NCVA-NE Fall Mini-Reunion
October 11-13, 2013
Hyannis Harbor Hotel
213 Ocean Street
Hyannis, MA 02601
Tel: Reservations: 800-655-2047 · Contact: 508-775-4420 · Email:
GO HERE TO
VISIT THEIR WEBSITE FOR DIRECTIONS AND AMENITIES.
A NEW BROWSER WINDOW WILL OPEN. CLOSE TO RETURN HERE
8 Hildreth Drive
Litchfield, NH 03052
- HOTEL INFO:
Book your room through the Hyannis Harbor Hotel. Tel:
Reservations: 800-655-2047 · Contact: 508-775-4420 ·
Hotel Booking Code: NCVA-NE
Room Rate: $149.00 plus 11.7% MA tax. (Room Rates two days prior to and after Mini-reunion dates is $79.00 + 11.7% Mass tax).
The hotel serves only breakfast for $12.00 (includes tax and tip). No lunch or dinner available (off-season).
It is requested that members attending the NCVA-NE Mini-Reunion, who are planning to purchase breakfast at the Hotel, pay for their breakfasts along with their registrations for the Mini-Reunion (checks made out to NCVA-NE and sent to Art Gowie, PO Box 599, Bangor, ME 04402-0599).
Therefore, please send $12 per meal per person attending. Breakfast for two people for two days (Saturday and Sunday) is $48. This will also give us the opportunity to sit down for breakfast as a group.
* Registration cut-off date for Breakfast option is Friday, September 27, 2013
Because of the season of the year, many of the smaller shops and cafes may not be open for breakfast.
Questions concerning breakfast can be sent to Ed Carey, Host of the Fall 2013 Mini-Reunion.
* Registration cut-off date for guaranteed room rate is Saturday, September 14, 2013
- RESTAURANT INFO:
Dinner (Saturday evening 5:30 pm)
Choose from among the following entrees for your visit to
SPANKY'S CLAM SHACK (next door to the Hyannis Harbor Hotel)
138 Ocean Street
Hyannis, MA 02601
Tel: 508-771-2770 · Fax: 508-771-5257
- Broiled Cod - topped with lemon and buttered bread crumbs
- Steak Tips - tender sirloin, grilled to perfection
- Baked Chicken - half chicken, lightly spiced
Served with Spanky's award winning New England Clam Chowder,
Chef's starch and vegetable, Chef's Dessert, Coffee, tea or soda
All inclusive per person price: $30.00 (inc. 18% tip and 7% tax)
- PLAN OF THE DAY
- Friday, October 11, 2013
1600-1800 Spanky's Clam Shack // Cash Bar
- Saturday, October 12, 2013
0900-1200 - Business Meeting
0900-1000 - NCVA-NE Auxiliary Meeting
1700-1730 - Social Hour & Cash Bar
1730-1900 - Dinner at Spanky's Clam Shack
- Sunday, October 13, 2013
0900-1200 - Farewells, Checkout and Departure
- GUEST SPEAKER ANNOUNCEMENT:
Lieutenant Commander James McLaughlin is the Commanding Officer of the Gosnold Division, Naval Sea Cadets and Training Ship Patriot State. He has been a member of the Corps since he joined the Gosnold Division as a Seaman Recruit in 1975.
Upon graduation from high school, Mr. McLaughlin earned a Coastal Master's License and worked aboard numerous passenger vessels as a Mate, Engineer and Master. He continues to serve as a relief captain in the summer.
He will be accompanied by the Leading Cadet, Rachel Lincoln. Rachel hails from Fairhaven, MA and is a senior at Fairhaven High School. She has been a Sea Cadet since 2009.
- AUXILIARY CHARITY
The NamVets of Cape Cod is the charity for the Hyannis reunion. For details check the Auxilary page.
- If you wish to purchase NCVA-NE Apparel embroidered with the
NCVA-NE logo to wear at the reunion, check out your NCVA-NE clothing
- List of Attendees: (as of 10.4.13)
Kent & Janet Beach
Dan & Rita Bonyeau
Ed & Barbara Brown
Ed & Dorothy Carey
Tom & Carol Christie
Frank & Judy Cote
George & Dorothy Cote
Alan & Deborah Coutinho
Art & Suzie Gowie
Robert & Norma Hahn
John & Mary Ann Hogan
Vic & Anita Knorowski
Karl & Anna Kristiansen
Bob & Trude Marois
Raymond & Carol McManus
Terry & Barbara Rowe
How to Print the Mini-Reunion Registration Form
- To print out a copy of the NCVA-NE Mini-reunion
registration form, please go
- A new browser window will open.
- Press the print button on your browser.
- Close the window when done to return to this
- Answer the questions and mail the completed
and total money due to the address listed at the bottom of the form.