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Elfin magic lives at the Peak of Christmas Celebrate the holiday season at Grouse Mountain’s annual winter wonderland (North Vancouver) The most wonderful time of year has finally arrived as Grouse Mountain’s annual Peak of Christmas festivities launch this Friday, November 28th including the highly-anticipated return of Santa Claus to Vancouver’s North Pole.Once stepping aboard the Red Skyride

https://www.grousemountain.com/press_releases/elfin-magic-lives-at-the-peak-of-christmas

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

Snowfall Accumulation Keeps Adding Up 11 cm in the last 12 hours This winter season just keeps getting better, and skiers and riders are rejoicing. As of 2:00pm on February 13th, Grouse Mountain has received 11 cm of fresh snow, for a total of 525 cm so far this season.Over the next few weeks there are a mix of weather systems expected, bouncing the freezing level around. Additional periods of

https://www.grousemountain.com/news/weve-received-11cm-in-the-last-12-hours

Sticky Toffee Pudding Recipes from The Observatory Sticky Toffee Puddingvanilla bean ice creamServes 6-8 Ice Cream 1 cup (250 mL) whipping cream (35%) 1 cup (250 mL) homogenized milk 1 vanilla bean, split and scraped 6 egg yolks, form large brown eggs 1/2 cup (125 mL) sugar Begin with two medium-sized mixing bowls, one set with ice, the other with a fine mesh strainer. Combine the milk, cream

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

Grouse Mountain to host family-friendly New Year’s Eve celebration Kick off 2015 at the Peak of Vancouver! (North Vancouver) It’s the most wonderful time of the year at the Peak of Vancouver and with the holiday season now upon us, Grouse Mountain is pleased to unveil plans for a special family-friendly New Year’s Eve celebration on Wednesday, December 31st. Featuring an exciting lineup of

https://www.grousemountain.com/press_releases/grouse-mountain-to-host-family-friendly-new-year%E2%80%99s-eve-celebration

Multi Grouse Grind Challenge Hits the Trail Join us Saturday June 21, 2014 Join us this Saturday from dawn to dusk as we cheer on some of our most avid Grinders! On the longest day of the year, these athletes will be taking on the ultimate challenge of multiple Grinds within one day as they look to set a personal best or be recognized as the official Multi Grouse Grind Challenge record holder

https://www.grousemountain.com/news/multi-grouse-grind-challenge-hits-the-trail-this-saturday

Grouse Mountain to Host the Kenyan Boys Choir Join us on Saturday, October 19th Voices will soar at the Peak Chalet on Saturday, October 19th as the world-renowned Kenyan Boys Choir take part in a special performance from 9:00 to 11:00 am. Consisting of 25 boys between the ages of 13 to 24, the traditional African choir features young men from various Kenyan backgrounds brought together by the

https://www.grousemountain.com/news/grouse-mountain-to-host-the-kenyan-boys-choir

Y2Play Snow Passes On Sale Now! Ski & ride now and all next season at up to 80% off The wait is over. Y2Play snow passes for the 2016/17 winter season are officially on sale. With fresh snow in the forecast, there couldn’t be a better time to get out on the slopes and enjoy all that Grouse Mountain has to offer. Get your Y2Play pass now and enjoy skiing and riding for the rest of this season

https://www.grousemountain.com/news/y2play-on-sale-now

Poached Pear and Aged Cheddar Salad Recipes from The Observatory Poached Bosc Pear and Aged Cheddar Salad winter greens, buttermilk cream, mapled candied pecans, pear and walnut vinaigrette Serves 6-8 Poached Pears 5 Bosc pears 1 1/2 cups (375 mL) apple cider vinegar 2 cups (500 mL) water 1 cup (250 mL) white sugar 1/2 cup (125 mL) finely grated fresh ginger 1 red chili pepper 1 cinnamon stick 6

https://www.grousemountain.com/posts/recipe-poached-bosc-pear-and-aged-cheddar-salad

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