West Coast Fishing Club
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The Outpost Fishing Reports

The Outpost Report: May 25, 2010

May 25, 2010 | 1062 Views

OUTPOST UPDATE: After a long journey Todd McIntyre has North Island Lodge in place in Haida Gwaii. The Outpost start-up crew (including myself) are leaving Saturday for Port Louis and the fuel barge with all our summer supplies left on Tuesday from Vancouver. So this will be the last of the winter weekly reports. Thanks for tuning in and get ready for daily updates starting next Monday May 31st.

This week’s report is written by Tobey and Michael Caballo (OP Chef’s):

We are giving Ken a break from blogging this week to fill you in on what’s happening on the kitchen side of things at the Outpost. This past week saw us arranging all the dry goods and frozen deliveries loaded into a container and a giant freezer unit to be shiped up to the Outpost by barge. This was a very different experience for us! Calculating quantities of butter, sugar, salt, flour, etc. for the summer was an interesting challenge. Because there is limited space available on the planes during the season, we needed to ensure that every possible item went up pre-season on the barge (brooms, thermometers, chocolate…so many things to think of!). This way, we’ll have enough space for fresh fruits, vegetables, and dairy on our changeover days.

For the past few weeks we’ve been refining our recipes for the breads, pastries, and other baked goods you’ll be enjoying this summer. We’re getting more and more excited about getting started! Seeing the incredible work that Two Rivers did on our custom meat order (more on this next week, stay tuned!) sealed the deal on our eagerness to get cooking… especially the custom sausages they made for us!

We feel really lucky that we have managed to build an incredible network of suppliers – farmers, cheesemakers, and other artisans here in Vancouver. We are really excited to be showcasing these incredible B.C. producers. We have highlighted a few of our favourites below, and will be adding more as the season progresses. Hope these tidbits make your mouths water in anticipation!

MERRIDALE CIDER

Some of the greatest food experiences we recently enjoyed were in Spanish Basque countryside “sidrerias”. Northern Spain is famous for their hard cider – a delicious, dry, fermented beverage made from apples and aged in chestnut barrels. In

Spain

, a traditional meal at a sidreria would include a dry aged rib steak cooked on a wood grill, salt cod, some local sausages cooked in cider, a big wedge of a local farmhouse cheese served with fresh walnuts, and of course all the cider you can handle poured directly from 12 foot high barrels.

To accompany the gorgeous, dry-aged Pemberton rib steaks we’ll be serving at the Outpost, we are thrilled to be offering a traditional hard cider from the Merridale Cidery on Vancouver Island. Merridale Traditional Cider is an international award winning cider in the true tradition of hard cider. Read more about the wonderful people and ciders from Merridale at http://www.merridalecider.com/, and look forward to sampling this delicious drink after a long satisfying day of fishing!

KOOTENAY ALPINE CHEESE


Real cheese should have very few ingredients, and the most important one is MILK.  Other ingredients could be salt, rennet, or enzymes. If you read the ingredients on cheeses at the grocery store…well…the first ingredient isn’t always milk. B.C.’s climate provides an incredible natural environment for dairy animals, resulting in some world class cheese being produced here.  One of our favourites is Kootenay Alpine Cheese, a small family-run dairy in the Kootenays that produces all certified organic, farmstead cheese. Their “Nostrala”, a cheese similar to an Italian fontina, will be featured at the Outpost this year. This gorgeous, nutty cheese is made in the traditional European manner, handcrafted and carefully cave aged to develop a complexity that echoes the flavours of the rich alpine grasses where the cattle graze. A slice of this with some homemade bread as part of a robust brea
kfast…mmm

MOONSTRUCK CHEESE

We have been enjoying Moonstruck cheese for years – after discovering it on a visit to Saltspring Island. Tobey used to love including it on the artisan cheese plate at JK Wine Bar in Toronto. Moonstruck raises Jersey cows – prized as a breed for the high quality of milk they produce. In the paradise of Saltspring Island, B.C., these animals enjoy an idyllic life roaming around and snacking on kelp, grass, and high quality organic feed.  Moonstruck produces both raw and pasteurized cheese, and have been recognized internationally with a Silver Medal at the First World Jersey Cheese Competition on the Isle of Jersey in 2008 for their Ash-Ripened Camembert.

We’ll be showing off their Ash Ripened Camembert, as well as White Grace – a raw milk peasant style cheese.  For us, one of the most important elements of our cooking philosophy comes from knowing the people raising and producing our food. We are so excited to show off all these gorgeous products!

SEE YOU SOON AT THE OUTPOST!

Your Chefs,
Tobey and Michael Caballo

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2016 Pricing & Packages

Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Self Guided Package
  • 19’ Boston Whaler & Standard Room
  • 2 guests per boat$4,865$5,135
  • Guided Package
  • 22’ Boston Whaler boat & Standard Room
  • 2 guests per boat$6,080$6,800
  • 3 guests per boat$5,595$6,135
  • Offshore Guided Package
  • 25’ or 27’ Boston Whaler & Standard Room
  • 2 guests per boat$6,590$7,470
  • 3 guests per boat$5,930$6,590
  • 4 guests per boat$5,600$6,150
  • Deluxe Offshore Guided Package
  • 29’ Boston Whaler & Standard Room
  • 2 guests per boat$6,655$7,560
  • 3 guests per boat$5,975$6,645
  • 4 guests per boat$5,630$6,195
  • Room Supplements
  • Standard Room$Incl$Incl
  • Ocean View Room$180$230
  • Single Room Supplement$310$410
  • Ocean View Room Supplement$410$540
  • Owner's Suite - Henslung Cove$510$690
  • Owner's Suite - Grange Point$770$1,025
  • Private Dining Room (for full trip)$770$1,025
  • Rates are per person based on double occupancy
  • Single rooms, ocean view rooms and owners suites are subject to availability
  • Private Dining Room is $250 per night based on availability
    Each package includes:
  • Flights from Vancouver to The Clubhouse (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 22’ Boston Whaler
  • 2 guests per boat$5,545$6,450
  • 3 guests per boat$4,940$5,850
  • Rates are per person based on double occupancy
    Each package includes:
  • Flights from Vancouver to The Outpost (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 21' EagleCraft$5,080$5,220
  • 18’ EagleCraft$4,920$5,065
  • Self Guided Package
  • 18’ EagleCraft$4,190$4,295
  • Rates are per person based on double occupancy
    Each package includes:
  • Flights from Vancouver to North Island Lodge (private charter & helicopter)
  • Luxury accommodations, guided or self-guided fishing, gourmet dining, host bar including beer and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
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