Living in Lake Placid, New York, the home of forty-six High Peaks and a multitude of beautiful lakes and streams is not exactly a shabby existence, but my husband and I decided to venture to Alaska because it has been in the number one spot on my bucket list since I was ten years old. Fortunately I have a cousin who is a travel agent, Susan Halperin Travel, who set us up on what would be the trip of a lifetime. Knowing me as she does, Susan recommended a rustic, backcountry Alaskan lodge forty miles from civilization; accessible only by floatplane, weather permitting, or ski-plane in the dead of winter. With that, I was set on going to Alaska.
Within the wild
After eighteen hours of travel and a night at the comfortable Captain Cook Hotel in downtown Anchorage, we boarded our Rust’s Flying Service floatplane from Lake Hood. Rust’s Flying Service has ten planes available for travel and sightseeing expeditions. The flight was forty-five minutes over one hundred miles of open terrain, with lots of water as it had been raining the past two weeks. We landed on Finger Lake and were enthusiastically greeted by the owners Carl and Kirsten Dixon’s daughter Carly, and several engaging employees. We were treated to hot drinks and warm cookies just baked in their large kitchen where they not only offer a daily cooking class, but produce the most delicious meals planned by Kirsten, a Cordon-Bleu-trained chef. We were shown to our cozy cabin- Happy River- where we had a log bed, private bathroom, oil-heated stove and a fabulous view of the lake. We immediately donned rain gear and met our guide, Josh. For the next three days, Josh took us out in an electric boat where we were entertained by three river otters, swans, loons and a beaver working on a dam he had built. We began to feel the serenity within the wild.
Winterlake Lodge activity
Our days at Winterlake Lodge were up to us and our guide. Activities could include any of the following: hiking easy or more difficult trails right behind the Lodge or on part of the historic Iditarod trail, kayaking, canoeing, fishing, Alaskan bird watching, wildlife viewing, nature exploring including wildflowers, berries, mushrooms, woody frogs and helicopter excursions for salmon fishing or glacier landings with hiking. The guides are all extremely knowledgeable about every aspect of the natural surroundings and clearly love what they do. Of course you could also sit in the Main Lodge, relax and take it all in, read a great book or play some board games available there. After only being there a half of a day, we felt at home and taken care of as if we were part of the Dixon’s family. Everything was so personalized. Complimentary yoga was offered daily at 6:30 am in the wellness room, complimentary massages were available to all guests, and the use of the hot tub and sauna completed the total spa experience. Three meals a day were provided in the Main Lodge. At 6 pm wine and cheese tasting with cheeses from Murray’s Cheese Shop in Manhattan and homemade appetizers were offered. Throughout the day coffee, tea, cold drinks and snacks were available at the coffee bar. You were never hungry. If you chose a day trip as we did, lunches were packed and enjoyed on top of a glacier where we were at one with nature and essentially captured the entire Alaskan experience.
Gourmet cuisine in Alaska
Being somewhat of a “foodie” I feel that I must do justice to the culinary experience. All and any dietary restrictions or requests were met with the greatest of pleasure. Milestones were celebrated with a special dessert of your choice along with the daily scrumptious dessert. My husband’s 60th birthday was celebrated with apple pie and homemade vanilla ice cream- his favorite. Each meal was prepared with great thought and creativity and presented flawlessly. My favorite dessert was a combination of lemon cake, meringue, stewed blueberries and fresh homemade blueberry ice cream with freshly grated parmigiano cheese sprinkled on top for the finishing touch!!! Out of this world! I cannot say enough about the exceptional cuisine that we enjoyed over our three day stay.