Search Results

Excavations Begin on Bear Habitat! Spring is on its way... It has been a long winter filled with incredible snow fall and amazing ski conditions. Now, however, the days are getting longer and warmer and that means Grinder and Coola are begining to wake-up from their period of winter dormancy. Both bears have been seen leaving their sleeping chamber more often to explore the outer building, have a

https://www.grousemountain.com/news/excavations-begin-on-bear-habitat

.  Hopefully we can get him back to where he belongs in time for the sunny August weather!Please keep emailing your Mortimer sightings to : dmanky@grousemountain.com .  Click here to see some of the varied locations that Mortimer (or his look alikes!) have been sighted at.

https://www.grousemountain.com/posts/mortimer-spotted-at-country-club

Bears Build Bed Close to hibernation now! On Thursday morning, November 18th, Grinder and Coola suddenly decided it was time to build their hibernation bed! We had provided them with lots of nice soft fir branches a couple weeks before hand but they had gone largely ignored until today. The trigger for their bed building was probably our dropping temperatures and our first serious dump of snow

https://www.grousemountain.com/posts/bears-build-bed-close-to-hibernation-now

significant injuries to both her feet to win her first World Cup victory in an aerials event in Russia in 2008. Emily’s best finish at the FIS Freestyle World Ski Championships was fourth in the aerials at Inawashiro in 2009. Daniel Boulud - Acclaimed chef and restaurateur - "Today's" Sarah Haines will give Kathie Lee and Hoda the daily Olympic dish from Grouse Mountain for the fourth hour. The first

https://www.grousemountain.com/posts/nbc-today-show-february-12th-2010

heavy lumps. Pre-grease six 1/2-cup (125 mL) ramekins and dust with flour. Place 1 Tbsp (15 mL) of toffee sauce into bottom of each mold. Fill molds ¾ high with cake dough. Place in a deep baking tray and pour hot water into baking tray ¼ way up the sides of the ramekin. Cover the tray with tin foil and place in preheated oven. Bake for 25 to 35 minutes. Place a toothpick into the middle of the cakes

https://www.grousemountain.com/posts/recipe-sticky-toffee-pudding

Events Showcase Amateur and Pro Talent Two back to back events make this the weekend for amateur and pro skiers and riders to put their skills and moxie to the test. January 2nd, 2007. North Vancouver, BC -The MGT (More Good Times) Snowboard Camp presents the 4th annual all girl clinic and Slopestyle Contest series at Grouse Mountain. This two day event features MGT coaches and judges.Learn from

https://www.grousemountain.com/press_releases/events-showcase-amateur-and-pro-talent

) baby spinach, washed and dried 1/2 cup (125 mL) butter 2 tsp (10 mL) chopped garlic a pinch of fresh grated nutmeg salt and pepper to taste In large saucepan, melt the butter over medium-low heat. Add garlic and cook briefly. Add spinach, nutmeg and salt and pepper. Cook until spinach has wilted. Remove from the heat, drain and pat dry with a kitchen towel. Reheat in microwave when ready to serve

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

. Serve immediately. Spinach 4 cups (1 L) baby spinach, washed and dried 1/2 cup (125 mL) butter 2 tsp (10 mL) chopped garlic a pinch of fresh grated nutmeg salt and pepper to taste In large saucepan, melt the butter over medium-low heat. Add garlic and cook briefly. Add spinach, nutmeg and salt and pepper. Cook until spinach has wilted. Remove from the heat, drain and pat dry with a kitchen towel

https://www.grousemountain.com/posts/recipe-cote-de-beouf

parsley, washed, dried, and finely chopped 1/3 cup (75 mL) chives, chopped finely Grill the sausages until fully cooked, and reserve. Combine butter, olive oil, white onion, garlic and Pernod in a medium sized pot, cover and cook over medium heat until the onions are soft. Add the sliced fennel and cook till soft. Add the sausages, and put the mixture into a food processor. Pulse the mixture until it is

https://www.grousemountain.com/posts/atlantic-lobster-and-merguez-sausage-stuffed-tortellini