The first Hunter rendezvous was in Plumper's Cove in
The event was an unprecedented success for Lawrence Fronczek - the owner of Specialty Yachts who hosted the event. He and his staff had worked for months organizing seminars, planning the menus for the Saturday barbecue and the Sunday brunch, and collecting prizes for the various contests and the gifts that boaters received. "We started planning it in January," said
"Why does he do it? "The biggest reason is it gives us an opportunity to reconnect with people who have bought boats from us. At the beginning these people are customers but they very soon become friends. It's a chance to see our friends some of whom we don't see for the rest of the year and it's great to get away and go sailing," said
The first boats started arriving Friday afternoon and by Saturday night they were double rafted along the outside fingers.On Friday night it was a pot luck supper and many Hunter owners who hadn't seen each other since the last rendezvous used the time to get reacquainted. Things began in earnest Saturday with a number of events -- the blindfold dingy races is always a hit – as are seminars on sail handling, boat and engine maintenance. Joe Torres, diesel mechanic extraordinaire of Stem to Stern Marine in
John Hutchinson, a former pilot with British Airways, gave a talk on his career as a pilot beginning with flight training in
Other speakers were Dave Miller or North Sails, Sarah White of Specialty and Mark Gilbert of MG Yacht Services, Hunter Factory representative Greg Emerson, Ken Morisette of the Canadian Coast Guard Auxiliary and Chris Donison, Music By the Sea. For the kids and the young at heart, there was a big thrill taking tours in the Coast Guard Auxiliary's high speed rescue boat and at the dock, the Coast Guard volunteers carried out safety inspections for the many who signed up for the service.
Following a complimentary wine and cheese bar, Specialty Yachts treated all their guests to a lamb and pork barbecue. Four lambs and two pigs were slow-roasted by Jim and Connie Molton under executive chef Andy Scharffetter who make everything from apple ginger chutney for the port to tatziki for the lamb. One of the helpers was Dr. Mark Van Selst, a professor at the
On Sunday the whole gang gathered for a full buffet breakfast before saying their goodbyes and heading home. "We've already started planning for next year. We've got the date and I hope we can squeeze everybody in," said
Did you attend or organize a rendezvous this summer? Send us your stories and pictures and we will post them on the Knotline blog!
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