Our Pacific Northwest Adventure Continues…

July 9, 2024 Vancouver, BC and Sonora Resort.

Last look out our stateroom window in Vancouver

Our tour guide, Martin was waiting for us as we left the cruise terminal …we’d arranged a four hour tour and then a drop off at the airport.

First stop, Stanley Park

We’d been to Stanley Park in 2010 and I vividly remember the Totem Poles

That’s Martin and Tim

Bronze statues in Morton Park…they were named: “A-maze-ing Laughter” by the artist Yue Minjun.

Beyond delightful ♥️

I said “Hey Timmy, can you go over there and pose?”

Martin suggested I try a pose…

My favorite

English Bay beach.

I think Martin said this was the oldest hotel in Vancouver…maybe not, but it’s still cool.

We came upon some folks dismantling a movie set…also very cool

We saw the steam clock blowing off steam…I was not quick enough to capture the steam on video…

We made our way to Granville Island and the Market.

Martin recommended Kaisereck for lunch…

…smoked salmon bagel for Tim and an enormous vegetable panini for me.

We strolled the indoor and outdoor market areas on such a perfick day.

And just like in Venice…a falconer with his Harris Hawk…to keep the pigeons at bay and allow folks to enjoy lunch outdoors.

That must be some yummy Tuna 😊

We hope to return to this vendor for their sausage

More bronze statues, here we have a fellow taking a photo of three folks in Queen Elizabeth Park.

Timmy was all comfy on his bench when I asked him to join the other tourists for a quick snap…I think I’ve commented before on his good sportsmanship…

Queen Elizabeth Park features a beautiful sunken garden, reminiscent of the one at Butchart Gardens in Victoria …Timmy found a stonewall to sit on and I went off to explore.

Hard to tell from this photo, but that butterfly is really far down, deep in the sunken garden.

Many, many steps later I was rewarded with some pretty stunning flowers and greenery.

Before we knew it, our lovey tour was over and Martin dropped us at the airport.

We spent about a half an hour watching planes take off.

Then our Captain, Dylan arrived, gave us a safety briefing…

…almost ready…

This is an Agusta Westland AW -139…made by Leonardo S.p.A. an Italian aerospace company. Seats 12. Cost 16 million dollars. The owner of Sonora, Mr. Brandt Louie, owns two. He tasked Dylan with purchasing the safest helicopter on the market..it sure is the prettiest one I’ve been in…and comfiest😊

…and we were off on a fifty minute ride to Sonora Lodge Resort.

Our first glimpse of Sonora, as we were landing. It’s on the left.

Another helicopter view of Sonora

Familiar and beautiful colors🩵…the ride was smooth as silk.

As we walked from the helicopter to the main lodge we passed the putting green. The air smelled so crisp and clean. Checkin included Champagne, a brownie and a few forms to sign…including a release that we won’t sue if one of the Island’s bears attacks us. No lie.

Shortly after checkin we were offered “small plates”…pizza, charcuterie and ceviche… and a very nice Okanagan Valley Sauvignon Blanc…one of the complimentary house wines.

The main lodge is quite large…here are a few pics I took as we found our way out and to our lodge…

This view greeted us as we entered our bed room.

We were tired from touring with Martin and our stomachs were full so we hung out in the bed room for a bit. Watching the seals and looking for eagles.

The view from in front of our place

Before dinner, Logan, the resort’s sommelier, gave us a tour of his wine cellar…

…and a brief education about his favorite Canadian wines from the Okanagan Valley

It was so warm and beautiful, we opted to dine outside and enjoy the eagles flying by. Yes, multiple eagles flying overhead 😊 Beyond amazing. The outside dining space overlooks the dock where the sea planes arrive.

Every evening we were treated to a different type of bread and specially made butter.

We shared the Glorious Organic Greens salad, it included pickled rhubarb, goat cheese mousse, black garlic truffle, dill and hazelnuts. This salad was our first clue as to the culinary strength of the Resort’s kitchen. …(Oh my freaking goodness!)