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Gourmet Meals ~ Naturally Grown and Organic

Prepared daily aboard the 54 foot motor yacht Great Bear II

Selection of breads & crackers Smoked wild Pacific Salmon Cheese platter

(Click on thumbnail images to enlarge.)

During our trips in the Great Bear Rainforest and in Haida Gwaii, a wide array of cuisine is offered, made with the freshest ingredients brought on board our ship Great Bear II at the start of each trip.

We shop for foods that are grown naturally or organically, in season, and locally, as much as possible. Our on board organic herb garden and edible flowers, the pairing of British Columbia VQA wines with dinner, and the chocolates, provide some of the unexpected luxuries our guests enjoy while we travel in B.C.'s most remote wilderness.

Living and working in British Columbia provides those of us that will be cooking for you, with inspiring examples of world cuisine. We look forward to sharing some of these cultural styles and influences with you.

Dinners may include
chicken with a pesto crust, parmesan orzo, and carrots in a butter/herb sauce...
    or...
fresh halibut served with salsa verde, roasted potatoes, and green beans...
    or...
wild Pacific salmon with a miso glaze, rice with an orange/miso sauce and fresh broccolini...
    or...
barbequed pork tenderloin with a cranberry/balsamic/rosemary sauce served with a medley of roasted vegetables.

Deserts may include
fresh seasonal berries with a marsala /mascarpone cream...
    or...
apple cake with a cream cheese icing...
    or...
freshly made banana icecream...
    or...
freshly baked cheesecake with berries and whipped cream in spring and our fall version...
    or...
pumpkin cheesecake with a ginger snap crust

Hot Crab Dip Lunch is ready! A crab feast!

(Click on thumbnail images to enlarge.)

Throughout the day, guests are encouraged to help themselves whenever they like to the fruit, granola bars, chocolate, freshly baked treats, coffee, an assortment of teas and hot chocolate that are offered on our snack bar.

Breakfasts and lunches are most often served in a buffet style. Breakfasts always include fresh fruit or fresh fruit salads and lunches always include either soup or a salad in the buffet.

With enough advanced warning, we can accommodate most special diets.

If you have dietary restrictions or special dietary requests, we suggest that you discuss these with our office during the booking process.

The Captain brings us fresh Crab Crab leg meat with lemon/herb aoili Freshly picked Salmon Berries

(Click on thumbnail images to enlarge.)

HOT CRAB DIP

Combine equal amounts of crab meat (the real thing) with Boursin Cheese and enough mayonnaise to moisten the mixture. Put the mixture in an oven proof dish. Sprinkle top of the crab dip with freshly grated Parmesan cheese.

Bake in a 400 degree oven until the mixture bubbles and the top is just browned.

We cook our Hot Crab Dip in the oven proof and dishwasher safe pottery from Mussels & More.

Serve the Hot Crab Dip with your favourite crackers or baguette slices.


British Columbia offers an amazing variety of food and drink that we love to share with our guests. We like to keep some of our suppliers a secret while others we are willing to share.

Anyone that has traveled with us know how much we all enjoy a little platter of chocolates after lunch! In addition to our usual favourites, we are adding the exquisite taste sensations from Salish Sea Chocolate Co.. You will want to see them before you eat them though, to enjoy the embossed designs of well- known Haida artist Jim Hart. Eric's favourite is sour cherry and hazlenut... or is it Blueberry... actually it might be espresso! (see www.salishseachocolate.ca)

About to be tested in our kitchen at home are a recently discovered new line of berry vinegars. Whether used in salad dressings or in vinaigrettes we serve with crab, these made in B.C. berry vinegars are sure to be our new favourites!

This is one of our little secrets, but you can contact us to find out where to buy them.

After a full season with our new icecream/sorbet make on board, we are now wondering how we ever managed without it! In the spring we tried a number of sorbets with the rhubarb sorbet being declared the winner.The eggless strawberry ice cream and a new recipe from friends on the "Hawk Bay" for coconut ice cream, made a lot of people very happy!

There often seems to be a shortage of our organic bananas on board. In the past, our over ripe bananas were used for banana bread or banana muffins but not anymore! Whenever a banana is looking even slightly over ripe the crew knows just what to do: save them for banana ice cream. The recipe is being tested in more than just a few kitchens from Hartley Bay to Vancouver, and around the world, people are coming up with their favourite version of our Malibu Rum & Banana Icecream.

Coffee served on board our ship Great Bear II and at home is a 'Fair Trade' coffee by "Kicking Horse".

Our chefs are looking forward to welcoming you aboard in 2017 and sharing their love of food with you. We know you won't be disappointed.

If you've already booked a trip with us and would like to know more about your chef and the cuisine they enjoy creating, please contact us.


As Master Chef Julia Child said:
"You don't have to cook fancy or complicated masterpieces... just good food from fresh ingredients."

  
First class BC wilderness cruises, coastal tours and charters on the West Coast of British Columbia aboard the 54 ft. Great Bear II, out of Vancouver, BC.
· Haida Gwaii · Queen Charlotte Islands · Great Bear Rainforest · Gulf Islands · Princess Louisa Inlet ·
· Desolation Sound · Howe Sound · Indian Arm · Whale Watching · Bear Viewing · Wilderness Adventures ·

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