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.
In the kitchen at J’s Pizza, ladles spill merlot-hued, house-made sauce across pristine sheets of dough. Busy hands flutter across the crust, scattering inventive toppings including capicola, fresh garlic, ginger, oysters, and chili peppers. As the pie slips into the oven, it spills forth steam like a supercomputer trying to understand knock-knock jokes. At the bustling counter, drivers bundle packages of baked lasagna and hot wings cloaked in garlic and honey, which fuel pizza parties and attempts to stare down a television.
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.
Yarrow Deli Co-op got its start as a deli nearly 30 years ago, crafting delicious sandwiches from fresh ingredients. However, it acquired a fresh philosophy six years ago, when it became a co-op. The co-op's employees work collaboratively, whether they spend their days pleasantly conversing with regulars, layering deli meats onto fresh-baked breads, managing the finances, or attempting to transform ordinary metals into gold.
Kuro Asian Cuisine offers a plethora of menu items from different Asian culinary traditions, with flavors ranging from Korean to Thai. Specialty sushi rolls are filled with such ingredients as fried lobster tail, cheese, and blueberry sauce. In the kitchen, chefs cook classic Asian meals, including plates of bulgogi beef and bowls of udon with spicy chicken.