Sangria Lolea

This Valentine’s day enjoy the sweet taste of Sangria Lolea’s gourmet sangria from the Mediterranean. Inspired by its region of origin, Sangria Lolea combines tradition and culture to make the perfect combination of wine and fruit, with a frizzante touch. In addition to its fine taste, Sangria Lolea is elegantly crafted and adds a stylish presentation perfect for any date or celebration!

Prepared with either red wine or white wine, Sangria Lolea is made with all-natural ingredients and has a moderate content of alcohol. The makers of this cocktail craft a limited production for consumption each year. The essence of Sangria Lolea’s story is evident with every sip; family and friends are guaranteed to enjoy! MSRP $19.49

Information
1674 Meridian Avenue
Miami Beach, FL 33139
(305) 674-3222
lolea.usa@sangrialolea.com
sangrialolea.com

By Christine Carpenter, Southern Exposure

Treat your sweetheart to a special meal this Valentine’s Day!

Pan-Seared Mahi with Artichoke Relish
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6

6 5-oz. filets of mahi
1 7-oz. jar marinated artichoke hearts, drained
1 c. grape tomatoes, halved
1⁄4 c. Kalamata olives, chopped 2 tbsp. capers
1 tbsp. lemon juice
1⁄3 c. olive oil
3 tbsp. fresh basil, chopped Salt and pepper to taste

Season mahi filets with salt and pepper. In a large skillet heat 3 tablespoons olive oil over medium- high heat. Sear mahi until golden on each side, about 8 minutes total. Keep warm. In a medium bowl combine artichoke hearts, tomatoes, olives, and capers. Toss with lemon juice, olive oil and fresh basil, and serve over warm fish.

Roasted Fingerling Tomatoes with Lemon Herb Vinaigrette
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6

1 lb. fingerling or small Dutch potatoes, halved
2 tbsp. fresh rosemary, chopped 1 tbsp. fresh thyme, chopped
1 tbsp. lemon zest
1 clove garlic, minced
3 tbsp. olive oil
1⁄3 c. feta cheese, crumbled (optional) Salt and pepper to taste

Place potatoes in a baking dish. In a small bowl combine herbs, lemon zest, garlic, and olive oil. Toss potatoes in mixture and roast in 400-degree preheated oven for 40 minutes. Remove from heat, let stand 5 minutes and toss with feta cheese. Season with salt and pepper.

White Chocolate Pot de Crème with Raspberry Sauce
Preparation time: 15 minutes
Cooking time: 30 minutes
Chilling time: 3 hours
Serves: 6

1 1⁄4 c. heavy cream
1⁄3 c. whole milk
1 tsp. vanilla
10 oz. white chocolate, chopped 6 egg yolks
1 1⁄2 tbsp. sugar
Pinch of salt
2 5-oz. packages frozen sweetened raspberries, thawed
1⁄4 c. Chambord or berry liqueur

In a small saucepan heat cream, milk and vanilla over low heat until hot but not boiling. Place chocolate in a medium bowl and pour hot cream mixture over, stirring until smooth. In another bowl whisk egg yolks, sugar and salt until smooth. Slowly pour cream mixture into egg yolks, whisking until smooth. Spoon chocolate into ramekins. Place ramekins in a baking dish and pour hot water into dish until ramekins are covered halfway. Bake for 30 minutes at 300 degrees. Remove from baking dish and chill 3 hours. Combine raspberries and liqueur in a blender. Blend until smooth and strain to remove seeds. Drizzle sauce on top.

Pomegranate Champagne Cocktail
Preparation time: 5 minutes
Serves: 6

6 oz. pomegranate juice
3 oz. Chambord
1 bottle good quality champagne
6 raspberries or 1⁄4 c. pomegranate seeds for garnish

Pour 1 ounce of pomegranate juice into each champagne flute. Pour 1⁄2 ounce Chambord into each flute. Top with Champagne. Garnish with a raspberry or a sprinkle of pomegranate seeds.

By Carrie Hanna, Southern Boating February 2015

Southern Exposure’s Q&A: Deb Radcliff, Senior VP of Marketing for West Marine

SB: What sets West Marine apart from other competitors in the field? How has it accomplished this and how will it continue to do so?
DR: For many years, West Marine has been the world’s largest boating supply retailer, offering over 85,000 products at our 280 retail stores, through our call center at 1-800-BOATING, and online at westmarine.com. We know boating and cruisers, and we can outfit just about anyone who enjoys recreating on the water. An important aspect that sets us apart from many of our competitors is the expertise of our associates, both at the stores and at the call center. We provide our customers with solutions for all their questions and the right products for their boating needs.

SB: How has the company developed and changed over the years?
DR: West Marine’s founder Randy Repass started selling sailing rope for his daysailer out of his garage in Palo Alto—he was frustrated with the disorganization and limited selection at local chandleries. While sailing is still an important core of our business, over the years West Marine has expanded its merchandise to cater to powerboaters, fishing and paddling enthusiasts. Most recently, we’ve introduced a great selection of stand-up paddleboards and kayaks which are some of the fastest growing watersports trends.

SB: What attracted you to work for West Marine? What things ignite passion and excitement in your job?
DR: I’ve spent most of my career in retail, including senior management positions at The Home Depot and Sports Authority. My husband and I are avid sailors—both racing and cruising—so the position at West Marine was an exciting opportunity to combine my career and my passion. I’ve been a West Marine customer for over 15 years and to be part of the expansion to reach water enthusiasts is exciting for me.

SB: What accomplishments are you most proud of?
DR: As West Marine expands its product selection to include more “waterlife” products, our marketing team is evolving our vision to include creative campaigns that share the passion of being on and around the water. It’s not just about products, it’s about the excitement and the joy that goes with boating—whether it’s sailing, power boating, fishing, or paddling.

SB: What do you love most about what you do?
DR: What sailor wouldn’t want to spend their days talking about boating? My favorite thing about working for West Marine is the opportunity to meet and talk with our store associates across the organization. Their passion and love for West Marine is contagious and makes me excited to come to work every day.

SB: How has West Marine made a difference in the marine industry? Give some specific examples of how your company has enriched mariners’ experiences on the water.
DR: West Marine has certainly raised the bar of people’s expectations for selection and service. One example is engine parts—one of the biggest headaches for cruisers. There are so many different models and when something breaks, even seasoned cruisers often aren’t sure where to start to get the right part. West Marine’s new flagship store includes dedicated engine parts counters, for example, with thousands of parts in stock. For customers who aren’t near those stores, westmarine.com has a new “Engine Parts Selector” section that allows you to find parts by engine make, model and year, or by part number. A process that could take days (or weeks) of phone calls to manufacturers is now done in minutes, which gets our customers back on the water faster.

SB: What should we expect to see from West Marine in this upcoming year?
DR: In addition to the latest specialty items for boating, we’re introducing new lines of lifestyle products for the whole family. You’ll see more women’s clothing, expanded assortment of paddle sports like stand up paddleboards and kayaks, and lifestyle electronics such as waterproof Bluetooth speakers. You’ll also see continued enhancements to our website westmarine.com.

SB: What product would you recommend cruisers consider?
DR: Check out the new inflatable stand-up paddleboards, such as the Jimmy Styks Puffer. It’s great for exploring and exercise and packs up to the size of a duffel bag. They’re a great alternative to kayaks. I have two of them that we use when we go camping up in Mammoth Lakes, CA.

SB: Tell me about your boating experience. Do you currently own a boat?
DR: I am ASA certified to sail up to 60-foot monohull and catamaran boats, and we’ve bare-boated in the B.V.I., St. Maarten and throughout California. One of the best perks we have at West Marine is our company’s 40-foot Santa Cruz sailboat that we race on Wednesday nights here in Santa Cruz. I’ve also coordinated several “Women on the Water” boating events where associates can learn how to sail or just enjoy being out on the water. Other weekends, we are out kayaking or paddleboarding around the Central Coast.

By Christine Carpenter, Southern Exposure

Bring in the New Year with this crowd-pleasing menu!

Seared Jumbo Shrimp with Black-Eyed Pea Salsa
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6

1 16-oz can black-eyed peas, rinsed and drained, or frozen peas, thawed and rinsed
1⁄2 cup red bell pepper, diced
1 jalapeño, seeded and diced
1 Hass avocado, pitted, skinned, chopped
1⁄2 c. celery, diced
Juice of 1 lime
1⁄2 tsp. hot sauce (optional)
1⁄3 c. olive oil
1⁄4 c. cilantro, chopped
Kosher salt and pepper to taste 11⁄2 lbs. jumbo shrimp, peeled and deveined
1 tsp. garlic and herb seasoning

In a medium bowl combine black- eyed peas with the next four ingredients. Add lime juice, hot sauce and 2 tablespoons olive oil. Gently fold in cilantro and season with salt and pepper. Set aside. Place shrimp in large bowl and drizzle with 2 tablespoons olive oil and garlic seasoning. Heat remaining oil in a large skillet or grill pan over medium-high heat. Sear shrimp about 2 minutes per side until cooked through. Serve with side of salsa.

Kale Salad with Blue Cheese and Bacon
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6

6 oz. kale, lightly chopped
4 oz. bacon, cooked and crumbled 1⁄2 c. blue cheese, crumbled
1⁄4 c. dried cranberries
1⁄4 c. toasted almonds
1⁄2 c. olive oil
1⁄4 c. balsamic vinegar
1 tbsp. honey
1 garlic clove, minced
Pepper

In a large bowl combine the kale, bacon, blue cheese, cranberries, and almonds. In a small bowl whisk together the olive oil, vinegar, honey, and garlic. Toss salad with dressing and season with pepper.

Rosemary Olive Cornbread
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Serves: 6-9

1 c. yellow cornmeal
1 c. all-purpose flour
1 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1⁄4 c. sugar
1 tbsp. finely chopped rosemary
2 large eggs, lightly beaten 2⁄3 c. low-fat buttermilk
2⁄3 c. extra virgin olive oil
1⁄2 c. sliced green olives

In a large bowl combine dry ingredients and rosemary. In a smaller bowl combine eggs, buttermilk and oil. Fold wet ingredients into dry and add olives. Spread mix into greased 9×9-inch square pan and bake at 400 degrees for 30 minutes until golden.

New Year’s Day Punch
Preparation time: 15 minutes
Serves: 6-8

8 oz. dark rum
4 oz. Cruzan Guava or other fruit-flavored rum
12 oz. grapefruit juice 4 oz. cranberry juice 1 c. club soda

Combine all ingredients in a pitcher. Pour over ice. Garnish with slices of fresh lime.

By Carrie Hanna, Southern Boating January 2015

Celebrate the Holiday Season with this Festive Menu!

Panko-Crusted Mahi with Pomegranate Orange Salsa
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Serves: 6

½ c. pomegranate seeds
1 navel orange, peeled and diced
1 tbsp. orange zest
1 Hass avocado, peeled, pitted, diced
1 tbsp. olive oil
1 tbsp. honey
1 tbsp. lemon juice
¼ c. fresh mint
½ c. fresh basil
Pinch kosher salt
Pepper to taste
1 c. egg whites (approx. 6 eggs)
6 4-oz. mahi filets
2 c. Panko breadcrumbs
¼ c. peanut or canola oil

For the salsa, combine first 4 ingredients in a large bowl. Then add olive oil, honey and lemon, and gently toss. Fold in mint and basil, season with pinch of salt and fresh pepper. Set aside. In another large bowl, gently whisk egg whites. Dip mahi filets into egg whites then breadcrumbs. Heat oil in large, deep skillet over medium-high heat. Fry mahi until golden and cooked through (about 5 minutes per side). Season with pinch of salt and serve with salsa.

Spinach Gratin
Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 6-8

4 eggs, lightly beaten
½ tsp. salt
½ tsp. pepper
1 10-oz. pkg. frozen spinach, thawed and squeezed dry
10 oz. ricotta cheese
6 oz. crumbled goat cheese
¾ c. shredded parmesan cheese
¼ c. flour
¼ tsp. nutmeg
3 tbsp. fresh dill
1 leek
1 tbsp. butter

In a large bowl, whisk together eggs, spinach, ricotta, and goat cheese. Season with salt and pepper. Fold in parmesan, flour, nutmeg, and dill. In a small skillet melt butter over medium heat. Sauté leek until softened, about 6 minutes. Fold into spinach mixture. Pour mixture into buttered 8 x 8-inch baking pan and bake in preheated 350-degree oven for 45 minutes. Cool slightly, cut into squares and serve.

Pom-Clementini
Preparation time: 5 minutes
Serves: 4-6

9 oz. orange or citron vodka
3 oz. fresh clementine juice
3 oz. pomegranate juice
3 oz. champagne
Pomegranate seeds for garnish

Pour vodka and juices over crushed ice in a martini shaker and shake well. Pour into martini glasses and top with champagne. Garnish with pomegranate seeds.

Flourless Chocolate Cake with Candied Cranberries
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 6-8

4 oz. bittersweet chocolate (not unsweetened), chopped
1 stick unsalted butter
¾ c. sugar
3 large eggs
½ c. unsweetened cocoa powder
1 12-oz. bag frozen or fresh cranberries
1 c. sugar
2 tbsp. orange zest
3 tbsp. orange liqueur, such as Grand Marnier

Preheat oven to 375 degrees. Line bottom of 8-inch round baking pan with wax paper and butter the wax paper. Melt chocolate and butter in metal bowl set over a saucepan of barely simmering water, stirring until smooth. Once melted, whisk in sugar then eggs. Stir in cocoa powder, mixing well. Pour batter into pan and bake in middle of oven 25 minutes. Cool and invert onto a serving plate. Spray rimmed baking sheet with nonstick spray. Toss cranberries with orange zest and sugar in medium bowl to blend. Spread onto baking sheet. Bake 10 minutes. Stir berries gently. Bake until berries are thawed, about 5 minutes longer. Cool and toss with orange liqueur. Spoon berries onto cake.

By Carrie Hanna, Southern Boating December 2014

Southern Exposure’s Q&A: Carl Blackwell, President of Grow Boating, Inc.

SB: Please give a brief background of Discover Boating and what sets it apart from other competitors in the field? How do you feel it has accomplished this and how will it continue to do so?
CB: Discover Boating kicked off in December 2003, and the first marketing campaign launched in Spring 2005 to help new cruisers get on the water and improve the boating experience for current boat owners. Similar to other all-industry campaigns such as “Got Milk?” and “Go RVing”, all corners of the boating industry pull together contributions to help introduce more people to life on the water and ultimately buy more boats.

SB: How has Discover Boating developed and changed since its formation?
CB: There have been adjustments to the changing economy and marketing landscape but since the campaign’s inception, our mission has stayed largely the same: share the boating lifestyle and improve the boating experience to help more people get on the water and become lifelong cruisers.

SB: Can you tell me a few things that specifically ignite passion and excitement about your job at Discover Boating?
CB: Boating is a lifestyle that people love and are passionate about—including me. I have a pretty great job because I introduce people to the fun of being on a boat. Whether that’s helping people connect with their friends and family, or disconnecting from their phones and computers to recharge their “batteries” and unwind on a boat. It is fulfilling to know we are helping people experience this special side of life spent on a boat and having fun with the people who matter most.

SB: What are you most proud of accomplishing at Discover Boating?
CB: I’m most proud of the number of people we’ve introduced to boating and ignited to become boat owners and as a result, helped them make memories that will last a lifetime. I’m also proud of the momentum we’ve helped create in the industry. The recreational boating industry is made up of about 95% small businesses. These are businesses that support jobs and local communities but they also create boats that bring families and friends together and provide a way for people to experience our country’s waterways.

SB: How has Discover Boating made the biggest difference in the marine industry? I would love to hear specific examples of how you believe your company has enriched mariners experience on the water.
CB: What’s unique about Discover Boating is that it encompasses all areas of boating. We aren’t selling a certain type of boat or accessory—discoverboating.com is an unbiased, not-for-profit resource for new and experienced boat owners alike to find the information they need to have the best time on the water. From how to buy/shop, finance, insure, maintain, and trailer to where to go and have some fun, our website covers it all.

We’ve also created a social networking community where we engage with cruisers, and potential cruisers, each day. We share inspiring boating stories and images, special insights on finding the right boat, and answer questions to help people navigate their boating or boat buying experiences. We’re providing real-time solutions for people and we’re able to provide these solutions with the support, knowledge and credibility of the entire boating industry, which doesn’t exist anywhere else.

SB: What should we expect to see from Discover Boating in this upcoming year?
CB: In 2014, we launched our Stories of Discovery video documentary series profiling real cruisers and their love for the water. Those four stories/videos were a thrill to create—searching for the stars, learning their stories and shooting the footage—and offer a special look into the role boating plays in people’s lives. The response has blown away our expectations. With these videos as a cornerstone of our campaign—we helped bring 1.8 million people to manufacturer websites to shop for boats. Based on this success, we’re continuing Stories of Discovery in 2015 with two new storytellers sharing their personal boating experiences.

In addition, you can expect Discover Boating to have a heavy online presence on your favorite news outlet websites and your go-to social networks. You’ll also see us at boat shows and other national events to support our Hands-On Skills Training program. We believe that education is one of the best ways to encourage people to try boating for the first time and also give cruisers—both veterans and newbies—a way to check their skills and be more confident on the water.

SB: Are you involved in any outside marine organizations?
CB: I’m currently on the Recreational Boating & Fishing Board of Directors and involved with the Recreational Boating Leadership Council. Formerly on the Sail America Board of Directors and the National Safe Boating Council.

SB: How involved in the boating and marine community are you? Do you own a boat yourself? What do you love most about being a mariner?
CB: Every weekend in the summer you can find me on my boat in Chicago cruising Lake Michigan with my friends. There’s no place I’d rather be than on my boat to unwind and have fun. Boating provides such an incredible social experience that also makes me feel like I’m miles away from home on vacation. I’m able to bring a lot of my personal experiences as a cruiser to my work and put myself in the shoes of a potential cruiser to think about what would make it most compelling and what’s going to really attract someone to the boating lifestyle.

SB: What else would you like our readers to know?
CB: Discover Boating can help you find your next boating destination or access point, connect you with a local certified dealer for your next upgrade, or provide tips for semi-annual maintenance and more. We’re here to help you make the most of your time on the water. I also encourage anyone interested in the latest boating trends and information to connect with us on our social media outlets.

By Christine Carpenter, Southern Exposure

Tournament Fishing

Tournament Fishing: From Pastime To Pro

Take your hobby to the next level and battle monster fish—for monster payouts!

Some of the world’s best offshore fishing is found in Southern Boating waters—the deep Atlantic and Gulf of Mexico, where monster game fish are the apex predators of the ocean and prized for their aggression, power and speed. Three major types of offshore tournaments run year-round across coastal regions—billfish, meatfish and king mackerel—and can have jackpots that range from $20,000 to $1.5 million. Billfish tournaments target blue marlin, white marlin and sailfish, while meatfish tournaments target dolphin, tuna and wahoo, and king mackerel tournaments generally only target kingfish. If you want to take your angling skills to the next level but don’t know how, these eight simple steps can turn anyone into a tournament angler.

1. Offshore boat prep

Your boat must be able to handle offshore waters—sportfish, express and center consoles are popular in tournaments due to their practical, durable fishability. Consider installing outriggers, which are extremely helpful to keep your trolling spread tangle free. Your fuel levels need to handle a distance of 120 miles round-trip plus trolling at the fishing spots.

2. Properly sized tackle and equipment

Load at least six big game reels on board (suggested size is Shimano Tiagra 50W or Penn International 50), and a few smaller trolling reels in the TLD30 size range for smaller fish. You will need a good spread of trolling lures, a couple of  teasers, a few squid chains, and a variety of dead bait rigs. For first timers, trolling lures are the simplest because they don’t require a lot of experience with rigging bait, plus they are extremely effective in offshore fishing.

3. Consider a captain or mate.

During a tournament, a mate will help rig tackle, coach anglers on reeling in a fish, handle fish when you get them close to the boat, and clean up. A good mate could make the difference between getting a fish on the line or not, by picking the right lures and knowing the best areas to fish. If you go without a captain, research the inlets and waterways where the tournament takes place. Freelance mates are available on a part-time basis for tournaments; ask your dock master for a referral.

4. Location, location, location

For your first tournament, choose one near your closest port with a simple format. Some of the larger, big-money tournaments have the strictest rules and the most competitive teams (often professional teams that do a circuit of competitions each season). To get started in tournament fishing, have fun and meet people in a smaller tournament setting. Also, select a tournament where the fishing grounds aren’t too far off shore. Some Mid-Atlantic and Gulf tournaments have a range of 60+ miles to reach the fishing sites, whereas Hatteras inlet is close to the Gulf Stream at a range of 25 miles. Some Florida tournaments have shorter distances of 10-30 miles depending on the inlet.

5. Detailed preparation

The difference between a good team and a mediocre team is in the details. Professionals ensure they have sharp hooks, clean leaders free from knicks and chafes, solid snap swivels, and maintained lures before every event. Make sure your reels are in good condition and drag settings are correct. For guidance, call a tournament outfitter who can provide tips along with pre-rigged, tournament-quality trolling packs.

6. Research is key.

Visit your local tackle shops and ask what and where people have been catching big fish, and with what baits. Online charting services provide sea surface temperature, chlorophyll charts and bottom topography as aids. For a small fee, Roffs Charts, Fish Track and Frying Pan Tower will personally call you with suggested hot spots. Research is invaluable for giving you a starting edge in the right direction so that you don’t waste time once you’re in the water. Also, be familiar with one of the weather buoy websites for reliable weather info.

7. Budgeting for the tournament

Most tournament entries range from $1,500 to $5,000 per team, but don’t be shocked if the first-place cash prize is $20,000. The payout varies with the size of the tournament and the different entry levels inside the tournament, but be sure to figure in the cost of fuel, dockage, bait, lodging (if you don’t stay on your boat), food, and potentially a captain or mate.

8. Choose your team wisely.

The competition will be much smoother with a team that has some fishing experience, isn’t easily seasick, loves fishing, doesn’t get too upset if you don’t win, and is willing to split costs. These guidelines may sound simple, but they make all the difference. Tournament fishing can be hours of silence followed by immediate heart pumping chaos. Be sure everyone knows his or her job when the line gets tight—who is the angler, who clears what lines, who is handling the fish when it gets to the boat, etc., to get the job done right.

The charm of tournaments comes from the camaraderie with other sportsmen and the adrenaline when you battle a fish three times your size; however most tournaments benefit a community fundraising effort. Regardless of winning, your time on the water assists non-profit community organizations such as Boy Scouts, at-risk youth programs, cancer facilities, and community centers. The mission of most events is to promote sportfishing in their area, promote conservation in sportfishing, raise money for such charities, and promote maritime culture, heritage and education. With only a few winners in each tournament, the continuous turnout proves the fun, competitive, bonding experience of offshore fishing tournaments keeps anglers coming back year after year.

Brandon Carter is the co-founder of Fathom Offshore—a provider of professional lures, rigging supplies and accessories for offshore fishing, handmade in Wilmington, North Carolina. Fathom Offshore partners with successful tournament captains to create lure and rigging designs for everyday use, and they promote offshore tournaments in the Carolinas. Brandon has been an avid saltwater fisherman for the past 18 years primarily fishing along the East Coast. He has entered offshore tournaments and fished in Bermuda, Costa Rica, Mexico, St. Thomas, and the Dominican Republic. “I believe in promoting the outdoors to kids, creating jobs by making fishing tackle in the U.S., and using my resources to inspire and help people.” His favorite part of owning a tackle company is testing lures on a weekday and calling it work, and being able to make anglers’ tournament dreams come true with his gear.

 

By Brandon Carter for Southern Boating July 2014

Ladies, Let’s Go Fishing University

Ladies, Let’s Go Fishing University

Ladies fishing tournaments are plentiful and popular and bring everyone into the excitement of tournament fishing. But a Ladies, Let’s Go Fishing University is a bit different.

They provide a unique opportunity for female anglers to team up with professional fishing experts for dedicated fishing instruction. Ladies can experience one-on-one access to award-winning fishing captains in the prime fishing grounds around Florida.

From Betty Bauman, the event founder: “The main events start out with a Friday evening social so we can recognize the sponsors, and the ladies get a chance to meet the others. Saturday mornings are the sit-down classes, which are very heavily laden with conservation because the best time to learn conservation is when an angler is new and impressionable. And then we serve lunch. After lunch we have hands-on fishing techniques, for instance, I show stand up fighting techniques.

We have tables for knot tying, lure usage, lure rigging, other fishing skills, sometimes we have how to handle the dock lines; they’re all a little bit different. And then we have spin-casting, net-casting, fly-casting, boat-handling trailer, backing, and landing, we have them gaff grapefruits. On Sunday we have the optional charter fishing, we give them choices, sometimes it’s the choice of a drift boat, a sport fishing boat or an inshore boat depending on the area that they’re in—different parts of the states have a different kind of fishing.”

Tavernier on Key Largo is the site October 19-21 where more than seven hours of inshore and off‑shore instruction on bait, equipment, technique, timing, and species knowledge will be held on Saturday with all day fishing fun on Sunday. Sign up early because past attendees typically return year after year to relive the fun and excitement.

ladiesletsgofishing.com

By Bob Arrington, Southern Boating September 2018

More from the Southeast Seaboard:

Pirate Parties

3rd Annual Cheeca Lodge Backcountry Fishing Tournament

November 13th-15th marks the 3rd Annual Cheeca Lodge Backcountry Fishing Tournament at mile marker 82 on Islamorada’s Oceanside. This prestigious fishing event lures anglers from around the world to compete for individual and team prizes for the release of snook, redfish, bonefish, tarpon, and permit with tackle divisions that include fly, artificial and general. The fishing headquarters is World Wide Sportsman, just half a mile from Cheeca Lodge & Spa.

This tournament’s new format hosts a Welcome Reception and Cocktail Party November 13th in the Sunrise Ballroom and Terrace at 5:30PM with the rules meeting at 7:00PM mandatory for all guides. The tournament begins the 14th with an extravagant All-American BBQ on Cheeca’s beach, and an awards ceremony and banquet on the 15th to conclude the event. “This new format allows our guides to get home early on Saturday evening, and allows our anglers to have a full day Sunday to relax or travel home,” says Tournament Director Julie Olsen.

 

[photomosaic ids=”5438,5437,5436,5435,5434,5433,5432,5431,5430,5429,5428″ orderby=”rand”]

The entry fee of $2,000 per angler includes entry into each of the three social events for the individual, a guest, and the angler’s guide and guest, plus breakfast and lunch each day. The event’s goal is to raise funds for the locally based Guides Trust Foundation, which assists Florida Keys fishing guides and awards scholarships to local students. For information or donation forms, visit guidestrustfoundation.org. Contact Julie Olsen for questions or entry forms. (305) 517-4449; jolsen@cheeca.com; cheeca.com/all-american

By Christine Carpenter, Southern Boating October 2014

Healthy, Hearty Dishes usher in a Flavorful Fall

Grilled Mahi with Lemon Caper Vinaigrette
Preparation Time: 20 minutes
Cook Time: 12 minutes
Serves: 6

6 6-oz. mahi filets
½ c. olive oil
Salt and pepper to taste
2 lemons, thinly sliced
2 tbsp. lemon juice
1 tbsp. dill (6 additional sprigs optional)
2 tbsp. capers
1 tbsp. honey

Heat a grill pan or grill over medium-high heat. Rub mahi filets with 2 tablespoons olive oil and season with salt and pepper. Grill mahi 4 minutes on one side then turn and garnish with lemon slices and optional dill sprigs on top. Grill another 4 minutes. Whisk together remaining olive oil, lemon juice, dill, capers, and honey. Drizzle over filets and serve.

Roasted Fingerling Potato Salad
Preparation time: 20 minutes
Cooking Time: 30 minutes
Serves: 6

2 tbsp. + 2 tsp. extra virgin olive oil
1½ lbs. fingerling or small red potatoes, halved lengthwise
2 scallions, thinly sliced
¼ c. parsley
2 tbsp. tarragon or basil
1½ tbsp. red wine vinegar
1 tbsp. coarse-grained mustard
2 hardboiled eggs, peeled, chopped
1 bag fresh arugula

Place potatoes in large baking dish. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss. Roast in 400-degree preheated oven until potatoes are brown on one side (about 30 minutes) turning once while roasting. In a small bowl combine scallions, parsley, tarragon, vinegar, mustard, and 2 teaspoons olive oil. Transfer potatoes to dish. Spoon chopped eggs on top and toss with herb dressing. Season with salt and pepper, and serve over arugula.

Apple Galettes with Caramel Sauce
Preparation time: 30 minutes
Chilling time: 30 minutes
Cooking time: 16-18 minutes
Serves: 6

1 17-oz. package frozen puff pastry, thawed
1 egg yolk
1/3 c. apricot jam
7 tart apples, thinly sliced
¼ c. lemon juice
4 tbsp. sugar
½ c. prepared caramel sauce
½ c. confectioner’s sugar
Vanilla ice cream

Roll puff pastry to ¼-inch thickness. Using saucer or 5-inch round stencil, cut dough into 6 circles. Prick bottom with fork. Chill 30 minutes. In a small bowl, whisk egg yolk and 2 teaspoons water. Brush pastry with egg wash. Spoon about 1 tablespoon apricot jam into each pastry and spread evenly. Arrange about 25 thinly sliced apple slices on top of each puff pastry circle and fold the edges up to partially close. Brush with lemon juice and sprinkle with 1 teaspoon sugar. Bake until light golden brown, 16 to 18 minutes. Dust with powdered sugar and serve with caramel sauce and vanilla ice cream.

Pear-Vanilla Martini
Preparation time: 10 minutes
Serves: 6

16 oz. pear nectar
8 oz. vanilla vodka
¾ tsp. vanilla extract
1½ tbsp. fresh lemon juice
6 lemon wedges
¾ c. sugar
Ice

In a large shaker, combine pear nectar, vodka, vanilla extract, and lemon juice with ice and shake. Rub rim of glass with lemon and dip into sugar. Pour cocktail into martini glasses and garnish with lemon twist.

By Carrie Hanna, Southern Boating October 2014

Southern Exposure’s Q&A: Mark Davis, President of Sailors for the Sea

SB: Please tell our readers about Sailors for the Sea and how it came into fruition.
MD: Sailors for the Sea was founded in 2004 with the idea that the boating community has a profound passion for the sea and awareness of the importance of ocean health. Our programs were created to unite the community and give a voice to this collective rallying cry that enables cruisers to help heal the ocean.

SB: How and in what ways has Sailors for the Sea most noticeably impacted not only the marine environment but also the boating industry?
MD: In the last ten years, I believe there has been a noticeable shift in the boating industry and community. The media within the marine industry and beyond has helped share our story of ocean conservation. We have now grown to 2 million media impressions a month, thanks to this impressive industry and our dedicated social media following. Additionally, we have had over 600 events participate in the Clean Regattas program, which greatly changes the norm for running water-based events.

We are also working to protect the marine environment by educating future generations of cruisers with KELP (Kids Environmental Lesson Plans). Whether it’s a 7-year-old in an Opti [sailing race] or a 12-year-old at summer camp, KELP has already connected 45,000 students physically and academically to the marine environment.

SB: In what ways have you seen Sailors for the Sea grow since you started working at the organization? What are you most proud of accomplishing as President?
MD: We have grown tremendously through a rigorous 10-month strategic planning process. In this exercise we have charted a path for scaling up the impact of our programs and created a multi-platform communications plan that will decipher complex ocean health issues for the boating community and enable them to take personal action to improve ocean health.

SB: What is your favorite story or fond memory while working with Sailor for the Sea?
MD: With my one-year anniversary on October 1st, I can say it has been an absolute joy to be able to combine my passion for boating with my work on environmental matters. Our board is exceptional and the management team is extremely talented.

SB: How can boat owners become involved with your organization?
MD: Boat owners and marine lovers alike can start by educating themselves on the issues that our ocean currently faces. Our online periodical Ocean Watch translates the language of marine science into timely and fascinating articles that make ocean health personal and relevant. Each essay has opportunities for individuals to take action that are connected to the ocean health issue they just learned about. Additionally, cruisers can work with their sailing clubs to implement the Clean Regattas program—the world’s only sustainability certification for water-based events. And of course without the generous financial support of donors, we would not be able to have the reach and impact that we do.

SB: What’s new with Sailors for the Sea in 2014-2015?
MD: Just this month we published a new logo on our website and as the year ahead starts to unfold, we will be publishing a pledge to educate cruisers on how to reduce their carbon footprint. I can’t give too much away, but one exciting statistic we recently learned was that if 10 percent of U.S. mariners stopped using single-use plastic bottles for one year, that would reduce our carbon footprint as much as planting 500,000 trees!

SB: Has Sailors for the Sea received any awards?
MD: Yes, just this past February our co-founder and chairman, David Rockefeller, Jr., was named the 2013 YachtWorld Hero.

SB: What are some of the most challenging hurdles you have to face with your organization in this industry?
MD: Within the industry we have not faced many hurdles—people are very excited to protect and heal the ocean. The most important hurdle for us to jump over is connecting cruisers with ocean health issues. When you are on top of the water, it often looks the same whether or not there is a healthy and functioning ecosystem underneath. The most important aspect of ocean conservation is education and helping people understand how their daily actions, purchases and even investments may connect to ocean health—which affects the health of their children and grandchildren!

SB: How often do you frequent the water? Do you own a boat? Tell us more about yourself?
MD: I get out on the water almost every day in my kayak either before or after work to enjoy our beautiful harbor in Newport. During these excursions I pick up any trash I come across, and these trips are a great reminder of why I come into the office and do the work that I do everyday. I am also a proud co-owner of Blue Moon, a 21-foot Ensign, with my sister. I am a native of Mills River, North Carolina, and lived in Wilmington for five years while attending college. During that time I had the opportunity to live on a 47 Grand Banks and a 37 Tartan sailboat. There was nothing finer than living on the ICW and being to get off shore in short order. I spent so much time on the water in my 20s that I earned a USCG 100 Ton Masters License.

SB: Is there anything else you would like to share with our readers?
MD: At Sailors for the Sea, we define sailors as “a traveler by water” and we want to invite all of your readers to engage in our ocean conservation mission! Visit sailorsforthesea.org to learn more today or connect with us on Facebook, Twitter or Instagram.

By Christine Carpenter, Southern Exposure

Rum Rules the Gulf

After hours on the water, cruisers on the Gulf Coast each have their favorite dockside restaurant or marina watering hole and for many, rum is the preferred drink. The refined properties of sugarcane and tropical fruits are ubiquitous across the globe and share a close association with the boating lifestyle through nautical history and centuries-old island distillers of the Caribbean. However, over the last decade the Caribbean has seen its lock on rum production diminish with distilleries in Central America coming online. And now, one of the largest sugarcane producers in the world—the United States—is also challenging the Caribbean’s rum supremacy. Led by Louisiana and to a lesser extent, Florida, the Gulf Coast is embracing its past distilling heritage and exploding as a rum-producing region.

With a legacy of rum distilling primarily silenced by Prohibition in the 1920s and antiquated state laws that continued until the late 1990s, Louisiana has always had its share of Cajun bootleggers making the liquor deep in the swamps. With the rise of micro-distillers throughout the U.S. over the last decade, it’s no surprise that many of these producers have come in from the bayous.

New Orleans artist James Michalopoulos was the leader when he first began distilling rum under the Old New Orleans label from Louisiana sugarcane back in 1995. After much experimentation and legal wrangling with the state government, the first bottling run occurred in 1999. Today his rums can be purchased throughout the U.S. with one of his largest sellers, the 5-year-aged Cajun Spiced Rum.

Two of the more ambitious producers to come online are the bottlers of Rougaroux and Bayou rums. Both distilleries are located in the heart of sugarcane country in southern Louisiana within a few miles of massive, century-old sugarcane processing plants, where they acquire the highest quality molasses and sugarcane juice. Bayou Rum is the most aggressive of the producers—recently doubling their production—and has no qualms about wanting to become “America’s Rum.”

Smaller producers are also coming online. When not working on offshore oilrigs, the two owners of Rank Wildcat in Lafayette, Louisiana, produce Sweet Crude Rum on their weekends and holidays. The bottles can be found throughout Louisiana, and the owners have plans to rapidly expand distribution. Two other bottlers in southeastern Louisiana are nearing their first releases, and rumors of more investments in distilling equipment are common on the New Orleans mixology circuit.

Florida has also seen several local brands come onto the market though not from private distillers—they are more boutique bottlers in Miami and Key West. Cruisers and rum drinkers throughout the U.S. should pay attention since Caribbean distilleries already are—sugarcane production is as perfect and natural of a product in regions of the Gulf Coast as it is in the islands. Before anyone realizes, those bushwhackers at your favorite yacht club may be mixed using local Gulf Coast-made rum, and these upstart distillers may soon be sponsoring your next regatta, fishing tournament or poker run.

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By Troy Gilbert, Southern Boating September 2014

Savory Spiced Shrimp Pasta

Spiced Shrimp over Lemon Pasta
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 6

1 lb. fettuccine, cooked al dente
1/3 c. olive oil
½ tsp. cumin
½ tsp. paprika
¼ tsp. cayenne pepper
1 tsp. kosher salt
1 lb. large shrimp, peeled, deveined
1 tbsp. lemon zest
2 tbsp. butter
1 lb. asparagus, cut into 2-inch pieces
2 tbsp. lemon juice
3 tbsp. fresh parsley
½ c. shaved manchego or parmesan cheese
¼ c. pine nuts, toasted (optional)

Toss cooked pasta with 1 tablespoon olive oil, cover and keep warm. In a small bowl, combine cumin, paprika, cayenne, and salt. Place shrimp in a medium bowl, drizzle with 1 tablespoon olive oil and rub with spices. Toss in lemon zest. In a large skillet, melt butter with 2 tablespoons olive oil. Add shrimp and sauté until cooked through. Remove shrimp from heat and set aside. In the same skillet add asparagus and lemon juice. Cook 4 minutes until asparagus are just cooked through. Return shrimp to skillet, add pasta and drizzle with remaining olive oil. Toss in parsley and serve in individual bowls with cheese. Sprinkle pine nuts on top.

Grapefruit Margarita
Preparation time: 15 minutes
Serves: 4-6

6 oz. tequila
3 oz. Cointreau
12 oz. pink grapefruit juice
½ c. kosher or coarsely ground sea salt
1 grapefruit, halved and sliced

Combine tequila, Cointreau and grapefruit juice in a pitcher. Stir well. Rub rim of highball or margarita glass with grapefruit slice. Spread salt onto a plate and dip glass rim into salt. Pour cocktail into glasses over ice and serve with grapefruit wedge.

Watermelon and Feta Salad
Preparation time: 30 minutes
Serves: 6

1 lb. seedless watermelon cubed into 1-inch pieces
1 kirby cucumber, peeled, diced
½ red onion, thinly sliced
½ c. extra virgin olive oil
¼ c. red wine or sherry vinegar
1 tbsp. honey
1 tbsp. lemon juice
4 oz. crumbled feta cheese
¼ c. fresh mint, coarsely chopped
Salt and pepper to taste

In a large bowl combine watermelon, cucumber and onion. In a small bowl whisk together olive oil, vinegar, honey, and lemon. Add feta to salad and drizzle with dressing. Toss in mint. Season with a pinch of salt and pepper.

Salted Caramel Peach Sundaes
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 6

5 peaches, peeled and sliced
1 tbsp. fresh lemon juice
6 tbsp. butter
¾ c. light brown sugar
3 tbsp. heavy cream
1 tbsp. apricot or peach brandy
1 pinch nutmeg
½ c. pecans, toasted
1 tsp. Kosher or coarsely ground sea salt
Vanilla ice cream

Place sliced peaches in a bowl and sprinkle with lemon juice. In a large skillet melt butter over medium heat. Whisk in brown sugar, stirring until dissolved and bubbling. Add cream one tablespoon at a time. Add brandy, peaches and nutmeg, stirring to coat peaches. Remove from heat and cool slightly. Scoop vanilla ice cream into bowls and spoon peaches over with a pinch of salt on top.

By Carrie Hanna, Southern Boating September 2014

Simple Summer Shellfish

Lobster Corn Chowder

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 6

5 bacon slices, chopped
1 leek, sliced (white and pale green parts only)
4 red potatoes, cubed
3/4 c. clam juice
1 1/2 c. whole milk
1 c. half and half
1 pinch cayenne pepper
1 tsp. salt
1 1/2 lb. lobster tails, shelled and cut into pieces
4 c. frozen or canned corn kernels, thawed
2 tbsp. cilantro, chopped
Pepper to taste

In a large pan cook bacon about 5 minutes until crisp. Remove from pan and drain, saving 1 tablespoon of bacon fat. Sauté leek over medium-heat for 3 minutes, then add potatoes and clam juice. Bring to a boil and cook about 8 minutes until potatoes are tender. Add milk, half and half, cayenne pepper, and salt. Return to a simmer. Add lobster and corn, then cook another 7 minutes. Stir in cilantro and season with pepper.

Caprese Salad with Avocado

Preparation time: 20 minutes
Serves: 6

3 beefsteak tomatoes
2 Hass avocados
12 oz. fresh mozzarella
1 large bunch basil
1/4 c. extra virgin olive oil
2 tbsp. balsamic vinegar
Salt and pepper to taste

Slice tomatoes and set aside. Halve avocadoes, remove pit and skin, slice and set aside. Slice mozzarella. On a platter alternate tomatoes, mozzarella and avocado. Tear basil and spread over the salad. Drizzle with olive oil and vinegar. Season with salt and pepper.

Peach Blueberry Crumble
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Serves: 6

3⁄4 c. all-purpose flour
1⁄2 c. brown sugar
1⁄4 c. sugar
1⁄2 c. sliced almonds
1⁄4 tsp. salt
1 lemon
1 stick butter, cubed
1 1/2 lb. peaches, sliced
2 c. blueberries
Vanilla ice cream

In a blender or food processor combine flour, sugars, almonds, and salt. Pulse until almonds are chopped. Zest the skin of the lemon and set aside, reserving the lemon. Pour dry mix into a bowl, and add zest and butter, mashing with a fork until combined. Place fruit into greased 91⁄2-inch pie plate. Squeeze half of the reserved lemon over fruit. Spread topping over fruit and bake in 425-degree oven about 25-30 minutes until bubbly and golden. Serve with vanilla ice cream.

Blueberry Lemonade Martinis

Preparation time: 10 minutes
Serves: 4-6

1/2 c. fresh blueberries
3 c. lemonade
6 oz. vodka (blueberry vodka if available)
Mint leaves

Place blueberries in base of large martini shaker and muddle or mash with wooden spoon. Pour in vodka, swirl and let sit 5 minutes. Add lemonade and ice. Shake well and strain into martini glasses. Garnish with mint.

By Carrie Hanna, Southern Boating August 2014

48th Newport International Boat Show

Three days in Newport is never enough. Especially if the Newport International Boat Show is happening.

On September 13th, the Newport Yachting Center in downtown Newport, Rhode Island, hosts the 48th Annual Newport International Boat Show. For three days, hundreds of exhibitors from around the world present an extensive selection of marine equipment, services, and accessories. And that’s in addition to all the boats.

As one of the largest in-water boat shows in the United States and the premier show in New England, the Newport International Boat Show encompasses over 13 acres with docks accessing new powerboats and sailboats from inflatables to multihulls ranging from 15 to 90 feet.

In addition to the boats, products, and services, a wealth of events educates and entertains visitors. Nancy Piffard, Newport Exhibition Group’s show director, wants the Newport International Boat Show to be a completely immersive experience. The ever-popular Confident Captain’s “At the Helm” training courses and the United States Power Squadrons’ America’s Boating Club seminar program provides educational instruction for show attendees from the novice boater to the licensed captain. Session-goers can add to their seamanship skills in powerboat docking and maneuvering, advanced outboard handling, how to become a power boater, automatic identification systems, how to read the weather, and anchoring techniques.

For the 13th year, the highly anticipated Newport For New Products competition provides attendees an exciting opportunity to view boats and products making their first-ever debut in the U.S. Entries are judged by a panel of experts. Awards are given at a ceremony on Friday, September 14th. Categories include best new powerboat, sailboat, navigation product, and boating operation, maintenance or safety product.

In addition, attendees present on opening day will have the opportunity to vote for their favorite new boat as part of the “People’s Choice Award.” One voter will be selected randomly and receive a $250 American Express gift card. Don’t miss seeing the latest ideas and technologies used in the marine industry.

Running concurrently with the show is the 2nd Annual Newport Wooden Boat Show at Bowen’s Wharf Ferry Landing Marina and the Newport Brokerage Boat Show held at the Newport Shipyard. No additional ticket is required to attend. Also, a water taxi is available to take attendees from show to show.

One last experience not to be missed is an afternoon sailing excursion aboard the 220-foot tall ship SSV Oliver Hazard Perry. OHP will be at Fort Adams State Park. Take an afternoon sail from 1 PM to 5 PM. If you can’t make that, a deck tour is available Sunday from 10 AM to 12 PM.

Show Dates and Hours:

Thursday, September 13th-Saturday, September 15th: 10 am to 6 pm
Sunday, September 16th: 10 am to 5 pm

Admission

Thursday Sept. 13 – Preview Day:
$35 in advance & day-of

Friday, Saturday or Sunday:
$15 through Sept. 12
$22 on Sept. 14, 15 and 16

Parking: Easton’s Beach; $20 per vehicle; continuous shuttle

Ferry: Providence or Jamestown ferry to Newport

newportboatshow.com

By Steve Davis, Southern Boating August 2018

SEE MORE FROM PAST NEWPORT BOAT SHOWS:

Newport Boat Show 2015

Newport Boat Show 2016

Newport Boat Show 2017

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