MONTHLY PUBLICATION OF THE NORFOLK YACHT AND COUNTRY CLUB NOVEMBER 2012

7001 HAMPTON BLVD., NORFOLK, VA 23505 • 757-423-4500 • FAX: 757-423-6764 • WWW.NORFOLKYACHT.COM

Ship & ShoreShip & Shore

This year’s Pork-a-Palooza featured “Bacon Candy.” Need we say more? No wonder Cap’t BBQ’s Fine Swine took home the coveted “Pig” trophy as winners of Pork-a-Palooza.

Normally held in the parking lot, the cooking and tasting took place under the awnings of the Skipper’s lounge. Despite the weather, a “good and hungry” crowd turned out for the annual cook-off of the Club’s top grillmeisters.

Richie Keatley, aka Cap’n BBQ could not attend the event, but he assembled “Team Fine Swine” which included Ron Beck, Tom McCune, and their “ringer,” Tom’s son, Jimmy, a graduate of the Culinary Institute of America and a cook at the Four Seasons in Washington, D.C.

The Fine Swine combo of Asian seasoned ribs, Carolina and Korean styled pulled pork, onion rings with Baconaise and thick sliced bacon dipped in hard candy bested some top competition.

Emily Munn, the first woman in the cook-off in a number of years, presented some very tasty bar be que sliders.

Former champ Jimmy Winn featured a “bar be que cocktail,” BBQ, beans and slaw served in a cocktail glass.

IN THIS ISSUEAround The Club . . . . . . . . . . . . . . . . . . . . . .pg . 3

NYCC News . . . . . . . . . . . . . . . . . . . . . . . . . .pg . 4

Yachting . . . . . . . . . . . . . . . . . . . . . . . . . . . . .pg . 5

Membership . . . . . . . . . . . . . . . . . . . . . . . . . .pg . 6

Fitness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .pg . 7

Calendar . . . . . . . . . . . . . . . . . . . . . . . . . . . . .pg . 8

Have a Stress-Free Thanksgiving

The NYCC staff have been busy planning for the holidays and hope that you will consider joining them for Thanksgiving dinner on Thursday, November 22nd.

As in the years past, there will be a seated meal and a buffet feast. The buffet will be in the Ballroom and the traditional, sit-down meal will be in the Main Dining Room. Menus are featured on pages 3 and 7. Adults just $27.50++, children age 7-12 $15++, and chil-dren age 6 and under dine with our compli-ments! Call to make your reservations soon, as they fill up fast! Two seatings are available for each room at 12 and 2:30 p.m.

If you can’t make it to the Club for dinner, let the Club come to you. We have put together a to-go menu featuring all of the staples for your table. Get the whole meal or just a few items. The full menu is on page 6. All orders must be placed by Monday, November 20th. Call 423-4500 and talk with John Fowler or the Front Desk to place your order.

Perhaps the “most fiery” entry was David Greer’s chili, billed as the “Widow Maker” for its heat. Chris Neikirk’s “Cincinnati Chili” also packed some heat. Along with his chili, Chris presented some delicious home brewed Pumpkin Ale.

John Vellines, one of the driving forces of the event, and son, John, did some dry rub ribs that garnered several votes from the judges. Nearby John’s dad, Jack, and Jimmy Etheridge served up bowls of their signature creamy club chowder.

Long-time competitor Than Green cooked bar be que and ribs.

While he was busy cooking up a storm at the Club, Jimmy McCune missed out on preparing part of the dinner for the Obamas who celebrated their anniversary at the Four Seasons.

“He was a little bummed by that,” said his dad. “But he had a great time here.”

The trophy is with Jimmy. “He wanted to proudly show it to his colleagues,” said Tom.

Before he left, Jimmy promised that he would return it “safe and sound” before next year’s event.

Fine Swine Takes Top Honors at 2012 Pork-a-Palooza

Family Night at NYCC

Wednesdays in November

Take a break from your hectic sched-ules and bring the family in for dinner!

8 oz Burgers for $8++12” Pizzas for $12++

From the preSident

From the manager

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As this great autumn weather continues the club staff is gearing up for the holiday season. We hope that you will consider the clubs catering services or facilities during this busy period. Last year we prepared a record num-ber of turkey dinners to go and anticipate a continuation of this trend. Thank you for sup-porting the successful concert series and tapas nights earlier this fall. We hope to reintroduce this popular concept after the first of the year.

A big shout out to all the member chefs who participated in this years Pork-a-Palooza. They put on quite a show for over 150 members and guests in spite of the threatening weather.

Officers & Committee ChairsPresident William E. DashiellVice President Charles S. NusbaumSecretary Armistead DudleyTreasurer David E. MooreCommodore James ForresterPast President John L. Deal

Governors Patrick BakerRobert BlackmanChip FinchKatherine B. FinneyRichard Keatley Cecilia Priest Stanfield

Committee ChairsEntertainment Chip FinchFinance David E. MoorePool, Health Brent Johnsonand Fitness House Elise PittsJunior Sailing John Vellines Jr.Membership Patrick BakerTennis Gatewood DashiellYachting James Forrester

Phone Numbers:Main Club: 423-4500Main Club Fax: 423-6764Tennis: 423-6737Fitness: 489-5385

We are bringing back our Italian “Taste of Tuscany” night on November 2nd in con-junction with this falls Junior Cotillion. On November 8th the Yachting Division will honor Past Commodore Ron Primm at their fall dinner. All members are invited to attend this evening of camaraderie and good food.

Please be reminded that the club has 6 hotel rooms to help accommodate your out of town family or friends.

I hope all the members and their families have a great Thanksgiving.

Jim Grady, CCMGeneral Manager

The days are getting shorter and cooler as the fall season continues. With the changes in season, our events are shifting inside.

Yachting and the marina are winding down for the year. Come and attend the Fall Yachting Dinner. The dinner is November 8th and will provide a recap of the 2012 yachting year and information on the upcoming year for 2013. At this dinner, the A. Randolph Garnett Award will be presented. The Garnett Award is presented to a member that has made tremendous impacts and contributions to the NYCC yachting community. Congratulations to Ron Primm for his selection for this award. Read more about the award and Ron in this issue of the Ship and Shore.

Men’s Night at the Grille is set for November 15th. A night of cards and football is scheduled. Last year there was standing room only. Come and test your luck, some say skills and see how the cards fall.

The restaurants remain busy and it appears that November is seafood and turkey month. If seafood is your weakness, then the chef has set up a perfect month. Some of Marty’s specials include rockfish, crab cakes, and shrimp every Tuesday night and cap off the month with the Seafood Buffet on November 23rd.

Since my report this month appears to center on the all of the dinning opportunities that Jim and the staff are preparing. I should mention that the Fitness Center is prepared to get us through the festive season. Squash and the indoor pools are busy and new classes are scheduled for the holiday and winter months.

The tennis courts are in excellent shape and the days and nights are the perfect temperature for play. John and Jason have many clinics and lessons underway. Weeknight and weekend play remains busy for the adults and juniors.

The Membership Drive came to a close at the end of October. The drive was a success and many thanks to the members for bringing a lot of great families and individuals forward to join the NYCC. We added 102 new members since the first of the year.

I always look forward to Thanksgiving time of the year. It is a nice break and relaxing holiday. The kids are home from school, the family comes together, fires in the fire place, good food, good times and the start of the holiday season. I wish everyone an enjoyable and happy Thanksgiving.

Hope to see you around the Club.

Respectfully Submitted,Billy Dashiell

Prime Rib Dinner Special

Sunday NightsRoast Prime Rib of Beef Au Jus with Choice of Two Sides and

Soup and Salad Bar.

Queen Cut $15.95++King Cut $18.95++

Page Turners Read On

Guns, Germs and Steel: The Fates of Human Societ-ies won out over 4 other books in a vote as the Page Turners next must-read. The book club will discuss Jared Diamond’s Pulitzer Prize winner when it meets Nov. 9 at 6 p.m.

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around the ClubODU’s Wood Selig “Gets Away” at the Club

As Old Dominion University’s Director of Athletics, Wood Selig says he has “the best job in college sports.”

But sometimes a guy needs a place to chill out. And for Selig, the Club has been it.

The Seligs – Wood, wife Ellen, and children, Lex, 15, Nick, 13, and Julianna, 8, joined the Club in April of last year.

A Norfolk native, Selig returned home in July 2010 to succeed Jim Jarrett, the Monarchs’ long-time AD.

As ODU’s head sports guy, Selig has shepherded the football program into national prominence, jump started the fledgling women’s basketball program, directed several building projects and kept the rest of the sports going and growing.

“The Club has been a great place to get away from the office and unwind,” said Selig. “We love the Fitness Center. And the kids can bike to the Club to go play tennis or swim. I’ve also been able to get back together with old friends I grew up with.”

The Seligs, who lived on Studeley Avenue in Larchmont, weren’t members of the Club, but young Wood would often hang out at the pool as the guest of buddies like Jim and Grover Outland and John and Billy Chandler.

“I have a lot of fond memories of being at the Club,” he said.

After graduating from Norfolk Collegiate, Selig went off to Washington and Lee. It would be another 31 years before he would return as ODU’s AD.

Originally, Wood figured he’d become a doctor like his dad, a psychiatrist. But there was something called Organic Chemistry that got in the way.

“Chemistry gave me all sorts of trouble and I hated premed in general,” he said. “My dad said, ‘If you hate premed now, you are really going to hate med school later. You may want to consider going into something else.’”

Turned out to be some good advice.

But it wasn’t until a post graduation cross-country trip with his cousin Hall that Selig found his calling.

“We were in Seattle and I picked up a USA Today and there was a big cover story on this dynamic sports management program at Ohio University and how it ultimately served as a great springboard to careers in sports. I knew it was for me.”

After getting his master’s from Ohio, he did an internship and worked at VCU for three years. He later spent 11 years in the athletic department at UVA and was Western Kentucky’s Athletic Director for another 11 years. During his tenure at WKU, the school won 70 conference championships, an incredible 19 championships in one two year span – the most in the nation during that period.

“ODU was such a great job to come home to,” he said. “Thanks to Dr. Jarrett, so many positives were already in place. But there’s always aspects to build on and to try and take to the next level.”

Two main priorities are continual improvement of academic performance of athletes and adding a few more national titles to go with ODU’s 32 others.

Asked how he liked being back in Norfolk and running the show at ODU, he said, “It’s been beyond my wildest expectations. I couldn’t ask for more.”

Men’s Night OutThursday, November 15th

Come on out guys! We will have some rib-eye steaks sizzling on the grill and the beer will be cold. Hunker down in the Grill to watch NFL Thursday and test your skill (and more importantly, luck) in a poker tournament.

Call the Club to reserve your spot, or register online at www.norfolkyacht.com.

Shrimp NightTuesdays in November

Steamed or Fried Jumbo Shrimp with Choice of Two Sides $++

Main Dining Room Thanksgiving Menu

First CourseShrimp Cocktail or

Chilled Oysters on the Half Shell

Second Course Mixed Green Salad,

New England Clam Chowder, Turkey Vegetable Soup or Butternut Squash Bisque

Entrees

All Entrees Include Seasonal Vegetables and Choice of Dessert

Roast Tom Turkeywith Cornbread Dressing,

Gravy, and Cranberry Sauce

Seafood Newberg with Rice Pilaf

Roast Loin of Pork

with Apples

Broiled Filet of Winter Flounder with Roasted Tomato

Caper Butter

$27.50++ per person

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nYCC newSThis Picture is Worth 1,000 Words and $10

Some weeks ago, a postcard featuring a 1916 picture of NYCC arrived at the Club along with a letter, from Tucson, Ariz.

Lowell Joerg had struck again.

Joerg, 84 and “still going strong,” according to his letter, haunts estate sales and card shows several times a week. If he finds an old postcard or other memento from around the country, he sends it “home where it can be appreciated.”

Lowell calls it a “redistribution of happiness,” hoping it will brighten the recipient’s day.

And just maybe bring in a few bucks so take his wife to lunch.

“I gave $7 for it so if you want it for $8 or $9 or so, why that is sure OK. Throw in a little postage if you want, too,” he said in his letter. “And my wife says if I hear from you, I’ll have to take her to lunch.”

From a search of the Internet, it looks like Lowell and Mrs. Joerg have been out to lunch a few times. His hobby has led to newspaper stories in Kentucky, California, Oklahoma, Florida and many other states.

As Lowell notes of his philosophy of redistributing happiness, “Our world sure needs it.”

Not long after our postcard arrived, Lowell received a check for $10 from the Club.

Sounds like the Joergs went out for the Early Bird Special.

Ron Primm Receives Yachting’s Top AwardRon Primm’s way has always been “if you see something that needs doing, do it.”

As a Past Commodore and long-time member of the Yachting Committee, Primm “saw” to the design and building of our current concrete dock, created the Dink Vail Regatta in honor of his legendary friend, designed the Ship & Shore newsletter and signage and restored competitive racing to the Club.

For those and other contributions, Ron will be presented the A. Randolph Garnett Award, given for “betterment of the yachting community,” at the Yachting Committee’s annual dinner.

Named in honor of the former beloved NYCC President and great sailor, the trophy is not presented annually, but only on a deserved basis. Primm was a unanimous selection.

“I’ve never really thought about what I was doing,” said Primm. “So, it’s nice that someone was keeping track. I am touched.”

Primm had no idea his first involvement with the Yachting Committee would lead to such a long-time commitment. He was just trying to help out a friend.

“I was friends with the fellow who was the Fleet Sail Captain and he asked me to attend a meeting to promote sailing regattas. We had about 20 people from the Portsmouth Boat Club show up and no one from the NYCC, including my friend. I ended up running the meeting…and sort of inherited the position of Fleet Captain.”

Primm eventually worked his way up through the ranks to become Commodore.

Primm, 78, is proudest of the dock project, especially because he was told “we couldn’t do it.” He credits Bill Ripley and Ed Wollcott for

making it possible.

Ron was also known as an accomplished sailor and fierce competitor, guiding Echo to a number of victories.

“He was calm on the outside, but there was a fire inside,” said Jim Forrester, current Commodore. “He had a tremendous knack for keeping a boat moving, no matter the conditions. He just had a real feel for what to do.”

He sold his boat a few years ago, saying, “When you are worried about falling off the boat into the water, it’s time to retire.”

As a young man, he and a friend sailed across the ocean. He still sails with others and is valued for his sage advice.

In recent years, Primm, who still runs his business, The Primm Co., has put his energies into portrait painting. He has done four portraits of Club members, among his works.

Primm and his wife, Emily, live in Ghent, where Ron does his painting and has a studio.

“I miss the skies that you see on the water. There is nothing like that. And I miss the me that was once a sailor,” he said. “But life is good and it’s gratifying to be remembered with this award.”

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YaChtingMann with a Plan

Amid all the keel boats, trawlers and catamarans at the Club is a lonely MC Scow, High Hopes III.

New Club member and Scow owner Dr. Jon Mann hopes to change that.

Mann envisions one day seeing a fleet of the 16-foot, flat hull sail boats at the Club and a regular race series.

Mann, who joined the Club in August, grew up in Indiana sailing scows.

“They’re just great sailing boats and very popular in the Midwest,” said Mann. “I think people will love sailing and racing Scows once they try it.”

Mann, an internist with Norfolk Sentara, pointed out that Scows are gaining a lot of national interest with more than 50 fleet clubs.

Ripley and Lira Dominate Fall RacingNYCC’s Fall Racing Series concluded another successful year. Bill Ripley guided Obsession to three first-place finishes and Tom Lira and his Colgate 26 also had three first places in the six-race series.

Jim Forrester’s Anjalei and Harry Tenney’s Margarita had several strong finishes. Serendipity, with Jeff Heller at the helm, had several top three showings.

Evil Woman, Milos Tomovic’s Schock 25, and Joe Sever’s Cynjo gave notice that they will be two boats to be reckoned with next year and could place in the top three.

Fall Yachting Dinner

Mann was a Naval School sailing instructor at Culver Academy in Indiana, alma mater of the late Frank Batten, former owner of the Virginian-Pilot and Club member.

He and wife Jennifer are the parents of Charlotte, 9, Davis, 7, and Philip, 4.

“Anyone who is interested in seeing what Scows are all about, I’ll be happy to take out on the boat,” said Mann.

To check out a Scow and meet Dr. Mann, call him at 489-2057 or e-mail jonrmann@cox.net.

Light ShowThe annual Boat Lighting and Dock House Party, the kickoff to the holiday season, is Sunday, Dec. 9. Boat owners should have their vessels decorated and the lights shining by 4 p.m. The judges and their faithful holiday elves, will make the rounds shortly after. The partying starts at 5:30. Prizes will be awarded. All participants will receive free electricity for December.

For more info or to make your pre-paid reservations, contact Meriel Wright at merielbv@cox.net or 428-8650.

The Yachting Committee’s Fall Dinner promises to be a food and award-filled evening. All yachters, those thinking of being yachters, would-be sailors and friends are invited to the Nov. 8 gala.

The Spring and Fall Keelboat Racing Series winners will be presented their trophies, as well as the overall series winner who will receive the Perpetual Cup.

In addition, former Commodore Ron Primm will be presented the A. Randolph Garnett Award for his contributions to yachting.

Nominations will also be taken for the next Commodore. A vote will be taken and the candidate presented at the Annual Meeting in January where a final vote will be held.

The evening starts with a cocktail hour and hors d’oeuvres at 6 p.m. Dinner follows at 7 p.m. Bacon wrapped filet mignon and rockfish, if available, are the entrees, accompanied by a Caesar salad, two sides and apple cobbler for dessert.

Those interested in attending can contact the club or any member of the Yachting Committee. Tickets are $30++ per person.

Sanford Sails Away with Third

Bert Sanford brought home 3rd place out of 47 Sunfish sailboats in the Hampton Roads Sunfish Challenge & Dinghy Distance Race sponsored by the Portsmouth Boat Club in September. The regatta is an annual distance race that normally sails from Willoughby Spit to Old Dominion University’s sailing center. Bert sailed his 31-year old Sunfish aptly named, Follow Me.

He grew up in Montclair, NJ and spent every summer racing Sunfish, MC Scows, Mariners and Lasers along the Jersey shore, but mostly from Brant Beach Yacht Club on Long Beach Island, NJ. He sailed Lasers for Old Dominion

University from ‘87-’89 and has been in the Hampton Roads area since college except for a short 3 years in Pensacola, Fl. Currently an active duty Commander in the US Navy and Naval Aviator by trade flying F-14’s and F-18’s. Bert resides in Larchmont with wife, Nicky and two sons, Tucker and Finn.

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memberShip

Leigh recently discovered an antique silver cocktail fork that formerly belonged to the Club which is engraved with the old NYCC burgee logo.

Leigh Greer’s Table 7 “Set” to Open

It all started about 8 years ago when Leigh Greer began collecting antique hotel silverware and china.

“I got to thinking that others might like it, too, and, well, I guess you could say things kind of got out of hand.”

Thousands of pieces later, Leigh is ready to open a business, Table 7, on 21st Street in Norfolk, later this month.

On a recent day, Leigh was busy “categorizing” the silverware, cake stands, candelabras, old linens, bridal decorations and other items that spilled over into almost every room of her home in the Algonquin neighborhood.

“There’s more in storage,” she said, laughing. “I’ve got everything from antiques from the Waldorf Astoria to Walgreen’s,” she said.

“I’ve just always had an appreciation for older things. They have a special feel.”

Many of the pieces come embossed with the logos from the SS United States, the US Navy, Air Luxor. She even has three pieces from the old NYCC.

“I’m excited and maybe a little nervous,” said Leigh of her looming grand opening. “But they say the 50s are the time in your life to start a new venture.”

For a number of years, Leigh, a pre-school teacher, sold her wares at shows.

“My first show was at Debbie Schlegel’s house and people just bought me out. So, I knew I had something going. But I’ve really outgrown that.”

Table 7 will occupy 1,200 square feet and be open five days, Tuesdays through Saturdays, 11 a.m. to 6 p.m.

Being a collector of specialized antiques is a labor intensity hobby, but Leigh loves every phase of it.

“Discovering something is a lot of fun and exciting,” said Leigh, who scouts out many estate sales and antique stores. “When I go to an antique store, I’m there six hours.”

Then comes transporting it home, often times cleaning her discovery, then researching its history, writing a description of the item and pricing it.

Leigh grew up in Greenville, S.C. and graduated from Mary Baldwin College. She and husband David, an attorney, met while college students. They live in the house owned by David’s parents and have two grown children, Margaret and Elizabeth. The Greers have been Club members 23 years.

Looking around at the rooms of inventory still to be catalogued and priced, it is hard to believe Table 7 won’t have what you’re looking for.

“We will have a Wish List for people to let us know what they’re looking for,” said Leigh.

“If I don’t have it, I’ll find it.”

All the best, Leigh.

Thanksgiving Catering Menu

Roast Tom Turkey (22-24 pound) with Dressing, Gravy and Cranberry Sauce $98++

Roast Tenderloin of Beef (6-7lbs) with Horseradish Sauce $110++

Boneless Cooked Country Ham Sliced to Order $12++/lb

Chilled Steamed Shrimp with Cocktail Sauce on a Bed of Lettuce $19++/lb

Smoked Atlantic Salmon with Dill Sauce, Capers and Assorted Garniture $100++

Side Dishes to Complement Dinner:Candied YamsMashed PotatoesGreen BeansFried ApplesCollard GreensDressingRice PilafSuccotashGravy$9++/qt

Delectable Desserts:Apple Pie Pumpkin PiePecan Pie Sweet Potato PieOrchard Fruit Pie$13++ each

Orders must be placed by November 20th and can be

picked up as late as 2 p.m. on Thanksgiving Day.

To Order: Call John Fowler

at 423-4500 ext 135.

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FitneSS

Go Green...With a Green Tea Detox Wrap. During November and December, massage therapist Marie Owens will be offering this special body wrap.

Green Tea not only removes toxins from the skin, but also tones the skin, so you will leave relaxed and feeling great after this 45-60 minute session.

Bring a robe, shower shoes and a favorite book or music. Couple this with a 60-minute massage and you’ll be ready for anything the holidays can throw at you.

Appointments are necessary. Make your appointment for a Sunday afternoon and receive a FREE 10-minute reflexology session.

Aqua Ballet is Coming

Aqua Ballet is the latest addition to our Water Fitness Program. It’s a great way to spice up your workout plan!

The 60-minute class (taught by NYCC Trainer Kate McLendon and developed with the help of Cheryl Lehmkuhl and our AquaFit instructors) combines dance steps with classic Pilates while using the water as resistance.

Tools and floats will be introduced to increase or decrease resistance. The workout is designed to tone lower body muscles and improve balance and posture.

The class will be offered the next two months on a trial basis. Regular group exercise rates apply.

It’s not too early to start thinking about next season! Watch for upcoming swim clinics to start in Jan 2013. We’ll be offering a FREE demo clinic in December - watch for details to follow!

Calling All Future Sea Dragons

The Retail Center has moisture wicking jackets and everything from hoodies to pullovers to long-sleeve jerseys to keep you comfortable while working out this winter. Stop in and check out our selections.

We’ve Got You Covered

Muscle UpWe start losing muscle mass – about 1 percent a year – at age 45. At age 50, that loss increases to an average of 2%. By age 70, a normally healthy person has 20% less muscle than they did at age 36, according to Science News.

Building muscle is one of the keys to staying healthy and active into our latter years. Our Cybex circuit of 13 machines is a quick and easy way to add strength training to your workouts.

Stop into the Fitness Center and speak with Assistant Director Kevin about an equipment orientation, FOR FREE! Just call ahead for an appointment time. This orientation is a $30 value and will be offered during November only.

Thanksgiving BuffetNew England Clam Chowder

Turkey Vegetable SoupButternut Squash Bisque

Various Salads and BreadsFresh Fruit and Cheese Display

Asparagus, Tomato and Hearts of Palm Smoked Salmon with Dill Sauce

Assorted Smoked Seafood Platter Deviled Eggs

Oysters on the Half Shell Steamed Shrimp with Cocktail Sauce

Crab Louis Smithfield Ham

Mozzarella and TomatoesRoasted Tom Turkey

Giblet Gravy Corn Bread Dressing Roast Loin of Pork

Fried Apples Seafood Newberg

Broiled Filet of Flounder with Baby Shrimp Country Style Green Beans

Collard Greens Succotash

Honey Glazed Carrots Rice Pilaf

Mashed Potatoes Candied Yams

Macaroni and CheeseCarved Roast Prime Rib of Beef Au Jus

Baked Smoked HamSeasonal Dessert Buffet

Adults $27.50++ and Children $15++

Seatings at 12 and 2:30 p.m Reservations Required. Call 423-4500.

Burn off a few hundred calories before sitting down to Thanksgiving dinner at our 8 a.m. Zumba class on Thanksgiving morning.

And then the day after, you can “Burn the Bird”! Join us for an 8 a.m. Spin class, followed at 9 by Body Sculpt and then Yoga or AquaFit at 10 a.m. Take one, two or all three classes. Regular group exercise class rates apply.

The Fitness Center will be open until 2 p.m. on Thanksgiving, Nov. 22. Child care will be by appointment only.

Turkey Un-Stuffing

Watch the ClockThe warm up is an integral part of any work-out. It raises your heart rate and helps limber up muscles and joints to prepare them for the work to follow. A proper warm up helps you avoid injury and you’ll be more successful when at the gym.

When participating in group exercise classes, remember how important it is to be on time for class so you get the full benefit of the warm up. Being on time also helps cut the distraction to your fellow class mates who are looking to get the most from each class. Our NYCC GroupEx instructors are prepared to help when members are occasionally running late but will always do their best to get classes started on time. And remember, if you are new to a class, plan to go even a few minutes EARLY to meet your instructor for any additional information they can offer you.

Italian “Taste of Tuscany” Buffet in the Deck

A la Carte Blue Plate Special: Rockfish Andres with Rice Pilaf and Steamed Broccoli $15++

Restaurant Hours (Closed Monday):

Main Dining Lunch: Tues-Sun 12-2:30 p.m.Room Dinner: Sun-Thu 6-9 p.m., Fri/Sat 6-9:30 p.m.

The Deck Breakfast/Brunch: Sun 9-2:30 p.m. Lunch: Tues-Sat 12-2:30 p.m. Dinner: Sun-Thur 5:30-9 p.m., Fri/Sat 5:30-9:30 p.m.

The Grill Lunch: Tues-Sat 12-2:30 p.m., Sun 12-9 p.m. Dinner: Tues-Sat 6-9 p.m.

Main Club Closed

Sunday Monday Tuesday Wednesday Thursday Friday SaturdayNovember 2012

Norfolk Yacht & Country Club7001 Hampton Blvd .Norfolk, VA 23505

PRSRT STDU .S . POSTAGE

PAIDNORFOLK, VAPERMIT 2063

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Main Club Closed

Main Club Closed

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Breakfast Buffet & Brunch Buffet Prime Rib Dinner Special

Breakfast Buffet & Brunch Buffet

Prime Rib Dinner Special

Breakfast Buffet & Brunch Buffet Prime Rib Dinner Special

Shrimp Night: Steamed or Fried Jumbo Shrimp with Choice of Two Sides $++

Shrimp Night: Steamed or Fried Jumbo Shrimp with Choice of Two Sides $++

Shrimp Night: Steamed or Fried Jumbo Shrimp with Choice of Two Sides $++

Board of Governors Meeting

Family Night: 8 oz. Burgers for $8++ or 12” Pizzas for $12++

Family Night: 8 oz. Burgers for $8++ or 12” Pizzas for $12++

Family Night: 8 oz. Burgers for $8++ or 12” Pizzas for $12++

A la Carte Blue Plate Special: Broiled or Fried Crabcakes with Risotto and Roasted Vegetables $15++

Fall Yachting Dinner

A la Carte Blue Plate Special: Rib-Eye Steak with Yukon Gold Mashed Potatoes and Grilled Vegetables $15++

Men’s Night in the Grill

Thanksgiving at NYCC. Reserva-tions required.

Fitness Center Open 7am-2pm

Seafood Buffet

“Burn the Bird” Classes at the Fit-ness Center

Breakfast Buffet & Brunch Buffet Prime Rib Dinner Special

For story ideas or photo submissions contact: Fred Kirsch: kirsch.fred@gmail.com or Betsy Glover: bglover@norfolkyacht.com

Shrimp Night: Steamed or Fried Jumbo Shrimp with Choice of Two Sides $++

Fitness Center Hours:

Mon.-Thurs. 5 a.m.- 9 p.m.Friday 5 a.m.- 7 p.m.Sat. & Sun. 7 a.m.- 6 p.m.

Youth HoursMon.-Thurs. 12 p.m.- 5 p.m. & 7- 8:30 p.m.Fri.-Sun. 12 p.m.- 5 p.m.

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25 26 27 28 29 30 A la Carte Blue Plate Special: Roast Loin of Pork, Andouille Mashed Potatoes, Green Beans with Roasted Pecans $15++

Family Night: 8 oz. Burgers for $8++ or 12” Pizzas for $12++