Photo: Alexandra Picavet
It is the quintessential California mix of backcountry adventure and high style: the High Sierra Camp in Sequoia-Kings Canyon National Parks. The camp announced earlier this month a new executive chef has joined the staff, adding a little buzz to the already in-demand summer experience.
Fidgeir Helgason is from New Orleans (by way of Iceland), having worked at the Big Easy’s famed restaurants Gabrielle, Gerard’s Downtown, and Peristyle. The High Sierra menu is planned to feature healthy California-style options “not with complicated creams but light, flavorful herbs and olive oil. Fresh-caught fish and lean meats are grilled on the outdoor barbeque; crisp vegetables are grilled or roasted. Traditional desserts, garnished with locally picked berries…” They had me at olive oil.
Three gourmet meals in between riding horses, fly fishing and hiking each day are just one part of the luxury camp. Instead of a loop trip (like in Yosemite) guests simply hike in and out on a 1-mile or 12-mile trail, then use the grounds as a base camp throughout their stay. The only belongings they pack in are clothes and a really good book. They stay in one of 36 canvas-walled cabins, which keep the bugs out and the down pillows, high thread-count sheets and Pendelton wool blankets in nice order. Of course, hot showers – and even toiletries – are provided.
The camp has been open since August 1, 2006. Availability doesn’t seem to be too much of an issue if you're willing to pay the price. Rates are advertised at $300 a night; I searched for a three-night weekend stay at the end of this month and found a 2-person cabin available for $500 a night (taxes were extra).
The High Sierra Camp season lasts through mid-September (weather permitting).
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