Situated on 250 acres between Siletz Bay to the north and the great expanse of the Pacific Ocean to the west, Salishan Spa & Golf Resort welcomes visitors into a serene coastal environment surrounded by virgin forest and picturesque highlands. The resort has granted guests a wealth of diversions since opening in 1965, including a par-71 golf course redesigned by PGA professional and native Oregonian Peter Jacobsen. The course?s bent-grass fairways hug the hills that dot the coastline, yielding panoramic vistas of the Pacific on the front nine and the bay along the links-style back nine. Though challenging, three sets of tees per hole make the course enjoyable for every golfer and greatly increase an individual?s chances of making an ocean-in-one.
After a round, players can rest tuckered-out tendons in the spa, where saunas, rain showers, and whirlpools ease the physical self and a rustic-chic aesthetic works on spiritual clarity. Natural stone walls and tree-branch arrangements blur the boundaries between indoors and outdoors, and antler chandeliers present numerous options for hanging golf bags.
Course at a Glance:
* 18-hole, par-71 course
* Total length of 6,470 yards from the back tees
* Course rating of 72.3 from the back tees
* Course slope of 132 from the back tees
* Three sets of tees per hole
Five miles north of the resort, a web of hiking trails meanders through the conifer forests and wildflower meadows of Mount Shasta, whose summit towers 14,162 feet above sea level. Hikers can take to the Black Butte Trail—a moderately steep climb—which originates on Everitt Memorial Highway amid an aromatic cluster of pine and cedar trees. About halfway up the rocky 2.5-mile trail, Black Butte unveils a sprawling, westerly view of Mount Eddy, and at this relatively level vista point, hikers often set down their wooden walking sticks and jugs of water to marvel at the Shasta valley glistening below. Within the small clapboard structure that houses the Sisson Museum, permanent exhibits showing off collections of Native American basketry and antique mountaineering artifacts illuminate Mount Shasta's eclectic culture. Families walk through the fish hatchery adjacent to the building, peering into the long, narrow ponds harboring rainbow and brown trout before moving on to the property's three kids' fishing ponds. There, amid rolling coolers and green mesh nets, parents bait hooks for jumping children eager to reel in shiny silver trout, and volunteers stroll the dirt perimeters taking photos of little ones' catches.In downtown Mount Shasta, The Goat Tavern indulges an eclectic crowd with hearty burgers and a beer list scrawled on a chalkboard. Tattooed motorcycle crews sit alongside couples in cardigans on the outdoor dining deck, which is perched above the area's main drag. Waitresses parade through, balancing dishes laden with spicy chicken sandwiches and piles of fragrant garlic fries.
Occupying the former Medo-Bel Creamery building, Mount Shasta Brewing Company takes its name from the mighty peak that rises out of its backyard. But that's hardly its only tie to the region. The brewery takes so much pride in its Weed location that it received permission to name its first beer Abner Weed amber ale, after the town's founder. Mount Shasta's owner and founder, Vaune Dillmann, followed with five more year-round beers, including the Shastafarian porter, Lemurian lager, and even a jalape?o-infused ale, as well as a selection of seasonal brews.
Silverthorn Resort traces its history back to August 1, 1853, when settler George Silverthorn and his wife, Lucy, a native Wintu woman, established one of Northern California's first ferries across the Pit River. The Silverthorn's descendants stayed in the area to the present day, watching the river age and mature into a strapping, full-grown lake with more than 375 miles of shoreline dotted with picturesque docks and cabins. A marina outfitted with a pro shop and general store refills ships and pantries with needed supplies, and a pizza pub refuels visitors with the daily recommended allowance of pizza, live music, and cold beer.
Houseboats glide across Shasta Lake's calm waters, where vacationing anglers can fish for trout, salmon, and bass. The 40,000-acre lake allows plenty of room for wakeboarding, tubing, and other watersports. Around the lake, a network of trails wends hikers and cyclists across the Shasta-Trinity National Forest, where Mount Shasta stands about 50 miles north of the lake.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s Pizza has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Mammoth portions of sandwiches, comfort fare and classic breakfasts test table strength within the log-cabin interior of Lumberjacks Restaurant. After perusing the lengthy menu, patrons can gaze up at the towering façade of roasted turkey clubs ($8.99), whose three layers of toast house bacon, american cheese, lettuce and tomato. A chili burger ($8.99), topped with cheddar and onions, doffs its uppermost bun to chivalrously greet suiting mouths. A slow-braised post roast with vegetables and gravy ($12.99) assumes its honored position among dinner entrees, arriving at tables with a choice of a side as well as soup or a custom-made lettuce amalgamation from the salad bar.