OUTDOORS

22 THE SUN OUTDOORS NOVEMBER 24, 2021

Bahamian bones

Reel Time

RUSTY CHINNIS

If I had to pick my favorite fish to catch, it would probably be a bonefish. Tarpon are amazing targets, as are redfish, little tunny and snook, but sight fishing for bonefish in the locations they inhabit and the crystal-clear waters in which they swim is incomparable. Not to mention that a well-placed fly is more often than not tracked and inhaled.

From Nov. 10-17, I returned for my seventh trip to South Andros in the Bahamas and my second trip to Mars Bay Bonefish Lodge with my friend Captain Rick Grassett and a group he had been bringing to the lodge (except for a COVID-19 pass in 2020) for the past six years. The lodge is situated near the southeast tip of what is the largest and least populated island in the Bahamas. I’ve been to several other islands in the chain, but South Andros is special. It’s maybe one of the only places I’ve ever been where things had hardly changed in almost 20 years. That went for the fishing as well. There are very few places where you can travel to in a day and then fish all day and sometimes never see another angler. South Andros was like that when I first visited in the late '90s and it remains that way today.

This trip (except for one day with perfect conditions) was challenging, with frequent clouds, some rain and a persistent 20-plus mph east wind. Despite the inclement weather, the guides were able to lead anglers to bonefish every day. On the days when the clouds persisted, we were able to stalk tailing bonefish on the flats while the appearance of the sun led to some terrific sight fishing opportunities. On the final day of the trip, my partner Kirk Grassett and I had our best day, despite some extremely challenging conditions.

One of the reasons anglers travel to this part of the Bahamas, besides the endless flats and solitude, is the number of big bonefish that ply these waters in the early fall. Fly anglers have a very good chance at bones pushing 10 pounds and on every trip, a fish or two in the double digits are landed. That was no exception this trip as one member of our party, Tracey Baker, landed a bonefish that pushed 12 pounds on the first day. I’m still looking for my first 10-pound bonefish, but did manage to land several fish from seven to nine pounds.

The lodge is smoothly run by a Bahamian staff and guides, and is owned and managed by Bill Howard, an expatriate from Nebraskan. We stayed at the lodge for seven nights and fished six days. The day started out with a 7 a.m. breakfast, although coffee was on for early risers by 5:30 a.m. We loaded up at 8 a.m. and made a five-minute ride to a nearby boat basin where boats, guides, drinks and lunches were waiting. After an approximately 30-minute ride, we rounded the south end of the “main” island and entered into an angler’s paradise with seemingly endless flats, islands and channels. After seven hours of chasing

RUSTY CHINNIS | SUN The author with a bonefish caught in the Bahamas.

SEE REEL TIME, PAGE 25

NOVEMBER 24, 2021 FOOD & WINE THE SUN 23

Serve the wine you love

Nate Gorbett

THE PORCH RESTAURANT

When I was asked to write an article about the right wine and food pairings, the first thing that came to mind and, something important to understand, is that focusing on the wine and food you love is all that matters. If having a piece of fresh grouper with a glass of full-bodied zinfandel is what you love, then bon appetite. Enjoy your food and enjoy your favorite wine. Have that crisp, fruity dry sauvignon blanc with your steak - the rules when it comes to wine pairings are long gone.

But having said that, pairing your food and wine is just plain delicious. Having that grouper with a decadent cream sauce on top served with asparagus and a lovely oaked chardonnay with its vanilla and buttery overtones is delicious. That medium rare lamb served with a full-bodied Bordeaux blend, with its earthy and plum flavors … yum. So, wine pairings can be delicious and fun.

When I joined Brianna and Joshua Foster, the owners of The Porch Restaurant, and we were tasked to build a wine menu, we created it with our plates in mind. Choice is important. Earthy cabernet sauvignon and mushroom sauce served over a beef tenderloin filet, with mashed potatoes and Brussels sprouts, needs a good selection of a full-bodied zinfandel, syrah or a cabernet sauvignon to choose from. So pairing wine with food is important as well.

I love going to regional wine tastings or large wine tastings, like the Forks and Corks wine festival in Sarasota every year or Disney’s Epcot International Food & Wine Festival. These large events expose you to different wines and foods from countries around the world.

Smaller events tend to focus on one specific region and are as much a local gathering as they are about food and wine. When Brianna and Josh spoke about doing them, I was very excited. I’m excited to create gourmet flavors for the wines that they will be tasting. If we are in Washington state and full-bodied cabernet sauvignon is being served, I would pair it with an earthy blended Duxelles made with mushrooms, garlic, herbs and shallots, combined over a grilled oyster or Washington state apple crisp, served with a dry white wine, sauvignon blanc, pinot grigio or an unoaked chardonnay.

The other great foods to pair with wines are charcuterie boards. Great with dry, semi-sweet, sweet, red or white wines, charcuterie introduces many flavors; fruits, meats, cheeses, nuts, honeys and breads. Something to pair with any wine. You can create boards specific to a wine, or boards as mentioned that cover all wines. I prefer the latter. These are great at wine-tasting events. But as I said in the beginning, good wine is good wine and good food is good food. Having your favorite wine with your favorite food is all you need to know. I can't think of anything better.

Now with two locations to serve you better Anna Maria Island & Longboat Key

Whether you are looking for that perfect wine to compliment your meal or a fun new cocktail recipe, our knowledgeable staff are pleased to help.