The Wednesday Yachting Luncheons continue a 51-year tradition of relevant topics, friendly fun, and good food in a relaxed, informal setting. The buffet lunch service begins at 11:45am. The program begins at 12:30pm sharp. Presentations and Q&A usually wrap up by 1:30pm and guest speakers often linger for conversation with our knowledgable audience.
All members of recognized yacht clubs are welcome at the Wednesday Yachting Luncheon. First-time guests are asked to please visit our Front Desk for a guest card and a smile. We hope you enjoy our luncheon fare, fabulous view and sailor’s hospitality.
Please introduce yourself to the Watch Captain. We look forward to meeting you.
Do you have a great idea for a guest speaker? Please Contact Ron Young at Ron@RonaldYoung.com
Click HERE to learn about the origins of StFYC's Yachting Luncheons.
MARCH 29: The World’s Greatest Navy Through the Eyes of the Artist’s Son
Geoffrey Beaumont, Son of Arthur Beaumont, Official Artist of the United States Navy Fleet during WWII
Born Arthur Edwin Crabbe in 1890, the artist we know as Arthur “Beaumont” grew up in England. At 19, he immigrated to America. After studying art in Los Angeles, London and Paris, he taught at the Chouinard Art Institute. In the 1930s, while a Lieutenant in the US Naval Reserve, he began producing watercolors depicting naval subjects. During WWII, he became a war artist, documenting naval battles that were published in National Geographic. In the 1940s and 1950s articles about his work appeared in newspapers and magazines in California and beyond. In 1989, the book Arthur Beaumont, Naval Artist, was published with a retrospective exhibition at the Laguna Art Museum.
APRIL 5: Saving Salmon – Are They The Canaries in Our Coal Mine?
Randy Repass, Founder of West Marine, Director of the Golden Gate Salmon Association (GGSA)
After thriving in abundance for millennia, salmon can no longer navigate many of California’s waterways. Harvesting and human alterations of the landscape have placed critical pressures on their ability to survive. As habitats become inhospitable, spawning rates decrease and populations decline. For over 14,000 years, local natives harvested thousands of salmon each year to feed their families. But, California salmon populations are now less than 5% of 1960 levels. In addition to being one of the most nutritious foods on earth, economists estimate that a full recovery of the Sacramento fall run of king salmon would result in $6 billion in revenue and create 94,000 new jobs.