Gofirstclass
Well-Known Member
Every year the yacht club that GW (her nickname is "Galley Wench") and I belong to holds a members-only auction to raise money for the club's annual operating expenses. The items to be auctioned are donated by members of the club and, while most are boating items, there are often items that aren't. I'm the auctioneer for this fun night and we usually raise a couple grand or more. Not a huge amount, but it's as much a fun event as it is a fund raiser.
At this year's auction GW and I donated a dinner cruise for four people, to be held at some future date that was convenient for all. This past Saturday night we hosted the event and it was a LOT of fun.
The guests showed up at the dock at 5:00 and we were all ready to pull out of the slip. We cruised upriver to one of our favorite spots and I let the guys take their turn at the helm. We dropped the hook and spend four hours enjoying being the servers while they enjoyed a great dinner GW put together.
The first two appetizer courses were served on the flybridge as we headed to the spot where we were going to anchor, the bread was served in the cockpit after we anchored, then when we served dinner GW and I stayed in the cockpit so they could enjoy a nice, private dinner. Dessert was served on the flybridge as we cruised back to the slip.
The menu consisted of:
--APPETIZERS
....Cheese and Salami Platter with 4 kinds of cheese
....Jumbo Prawns marinated in a spicy sauce then grilled and served as kabobs
....French bagette served with an olive oil and pesto dip
--SALAD
....Garden fresh caprese salad with balsamic dressing
--Main Course
....Wild mushroom risotto with shiitake, portobello and porcini mushrooms
....Grilled pork chops that had been in a brine for 24 hours served with broiled cherry peppers and pearl onions with a light balsamic vinegar
--Dessert
....Key Lime Pie
The dinner also included three bottles of Northwest wines, a Pinot Gris, a Chardonnay, and an ice wine for dessert.
Here's some pics of the guests, the dining table and the servers...
The weather was perfect for this type of event, low 90's, zero wind and no clouds. We got to watch a spectacular sunset while they were dining and we waited until it got dark before we cruised back to the slip. We got back there around 10:00 then the guests headed home and we tucked the boat in for the night.
Needless to say a good time was had by all. I think GW had the most fun but stessed out a lot over putting together a perfect menu. The dinner was phenomenal, but what would one expect from an Italian who loves to cook!
At this year's auction GW and I donated a dinner cruise for four people, to be held at some future date that was convenient for all. This past Saturday night we hosted the event and it was a LOT of fun.
The guests showed up at the dock at 5:00 and we were all ready to pull out of the slip. We cruised upriver to one of our favorite spots and I let the guys take their turn at the helm. We dropped the hook and spend four hours enjoying being the servers while they enjoyed a great dinner GW put together.
The first two appetizer courses were served on the flybridge as we headed to the spot where we were going to anchor, the bread was served in the cockpit after we anchored, then when we served dinner GW and I stayed in the cockpit so they could enjoy a nice, private dinner. Dessert was served on the flybridge as we cruised back to the slip.
The menu consisted of:
--APPETIZERS
....Cheese and Salami Platter with 4 kinds of cheese
....Jumbo Prawns marinated in a spicy sauce then grilled and served as kabobs
....French bagette served with an olive oil and pesto dip
--SALAD
....Garden fresh caprese salad with balsamic dressing
--Main Course
....Wild mushroom risotto with shiitake, portobello and porcini mushrooms
....Grilled pork chops that had been in a brine for 24 hours served with broiled cherry peppers and pearl onions with a light balsamic vinegar
--Dessert
....Key Lime Pie
The dinner also included three bottles of Northwest wines, a Pinot Gris, a Chardonnay, and an ice wine for dessert.
Here's some pics of the guests, the dining table and the servers...
The weather was perfect for this type of event, low 90's, zero wind and no clouds. We got to watch a spectacular sunset while they were dining and we waited until it got dark before we cruised back to the slip. We got back there around 10:00 then the guests headed home and we tucked the boat in for the night.
Needless to say a good time was had by all. I think GW had the most fun but stessed out a lot over putting together a perfect menu. The dinner was phenomenal, but what would one expect from an Italian who loves to cook!
