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In Their Own Words
I was a big athlete. I got recruited to play lacrosse at the Naval Academy. Then I flunked out of the Academy. I lost my leg. Now I can’t even drive anymore. But you have to accept those limitations. You have to continue to pursue whatever you are supposed to be doing. It’s often confusing as to what that is. Continue to figure out why you are here, you know? Helping people is important, too; that’s where you get your real satisfaction.

Does that sound wise? It takes a long time to get to the point where the crap that comes out of your mouth is wise. Hey, you’re a lucky man. You met maybe the only wise guy on Main Street.

But really, I’ve had a wonderful life, and it’s amazing to be able to say that. I’m 67. I’m in the fourth quarter, you know? Have you ever seen The Scent of a Woman? In that, Al Pacino says, “You’re lucky if four women love you in your life.” And four women have loved me, so I guess I really am lucky. I don’t think I will get a fifth. You know how hard it is to get a girlfriend with one leg? And I don’t even know if I’d want another.

Brady Bounds opened up the Bay to fly fishermen

Brady Bounds says he is semi-retired. By that he means he no longer books 250-plus charter days on the water during a relentless 12-month season. For his own enjoyment of life plus some past health issues, he’s cut that down the last few years. Still, he probably fishes more than 90 percent more than the rest of us.
    Bounds was one of the first guides to embrace light-tackle fishing on the Chesapeake some 50 years ago. It happened almost by accident.
    Loosely defined, light-tackle Bay angling is pursued with medium-power spinning or casting rods about seven feet long, lines from eight- to 20-pound breaking strength and almost any fly rod setup. This is equipment designed for freshwater fishing and, before Bounds, not often seen on the Chesapeake, where stout, six-foot boat rods and 30-pound test line were the norm.
    Bounds was a young man living in Leonardtown in St. Mary’s County when he and a friend planned to buy a boat to get in on those years’ great middle-Bay fishing for rock, blues and other brackish water game fish. They decided on a used Chesapeake Bay deadrise. When the time came to sign the papers, the friend backed out and Bounds had to go it alone.
    Miffed, he dedicated himself to demonstrating to his buddy just what he had missed. Bounds became a skilled Bay fisherman, then got his commercial license and earned money chartering the deadrise. Trolling, chumming and bottom fishing, he acquired quite a reputation for delivering a good day on the water.
    He was working on his equipment at the dock one afternoon when, all of a sudden, a fellow who had been admiring his boat and setup offered to buy it. It was at a price Brady just couldn’t refuse, despite the fact that up to that moment he’d had no thought of selling.
    A local marina signed the boatless Bounds on to captain charter boats, and he liked the work. Meanwhile, friends had discovered freshwater bass fishing and the tournaments then new to Maryland.
    Bounds often spent the morning running a Bay charter and the afternoon fishing sweetwater with his buddies for bucket-mouths. Finally he invested the money from the sale of his deadrise and bought a used bass boat of the new, shallow-draft, flush-deck design that was sweeping the largemouth bass fishing world.
    To be competitive in tournament bass fishing, Bounds soon found, he had to perfect his structure-fishing game. Structure fishing is a freshwater technique that targets open water and the unseen bottom contours such as sunken creek beds, lumps, drop-offs, submerged trees, brush and other fish-holding features. Structure fishing in lakes and impoundments was far more productive in terms of numbers and size of fish than fishing shoreline edges.
    It was difficult fishing in those days as there was no GPS technology. Bounds mastered the skill of triangulating shoreline features and keeping close notes on bottom readings from his fish finder. His techniques are now called Conceptual-Pattern Fishing
    He shared his tournament knowledge and promoted bass and striped bass angling by writing for local fishing journals. A popular author, he also hosted a fishing program on local cable TV for five seasons.
    Next he tried advertising light-tackle charters for striped bass in a Bay journal. Over a few months, he had no inquiries. Disappointed, he told the journal editor he might as well cancel.
    The editor suggested tweaking the ad. The next edition carried the same small ad but with one modification, a narrow red border emblazoned with the words fly fishermen welcome.
    Bounds’ phone began ringing off the hook. He knew little about fly fishing but was certain he could get fly anglers on fish and in position to catch them.
    Soon he was swamped with charters.
    The fly fishermen brought non-fly fishing friends who used Brady’s freshwater bass fishing tackle. Those anglers came back with other friends wanting the light-tackle, big-fish experience.
    Word spread, and the number of anglers and guides using this new equipment and approach multiplied exponentially for years thereafter.
    Fly- and light-tackle fishing had arrived on the Bay.

Wild Orchid chef takes over Sam’s kitchen

It’s a new year. With the flip of a calendar comes a chance to renew, refresh and remodel.
    In Annapolis, the new year offers opportunity for two local restaurateurs to help each other.
    Andrew Parks, owner of Sam’s on the Waterfront, has announced his new executive chef, Jim Wilder. Chef Wilder recently closed his Westgate Circle restaurant Wild Orchid after a difficult three-year tenure.
    Timing is everything, so hopes Parks, who has struggled to consistently employ an executive chef in the eight years he has owned the waterfront restaurant built in 1986 by his grandfather, the original Sam.
    Each man endeavors to bring the best of his farm-to-table vision in this new marriage of culinary talents. Each restaurant has — or has had — the green restaurant certification.
    At Sam’s, Parks takes the front-of-house role with Wilder running the kitchen.
    In the past, Wilder has worked both ends of the operation, with 13 years at the helm of his highly regarded Eastport Wild Orchid his pinnacle, to the head-scratching move to the behemoth at the Severn Bank Building — a move that would be his undoing.
    Few understood Wilder’s decision to sell the warm and comfortable 40-seat Eastport café in 2010 and move to the 250-seat former Greystone Grill on the other side of town.
    That decision “was not based on sound business models. I had to keep my mind occupied,” Wilder said, after the untimely death of his and wife Karen’s son, Andrew Wall, from brain cancer in 2009. “It was the bottom. And I deal with depression by keeping busy. Depression drove me.”
    Building a dream kitchen provided a needed distraction from grief. It also afforded access and opportunity to expand Wilder’s Company’s Coming catering business, along with a large floor plan that offered him ideal accessibility for his wheelchair.
    The dream was not meant to be. The restaurant closed in July 2013.
    Parks has his own challenges keeping Sam’s profitable and relevant. Hidden within the gated Chesapeake Harbour Marina community, the restaurant is difficult to find. Warm weather brings boaters out and swells the population of Chesapeake Harbour, where many residents are summer only. Still, Parks estimates that 80 percent of his business comes from outside the community. Getting diners in the door is an ongoing pursuit. Parks hopes hiring a well-known chef will do the trick.
    Chef Wilder brings his most popular dishes to the menu. Butternut squash soup with crab, scallops Napoleon and pork tenderloin wrapped in bacon join Sam’s favorites: lobster mac ’n’ cheese, rockfish and Kobe burgers (half-price on Tuesday).
    The transition has been subtle thus far, though Parks is enthusiastic about a new winter menu and many collaborative surprises to come.

Got a tasty tip for a future’s Dish? Email Lisa Knoll at [email protected]

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