Upcoming Events
Fall Schedule:
Monday October 11- We will be moving the Fair Jeanne from her berth at Heartwells locks and transiting through to the bottom of the flight locks we will start at 0900 and should be done around 1400hrs. If you could help out with food for this trip please let us know. Sandwiches would be fine with drinks.
Friday October 15h- we will be dry docking the Fair Jeanne- we will start the day at 0830 and should be done around 1600hrs. Meet at the bottom of the flight locks by the Château Laurier. If you could help out with food for this trip please let us know. Sandwiches would be fine with drinks.
October 16th and 17th - Black down rigging – Meet at BYC from 0900-1600. f you can help with food for this weekend it would be greatly appreciated.
Saturday October 23- Black Jack haul out and mast stepping –Meet at BYC at 0900. If you can help with lunch for this please let us know.
October 23- Set up for the banquet- Meet at BYC club house at 1400hrs.
If you are able to help out for any of these events please let us know so that we can ensure we have the proper tools and supplies for everyone, not too mention enough food!
16th Annual Awards Banquet - Saturday, October 23th, 2010 at the Britannia Yacht Club
Held to acknowledge the efforts of our trainees, volunteers and crew, Bytown Brigantine’s Annual Awards & Reunion Banquet is something that everyone looks forward to each year.
The banquet will get underway with a pre-dinner reception at 1700 hours. At this time you will have the opportunity to bid on one of the many items donated for the Silent Auction, to find lost and found items, to catch up with friends and crew, and to meet all the people working for you behind the scenes! At 1815 hours dinner will be served followed by presentations, speeches, the Silent Auction. A cash bar will be available. All monies raised by this event help support the Captain Thomas G. Fuller Bursary Fund (http://www.tallshipsadventure.org/bfyouth.html)
Winter Program: http://www.tallshipsadventure.org/winter.html

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