Category Archives: Land Adventures

Baby, It’s Cold Inside: My Night in the Ice Hotel

“YOU are going to sleep in a hotel made of ice,” questioned my friend Colleen?  “But, you’re always cold, even here in Florida.”

 

Icy-Bed in Hotel de Glace
Icy-Bed in Hotel de Glace

“True,” I said. I never wear shorts to the movies and always carry a sweater into the grocery store so I don’t shiver in the frozen food aisle. But, I’ve become quite an adventurer and staying in Quebec’s Ice Hotel sounded like a challenge.

 

I arrived at the Hotel de Glace (as say the French speaking Canadians), a 44-room “icetablishment”, along with three others at 8:45 p.m. Not a time I would ordinarily check-in at a hotel, but rooms don’t open for overnight guests until 9 pm.  In retrospect, why sit around a frosty 10-15 degree Fahrenheit bedroom?

 

Ice-Chapel
Ice-Chapel

My group decided to explore the annually constructed attraction on the grounds of Quebec City’s former zoo. Construction takes a team of 50 people working day and night for six weeks. They start by making 15,000 tons of snow and laying the foundation. Then, snow is blown around arched or dome shaped metal molds. After three days the molds are removed. Finally, 500 tons of crystalline ice blocks arrive to be carved into furniture, columns and sculptures.

 

We meandered around and soon discovered a vaulted chapel with a stained ice-glass window and etched ice altar. Apparently some die-hard brides get married inside the frozen sanctuary, arriving like the Snow Queen on a sleigh pulled by white horses. Might be picturesque, but shivering through vows doesn’t sound like a good start.

Next, we hit the disco and bar where pulsating music and neon lights bounced around the snow encrusted walls. A glass enclosed fireplace flickered near the corner drawing me to the flames like a true thin-blooded Floridian. But, I realized it didn’t emit any heat. Of course not, the bar would melt if wood burning embers produced warming rays.

 

Ice-Hotel-Bartender
Ice-Hotel-Bartender

Bartenders in fur hats served drinks in oversized ice cube glasses with holes drilled three-quarters through the center. I ordered a Nordique – a combination of vodka, blue Curacao and lime juice. The glass chilled my already numbed and gloved fingers and proved awkward to sip, but the libation slid a welcoming blaze down my throat. I could have sipped another, but I was going to sleep in a room more comfortable to a polar bear than human. I didn’t want to leave my sleeping bag for a bathroom call.

Ice-Drink

Around 11 pm, we attended a training class, a requirement for all overnight guests held in Celsius, the hotel’s heated lobby, locker room and dining facilities. The instructor explained the secret to staying warm was to start warm. I was told to take a 15-20 minute hot tub (in an outdoor spa, no less) and then dash into a dry sauna. This two-step process would warm my body before donning sleepwear and hopping into a specialized sleeping bag as quick as possible.

 

Hot-Tub-and-Sauna
Hot-Tub and Sauna

Easier said that done. “Make sure you are very dry before putting on your PJ’s,” she coached. I used the locker room blow dryer to thoroughly dry my piggys before putting on high-tech fiber socks. The hotel sends notice to bring breathable synthetic fabric clothing and emphasized a no cotton rule because damp cotton would freeze.

 

Once clad in my outfit, I threw on my jacket and boots and raced down the snow carpeted pathway to my room- at the opposite end of the complex.  I entered an alabaster world; a white arched ceiling and open space dominated by a bed of ice. The bed was topped with a thin piece of plywood, a small mattress and brown fuzzy bedspread. The mattress added some softness but felt stiff from the below freezing temperatures. So, how did I survive?

My Ice-Bed
My Ice-Bed

Guests receive sleeping bags which contain a liner made from material resembling eyeglass cleaning cloths. You finagle your way into this thin shroud before getting into the mummy shaped outer bag. The process is tricky because you must stand on the bed or your stocking feet will get wet from the floor. Once in, you pull the liner up and tighten the sleeping bag’s face straps to completely encase your body.

 

I tugged and twisted but couldn’t get the straps snug against my head, so I put on my spare ski hat with ear flaps and tied it under my chin. The only thing exposed to the arctic air was my face.

 

And, baby it was cold. I’m sure my schnoze looked like Rudolph’s with frostbite. I tried to add a scarf around my eyes and upper nose for warmth, but it kept falling off. The North Pole like air chapped my skin and I fought with myself to relax and go to sleep.

 

So, I lay still and tried slow meditative breathing. However, lying in this inhospitable dark environment made me feel very alone, an emotion magnified by my recent divorce. “Debi,” I thought to myself, “you must be strong and tenacious.” Eventually I ignored the discomfort, managed to let go and nodded off.

 

Who knows what time it was when I awoke in total darkness. I could see nothing. Had I freed my cocooned arm, I could have turned on the one light bulb in the room. But, I knew I was in snow cave. I had no need to see. Instead, I hummed a song that came into my head, that rather annoying tune from The Poseidon Adventure: There’s Got to be a Morning After.”

 

Ice-Hotel-Hallway
Ice-Hotel-Hallway

The next time I awoke I questioned hallucinations. I swear sunlight was creeping into my room. How could that be? My room had no windows. I rolled from a side lying fetal position onto my back and looked up. There, off to the right side of the bed, gapped a hole in the roof. Snow was gently falling as if Tinkerbelle was shaking fairy dust down the opening. The sight was mesmerizingly beautiful, but only for a minute. I was chilled and my bladder was full.

 

Alas, a thought occurred to me as I scampered back to warmth; I’d slept the night in the Ice Hotel. I survived persistent cold and raw aloneness and if I could withstand that, I must be resilient. What next?

www.hoteldeglace-canada.com

Shopping in Quebec City
Shopping in Quebec City

Revisiting the St. Augustine Alligator Farm

Before I moved to Florida, I would have expected a place named the Alligator Farm to be a tacky tourist trap. But, not so at the St. Augustine site which is official known as the St. Augustine Alligator Farm Zoological Park. It was founded in 1893 and is one of the oldest zoos in the country, and also accredited with the Association of Zoos and Aquariums.

 

The American Alligator
The American Alligator

One of my earlier visits came in 2007 when I took my 4-year-old grandson and 2-year-old granddaughter. RJ, my grandson, wanted to have his photo taken with an alligator and we agreed. Don’t know if that experience turned him onto reptiles but he is now the proud owner of a leopard gecko named Percy and a walking encyclopedia on the creatures.

 

RJ and the Albino Gator
RJ and the Albino Gator

Since I now live in St. Augustine, I buy an annual membership to the Alligator Farm because I love to photograph the birds that return to nest. Seems the gators keep their predators away and birds flock here by the thousands between February and May. So do photographers from all around the world- that’s part of the fun.

 

RJ with a gator and snake.
RJ with a gator and snake.

 

 

 

But, RJ and Kyra were in town for Thanksgiving and they wanted to see the animals. We watched and listened as a zookeeper feed some of the biggest gators and then followed him down to the swamp where everyone got to throw large pellets of alligator food into the water.  The area under the walkway churned with gator jaws and tails. It was pure mayhem. You might think it was frightening, but most of the people loved the show. The trainer threw in a pumpkin as an object for enrichment. Gators don’t usually get this kind of treat and many of them seemed intrigued, others totally ignored it.  For a while the squash bobbed around like a greased watermelon, and then one gator took a big chomp and scurried away with it in his mouth.  Eventually the pumpkin was shared by others.

 

Kyra makes a new friend
Kyra makes a new friend.

We also observed a female Komodo dragon down a Cornish hen. Now, that’s something you don’t see everyday. She had a little trouble getting the whole thing in her jaw, but once she did, she swallowed it whole! Amazing critters.

 

Komodo Dragon eats a Cornish Hen.
Komodo Dragon eats a Cornish Hen.

We continued through the Land of the Crocodiles where all 23 species of crocodilians in the world are on display.  Most of these animals were simply lazing in the sun or in the water.

Gators grabbing at a Pumpkin.
Gators grabbing at a Pumpkin.

 

We also saw some exotic birds and good old Maximo- a 1,250-pound saltwater croc. On the way out, RJ bid good-bye to the two albino alligators (one was the former little one he had held in 2007.) Indeed, the St. Augustine Alligator Farm is a wild and fun place. We’ll all return again.

The Best in Boise: Chandler’s Ten Minute Martini

Oh Boy, Oh Boise

I’d never been to Idaho before and after receiving a guidebook from the state’s office of Tourism, I was downright excited. I flew into Boise, the state capital, arriving in the afternoon. I found the land surprisingly flat, but with wonderful foothills in the distance.

Boise State Capitol
Boise State Capitol Building

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My tour would start with a kick-off dinner for members of the International Food, Wine and Travel Writes Association at Chandlers, a favorite local restaurant known for their steaks and Idaho-sourced ingredients. Chandler’s was also the recipient of a 2013 Wine Spectator ‘Best of Award of Excellence’ for their impressive wine list.

 

Ruby Trout
Ruby Trout

We began with Idaho Ruby Trout as a starter, then an appetizer of Snake River Sturgeon with risotto.  The dish was paired with an Idahoan wine- Cinder’s “Dry” Viognier.  I’m not wild about Viognier but the pairing was right on.

Snake River Sturgeon with risotto

 

 

 

Next came a scrumptious lamb loins , which I love.  I rarely cook lamb for myself so this was a treat. The meat was moist, pink in the middle and paired with Vale Wine Company Syrah, much more to my liking.

Lamb
Lamb Loin

 

 

 

 

 

American Kobe Beef with roasted Idaho garlic potatoes and baby carrots arrived next. I don’t eat much beef but when I do, I go for the best.  The Kobe Beef was melt in your mouth delicious; I could see why Chandler’s has such a fine reputation.  The wine pairing was also my favorite of the evening: Koenig Vineyards Cabernet Sauvignon/Syrah blend.  It was about this time I started thinking; maybe wine made in Idaho is actually going to rank as good. (And later, when I visited Koening, I grew to truly love their varietals.)

 

Kobe Beef
Kobe Beef

We ended the evening with a lemon curd tartlet with huckleberry sauce. Now, I’m a sucker for dessert, so naturally I devoured my tart– and the Ste. Chapelle Riesling. Again, don’t usually drink dessert wine, but this one was lovely.

Tart

The Ten Minute Martini

Although Chandler’s restaurant is known for their beef and wine, they also serve a legendary 10 Minute Martini. During dessert bartender Pat Carden joined us table side and told us the history of the drink.

Taste Testing a 10 Minute Martini
Gayle tastes the 10 Minute Martini

The story began more than thirty years ago when Pat stumbled on a martini preparation.

He was about to stir a guest’s martini when the man told him to stop, then indicated he would be back shortly. Unsure of what to do, he buried the unstirred martini in the ice well. The customer didn’t return for twenty minutes. Pat said he would be happy to begin again because he was sure the martini was diluted, but the customer said no.   After taking his first taste, the man’s eyes widened. “Wow,” he said,” you’ve got to taste this.” Thinking the drink had essentially become water, Pat again offered to make another. “No, take a sip,” he repeated. So, Pat finally took a sip and claimed it was the smoothest martini he’d ever had. The gentleman became a repeat customer asking for a “long martini.”

After pondering the question about why this method worked, Pat said the light finally came on — physics and chemistry.  Pat’s explanation sounded like something Sheldon Cooper, a character with a Ph.D on the Big Bang Theory, would say. “We’re talking fluid dynamics here — convection. Some of the same principles, laws and equations associated with ocean currents are applicable to an iced mixing jar filled with gin and vermouth, then buried in ice and left on its own for a period of time. Molecules of liquid descend in suspension as they chill, displacing the molecules below. In a small vessel like a bar’s mixing jar, it is in fact a very slow stirring.”

Whatever, the 10 Minute Martini works.  I had a sip and it was very cool indeed.

 

Disclosure:  This evening was part of a trip for the International Food, Wine and Travel Writers Association sponsored by the Idaho Department of Tourism.