Today was truly a highlight day for us here at Sund’s Lodge. We started the day fishing for salmon and although the salmon bite was slow, there were a few nice fish taken. Tom once again took honor with this nice chinook caught off Bere Point.
After a fabulous beach lunch, guests continue to fish and found some pinks and cohos. Everybody had a ball and the weather was great. The real highlight of the day was the cooking class on the back deck by guest chef John Sundstrom of Lark Restaurant of Seattle, WA. Chef John, along with Sund’s Lodge chef Paul Shand, put on an hour class showing how to work with salmon to filet and de-bone and then put together a few great dishes with fresh picked mushrooms from the island and tri-colored carrots from Andrew Stout’s Full Circle Farm. Guests even got their hands dirty as they worked on the dishes. Later, Chefs John and Paul collaborated on what was probably the finest meal of the summer. It was a divine night of epic culinary proportions. A truly great experience at Sund’s Lodge today!
