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Bassmasters Comes to Lake Griffin and the Harris Chain of Lakes

Lake County to host college bass fishing championship on Harris Chain of Lakes

Leesburg and Lake County are preparing to welcome the Carhartt Bassmaster College Series Championship and participating anglers to the Harris Chain of Lakes.

The championship, which will be held Thursday, Oct. 29 through Saturday, Oct. 31, is expected to draw more than 130 teams of anglers from around the nation.

Lake County is preparing to play host to the Carhartt Bassmaster College Series Championship on the Harris Chain of Lakes.

“On behalf of our great partners at Visit Lake and the City of Leesburg, we are so pleased to welcome the 2020 Carhartt Bassmaster College Team Championship to Lake County,” said Jason Siegel, CEO and president of the Greater Orlando Sports Commission. “Our community is appreciative of the opportunity to host the College Championship for the first time. We look forward to providing a safe and enjoyable atmosphere and are confident that the anglers and their families will have a wonderful experience in Lake County this fall.”

The championship will launch each day at 7:30 a.m., with weigh-in at 3:30 p.m. daily. Launch and weigh-in will take place at Ski Beach at Venetian Gardens in Leesburg. Anglers will be able to fish the entire Harris Chain of Lakes, which includes Lakes Harris, Little Harris, Apopka, Beauclair, Carlton, Dora, Eustis, Griffin and Yale.

Qualifications for the championship are based on team finishes in four college tournaments held around the country. Only one tournament was completed before events were postponed due to COVID-19, with the others being completed earlier this fall. The College Championship tournament will crown the national championship team, as well as the 2020 Bassmaster College Series Team of the Year.

Additionally, anglers on the top four teams will earn a chance to compete for a berth in the 2021 Academy Sports + Outdoors Bassmaster Classic at November’s Carhartt Bassmaster College Series Classic Bracket Challenge on Alabama’s Lay Lake.

“We are thrilled to host the 2020 Bassmaster College Championship,” said Lake County Commissioner Tim Sullivan. “Lake County is the premier destination for visitors to experience ‘Real Florida. Real Close.’ and is home to the best bass fishing lakes in the Southeastern United States.”

For information about the Carhartt Bassmaster College Series Championship, visit https://www.bassmaster.com/college-bass-fishing. Those interested in the event also can visit the official tourism site for Lake County at www.visitlakefl.com

Balsamic Glaze, Dressings and Salads

By Harbor Hills Member Pete Steriti

When delicious heirloom tomatoes and fresh herbs like basil are abundant, we especially enjoy Caprese Salads. 

“Salad of Capri” is wonderful yet simply made by layering seasonal tomatoes, fresh mozzarella (sold bulk in brine often at deli counter or with specialty other cheeses in vacuum sealed packages), and basil leaves. 

In Italy, Caprese salad is traditionally flavored with fine olive oil lightly salted preserving the pure flavors of its fresh ingredients.  My recipe includes a lite balsamic vinaigrette option. Be ready to be amazed by the magic the finished drizzle of balsamic glaze brings to this salad.       

The second, Arugula Salad with Prosciutto and Shaved Parmigiana, is my favorite.  It’s also my go-to salad for dinner guests especially when serving “Italian”.   

This incredible salad is bursting with flavor and so easy to prepare.  Arugula’s peppery taste is complemented with a simple balsamic vinaigrette and the bold and distinct taste of shaved parmigiana and prosciutto.  The slightly sweet drizzle of balsamic glaze adds perfect balance.

Caprese Salad

This recipe will serve 6…Ingredients:

  • 4 or 5 flavorful season tomatoes 
  • 1-pound fresh mozzarella, pre-sliced or solid
  • About 30 fresh basil leaves
  • Balsamic vinaigrette or fine olive oil with a small sprinkle of salt
  • Balsamic Glaze store bought or homemade (see below) 
  • Optional, garnish with diced red onion and Kalamata olives as shown.   

Directions

Balsamic vinaigrette 

  • Combine 1/2 cup of extra virgin olive oil with 1/4 cup of quality balsamic vinegar.  Add 1/8 teaspoon prepared mustard, 1 teaspoon finely chopped basil, salt and pepper. Whisk.  
  • Remove tomatoes’ rough stems.  Cut them vertically into 1/4 inches’ thick slices.  
  • Cut fresh mozzarella into 18 equal slices.

Assemble

  • Place the largest slice of tomatoes on each plate followed by a slice of mozzarella and a basil leaf (see picture).  Repeat, by adding another slice of tomatoes, a basil leaf and another slice of cheese, basil and tomatoes. Use the smaller slices of cheese, tomato and basil leaf on one side. 
  • Stir vinaigrette and drizzle by spoon over the salad.  
  • Finish with a drizzle of balsamic glaze.

Note:  Fresh mozzarella is not the same as “Buffalo Mozzarella”.  True Italian Buffalo Mozzarella is traditionally made from buffalo milk.  It is sold as “Mozzarella di Bufala Campana”, is certified and protected. It also is welcomed in this salad.       

Arugula Salad with Prosciutto and Shaved Parmigiana

10 oz. package of Arugula will easily serve 6 as a side salad.  About 4 oz. of parmigiana and the equivalent of one slice of thin prosciutto per plate are ample.

Select freshest arugula.  Overgrown leaves tend to be bitter.  Leaves past their prime turn yellowish.      

Ingredients:

  • 10 oz. arugula
  • ¼ pound shaved parmigiana cheese from a larger wedge
  • 6 slices (less than ¼ pound) thinly sliced prosciutto
  • 3 tablespoons virgin olive oil
  • 1 ½ tablespoon quality balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • Balsamic glaze

Directions

  • Rinse and blot arugula dry.
  • Using a potato peeler, shave off about ¼ pound of parmigiana.
  • Cut each slice of prosciutto in half lengthwise and perpendicular in ¾ inch lengths.  Spread pieces on wax paper.  
  • Wisk olive oil and balsamic vinegar in a small bowl.  When ready to serve, toss arugula with dressing. Continue tossing while lightly salting (prosciutto and parmigiana are already salty).  
  • Alternatively add arugula, pinches of prosciutto, and pieces of parmigiana onto serving plate.  Reserve some for show on top.  
  • Lightly drizzle balsamic glaze over and finish with fresh ground black pepper.

Balsamic Glaze 

By Harbor Hills Member Pete Steriti

Visit Peter’s website:  www.luciatramonte.com for more great recipes

Because Home is the New Office. Re-posted from Etsy

Etsy





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