A group of members recently braved the chilly temps and embarked on a unique mushroom foraging hike.  Local mycophile, Garett Stuck led the curious group through the trails of Dunham Brook Conservation Area in Westport, in search of mushrooms.  Participants spent the morning foraging and learning about many variations of mushrooms.  Unfortunately, they were unable to find any edible varieties.  That didn’t stop them from having a great time, however, as they enjoyed many laughs and gained a greater knowledge and appreciation for native mushrooms during the walk.

Many mushrooms are poisonous and potentially dangerous if consumed – please do not eat mushrooms you find in the wild without proper training or an expert with you.

Dunham’s Brook Conservation Area crosses a small meadow before entering an extensive wet forest, a portion of which is on a beautiful boardwalk and provides excellent bird watching.  The trail then rises onto a gentle ridge with both a corn field and oak-holly forests.  One trail spur is maintained through the corn field, creating a very unique summertime trail experience.  The easternmost trail follows near the edge of an extensive forested wetland/vernal pool community that boasts a loud spring chorus of mating frogs.  Pending expansion of DBCA will add another 60 acres and nearly double the size of the trail network.  Creation of DBCA was made possible by generous land gifts from the Julia Krapf family and Susan Bush family as well as the cooperative efforts of the WLCT, the Trustees of Reservations, the Town of Westport’s Community Preservation Fund and the Massachusetts Executive Office of Energy & Environmental Affairs.  More information about Wesport Land Conservation Trust can be found by clicking here.

Members put themselves to the test in the kitchen last month as they prepared their favorite dishes and shared them with fellow members at the Bay Club Tasting.  This popular event held at the Golf House restaurant drew a record number of chefs who served their treasured dishes.  Each chef earned themselves a coveted Bay Club apron, as well as the approval from the fellow members in attendance.  While this event was “just for fun” with no formal competition, there was plenty of pride eluding from all those adorned in their new aprons.

Members in attendance sampled a wide range of dishes, from breakfast items to soups, and appetizers to desserts.  Some of the prepared foods included Tuna Wontons, Beet Borscht, Fish.  Chowder, Shrimp Mozambique, Tiramisu and more. There was plenty of laughter and delicious food to satisfy all who came out for the event.

Dr. Greg Skomal, a senior marine fisheries biologist with the Massachusetts Division of Marine Fisheries and director of the Massachusetts Shark Research Program recently returned to the Bay Club to give a lecture on his work with the infamous Great White Shark.

A large crowd of members and their guests gathered to listen to the well-known shark expert speak about some of his most recent projects, with a focus around the latest technologies used to help experts learn about the sharks and their habits.  Dr. Skomal explained that the successful conservation of seals over the past few years has contributed to the population increase in white sharks being spotted in the waters off Cape Cod.  He also noted that the sharks are here to feed on seals, not people.  Cape Cod has become the only known aggregating site for white sharks in the NorthAtlantic and the Massachusetts Shark Research Program has been studying the biology and abundance of this species since 2009.

Being a scientist before the current “age of technology,” Dr. Skomal spent a great deal of time researching deceased animals.   While this was helpful in gathering biological data, such as feeding and growth rate, it didn’t shed any light on their behaviors when they were alive.  With the advent of new technology including satellites and acoustic based equipment, scientists are now able to monitor their actions, such as daily travels and migration habits.  One of his favorite new tools to use is the GoPro camera and he wowed members with multiple videos captured during his quests to tag sharks.   That process includes utilizing a plane in the air to spot the sharks.  Once spotted, the vessel carrying the scientist who is standing on the pulpit with the tagging pole comes up alongside the shark.  Dr. Skomal then strikes at the opportune time, inserting a tracking device into the base of the dorsal fin of the great white.

Members raved about the lecture and enjoyed a specially prepared dinner at the Golf House restaurant following the talk which included Grilled Shark.

Dr. Skomal is an accomplished marine biologist, underwater explorer, photographer, aquarist and author.  He has written dozens of scientific research papers and has appeared in a number of film and television documentaries, including programs for National Geographic, Discovery Channel, ESPN, and numerous television networks.   For more information on Dr. Skomal and his work, please click here.

Photo courtesy of The Atlantic White Shark Conservancy

Santa Claus recently made his way to the Bay Club to visit the children during the family-friendly Breakfast with Santa and Gingerbread House Decorating event.

Parents and grandparents brought their little ones to first enjoy Sous Chef Mary Towers’ delicious pancakes with a variety of toppings including fresh fruits, marshmallows, chocolate chips and of course, whipped cream.   Following breakfast, Santa arrived and the children had a chance to sit on his lap and tell him what they want for Christmas.

After the visit with Santa, the children moved on to Gingerbread House Decorating.  The tables were lined with countless varieties of candy and treats to adorn the houses.  Their imaginations ran wild and they had a great time personalizing their houses while tasting some of the candies too.  Parents and grandparents with smaller children enjoyed themselves as well, while helping the little ones design the perfect house.

It was a great time had by all and a perfect start to the holiday season.

Bay Club Sous Chef Mary Towers recently embarked on a trip of a lifetime to Paris, France for a week of eating, drinking wine, exploring and expanding her knowledge of the culinary world.  While there, she visited the Champagne Houses of Moet and Chandon in Epernay and G.H. Mumm in Reims.  Mary also spent a day walking in Julia Childs’ footsteps; dining at Le Grand Vefour, the restaurant that inspired Julia’s culinary career, and shopping at her favorite cooking supply shop, E. Dehillerin.

Mary also had the opportunity to participate in French cooking and pastry making classes, which she loved.  Upon her return, she shared her experiences with members by hosting two different events that featured favorite memories and foods inspired by her journey.  In her French Pastry Class, participants had the opportunity to make fresh baguettes and croissants.   A special French Wine Dinner saw members enjoying a traditional French dinner with multiple, small courses.  Some of the delicacies featured were Croque Madame, Pig Trotters, Sole and Whole Roasted Duck.  There was even a cheese cart wheeled around the dining room.  Dessert highlighted five of Mary’s favorite bites from Paris including Pistachio Macaron, Cauliflower and Chocolate and Pineapple, Cranberry and Coconut Torte.

The French, with their love of food and their dedication to service, truly inspired Mary.  She was thrilled to be able to share her newfound knowledge with members.

Bay Club Member and Olympic Gold Medalist Jim Craig visited the children at Club Seahorse this summer to share with them what it takes to compete for, and earn, the Gold.

Jim earned his medal in Lake Placid at the 1980 Winter Olympics.  As the goalie for the United States hockey team, he helped to lead the team in the unforgettable upset over the Soviet Union.

Jim spoke to the listeners about the importance of having a dream and the determination and willingness to do your best to make that dream come true.  He also reminded the children about the time and effort put in by parents in helping their children reach their goals and to be sure to thank them for their dedication.

Jim approached each and every child to shake their hands and learned their names.  He also posed for a picture with each one individually allowing the child to hold the medal.  All of those who heard his story were fascinated and the timing couldn’t have been better as the visit fell in line with the excitement of the 2016 Summer Olympic Games in Rio.

There isn’t much that can be said about fall in New England that hasn’t already been said.  It’s a beautiful time of year, both with the weather and picturesque landscapes.  The humidity that is known to rear its head in the summer is almost non-existent.  The cool nights lend themselves to brisk mornings that lead into warmth during the day.  It’s generally not as dry, so the grass that has been burnt to a crisp in the heat and drought becomes green again.  And of course, the popular fall foliage that people love to flock to emerges.

While much of the hustle and bustle of the summer months winds down after Labor Day, the Club certainly does not shut down.  There are still many activities on our calendar for members to enjoy through the end of the year.

Racquets

With the cooler temperatures, fall may just be the best season for tennis.  Clinics and Drop-ins still are popular this time of year, and even though the days get shorter, the lights on the courts make it possible to play in the evenings.  And of course, Paddle begins again and goes through the winter.

Golf

Fall is a great time for golf despite the shortening of days.  Scenic foliage along the perimeter of the course, comfortable weather, less crowds…the list goes on.  Just be sure to layer up on those cool mornings!

Cultural Activities and Special Events

Cultural Activities and Special Events at the Club tend to be more abundant after the busy summer season.  The Canasta group continues throughout the year, meeting at the Golf House each week.  Lectures given by members and visitors are more frequent and Book Club returns from October through May.

Fitness

The Fitness team at the Bay Club is here year round to help keep members in shape throughout the fall and winter months.  New group classes are available as well as personal training sessions. Our fitness staff is always eager and willing to help any gym newcomers get started.

There is something for all members to enjoy this beautiful time of year at the Bay Club!

Last month, Bay Club members welcomed Wine and Cheese Educator Adam Centermore.  Adam is currently a Portfolio Administrator at Bin Ends Wine and also the author of the book Tasting Wine & Cheese – An Insider’s Guide to Mastering the Principles of Pairing.

First, I will say this.  I am the opposite of a wine and cheese connoisseur.  Cracker Barrel is my “fancy” cheese and Sangria is my “wine,” so it’s safe to say I don’t have a profound interest or knowledge in either of these areas.  However, listening to Adam speak about both wine and cheese was incredibly fascinating and educating.  Did you know you should NEVER store cheese in plastic? There is something called “cheese paper” that works best.

Adam’s knowledge went much deeper than how to store cheese. He spoke about the various histories of the cheeses and of course how they paired with the wines and why. This included the type of animal’s milk the cheese was made from and the country it originated.

Adam articulated with an obvious passion and humor and all who attended the seminar were thoroughly engaged.  The five wines and cheeses chosen for the evening were well received and everyone enjoyed the ease in which he spoke.

For more information on Adam Centermore, visit his website, http://www.adamcentamore.com.

 Last month, Bay Club members gathered and welcomed fellow member Jeannie Smith as she spoke about her five-year experience as a bee keeper. The lecture, “The Miracle of Bees: Honey Bees 101,” highlighted Jeannie’s own honey bees and four hives.  She shared her extensive knowledge of the bees by helping listeners understand the role they play in their hive community along with information about bees in general.

The evening also featured a honey-themed cocktail and snack concocted by the Golf House team.  The cocktail, “Jeannie’s Honeybee Sweet Tea” and Finikia, George’s Greek Christmas cookie, were both made using honey from Jeannie’s hives and were very highly praised throughout the evening.

We also want to welcome the newest family to move into the Bay Club – a hive of 15,000 honey bees. Situated on a knoll well to the left of the 11^th hole, the hive is the latest addition to the Bay Club’s commitment to protect and promote ecological diversity. Although the resident honey bees are very gentle, the hive should not be disturbed as it goes about its task of pollinating the flowers and making honey to be shared with the chefs in our kitchen.

Living in New England, we are subjected to a wide range of weather: the good, the bad, and the ugly.  In May, the Bay Club will be welcoming Guest Lecturer, Jennifer Francis as she delivers a presentation to members about the fundamentals of weather. Why does the wind blow? Why are there clouds some days and not others? Why does the barometer go up and down? What is the jet stream? Francis will discuss these topics, with an emphasis on weather for boaters.

Jennifer Francis is a Research Professor at Rutgers University and also studies Arctic climate change and Arctic-global climate linkages.  She earned a B.S. in Meteorology from San Jose State University in 1988 and a Ph.D. in Atmospheric Sciences from the University of Washington in 1994. She and her husband circumnavigated the world in a sailboat from 1980-1985, including Cape Horn and the Arctic. This journey sparked her interest in weather and the Arctic.

The Bay Club welcomed guest lecturer, Mike Bednarski, Ph.D., Stock Assessment Specialist for the Massachusetts Division of Marine Fisheries’ to the club to discuss the natural history of the fishes of Buzzards Bay and their importance to the people of Massachusetts.  Coastal waters of Massachusetts are home to a diverse community of aquatic species and provide anglers, divers, and nature lovers with a world class experience.  One of the Commonwealth’s most productive regions is the Buzzards Bay Estuary, a dynamic system that hosts a variety of different fish species, ranging from the alewife, an important forage species, to the striped bass, one of the nation’s most valuable recreational species.  Members learned about the fish that inhabit the bay as Mike provided an overview on each fish of interest.  He also highlighted how the fish community changes throughout the different seasons and the importance of the Division of Marine Fisheries.

Mike serves as Massachusetts’ representative to many of the Atlantic States Marine Fisheries Commission’s Technical and the Mid-Atlantic Fisheries Management Council’s Monitoring Committees.  Much of his work focuses on understanding the biology and fishery characteristics of many of the Commonwealth’s inshore species including bluefish, summer flounder, scup, and black sea bass.  

After the talk, members enjoyed a specially prepared dinner including fried scup at the Golf House restaurant. 

The Bay Club welcomed acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall to the club recently for a cooking demonstration and book signing. Jeremy is the Chef and owner of Lineage restaurant, Island Creek Oyster Bar and the newly opened Row 34 in Boston’s Fort Point neighborhood.

In addition to the cooking demonstration, all participants received a signed copy of his first cookbook, The New England Kitchen: Fresh Takes on Seasonal Recipes.  The recipes throughout the book highlight the best of each season, and include profiles on Chef Sewall’s friends in the farming, fishing and brewing communities.  Highlighting contemporary New England fare and adapting the region’s fresh, simple flavors into refined dishes for the home cook, the book features more than 100 delectable recipes from the area’s most celebrated farms and fisheries, for easy at-home cooking and entertaining. Divided by season, the book incorporates distinct flavors throughout the year through Chef Sewall’s soups, salads, hearty dishes, grilling favorites, seafood specialties and simple desserts.

Members enjoyed sampling Chef Sewall’s Toasted Barley with Chantenay Carrots and Pomegranate along with Crab Cakes with Grilled Scallions and Pickled Fresno Peppers over Hubbard Squash while learning more about Chef Sewall and his techniques.

Chris Makepeace, former President of Ocean Spray, and Dawn Gates-Allen, Communications Manager for the Cape Cod Cranberry Growers’ Association (CCCGA) recently presented “Cranberries 101 – Neighbor to Neighbor” for the members.  Using a variety of pictures, they demonstrated how the bogs change during each season of the year, and how the growers deal with issues such as frost, pesticides, and pollination.  This unique presentation told the story of the history, heritage, cultural practices and neighbor to neighbor relationships which help educate within the cranberry industry to preserve an important economic agricultural industry in Massachusetts.  CCCGA is one of the country’s oldest farming organizations.  Through research, assistance to farmers, and professional development, the CCCGA works to ensure that cranberry farming can survive urbanization and that open space and clean water, vital to cranberry growing, will be preserved.   

Members enjoyed cranberry inspired cocktails before the lecture followed by dinner at the Golf House restaurant.

International musical comedy entertainer Jimmy Keys recently returned to the club for a one-night performance.  Jimmy held the audience spellbound from the beginning  to end with his high energy variety show.  

Jimmy has been a pro since 1970 and has worked in well over a dozen countries worldwide entertaining thousands of people of many nationalities.  He has opened for such stars as Willie Nelson, Tom Jones, Huey Lewis and Wynona Judd. Prior to the show members enjoyed a special Italian Summer Buffet prepared by Executive Chef Jim Mercer and his culinary team. 

Bay Club members recently welcomed Daniel Bruce, Executive Chef at the five star Boston Harbor Hotel at Rowes Wharf to the club for a special cooking demonstration and book signing.   Bay Club Executive Chef Jim Mercer joined Daniel to demonstrate how to prepare White Bean, Sun-dried Tomato and Basil Dip as well as Pan-Roasted Striped Bass with Orange Ale Essence.  These recipes, along with a collection of easy to make recipes for the home cook, are featured in Simply New England, Daniel’s first cookbook released in November.  All who attended received a personally signed copy of the book.

Internationally-renowned, Daniel Bruce has been awarded the title of Vice Consellier Culiniaire, Bailliage de Boston, and he has been honored twice as one of the “Best Hotel Chefs in America” at the James Beard House. In 2009 Daniel was the featured chef at the Celebrity Chef and Winemaker Auction Dinner at the Nantucket Wine Festival, as tribute to two decades of dedication to wine and food education. Additionally, Daniel is an honorary member of Chevalier du Tastevin and has been recognized by Boston magazine as the city’s Best Hotel Chef. Daniel has made numerous live television appearances on national programs such as NBC’s Today and Live with Regis and Kelly. He was awarded an honorary doctorate from his alma mater, Johnson & Wales University in 1996 and in 2013, Daniel was awarded Chef of the Year by the Massachusetts Restaurant Association.