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Bar Opens: 5:30PM
Dinner: 6:30PM to 9:00PM
While walk-ins are welcome, to help Mark plan please RSVP if possible.
We look forward to seeing you!
Your presence and participation are appreciated. If you'd like to be more involved, volunteer opportunities are available on your registration form.
List of registrants
Please register / RSVP here to fish, eat and/or help.
The Usual Rules:
No entry fees. Register on this website. Go catch salmon on September 9 only, from a boat, following all state regulations including fishing license. Clean the fish (they taste better): gutted and gilled, head on. Roe can be saved and weighed with the fish. Bring them to the club between 1600 and 1730 to be admired and weighed in. Donating your fish is optional but appreciated. An angler donating a fish eats free; so does their skipper. Prizes will be awarded (if we can scrounge some up) for the largest fish caught overall, on the ocean, in the bay, caught by an angler under 18, best fish story, and any other categories that the judges make up. Only one prize awarded per angler. Decisions of the judges are often dumb but will be final.
Catch up on club plans and goings-on at the General Meeting.
Dinner will be provided - details to follow.
To help us plan, please RSVP by 9 am Thursday morning if at all possible. We will do our best to accommodate late registrations and walk-ins.
Your support by participating is always appreciated. If you'd like to get more involved, there are volunteer opportunities on the registration form.
Annual Membership Meeting and Change of Watch
Dinner presented by Chef Mark Furr (El Capitan, Broken Record, “Best of the Bay”, Zagat Top 10 Bites, more ...)
6 pm Bar opens 7:30 pm Dinner Cost: $60 per person Register and pay by Friday, Nov. 3
Menu:
Appetizers:
Fruit and cheese display Mini crab cakes Belgium endive with goat cheese and beet Mushroom on toast
Salad Choice of entrée:
Flat iron steak with farro risotto, mushrooms, broccoli rabe, chimichurri Seared seabass*, sunchoke, swiss chard, brown butter vinaigrette Roast squab (leg and boneless breast), celeryroot, baby beets, watercress, pinot jus Chick pea fritter with eggplant puree, grilled vegetable, apricot jam
Dessert Two bottles of wine included per table
Use the button at left to register and pay securely online. You must be logged into your member account.
For more info, email Nancy Bilofsky.
Click here for list of registrants (list does not include those who have registered and paid by mail)
* - Seabass will be fully cooked.
Tiburon Yacht Club
37° 54.950' N122° 28.341' W
P.O. Box 1247Tiburon, Calif. 94920415-789-9294
