Originally Published September 9, 2014 | Updated March 13, 2022

Some places are just places. They’re dots on a map to which you can drive, fly or walk. Other places are experiences. Rich and vibrant, they are filled with the essence of souls who came before you. The old souls whose wisdom and skill – whose life – was responsible for the very walls which mark the spot.

The at the is such a place. Here, I can say with utter certainty the spirit of master carver Henry Nolla lives on. You can feel him. His essence is palpable. It’s tangible. It reverberates through the Carving Shed’s wooden walls and sawdust covered floor.

It’s embodied in the handshake of “Feather” George Yearsley – Henry’s mentee and the Inn’s current carver in residence. It’s seen in the tools Henry crafted and the carvings he created. Heck, it’s there in the stories told about his love for taking a dip in the buff.

When you visit the Carving Shed and see the care with which the wood is handled and the respect given to nature’s bounty, it’s difficult not to leave treading a little softer. It’s hard not to walk away breathing a little easier.

Walking up to the Carving Shed for the first time, I approached it like a heavy-footed Westerner – two stomping feet and a clicking camera. I came from the beach: the mussel shell covered, sand sprawling, wave breaking expanse of beauty. Up the small hill I came, squinting in the bright sunlight, even with my glasses.

There, just beyond the shade of the trees, sat George. His leather-tanned skin broke into a plethora of smile wrinkles as I approached. The man didn’t know me from Adam’s off ox, but there he was – with a huge smile on his face, asking me to join him as he soaked up the view.

I introduced myself and he introduced himself. Then he asked me to remove my glasses. He wanted to see my eyes. “That’s where you really get to know someone,” he explained.

It struck me as I left, how all too often we fail to make eye contact. Why does it take going to a place where wifi is non-existent and George’s cell phone is carved in yellow cedar for us to think about how we interact with one another?

And though the Carving Shed is about carving – about wood and how it can be manipulated into beautiful, functional items – it’s also about preserving a time when we talked to one another. It’s about holding onto a craft that celebrates community.

Are you ready to experience the magic at the end of the road?

George is there. He’s at the Carving Shed. Sometimes he’s inside, his hands working with the wood in one continuously smooth motion. Sometimes he’s outside, sitting by the sandy steps. And, sometimes he’s on the beach, throwing the ball for his dog. But he’s always ready to look you in the eye and introduce you to Henry through stories.

Book your ticket to the end of the road.

Charter flights let you chase the sun to a desert destination on your own schedule. Get out of the rainy and snowy PNW to Palm Springs where you can relax, take a dip, explore, and dine in perfect Palm Springs weather!

Located 100 miles east of Los Angeles in the Coachella Valley region of the Sonora Desert, Palm Springs has become one of the most popular resort cities in America. Thanks to its annual 300-plus sunny days per year, exquisite resorts, and exceptional restaurants — it’s been a destination favorite for celebrities since the 1930s.

An incredibly open-minded and inclusive community, this bustling town welcomes those from all walks of life. Artists. Musicians. Families. There’s something for everyone in this sunny slice of heaven.

During April the annual (fondly dubbed ‘Coachella’) showcases a wide variety of music genres including rock, pop, indie, hip hop, and electronic dance. You’ll also find large art installations and sculptures throughout the grounds at the Empire Polo Club.

Following Coachella, the Empire Polo Club into country music central known as . The three-day music festival showcases some of the best mainstream and up-and-coming country performers in a jaw-dropping setting.

When to Visit for the Best Palm Springs Weather

While Palm Springs can be enjoyed year-round (especially if there’s a pool nearby), it’s typically most enjoyable October through May. Thanks to lower temps during these winter and early-sping months (summer temperatures can reach 115℉ with next to no humidity), most visitors can comfortably enjoy the outdoors throughout the day.

7 of the Best Luxury Palm Springs Resorts & Hotels

1. L’Horizon Resort & Spa

After the semi-hidden entrance (a cut in the tall front hedge), it’s the quiet you notice. Originally designed in 1952, L’Horizon Resort & Spa’s chic design has an airy feel that’s both light and welcoming. A 21-and-over luxury boutique hotel is home to 25 bungalows outfitted with exquisite designs like private outdoor showers and copper-hooded fireplaces.

2. The Parker Palm Springs

This hip resort pairs color and extravagance luxury into a destination that feels like it may have been constructed with a bit of Alice and Wonderland magic. In addition to attracting some of the country’s most rich and famous, it’s a favorite for honeymooners, snazzy couples, and girlfriends getaways. Designed by Jonathan Adler, the manicured grounds span 13 acres. An oversize chees board invites you to consider your strategic prowess on a grander scale while palm-tree-slung hammocks encourage afternoon lounging.

3. Korakia Pensione

Tucked into a historic Tennis Club neighborhood, Karokia Pensione’s offers an elegant twist on rustic elegance. It’s the kind of moody vibe that welcomes couples looking to lounge in comfort without all the pomp and circumstance. The compound is surrounded by olive trees. . Two heated pools offer a year-round opportunity to take a dip. And those looking for a bit of competitive activity can partake in bocce ball.

4. Kimpton Rowan Palm Springs

Located in downtown Palm Springs, the Kimpton Rowan Palm Springs hotel allows you stay in the middle of the action. Though you may think twice about wandering after visiting the rooftop pool where stunning views and summer music parties abound. Daily happy hour in the lobby includes complimentary beer and wine. Plus, fur babies are welcomed with water bowls and plenty of pets.

5. Sparrows Lodge

Looking to ‘unplug’? Sparrows Lodge in Palm Springs sets the stage for a digital detox. There are no phones or TVs in any of the rooms. Though, you will find a plethora of indulgent amenities — like a horse trough bathtub perfect for a long soak. Restored in 1952, large doors flank either side of this rustic space opening to a lush courtyard pool on one side and a cozy fire pit on the other.

6. Casa Cody

Just two blocks from Plam Spring’s downtown core, Casa Cody is a tranquil home for those who want to flirt between the bustle-bustle and a tranquil escape — thanks to protective gates and tall hedges Founded in 1920 by Buffalo Bill’s cousin, Harriet Cody, it’s the oldest operating hotel in Palm Springs. A variety of smartly appointed rooms are available, including a self-contained bungalow with its own private outdoor space and kitchen. Saturday morning Hatha yoga classes are available.

7. The Ritz-Carlton, Rancho Mirage

Located in Ranch Mirage, nine miles southeast of Palm Springs, this high-end hotel offers all the trappings you’d expect of a Ritz. Spacious showers. Generous soaking tubs. Multiple heated pools. A luxurious spa.

Top Palm Springs Restaurants After a Charter Flight

Boozehounds Palm Springs

If the name didn’t give it away, its slogan certainly will. The massive restaurant includes an expansive patio where pups are invited to shoes their own meal off a menu designed just for them. But don’t think that means the human selection is subpar. Both the midcentury-tropical decor and the Asian-inspired menu are delightful. Not to mention the extensive cocktail program including both frozen and tap offerings.

1501 Uptown

A neighborhood gastropub, The large bar menu is elevated by a thoughtful selection mocktails. While the roll-up glass doors and wraparound patio allow for an alfresco dining experience whether you’re ‘inside’ or out.

Workshop Kitchen + Bar

The walls are concrete. The fries are cooked in duck fat. Woodfired pizzas feature brilliantly blister crusts. Shrimp and grits are comfort food in a bowl while the apple and yam soup is studded with hints of brown butter.

Birba Palm Springs

Traditional pies, like the margherita, are a staple. But for the adventurous dinners, combinations like pancetta, potato, taleggio Crème, scallions, and a farm egg are hard to beat. The same is true of the housemade pasta and the hearth roasted chicken.

FARM

It can feel a little hard to find. FARM is tucked into the courtyard of La Plaza and not visible from Palm Spring’s ‘main drag,’ which is indeed what ads to this Provence-inspired restaurant. The bougainvillea-covered trellis, rustic wood tables, strung lights, and bubbling fountain set the stage for an exquisite meal. Dinner here is delightful, A selection of sweet and savory crepes are light and airy, which the brioche french toast options boast unique combinations like swiss cheese with crip bacon, and strawberry coulis.

Mr. Lyons

This swanky steakhouse has a bit of Mad Men vibe with its gold cutlery and green velvet seats. Icy martinis. Roasted bone marrow. Perfectly cooked beef Wellington. And don’t overlook the selection of sides, ranging from sugar snap peas with goat cheese to crispy Brussels sprouts with a balsamic glaze.

9 Fun Things to do in Palm Springs California

1. Palm Springs Aerial Tramway

Sure, Seattle to Palm Springs flights may treat you to a bit of a view, The largest rotating aerial tramway in the world — it stretched 2.5 miles along the Chino Canyon. The 10-minute ride traits you to views of the cliffs, vistas, and valley. For those who want to linger longer, there are two different restaurant options.

2. Palm Springs Art Museum

This innovative museum is nestled in the heart of downtown Palm Springs. Plus, it attracts exhibitions from internationally acclaimed artists.

3. San Gorgonio Pass Wind Farm

San Gorgonio Pass (aka ‘the gateway to Palm Springs) is one of the windiest places in Southern California. Thanks to the power of Mother Nature, this windswept space is home to one of the three major wind farms in California. In 2017, it produced nearly 1.5 million megawatt-hours of electricity.

4. Tahquitz Canyon Waterfall Hike

Just 1.9 miles, this easy loop hike is well maintained and has less than 350 feet of elevation gain. While there is very little shade (you’d be wise to bring plenty of water, wear sunscreen, and dress in breathable sun-resistant layers), it offers a tranquil reward for the effort —

5. Joshua Tree National Park

Known as a playground for climbers and hikers, Joshua Tree National Park is just an hour outside of Palm Springs. Its fascinating variety of plants and animals thrive thanks to the rare meeting of arid low desert and vegetated high desert.

6. Fan Palms at Palm Canyon

Shifting sand dunes, stony flats, and sparsely vegetated hillsides don’t seem like a place you would find a towering forest. But desert fan palms (Washingtonia filifera) have learned to thrive near the occasional stream, spring or seep — such you’ll find in the 15-mile stretch in Palm Canyon just 10 minutes outside of Palm Springs.

7. Moorten Botanical Garden

This one-acre botanical garden is family-owned. It specializes in cacti and other desert plants.

8. Palm Springs Villagefest

As the sun sets on Thursdays, the downtown core of Palm Springs along Palm Canyon Drive turns into a night market.

9. Cabazon Dinosaurs

The attraction’s largest dinosaur — Dinny the Dinosaur — is 150 feet long. Its carnivore brother Mr. Rex is an impressive 65 feet tall and for those souls willing to brave his jaws, it’s possible to climb into his mouth. There are several other dinosaurs throughout the grounds for even more photo ops, along with a dino dig and fossil panning.

What to Know About Seattle to Palm Springs Charter Flights

Several airlines offer commercial flights from Seattle Tacoma International Airport (SEA) to Palm Springs International Airport (PSP), including Southwest Airlines and Alaska Airlines. These airlines flying commercially recommend you arrive at least two hours before your boarding time in order to check your bags and pass through security.

Conversely, an air charter service allows you to fly out of a private terminal. Check-in is a breeze. It’s as simple as showing up, saying hello to your friendly �鶹��Ƶ representative, and being guided to your private charter jet.

Could you fly on an empty leg? Definitely. If your travel dates are relatively flexible, you may be able to catch an empty leg and receive a special rate.

Contact Charters

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More Charter Destinations

Sun Valley Ski Resort Charter Flights

Surrounded by 12,000-foot mountains, the sleepy town of Ketchum, Idaho, is the birthplace of American ski resorts — Sun Valley.

Walla Walla Getaway

Sipping, eating & chipping through Walla Walla. Discover why this Eastern Washington town should be your next getaway.

Port Ludlow

Tucked beside the quiet shores of Ludlow Bay, on the majestic Olympic Peninsula, the Resort at Port Ludlow offers a peaceful escape from the hustle and bustle of Seattle.

Imagine Cannon Beach before its coast was lined with a concrete jungle and you might be close to picturing Tofino. At least, you’d be close to picturing Tofino’s Chesterman beach. Unlike its grass-lined southern brother, Tofino’s shores are rimmed with old growth forests. Here, trunks grow out of dirt that rests next to sand.

Smack dab at the end of the road – literally, it’s the last stop on Canada’s transcontinental highway, the Pacific-Rim Highway – this quaint town has yet to be overrun by commercialized tourist attractions. Its landscape remains pristine. It’s locals, all 2,500 of them, embody the back-country, wave-as-you-pass friendly attitude you’d expect in a small town.

There isn’t a Starbucks. Nor is there a McDonalds, Jack in the Box or Pizza Hut. Heck, their strip mall, if you can call it that, is an eclectic collection of buildings. The taco stand is tucked next to the yoga studio. The chocolate shop is nestled behind the café. Across the gravel parking lot, a local artist shows off his wares beside a surf shop with the latest in wetsuits and boards.

On the westernmost point of Tofino’s Chesterman Beach, nestled among its trees and perched on its rocks, rests a series of buildings which appear to be more nature made than man-made. And, if we let ourselves be a little spiritual about the whole thing, they kind of are.

Elegance Steeped in Mother Nature

The is far more than a Relais & Châteaux resort. It’s rustic elegance steeped deeply in Mother Nature. It was conceived, designed and built with the forest and the coast in mind. Buildings were oriented to preserve trees. Prior to construction, the ground was cleared by hand to ensure no unnecessary vegetation was lost.

Sure, I could tell you about the heated bathroom floors and the double soaker tubs for two. I could tell you about the fireplaces and the turndown service that includes a selection of soothing, local music. I could tell you about the views, the shower and the hair products. (Ladies, they’re quite nice.) But, this is a Relais & Châteaux resort. One expects those things.

What you don’t expect is the complimentary rain gear hanging in each closet or the rain boots, provided in your size upon request. What you might not be prepared for is the wood fireplace mantle in your room, carved on site in the Inn’s Carving Shed. You might be surprised to learn the same hands that carefully shaped log after log into elegant posts and beams, were the same hands that carved the Inn’s front doors.

The hands belonged to Henry Nolla, the Inn’s original master carver who lived on site until he passed away. A quirky gentleman with a skill for transforming wood into art, Henry was known for taking dips in the buff.

Swimming in such a state is no small feat for a beach where the water’s temperatures are lucky to reach 60 degrees. Wetsuits are year-round attire for nearly every ocean-goer. And, ocean-goers there are aplenty. With its sandy bottom and nearly consistent source of waves, surfing is one of Tofino’s main highlights for visitors and locals alike.

While venturing out to the beach for a stroll or a dip, be sure to visit the Carving Shed. The energy inside is palpable. Henry’s spirit lives on in the continued work of his mentee, “Feather” George Yearsley and Christen Dokk Smith, the Inn’s carvers in residence.

The Pointe Restaurant

As tempted as you may be to enjoy room service after your beach stroll, you’d seriously be missing out if you didn’t visit . The view is breathtaking. With over 240 degrees of Pacific Ocean viewscapes, it can be hard to concentrate on the menu – a completely acceptable option for those who opt for the Tasting Menu.

However, should you find the will to tear your eyes from the waves, you’ll find a farm-fresh menu, rich with organic ingredients and bursting with unique flavor combinations. With a sea-to-table mentality, this is ocean-centered fare. The menu changes regularly. It might feature albacore tuna, lightly seared and sprinkled with honey water; local Tofino, heirloom beets and sweet cream; or halibut, pan roasted and accompanied by chanterelle, apricot and sweet onion ragout. Indeed – seafood is the star. However, for those who are more partial to meat and potatoes, The Pointe Restaurant doesn’t disappoint. Their tenderloin melts in your mouth and their crispy pork belly has just enough fat rendered from its cap to make for a smooth pork-forward bite. Though I’m certainly contradicting myself, I’d be remised not to tell you about the sweetbreads. If you see them on the menu – order them. I implore you. Sure, they’re not seafood. And, in normal life you may not want to mess around with them. But good golly – here they have a smooth texture and a rich umami flavor from their mushroom pairing.

Dessert at The Pointe Restaurant is a bit more difficult, as saving room is a challenge. However, with their insane lineup of tasty treats you might consider returning the next night for a sweet-filled affair. (No one will judge, but they may turn green with envy.) Among the favorites is a house made chocolate bar studded with raspberry and chocolate cake with hemlock ice cream.

Ancient Cedars Spa

Indulging in dessert is one thing, but at the , your body can discover a new level of relaxation and rejuvenation. It’s nestled into the ocean level of the Pointe building, creating a space that’s sheltered by the forest and adjacent to the wave-dashed rocks of the Pacific Ocean.

Offering a wide variety of treatments, one of the most unique is the Hishuk Ish Tsawalk Awakening Treatment. It incorporates elements of fire, water, earth and air. The treatment includes a full-body exfoliation using seaweed polish made from hand-harvested Vancouver Island seaweed. The polish, they say, invigorates your soul.

Wickaninnish Inn History

In 1955, Dr. Howard McDiarmid moved to Tofino. He planned to get his MD feet wet at the country hospital and then move back to the city to open his own practice. Little did he know he’d never leave.

Smitten with the location, he assumed responsibility for the Tofino General Hospital. In all the years he worked there, only one man who arrived failed to leave. A pretty impressive track record for a hospital which still only has 12 beds.

Back when Dr. McDiarmid arrived, Tofino was only accessible by sea and air. It wasn’t until 1959 that a logging road past Port Alberni opened a pathway to Nanaimo. The pothole-ridden dirt road may have been treacherous, but it was a path.

His vision was a motel. Wanting nothing to do with restaurants or food, he planned a well-kept, but not extravagant, location where he could welcome visitors. By the late 1960’s, Tofino’s beaches were a haven for pioneer surfers, conscientious objectors and wayward hippies. Dr. McDiarmid could see that this pristine slice of heaven would one day become a destination for those looking to relax and unwind. He wisely purchased land.

His son, Charles, had other ideas. Having spent 13 years in the hospitality industry working with Four Seasons Hotels and Resot, he saw the full potential for the Inn’s location on Chesterman Beach.

Today, the Wickaninnish Inn welcomes visitors from near and far. During the summer, guests stroll the beach, collecting shells, dodging waves and checking out starfish. Come winter, they cozy up by one of the Inn’s numerous fireplaces to watch the storms rage outside. In a true family effort, Charles, his brother Bruce and his dad worked together to create one of the finest destinations in the world.

This is for certain – no matter when you come, your heart will leave a little more full than when you arrived. This place just has that kind of magic.

Plan Your Visit via �鶹��Ƶ’s PC-12 Charter Flight Service

Photos by Sara Satterlee

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Sipping, eating & chipping through Walla Walla.

Someone much less clever once said of New York, that it was a city “so nice, they named it twice.” But those of us who spend our time between the nether regions of Parallels 46 and 47 understand that there is really only one city that accurately fits that description.

Walla Walla (a town so nice … you know the rest) is tucked away in the southeast corner of Washington, where the state meets with Idaho and Oregon to serve up a hardcore Northwest vibe with a little something for everyone.

It is where small-town hospitality meets the French Rhone Valley. Where Lonestar belt-buckles and old faded Levi’s meet oaky notes and bold tannins. It boasts one of, if not, the top golf course in the state. It’s a burgeoning Foodies delight and the recreation options are endless year-round.

It’s hard to experience all that this sleepy little Eastern Washington burgh has to offer, but my good friend Sara and I figured we’d give it a try.

A quick hop over of about an hour is all it takes from the Seattle-area before touching down at Walla Walla Regional Airport. Taxi’s, rideshares and private car services are all available once you arrive.

We were scooped up by our driver, Jeevs (go figure, right?) and immediately taken to Wine Valley Golf Club, about a 15-minute ride from town.

As you turn north off Highway 12 on Frenchtown Road and head toward the course, the rolling hills of the recognizable Palouse are only interrupted by pockets of lush vineyards poised to deliver the fruit of its sublime and aged nectar.

The rustic Valley View Pavilion, where various large group events are held yearly — from weddings to conventions to class reunions — greets you to the left as you make your way up the driveway to the clubhouse. An expansive driving range and practice area is ready for your warm-up on the right. As we reached the clubhouse/pro shop, we were greeted by an effervescent Emily who — when not collecting your greens fees and charging your card for some outstanding, logoed, pro shop “swag” — plays college golf at Washington State University. She set us up with a cart and off we went to the first tee box.

As much as I’d love to tell you about my round, in shot-by-shot detail, I’ll look upon you with mercy. I will say, however, that the Wine Valley experience was definitely all it was cracked up to be and then some. We played it from the tips, which was long, but the fairways were spacious and forgiving. The views were delicious, particularly the tee box on Hole #5. It looks southwest from probably the highest point on the course, with the Blue Mountains in the near distance to the left, you look down onto the long par-4 with a wash running down the left-hand side that cuts in front of the largest green Wine Valley has to offer (11,360 sq. ft.).

After the round, we were able to spend some time with Director of Golf, Chris Isaacson, who filled us in on some of the history of the course, the design of Dan Hickson (who also designed Ban- don Crossing) and the accolades that they’ve received since being open just twelve short years ago. But what drew me in when speaking with Chris, was his enthusiasm for not just his course, but his town of Walla Walla.

I’m not sure about you, but I love to hear and see people who have pride for where they live and aren’t ashamed to do a little bragging about what makes their home so special.

Chris told us about the great Golf and Stay packages that they have in partnership with the historic and he directed us on where to go in town to grab a bite before hitting some wineries.

***

Exiting off Highway 12, headed back into town, you are immediately greeted by the Walla Walla Steak Company next door to the Crossbuck Brewery — one of about a dozen breweries in the area. We couldn’t just jump at the first girl to ask us to dance, so we passed on steak and continued into town to get a better perspective of what we were dealing with.

We chatted up some locals as well as other “experienced” out-of-towners who had “done” Walla Walla before, to see what they were recommending.

The choices were bountiful. Mediterranean at Saffron. Authentic Mexican fare at Grandma’s Kitchen. Great, straight-forward pub fare at Public House 124. Late breakfast at Bacon And Eggs. A little something healthy at Graze. All fantastic choices and on the list for my next visit, but the one name that kept coming up over and over again was the French bistro,

Our server, Heidi, was very welcoming and extremely patient with this French Cuisine neophyte. She recommended a number of items, including their wonderful wood-fired pizzas, but ultimately we settled on the Charcuterie starter. (Mostly because I love saying charcuterie and one can never go wrong with a wood plank piled with cured meats and cheeses.) Then I went classic with their “Moules Frites.” Someone a little less cultured might call them mussels.

The atmosphere in Brasserie Four was bustling and very comfortable and receptive to larger parties while also not losing the appeal of a more intimate setting for two. The walls are adorned with the art of locals who are chosen to display their passion projects for all to see.

We passed on dessert so we could check out which we had walked by earlier. As we entered the shop, I nearly knocked over a woman who was carrying six affogatos back to her co-workers at Butcher Butcher, next door. By the way, bring your doggie by the adjoining butcher shop and they’ll give him a nice beef tendon to chew on for a while.

For a sweet tooth like me, immediately I was “home” when walking through the door at Colville Street Patisserie. The competing wafts of coffee and baked dough greeted me like an old friend. The choices were overwhelming. Eight various flavors of gelato sat patiently, encased in glass, each one waiting to be chosen and delivered in a perfectly rounded package of goodness to a deserving family (btw, you HAVE to try the cardamom).

And the baked goods, oh the baked goods, vying for the same attention and delivering with each magical bite. I haven’t even mentioned the cheesecakes and mousses which certainly played no second fiddle in this shop — it was all too much for this weak-kneed pushover. An embarrassment of riches for ol’ Sugary McSugarson here. Ultimately, I settled on a cherry Danish but included a ham and cheese croissant to go, which held up nicely, warmed the next day. (This is a no-judging space here.)

Next stop was wine tasting, with a disclaimer here that I know next to nothing about wine, beyond loving to say Martini and Rossi Asti Spumante. (Obviously, I like saying words.) I have almost no history of indulging in it (beyond mixing a bottle of Gallo with 7Up at college parties in Bellingham). And, I don’t particularly have a palate to distinguish good quality from poor. But as Harold Ramis said in Stripes, “…but I am willing to try.”

So off we went to

Back to Highway 12, this time eastbound for about four miles and then continuing east on Mill Creek Road for another four. A left on Vineyard Lane and you’ve arrived. The driveway looks like it was cut through a lavender Chia pet as our car was engulfed in a flowery purple blanket of the aromatic, calming, native herb of the Mediterranean.

Immediately, to the right, you pass a’Maurice Cellars, which was closed on this day, but a place to definitely return to another time. Continuing up the drive a little farther and you come to Walla Walla Vintners.

This was my first time at a winery, so I had really no idea of what to expect.

I wasn’t disappointed.

As we pulled into the gravel parking lot, there was a patio directly in front of us with umbrellaed tables and couches nicely spread throughout. Off to the right was the vineyard itself. To the left, was a big, beautifully-designed barn which served as the tasting room. On the backside of the barn is where we were sat on the grass, under the shade of three old-growth beech trees, in Ad- Adirondack chairs. It was a perfect setting for this first-timer.

The tasting menu consisted of five wines, moving from lighter to heavier. I imagine this is the way it’s normally done but you already know that, so indulge me.

The first on the list was a 2020 Sagemoor Vineyard, Sauvignon Blanc. A white. I’m not much of a white wine fan but it was a nice way to kick off the afternoon. I swirled it around in the glass, recognizing that I couldn’t determine good legs from bad, jammed my nose deep into the bowl in a futile attempt to distinguish an aroma I wasn’t trained to recognize, took a sip and swished it around in my mouth trying to pick of a variety of notes that my unrefined palate can’t diagnose and finally swallowed. That was the best part.

Rinse and repeat.

I earnestly continued this pattern throughout the tasting. Making every effort to pick up on the descriptions given to us by the lovely Rose, who was delivering us a new bottle to savor, every 15 minutes or so.

Next on the list was a Walla Walla Valley, 2017 Syrah. Syrah is my favorite wine. One of my wine snob friends told me once that Syrah is for amateurs, so this may explain why it works for me. It was excellent.

That was followed by a 2016 Rive Gauche and a conversation about tannins with John, the staff manager. He was extremely helpful and patient with my way-too-many questions about tannins and oakiness and peppery notes.

It was great to hear someone with rich knowledge about wine and a passion for their job. I could have capitalized John’s time the entire afternoon but I knew Rose awaited with her next pour and kind smile.

Next on the list was a 2018 Walla Walla Valley Merlot, which was followed by a 2017 Sagemoor Vineyard, Cabernet Sauvignon and things became less about the wine and more about great conversation and hanging out with good friends.

I’m starting to understand why trips like these are so sought out and special.

Charter a Flight to Walla Walla

Walla Walla is a charter destination that’s easily accessible in �鶹��Ƶ’s new Pilatus PC-12, which offers a luxurious and private way to get away for the day, the weekend or longer.

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Tucked beside the quiet shores of Ludlow Bay, on the majestic Olympic Peninsula, the offers a peaceful escape from the hustle and bustle of Seattle.

Though resort feels like it’s located in the middle of nowhere, it’s just a 15-minute flight from downtown Seattle.

This tranquil location is a favorite for dinners. Guests are treated to casually elegant Northwest cuisine. The menu features the local bounty from both the land and sea. Its windows offer views of a small seaplane dock at the edge of the restaurant’s Marina.

It is this vantage point that the inspired the resorts Food and Beverage Manager Thomas Skipper and Beverage Manager Amy Taylor to develop the Kenmore Fizz. Putting a bright spin on the Aviation cocktail – the duo created a beautiful tall-glass cocktail perfect for sipping on the restaurant’s porch.

With a mix of gin, muddled cherries, lemon, and Crème Yvette, this lovely libation is topped with a bit of soda water and adorned with a playful toy monkey.

Doesn’t summer just taste grand?

Talk to our Charter department about visiting!

The Pacific Rim of Vancouver Island is a place like none other. It’s close enough to reach in a day and yet somehow it feels removed from the “real world.” Once you slip into this little slice of coastal paradise, it can be easy to forget just how close to home you really are.

The coastal towns of Tofino and Ucluelet are major tourism hubs in the summer months and visitors come from all over the world to experience fishing, wildlife watching, kayaking, hiking and surfing on the West coast. While both towns are without a doubt charming and picturesque, a truly authentic West coast experience requires venturing a little further beyond the well-worn tourist track.

My home away from home each summer is , nestled deep in Barkley Sound about an hour outside of Ucluelet, and it provides exactly the kind of authentic West coast adventure I’m talking about. Accessible only by boat or seaplane, the resort offers one of the most unique all-inclusive experiences on Vancouver Island and as remote as it is Eagle Nook is still less than half a day’s travel from Seattle; direct flights with �鶹��Ƶ mean it’s easier to get to than you might imagine.

Adventure Abounds at Eagle Nook Resort’s Barkley Sound

Adventure is abound in Barkley Sound. Between Humpbacks that can often be seen breaching along the coastline, the excitement of landing a trophy Chinook salmon and breathtaking views from every angle, it’s pretty hard to get bored.

I was lucky enough to guide our Eco-Adventure Tours last summer, 4-hour cruises through Barkley Sound and the Broken Group Islands searching for Humpback and Gray whales, sea lions, seals, porpoises and even the occasional black bear foraging for a snack at low tide. I can honestly say that before guiding these tours I had never seen so many types of wildlife, so close and so frequently.

Although growing up on the West coast means I’ve spent my fair share in, on and around boats and the ocean, being brand new to guiding was still slightly daunting; for starters I had no idea where to find whales. Thankfully in Barkley Sound they aren’t hard to come by.

In fact, I’d say anytime you head out on the water you’re far more likely to see at least one whale (but probably several) than to not see any at all. We’re fortunate to have summertime populations of both Humpback and Gray whales off the West coast of Vancouver Island, as well as transient Orcas that frequent the area (although they can be a little less predictable).

I was lucky to have no troubles finding whales on any of my tours last summer, and from Humpbacks lunge feeding right next to the boat to Harbour Porpoises playing in our wake, the shows were pretty spectacular.

Eco-Adventure Tours – Up-Close and Personal with Nature

My favourite day on the water was the very last tour of the season. I had a Dutch couple on the boat, Trudi and Cor, who had never seen whales in the wild before – I was especially keen to make sure they had a great trip.

Our tours are generally 3 to 4 hours long depending on the weather and how fast we can find wildlife. On this particular day it was cooler than normal. Fall was already heading our way, and I was slightly worried the whales may have already vacated my go-to spots.

September is when Humpbacks and Grays start their annual migrations South. Although I’d heard there was a lone Gray whale just outside of Ucluelet Harbour I opted to head for Bamfield instead, hoping the two Humpbacks that had been hanging around in Trevor Channel were still there.

After over an hour on the water without so much as a distant spout I began to feel doubtful. Maybe Ucluelet would have been the better choice. At this point we were running out of time to head in that direction. I put the boat in neutral and was about to ask Trudi and Cor if they wanted to stay where we were and hope for the best or make the run to the other side of the Sound.

Then all of a sudden a Humpback spouting off our starboard side. My question was answered before I could ask it.

The whale wasn’t far off at all, maybe 50 meters away, slightly behind us and moving steadily forward every time it surfaced. After a minute or two we realized it wasn’t alone. There was a second spout just a little further back.

The whales didn’t seem to be feeding and I figured they were probably preparing for their Southbound trip. Trudi and Cor seemed happy to snap photos of their signature “humped” backs as they slowly cruised past us but I kept hoping they’d do something a little more exciting.

After a couple minutes their tails curved out of the water one after the other, and they propelled themselves back into the depths. Humpbacks can stay down for a long time when they dive and it can be nearly impossible to know where they’ll resurface. I wondered if these two had decided to hightail it towards Hawaii.

Then out of nowhere, both whales burst out of the water in almost perfect unison, fully breaching the surface before crashing back down with explosive force.

In all my tours, I’d only ever seen Humpbacks lunge feeding (still a pretty neat thing to watch). Witnessing two of them breach less than a hundred meters from the boat left me just as excited as Trudi and Cor. It was nothing short of unbelievable.

The whales surfaced once more, one of them rolled onto his side and slapped a pectoral fin on the water and then they were gone. The show may have been short but it had certainly been spectacular, and the three of us were left speechless and smiling from ear to ear.

Once again, the West coast and its inhabitants hadn’t disappointed; I couldn’t have asked for a better way to end the season. Trudi and Cor went home with a great story to share with their family back in Holland. I can only imagine and count down the days to see what the 2017 season has in store.

Plan Your Trip!

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Nadia Linning

A travel-loving, hiking, and fishing gal, Nadia Linning is originally from Surrey, British Columbia. But thanks to her dad’s Port Alberni roots, she spend much of her childhood on Vancouver Island, especially the Pacific Rim. And she fell in love with the area. Which is great for her job as Guest Services Coordinator and Eco-Adventure Tours Guide at Eagle Nook.

As though sliced from a time when folks wandered just to wander and sat just to sit, the maintains an idyllic sense of quiet. Less than two watery miles from Canada and a few hundred feet from Blaine, Washington, the recently restored destination sits at the end of the Semiahmoo Spit.

From bird watching and biking to kayaking and kite flying, the shorelines here welcome family gatherings, romantic getaways, and solo retreats alike. The resort is home to a spa and two golf courses. At night, bonfires are lit on the beach.

And while all of those things are wonderful – I mean out of this world amazing status – I want to give you a peek inside the kitchen. Executive chef Bruno Feldeisen recently joined the Semiahmoo team. His cuisine is as exceptionally full flavored as his passion for the land.

Here are some of my favorite snippets from our recent chat.

Mikaela: You’re originally from a small French town. How do your roots influence your cooking today?

Chef Bruno: The area I’m from isn’t well known for its cuisine. The economy is driven by farmers and ranchers. Growing up there gave me a deep connection to the land, which has really shaped my approach here.

I make it a priority to buy as much of the products we use from local farmers as possible. This not only insures we’re using the freshest ingredients we can, it allows us to support our local farmers and preserve the land. Farmers take care of the land like no one else. That’s essential to keeping this place so beautiful.

I also make it a priority not to waste anything. Growing up we learned to appreciate the entire plant and animal. We’re always looking to give items a second life.

Mikaela: Did that desire to support local farmers influence your decision to come to Semiahmoo?

Chef Bruno: Definitely. If you work in a big city, you don’t have the same connection to the land. You’re not as close to the people who are growing and raising your food.

For example, oysters are tagged at the time they come out of the water. We obviously buy our oysters locally. But locally here means just down the road. It’s not uncommon oysters arrive at our kitchen door within minutes of being pulled from the water.

We have a saying here about our food, ‘Local. Seasonal. Authentic.’ And that’s really what you’re going to get. We don’t serve strawberries during the winter because strawberries aren’t in season around here.

Mikaela: What’s the process been like to find local farmers and ranchers?

Chef Bruno: Fun. Before I started working here, I didn’t know there was this kind of quality and variety available in the region. I thought it all came from California. But the farmers around here are amazing.

The big difference between Washington and California is the size. Washington is still driven by small farms and co-ops. It’s a totally different dynamic than in California. Our farmers have a deeper respect for the seasons. And, that’s something our diners really enjoy.

There is one farm in particular with which I have developed a close relationship –. They teach (US) veterans to become farmers. It’s incredible. Buying food through them ensures we get good local products, pay a reasonable price, and support our community.

Mikaela: You offer cooking classes regularly. Do you spend time discussing where food comes from?

Chef Bruno: Yes. We started these classes when I came onboard. Every class is centered around a local product. When did a class on Foie gras, we found a local farmer who does Foie gras.

We also focus on how to know if a product is good, how to know if it is fresh, and how to prepare it.

Mikaela: So, does that mean classes are hands on?

Chef Bruno: Only if you want them to be. We hold our cooking classes at the bar in the Packers Oyster Bar. Everyone has the option of grabbing and apron and coming behind the counter to help. But, pitching in isn’t mandatory.

Want to take a class or simply sample chef Bruno’s cuisine?