Chasing Steelhead in Style
Story and photo by Troy Letherman
To start there was venison stew with morel mushrooms, pheasant cassoulet, butternut squash, cream of broccoli soup with cheddar cheese and crab. Second course: spring mixed greens with pistachio balsamic vinaigrette one night, Roma tomatoes with marinated mozzarella and Kalamata olives the next. By the time entrees were served, the Alaskan Amber from the hors d’ouevres reception had inevitably been swapped for a glass of red wine from Chateau Franc-Pérat. On successive nights, we were treated to herb-crusted rack of New Zealand lamb, seared salmon with lemon cream, and oyster-stuffed rockfish fillets. To finish, Grand Marnier crème brulee or Bananas Foster on vanilla ice cream.
It didn’t feel like any steelhead camp I’d ever known. This content is available for subscribers only.
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