The Gunflint Lodge is Minnesota’s premier resort because of its pristine wilderness location, warm hospitality, and access to some of the finest fishing in the world. Visitors come from across the country not just for the outdoor activities, but for the food served in its rustic lodge.

Whether it’s Opening Day Walleye Fillets with Morel Mushroom Cream Sauce, or Roast Breast of Chicken Pistache with Blackberry Sauce, the Gunflint’s elegant menu, featured recently in Bon App�tit, Men's Journal , and Midwest Living, has won acclaim for inventiveness and sense of northwoods style.

The Gunflint Lodge Cookbook is a “reader’s cookbook,” organized by season with introductory essays by chef Ron Berg. Berg delights in adding fresh Minnesota ingredients to his Gunflint Blueberry Pie and his Wild Rice and Smoked Chicken Soup. There is an extensive section on fish cookery, including tips on frying, saut�ing, and grilling, and recipes for a selection of breads, batters, and sauces for fish.

The Gunflint Lodge Cookbook is more than just recipes, however. Resort owner Sue Kerfoot writes about life at the lodge, feeding hungry visitors, and running a gourmet kitchen far from civilization. Justine Kerfoot’s (Woman of the Boundary Waters) introduction looks at lodge history stretching back to 1927, including filling the icehouse, securing ingredients, and pinch-hitting when the chef quits mid-season.

The Gunflint Lodge Cookbook will delight readers with tasty offerings and favorite anecdotes of life on the Gunflint Trail.

�ber die Autorin bzw. den Autor

Ron Berg was chef at the Gunflint Lodge north of Grand Marais, Minnesota from 1990 to 2001. He taught junior high English and worked as a fishing guide prior to becoming a chef. He is also the author of Northwoods Fish Cookery (University of Minnesota Press, 2000).

Sue Kerfoot ran the Gunflint Lodge restaurant for thirty-two years, a skill she developed during constant on-the-job training which included every cooking position in the kitchen. She provided the hospitality that complemented the lodge's menu.

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