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.