A group of eight anglers from the L.A. area came to Morrison's for a Rogue River fishing adventure. This is part one of their story.
Rogue River Report
BOB GRAHAM, MEMBER
It was only two hours away by nonstop flight from LAX. The approach for landing into Medford, Oregon was like over flying a New England village. The trees were a flame with reds, yellows and pumpkin (for the season). Actually my seat mate corrected me. It was
better than New England because the colors were highlighted on a backdrop of dark green from all the firs. The contrast was extraordinary.
We experienced cloudy, overcast days for three days of fishing. We had rain for a half a day. The evenings and mornings were crisp, in the mid-forties and the daytime temperatures rose to the mid-sixties. The
morning fog clung to the moss on the resort’s power lines and dripped onto the leafy floor below. Your steps did not have the summer crunch on the dead leaves. Rather you squished. And for a change, there was no storm on this trip. In short, it was perfect
steelhead weather. Eight of us stayed at the Morrison’s Rogue River Lodge which is sixteen miles downstream of Grant’s Pass. Built in 1945, it is situated right on the river and has a two acre grass field for summertime pursuits and outdoor catered receptions, reunions and weddings. It had tennis, badminton, a swimming pool and outdoor exercise area with gym style equipment. It also has an outdoor billiards table. There are four rooms in the main lodge and separate cabins (duplexes) set up on ten foot timbers.
The Hantens purchased the lodge in June of 1964.
In December of that year the river flooded and destroyed all the cabins. The high water mark was once
commemorated by a plaque above the fireplace in the lodge showing the water’s height. The cabins have been replaced and the first fl oor of the lodge is used
for basement storage. The lodge serves a number of recreational uses and is a central gathering spot for Southern Oregonians. White water rafters enter the river from the property. B.A. and Elaine Hanten acquired the lodge in ’64. B.A. was the head guide and in charge of the outdoor activities. Elaine was in charge of the house and played hostess for the family style dinners. Much of the vegetables came from her garden. Bowls of fresh
jams were produced in the valley. Some of the wines we consumed came from vineyards just down river. The lodge is known for its food and meals there are
anything but light. Each night the hostess would announce the evening’s menu. We enjoyed two entrees each night: pork tenderloin and broiled game hens, roasted duck breast and parmesan encrusted perch, prime rib aujus and grilled salmon filet. Each
dinner began with pasta or a creamed soup. Potatoes, r i s o t t o , c r e a m y polenta accompanied a vegetable platter. It all ended with a big dessert. The principle ingredients
were from major food groups not found on the government’s pyramid: butter, cream, white flour, potatoes, cheese, sugar. All to ward off the damp and cold. My cardiologist would have a heart attack! But we came to fish, not just eat. The steelhead here are different from the Trinity River steelhead who come up the river to spawn. Those fish travel
in pods and rest in well known pools to gather their strength for the journey up river.
Check back for part two.
Rogue River Report
BOB GRAHAM, MEMBER
It was only two hours away by nonstop flight from LAX. The approach for landing into Medford, Oregon was like over flying a New England village. The trees were a flame with reds, yellows and pumpkin (for the season). Actually my seat mate corrected me. It was
better than New England because the colors were highlighted on a backdrop of dark green from all the firs. The contrast was extraordinary.
We experienced cloudy, overcast days for three days of fishing. We had rain for a half a day. The evenings and mornings were crisp, in the mid-forties and the daytime temperatures rose to the mid-sixties. Themorning fog clung to the moss on the resort’s power lines and dripped onto the leafy floor below. Your steps did not have the summer crunch on the dead leaves. Rather you squished. And for a change, there was no storm on this trip. In short, it was perfect
steelhead weather. Eight of us stayed at the Morrison’s Rogue River Lodge which is sixteen miles downstream of Grant’s Pass. Built in 1945, it is situated right on the river and has a two acre grass field for summertime pursuits and outdoor catered receptions, reunions and weddings. It had tennis, badminton, a swimming pool and outdoor exercise area with gym style equipment. It also has an outdoor billiards table. There are four rooms in the main lodge and separate cabins (duplexes) set up on ten foot timbers.
The Hantens purchased the lodge in June of 1964.
In December of that year the river flooded and destroyed all the cabins. The high water mark was oncecommemorated by a plaque above the fireplace in the lodge showing the water’s height. The cabins have been replaced and the first fl oor of the lodge is used
for basement storage. The lodge serves a number of recreational uses and is a central gathering spot for Southern Oregonians. White water rafters enter the river from the property. B.A. and Elaine Hanten acquired the lodge in ’64. B.A. was the head guide and in charge of the outdoor activities. Elaine was in charge of the house and played hostess for the family style dinners. Much of the vegetables came from her garden. Bowls of fresh
jams were produced in the valley. Some of the wines we consumed came from vineyards just down river. The lodge is known for its food and meals there are
anything but light. Each night the hostess would announce the evening’s menu. We enjoyed two entrees each night: pork tenderloin and broiled game hens, roasted duck breast and parmesan encrusted perch, prime rib aujus and grilled salmon filet. Each
dinner began with pasta or a creamed soup. Potatoes, r i s o t t o , c r e a m y polenta accompanied a vegetable platter. It all ended with a big dessert. The principle ingredients
were from major food groups not found on the government’s pyramid: butter, cream, white flour, potatoes, cheese, sugar. All to ward off the damp and cold. My cardiologist would have a heart attack! But we came to fish, not just eat. The steelhead here are different from the Trinity River steelhead who come up the river to spawn. Those fish travel
in pods and rest in well known pools to gather their strength for the journey up river.
Check back for part two.



