< PreviousThe pocket consists of shallow sand flats that extend out into the Gulf from the beach alongside the North Galveston Jetty. This skinny slice of Gulf got its name from the fact that Bolivar Peninsula and the north jetty create an L-shaped pocket that protects the water from various prevailing winds. This gives anglers an opportunity to fish clean, calm surf waters, even when conditions are breezy. The Bolivar Pocket is protected from gusts out of the northwest, west, southwest, south and southeast. Without a doubt, 60 COASTMONTHLY.COM | MAY 2023 HOOKED the best time to fish the hotspot is during periods of incoming tide. The north jetty, which protects the northern perimeter of the channel connecting the Galveston Bay Com- plex with the Gulf of Mexico at the estuary’s entrance, extends about 4 miles southeast from Port Bolivar out to where estuarine and Gulf waters meet. This stretch of granite is an ex- cellent place for anglers to tangle with a variety of species of fish, including redfish, speckled trout, sheepshead and black drum, especially from now through the summer and fall. The best time to fish along the north jetty is during tidal movement. Regardless of whether the tide is rising or falling, fish tend to be the most active around the rocks when the water is flowing. The action also can be good right when the tide switches from incoming to outgoing, or vice versa. The boat cut, and anywhere else where water seems to be flowing through rocks, is a good spot along the north jetty. A variety of fish will stage between cracks and crevices in (From top) The Bolivar Pocket provides excel- lent surf-fishing opportunities to anglers who are willing to wade fish; the north Galveston jetty is home to a variety of fish species, including black drum. COASTMONTHLY.COM | MAY 2023 61 the granite, waiting to ambush their prey as it comes swimming by in the current. The Bolivar gas wells, just north- west of the peninsula in Galveston Bay, are another hotspot. These struc- tures are surrounded by large shell pads along the bay bottom, which attract plenty of fish. Nearby waters will offer consistent action through the entire summer. Bolivar Peninsula is replete with marshes, back lakes and drains con- nected to the Intracoastal Waterway, East Galveston Bay or both. These shallows are perfect for targeting redfish, as well as flounder. The number of fish that can be found feeding in marshes, back lakes and drains is only going to increase as summertime sets in. By late sum- mer and early fall, these places will be loaded with schools of reds. The south shoreline of East Gal- veston Bay is formed by the Bolivar Peninsula, and it sports miles of shallow flats that are perfect for both wade fishing and drift fishing for specks. The largest speckled trout I have ever seen in person was caught along this shoreline by a longtime fishing buddy many years ago. It was 32.5 inches long and weighed 10.25 pounds — a true Texas coast trophy. The area continues to be a hotspot for quality trout. During this time of year, stretches of East Bay’s south shoreline are often swarming with mullet and other bait- fish. As we transition into the heat of summer, the baitfish and the predatory fish such as trout will pull out off the shoreline into deeper water. Follow the bait, and you’ll find the fish. Whether you prefer to fish in the bay, or in the Gulf, Bolivar Peninsula has some outstanding angling oppor- tunities that will keep you hooked up for the next several months. Go explore them, and take a friend or family member along with you. You won’t regret it. GET TICKETS! TheGrand.com | 409.765.1894 2020 Postoffice Street, Galveston THE GRAND 1894 OPERA HOUSE 202223 PERFORMING ARTS SEASON Sunday, June 11, 2023 | 3 PM Saturday, June 3, 2023 | 8 PM Saturday, May 20, 2023 | 8 PM Enjoy hits like “The Way You Look Tonight,” “Crush On You,” “The Sunny Side of The Street” and more from this award-winning singer, songwriter and producer!ISLECYCLESTUDIO-GROUPCLASSES MASSAGE-WELLNESSTHERAPIES THEGATHERINGSTUDIORENTALSPACE BentonHealthyLivingWellnessCenterisawellnessandfitnessspaceonGalvestonIsland. BentonHealthyLivinganchorsthewellnessarmofthecenterwitheducationaland therapeutic-basedresources.ThewellnesscenteroffersFullBodyVibrationTherapy,Salt BoothTherapy,InfraredSaunaTherapy,Massage,andIVTherapy. BentonHealthyLivingWellnessCenteralsoofferseducationalclassesonnutrition, essentialoils,wellness,andfitness,aswellasphysicaltherapy. BENTonHealthyLiving.com Locatedat291053rdStreet-Galveston,TX Giveusacallat(409)220-390164 COASTMONTHLY.COM | MAY 2023 DOWN THE HATCH MEET SARAH BRAGG She’s never had a dull moment bartending at Hardheads story by TRACE HARRIS | photos by STUART VILLANUEVA W hether you live on, drove or took the ferry to Bolivar Peninsula, everybody has a home at Hardheads Icehouse & Grill, 1035 state Highway 87 in Crystal Beach. The open-air, tiki-bar style venue, which opened in 2015, takes its name from the undesirable and venomous hardhead catfish. The friendly staff is anything but hard- headed, with resident mixologist Sarah Bragg slinging drinks five nights a week. Each month, Coast Monthly chats with mixers and shakers on the local bar scene. COASTMONTHLY.COM | MAY 2023 65 Are you a Bolivar native? No, I grew up in Kirbyville in East Texas. I gave up a lot to move here. I had a house in Newton, but I decided to make this my home. How long have you been bartend- ing? I began bartending here a year and a half ago. This is my first job bartending. I learn as I go and watch YouTube videos. It’s fun to come up with new drinks. My recent creations are blueberry lemonade and cranber- ry lemonade. What’s your favorite part of work- ing here? It has to be the locals. This is a really chill, laid-back environ- ment. I also like to talk to the travelers and hear where they’re from. Have you had any interesting drink requests? Oh yeah! One of our regulars always orders a cranberry juice with water, vodka and olives! Do you have any interesting sto- ries or experiences as a bartend- er? It was packed during Mardi Gras and got a bit intense. People were throwing out beads from the deck. One of our poles caught fire because a heater was too close to it and a lady tried to put it out by throwing her mimosa on it. It was hilarious. We do have fire extinguishers! What sets this place apart? The open-air concept is really cool, but it gets pretty hot in the summer and cold in the winter. I like feeling like I’m outside. We also have live music and we are adding a beer garden. Even when it’s the off-season, we are always busy. Our locals really support us. If you come in after 7:30 p.m., you’ll usually have an hour wait, no matter when. SMOKED OLD FASHIONED 1 teaspoon brown sugar 2 dashes bitters 2 ounces bourbon Orange peel Ice cubes Combine sugar and bitters in a glass, then crush and mix together using a muddler or spoon. Add bourbon, orange peel and 4 ice cubes to glass and stir until ice melts, about 100 circles. Place cocktail smoker on top of glass and fill smoking chamber with cherry wood chips. Light with kitchen torch and let sit until smoke fills glass. Remove smoker, then add a large square cube of ice to glass and serve. FIRST PHASE OF SITE DEVELOPMENT CONSTRUCTION UNDERWAYAt Texas A&M University at Galveston, marine biology students research the genetic mechanisms of Turritopsis dohrnii, a biologically immortal jellyfish, right alongside renowned faculty. While human immortality is distant, with this research and the advent of DNA-based technologies, relief for those with genetic disorders could be within a tentacle’s reach. Whether your interests take you above, below or on the water, as the marine & maritime campus of Texas A&M University, we have the resources you need to succeed. Discover your part in driving our blue economy with degrees in science, engineering, transportation, business and liberal arts. Chart the course to your future today. Visit tamug.edu for more. EVEN BETTER THAN CHARRO BEANS Makes: 6 cups 1 teaspoon lard or vegetable oil 4 slices bacon ½ onion, chopped 2 jalapeño or Serrano peppers, chopped 2 cloves garlic, minced 6 cups beans and broth (1 pound pinto or similar bean and 8 cups of water) 1 tablespoon salt or to taste ½ teaspoon cumin Chopped fresh cilantro (optional) Sort and rinse beans. Place in a pot with 8 cups water. Bring to a boil and simmer for 6 hours, stirring occasionally. Heat oil and fry bacon and onion together in a skillet over medium high heat until the onion is golden brown. Add peppers and garlic, cook- ing for 1 minute more. Add mixture to pot of beans. Season with salt and cumin and simmer for another 10 minutes. Serve beans with fresh cilantro. 68 COASTMONTHLY.COM | MAY 2023 TASTE OF TEXAS COWBOY CUISINE Charro beans are a Tex-Mex staple story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS F rijoles Charros, better known in Texas as Cowboy Beans, originated in rural Northern Mexico and has become a pop- ular Tex-Mex staple, both as a main course and a side dish. The dish, named for famed Mexican horsemen, combines traditional ingredients with meat. Charros harken back to 19th-century Mexico. They were of noble birth and raised cattle on large ranches, placing high value on fraternity, bravery and honor. They also were famous for large, beautifully decorated sombreros. Legend has it charros impro- vised a dish of leftover vegetables, spices, peppers and beans into a stew to feed a multitude. This dish quickly crossed the border into the southwestern United States, where cowboys working the ranches began to make it as well. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.Next >