In Vedder Mountain Grille's family-run kitchen, local chefs bustle to and fro, whipping up breakfasts, lunches, and dinners from locally sourced ingredients. Free-range eggs from the local and organic Six Masters Farms transform into signature eggs benedicts, and gluten-free sandwiches pair with freshly cut fries. Their burgers, chicken fingers, and schnitzel are all wheat-free as well, and the chefs gladly substitute vegetarian alternatives in many of their sandwiches. Dedicated to preserving the environment, the staff dutifully recycles and composts their leftover materials.
In the informal, cozy dining room, glimmering chandeliers gently light wooden tabletops and chairs. Framed pictures hang above shelves packed with oddities and antiques, and vases of flowers sit atop a piano in the corner, who is determined to one day be able to finally play itself. A few chairs and tabletops sit outside the cheerful blue storefront, ideal for outdoor dining during warm sunny days.
J's Pizza buoys up bellies with a menu of fresh dough disks slathered in homemade pizza sauce and stacked with a bounty of toppings. Jolt dozing taste buds with spice-doused capacoli pizza, layered with pepperoni, sausage, capacoli, and banana peppers ($19–$28 for two), or indian-infused paneer pizza, weighed down with the indian-style cheese and diced onions, peppers, and tomatoes ($19–$28 for two). All orders include two pizzas, eliminating the need for democratic partitioning treaties. Gnoshers can also customize orders by adding their choice of toppings, such as spinach, green peppers, shrimp, feta cheese, and more ($8–$13 for one, $15.95–$26 for two, depending on size and number of toppings). J's Pizza doles out nonrotund entrees and sides as well, such as the veggie and meatball lasagna ($14.99–$15.99) or an order of 10 hot-and-spicy chicken wings ($8).
The chefs at Joe's Restaurant & Lounge rarely look farther than 150 kilometres away for their meats and produce, sourcing organic ingredients from farmers throughout the Fraser Valley whenever possible. These ingredients lend harvest-fresh flavours to their eclectically influenced menu, which includes aged-in-house Angus steaks alongside traditional Creole, Indian, and Italian entrees. They also whisk together all of their own sauces and dressings, and modify dishes to accommodate vegetarian and gluten-free diets.The restaurant features outdoor seating for scowling at clouds during the warmer seasons, and shelters guests with rich earth tones and dark wooden accents within the dining room. Red tulips add vibrant splashes to the decor, as do the tabletop colouring sheets that busy children's hands pre-meal.
Cheam Golf Centre covers a golfer’s whims from pre-round prep to post-putts on the 18th hole of the 2,618-yard, par 56 course. A 30-stall driving range facilitates practice cuts before stepping on the course, a layout riddled with surprise difficulties that belie the relatively short length. A winding stream comes into play on several holes, and bunkers sit green-side on nearly every hole, creating prime opportunities for golfers to practice sandy up-and-downs or model a new pair of sandblasted khakis. After conquering the course, players can head to the Tee Off Grill, where chef Michael Leduc crafts 8-ounce burgers, shepherd’s pie, and dips perfect for enjoying with newly whittled divot tools.
Cooks toss together a familiar collection of pastas, comforting finger foods, and golden-baked pizzas, earning their eatery the Chilliwack Times readers' choice award for Favourite Pizza 17 times, including as recently as 2013. They'll blanket their home-style thick crusts or hand-stretched thin crusts with sauce, cheese, and a sheath of 25 possible toppings, which can include smoked oysters, spicy sausage, and sun-dried tomatoes. Cooks try to accommodate virtually any diet, baking up specialty pizzas using gluten-free crusts, vegan cheeses by Daiya, and Klingon-sanctioned meats.
Chef Bill Shortreed and his gustatory brigade create a menu of gourmet meals, including AAA angus steak that ages for 28 days to emerge as a wiser, more experienced cut. Exposed beams support the earth-toned dining room's high, slanted ceiling, where seafood pasta, prime rib surf 'n' turf, and juicy pork ribs quench cravings for decadence. Tea lights illuminate the Grill House's carefully prepared plates, which may be complemented with domestic and imported wines, as well as an expansive menu of specialty martinis.