Posted on July 11 2008
If you ever happen to meet Jim Lepage, you’ll quickly learn that he is good at a lot of things. Just as an example, the vice president of rods and tackle at Orvis, who came up with the Helios fly rod design, is a mushroom expert and cook. Lepage is the co-author, with Paul Fersen (manager of the company’s retail outdoor division), of the new Guide to Great Sporting Lodge Cuisine (Thomas Nelson, April 2008, 232 pages), which contains 140 recipes from 42 sporting lodges around north America. John Waller writes about the book in this morning’s Bennington Banner. “Lepage said some of the recipes are more difficult to recreate than others, but even a novice chef can make the lobster thermidor served at the Shoal Grass Lodge and Conference Center in Aransas Pass, Texas, if they follow the directions carefully. ‘We tried to edit the recipes in a way that would make it easy to do the cooking,’ he said.”
The Orvis Guide to Great Sporting Lodge Cuisine on Amazon.