Knotmeter - April 3, 2020

Knotmeter - April 3, 2020

Dear Members, Friends, Fellow Sailors,

I’ve just watched and listened to our Ontario Public Health officials.
What they reported was not surprising at all, but it was also disappointingly sobering. It is abundantly clear that the measures taken so far in Ontario have made a difference in curbing this pandemic. We Ontarians and KYC members alike cannot let our collective guard down. We must remain vigilant, even becoming MORE vigilant. For weeks, I’ve hoped that we could find a way, a “loophole”, a glimmer of hope, some safe method that we could leave our boatyards open. It is not the case.
We have a responsibility to our members and the public at large, and as good citizens, must do our part. That part for us is to help limit the opportunities for C19 to spread. Notwithstanding our conscientious members, their attention to detail, and the attendant low risk, the boatyards at KYC are closed.

KYC takeout service
The results of last week’s survey were encouraging. Therefore, we will have a go at KYC takeout. Stay tuned and enjoy Neil’s sample menu below. A final menu and procedures will be forthcoming- very soon. We will give this about two- three weeks to prove it’s worth, then make a final decision. You can be sure that Neil and Co. will provide you with really fine fare and potables- made affordable while you support your Club. Patronizing this new service will be a win-win situation.. uses up our fine inventory, keeps our staff and kitchen busy and your appetite’s spot- hit!
See below for Neil’s proposed menu.

Your sailing committee convened this week.
At the end of it, there was an agreement to allow single handed Shark sailing in May. Hope sprang eternal! In light of the current C19 situation and quite frankly, the risks attendant with this, Shark sailing for May is cancelled. It was a nice idea while it lasted, but rather unscrutinised... Sorry to pull a volte-face on this, but it’s the right and necessary thing to do.

However, at the same time, the Sailing Committee had another wonderful idea.
Virtual sailing!!
Mobilize your joy sticks!
Turn on your three speed personal fan, aim it at your face, set it on rotate!
Get a squirt bottle at the ready for a little Kingston Harbour spray (lake water is free!).
Go for it! Virtual Sailing!

Water level projections
Isn’t this a nice (maybe temporary) surprise! This is today’s graphic form the IJC predicts that the predicted flood levels could maybe “only” an inch or so higher than last year. A month ago the prediction was about 3-4” higher than this.
This is manageable. Let’s hope that the prediction is even a little bit high and that the weather is dry-ish. In anticipation of this we will probably employ duckboards, but will wait until a launch decision is made.

Once again, I think all the Board Members for their dedicated participation.
We are meeting weekly, grappling with the ever-evolving situation. Let’s hope that all these social measures make a difference and that we will sail, sooner rather than later.

This just in.
Take-out Menu Proposal

Farm Gate Salad: Baby greens, seasonal vegetables, three year old cheddar and a honey cider vinaigrette. 10$
Caesar Salad: Crisp romaine, croutons, bacon bits, shaved parmesan and a creamy Caesar dressing. 10$
Daily Soup: Fresh made in house. 5$
Spring Rolls: Crispy vegetable spring rolls with a sweet chilli dipping sauce. 13$
Wontons: Crispy pork and kim chi wontons with a hoisin dipping sauce. 13$
Frites: Fresh cut frites with aioli and maple ketchup. 5$
Sweet potato fries: Crispy sweet potato fries with a smoked paprika aioli. 6$

Rueben: Creel & Gambrel pastrami, house made sauerkraut and 1000 Islands dressing, grainy Dijon and Swiss cheese on Pan Chancho light rye. 14$
Chicken Parm: Breaded chicken breast with marinara sauce and parmesan on a grilled ciabatta. 14$
Grown up Grilled Cheese: Blend of three year old cheddar and brie with your choice of fresh apple slices or red wine poached pear. 13$
TLT: Lightly breaded tofu, lettuce, tomato slices and basil aioli. 12$
The Club: House brined and roasted turkey breast, crispy bacon, greens, tomato and basil aioli. 15$
Cheese Steak: Shaved Enright Cattle Co. steak, sautéed peppers and onions, herb and garlic cream cheese and melted Manchego cheese, served on grilled ciabatta. 16$
KYC Burger: Enright Cattle Co. ground beef on a Pan Chancho bun with greens, tomato, dill pickle, red onion and basil aioli. 14$ (add cheese or bacon for 1.50$)
Brie Burger: Peppercorn crusted burger with caramelized onions and melted brie. 16$

Boeuf Bourgignon: A rich stew of Enright Cattle Co. beef, double smoked bacon, pearl onions, carrots and cremini mushrooms. Served with a roasted garlic mash. 19$
Jerk Chicken: Two jerk roasted chicken legs with crispy fried potato wedges, a black bean/corn salad and a honey coriander yogurt. 19$
Duck Confit: A crispy confit duck leg with braised red cabbage, roasted garlic mash and a blueberry/balsamic gastrique. 21$

On behalf of the Board,
Peter Cohrs