Archive for Southeast Alaska


Thorne Bay, Alaska (February 25, 2011) — Recognized by guests each year as one of North America’s prime fishing destinations, Alaska’s Boardwalk Lodge has been presented the Sporting Classics Award of Excellence as Fishing Lodge of the Year for 2010. One award is given each year to a select lodge that best exemplifies the finest sport fishing destinations — with premier fishing, guides, gear, staff, food and accommodations.

Sporting Classics is well respected throughout North America for discovering the very best hunting and fishing destinations worldwide. Speaking of Boardwalk Lodge, columnist Bob McKinney states, “…the lodge has truly become an international class destination for not only the quality of its fishing, but for its comfort and gourmet dining.”

NBA Hall of Famer Rick Barry catches chum salmon in Alaska
Thorne Bay, Alaska (April 15, 2010) — Alaska’s Boardwalk Lodge has teamed up with Beyond Meetings & Incentives and Basketball Hall-of-Famer, Rick Barry, to introduce a unique incentive travel package: Ultimate Team Fishing. This experience will be hosted by Rick Barry at the Orvis-endorsed adventure lodge on Prince of Wales Island, Alaska.

The event is primarily designed for organizations to promote relationship building with colleagues, teach teamwork, and improve communication skills in the workplace. The intended outcome is to create more enjoyable working relationships, as well as help team members learn more about themselves. The experience will be tailored to fit the group or organizational culture. Equally important, this trip will reward participants with an opportunity to create lifetime memories in an Alaska wilderness setting.

Fishing Raven’s Island

Wednesday, March 15th, 2006

Virginia Sportsman Magazine

March 2006 – By King Montgomery

Freshwater fishing at Boardwalk Lodge includes 23 lakes, rivers and streams
That first evening in Alaska after a long day in airplanes, my wife and I took our places at the comfortable dinner table, and gazed down at a handwritten menu from Chef Bryan Vietmeyer and his amiable kitchen crew. Below the “Welcome King & Elizabeth” note, this simple document gave us an indication of what the week ahead would bring. It read:

  • Butternut Squash Bisque with Crab
  • Wilted Leaf Lettuce Salad w/ Honey-Mustard Bacon Vinaigrette
  • Pepper Seared New York Steak w/Bourbon-Molasses Jus
  • Herb Roasted Potatoes and/or Parmesan