Your Food and Beverage Committee wrapped up a very active month of March and the first quarter. Now is when we get busy with all the functions set for BCYC over the summer. Closing Night and Opening Day are fun events to kick off the season, so make plans to join us. Start with some pomp and circumstance and then onto the parties and live music on the Compass Rose.

Our BCYC annual Easter Brunch welcomed close to 400 members and their families, a great day for both adults and children. As anticipated, the galley staff under Chef’ Georges Rapicault planned and delivered another wonderful menu. The staff was spot on with their enthusiasm and service – it was a fabulous event.

Make your plans and reservations to join us for Sunday Night Supper on May 5. We are bringing back a most popular Sunday dinner, which is our Mexican Buffett. After all, it is Cinco de Mayo and the BCYC Taco Tuesday races begin the following week. Watch for the promotional information and we hope that you can join us!

In April, there were some additions to the menus that deserve attention. A soup and salad combo has made it onto the menu. This was an item that the membership spoke of, so Chef Georges came through. Pickle fries are back on the appetizer menu after finding a vendor who could provide a product that was as good as what we offered previously, and enjoy the Italian sausage flatbread offering. There are additions to the Club Classics after Five, as well as the Dinner after Five menus. A new special sandwich is coming, so watch for the debut. If you are a chocoholic, Chef has added his warm chocolate cake!

Recently, I was asked about the possibility of additional offerings to the wine menu. As of this writing, I understand there will be selections from the Daou family of wines available soon. In addition, there is a Wine 101 class being developed, as well as a special wine dinner.

The Food and Beverage Committee has welcomed several new members to our table, making for an additional exchange of ideas and thoughts. As always, a special thanks to the BCYC Food and Beverage team: Chef Georges Rapicault and his culinary team; Bar Manager Shawncy Little and her staff; Events and Catering Manager Tasha Michalowski and the service staff who are out front for you and your guests.

Food & Beverage, RC Michael and Nancy Means, SC Rhonda Tolar