Although some of the island's historical benchmarks date in stages from 700 AD through Plantation Era of the 1800s, as we disembarked and walked along the natural oyster shell path to the Lodge's front steps we felt as if we were the first people to ever feel the splendor and quiet that surrounded us.

We were prepared to experience a nature-weekend shared it with no more than perhaps 26 other guests, but we were delighted with the unexpected care extended by every member of the staff...from our welcome at The Lodge's dock to each morning's activity options presented by one of the naturalists. What unfolded were descriptions of and outdoor activities so rare that we hated to miss one moment exploring this amazingly remote, pristine barrier island.

The Lodge is comprised of 5 cottages surrounding the main Lodge, each guestroom offering privacy and comfort with forest or marsh views, outdoor decks and screened porches. The shared great rooms are ideal for chilly winter days sitting by an imposing fireplace or summer nights playing a game or sketching a landscape.

With no vehicles present except a truck and jeep for taking wildlife excursions or to transport you to an oceanfront lunch when it might be too steamy to walk two miles through the winding sand pathways, bicycles became the transportation of choice most days. Hiking and biking, kayaking, skiffing and horseback riding were the best and only way to drink in the beauty and seclusion of Little St. Simons Island; anything else would have seemed intrusive on the balance of nature. One quickly became cognizant of hundreds of species of birds, fish and reptiles embracing the reality that sharing space on the island is a respectful and necessary lifestyle.

In 1915, when Philip Berolzheimer visited this 10,000-acre paradise island on behalf of Eagle Pencil Company (having purchased the Island sight unseen in order to harvest the cedar tress for production), he became personally enchanted with its natural beauty. The trees were too stressed from salt and wind to be used for the pencils, so he purchased the island from the company to be used as a special retreat for his family and friends. His policy of preservation and conservation was the legendary tradition of hospitality that exists currently, quite evident as we were shown to our bedroom in the main Lodge. We, along with whoever has stayed on the Island for nearly a century, felt that time stood still.

Each delicious meal was meticulously planned to include the bounty of the season... from freshly netted jumbo Georgia shrimp to crispy green snap peas and ripe summer berries. Chefs Augusto and Carlos, brothers from Peru, prepared luscious healthy menus that are served family-style around long tables in the rustic dining room, with occasional outdoor feasts.

Meal time is announced with the ringing of an old-fashioned big bell, heard anywhere around the Lodge compound. I can't remember anyone arriving late, since the fun and pleasure of dining together kept conversation lively and is one of the highlights of the Lodge. (However, if a romantic little table for two is something you prefer, your wish is their command...but you'll miss the camaraderie of the other guests.)

A few of my favorite menus were beef tenderloin with cremini and oyster mushroom demi glace, coconut rice with roasted fresh coconut and lime juice, a tall jumbo lump crab cake with roasted red pepper remoulade. The made-from-scratch buttermilk pancakes stole my heart for breakfast along with fresh mango mousse at dinner. Sadly we weren't staying a few extra days to enjoy scallop ceviche, warm biscuits with tasso gravy, maple seared duck over a warm spinach salad and their yummy chile lime bleucheese Caesar salad.

If I had to choose my favorite activity, it would be a tie between fishing in the creeks catching rainbow trout ...and learning about the hatching of loggerhead turtles from one of the naturalists after dinner. It was so refreshing not to have TVs, laptop, cellphone or blaring music from someone's car on the highway.

We took to heart the chronicles of the Guale Indians who were drawn to the Island's oyster-laden rivers as early as 700 A.D. Found at the north end of the Island are the middens (mounds of shell remnants) they left behind, among the oldest historic sites and a testimonial to their importance as an early habitat.

Leaving Little St. Simons Island behind was a bittersweet affair with the now familiar quiet of the marshlands and birds bidding us adieu. The riches of this coastal wilderness will hopefully lure us back to share it with our children and their children. We buried a bounty of beautiful shells under a gargantuan live oak tree near a hidden dune for safekeeping and I'm sure it will be there some day when we return.

Leigh Cort is one of America's specialists in representing distinctive destinations & people in the travel, dining, art and entertainment industries. As Public Relations and Party Director for New York City's distinguished Trump Tower, she produced galas and promoted their significance to the international 'rich and famous'. Leigh's enthusiasm for travel & food prompted her to launch TableTalk, a Travel/Culinary publication from Savannah to St. Augustine. Her journals are her obsession, writing about travel, food, chefs, themed parties, coastal adventures and intriguing people. She's also a member of North American Travel Journalists Association and Int'l. Food, Wine & Travel Writers Association

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