resort Archives - Page 2 of 5 - Queen Charlotte Lodge

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In a world that is adjusting to the realities that the past few years have brought upon us, we as a community have faced challenges and made realizations. Through uncertainty and isolation, many people have developed a desire for connection and adventure. As the world has reopened, these desires bring forth the perfect opportunity to try new things, visit new places and create memories. Often we think about crossing oceans, flying to tropical places, but the travelling limitations the pandemic created had Canadians exploring their own backyard. While the tropical vacation is tempting, there are a few experiences worth having right here, in the Pacific Northwest.

We often talk about the QCL Experience, something you won’t experience anywhere else. For those who have visited us, it’s a magical feeling when thinking about the memories created while at the Lodge. And while it’s a feeling that can only be experienced firsthand, we have put together a few reasons we believe the QCL Experience to be unmatched.

1. The Legendary Fishing

Along with our remote location in what is known as, the Galapagos of Canada, our fishing grounds are located in the gateway to the Northern Pacific. The Virago Sound shoreline is rugged, with rocky outcrops forming little coves and providing the perfect

place for hungry salmon. The relatively shallow waters and kelp beds offer plenty of baitfish and plankton which continuously draw in salmon on their migration homeward. Offering some of the best salmon fishing in the world, our guests see multiple species and genetics. The fishing opportunities don’t end with salmon, as our guests have the chance to bottom fish for Lingcod or Pacific Halibut, which has been known to grow up to 400lbs.

Do it yourself or opt to fish with a professional guide. QCL offers something for every level of angler. Whether you’re starting your fishing journey or continuing it, join us at QCL to hear your reels scream and the ever continuous “Fish On!”

2. The Beauty of Haida Gwaii

We’re perched on the far western edge of Canada, surrounded by a lush oasis of old growth forests, rich waters and abundant with wildlife. This paradise is Haida Gwaii and we know the beauty of these islands is unparalleled. Eagles soar overhead, diving down to enjoy their catch on the rocky beach. Blacktail deer graze on the lawn at all hours, and swallows fly past you to show off their beauty. Starfish and Dungeness crab are scattered through the water on your walk down to the dock. While out on the

water, coffee in hand, a humpback waves hello. Venture into the mossy forest to breathe in the fresh air or wake up early to soak in a majestic sunrise. The beauty of Haida Gwaii is apparent at anytime of day or night, and never ceases to amaze.

3. Top-of-the-line Equipment and Fleet

We believe in continuous development, learning from our guests and our staff. Over the years, QCL has meticulously chosen the best equipment and boats to ensure our guests have the fishing adventure of their dreams. While keeping safety top of mind, our guests have the opportunity to choose from 6 different style vessels.

Each style of boat comes with different features to meet each guest’s need, including, sheltered cabins, private washrooms, the ability to walk around a center console, etc. Each vessel is diligently maintained and outfitted with the new motors each season. Guests visiting in 2023 will also see the new boats that are joining our fleet this year.

4. MV Driftwood

Serving as the hospitality center on the water, the MV Driftwood is unique to QCL.

The perfect accommodation for adventure seekers and die-hard anglers, and a place all QCL guests can gather for lunch. The Driftwood, or DW, accommodates 12 guests with a crew dedicated to providing attentive, genuine hospitality. Take in the untouched wilderness the coast offers. Catch the sunrise over Cape Edenshaw, or a sunset from the aft deck.

Typically anchored in the quiet waters behind Bird Rock 1 or 2, the wooden vessel is the liveliest place on the water. Offering full lunch service and beverages to all guests – Take a break, enjoy a drink and swap fishing tales with new friends.

5. Food + Beverage Program

QCL is a place where modern-day travelers can revel in the taste of wilderness perfectly blended with the comfort of attentive hospitality, and this shines true through our F+B program. Our approach is simple, we aim to create unforgettable dishes with the freshest ingredients in the best of settings. Through an emphasis on the local seafood, a nod to a classic steakhouse and an array of dining experiences, there is something for every guest.

Whether you’re interested in a sit down breakfast, or to grab-n-go, we’ve got your morning covered. Grab a Starbucks specialty beverage, pack some snacks for the day and catch the sunrise on your

commute to the fishing grounds. When you return to the dock, grab your favourite cocktail at the Bell Ringer, and celebrate the day with friends.

Finally, finish off your evening with one of our dining experiences – whether it be our BBQ buffet, a la carte service or an exclusive experience, there is something to exceed your expectations. Offering a unique take on remote dining, The Buoy Teppanyaki House or Bell Ringer Seafood Boil dinners will leave you in awe. With chefs selected for their expertise, each meal is prepared for you by the best. Dining experiences that extend beyond the dining room, to the ocean and back.

6. The Bell Ringer

While our Food + Beverage program is a highlight all to itself, the Bell Ringer is deserves its own spot light. An experience imitated but never replicated. One of the favourite venues across property, the Bell Ringer, is our very own social house. Before heading out on the water, grab a spiked coffee and share in the anticipation for the day. After returning, head to the Bell Ringer for your cocktail of choice, hot appies and to cheers when the Tyee bell rings. A place for meeting, eating and drinking, the Bell Ringer is the place to be. There is nothing quite like it.

7. First Class Service

We’ve shared with you some of our favourite reasons to visit QCL, premier fishing, remote dining, incredible wildlife, and experiences like no other. However, we need to discuss perhaps the most integral part of your visit to QCL, the team. From the moment you book, to stepping off the helicopter, before you leave the dock to the time you go to sleep, the QCL crew is there for you.

Time and time again when asked, our guests say the best part of their QCL experience is the service. We know it takes a certain type of person to live remote for our 100 day season, and to do it with a smile is what truly sets our staff apart. It is our passion to curate the first class fishing experience of your dreams, and helping see that through is your servers, chefs, housekeepers, guides, dock hands, fish processors and operations crew. Whatever adventurous luxury means to you, that is our goal.

Everything we’ve mentioned, and so much more, is a part of the QCL Experience. While no one can truly know the magic of our first-class fishing experience, until they feel it for themselves, we hope these words paint a picture of what is waiting for you at the Lodge.

The holiday season is here, and the winter weather has certainly arrived with it. Now’s the time to surround yourself with the people that matter the most, while filling up on delicious food and drink!

Take some of the guess work out of your holiday preparations and try two recipes our F+B team has put together – The famous Bell Ringer Fish + Chips and a festive Bourbon Apple Cider.

These recipes remind us of those lively summer evenings spent at the Bell Ringer, after an epic day on the water. The Tyee bell is ringing, Fish + Chips are on the table and a drink is in hand.

Though we’re a handful of months out from opening day yet, hopefully these recipes spark some joy and fill that QCL void in the meantime!

BELL RINGER FISH + CHIPS

INGREDIENTS

Part A | Batter mix

250g rice flour
5g Diamond Crystal Kosher salt
8g baking powder
341ml lager or pilsner

Part B | Dredging mix

75g rice flour
75g cornstarch
5g Diamond Crystal Kosher salt
2g Old Bay seasoning (optional)

Part C | Fish

1kg firm whitefish (pacific cod, lingcod, halibut), cut into 55g strips, about 2cm x 6cm

Part D | Hand-cut double fried chips

400g kennebec potatoes
5g Diamond Crystal Kosher salt

Part E | Fryer set up

3 litres Canola oil
1ea Candy thermometer

Part F | Tartar Sauce

100g mayonnaise
15g cornichons, finely minced
15g onion, finely minced
5g capers, finely minced
2g Worcestershire sauce

METHOD

1. In a deep stainless steel pot, gently heat oil over medium low heat; clasp the candy thermometer to the edge of the pot to gauge the temperature
2. Wash the potatoes, then cut into French fries, not larger than 1cm x 1cm; any length is fine, and will depend on your potatoes
3. Once the oil is at 250F blanch the french fries for 5 minutes, then remove onto a paper towel lined bake sheet and cool. You’ll cook them one more time to make them crispy just before eating. Increase the oil temperature to 350F, ensuring to do so over medium heat
4. Combine dry ingredients in Part A; mix thoroughly, then add the can of beer. Very gently whisk together ensuring not to overmix; let stand for 15 minutes while you finish other tasks
5. Combine part B and reserve in a shallow dish; this will be your dredging mix
6. Butcher fish into strips about three times as long as they are wide; about 55g
7. Dredge the fish until it is uniformly dusted by the dredging mix, then dip into the wet batter
8. Carefully lower the fish pieces into the hot oil, and fry for 4-5 minutes; generally you will know they are done when they float, and are producing fewer bubbles; desired colour is a deep golden brown. Remove fish from the hot oil onto a paper towel lined tray and lightly salt
9. Return the cooled french fries to the 350F oil for 3-4 minutes, until they too are golden brown and crispy. Remove from the oil when done and toss in kosher salt
10. Serve the hot fish and chips with lemon wedges, malt vinegar, and tartar sauce

FESTIVE BOURBON APPLE CIDER

INGREDIENTS

2 ounces bourbon
1 ounce apple cider
1 ounce sweet vermouth
1/2 ounce lemon juice
1 dash Angostura bitters
Garnish: apple slices (optional), sprig of thyme

METHOD

Combine the bourbon, cider, sweet vermouth and lemon juice in mixing glass of ice
Stir and strain it into cocktail glass
Add a dash of orange bitters; garnish with apple slices (if desired, spritz them with a little lemon juice to prevent browning!) and a sprig of thyme
Serve chilled and enjoy!

The weather has officially shifted and the holiday season is nearly upon us! Like most, the QCL team is looking forward to all the upcoming festivities. While an amazing time for reflection and getting together with loved ones, we also know it can be overwhelming – Ensuring you have the right ingredients for family gathering meals and picking out the perfect gifts (especially for the ones who say they don’t need anything) can be time consuming endeavors. We’ve put together the QCL Holiday Gift Guide in hopes that we can help make finding the perfect gift for the angler in your life a smooth (and maybe an easier) process!

Connect with Kristine Renaud to order | krenaud@fishqcl.com 800 688 8959

FOR THE BEST DRESSED

If you’re familiar with QCL, you’d know that every year we feature a new guest hat design. This tradition is 30+ years strong and typically reserved as an on-season exclusive.

Our 2022 hat was a fan favourite so we’ve made an exemption! Snag one before they’re gone!

FOR THE AVID ANGLER

Chances are, if you’re reading this, you or someone you know love to fish and any angler would appreciate an Islander reel. Available in 5 colours, the Islander MR3 mooching reel is sure to impress. Warning, fishing with an Islander might turn a hobby into a passion and passion into an obsession.

FOR THE ADVENTURE SEEKER

Go above and beyond, surprise your loved one with the fishing adventure of a lifetime. Connect with our team of Sales Executives to inquire about the limited opportunities remaining for 2023 or plan well in advance and explore the many options in 2024!

FOR THE FOODIE

Whether you’re buying for a seafood lover, aspiring chef or a master entertainer, Taste of B-Sea has something for all. Perfect for those who are looking to supplement their 2022 catch or for a friend that hasn’t yet had the chance to visit QCL, you can’t go wrong with the gift of premium seafood. QCL’s Taste of B-Sea program delivers Ocean Wise products from some of the most sustainable fisheries on the West Coast of British Columbia, straight to your door. https://www.queencharlottelodge.com/luxury-fishing-lodge/amenities/taste-of-b-sea/

Our Pre-Holiday Sale includes Lingcod ($29), Halibut ($40), Spot Prawns ($49) and Dungeness Crab Meat ($65). Stock up on these great options and check out what else Taste of B-Sea offers!

FOR THE TECH LOVER

As the world becomes more connected than ever, it’s important to keep that connection safe. Rep your favourite fishing adventure and protect your tech with our water and stain resistant laptop case – It’s a win, win!

FOR THOSE VISITING QCL

For those who already have a trip booked to QCL, we’ve added in a few of our favourite items to have at the Lodge.

We always want our guests to remain as comfortable as possible on the water. Time flies when you’re having fun and catching fish, but not if you’re a little cold or wet. A warm pair of gloves, warm toque or wool socks would make for a perfect stocking stuffer!
For the beginner or veteran, every angler needs a pair of sunglasses. Protection on the water is a necessity – Plus, everyone can do with a stylish pair of polarized glasses to reduce the glare and create a clearer view of the water.
While it’s the middle of summer during our season’s, we never really know what the weather will be in the Pacific Northwest. Sneaking base layers under the tree is a sure fire way to ensure your loved one stays warm in between all the rod action or until reeling in the fish of their dreams!
Haida Gwaii is full of abundant wildlife both on and off the water. A pair of waterproof binoculars would not be a bad item to pack!

We hope you enjoy the 2022 edition of the QCL Desktop Calendar. It’s sized at 2560 px by 1440 px so it’ll look stunning on your computer desktop or on your HDTV.

This special selection of images is set up as monthly calendars for your computer desktop.
They’re easy to download from our QCL Flickr page and we hope you use them them all year long!

It’s easy to download each month from our Flickr page. https://www.flickr.com/photos/qclshooter/albums/72177720296388065

Here’s the link to download February: https://flic.kr/p/2n1tdzm

Well, that was Season #31… it took a little while to get going but when our guests arrived it was all systems go! The delayed opening this summer found us moving our staff onsite a full 2-weeks before opening day on July 2^nd – but that extra week of training and preparation provided a crew whose huge enthusiasm was only matched by that of our excited guests.

So that’s why we want to send out a huge Thank You to our 2021 Crew for coming through for us this season, despite all the uncertainty and delays, they totally brought their A-game and gave it all this season at QCL! We all appreciate you!

By any measure it was a great summer – the weather was above average, the fishing was good overall and the wildlife viewing opportunities were exceptional. Along with the “normal” daily humpback whale sightings, this summer there was a sizeable pod of northern resident Orcas traveling and feeding back and forth between Rose Spit and Langara Island; with viewing opportunities lasting all summer long. No matter how often we see whales, it just never gets old!

Our talented culinary team delivered an exciting new menu this summer featuring many of the delicious products available through our Taste of B-Sea program. Of course, our guests will be keen to try these dishes at home with some of the amazing fish going back in their own fish boxes! But keep in mind that throughout the winter you’ll still be able to order local specialties like smoked sablefish, BC spot prawns and albacore tuna loins!

Our Covid-19 protocols were highly appreciated by both guests and staff, easing some of the uncertainty that we’ve all been dealing with. We want to say a big Thank You to all for getting on board and supporting our efforts to keep everyone safe. Working together is the best way forward and we appreciate all your help.

With progress on vaccinations and easing of restrictions we were able to host guests from across Canada on opening day and on August 9^th we could welcome vaccinated visitors from the USA. Interestingly, by the end of this abbreviated season we had hosted more British Columbians than in any other year! That’s fantastic!

Now the key priority is coming back in 2022 – there are lots of guests with reservations for next summer who booked their trips in Fall 2019. But they couldn’t visit in 2020 or 2021, so they’re extra keen to get up here in 2022! Certainly, the calendar is looking pretty crowded! So if you haven’t secured your dates for next summer we can’t overemphasize the need to get on that as soon as you can, because they’re going fast! Avoid disappointment, have a look at our Dates & Rates page and give us a call. You’ll be glad you did!

Getting ready to open for our 2021 season, one major consideration was having our staff vaccinated to ensure their safety and that of our guests and the community. With some effort on everyones part, we’re proud to say that we got it done before they came up to the lodge. But we’d only been open a few days when we realized that the “second jab” would come due for each of them all throughout the summer. Of course, in a location as remote as Naden Harbour, mobility is a major challenge, but we had to find a solution.

Thankfully for us, that solution was provided with the ultimate in care and professionalism by a wonderful team of nurses and doctors from Northern Haida Gwaii Hospital and Health Centre in Masset.

Preparations were all made in advance and the medical team was picked up and delivered to the lodge where they set up their makeshift vaccination clinic in the Totem House lounge. Over the 8-hour schedule we managed to provide that critical second dose of vaccine to more than 100 of our staff from every department. The nurses even did live updates to the database so every staff received a notification confirming their vaccination. We pride ourselves on service and can happily verify that this team from Masset went above and beyond to take care of our staff… top shelf! Thank you so very much!

QCL anglers have enjoyed the best of both worlds recently with a return to our traditional summer westerlies but avoiding those big water days that can restrict access to the fishing grounds. The salmon action has been quite consistent with anglers fishing all their favourite spots from Green Point all the way back to the Mazzaredos. Bigger tides over the past week have helped to turn on “the bite” at various times of day and our guests are having good success with Chinook catches inshore. While we’re still seeing lots of teen-sized feeders there have definitely been more twenty-somethings and Tyee-class fish in the mix. The stretch of awesome Virago Sound shoreline from “the Mazz” around to Bird 2 has turned out a lot of good fish this season, especially over the past 10 days. Tim C, with his QCL guide Shawn Breau, did the dance with a powerful big Chinook at the Mazz last night before Shawn was able to get the net under it and finally have a good look. Tim knew this fish had to get to the river and easily decided to let him go. A couple of quick pics and Shawn soon had this beauty back on its way. Great work guys – Congratulations Tim!

The Tyee bell has certainly been noisy this week with quite a few big fish being celebrated, some released and some coming back to the dock. Reports of huge halibut catches are down recently with the bigger tides being a factor, but everyone is getting out to pick up some nice keepers to take home. The average is still around 15 pounds but we’re seeing several chunky ‘buts between 30 and 60 pounds on the scale every trip. Coho fishing has come on strong in the offshore waters and it doesn’t take long to pick up a few nice ones. We’re finding them from the 100 foot line all the way out to the Pinnacles and 250+ feet of water, fishing down 40-60 feet seems most consistent. Coho in the double-digits are becoming more common now and Scott N boated a beautiful 14-pounder last week, so those amazing & feisty Northerns are starting to show up. They have a huge fan club and we can’t wait to see more!

A challenging but very rewarding fishery here at Queen Charlotte Lodge is the search for lingcod near the underwater peaks and shelves that litter the ocean floor. Feeding on the flood, these aggressive predators snap at nearby bait and lures alike with their powerful jaws and gripping front teeth. Nothing prepares you for the first time you haul up a large ling-dinger and see the head emerge out of the dark depths as you crank away on your sturdy Avet saltwater reel!

Before coming to work at QCL in 2017, most of my saltwater fishing experience consisted of chasing around small lingcod with buzzbombs in the inshore waters of British Columbia’s Sunshine Coast region. From my dad, I learned to gut and clean my catch, and how to carefully separate the filets from the carcass. We’d cook the ling with lemon and butter, perhaps some parsley or tarragon if we were feeling adventurous.

Just as my lingcod fishing has evolved, so too has my culinary technique; in the kitchen today, we don’t just stop at lemon, butter and herbs for our lingcod dish. Inspired by similar latitudes on the other side of the North Pacific, the lingcod dish I chose to serve at QCL fuses local line-caught lingcod with Japanese ingredients and techniques for a dish packed with flavour and steeped with memories.

We start by making the tentsuyu broth, which is a slightly sweet Japanese broth commonly served with fried tempura items like tofu, vegetables or ebi. The broth starts with simmering shitake mushrooms, to which we add kombu (a dried kelp), mirin (sweet cooking wine), rice wine vinegar and tamari (gluten free soy sauce). Once these ingredients have begun to release their impressive flavours, we briefly add and steep some katsuobushi (dried and smoked bonito flakes). After ten minutes we remove the bonito and simmer the broth for another thirty minutes. The combination of kombu, katsuobushi, and mushrooms imparts an intense umami flavour. Umami is that meaty, savoury mushroomy-anchovy-raw tuna hard to quantify but “you know it when you taste it” taste.

Once our broth is prepared, the rest of the dish comes together quite quickly. Into a hot blue-steel pan we add a tablespoon of grapeseed oil, chosen for its neutral flavour and relatively high smoke point. Our lingcod filet is then slid into the hot pan, with the side first touching the pan intended to be our presentation side once all the cooking is complete. After a few minutes, gently flip the lingcod, and reduce the heat to the pan to just cook the fish through to medium-moist. You don’t want to overcook this lean white fish!

In another hot pan we start a brief sauté of sofrito (onions, garlic, and olive oil), into which we add a season mix of mushrooms, including chanterelles, baby king oyster, maitake (hen of the woods) and shimeji, as well as five Salt Spring Island mussels. After one minute, we add three halved fingerling potatoes which have been braised with some of the tentsuyu broth sous vide (under vacuum) in an immersion circulator. The potatoes are packed with that umami flavour and form the base for the plating of the dish. A short simmer with some vegetable stock under a lid to open the mussels and heat the potatoes through and we are ready to plate.

Into a wide bowl we evenly distribute the halved potatoes, forming a base upon which we can build some height and drama for the finished dish. Naturally allow the mushrooms to fall around the potatoes, settling into the bottom of the bowl. The mussels are placed around the potatoes, showcasing the delicious bite within each shell. On top of this umami platform, we place the just-cooked lingcod filet, crispy golden side up.

The final stage of the dish involves the garnishes, of which there are three. First, we do a quick pickle of thinly sliced radish, just a minute or so in a combination of rice wine vinegar, mirin and a touch of Maldon salt (a large-flaked English sea salt). As the radishes are absorbing the slightly sweet and acidic pickle, we quickly dip a cluster of enoki mushrooms and a few slices of wakame or yakinori (both types of seaweed packed with umami) in a loose tempura batter, and quickly fry them until crispy and golden brown. A quick toss in some house made furikake (a Japanese spice mix consisting of bonito flakes, seaweed, sesame seeds, sugar and salt) and our crispy nori and mushroom hay is ready to crown the piece of fish. The radishes are naturally set up against the other ingredients to showcase their colour contrast and provide some freshness, as well as some balance to the other flavours.

Once we have assembled the stacked potatoes, mussels, mushrooms, seared fish, and garnished with our pickles and crispy components, the last thing to do is to pour some piping hot tentsuyu broth into the bottom of the bowl. The heady aromas, intense layers of umami, seared and flaky white fish, lightly pickled radish, and fun and frivolous crispy tempura garnish are all essential parts to one of my favourite, and deeply personal, dishes on the QCL menu this year.

QCL Chef Chris Green

With the morning light just starting to dawn, my guests and I decided to leave the dock as early as possible. But we weren’t alone and one quick boat steered towards our fishing spot of choice. Fortunately they changed their minds and we got there with the spot untouched. With a purple dawn barely broken and not a breath of wind disturbing the waters, a magic hour was upon us. Our lines not yet in the water, we knew the bite was going to be swift upon us. “First boat, first pass!” I said to my guests. The first salmon we hooked immediately but she slipped the hook after steaming sideways next to the boat. We reset our lines and although there was a wait, we boated two nice Chinook salmon! Streaks on the sonar, calm water and the laughter created by the odd salmon biting our gear set the tone for the day. Excited to capitalize on our time on the water, we took advantage of a to-go order on the lunch boat, the M.V. Driftwood. Loaded with hot burgers cold beverages on the boat, we fished the day away, enchanted by the surrounding trees, waves, and rocks offered by the northern coast of Graham Island. Don’t worry, we topped the day off with a sighting of orcas dipping and fishing their way eastbound along the coast.