Table of Contents
From Your Flyfisher Foundation
President - Teri Beatty
Vice President - Vacant
Secretary - Janet Arenz
Treasurer- Ken Betschart
Auction Chair - John Pyrch
Membership - Rick Pay
Program - Ross Beatty
Conservation - David Moskowitz
At-Large Board Members
Lisa Hansen (2020)
Jim Hillas (2019)
Steve Willhite (2018)
Brian Light (2017)
Editor - Lisa Hansen
Webmaster - Joe Palanuk
Bylaws - Tom Tongue
Make your dinner reservations.
Guest Speaker Joel La Follette – Oregon Trout Trail - November 14th, 2017
When it comes to fly fishing we all find ourselves in a rut at times, doing the same thing over and over because we know it and it’s in our comfort zone. Joel La Follette is constantly looking for something new to experience with a fly rod in hand and shares his discoveries as he travels our state and the world.
A few years ago he came up with the concept of the Oregon Trout Trail in an effort to get his customers and newsletter readership to rediscover the wonderful native Trout fisheries we have in Oregon. Joel also wanted to challenge himself to explore more of the state his family has called home for 6 generations and learn more about how they helped shape Oregon.
The Oregon Trout Trail winds through the mountains and valleys of Oregon from the high deserts in the east to the Pacific Ocean in the west. It’s a trail of discovery that challenges us all to explore our state to learn more about our native Trout and ourselves.
Joel La Follette learned the art of fly-fishing in the cool pine forest along the banks of the Metolius River at the ripe old age of 9. After an adventurous career that has included commercial fisherman, professional photographer, race car driving instructor, and over 18 years in the Fly Fishing Industry, Joel has settled in as the owner of Royal Treatment Fly Fishing in West Linn, Oregon.
Make your dinner reservations here.
|SPECIAL DECEMBER COUPLES NIGHT MENU - $55 per person
|Includes appetizers, salad, choice of entrée, and dessert.
||Grilled NY Steak
||10oz new york striploin, whipped potatoes, blue cheese butter, caramelized onion gravy
|Cedar Plank Salmon
||Salt and Vinegar mashed Potatoes, Roasted Beet and Carrot Salad with a thyme Vinaigrette
|Chef’s Choice Vegetarian Entrée