The Wilderness at Fortune Bay App!


In the off season, Exclusive Offers, Food and Beverage Events, Loyalty Program and More!

Available on Google Play and the Apple App Store


Book your holiday party today! 

There are still a few dates!

No room rental charge

Plus, disounts on rooms at Fortune Bay!

For more information, call Rachel at 218.753.7803 today!


2nd Annual

Christmas DInner &

Cocktail Pairing

December 9th, 2017


Visit our website

For more events!

Bogo Holiday Sale 

Nov. 28 - Dec. 22

Click here fore more information!


Quote of the Month

“You don't know what pressure is until you play for five bucks with only two bucks in your pocket.”

– Lee Trevino






Message from the General Manager

Have you ever contemplated visiting during the winter? The resort has so much to offer during the winter and it will not be long and ice conditions will be ready for snowmobiling, ice fishing and the golf course still offers snow shoeing and cross country skiing. Fortune Bay will have fish houses to rent which is new this year. They have standard 8’ by 8’ ice houses that accommodate two adults and feature four holes and one large 8’ by 12’ house that can accommodate four adults and feature eight holes. Call 800-992-PLAY to make your reservations now! Stop in the golf shop to make your tee times for 2018 while you are here.

I appreciate your business!

Tom Beaudry, PGA

General Manager


Message from the Head Golf Pro

Well, my mind is officially off of golf and into hockey!  The cold weather and snow make it easy to switch gears.  That is not entirely true, but hockey gives me a chance to stay busy during the winter months.  I enjoy following the Wild, maybe get to a few games, along with following our local High School team and coaching my oldest boy who is now at the Bantam level.  The coaching job is almost a full time job in itself.  The only negative thing is it prevents me from getting in as much ice fishing as I would like!  Oh well, when the kids are off to college then I will have the time.  So I have been told!  However, coaching is a great way to keep some skills active during the offseason.  Communication, a positive attitude and patience are just some of the key things.  Especially when working with 15 teenagers!  As much as I hope they learn a few things from me, I definitely learn a few things from them!

As the holiday season is now upon us, I would like to wish everyone a Happy Holiday Season and a Happy New Year!   2018 is sure to be a great year at The Wilderness so don’t forget to book your tee time and rooms early to insure you get the days and times you desire. 

Give the gift of The Wilderness with some great promotions on merchandise, gift cards and lesson packages!

Ryan Peterson, PGA

Head Golf Professional


Message from the Grounds Department

2017 was a year full of extreme weather fluctuations.  This pattern did indeed continue in the month of October.  We recorded our first hard frost on October 6 (close to a month later than usual) and honestly we enjoyed some of our best weather of the year in October.  This is a great thing as we were able to really get a great deal of work done in the two week window after closing and before winter conditions.  This nice weather left on October 27 when we received 4” of snow and temperatures in the 20s that made sure the snow did not go anywhere.  Needless to say, winter settled in about three weeks earlier than “normal” this year.  While I wish that we could have been a little more active outside continuing with some of our cultural practices on fairways this fall, I feel pretty good about our winter preparations and expect to come out of the winter in good shape.  Unlike some of our golf course accessories which in some instances need replacing.

As many of you know, we try to make accessories for the golf course that look like they belong by using materials that the site offers us.  Things like the custom made engraved rock tees signs and the blast rock/chain cart barriers on holes 1 and 4.  These are things unique to our golf course/part of the country and fit in better than a “store-bought” piece of plastic that is probably used by other courses somewhere.  Another such item for us is the cedar posts we use for rope posts.  We scavenge the materials to make these posts from the golf course, strip the logs using a draw shave, and then cut them to the appropriate lengths for fabrication into posts.  

Cedar posts after stripping

Ready for routering, sanding, spike mounting, and finishing

November 17, 2017


We are excited to be replacing our “going on 15 years old” posts like the one below:

Needs replacing due to staining and rot

November 17, 2017

Creating the 200 or so cedar posts that we plan on adding to the golf course next year (replacing old ones) is a time consuming chore from start to finish but in the end, like much of the custom work that we do for the golf course, well worth it.  I think that it is this sort of unique, ambiance creating item that gives our golf course a more polished and distinctive look.  Another accessory that I would like to briefly discuss is ball washers.

Much like seed boxes on Par 3 tees, I am starting to question a bit the need for stationary ball washers by golf course tees.  They are, like everything else, an expense to maintain and I wonder, frankly, if they are really necessary.  Or do they just get in the way and add to golf course clutter.  I myself would prefer to just install a ball washer on each cart or do away with ball washers altogether (or maybe put one on every third hole).  I am not really sure at the moment about how we should proceed in 2018.  I would appreciate feedback from any of you regarding this topic if you care to offer an opinion-contrary, in agreement, or somewhere in between the two.  My e-mail address is:

Thank you for both your time and your patronage and I look forward to seeing all of you in the spring.

Vincent Dodge

Course Superintendent

Message from the Food and Beverage Manager

We can help you make it a December to remember!! On December 9th we are planning our 2nd Annual Christmas Dinner and Cocktail Pairing.  Social Hour begins at 6pm and Dinner is at 7pm.  This is a 5 course dinner and each course will be paired with a holiday inspired beverage.  As usual, Quaid has put together and amazing menu!

Kyle and Pat, from Phillips Wine and Spirits will be here to teach you how to make that perfect cocktail.

The cost for this event is $50 per person.  Please, give me a call to purchase your tickets.  This event has limited seating and fills up quick.

Or….we can bake Christmas Cookies!  I am going to share my favorite recipe.

Melting Moments

·         2/3 C cornstarch

·         1 C butter

·         1/2 C powdered sugar

·         1 C flour


·         2 Tbsp butter

·         1 1/2 C powdered sugar

·         2 -3 Tbsp milk until frosting is the right consistency

·         1/2 tsp peppermint extract

·          crushed candy cane to sprinkle on top


1.       In a bowl cream butter and add in powdered sugar, mix until creamy.

2.       Add in extract.

3.       Gradually add in flour and cornstarch. Mix well

4.       Shape dough into 1 inch balls and place about 2 inches apart on cookie sheet.

5.       Bake at 350 for 10-12 minutes or until edges are lightly browned.

6.       Move to rack to cool. Be careful as cookies are fragile.


1.       In a bowl combine butter, sugar, milk and extract and beat until creamy and smooth.

2.       Frost cookies and sprinkle with crushed candy cane.

My Favorite!! 

I also make Snowman Soup!! Last year after we took the Grandkids sliding we came back to Gramma Dar's and had Snowman Soup!!

Put a package of hot chocolate mix, marshmallows, a couple of Hershey Kisses and a candy cane in a cute Christmas Mug. 

Darlene Simonson

Food and Beverage Manager


Message from the Executive Chef

Happy holidays everyone! Every year around this time we have our annual cocktail tasting. These seasonal cocktails are presented by Phillips Wine and Spirits and are sure to give you some ideas for your own holiday gatherings. As always, these beverages are paired with a delicious five course small-plate dinner. This menu starts with a grilled crostini topped with goat cheese and fig and lemon verbena tea jam. This is followed by duck confit, which is served with smoked bleu cheese, wilted greens, and a bacon vinagrette. For our two main entrees, we have seared salmon with smoked curry carrot puree and lemon thyme vinagrette, as well as bacon-wrapped pork roulade, which is served with blistered vine tomatoes, asiago cheese, mixed greens, roasted acorn squash puree, and currant and hibiscus jelly. To finish, we have a blackberry tart with citrus curd, meringue, and port wine reduction. Be sure to reserve your seat, and I hope to give you some ideas to inspire your family and friends at your holiday gathering. 

If you have any questions or want some advice on food pairings for your own holiday party, feel free to contact me

Cheers, Bon Apetit! 

Quaid Fetkenheuer

Executive Chef