Wednesday, March 9, 2011
Alpine County Lodging and Adventures: Alpine County offers incredible trout fishing
Alpine County Lodging and Adventures: Alpine County offers incredible trout fishing: "Alpine County offers incredible trout fishing By Frank Galusha Alpine County, population about 1100 with only 832 registered vo..."
Alpine County offers incredible trout fishing
Alpine County offers incredible trout fishing
By Frank Galusha
Alpine County, population about 1100 with only 832 registered voters is the place to fish for trout until the season ends thanks to extensive planting, including planting of very large rainbow, brook and brown trout, according to Dave Zellmer, Chairman of the Alpine County Fish and Game Commission.
Duncan Dylan, age 14, of Shingletown, holds convincing evidence in this photo, which shows a 6.25 pound rainbow he caught in the West Carson in the second week of August, but according to Zellmer, while the season so far in his county has been the best of all time, the best is yet to come.
“The months of September, October and November are going to be spectacular because we have planted and will continue to plant lots of fish in the 6, 7, 8 and 10 pound class. Anyone who fishes here is going to go away grinning,” Zellmer told MyOutdoorBuddy.
Alpine County has its own private license to plant fish, Zellmer explained, and has planted 15,000 pounds of trout. In addition, the Department of Fish and Game has planted somewhere around 100,000 pounds, everything from fingerlings on up to trophy fish. And earlier this spring, when Caples Lake was drained, the other Alpine County waters, all of which drain to eastern side of the Sierra’s got the fish that were set to go into Caples.
In June and July, Zellmer said, “Alpine County planted 8000 pounds of German Browns in the 3, 4, and 5 pound class, plus thousands of fingerlings. Trophy brook trout have also been seeded into streams and lakes. Zellmer says Alpine gets all the trophy fish from Dave McFarland’s American Trout & Salmon hatchery in Susanville. “Dave produces some very fine fish,” Zellmer said.
Planting is far from over, however, Zellmer explained, “It is getting hard to find streams with enough running water but he expects that will improve as fall season nears and storms arrive in the High Sierras.”
Zellmer had high praise for Stafford Lear, DFG Regional Manager, and his staff. ‘They have done everything they possibly could to help us make Alpine County a world-class destination for trout anglers. We’ve had anglers from New Zealand, Europe, China and from all over the world as a result,” Zellmer said.
Alpine County waters include: Alpine Lake, Blue Lake – Lower, Blue Lake – Upper, Burnside Lake, Caples Lake, Carson River - East Fork, Carson River - West Fork, Evergreen Lake, Granite Lake, Heenan Lake, Indian Creek Reservoir, Kinney Reservoir, Markleeville Creek, Mosquito Lake – Lower, Mosquito Lake – Upper, Red Lake, Silver Creek, Spicer Meadows Reservoir, Twin Lake, Union Reservoir and Woods Lake
This article was published in 2010 but certainly applies to this year.
Merrill's Carson River Guest House sits right on the Carson River 1/2 mile west of Woodfords. Last year on opening day we caught limits of 18 to 20 inchers weighing 4 to 6 lbs. Make you reservations for opening day, April 30, 2011.
Sunday, March 6, 2011
StoneFly Article in the Record Courier
“Delightful ambiance,” “Beautifully built and decorated,” “Delicious food,” “Very pleasant service,” “A great addition to Markleeville,” “Ali is a wonderful cook.”
These are a sampling of the comments of customers who have been flocking to Stonefly every Friday and Saturday night since the restaurant opened on Feb. 11.
From Markleeville's snowy main street one crosses a magical threshold into an embrace of warmth and light. On every table there burns an array of votive candles in holders made from the staves of oak wine barrels; the oven's wood fire glows and sparks as Ali Bornstein shifts a pizza from the wooden paddle onto the oven's stone floor; light plays on glass, silver and on the faces of the participants of this night's feast. Friends and neighbors greet each other, talking and laughing over their delectable food and drink and winter travelers are quickly included in this atmosphere of affection.
Bornstein came to Alpine County in 1997 to help her college friend, Linda Merrill, with a bed and breakfast, The Mountain and Garden in Woodfords. Bornstein and Nick Hartzell, a local contractor, met shortly afterwards and were married in 2004. Bornstein has worked for many years in restaurants, mostly as a waitress and recently spent several months cooking and baking in Hope Valley Café.
When Villa Gigli went on the market, Hartzell and Bornstein began to entertain the idea of buying the property and continuing the tradition of offering good Italian food, adding other wholesome menu options. Although they did not buy Villa Gigli, they did meet Teddy Carlson-Brown, the Giglis' real estate agent, who later proposed the couple that they split the two lot property that was Molly's Boardwalk and that Nick build a real estate office and a restaurant with apartments above both buildings.
Construction started in May and the town rejoiced to see the emergence of two wood-framed, two-story buildings in perfect harmony with the architecture of the town. A visitor to Markleeville commented, “It's great that you're fixing up these old places,” an unwitting tribute to the sensitivity of the design.
In the months preceding the opening, Bornstein, assisted by Alpine County Library staff, immersed herself in research into Italian cookery, and restaurant decor and management. She made dough every day experimenting with a variety of flours and recipes, finally settling on a combination of tipo 00 flour (very finely milled, talcum powder soft, used by Italian pizzaiolos) and Giusto's unbleached high performer, high protein flour.
She lets the dough rise for three days in the refrigerator; slow rising produces a more flavorful dough. She makes the pizza on marble according to pizzaiolo guidelines. The wood-burning oven, imported from Italy, cooks the pizza in two minutes at 800 degrees. By the next morning the oven temperature has dropped to 475 degrees, just right to bake bread, crunchy on the outside, chewy on the inside (not to be missed). As the eagerly anticipated date drew closer, Bornstein invited groups of friends to rehearsal dinners.
One of the restaurant's lintels, embedded with cow hair, was found in a pasture. The counter is made from ipe, a South American hardwood. The walls have warm-colored Venetian plaster. Paintings of local artist Jared Manninen form the art exhibit, which will rotate.
Bornstein expresses deep gratitude for her team, Linda, salads and pantry, Luis, grill and saute, Whitney and Dana, waitresses, and Brandon and Gabe, dishwashers. Nick is host, provider of practical and moral support and sampler of the latest delicacies.
As far as possible, Bornstein uses vegetables in season, currently various root vegetables and winter greens. The potatoes are mashed with celery root and parsnips. All the food is created in-house. At least four antipastos are offered and five entrees, including fish, a variety of meats and at least two pizzas. Vegetarian fare is served. There are house wines and wines to excite the connoisseur. Long Board Lager and Sierra Nevada Pale Ale are on tap. French press coffee and teas are available. Dinner for two starts at around fo$40.
Stonefly is open 5-9 p.m. Friday and Saturday evenings. It may be open on more evenings during the summer. Reservations are recommended; call (530) 694-9999. The restaurant will close from mid-April until Memorial Day weekend. StoneFly Record Courier Article
These are a sampling of the comments of customers who have been flocking to Stonefly every Friday and Saturday night since the restaurant opened on Feb. 11.
From Markleeville's snowy main street one crosses a magical threshold into an embrace of warmth and light. On every table there burns an array of votive candles in holders made from the staves of oak wine barrels; the oven's wood fire glows and sparks as Ali Bornstein shifts a pizza from the wooden paddle onto the oven's stone floor; light plays on glass, silver and on the faces of the participants of this night's feast. Friends and neighbors greet each other, talking and laughing over their delectable food and drink and winter travelers are quickly included in this atmosphere of affection.
Bornstein came to Alpine County in 1997 to help her college friend, Linda Merrill, with a bed and breakfast, The Mountain and Garden in Woodfords. Bornstein and Nick Hartzell, a local contractor, met shortly afterwards and were married in 2004. Bornstein has worked for many years in restaurants, mostly as a waitress and recently spent several months cooking and baking in Hope Valley Café.
When Villa Gigli went on the market, Hartzell and Bornstein began to entertain the idea of buying the property and continuing the tradition of offering good Italian food, adding other wholesome menu options. Although they did not buy Villa Gigli, they did meet Teddy Carlson-Brown, the Giglis' real estate agent, who later proposed the couple that they split the two lot property that was Molly's Boardwalk and that Nick build a real estate office and a restaurant with apartments above both buildings.
Construction started in May and the town rejoiced to see the emergence of two wood-framed, two-story buildings in perfect harmony with the architecture of the town. A visitor to Markleeville commented, “It's great that you're fixing up these old places,” an unwitting tribute to the sensitivity of the design.
In the months preceding the opening, Bornstein, assisted by Alpine County Library staff, immersed herself in research into Italian cookery, and restaurant decor and management. She made dough every day experimenting with a variety of flours and recipes, finally settling on a combination of tipo 00 flour (very finely milled, talcum powder soft, used by Italian pizzaiolos) and Giusto's unbleached high performer, high protein flour.
She lets the dough rise for three days in the refrigerator; slow rising produces a more flavorful dough. She makes the pizza on marble according to pizzaiolo guidelines. The wood-burning oven, imported from Italy, cooks the pizza in two minutes at 800 degrees. By the next morning the oven temperature has dropped to 475 degrees, just right to bake bread, crunchy on the outside, chewy on the inside (not to be missed). As the eagerly anticipated date drew closer, Bornstein invited groups of friends to rehearsal dinners.
One of the restaurant's lintels, embedded with cow hair, was found in a pasture. The counter is made from ipe, a South American hardwood. The walls have warm-colored Venetian plaster. Paintings of local artist Jared Manninen form the art exhibit, which will rotate.
Bornstein expresses deep gratitude for her team, Linda, salads and pantry, Luis, grill and saute, Whitney and Dana, waitresses, and Brandon and Gabe, dishwashers. Nick is host, provider of practical and moral support and sampler of the latest delicacies.
As far as possible, Bornstein uses vegetables in season, currently various root vegetables and winter greens. The potatoes are mashed with celery root and parsnips. All the food is created in-house. At least four antipastos are offered and five entrees, including fish, a variety of meats and at least two pizzas. Vegetarian fare is served. There are house wines and wines to excite the connoisseur. Long Board Lager and Sierra Nevada Pale Ale are on tap. French press coffee and teas are available. Dinner for two starts at around fo$40.
Stonefly is open 5-9 p.m. Friday and Saturday evenings. It may be open on more evenings during the summer. Reservations are recommended; call (530) 694-9999. The restaurant will close from mid-April until Memorial Day weekend. StoneFly Record Courier Article
Saturday, March 5, 2011
Stone Fly, Stone Oven Pizza, Markleeville's Newest Eatery.
What can I say. I attended an dining experience at a restaurant tonight I have never had before. Nick Hartzell & Ali Bornstein have hit the sweet spot. After an article in the Record Courier they have been swamped and have handled it perfectly. Their changing menu is the best in any Alpine County restaurant. I was privileged to sample many of their entrees. As a local I would highly recommend Stonefly Restaurant in Markleeville, CA dining there.
Tuesday, March 1, 2011
Alpine County Lodging and Adventures: 12th Annual Snowshoe Thompson Tour at Hope Valley ...
Alpine County Lodging and Adventures: 12th Annual Snowshoe Thompson Tour at Hope Valley ...: "12th Annual Snowshoe Thompson Tour! Sat. March 5th 9:00 AM Hope Valley Outdoors Let's join the celebration! ..."
Monday, February 28, 2011
Next Weekend at Kirkwood, March 12th & 13th.
1 Day Telemark Camp
Saturday, March 12, 2011 (All day) Back to Calendar »
You're in for an action packed day on the mountain with our Telemark Clinics! For beginner through expert skiers, these clinics include a full day of coaching, video analysis (weather permitting), and lunch! Combined male/female groups or 6 to 24 participants are divided based on ability and conditions to give you the attention you need. Clinics are approx 6 hours (4 hours for groups of 3 or less) and start 9:30am.
Dates: January 29th, February 12th & March 12th.
Price: $155 (Passholders) & $185 with lift ticket
You're in for an action packed day on the mountain with our Telemark Clinics! For beginner through expert skiers, these clinics include a full day of coaching, video analysis (weather permitting), and lunch! Combined male/female groups or 6 to 24 participants are divided based on ability and conditions to give you the attention you need. Clinics are approx 6 hours (4 hours for groups of 3 or less) and start 9:30am.
Dates: January 29th, February 12th & March 12th.
Price: $155 (Passholders) & $185 with lift ticket
For more information on these or any of our other clinics or courses, please contact Expedition HQ by phone:209.258.7360
Girl Powder Queen Of The Park Contest
Saturday, March 12, 2011 (All day)
Backcountry 101
Sunday, March 13, 2011 (All day)
You'll learn about the gear, good tricks and techniques for ascending and strategies to find the best snow on the descent, plus enjoy some great skiing and riding!
Skills covered will include:
Dates: January 30th, February 13th & March 13th
Backcountry Touring 101
We love to ski the backcountry and we love to teach people about it. This is Expedition:Kirkwood’s newest course to get you beyond the lifts and into the backcountry. This one-day seminar is designed to provide alpine skiers, telemark skiers and snowboarders with the necessary skills and equipment to head out of bounds or into the backcountry safely.You'll learn about the gear, good tricks and techniques for ascending and strategies to find the best snow on the descent, plus enjoy some great skiing and riding!
Skills covered will include:
- Appropriate clothing and accessories
- Touring equipment options
- How to interpret the avalanche bulletin
- Intro to avalanche transceiver, probe and shovel
- Uphill touring techniques with climbing skins
- Avalanche hazard recognition and avoidance
- Downhill group travel techniques
- Appropriate items for the backpack.
Dates: January 30th, February 13th & March 13th
For more details on these or any of our other clinics or courses, please call Expedition HQ at 209.258.7360 or email us at expedition@kirkwood.com
Sierra Crest Snowshoe
Sunday, March 13, 2011 - 10:00 - 15:00
This monthly guided snowshoe day hike takes you on an exhilarating trek toward the crest of the Sierra Nevada above Kirkwood.
Cost $25 (plus $5 snowshoe rental). Reservations required.
This monthly guided snowshoe day hike takes you on an exhilarating trek toward the crest of the Sierra Nevada above Kirkwood.
Cost $25 (plus $5 snowshoe rental). Reservations required.
E:K Women's Weekend at Kirkwood
E:K Women's Weekend at Kirkwood
Friday, March 4, 2011 - 08:00 - Sunday, March 6, 2011 - 16:30
Early bird pricing: $375 (passholders) /$425 with lift tickets.
After Feb 20th: $425 (passholders) / $500 with lift tickets.
This one's for the ladies! 3 days of coaching by our top Expedition:Kirkwood Guides, shopping nights, wine & cheese parties and a weekend of shredding with the girls. The 3 day Women's Weekend is open to all abilities. Go to Expedition:Kirkwood or call 209.258.7360 for all the details!Ski Kirkwood and stay at our Guest House 20 minutes away.
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