What was best, the Gumbos or the Baby Back Ribs? That’s a hard question to answer because they all were so good.  

The Chicken Gumbo had that delicious Cajun base of slow simmered vegetables, chicken, and sausage all brought together by a hardy roux. The Shrimp Gumbo was a special treat. It included added seafood such as soft-shell crabs that gave it a New Orleans vibe.  

The Baby Back Ribs were prepared right here at the club. Using our barbecue grills and ovens. They were scrumptious, tender and had great texture and presentation.  

The dessert of a half of a poached pear served on vanilla ice cream with homemade raspberry sauce really topped off the evening. 

We were calling this party a Mid-Winter Get Together when we were promoting it but after being there and enjoying the delicious food, we must give a nod to our Chef and Host for the event Gil Scarazzini. 

By the end of the evening, those attending were calling it Gil’s Dock Party.    

He not only did he do the cooking and organizing, but he also brought the entertainment. He had his son, Shane, who is a professional musician, bring his trio to play during the evening.  The trio included Shane, singer Elissa and Don the drummer.

Our thanks go out to Gil for all his efforts and culinary skills in making this a wonderful and memorable evening for the Newburgh Yacht Club. 

Gil thanked all the people who helped including Jack St. John, Stu Keeler, Charlie Lane, John Antinori and Jessica Wuerz. 

Many members said they enjoyed having this type of party at the club.  Prior to Covid 19 the club held a regular schedule of Dock Parties and other events at our clubhouse. If you would be interested in having more parties like this, let us know by filling out the information form the bottom of this post.  

Some members and guests attending this party were talking about putting on future events. If that is you use the form below.  We will share the information with those interested and see if they can form a group or two to put on more parties and events here.