San Diego Registration Begins
The San Diego Reunion Registration is now officially out! You'll find it on page 6 and the event schedule on page seven. In addition, next to the event schedule are the menus for the Thursday dinner cruise, Friday nights Luau and our annual Saturday night banquet. Please take time to peruse and make our selections on the registration form.
The ship tour on Friday is set, however, we don't know yet which ship will be available for us. We had to schedule the bus anyway, so we hope to provide the tour information in our next newsletter.
The bus company has a minimum charge ($335) for each of the Friday ship tour and the dinner cruise on Thursday. We've included the bus charge with the cruise, but it's separate for the ship tour. If we have time, we'll schedule a lunch before returning to the hotel.
Our hospitality room is free of charge and we are allowed to bring in our own refreshments, etc. The hotel will supply all the ice and ice water we need, plus daily house cleaning services. Also, note on our event schedule the hotel is hosting a small "welcome-aboard party" for us. I hope many of you will arrive in time on Wednesday to join us.
When Tom, Jerry and I were in New Orleans last month arranging our 2005 reunion, the DoubleTree agreed to a "welcome-aboard" party at our convenience. So we'll have it on Thursday in New Orleans before or after the bayou/river cruise we're working on. Possible more attendees will make the "freebee" if it's held on Thursday.
As for the golf outing (the Brooke Open) at Admiral Baker Field...transportation will be arranged by you golfers. We should have enough volunteers for all who need transportation, but we do need a head count for the golf course. So, please don't forget to indicate that on the registration form.
The registration fee will provide for our refreshments and snacks during the reunion, cover any shortages we may incur (transportation, etc.) and provide dinner for any guests and the guest speaker.
Now for a "Ship's Store" update: We now have about 50 Brooke polo shirts in med to XX Lg sizes, 45 DEG-1 ballcaps, 50 souvenir pens and 72 Brooke mugs available. Our past profits have paid for the current Ship's Store inventory, future reunion required deposits and, or course, all the newsletter mailings, which make our reunions possible. Our membership dues also have helped provide all of the above without "passing the kitty", which began our association. Thank you everyone!
Now, some sad news since our last reunion. Bob Veach suddenly passed away last month. Bob and Michelle attended the Seattle reunion and were going to assist in New Orleans next year, since they lived in nearby Alabama. We'll miss him in San Diego and all future reunions. Bob was really gung-ho about our Brooke Association and was one of the first members to sign up.
Wrapping up:
On page three you'll find more hotel and San Diego Information. If you have any more questions then call, e-mail or write to me with the information located on the back page.
Every reunion will get bigger and better! We began with only a few having lunch in San Diego in 2001, a mini-reunion in 2002, then over 25 crewmembers last year in Seattle. We now have 45 Association members and, if projections from the "Ramsey Association" are on target, we should break 100 members during this upcoming reunion.
The 100 mark is a real milestone, as it gives us more bargaining power for future reunions. Last month, myself, President Tom and Chaplain Jerry, negotiated with the DoubleTree Hotel in New Orleans and arranged our 2005 reunion for the last weekend in August. We anticipate 50 to 75 members (plus spouses/friends) and it'll be a reunion not to be missed, especially by those who haven't been to "The Big Easy".
All information will be available in San Diego. See you all there!
Steve Hunt
Secretary/Treasurer
USS BROOKE ASSOCIATION
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Shipmates,
Memorial Day signifies the unofficial “start” of the summer season and many of you will be planning and taking your summer vacations and outings. I wish all of you a safe and happy summer season. Since all of you are Navy veterans I don’t have to stress the significance of Memorial Day. I would like to think that all of us have our own thoughts about this day that run deeper than those who served in the military. That is not to say that the average American is not appreciative of the sacrifices made by our Armed Services. It is just that those of us who were “there” have a different appreciation for the sacrifices made by our shipmates.
Never was this point driven home more than on our recent trip to New Orleans. One of the sites that we visited was the D-Day Museum. I can tell you with absolute certainty that if you have the opportunity to visit this wonderful tribute to the men of Normandy, you cannot leave there without being deeply moved. As you wander through the displays you gain a sense of the incredible courage and bravery it took to charge out of those Higgins Boats and wade ashore under withering fire from the German defenders. For an unforgettable and moving experience I highly recommend you put the D-Day museum on your itinerary when visiting “The Big Easy”
An unexpected consequence of visiting the D-Day Museum was a reinforcement of my belief in the importance of our Association. Just like those young men of the “Greatest Generation” who went off to war in Europe and the Pacific, we too were “brothers-in-arms”. As young men we could not imagine how our time in the Navy, our experiences, would shape our lives and the direction of our country. Again, those who were not part of the “brotherhood” could not begin to understand a “mid-watch” or “water hours”. And whether Brooke was a one-time tour on a single enlistment or one more ship in a career, she was a part of us and should never be allowed to fade into history. We gave her life and she gave us meaning and purpose. I, for one, believe that we owe her a debt of gratitude and keeping her name alive through our Association pays that debt.
For those shipmates who have not yet joined our Association I hope you will give it serious consideration. In addition, if you have not yet firmed up your summer plans I hope you can join us inFair Winds and Following Seas,
Tom Adametz
President
USS Brooke DEG-1/FFG-1
Association
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Hotel Information Guide
Hotel Facilities:
Restaurant-
Point Loma Cafe
Transportation-
Complimentary Airport, Amtrak & Bus Terminal shuttle service
Parking-
Free open parking
Bottle Shop-
Gifts, Souvenirs, Sundries
Laundry Facilities
Complementary Daily Newspaper
Lounge- Bayside Bar
Open Daily 1400 to close
Sat. & Sun. 0900 to close
Business Center - 24 hours
Room Facilities:
Air Conditioning
Telephones (dataport)
Cable/HBO
Clock/Radio
refrigerators
Hairdryers
Irons & Ironing Boards
Coffee/Tea makers
Daily Maid Service
Room Service-
0600-2200 Sun.-Thurs.
0600-2300 Fri.-Sat.
Movies on Demand and Nintendo
Web TV
High-Speed Internet Access
Recreation:
On Premises-
Heated Pool & Jacuzzi
Exercise Room
9 Hole Putting Course
Shuffleboard
Outdoor Pool Table
Free Bike Rentals Available
Near By-
Waterfront Restaurant/Lounge (Complimentary Shuttle)
Beaches (2 miles)
Golf Courses (2 miles)
Tennis Courts (2 miles)
Walking/Jogging Paths and Sport Fishing (adjacent)
Area Restaurants
On Property:
Point Loma Cafe
Bayside Bar
Nearby:
Humphrey's on Shelter Island (Seafood, Continental) See Bellman for Complimentary Transportation
Within One Mile Walking:
Bali Hai (Polynesian)
Boll Weevil (Hamburgers)
Brigantine (Seafood)
Ciao Amore (Italian)
Hudson Bay Seafood (Seafood)
La Scala (Italian)
Miguel's (Mexican)
North China (Chinese)
Old Venice (Italian)
Pizza Nova (Gourmet Pizza)
Point Loma Seafood (Pasta)
Red Sails Inn (Seafood, Continental)
Umi Sushi (Japanese Cusine)
Within Three Miles:
Anthony's (Seafood)
Boat House (Seafood)
Ruben E. Lee (Seafood)
Ruth Chris' Steak House (Dinner Only)
Tom Ham's Light House (Steak, Seafood)
Within Five Miles:
Bandar (Persian)
Casa de Bandini (Mexican)
Fairouz Cafe & Gallery (Greek & Persian)
Filippi's (Pizza, Italian)
Harbor House (Seafood)
Kitima (Thai)
Peohe's (Pacific Rim)
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Holiday Inn Reservations
Payment and Cut-off date
An advance deposit or credit card guarantee for the first night's room and tax is due by August 23, 2004. Individuals must identify themselves as part of USS BROOKE at the time of making reservations in order to be eligible for the special group rate.
The hotel understands all reservations will be held on an individual basis. The block of rooms will continue to be held until the cut-off date of august 23, 2004. reservations received after August 23, 2004 will be provided on a space available basis. If the Group Rate is not available after the cut-off date, the prevailing rack rates will apply for reservations confirmed.
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Our Membership is growing!
Current Membership List:
Tom Adametz - STG 1965-1968
Steve Hunt - STG 1965-1968
Richard Witt - RM 1965-1967
Duane Schinn - BM 1965-1967
Jimmy Hanna - PN 1965-1968
Ron Roszkowski - OS 1984-1988
Ken Clayton - BT 1965-1967
B.J. Bjelland - SK 1971-1973
Jerry Wilkerson - GMM 1965-1968
E.J. "Buddy" Harris - STG 1965-1968
John Limbaugh - STG 1965-1968
John Anamosa - Chief Eng. 1981-1983
Gene Shuttleworth - GMM 1964-1969
Roy Cook - Missile Off. 1965-1967
Bill Johnson - STG 1964-1970
Foster G. Dunlap - STG 1964-1967
Ed Wilson - HM 1982-1986
Larry Whitaker - STG 1966-1970
Terry Wolfe - Lt. 1964-1967
Del Turner - ASW Off. 1965-1967
David Allen - BM 1976-1978
Brian McQuillan - FTM 1981-1985
Ed (Rita) Giblen - SM 1965-1968
Donald (Gene) Franck - RM 1976-1979
Billy Morrow - Ops Off. 1964-1967
Scott Youngren - ET 1966-1968
Richard Blackington - First XO 1964-1967
NEW MEMBERS SINCE FEB. 2004
Joe (Sina) Fornier 1964-1967
Robert (Patty) McLaughlin STG 1964-1968
Wes Feeler CS 1965-1966
LeRoy Schultz RD 1967-1970
Bob Veach BM 1968-1970
James Walters GMM 1964-1967
David Kalaf STG 1965-1968
Jerry Hamling STG 1964-1967
John Burrows MM 1980-1981
Gary Banks EW 1977-1979
Jim Looker SH 1967-1969
Jerry Beckius FTM 1969-1971
George Columbo ET 1982-1985
Steve Vickers FTM 1964-1969
NEWEST MEMBERS
Robert Wasielewski FTG 1965-1967
C. Douglas Mercer II First Lt./Nav.-CIC Officer 1967-1970
Dan Durniak ET 1965-1968
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Remember This?
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U.S.S. Brooke DEG/FFG-1
2nd Association Reunion
September 15-19, 2004
Holiday Inn, San Diego Bayside
Schedule of Events
Wednesday: Hospitality Room: 1200-2200
Check-in for Reunion
Holiday Inn Hosted Reception: Poolside 1700-1800
Thursday: Hospitality Room: 0800-1730
Golf: Admiral Baker Field
Tee Time: 0930. $28.00 fee includes cart
Dinner Cruise: Board 1900 at "Harbor Excursion"
downtown, foot of
Broadway at 1050 N. Harbor Drive. Buses depart
Holiday Inn at 1800
Underway at 1900. Debark 2200 and return to hotel
Friday: Hospitality Room: 0800-1730
Navy Ship Tour: One of our newest FFG's. Buses
depart Holiday Inn 0930
Possible Lunch Stop. Return at 1300
FREE TIME DAY - Tour downtown waterfront. Hotel
provides courtesy shuttle.....or Taxi it to the Zoo or
Balboa Park, Enjoy the day!
Luau, Poolside: 1800-2200 Hawaiian Food and
Entertainment
Saturday: Hospitality Room: 0800-1730
Annual Meeting 1500-1600 (Hospitality Room)
Banquet: Cocktails 1800
Dinner 1900
Program follows
Sunday: Hospitality Room: 0800-1200 Juice and pastries
Memorial Service 0900
Check-out and departures
Next year - New Orleans!
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Menu Choices
Dinner Cruise
Dinner #1
Duet: Grilled Top Sirloin and Roasted Chicken Breast (sirloin in a Veal Demi Glace & Chicken in a white wine veloute)
Dinner #2
Portbello Mushroom En Croute finished in a Lemon Butter Sauce.
All entrees served with a Classic Caesar Salad, Fresh Baked Warm Rolls, Colorful Jasmine Rice Blend with Indian Grains and Fresh Seasonal Vegetables. White Chocolate and Rasberry New York Style cheesecake for dessert. Complimentary boarding glass of Champagne
Hawaiian Luau Buffet
Watermelon Boat with Fresh Tropical Fruit, Pineapple Coleslaw, Sliced Roast Pork Loin in Papaya Sauce, Stir Fried Cashew Chicken or Teriyaki Chicken, Mahi Mahi with toasted Coconut and Kiwi Sauce, Steamed white rice, Fried Rice, Stir Fried Vegetables, Hawaiian Sweet Bread, Pineapple Upside down Cake and Lemon Coconut Cake, Coffee, Tea, Passion Fruit Iced Tea and milk. Dessert - Kahulua Nut Krunch and more............
Saturday Night Banqauet
Selection of one each
FRESH SALMON
with one of the below sauces:
Cucumber Dill Sauce or Lemon Butter Sauce or Scampi Sauce (TBD)
BEEF BOURGUIGNON
Top Sirloin sautéed with Mushrooms, topped with a Burgundy Sauce and served over a bed of Fettuccini
CHICKEN CAPELLINI
Tender pieces of Breast of Chicken cooked with Sun-dried tomatoes. Capers, Wild Mushrooms and Peas over Angel Hair Pasta and a light wine sauce
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Regular Membership dues to the Association are $25 per year. Associate membership (no fee) is available for all surviving spouses of Brooke Crewmembers.
Your current membership expiration date is to the right of your name on the address label on the newsletter. To continue "Port & Starboard" please remit your dues payment in accordance with published dues schedule, payable to the USS Brooke Association and mail to our Treasurer at the address below:
Steve HuntUSS Brooke DEG/FFG-1
P.O. Box 1692
Tacoma, WA 98401
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For more information please visit our website @
