It’s Fall and no better place to fish for redfish than Georgetown, South Carolina with Capt. Tommy.

Book your next trip with Capt. Tommy.
Georgetown Coastal Adventures
It’s Fall and no better place to fish for redfish than Georgetown, South Carolina with Capt. Tommy.
Book your next trip with Capt. Tommy.
Georgetown Coastal Adventures
You’ve had chicken salad, tuna salad but now you can impress your friends and family with shrimp salad. Eaten alone or fixed as a sandwich.
Ingredients
Procedure:
Chef’s Tip: The salad is best when chilled for an hour to allow all the flavors to combine. Enjoy Skeeter’s Shrimp Salad—it’s fresh, flavorful, and perfect for any occasion!
Ed Dombrowski from Lee’s Farmers Market cooks up a breakfast dish featuring venison.
Ed Dombrowski
Ingredients
Venison marinade ( 1 cup bourbon, 1/2 cup soy sauce and 2 inch piece of fresh Ginger sliced) let marinate overnight
In a hot oiled pan, sear the tenderloin on all sides to get a nice crust, this should take 4 minutes, transfer to oven at 350 degrees and roast for 8-10 minutes for medium rare. the internal temp should be 125 degrees. Take out and let rest for 20 mins. while in oven sauté peppers, garlic and onions until soft, toss in herbs, deglaze pan with bourbon simmer for 1 minute. place sauteed vegetables over grits or potatoes, slice the venison in medallions put on top of vegetables and serve with Duck, quail or chicken eggs.
Take a look back at the best fishing and hunting highlights from 2024.
Executive Chef Zachary Soileau of 21 Main in North Myrtle Beach cooks up a delicious sea bass recipe.
https://21mainatnorthbeach.com/
Instructions
Cauliflower Purée:
Sauté garlic shallot till translucent, add thyme and deglaze with chicken stock, let that reduce then add heavy cream, let that simmer for 20 minutes. Salt pepper to taste . Put in blender till smooth. Fine strain .
Pickled radish and beech mushroom, frizza salad
Thin slice radish, throw them and mushrooms in a hot pan till tender, deglaze with lemon juice. Set aside to cool down!
Wash your frizza and toss with radishes and mushrooms with a little olive oil and salt & pepper.
Late summer striper fishing on Lake Hartwell in the upstate of South Carolina.
Bob Redfern and seasoned fishing guide David Hilton spend a Summer day fishing for catfish at South Carolina’s Santee Cooper lakes. They demonstrate different techniques for year-round fishing while catching several cats throughout the day.
Book a Santee fishing trip with David Hilton – (843) 870.4734
ICI Graduate Spencer Williams of the Hook & Barrel Restaurant in Myrtle Beach SC cooks up a special Amberjack and Asparagus recipe. https://hookandbarrelrestaurant.com/