NorthShoreTaste of the
CampfireBanana Boats
Asimple,customizablecampfiredessertthat’s alwaysahitwithkidsandadultsalike.
INGREDIENTS
4bananas (leave the peel on)
1cup mini marshmallows
1cup chocolate chips or chopped chocolate ½cup graham cracker crumbs or crushed graham crackers
Optionaltoppings:Peanutbutterchips,Caramelsauce, Strawberriesorraspberries, Coconutflakes,Toffeebits,Minipeanutbuttercups
INSTRUCTIONS
1. Preparethe bananas -Without removing the peel,cut aslitlengthwise along the inside curveofeach banana. Gently open theslit to create apocket, beingcareful nottocut allthe waythrough.
2.Fill the banana boats -Stuff thepocketwith marshmallows, chocolate chips,and anyadditional toppings youlike.
3. Wrap in foil -Wrapeachbananatightly in aluminum foil.
4. Cook over the campfire -Placethe foil packets ona grill grate overhot coals or on theedgeofthe fire. Cook for5–10 minutes, turning oncehalfwaythrough, until the chocolateismeltedand the marshmallows aregooey.
5. Serve -Carefully open thefoiland eat directly fromthe peel with aspoon
WelcometoValhalla
Pure North Vancouver
Welcome to Valhalla PureNorth
Your trailheadtothe wild!
Locally owned,mountain obsessed, andheretohelp yougearupfor thegood stuff— hiking,climbing, camping, skiing, and exploringwild places
We know thetrails,welove thegear, andwe’re stoked to helpyou getoutside
Yourtrailhead to the owned, mountain yougear up for the good skiing,and exploring wild places. the trails,welove the gear,and we’re help youget outside.
SwingbyValhallaand letthe adventurebegin
Swing by Valhalla and let the adventurebegin.
Pan-Seared SockeyeSalmonwith Green PeaPurée &Summer Succotash
Serves: 2|PrepTime: 15 minutes |Cook Time: 15 minutes |Total Time: 30 minutes
Celebrate summer withcrisppan-searedwildsockeyesalmonservedoverasilkygreenpeapurée andpairedwithavibrantsuccotashofblackbeans,Chilliwackcorn,andlocalcarrots. Finishedwith herbcompoundbutterandfreshgardengarnishes, thisdishissimple,seasonal,andelegant
Ferdinand Tolentino Chef de Cuisine
604.980.6525 parcliving.ca/summerhill
INGREDIENTS
Salmon
2(5oz) wild sockeyesalmon fillets
Salt and pepper
2tsp garden herb compound butter (softbutter mixed with chopped parsley, thyme, and garlic)
Green PeaPurée
2cups green peas (fresh or frozen)
2–4tsp extravirgin oliveoil
Salt and pepper
METHOD
1. Makethe Pea Purée
Succotash
1cup black beans,rinsed anddrained
½cup diced carrots
½cup Chilliwack corn kernels
2–4 tsp extravirgin oliveoil
2tsp fresh lemon juice
Salt andpepper
Garnish
Fresh herbs, microgreens, pea shoots, edible flowers, or chiveblossoms
Cook peas in boiling salted water or steam for2–3 minutes until tender and brightgreen. Transfer immediately to ablender with olive oil, salt, and pepper.Blend until smoothand keep warm.
2. Preparethe Succotash
Cook carrotsinboiling salted water for3–4 minutes until just tender; drain. Heat oliveoil in asauté pan overmedium heat. Add carrots, corn, and blackbeans, tossing until warmed through. Season with lemon juice, salt,and pepper.
3.Cook the Salmon
Patsalmon dry and season with salt andpepper.Heat alightly oiledpan over medium-high heat. Cook skin-sidedown(or presentation side if skinless)for 3–4 minutes until crisp and golden.Turn andcook another 2–4 minutes until just cooked through. Topeach fillet with 1teaspoon of herb butter and let it melt.
4. Plate
Spread the pea puréeontotwo plates. Spoon the succotash alongside and placethe salmon on top or beside it. Finish with fresh herbs, microgreens, or edible flowers.
AfternoonTeaismorethanjustteaandpastries—it’satradition ofslowingdown,sharingconversation,andenjoyingbeautifully handicraftedtreats
AtCandyRockCafe,everyAfternoonTeaispreparedfreshusing premiumingredients,handcraftedpastries,freshlybakedscones, delicatefingersandwiches,andcarefullyselectedloose-leaftea. Webelievequalitybeginswithouringredients.That’swhyweuse realbutter,freshseasonalfruit,premiumchocolate,house-made desserts,andfreshlybakedpastriespreparedinourkitchenevery day.
Whetheryou’recelebratingabirthday,catchingupwithfriends, orsimplytreatingyourself,ourAfternoonTeaoffersmemorable experienceinawarmandelegantatmosphere.
AwardWinning Dining, EveryDay
There’snothing betterthan enjoyingdelicious food that’s as nourishing as it is beautifully prepared. Andthat’s exactlywhat you’ll findatSummerhill PARC—exceptional cuisinecrafteddaily by our talented RedSeal Certified chefs.
Freshoff our 2025 People’sChoice win at the Best of the West CulinaryCompetition,our Chef de Cuisine, Ferdinand and hisculinaryteam areproud to serve dishes that consistently wowresidentsand community membersalike.
Ourpassion forfood shines through in everybite. Whether youcrave ahearty,home-stylemeal or afine dining experience, you’ll finditatPARC. Pair an active, social lifestyle withawidearray of activities,stylishsuites withmountainorocean views, and you’re livingaWest Coastsenior lifestyle that can’tbesurpassed.
Curiousabout life –and dining –at SummerhillPARC? Book atourand complimentarylunch todaytotaste for yourself.
604.980.6525 parcliving.ca/summerhill
