Executive Chef Dino Gazzola shares his expertise with you in video
Grouse Mountain is dedicated to sourcing the finest and freshest regional ingredients available, creating memorable dining experiences for the discerning palate. We are proud to be a member of Ocean Wise, a conservation program created to educate and empower consumers about the issues surrounding sustainable seafood. Look for our ocean-friendly options highlighted on our menus. All the restaurants at Grouse Mountain are also certified by the Green Table Network, which puts sustainability on the menu through innovative solutions that measurably reduce the impact we have on our environment.
As part of sharing our philosophy with everyone, we will film culinary delights as they are created in the kitchens at Grouse Mountain and bring the video and recipes to you here on our website. The first of the ongoing video segments affectionately titled “Cooking with Dino” features the winner of our 2008 Eat Local Recipe Contest, won by Marg Liebel’s B.C. goat cheese and pear tart with pepper jelly entry. Marg’s family recipe was selected from numerous mouth-watering entries by a panel of judges for its delicious taste and use of sustainable foods originating in the Lower Mainland. We look forward to helping you learn firsthand how to make many delicious culinary masterpieces in our videos below. Check back for more instructional videos from Dino, our head sommelier Brent Fraser and other knowledgeable Grouse Mountain culinary experts. We will upload more content as seasonal ingredients become available in our local markets, menus change, or we feel inspired by a great new food & beverage pairing! Enjoy!
| Dino on NBC Today Black Cod with Sunchoke Puree |
Dino on Urban Rush Seared Duck Breast with Wild Mushroom Gnocchi |
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| Dino on Global TV Confit Lamb Shoulder |
Dino on City TV's Breakfast Television Seared Albacore Tuna |
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| Dino on City TV's Breakfast Television Heirloom Tomato and Buffalo Mozzarella |
Dino on City TV's Breakfast Television Seared Pacific Halibut |
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| Pear and Goat Cheese Tart | Diver Caught and Pan Roasted Scallops | ||
| Sunchoke & Roasted Shallot Soup | Fromage Frais Gnocchi |
