Island Lake Lodge

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2nd Annual Untamed Kootenays Culinary Event

April 10, 2018 - 14:42

** Untamed Kootenays Culinary Event ** / June 8 – 10, 2018

Fernie’s Island Lake Lodge is well-established as a premiere Canadian destination, attracting visitors from all corners of the globe who come for various outdoor activities and the stunning backcountry terrain within the Lizard Range. This June, the Lodge is inviting new and returning guests to experience Fernie’s culinary talent with a weekend of local flavours and fares for the 2nd annual Untamed Kootenays culinary event. During the weekend, the Tamarack Dining Room will welcome food lovers to dine on Lodge-made gourmet, created with an abundance of ingredients sourced and foraged from the surrounding Elk Valley.

To further elevate this summit of Kootenay cuisine, Island Lake’s Chef Keith Farkas has invited two notable Calgary chefs to join him in the kitchen for the first annual affair. Award-winning Chef Justin Leboe, proprietor of Model Milk and Pigeonhole, and winner of Enroute Magazine’s Best New Restaurant in Canada in 2015, along with Executive Chef John Paul Pedhirney of the highly acclaimed Bridgette Bar will be joining Farkas to create an unforgettable weekend showcasing the culinary wealth found within the region.

Watch a video from last year!

#Ferniefoodie #lodgelife

Weekend Schedule:

  • Friday NightWine Makers Dinner (Seating starts at 5:30 Dinner 6 – 9 pm) hosted by BC Wine Studio. Wine maker Mark Simpson will give a talk about winery process and select vintages with pairings for each course. The Island Lake chef team will showcase 4 courses with 4 select wines.
  • Saturday – Day Activities: Forage with chefs in the forest then help prepare the finds, guided interpretive hike. Fiddleheads should be in season!
    • 8 am – 10 am – Breakfast
    • 10 am – noon –  guests go foraging with chef Keith Farkas (limited spots available)
    • 10 am – 1 pm – Interpretive guided hike with the Island Lake guiding team (limited spots available)
    • Spa Specials available (Book 2 or more treatments and get 15% off)
    • Lunch in the Bear Lodge 11 – 5 pm in the Bear Lodge
    • Free canoe rentals available. (sign up at the front desk)
  • Saturday NightChef Showcase (Seating starts at 5:30 Dinner 6 – 10 pm) – 5 courses prepared by 5 chefs
  • Chefs:
    • Mark Butcher
    • John Paul Pedhirney
    • Justin Leboe
    • Keith Farkas
    • Catherine Chartrand
  • After Party in the Bear Lodge – close midnight.
  • Sunday – 8 am – 10 am alacart breakfast and check out. Spa specials available for guests. (Book 2 or more treatments and get 15% off)
  • Pricing:
    • $1049 – Per Couple – Red Eagle
    • $1,099 –  Per Couple – Deluxe
    • $1,149  Per Couple – Deluxe View Rooms
  • Dinner only – Friday Night – $139 pp (includes wine)
  • Dinner only – Saturday Night – $159 pp (includes wine)

 

 

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Summer is on the way!

April 4, 2018 - 14:04

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Spring Pow Days

March 22, 2018 - 12:31

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March Pow

March 19, 2018 - 21:23

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Island Lake Lodge Wins 2018 Employees First Award

March 12, 2018 - 17:50

We are incredibly honoured to have won this prestigious award. A huge thanks to all current and past employees of Island Lake for making the place so remarkable.

Below is the press release from go2HR

Island Lake Lodge Wins 2018 Employees First Award

Kelowna, BC – Island Lake Lodge has won the coveted 2018 Employees First Award, presented this afternoon at the BC Tourism Industry Conference in Kelowna. The award is sponsored by go2HR, BC’s tourism human resource association, as part of the 2018 Tourism Industry Awards.

The Employees First Award recognizes a British Columbia tourism industry employer who has upheld high standards of excellence in human resources and people management practices. Based in Fernie, BC, Island Lake Lodge runs on a grassroots, team-oriented organizational culture.

“At Island Lake we recognize how important our staff are to the overall success of the company. They are the very foundation of the brand and business and their stories are integrated into the overall story of the company,” said Mike McPhee, Island Lake Lodge’s Director of Sales and Marketing. “We have striven to be a modern employer with an offering of unique benefits, perks, flexibility, continual training / education and collaborative atmosphere.”

The company’s vision and values revolve around providing a safe workplace and a collaborative environment. Some examples include:

  • Extensive onboarding training at the beginning of each season, covering occupational health and safety, social media, guest services, and more;
  • Ongoing support for professional development, such as First Aid, WHMIS, avalanche training, Red Seal Chef training, and Serving It Right;
  • Weekly staff recognition, and end-of-season awards that include peer recognition;
  • Company perks and benefits including swag giveaways, staff meals, shuttle to work, catskiing trips and outings, and photos contests.
  • Open and ongoing communication including suggestion box for employees, regular teammeetings, and monthly employee newsletter.With such a dedicated focus on employee training and satisfaction, Island Lake Lodge has seen positive results as their retention rate steadily climbed over the years. In 2017, 90 per cent of staff had returned for the season.
  • On TripAdvisor the company is ranked #1 in the speciality lodging category in Fernie and awarded a Certificate of Excellence. It is not uncommon to see individual staff regularly recognized by guests in post-visit surveys.“Island Lake Lodge’s inclusive, team-oriented culture contributes to a high level of employee satisfaction, which in turn leads to high levels of guest satisfaction,” said Arlene Keis, go2HR’s CEO. “By providing a work environment that employees can grow, thrive, and take pride in, Island Lake puts their employees first and boasts an impressive retention rate, setting a fine example for our industry as an employer. We congratulate the Island Lake Lodge team on their achievements.”To learn more about the BC Tourism Industry Awards, visit bctourismconference.ca/awards. About go2HR

go2HR is BC’s tourism human resource association, responsible for coordinating the BC Tourism Labour Market Strategy. go2HR provides tourism employers with resources in the area of recruitment and retention, as well as training and certification programs to develop relevant skills for prospective and current tourism and hospitality employees. For more information, visit www.go2hr.ca.

 

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80+ cm’s this week!

March 2, 2018 - 22:48

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Powder!

March 2, 2018 - 08:18

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Staff Profile – Executive Chef Keith Farkas

March 1, 2018 - 17:25

Executive Chef Keith Farkas has been leading the culinary team at Island Lake for several years now. He is known for inspiring his team to think creatively and outside of the normal lodge fare. His wife, L’wren, is the restaurant manager and oversees the Island Lake wine collection. Together, they make Island Lake’s culinary program a unique attribute that speaks to the surrounding old growth forest, dramatic peaks and “lodge life” that we are known for.

A quick Q&A with Keith Farkas:

CAN YOU TELL US ABOUT THE FOOD PHILOSOPHY OF ISLAND LAKE LODGE?

Yes, I actually get asked this question a lot by our own team. Our philosophy is unpretentious; complex without being complicated. What does this mean? To me, it means seeking good flavours without being too fussy or overdoing it. It’s about simple pairings and seeking local wherever possible. Perhaps most importantly however, for dining at Island Lake Lodge, is that it’s as much about the incredible natural setting; the view and the calm atmosphere.

WHAT INGREDIENTS ARE SOURCED LOCALLY AND WHY IS THIS IMPORTANT TO YOU?

The honey we use at the Lodge is locally-produced from the bees of the Elk Valley and harvested by Elk River Apiaries. Our Elk Chorizo is reared and produced locally in the Valley. Our coffee beans are the “Island Lake Blend” from local coffee roasters, Zaltana. We source locally wherever we can; it’s important to us. Throughout the summer, I can be found most Sundays at the Fernie Farmer’s Market where I talk with the farmers, where I’ve developed a relationship with them. I like to know where our produce is coming from, the journey it’s had before I serve it at dinner.

WE HEAR YOU FORAGE FOR INGREDIENTS FROM THE LODGE; WHAT ITEMS APPEAR ON THE MENU?

Yes, we do. We pick stinging nettles from just outside the Lodge which we then use for soups. We forage lots of fireweed that is flavoured with pesto and served in our Market Salad which happens to be one of our dinner menu’s most popular items. We create a deliciously-sweet cedar syrup with maple, too. We will often use wildflowers from just outside our back door to garnish our desserts and cocktails. Foraging is important as it’s our connection to our landscape.

TELL US ABOUT YOUR COMMITMENT TO ‘LODGE MADE’.

Of course. Lodge-made speaks to the elements of our dishes that are made right here at the lodge from scratch. From our house-made granola we serve at breakfast, to the condiments we create here in the Island Lake Lodge kitchen such as our own ketchup and mayonnaise. I believe in it, and I know it inspires our cooking team when they can have confidence in the fact that even the little details of our menu are created by hand.

WHAT ARE SOME OF YOUR FAVOURITE DISHES ON THE ISLAND LAKE LODGE MENU?

The Bison Short Ribs! Due to the popularity of this dish with our guests, I’ve not been able to take them off the menu for years! The Market Salad is a popular one too. I like this dish for its simplicity, its flavour and its freshness. Also, the foraged fireweed that features as a key part of the salad; it’s delicious and our guests agree. I think it’s appealing that the salad is prepared from local ingredients.

Keith, on the right, with guest chefs Justin Leboe and JP Pedhirney

Justin and Keith harvesting Spruce tips

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February 26,2018

February 26, 2018 - 19:49

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February 22,2018

February 23, 2018 - 10:52

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Feb.19,2018

February 21, 2018 - 09:21

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Staff Profile – Katie Hamar

February 15, 2018 - 11:36

Katie Hamar is the Sales and Event Coordinator for the lodge. Her professional and detail-oriented personality helps ensure all our events go off to the best of our abilities. She also leads our green sustainability committee and has a passion for mountain culture and the Island Lake property. Her positive and happy energy rubs off on all the staff around her and her smile is infectious. She is a valuable asset to the company. Here is a little interview we did with her recently.

Where did you grow up? 

I grew up in Moncton, New Brunswick.

When did you move to Fernie and what brought you here in the first place?

I came for the 2008/2009 winter season to visit my sister and her now-husband who had moved here a few years prior. I promptly fell in love with the mountain lifestyle and officially moved to BC the following September; to Cranbrook where I would complete my BBA over the next few years. I wanted to finish my degree while living as close to Fernie as possible and Cranbrook was the best option. I spent most weekends and summers here. In May 2013, when I was done school, I officially became a Fernieite.

How long have you been working at Island Lake Lodge?

I started working for ILL in June 2013.

Which jobs have you been in for the company?  

I worked as a Guest Services Representative at the lodge front desk my first few years. When I was given a few extra responsibilities, a job title of Special Projects Coordinator was added. During this time, I also assisted Nicole, the then-Event Coordinator, with weddings. When Nicole moved away, I applied and got the job as Sales & Event Coordinator. I started working in this role in October 2016.

What is your favourite part of the job?  

I love working with people, both the public and ILL’s awesome staff. It’s rewarding to see the lifespan of an event from sale to planning to implementation. It makes me feel warm and fuzzy to see happy couples on their wedding day and I feel honored to be a part. I also like the challenge of having several simultaneously-moving parts to an event, the organization that that entails, and problem-solving. Plus, you absolutely cannot beat the view.

What is your favourite hiking trail and why?  

I love them all but I like Big White for the views and exhilarating scramble and the new trail, Goldilocks, for showcasing a new perspective. If you only have a couple hours, Tamarack Viewpoint is my favourite option for an incredible view of the lodge and Lizard Range. Heiko’s Trail is the ultimate Fernie trail. I can’t decide!

What is something people might not realize about your job?  

When I started in this role, I was surprised by how much goes into selling and planning large group events and tour operations. There are numerous steps to take and questions to field long before the group arrives. I also had no idea how many inquiries ILL actually receives. And, maybe this isn’t a surprise, but I continue to be so happy to hear how much people really love the lodge and how satisfied they are with their experiences there.

Do you prefer summer or winter these days? 

I am a summer lover but you also can’t beat Island Lake on snowy winter day. The excitement is palpable. It’s all good up there.

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Powder for Valentines day

February 14, 2018 - 15:25

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History – 1874 – Prospector and Trapper Michael Phillips

February 13, 2018 - 13:38

1874 – Prospector and trapper Michael Phillips was the first European to explore Island Lake and the Cedar Valley.  He named Lizard Creek for the “little green lizards” he found at the head waters. They were actually Long Toed Salamanders and the mountain range was later named the same. He is also said to be the first European to traverse Crowsnest Pass and the Elk River Valley.

Read a fascinating interview with him by The Fernie Free Press from 1905:  FFP – 1905-06 Michael Phillips Interview

 

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Daily Photo

February 7, 2018 - 14:55

Stellar day above the clouds. Photo by @markgallup

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Scot Schmidt Profile

January 28, 2018 - 16:38

Scot Schmidt is one of those quiet reserved guys who does not draw a lot of attention in a crowd. He tends to be the laid-back people-watcher in the corner. This is in contrast to the place he holds in the history of the snow industry and to many other professional athletes at his level. If you are a non-skier or if you happen to have been living in a cave for the last 25 years, Scot has the distinct industry title of “The Original Freeskier.” He is recognized by most as being the first big mountain pro skier who managed to make a living jumping off stuff and shredding powder. Back in an age when ski company sponsorships revolved around alpine racers, ski ballet and moguls, Scot sought a different path and defined a niche that has since become the standard for pro ski athletes around the world. Part of his legacy was created and documented at Island Lake Lodge, where he became a shareholder, director and regular Lodge fixture.

Part of the path Scot carved in the early ‘90s was through his ski movie segments. At a time when household VCRs were exponentially increasing the reach of  “Ski Porn,” snow video stars were able to bring the “radness” right into your living room. This changed the game. Freeskiing pros had a medium, locations became household names and filmmakers could make some money. After filming several movies with Warren Miller, Scot hooked up with a young upstart filmmaker with a unique perspective on the world. Greg Stump captured Scot’s effortless big mountain style, added cutting-edge music—all while following a more “interesting” plot-line than the average ski movie. Scot’s laid back, friendly style not only looked good on film but probably contributed to why he has been on The North Face ski team for 30 years now. In an industry full of egos, short careers and overhype, Scot is still skiing 100 days a season and not taking himself too seriously.

Scot is still a regular at the Lodge and comes at least once a season. It is most likely that he has skied more days at Island Lake than anyone other than some of the long-term ski guides. He can still be found relaxing by the river rock fireplace in the Bear Lodge after a good day on the slopes, quietly contemplating and taking in the après scene.

A few quotes from others: 

“Scot definitely pioneered the role of pro freeride skier in North America; he basically helped create the career I have. He also opened the North American industry’s eye to the potential of freeriding, plus he is a total shredder and pushed the progression and style of the sport.”  – Eric Hjorleifson; Pro Skier

“Scott was a huge part of starting the freeskiing movement in the ‘90s and was basically the man to watch during that time… I loved watching his pow segments from the Greg Stump movies!” – Ian McIntosh; pro skier

“I think Scot was the Kelly Slater or Shawn White of his day… His style was the main thing that impacted the industry and it’s still alive in a few skiers today. Proper style indeed.”  – Eric Crosland, Sherpas Cinema

 

Photo: Mark Gallup

 

Photo: Aaron Whitfield

 

Photo: Mike McPhee

 

Photo: Mark Gallup

 

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Powder Hound and Kitty cat

January 24, 2018 - 12:43
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Craig Kelly by Mark Gallup

January 20, 2018 - 10:12

Craig was known as a world champion. A legendary snowboarder. The Master. An Icon.

After nearly 15 years of hotel rooms, trains, planes, and automobiles. From Greenland to Chile and everything in between. Craig Kelly to me was a confidant, a brother, and a friend.

To me, he was “Smelly Kelly” who never used deodorant. He always farted when he woke up in the morning. I could never turn my back on him because he was a trickster. He introduced me to avocados and he loved eating butter tarts when he came to Canada.

One time when he returned to Fernie after a trip to Japan, he walked in the door and I said, “How was Japan?”. He said, “You treat me like a rock star, I’ll act like a rock star”, and that was it. We just went up to Island Lake and did our thing. He breathed easy and was content. He was back where he belonged.

His transition from competitor to backcountry soul rider was natural. I think an important element of his plan was to find balance between making a living and managing his public image. Island Lake was the perfect platform for his transformation. In interviews, he often talked about balance in his riding but balance in everything was paramount for him; a life lesson he continues to teach me today.

– Mark Gallup

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