy Room

Please make your reservations with the Reception Counter (313) 824-1200

Decorating Elves Wanted!Transform our fantastic Clubhouse into a

Magical Holiday Wonderland!The DYC looks its absolute best over the

holidays and our members are the elves that rollup their sleeves to get the job done.

Everyone is welcome to lend a hand. Please put on your work clothes and

plan on joining the decorating fun and friendship.

SaturdaySaturday, November 17, November 17thth

Fun begins at 8:30 amwith coffee and donuts.

A complimentary lunch will also be served.Save the Date!

6

DYC Sea Gulls present

EUCHRE NIGHTEUCHRE NIGHTWednesday, November 14thWednesday, November 14th

7:00 pm7:00 pmYou may sign-up at the DYC Reception Counter or

contact Catherine Nierle for details at (313) 567- 2571 or cnierle@comcast.net

WINE SOCIETYJoin your DYC friends as you enjoy wine!

Your annual membership is $10 per person, $20 per couple.Look for more details as we continue to enjoy wine, food andfriendship at the DYC! Contact: Emily Brandt

Catering Managerebrandt@dyc.comDirect Line (313) 824-2788

NEXT WINE SOCIETY EVENTThursday, DDecember 227th

PLEASEMake Your Reservations in advance for all Club Events.

Reservations are a necessary part in assuring successful events. Thank you in Advance.

7

Sea Gulls Bake Sale

Monday, November 121100::3300 aamm uunnttiill iitt’’ss aallll ssoolldd!!

Come support the Sea Gulls and buy their home baked cookies,

cakes, pies and muffins.

All proceeds go to benefit the DYC!

AROUND AND ABOUT THE DYCFROSTBITE RENDEZVOUSWOMEN’S DAY AT THE HUNTSMAN

98

Daily 5:00 am - 9:00 pm Except Monday ~ 5 am - 7 pm

You must be 18 years old to use equipment.

FITNESS ROOM

EIGHT BELLS

Monday - Friday 12:00 - 7:00 pm Saturday - 10:00 am - 6:00 pm Sunday - 9:00 am - 6:00 pm

Adult swimmers with a buddy or group are welcome to Swim (without a lifeguard)

8 am -10 pm. You will need to sign a release formbefore using the Pool during this time period.

Forms available at the Front Gate or Reception Counter.

POOL HOURS

The Membership Committee would like toWelcome the following new members to

the Detroit Yacht Club.Active Boating

Scott & Nancy LangeRobert & Denise Beale

ActiveMichael & Patricia Marchand

Douglas & Cynthia Kehrerlntermediate

Jennifer & Michael ScrippsNicolas Bartell &

Lauren Patricia Zemaitis Katie TemrowskiNon-Resident

Gary & Barbara Dawes

WELCOME NEW MEMBERS!

Membership Meeting TimesTuesday, November 27

Retention 6:15 pmAmbassador 7:00 pm

Everyone is welcome to join the committees with a commitment to participate.

CCOONNCCEERRNNSS,, CCAARREESS OORR CCOOMMMMEENNTTSSYour opinions regarding your experience here at theDetroit Yacht Club are important. Please share anyconcerns or compliments with Margaret Gmeiner(313) 824-1200 x 232. She will direct them to the

appropriate department. Whether they are small orlarge, please feel free to call.

Mrs. Mary Little(Long -Time DYC Member and Mother of DYC Member Kathleen Morgan)

Wednesday, October 1•

Mr. Sebastian P. Minsterman(Father of DYC Member Com. Alan Minsterman)

Monday, October 8•

Mrs. Gladys Richardson(Mother of DYC Member Dorizella Fredrick and

First Cousin of DYC Director Joe Brooks)Tuesday, October 16 11

This opportunity is available only every two years!

GRILL BAR PLAQUEPlace Your Order Now!

PLACE YOUR NAME IN PROUD TRADITION2012

Forms are at the Club.Deadline December 5th

Club Hours Months of October - December

Food & BeverageTuesday-Thursday

Grill Bar Hours 11:30 am - Midnight

Bar Dining ~ Grill Dining11:30 am - 9:00 pm

Friday - SaurdayGrill Bar Hours

11:30 am - MidnightBar Dining ~ Grill Dining

11:30 am - 9:00 pm

SundayGrill Dining Room ~ Open

A La Carte Breakfast 11:30 am - 1:00 pm

Chicken Dinner 1:00 pm - 8:00 pm

Grill Bar Hours 11:30 am - 11:00 pm

Bar Dining ~ Grill Dining11:30 am - 8:00 pm

Hours Will ChangeJanuary ~ March

Club FacilitiesMonday

Office Open 9-5 pmIndoor Pool Open

Hot Tub OpenSauna Open

Racquetball Courts OpenFitness Center Open

Tuesday - ThursdayOffice Open 9-5 pmReception Counter 1:30 pm - 8:30 pmIndoor Pool Open

Hot Tub OpenSauna Open

Racquetball Courts OpenFitness Center Open

Friday- Saturday Office Open Fridays 9-5 pm

Reception Counter 10:00 am - 9 pm

Indoor Pool OpenHot Tub Open

Sauna OpenRacquetball Courts Open

Fitness Center Open

SundayReception Counter 11 am - 7 pm

Indoor Pool OpenHot Tub Open

Sauna OpenRacquetball Courts Open

Fitness Center OpenDuring the next two months

we will be open in the GrillRestaurant with limited staffing.In order to meet your serviceexpectations we ask that youplease make reservations in theGrill Restaurant, so we canaccommodate accordingly.

Thank you in advance Samantha OwensGrill Restaurant Manager(313) 824-1200 x 234

DYC's Connection to Sailing'sAmerica's Cup

"Does anybody here know any-thing about sailing?" an editor atthe San Jose Mercury News inCalifornia asked. Julia Sulek, aformer DYC Flying Scot student,jumped up and was given theplum assignment of covering theprestigious America's Cup in the San Francisco Bay. It started this fall withthe "world series" events and culminates next summer with the LouisVuitton Cup and the finals. She even got a ride on Oracle's AC45, withrenowned skipper Jimmy Spithill at the helm in a practice session and hasinterviewed champion skipper Russell Coutts as well. "The ride wasthrilling and I was happy to serve as ballast with some of the world'sgreatest sailors," Sulek said. "When I wrote the story, I at least knew toavoid using the word 'rope.' Thanks DYC novice class!" One of herfavorite sources on the story has been Tom Ehman, a Michigan nativewho has a number of friends at the DYC and now works with theAmerica's Cup committee.

Sulek, a San Jose native and daughter-in-law of Mary Ellen and BillMcIntyre, came to Detroit in 1993 as an AP reporter and learned to sail inthe DYC Flying Scot program where she met her husband, Chris Sulek,a novice class teacher. Thanks to the DYC, Sulek is now the residentexpert on sailing for the Mercury News. Whenever she comes back toDetroit for a visit, she makes sure to visit the DYC.You just never know how far your summer in a DYC sailing class will takeyou. Watch this space or www.dycflyingscots.org for details on 2013classes.

A few reminders:Don't Forget! Haul out is scheduled for Saturday, Nov. 3 at 9:00 am. All

volunteers are welcome. Please come to the sailing center dressed towork outside. Lunch for volunteers is provided after all the work is done. Holidays are coming. You can give the gift of sailing this year. Gift certifi-cates for a DYC member to enroll in the 2013 Adult Sailing Class areavailable at the DYC Reception Counter or you can e-mail dycfly-ingscots@gmail.com to order directly or with any questions.

DYC FLYING SCOTS INSTRUCTION

SEASON WRAP-UPKELLI MURPHY & BILL MCINTYRE

DOCK LINEA Message From Your Harbor

Improvement Committee

THANK YOU -THANK YOU FOR YOUR UNDERSTANDING AND COOPERATION WITH THE HARBOR STAFF

ALL PERSONAL ITEMS LEFT AT THE CLUB MUST BE REGISTERED

The club currently tags bicycles, grills, picnic tables,trailers, dinghies, and mast

IF THEY ARE NOT - LABELS ARE AT THE GUARD HOUSE

ANY UNREGISTERED ITEMS WILL BE REMOVED

HARBOR CLOSES NOV 15ALL BOATS MUST BE OUT OF THE HARBOR

WATER WILL BE TURNED OFF ON OR ABOUT NOV 3

ENJOY THE OFF SEASON

PLEASE SHARE WITH US ANY THOUGHTS YOU MAY HAVE ON HOW WE CANIMPROVE OUR SERVICE, STORE AND HARBOR

YOUR HARBOR IMPROVEMENT COMMITTEE IS ALREADY WORKING ON NEXT SEASON

DYC THE PLACE TO BE 13

ROD & GUN CLUBBILL & COM. DON

DYC GUESTBURGEES

For those of you who have notbeen down to the StarboardHaven Lounge recently pleasetake a look at the new nauticaldecorations adorning the bar. Formany years, since the DYC is a

member of DRYA, only those DRYA member burgees were displayed inpicture frames. Now there is a new look for everyone to enjoy!

Back in March 2012 the Board approved the installation of other yachtclub burgees that have been acquired over the years. Once approvedthe canopy over the bar was prepped for the installation, burgee staffswere made, and all the burgees that were acquired were mounted andinstalled above the bar. To date there are 50+ burgees above the barand the Club is receiving more every month.

The DYC has received these burgees over the years from guests vis-iting from other clubs around the world and from members travelling toother clubs. Currently there are burgees from all over the US, Bahamas,Mexico, Australia, Grenada, Canada, South Africa, and the US VirginIslands! To reference the burgees present, a Visiting Club Burgee bookhas been created and located in the bookcase area in the lounge, whichwill identify the club name, location, year received, and the person whopresented the burgee to DYC.

Most recently I just accepted a burgee from the Sommerset PointeYacht Club and Marina in Boyne City, MI. DYC member Patty Kennedyand Dennis Siekierski were travelling in northern Michigan this past Julyand visited the club on Lake Charlevoix. They truly enjoyed the visit tothe relatively new yacht club and brought the club's burgee back to pres-ent to the DYC. If you would like to present a burgee to the club from ayacht club you may have visited that is not already being flown in ourbar please bring it down. You can contact club management or me,Com. Tim Coltman at anotheraddition@comcast.net to present yourburgee.

Please come on down and enjoy thecamaraderie, great food, plentiful bever-ages, and new nautical look of theStarboard Haven Lounge. Maybe you caneven help by identifying the threeburgees that couldn't be named!

See you at the Club soon!Com. Tim Coltman

Women's Day at the Huntsman ~ crisp, cool temperatures, crys-tal clear blue skies, an amazing rainbow of gold, red, orange & yel-low leaves with trees at the peak of their color ~ a picture perfect fallmorning. The Huntsman Hunt Club provided the perfect setting forwomen of the DYC to both review gun safety and shoot wobble/trap.Clearly the clays did not stand a chance once the gals "tweaked"their stance and coordinated hand and eye on the flying clays! Manythanks to the training team of Com. Don Baker, Rick Michalski andBill Schrader for their guidance and encouragement.

DYC In-House Pheasant Hunt ~ Sunday, November 4th the Rod& Gun club will hold its annual pheasant hunt competition at theHuntsman Hunt Club. This is an in-house event, thus only open toDYC members, family & friends. The cost for this event is $225.00and includes: 5 birds per person, cleaning, dog & handler, coffee &pastries and a limited menu lunch. Tips for your handler are extra asare drinks. The winning team for this event will receive a trophy andbragging rights as the best DYC bird hunters. Please contact BillSchrader as soon as possible ~ we need to secure fields & goodhandlers early.

Detroit Yacht Club Pheasant Invitational ~ This cross-club eventwill be held on the morning of Sunday, December 2nd. Detroit YachtClub's best in-house tournament shooters will be competing withteams from Bayview Yacht Club and the Detroit Athletic Club for tophonors. Please know that this event is open to all interested hunters~ only one team will be competing, all others will be pheasant hunt-ing for the pleasure of the hunt. Again, the cost for this event is$225.00 and includes the same amenities as noted above. ContactBill Schrader asap.

Enjoy the Outdoors!

Com. Don Baker & Bill SchraderTo contact Bill: pmmmarine@sprynet.com or

(313) 622-6271

ROD & GUN CLUB PRESENT

TTHEHE HHUNTSMANUNTSMAN HHUNTUNT CCLUBLUB

DYC In-House Pheasant HuntMorning of

SundaySunday, November 4, November 4 thth

$225.00 and includes:

5 birds per person, cleaning, dog & handler, Coffee & Pastries

Limited menu lunch Tips for your handler are extra as are drinks

14

Are you ready for someWater Basketball???

SEASEA SERPENTSSERPENTS“Water Basketball”

TTuesdaysuesdaysMeet in the Bar between

6:30 & 7:00 pmAll levels and all ages of players welcome !!

Questions Call Pete Dryovage at (734)564-2384

DYC HANDBALL &RACQUETBALL CLUB

TUESDAY NIGHTS7:00 pm ~ Workout League

Please email me for more info on upcomingleagues and events

Troy Brownrigg 248-421-9876 tbrownrigg@brownrigg.com

FROM THE SECRETARYJAMES GIERLACH

Thanksgiving Dinner or Sides to Go

Please place your order by calling the Catering officeat (313) 824-2788 or email your order to

catering@dyc.comLast day to order Tuesday, November 20th by 3 pm

Orders to be picked up at the Reception Counter

Name:

Account Number:

Indicate Pick up Time from 11am - 3pm:

Phone: Fax:

Order:Package #1 with Turkey $290+22-24lb. Turkey (feeds 12-14ppl)3 quarts giblet gravy1 Full size Buffet pan Sage Dressing1 Full size Buffet Pan mashed or Sweet potatoes 1 Full size Buffet Pan Chef Ken's Mac & Cheese2 pints cranberry sauce½ pan green beans almandineChoice of 3 pies (Apple, Pumpkin,Pecan)

Package #2 with Turkey $220+16-20lb. Turkey (feeds 8-10ppl)2 quarts giblet gravy½ pan of Sage Dressing½ pan of mashed or Sweet potatoes½ pan of Chef Ken's Mac & Cheese½ pan of green beans almandine1 quart cranberry sauce Choice of 2 pies (Apple, Pumpkin, Pecan)

Carry out side order $18½ pan Chef Ken's Mac & Cheese

Carry out side order $32Full Pan Chef Ken's Mac & Cheese

Carry out side orders $ 14o ½ pan savory sage stuffingo ½ pan whipped potatoes with gravyo ½ pan sweet potatoeso ½ green beans w/ toasted almondso ½ pan vegetables medleyo 1 quart fresh fruit salad

Carry out side orders $9+o 1 dozen potato rollso 1 dozen cheesy biscuitso 1 quart cranberry sauce

Whole Pies - $17+o Appleo Pecano Pumpkin

+6% Tax

Order Total:

Signature: 15

The boardroom this month has been filledwith discussions regarding our budget andclub finances. There has been some fine tun-ing of the budget based on actual numbers,which gives us a better look at upcoming pro-jections.

There was also more time spent on the newDYC Foundation, the Board's support of it,and the benefits it will bring to the club. Again,thank you everyone for the incredible commit-ment you have shown to get the Foundationup and moving. Everyone please mark yourcalendar to attend the December 1st kickoffparty for the Foundation.

A recent member choking incident at theclub has prompted Commodore Telmos topledge a donation of medical extractionequipment to keep on the property. I can speak first hand regarding the needand importance for keeping these items handy, along with having people onsite trained in their use. Thank you, Commodore.

Lastly, I'd like to thank this entire Board for working very hard over the lasttwo years. We've made lots of progress, and I feel good knowing the club isin better condition now. Thank you, DYC family, for all of your support for theBoard and your future support for the incoming Board. See you around theClub!

INTERESTED IN HAVING A CLUB BUSINESS CENTER?We are looking for volunteers for a task force to study the potential for

converting the Harmsworth Room on the third floor into a member businesscenter. The task force would develop a plan for thespace and explore the potential for donations or otherfunding options.

If interested please contact the Club office, or TreasurerGreg Nowak at gregorynowak1@gmail.com.