G&G Party Pics

Louisiana Cast & Blast 2018

In partnership with the Louisiana Office of Tourism, Garden & Gun hosted a three-day Cast & Blast event at Grosse Savanne Lodge in Lake Charles, Louisiana from September 14–16, 2018. It included two fishing outings for redfish, flounder, or trophy bass followed by two morning hunts on opening weekend of teal season. As a special treat, Grosse Savanne chef George Sittig prepared a game dinner featuring local specialties at the lodge for G&G readers and guests of Louisiana’s lieutenant governor, Billy Nungesser.

Special thanks to: 

Louisiana Office of Tourism

Grosse Savanne Lodge

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G&G hosts the second annual Cast & Blast event at Grosse Savanne Lodge, well known for its excellent hunting and fishing.

photo: Michael Cannaday

Phillip Landry reels in a redfish while fishing with Lori Landry during the first fishing outing of the weekend.

photo: Michael Cannaday

Corey Lemming and Ryan Crimmins show off their monster redfish while fishing near a weir in the Grosse Savanne marshes.

photo: Michael Cannaday

Lots of action for marsh fishing as Adam Wheeler works to reel in his redfish while Dwayne Pope hooks one on his line.

photo: Michael Cannaday

Father and son Pat and Walker Cave show off their impressive fish.

photo: Michael Cannaday

A Louisiana sunrise over a flooded rice field on opening day of teal season.

photo: Michael Cannaday

Joe and Sherri Ramey crouch in a duck blind waiting for the teal to arrive.

photo: Michael Cannaday

A hunting Lab waits for the call to retrieve teal from the flooded rice field.

photo: Michael Cannaday

Brandon Burris hunts day two of the sixteen-day teal season.

photo: Michael Cannaday

On Saturday evening, invited guests of the lieutenant governor join the G&G event attendees for a special dinner at the lodge complete with cocktails, hors d’oeuvres, and a four-course meal.

photo: Michael Cannaday

The dinner setting for Saturday evening in the dining room at Grosse Savanne Lodge.

photo: Michael Cannaday

Chef George Sittig wows guests with a menu including blue crab salad, venison chop, and the grand finale: hummingbird cake.

photo: Michael Cannaday

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