Spring inspires Gourmet Lunch at RYC Restaurant

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After a long week of projects, meetings, hardware and software installs, the RYC club members relaxed a little this Friday lunch time - large fresh U10 Atlantic ocean sea scallops seared on a 600°F cast iron skillet in a ginger-plum marinade and served with sauteed spinach with pine nuts and raisins, accompanied by a crisp Colchagua Valley Chardonnay / Viognier blended Chilean wine - served dockside under the shade of parasol.... life is looking up!

First 2010 Visitors to RYC

Tailwagger of Strathbrae, a long time RYC member, was an early visitor this spring to the Yacht Club. Three generations were on board enjoying the early 80° April weather. Next time please call ahead and the chef will have lunch ready to be served either on the dockside dining area or the air conditioned sun room.

A sad day on the creek as a young boy fell off a nearby dock and drowned within a few minutes. The USGS Coastguard sent up a helicopter with infra-red imaging to locate the body, however after about 90 minutes, the local divers located him in the muddy river bottom in some 15 ft of water.