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non-passholders and daily rates of $50 for passholders/ $55 for non-passholders. These prices include Skyride admission and lunch can be supplied at an additional cost. To book please call Grouse Mountain Guest Services on: 604-980-9311. Summer Camp Descriptions: Monday - Wildlife Ranger For A DayWolves, bears and feathered friends! Get real life training as a Wildlife Ranger for the day as you feed

https://www.grousemountain.com/press_releases/summer-camps-come-alive-at-the-peak-of-vancouver

Cote de Boeuf Recipes from The Observatory Cote de Beoufhand made chips, Béarnaise sauce, button onions and watercressServes 6-8 Beef Rib Eye 4 rib-eye steaks (each about 2 inches / 5 cm thick) 2 Tbsp (30 mL) duck fat 4 Tbsp (60 mL) butter Salt and pepper to taste Heat two 12 inch (30-cm) cast iron pans on high until smoking. Season the steak well with salt and pepper. Place duck fat into pans

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

spoon. When the line holds the custard is ready. Strain the custard into the prepared bowl with the strainer, remove vanilla pod, and place the bowl over the ice bath to cool rapidly. Whisk the peanut butter into the mixture (while it's still warm) until smooth. Once chilled, pour the mixture into an ice cream machine and follow manufacturer's directions. Mousses Prepare six 2-oz (60 mL) shot glasses

https://www.grousemountain.com/posts/recipe-delice-of-chocolate