Thyme & the River: Recipes from Oregon's Steamboat Inn

About this book

- Steamboat Inn perches on a bluff above some of the best fishing water on the North Umpqua River a cold clear Cascades Range stream with a long and storied angling tradition. The upper stretches of the North Umpqua have been fished by fly anglers for more than half a century - and many of the anglers who came to test themselves against this formidable river were among the best fly fishermen of their day. The Steamboat Inn is a unique place in the middle of the Umpqua National Forest. The Inns 60-year tradition of personalized hospitality and exceptional cuisine is kept alive. The Inn is undeniably a labor of love. The Steamboat Inn offers a place to escape from the cookie-cutter chain hotels. In 1975 Jim and Sharon Van Loan purchased the Steamboat Inn after working at the Inn the previous two summer seasons. Sharon Van Loan taught school in those early years at the Inn. But her reputation as a chef spread so rapidly that her services at the Inn were soon required full time. Sharon was joined by Pat Lee who later took the title of Inn Manager and partner. In addition to her cooking skills Pat Lee showed her versatility by becoming one of the most patient and respected fishing guides on the river. Tutored in the beginning by master anglers such as Dan Callaghan and Joe Howell she later broke through the stereotype of the macho river guide and took her rightful place as one of the most skilled steelhead fly anglers on the North Umpqua. As David Lett the Oregon winemaker who has been called the godfather of pinot noir wines in the Willamette Valley puts it: "Without a lot of fanfare or fussiness Sharon and Pat create some of the most artistic and interesting food I have experienced. They incorporate an awareness of American food trends without being trendy and would probably put a lot of New Wave American Cuisine restaurants to shame.