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-close with a bald eagle. Teen campers will even try their hand at archery. Full details and registration available online or call 604.980.9311.Adventure Day Camps

https://www.grousemountain.com/news/are-your-kids-ready-for-some-adventure

Disc Golf - Front Nine Now Open  The beautiful weather of late means we’re getting a head start on the summer disc golf season here at the Peak of Vancouver! A complimentary activity for all passholders and visitors, disc golf is quickly becoming the sport of choice for outdoor enthusiasts looking for something a little different. Visit us in the Outpost to pick up a course map or purchase a

https://www.grousemountain.com/news/disc-golf-front-9-now-open

BMO Grouse Grind Mountain Run Training Sessions You don’t need to be an elite athlete to experience this extraordinary event. A little bit of preparation goes along way and BMO is pleased to provide complimentary training sessions not only for their customers, but for all race participants leading up to event on October 1. Whether you are a novice runner or an old-time Grouse Grinder make sure

https://www.grousemountain.com/news/bmo-grouse-grind-mountain-run-training-sessions

access to Grouse Mountain's fabulous summer mountaintop activities, the Peak of Christmas and 20% off Grouse Mountain adventures. The Annual Local's Pass price is locked in place until June 1st - buy now at our current annual rate or for even better value you can secure our current two-year rate. Visit Guest Services, buy online or call 604.980.9311 today.Annual Local's Pass

https://www.grousemountain.com/news/grouse-grind-opens-for-the-2015-season

pledge $1 or more for every Grouse Grind they do between now and October. With your $20 registration fee you will get an official Grind Timer that tracks your progress real time. It’s your way to make every Grind count – twice!Register Now

https://www.grousemountain.com/news/are-your-ready-to-step-up-for-bcs-sick-kids

Pan-Fried Halibut Recipes from The Observatory  Pan-Fried Halibuthoney mussels, saffron cream, new potatoes, and basil mayonnaiseServes 6-8 Halibut eight 6-oz (175 g) premium halibut fillets (centre cut) 3 Tbsp (45 mL) olive oil 2 Tbsp (30 mL) butter juice from 1 freshly squeezed lemon salt and pepper to taste Pre-heat oven to 350 °F (180 °C). Divide the olive oil between two medium-sized, oven

https://www.grousemountain.com/posts/recipe-pan-fried-halibut

Healthy action taken to help kick the habit! Grouse Mountain becomes the first smoke-free resort in B.C. June 5, 2009, Grouse Mountain, North Vancouver, B.C. – New anti-smoking measures took effect May 31, 2009, at Grouse Mountain to help keep the air clean and healthy for everyone, while making it easier for existing smokers to kick the habit. The resort is the largest youth employer on the

https://www.grousemountain.com/press_releases/healthy-action-taken-to-help-kick-the-habit

It's Time! Grouse Mountain Will Kick Off Winter Season On Friday November 18. The announcement that all you eager skiers and riders have been waiting for has arrived! Grouse Mountain is pleased to announce we are kicking off our 85th winter season tomorrow, Friday November 18, from 3pm to 10pm. For this initial day, Paradise Bowl and Heaven’s Sake will be accessible via the Greenway and Peak

https://www.grousemountain.com/news/its-time-grouse-mountain-opens-for-skiing-and-riding

Bears Still Snowed In! As if to say, Happy April Fools Day, more snow fell over the bear den and bear habitat.  We have begun to see a few signs of spring, but the snow has shown no sign of stopping.  Grinder and Coola's 'Bear Hotel' is still surrounded by over 15 feet of snow!  This makes it fairly dark inside, and when the boys have made their first exploratory journeys to the front part of

https://www.grousemountain.com/posts/bears-still-snowed-in

Warm Salad of Slow-Roasted Lamb Recipes from The Observatory  Warm Salad of Slow-Roasted Lamb Ewe feta, sun dried tomato, roasted squash purée, salted almonds and olive vinaigrette Serves 6-8 Lamb Rump 2 Tbsp (30 mL) duck fat 4 lamb rumps (2lb/1kg), fat caps removed 2 Tbsp (30 mL) butter 5 sprigs fresh thyme 3 cloves garlic, crushed salt and pepper to taste Preheat the over to 400 °F (200 °C).Add

https://www.grousemountain.com/posts/recipe-warm-salad-of-slow-roasted-lamb