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.
A place where friends gather to share a drink and a meal, where you can just kick back and feel at home & leave your troubles behind. You might find yourself beside a warm fireplace or having a chin wag with the barkeep.Wherever you find yourself you’ll feel like you’ve just stepped off the plane in the Irish city of Dublin
Tradiational southern Italian classics and modern samplings prepared from fresh ingredients star at Frankie’s cozy, rustic kitchen. Warm chilly innards with a bowl of Frankie's signature minestrone soup ($5) while simultaneously sipping a fermented fruit from the concisely curated wine list. An array of gourmet pies such as the Norma ($11), adorned with sautéed eggplant, artichoke hearts, and pancetta, nourish stomachs while paying homage to the diminishing second dimension. Vegetarian options include wild mushroom ravioli ($16) and penne classico ($13).
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.