Suncadia

New Yorkers have the Catskills and the Poconos. Sundance filmgoers have Park City. Seattleites have Cle Elum? You better believe it.

Drive 80 scenic miles east of Seattle and you’ll discover Suncadia, a 6,400-acre mountain resort roughly half the size of Manhattan. Billed as a "four-season resort," a plethora of activities suit various interests from golfing, hiking, biking, cross-country skiing, snowshoeing, overall wellness, or lounging and doing nothing at all.

Within Suncadia nestles its developing Village: the intimate 18-room Inn (opened July 2005) accommodates those seeking privacy; the 254-room Lodge (opened April 2008) showcases an immaculate view of the pine forest and Cle Elum River are more suited for families and large groups; the Glade Spring Spa (opened July 2008) offers health-focused and self-indulgent treatments; and the Swim and Fitness Center houses both an indoor (photo above) and outdoor swimming pool and exercise rooms. There also lies a mini amphitheater, pond-turned-skating-rink in the winter, groomed trails,  residential homes and vacation rentals. For those eager for tee-time, the mountain resort boasts two manicured public golf courses: the Prospector, an 18-hole course, designed by Arnold Palmer Design Company and the family-oriented Rope Rider designed by Jacobsen Hardy Golf Course Design. Nearby rests Tumble Creek— a 2,000-acre private community featuring a members-only clubhouse and golfer-friendly course designed by renowned golf course architect Tom Doak.

Though some cynics may find it difficult that luxury and sustainability can co-exist, Suncadia is making an effort to achieve that goal. Considered a green and eco-friendly resort, Suncadia is part of Destination Hotels & Resorts— the fifth largest independent hospitality management company in the U.S. — committed to a "Destination Earth" philosophy. This earth-friendly initiative includes using environmentally-responsible building materials, energy efficient lighting and water-saving equipment to reduce environmental impact; sourcing eco-sensitive products and local services; and training their employees to apply eco-friendly practices in their day-to-day operations.

Photo above: Glade Spring Spa

"Recognizing the need to preserve the world in which we operate and serve our guests, we are dedicated to programs that pay respect and lessen our footprint on our changing environment," says a prepared statement. Located on a conservancy green belt and trust preserve, about 80 percent or nearly 5,000 acres of Suncadia will remain an open space and guided by Suncadia Conservancy, a coalition that includes members of the Yakama First Nations and Washington Department of Fish and Wildlife.

With sustainability in mind, the food served at Suncadia’s restaurants practices the farm-to-table concept primarily working with local producers like Ever Green Garden— a family-run, three-acre organic farm in Thorp, and Full Circle Farm in Snoqualmie Valley.

"We try to keep it locally-focused to honor the farmers and their work. It’s like finishing the picture they painted," says Andrew Wilson, Executive Chef at Portals at the Lodge and Suncadia’s Culinary Director overseeing all dining outlets and banquet catering. Prior to his hiring in December 2007, Chef Wilson worked as Executive Chef at one of Microsoft Campus’ dining facilities then at Microsoft Global directing its culinary programs. He got his start in the industry at the Dining Room at Salish Lodge and Spa where he worked his way up the ranks and ultimately became the Executive Sous Chef.

Photo: Executive Chef Andrew Wilson

Chef Wilson describes the cuisine at Portals, the Lodge’s main restaurant, as "local artisan food prepared well." Using about 60% organic products, Portals offers a broad seasonal menu from Angus beef sliders (buying beef from farms in Toppenish and Walla Walla), tuna poke tower made with fresh ahi tuna from Hawaii, lobster mac and cheese, and seared diver scallops with vegetable risotto.

Over at the Inn, Gas Lamp Grille, under the direction of Chef Jason Kieffer, serves mostly organic cuisine using sustainable local ingredients. "We offer a twist on classical dishes that’s still delicious," says Chef Kieffer. Expect green tea marinated ahi skewers, organic free-range chicken with brown basmati rice, and steamed spicy clams with nitrate-free pepper-cured prosciutto. "We’re trying to educate folks that they can still have their burgers, but taste one that’s organically-raised," he adds.

Chef Kieffer began his culinary career at age sixteen as a young apprentice at the legendary Tavern on the Green overlooking Central Park before training at the Culinary Institute of America in Hyde Park, New York. Armed with his background in naturopathy and holistic nutrition, Chef Kieffer— who came on board at Suncadia in February 2008— is able to share his passion for fresh whole foods at Gas Lamp Grille and preparing the spa cuisine at Glade Spring Spa where one can enjoy noshing on fresh jicama and red quinoa salad post-vinotherapy massage— a full body relaxation therapy using wine-infused massage oil, topped off with a glass of vino to drink.

Photo: Chef Jason Kieffer

Besides various massage treatments, Glade Spring Spa also offers facials, waxing and mani/pedi. Amenities include outdoor mineral baths, sauna and a private women’s garden. The spa uses mainly organic and indigenous products from Red Flower, Sparitual (a vegan brand), lavender from Walla Walla, honey from Oregon, and essential oils from Bellevue-based aromatherapist Jimm Harrison.

Luring urban foodies and winos to head to the mountains, the resident chefs offer recurring events such as the monthly Washington Winemakers Dinner— an intimate prix fixe dinner with a winemaker, the Chef’s Series incorporating local farmers and their products, Wine in the Pines Wine and Food Festival and other food- and wine-related activities.

Not to miss and the best reason to escape the city are what’s above. Easy to overlook, the stars— amazing and sparkling so bright— are scattered throughout the sky, especially on a clear night. You should come and see it.

Joann Natalia Aquino/September 2008