The Carolina Classic Billfish Tournament began with a “BANG.” The competition was fierce and the leaderboard reflected just that. I showed up at the dock at the beginning of the weigh in to find that nearly all categories had been filled. 

The bite was on today for the sails, a sizeable bull dolphin, marlin and a white marlin to boot. They have been showing up in force around Charleston lately.   6 foot seas did not deter these guys, girls and youths from putting their best foot forward. I watched dolphin being brought up to the dock and after they were weighed in and carefully filleted, these hungry fisherman were passing them on to a very talented cook, Steve John, who prepared them under a little tiki hut operated by Fins Bar & Grill, that I believe is a secret society clubhouse for these Captains. They were gracious enough to ask me to dine with them and being such the “foodie” that I am and especially for fresh mahi, how could I say “no?” 

I scrambled over to Goldbug Island, where the Captain’s dinner and auction was being held, on a golf cart that crossed over 4 lanes of traffic off The Ben Sawyer Bridge! I was on a mission! I had to attend my booth equipped with Guy Harvey Sand Carved Glass by Lex Melfi and Guy Harvey Magazines. By this time I was breaking a little bit of a sweat. Some girls call it perspiration! 

Excitement was in the air over the items that were being raffled and auctioned and a Lex Melfi original piece was one of the auctioned pieces that was valued over $4000. In the end, The Lex Melfi piece went  for a healthy price and the tournament director, Deidre Menefee, and I were very pleased that the proceeds were going to such a wonderful causes! The proceeds were shared between The South Carolina Memorial Reef”, “Hunt for Life” and “MUSC’s Children’s Hospital.”   

I was asked to do my speech ONCE AGAIN and did so without a hitch, believe it or not! I actually received an applause! They were thrilled about Guy Harvey Magazine giving away a 1 year subscription to every tournament winner of every division!  We were fed well by Jimmy Johnson of with Charleston Outdoor Catering, once again, with slow roasted BBQ, chicken perlou, the best mac and cheese I have ever had, coleslaw and red wine marinated John’s Island tomatoes with feta, a hint of tarragon and a little fennel. This guy is a refined “southern cook.”

I met some wonderful people tonight that fit the true meaning of humanity! They had some incredible stories that I look forward to sharing with you in the future. Overall a great night! I look forward to the final weigh in tomorrow. The celebrations and awards ceremony is to be held at a different venue known as Shem Creek, which happens to be my personal stomping grounds! I can’t wait to share it with you guys!


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