Thursday 10/8/26
Join other members and friends of the Club for lunch at 11:30 the 2nd Thursday of the Month at Fish & Tails Oyster Bar. Guests are Welcome. It is conveniently located on the East side of Northbound 75 service road just north of Spring Valley Road.
Lunch will be from 11:30 to about 1:00. The restaurant is counter service where you will order and pay for your own meal & drinks so if you come at a earlier or later time - no problem.
Catch up with your friends, share a meal, and/or plan your next hunting or fishing trip. If you are new to the Club or want to learn more about it's activities, stop by.
A big value of the Club is it's member's knowledge of qualified and trustworthy hunting and fishing outfitters. They are willing to share that knowledge. Just ask.
No reservation is required. Just stop in. If you are running late or have questions please contact Warren Petersen at 214-384-6237 or Erik Fosheim at 612-803-4002.
October into November is a premier time to hit the coast for fishing. We have 3 days booked with club favorite outfitter Thomas Mikes. You may fish the jetty for the bull reds and black drum. You may even cast into some structures are along the barrier islands for some redfish and other species. This is a trip you won’t soon forget! Since this trip may involve some casting we are limiting it to 3 people. The cost of this trip is $495 per person and includes bait. Not included at this time is lodging. The club will work with you to provide lodging. If we have more people that want to go than spots we will work to get a second boat.
Fishing will take place on 10/30 and 10/31. You will need to arrive on 10/29. We do recommend people stay through Saturday night as it can be a longer drive, but you may choose to leave early.
This is also a great time to go gigging for flounder. If we have a group that wants to do that we can arrange that trip with Thomas. Flounder season closes Nov. 1 so this is the perfect time to do that activity. Please register for this trip and email Erik Fosheim. If you have any additional questions please reach out to Erik.
Details to come
Details to come
Details to come