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Sneak peek:  summer of Small Wonders The buzz arrives on Friday, June 12! Summertime has arrived at the Peak of Vancouver, with an incredible variety of activities perfect for the whole family, including our world-famous lumberjack show, Birds in Motion demonstrations, thrilling mountain zipline tours, 360-degree views in the Eye of the Wind, visits with our grizzly bears, dining, shopping…and

https://www.grousemountain.com/posts/a-sneak-peek-grouse-mountains-summer-of-small-wonders

Win Big! #ggmr25 Contest It's the Grouse Grind Mountain Run's silver anniversary, and we want you to win big! The count down to the 25th-Annual Clearly.ca Grouse Grind Mountain Run is on, and we want to thank you for 25 great years in celebration of our silver anniversary. From now until the big race on Sunday, September 13th, we will be posting a series of questions and challenges on facebook

https://www.grousemountain.com/posts/ggmr25-contest

Gingerbread Village Challenge Calling All Bakers and Pastry Chefs! Grouse Mountain and SOS Children’s Village are partnering during the Peak of Christmas to create a special SOS Children’s Gingerbread Village. We are looking for professional and aspiring bakers and pastry chefs to help build unique gingerbread houses that will be on display in the Grouse Mountain chalet from November 27-January 1

https://www.grousemountain.com/news/gingerbread-village-challenge-2015

new LED lighting on Blazes is up and ready to provide black diamond night skiing. Shortly, work will also begin on a new Sliding Zone.Looking to make your winter excellent? Our Early Bird Pass provides great savings on a winter snowpass and a mountain of extra benefits. The best pricing is available now until October 18th. Those that purchase by October 18th also receive a voucher for savings on

https://www.grousemountain.com/news/the-early-bird-pass-is-on-sale-now

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

little ones (and their parents!) occupied and entertained is certainly top of mind. Here at Grouse Mountain, we like to make things as easy as possible, so below are a few mountaintop summer activities that are perfect for kids and kids at heart:1)  Check out our Summer of Small Wonders and learn all about honeybees, hummingbirds and other important pollinators.  Take a walk through The Hive Bee

https://www.grousemountain.com/posts/7-family-friendly-activities-to-do-at-grouse-mountain-this-weekend

oven and add the butter. Using a spoon, baste the fish with the foaming butter. Squeeze with fresh lemon and serve. Honey Mussels 1 lb (500 g) honey mussels, cleaned (approximately 24 mussels) 3 Tbsp (45 mL) Pernod 1/3 cup + 2 Tbsp (105 mL) Noilly Prat Combine all ingredients in a very hot sauté pan. Cover with a lid and steam until the shells have opened. Discard any unopened mussels. Remove the

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

to thicken. Remove from the heat, stir in the molasses and lemon juice. Pudding Cake 1/2 cup (125 mL) dates 1/2 cup (125 mL) butter 1/2 cup (125 mL) brown sugar 5 egg yolks, from medium brown eggs 5 egg whites, from medium brown eggs 2 cup (500 mL) all-purpose sifted flour 1 tsp (5 mL) baking powder Preheat the oven to 350ºF (180ºC). Dice the dates and boil them in water until soft for 5 to 10

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

, place the flour salt and olive oil in to a food processor and pulse until well combined. Add the whole egg and both egg yolks into the mixture, one at a time, pulsing the processor after each addition, until the dough is fully combined. The mixture should be moist, however not sticky. Remove the dough from the processor and form it into a ball, wrap in plastic-wrap and refrigerate for at least 12

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

piping bag, fill the molds or ramekins approximately half way up with the coulant batter. Refrigerate until ready to serve. Brownie 1/2 cup (125 mL) butter 2 1/4 oz (63 g) dark chocolate 1/2 cup (125 mL) sugar pinch cocoa powder 1/2 cup (125 mL) all-purpose flour, sifted pinch baking soda 3/4 cup + 1 Tbsp (190 mL) almond powder 1/2 cup (125 mL) pecans roughly chopped 2 large brown eggs Preheat the oven

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