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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...
grilled steak with gorgonzola sauce, smashed new potatoes, and roasted broccoli...

Deserts may include
fresh seasonal berries with a marsala /mascarpone cream...
    or...
apple cake with a cream cheese icing...
    or...
panacotta with seasonal fruit and mascarpone cream...
    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.

Some breakfasts and lunches are served buffet style, while hot breakfasts and lunches are plated and served to guests at our dining table.

Dinners are most often plated by the Chef and served to guests at our dining table by our crew person.

At each of our meals, we are all eating the same beautiful food, created by our Chefs.

With enough warning, we can accommodate some special diets, but there would most likely be a surcharge applied, as extra and often specialized foods may need to be flown in and extra time for prep and cooking required by our Chef.

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)

Our ice cream maker is a hit with the Chefs as they create some of our guests' favourite icy desserts including rhubarb sorbet in spring, strawberry ice cream in summer and one of the crew's favourites: the dairy free Coconut ice cream. Thank you to MV Hawk Bay for getting us started on sorbets and ice cream!

In the past, over ripe organic bananas were used for banana bread or muffins but not anymore! Now the Chefs know just what to do: make banana ice cream using cream or coconut milk and a splash of Malibu rum.

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 2019 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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