Guest User
August 13, 2023
My husband, Konrad, and I spent the last 5 nights of July 2023 at Shadow Lake Lodge. The experience was outstanding in every way. The mountain setting is stunning. Several hikes are readily accessible using Shadow Lake Lodge as a base. The facilities at the Lodge – the individual guest cabins, the dining cabin, the living room cabin, and the toilet facilities - are all top-notch. But the standout feature of Shadow Lake Lodge is the cordial environment that the Lodge staff intentionally creates and strives to maintain. Sociability between staff and guests, and among guests, is actively encouraged. The attention the staff pays to this effort is impressive. Counterintuitively, the day at Shadow Lake Lodge begins with a candle lit dinner. The Lodge Manager (Mitch our first evening, Alex the next four) rings a triangle (or has a guest, likely a young one, do it) at 6:30 P.M. to call everyone to the dining cabin. Depending on the total number of guests, Alex assigns people to one of up to three tables. Table assignments are for dinner that evening and breakfast the next morning. The second evening, we were assigned to a different table to sit with a different group of people. (The most guests present on any night we were there was 27; the fewest, 16.) The evolving seating arrangements worked great. We met several fascinating, and highly agreeable people. Many guests were locals; some from as close as Banff. One family of five was from Portland. There was a couple from Rotterdam, The Netherlands. One couple from Cambridge, Massachusetts, another from Vermont. People had all sorts of interesting things to say, stories to share. There were several teachers; two professors of astronomy (one studying the origin of planets; the other, the origin of black holes); a psychotherapist; a pathologist of some sort; a former general counsel of a nonprofit trade association; a neurologist, who studies and treats black holes of the mind; a grandmother who rows competitively and plays bridge 6 times a week; and a couple who publishes maps of the Canadian Rockies, GemTrek Maps, including the very useful ones given to guests and showing hikes local to Shadow Lake Lodge. As guests settled at their tables, Nick, the Chef, came out of the kitchen, introduced himself, and explained all he’d prepared for that evening’s feast. Nick has a real feel for his work. He brought a lot of thought and skill to his selection and preparation of our food. The food was delicious, nourishing, and served in ample portions. Each course was plated really nicely. Dinners began with a breadbasket with one thick slice of sourdough (which was slightly different every night) for each guest. The bread went quickly. More was available on request. A first course was served. I didn’t keep notes; but I recall there were a couple different configurations of salad, all good. One evening the first course was pork belly. (Konrad and I are dairy eating pescatarians; a fact we made known to the Lod