For all those countless hours your mom spent in the kitchen preparing meals making sure you are fed healthy, hearty and tasty meals – treat your mom to a delicious meal this Mother’s Day on Sunday, May 12, 2013.

If your the next Suzy- or Stu-Homemaker with plans to whip up a delectable breakfast concoction such as  scrambled eggs with smoked buffalo and truffle oil served alongside a deliciously buttery piece of toast spread neatly with house made preserves – stop by CRMR at Home to fill your basket with some unique ingredients!

Surprise your mom with the nourishing gift of bee pollen – not to be confused with airborne pollen which causes allergies and hay fever. Bee pollen is considered on of natures most completely nourishing foods as it contains nearly all nutrients required by humans. Top a smoothie with bee pollen or add as a topping to homemade pancakes or french toast!

A tablespoonful of bee pollen contains about 45 calories and consists of 35% protein, 55% carbohydrate, 2% fatty acids and 3% minerals and vitamins. Bee collected pollen also reportedly contains 8 flavonoids, at least 11 carotenoids, vitamins C, E, all the Bs, all free amino acids, minerals, more than 100 enzymes and several growth regulators.*

For those without a little prowess in the kitchen, kick start your Mother’s Day with brunch in the city at Bar C or The Ranche or in the Rockies at Deer Lodge, Emerald Lake Lodge and Buffalo Mountain Lodge.

Bar C is featuring a three course set menu for $35 and is opening an hour earlier than usual! Tantalize your taste buds with a choice of  serrano ham, melon and black pepper or smoked salmon, onion jam and toast as a first course before stepping up the flavour with a spinach, tomato and goat cheese quiche, breakfast B.L.T or pork belly served on a bed of french toast topped with 2 fried eggs, tomato confit and basil. Finish your meal with house made doughnuts served with a spicy chocolate dipping sauce or fruit sorbet. Reservations accepted!

Headed out to the Rockies? Treat your mom to a Rocky Mountain brunch or dinner. 

Buffalo Mountain Lodge: Omelet station and Rocky Mountain Buffet till noon.
Emerald Lake Lodge: Omelet & carved ham station and Rocky Mountain Buffet.
Deer Lodge: Table d’Hote dinner  - $48 per person

Plan on taking your mom out for the night? Treat your mom to CRMR’s eldest restaurant - Cilantro. Celebrating 25 years this year, indulge in one of the four menus items that have remained on the menu since the beginning – Mussels in a Black Bean cream Sauce, Pear & Gorgonzola Pizza, Black Pepper Linguine or New Zealand Rack of Lamb. Cilantro is opening specially on Sunday, May 12 to celebrate moms! The Ranche in Fish Creek Provinical Park will also be open and featuring traditional Rocky Mountain Cuisine.  Reservations are recommended for all restaurants.

Happy Mother’s Day to all the mom’s out there!

-CRMR

*http://www.mercola.com/article/diet/bee_pollen.htm

Painted Boat Resort Spa & Marina located on the Sunshine Coast in British Columbia has Saturday’s in July open! In 2013!

Available dates:

• Saturday, June 8, 2013
  
• Friday to Sunday, July 5 – 7, 2013
• Friday to Sunday,  July 12 – 14, 2013
• Friday to Sunday, July 19 – 21, 2013

Saturdays in October, November & December are also open.

Experience the breathtaking Painted Boat Resort Spa & Marina; nestled in a glade of Douglas Fir, Red Cedar and Arbutus trees, this unique waterfront resort, just two hours from Vancouver, has a caring and dedicated staff ready to organize a seamless and inspiring wedding. The resort is ideal for weddings of up to 150 people.

Whether you choose to have your wedding reception in the Restaurant or the Harbour Room-our private function space, or on our lawn the focus is on comfort, water views and spectacular sunsets. The vibrant and approachable menus offered by our Chef and his team highlight the abundance of fresh ingredients available on the Sunshine Coast.

Beautifully appointed two bedroom villas with water views, a luxurious full service spa, creative coastal cuisine, and exceptional service combine to make  Painted Boat Resort Spa and Marina the ideal choice for you to celebrate the wedding of your dreams with friends and family.

Please contact our wedding coordinator for more information at pbasstmgr@crmr.com or 604-883-2456, extension 502.

Painted Boat wedding package
Painted Boat Wedding Fact Sheet
See wedding pictures in our gallery

Call for a quote or to book a site visit. Inquire about special site visit rates.

 Breathtaking views will keep your jitters at bay – and your guests busy!

Villas allow for guests to spend quality time together.
Not to mention you are able to get ready with your whole bridal party in one spacious room!

~ Paint your fairy tale wedding at Painted Boat Resort Spa & Marina ~

With Chef’s Tables in the mountains and in the city as well as a Food & Wine 101 class - get your plates and cutlery ready! Chef’s Tables are an opportunity for you to get intimate and interactive with the chefs behind CRMR’s scrumptious dishes. Inspired by the unique ingredients from CRMR properties the chef’s prepare a multi-course dinner expertly paired with wines from our boutique selection.

Chef’s Tables in Banff will take place at Cilantro in the Mountains at Buffalo Mountain Lodge.

Upcoming Dates:

• March 22 – Book by March 17
• May 4

Cost: Starting from $120, per person plus including gratuity and tax, and includes a CRMR take-home gift. Email bmlfandb@crmr.com or call 1.800.661.1367 for more details.

Special room rates are available for those that attend the Chef’s Table.

Food & Wine 101

Do you ever find yourself thinking there must be an easier way to dice up an onion, or wishing you could make your own salsa and salad dressing? Have you spent hours in the kitchen only to end up wondering what kind of wine you should be serving with your culinary masterpiece?

If this sounds all to familiar then join Bin905 and CRMR at Home in the kitchen for an introductory cooking and wine pairing class.

Upcoming Dates: (sign up individually or for all 3)

• April 10 – Chopping and Chutney class
• April 17 – Salsa class – Raw and Cooked
• April 24 – Emulsion and Vinaigrette class

Cost: $60 per class
Located: CRMR at Home

We will be running 3 classes meant to be fun, entertaining and educational. They are designed to give you a little more prowess in the kitchen and a little more confidence when picking out the perfect wine pairing.

Email or call CRMR at Home for more details.

Chef’s Tables in Calgary will take place at CRMR at Home.

Upcoming Dates:

• May – TBD

Cost: Starting from $150, per person plus 18% gratuity and GST, and includes a CRMR take-home gift.

Email or call CRMR at Home for more details.

The aim is to taste a flight of one of the world’s greatest Pinot Noir producers in a comfortable and casual environment that will maximize sociability.

History
Williams Selyem Winery began as a simple dream of two friends, Ed Selyem and Burt Williams, who pursued weekend winemaking as a hobby in 1979 in a garage in Forestville, California, and made their first commercial vintage in 1981. In less than two decades, Burt and Ed created a cult-status winery of international acclaim. Together they set a new standard for Pinot Noir winemaking in the United States, aligning Sonoma County’s Russian River Valley in the firmament of the best winegrowing regions of the world. Today John and Kathe Dyson, who purchased the winery from Burt and Ed in 1998, carry on the passion for Pinot Noir winemaking without compromise.

Wine to be tasted
2001 Williams Selyem Russian River Valley Pinot Noir
2002 Williams Selyem Russian River Valley Pinot Noir
2003 Williams Selyem Russian River Valley Pinot Noir
2004 Williams Selyem Russian River Valley Pinot Noir
2005 Williams Selyem Russian River Valley Pinot Noir
2006 Williams Selyem Russian River Valley Pinot Noir
2007 Williams Selyem Russian River Valley Pinot Noir
2010 Williams Selyem Russian River Valley Pinot Noir

Where: Cilantro at 338 17th Ave SW
When: Saturday, March 23^rd
Time: 1pm to 3pm
Cost: $100 per person and are limited to 14 guests

Tickets available at Bin 905. Please phone to book your ticket 403-261-1600.

Click on the photo to be directed to a blog post with more images.

Tracey+Dwight, Emerald Lake Lodge – Peak Photography

Michelle+Paul, Elopement at Emerald Lake Lodge – Peak Photography

Julie+Adam, Emerald Lake Lodge – Peak Photography

Keira+Steven, Emerald Lake Lodge – Peak Photography

Julianna+Don, Emerald Lake Lodge – Peak Photography

We’ve got you covered in the city or the mountains!

Staying in Calgary? Bar C, Divino, The Ranche and Cilantro are the perfect place to take your loved one to share a delicious meal and savour a bottle of wine.

Looking to impress? Head to Bin 905 and sample some of the finest Rosé Champagne. A girls best friend is diamonds, but Rosé Champagne is a close second! Hosted by Liam Sanderson.

Heading out to the mountains? Charm your loved one with romantic weekend away at Emerald Lake Lodge, Deer Lodge or Buffalo Mountain Lodge.

Relive the romance seen on ABC’s ‘The Bachelor’ at Deer Lodge. Cozy up in front of the fire in the sitting room or star gaze in our world class rooftop hot tub and enjoy 360 degree views of the Rocky Mountains.

Our Will You Accept This Rose Special features one nights accommodation, three course a la carte dinner with a glass of champagne to toast your own fairytale and a scrumptious breakfast. Starts at $145 per person.

With breathtaking views, cozy fires, luxurious beds, delicious Rocky Mountain Cuisine and an award winning wine list – every minute at Deer Lodge is a moment to treasure. Deer Lodge is also featuring a special Valentines menu.

At Buffalo Mountain Lodge cozy up with your loved one in front of your own personal wood burning stone fireplace or enjoy a bubble bath in an old-fashioned bear-claw footed tub after savouring a special Valentines menu featuring Rocky Mountain Cuisine and an award winning wine list. Be entranced by the flames and your partner. Indulge in a Gourmet Getaway Special   includes, one nights accommodation, a la carte dinner and breakfast the next morning.

Surrounded by unparalled natural beauty,  Emerald Lake Lodge  just oozes “romantic weekend away.” As the only property on secluded Emerald Lake, your only distraction is your partner.   Valentine’s is a perfect excuse to be heat up the romance and indulge in a weekend where you can escape it all.

Enjoy a bag of Roasted chestnuts in Banff Avenue Square for $5 per bag

Cave and Basin Discovery Camp: Get a taste of what camp life was like for the crew that built the Canadian Pacific Railway through the bow valley in 1883, roast bannock over the fire and take pictures with dressed up interpreters. (Free) 12-4pm Banff Park Museum

Downtown Ice Climbing wall:  Banff Ave square, Activity is free 12 P.M – 6 P.M.

Lake Louise walking tour:  Learn the History of the Fairmont, Deer Lodge and lake Louise for free! 12:30- 1:15pm

Culture Crawl: Experience Banff’s rich art Culture and History with warm beverages, hors D’oeuvres , while marveling fine art work at a series of galleries. Canada House gallery, Willock & Sax Gallery, Whyte museum, and Mountain Galleries at the Fairmont. Activity is Free. From 5 P.M. to 7 P.M.

Cross Country Skiing:

 Spray River Loop: 12.5 km loop, 200m elevation gain, Moderate trail.

Cascade Valley: Groomed trail, 14km one way, Easy trail.

Sundance: 3.7 km one way, elevation gain 30m, Easy trail.

For more trails please see link below.

http://www.banfflakelouise.com/Cross-Country-Ski/

Ski Hills:

Mnt. Norquay: 5 lifts open and 38 runs open

Sunshine Village:12 lifts open and 109 runs open

Lake Louise: 10 lifts open and 138 runs open

Only a 45 minute drive from Banff, Lake Louise is bursting with fun activities for every adventure level. From snowshoeing, cross country skiing, downhill skiing to  skating Lake Louise is a perfect winter getaway. Deer Lodge, BML’s sister lodge, is minutes from the shores of Lake Louise and a cozy place to stay the night or grab a hot drink to warm up.

See you on the hill! – BML team

Recipe from Decades Of Decadence, by Rebecca Klemke. This original recipe is written in my Great Aunt Sally Gallinari’s traditional penmanship; old-school style where you write with the entire arm, not the fingers and wrist. This recipe is a classic holiday cocktail our family made throughout December’s festivities. It feels like sipping on a little holiday spirit. Brandy Alexander’s richness and density almost makes for a meal in itself and can be a great substitute for dessert. Our family serves Brandy Alexander pre-dinner — displayed in a large bowl surrounded by cocktail glasses and a ladle to serve. Festive times call for festive measures, and with so many people in a large family, feeling the joy can be a challenge not for the faint of heart. But, it boils down to pure decadence and a few drinks to help lighten up! I always use a really nice Brandy or Cognac, such as St-Rémy or Courvoisier. Although they are expensive, I feel quality is best especially since we indulge in this treat only once a year. Though be careful — these can easily get you a little tipsy.

Brandy Alexander

• 1/2 oz dark crème de cacao (substitution: dark godiva or other dark chocolate liqueur)
• 1/2 oz brandy or cognac
• 2 oz heavy cream (Sally uses whipping cream of course, the rest of us use 1/2 & 1/2 cream, homogenized milk, or 2% milk)
• pinch nutmeg

Shake well with cracked ice. Serve in a beautiful glass. Sprinkle with nutmeg.

If ice is not strained out it will dilute the drink too much. Personally, I like my Brandy Alexander a little watered down; otherwise I’m stuffed after two with no room for good food. Start a celebration off on the right foot, but watch out – these can get slightly dangerous!

For generations Rebecca Klemke’s family has been dedicated to a very simple goal: finding, cooking, eating, and sharing epic eats. Over Rebecca Klemke’s university years, prior to her Grandma, Lois O’Connor, going completely blind, the two committed to a journey. They spent countless hours over three years preserving her Grandma’s anthology of recipes – transcribing hundreds of classic and most cherished family dishes, compiling them legibly in an attempt to allow the passion for great food to live on. Over cups of tea, cookies and long afternoons, Rebecca Klemke unlocked the secrets behind each dirty cocktail napkin formula and learned about the fantastic expedition that was her Grandmother’s life. It was a journey – a voyage back into her Grandma’s era, where stories were told, personal experiences shared, and flavours of mouth-watering recipes captured. Their endeavor was a success; a cookbook has been created. Decades Of Decadence is a family’s collection of favourite and truly decadent recipes that have been loved and past down over decades. A cookbook that literally speaks of the decades of decadence that was Rebecca’s Grandma’s way of life. It is an abundance of epic eats.

Rebecca from RKKitchen has kindly provided us with two holiday recipes that we are sure your family will love! Duck L’Orange with Grand Marnier Sauce and Brandy Alexander.

Duck à L’Orange With Grand Marnier Sauce

Recipe from Decades Of Decadence (pg. 291), by Rebecca Klemke.

Ducks and geese are extremely high in fat relative to other poultry, which means they must be roasted at higher temperatures, at least for the initial period, to render as much fat from the skin as possible. Duck and geese skins are often pricked before roasting, so that rendered fat can escape. This helps create crispy skin as well as producing excellent pan drippings. Duck pairs nicely with Wild Rice (Decades Of Decadence pg. 198, by Rebecca Klemke).

approximately 3 servings

1 domestic duck, approximately 5.5 lb (2.5kg)

For The Cavity

salt
1 clove garlic, chopped
2 oranges, halved and quartered
6 peppercorns

For The Exterior

1 large clove garlic, minced finely
1/2 tsp. garlic powder or garlic salt
2–3 tsp. sea salt
orange marmalade, about 2–4 Tbsp.

Grand Marnier Sauce

2 Tbsp. duck dripping
2 Tbsp. brown sugar
2 tsp. cornstarch
2 Tbsp. orange rind, grated
2/3 cup orange juice, freshly squeezed
3 Tbsp. Grand Marnier

(substitution: Cointreau or other orange liquor)

Preheat oven to 425°F and position oven rack on its lowest level.

Wash, drain, and dry the duck cavity. Make stock with the duck giblets for pan gravy (Decades Of Decadence pg. 273, by Rebecca Klemke). Remove any visible excess fat from the duck.

Rub inside well with 1/4 orange before stuffing. Salt and fill cavity with garlic, oranges, and peppercorns. Rub outside skin with minced garlic, garlic powder, and salt. Truss with string (Decades Of Decadence pg. 271, by Rebecca Klemke). Prick the duck with a sharp fork multiple times so liquefied fat will drain off during cooking. Place duck breast side up on an elevated rack in a roasting pan. Roast uncovered.

Rubbing the duck’s exterior well with salt helps to crisp the skin.

Fire the duck in the center of the oven. Roast for 15 minutes.

Reduce oven temperature to 350°F and cook for 2 hours. After the first hour, prick skin with a sharp fork quickly and continue roasting for another hour. Glaze the duck in the last 30 minutes of roasting by spreading orange marmalade over the skin. Test for doneness.

Total cooking time 21/4–21/2 hours.

Remove duck from roasting pan and rest in a warm place for 15–25 minutes.

Drain off most of the fat from the roasting pan. Make pan gravy in the roasting pan (Decades Of Decadence pg. 447, by Rebecca Klemke).

For The Grand Marnier Sauce

From the roasting pan, collect 2 Tbsp. pan drippings. In a saucepan combine pan drippings with all sauce ingredients except liquor. Bring to a light boil and cook on medium-high heat, uncovered, for 3 minutes. Stir frequently. Remove from heat and stir in liquor. Reserve until needed. Serve Grand Marnier Sauce hot over duck.

Sauce can be prepared 15 minutes before the duck is fully cooked in a small saucepan. Obtain duck drippings when spreading orange marmalade over the skin.