Round Britain talk, Easter openings, Hooper night and Joint Club Commodore's night

Hi all,

Wow! What a lot going on over the next month.

Tuesday 26th: Tomorrow night the yacht club is hosting a talk by Keith Tomlinson who sailed round Britain in a Hanse 345. The bar opens at 1900 with the talk starting at 1930. Hotpot will be served at the interval and the talk is open to members, visiting yachtsman and guests.

There is dinghy sailing over the 4 days of Easter:

Opening times:

Friday race start: 1110, kitchen open from 0930. Bar open from 1200 till 1500

Saturday race start: 1150, kitchen open from 1000. Bar open from 1200 till 1500 (clocks go forward)

Sunday race start: 1330, kitchen and bar open from 1200 till 1700

Monday race start: 1420, kitchen and bar open from 1200 till 1730

Thursday 4th: Ian Hooper returns for another acoustic session. Numbers are really starting to ramp up now and expecting over 60 to this night. If you've not experienced this yet then if you go to my website: www.dancingfishevents.co.uk and there is a video on the "What's on" page. I already have 20 booked in for this so to ensure a table (if required) let me know.

Sunday 7th: As a one off special I'll be doing a roast beef lunch with all the trimmings. Send me an email to book a table so I know how many to cater for.

Saturday 13th: Coaching Day. High tide is at 1338 and this will comprise of supervised sailing (ie there will be a rescue boat out on patrol) and if you want any tips on sailing then experienced sailors will be on hand.

Saturday 13th: Joint Club New Commodore's night with Fleetwood Harbour Yacht Club. There will be a simple supper of pie and peas and live music performed by the party band "The Solid States".

Forthcoming events through the summer:

Friday 26th Bistro night

Saturday 27th: Coaching day

May 2nd: Hooper Night

May 6th: Cruising day with safety equipment testing, diesel engine chat (by Stephen Griffiths from James Troop and Co who service and supply parts for Volvo Penta, Perkins and DEUTZ) please let me know the number of Volvo Penta engines out there who might be interested, and possible boat jumble.

May 11th: Open day

May 24th: Bistro night

May 25th Coaching day

June 6th: Hooper Night

June 28th: Bistro Night

July 4th: Hooper Night

July 18th: Evening race and New members night

July 26th: Bistro Night

August 1st: Hooper Night

August 9th / 10th / 11th: Regatta

August 16th: Bistro (brought forward a week due to Bank holiday)

August 24th Dash Bash

August 25th: 2nd Annual Dash

A few dates for your diary there and I'm sure there will be more events to be arranged.

Hope to see you all soon.

Dan

Friday 22nd March - Bistro Night

Hi all,

Well I don't think I've finalised a menu this early. Almost 24 hours in advance. It helps that I visited the Dewlay Cheese shop in Garstang and got some great inspiration! We have a full house tomorrow with 39 diners attending. There are now 4 choices from each course for £15 for 3 courses plus coffee, I'll make the most popular 2 from each course regulars on the menu with 2 specials each month.

Starters:
Cheese on toast. Dewlay goats cheese toasted and served with a rhubarb and horseradish chutney. I had this for lunch today and the goats cheese was amazing.
Soup of the day. This will be homemade roast tomato and red pepper with a good dose of roasted garlic and served with artisan bread.
Homemade smoked mackerel pate. There are no fresh mussels available on the dock tomorrow so going to make a luxurious pate instead.
Garlic mushrooms. A mix of wild and button mushrooms in a white wine and cream sauce and served with a good sized slice of bread to soak up all those juices.

Mains:
Steak, egg and chips. Sirloin minute steak served with a fried duck egg and triple cooked goose fat chips.
Fish pie. A mix of haddock, smoked haddock, salmon and prawns and coated in creamy mash potato. Served with seasonal greens
Lamb Shank. Slow braised lamb cooked in a sumptuous red wine sauce and served on a bed of mash with seasonal greens.
Chicken en papillote. Chicken breast stuffed with mozzarella and fresh herbs, cooked in a paper bag to lock in the flavour.

Desserts:
Selection of 4 Dewlay Lancashire Cheeses: Garstang blue, Smoked Lancashire, Crumbly Lancs and Special reserve Lancs. Went up to the shop in Garstang to buy these hope they get your vote to feature every month!
Melting chocolate fondant.
Syrup sponge and custard
Hot cross bun bread and butter pudding. This went down so well last time it is making a return, and it is nearly Easter.


If you want to come along then just let me know, reservations being taken NOW.

See you all soon.
Dan

Bistro night or "Pop up" Restaurant

Hi all,

Well it appears that pop-up restaurants are sweeping the nation and the new thing in dining out. "What are they?" I hear you shout. Well they are restaurant nights in places you didn't expect, exactly like my bistro nights. These are where restaurateurs try out new dishes in one-off specials.

I'd like to think I pioneered this philosophy but I've only been doing them a little over the year so can't take credit.

My bistro nights have evolved slightly, I've increased the cost to make the menu more flexible and increase the options available. They will now cost £15 per head for 3 homemade courses plus fresh coffee (or tea) and you will be able to choose from 4 starters, 4 mains and 4 desserts.

However, 2 from each course will become staples on the menu and it is up to you to choose! There will be voting cards at the next bistro night on Friday 22nd so you can decide what appears each month. The choices will be from every course I've made not just from this months.

The menu for Friday is not yet finalised but at present I have in mind:
Starter:
Soup of some kind
Garlic Mushrooms - a mix of wild and domesticated mushrooms with a bit of "fish flair" making these the most popular starter I have ever done.
Moules a la creme - if I can get some good ones. Served with crusty bread

Mains:
Steak, egg and chips: Sirloin minute steak with a fried duck egg and homemade chunky goose fat chips, may even triple cook them! There is no doubt about it, I will triple cook them.
Fish pie
SPECIAL: I challenged the team to come up with a dish and we will be serving: Barney's Stuffed Chicken en papillotte. This will be a succulent chicken breast stuffed with mozzarella, fresh herbs and lemon cooked and served in a "bag".

Desserts:
Melting chocolate pudding,
We have to see a return of the Hot cross bun bread and butter pudding
Selection of Lancashire Dewlay cheeses direct from their shop in Garstang.

Places are restricted to 40 and their are a few seats left so give me a call / email / text to book.

See you soon.
Dan

Rules, training and crew available

 

Hi all,

Welcome to March and what a wonderful week it has been, let's hope spring and summer are similar, although it is going to be a bit colder over the weekend. There are sailing courses taking place over the weekend so the rescue boats will be out if anyone is interested in sailing their own boat but prefers to do so with supervision.

Tuesday night is rules night which had to be re0schedlued from earlier in the year. The talk starts at 1930 and the bar will be open from 7 for you to get a pre-talk drink. A hotpot supper will be served at the first interval.

Thursday night is Hooper Night with the acoustic trio back for more of your musical favourites. It is free entry and open to all members and their guests so why not pop in for a quick drink or stay for the evening?

I've started to compile a list of people who are looking to sail so if you are short on crew, let me know and I'll pass on their details.

Short but sweet this week, hope to see you all soon whether out on the water or in the bar.

Thanks

Dan