The Outpost Report: May 3, 2010
May 3, 2010 | 1195 Views
OUTPOST UPDATE: Staff introductions this week start with a new member of the team, Brent Davidson.
Brent will be on the dock this summer with Whitney Magliocchi (who we’ll introduce next week). That’s right we’ll have 2 dockhands and neither is Milan. Earlier I announced Milan was returning to the Outpost for his 3rd year however in his own words he “pulled a Mike Diamond” and got offered a fabulous-dream job producing with Shaw TV here in Vancouver and couldn’t turn it down. So here’s looking at you Milan we wish you the best…
Brent has some big shoes to fill and since he’s new to the OP I’ve asked him to write something about himself:
”I like good scotch and books with short chapters. Although classified as a landlubber I’ve developed a love for the open water and curiosity for the sleeping patterns of black bears. Hopefully this year I will satisfy both whilst working in a beautiful setting with interesting people.”
Obviously Brent will be bringing with him a sense of humour and we look forward to having him aboard.
Next up is guide Brent Maracle who returns for his second season at the Outpost. Brent missed the 2009 season but is thrilled to be back in 2010. Brent has done 6 full seasons in Haida Gwaii (Charlottes), is an excellent fisherman and knows how to take care of his guests. We know he’ll make a positive impact on the Outpost team and he can’t wait to get the season underway.
Welcome back Brent!
This week I’ll touch on weight restrictions. Each guest regardless of lodge (NIL, OP, CH) is limited to 72 pounds per person on the flights from Masset to Vancouver. This weight includes your “take home” fish (non-processed) and luggage. So if you bring 35 lbs in luggage to one of the lodges you can only take home 37 lbs of dressed frozen fish with you. That would be the equivalent to 3 20lb Chinooks. A good measure of thumb is fillets will be 55% of the weight of your fish. For example a 27lb Chinook will give you 14.85 lbs of fillets. After you’ve reached 72lbs (luggage and fillets) all other fish will have to be processed. Next week I’ll post some processing information and costs.
These weight restrictions are important to think about before hand. When you bring a fish to the dock you should already know if you’re going to take it home or get it processed. To do that you have to know what your luggage weighs and how much room you have left. We’ll have all this information lined out in the Trip Guides you’ll find on the flight to Masset. Any further questions can be directed towards your sales staff.
I’ll end this week by announcing that the July 26-30 trip at the Outpost will be part of the David Hawksworth and Friends Culinary series. The Guest chef specifically for the Outpost is Jamie Kennedy from Toronto.
Gilead Café & Bistro, Toronto
Chef Jamie Kennedy is the proprietor of Jamie Kennedy Kitchens and runs two critically acclaimed restaurants in central Toronto, The Gardiner Café and Gilead Café & Bistro.
’s most legendary chefs and restaurateurs, Chef Kennedy is known for his dedication to environmental issues and support for organic agriculture. Fundamental to Chef Kennedy’s business ethic is his support for local farms and produce, a concept which seamlessly mirrors West Coast Fishing Club’s commitment to using ingredients from the Queen Charlotte Islands, at every opportunity.
Drawing from over three decades of experience, garnered at kitchens across Europe and North America, Jamie has applied the slow food philosophy in every aspect of his restaurants and flourishing catering business. His seasonal methods of cooking and involvement with the local food movement continue to inspire progress in agricultural and gastronomical communities across
We’re excited to have Jamie become an Outpostian.
That’s all for this week,