Praise for the Gunflint Lodge and Chef Ron Berg's tantalizing creations. "Gunflint Lodge is home to this winter getaway, which offers exceptional cross-country skiing, as well as snowshoeing, ice fishing and dog sledding. Back at the lodge, it's easy to warm up in front of the fire with a good book, or in the dining room with a good meal." Bon Appétit "The Gunflint Lodge is at once professional and intimate. . . . What we would expect a ski lodge to look like in a movie." Men's Journal "Chef Ron Berg greets visitors, who arrive late on Fridays, with a gourmet dinner, such as stuffed fillet of walleye or pork tenderloin with pistachio-nut mousse. . . . In the evenings, Ron Berg's buffet suppers (superbly roasted turkey with all the trimmings) precede another satisfied sleep amid the silence of the snowy Minnesota north woods." Midwest Living "Berg features scallops and shrimp, filet mignon, duck, lake trout (summer only), walleye, and fresh Minnesota salmon, farmed in the state's old iron mines. His food is not only pretty to look at, but also delicate and delicious." Minnesota Monthly

"The authors include lots of cooking tipsalong with the recipes, and a section on preparing and cooking fish.. . . Berg and Kerfoot provide numerous anecdotes that make TheGunflint Lodge Cookbook not just a book for cooks who love fineand hearty cuisine, but also the entertaining story of running arestaurant in the wilderness." The Bloomsbury Review

"In the seven years that Berg has been cooking at the lodge,dozens of guests have asked for his recipes, and this year he andlodge owner Sue Kerfoot have answered the call. The University ofMinnesota Press published The Gunflint Lodge Cookbook. Thebook includes personal anecdotes from both Kerfoot and Berg, as wellas plenty of creative recipes for beef, pork, and chicken, such asapple woodsmoked loin of pork with Applejack brandy cream. But Berg'sreal specialty is cooking with the walleye and lake trout soprevalent on the North Shore, and the best reason to buy the book isto acquire his mouth-watering suggestions for preparing fresh fish. .. . Thanks to Berg and Kerfoot's cookbook, those lessons are nowavailable even to those of us who eat our shore lunches near thelakes of the big city." T.C. Taste

"Though not quite the same as paddling a canoe across the lake ofthe Boundary Waters, perusing through and cooking from TheGunflint Lodge Cookbook, by Ron Berg and Sue Kerfoot, is as closeas I've been to that experience in nearly 50 years. Plus I didn'thave to carry a canoe across any portage, and the blueberry pies area whole lot better!" Merle Ellis, The Butcher, syndicated columnistfor the San Francisco Chronicle, and regular guest on TheSplendid Table with Lynne Rosetto Kasper.

For 70 years, the dining room at Gunflint Lodge has been a centerof attention at this popular resort in northeastern Minnesota. Inthat long history, a tantalizing line up of recipes have been testedand approved by generations of guests. These recipes are joined bynewer cuisine introduced by the authors to meet more contemporarytastes. Grouped by the seasons, each segment is prefaced by adescription of resort activities accompanying the annual cycle. Aforeword by Justine Kerfoot gives a world of detail about the earlydays at the famous resort." Lake Superior Magazine

"Unbelievably, gourmet dining is one of the attractions drawingpeople to this remote wilderness area. . . . Three hours north ofDuluth on the Gunflint Trail, the Gunflint Lodge has been quietlybuilding a reputation as one of the premier restaurants in the state.Ron Berg and Sue Kerfoot have taken the best that the northwoods hasto offer in ingredients and crafted recipes that are uniquely theirown. Thanks to the efforts of Berg and Kerfoot these creations havecome together in a cookbook that will likely be on many wish liststhis coming holiday season. The Gunflint Lodge Cookbook is acollection of recipes not likely to be found anywhere else."Rochester Post-Bulletin