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experiences: A modern natural cuisine
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
granola at heart, Chef tempers classical training and
sophisticated technique with a firm belief in letting
ingredients speak for themselves.
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.
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.
modern natural cuisine favours organic ingredients over
conventional, reduction sauces over cream-based, and
vernacular themes over flash-in-the-pan culinary trends.
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.
typical Outpost breakfast is anything but.
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.
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.
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.
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.
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
When the Bedwell property opened in 2000, guests requested
that the table d'hote* experience be standard Outpost fare.
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.
table d'hote menu
Roasted organic pear and parsnip soup with
toasted hazelnut flan and fresh chives
Blue Mountain Brut — Blue Mountain Vineyards
Local albacore tuna tartare with grilled vegetable ratatouille,
baby brunia greens and scallion oil
Napa Valley Sauvignon Blanc 1998 — Napa Valley Winery
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
Apple cider-poached blue lingcod with wilted organic braising greens
tender poached potatoes and shallot broth
Kettle Valley Gewurztraminer 2002 — Kettle Valley Winery
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
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.
loves his new "choose-your-own protein" deli-style counter in the
Guests choose from an ever-changing menu of main ingredients like maple and
balsamic marinated salmon brochettes, or four peppercorn-crusted tenderloin
medallions; then pair their grill choices with side dishes like fire-roasted
baby corn and sea asparagus soup, or lobster mushroom and thyme salad.
a respectable amount of time sipping cocktails, nippling appies and
wandering over to the huge outdoor grill - to check on progress and watch
for resident black bear wandering onto the estuary - return to the cookhouse
dining room, Chef's open-kitchen bar, or to the bistro or family dining
short order, your custom camp dinner will arrive, and with it,
recommendations for gorgeous BC wines and foreshadowing's of dessert.
Guests often opt for grill dinners mid-holiday and the table d'hote
experience to begin and/or end their wilderness adventure
every little adventurer* can make it through a table d'hote dinner, so Chef
offers young people a whole range of delicious, nutritious menu items
disguised as kid food.
Entrees like thin-crust margarita pizza, penne pasta with butter and
parmesan cheese, pan-seared wild pacific salmon with mashed potatoes and
baby carrots, grilled chicken breast with pomme frites, and hamburgers and
french fries are popular options.
Veggies and dip, giant cookies, smoothies, and fresh juice spritzers cover
all the food groups.
colouring mats and crayons occupy young minds and include puzzles and
lessons on rainforest flora and fauna.
the Outpost is not a destination spa, its gorgeous spa compound and broad
range of wilderness and fresh-air adventures attracts spa-goers from all
over the world -- and with them, an expectation of spa cuisine.
Because Chef May's modern natural cuisine is by nature, very fresh and
whole-food-oriented, and light on dairy and saturated fats, it is a pleasure
for him and his staff to modify menus to suit vegetarian, vegan, fruitarian,
low-carb, high-carb, and high-protein diets.
dietary requirements are easily accommodated by an Outpost kitchen staff
used to special requests. Because all meals are made fresh to order, slight
adjustments or omissions are easy to make.
substitution here and there, and Chef's modern natural cuisine suits Atkin's,
low-carb, Mediterrannean, South Beach, or diabetic diets.
If however, specialty diets involve ingredients that are not readily
available to Chef and his crew, he asks that detailed guidelines be sent by
fax or email at least two weeks in advance of your visit.
Please alert the reservations office to any nut, seafood or other allergies
in advance of your visit, and remind the cookhouse staff again upon your
arrival. Likewise, alert staff to any insect bite allergies.