Wow…stunning Spring days in Stanley, Idaho this past week. The phones have been BUSY with folks inquiring about availability on both our Middle Fork and River of No Return Trips. I commonly get the same question….When is the best time to float the Middle Fork?
This answer has been changing in recent years due to warmer spring weather, resulting in an earlier peak flow and warmer weather in June. While June trips used to be considered “early season” it has quickly become a great option for our clients chasing the World-Class whitewater found on the Middle Fork during June flows.
RMRT’s June 13-17 is an exceptional value at $1495 for a 5-day all inclusive trip on the Middle Fork of the Salmon.
In the river business we watch the weather & snowpack like baby-boomers obsess over the Dow and S&P. Luckily for us, we have our own in-house snow specialist. Chris Lundy, owner of Sawtooth Mountain Guides by winter, Rocky Middle Fork guide by summer. Chris spends his winter ski guiding on the same snow that feeds the Middle Fork.
“Despite warm temperatures and a lack of snow during the past month, the snowpack at higher elevations is still hanging in there. Thanks to substantial snowfall back in December and January, many mountain weather stations are still reporting near-average snow water equivalent. Not to say we couldn’t use more snow, but we’re in much better shape than many people realize.”
Rocky Mountain River Tours maintains an enviable reputation on the Middle Fork of the Salmon. A common question from potential guests…“why choose Rocky?” Its true, all of the outfits on the Middle fork benefit from the amazing beauty of the Frank Church, the pristine waters of the Middle Fork and the magic that occurs from spending 6 days away from civilization with a small group of new friends. In the end its simple, three factors are at play.
Guides, Gear & Food
Middle Fork guides belong to an upper echelon in the guiding community. They have been tested by the high waters of Spring, the technical boating of August and all the variables that pop up while leading 24 experienced guests through the largest Wilderness in the US. The one thing that sets the Rocky crew apart from the competition is tenure. The current crew of Rocky guides has been working together for 10 seasons. They are well oiled machine when it comes to camp duties and on the on-water program. But the most distinguishing factor is their chemistry, like characters in a movie. Each with unique strengths & personalities that combine to result in the best crew on the Middle Fork.
Rocky pulls out all the stops when it comes to gear. New sleeping bags and pillows are purchased annually while large river mattresses, spacious new Mountain Hardware tents and comfortable chairs are the norm. Rocky provides a sanitary and private bathroom system with running water hand wash, solar showers and purified water.
Excuse us while we brag. Rocky offers the best food on the river, period. This is not a new thing, its a tradition. Sheila Mills, Rocky founder is the genius behind the menu design while Rachel B. is the culinary artists that puts all the pieces together. The result is the most divers, fresh and healthy menu on the river. Sheila has made a career at designing dutch oven entrees and amazing deserts. She has published three Dutch-Oven cookbooks and continues to push the limits of what can be created in a riverside kitchen. The Rocky menu is so diverse and impressive that it has its own fan club. In an effort to keep the groupies happy we will be posting our 2013 recipe’s over the next few weeks.
SMOKED TROUT APPETIZER
1 pkg.(1#) SMOKED TROUT, arranged on parsley
2 boxes Breton crackers
2 boxes Blue Diamond crackers (gluten free)
1 container Smokehouse Almonds
1 wedge English Cotswold cheese
1 bag Red Grapes (displayed around or next to the cheese)
BLEU CHEESE & PECAN SALAD
1 bag Mixed Baby Greens
1 zip (3 cups) Toasted pecans, in Ziploc
1 container Bleu cheese, crumbled
2 bottles Earth & Vine Honey Pear Vinaigrette
5 Green Apples, chopped at the last minute & tossed in.
(toss salad with dressing & serve immediately)
Arrange pasta sheets in bottom of 3 DO’s.
Spread each sheet with pesto.
Break up sausage thinly & evenly on pesto.
Put on layer of tomato slices.
Spread with yogurt.
Sprinkle with Jack cheese & Parmesan
Put on another sheet of sfoglia.
Repeat all of above.
Top with sheet of pasta covered with sliced tomatoes and small amount of Parmesan.
Bake till golden & bubbly.
1 ziplock Dry ingredients, mix well
3 Pkg. Yeast
3 cups Warm water
½ cup Olive oil
1 zip Parmesan, grated
Mix well. Turn out onto floured surface and knead dough until soft and sticky about 5 minutes. Divide in half and roll out & punch into rounds the size of DO bottom. Let rise about 20 minutes and sprinkle with Parmesan, salt and pepper. With lightly oiled fingertips make indentations, about ½ inch deep and 1 inch apart all over dough. Bake with the lid covered with hot coals for about 20 minutes until golden.
1 ½ Caramel Fudge Pecan Tortes-slice into 30 wedges