Remembering Greg Moore – The Lost Bright Star of Motorsport
Ric & Donna Moore hosted a 20 year celebration of life for Greg at the Sportsman’s Club this past summer. RISC was without a doubt one of Greg’s favourite places to come with his Dad/Manager Ric for many years starting as a young boy. As Greg’s racing career blossomed & life became more hectic, more & more they appreciated this escape. They came to relax & spend quality time together chasing salmon amidst the wilds of the rugged & remote BC Coast. The group of family & friends that assembled at the Lodge this past summer included ex Indy Car drivers Max Papis & Dario Franchitti who have kept in contact with the family since Greg’s tragic crash at Fontana Racetrack on Halloween – Oct 31, 1999.
Here is a quote from a recent article in Autosport.com ….
"Twenty years ago, one of US motorsport’s brightest young talents was lost. Greg Moore was just 24 years old when he died in a crash at Fontana on October 31 1999, but his friends and rivals have no doubt he would have rewritten the record books." Click HERE for the entire article…
November Newsletter – Barbara’s Blog
I’m already looking forward to the 2020 fishing season, are you? Have you booked your trip yet? My first experience fishing for trophy salmon was in 1982 at Rivers Inlet. I had fished with my Sons in the Barclay Sound area on Vancouver Island in 1970s but the salmon were never as plentiful & big as the fish caught in the legendary, world famous trophy salmon destination of Rivers Inlet. And these days with so many well informed, well equipped & highly mobile anglers, there are now fishing crowds in the Southern British Columbia waters. So the best opportunities on the coast of BC to have the opportunity & expectation of hooking on into a chrome bright, hard fishing, ocean going Tyee (a salmon over 30 lbs.) on light tackle in calm, un-crowded waters only minutes from the Lodge. When I reeled in my first 40 pounder, after an epic battle, exhausted & with sore knuckles from the salt-water fly-reel, I was hooked. At that time, we fished primarily with 10 ½ ft mooching rods, 6 OZ banana weights, cut-plug herring at 25-35 pulls of line along “the Wall”, a few minutes from what became Sportsman’s Bay where the lodge is situated. We would often fish so close to shore that our rod tips were almost scraping against the rocks. We would troll super slowly & “Mooch” using the motor in & out of gear & the tide & current to create the perfect spin or flash on the herring to lure these lunkers from the shallows where they rest.
The Kelly Family welcomed our first guests to the Rivers Inlet Sportsman’s Club (RISC) in 1984 with just three cabins, first class gear & lots of enthusiasm. We’ve expanded just about everything since then – the buildings & facilities, boats, motors, electronics, fishing equipment & gear as well as the number of employees for an increased staff/guest ratio & thus better service & attention to detail. Downriggers were added in the last few years to allow us to fish deeper when the surface bite is off & to cover more ground to find the fish when they are scattered. We offer our guests an assortment of bait, lures & other misc. terminal tackle options as well as a choice of light tackle, spinning reels & even fly reels. And of course, we also have the heavy artillery for bottom fishing for halibut & lingcod with heavy rods, 1-2 lbs weights with spreader bars, multi-action reels with 100 lb. test line, & harpoons for the BIG one!
For over 30 years, my son Simon & I have been delighted to welcome returning guests along with newcomers to the Sportsman’s Club. What a marvellous experience for a mother & son, so many fishing seasons to enjoy together in the unspoiled beauty of the central coast of British Columbia. Cathy Drew in our corporate office has worked exceedingly hard over many years to help our guests as they prepare for their fishing adventure with us. More recently, Simon’s wife, Stephanie, joined our team & makes sure that she & the Sportsman’s Club team that she leads, make wonderful memories for our guests at the lodge that last a lifetime. We really are a family affair & it shows in the attention to detail of every aspect of our operation. Gather up your family today & get a trip booked. The Canadians just had Thanksgiving & our US friends are gathering as families to celebrate Thanksgiving in a few weeks so while you are all together this is the perfect time to plan some future family fishing fun! If you have not already done so, book your fishing adventure today.
Call/Text Simon anytime to chat fishing: 604-938-3677
Or to book call Cathy: 1-800-663-2644 or Email: firstname.lastname@example.org.
We are looking forward to hearing from you soon. Keep your tip up!
Barbara (Simon, Stephanie & Cathy).
Simon, Stephanie & everyone at RISC.
Always a 5 Star experience with us. So thankful to have experienced my 3rd year fishing at Rivers Inlet Sportsman Club. This trip was yet again another memorable experience. The staff were awesome, great food & positive energy. Being isolated away from all the distractions of life & being able to embrace God’s beauty around us was more than I could’ve ever wished for. We had seen whales, dolphins chasing our boat & bald eagles soaring in the beautiful sky. Shared a couple close calls of unplanned swims while reeling our lines up, shared good conversations, laughter & stories of the big ones caught & the one that got away. This lodge has given me a true love for fishing. We even caught a halibut weighing 52 lbs, and we experienced the true adrenaline rush pulling that huge fish onto the boat. LOVE Rivers Inlet Sportsman’s Club!
Thank you, Simon, Stephanie & All the Staff.
Shannon B & Dan R. Maple Ridge, BC
Recipe – Potlatch Seasoning Rub
-1 1/4 pounds salmon
-1 1/2 teaspoon potlatch seasoning
-1 teaspoon extra-virgin olive oil
-2 tablespoons kosher salt
-4 teaspoons paprika
-1 teaspoon crushed red pepper
-1 teaspoon chili powder
-1 teaspoon oregano
-1 teaspoon basil
-1/2 teaspoon coriander
-Preheat oven to 300.
-Combine all seasoning ingredients in a jar, tighten lid, and shake to combine.
-Line a baking dish or pan with parchment paper. Place salmon skin-side down.
-Rub salmon with olive oil and sprinkle potlatch seasoning evenly over the top and sides of the salmon. Bake for approximately 30 minutes, depending on thickness of the salmon. Salmon should be flaky, but not dry.
-Be careful not to overcook.
Keep remaining potlatch seasoning in a tightly sealed container for later use.
Store at room temperature.