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NOVI Vineyard and Winery

Celebrating three years of success on Risers Mountain

Story by Roxann Edsall
Photos by Mackenzie Free

The party on a hot fall day was to celebrate an anniversary. There was music, food and wine. The guests lifted glasses to toast a winery that has become an active part of their community in Alpine.

Lee and Lisa Moffett opened Novi Vineyards and Winery on the side of Risers Mountain three years ago, after spending nearly seven years in preparations. In those years, Lee says there were many lessons learned and blessings received. “We’ve learned somewhat on the fly,” said Lee. “I’ve hired various consultants to walk us through the process in the vineyard and in the making of the wine. I’ve learned a lot.”

“We started making wines for ourselves at first,” said Lisa. “Then Lee started taking classes online through the University of California Davis. He’s also gotten advice from many winemakers over the years.” The two have taken that advice to heart and built a winery with a family atmosphere and a menu of wines unlike most produced in Alabama.

One of the first lessons learned was that they didn’t need to grow muscadines. “That market is well covered in Alabama,” Lisa explains. “Most wineries in our state make sweet wines. We decided we wanted to be different. We chose to focus on growing French hybrid grapes and making dry wines.”

The French hybrid varieties they grow have been in the ground for nine years now and produce Norton, Lenoir, and Blanc duBois grapes. Since it takes roughly three pounds of grapes to produce a single bottle of wine, they work approximately 1,500 vines, which produced about 4,000 pounds of grapes this year.

Volunteers and family members did the harvesting in late August. “It was a good time, a little hot, but a good time,” Lisa recounts. “I love how supportive our community is. They heard it was harvesting time, and 25 people came to help.”

Pete and Michelle Bond are from Chelsea and say Novi is their favorite place to hang out. “It’s the best winery owned by the best people,” says Michelle. “I recently went through chemo, and throughout the process of losing my hair, Lisa still recognized me, even with different wigs.” Pete echoes the sentiment, saying the Moffetts take the time to get to know the names of their guests.

Brett Metcalf grew up in southern California but recently lived in Spain for four years. He moved to Hoover in 2022 and recently found out about Novi Vineyards and Winery through a friend. His travels have exposed him to many wine tasting opportunities, and he gives high praise to this local business.

Hoover resident Brett Metcalf (top left) enjoys wine and charcuterie with friends

“This is my second time here. Lee and Lisa are special,” he says. “They treated me like family even the first time I visited. And they have a great wine flight!”

A health crisis caused the Moffetts to reassess their family life and work situations. After making the decision to recenter their focus on health and family, they bought land and began the process of planting the 10 acres as a vineyard and developing plans for the winery. Lee had been sick for close to 15 years, fighting recurrent renal cell cancer.

“That’s actually how we got our name. Novi is the Latin prefix meaning new. Our family was weary,” Lisa recounts. “This place, and our family coming together to work it, gave us a new breath. It was therapy.”

Lee adds, “I’ve always enjoyed the land and being out in the woods. I have fond memories of my grandparents’ farm. I’ve since learned that it is hard work.” Lee is an engineer by trade and manages to find time for that work in addition to his tasks at the vineyard. Lisa is retired from a career in teaching.

The Moffetts have three children, all grown and married. When things get busy, it’s all hands on deck at the vineyard. Lee says July and August (before the grapes are harvested) are the slowest months, but the rest of the year there’s always something to do.

“We’ve just harvested and have the grapes fermenting in the vats,” explains son-in-law Ben Meadows. “Now is the busy season when it’s nice weather to hang out and visit the winery.”

Winter, he says, is filled with shipping gift and holiday party orders. Early spring involves pruning and preparing the plants and ground for new growth. Early summer involves managing the water intake, pest control and watching for mold and fungal issues. Summer is spent trimming the plants and mowing the property. Late summer brings the harvest back around and the cycle begins anew.

Much of the vinification is still manual. They do have a machine to de-stem the grapes and one to crush the grapes. They also have a bottle filler, which handles five bottles at a time. The corking, foiling, labeling and boxing is done one bottle at a time. Their output this year will be about 450 cases, and that, they hope, will help to push the business into the black this year.

Novi is also hosting dinners in the vineyard this fall and early winter. Local chefs cater the events and wine packages are offered to customers at their tables set up among the vines. “We discovered in the spring that people responded really well to dinners in the vineyard,” said Lisa. “We have several scheduled for November. If the weather is good in December, we may add more.”

They also have a unique event that is designed specifically for book lovers. It’s called “Pages and Pairings,” and is led by Nicole Conrad, an English Literature teacher. Conrad picks books to suggest to book club participants or avid readers and compares story elements and the character and nuances of the different Novi wines, ultimately pairing those books with specific wines made at the winery.

“A glass of Blanc du Bois, for instance, might pair perfectly with a light summer romance,” she explains. “We’ve done these three times already, and they’ve been very popular.”

Lee describes each of their wines as having its own unique characteristics. The Blanc du Bois, he describes as a very citrusy, fruity wine, comparable to a Sauvignon Blanc, but with a sweeter nose.

“The Norton is our driest on the palate,” he says. “It gives you an earthy, woodsy, smokey, fruity nose with hints of bourbon and leaf tobacco.” He describes the Lenoir, the third variety made exclusively with their grapes, as having a smokey, blackberry aroma. They also offer a red blend and a Cabernet Sauvignon.

Their wines are in two stores in the Birmingham area – Classic Wine Company in Homewood and Hop City in Birmingham. Thanks to a law passed in the State of Alabama three years ago which allows shipping of wine in the state, you can order from Novi online at www.novivineyards.com. Of course, you can also buy it in person at Novi Vineyards and Winery.

“There is a certain flavor profile that’s brought about by the minerals here in the soil that give it a characteristic flavor that you’re only going to find here,” Lisa says. “Terroir is a term that describes the influence of the terrain, the soil, climate and other factors where the fruit is grown.”

You can come check out the different wines at Novi every Friday and Saturday from noon until 5:00 p.m. They have a wine tasting room to help you decide your favorite or just get a flight and try them all. They also offer charcuterie boards to enjoy with a bottle of wine on the terrace overlooking the vineyards. Novi Vineyards and Winery is also available for weddings and other private events.

Come relax with friends and make new ones as you unwind in this relaxing homegrown, yet sophisticated winery. Lee and Lisa Moffett are building community and relationships one sip at a time. And they’re crushing it.

Among the VINES

Pottery, dinner & Wine under the stars

Story by Roxann Edsall
Submitted photos

One of the most unusual events to happen near the lake community is happening this week in Alpine. It’s billed as three courses under the stars, but with a twist. Guests at the Nov. 9 event will be making a piece of pottery before enjoying a gourmet meal in the vineyards at Novi Vineyards and Winery.

Josh Miller, senior food editor for Southern Living magazine, is also a recipe developer and food stylist. He is serving as head chef for this special event, his first in collaboration with Novi Vineyards. He has done at least 20 similar events at the pottery studio and garden shop he runs with his partner, Lauren Scott.

“A friend and former intern at Southern Living, Nicole Conrad, was telling us about a book pairing event she did here with Lisa Moffett,” said Miller.

“She showed us pictures and we thought it was beautiful and were very interested in doing something with them.” Miller and Scott met with Moffett and connected immediately. The three talked through the idea and developed a plan.

The evening will start with a glass of wine and fellowship on the winery’s terrace. After everyone has arrived and had a few minutes to unwind, participants will move to the side patio for the pottery class and making the harvest bowl project.

Miller calls the project a “hand building” project, because it takes no special tools. “We have people who tell us they’re not creative, but we design these projects to be good for all levels,” says Miller.

“It’s a very forgiving project. If you make a mistake, we can help you smooth it out and fix it.”

The pottery students will simply mold a rolled-out sheet of clay with their hands to form a bowl, invert it onto a bowl shape, imprint the clay with a variety of items (lace, shells, herbs, leaves) and leave it to dry.

Miller and Scott will transport all the bowl projects to dry at WildGoose Garden & Pottery, their Trussville studio, after which they will paint and glaze them. Class participants will schedule a time and place to meet to pick up their finished pieces.

As participants finish their projects and set them aside to begin drying, Miller will lead them to the vineyard, where twinkling lights form a canopy above elegantly set tables.

The first course, a Roasted Shallot and Grape Focaccia and an Autumn Harvest Salad, will be served family style.

While guests enjoy the first course, Miller and his crew will slice and plate the main course – a Stuffed Pork Loin with Aged Sherry Gastrique Over Gouda Grits.

Dark Chocolate Pots de Crème with Crème Fraiche Whipped Cream and a Port Wine Reduction will finish off the meal.

Novi Vineyard and Winery’s Lisa Moffett will be handling the wine service for the dinner. Guests will be able to purchase wine by the bottle or wine packages to go along with dinner. Miller will suggest wine pairings with each course.

Giving a nod to the venue, Miller has included several grape components in the menu.

If you are late in finding out about the event, don’t worry. Miller and Scott plan to repeat this event later in the fall or in the spring.

You can follow them on Instagram or Facebook@wildgoosegardentrussville.

Miller has graciously shared a recipe for Roasted Root Vegetables and Kale Salad, a dish similar to the harvest salad he will be serving at this event. He has also allowed us to reprint his Caramelized Stuffed Onions recipe.

Roasted Root Vegetables and Kale Salad Photo by Shell Royster

Roasted Root Vegetables & Kale Salad

Serves 6 to 8

This vibrant fall salad can be made with any variety of hearty fall vegetables you like. Here we’ve chosen acorn squash, beets, sweet potatoes and shallots; butternut or delicata squash would also be welcome additions.

3 shallots, halved
2 red beets, peeled and quartered
2 golden beets, peeled and quartered
2 small sweet potatoes, cut into 1-inch chunks
1 acorn squash, halved, seeded and cut into ½-inch-thick slices
1 head garlic, top sliced to expose cloves
¾ cup olive oil, divided
2½ teaspoons kosher salt, divided, plus additional, to taste
2 teaspoons smoked paprika
1½ teaspoons freshly ground black pepper, divided
¼ cup apple cider vinegar
2 teaspoons maple syrup
8 cups torn kale
Chopped pecans, for garnish (optional)

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper. Place shallots, beets, sweet potatoes, squash and garlic on pan; drizzle evenly with ¼ cup oil; sprinkle with 2 teaspoons salt and paprika and 1 teaspoon pepper. Toss to coat. Bake until vegetables are tender, 25 to 35 minutes.

Let vegetables cool slightly. Squeeze roasted garlic cloves into a small bowl; mash with a fork.

Stir in remaining ½ teaspoon each salt and pepper, vinegar and maple syrup until combined. Drizzle in remaining ½ cup olive oil, whisking constantly until smooth. Season with additional salt, if desired.

Place kale and half of vegetables in a large serving bowl; drizzle with half of dressing; gently toss to coat.

Top with remaining vegetables; drizzle with desired amount of remaining dressing.

Garnish with pecans, if desired.

Caramelized Stuffed Onions

Makes 6 servings

Humble onions take center-stage in this fast-fix side dish. Stir the filling together a day ahead to make this recipe come together in a snap.

3 medium-sized red onions, peeled and halved
3 tablespoons olive oil, divided
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon apple cider vinegar
½ cup gorgonzola
½ cup panko
¼ cup softened unsalted butter
1 teaspoon fresh thyme, plus additional, for garnish
Honey, to serve

Preheat oven to 375°. Drizzle half of olive oil on a rimmed baking sheet, rubbing to coat. Using a small spoon, pry out 2 or 3 of the innermost layers from each onion to create a small well in the cut side of each onion.

If needed, trim opposite side of onions so they sit flat on baking sheet. Place onions on baking sheet, cut side up. Drizzle with remaining olive oil; sprinkle with salt and pepper. Turn onions cut side down, and place in oven. Bake 25 minutes until slightly tender. Turn onions cut side up; drizzle cut sides with vinegar.

Meanwhile, stir together gorgonzola, panko, butter and thyme. Remove onions from oven; spoon about 1 heaping tablespoon into each onion half. Return to oven, and bake until topping is golden brown, about 15 minutes. Drizzle with honey, and sprinkle with thyme, if desired. l

Recipes and images reprinted courtesy of Edible Charleston

Great Alabama 650

America’s longest paddle race navigates Neely Henry, Logan Martin en route to finish

In the quiet of a Saturday evening and Sunday morning in September on Neely Henry and Logan Martin lakes, you just might have heard the sound of a boat paddle slapping the water in staccato precision, propelling the paddler toward the finish line.

It would be a week before the first of the group reached that goal as they made their way across lakes, rivers and creeks on a 650-mile trek that takes stamina, will and determination. Lots of determination.

First to arrive at Logan Martin portage near the dam

It’s America’s longest paddle race, and it’s right here in Alabama – along the state’s Scenic River Trail. It began at Weiss Lake near the border with Georgia and ended in the Alabama Gulf at Fort Morgan as the final racer crossed the finish line Oct. 1.

The first leg of the race took paddlers through Gadsden and Neely Henry, arriving there during the night of the first day. The next morning residents up and down the shores of Logan Martin caught glimpses of paddlers all day long as they headed to the portage at Logan Martin Dam.

Watch party at Buffalo Wild Wings in Gadsden

One of the first to pass through the local area was Trey Reaves, who went on to win the race in seven days, three hours and 20 minutes. The first-place finish was familiar territory to Reaves. He was Alabama 650’s first back-to-back solo winner.

Also coming in quickly at Logan Martin’s portage was Lindsey Tilton, the first female to complete the course exclusively on a paddleboard. She finished in 9 days, 19 hours and 35 minutes.

To underscore the grueling challenge of the race, only 47 percent actually finish. At the end this year, there were only 10 claiming that achievement. l

Editor’s Note: The Great Alabama 650 is part of the Alabama Scenic River Trail, a network of more than 6,500 miles of river trails throughout Alabama, spanning from mountain streams and whitewater rapids in North Alabama to the river deltas in the South. It is one of the most diverse in the country. For more, go to: ASRT.me.

Lindsey Tilton in historic paddle board finish at Fort Morgan

Pictures, words make storytelling special

If the oft quoted cliché is on target – A picture is worth a thousand words – even a wordsmith like me would have to admit this issue is overflowing.

From the Great Alabama 650, America’s longest paddle race, to the jammin’ good time of Lakeside Live to the crowd favorite, Boo Bash, we minced our words so we could better tell their stories through photographs.

The pages of the magazine are filled to the brim with compelling photographs that capture the feeling of being there, even if you didn’t make it. If you did, you’ll enjoy reliving the moments that make each event a special one.

It is our aim to share the behind-the-scenes stories, too. And this edition does not disappoint. You’ll discover a vineyard just a stone’s throw from Logan Martin Lake, where special dinners are held under twinkling lights. The pairings of food and wine are impeccable; the atmosphere unrivaled.

Dovetail Landing, a rising development to help veterans transition from military to civilian life – not so easy a task for far too many of our returning soldiers. It’s an innovative, visionary approach that’s gaining momentum, boosted by a trio of events over a single weekend designed to raise awareness and funding.

Don’t forget the Jingle Bell Run Dec. 14 at Lakeside Park. In only its second year, Pell City Rotary Club’s charity fundraiser is shaping up as one of the premier runs in the region.

We’ll take you on a trip to Tillison Bend in Gadsden. This new marina and campground on the banks of the river is an impressive draw to enjoying the water – in it, on it or just plain gazing at the tranquil view.

Our pro angler, Zeke Gossett, casts a wide net over all the waters of the region – giving us tips, tricks and trends on finding and reeling in the best bass on Neely Henry and Logan Martin in November and December.

So, with words and pictures together, we hope you’ll learn a few things about this place we call home. Turn the page and discover it all with us!

Carol Pappas
Editor and Publisher

Turtle Time!

Innovative LMLPA program gives kids up-close look at Logan Martin Lake’ diverse turtle population

Story by Loyd McIntosh
Photos by Richard Rybka

It’s Friday night in early June, and a group of parents and their children are wandering through the boggy marsh on the banks of Logan Martin. With flashlights guiding their way, the group follows the lead of Grover Brown, an assistant professor from the Department of Biology at Jacksonville State University.

A specialist in herpetology, the study of reptiles and amphibians, he waves his flashlight around, shining the light into the treeline until he finds what he is looking for, a pink ribbon tied to a low-hanging branch indicating the general area he set a turtle trap in the shallow water below.

Brown feels around in the murky water until he finds the rope and starts tugging the trap toward the shore. Brown pulls the trap out of the water to a chorus of “Cool!” and “Wow!” The trap is filled with turtles. “We did pretty good,” Brown says as he clears the trap of debris. “What we use as bait is a can of sardines. Apparently, I put two in here because I wasn’t paying attention,” Brown says.

As the kids gather around, shining their flashlights around frantically as they attempt to get a glimpse of the haul, Brown removes the turtles from the trap and explains to the excited children what they caught.

“We have two species in here. We’ve got what we call a pond slider,” he explains as he holds up a small turtle, about the size of a hockey puck.

“This is a male, and I know it’s a male because of his feet,” Brown explains, as he points out the turtle’s long “wolverine” like toes. He asks the assembled children what they think the turtle uses his long claw for and after a few moments of the children shouting out an array of good to goofy answers, he finally gives them the truth.

“The ladies find them very attractive,” Brown says as the group, adults and children, burst out into laughter.

Next, Brown shows the group another catch, a small female turtle commonly known as a stinkpot, inviting everyone to smell the reptile before sharing the smelly truth behind its name.

“They’re very small and need to come up with a form of protection, and they basically act like the turtle equivalent of a skunk,” Brown says. “When they get scared, they release a really foul, smelly musk.”

After a few more minutes of discussion, Brown allows the kids to handle the turtles and release them back into the water before making their way down the path to the next trap.

The scene is part of Frog Night WithTurtles, an annual event organized by the Logan Martin Lake Protection Association (LMLPA) honoring the late Dr. George Cline, a beloved professor of biology at Jacksonville State who passed away in February 2022. Known affectionately as Dr. Frog, Cline taught biology, ecology, conservation, animal behavior, herpetology and vertebrate anatomy for close to 30 years and also volunteered his time at the Anniston of Natural History, where he founded Herpfest, an annual celebration of reptiles and amphibians.

Brown, who, with good humor, suggests Dr. Turtle as a suitable nickname for himself, is now in his third year leading Frog Night With Turtles. As he prepares for the event underneath a pavilion at Pell City Lakeside Park, he can barely contain his enthusiasm to showcase the unique biodiversity of Logan Martin Lake and the state as a whole.

“It’s a great opportunity for these kids to get to see the wildlife that occurs in their own backyard,” Brown says.

“Alabama is really lucky to have a warm climate, and we have topography, so we have species that only occur in the mountains and species that may only occur along the coast,” he adds. “So with that gradient, we get incredible biodiversity.”

For the first half of the event, Brown and his colleague Bethany Adams, an instructor of Biology with a special interest in Alabama’s snake population, talk to the group about the reptiles and amphibians they are likely to encounter in the area.

He and Adams also have a little show-and-tell, bringing out some exotic turtles and even a rat snake, allowing the kids – and their parents – to see and touch these animals. Brown said their goal is to help the group appreciate their natural surroundings in an interactive and fun way.

“They’re going to learn about their ecology without knowing they’re learning about their ecology,” says Brown. “We’re going to say what these turtles do, why they’re important to the environment, and why we should care about them and protect them because we know if the environment is healthy for them, then the environment is also healthy for us.

“We try to weave in a few lessons of why they should care about these species and why these species, in my opinion, make Alabama so special,” Brown adds. “We have more total species in our state than most countries do around the world.”

An evening of wonder

As the sun sets and the moon shines its silvery light on the surface of the lake, the kids show no signs of slowing down as Brown pulls yet another trap from the murky water. Excitedly, they gather around the biologist and wait for their turn to hold a turtle, gently drop it back into the water, and watch it swim away, before hustling back for another turn.

“It was amazing!” said Layon Nixon, an 11-year-old student at Williams Intermediate School in Pell City. “I’ve never gotten to hold a turtle before!”

Layon’s mother, Lisa Nixon, said she brought her daughters, Layon and Adalle, to Frog & Turtle Night to support their interests but also to emphasize the importance of the area’s wildlife and caring for the health of the lake.

“First of all, they love this sort of thing,” says Nixon. “We’ve always known about the association (LMLPA) and support the association, and just knowing the science behind it and knowing the animals that are part of the lake and the need to take care of them is huge.”

Another treasure on Pirate Island

Just when you thought Logan Martin’s Pirate Island couldn’t get any better, along comes a new resident.

It’s a giant wooden pirate, in full pirate regalia, complete with a peg leg and a photo cutout for capturing memories.

It was a gift to Jim and Laurie Regan, owners of the island, handcrafted by Jim’s friend, Randall Rigsby, president and CEO of Altex Packaging in Anniston. He created it from a photo of Jim in costume and then “cut my mug out,” says Jim.

It all began with Jim’s appearance at Bucaneer Camp at the Anniston Museum, where Jim talked to the would-be pirates about the perks of being a seafaring adventurer. Randall made the form with marine-grade wood, and now it stands sentry over the island. Jim built a platform behind it for the kids to climb up and have their picture made.

So, step on up, put your face in place and just say, Arrrrrgh, Matey! l

Editor’s Note: Oh, yeah, the pirate needs a name. Won’t you help? Send your nominations to: happenings@loganmartinlakelife.com. The best moniker wins a LakeLife 24/7 Pirate Island T-shirt and a prize pack of treasures!

It’s almost trout season

Noccalula Falls Park luring more fly anglers

Story by Paul South
Submitted and staff photos

Flawless casting in fly fishing is like a Fred Astaire-Ginger Rogers movie routine, explained veteran Rainbow City fly angler and guide Frank Roden.

“The perfect rhythm in fly fishing is almost like the perfect dance. If we’re dancing with a lady, we’ve got to show her what we intend to do next, without pushing her around or stepping on her feet, that kind of thing.”

It only takes a gentle touch.

On Black Creek, that gentle touch – an elegant meeting of rhythm and cast, water and rainbow trout – begins Oct. 15 and continues until June 30, 2025. It’s a new chapter in the City of Gadsden’s successful effort to grow fly fishing at Noccalula Falls.

Twice a year, as weather permits, the city stocks Black Creek with 1,800 pounds of Rainbow trout. The effort to bolster the fish population is in its sixth year. Funding for it comes from the sale of fishing permits on the creek, as well as some state tourism dollars, Roden said.

Black Creek is a “delayed harvest” stream, meaning that up until May 1, 2025, anglers must practice “catch and release” and cannot keep any fish. After May 1, anglers are subject to the state creel limit of five fish per day.

Fishing of any type is prohibited in the park after June 30.

Roden called the city’s efforts to grow and promote fly fishing, “a great success” for Gadsden’s growing tourism industry and for the sport.

“It’s allowed a lot of people who say, ‘I’ve always wanted to fly fish,’ or ‘I’ve always wanted to trout fish, but I never got a way to do it.’ Well, right here, locally, it’s given them a way to do it.”

Black Creek has also introduced the sport to a new generation, both locally and across the Southeast.

“People that have children bring their kids right hereto the water, and they don’t have to travel any distance,” Roden said.

As for fly angling-related tourism, Roden says it’s growing. And he has an unusual way to gauge that increasing popularity. Along with his wife Tammy, he’s the co-owner of Rainbow City Auction & Fly Shop.

“This last October through January, when we were trying to get fish in (Black Creek), I was just covered up with phone calls, saying ‘Frank, when are we going to get fish in?’ ”

The calls came from South Florida, Kentucky and Illinois, Mississippi and points in between, Roden said.

Trout are stocked in the river to make sure there are plenty fo fish

“This is something people in our area have been and should be very proud of, bringing tourism in,” Roden said.

Polly Dean, the associate editor of the fly-fishing site, OntheFlySouth.com, agrees that the sport is growing in the region, both in fresh and saltwater.

“I see greater interest in the sport of fly fishing, especially with women and young adults, even children,” Dean wrote in an email. “I see the sport growing in southern states, since fly anglers aren’t just targeting trout in warm water.”

The COVID-19 pandemic may have also played a role in fly fishing’s increased popularity, Dean wrote.

“Folks were looking for more recreational opportunities outdoors,” she wrote. “All in all, fly fishing can be quite rewarding and addictive.”

According to the American Sportfishing Association, between 2010 and 2020, the number of fly anglers grew from 5.5 million in 2010 to 7.8 million in 2020.

Some may shy away from fly fishing in the mistaken belief that fly fishing is too expensive, Roden said. But the sport is affordable.

“You can go down here to (a chain sporting goods store) and buy a $49 outfit,” Roden said.

In the six years of the restocking effort on Black Creek, the trout population is mature, Roden said. He is an Orvis-endorsed fly-fishing instructor. Orvis is one of the iconic brands of fly fishing clothing and equipment. He’s toiled as a guide on local waters for nearly 20 years, he said.

But a guide isn’t necessary on Black Creek, he said.

“You don’t need a guide because it’s one of those streams where you can go in and do everything yourself.”

Just as the amount of rainfall in the area – the source of precious oxygen for trout – impacts Gadsden’s restocking efforts, precipitation also affects the quality of fishing on Black Creek.

The new fish introduced to the creek are anywhere from 12-16 inches long. Anglers have reported fish as big as 24 inches. “If the rainfall comes, it will be good,” Roden said.

Along with the fishing, there’s $11 million worth of renovation going on at Noccalula Falls Park Campground, which should also boost tourism, Roden said. “It should be a whole lot better environment,” he added.

The key to success for first-time anglers on Black Creek? It’s all in the cast, the graceful 10 o’clock to 2 o’clock motion at the heart of the sport.

“First, take a fly rod and go out and practice your casting,” said Roden, a disciple of the late fly-fishing icon Bernard “Lefty” Kreh. “If you wait until you’re on the stream to get your casting down, it’s not going to work out nearly as well.” Experience is the best teacher.

“Fly fishing is more than just putting a hook and a fly on the water and waiting for something to come get it,” Roden said. “You’ve got to learn where to put it, how to put it there, what to expect when a fish does get it. Get your drift (of the fly) right, then how to handle the fish once it gets on that fly.”

Successful fly anglers have what Roden calls “soft hands.

“It’s not how sure our hands are, or how strong our hands are. It’s how we angle that rod and that line and how we finesse that fish and also how we are going to handle that fish once we get him to the net.”

It’s comparable to how a golfer is able to gingerly chip the ball close to the hole, or a quarterback uses touch to fit a ball into a tight window between the receiver and a defender.

“You’ve got to be able to put the fly where you need to put it for it to have a natural drift in the water. You have to allow the fly to do it.”

A successful cast allows the fly to gracefully float down to the water, not slap it, added Roden. And at the end of the day, it’s all about the dance – elegance and perfect rhythm.

“If you want to spin the lady around, if you just take that left hand out just a touch, they will turn and make (the spin) for you,” he said. “They can make you look good. It’s the same way with the fish,” he added. “If we do what we need to do with this rhythm, this dance, everything else will work out.”

WANT TO GET HOOKED?

Interested in fly fishing? Check out the Rainbow Fly Fishing Club. The club meets on the first Thursday of each month at Trinity Lutheran Church, 1885 Rainbow Drive in Rainbow City. Dues are $25 annually. For more information, visit the club’s Facebook page or call 256-490-5450.

Sunset Sips

Experience the magic of Gadsden on the Memorial Bridge

Story by Cherith Fluker
Submitted Photos

Imagine standing on an historic 100-year-old bridge, the sun setting over the Coosa River, a glass of wine in hand and the hum of jazz music floating through the air. This is the scene at Gadsden’s Sunset Sips on the Memorial Bridge.

Scheduled for Oct.15 from 5 p.m. to 7 p.m., Downtown Gadsden Inc. hosts this intimate, laid-back event that has become a beloved tradition in the community.

DGI Director and event organizer, Kay Moore, says Sunset Sips began in 2012, inspired by the vision of creating a unique, community-centered gathering where attendees could savor wine and beer while enjoying one of Gadsden’s most picturesque spots. Held annually on the third Tuesday of October, this year’s event will mark the 12th edition, with the only break being in 2020.

“The event was originally a catered affair”, says Moore. “Sunset Sips now features light snacks, encouraging attendees to explore and dine at downtown restaurants after the event.”

Tickets for Sunset Sips are limited to just 300 to maintain an intimate atmosphere. They go on sale around Sept. 15 and may be purchased online at downtowngadsden.com or at the Downtown Gadsden Inc. office.

Additionally, you can find tickets at local favorites like The Stone Market wine shop and King’s Olive Oil. Priced at $50, each ticket includes multiple wine tastings from The Stone Market, beer from Back Forty Beer Company, and a selection of heavy hors d’oeuvres. The event is exclusively for those 21 and older.

Moore says what sets Sunset Sips apart from other community events is its serene and welcoming vibe. Unlike larger, more boisterous gatherings, Sunset Sips offers a rare chance to stroll and socialize on a historic bridge, enjoying breathtaking views that are usually reserved for passing vehicles. As one of the first events to close the bridge for an event, it has become a highly anticipated highlight of the local calendar.

Sunset Sips is more than just an evening of enjoyment; it’s a fundraiser that reinvests in downtown Gadsden. Over the years, proceeds have funded new banners, a speaker system for Broad Street, and other enhancements that beautify the Downtown Gadsden area. Local restaurants show their appreciation by offering discounts to ticket holders who choose to have dinner downtown after the event. The impact of Sunset Sips goes beyond the immediate experience. Local businesses benefit from increased foot traffic and sales, and community members come together to support and celebrate their town.

The perfect time of the year at the perfect place to enjoy company and the view

Sunset Sips on Memorial Bridge is a standout event in the Gadsden community, thanks to the incredible support from local businesses, Moore said. “Lucy Edwards, investment manager at Morgan Stanley, reached out to me to ask about sponsoring the event.” Sponsors like Morgan Stanley play a crucial role in helping cover expenses so more of the funds raised can be directed back into downtown improvements. Several local businesses also contribute various items that are raffled off during the event. To ensure the safety of attendees, police officers are situated at both ends of the bridge throughout the event.

From the stunning sunset views to the friendly camaraderie, Sunset Sips leaves a lasting impression on attendees. “We aim to keep the event small and special to retain its unique charm,” Moore said. “That’s what keeps past participants returning year after year to relive the magic.”

Whether you’re a long-time Gadsden resident or a visitor looking for a memorable evening, Sunset Sips on the Memorial Bridge offers a one-of-a-kind experience.

Tickets are on sale Sept. 15 through Oct. 14. All tickets must be purchased before the day of the event. For more information and to purchase tickets, visit downtowngadsden.com

An Evening at Hartman Castle

Story by Scottie Vickery

When Erin and Brian Mooney opened Tre Luna Catering and later Tre Luna Bar & Kitchen, their motto became “bringing our table to yours.” That’s exactly what they plan to do when they cater the Evening at Harman Castle event on Nov. 8.

Tre Luna will be making this event an affair to remember as they cater a progressive, three-course dinner crafted by Mooney, “while enjoying complimentary valet service and immersive live music on every floor,” the invitation says. The dinner features an open bar with wine and signature cocktails and an opportunity to explore the castle’s exclusive amenities. RSVP required.

The Mooneys opened Tre Luna Catering in 2014 and as their customer and fan base grew, they opened Tre Luna Bar & Kitchen in Hoover in 2019. The focus is on providing simple, fresh, and house-made food for all of their customers, whether at the restaurant or at weddings, parties, fundraisers and other events.

Brian, the executive chef, was born in New York but got his start in the hospitality industry while working the grill in the summers at his father’s poolside bar in Boca Raton, Florida. His father sold the bar to two Italian brothers, and Brian’s passion for food and Italian cooking grew under their tutelage.

Erin, who has a passion for serving others, comes by it naturally. Born in Selma, she was raised in Birmingham and grew up in the food and beverage industry. Her mom’s side of the family owned an Italian restaurant while her father’s side had a butcher shop and grocery store.

The two met when Brian was working at a restaurant in Fort Lauderdale, and they moved to Birmingham so he could work for Frank Stitt at Bottega. That’s when he fell in love with Southern cooking and food.

When we asked the Mooneys to share one of their favorite recipes, one “simple and delicious” dish that they enjoy at home as well as serving to others immediately came to mind.

“We picked the Baked Oysters because they represent how much Brian and I love to entertain and share food,” Erin said, adding that the dish was inspired by her love of oysters and Brian’s love for Italian-inspired cooking and fresh seafood.

“When we entertain at our home, baked oysters are always a staple,” she said.

“We also order them with friends at the restaurant.”

Baked Oysters

Ingredients

¼ cup pancetta
1 cup blanched, squeezed spinach, chopped
2 Tbsp. finely chopped shallots
½ cup parmesan
1 pint heavy cream
¼ tsp. kosher salt
¼ tsp. pepper
6 fresh oyster
¼ cup bread crumbs, toasted
3 Tbsp. butter
1 lemon

Directions:

Place pancetta in a small skillet and cook over medium heat until browned and crisp, 7 to 8 minutes. Transfer pancetta and drippings to a medium mixing bowl.

In a small pot, simmer the heavy cream and reduce until the cream starts to thicken, about 5-8 min on medium high heat.

Stir in spinach, shallots, and parmesan into the cream and season with salt and pepper. Set aside and let cool.

Use an oyster knife to shuck the oysters, sliding the knife under connective muscle to loosen the oyster from the shell. Top oysters with pancetta-spinach mixture, Cook in oven on broil on the lowest rack until golden brown and bubbling, about 5 minutes. Serve immediately. Use lemon garnish and to finish.

Catchin’ the Coosa September 2024

Pro fishing tips on Logan Martin Lake and Neely Henry Lake with Zeke Gossett

Logan Martin Lake

As the weather starts cooling off, and we move into the Fall time of year, a lot of changes start to happen on Logan Martin.

One of the main things that happens every year is the Fall turnover. This is where the lake begins to lose oxygen out in deeper water. You can even see the thermocline on your 2D sonar and downscan.

You will begin to see shad starting their migration to the backs of the creeks, and usually the bass will follow. This happens especially once the nights begin to get cooler. On top of this, the winter draw down begins to happen on Logan Martin.

Last year the water level only dropped three feet compared to the usual five in prior years. This time of the year can be a very tough time to fish, but hopefully these tips can help you kind of get a jump start to find fish quick.

Typically, I fish predominately in shallow water. When I say shallow, I mean anywhere from 10 feet or less of water. I’m usually looking for docks, brush and grass for my three main pieces of cover on Logan Martin.

I will try to start in the grass, especially in the earlier part of September. First rod I’m going to reach for is a frog. The frog, in my opinion, is probably one of the best ways to get your better than average bite this time of year. Another good option would be a buzz bait.

Once the sun starts to get up, I’ll kind of shift my focus to the docks and brush. There are a couple of rods I reach for this time of year when fishing docks and brush. When the water temperature is still in the 75-degree plus mark, I’m usually reaching for the neko rig. The fish are still pretty finicky this time of year. This is a great option for getting these fish to bite when they’re not in the biting mood.

Once that water temp gets under 75, that’s when I’ll reach for the jig. The jig is a very versatile bait this time of year. You can fish it around brush and docks. I might even flip it in grass and lay downs as well.

The early Fall time of year can be some of the toughest times to fish on Logan Martin, but it can be the most rewarding if you figure them out. Keep it simple, and you will find success.

Neely Henry Lake

September and October can be a quite interesting two months on Neely Henry Lake. The fish are starting to feed up for the winter and especially after the first few cool nights we have.

I really like to focus on docks and grass just like Logan Martin. Typically, I’ll focus on the back half of the creeks this time of year. You also want to make sure there are baitfish in the area.

Most of the time the baitfish will be up near the surface of the water column. So, make sure you keep an eye out for schoolers this time of the year as well.

The Fall turnover is usually right around the corner or is already happening at this point. What that means is the oxygen levels in deeper water are beginning to get very low. The shallow water tends to have a lot more bass activity due to food and oxygen levels. This is why the baitfish tend to be near the surface.

When fishing the docks I will typically start on the shallower docks. When I say shallow docks, I’m talking any docks five feet or less. Don’t be afraid to try deeper docks as well. The deeper docks will sometimes get overlooked by a lot of fishermen.

This allows fish to use every bit of the water column if they choose to. They can either stay shallow or move deeper if they please. A few baits I like to try in these areas are either the neko rig or jig. These two baits give me options throughout about every depth.

If it is cloudy and windy, I tend to reach for the buzzbait and cover a lot of water. If it’s more of a slick calm sunny day, I like to pitch and flip the jig around wood and docks.

Lastly, another great place to try and find a bigger bite is in the grass. The frog early in the morning is great way to get a bigger than average bite.

Once the sun gets high, don’t be afraid to flip the jig as well. You will not get many bites typically doing these techniques, but the ones that do bite will be better than average.

One last tip on grass: Do not be afraid to fish super shallow this time of year. Sometimes the fish on Neely Henry get so shallow you can almost see their fins, and the bigger fish will sometimes be in just inches of water. Give these tips a try and keep your fishing simple this time of year. The Fall time is all about trying to find activity. Fish tend to move around a lot, but don’t let that fool you. Keeping your bait selection simple and covering water is the name of the game in the fall.

Zeke Gossett of Zeke Gossett Fishing grew up on the Coosa River and Logan Martin Lake. He is a former collegiate champion and is now a professional angler on the B.A.S.S. tour circuit and is a fishing guide. Learn more about Zeke at: zekegossettfishing.com.

Coosa Riverkeeper: C.R.E.E.K. events

Coosa Riverkeeper hosts a variety of Coosa Riverkeeper Environmental Education for Kids (C.R.E.E.K) events throughout the year. These programs offer children an opportunity to enjoy and appreciate the Coosa. Our goal is to inspire the next generation of outdoor enthusiasts and anglers to get out on the water and explore nature.

September is full of C.R.E.E.K. events children ages 5-17 are invited to attend to learn more about fishing, safe swimming, outdoor recreation and the wildlife of the Coosa River. See dates, details, and how to sign up below.

Free Fishing Clinics:

These events offer kids an opportunity to learn about safe fish handling, knot tying, casting techniques and a chance to put them all into practice. Each attendee will go home with everything they need to begin their journey as an angler of the Coosa. These are completely free but you must RSVP, as we have a limited number of spots available for each clinic. See FAQ’s and more information on the sign up form for each event.

Pell City – Lakeside Park Free Fishing Clinics
Sept. 14: 10 a.m. – 12 p.m. or 1 p.m. – 3 p.m.

Anniston – Lake Yahou Free Fishing Clinic
Sept. 18: 4:30 p.m. – 6:30 p.m.

Other C.R.E.E.K. events:

C.R.E.E.K. Farm & Food is designed to let children experience life on the farm for a day. They will learn how the water cycle works, how produce is grown and how important clean water is for healthy farms and healthy food. Our next Farm & Food is: Anniston – Sept. 26, 4:30-6:30 p.m.

Find out more at CoosaRiver.org/events

Follow Coosa Riverkeeper on Facebook & Instagram @CoosaRiverkeeper
For more information, swim over to www.CoosaRiver.org.