Suddenly it's Memorial Day Weekend!

Wow, have we been busy. Where did May go?

On May 14 - 16, we hosted US SAILING's Instructor Training course. Participants in the course went through a rigorous training program in the classroom and on the water. We were thrilled to have 5 of our instructors complete the course and are excited for them to begin sharing their new skills with our students.


Maintenance is a constant project at Chicago Sailing, with most of the boatwork taking place over the winter in the shop. This season we've taken several projects to the end of the dock for extended repairs in the start of the season.

Our J/30 has had all of her hardware removed, top to bottom. The deck is in the process of getting sanded and will have new paint and varnish.

At the very end of the dock, is Parvenu. There's still much to be done on the boat to make it tip-top. The varnish work is beautiful and we love seeing that mast up again.


Our instructors have made the most of their time on the water, even days with light air. Brian Moon's current batch of students are expert dockers, after a little extra practice on a light air day.

This weekend will be a busy one on B Dock. We hope to see you soon, as we kick off the start of our busy summer season!

BBQ's at Chicago Sailing

Last week we started our Tuesday night tradition of barbecuing. If you've never made it to a Tuesday BBQ, this is the season to start.

Every Tuesday night we grill this season. Every other Tuesday will have a theme. Last week's BBQ featured a Cinco de Mayo theme.

Liz Weber created her Guacasalsamole, which was outstanding. She's been kind enough to share her recipe with us!

Guacasalsamole
4 ripe avocados
4 tomatillos
2 bunches of scallions
approximately a 1/3 of a bunch of cilantro
juice of 1 lime
salt, pepper, cayenne pepper, cumin to taste

De-husk all of the tomatillos. Boil 2 of the tomatillos until soft and let cool. Chop all 4 of the tomatillos. Chop the cilantro, green onions and scoop the flesh of the avocados into a large bowl. Combine all ingredients including lime juice and spices and mix. Cover with saran wrap on top of dip and refrigerate for a couple of hours.

Our tacos featured Heather's tried and true recipe. Chop some onions, garlic and jalapenos. Add salt and pepper, juice of 1 - 2 limes, lots of cilantro and olive oil. Throw your meat in, marinate for a few hours and then grill! Once the meat gets off the grill, chop it up and put in your tacos with all the toppings you can fit.

Old friends (started sailing with us in 2002, we think) and new (just finished Basic!) connected over food and got some time in on the water. Come down and join us next Tuesday. The grills will be on and the boats will be ready.