NJCMA on the Bay

How has this idea enhanced your club's operation, etc.?

BHYC hosted the chefs of the New Jersey Club Managers Association for an afternoon education session focused on local fisheries. Specifically, the local oyster fishery at Sloop Point Oyster Company, from which Bay Head Yacht Club sources its oysters. Oysterman and their catch have a deep and cherished history on Barnegat Bay dating back to the 1870s, a decade prior to the founding of the Bay Head Yacht Club.

How was this idea implemented, and what have been the club members' reactions?

BHYC hosted 15 chefs who traveled from all over New Jersey, some even up to two hours away. The chefs boarded three boats, which were captained by BHYC member volunteers, and headed down bay for a short boat ride to Sloop Point Oyster Company. The chefs then met with Oyster Farmer Tommy Burke, who explained the delicate process of oyster farming and its correlation to ensuring a sustainable and healthy local fishery. The chefs spent a few hours at the farm learning all about the process of oyster farming, from seed to harvest, and how tides and weather affect the farm daily. This unique experience offered several of NJCMA's top chefs the opportunity to go straight to the source of some of the New Jersey Shores' most coveted seafood.

This education session was one of several new events offered to NJCMA chefs and was incredibly well received. While the chefs noted it is always nice to take a break from the kitchen, it is especially enjoyable when they have an opportunity to learn firsthand about their ingredients. It was a thrill for BHYC Executive Chef Marc Bouchard and Food and Beverage Director Artie Keenan to showcase a bit of the Club as well as share the relationship that they have with one of our favorite local products.