Everybody Loves a Classic!

On the 2nd of each month at 6 pm, classic car aficionados and fans gather at the Sonic Drive-In on Charlie Smith Sr. Highway in St. Marys (or some other local venue) to ooh and aah over beautiful machines of yesteryear.

With sweet memories on their mind and looking to create more, the Camden County Classic Car/ Truck Club members are a friendly group and invite anyone interested in classic vehicles to join in. You can find them on Facebook at CAMDEN COUNTY CLASSIC CAR/TRUCK CLUB. Click, join, and reminisce!

they are anywhere from four millimeters to the size of a butterbean.

What happens next is fascinating.

Charlie and his crew plant the clam seeds in mesh bags, laying them in beds (mud flats) adjacent to Sapelo Island. They grow for about two years before his team harvests them. Only about 45% of his original investment seeds come to fruition for selling.

A lot of creatures—besides humans—love them some clams, according to Charlie. Various fish, conchs, stingrays, horseshoe crabs, stone crabs, and moon snails are just a few of the predators that feast on the clams during their growth period.

It’s a marvel to watch the Sapelo Sea Farms team plant the maturing clam seeds.

Recently, this author witnessed the process.

From the time the crew hops off the airboat carrying the seed bags to the time they hop back on is only about ten minutes—ten minutes to plant 173,000 clams on this given day. And that’s a lot of clams.

“We plant four to five days a week,” Charlie said. “And we harvest almost every day—usually about 2,000 clams a day.” seaboard, and into Canada. Some of New York’s most prestigious restaurants are serving clams grown right here in our own backyard.

“You’ve got your little necks, your middle necks, and your top necks,” Charlie spouts in a style reminiscent of Bubba Gump’s famous shrimp quote.

Charlie’s been in the seafood business for more than 40 years now—shrimping, running a dock, growing shellfish, running snapper boats—it’s in his blood. And he sees a bright future not only in clamming, but also for oyster farming which he is working through the process of getting established.

“You’ve got to be flexible in this business,” he said. “Things change every day and you’ve got to turn on a dime.”

He’s concerned about environmental issues that could affect his oyster and clam productions.

“We’re getting higher tides. Fish are moving north. There is extra co2 in the atmosphere and policymakers need to start mitigating or making plans to reverse the effects.”

But for now, Charlie and his team are happy as clams (or at least happy as clams in high tide). There’s good honest work for his 20 plus employees. There’s bounty to be harvested. And there’s good food waiting at his restaurant which bring us to the next subject…

The Fish Dock Bar and Grill on the Sapelo River

Charlie Phillips’ restaurant is part of his compound on the river that includes his dock where shrimpboats and Charlie’s snapper boats make their home and where his clam farming business thrives.

When you first enter The Fish Dock, you get a sense that you’ve been here before—especially if you’re a lover of the Low Country. Reminders that you’re on the river and around the bend from the ocean are in every corner. It’s hard to make your way to the dining area cause you just want to sit down at the bar and take in all the local color. But soon the aromas from the kitchen either inspire you to order a meal at the bar or drive you continued ...

to your own table overlooking the beautiful Sapelo River. Either way, you’re in for a treat.

Fresh seafood doesn’t get any fresher than this. You may be chowing down on some clams that were in the sound just hours before.

People love the Sapelo Bacon Clams (garlic, bacon, tomatoes and flavor galore) and the less adorned clam entrée that is bursting with flavor as well. You will want to start your meal with the Captain’s Crab Bowl—a stew loaded with their famous blue crab. My Shrimp and Oyster platter was to die for, and next time I’ll order the Shrimp and Grits. (Wouldn’t Bubba Gump be proud?) There’s Seafood Linguini for the pasta lovers and Surf and Turf that features a ribeye and wild Georgia shrimp. The menu is plentiful. The atmosphere is relaxing. And the service is terrific.

Some people might remember the restaurant as “Pelican Point” which it was before Charlie acquired the business in 2015. There’s a story there as well.

In the 40s, not satisfied with the small creek that bordered the place, the owner was reputed to have used dynamite to enlarge the creek. The result, Rosco’s cut, now a canal, serves as the home to Phillips Seafood, Sapelo Sea Farms, and several other docks providing fresh seafood for the tables of The Fish Dock.

Diners come from Jacksonville and Savannah and points beyond just to experience The Fish Dock and indulge in fresh local seafood. Charlie’s goal to serve the best and highest quality fresh seafood right from his own docks is achieved every day as Charlie hand picks snapper, grouper, and sea bass from his own boats as well as daily-harvested clams from his clam farm.

There’s much history inside the walls of The Fish Dock, and Charlie and his team continue to perpetuate the legacy of great food, great atmosphere, and good times—his salute to his beloved Low Country.

The Fish Dock Bar and Grill and Sapelo Sea Farms are located on the Sapelo River at 1398 Sapelo Avenue NE in McIntosh County, Georgia.

For more information about Sapelo Sea Farms, visit SapeloSeaFarms.com. To learn more about The Fish Dock Bar and Grill, visit FishDockRestaurant.com

Come with us on a journey. A journey that will take us through salt marshes, freshwater ponds and maritime forests. We will stroll beneath the embracing arms of a live-oak canopy and bask in the warmth of the sunbaked sand dunes. We will chase fiddler crabs to the edge of a gray/blue surf and marvel at the raucous call of the clapper rail. We will laugh at the awkward shuffling of an armadillo and thrill to the sound of beating hooves as wild horses race the wind. We will trace our fingers over the lush green of the resurrection fern and follow the silent trail of a white-tailed deer. Come. Step into this world of wonder where the tribes of the Timucuan once feasted on wild turkey and oysters and turtle eggs. Where great men of industry came to play and live and die.

And where mansions rise, giving testament to a time well-lived on this island of Wonder—Cumberland Island.

The Wonder of Cumberland Island begins with nature and segues into the majestic architecture of the Island’s two mansions: one in ruins but worthy of a visit—Dungeness, and one beautifully preserved— Plum Orchard.

Seven miles up the road from Sea Camp where the Cumberland Island Ferry makes its second stop sits this exquisite mansion built in 1898 as a wedding gift from Lucy Carnegie to her son, George Lauder Carnegie. The mansion offers a glimpse into the Edwardian Times that were often referred to as the golden age when the life of the rich revolved around social parties and banquets. Those who attended these parties were elaborately dressed men and women with high society manners and a polished outlook towards life. And Plum Orchard was the site of many of these coveted gatherings. The house served as the couple’s primary winter residence until George’s passing in 1921.

Totaling 24 thousand square feet, the mansion features 12 fireplaces and 6 bedrooms. With a gun room, library, indoor pool, and a plethora of ensuites, Plum congressional approval for establishing Cumberland Island National Seashore. Tours to the Plum Orchard Mansion are conducted daily as part of the Lands and Legacies Tours. and water on Honey Creek in 2016 and set about hiring an incredibly talented team of architects, contractors, and other professionals, eventually shaping Cedar Lodge into the Southeast’s premier event venue.

Orchard is extravagant even by today’s standards. Park officials have put in a lot of time and effort into the well-being of the mansion. From upkeep to refurnishing, all the hard work has paid off. The mansion is in impeccable condition although most of the authentic furniture could not be salvaged. The front lawn of the mansion is the lunch spot for many visitors who can eat their lunches with the horses—surrounded by great live oaks next to the river. Sometimes the grazers are graced with beautiful piano music drifting out of the open windows of the mansion. Plum Orchard offers an incredible opportunity to get a taste of how everyday Cumberland Island life would have been for the Carnegies.

Visitors can take a free tour of the 22,000 square foot mansion. On display are the architecture, furnishings, and machinery that made operation of the house possible. Plum Orchard offers a glimpse into Edwardian High Society at the turn of the 20th century and the importance of recreation, indulgence, and rejuvenation in nature. But further exploration tells the story of a family who valued the island, and their time spent with friends and family there.

This mansion was donated to the National Park Foundation by the Carnegie family in 1971. The contribution of Plum Orchard helped achieve continued ...

The best way to see Plum Orchard is by taking the Lands and Legacies Tours that leave from Sea Camp after the arrival of the 9:00 AM ferry. The tour lasts all day. There is an additional charge for the tour and current rates can be found on the park’s web site. Campers may also hike or bike up to Plum Orchard.

Reservations for the Lands and Legacies Tours can be made at cumberlandislandferry.com.

There is a hidden jewel on Honey Creek in northern Camden County that exists for the sole purpose of hosting “gatherings” that create memories to last a lifetime.

The best ideas are often created out of observed need and it was when Kori McGraw met the challenge of finding her own perfect wedding venue that the seed was planted in Kori’s mind to create an incredible and versatile venue. She knew there was a need for a venue that would be able to accommodate large numbers of guests, provide beautiful scenic views, and furnish a backdrop that could be modified to the aesthetics of the person or group hosting an event.

Kori acquired the beautiful swath of land continued ...

With a portfolio of enviable weddings and other events, Cedar Lodge stands ready to expand their offerings to groups of all sizes including family reunions, holiday and birthday/anniversary celebrations, girlfriend and bro getaways, corporate meetings, and more.

Kori said, “Our goal is simple: to provide clients with an unforgettable event space in a beautiful natural setting, while providing value by maintaining the highest level of customer service in the industry.”

Cedar Lodge Director Shannon Westberry reflects Kori’s mission at every turn, making sure every event at Cedar Lodge is unforgettable for both clients and guests and every event goes off without a hitch.

“The success of an event is in the details,” Shannon said. “At Cedar Lodge, we explore every opportunity to inject the ‘wow’ factor into the guests’ experience.”

Indeed, guests are impressed.

Beginning with the setting that redefines the beauty of the Low Country, “wow” is most often the expression used when guests first view Cedar Lodge.

Verdant marshes, expansive water views, and even a view of the renowned Sidney Lanier Bridge in the distance makes for an extraordinary backdrop to any event.

There are numerous settings that showcase nature at its finest including among the oaks, the main lodge, the large porches, the barn, garden area, the waterfront, and more.

The nine onsite cottages are a bridal party’s dream (or any group that endeavors to bond through gathering) with a shared great room complete with fireplace and full kitchen and beautifully appointed cottages—all with ensuite baths. Twenty more cottages are on the drawing board as Cedar Lodge expands to accommodate the ever elevating demand for extraordinary hospitality experiences.

You can even come by boat to Cedar Lodge as there is a private dock from which they also offer boat excursions including fishing, sightseeing, and more. From kayaks to a pontoon party boat to an elegant yacht, guests can add an extraordinary water adventure to their list of things to do during their stay.

Cedar Lodge is also open to the public for special events including a farmer’s market held monthly and special buffet brunches.

When it comes to food, the chef at Cedar Lodge pulls out all the stops.

Designing meals to be a full “farm to table” experience, Executive Chef Jamala Haines, a true culinary artist, creates her menus to express her passion for utilizing seasonal ingredients to deliver beautiful and mouth-watering southern dishes. Cedar Lodge is fastly becoming known as a foodie’s paradise.

One guest had this to say about her wedding group’s time at Cedar Lodge.

“The venue itself is stunning and has the most perfect backdrop for a southern, coastal wedding with the river, marsh, and bridge in the background. The inside is just as gorgeous with beautiful chandeliers, a gorgeous fireplace, and a perfect staircase. We got so many compliments from our guests following the wedding.”

Whether you come for the captivating sunrises and sunsets, the “other-wordly” feeling of being one with nature, the pampering and experience of living in relaxed southern grandeur, or for the food and fun and outdoor adventures, the staff at Cedar Lodge await their opportunity to “wow” you from the time you check in to your poignant departure.

For more information, visit www.CedarLodgeGeorgia.com.