Sailors Supper

There has been a long tradition at PCYC that volunteers prepare a simple meal for racers, to be served following TUESDAY evening GNS races. Racers have always enjoyed these meal events; and also the experience of being part of the “meal preparation team” for one of these evenings.

Non-racing members may also volunteer to prepare a meal. And, are also welcome to sign-up to enjoy a sailors supper.

The calendar for 2023 for these great meal events is from May 23rd to August 29th. The Shore Officer is responsible for recruiting volunteers to host these events.

The following provides some specifics about what is involved:

Preparation

• Between 25 and 40 (maximum) meals are required; mostly depends on weather forecast;
• A team of 2 to 4 (max) is all that is required;
• A quick review of the kitchen, the oven, available pots, pans, utensils, condiments etc, a couple of days ahead, will make your event easier;
• Simple, tasty meals are the best ( such as…casserole, lasagne, shepherd’s pie, pasta, or anything tasty). Typical menu is a main dish, small salad, French bread and dessert (ice cream, fruit, ready-made squares are good choices); non-meat choices will be appreciated by some members;
• Food can be bought ready-made (Costco, for example) or freshly prepared;
• Total food cost can be up to $250 depending on number of meals prepared;
• Theo Perring from our Office will be pleased to prepare an inviting menu poster for display in the dining room; please email the MENU to pcycoffice@pcyc.qc.ca no later than Monday morning.

Cooking and serving

• Hats, or hair nets, and shoes are required (no sandals or flip-flops);
• Food must be ready to serve when racers return; if any non-racers wish to eat earlier, the Chefs may serve some meals earlier at their discretion; last meals should be served by 9:15 PM (approximately);
• Diners must SIGNUP and “PAY” at the BAR beore 6:30 pm to recieve a “meal ticket” . This ticket must later be presented to the kitchen to receive the meal.
• A staff person will assist volunteers with “kitchen logistics” and will handle dishwashing and cleanup; the volunteers are expected assist with cleanup to ensure the kitchen is left in good order.
• A staff person will assist volunteers with “kitchen logistics” and will handle dishwashing and cleanup; the volunteers are expected assist with cleanup to ensure the kitchen is left in good order.
• Unused food should be stored in the refrigerator or freezer;
• Each volunteer Chef is welcome to have one “free” meal;
• Any food waste must be deposited into a compostables bin, which will be available in the kitchen.

Advance signup and payment

• Meals will be available on a “first registered” basis, up to the maximum that has been set, depending upon expected turnout —  (40 meal maximum);

• All Diners must register and “pay” prior to the race (6:30 pm cutoff) to ensure they will be served; a sign-up sheet will be available at the bar;

• Meal Tickets will be provided by the Bartender upon payment.

• 5 FREE MEALS will be reserved for Race Committee and Markboat people.

• Special tickets will be distributed by the Fleet Captain. BAR STAFF must ensure that these meals are included in the COUNT of available meals.

Reimbursement

• When all meals have been served, the collected Tickets are to be given to the bartender for reconciliation;

• All receipts for food items purchased are to be submitted to the General Manager for prompt reimbursement.

For any additional information please contact John Edwards — Shore Officer 514-993-1236;  jandcedwards@gmail.com

JKE / April 2022

Revised August 2023