Notes from Kingfisher Lodge

Braised Pork Belly, Cappicola Stuffed Date

Evening Dinner

Hour d’ Oeuvres

Crispy Frog Legs with almond butter

Smoked Walleye on potato blini

Appetizer

Braised Pork Belly, cappicola wrapped and goat cheese stuffed dates

Dinner

Herb Crusted Rack of Lamb, potatoes au gratin, oven roasted ratatouille tart, chev cream and lamb jus

Dessert

Aztec Chocolate Cake, chantilly cream, hazelnut caramel

It’s been a great week! I’ve had the music up and there has been life in the kitchen!

The weather has finally come around and the sun has been shining. I had a friendly little visitor today and got a photo of the guy up close and personal!

“May I Hang Out”

I brought in some very nice Walu to do a special diner Tuesday night. Walu is Hawaiian for Escolar. It is often called “White Tuna” becouse of its tuna-like characteristics and delicate flavor. Matt and I had some for lunch as sashimi and had to stop eating so that i would have enough for the diner! It will be a fish that I will bring in again!

Thie Shrimp Spring Rolls, coconut peanut

Poached Chicken and Spinach Fromage Pastries

Ginger Corn and Lemon Crepe, shrimp butter and radish slaw

Grilled Walu, wilted arugula, sweet n sour vinaigrette

Roasted Peach and Banana Pudding, gara masala chantilly cream

There is never a down time at the lodge.  Matt and I keep the good times rolling!  I’m ecstatic about being a part of the family and have been working on new ideas nightly!

Although the morels have stopped coming up, there are plenty in my storeroom. With over two hundred pounds - Yes over 2 hundred pounds!!! - gathered this year between Matt and I, the fragrance is alive.  From the the bunnies stuffed to the fish crusted, I still put out the soups and pastas with morel madness.

I’m currently on the look out for wild asparagus and scouting the mountains for the porcini and chanterelle hiding spots.

My last dinner was spectacular!  It consisted of:

Bison and Barly Soup with basil compote

Roasted Vegetable Terrine and balsamic coriander vinaigrette

Five Spice Seared Chicken chili

Pappardelle pasta and roasted garlic cream

Strawberry and Banana “short cake”

Keith and Heidi have been turning out some outrageous fare this season. Besides utilizing local morel mushrooms, bison, and organic chicken from the Hutterite colony, Keith continues to amaze us all with his sources of fresh produce, fish, and meats.  Guests are enjoying the freshest California has to offer as well as next day fish from Honolulu.  In short, bring your rods and your appetite, because the river and the Kingfisher cuisine is here to please!

It’s been said before, but cooking brings folks together. What better place to live that adage than at the Kingfisher Lodge? Coming aboard as Chef for Keri and Matt McMeans, I have found a real family, a relaxed home, a great kitchen and new guests to cook for.

Although we are far from big cities, with FedEx and UPS, we can receive fresh fish from either coast, wild game from the Dakotas, and garden greens from the Sunshine State. With these ingredients, I can compose diverse, well-balanced, interesting meals for our guests.

My first week here, we had six veteran clients fishing and coming home to Bison Tostadas, homemade Basil Gnocchi, Corn-crusted Campfire Trout, and Granny Apple Augratin with Yuzu Caramel for dessert! Not your standard lodge fare.

We ‘re having fish flown in soon, and Matt and I plan to roll some sushi for the family and have Tasmanian Sea Trout and Lobster Pot Pie for the guests. Next week, it’s braised Kurobuta Pork Shanks. Who knows where
we’ll go from there? Give us a try when you can.

I’ll be bringing some menus to you soon.

When I’m not cooking, I’m thinking about cooking, what’s next to cook, and . . . well, you get the idea.

Back soon with some tasty ideas.

Chef Keith

Welcome to Chef’s Notes, Keith Gillihan’s blog about cooking, menus, ingredients, and other general topics about our work at the Kingfisher Lodge on the Bighorn River.

I’ll be updating regularly, so keep an eye out and your tastebuds prepared!

Chef Keith