The Club’s Annual Cruise started June 16th on Whitehall Bay, where Candy/Ben Wilson delivered baskets of Roast Beef and Ham sliders, British cheeses, and treats and sweets to the over 50 members participating on some 24 boats consistent with the cruise’s British Flair theme.
The next day, a Circle Raft was formed at Eagle Cove by Raft Master and Fleet Captain, John Yates, near Gibson Island. Karen and Bill Kranzer provided Champagne with strawberries and caviar dip, Coronation chicken with rice salad, and a Birthday cake to all.
Harriett Lytle/Linda Gabriel hosted the next day’s British Music Invasion – sharing Salty, Savory & Sweet Goodie Bags, providing appetizers, snacks, and sweets along with a portion of Pimm's, a drinkable British favorite while members tested their British musical knowledge of the Beatles, Rolling Stones, Kinks, Herman's Hermits, in a musical trivia competition.
The cruise then crossed to Great Oaks Landing on the Eastern Shore for a BVI's Beach Party at the sandy entrance by Jellyfish Joel’s Beach where Brenda/Ray Blake and Gail/Bob Higginbotham provided appetizers of BVI Caribbean Shrimp & Pineapple Skewers and Beef Skewers, and a dinner of Grilled Jerk Chicken, Curried Rice with Coconut and Pineapple, Salad, and a special British Dessert all to the beat of Reggae Caribbean music and British Rock Band Oldie Goldies.
On Wednesday, June 20, Pam/John Loving celebrated the British Golf Open experience with a 6 hole Golf Scramble. An Awards Ceremony came at dinner on the Marina’s covered-deck featuring Fish and Chips, Bangers and Mash.
Thursday, boats traveled to Haven Harbor Marina for pre-Olympic Games hosted by Shay/Guy Collins, featuring a dinner of pulled pork and marinated chicken, Malibu salad, Hollywood Potato salad, coleslaw, tomato w/mozzarella cheese and basil with a desert of Peach Cobbler.
Austin Powers' British Invasion was observed Friday, led by Commodore Steve Bacon with a dinner of Chilled Shrimp and Mixed Antipasti Appetizer followed by Braised Brisket of Beef in Cabernet Reduction, Mixed Seasonal Roasted Veggies, Smashed Red Potatoes and Peas, finishing with an English Berry Trifle.
The last day, having traveled to the Chesapeake Yacht Club on the West River, Elizabeth Szollosi, Peter Holzinger, and John Yates hosted dousing of the Olympic Flame around the Club’s Fire Pit, a fitting end to the 8-day cruise.
On July 4th, an Old Fashioned Picnic will be held at Jan and Ruth Cort's B&B in Annapolis to watch the evening’s fireworks. Come join us. Check BCYC out at http://www.backcreekyc.org and enjoy the fun.