Although the racing season got off to a soggy start with the cancellation of the Yankee Point Yacht Club (YPYC) Fall Regatta, it didn’t dampen the enthusiasm of members and guests who enjoyed a gala regatta dinner at the clubhouse in Lancaster.
Typically, the post-race dinner has been an event where sailors re-lived the race, shared stories, discussed tactics and reviewed close calls. At this year’s regatta dinner, hosted by YPYC member Lizzie Baker, there were no racing stories to share, but the food and fellowship more than made up for the disappointment, reported publicity volunteer Ellen Dugan.
The menu opened with Royal Bermuda Yacht Club cocktails and crab rangoon bites prepared by Rob and Lizzie Baker and included an unusual combination of both roasted beef and chicken sausages with grapes for the main course, prepared by Beth Blair. The sausage dish was accompanied by rosemary potatoes and arugula parmesan salad. Generous portions of Betty Tidwell’s famous strawberry shortcake, complete with lots of homemade whipped cream, was served for dessert.
Since the sausage and grape main course was new to most members, they at first took modest proportions, just in case. But after one taste, the buffet line soon filled with folks coming back for seconds and in some cases, thirds.
