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James Cordeiro welcomes residents and travelling public to Blackstone's and the Lodge at Skeena Landing, Terrace's newest accomodation and dining experience.
REPORTING · 26th January 2011
Merv Ritchie
Kermodei Tourism has been promoting a relatively new concept called “Staycation”. It was designed to encourage residents in Terrace and the surrounding communities to consider taking their vacation here rather than travelling dozens of hours to spend money away from home. Just this week Terrace has been blessed with the addition of a new establishment which will make you feel like you truly have arrived in a different Country; Blackstone’s and the Lodge at Skeena Landing.

Last month, just before Christmas the ‘Flying Fish’ opened their doors to the public. Just behind the Flying Fish is a large 3 story Lodge complete with fireplaces in many rooms, made with black stone. The open beam, vaulted ceiling lodge presents an air of elegance previously unavailable in the area. Tucked in behind the trees, perched on higher elevation bedrock looking out west to the snow capped peaks, the Lodge at Skeena Landing can be discovered by making the first left after turning South towards Kitimat from the Highway 16/37 junction.

Executive Chef, James Cordeiro and Chef de Cuisine Alexander Vogel have prepared an exciting and affordable menu. Appetizers such as Sauteed Tiger Prawns and Steamed Mussels as well as Wings to Mains such as New York Strip Loin and Steamed Halibut provide a variety of features to meet most palates. They offer vegetarian options as well. The Big Blackstone 8oz homemade burger is complimented by a Vegan ‘nut free’ garden burger and a Cajon Chicken club is also available.

The rooms above the dining establishment offer a stunning getaway of comfort. Large flat screen TV’s, wifi access and a cozy fireplace with a deck provides more than what the staycation concept could have imagined; a quiet, secluded, romantic getaway with not a care in the world. While enjoying the relaxed ‘away from downtown’ feel of this country environment, James and his staff provide an ‘In-room a la carte’ breakfast service with an in suite minibar and room service until 9:30 p.m. A perfect excursion away from Terrace, while being pampered as if you had traveled with your spouse to an exotic paradise.

All of the furnishings have been sourced through the exclusive selection of unique creations found at the Flying Fish; new beds, tables, chairs, couches and night stands. Nothing at the Lodge at Skeena Landing and Blackstones is commonplace. It is a pleasant addition to the offerings available for the traveler and the staycationer.

James and his staff are presently applying the finishing touches to the suites and the Dining room. The plan today is to be open tomorrow; Blackstones will be prepared to serve from their new menu at 5:30 pm, Thursday January 27. For updates and more information they have a Facebook page. Search Groups with ‘Blackstone’s and the Lodge at Skeena Landing’.
Getting the new bar up and ready for the opening.
Getting the new bar up and ready for the opening.
Affordable elegance
Affordable elegance
New beds and comforters to insure a peaceful nights sleep
New beds and comforters to insure a peaceful nights sleep
Just imagine a soothing hypnotizing fire in luxurious comfort.  Maybe a glass of fine red wine in the arms of your spouse reliving a honeymoon experience?
Just imagine a soothing hypnotizing fire in luxurious comfort. Maybe a glass of fine red wine in the arms of your spouse reliving a honeymoon experience?
Supper
Comment by Patti Anderson on 28th January 2011
We dined at the blackstone on Friday and it was great, I will tell everyone
Thanks Merv
Comment by James Cordeiro on 27th January 2011
Thanks for coming to visit us Merv. We are working hard to get things ready for our opening tomorrow. Sorry the phones, due to a technical issue, are not active so we can't take reservations over the phone. The rooms and suites will be open soon, we are just waiting for the rest of the mattresses to arrive. All of us are very excited especially myself, this is the first time I've operated a "hotel" and a restaurant at the same time. Fortunately, I have the privilege of a staff that has already gone above and beyond, helping myself to get ready. Thanks to Doug Barret and Marty Christiansen for all the construction work and for listening to me ask "will this be ready by opening?". Thanks to Grant for jumping in and getting the room seen in the photos completed. And a very special thanks to Glen for giving me an opportunity to be involved in what is truly a visionary project.
congratulations
Comment by m.b.weston on 26th January 2011
Fantastic news about the Flying fish and the Lodge. Very exciting.
so desperately needed
Comment by Alexander Pietralla on 26th January 2011
Congratulations to Glen Saunders in taking this challenge on and putting all this effort into developing this site, when so many others linger in complaining. The timing, with all the new projects about to come into this region could not be better. This is a fantastic place both for businesspeople and the private persons getaway. I wish James and Alex good luck and all the best. My expectations are high, I hope you can meet them ;)