Search Results

group of avid Grinders will then tackle the hike to get the campaign off to a roaring start. Last year, 4535 Grinds helped to raise $172,000 and this year’s campaign is aiming to double this effort with a goal of $350,000. “Last year was a phenomenal success for our first Grind For Kids initiative and we hope that as the popularity of the Grouse Grind increases year by year so do our fundraising

https://www.grousemountain.com/press_releases/its-time-to-grind-up-the-pace-of-summer

Mountain. Over 35 relay teams and 383 individuals endured a fun but challenging 4,100 feet of elevation gain and uphill trek in an effort to raise valuable funds for Rethink Breast Cancer. This year’s Seek the Peak winner was seasoned course veteran Colin Dignum with a time of 1:28:11. The course record set by Simon Driver of 1:24:08 still stands.Among the participants today were the friends and family

https://www.grousemountain.com/press_releases/seek-the-peak-results-are-in--2

America. Y2Play is on sale now and entitles members to ski or ride for the remainder of this season and all of the 2010/11 winter season for up to 80% off the regular rate. An adult Y2Play pass is only $355! This snowpass product has introduced and brought more people back to winter sport than any other campaign in our country. Y2Play is, in large part, what makes Grouse Mountain the place where heroes

https://www.grousemountain.com/press_releases/hello-again-winter-weve-been-expecting-you

medium-sized mixing bowl. Warm the beans and beets in some hot water, drain well and add to mixing bowl. Dress lightly with olive vinaigrette and season with salt and pepper as desired. Butternut Squash Puree 1 cup (250 mL) butter 1 white onion, thinly sliced 6 cloves garlic, thinly sliced 1 cup (250 mL) water 1 cup (250 mL) whipping cream (35%) 2 cups (500 mL) butternut squash, small dice 3 Tbsp (15

https://www.grousemountain.com/posts/recipe-warm-salad-of-slow-roasted-lamb

consistency is achieved. Strain and set aside. Button Onions 1 Tbsp (15 mL) duck fat 2 cups (500 mL) pearl onions (peeled and frozen) 1/2 cup (125 mL) butter 1 1/2 cup (375 mL) dark chicken stock salt and pepper to taste Pre-heat oven to 350 °F (180 °C). Place an ovenproof frying pan on medium-high heat. When pan is hot, add the duck fat. Allow duck fat to melt and lightly smoke, then add the onions. Sauté

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