P.J. Shields 61-69-130 Matthew Cleary 69-66-135 Sport Allmond 68-68-136 Levi Nix 67-71-138 Brad Beck 68-71-139 Lanier Guest 68-72-140 Dawson Garrett 69-71-140 Dawson Day 71-70-141 Jay Potter 71-72-143 Jeremy Willis 69-75-144 Heath Jones 71-73-144 Gage Smi
can take their game to the next level. He’s a dominant player and I look forward to seeing him do that on the pro level.”
Shields said he may play one or two more amateur tournaments this summer in preparation for his quest to become a pro.
“I plan to turn pro in August or September and see what happens,” he added. “I have Q (qualifying) school for the Web.com Tour and hopefully I can get through it and get status on that tour. If not, I plan to do some minitour stuff.”
Former Southeast Whitfield High School golfer Matthew Cleary finished second (6966) and was five shots off the pace with a 9-under par 135 in the championship flight. ExHeritage High School golfer and Shields’ teammate at Dalton State, Sport Allmond (68-68), took third at 8-under, while another Dalton State alum, Levi Nix, was 6-under after rounds of 67 and 71, but was denied a fourth straight Chicken Dinner title.
Brad Beck (68-71) was fifth at 5-under, while former Gordon Lee and Georgia Northwestern golfer Lanier Guest (6872), along with Dawson Garrett (69-71), tied for sixth place overall at 4-under.
Another former LaFayette High School and Georgia Northwestern golfer, Keaton Stanfield, shot 75 and 68 to win the first flight with a score of 1-under par 143. Branton Bailey, an All-American at Georgia Northwestern this past fall, carded back-to-back 73’s to earn second place at 2-over after a three-way scorecard playoff.
Ty Pendley (7769) and former twotime Chicken Dinner champion Shonn Weldon (73-73) finished third and fourth, respectively, while Ryan Carrington (73-73) and Byron Reed (73-74) rounded out the top six in the flight.
Stephen Keen (7873) took second flight honors, while former
Trion and Georgia Northwestern golfer, Ben Huggins (84-79), won the third flight. John Stanley (75-76) won the Senior Division in the first year it was offered at the tournament.
Jackson said that the Chicken Dinner field continues to get deeper every single year.
“That’s what I’m most proud of as a club pro,” he explained. “We only had 105 players this year, but the quality of the players we got is great. We had 11 players finish at evenpar or better for the tournament. We’re getting the best players in the area to come play and that’s very gratifying for me.”
Jackson said it’s also no surprise to him that the younger golfers are winning and finishing high on the Chicken Dinner leaderboard more and more in recent years.”
“I watch them. I teach them. I see them every day,” Jackson added. “This younger crop is getting better and better and they are dominating now, not just here but other tournaments around the area as well.”