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Volume 1 Spring 2001 Volume 2 Spring 2002 Volume 3 Spring 2003 Volume 4 Winter 2003 Volume 5 Winter 2004 Volume 6 Winter 2005/6

	*From Volume 1* What's Cooking for 2001 Season If you had asked resort Chef Timothy E. May at the end of November, what his plans were for the off-season, he likely would have answered "to sleep for two months". And sure enough, he did retreat to his A-frame overlooking the bay, showing neither hide nor hair for two or three days. [more] Resort To Offer Spa Cuisine Effective spring 2001, Clayoquot Wilderness Resorts will be offering Spa Cuisine to guests so inclined. [more] Private Labels Last year, the resorts offered two private label wines. Both wines, the Hester Creek Chardonnay and the Hester Creek Cabernet Franc offered guests extraordinary value. [more] Local Flavour: Grilled Oyster Chowder with Cumin and Thyme 12 medium oysters, grilled, 500 ml vegetable stock ... [more]
	*From Volume 2* What's Cooking for 2002 Season As if the expansion of the Outpost and the addition of a new Longhouse kitchen weren't plateful enough for Executive Chef Timothy May, he's added a culinary category to the 2002 line-up of resort activities. Watch for Cooking Demo's (lessons) for groups or six or more, with themes like Resort Spa, or Seafood Summer, or his trademark Modern Natural Cuisine. [more] Local Flavour: Lentil-Crusted Halibut with baby shrimp and arugula chiffonade 4 six-ounce halibut steaks, 1 clove garlic, minced ... [more] Off-The-Beaten-Path: Gourmet Getaway This new season introduces Chef May's brilliant new Gourmet Getaway, and off-the-beaten-path version of the famous "Gourmet Trail". [more]
	*From Volume 3* Local Flavour: Chef May's Legendary Pancakes We get so many requests for this recipe for "incredibly fluffy" pancakes, we thought we should include it here. [more] Outpost Fireball Rim a heatproof mug with berry (fine) sugar, Fill 3/4 full with good quality, hot coffee ... [more] Premium Upgrades Chef’s pet project is his reserve wine cellar, and he’s eager to introduce the 2003 wine list. [more] Local Flavour: Grilled Clayoquot Salmon with Thyme Potato Hash and Lentil Ragout If you happened to pick-up the November 2002 issue of Delicious Living magazine, you would have come across Executive Chef Tim May's recipe for grilled salmon a la Quait Bay. Here it is again. [more]
	*From Volume 4* Local Flavour: Pear and Parsnip Soup with truffle oil and oregano One of Chef May's most requested recipes Because you won't have Chef's house-made vegetable broth as a base, results may vary. An excellent soup none-the-less. [more] Grape News Wine guy Ron Gibson announced recently that heâ€™s planning on hosting over 400 wine labels at Quait Bay next season, over 50% of which will be from the Pacific Northwest. [more] Entrée Canada & Resort Chef Collaborate on Gourmet Getaway Following a long-simmering but very successful association with Entrée Canada - one of North America’s top-drawer purveyors of luxury travel packages—the resorts joined forces with a handful of other four-star properties and experiences to build Entrée’s Adventures for the Gourmet excursion to Vancouver, Whistler, and Vancouver Island. [more]
	*From Volume 5* Hot Off The Grill: Grilled Maple Balsamic Salmon Brochettes with Oranges A posse of us stood with Executive Chef Tim May this past February, watching jack-of-all-trades John (Cowboy) Caton wrangle wet concrete from the resorts' huge cement truck, down into floor-forms laid in preparation for the new ranch-style Cookhouse. As we celebrated the pour, Chef told us of his plans for the massive new kitchen, and that, after six years at Quait Bay, he had assigned himself fulltime to the Outpost. [more] Grilled Maple Balsamic Salmon Brochettes with Oranges For The Marinade: 1 small onion, quartered, 2 cloves garlic, peeled ... [more] Oysters To Go If you were lucky enough to be at the resorts on a day when John or Adele offered guests samplings of their giant Mosquito Bay alder-smoked and secret-recipe-marinated pacific oysters, you have a sensory memory of heaven. [more]
	*From Volume 6* Seafood Chowder In hot skillet, saute onion, celery and garlic in 1t olive oil until transparent, adding cumin near the end ... [more] Sound Advice about Local Supply Freshness isn't the only reason that Chef May buys from growers and farmers in and around Clayoquot Sound. Naturally, Chef maintains that freshness is the single most important ingredient in any recipe. [more]
	*From Volume 7* Local Flavour Pan Seared Wild Pacific Sockeye Salmon, Roasted Yam Mash, Pecan Celery Broth, Fresh Thyme [more]