We hope everyone will participate in the variety of social activities KYC hosts. There are many wonderful opportunities to meet new and reconnect with old friends.

For all dinner reservations, including Cooks Night Out (CNO), please use the link provided in the weekly newsletter or call the dedicated reservations line 207-374-2411.


Opening Dinner

Summer begins with our traditional lobster feast including corn and all the fixings. $40.00 per person.

Long Island Picnic

This is a long-standing KSEA and KYC tradition. Motor or sail out to Long Island for an afternoon picnic. The junior sailors and instructors set up games for the kids, while members and parents flip burgers and serve the sides. Always a great multi-generational family affair. No cost.

Tuesday Talk

Come to the club after dinner to hear a guest lecturer. Past topics have been The Rhode Island to Bermuda Race, open water sailing safety, the Rules of Racing, and The America’s Cup. No cost.

Mid-Summer Dinner

Welcome our new club members and bless the fleet, while enjoying a local Farm-to-Table dinner. $40.00 adults/$15.00 children 12 and under.

KSEA Auction

Every three years KSEA hosts an auction which raises funds to support Community Sailing scholarship and the purchase of much needed equipment, such as Optis and 420s. This is KSEAs most important fund raiser.

Atlantic Fleet Calcutta

Enjoy a spirited dinner while you take a chance on your favorite Atlantics. Proceeds support the Atlantic Class.

 Closing dinner

It is time for farewells. Celebrate our award-winning sailors, family, friends, and our amazing staff while enjoying the traditional tenderloin dinner prepared by our membership. $40.00 per person.


Cook’s Night Out

Take a break from cooking and enjoy a variety of menus throughout the summer prepared by your fellow members. $20.00 adults/$10.00 children 12 and under.

Reservations for CNO are taken between 9am Monday and 12pm Wednesday the week of the dinner. Reservations are limited so make yours early. When needed there is a waitlist, and we will do our best to accommodate you. Cancellations can be made using the same link or by calling. Refunds will be given up until noon on Wednesday.

CNO chefs please take a look at “For the Chefs” below

for the Chefs…

Some things to consider:

  • Our club members really don't expect an elaborate meal. Previous chefs have served up a wide variety of dishes: lasagna, fajitas, BBQ pork, chicken and rice, and all kinds of pasta dishes. We all enjoy this time together, and one thing is certain: this is NOT a competition. Your challenge is to tap into our many local farm resources, be innovative, and stay within a budget. There are a few cookbooks in the galley that cover cooking for large groups. If you are so inclined, there are a few catering firms that will gladly assist too.

  • The KYC galley was designed specifically for handling food preparation for large dinners. It has two commercial ovens with six-burner stove-top, two dishwashers, a walk-in refrigerator, an under-counter freezer, and a useful selection of pots, pans, cutting boards, bowls, and serving platters. You will want to have a look around sometime before your big day to determine if it has everything you need. Due to the size of the galley, please limit the number of your sous-chefs to 5 people. Chefs and sous-chefs do not pay for the meal on the night that they host.

  • Once you have your date confirmed all you have to do is put together your menu, enlist a few of your friends, and let Christina Montano know so she can get post your date and menu on the club website and at the clubhouse.

  • Plan a meal that will serve 100 adults if possible. These CNO evenings are hugely popular and almost always fully reserved by the end of the day on Monday, especially in August. But if 80 or 90 is your maximum, we can work with that. Just let us know in advance so that we can adjust reservations accordingly. You and your crew should plan to serve the plates, at least for the first time through the serving line. The evening begins at 1800 hrs (6 p.m.) and serving begins at 1900 hrs (7 p.m.).

  • The club will have galley cleaning staff on hand at the end of the evening. They will need your help collecting the dishes and flatware. Please plan to take all of your personal dishes, pots, tools, etc home that evening. If you require galley help before the dinner, please contact the club manager in advance so that someone can be scheduled to help you.

  • Don't forget to give your reimbursable receipts to Dave Danielson so that the club can get a check in the mail to you promptly. You will be reimbursed for up to $700.00 only.

  • After you've recovered, remember that as CNO chef you will have a free pass to a CNO evening of your choice. You must make this request at the time of your reservation. Only the head chef for each week receives the free pass. The head chef is defined as the one person or one couple who signed up with Pat Starkey or Christina Montano in the spring.

  • Last and most important, remember to have fun! You're just cooking dinner for your extended family of KYC friends - what could be more enjoyable than that?

Pat Starkey
email: pvstarkey@gmail.com
Cell: 410-708-2655

Christina Montano
email: moondon65@yahoo.com
Cell: 207-266-9274