Notes from Kingfisher Lodge

The “Horn” is still fishing well despite the winter chill.  Believe it or not the browns are still spawning, and should be getting ready to put the feed bag on for some great streamer action in the very near future.  Just a reminder to all that we do have the “Farm House” open all winter to those interested in some winter fun!

Here’s one for all you streamer enthusiasts! Nice Brown Tyler.

I know it’s been a while since our last post, but it has been a long, and very busy season. We would first like to say “thank you” to everyone for making the 2011 season a great success! That being said, the end of the summer season just brings in the fall, and nothing says fall like shoguns and streamers! New to the Kingfisher for the 2011 season, we are offering a fall/winter fishing program. For all you hardy soles that don’t fear the cold, the rewards can be great. It’s time to break out the winter waders, the big streamer rods, and maybe even the 12 gauge! We hope to see you here at the Kingfisher this fall or winter.

  Rain helps to yield a good crop but to much H2O buildup can be bad. As for the past couple of weeks we have had just that, to much!! It may have put a pinch on the morels and asparagus but hopefully the other fruiting pleasures we have on the “Horn” will blossom and be bountiful! Meanwhile the wine has still been flowing and the oven working hard to turn out some delightful morsels, giving art for the plate and filling honored guest with mouth watering eagerness.

Bring on the Chilies!!

Spring duck taquitos, warm tomatillo salsa, New Mexican chili sauce

Fire grilled flat iron, Mexican queso,fingerlings, arugula with red pepper demi glaze

Oaxacan chicken, blue corn "dumplings", green beans, Indian nut mole'

Mango taco, Navajo crisp, Kahlua and triple sec caramel

Matt and I with our friend Mayor Rahm Emanuel

It’s hard to believe April is almost over! It’s been a very interesting start to the season thus far. The river is running at 6500cfs! We usually don’t see those big of flows until the end of May. So how’s the fishing right now? Take a look at a few of these Bighorn Beauties. 

My Sourdough bread never has been so sweet!! Time, thats what it takes for that to happen and here in the kitchen at the lodge it’s abundant. This is what makes being the chef here so important to me. The choice of music, sometimes makes this place so tranquil and surreal that ever could the word “freedom” mean so much. Maybe its just pulling together, in this case ingredients, to make it right and the way it should be!  I have compiled a few new dishes and I hope you will enjoy them when you get here. In a time when so much is going on in the world, we will be here for you.

marriage-of-figaro

Smoked paprika and fresh English pea risotto

Asparagus and Wild Mushroom Salad, Grand Marnier vinaigrette

Oaxacan Chicken, Blue Corn Dumplings, green beans and caramelized onion-pine nut mole'

Braised Lamb Shank, roasted root veg and five bean ragout

Hand crafted double chocolate stout cream

I’m Back for Round 3

After a productive winter traveling in the Southwest, I am back  home here at the lodge with fresh new ideas inspired with chilis, cheeses, and new local purveyors. The sun will rise with Clint Krum’s ”home grown” eggs for breakfast, hand cut meats from Sackett’s Market of Sheridan and garden greens from my grow room!

Eat healthy, Fish well!!

Dancing on the Sun, Kingfisher good morning!!

Walters 80th Birthday Dinner

New pork belly dish, Ginger Oaxaca chili glazed with crisp pickled vegetables

Smiles and Cheers!! What a great way to start the season. Thanks to all of you guys!!

It’s hard to believe that the summer is almost over! We’ve had a very interesting season this year including the return of several hatch bugs. The Bighorn suprised us all with a spectacular hatch of yellow sallys and PMD’s.  As much as we may have missed these bugs, the fish seemed to have missed them even more. Every riffle seemed to come to life with explosive rises and purposeful feeding.  After 2 weeks of PMD’s and Sallys in mid July, we’ve experienced some hopper fishing as well as tan and black caddis. We are just starting to see the beging of some tricos and are hopeful of another year of good trico fishing. Thanks to all for a great summer so far!

It’s another late spring early summer of high water. We have seen the river go from 2500 cfs in early May to 10,000 cfs in late June. Fishing has remained good throughout with the typical worm, scud, and sowbug combinations. As of the last couple of days the water temperature has really warmed up and the fish are starting to show it. More fish are moving into the fast shallow runs and starting to spread out throughout the river. We are also starting to see some caddis and a few PMD’s, but there is not a lot of surface activity.

  I’m back for the second season here at the King Fisher and as excited  as ever! I spent the winter in South Florida, Cooking fish fresh from the deep and exploring the Cuban side of American cuisine adding that touch to the modern South-Western dishes that go so well with our Montana cowboy attitude here at the lodge. 

  Unfortunately, Heidi has moved on to other opportunities and she is no longer with us so being busy starting the season my hours have been amplified some, but no worries that’s what I’m here for. Keeping the ovens up and the burners burning with the bread proofing  I promise to keep your appetite filled with great, art-full plates of food as you personal culinary “Guide” at home here at the lodge! 

Slow Cooked Lamb Shank