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.
The jingle of slot machines faintly reverberates just beyond the doors of the kitchen at The Well at Chances Chilliwack, where the chefs are busy whipping up a variety of contemporary dishes. They serve up tangy baby back ribs, tender steaks, pulled pork sandwiches with bacon jam, and pizzas topped with prosciutto and fresh pineapple. Their poutines come topped with a variety of inventive fixings, such as butter chicken or pulled pork. As the servers bear dishes out to the lively dining room, hungry gamers can tease their palates with glasses of sangria or drafts of craft beer. Check the calendar for upcoming UFC event viewings and live entertainment.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.
Already home to more than 150 loose-leaf tea blends, Aromatica Fine Teas and Soaps’ shelves are also stocked with colourful teapots, hand-crafted soaps, and all-natural skincare products. At the blending bar, staffers help craft custom blends from black, green, white, and herbal teas, and also educate sippers about tea folklore, health benefits, and history during Exploring Tea classes. Handcrafted by owners Kim and Karen, biodegradable castile soaps gently scrub skin with natural ingredients, including essential oils of grapefruit, lavender, basil, and lemongrass as well as restorative green-tea extract.
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.