Search Results

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

New! From Babies to Boomers  Embrace Winter's Fastest Growing Sport This Season Grouse Mountain is excited to announce two new ways to enjoy snowshoeing at the Peak of Vancouver. For new parents looking to be active, socialize and spend quality time with their baby, sign up now for the Baby & Me Snowshoe program on Thursday mornings from 10:30am to 12:30pm complete with snowshoe rentals and

https://www.grousemountain.com/news/new-from-babies-to-boomers-embrace-winters-fastest-growing-sport-this-season

Paradise Bowl, Paradise Jib Park, Peak, Lower Peak and the Snowshoe Grind open. A $500K snowmaking upgrade was completed in advance of the 2015/16 winter season.

https://www.grousemountain.com/news/the-cut-and-screaming-eagle-set-to-be-open-for-the-weekend

the Picture line of ski and snowboard apparel. Second season is coming in fall '15 and looks amazing. All clothes are designed in France and manufactured with organic and recycled material. It is coming to Grouse Mountain and is completely awesome. One of the great sustainably stories at SIA, only at Grouse. Today while meeting with Smith Optics, I was shown the helmet Bobby Brown wore at the X

https://www.grousemountain.com/posts/grouse-mountain-at-sia-2015

Bears Emerge from Hibernation Today, April 16th, 2014, Grinder and Coola emerged from their bear den and into their hibernation habitat for the first time this year.  Their 13th hibernation period has come to an end.The boys have been up and active for a few days now as we put the finishing touches on their outdoor hibernation area.  Today, with a few eager onlookers, we opened the door to the

https://www.grousemountain.com/posts/bears-emerge-from-hibernation

cooked mussels from the liqueur and place them in a bowl set over ice water. Remove the meat from the mussels as they cool. Set aside 3 Tbsp (45 mL) of the liqueur and strain the rest over the cleaned mussels. Saffron Cream 3 Tbsp (45 mL) Pernod 3 Tbsp (45 mL) Noilly Prat 3 Tbsp (45 mL) Mussel Liqueur 1/4 tsp (1 mL) saffron (approximately 6 threads) 1/3 cup + 2 Tbsp (105 mL) lobster bisque (freshly

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

, 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

Bee Amazed at Honeybee Hive Tours Help us celebrate our Summer of Small Wonders and get ‘bee-hind’ the scenes during a Honeybee Hive Tour! For the first time, visitors ages 12 and older have a unique opportunity to understand bees by getting up close in a safe environment led by our resident bee keeper. You’ll enjoy a once-in-a-lifetime chance to explore an active honeybee hive while learning

https://www.grousemountain.com/news/bee-amazed-by-a-honeybee-hive-tour

First Grouse Mountain Honey Extracted! We had an exciting day last week when we extracted our very first honey from our new Grouse Mountain Beehives!  The two hives we had last season are now thriving and produced 30 lbs of honey so far!  We have 15 new hives this year but typically they don't produce excess honey for harvest in their first season - we let them build up and get ready for next

https://www.grousemountain.com/posts/honey-flow

10 things we love about the Annual Local’s Pass Reasons #5 through #1 Yesterday we gave you five reasons why an Annual Local’s Pass is the only way to go if you love experiencing the great outdoors on a daily basis (and really, who doesn’t?).Our Annual Local’s Pass makes visiting Grouse Mountain all year long a cost-effective way to enjoy everything we’ve got to offer at the Peak of Vancouver

https://www.grousemountain.com/posts/10-things-we-love-about-the-annual-local%E2%80%99s-pass