Online Registration is closed. Please contact the Catering Office (taylor@sdyc.org) for reservations.
$30.75++ / person
Please join us for an entertaining and informative evening "Celebrating Sailing", featuring guest speaker Gary Jobson, for the first Commodore's Dinner of the year! Gary Jobson is a world class sailor, television commentator and author based in Annapolis, Maryland, and he is coming here to our very own SDYC! As a special treat, one of Gary's 19 sailing books, "Gary Jobson: An American Sailing Dream", will be offered for sale and an autograph with surplus proceeds going towards the Junior Sailing Program.
Gary Jobson is Editor at Large of Sailing World and Cruising World magazines, as well as President of the National Sailing Hall of Fame. He covered the 34th America's Cup for NBC, won an A.C.E. award for Cable Excellence for the 1987 America's Cup on ESPN, an Emmy for the 2006 Volvo Ocean Race on PBS and another Emmy for his production of sailing at the Olympic Games in South Korea. He has won many championships in one design classes; the America's Cup with Ted Turner, the infamous Fastnet Race and many of the world's ocean races. Jobson was inducted into the National Sailing Hall of Fame, the America's Cup Hall of Fame, and in 1999 won the Nathanael G. Herreshoff Trophy which is US Sailing's most prestigious award. He has been the National Chairman of the Leukemia Cup Regatta program since 1994, and these events have raised over $50 million to date. He started his career as a sailing coach at the U.S. Merchant marine Academy and the U.S. Naval Academy, and he is Past President of US Sailing. Over the past 40 years Gary has given over 2500 lectures throughout the world. His presentation promises to be quite a treat!
MENU:
SDYC House Salad: Mixed Greens, Tomatoes, Sliced Cucumbers, Belgium Endive, Dried Cranberries, Sherry Herb Vinaigrette
Choice of:
Prime Flat Iron Steak, Whiskey Peppercorn Sauce, Three Cheese Potatoes au Gratin, Seasonal Vegetables
Chef's Selection of Fresh Catch, Garlic Mashed Potatoes, Seasonal Vegetables
Vegetarian Meal (Chef's Choice)
Mini Creme Brulee & Mini Fresh Fruit Tartlet, Mini Fresh Berries
