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GRAND OPENING FOR SOUTH COAST YACHTS IN SAN DIEGO! |
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SOUTH COAST YACHTS GRAND OPENING PARTY!
Saturday November 7, 3-5 p.m. - Save the date!
We are celebrating the opening of our new Beneteau Platinum Dealership on beautiful Harbor Island in San Diego. We are up and running and would like to show off our boats,our fantastic waterfront location and spend a fun afternoon with you.
R.S.V.P only
Good friends, great sailboats, raffle prizes, nibbles & drinks...Join us!! -The South Coast Team
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The North American debut for the new Beneteau First 40 ! |
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The USA debut of the new 2010 Beneteau First 40 will take place at the prestigious Unites States Sail Boat Show in Annapolis!
October 8-11, 2009.
Here is your chance to take a look at the new Beneteau First 40.
What comes to mind is... Sleek, beautiful and fast. (not to mention...sexy!)
The Boat Show is celebrating it's 40th year and is one of the biggest and most prestigious shows around. The Beneteau First 40 will be on display along with the Beneteau 31, 34, 37, 40, 43, 46, 49, and the Beneteau First 36.7...... As of the first day of the boat show, Beneteau sold 9 new boats.....The first day!!!
Please click on the link below for more information.
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The Beneteau 58....A new Flagship from Beneteau
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Beneteau 58
This Fall, Beneteau will be launching a truly exceptional new yacht:
the new 58 will be the largest ever offered in this range. Beneteau
is adding this fabulous new model to its range in response to
increasing worldwide demand for larger yachts. A large yacht that will
be the flagship of the Beneteau line.
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Captain Fatty's Corner - Cruising tales |
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You have most likely heard of Capt. Fatty Goodlander from his cruising books and Cruising World Magazine articles. He is a friend of the team at South Coast Yachts from Barrett's days living in the Caribbean and we recommend his books and other works to give you a wonderful view of life at sea........
"Captain Fatty" a.k.a Gary Goodlander has been cruising around the world for about 49 years now. He has written many articles for Cruising World and has his own radio spot on NPR.. He has also written a couple of books containing some incredible cruising stories. Being a good friend of South Coast Yachts, Captain Fatty has agreed to give us a monthly update with interesting tidbits from the world's oceans.
Read about his tales and tall stories while cruising the
world with his wife Carolyn aboard "Wild Card".
Click on his link below to enjoy his stories.
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October Boat tips & stories - By Kevin English |
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Kevin English is our Quality Control Manager and does all of our new boat walk-through orientations on delivery day. He is by far the "All-in-One" guy when it comes to servicing and keeping boats in tip top shape...Check out his monthly tips and stories by clicking on the links below.
Custom Captain (this is the latest article)
Kevin English (click here to contact Kevin)
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October Food Recipe - By Yvonne Stern |
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Are you tired of "the same old food"?.... I will be posting some "tried and true" boat recipes each month for your weekend getaways or just some ideas for race day. Some are my own and some are recipes I have collected throughout my cooking career. They are all very tasty and easy to put together on a boat! Here is October 's easy and savory lunch dish, try a great Chateau de Selle Domaines Ott Rose 2007 with this meal.
For other perfect wine pairings please contact our friend Bob Gelman at the Grape Connection. Click on the link to view the Grape Connection website.
CRUSTLESS QUICHE
1 1/2 tablespoons fine dry plain bread crumbs
1 tbs of unsalted butter
1 tbs of olive oil (for sauteeing onion & leek)
1 cup chopped onions
1 cup of rinsed & cleaned sliced leek
1 cup diced cooked ham (1/4 pound)
1/2 cup of cut bacon
1/2 cup chopped sundried tomatoes
1 1/2 cup shredded white Cheddar cheese
4 large eggs
1 cup heavy cream
1/2 cup whole milk
Equipment: a 10-inch quiche dish or 10-inch glass pie plate
Preheat oven to 425°F with rack in middle.
Butter quiche dish, then sprinkle all over with bread crumbs.
Put olive oil in a skillet and cook onions on medium heat until lightly brown add the leek, and continue cooking until lightly translucent , put aside. Cook bacon and ham in skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes, drain off the fat from the bacon/ham mix. Spread the onion mixture, sundried tomatoes and the meat mixture in dish, then evenly sprinkle cheese on top.
Whisk together eggs, cream, milk, and season with salt and pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges
Serve with your favorite green salad!
Bon Apetit - Yvonne
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