a quarterly newsletter May 2001

Tyson KO’s Cobia Tournament

Capt. John Tyson checks closely as Bill Wargo weighs Glen Moore's winning Cobia

Robert Lawanda kicked off the cookout season on February 24 with an excellent prime rib. Robert’s culinary expertise is well respected, and this dinner was no exception. The menu was rounded out with superb burgundy mushrooms, baked potatoes, and salad. Robert was assisted at the grill by Al Clark and Bert Bookout. In addition to the great food, the club made a tidy profit.

Steve Hall and Marine Group Provide Great Support to Club

On March 31, members journeyed to Destin’s The Wharf for an evening of food and fellowship. Steve Hall arranged for the evening’s fine fare. Guests enjoyed hors d’oeuvres and cocktails followed by a variety of items from the wharf’s menu.

Steve Hall and the Marine Group donated $500 to the club. Thank you, Steve and the Marine Group for a great evening and for your generous donation. Your support over the years has been instrumental in helping the club achieve its goals.

LA and Pam Woodall let the good times roll as they transported us to Cajun land on May 19. Cajun chicken kabobs, LA’s special gumbo, corn on the cob, French bread, and Eskimo Pies proved to be a treat for all.

Not content with providing just a great meal, LA and Pam also provided some fine entertainment. The meal was followed by spirited games of chance and a rousing auction. LA even donated and then purchased a lovely dolphin sculpture- a honeymoon gift for his bride, no less!

LA and Pam donated the sizable proceeds of the evening to the club. Thanks so much for your generosity.

The Woodalls were assisted by Krista and Matt Jackson.

The evening was great fun, and just goes to show how much the cook-outs foster a sense of camaraderie in the club.

Ed and Gloria Fundis will host the June cookout on the 23rd. As of this date the menu was undecided, but Ed and Gloria always provide a delicious meal.

Ever wonder who keeps club affairs running smoothly or just who does make sure you have ice for your drink?

Your club has a slate of officers and a board of directors, each of whom have specific responsibilities.

The president, Jimmy Jones does the usual presidential duties plus the newsletter. The Vice Pres, Ben Williams, has to be ready to take over for the president, prepares the slate of officers for elections, and he also chairs the committee on membership and prospective members. The treasurer, Dan Jarvis keeps accounts straight, pays the bills, maintains and prints the roster and chairs the finance committee. The secretary, Bruce Aplin is responsible for the minutes and makes the name tags for the cook-outs.

The commodore, Ed Presson chairs the club renovation and repair committee and is responsible for maintenance and upkeep of the building and facilities. He is also responsible for stocking and setting up the bar for meetings and cookouts. The cobia trip and dinner is also his responsibility. The Weighmaster, Bill Wargo maintains all the fishing records, maintains the scale, has it certified, tabulates the weigh slips and keeps the board current on fish catches. He obtains all the tournament trophies and chairs the awards and honors committee

Board member, Sam Smith chairs the rules and bylaws committee. Jason Marquardt heads the committee on inter-club tournaments. Buddy Smith ’s responsibility is to set up Tech Nights and Programs. Publicity is handled by board member Frank Kane. Cookouts are set up by Woody Kimsey. Jim Roberson serves as conservation chairman. As fish meister, Jim also gives a weekly fishing report. Club member Russ Marion set up and maintains our web site. www.fwbsailfishclub.org

Joe Williams arranges the annual club banquet, and Gloria Fundis and Becky Bowen are our cheerful bartenders for cookouts. The contributions of these people are to be commended. They are the workhorses of the club. No officer or board member is paid or receives compensation of any kind.

Elections will be held in the fall. If you are interested in running for office or in serving on one of these committees, get in touch with the chairman. We welcome your involvement.

Reel repair and maintenance by Jim Roberson, Pier fishing by Jerry Abrams , Knots by Al Clark, Cobia fishing by Jerry Abrams, and Off shore fishing by Jim Roberson were recent Tech Nights. All provided a wealth of good fishing information.

Upcoming tech nights are sure to be just as informative. The events are as follows:

5/30 Rigging Seminar
By Jason Marquardt

6/13 History of Gamefishing
By Jerry Abrams

6/20 Fish Prep
By Jimmy Jones

TBA Flats Fishing
By Paul Darby

If you have a topic you are interested in or would like to present a tech night, please contact Buddy Smith.

The club is proud to have a large group of new members.

A hearty welcome goes out to Chad Grace, Josh Grace, Matt Jackson, Charlie Saleeby, Tim Sartz, and Roger Strosnider.

Yum! This is a great recipe that comes from the May issue of Southern Living.

Shrimp Enchiladas
6 cups water
1 ½ lbs unpeeled, med shrimp
1 can cream of shrimp soup
1 can cream of onion soup
1 cup picante sauce
1 8 oz pkg cream cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese, divided
9 green onions, chopped
1(4.5oz) can chopped green chiles
10 (6 in) flour tortillas
Garnish: chopped cilantro

Bring 6 cups of wqter to a boil; add shrimp and cook 3-5 min or just until shrimp are pink. Drain and rinse with ice water. Peel and coarsely chop shrimp. Set aside. Combine soups and picante sauce in a pan over medium-high heat, stirring often until heated. Spoon 1 cup of mixture into bottom of a lightly greased 13x9 dish. Beat cream cheese and sour cream with electric mixer until smooth. Stir in shrimp, 1 cup Monterey Jack, green onions and chiles. Heat tortillas according to package directions. Spoon 3-4 Tbs shrimp mixture down center of each. Roll and place seam side down in dish. Cover with remaining sauce and top with remaining cheese. Bake at 350 for 30 min. Garnish with cilantro. Yield: 4-6 servings.