The Culinary Experience

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.

Almond Crusted Trout

Jeanne’s mom, Helen Webber and her cookbook writing partner, Marie Woolsey have written the bestselling Blueberries and Polar Bears cookbook series (,  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.

Appetizer Board

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 is often enjoyed outdoors on a whale watching tour and may include  gourmet sandwiches on home made red river cereal bread alongside fresh vegetables, cheese, and home made cookies for dessert.

For those days that you are at the lodge for lunch you might be treated to Lemon Pepper Linguini, Prawns in Garlic Cream Sauce, fresh baked bread and Chocolate Zucchini Cake.

Cranberry Cake with Butter Sauce

You will start your evening with wine and Baked Brie with Cranberry Ginger Chutney or Veggie Strudels or Mushroom Turnovers.

Your dinner may include Almond Crusted Lake Trout prepared fresh and served with a Leek and Lemon cream, Rosemary Pepper and Potato Medley, Exotic Spinach Salad and finished by Wild Blueberry Cream Cheese Tart.

Your sustenance is our mission.

Marie’s Wild Rice Casserole