Members and guests of the Yankee Point Racing and Cruising Club celebrated their first social event of the year with a “Come on in from the Cold” comfort food dinner on January 21 at the organization’s clubhouse in Lancaster.

Noting that winter weather might be a bit too cold for sailing, immediate past commodore John Henley quipped that “it was, none-the-less, ideal weather for socializing and friendship.” He noted that people were happy to reconnect and enjoy each other’s company over “some really good down-home cooking.”

Members welcomed new residents Todd and Kara Patterson, owners of the Yankee Point Marina who recently joined the club, as well as several other guests and visitors from as far away as Texas.

In addition to reconnecting with old and new friends, attendees enjoyed listening to “A Regatta Story” recounted by long-time member and co-founder of the Hospice Turkey Shoot Regatta, John McConnico.

McConnico, who is 90 years-old, recounted the time when both the biggest and the smallest boat in the regatta had “sunk” during the same race. He noted that “as soon as we were able to right the bigger boat, it flipped right over and sank again on the other side.” He explained that the ballast (rocks held in place with chicken wire) had shifted. The experience was, according to McConnico, a determining factor in changing the rules that allowed boats as small as 16 feet to compete. “The race committee, which at that time was Roger Fortin, stepped the minimum for small boats up to 18 feet after that,” he said.

The event’s dinner menu, created by newly elected rear commodore Vickie Foley, featured slow-cooked pork loin with a side of applesauce, accompanied by generous portions of roasted rosemary-seasoned potatoes and a medley of cabbage, broccoli and carrots. Plates were garnished with pineapple and green grapes. Appetizer favorites included Vickie’s homemade chicken pâté and a wide assortment of snacks. The dessert, prepared by Daphne Kasteel, was her made-from-scratch-with-a-lot-of-love-thrown-in blueberry bread pudding topped with freshly whipped cream. Margaret “Woody” Hornbeck prepared the potatoes and Ellen Dugan, the vegetables. Vickie’s husband Rob, according to everyone in the kitchen, “provided encouragement, support, and always a gentle smile as he assumed various duties.”

Frans Kasteel manned the door, and Bill Hornbeck and Charlie and Anne Costello helped with decorating and setting up. Carroll Schwab designed the YPRCC invitation, and according to commodore Win Schwab, the volunteers who helped clean up were many and greatly appreciated. “I am really looking forward to our next event,” he said.