George's stew and Caledonia's porch never disappoint.

Caledonia Golf & Fish Club is one of the best courses you can play on a Myrtle Beach golf vacation, and one of the best times to play it is from early March to mid-May and from early October to mid-November.

That's when the club offers a little extra authentic flavor of the South by doling out servings of George Young’s famous fish stew.

George has had quite a life. Now 87 years old, he grew up on nearby Arcadia Plantation and served as the personal valet for its owners, the Vanderbilts. For the last 10-12 years he's been treating golfers on Myrtle Beach golf vacations to his stew at Caledonia, made in the old metal shed, called "the fishhead," situated near the snack bar restrooms.

George doesn't tell anyone exactly what's in his recipe, but we can tell you it includes fish, potatoes, bacon, onions, tomatoes, and several spices as there's a little kick to it. We can also tell you that it's a heavenly mixture.

George cooks a 40-quart pot of the stew every other day. About half is put into a kettle and kept warm under a fire in the golf cart staging area near the chipping ground, while the other half is refrigerated and stored for the next day. Three of George's friends — Luther, Carl, and John — serve the stew in eight-ounce cups. You pass the staging area twice during a round, so if you’re lucky, you can get two servings.

George doesn't get around as easily as he used to, but if you happen to see him sitting on a stool in the old shed, stop by and say "hello." He always enjoys sharing a story or two and hearing what people think of his stew.

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