Dining
Breakfast before the cats leave. Lunch on the mountain. Dinner worth coming in for.
The kitchen’s point of view
From the Kootenays
to your plate.
Head Chef Lara Korpan’s kitchen works with Kootenay farms, foragers, and regional producers.
Menus follow the season, with local and organic ingredients used wherever possible.
Meet our partners
The steak & the glass beside it
Dry-aged steak.
A well-chosen bottle.
You can see the dry-aged beef in Tamarack’s display cabinet. Cuts change with the menu and our regional suppliers.
Our wine team will help choose a bottle from the cellar. Take your time over both.
The winter table
From the first coffee to the last course.
- 7:00 am
Breakfast in Tamarack
Coffee and the breakfast buffet in Tamarack, before the cats depart.
- On the mountain
Lunch in the cats
Lunch travels in the cat. Eat when the group and the conditions allow.
- After skiing
A drink at the Bear
Drinks and snacks in the original lodge, after the cats return.
- 7:00 / 7:30 pm
Dinner, together
Arrival-night dinner is normally at 7 pm; following evenings at 7:30 pm. Confirm your tour’s schedule with the lodge.
Meet the kitchen
Lara Korpan · Head Chef
Lara builds her menus around local produce, foraged ingredients, and regional suppliers.
Chef portrait and full biography to come.
Lara Korpan · Approved photograph to be added.
An Island Lake film
Good food begins close to home.
Meet some of the local connections behind Island Lake’s food.
Watch on YouTube Video plays after you choose to load YouTube.
Explore Island Lake
Around the table.
A conversation is the beginning
Who would you
bring here?
Tell us your dates, your group size, and what you have in mind.
Our concierge will help you plan the stay.