Hallowe’en Mini Cruise – October 18-20, Port Orchard Marina

October 18-20

Port Orchard Marina

Hosted by Justin & Jamie Woith (formerly Miss Beehaven, now Wrekluse)

Registration is now closed for this event. Slip assignments will be distributed this week.

The mini cruises are GREEN! Bring your own plates, cups, glasses, cutlery, etc to breakfast, potluck dinners and docktails to help reduce the waste generated by the disposable versions.

Moorage

• There are 14 reserved slips (slips are 40’), two of those are 80 continuous feet at the end of the activity float. Please register early to guarantee your slip.
• Slip reservations will be completed by our club hosts for October 18 and 19 after registration closes. There is no need to contact the marina for reservations for these dates.
• Payment for your moorage is paid directly to them marina upon arrival. Moorage is $1 per foot, per night and 30A power is $4 per night.
• Slip reservations will be provided the week of the mini.

Schedule

Friday, October 18

• Docktails: 5 p.m. (BYO)
• Potluck Dinner: 6 p.m.

Saturday, October 19

• Breakfast: 8 a.m.
  • Coffee and doughnuts
• Explore Port Orchard and catch-up/meet new friends
• Docktails: 5 p.m. (BYO)
• Dockside Pizza Costume Party:  6 p.m. (cost per person $16)
  • Dress up your boat, yourself and crew for Hallowe’en and join us on the Activity Float on the dock (heated if necessary) for a dockside Pizza Costume Party.
  • Enjoy hand tossed Neapolitan style pizzas from Masa Wood Fired Pizza. We’ll have salad, an assortment of Masa’s made to order pizzas (delivered in waves to keep them hot and fresh), and dessert. Put on your costume, bring your chair, a beverage, utensils (remember we’ve gone green!), and an appetite.
  • Masa Pizza is a family owned business that makes hand tossed artisan pizzas. David and his crew stepped-up to feed us on Saturday night (Amy’s on the Bay closed their doors and another local restaurant was unavailable). Check their story and menu out at https://masapizzas.com/.
  • The salad is made with baby arugula, fresh mozzarella, prosciutto, cherry tomatoes, black olives, red onions, with balsamic vinaigrette on the side. We’ll have classic cheese, pepperoni, vegetarian, and margherita pizzas and can take some special requests the night of the event! A dessert pizza made with Nutella, fresh strawberries, bananas, whipped cream, and Ghirardelli chocolate wraps up the dinner.

Sunday, October 20

• Breakfast: 8 a.m.
  • Doughnuts and coffee on the dock.
• See-you-laters and safe journeys home