Catskiing at Island Lake Lodge

How’s this for a powder fantasy — two days of catskiing on virgin slopes at one of B.C.’s premier operations: Island Lake Lodge. This dream became my reality for two days in December on assignment for awesome Canadian travel blog Toque and Canoe. My story will be up on the site soon; in the meantime, here’s a sneak preview of what makes Island Lake special.

The Lodge(s)

The snow cats are warm and comfy too: cushy seats, lots of snacks and lively conversation.

The snow cats are cozy too: cushy seats, lots of snacks and lively conversation.

A cluster of timber-frame lodges greets skiers after an evening snow cat ride up a secluded, winding road. The accommodations are anything but rustic —  well-appointed rooms, comfortable beds and gourmet Rocky Mountain cuisine help skiers catch their zzz’s and fuel up for days of shredding the gnar (sorry). The setting is a little slice of Canadiana.

The Views

Spectacular, isn't it? It's like being on top of the world.

Gorgeous, isn’t it? The vistas make you feel like you’re on top of the world.

The Lizard Range of the Canadian Rocky Mountains in Fernie, B.C. is spectacular anyway, but Island Lake Lodge boasts a trifecta of limestone peaks that stand out. The Three Bears, pictured above, lord over the range and collect all the white stuff that blows in from the west.

The Pow

Fresh pow: bring it!

Fresh pow! Bring it!!

There’s a reason we’re called powder junkies — ski fresh tracks on a virgin slope like this one and you’ll be hooked too. Bonus: you don’t have to be an expert skier. Island Lake Lodge boasts a range of terrain — from gentler, gladed slopes to open runs with steep pitches — and lots of it: there are a staggering 7,000 acres shared between a maximum of 36 guests. The one thing all the runs have in common is powder.

The Après-ski 

Island Lake Lodge apres-ski

Guided beer drinking is part of the package. And a snow flurry every afternoon. Kidding!

The guides at Island Lake Lodge are fantastic: professional, helpful and attuned to skiers’ needs. For example, they snowmobiled a crate of cold beer up to us so it was waiting at the bottom of our final run on Day 1. Nice!

And to make sure you get a good night’s sleep, there’s a custom skot-ski inside Bear Lodge. The days soon take on an enticing pattern: eat, ski, beer, hot tub, eat, shot ski, sleep. The good news? Being powder junkies, we’ll be back!

Nothing says Canadian pares-ski quite like a Burt Reynolds shot ski!

Nothing says Canadian apres-ski quite like a Burt Reynolds shot ski.

Drink of the Week: Norfolk Flip

I attended a holiday party a couple weeks before Christmas and the host shook up this delightful — and light — take on a traditional eggnog. It’s called a Norfolk Flip; the recipe is featured in the latest issue of Culinaire magazine. Traditionally a ‘flip’ was a drink heated with a fire poker — this method caused the liquid to steam and bubble, a technique called flipping. Eventually bartenders began using eggs to create the desired frothy effect.

A delicious alternative to a traditional eggnog.

A delicious alternative to a traditional eggnog.

The beauty of this drink is it’s made without milk or cream, but still tastes smooth and rich — the secret is the egg (and the spiced simple syrup). This cocktail makes a nice fireside sip throughout the holidays, or toast with it on New Year’s Eve. Cheers!

Happy holidays everyone!

Happy holidays everyone!

Norfolk Flip

  • 1 oz cognac (I used Courvoisier VS)
  • 1 oz dark rum (I used Mount Gay Eclipse)
  • 1 oz spiced syrup*
  • 3 drops bitters
  • 1 whole egg
  • Nutmeg garnish

*Spiced syrup

  • 1:1 raw sugar to water boiled and steeped with a desired amount of cloves, green cardamom, pimento and fresh grated cinnamon.

Combine the fresh cracked egg and liquid ingredients in a shaker. Dry shake to emulsify egg, then add ice and shake again. Strain into a rocks glass with one large ice cube inside. Sprinkle with nutmeg and serve.

— Recipe modified from Culinaire, by Tarquin Melnyk

Drink of the Week: The Nash Splash

Rumours have been circling for months that chef Michael Noble of Notable fame is opening a restaurant in Inglewood. Those of us who live here assumed it would be either, a.) A second Notable location or, b.) that Chef Noble would be moving Notable from Montgomery to Inglewood. And so it was with surprise and delight that I learned last week at a gathering in Inglewood’s historic and lovingly restored National Hotel (929 – 11 St. S.E.) that Noble will be opening an entirely new restaurant and lounge on the ground floor of the building. Set to open its doors in fall 2014, the resto will be called The Nash. Yes, there will be cocktails.

Get ready for good craft cocktails and spirit-forward sips, like  The Nash Splash, in Inglewood.

Get ready for good craft cocktails and spirit-forward sips like The Nash Splash in Inglewood.

Stiff sips such as The Nash Splash (see recipe) and other craft and classic cocktails will be featured in a bar called Offcut (layout-wise, the lounge is an “off cut” from the rest of the space). I am the first to support businesses in Inglewood, and that includes dining out at restaurants like Sugo, Without Papers Pizza and Rouge, or grabbing a casual pint at Swans, The Blues Can or Ironwood Stage & Grill. But the options outside of pub grub, pizza, western Chinese, Italian and fancy French are limited. Inglewood really needs a casual-yet-delicious restaurant with a more eclectic menu and I think The Nash will deliver. And since there are currently zero Inglewood lounges, Offcut will be a welcome addition for thirsty Inglewood residents and shoppers. Cheers to this exciting news!

It may just be the charred orange syrup that makes this cocktail.

Is it the charred orange syrup that makes this cocktail? You decide.

The Nash Splash

  • 1 oz Woodford Reserve bourbon
  • 1/2 oz Cinzano sweet vermouth
  • 1/2 oz Fernet Branca
  • 1/2 oz charred orange syrup*

Mix all ingredients over ice, strain into a chilled martini or coupe-style glass. Garnish with a flamed orange peel.

Charred orange syrup

  • 1 whole orange, sliced and charred on a hot grill
  • Zest of one orange
  • 2 pieces whole allspice
  • 300 mL hot water
  • 200 grams white sugar

Place all ingredients into a heatproof container. Cover and let steep for 10 minutes. Strain. This syrup can be stored in a clean container at room temperature indefinitely.

— Recipe courtesy Michael Noble