![](../../images/sounder01.gif) | 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]
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| 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 he’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]
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| 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] |
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![The Sounder Newsletter - Clayoquot Wilderness Resorts](../../images/sounder6.gif) |
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]
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Full PDF Library Volume 1 Spring
2001 Volume 2 Spring
2002 Volume 3 Spring
2003 Volume 4 Winter
2003 Volume 5 Winter
2004
Volume 6 Winter
2005/2006 |