< Previous70 COASTMONTHLY.COM | OCTOber 2025 Speckled trout are at the top of the list for many anglers during the fall, and they will only become more aggressive as water temperatures continue to cool off. COASTMONTHLY.COM | OCTOber 2025 71 HOOKED ALL IN FOR FALL FISHING As the water cools, the big three get hungry story and photos by CAPT. NATE SKINNER N ow’s the time to pursue speckled trout, redfish and flounder across our upper coast estuaries and marshes. The water’s cooling, autumn’s in the air, the fish are chewing — everything is about to fall into place. Tides typically are higher during October, so there’s plenty of water to choose from both in back lakes and open bays. Speckled trout are at the top of the list for many anglers and can be caught both by wade fishing and from a boat. The dotted fish can be found over many of the mid-bay oyster reefs scattered across the Galveston Bay Complex. Just about any stretch of water with shell in 3- to 7-foot depth range can be holding solid trout right now. Drift fishing over these reefs is a good way to cover wa- ter and catch a lot of specks. Soft plastics rigged on a 1 ⁄ 4 -ounce to 1 ⁄ 8 -ounce jig head are a good go-to bait presentation. But don’t underestimate the top- water action awaiting you this month. Surface plugs also will produce explosive strikes from trout in both shallow and deep water. If you like to wade fish, getting out of the boat along flats adjacent to guts that lead into the mouths of marsh drains and bayous is a good plan. Trout often stack up in the mouths of the drains where the guts drop off. These areas especially are productive during a falling tide, as baitfish and crabs are pulled out of 72 COASTMONTHLY.COM | OCTOber 2025 HOOKED the marshes and back lakes with the current. Schools of trout usually are waiting to am- bush them, and the bite can be impressive. If your sights are set on redfish, you can plan on finding them in pods and small schools across back lakes and marshes. With tides above normal, expect the reds to be feeding in the farthest reaches of back lakes and marsh systems. Don’t be surprised to find them stacked up right along the edges of grassy banks and shorelines in the shallowest water that you can find. Schools of redfish also will be roaming stretches of open water. You can find them mixed in with concentrations of speckled trout over mid-bay oyster reefs, as well as in stretches of open water over mud where there are swarms of shrimp, pogies or mullet. Rocky banks, the jetties and areas with rocks and rip rap are great options for red drum. Most of the time, you can find them chasing crabs and baitfish right up against the rocks or rip rap. Soft plastics, topwater plugs and gold spoons will do the trick for redfish, whether you’re fishing in marshes and back lakes or in open bay waters. If you’re targeting rocky areas or stretches with rip rap, square bill crankbaits and spinnerbaits are hard to beat. Flounder can be found in fairly shallow water along the edges of guts and channels leading into marsh drains and bayous. There also will be plenty of flounder roaming across back lakes and marshes this month when tides are high. The key to catching flounder is to target them when the tide is moving. During an outgoing tide, the mouths of drains and bay- ous are going to be the best option. When the tide is rising, the flat fish can be found farther back in marshes and bayous. Shallow shorelines adjacent to drains and the mouths of bayous also are worth targeting for floun- der when the tide is coming in. Coaxing flounder to strike is about as easy as bouncing a soft plastic lure along the bottom. You simply want to keep your bait in the strike zone. Make sure it sinks to the bottom after giving it subtle twitches, and get ready to feel a thump. As the days wear on, fall angling opportuni- ties along the upper Texas coast are only going to improve. Make plans to get out on the water and enjoy the mild weather. Solid catches and incredible memories await you. (From top) Redfish can be found both deep and shallow during the fall, and are willing to strike a variety of baits; catching flounder can be as simple as bouncing a soft plastic lure along the bottom near the edges and mouths of marsh drains and bayous. COASTMONTHLY.COM | OCTOber 2025 73 THANK YOU, GALVESTON COUNTY! BEST MORTGAGE LENDER 2025 by The Daily News Readers’ Choice Awards Matt Hawkes HERE TO GUIDE YOU EVERY STEP OF THE WAY OF THE HOME BUYING PROCESS, Galveston's Local Lender! 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The Port of Galveston’s 200th anniversary gala Oct. 18 will be presented by Carnival Cruise Line in the Grand Ballroom of the Galveston Island Convention Center, 5600 Seawall Blvd. “The Port of Galveston is celebrating its past, present and future,” said Kathy Thomas, communications director for Galveston Wharves and project lead for the bicenten- nial events for an entity established by a proclamation issued by the Congress of Mexico on Oct.17, 1825, while the land known as Texas still belonged to Mexico. The Port of Galveston became the oldest port in the Gulf of Mexico west of New Orleans. One of the most famous early Galveston residents was buccaneer Jean Laffite, who built a fort on the rugged is- land and operated his fleet of ships from 1817 until 1821. After one of his captains mistakenly raided an American ship, the U.S. government sent a cutter to make sure Laf- fite left the island permanently. Stephen F. Austin, an early Texas settler and a founding father of the Republic of Texas, visited the island shortly COASTMONTHLY.COM | OCTOber 2025 75 PHOTO: COU r T e SY GALV e STON WHA r V e S The Port of Galveston will celebrate its bicentennial anniversary with a gala Oct. 18 at the Galveston Island Convention Center. The port was established by a proclamation issued by the Congress of Mexico on Oct. 17, 1825, when the land known today as Texas belonged to Mexico. The port has operated as the Galveston Wharves since 1940, when it became a city utility.76 COASTMONTHLY.COM | OCTOber 2025 FEATURE after arriving in the region in 1821. He de- scribed it as having “the best natural port that I have seen.” The port has operated as the Galveston Wharves since 1940, when it became a city utility and has rapidly become a major U.S. cruise port, ranking as the fourth busiest in the nation. Since summer 2024, Thomas has been working closely with Angelina Ramirez, Michelle Beckwith and hundreds of other contributors who are committed to making the gala especially memorable and magical for sponsors and attendees. Ramirez is the executive assistant to Port Director and CEO Rodger Rees, and secretary of the port’s gov- erning board. Beckwith is the regional direc- tor of special events and catering for the San Luis Resort, Spa and Conference Center. The San Luis and The Events Company, both entities operated by Landry’s Inc., are preparing to host about 1,000 gala-goers starting with a cocktail reception in the con- vention center foyer at 6 p.m. Several bars will be open during the re- ception. The Golden Hour signature cocktail will be made of Bombay Sapphire Gin, St-Germain Liqueur and iced tea garnished with lemon and lavender and served in rocks glasses — also known as old fash- ioned glasses. San Luis servers will pass hors d’oeuvres. Featured items include Lobster Bisque Shots; Seared Tuna with Wonton Crisp and Pineapple Habanero Jam; Ba- con-Wrapped Quail Breast with Raspberry Chipotle Lacquer; and Jackfruit Cake with Remoulade. When the doors open to the Grand Ball- room for dinner, Beckwith and Thomas want attendees to feel as though they are stepping back in time to Galveston’s Gilded Age, a period from 1870 to 1900 when the city flourished in large part because of the port. Beckwith credits The Events Company with creating the Gilded Age ambience. “You always want your guests to walk into a gala and have their mouths drop,” she said. “We want people to feel they have been trans- ported back to an elegant, exclusive time.” Amber uplighting, vintage-inspired mahog- any Chiavari bamboo dining chairs, and ta- bles set with shimmering navy, ice blue and gold linens will welcome gala supporters. Table decorations will include fern-topped (From top) Marcos Ortega serves Kathy Thomas, center, communications director for Galveston Wharves and project lead for the bicentennial events, one of the appetizers for the Port of Galveston’s 200th Anniversary gala during a menu tasting at the Galveston Island Convention Center. Angelina Ramirez, left, executive assistant to the port director and CEO, and Brett Milutin, executive deputy port director, also were on hand for the tasting; the main entree for the gala will be short rib and jumbo shrimp with a crab cake stuffing, au gratin potatoes and asparagus spears; dessert will be The San Luis’ warm butter cake topped with a scoop of ice cream. PHOTOS: J e NNIF er re YNOLDS COASTMONTHLY.COM | OCTOber 2025 77 brass candelabras, blue and white florals and glowing candles. The ace culinary team aiming to satisfy gala guests includes San Luis Executive Chef Mike Orozco, Executive Sous Chef Kelsey Thomas and Executive Pastry Chef Miguel Michel, who assures Beckwith the Warm Butter Cake adorned with the 200th port anniversary logo for dessert will, in fact, be served warm to 1,000 people. The culinary team will prepare a plated gourmet meal that features a Boston Bibb salad; fresh baked breads; Short Rib and Jumbo Shrimp with Crab Cake Stuffing; Au Gratin Potatoes; and Asparagus Spears with Parmesan Tomato. A team of 15 workers will be in the kitch- en assisting the executive chefs, Beckwith said. And a team of 50 or so servers will be pouring red and white wine during dinner, and another 10 or so bartenders will mix cocktails for those who prefer more spirited beverages with their main meal. Thomas believes the 200th anniversary gala might well be “the party of the century,” she said. Visit https://portofgalveston200.com for ticket information. The Golden Hour, the signature cocktail for the port’s gala is a refreshing drink made with Bombay Sap- phire Gin, St-Germain Elderflower Liqueur and iced tea. It is garnished with dried lemon and lavender. DiamondBeach #7PH1 DiamondBeachExpert ZuleimaCossio FEATUREDLISTING S C A N M E CALLMEAT409.877.3692 Bay Area Kitchens Our Showroom is Open BY APPOINTMENT ONLY 17306 Highway 3, Webster, TX 77598 281.338.2737 We Begin With Thoughtful Design. MINDFUL KITCHEN DESIGN | GOURMET APPLIANCES | LUXURY CUSTOM CABINETRY SCAN TO VIEW OUR WORK78 COASTMONTHLY.COM | OCTOber 2025 “This chunky necklace is one of ours and it’s a fun update on the turquoise trend.” “I found this cuff on etsy. It is leather with a metal disk that’s been treated to have a patina. It looks like snakeskin and maybe it is as it was a bit pricey. I’ve had it for years.” “This is a vintage Gucci bag I found on ebay. I just love shopping on ebay, etsy and at vintage stores. It is a cross body, which is so practical.” “My rings are from flea-market finds from round Top. I love vintage shopping there. The gold band is my original wedding ring and the platinum ring with two rubies and a diamond is my new wedding ring. After 30 years of marriage, I thought I deserved it.” “I just love this belt. It is from the J.McLaughlin catalogue and has a fun leopard print with a polished turn-lock buckle. It is adjustable which makes it very versatile.” “These wide- leg jeans are from our store (emily’s Design Center). They are timeless with nice details like the big cuff and the interesting seams down the front.” “I love a white Oxford shirt — it is my absolute go-to item. When I’m looking at new accessories, pants or shirts, I’ll often say that’ll look good with a white Oxford. This one is cropped, which is the latest trend.” “My boots are Schutz brand mid-calf booties. They have a chunkier heel, which I like.” “emily McCarthy designed this jacket. She’s a designer out of Savannah, Georgia, who started out as a graphic designer and is known for her prints and color. This was one of the first pieces of hers I bought. The puff sleeves and gold buttons give a feminine touch to a traditional blazer. It is one of those investment pieces you wear for years.” COASTMONTHLY.COM | OCTOber 2025 79 Each month, Coast Monthly puts the spotlight on some of the most stylish people on the upper Texas coast. YOU WEAR IT WELL TRADITION AND TRENDS Island entrepreneur likes classic looks with modern, fun twists story by SHANNON CALDWELL photos by JENNIFER REYNOLDS E mily Root takes a thoughtful approach to personal style, incorporating classic looks with a touch of fun. “I like traditional and classic looks with plenty of color to give a modern twist,” Root said. “I’ll often see some pants with a crazy print or statement accessories and say that will look good with a white Oxford shirt. I say it so often, it is almost a catchphrase.” The Galveston entrepreneur and mom of four has impeccable per- sonal style, balancing tradition and trends. She might pair a statement necklace with a simple white shirt and jeans or combine designer clothes with vintage finds. Jacqueline Kennedy Onassis, who Root described as “always so classy,” is her style icon.” Like Jackie O, Root’s aesthetic is sophisticat- ed and effortless. Her style imbues all aspects of her life, including her career. With her husband, Brian, she owns the homeware and fashion store Emily’s Design Center and Boutique, an interior design service; downtown island restaurant Sugar & Rye; and a number of boutique hotels. “When I’m buying for the store, I want pieces that embody coastal chic and look good on everyone no matter their age or body type,” she said. Root calls her daughter Carson her right-hand person and they encourage each other to expand their fashion horizons. Emily has influenced Carson to be more traditional while Carson has inspired her to have more fun — think tennis shoes with a tailored sundress or a fresh manicure in a fashionable hue. In turn. Root wants to inspire her customers to have more fun with fashion. “I’m 50 and I think as we get older women are told not to show their arms or wear color. I say go for it because you might not look this good in your next decade.” thruNext >