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Posts Tagged ‘Blueberries and Polar Bears cookbooks’

Mother Daughter time at North Knife Lake Lodge

Guest Post by Nina Williams

The stress melted away as soon as we stepped off the plane and began the walk up the sandy path to beautiful North Knife Lake Lodge. My daughter Arielle and I had been here before, so we knew what to expect, and we were so looking forward to it.

Smiles all around for another Northern Pike!

Smiles all around for another Northern Pike!

We were heartily greeted by lodge owners Doug and Helen Webber, settled into our room and had a quick bite to eat before heading out for a gorgeous afternoon of fishing. On the first day my husband George was in the boat with us. We kicked him out of the boat after that. It wasn’t a mean thing, but there was another pro guide available for George, and besides, Arielle and I wanted to fish together. Our guide, Ryan, was perfect for us. We’re not elite fisherman, but we have our share of Master Angler Awards and we can hold our own. And, well…

It was such a great feeling to get back out on to North Knife Lake, a spectacularly pristine 30-mile long body of water deep in the wilderness 200 miles north of Thompson, Manitoba.

The thing I enjoyed most about the trip was giving our daughter Arielle the chance to do things that few children her age ever get to experience. Being on a float plane, exploring the wilderness, catching fish – and lots of them – in a lake with water so pure a clean you can drink from it. Many of Arielle’s friends take holidays, but not like this — far from civilization, in a true wilderness, yet with all the comforts of home, including a family-type atmosphere, which is something we especially enjoy. You just can’t help but rejuvenate and revitalize, it comes naturally with the surroundings.

Arielle learned how to cast on this trip, how to pick a target and land her lure on it. She didn’t really like trolling, so Ryan would let the boat drift along the shore and she would try to hit spots along the banks, underneath branches, over sandbars, just off rocky ledges. By the end of the trip she was quite the caster! And of course she loved catching the fish too!

The water was so clear you could see the fish swimming up to the boat. We caught a lot of fish everyday and I added another Master Angler Lake Trout to my collection. It’s all catch and release, except for the fish we kept for shore lunches that included delicious Baked Lake Trout, Sweet and Sour Pike and Fish Tacos.

Arielle loves to take pictures of anything and everything outdoors and she had a field day on this trip with photos of fish, bugs, flowers and even a bald eagle. She also especially enjoyed watching Head Guide Kent Michie and his hunting dogs do fetching exercises on the lake.

A few of the guests went swimming on the shore lunches, but we weren’t quite as brave. We swam in the lake near the lodge and Arielle and fellow guest Elliot, who was about the same age, even went tubing on one sunny afternoon. The water near the lodge was beautiful. It’s difficult to describe just how much of a stress reliever swimming in a lake in the middle of nowhere can be. Let’s just say it works!

Being at North Knife Lake Lodge is a complete change from everyday life. What we really like about it is the fact that we don’t have to do anything. There’s no everyday planning, no meetings to attend, no appointments to keep. We just show up to a wonderful breakfast at 7:30, walk down to the dock, get into the boat with our guide and off we go out on to the lake for what is always a fabulous day of fishing. After that we return to the lodge for cocktails and appetizers and a gourmet meal prepared by Helen Webber, who also happens to be the co-author of the Blueberries & Polar Bears Cookbook Series. We own all of the books in the series, and they are the best cookbooks we’ve ever owned.

Helen used many of the recipes from the cookbooks, but also tried some new creations that were equally as scrumptious. Her imaginative dishes were greatly appreciated by all the guests, including Gemini Incorporated founder Jim Weinel and his board members, who were also at the lodge when we were there.

The Gemini board members take a fishing trip every year and they have been to exclusive lodges all over the world. They said the food at North Knife Lake Lodge tied for first place with a lodge in Mexico and another in B.C.  We wholeheartedly agree! A fascinating group of very intelligent individuals with diversified backgrounds and impeccable manners, we really enjoyed the company of the Gemini board.

The people we have met at North Knife Lake Lodge over the years have always been exceptional, and that includes owners, guests and staff. The family-run lodge is comfortable, like home. We always feel so welcome. A sincere thank you to the Webber family for yet another fabulous fishing vacation at North Knife Lake Lodge! Stress free, first class…

and a great place to bond with my daughter.

 

Polar bear looking for Cranberry Cake. With Butter Sauce.

Polar bear looking for Cranberry Cake at Seal River Heritage Lodge. JulieThompson Photo

Cranberry Cake with Butter Sauce. Just one piece. Please...

This cool polar bear photo was taken by Julie Thompson at Seal River Heritage Lodge and it was attracting all kinds of attention on the Churchill Wild Facebook Page. It was suggested that the bear smelled the Cranberry Cake with Butter Sauce, a Lodge favorite from our Blueberries and Polar Bears Cookbooks. Hmm… well… it is delicious! The bear obviously knew that :)

Here’s what Julie had to say:

I tell people I walked amongst the polar bears just to see the looks on their faces.  Some can’t believe it’s possible.  They’ve never heard of such a thing.

“How close were you to one of the greatest predators on earth?” is usually a question which follows.

“Pretty close” I say, as they peruse our photo book with awestruck faces.

Standing outside of the lodge, we cautiously watched our resident bear approach.  He was an inquisitive one, determined to enter into our “home away from home.”

I think he enjoyed the attention and our company.  Always peeking into windows and pacing around the compound looking for a quick entry.  He was affectionately known as Snuggleputz.  The previous group staying at the lodge named him.  While there was much discussion surrounding renaming him, Snuggleputz is the only name which sticks in my mind.

This bear gave us fantastic photo opportunities throughout our stay.  With expert wildlife photographer, Dennis Fast, leading our group, we were always learning, whether it be out on a tundra trek or during one of his early evening fireside chats.  We met fantastic people from around the globe who shared in our love of photography, we ate great food and were welcomed into the lodge as if we were part of the family.

Perhaps Snuggleputz sensed this warmth, the fun and friendliness of the lodge and he just wanted a glimpse of it for himself.  If only someone would hear his knock.

Churchill Wild’s Polar Bear Ecolodges proud to participate in Food Day Canada 2010

Gourmet Dinner at Churchill WildChurchill Wild chef and owner Jeanne Reimer will have a chance to showcase her family’s award-winning Blueberries and Polar Bears Cookbook series and more on July 31, 2010 when their exclusive polar bear eco lodges participate in Food Day Canada 2010.

“We’re very proud to participate in Food Day Canada,” said Reimer, who is clearly looking forward to the challenge. “It’s very exciting for us!”

This year, Food Day just happens to coincide with Churchill Wild’s Birds, Bears and Belugas tour, an exclusive wildlife viewing vacation on Canada’s rugged Hudson Bay coast on which international guests have the opportunity to walk with polar bears, swim with beluga whales and experience the wonders of the ancient tundra landscape, spectacular coastal views and of course… the fabulous food!

Jeanne’s mother Helen Webber is the co-author of the bestselling Blueberries and Polar Bears cookbook series, all the books in the series having been inspired by the most requested recipes at Webber’s Lodges and Churchill Wild.

The culinary expertise in the Webber and Reimer families now spans multiple generations, with husbands and wives, children and grandchildren involved in blending tradition with imagination to come up with fabulous creations that satisfy even the most discerning palate.

So while the guests are working up an appetite viewing wildlife, hiking the tundra and taking photos, Jeanne Reimer and family will be preparing culinary delights ranging from appetizers to gourmet dinners – all prepared with a nod to local culture and traditional resources.  Jeanne has yet to decide what will be served to celebrate Food Day 2010 but promises it will excite the taste buds and do Canada and their International guests proud.

Churchill Wild’s imaginative creations will be eligible for awards in three different categories including Innovation, Adaptability and Hyper Local.

Lemon GreekThe Innovation Award will be presented to restaurants and individuals who approach food in a new and exciting manner. This can be done to solve a problem or just to add creative flare to a traditionally prepared dish. It can include one ingredient in a dish, or all ingredients in the dish. Or perhaps, there’s an interesting story behind the entire menu! Regardless, this award will be great testament to a Canadian chef who is always pressing the limits of food preparation.

The Adaptability Award takes into account that some of us are at a distinct disadvantage in terms of cooking regionally and locally. Living in a small farm community certainly has its advantages, whereas some urban centres are severely limited by what the local super market chain brings in. Canada’s climate is famously diverse and challenging. The Adaptability Award is presented to a restaurant and individual who exemplifies adaptability, given an environmental, social or other limitation.

The Hyper Local Award will be presented to the establishment or individual who redefines local ingredient sourcing. Perhaps all the items on the menu are local, or perhaps the greens were grown on the windowsill of the urban bistro, or the bees for the honey were kept on the roof! The salmon might have been line caught off the dock, or maybe the flour was milled on the premises. This award recognizes the importance of local sourcing, in terms of the economic and environmental impact, historic significance, or just for the fun of it!

Churchill Wild is one of over 130 food establishments participating in Food Day across Canada. To make a reservation at Churchill Wild, please contact them at the number below. For other restaurants in your region or across Canada, please visit the Events page at the Food Day Canada Web site.

Churchill Wild
Box 79, Kleefeld
Manitoba R0A 0V0
Toll Free: 1.866.UGO.WILD (846-9453)
Phone: 1.204.377.5090
Web: www.ChurchillWild.com
Email: info@churchillwild.com

About Food Day

Food Day Canada Founder Anita Stewart

Food Day Canada founder Anita Stewart

Now in its eighth year, Food Day 2010 will honor establishments, restaurants and individuals who best exemplify the philosophy of “local, regional, seasonal” by presenting awards in several unique categories. Bronze, silver, and gold awards will be presented for exemplary skill, creativity and conscientiousness within the relevant category. The awards are sponsored by leaders in the Canadian food industry, and will carefully reflect the spirit and philosophy of each category.

Food Day Canada was founded by renowned culinary activist, educator, and writer Anita Stewart, who describes the celebration as a showcase of her life’s work. Stewart has been traveling across Canada since 1983, identifying and writing about its essential nature as a regionally diverse food nation. Before “local, regional, seasonal” was in vogue, Stewart was visiting the country inns, farmer’s markets, First Nations and lighthouses of Canada.

Today, many of Canada’s food industry leaders credit Stewart with influencing their style and philosophy. Stewart has 14 books to her name and hundreds of articles published in all major Canadian news and food publications. She broadcasts on CBC Radio One. She holds a Master of Arts (Gastronomy) and is an honorary lifetime member of the Canadian Culinary Federation of Chefs and Cooks. Stewart is supported by a team of dedicated media, marketing and restaurant pros at the tops of their fields, including some of the most notable culinary figures in Canada.