Game Girl Gourmet, LLC

06/20/2026

And they’re off! Good luck to all the teams fishing ECBC — hope your gaffs are sharp and your lines stay tight. 🎣

This tournament was once again a learning experience for me and also felt like a whirlwind. What I became aware of at Mississippi became implemented here. Where there was no process for a weather delay, now one exists.

I’m grateful for the continued support of my teams as I keep learning how to best serve them under any condition Mother Nature throws our way. 🩷

Looking forward to seeing everybody at Baypoint — tune into stories this weekend to see all the behind-the-scenes madness!

06/19/2026

Raise your hands REEL high if you’re excited about the Baypoint forecast! 🙌🎣

Rain or shine, Game Girl Gourmet has you covered — but I’d be lying if I said I wasn’t stoked for some sunny days on the docks. I’ll never complain about working in the rain, because at the end of the day I’m not sugar and I won’t melt… butttttttt ya know.

Swipe to see a collection I like to call “drowned delivery rat vibes” — a series of selfies taken after loading and unloading in the rain. 😂

Orders for Baypoint close tonight at 7! Call text, or DM!

06/18/2026

Very excited to end the Eastern Gulf tournament season at the greatest Show in Marlin Fishing!

This year, Game Girl Gourmet, LLC is joining the tournament roster to help take meal planning off your to-do list! Everything is delivered dockside prior to departure, organized so crews can quickly stow, access, and execute meals without slowing down the cockpit. Call Chef Holly Hearn to secure your meal prep!

06/18/2026

Once upon a time, there was a girl who said yes to butchering a bison with absolutely no concept of how big that animal actually was. 🩷

I was living in a tiny, very cute apartment in a historic downtown Galveston building — equipped with nothing but a Victorinox and a vertical band saw. No industrial freezer. No real plan. Just a bison rib cage that needed to be partially frozen before I could break it down on the saw. So I did what any reasonable person would do: bought a giant Yeti coffin cooler, packed it with dry ice, and built myself a freezer. It took nine days. I learned more about butchering large animals in that stretch than I ever expected to.

Fast forward to this year, staring down a real logistical problem — how do you transport frozen food to a tournament dock without a freezer and without the time to build one from scratch. I went through the whole Rolodex in my head before it hit me: I'd already solved this. Nine days in a Galveston apartment with a bison and a cooler full of dry ice taught me exactly how to do it.

It's funny how that works. You figure something out for reasons that have nothing to do with where you are now, and then one day it's the exact answer you needed.

I started this whole thing as a girl who packed coolers of food to go cook on ranches and Sportfishers. Now I'm solving frozen logistics for offshore tournament fleets. Wild how it all connects.

Orders are open for Baypoint through tomorrow. 🎣

06/16/2026

ECBC bound but Baypoint is already on my mind. 🎣

Full tournament meal prep delivered dockside — departure day through the ride home. Made by a fisherman for fishermen. Menu is live and orders close Friday — let me handle the galley so you can focus on finding that tournament winning blue🛥️🎀

📲 Call, text, or DM. 832-851-5806

06/14/2026

Not every week looks like rainbows and butterflies — but when the team cranks out a full prep day and wraps by 5PM on a Sunday, I know the processes are in the right place. 🩷

Even when things get a little chaotic, one thing I refuse to compromise on is slowing down long enough to eat together. This week’s team meal was the chicken tinga tacos — same thing the crews are getting this week. I can’t help myself with this dish, it’s one of my favorites.

This season has thrown me for a loop. Every tournament has had a weather delay — every one. And where there was no contingency plan, there is now one. That’s what happens when you’ve done the slow, intentional work of documenting what you do. It’s subject to change, but the better you understand your system, the better you can meet whatever gets thrown at you.

Grateful for everyone who has shown up to support this little operation of mine. Can’t wait to see you guys on the docks at ECBC — and keep your eyes peeled for the Bay Point menu drop.

06/09/2026

The 2026 Emerald Coast Billfish Classic menu is locked in — and she's got some heat on her.

We're talking Argentinian skirt steak sandwiches with my almost-famous chimichurri (so good it makes marlins jump in the boat), my family's chicken and sausage jambalaya, and a new one entering the spread — mini bacon cheeseburger sliders. White Castle vibes, Pink Castle ex*****on — if you catch my drift 🎀😉

Dockside delivery Wednesday June 17th. Feeds 8–16. Full tournament or custom packages available — your call.

Call, text, or DM to get on the list

06/06/2026

Whether you headed out this morning or are leaving first thing tomorrow, I just want to take a second to wish all of the MGCBC teams good luck! 🎣⚡️

The weather definitely hasn’t been on our side this week, but like every tournament season, there’s always a few lessons learned along the way.

Huge thank you to all of my boats that stepped up to help with extended cold storage and logistics through all of the unexpected delays. Tournament fishing is competitive, but one of my favorite things about this community is how quick people are to lend a hand when things get a little western.

Here’s a collection of some of my favorite behind-the-scenes moments from Biloxi — from Battleship on the docks with the boys to crab rangoon raviolis and cute fits at . MGCBC 2026 will definitely be one for the memory books! 🎀

Now go stick a big one, boys and I'll see you at 🛥️