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The Gunflint Lodge Cookbook: Elegant Northwoods Dining
by Ron Berg
contributions by Sue Kerfoot
University of Minnesota Press, 1997
Paper: 978-0-8166-2831-5
Library of Congress Classification TX714.B394 1997
Dewey Decimal Classification 641.5

ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS
ABOUT THIS BOOK

Tantalizing cuisine from the renowned restaurant.


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 Appétit, 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, sautéing, 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.



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