Gourmet Meals | Prepared daily on board with the freshest ingredients | Ocean Adventures Charter Co. Ltd, Vancouver, Canada

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			Gourmet Meals ~ Naturally Grown and Organic Prepared daily aboard the 54 foot motor yacht Great Bear II (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 (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. After many requests from our guests for a cookbook, Trish will soon begin the first edition with recipes from our spring trips. If you have traveled with us in the past and would like to see certain recipes in the book, please contact Trish with your ideas. (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. Trish grew up in the interior of B.C. in cattle country on her family's ranch so good beef is essential. Beef served on board the ship is almost all from the ranch her brother Brian and his wife Jo now own and operate. Like Ocean Adventures, 91 Ranch is a family business and one that we are proud and happy to recommend to you. Visit Brian and Jo on their 91 Ranch at www.91ranch.com. 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.saltspringchocolate.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. A new and very exciting piece of equipment that will be added to the galley this season is an icecream /sorbet maker! Have you ever enjoyed "Salmon Berry Sorbet"... or how about "Strawberry Prosecco Sorbet"?? If you're traveling with us in June and early July, you will be part of a "sorbet tasting"! Most of us have used over ripe bananas to make banana muffins or banana bread. I wonder if Trish's Banana/Malibu Rum Icecream (made with organic bananas) will taste any better made in the new icecream maker than it did made in the food processor? We can't wait to find out! Coffee served on board our ship Great Bear II and at home is a 'Fair Trade' coffee by "Kicking Horse". It's true, the process of Trish putting a cookbook together, has begun! If you've traveled with us before and would like to see certain recipes in the cookbook, 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. · Queen Charlotte Islands · Haida Gwaii · Great Bear Rainforest · Gulf Islands · Princess Louisa Inlet · · Desolation Sound · Howe Sound · Indian Arm · Whale Watching · Bear Viewing · Wilderness Adventures · Copyright © 1998-2012 Ocean Adventures Charter Co. Ltd.