With the mountains engulfing the lodge and the sun warming its patios, Island Lake set the perfect scene for a summer evening soirée on Thursday, June 11 when Fernie business members enjoyed the latest service offerings from Island Lake Lodge.
“This is turning out to be an annual kickoff to summer for us,” said Mike McPhee, Director of Sales and Marketing at Island Lake Resort. “But it’s also a thank you for helping make us successful in the summertime. It really is a community effort and we really appreciate all the people who send us business and keep up the good word around town.”
Guests enjoyed samples of the lodge’s new appetizers, mains and desserts—all on this year’s summer menu.
“Tonight’s samplers are things we’ve slightly modified from our summer menu that we wanted to highlight. Sticking with our food philosophy we’ve had going for a number of years, we’re emphasizing even more so now,” explained executive chef Keith Farkas.
“We source local and organic as is the trend in the food world nowadays, but another thing we’ve been doing for a while but never thought to showcase is foraging. We’ve been harvesting cedar for syrup, picking berries and even dandelions to make some of our salads or garnishes. As long as the products are out there for us to source, we’re going go out there weekly,” said Farkas.
McPhee also listed off some of the Lodge’s summer packages.
Beloved specials like Monday date night (two entrées, two glasses of bubbly and an appetizer or dessert to share) and Wine Tasting Wednesdays (five course tasting menu with five wines) will be offered again on top of the new Zoomers Package directed at the active baby boomer generation.
The package includes two nights in the deluxe lodge, breakfast and a half-day guided hike plus more.
Complimentary five minute massages also provided a teaser for Island Lake’s spa packages.