The Word from Waterton Park
November 2004

A Note From The Editor...

Welcome to the twenty-second edition of "The Word From Waterton Park!" Thank you for expressing interest in our friendly internet newsletter. If you would prefer to be removed from our mailing list, you can e-mail us at info@watertonpark.com and we will take you off our list. If you have any feedback or if there is something special you would like to see in the newsletter, please let us know. Please note the address from which this newsletter is sent is for sending purposes only and messages addressed there might be missed. We look forward to seeing all of you in Waterton Park sometime soon!


In this edition...
1. Since We Last Spoke...
2. Monthly Draw Winners
3. Once Upon A Time in Waterton
4. Kilmorey Tasting Country
5. A Light Moment
6. Wok with James
7. Introducing...

1. SINCE WE LAST SPOKE...
Only 29 sleeps until Christmas! All the best of the season to all of our friends, neighbours and guests from everyone here at the Kilmorey Lodge and Aspen Village Inn.

The Christmas season is always a fun time at the Kilmorey Lodge. The decorations look fantastic, largely thanks to our chief decorator Maureen. It takes about a week to get everything up to her satisfaction and it is worth it every year! We are looking forward to several company parties and retreats here in the next month and a half, as well as a couple weddings. Weekends are looking pretty busy but we still have plenty of space for your mid-week spontaneous getaways!

We would like to Congratulate Tim and Marinela Nichols. Thank you for celebrating your big day at the Kilmorey Lodge. Please let us know if you are planning a wedding as well, we have a Winter Wedding Package or we are happy to customize a wedding quote for your specific needs. 

Still looking for the perfect Christmas gift? There is enough time to order a Kilmorey Lodge Gift Certificate. You can treat someone to a lunch for two in our award winning Lamp Post Dining Room, one of our popular Romantasy Getaways, or anything in between! These certificates are very popular as staff bonuses and Christmas give-a-ways as well. We are happy to customize them to any value you require (minimum $25.00). Also, remember our trademark homemade Kilmorey Lodge Saskatoon Berry Jam makes a great gift or stocking stuffer. We can ship you as much as you like!

In appreciation for the people who faithfully read our newsletters we have created a special Getaway Package only for our newsletter readers. Your package includes two nights accommodation, a three-course dinner for two, two breakfasts for two, lunch for two, all taxes and gratuities. For the meals we will provide you with anything you like off our menu, including non-alcoholic beverages. This package will be only $314.00 per couple and we will be offering it for any two nights between January 2 and January 14, 2005. To upgrade to a suite will be only $359.00 per couple. In addition, if you would like to extend your stay we will provide a 40% discount off our regular rates on the room of your choice. If you can only make it for one night, we will still give you 40% off the regular room rates. This will be a great stress relief getaway after a busy Christmas and New Year's. First come, first served! Thank you readers!

Interested in going behind the scenes? Learn the chef's secrets one day and sample some of the amazing wines or scotches the next day in their Winter Spirits Getaway. Unravel the mystery and uncover the intrigue of a Murder Mystery Weekend. Rent a pair of snowshoes from the front desk and explore the untouched beauty of a Waterton winter. We have many different theme weekends and getaways coming up this season and are always interested in hearing your ideas for more. Come and share the spirit of the season with us! See you soon!



2. MONTHLY DRAW WINNERS

Congratulations are in order for two lucky Albertans!

Congratulations to John Warren and Don and Donna Robinson, our September and October comment card draw winners! Mr. Warren, from Lethbridge, enjoyed breakfast at the Lamp Post Dining Room in the middle of September. Mr. and Mrs. Robinson, from Medicine Hat, also had breakfast with us in the Lamp Post Dining Room near the end of October. Thank you for filling out your comment cards. Mr. Warren and The Robinsons will each receive a gift certificate for Lunch for Two in the award winning Lamp Post Dining Room, compliments of the Historic Kilmorey Lodge. We hope to have the opportunity to welcome both our lucky Southern Albertans back to Waterton Park. Congratulations again!




3. ONCE UPON A TIME IN WATERTON

Strange Animal Encounters and Other Fun Stuff! by Kristin Roblick

The serenity of fall and winter has crept up on us again and it is that time of year when there are more deer, sheep and elk in the park than permanent residents. It is always satisfying to get a free car wash as the sheep energetically lick the salt and dirt off of your car. It is also amusing to watch deer roam the streets and compete for each other's attention. In my opinion, there seems to be more large bucks than in previous years. These creatures are enormous and are even more elegant at this time of year, sporting a full rack of antlers. Have you ever wondered why deer grow antlers and why they suddenly disappear a few months later? I pondered this for quite some time and then decided to do some research.

A deer's antlers are made of bone that is full of calcium. The deer's age is irrelevant in regards to the size of its antlers... it all comes down to Survival of the Fittest and physical health. Male deer with the largest antlers are those that have found the best food sources and have a high amount of calcium in their bodies. Deer do not typically eat foods that are full of calcium however the more green vegetation they eat, the larger they become, thus increasing the size of their bones and amount of calcium in their bodies.

Male deer usually start to grow their antlers in the fall, which is technically known as the "autumn rut". It actually only takes about 3 to 4 months for the antlers to fully grow, which is extremely fast for living tissue. Apparently the most important reason these animals grow antlers is to better their chance of mating. The bigger the antlers, the stronger fighters they are. Therefore, they have a better chance of mating with a female. Because of all their running around, fighting and extra weight from the antlers, male deer tend to get very tired late in the fall. This is ideal for the female deer as it allows them more access to food sources so they can prepare for reproduction. 

This is a rather short process and by the end of December the large racks are usually gone. Where do they go? What happens is the blood vessels at the base of the antler start to close which causes the skin to dry up and peel off. This sensation then causes the deer to rub against trees until they are completely gone. 

I am not sure if anyone else has ever pondered this but it definitely wasn't common sense to me. A lot of my information was gathered by talking to fellow workers and area locals that know everything there is to know about wildlife and the area. I also stumbled across a great website called Mountain Nature.... Field Guide for the Next Millennium. This is a great site with lots of information on the wilderness and I would suggest checking it out (www.mountainnature.com) 

I leave you with a few more things to ponder: 

- An ostrich's eye is bigger than its brain
- Camels have three eyelids to protect them from blowing sand
- Elephants are the only animals that cannot jump
- Butterflies taste with their feet
- All polar bears are left-handed
- You are more likely to be killed by a Champagne cork than a poisonous spider



4. KILMOREY TASTING COUNTRY

Each year, if possible, I like to revisit the Sovereign Opal from Calona Vineyards. This is a uniquely Canadian product and I find it a very refreshing white wine. With Christmas fast approaching this wine would pair nicely with your turkey dinner. It starts with a pleasant fruity green apple nose with hints of peach and pear. The fruitiness stays as you taste and gives a nice balance to sweetness and crispness. Apple and peach come through on tasting to make this wine delightfully fresh and give it a well-rounded finish. Have a safe and happy holiday season. 

Colona Vineyards - British Columbia, Canada
Sovereign Opal 2002

Enjoy!
Your taster,
Paul


5. A LIGHT MOMENT

One day, old man Stumpy and his wife Martha went to the State Fair. There was a man selling plane rides in his single prop show plane for $10 per person. Stumpy looks to Martha and says, "Martha, I think I really should try that." Martha replies, "I know you want to Stumpy, but we have a lot of bills and you know that money is tight, and $10 is $10." So Stumpy goes without. Over the next few years they return every year, and the same thing, Stumpy wants to ride, but Martha says no money, $10 is $10.

Finally, when Stumpy and Martha are both about 70 years old, Stumpy looks to Martha and says "Martha, I'm 70 now and I don't know if I'll ever get the chance again, so I just have to have a ride in that there airplane." Martha replies in the same old fashion, $10 is $10, and Stumpy kind of slumps down. 

The pilot is standing near by and overhears the conversation so he pipes up, "Excuse me folks, I couldn't help but hear your situation, and I have a deal for you. I'll take both of you up together, and if you can both make the entire trip without saying a word, or even making the slightest sound, I'll give the ride for free. But, if either of you make a sound, it's $10 each." Well, Martha and Stumpy look at each other and agree to take the ride.

The pilot takes them up and starts to do loop de loops, twists, dives, climbs and spins. No sound. The pilot lands the plane, looks back at Stumpy and says, "Sir, I have to hand it to ya, you didn't make even the slightest sound and that was my best stuff." Stumpy looks back at the pilot and says, "Well, I was gonna say something when Martha fell out, but $10 is $10!"



6. WOK WITH JAMES

Well, we just had our first Winter Spirits Weekend this season and I thought I should let you know how fun they are! It was good to see one couple return for their second time and bring two other couples with them. Ginger and Rick, it was good to see you again. Karl, your willingness to fillet a salmon and prepare the dessert for the stuffing of the Chantilly Cream was much appreciated and liked by all.

The part of the weekend I do involves cooking for, and involving the participants in creating a gourmet meal for themselves, as well as future guests they would maybe like to entertain at home. The menu we prepared this time was a Grapefruit and Walnut Fresh Field Green Salad with a Citrus Dressing (see below) served with Fresh Herb Salmon Fillet baked in Phyllo Pastry. We then made the Gateau Kilmorey with Chantilly Cream for dessert.

The couples that were here this time plan on making this an annual event for November. We are looking forward to seeing you return! Ginger, I really appreciate the fact that you used the recipes we created the first time you were here for your Gourmet Supper Club. Bon appetit and see you soon!

Walnut Citrus Salad

Fresh Field Greens

1/2 Cup Walnuts
1 Orange
1 Lemon
1 Lime
Honey
1 Grapefruit
1/2 Cup Plain Yogurt

In a separate bowl mix
1. Juice of the Orange, Lemon and Lime
2. 2 Tbsp. Honey
3. 1/2 Cup Plain Yogurt - In a stainless steel bowl
4. Place Field Greens in a stainless steel bowl
5. Add Walnuts
6. Peel and section the Grapefruit and add Grapefruit sections
7. Pour the Yogurt mixture over everything and toss lightly to prevent bruising the field greens
8. Place on the plate and top with a few extra Walnuts to garnish

Bon Appetit! 
James Rowley, Chef - Kilmorey Lodge 

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