CHEF
RUSSELL
KEANE AND
HIS WIFE
MADISON.
Dorchester Dining
There’s something that won’t happen when you visit Dorchester, and that’s
leave hungry. Breakfast staples such as biscuits and sausage gravy, grits, bacon
and eggs start your day off. Lunchtime won’t disappoint your taste buds,
either. Whether it be fried chicken or hearty beef stew, you can’t help but go for
seconds. Dorchester kicks it up a notch at dinnertime and presents guests with
a fine-dining experience. Head chef, Russell Keane, makes magic happen in the
kitchen. Appetizers such as quail poppers; Keane’s spin on deviled eggs; shrimp
cocktail and collard greens and chicken egg rolls hold you over until the main
course. One of the signature items on the menu is the melt-in-your-mouth
steak. The beef comes from Dorchester-raised Belted Galloways.
the novice, gunners can test
their skills in the preserve’s
sporting clays course. Set among
moss-covered live oaks and pine
trees, the course presents 15
fully automatic stations each
with multiple target presenta-
tions. World-renowned coaches
Dale Bouchillon, John Woolley
and Chris Batha are regulars at
Dorchester and work with guests
of all skill levels on the course.
You’ll also find plenty of pistol
and rifle enthusiasts at Dorches-
ter, and if you are one, you’re in
luck. As you make your way to
the quail fields, you’ll pass three
outdoor ranges. They provide
the perfect spot for guests to test
out a new rifle or for those look-
ing to enhance their shooting
skills. Dorchester partners with
Liberty Firearms Training to
offer lessons for all skill levels.
Gaskin says many guests are
women who are interested in
learning how to properly handle
their pistols.
At the start of the new year,
Dorchester will enhance their
firearms training. Liberty
Firearms Training will offer
a three-day-a-week training
program targeting those who’ve
never fired a gun before to those
who are ready to advance.
ALL IN A DAY’S WORK
Before Imhoff heads off to
catch a flight out of Savannah, he
enjoys lunch in the Dorchester
lodge. He’s been coming to the
hunting preserve for a few years
now. His hunting also takes him
to some of the United States’
most magnificent terrain to
include Montana, Wyoming and
South Dakota. With so much
travel under his belt, he keeps
coming back to this Georgia
gem. “The habitat is second to
none and the staff is first-class,”
said Imhoff.
Gaskin thanks Imhoff for
coming and kindly walks him
to the door. You can truly sense
Gaskin enjoyed him being there;
the smile on his face is genuine.
After seeing Imhoff off, Gaskin
sits down to enjoy lunch with his
daughter, his son-in-law, who is
a guide at Dorchester, and sever-
al of his grandchildren who had
the day off from school. After
lunch, he’ll get back to work;
welcoming guests, chatting with
members and making sure ev-
erything is running smoothly.
“To have something as good
as this, there’s divine interven-
tion and there’s good people.”
Gaskin knows both work hand-
in-hand. He is also one of those
good people. FOR MORE INFO,
GO TO HUNTDSP.COM OR
912-884-6999. •
JANUARY / FE B RUARY 2018
63