Newsletter Archive

Volume 2 Spring 2002

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.

Wine Makers Dinner Weekends hosted by stellar cellar masters of the Pacific Northwest promise sensory fulfilment for foodies and oenophiles alike. Guest Chef Weekends, including visits from our own Outpost Chef Jerry Boy will keep things fresh and lively in the kitchen, and with any luck, give (the soon to be newlywed) Tim the occasional evening off.

The Outpost kitchen introduces hot river rock roasting plus an enormous new stone oven for slow-spitting game, and baking rustic breads and deep dish pies.

The in-room welcome baskets filled with wine, snacks and other refreshments were a big hit at Quait Bay. This season Chef puts a new spin on his Quait Bay welcome, and will send some to the Outpost as well - replacing the edibles with items less loved by bears - like a compass, wildlife bells, and other useful apparatus. Though as far as we know, bears aren't partial to wine. Thank goodness for small blessings.