Sun Mountain Lodge

The point of getting away is to remove yourself from everyday routines, the need to be connected and all that needs to be done. If you have trouble disconnecting from all this after the work day is over, Sun Mountain Lodge is for you. The incredible natural setting, the lack of TVs in rooms, iffy cell phone service—a rejuvenated you will appear in no time at all. (Okay, WiFi is available and cell service is being worked on.)

A view into the Cascades from a typical Lodge room

Being removed doesn't mean giving up luxuries. In fact, Sun Mountain has received AAA's Four Diamond Award for years. The first award for the dining room came in 1990, the resort followed in 1994. The dining room has also received a DiRoNA designation—Distinguished Restaurants of North America—an award not lightly handed out.

Constructed between 1965 and 1968 by Jack Barron on a 3,000 foot high mountain with a 360 degree view of the surrounding area, the resort was purchased in 1987 by the Haub Brothers from Germany, along with an adjacent ranch. They expanded the lodge, keeping the rustic look with wood beams and stone floors and reopened in 1990. 1999 saw the addition of a wine room to store wines and hold intimate gatherings. In 2002, another reconstruction/refurbishment took place. Rooms and cabins were redone. A new kitchen was finished in May 2006 and an extended conference center will be completed shortly.

The lodge is wonderful with a soaring ceiling as you enter, a roaring fireplace and cathedral-like windows overlooking the Methow valley. Just sitting in the lobby near the fireplace is a relaxing experience. Venture down the hallway and find a game room, library, wine room, bar and dining room. Outside on the cliff's edge is a swimming pool, open seasonally, and a hot tub, open year round. A second pool and hot tub offers a different view. What could be better than sitting in the hot tub on a snowy day, steam rising around you and a view of jagged snow-covered peaks?

If you must do something, and you may feel obligated as there are 3,000 acres of land owned by the Lodge, you have many choices in all seasons. Horseback riding, bicycling, fly fishing, hiking, golfing, tennis, mountain biking, boating, canoeing, snowshoeing and skiing. If you misjudge your abilities, the Lodge will send someone to pick you up so you don't have to ride/ski home under your own power.

When not moving is your heart's desire, you're still in the right place. Many rooms have fireplaces; all have small couches with an extra comforter in the closet. The perfect way to nap and catch up on reading. A full spa offers manicures; pedicures; massage; hair cuts, styling, coloring; make-up application, lessons and even bridal consultation.

Close to our hearts is what goes on in the kitchen and wine cellar. Hector Garibay*, Food and Beverage Director, has been at Sun Mountain Lodge since 1998. He brings an international view with him—born in Spain, he played soccer professionally in Argentina, Mexico and England. In the early 80s, he was sidelined with a bad knee. A friend was in the restaurant business; Hector became interested and attended college in London. He trained at hotels in Cancun, Ixtapa and Acapulco for two-to-three years, spent five years in Boston and Cape Cod, then moved to Palm Springs where he worked at the Hyatt Grand Champion for seven years.

Wine is his passion, so he chose Washington as his next move. "The wine industry was really starting to grow and I had met the General Manager of Sun Mountain Lodge. I liked the idea of having a smaller location. The Grand Hyatt had four restaurants. Here it's more like family. You get to know the guests and the ambiance is unbelievable," says Hector. "I love to see people happy; they come here for a getaway and we consistently provide that experience. When I first came here, friends would say ‘I'll look at a map and see where Winthrop is,' and I'd tell them not to lose their time. You won't find it on a map."

The wine program has changed dramatically since Hector arrived. "Six years ago, winemakers didn't want to come here," explains Hector. "I started to make trips to Walla Walla and talk about the lodge and our wine weekends. Now people call to ask about participating." He also brings winemakers in once a month to train the staff. "They stay overnight, see the kind of meals we provide and help the staff understand their wines."

Chef Patrick Miller* (at left) came to the Lodge in 2001. "The food quality is so high with Patrick," says Hector. Patrick was the featured chef at the James Beard House in New York in October 2006. "Every single product we used came from the Lodge," Hector says proudly. "Even the wine was from Lake Chelan."

On the menu, all fruits and vegetables used are from the valley; dishes change regularly. Patrick, Portland-born, worked at the Four Seasons Beverly Hills for nearly two years and at the Olympic Fairmont in Seattle for two years, working pantry, breakfast and lunch at the Garden Court. Prior to the Four Seasons, he worked for a local Seattle restaurateur, Leo Varchetta, at Leo Melina. At 28, he's a young executive chef. In December 2006, he'll work with the Washington Potato Commission creating potato recipes.

The dining room and bar area are great spots to enjoy Chef Patrick's food. The Lodge is set among trees and as you dine, you look out at the mid-point or tops of trees, feeling as though you're in a tree house. In summer months, tables are added to the deck areas to truly enjoy the outdoor vistas.

Holiday meals tend to be low key events at the Lodge. "Most people are not looking for something fancy—a black and white event—when they come here," explains Hector. "They're coming to ski and play hard. Generally at 12:15 a.m. on New Years Eve, the bar is dead. Everyone has toasted the new year and gone to bed even though we have live music."

Patrick will be spending three weeks at Alpenhot Murnau, Sun Mountain's sister lodge in the Bavarian Alps to learn their techniques, then their chef will come to Winthrop in January. The new conference center will be opening soon. Hopefully, weekend brunch will start in February. And the wine weekends, started five years ago, will continue. But you'll have to read the January issue of Seattle DINING! to learn more about that.

Click here to see Sun Mountain Lodge's recipe for Curried Chicken Soup

*Both Hector and Patrick have moved on.

Connie Adams/December 2006