Here at the Bighorn River Lodge we try to keep it pretty simple for our guests. Perhaps we should change it to Fish Eat Sleep because that pretty much describes the day’s activities. The fishing remains outstanding and the size of both Rainbow Trout and Brown Trout has increased significantly. River flow is at 4,300cfs which is entering the perfect flow levels of between 3,000 and 4500. Wading spots are now opening up and the fish are showing up in the riffles and edges of shelves as the bug hatches begin to come on strong. The water temps have moved up into the low fifties which is perfect for the anticipated excellent summer dry fly season. PMDs, Yellow Sallies and some Black Caddis are starting to show up and it won’t be long before we should have some great dry fly fishing. While the fish are currently keyed on worms and sow bugs with a #6 Orange wire worm and a #18 tan soft hackle sow bug being the hot combination right now, they are also beginning to take Tungsten Yellow Sallies, Split Case PMDs, Tungsten Teasers, and Olive Sparkle Pupas.The Bighorn River is continuing to live up to its reputation as the best trout river in the US if not the world.
We could not be more excited about our new Chef this year. Ty Hess went to culinary school in Charleston, South Carolina and continued to develop his skills in some of the best restaurants in Washington, D.C and Salt Lake City. Using his background in Low Country cooking Chef Hess has introduced some wonderful Southern style flavors and flair to the menu. Using fresh produce from the lodge’s own sustainable garden and relying on local game and fish as much as possible, Chef Hess is creating dishes that are fresh, clean and simple but with a fusion of flavors that are anything but simple. Put that together with his incredible presentation of each item and you will know why we are getting outstanding reviews and comments for all of our guests who come from all over the country and will tell you that the cuisine at the lodge is a good as any restaurant they can remember. Here is one example of a nightly fare at the lodge.
Hop cured trout with grated hard-boiled egg, caper berries, pickled vegetables, garlic citrus roasted olives, and house made Lavosh crackers. A wonderful array of ingredients and flavors to be enjoyed in the comfort of the lodge’s great room or out on the deck overlooking our 5 acre bass pond with the setting sun painting the distant hills in hues of late afternoon.
Chilled pea vichyssoise with garden radish, crème fraiche, and rye crumble. A delicious light cool course, perfect on those hot summer evenings. It tastes even better than it looks at presentation.
Sweet tea brined Boar tenderloin with crispy citrus brussel sprouts, carrot puree, and Nasturtium flower.Chef Hess using some Low Country influence in the sweet tea brine substitutes the standard pork loin for a beautifully grilled and simply delicious Boar loin balanced with just the right flavors of the citrus in the sautéed brussel sprouts, and the soft creaminess of the carrot puree. Beautiful combinations.
Berry biscuit “short cake”.Balsamic macerated berries, buttermilk sweet biscuit, crème anglaise, and Chantilly cream. The sweet buttermilk biscuit is as light as a feather and the berries complimented by the crème anglaise and Chantilly cream produces a perfect light summer finish to a sensational meal.
Still time for an after dinner beverage and perhaps a cigar out on the deck or a game of poker at the table in the great room exchanging your exploits of the day with friends. For the diehard fisherman perhaps some great bass fishing on the pond before retiring to the comfort of your well-appointed room and a well-earned and welcome night’s sleep after a full day of great fishing, a sumptuous meal and some great conversation.
So you see all you have to do is come for a visit and Fish, Eat, and Sleep in a world class lodge on a world class river. Leave the outside world behind for a few days. You will never forget the experience.
Summer is right around the corner for us here on the Bighorn and to us chefs that means we're getting ready to sample natures bounty of fresh fruits and vegetables. Fortunately for us and with the help of the entire staff at the lodge, we've got our own seeds germinating in the greenhouse and we're starting to see lots of progress! Rick has been hard at work creating planter boxes and a large area on the grounds so that we can be somewhat self sufficient and provide our guest with fresh produce that's as local and organic as it gets...from a plot a few hundred yards from the front door of the lodge! We've planted all our own herbs, tomatoes, carrots, squash, pumpkin, eggplant, and much more. Thank you to everyone for all the help getting this dream going and to mypatriotsupply.com for setting us up with heirloom, non gmo seeds! We'll keep you posted on our gardens progress!