Monday, September 30, 2013

Bye Bye Summer - Hello Winter

What a hot and spectacular summer it has been.  Great whether, lunches and dinners on the decks, hiking trails in prime shape, we could not have asked for more.  All good things do come to an end though and fall has arrived.  There is snow on the peaks and a cool wind on the face.  Winter is coming and so is catskiing!

Soon we will be doing this:

catskiing in bc

Tuesday, September 10, 2013

Fall Harvest Wine Makers Dinner at Island Lake Lodge

Fall is the traditional time for celebration of the harvest and bounty of a summers hard work. Join us and  learn the character and story behind a few select Okanagan wineries and how they are working with the earth beyond the vines. The focus will be on enviro-wise  ingredients and highlighting biodynamic and some organic BC wineries.  

Wednesday September 25th

5 courses 5 wines $89.95 plus tax and grat

Stay the night for just $100 (B&B) - double occupancy

Call and book 250-423-3700 option #2

Saturday, September 7, 2013

Spectacular September Stay Special

Here at Island Lake - we love September!  The fall colours are vibrant, weather is warm and the trails are in fantastic shape. We would love to share our friends and family rate of $100 (b & b) / night with you.  Sunday - Thursday depending on availability.  Take advantage of our dining, spa, hiking and nearby biking and fly fishing. It is not to late to experience our version of spectacular this summer!  Call for availability and details. 250-423-3700.

stay in fernie

Tuesday, August 20, 2013

That's Right - Roasted Quail is a Must Try.

Though it may seem a bit of a stretch for your palette, the Roasted Quail on Island Lake Lodges summer menu is a must try for any serious foodie.

Roasted Quail – gluten free, dairy free (without butter)
The portion is 2 whole semi-boneless Quail.  The glaze is made with molasses, soy sauce, orange juice and zest and rice wine vinegar.  Wild Manitoba rice (technically not rice but a grain, with high levels of vitamins and minerals) is cooked with aromatics until tender.  To finish; the rice it will be sautéed with shallots, ginger, garlic, chicken stock and butter.  The stir fry will contain: red onion, bell peppers, shiitake mushrooms, pineapple, ginger, garlic, sesame, soy, orange juice, chili paste and cornstarch.

Restaurants in Fernie

Wednesday, August 7, 2013

Steelhead Trout - The Perfect Summer Dish.

The dog days of summer seem perfect for lighter fare.  Our culinary team has come up with one of the best fish dishes you will ever experience...  
Pan Seared Steelhead Trout – gluten free, nut free, dairy free. "Lois Lake" farm raised steelhead trout (approved by oceanwise).  Wild BC trout is not available on retail markets.  Technically it’s a rainbow trout because the fish have no migration out to salt water.  Trout is redish orange in colour and has a delicate flavour.  It is seared skin down to crisp the skin and served skin up.  Fingerling potatoes are browned in nutty brown butter with cauliflower, pea shoots and Italian parsley.  Brown butter is butter that is literally cooked in a pan until it turns a light brown colour and a nutty flavour is achieved, AKA; ‘beurre noisette’.   Orange caper relish is made with red onion, red pepper, garlic, capers, fresh thyme, vinegar, orange juice and honey with orange segments added once cooled.  
This delicate dish is perfect for hot summer days and the Suggested Wine Pairing is; La Frenz Chardonnay 2011, B.C.

Dine in Fernie BC

Tuesday, July 30, 2013

Bison Short Ribs at Island Lake Lodge

Island Lake Lodge has been know as a "must stop" for foodies and this summers menu will not disappoint. Chef Keith Farkas and his team have created a mouth watering menu that is sure to impress even the most travelled culinary aficionados.  One of the highlights is the Bison Short Ribs with slow braised, truffled cheddar polenta, roasted vegetables, cinnamon red wine jus.

Bison Short Ribs – gluten free, nut free The short rib is a cut from the plate primal in the fore quarter of the animal. The bison is seared and braised with veal jus, red wine, tomato, herbs, cinnamon and spices for approx. 5 hours. For the polenta: cornmeal is added to boiling milk and chicken stock and stirred continuously on low heat for 40 mins then finished with butter and aged Canadian cheddar. To finish - cream and truffle oil are added. Roasted summer vegetables will be a combination of cipoline onions, zucchini, carrot, parsnip, squash… roasted with olive oil. The jus served with the ribs is a reduction of the braising juices.

Yes, you do need to try them...

Friday, July 12, 2013

Summer 2013 Guided Hike Calendar

We have put together a schedule of guided hikes for this summer.  You can of course book a different date or hike, but these are scheduled on our calendar.

- Saturday, July 20, 2013 - Mount Fernie to Island Lake (18 km - Advanced)
- Saturday, August 3, 2013 - Huckleberry Family Hike (4 kms - Easy)
- Saturday, August 10, 2013 - Lizard Lake (7 kms - Moderate to Advanced)
- Saturday, August 17, 2013 - Heikos Trail (21 kms - Difficult)
- Saturday, August 24, 2013 - Big White Peak (12 Kms, Advanced)
- Saturday, August 31, 2013 - Heikos Trail (21 kms - Difficult)
- Sunday, September 1, 2013 - Mount Fernie to Island Lake (18 km - Advanced)
- Saturday, September 7, 2013 - Lizard Lake Cabin Bowl Loop ( 13kms- Advanced)

Lunches can be provided.  Price is dependant on group size. Call for more details.
Ph# 250-423-3700

accommodation in fernie