Welcome to the Bear Claw Lodge Kitchen
Our guest friendly kitchen is the heart of Bear Claw Lodge. Everyone is welcome to sit and chat with our Executive chef while the food is being prepared. Antique ‘artifacts’ are spread out through the kitchen, creating a homey, comfortable pioneer atmosphere. And like the rest of Bear Claw Lodge, there are fabulous views from the kitchen window, which overlooks the Kispiox River and Baldy Mountain.
Beautifully prepared dishes, artistic and innovative, are always a pleasant surprise for our guests. Using fresh ingredients from our organic garden, guests also experience what amazing flavours this pristine wilderness provides. Our signature Garden Green Salad, with our own bee’s honey shallot vinaigrette, features fresh just from the garden greens with roasted garden beets and herbed goat cheese.
One of our specialty dinners is an 18oz locally raised grass fed beef steak, hand cut just down the road at the Smithers Sausage Factory. Fish and seafood are purchased from a number of local businesses, from Smithers to Prince Rupert. Dishes are embellished with wild cedar, nasturtiums, wild berries, and we compliment some foods with wild mushrooms which grow abundantly in the Kispiox forests.
In the winter we use a variety of amazing ingredients from our summer effort in home canning. Tomatoes, wild berry jams and jellies, fruits, pumpkin, squash, rhubarb juice, and pickles. Our root vegetables are stored to use throughout the winter as well.
Some of the recipes used in the kitchen have been passed down through 6 generations of our families. Dorothy Allen’s cinnamon buns, Frances Lee’s ginger snap cookies and carrot cake, Lil Love’s Doughnuts and Grant Nash’s dutch oven chicken, all culminate in a history of wonderful memories and tastes. Local Gitxsan dishes of bannock and smoked salmon are incorporated into our menu and at times Chief Gwininitxw stops by and makes her famous soap berry ice cream.
No matter the season, clients will be able to enjoy the “fruits of our labour, our land and our kitchen”!
OUR KITCHEN PHILOSOPHIES
Paul was born and raised on Vancouver Island in Campbell River. Spending a lot of time in the outdoors of Vancouver island, be it saltwater/freshwater fishing, hunting or just enjoying the outdoors. He started cooking professionally at the age of 16. After high school, he completed his culinary secondary education, and has been in the kitchen since then. After stints in restaurants around the Island and Mt. Washington Alpine Resort he realized that he prefers remote wilderness type situations as opposed to the restaurant lifestyle. He has been working the summers on the Coast of B.C. in Knight Inlet since 2000 and the past 5 years in Northern BC within the heli-skiing industry.
"Hunt it, skin it, cook it!
I know the farm to table thing is overdone, but with the garden, meat/fish and bees it seems like we are heading in that direction."
As long as we incorporate something wild or home-grown into every meal, I think we’re doing pretty great! Local is definitely better.
Our team is what makes our kitchen so amazing. Whether it’s the dance offs, jokes, or just the amazing vibe; our kitchen is a happy place and a great work environment. Everyone has their little input on dishes which makes every meal so unique. Our love and energy seems to be portrayed in our food.
Natasha was born and raised in the Bulkley Valley. Growing up so close to the mountains, Natasha quickly became passionate about skiing at a young age. After school she moved to Whistler and spent four winters
pursuing her passion for skiing.
Natasha also works for two fly fishing lodges and is an avid steelheader. Hopping from the mountains to the river, from one lodge to the next and traveling the globe in between. During the lodges off-season, Natasha is hard to pin down on a map; Shes has an adventurous spirit and is alway on the travel chasing powder, steelhead, climbing, biking, taking photos and exploring nature. “Work
hard, play harder.”