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Dining experiences: A modern natural cuisine

Executive Chef Timothy May's easy-going way with people belies a take-no-prisoners approach to preparing his critically-acclaimed, trademark modern natural cuisine. Each dish starts with the same three ingredients; fresh, local and honest.

A granola at heart, Chef tempers classical training and sophisticated technique with a firm belief in letting ingredients speak for themselves.

Chef insists on supporting the local economy by buying fresh — letting the very nature of the region inspire exploration of a more natural method of preparation.

Regional growers and producers supply small-batch cheeses, giant oysters and scallops, free-range hens, wild salmon and halibut, just-picked berries and wild herbs and mushrooms unique to the rainforest.

Chef's modern natural cuisine favours organic ingredients over conventional, reduction sauces over cream-based, and vernacular themes over flash-in-the-pan culinary trends.

Tim considers the resorts' small size a definite advantage. "With so few guests to look after, there is plenty of time and resources to do something special every day." And special it is.

Breakfast

A typical Outpost breakfast is anything but.

Long before the camp comes to life, pastry chefs and breakfast cooks prepare a banquet of fresh sweet and savoury favourites like wild blueberry and cornmeal griddle cakes, salalberry and rosemary scones, and pacific smoked salmon eggs benedict with peamale Canadian bacon.

Housemade muesli, honeyed yogurt, fresh-squeezed juices, and luscious fruit salads are self-serve breakfast staples. Grill items are made fresh to order.

Lunch

What's on for lunch depends on what's on the go.

If alder-smoked grilled salmon over wild greens, Island lager-crusted halibut and shoestring chips, or smoked Mosquito Bay oyster and thyme chowder sound like lunch, then pull up a chair.

Wilderness adventurers take ultra-gourmet backpack lunches along for the ride — or the hike, while spa-goers and loungers can visit Chef May in the cookhouse at just about the time he checks-in for the day.

If light is right, then contemplate a made-to-order deli sandwich like free-range chicken and grilled vegetables on house-made pan bread, or a seafood brochette and wild rice and mushroom salad.

But wherever you are and whatever you are up to — lunch is served when and how you like it.

Table d'hote dinner

Chef May's legendary table d'hote* tradition began at the Quait Bay resort in 1997 and evolved to include remarkable B.C. wine pairings accompanied by enthusiastic epicurious conversation.

When the Bedwell property opened in 2000, guests requested that the table d'hote* experience be standard Outpost fare.

And so it is that guests settle in the at bistro or family dining tent, in the cookhouse dining room, or at Chef's open-kitchen bar, and embark on a coastal culinary adventure of a lifetime.

Sample table d'hote menu

Roasted organic pear and parsnip soup with
toasted hazelnut flan and fresh chives

Blue Mountain Brut — Blue Mountain Vineyards

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Local albacore tuna tartare with grilled vegetable ratatouille,
baby brunia greens and scallion oil

Napa Valley Sauvignon Blanc 1998 — Napa Valley Winery

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Pan-seared wild pacific halibut with marinated spaghetti squash
salad, oven-dried tomatoes and red bell pepper reduction

Mount Boucherie Semillon Chardonay 2000 — Mount Boucherie Winery

or

Apple cider-poached blue lingcod with wilted organic braising greens
tender poached potatoes and shallot broth

Kettle Valley Gewurztraminer 2002 — Kettle Valley Winery

or

Oven-roasted venison loin with sweet potato tarragon flan, baby
crookneck squash and red wine glace de viande

Black Hills Note Benne 2001 — Black Hills Winery

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White chocolate pumpkin mousse with local organic fieldberry
blintz and vanilla sour cream sauce

Maple XO liqueur

*Four-course set-menu dinner featuring Chef's choices changes daily. Guests choose from three main-course items offered. Substitutions can be made by request. Vegetarian options offered.