Knotmeter - October 29, 2020
Knotmeter - October 29, 2020
The Clubhouse bar is finally open!
| Glenn Singleton
We are saddened to deliver the news that former KYC General Manager Glenn Singleton has passed away in Dartmouth, Nova Scotia after a short and courageous battle with cancer. Glenn made important contributions to the club’s efforts to expand services and was very member-focused. He had a wonderful smile and quick wit and was rarely without a good story to tell.
Our thoughts are with Glenn’s wife Dorinda as she navigates this difficult time.
| Updates from the General Manager
The KYC Clubhouse Pub
With patio days and fall sailing sadly behind us, the KYC Clubhouse bar is now fully open for service - At last! Covid protocols still require that all members remain seated and physically distanced from serving staff while eating and drinking. But that doesn't mean you can't enjoy a Friday afternoon pint on the best cottage bench in the City, nested in our bay window overlooking our beautiful harbour. Brandon will continue to dazzle you with his rare finds from some of the best brewers in our province! We are also featuring a Members Appreciation week with a promo on appetizers and drinks. Spicy wings anyone? Chef Kyle has come up with a new jerk sauce for those that love the sweet chilli heat!
Daylight Savings is Over
Fall back everyone! This may be the last time we turn off daylight savings in Ontario, but If you are on haul out on Sunday morning, don't forget to set your clocks back one hour before you go to bed on Saturday night.
The haul out plan is linked on the KYC web page events calendar. All pre-registered haul out volunteers should be on site for breakfast at 7:30 in the banquet room on Saturday and Sunday. Tristan and Henri have been working very hard all week to ready the yard and breakwall for winter storage. It is looking very good but we still have some abandoned lasers and a few other dinghies that need to be moved off site. Please remember to wear a face covering during haul out if you are within 2 meters of another person. Kingstonians and KYC members have been doing their part to keep our community safe.
Direct link to Haul Out plan:
| KYC Photos Wanted
We are in the process of redesigning our website, and are asking for all members to search through their files and submit the best photos to be used in marketing materials.
If you have albums from events, we also want those too!
If you have a Google Account it is easy, just add the files to this folder: Click here to open the Photo Submission Folder
If you don't have a Google Account, please email us
| Thank you to KYC Volunteers
On October 17th, we ran a mini volunteer work party to tackle some key tasks. Thank you to everyone who helped out. We hope to be able to run more events like these in the future!
Fox fencing - trenching, and installation of fencing on both sides of the boat sheds
IT Cable - installation of a KYC owned underground conduit to better protect the cogeco feed to the clubhouse
Lawn in front of Saints Rest - levelled out
KYC Keelboats - derigged and prep for haul out
420s - moved to racks
Optis - moved to Junior Sailing Side Room
Shark Masts - moved to beside BK
Regatta marks - moved from Sailors Locker to Saints Rest Annex storage room
Sailors Locker - general clean up
Angus Aitken, John Angus, Peter Cohrs, Scott Crawford, Rob Crothers, Chris Currie, Peyton Duggan, Sue Fraser, Peter French, Sam Harris, Fin Hartnett, John Kitney, Aryeh Kozuch, Jeff Patt, Joel Parlow, Anna Powick, Nikola Powick, Ben Stevens, Brandon Tattersall, Peter Van Rossem, John Vines, Glenn Warner, Jack Warner, Matt White With our very capable staff: Henry, Tristan, Rachel and Daniel
| October 31-1: Haulout
The purpose of these guidelines are to outline protocols & best practices for Kingston Yacht Club Haul-out on October 31st and November 1 of 2020.
If you have any of the following symptoms you should not participate in Haul-out:
Most common symptoms:
Less common symptoms:
- dry cough
- aches and pains
- sore throat
- loss of taste or smell
- a rash on skin, or discolouration of fingers or toes
- Keep 2 meters distance for other people
- If you are unable to keep 2 meters distance from others wear a mask.
- Wash & or sanitize your hands regularly.
- Put on a mask BEFORE entering any indoor space.
- When on breaks or waiting to Haul-out attempt to keep groups within your personal contact bubble and under 10 people.
For indoors at KYC Clubhouse please understand that these protocols are in place to keep all our Members, Staff & Guests safe during this unpresented Pandemic and ensure that KYC can remain open going forward.
- Put on a mask or face covering that covers your mouth and nose BEFORE entering the Clubhouse. *Your Hand is not a substitute.*
- Sanitize or Wash Hands upon entrance of the Clubhouse
- Wait to be seated so staff can ensure your table is clean & sanitized
- Please wear your mask when not Actively eating or drinking. This is to ensure that with animated conversations we keep safe those around us.*Remember my mask protects YOU , your mask protects ME*
- Do not remove your mask until you have food or beverage in front of you.
- If you must leave your seat please put on your mask.
- Cough into your elbow.
- Do not move tables & chairs. These have been spaced to accommodate current restrictions on Indoor & Outdoor dining.
| November 4 & 18: Nautical Nights 2020
| November 7: Cruisers' AGM and Awards
| November 22: Vibrant!
| November 26: Annual General Meeting
| December 4: Annual Carol Singing
| December 4: Roast Beef Feast
| New Gas Dock Hours
| New Clubhouse Hours
| Weekend Features
Saturday / Sunday Brunch Special:
- Farmers BLT w/ 3 pieces bacon and 2 eggs
- Omlette: Parm, bacon and chive frittata - $13
| Member Appreciation
| KYC Gourmet Food
| Frozen Meal Menu - Fall
| Beer Feature
Spearhead: Jamaican Fire
Two restless and curious creators, our father and son Brewers Tom and Jacob have always drawn their inspiration from a variety of sources, but most notably have sought to pay homage to the vast and flavourful variety of international cuisine. After a conversation about the delicious flavours of jerk chicken, the pair decided to explore elements that were representative of Jamaica. Using Scotch bonnet peppersfrom Tom’s garden to emulate the spice of jerk and curry dishes, local coffee as a nod to the popularity of Blue Mountain Coffee, and a hint of mango to represent the tropical climate of Jamaica, our Spiced Porter was born.
Jamaican Fire bursts with flavour and aromatics. Roasted espresso with a hint of spice and molasses on the nose indicate the depth of flavours to come. With an initially delicate citrusy note that borders on sweet, enjoy as the smooth and savoury mouthfeel of this 6.9% porter builds and let your taste-buds ignite with gentle heat from the Scotch bonnets. Warrior and Golding hops add delicate aromatics and bitterness that complements the spice while Carafa III, Double Roasted Crystal, and Roasted Barley amplify the roasted coffee tones.
| Community Sail Donations
Donations of any Shark Sails are very much appreciated by our Community Club. Jessie also needs a Jib if you know of an available jib for donation for a C&C 24. For any donations please contact Peter French at email@example.com