The culinary philosophy I follow at Grizzly Bear Ranch is simple: we eat fresh, local, seasonal and, wherever possible, organic food.
For most of the summer and autumn I serve salad greens, spinach, carrots, peas, onions, garlic, rhubarb and many kinds of herbs grown in our small vegetable garden. All other vegetables come from local farmers, who grow their crops in the most nature-friendly way.
I try to keep my cooking as straightforward and unpretentious as possible and I try to base everything on available fresh ingredients and emphasize taste and goodness rather than complicated presentation.
Whenever possible, I cook from scratch and prefer not to use any premade mixes or sauces. For instance, we use only homemade pesto.
Our usual breakfast fare includes pancakes or French toast, bacon or sausages, muffins or scones, scrambled or baked eggs.
Granola, fresh fruit and yoghurt are served with every breakfast as well as freshly and locally roasted Oso Negro coffee and a selection of teas.
Dinner is a chance to indulge my culinary passions. I serve one main meat or fish course with at least two side dishes and a salad.
Examples of dishes that have gone down well in the past include oven-roasted rainbow trout with baby dill potatoes, lemon sage roast chicken with vegetables, and Shepherd’s Pie.
We always serve dessert too. Huckleberry and pear crumble is a favourite and also blueberry tartlets with fresh cream.
We can always cater for vegetarians and guests who have food intolerances.
In the summertime, we quite often have dinner by the river. Grills from the barbeque and roast vegetables from our wood-fired outdoor oven are often a big hit. I also cook pizza in the oven using freshly-made dough and herbs from the garden.
In order to make the recipes we use in our daily cooking available to friends and guests, I have written two Grizzly Bear Ranch cookbooks. The books can be ordered from www.lulu.com