Bob heads to Lake Marion, part of the Santee Cooper lake system, for a laid-back day of catfishing with guide Stevie Pack from Pack’s Landing. Using the Santee rig and live bait, the trip drifts through calm waters in search of blue catfish. From setting up the gear to landing multiple solid catches, it offers a clear look at the techniques and scenery that make this fishery special with the help of a seasoned local guide.

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A new take on shrimp and grits as a appetizer.
Chef Dante Passeri of Passeribilities Catering in Myrtle Beach prepares Shrimp and Grits Canapes. This dish is described as a classical French appetizer with a Southern twist. The preparation involves frying stone-ground grits until golden brown to form the base of the canapes [01:05], searing jumbo shrimp seasoned with Cajun spices [02:41], and then assembling the dish by placing the shrimp on the grit cakes, which are brushed with hot honey [03:42]. The canapes are garnished with bias-cut scallions [04:27].

Passeribilities Catering