Cuisine at Grizzly Bear Ranch: fresh, local, seasonal.
The
culinary philosophy I follow at Grizzly Bear Ranch is very simple: we eat
fresh, local, seasonal and, wherever possible, organic food.
For most of the summer and
autumn we serve our guests salad greens, spinach, carrots, peas,
onions, garlic, rhubarb and many kinds of herbs grown in our small vegetable garden.
All other vegetables come from local farmers, who grow their crops in
the most nature-friendly way. One of our main suppliers, from whom we
get lots of our root vegetables, only uses horses for cultivating his
land and eschews all fossil fuels.
"Kristin, the food was once
again excellent and nothing compares to your stroganoff or your French
toast and actually everything else we have eaten." Jon and Paula Reynolds, Pouldine, Ireland.
Straight from the farmers' market or the orchards of the Okanagan
Every
Saturday, I head to the Kaslo Farmers' Market. Each week, a
lovely French lady delivers us fresh fruit straight from the orchards
of the Okanagan.
That allows me to make my own jams, salsas and pickles which I
naturally serve to our guests.
I would describe my style of cooking as straightforward and unpretentious. I
try to base everything on available fresh ingredients and
emphasize taste and goodness rather than complicated presentation.
Whenever possible, I cook from scratch and prefer not to use any
premade mixes or sauces. For instance, we use only homemade pesto.
Our
usual breakfast fare includes pancakes or French toast, bacon or
sausages, muffins or scones, scrambled or baked eggs, granola and
yoghurt. Fresh fruit salad is served with every breakfast.
"Brilliant! Good company, good food, good wine. All in wonderful surroundings." Tony Eldridge, Bruton, UK.
Dinner: a chance to indulge culinary passions
Dinner is a chance to indulge my culinary passions. I serve one main
meat or fish course with at least two side dishes and a salad. Examples of dishes that have gone down well in the past include
oven-roasted rainbow trout with baby dill potatoes, lemon sage roast chicken with vegetables and Shepherd's Pie.
We always serve dessert too. Huckleberry and pear crumble is a favourite and also blueberry tartlets with fresh cream.
With dinner we serve a choice of beer and wine sourced from local vineyards and breweries.
We can always cater for vegetarians and guests who have food intolerances.
"Your food is exceptional: fresh-cooked, delicious and plentiful." Jackie & Terry Hunt, London.
Barbeques by the river, home-made pizza from a wood-fired oven
In the summertime, we quite often have dinner by the river.
Grills from
the barbeque and roast vegetables from our wood-fired outdoor oven are
often a big hit.
I also cook pizza in the oven using
freshly-made dough and herbs from the garden.
In order to make the recipes we use in our daily cooking available to
friends and guests, I have written two Grizzly Bear Ranch cookbooks.
The books can be ordered from www.lulu.com.
"The food was outstanding and I look forward to buying your book in London." Simone Finn, London.
Grizzly Bear Ranch Ltd
Selkirk Mountains
British Columbia
Canada
Every
Saturday, I head to the Kaslo Farmers' Market. Each week, a
lovely French lady delivers us fresh fruit straight from the orchards
of the Okanagan. 
Whenever possible, I cook from scratch and prefer not to use any
premade mixes or sauces. For instance, we use only homemade pesto. 
We always serve dessert too. Huckleberry and pear crumble is a favourite and also blueberry tartlets with fresh cream.
In the summertime, we quite often have dinner by the river. 
