Mission Lodge | Bristol Bay Alaska

Alaska Fly Out Lodge in Remote Bristol Bay | The State’s Premier Lodge

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Mission Lodge

ZOOM EVENT: Ladies Night

Big shoot out to everyone that joined in today’s event. If you missed it, here is a recording for you to check up. There was a big reveal from Fishe Wear that was announced during today’s event. Super Cool!

Description: Join this Zoom event to learn about Linda and her company, Fishe Wear and their connection to Alaska.

FRIDAY – 4/17/2020 – Ladies Night Out [boys are welcome]

CHECK OUT THE FISHE WEAR FILM

Ladies here is the you tube link as well :
We create this film to be part of the Orvis 50/50 on the water series. The story “No Excuses” is really about how we can all be on the water no matter our abilities and skill. Our goal is that people enjoy the outdoors, and to share our stories about why it is important for us!

Bio: Linda Leary

Maine to Alaska! Born and raised in Maine I learned the love of fly-fishing from my dad at a young age. I ventured to Alaska right out of college and fell in love! 

Work Experience: I spent most of my career in the trucking and logistics industry in Alaska, as a partner and President of Carlile Transportation Systems. I gained experience growing, leading, and managing our company and over the years did a lot of business on the riverbanks. Even got a taste of fame with Ice Road Truckers. After the sale of our company I started Fishe Wear and integrated Women’s Flyfishing to offering clothing, gear, education and guided trips.  Board Activity: My board activity has also been well rounded to include the past chair/board member of the Alaska Railroad, the Kenai River Sport fishing Association and , The Rasmuson Foundation board.

Linda Leary, Founder of Fishe Wear and owner of Women’s Flyfishing.

ZOOM EVENT: Cooking with Chef Dave

Cooking with Chef Dave

Wednesday – 4/15/2020 

Description: During this Zoom event to cook along with Chef Dave as he makes his Pan Seared Salmon served over Mediterranean inspired pasta of your choice.

Be sure to check out his dinner series with >10 minute videos that walk you through the Appetizer, Main and Dessert courses of a nice dinner for two.

Pan Seared Bristol Bay Salmon

Dave Trask
Served Over a Mediterranean Inspired Past of Choice
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean, Seafood
Servings 4

Equipment

  • 10' Sauté Pan
  • Sauce Pot for Pasta Water
  • Colander
  • Spatula
  • Tongs
  • Cutting Board
  • Plate
  • Wine Glass

Ingredients
  

  • 6 – 8 Oz Salmon Filet
  • 1/2 Tbs Vegetable Oil
  • 1/2 Tbs Shallots Chopped
  • 1 tsp Capers
  • 1 Tbs Kalamata Olives
  • 2 Tbs Roasted Red Bell Peppers Sliced
  • 1/2 Cup Cherry Tomato
  • 2 Tbs White Wine
  • 3 Tbs Heavy Cream
  • 1 Tbs Butter Unsalted
  • 1 tsp Parsley Chopped
  • 1 Tbs Parmesan Shredded
  • 6 Oz Pasta Of your choice
  • 1 Glass Wine Of your choice

Instructions
 

  • Start a pot of salted water to cook your pasta in. Depending on the type of pasta you are using it should take 8 to 12 minutes to reach al dente.
  • Heat sauté pan over medium high heat, when desired temperature is reached add vegetable oil. Season with salt and pepper both sides of salmon filet and place in pan with the skin side facing up. Take a sip of wine, also of your choice.
  • Depending on thickness of filet, turn after 3 to 4 minutes. Add the pasta to your boiling water. You are looking for the development of a nice sear or ‘crust’. Cook an additional 3 to 4 minutes and remove from the pan and place on a resting plate on the back area of your stove.
  • Using the same sauté pan, add the chopped shallots and toss quickly. We are not looking to brown the shallots, just to get them started cooking. If you feel the pan is too hot reduce the heat for the next few steps.
  • Add capers, olives, roasted red pepper and cherry tomato toss quickly then deglaze with your wine, not the stuff in your glass.
  • Test your pasta and if it is al dente remove from heat and strain from water.
  • Add the heavy cream and reduce by half, this should only take about a minute.
  • Swirl in the butter and add the hot pasta to finish cooking. 
  • Adjust the seasoning with salt and pepper and plate. Topping with chopped parsley and shredded parmesan.
  • Celebrate with more wine, you’re not driving tonight.

Notes

All our pantries are stocked a little different, try and adjust this recipe to what you might have on hand and tweak it to your ‘flavor’ liking. We are using salmon because hopefully we all still have some to remind us of the good times at Mission Lodge, but you can use any type of seafood (goes great with chicken as well). If you don’t have shallot you could use garlic or onion. Change up the olives or leave them out if you don’t care for them. Any fresh herb or zest of lemon work great just to add some ‘brightness’ to the dish. If you are trying to eat lighter you can leave pout the cream and butter, but it looks like bathing suit season has been moved back. The whole idea is to have fun and make something delicious.
Keyword Salmon

ZOOM EVENT: Pebble Mine Update

Pebble Mine:

TUESDAY – 3/14/2020

TIME:
– 3 PM Alaska Time
– 4 PM Pacific Time
– 5 PM Mountain Time
– 6 PM Central Time
– 7PM Eastern Time

 Description: Join Daniel Cheyette from Bristol Bay Native Corporation for an update on the proposed Pebble mine.  Hear about the current opposition efforts and have an opportunity to ask questions about the proposed mine, the permitting process, and opposition strategies.

Molten Chocolate Lava Cake

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, French

Equipment

  • Double Boiler
  • Whisk
  • Ramekins
  • Oven

Ingredients
  

  • 1 stick Unsalted Butter + 2 Tablespoons
  • 2 oz Bittersweet Chocolate
  • 2 oz Semisweet Chocolate
  • 1 Cup Powder Sugar + 2 Tablespoons
  • 2 whole Eggs
  • 3 Egg Yolks
  • 1 tps Meyers Dark Rum
  • 1/2 Cup Flour All Purpose
  • 1/2 Cup Heavy Whipping Cream

Instructions
 

  • With the 2 tablespoons of butter, coat the inside of 4 custard ramakins and place on a baking sheet. Preheat oven to 425 degrees.
  • In a double boiler melt the remaining stick of butter, bittersweet and semisweet chocolate until all ingredients are liquid, whisk to incorporate all ingredients.
  • Add the sugar and stir until blended.
  • Off the heat add the whole eggs and the egg yolks with the rum (if you would prefer vanilla you could use that, but this is a big night and the big finish).
  • Stir in the flour and portion into the buttered ramakins.
  • Whisk together the ½ cup whipping cream and 2 tablespoons of powdered sugar, you could add a little of that rum here as well. Whisk until it forms stiff peaks
  • Place sheet pan in oven with the ramekins and bake until sides are firm and the center is soft, about 12 to 15 minutes. Take out and let rest for 1 minute. Invert into plate and garnish with the whipped cream.

Notes

You have made it to dessert and astounded your guest all along the way, no time to ease off now. Finish hard with this decadent hot chocolate cake. It will make your kitchen smell divine and get things moving in the right direction, chocolate is an aphrodisiac and molten chocolate is an aphrodisiac on crack.
Keyword Cake, Chocolate, Heavy Cream, Rum