Anchorage Marina

Anchorage Marina

Holland, Michigan

Big Events this 4th of July Weekend at AMYC

AMYC has much going on this holiday weekend.  First, the lounge hours are extended so everyone can beat the heat with an air conditioning, good food, and a frosty beverage.  Sunday, July 3rd, the lounge is open till 12 am with the kitchen open till 11:00 pm.  Also, on the 4th, Monday, the lounge will be open from 12pm to 9pm, members can grab a quick bite before heading to the fireworks.  Friday and Saturday, the lounge is open normal, summer hours.

Saturday, July 2nd, is the annual “Slippery’s Pig Roast”.  Fellow member, Chas Thompson, does a great job every year cooking the pig, and this year he is amped to do it again.  The club provides the “sides” and Chas always brews a batch of beer that is excellent and perfect for the occasion.  The event is held on the lawn by AA dock.  This is one you should not miss.20150704_072823

Chas always "cooks up" an epic pig roast!!

Chas always “cooks up” an epic pig roast!!







Also, Saturday, July 2, AMYC’s 5th annual,  Two Guys Fishing Tournament!!!!  It begins at 9:30am to 12:00pm.  Tournament is a “catch & release” event.  All fish will be released after measuring and weighing in.  Bait will be provided, and at 12:00pm, hot dogs and snacks will be available.  There are three entrance categories:  Small Fry (12 yrs and under), Keepers (13 yrs thru 49 yrs), and Lunkers (50 yrs and Older).  The fishing is allowed only from the sea walls and docks of Anchorage Marina.  Hope to see you all there. DSC_7292

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12th Annual Wine Tasting Party, Specials this week!!!!

Hi members, summer is in full swing, and so is AMYC!!!!  This weekend, Saturday, June 25th, is Don & Mary’s 12th Annual Wine Tasting.  Located at the lawn in front of C/D dock.  Appetizers/wine drop off begins at 6:00pm, tasting begins at 7:00pm.  Don & Mary Tourtellotte are your host’s, and it’s always a wonderful time!!!!

AMYC has some outstanding specials this weekend.  The Appetizer Special is a Southwest Steak Bruschetta.  I bake off crostini bread with chipotle aioli, charbroiled New York strip loin, mango salsa, and topped with cilantro crème.  The flavors are outstanding!!!!!StkBrsThe Entrée Special is my classic Seafood Jambalaya.  I blackened and sauté fresh salmon, shrimp, large sea scallops, and mussels in my house made Jambi sauce.  Topped with brown rice, pico de gallo, and fresh green onions.  With a nice cold beverage, this is an epic dish!!!  The house soup is Tomato Basil with Gorgonzola topped with fresh basil and gorgonzola crumbles, the soup of the day is Steak and Baked Potato topped with fresh green onions.  The view is beautiful, the lounge is air conditioned, come on out and see us.  See you at the club!!!!!

This lucky table has 4 Jambalaya's to dig in to.  Oberan was the cold beverage.

April is bringing this lucky table four Jambalaya’s and four Oberans on the balcony!!!! What a delightful summer evening!!!

AMYC Happy Hour Every Thursday at 4:00pm

Hello member’s…a quick reminder that we have “Happy Hour” every Thursday starting at 4:00pm till 6:00pm.  It includes Joe White’s amazing drink specials along with food specials.  A good way to start the week leading into “Kick-off” weekend with breakfast starting the 29th.  Yes indeed, the season is here, let the good times roll!!!!Haphr

Le Bon Temps Roule…Let the Good Times Roll!!!!!!

This weekend at AMYC, it seems I am showing my “roots” of my travels of cooking experience.  The appetizer special this week is my Muffaletta Sandwich.  This is a New Orleans original.  It has a delicious olive salad spread, smoked ham, salami, and is toasted on a hoagie with mixed cheese.  Also, I have as the soup of the day, New Orleans style Gumbo.  This dish is brought together with the roux.  The roux has a slight chocolate bitterness that takes the Andouille sausage to a new level.  The entrée special, is a protein that is really Alaskan.  I use halibut, a mild, buttery fish, and serve with a house made curry.  Alaska has a big Asian/Middle Eastern influence, and cooking there 15 years, Asian and Indian cuisine are prevalent.  So come on in, try some new things, and let’s get this season started!!!!!

Curry Halibut with Wakeme and Pickled Ginger.

Curry Halibut with Wakeme and Pickled Ginger.

App Special, Muffuletta tasters!!! A must try!!!  In New Orleans, it's on a "round" bread!!!!

App Special, Muffuletta tasters!!! A must try!!! In New Orleans, it’s on a “round” bread!!!!

Gumbo with Andouille Sausage.

Gumbo with Andouille Sausage.

Derby Time at AMYC

Grab your “crazy” hat and come on up to lounge for the Kentucky Derby!!!  It is happening now!!!  Dinner service starts at 5:00pm…come on up, grab a mint julep, adjust your awesome hat and enjoy the Derby!!!  Remember, tomorrow is Mother’s Day, looking forward to all the “mom’s” and family coming up to lounge.  We are open at 10:ooam and the specials last till 4:00pm.  Have a great weekend, and see all of Sunday!!! Love you Mom!!!

Hope to see everyone this Sunday.  Happy Mothers Day to all!!!!

Hope to see everyone this Sunday. Happy Mothers Day to all!!!!

Great Week Ahead with Specials….Mothers Day, Sunday, May 8th

AMYC is looking forward to the following week.  We have some outstanding specials for Mother’s Day, which is this Sunday, May 8th.  What is happening this Sunday?  AMYC is having a day for Mom!!!  The club with be open at 10am with both the regular menu and breakfast menu available till 4:00pm.  Also, we will have a prime rib dinner and a ham dinner available.  Drink specials including bloody Mary’s and Mimosa’s.  We are filling up fast, so if you have no plans yet, here you go, come see us!!!!

The appetizer special this week is a cumin fennel pan seared, three bone lamb rack.  This outstanding cut of New Zealand lamb will be spiced rubbed, pan seared to order, and served with house made tzatziki and a fresh fennel tomato sauce.  I finish the dish with a roasted red and yellow pepper confetti.  The entrée special this week is my version of pasta primavera.  “Primavera” means “spring vegetable’s,” getting everyone ready for the season, a vegi pasta seems appropriate.  I deglaze the vegetables in a white wine butter sauce, add pasta, and finish with fresh parsley and shredded parmesan.  With herb bread, this dish screams summer.   The soup of the day is my house made New England clam chowder.  Hope to see everyone this week, and I will see you at the club!!!!

Delicious New England Clam Chowder with Fresh Parsley.

Delicious New England Clam Chowder with Fresh Parsley.


Toasted Fennel and Cumin rubbed lamb rack with tomato fennel and house made tzatziki.

Toasted Fennel and Cumin rubbed lamb rack with tomato fennel sauce, and house made tzatziki.


Mothers Day at AMYC…

AMYC would like to invite the membership to Mothers Day at the lounge on Sunday, May 8th, from 10am to 4pm, for the special day.  We will have our regular menu and our breakfast menu available.  Also, we will have a prime rib and a glazed ham special.  After 4pm the lounge will have the regular menu available till 9pm.  All moms get 50% off their entrees on this special day!!!  Take mom to a fun place with a great view, come on out to AMYC!!!!

The views from the lounge are stunning!!!!

The views from the lounge are stunning!!!!

Mothers Day at AMYC...Come on down!!!!!

Mothers Day at AMYC…Come on down!!!!!

Summer Special’s are Roll’in out!!!!! Welcome all New Members!!!

As we begin out 2016 season, and welcoming our new members, I have to begin this week with some classic “summer” specials to gear everyone to be ready for AMYC’s 2016 season.  The appetizer special is Chilean Blue Mussel’s.  One pound of Blue Mussels sautéed in garlic, butter, shallot’s, fresh parsley, and deglazed in white wine, topped with tomatoes, parmesan, and served with herb bread.  The entrée special this week is adobo carnitas.  Pan seared and seasoned with Adobo spice rub pork in a lightly grilled corn tortilla.  With shredded cheese, mango salsa, and cilantro crème.  The soup of the day is a delicious tomato, fresh basil with gorgonzola soup.  I also have a dessert special of wild berry crème bulee.  Get out the “flip flop’s,” don’t step on any “pop tops,” and we will see you….at the club.

Adobo spiced Carnita's with cilantro crème.

Adobo spiced Carnita’s with cilantro crème.

Mussels in white wine, garlic, parsley, tomatoes, parmesan, and herb bread.

Mussels in white wine, garlic, parsley, tomatoes, parmesan, and herb bread.


AMYC Can Opener Party Great Fun!!!!

What a weekend and the summer has not started yet!!!  A quick note to thank you all for coming to AMYC’s annual Can Opener party.  The weather was absolutely outstanding!!!  Thanks to all the members and staff that made this “pre-season” party one that set’s the bar very high for the rest of the season.  Thank you to Past Commodore, Dennis Schepel for the live entertainment.  He always does a great job!!!  AMYC’s Annual Kick-Off Party is only a few weeks away.  Wow…let the “Club Life” begin!!!!

Commodore Jim Coulter addresses the members on upcoming events.  Best member turn out for the Can Opener!!!!

Commodore Jim Coulter addresses the members on upcoming events. Best member turn out for the Can Opener!!!!


AMYC Can Opener Party Saturday, April 16th

Excellent weather ahead for this weekend….so why not come on out AMYC’s annual Can Opener Party!!!  When done working on the boat, come on up and enjoy the buffet, the view, and bartender, Mr. Joe White’s amazing concoction’s.  The buffet cost is $10 for adults, $5 for kids, and runs from 6pm to 8pm.  If you would like to get a “little togo” munchies, to go containers may be purchased for $5 after 8pm.  Past Commodore, Dennis Schepel, will be providing entertainment.  The Party is always a great time and looking forward to seeing everyone.  The season is almost here, and Mother Nature, so far, is on our side.

Friday night, come out for our dinner specials.  The appetizer special is Bacon Jam Sliders.  Bacon Jam is a spread made from cooking bacon, onions, brown sugar, coffee, and a pinch of cayenne.  Reducing to bind the oil of the bacon to the sugars.  It makes an outstanding spread.  I add arugula, melted gorgonzola (to offset the sweet, smoky flavor) on a cheese pretzel bun.

Awesome Bacon Jam Sliders on Cheese Pretzel buns with Arugula and Gorgonzola.

Awesome Bacon Jam Sliders on Cheese Pretzel buns with Arugula and Gorgonzola.  House made potato chips make this great starter.

The Entrée special is a 12oz New York Steak.  Local vender, and house butchered.  This beautiful strip loin comes with caramelized onions and sautéed mushrooms, balsamic reduction, baked potato, and steamed fresh vegetable’s.  The soup of the day is delicious corn and crab chowder.  Enjoy the weather everyone and see you at the club Friday and Saturday.

12oz New York Steak with Caramelized onions and sautéed mushrooms and balsamic reduction.

12oz New York Steak with Caramelized onions, sautéed mushrooms, and balsamic reduction.  Herb butter on top….Flavor Country!!