Flat Creek Lodge Blog

We are thrilled to announce the  2012 Dove Hunting Dates:

• September 8
• September 15
• October 13
• November 22 - Thanksgiving Day

Here's additional details about each day - please call us if you need more info!

September 8 and 15 (Morning)
-Includes breakfast
-Guests may want to stay and enjoy lunch in our dining room after the shoot.

October 13 (Afternoon)
-Includes Lunch
-Be sure to join us at the bar for Happy Hour specials following the shoot!

November 22, Thanksgiving Day (Morning)
-Includes breakfast
-Great family outing!


More Information:
Price: $100 per person, which includes transportation, ammo and breakfast OR lunch.
Overnight packages available, prices starting at $275.

Dove shoot & sporting clay packages also available for $350 per person.
Includes Dove Shoot, Overnight in the Lodge and a round of Sporting Clays.


For Reservations please call 478-237-3474 or stumpknockers@flatcreeklodge.com
www.flatcreeklodge.com
Cottages are available upon request.
Pleas ask about our rates.
No tipping policy observed. Subject to availability and reservations.


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We are so excited to be represented by Cheeses & Mary at The Broadwell Cottage. The photo above is a beautiful one of our cheeses as a part of a large buffet at the LPGA, representing many dairies!

A special thanks to the Governor's office for sharing their grits recipe! It tastes great using our Flat Creek Cheddar!

Georgia Shrimp and Country Ham & Cheddar Cheese Grits

2 pounds Georgia Shrimp
1/4 cup canola oil
1/2 pound country ham, diced
2 cups diced bell peppers (assorted colors)
2 cups Vidalia onions, diced
1/4 cup minced garlic
2 28 ounce cans diced tomatoes
1 cup white wine
1 quart shrimp or seafood stock
6 springs fresh thyme

2 cups grits
2 teaspoons salt
1/4 pound butter
1/2 pound Flat Creek Lodge Cheddar Cheese
1 cup heavy cream or half and half

In a deep skillet, heat canola oil.  Add diced country ham to hot pan.  Cook ham until slightly crisp, about 5-10 minutes.  Add onions, peppers and garlic, cooking until soft.  Deglaze pan with wine, cooking until almost evaporated.  Add tomatoes, thyme and stock.  Season with salt and pepper.  Be mindful of salt as ham is very salty.  Allow this to cook for 20 – 30 minutes.  Add shrimp to pan and cook until shrimp turns pink and opaque.  Serve over grits.

Cheddar Cheese Grits
Bring 6 cups of water to a boil with salt.  Using a whisk, stir grits into boiling water.  Add butter and continue to stir until it comes back to a boil.  Reduce heat and continue to cook for 45 – 60 minutes, stirring periodically and adding water if they get too thick.  Just before serving, add grated cheddar.  Stir grits until cheese is melted.  Check for seasoning and serve.