Magnificent Seven

The culinary experience at our lodges is a very important part of the adventure. We asked the owners to tell us about their favorite meals.

First, Let’s set the scene…

You are in the ultimate state of relaxation after a day of adventuring in the wild. There is a roaring fire and the house cocktail is being served. A gorgeous platter of regional hors d’oeuvres spreads out before you. Next, settle into a rustic, yet elegant table. The meal that follows is worthy of Michelin stars and is perfectly paired with a wonderful wine journey. The evening’s ingredients are all fresh, organic and sustainable. Afterwards, retire to a cozy corner with your digestif of choice. Blissfully content, you wander back to your luxurious sleeping quarters.

Pacific Yellowfin – Captain Colin Griffinson

Crab feast night! Everything we eat is harvested by the guests. Newspaper covers the table and the group goes silent. Everyone gathers around and eats with their fingers. And everything is dripping in hot butter and lemon!

Churchill Wild – Mike Reimer

Jalapeno stuffed wild snow goose breast smothered in wild cranberry sauce…the cranberries are picked and cooked that afternoon. And delicious cranberry cake for dessert!

Nimmo Bay Wilderness Resort – Becky Eert

Saltspring island mussels served in a fennel and saffron broth, drizzled with a spicy tomato rouille…heaven!

Tweedsmuir Park Lodge – Beat Steiner

Rosemary crusted lamb chops served with a red wine demi-glaze and garlic mashed potatoes. There is nothing better on a crisp autumn evening.

Siwash Lake Ranch – Allyson Rogers

Oven roasted sable fish on our garden grown swiss chard with a sinfully smooth cauliflower, roasted garlic puree and pinot noir reduction.

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