Members and guests at Yankee Point Yacht Club’s (YPYC) traditional spring regatta dinner recently enjoyed a three-tiered celebration which included welcoming new members, announcing racing results and sampling an authentic “southern comfort” menu.
Presenting new members Matthew and Deana Towers, Robert and Lizzie Baker, and Pete Baron the club burgee, commodore Win Schwab noted the burgee is a symbol of the club’s history, tradition and membership. He also noted it is a symbol of the camaraderie and fellowship that exists among members.
“We hope you will take some time to get to know your fellow members,” said Schwab.
The authenticity of the dinner itself was partially verified by the event’s coordinator, Carroll Schwab, who read from Mrs. S. R. Dull’s book, Southern Cooking, stating: “To make Brunswick stew, thoroughly clean pig’s head and feet. From the head remove the teeth and gums, upper and lower. Place head, feet, liver and heart into boiling water and cook slowly….
