Border Crossing: the Coeur d'Alene Resort
July 30, 2010
By Dave Reese
Just over the Montana mountain border lies a world-class resort with a sparkling new spa that make a great getaway.
The Coeur d'Alene Resort is a perfect getaway
Spa at the Coeur d'Alene Resort
The Coeur d’Alene Resort combines high-end accommodations overlooking Lake Coeur d’Alene with luxurious spa treatments unlike any you’d find in Montana.
(Owner Duane Hagadone has roots in Montana, with ownership of northwest Montana’s largest newspaper, the Daily Inter Lake.)
In summer, Coeur d’Alene is a great stop for golfers. The Resort features a links-style golf course, while Circling Raven golf course (just 30 minutes to the south) adds a unique golf experience among the Palouse prairie of north Idaho. Both courses are a distinct contrast in style and playability.
For true indulgence, however, the Coeur d’Alene Resort simply can’t be outdone.
The Resort celebrated its 20th anniversary in 2006 with $45 million in improvements. The spa has 30 therapists and 10 estheticians on staff and has been ranked one of the country’s top new spas. “It’s been very well received,” resort general manager Bill Reagan says. “It’s been an exciting project for us.”
The spa’s treatments include massage, facials, body wraps, exfoliations, pedicures, manicures — just about everything you need to feel relaxed and rejuvenated. There are 21 treatment rooms — including a couple’s room — and a $100,000 TAG full body shower.
The Spa opened in summer 2006 and quickly established itself as one of the top spas in the nation.
After a day of golf, we prepared ourselves for one of the highlights of our stay: full treatments in the Resort’s new spa. With two stories and 15,000 feet, the spa is not only a soothing treatment for the body, but from a design aspect the spa provides an entertaining look at cutting edge interior design.
Strolling through the spa in my comfy robe, I marveled at the contemporary design and soothing atmosphere. With a personal assistant walking me through the various treatments I enjoyed (facial, pedicure, massage) I was pampered at every turn. If you’re a connoisseur of high-end spas or just someone who wants (and can afford) high-end luxury, the Coeur d’Alene Resort should be put on your list of “must see” spas.
The luxury continues at the Resort’s signature restaurant, Beverly’s.
A stunning collection of design and ambiance, Beverly’s sits on the seventh floor of the 18-story resort looking out over Lake Coeur d’Alene. A fantastic wine list accompanies an even better menu.
Sommelier Eric Cook guided us through the resort’s well-appointed wine cellar, which features over 20,000 bottles, more than 1,700 labels and wines in value from $12 to $7,900. After his tour, Cook then assisted us in wine selections throughout our personalized dinner.
To open our palates for dinner, we began with a Proseco Brut by Zendetto, a clean, dry pleaser. Then we paired a viognier from Coeur d’Alene Cellars with a house salad from Beverly’s — but not before trying a white burgundy from Drouhin and a Bordeau rosé from Yves Court.
Our group enjoyed an appetizer of grilled quail skewers, followed by entrees of Russian coastal diver scallops, roasted rack of elk and a pleasing entrée of “Duck, Duck, Goose.” This entrée was a pan-seared Muscovy duck breast, goose confit, and spice-rubbed foie gras with cherry wild rice and blood orange duck glace.
The elk was stuffed with spinach, Boursin cheese, sun-dried tomatoes and cremini mushrooms with organic whipped Yukon potatoes and cabernet reduction sauce.
Australian vintner Jim Barry produced a 2004 shiraz, that with the high protein elk and boursin cheese, lent spice and zest. “This one wants to be the sauce,” said Cook, who kept the treats from his wine cellar coming.
My partner paired an OS Cabernet Blend with her scallops, while my brother savored duck and a Torri Mor Willamette Valley pinot noir. The pinot had a light, spicy texture with plum and red berry notes.
We weren’t finished, however. We tried three dessert wines: A semillon by Mondavi that spoke of cinnamon, cloves and peaches, a 20-year-old Grchaus Tawny port, and Dow’s 1991 vintage port.
Dessert itself was presented as beignets of Kahlua chocolate ganache and crème Anglaise.
We watched the sun slip behind Lake Coeur d’Alene from our seventh-floor view and marveled at what the sommelier and the Beverly’s chefs had accomplished on this special night.
Montana was only two hours’ drive away, but we had been transported to another world in our stay at the Coeur d’Alene Resort.
— Dave Reese