The Copper is a small river so expert casting ability is not a prerequisite to finding the local residents for a brief introduction. Small 2 person water craft are used to navigate the upper watershed with a portage around the falls. Below the falls is a variety of water situations where fishing from the boat and stopping to work more promising pieces of water on the way out to the where the plane picks everyone up and whisks them off to the comfort of the lodge for après fishing time.
Share stories in front of the fire and enjoy hors d’oeuvres and tall, or long stories from the day on the water. As recounts move around the room, chef is filling the room with magnificent scents from the kitchen. Aroma’s enticing enough to move our group to the table ahead of dinner and where we stay for the remainder of the evening.
Dinner is a succulent cut of prime rib with fresh caught crab legs served on a bed of local grown and freshly prepared mashed garlic potatoes. Any of us thinking we are going home lighter than we came is in need of a pinch. The bar is fully stocked with single malts and other spirits and a collage of fine wine’s from the lower 48. Dinners the for the rest of the week consisted of hand made Moose burgers, fresh filets of season salmon, more crab and other prime cuts of beef.
All this said, chef is happy to conjure up something for someone wanting to savor again a meal from earlier in the week. I take the “When in Rome” and request fresh salmon every night and why not, it is caught right here in this very region every day and brought to the lodge. The source to plate concept exemplified here more so than anywhere.