Fort Walton Yacht Club Letter Log
March 2018
30° 25.60’N 86° 35.58’W
2018 Spring Fling Cruise Planning Meeting
March 8th at 6pm
With most of the cold weather behind us, it’s time to start plan-
ning for the club’s annual spring cruise. This year’s cruise will be a
special Cinco de Mayo cruise leaving on May 5th and returning
on the 13th. For those unfamiliar, this is an opportunity to spend
a week on your “yacht” visiting various anchorages and marinas
along our beautiful gulf coast. The cruise is open to both sail-
boats and powerboats.
Whether you’re a novice or experienced cruiser, the planning
meeting is a good time to come and learn… or offer your sage
advice. If you’re interested in getting in on all of this fun, please
try to make the planning meeting so that we can discuss the
options. Everyone’s input is important and will help us plan the
journey and the fun. If you can’t make the meeting, but are inter-
ested in more information about the cruise, email us so that we
can include you on the cruise roster and keep you inform ed.
Allen & Jackie Chapman
s/v Chez Nous
[email protected] [email protected]
Friday Dinner Specials
Reservations are not required, but are greatly appreciated!
Please call the Office for reservations 850.243.7102
2nd by Rob
Appetizer: Greek Salad Skewers
Soup: Lemon Chicken
Entrée: Grilled Asparagus Steak
Dessert: Strawberry Pretzel Cheesecake
16th by Francesca
Appetizer: Mediterranean Shot
Soup: Potato Bacon and Leek
Entrée: Ribs with Rigatoni Pasta
Dessert: Amaretto Cake
23rd by Royce
Appetizer: Caramelized Onion Dip with Crostini
Soup: Chicken Gnocchi
Entrée: Braised Short Ribs with Rice
Dessert: Blueberry Jamboree
9th by Casey
Appetizer: Pretzel Sticks
with Cheese
Soup: Potato
Entrée: Country-fried
Steak and
Corn on the Cob
Dessert: White Chocolate
Macadamia Nut Cookie
Ice Cream Sandwich
30th by Jason
Appetizer: Buffalo Chicken Dip
Soup: Poor Man's
Entrée: BBQ Chicken, Mashed Potatoes,
and Corn on the Cob
Dessert: Peach Cobbler
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