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Holly Pederson / The Chronicle
Fishing guide and chef Bob
Sommer prepares steak marsala and shrimp fettucine on his boat as part of
his Hook, Line, and Dine dinner excursions.
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Holly Pederson
/ The Chronicle
Steak marsala and shrimp fettucine are specialities prepared by Bob Sommer on his boat. But, he'll take special requests. "Anything you want I can make." said Sommer.
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Guide Offers Gourmet Cuisine on the Cowlitz
Amanda
Haines
City
Government and Health reporter
Fishing
guide Bob Sommer has brought gourmet dining on board his 26-foot boat,
offering guests the rare opportunity to drop a line and indulge in a rivertop
meal.
Sommer, of Guidelines Fishing, is now offering Hook, Line and Dine dinner
excursions on the Cowlitz River. He offers several options: full-day or
half-day fishing trips with a gourmet meal (breakfast, lunch or dinner); a
Sunset Special, which is three hours of fishing plus dinner; or a Dinner
Cruise, which is for those wishing to bypass the fishing and enjoy dinner and
a scenic boat ride instead.
Sommer has been guiding for nine years, but said cooking is his first love.
He started working in restaurants in California at age 14, first packing ice,
then moving up to line cook by 16. He later earned his chef's credentials and
took jobs in fancy hotel chains, including the Four Seasons Hotel in Seattle.
From those experiences, he realized that a traditional restaurant setting is
decidedly lacking in atmosphere. A lifetime fisherman, he knew the best place
to have a meal was aboard a boat, in the open air.
"When you go to a nice restaurant, you're paying to sit in a
window," he said. "Here, you get to see deer, eagles, beaver, all
those things people don't get to see, even if they live around here."
And, Sommer unites all that with a darn good meal. His specialty, which he
recommends to all first-timers, is his New York steak marsala with a mushroom
and garlic sauce, shrimp fettucini, salad and cheesecake.
"In this area, when I serve my steak marsala, people fall in love,"
Sommer said. "They are looking for a nice dining experience and they
aren't finding it around here. To be able to give that to them on a boat, to
hand them a plate and see their faces light up, there's nothing better."
Sommer has equipped his boat with a grill and side burner. He does much of
the prep work at home so that little time is spent cooking. Meals are served
on real china with real forks and glasses (no paper or plastic). Though
Sommer does not bring alcohol on the boat himself, he does allow diners to
bring their own bottle of wine if they wish.
While diners eat, Sommer does the cleanup.
He sees the gourmet food as a way to stand out in the competitive guiding
business.
"I have my little niche with the cooking," he said. "My one
thought is how to keep people coming out. Anyone can catch fish, but to serve
high-end restaurant food on a boat, that's something that isn't being
done."
For more information, call Sommer at (360) 270-1133 or visit his Web site at
www.guidelinesfishing.com.
Editor's note: Bob Sommer didn't wish to share the recipes for the meal
mentioned in this story. The recipe at right is for another of his favorite
recipes.
Crab-Stuffed Chicken Breasts
8 ounces boneless, skinless chicken breasts
Salt and pepper to taste
Filling:
1 small tub cream cheese with chives
1 oz. baby shrimp
1½ to 2 ounces canned crab meat, drained
Sauce:
4 ounces heavy cream
½ teaspoon basil
½ teaspoon oregano
Juice from one-half lemon
Salt and pepper to taste
Split open chicken breasts lengthwise, leaving one side closed (like a hot
dog bun). Mix filling ingredients together and form small patties, one for
each breast. Stuff the patties into the breasts. Cook the chicken breasts by
either searing in a frying pan or by baking for 30 minutes, or until done.
While chicken is cooking, mix sauce ingredients in a saucepan and cook until
mixture is thick. When chicken is finished, place on plate and pour sauce
over the top.
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Amanda Haines covers municipal government and health for The Chronicle. She
may be reached at 807-8245, or by e-mail at ahaines@chronline.com.
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