Blue Duster
| Members’ Day – This Friday, June 10th
We want to remind everyone that Members’ Day is this Friday. Festivities kick off with hors d’oeuvres and drinks in the clubhouse, followed by the blessing of the fleet, and then firing of the cannon. Following the cannon blast, we all move out to the boats, or the main wharf, for the sail past. We will also be dedicating the new Queen’s Jubilee Garden. This year, like the last two years, we are setting up a bar area with shade and seating on the main wharf. There will be a cash bar and members not on boats are welcome to stop by for a drink and watch the fleet sail by. More detailed information about Members’ Day Protocol can be found on the events calendar. All are welcome for this wonderful, start of the season tradition! The RKYC Mooring Field This year we have quite a few boats moored in the mooring field. If your boat has been assigned a mooring, please go to the new Mooring Field page on the website to find out which one it is. We still have to get the moorings numbered (we’re working on it) , but you should be able to figure out which one is yours by its location on the mooring field graphic. The Pool Table is Going The pool table, upstairs in the Canada Room, is being removed to make way for the Learn to Sail program. If anyone would like a pool table, please let the office know. First request gets it. The table is in decent condition but will likely need a felt upgrade. Flare Disposal – This Saturday, June 11th If you have any flares to dispose of, a flare disposal day has been organised by the Kennebecasis Power and Sail Squadron, CIL/Orion and Millidgeville Marine. Expired flares will be accepted at Millidgeville Marine from 9:00 until 1:00 pm on June 11th. Supper at the Clubhouse The next Supper at the Clubhouse is scheduled for Thursday, June 16th. The menu will be: APPS Assorted Salads & Platters White Wine and Garlic Mussels MAINS Seafood Stuffed Sole Broiled Herb Crusted Porkloin with Apple Demi Potato Gratin Vegetable Medley DESSERTS Chefs Selection of Fine Desserts $38.00 Inclusive per person (Gratuity and Taxes Included) To make your reservations, please go to the Supper/Buffet Reservation System. Reservations close at 12:00 noon on the Wednesday immediately before
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