We are up and running this season with a single mission; to make this the greatest season in our history. With a veteran group of guides, cialis usa viagra a fresh look in the kitchen (which is humming along flawlessly), cialis sale no rx the island in top notch shape, and the fly-outs open and ready to go, we are off to a great start meeting that mission.
We are 100% full for the season with nearly 100 more anglers than 2010. We thank all of our guests, returning and new alike in achieving such a remarkable goal. We will not disappoint, you expect the best and we’ll provide it.
See you at the dock!
I can’t begin to express how nice it is to get back to the island. Myself and small, cialis buy try excited crew touched down on Scott Lake on the first of June to temperatures in the 70’s. The ice had retreated enough around the island to just get the Beaver down and to the dock. Since then, viagra sale find 18 round trips with the Beaver has brought in groceries, viagra fuel, supplies, pop, and of course the beer. At 1300 lbs a trip, the crew have been kept rather busy, smiling the entire time. With all of our supplies in place, we are turning to preparing the island and boats for the arrival of our first group of guests on the 10th.
While the weather had cooled down considerably, some steady winds have beat the ice back to almost completely open water. The forecast looks great for the following week, the lake will be wide open, and the fly outs will be ready to go. I am looking forward to having guests back on the island and running the finest fishing program on the continent. The 10th can’t come quick enough.
See everyone on the dock!
The temperatures at Scott Lake have been warmer than normal this spring, viagra generic mind to say the least. At this writing Stony Rapids hit a high of just under 80 degrees, far warmer than here in Bozeman MT, about 1100 miles south. Since there is no one at Scott right now, we can only assume that the wonderfully unseasonable weather has visited the lodge. The long term forecast is cooler but still well above average: the only ice our first group coming in on June 10th should see will be the cubes in their favourite drinks. The stage for an early ice out was set months ago when the heavier than normal snow cover provided an insulating cover and prevented the formation of our typical six to seven feet of ice. We love these “no drama” springs.
From April 22-27th most of the Scott Lake guide staff and the departmental managers got together for the annual “get ready for the season” company meeting/fishing trip in Chilliwack, British Columbia. This beautiful city, surrounded by mountains, is next to the mighty Frasier River, a river on par with the Columbia. And a river with massive sturgeon. While the trip was a pre-season planning session which helped integrate some new staff members to the team, sturgeon fishing was the daytime activity. And daytimes were busy. Catches of two dozen sturgeon per boat per day were common, with some true monsters landed. A lot of fish over five feet were boated and there were several that stretched the tape to nearly seven feet. Scott guides love big fish and the Frasier did not disappoint. This type of fishing can’t replace the excitement of sight casting to savage pike but it is just plain fun. And since it’s hands-free bottom fishing there was ample opportunity for beverage consumption. Suffice to say the crew had a great time. They are primed for a wonderful 2011 season.
New Chef in Town
One of the anglers at the event was our new Head Chef, Robert Rose. After a Canada-wide recruiting effort, lodge General Manager John Gariepy landed his trophy of the season—a Red Seal Certificate (the highest professional level in Canada) chef with a powerhouse resume. Rob, as he would rather be called, recently was a chef at one of Canada’s finest restaurants, the Church Restaurant and Belfry in Stratford, Ontario, a CAA four diamond rated establishment. He has also worked at Langdon Hall in Cambridge, Ontario, a five diamond restaurant listed at one of San Pellegrino’s Top 100 restaurants worldwide. With working history in the organic foods industry, Robert brings a lot to the Scott Lake Lodge table. He has a passion for local products and will add a distinctive Canadian flavour to his offerings. But with considerable experience with classic French cuisine he will probably slip in some continental delights now and then. We are delighted that Rob will head up the kitchen staff at Scott, making your next trip not only a world class fishing experience but a dining one as well.
Thanks to the Class of 2011
We are back! After a tough 2010 it looks like 2011 will be a 100% sold out season. Out of 360 available spots we have bookings for 354. We will sell out. If you want to grab one of those final tickets give Tom KIein a call or email ASAP. You can reach him at 406/539-5245 or firstname.lastname@example.org We thank all of our customers for giving us the opportunity to provide a trip of a lifetime—again.
|A Fond Farewell by Ken Johnson
It is with complete mixed emotions that, viagra buy cialis after twelve unbelievable years, find I am announcing my retirement from Scott Lake Lodge to tackle a new and exciting career in the railway business.
I am currently training to become a locomotive engineer! (I really can’t wait to just ring that whistle!) It was not an easy decision to make because of all of our wonderful guests and staff at Scott Lake.
I would especially like to thank Tom and Pat Klein for the greatest twelve years of my life and allowing me to get paid to spend the summer in such beautiful territory and giving me the opportunity as Sales Manager to spend the last four winters talking about it to guests as well. I would also like to thank General Manager John Gariepy for making the past four summers the smoothest I have ever seen the lodge run.
It has been an experience that I know will not be matched or forgotten in this lifetime. As excited as I am to start my new career, I know (and so do many of our repeat guests) that you never “leave” Scott Lake Lodge, it’s in your blood. The worst part is, I have not told my dog Roscoe, yet, that I have retired and I don’t know how he will take that. He loved Scott Lake as much as anybody!
I hope to make it up there as much as time allows and I look forward to those trips to see the staff, guests and of course, the great fishing. Thank you for all the great memories Scott Lake and I wish you the best in the future.
Warm Welcomes to the SLL Team
Scott Lake Lodge has added to our world-class team with two new key additions.
New Executive Chef Robert Rose has worked most recently at The Church and Belfry Restaurant, a four diamond CAA rated establishment, as well as the only five diamond rated restaurant in Ontario, Langdon Hall. He is ready to take the next step in his career and brings his excellent training and experience to Scott Lake wowing guests with full service meals and a new menu style and selection. Robert is as passionate about the outdoors as he is with cooking and will be a very welcome addition to Scott Lake.
Shelby Falkner will be joining us as the new massage therapist for the 2011 fishing season. A 2010 graduate of the intensive 2200 hr McKay Massage and Hydrotherapy program, Shelby is excited to bring her skills and enthusiasm to the anglers at Scott Lake Lodge. Specializing in sport massage and deep tissue treatment, Shelby will be providing remedy to all the aching muscles that Scott Lake trophy fishing can produce.
Farewell to a Longtime Friend
It is with great sadness that we bid farewell to one of our longtime Lodge friends and guests. Bill Smith of Oregon passed away in February after a lengthy battle with cancer.
Bill will be remembered fondly by the entire staff and fellow guests alike. He spent a week each summer with us for the past 10 years and his presence will be deeply missed this season on the island.
Our sincerest condolences to his wife Kathleen and family.
Another fantastic season on the 60th parallel awaits us. Stay tuned for news and updates as the ice begins to melt and the island and Lodge reawaken.
Looking forward to greeting you on the dock!