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brief talk on hydration and the importance of a proper warm-up before training. Here is a little recap for those who missed it.  Hydration: It is best to hydrate consistently throughout the day rather than packing/consuming a lot of water only during your training. This means consuming about 2-3L of water per day. A standard water bottle is 500-750ml, so keep one nearby, and fill and drink it 4x per

https://www.grousemountain.com/posts/road-to-seek-the-peak-week-6

. Plus, you have a chance to win great prizes! Prizes: A combination of public votes and celebrity judges will determine the top three winners in the professional, amateur, and 18 and under categories, and they will be awarded the following prizes: 1st Place Professional Category - $1,000 Grouse Mountain Gift Card or $750 cash 2nd Place Professional Category - $500 Grouse Mountain Gift Card or $375

https://www.grousemountain.com/news/gingerbread-village-challenge-2018

Family Day Savings at the Peak of Vancouver BC Residents Enjoy 50% off Mountain Access This Monday we'll be celebrating British Columbia’s sixth annual Family Day with big savings!Grouse Mountain is proud to be participating in the BC Family Day Ski Promotion by offering 50% off access to the Mountain for BC Residents all day on Monday, February 12th. The offer includes both Lift Tickets and

https://www.grousemountain.com/news/family-day-savings-at-the-peak-of-vancouver

put on nearly 150 pounds from their summer weight.  This is in preparation for fasting over the winter months.  We anticipate they will still gain another 50 pounds or so each!  They are eating nearly 40 pounds of food each day and included in that is calorie dense dog food and some really tasty salmon.Today marked their first day in their hibernation habitat as we start taking down their summer

https://www.grousemountain.com/posts/bears-begin-winter-preparations-63dd34b3-a9d5-43a7-af00-328541f3cd65

, crushed 1 spring fresh thyme 5 black pepper corns 1 bay leaf 2 cups (500 mL) red wine 1 cup (250 mL) port 1 cup (250 mL) Madeira 2 cups (500 mL) demi glace (freshly made demi-glace from a quality vendor is ideal) Place the shallots and crush garlic into a pot. Add the thyme, peppercorns, bay leaf and red wine. Simmer until reduced by half. Add the port and Madeira. Simmer and further reduce until the

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

on the slopes this season, we want to show our appreciation for our loyal winter season passholders. Present your current winter season pass at the Ticket Centre and receive 50% off our regular Lift Ticket rate for up to 2 friends.You'll definitely want to bring your friends up on Saturday to check out our annual Slush Cup. Nothing says spring like watching competitors, attired in their most

https://www.grousemountain.com/news/saturday-is-passholder-appreciation-day

protection solutions for all. Our Retail Manager, Brock, has identified some favourite options so you can enjoy the sun without the burn. 1.Outdoor Research Sombriolet Sun HatThe best sun protection hats should provide good shade from the sun for your scalp, face, neck, head and ears and preferably have a high UV barrier factor. With the Sombriolet Sun Hat, it has all these features and more. The UPF 50

https://www.grousemountain.com/posts/great-options-to-keep-you-fashionably-sun-safe-this-summer

line were, "I hated the hill!!". Less than a month later, I made the goal of completing Seek The Peak. I had recently lost 50lbs and was in the process of discovering a world of things I was capable of. I told a friend I was going to train and do it the next summer and she suggested, in the friendliest of ways, that I might want to take a couple of trips up the Grouse Grind before I made that

https://www.grousemountain.com/posts/road-to-seek-the-peak-week-5

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

) 1 2/3 cup (400 mL) red wine sauce 1 tsp (2 mL) sherry vinegar 1 tsp hazelnut oil salt to taste Strain meat juices from the resting steaks into a pot. Add the red wine sauce and bring to a simmer. Remove from heat and add oil and vinegar. Season with salt. Red Wine Sauce 1 shallot, sliced 2 cloves garlic, crushed 1 sprig fresh thyme 5 black peppercorns 1 bay leaf 2 cups (500 mL) red wine 1 cup (250

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