Your trip with Churchill Wild isn’t all about the food. But it could be.
Inspired by a love for creating and eating fabulous food, the whole family is in on the act. With a particular focus on local foods and a respect for our proximity to the nearest grocery superstores and gourmet food stores, what we create for you on a daily basis will thrill you almost as much as the wildlife. For some, arguably, even more.
Jeanne’s mom, Helen Webber and her cookbook writing partner, Marie Woolsey have written the bestselling Blueberries and Polar Bears cookbook series (www.BlueBerriesAndPolarBears.com), inspired by their most requested recipes. Jeanne, having apprenticed for almost her entire life, contributed many of her own hits.
Our Culinary team is made up of chefs with a passion for adventure and creativity, both of which are reflected in the meals they craft for our guests using these wildly popular recipes.
What might we be presenting?
You may start your day with Banana Stuffed French Toast with Grand Marnier Syrup or Tomato and Pepper Omelet’s and of course bacon or sausage. Every breakfast begins with local Red River Cereal, yogurt, orange juice and fresh fruit.
Lunch may include delicious soups and sandwiches on homemade red river cereal bread alongside fresh vegetables, cheese and homemade cookies, but you might also be treated to Lemon Pepper Linguini, Prawns in Garlic Cream Sauce, fresh baked bread and Chocolate Zucchini Cake.
You will start your evening with wine and a different appetizer everyday, which might include Baked Brie with Cranberry Ginger Chutney, Veggie Strudels, Mushroom Turnovers and more.
Dinner will feature one or more of the many creations from our Blueberries & Polar Bears cookbooks, such as Almond Crusted Lake Trout prepared fresh and served with a Leek and Lemon cream, Rosemary Pepper and Potato Medley, Exotic Spinach Salad and Wild Blueberry Cream Cheese Tarts for dessert.
After a long day out in the wilderness, our tundra inspired cuisine is sure to delight!