Ecotourism In Style At Sonora Resort, British Columbia

Summer camp was never this good. A dozen of us climbed into a private helicopter at Vancouver's International Airport. We were bound for Sonora Resort: an all-inclusive private getaway and member of the Relais & Châteaux collection of fine hotels and gourmet restaurants where outdoor adventure meets opulent luxury. Located on Sonora Island, the resort can only be accessed by boat, helicopter, or seaplane.

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During the 50-minute flight, I noted remotely populated areas along the Outer Discovery Islands along the passage between Vancouver Island and mainland British Columbia that are home to fish farms, fishing, kayak lodges, homesteaders, and logging camps. Calm emerald waters that swirl into tidal rapids throughout the channels surround snowcapped mountains and deep inlets. Bundled logs floated between the islands like meandering rafts.

The helicopter hovered above Sonora Resort. Set amid wild rugged terrain, Sonora offers a taste of paradise with every amenity possible. A swimming pool, mineral baths, spa, gym, tennis court, movie theater, games room, and nine-hole putting green are all within a short walk around the grounds. I could also sign up for guided salmon fishing trips, eco-adventure or kayaking tours, or hiking the trails. Evenings can be spent at Story Pointe, an outdoor fire pit encircled by logs and complete with hot chocolate and s'mores.

After a smooth landing, my bags were shuttled from the helicopter to my room as I walked down to the main Tyee Lodge for cocktails, cheese, and crostini. Like the rest of Sonora, the lodge looks out at Bute Inlet where Steller sea lions, Pacific white-sided dolphins, and Killer Whales can be seen from the deck. Next came lunch, a vibrant green celebration salad, artisan bread with New Zealand butter, and red pepper fennel soup.

I stopped by my room, where pastries and a fully stocked refrigerator waited. I sent off a few emails — Internet access allows work and play in tandem — then went down to the docks and suited up for my first eco-adventure: a guided wilderness tour on an open 28-foot aluminum-hulled inflatable boat where we spotted harbor seals, bald eagles, and black bears. Dinner, prepared by executive chef Terry Pichor, was equally impressive — a vegetarian tasting menu that arrived in a symphony of texture, flavor, and surprise.

Off the east coast of Sonora Island, the Yuculta Rapids are known for swift currents and Pacific salmon. The next morning, I boarded a Grady-White fishing boat, ate breakfast on board, and caught a fish that got away. In the afternoon, we met for cooking class with chef Pichor and dined on fresh pasta and vegetable ragù. Spa-time followed and by the time my stay at Sonora ended the next morning, I was sorry to say farewell to my fellow adventurers. Who knew camp was only a helicopter ride away?