(EMAILWIRE.COM, July 02, 2009 ) Sequoia National Monument, CA.—Sequoia High Sierra Camp, a backcountry retreat that offers travelers the ultimate luxury outdoor adventure in the shadows of California's majestic Kings Canyon/Sequoia National Parks, announced that notable chef Fridgeir Helgason, will be joining the property as the new Executive Chef. Helgason is a native of Iceland who trained in New Orleans for 14 years under three of chefs that had all made Food and Wine Magazines “Best New Chefs” list at different times. Some of the notable restaurants in his professional repertoire include Gabrielle, Gerard’s Downtown, and Peristyle, all located in New Orleans.

The camp, set amidst Lodgepole and Red Fir Pine at 8,282 feet, offers guest three gourmet meals daily along with deluxe amenities. The Camp is situated above the great Central Valley of California, the richest agricultural region in the world. Helgason is committed to preparing the finest cuisine in the Sierra with the abundance of fresh organic produce and natural ingredients. Guests are pampered with three gourmet and mouthwatering meals a day accompanied by breathtaking mountaintop views. The Camp's healthy California-style cuisine is seasoned, 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, tempt even the most selective sweet tooth. The Camp also caters to vegetarians, vegans, and those with special dietary needs.

When the sun rises at Sequoia High Sierra Camp, Helgason and his team greet guests with a choice of breakfast options like fresh fruits, cereals, eggs, potatoes and breakfast meats, plus baked from scratch muffins. Lunchtime offers optimum convenience and flexibility to accommodate everyone's daytime recreational plans. Guests are invited to "pack their own picnic" from a wide assortment of imported deli meats and cheeses, high protein snacks and take-along beverages. Sequoia High Sierra Camp spoils guests with delectable nightly dinners, served on stoneware in the al fresco dining pavilion. Menu items change daily; meals open with starters like baby spinach salad and warm bacon vinaigrette, Italian antipasti with grilled zucchini and fennel, or grilled endive salad. Tantalizing main dishes range from filet of tilapia on Yukon gold potatoes to Gorgonzola stuffed filet mignon with truffle mashed potatoes, Muscovy duck breast with wild mushroom polenta, or local Sequoia River Trout almandine. And, as the stars sparkle above, guests can savor such sweets as mountain berry crumble, chocolate molten cake, or bread pudding with spiced New Orleans rum sauce. A selection of beer, wine and non-alcoholic beverages are available to camp guests on a complimentary basis.

Season: Mid-June to Mid- September, weather permitting. For more information, visit the website or contact Stephanie Moreland at stephanie@atmstravelnews.com or 832-755-7661.

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Contact Information:
Sequoia High Sierra Camp
Stephanie Moreland
Tel: 832-755-7661
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