News & Events

Message from the Commodore/Vice Commodore:

Dear RBHYC Members,

While we are experiencing a boisterous nor’easter gale building on Buzzards Bay this morning, I thought I would catch up on a few important Spring happenings and other items.
 
First, I am pleased to report to you all that the response for the Chilli and Chowderfest event on April 26th has been excellent, now approaching 30 RSVPs! We have a top notch committee working hard on this and some really innovative prizes!
 
We are hoping to see more of our newest members attend and perhaps compete and we are still anticipating RSVPs for some of the big contenders from last year! This will be an outstanding way to kick off the social events this season. We will also have a BIG 50/50 raffle, so bring your greenbacks for a chance to win!
 
Next up, MEMBERSHIP renewals. Please consider the time that your volunteer officers have to spend chasing for this each year. This week alone Sue sent out 39 individual emails requesting people get their renewals completed. Let’s get all these done by the end of April so the upcoming Club Directory can be accurate and complete for our big 60th year!.
 
Lastly, we still need additional volunteers to step up for the 60th anniversary events in Falmouth and Cuttyhunk as well as cruise hosts for the Rhode Island cruise in July and Provincetown Cruise in August. We have plenty of people to help you plan and execute these. Let’s make it a memorable cruising season!
 
Todd
Commodore, RBHYC
 

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2024 RBHYC Annual Meeting Minutes

October 19, 2024

Commodore Suzanne Chandler called the meeting to order on October 19, 2024 at 1410.

Commodore Chandler advised that 30 people were present representing 15 memberships, plus

12 proxies were presented for a total of 27 members constituting a quorum.

The reading of minutes of the previous meeting were waived on a motion by Ilene Karnow, seconded by Mary Tamucci.

Commodore Chandler discussed that we have made a $100 donation to Bourne Community Boating to support this local non-profit organization and their mission to teach sailing, boating safety and marine science to kids and adults.

Commodore Chandler presented the slate of officers from the nominating committee:

Commodore – Todd Smith

Vice Commodore – Ellen English

Treasurer – Sue Flanagan

Secretary – Sturt English

On a vote duly made and seconded the slate was elected.

Commodore Todd Smith presented RBHYC Service Excellence awards:

To John and Betsy Honey for John’s service to the RBHYC since 1993 serving as Vice and Commodore twice, leading over a dozen cruises to Maine and serving as Race Committee chair; and for Betsy’s for years as Treasurer and running the club store.

To Dick and Patti Delmore for their years of service to RBHYC, Dick as a Past Commodore as well as he and Patti for their many rendezvous and cruises over the years.

He went on to acknowledge the ongoing service of Treasurer Sue Flanagan and outgoing Secretary Pat Kelleher’s years in her role.

Lastly, he recognized outgoing Commodore Suzanne Chandler for her 3 years as Vice

Commodore and past 2 years as Commodore, seeing the Club through the COVID years and staying on to support the organization.

Outgoing Commodore Chandler expressed her gratitude for the support and immeasurable service of Pat Kelleher and Sue Flanagan over the past 5 years and her appreciation of Commodore Smith’s stepping up to take on this role with enthusiasm.

Commodore Smith thanked the event hosts from activities this past year including:

Pat Kelleher-Parker: Brunch at the Glen Cove Inn and the Chowder/Chili Fest

Todd and Anita Smith for the Rope Fest and Women’s cruise in addition to the Men’s cruise and Maine cruise.

Dick and Patti Delmore for the Marion Rendezvous.

Commodore Smith noted that 2025 will be the 60th anniversary of the RBHYC and suggested that special events were called for. He suggested a Lobster Bake on Cuttyhunk Island as a possibility which seemed well received.

The Spring Cookout usually held the 3rd weekend in May will be permanently moved to the 1st or 2nd weekend in June and may be expanded this year to allow for a special celebration in honor of our 60th.

For Summer cruises, suggestions were made for:

Boston area

Maine including a stop at North Haven

Southern cruise to NY/NJ area

Commodore Smith thanked everyone for attending and participating in the meeting.

Commodore Smith adjourned the meeting at 1450.

Respectfully submitted,

Sturt English, acting as Secretary

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News:

RBHYC committee meetings are taking place in preparation for the 2025 boating season

Upcoming Events:

2025 RBHYC CHILI & CHOWDER FESTIVAL
Saturday, April 26, 2025
5pm – 8pm
Pocasset Community Center
314 Barlow’s Landing Road
Pocasset, MA
2nd Annual CHILI & CHOWDER FEST
Bring your favorite dish of chili or chowder (or both) to compete for the best
in each category
The ultimate winners will be awarded a golden ladle.
All are welcome!
RSVP to Ellen English at Cassiopeia046@gmail.com
 
Please bring your favorite Chili or Chowder to share! Whether you’re a chili
and chowder maker or a devoted taster, join the fun! Reach out to Ellen for
additional items that are needed if you are in the devoted taster category.
BYOB
Thank you in advance for participating!
Committee: Ellen English, Kris Fisher, Kathy Gillis, Betsy Woodley, Todd Smith

 

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MARION BYC DINNER and HADLEY HARBOR CRUISE 2025
A sure sign of Spring is the ever-popular annual mid-week rendezvous at the Beverly Yacht Club in Marion. Once again Dick and Patti Delmore are your hardworking hosts! Moorings are available from BYC through Dockwa. The program begins with a Club dinner on Tuesday, June 10, oJering a menu curated for RBHYC by the BYC chef. Then on Wed. 11 June, the plan will be to sail to Hadley’s. BYC is encouraging arrival by boat, but if that is not feasible come via land-yacht.
Cocktails from the bar (credit card only) will be available starting at 1600 in the enclosed patio. Dinner will start promptly at 1700.
There will be three dinner selections as follows:
1. Chicken: Walnut Pesto Chicken with rice pilaf, haricot vert, fresh mozzarella and a balsamic reduction.
2. Fish: Roasted Salmon with plantains and citrus mango salsa.
3. Vegetarian: Chickpea and Cauliflower Tikka Masala with peas and white rice.

Dinner charge is $47.00 per person and includes tax, gratuity, and facility fee. Each couple will be
responsible for their own charges and will be given a separate check.
A separate dessert menu will be available for those interested in dessert.
Please email your RSVP and dinner selections to Dick Delmore at delmoredp@icloud.com. BYC has
implemented more rigid guidelines for the program, so we need everyone to sign up and provide menu selections no later than 20 May. The maximum number of people that BYC will accommodate is 40, and we do expect it to sell out, so if you sign up you need to commit to showing up.
This is one of our most popular early summer events, so we hope you can join us!
RSVP to: Dick Delmore at delmoredp@icloud.com