THE STATE OF
THE LODGE ADDRESS
It’s
hard to believe we are entering into our third season of ownership
in the Tordrillo Mountain Lodge and without
a bit of doubt, it just keeps getting better. I could not have imagined
the amount of stoke that I have gotten out of this project and the amount
of appreciation from guests as to what we have all accomplished. From the
property itself to the mountains being discovered, I am just fully realizing
how much raw potential exists in the Tordrillo Mountains. The foreseeable
future is a potential discovery in every direction we turn. This season
alone, I can honestly say, we skied 50 new mountains. Not lines. New mountains!
The list of first decent lines is easily over 100. Each day we returned
to an area we had been before, we would discover a new way down that we
had been missed or simply passed up for other opportunities.
We would like to
thank everyone who gave it a shot this past season. Thank you for being
patient with the guides, lodge help and chefs. It is such a pleasure to
work with skiers and boarders. You are like no guests in the world. We
meet and mix with incredible people each week, and it is truly our pleasure.
We have learned that the lodge setting kindles a deeper bond between guests
and staff. Even as I sit here at the Silvertip Bar, I can still recall
all of your faces with that warm glowing smile after a great day of heliskiing.
I have realized after 15 years of ski guiding, that its not so much about
the skiing, but more about the people that we get to see year after year,
and spend another week catching up with while making turns.
 For
those of you who have not experienced the lodge or have not seen it in
the last year, things are improving as time permits. We recently finished
the wood burning hot tub and deck. You can now walk outside onto the deck
and into the tub area without sliding around on the snow or mud. We are
going to start into additional cabins in August and working on a fitness
area for next winter to include: a cardio machine, stationary bike and
weight machines. So no excuses can be made for adding any poundage while
your vacation.
We would like to
thank Salomon
for their participation with the lodge and generous contribution of cross
country ski gear. We had 12k of track set last winter and more terrain
in mind to open up for skiing in the winter to come.
 Chefs
Brendan Nolan and Nick Massie have both committed to coming back for the
winter and K&C season. We can look
forward to more world class cuisine with an Alaska protien approach. Their
approach to good fresh food was appreciated by all, and we look forward
to more amazing dishes to pair up with our fine wines from the cellar.
Those of you that
are thinking of a trip out this winter should make
plans soon, as we are sold to 90 percent for the coming season. I hope
to see all the familiar faces and look forward to meeting all of you who
are joining us for the first time. Be safe and have a great summer!
Yours truly,
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