Fall 2019 Scuttlebutt

Island Bay Yacht Club

SCUTTLEBUTT

A NEWSLETTER FOR ISLAND BAY YACHT CLUB MEMBERS H SPRINGFIELD, ILLINOIS

Summertime Delights

Sailing Awards Wild Times Construction Labor Day IBWC

On the Hunt Chef’s Corner Fall Hours Ramble On Upcoming Events

Summer may pass, but the fun never ends at IBYC! 1

SCUTTLEBUTT | Fall 2019 Dear Fellow IBYC Members,

Thank you for the honor of serving as the 84th Commodore of Island

From the Bay Yacht Club. I would like to take this opportunity to report on
the Club’s past fiscal year which ended September 30, 2019. Addi-

Commodore tional information will be presented at the IBYC Annual Meeting on
Wednesday, November 6, 2019 at 6:00 pm.
HHH
All members are invited to attend the annual meeting that will include
a review of the fiscal year financials as well as reports from committee
chairs about the status of the Club. We will also be electing new Board
members and officers for the 2020 calendar year. I would like to ex-
tend a special thanks to Sheri Stauffer and her Nominating Committee
for presenting this year’s candidates.

I am happy to report that membership remains full, and we have 26
people currently on the waiting list. Congratulations to Kathy Ridley
and Brandy Loftus along with the rest of their Membership and Social
Committees, including the entire Board and management team for an
outstanding job of promoting our membership. Island Bay’s family at-
mosphere, great food, sailing, pool and social activities continue to be
a draw for new membership. There is no substitute for Bob’s crazy kid
games and Rebecca’s dedication to food service and special events.
Please encourage your friends who may be considering membership
to join over the winter to beat the spring rush.

The financial status of the club remains strong; however, the Club is
facing challenges of increased costs associated with food and bev-
erage operations, as well as increased costs associated with repairs
and capital improvements. We are fortunate to have Secretary Chris
Hanken with his restaurant experience to assist Bob and Rebecca with
managing the food and beverage costs. We are also fortunate to have
the accounting experience from Vice Commodore Steve Cappellin and
Rear Commodore Paul Kiel to assist Bob with managing the costs of
repairs and capital improvements. I want to thank Paul Kiel for his ex-
tra efforts on the Risk and Audit Committee in working with the Audi-
tors. The Board and management have done a great job in controlling
costs and identifying future expenses/financial needs for the Club.

Speaking of food and beverage, Chef Jay Magerl has taken over for
retired Chef Bo and has prepared a new menu with the help from Sous
Chef Ben Mullett. After some encouragement from me, they agreed
to bring back the meatball 1.0, which was a favorite that everyone
enjoyed. Please help me in supporting Chef Jay in his new position
by continuing to fill out comment cards so he can continue improving
your dining experience.

House and Grounds continued to be one of the most active commit-
tees at the Club. The season started with some much needed pool
equipment and upgrades to the pool restrooms. We also purchased
new china and a new inflatable boat for the sailing program. The ma-
jor project that is currently underway is the main dining window wall
replacement. The framing was in much worse condition than expect-

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ed, and we were lucky that Steve Cappellin and his committee acted SCUTTLEBUTT | Fall 2019
on the window replacement as quickly as they did to prevent a poten-
tial disaster. In addition, the long-term capital improvement spread- 20198 BOARD
sheet continues to be refined and is being used to forecast projects
and spending needs. Commodore
Don Evans
The Slips and Harbors Committee has also been active this year.
Rear Commodore Paul Kiel has overseen projects that include win- Vice Commodore
ter damage repair to T-pier, North Bay pier repair and new electrical Steve Cappellin
outlets, gull deterrent repairs for docks and kits for boat covers, gas
pump repairs, and new bumpers on the gas dock. A major repair for Rear Commodore
E-dock and repairs to the sidewalk and retaining wall at the baby pool Paul Kiel
shoreline are also scheduled. Discussion and planning for the need to
eventually replace docks is being coordinated with the Capital Im- Past Commodore
provement Committee. Amy Perrin

I would like to welcome the new E-Scow fleet to IBYC. The addition of Secretary
the E-Scows have resulted in several past members returning to sail- Chris Hanken
ing. Thanks to Fleet Co-Captains Mary Beth and Bob Burke for their
continued efforts in promoting the sailing fleets. I also want to thank Directors:
Hayden Davis for serving as Race Committee Chair, Nancy Peterson Mary Beth Burke
serving as the Junior Sailing Director, and special thanks to L.J. Pow- Rick Cox
ell for serving as Junior Sailing Committee Chair and for completing Brandy Loftus
the restoration of our old inflatable boat. Cris Lust
Joshua Potts
Our sailing program would not be possible without the support of the Alex Rabin
Sailing Foundation. Thank you to Tina Powell and David Graham for Kathy Ridley
your support of IBYC sailors. As a reminder, please plan to attend the
Annual Sailing Banquet on Saturday, November 9th.

There are a lot of reasons why IBYC has enjoyed its continued suc-
cess, but I have come to realize that it is the result of having passion-
ate people working tirelessly to make our Club successful. There are
too many people to mention that are responsible for the continued
enthusiasm and excitement that exists at IBYC. It’s not just Bob,
Rebecca, the office staff, food and beverage service staff, pool staff, or
the Board and Committees. It’s also about every member who comes
out to the Club and has a good time and then shares their experience
with friends who then also want to join our group. Everyone at IBYC
plays a role in the success of our Club, and I want to thank everyone
for doing their part.

Thank you to Past Commodore Amy Perrin as well as the previous
Past Commodores and everyone that has given me advice throughout
this last year. Congratulations to Steve Cappellin on his nomination
as 2020 Commodore as well as Paul Kiel on his nomination as 2020
Vice Commodore.

Sincerely,

Donald Evans, 2019 Commodore

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House & Grounds Report H H H

SCUTTLEBUTT | Fall 2019 by Steve Cappellin, Vice Commodore Other major projects still to be start-
ed this year, in the “after-season”:
What a year we’ve had! In sports
terms, the House and Grounds Com- • Permanent repairs to Dock E,
mittee started the year on Offense! which had temporary repairs hold-
We acted upon Member’s sugges- ing it together since the weather
tions, and moved to renovate the damage caused last winter and
lower level locker rooms. What were early spring.
previously dark, poorly lit facilities,
were transformed into bright, well- • Stabilization of the southeast
lit, inviting locker rooms with new sidewalk along the lake, because
solid surface counter-tops, sinks and of excessive erosion over the years.
fresh paint. Big improvements, with This is primarily a safety issue and
lots of positive reception from our to prevent a collapse of the side-
members and guests. A fun, creative walk. A retaining wall, with grout
way to start the year! and riprap is being installed to
shore up the walkway.
Then the game changed, and we
have been forced to play Defense! The baseline goal of the House and
The rest of this year has been spent Grounds Committee is to maintain
reacting to major repairs and re- our facilities at the highest level we
placements that could no longer can with the resources we have. We
be overlooked. From pool pump are committed to being responsible
equipment, to gas pump equipment, stewards by continuing to evaluate
to aging plumbing issues, to win- projects that bring improvements,
dows, to sidewalks, to the docks, etc. cost-savings or revenue enhance-
…a lot of things are starting to need ments to the Club. We are continu-
significant attention. ing to monitor, analyze and refine the
Long -Term Capital Spending Projec-
I’ll start with the largest! As of tion plans that were developed last
October 1st, construction began year, which helps us to keep focused
on the major project of replacing on the priorities related to our facili-
the windows on the east side of the ties and grounds.
clubhouse. These windows repre-
sent the trademark feature of the It has been a challenging year,
Club. This project is currently in dealing with the realities of aging
process, with portions of the main facilities at IBYC. However, we will
dining room, the downstairs snack continuously work to maintain and
bar area, and the back patio all being improve our facilities, in order to
impacted by the construction. Our provide all our members with the
contractor is working to meet an club they expect and deserve as a
aggressive schedule for the project to member of IBYC. We are driven
be completed before Thanksgiving. by the fact that IBYC has the best,
most vibrant and active member-
ship of any club in the area, and we
will strive to continuously improve
the Club for our future!

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Dear Island Bay Member, From the SCUTTLEBUTT | Fall 2019
Manager
The weather was on the warm side throughout September and early
October. I’m sure you are looking forward to the fall colors as much HHH
as I am!

Our Social Committee is planning three great parties for 2020. The
first is on Saturday, March 28th and the theme is Roaring Twenties.
The second is a spring event on Saturday, May 2nd to celebrate the
Kentucky Derby. The third is a Luau-themed event on Saturday, July
18th. All three events are Adult Only parties. Save the Date!!

For those slip lease holders on the south shore docks you have prob-
ably noticed the gulls and the mess they have left this past month.
Island Bay installed a wire system at the end of each dock in 2017
and 2018. It has been effective but we have noticed that the gulls are
beginning to avoid those areas and have begun perching on the tops
of members shore station tops instead. Of course, leaving a lot of crap
everywhere.

Early this spring the club purchased “Gulls Away” kits that fit on
individual shore station tops. The kits have a system of rods and wires
that the gulls dislike. Of the members who have purchased these in-
dividual systems all have reported no or very little gull waste on their
shore station tops. The club is offering these kits at cost ($200.00)
and will install them at no charge. The systems are designed for shore
stations up to 26’ in length. If you are interested in exploring this op-
tion please call me at 529-5418.

Do you have a friend, family member or a business colleague who has
expressed interest in joining Island Bay? We are always looking to add
to the island Bay family! If you know someone who may want more
information on membership feel free to contact me and I will take it
from there.

If anyone has questions, comments, or requests about the happenings
around the club feel free to call me at 529-5418 or contact me by
e-mailing me at [email protected].

See you at the Club!

STAFF EMAIL

Bob Tregoning, General Manager at [email protected]
Rebecca Schick, Clubhouse Manager at [email protected]
Jay Magerl, Executive Chef at [email protected]
Ben Mullett, Sous Chef at [email protected]
Susan Verardi, Controller at [email protected]
Kamie Depew, Dining Room Manager at [email protected]
Shanie Tarr, Marketing at [email protected]
Dakota Jones, Office Assistant at [email protected]

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IBWC - Island Bay Wine Club “Meeting”

SCUTTLEBUTT | Fall 2019

Slips & Harbor Report Welcome Aboard
New Members!
by Paul Kiel, Rear Commodore
Barbara Burrows – Goddard School
It’s fall and the days are getting shorter, and finally Catherine Boerke (Ronald) – Alterna Care Home

HcooHler,Hbut we’re sure to have a few more good days for Health System
Luan Austin – Retired
boaters to get on the water. And although boating season Brian Killian (Jennifer) – Morning Star
is coming to an end, the maintenance of our docks con- Robert Buck (Nancy) – Retired
tinues.
Susan Davsko – N/A
Major repairs are set to begin on “E” dock, where three
segments will be replaced and the entire dock realigned
with its pilings. IBYC is continually working to improve
the safety and convenience of our dock systems. If you
have specific concerns or repair and maintenance issues,
please contact Bob or me to have them addressed.

The boatlift gull deterrent systems have been doing their
job and keeping canopies clean, and the Club still has
several available for purchase. They are being sold to slip
renters at cost, with installation supplied by the Club.
If you are interested, please contact Bob for more
information.

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Rebecca’s Ramblings SCUTTLEBUTT | Fall 2019

Now that the fall season is here, the club becomes a little cozier with
the fireplaces going in the main dining room and lounge, the tree
leaves changing colors, and a change of pace from the busyness of
summer at IBYC.
Thanks to 25 of you for making the Bourbons at the Bay event on
October 10th a huge success! We raised $625 for cancer research,
tried some phenomenal bourbons, and learned a bit in the process.
There is one final installment of the IBWC (Wine Club) in November
and we are beginning to plan for 2020. Please join us for Brunellos
& Barolos night on November 7th. A definite for any robust red wine
fan! Buckledown Brewing out of Lyons, IL will be with us for the next
Tap Takeover on November 20th.
The bartenders are hard at work creating monthly cocktails for you
to enjoy. If you have a recipe that you think would be a hit at IBYC,
we’d love to hear from you. It just might make it into the rotation of
drinks created to delight.
It’s my hope that you are enjoying some of the recent wine features
found on the dinner menu. Many of them come from tastings that I
attend when out of the office…and several are due to the diligence
of the IBWC members who try a few when we gather together and
suggest them for the membership.
As always, there is always something to do at IBYC. We strive to serve
you as you make our club your destination…all fall and winter long!
Cheers! — Rebecca

Dan Dees has been a member of IBYC since 1962 and is an avid sailor.
He is currently a member of the IBWC (Wine Club) and loves a good
bottle of wine. And this year he is the winner of the Water Aerobics
attendance prize! We held 39 classes from June - September (three were
cancelled due to lightening and thunder - not good for pool exercise or
sailing) and Dan was here for 30 classes. Way to go Dan!
So feel free to join Rebecca and Dan - at Wine Club or in the pool for
water aerobics. Conversation and camaraderie will be enjoyable -
100% guaranteed!

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SCUTTLEBUTT | Fall 2019 Upcoming
Events H H H

Bingo with Big Bob Veteran’s Day Brunch & Dinner Bingo with Big Bob
Crow’s Nest Bar; 4:00pm Crow’s Nest Bar; 4:00pm
All veterans will receive a $25.00 Sunday, November 17th
Sunday, November 3rd “Mess Hall” voucher to use
HHH at Brunch or Dinner HHH

Annual Meeting Brunch, 10:30am to 1:30pm and Half Price Appetizers and Live
Trophy Room; 6:00pm Dinner, 5:00pm to 8:00pm Music by Lowder and Manning
Wednesday, November 6th Sunday, November 10th
HHH Crow’s Nest Bar;
HHH 6:30pm music starts
Date Night Thursday, November 21st
IBWC Wine Club Trophy Room; 6:00pm
Trophy Room; 6:30pm Friday, November 15th HHH
Thursday, November 7th
HHH Turkey Stag
HHH Entire Clubhouse; 6:30pm
Tableside with Chef Ben Wednesday, November 27th
Annual Awards Banquet Main Floor; 5:30pm – 8:30pm
Main Dining Room Reservations for this event will open on
and Trophy Room Saturday, November 16th Wednesday, October 30th at 9:00am
HHH
Limited Seating Due to Construction HHH

Saturday, November 9th New Orleans Style Brunch with
HHH Music By the Terry Brennan Trio
Main Floor; 10:30am to 1:30pm

Sunday, November 17th
HHH

Save the Date! Sounds of the Season Brunch Holiday Date Night

with Music by the Sangamon Woodwind Consort Snack Bar; Friday, December 20th
Main Floor; Sunday, December 1st
“Naughty or Nice Bingo”
Throwback Friday Ice Cream
Drink Night Crow’s Nest Bar; Sunday, December 22nd

Crow’s Nest Bar; Friday, December 6th New Year’s Eve Family Celebration

Holiday Music with Main Floor; Tuesday, December 31st
Ed Clark on the Piano

Main Floor; Saturday, December 7th

Breakfast with Santa

Entire Clubhouse; Saturday, December 14th

Holiday Brunch

Main Floor; Sunday, December 15th
Reservations for this event will open on Wednesday,
November 21st at 9:00am.

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Island Bay Yacht Club SCUTTLEBUTT | Fall 2019
Fall Hours
Bourbon Event
Closed on Monday & Tuesday
Office Open 8:00am - 4.30pm

LUNCH

Wednesday through Friday 11:30 a.m. to 1:30 p.m.

DINNER

CROW’S NEST BAR
Wednesday through Saturday 5:30 p.m. to 9:00 p.m.

First come, first serve

MAIN DINING ROOM
Wednesday through Saturday 5:30 p.m. to 9:00 p.m.

Reservations encouraged

SUNDAY

A LA CARTE BRUNCH
10:30 a.m. to 1:30 p.m.

DINNER
5:00 p.m. - 8:00 p.m.

POOL

The pool is closed you crazy kids! :-)

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SCUTTLEBUTT | Fall 2019 Chef’s Corner

Executive Chef Jay Magerl
Sous Chef Benjamin S. Mullett

Hello to all Members of Island Bay Yacht Club!

My name is Jason Magerl ( Jay) as some of you already know. I would like to take this op-
portunity to thank all of you for allowing me to serve you as Executive Chef of your Club.

The culinary team at Island Bay has unveiled our new menu! We hope you are enjoying
the selections. One of the selections chosen for the new menu is back by popular de-
mand – the house-made MEATBALL!

This selection is a revamp of chef Bo’s recipe. The meatball is made from a mix of beef, pork,
and Italian sausage. It contains Mire Poix (a mix of 2 parts onion, 1 part each of celery and
carrot), garlic and basil, and a few secret ingredients Bo won’t let me reveal. We serve this
tender meatball braised in arrabiatta sauce, which translates to “angry sauce”, over herbed
pappardelle with a house-made alfredo sauce. We then top the meatball with a sprinkle of
parmesan cheese, and a crispy parmesan round and a sprinkle of parsley.

If you haven’t tried it, consider it for your next dining experience. If you are already a fan,
enjoy!

I look forward to speaking to all of you in the clubhouse and please take a moment to fill out a
Comment Card to let us know how we are doing.

— Executive Chef Jay Magerl

Adjustable Mandoline
Slicer by Vinipiak on
Amazon.com

Kitchen Gadgets 2.0

by Sous Chef Benjamin S. Mullett

Hello esteemed members,

The first kitchen gadget presented for your edification is
the Mandolin Slicer. It is a smaller kitchen utensil used in
the preparation of julienned and sliced vegetables or fruits.
The Mandolin Slicer is a way to not use a knife and get more
even cuts than a knife would provide.

A Mandolin uses two adjustable levels on the same board.
There is a blade near the middle of the mandolin. You can
use the mandolin to slide produce across this blade to
produce very uniform slices of the produce you have cho-
sen. If you add in the supplemental blade you can produce
even strips of julienned produce. You can slice or julienne
carrots, radishes, zucchini, squash, potatoes for chips, and
onions, to name a few. These produce items can then be
used in a salad, or for sautéing, frying, roasting, or whatever
method you choose to use with your evenly sliced produce.

Mandolins do have the scary aspect of an open blade although most come with a blade guard
that offers ample protection and ease of use. This gadget makes the most unseasoned kitchen
rookie confident enough to turn out very even nice cuts to rival the best of chefs.

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Getting wild at the club… SCUTTLEBUTT | Fall 2019

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SCUTTLEBUTT | Fall 2019

Sail Away
Labor Day

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SCUTTLEBUTT | Fall 2019

Scavenger Hunt
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ANNUAL SAILING AWARDS BANQUET

Saturday, November 9, 2019

Check your compass and set sail for Island Bay Yacht
Club’s Annual Sailing Awards Banquet.
All are welcome to enjoy an evening of
good food, drinks, and friendship.

Cocktails and Hors d’oeuvres will begin at 6:00 p.m.
with a buffet dinner being served at 6:30 p.m.

All awards will be presented immediately following dinner.
Buffet Style Dinner and Dessert Table
$20.00 per Adult
$9.95 per Child (12 and under)

Please make your reservations early by calling the Club Office
at 529-5418 and specify which fleet you wish to sit with.

NOTE: There will be regular dining in the Crow’s Nest Bar and Fireplace Room
14 on a first come first serve basis.