Sund's Lodge

Burger Boat day on the food and fishing trip.  After the great cuisine during the dinner service, the burgers on the water tasted just fine.  Amazing how good a burger or dog can taste when cooked on the back of a boat! 

Fishing was slow again but all the boats were able to get into a few fish..whether halibut, wild coho (catch and release) or chinooks.  Big fish of the day went to John Sundstrom.  How fitting that guest chef John Sundstrom would catch the BIGGEST FISH OF THE TRIP!  Way to go John!  He caught this 25 lb fish. trolling patiently on the shores of Vancouver Island with his son and the Stout Boys.  After a mighty run which almost spooled him, John retrieved his fish expertly.  It is the biggest salmon of his fishing career.  Quite a thrill.

On the food front, Chef John did a neat food demo on the back deck with filleting salmon and how to make a cured salmon very easily.  All were impressed.  During the dinner hour, guests got to try the dish (pictured below) of cured sockeye salmon with fresh dill, Creme Fresh, caraway salt and lemon zest.

Course three was a braised lamb shoulder with green olive and purple basil Bulgar wheat, heirloom cherry tomato salad and green basil puree.  It was a m a z i n g.  Dessert was a salted toffee house-made ice cream with dark chocolate cake and brown butter cashews.  The entire meal was heavenly.

Great food and great times on the food and fishing trip!!!!
 

Example 1:  Seared halibut with razor clam chowder with sweet cicily

Example 2:  Full Circle Farms mixed berries with vanilla bean panna cotta and lemon verbena shortbread crumbles

Fishing was slow today for salmon.  Luckily the hali fishers did good.  Congrats go to Michelle who got the big fish of the day- this 37 lb. hali, with a team limit of halis with Big Jim Wolf Duddridge.  Even with the slow fishing, the calm water and Beach Bistro equalled a great day on the water! 

Day 1 of the Food and Fishing Group and the weather was beautiful!  (If you like overcast and rainy!)  Lots of rain on the Inside Passage this afternoon, so bad that one floatplane didn’t get past Campbelll River and guest chef John Sundstrom and others had to take a taxi up from Campbell River.  Nevertheless, the spirits were high tonight during cocktail hour.  Chef Paul had some fresh sea asparagus harvested on Malcolm Island this afternoon and added it to the Vancouver Island trout dish.  Both he and guest chef John Sundstrom have worked to create an amazing menu..I’ll be blogging some of the dishes and thoughts in the next few days but here is a quick pic of the Van Isle Trout dish, sea asparagus and potato hash, and roasted corn cream sauce.  Mmm….

The fishers got into some sockeye, some good catch and release coho, and Bob managed a small spring with Capt. Spenny.  More fun to follow!