Après-Ski

For this twist on poutine, we use baked potato wedges and our rich beer-spiked Stout Gravy. Serve it as a starter or as a side dish with roast or barbecued meat.

A simple syrup infused with allspice, cloves and cinnamon adds depth to this beverage. For some extra flair, serve each glass with a fresh lime wedge and a cinnamon stick.

This easy fondue dip is a mix of Parmesan, Gruyere and cream cheese. Serve it as an appetizer with cubes of bread and lightly steamed vegetables.

Bison is leaner than beef, but the cheese and mustard mixed right in with the meat makes this grilled burger nice and juicy. The sweetness from our sautéed Maple Shallots complements the bison nicely.

This tomato-based one-pot beef stew cooks up in the slow cooker. You can also cook it on low heat in the oven if you’d prefer.

Infused with holiday spices and orange citrus, serve this warm cider on a cold winter's night, it is sure to become a family favourite.

Packed with veggies and cheese, this bread and egg casserole is the perfect mid-morning vegetarian brunch or a spicy breakfast-for-dinner dish.

Popular during the holiday season, this Canadian classic square has a nutty chocolate cookie crumb base, bright yellow custard filling and chocolate top. A huge hit on any holiday baking tray.

This hot Après Ski drink is the perfect way to warm up after a day of skiing or as an after-dinner cocktail with friends. 

This hot dip is a classic at both holiday parties and game-night get-togethers. This creamy cheese dip is great with crackers or sliced baguette.