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It has been one month since the Grimm’s team ventured up the mountain to join our friends at Gibbons for the 2017 Whistler Village Beer Festival. 

This was our 4th time joining forces with the Gibbons team for a weekend filled with great times, great beer, and of course great food.
We started the festival off with a Sip’ N Stretch event which translates to “Beer Yoga.”  The event was put on by Lulu Lemon and was a fun way to kick off the festivities and get a little exercise in before the beer and food! 

WVBF’s main event runs for two days at the Whistler Olympic Plaza nestled in the Village. The setting of the event really can’t get any better as you are surrounded by mountains and trees in every direction. 

All of our proceeds from the weekend went towards helping our fellow British Columbians affected by this summer’s wild fires. We were sure to bring along enough Bavarian Smokies and European Wieners to keep the BBQ packed on Saturday and Sunday along with our Naturally Fermented Sauerkrauts to top those buns and keep the guts healthy!   

At the end of the day, we all went back to our hotels for a quick cat nap and then it was out again to join Bar Hop Whistler which starts at the famous Longhorn Saloon & Grill and leads you to three other venues throughout the village (Definitely something to check out if you’re looking for a fun night out on your next visit to the village.)

Sunday morning started with the most delicious brunch prepared by Chef Bobby Macmillan and the team at Stonesedge Kitchen Whistler. The menu included Beer Battered French Toast, Get In My Belly Poutine, Ménage et Pork Sando, and Grimm’s Inspired Signature Caesar all made fresh with Grimm’s products. Chef Bobby was nice enough to provide us with the recipes so we could share them with you to recreate them at home! You can find all three brunch items on our recipe page. 

The rain clouds rolled in and day 2 of the festival was a little wet! Luckily the weather didn’t seem to dampen anyone’s spirits and many adorned plastic rain ponchos to keep dry while enjoying the day.  

All in all it was a great weekend spent in one of BC’s most beautiful places, raising money to help our communities.  At the end of the weekend, we raised a total of $2678.25 for the Canadian Red Cross BC Wild Fires Appeal. 

Did you make it up to Whistler for the beer festival? Did you stick it out Sunday in the rain?
Let us know how Grimm’s could help make your 2018 WVBF even better.

Well, it is officially Fall!
As much as we love the summer months, we look forward to fall every year. 

The kids are back to school, starting extracurricular activities and settling nicely into routine.
The days are still long and warm enough to enjoy an evening stroll after work but cool enough to try out that new soup recipe you’ve been eyeing for the last few months.

To welcome in the crisp fall weather we have put together a collection of our favourite soup recipes from our recipe page.  Whether you’re looking for something that’s hearty and creamy or a way to use up those Thanksgiving leftovers we’ve got a soup that’s sure to do the trick. 

Canadian Back Bacon Soup

The Canadian version of Baked Potato and Bacon Soup that uses our lean Canadian Back Bacon to make a dish that’s hearty and creamy. 

Double Smoked Side Bacon & Potato Soup 
A skinny version of Loaded Baked Potato Soup that does not require any heavy cream. By using Double Smoked Side Bacon you only have to use a small amount to get the rich smoky flavour throughout the soup. 

Borscht with Kolbassa Sausage 

This classic European staple is a versatile dish that lends itself well to using what is on hand in your fridge and pantry. This recipe is very healthy and filled with good-for-you ingredients. 

Kolbassa, Kale and White Bean Soup

This hearty soup is packed with nutrients and perfect for brisk days. Ready from start to serve in just over 30 minutes! 

Festive Ham and Sweet Potato Soup 

If you have recently had a ham dinner and are looking for a way to repurpose your left overs, this recipe is for you. Bonus! This recipe is paleo, gluten and dairy free friendly! 

Soup just happens to be one of our favourite things to make, and let’s face it; a warm bowl of soup is just good for the soul. As we transition into the colder months make sure to check back with us for more delicious and easy to make soup recipes.

If you have a favourite soup recipe, send us a message and we’ll include it in our recipe catalogue with your name as the author! 

Ah Back to School, a time of the year that has many parents rejoicing! Keeping kids occupied throughout the summer months can be a tough job! But with Back to School comes the added task of packing nutritious school lunches. This task can be made that much more challenging for those with a child suffering from Celiac Disease. 

Here at Grimm’s we do our best to provide our customers with options that are safe for those with food allergies and dietary restrictions. All of our meat products are gluten, lactose and soy free with no MSG added and we are proud to offer a selection of gluten rice free tortillas and Naturally Fermented Foods. 

We are lucky to be part of a large community that includes the Canadian Celiac Association and helpful online guides such as The Celiac Scene™. We wanted to put together a few ideas to make packing celiac friendly lunches a breeze and ask you to weigh in on your favourite gluten friendly products.

With the help of Ellen Bayens, Founder and President of The Celiac Scene™ we put together the following pairings that we hope will help make the job easier. 

Gluten-free ham sandwich using Grimm’s Honey Ham, gluten-free bread, Cheddar Cheese, lettuce, tomato, and mayo.
Gluten-free granola fruit bar 

PBJ Sandwich on gluten-free bread with no-nut butter
Dried mangos
Strawberries
Grimm’s Original Pepperoni Bites
Cucumbers with hummus

Udi’s gluten-free bagel with Grimm’s Smoked Turkey Breast, Marble Cheddar, cucumber, Tzatziki
Veggies & fruit
Cheese string 
Gluten-free chocolate muffin 

Grimm’s Garlic Sausage, cheddar cheese, and rice crackers
Orange slices
Gluten-free sausage roll
Gluten-free rice crispy bar 

Grimm’s Homestyle Roast Beef
Gluten-free rice crackers
Dried Seaweed crackers
Cherry tomatoes
Peach 

Monterey cheese
Sliced green pepper
Gluten-free crackers
Grimm’s Kolbassa Sausage
Cut up fruit and vegetables

Wrap with Grimm’s Brown Rice Tortilla & Pastrami
Carrots
Strawberries & grapes
Cheese sticks

Grimm’s Old Fashioned Ham
Cheese
Grimm’s Naturally Fermented Pickles
Cut up veggies with ranch dressing
Two gluten-free cookies
Apple sauce
Gluten-free gummies 

Yogurt
Grapes
Glutino Gluten-free pretzels
Thermos with Soup
Grimm’s Turkey Mini Peps 

Do you pack gluten-free lunches? What are some of your favourite combos?

This sandwich is a messy one! A gooey fried egg is the delicious glue that holds all the contents together.
Some might think of this one as a breakfast sandwich but we will happily eat one at any time of the day. 

Bring your appetite!
This sandwich uses our Extra Lean Canadian Back Bacon cut into thick rounds, Roma tomatoes, green peppers, red onion, avocado, creamy jalapeno Havarti, a fried egg and a small bit of creamy cucumber dressing all placed between a savoury everything bagel.  

Sandwich day is always a good day in the office, it means a quick and delicious way to provide everyone with a lunch. We never have a shortage of taste testers.
After a quick trip to the grocery store we’re ready to get creating.

You can lightly toast your bagel to add a little crunch to the sandwich or leave it soft, whichever you prefer. 

Slice the Canadian Back Bacon into thick slices and place in a frying pan on medium heat. Like the majority of our meats, our back bacon is fully cooked and naturally smoked so you will only need to heat it till it’s a desired temperature.

Place the back bacon on the bottom half of the bagel and place cheese on top so it begins to melt.
Layer green pepper and tomato on top. 

Crack one egg per sandwich into a greased frying pan and watch carefully. You can use the same pan as the back bacon to give the egg more flavour.  About half way through cooking we like to add a teaspoon of water to the pan and cover with a lid. This allows a thin layer of egg white to form over the yolk and results in a pretty perfect fried egg. 

Here comes the tricky part! Carefully lift the egg from the pan using a spatula and place on the bagel on top of the vegetable. Do this slowly as the egg will try and slide from the top. 

Once you have your egg in place, top with avocado and drizzle with cucumber dressing.
Press the top half of the bagel on and cut and in half letting the yolk run all over the contents of the sandwich. 

Camping is a great way to create lasting summer memories with the family for relatively little spend. 

If you live in a busy suburban area it can be quite rewarding to pack the kids and drive away from the hustle and bustle for a weekend. We’re lucky in Canada to still have lots of wide open spaces that allow us to do so. 

It can be a bit challenging to keep little ones entertained while you’re unplugged from the rest of the world. Luckily, however, we also live in a world of Pinterest! There are all sorts of fun activities you can plan ahead. We found this great list of 10 Fun Camping Games for Kids by Real Family Time. We love the idea of a scavenger hunt.


All that exploring is bound to work up an appetite! When it comes to mealtime out in the wilderness, we’ve got you covered. We make many products that are synonymous with camping. Nothing says camping like a Smokie roasted over the campfire on a stick or eggs and sausage in a cast iron first thing in the morning. 

If you’re looking for something a little more gourmet there are plenty of recipes you can make ahead and bring along in the cooler.  One of our favourites to bring along is foil packs, you can chop all your meat and veggies at home, pack in foil and toss right on the fire! So easy!  When bringing food into the wilderness make sure to always store the food safely away from wildlife and take with you any garbage from the packaging. 

What is your favourite camping food?
Do you love waking up with the birds and making coffee bacon and eggs in the morning or do you prefer cooking Smores over the glow of the campfire?

A delicious way to incorporate Brussels sprouts into your diet… yes, we said delicious and Brussels sprouts in the same sentence. 

This recipe is so easy! It’s packed with loads of nutritious vegetables, melted Mozzarella cheese, Grimm’s Verified Canadian Pork ™ Bratwurst and spices. It is completely gluten free and caters to a low carb diet. Anyone who is adhering to a ketogenic diet, this recipe is for you! 

The Low Carb Sausage Bake can be enjoyed in any season and is a great way to get a healthy serving of veggies. We used Brussels sprouts, red and yellow bell peppers, onions, zucchini, celery and grape tomatoes but you can easily substitute for your seasonal favourites.  

Pre heat the oven to 425 and start by cutting up all your vegetables, there’s very little prep work as you want to keep the vegetables in large chunks.
Next slice the mozzarella into sizable rounds. It’s best to get one of the pizza mozzarella balls so you can cut to desired thickness. 

Grease your casserole dish with a bit of olive oil and start adding in the vegetables and distributing the mozzarella evenly throughout. Pour a ¼ cup of olive oil over and sprinkle 2 tbsp. of thyme over the vegetables and cheese. 

Place the whole uncooked Bratwurst on top; we used two 300g packages to cover the top of our casserole dish.
Place everything in the oven and bake for 40 – 45 minutes. The delicious aroma of the Bratwurst and the thyme cooking into the vegetables will start to fill your kitchen as you wait. 

Make sure to check the sausage to ensure it is cooked all the way through before you take the dish out of the oven. 

Let everything cool for 5-7 minutes and serve in bowls. 

We guarantee you’ll be making this one again. The melted cheese and Bratwurst make it easy to serve a large helping of vegetables to those that aren’t normally so keen. 

Try it tonight and let us know if you added any extra veggies!
Get the full recipe here. 

This summer our goal is to encourage you to get outside and enjoy the great outdoors, doing something you love with people you love. 

Hiking is an excellent way to get outside, explore nature, and #ShareYourSummer. From the West Coast Trail on Vancouver Island to the Terra Nova National Park in Newfoundland, there is an abundance of trails from coast to coast in Canada. 
Going for a hike is a great way to unplug and catch up with an old friend or spend some quality time with man’s best friend. It doesn’t matter if you are experienced and looking for a challenge or just wanting to take it easy, there’s a trail for everyone. 


Some hikes can take a few hours so you will want to bring along some snacks or a lunch and lots of water to stay hydrated

Take Anywhere Meat Snacks are lightweight and fit nicely into a backpack or camera bag.
They are also packed with protein to keep you fuelled! Eat them by themselves or use them to create a trail mix along with seeds, nut, and dried fruit.  

Today is National Hot Dog Day and we’ve got just the thing to help you celebrate! 

Whether you’re at the ballpark, camping in the woods, or barbecuing in your own back yard there’s nothing quite as satisfying as a perfectly grilled treat dressed up with all the fixings in the middle of summer. But, not just any ol’ dog will do! Around here we prefer traditional style Smokies, European Wieners, and Sausage made with the finest cuts of pork and beef and seasoned to perfection. 

The Naturally Fermented Kimchi and Sauerkraut provide you with a boost of probiotics to keep your gut happy while also satisfying the taste buds. Food that tastes good and is good for you is always a win!
This recipe is quick to whip up and can be made completely gluten-free by replacing the brioche bun with a gluten-free variety (We’ve already got you covered with the Bratwurst as our meat is always gluten-free.)

Try these tonight to celebrate National Hot Dog Day or invite a few friends over on the weekend for backyard BBQ. We can’t wait to hear your thoughts!

Recipe:

Directions 

  1. Black Garlic Kimchi Mayo
  2. Chop ½ cup of Grimm’s Black Garlic Kimchi, add 3-4 tablespoons of mayonnaise and mix.
  3. Grill Sausage on barbeque turning a few times until cooked thoroughly (approx. 10 minutes).
  4. Warm hot dog buns on the grill
  5. Spread Kimchi mayo mix on the buns with sausage, add chopped carrots, and chopped cilantro.
  6. Serve with vegetable chips, Grimm’s Caraway Sauerkraut, and Grimm’s Original Pickles.

Our July feature sandwich is the BLATT, which is just fun to say!

BLATT actually stands for Bacon, Lettuce, Avocado and Tomato. The second T is also for tomato as this sandwich has both fresh and sun dried.
The differing texture and taste of the tomatoes and the creamy deliciousness of the avocado just takes the BLT to a whole other level. 

We started by slicing all of our ingredients. Double Smoked Side Bacon is one of our favourites because you can slice it to a desired thickness… as you can see we like it thick.
Although we don’t suggest eating our bacon cold, you could, because it is naturally smoked! … We much prefer it hot though, so we cooked it in a pan. 

Once the vegetables are sliced and the bacon is fried you’re ready to assemble your BLATT!
You’re going to need a sturdy home for everything, a bun works better than bread, we went with a cheese bun. 

It’s all about the layers!
Spread mayo on one side of the bun, place sundried tomatoes on top, then avocado, lettuce, fresh tomato, mayo, pepper, bacon, lettuce, bun. 

Chances are you’re going to be pretty full after this one so keep the sides light. Naturally Fermented pickles were our choice as the probiotics aid in digestion. 

Try out the BLATT this weekend and you’ll see the beauty of those two extra letters.

Ingredients for one sandwich:

This sandwich is loaded with tender and juicy slices of Home Style Roast Beef, fried onions, and the unmistakable kick of horseradish. 

We love sandwiches because they are quick and filled with so many flavours and food groups. Oh, and the combinations are really endless, which lends itself well to creativity!
(You can read more about our love for sandwiches here.)

Here we’ve dressed up the classic roast beef sandwich and turned it into gourmet creation packed with rich and sharp flavours that you can enjoy for lunch or dinner. 

Have you ever noticed that roast beef sandwiches tend to be lacking in the vegetable department? Us too! So we added in slices of ripe Roma tomatoes and a handful of peppery arugula to compliment the other ingredients and bump up the nutritional value.

We started out by slicing our tomatoes and onions and placing the onions in a pan with a small bit of butter to fry into a nice golden brown colour.  In a side bowl mix together horseradish, mayo and a little olive oil to create a sauce that can be drizzled.

Something about the smell of onions frying just kick starts your appetite! 

nce the onions are done frying you’re nearly ready to sit down and enjoy your meal.

Spread Dijon mustard on one side of your preferred bread, we used a fluffy white Kaiser roll for ours.
Then load the sandwich up with a generous portion of roast beef. Place tomatoes, fried onions, and arugula on top of the meat. Finally, drizzle the horseradish mayo mixture over the arugula and press the two sides together.

Voila! You have yourself one of the best tasting roast beef sandwiches you’ve ever had.

Ingredients for one sandwich:

What did you think of the horseradish and roast beef combination? What is your favourite flavour combination to put together?

Winner of the 2017 Chili Cook-Off at Fresh St. Market in Fleetwood!  

For the past 3 years, Grimm’s has been a part of the Fresh St. Market Chili Cook-Off. This is a really fun event that takes place annually at two of Fresh St.’s locations.
Grimm’s, along with 4-5 other competitors get together and each creates a chili recipe for attendees to taste and vote on. Our Smokehouse Turkey Pep Chili is a product of past years competition. 

The Cook-Off is a great event for families and is accompanied by a huge one day sale in the store.
All proceeds from the Cook-Off go towards the JGL Foundation for Cerebral Palsy 

A team of our Sales Specialists get together every year and work well into the evening the night before the Cook-Off creating a giant pot of chili. We are always more than happy to offer our services as taste testers!
When we’re lucky they are kind enough to share their secret recipe with us so that we can share it with you!

Their recipe this year includes Grimm’s Fresh Chorizo Sausage and Double Smoked Side Bacon. Spicy, smoky, and delicious! 
Lots of ingredients, one pot, little cleanup! 

As we said, there are lots of ingredients, but once the prep is done this recipe is extremely low maintenance! 

  1. Sauté ground beef and Chorizo with half the amount of spices. Place in pot
  2. Chop vegetables and sauté with green chilies and garlic. Place in a pot and add the remaining spices.
  3. Chop bacon into small pieces, fry, drain and add to the pot. 
  4. Add kidney beans, diced tomatoes, tomato sauce and paste
  5. Add bouillon, beer, Worcestershire, Tabasco, and sugar
  6. Bring all ingredients to a boil 
  7. Reduce heat and let simmer 2 hours 
  8. Serve with corn chips and a dollop of sour cream

Have you ever participated in a Chili Cook-Off before? What is your go to chili recipe?

It has brie, need we say more?
This sandwich is gooey, crunchy, creamy, tangy, and completely gluten-free!

It’s hard to pinpoint what we love most about this sandwich. Maybe it’s how the cranberry mayo perfectly complements the smoked turkey or the way the brie melts over the edges of the bread to create a delicious glue that holds everything together. 

This sandwich sounds like its high maintenance, but it’s really not!

Once we got started we found that making only one was not an option, everyone saw the finished product and put their orders in.  The great thing is that once you have all your ingredients you can whip one up in a matter of minutes. 

Here’s what you need:

  1. Preheat a skillet on medium heat 
  2. Mix cranberry sauce and mayo together in a small bowl 
  3. Butter the outsides of two pieces of bread and put in skillet 
  4. Slice brie and place on bread 
  5. Wait for brie to melt over the edges of the bread, careful not to burn the bread
  6. Place 2-3 slices of Smoked Turkey on top of the brie
  7. Take out of the skillet
  8. Place avocado and spinach on one side of bread
  9. Spread cranberry mayo on the other
  10. Press together 
  11. Serve with salad or soup
  12. Enjoy!

Make it at home today and let us know your thoughts!