Sir Sam’s Ski/Ride and event centre will welcome patrons to the new Rhubarb on the Hill this Friday, Dec. 3 as the Wilkinson family begins to implement some of their changes to the newlyacquired property.

Doug Wilkinson and his family purchased the Eagle Lake ski hill from the Bishop family earlier this fall.

“Our family is excited to continue the wonderful legacy the Bishop family began back in 1965,” Doug Wilkinson said.

He said the Bishops and the current team had been extremely welcoming and helpful through the transition, and they were looking forward to working with them throughout the upcoming ski season.

Doug Wilkinson said his family has been cottaging in the region, currently on Boshkung Lake, for the last 15 years and their kids learned to ski at Sir Sam’s.


“We are looking forward to continuing to make great memories for our family here. We have a number of exciting plans for Sir Sam’s designed to improve the guest experience while maintaining our familyfriendly environment,” he added.

This season, guests will be welcomed into their renovated upper chalet, redone in a more contemporary fashion that will make it attractive for all types of events, including winter and summer weddings, Wilkinson said. The new space will hold up to 250 people inside.

In addition, “Working with Terri and Chris at Rhubarb, we are bringing the concept of ‘Rhubarb on the Hill’ back to Eagle Lake. We will be serving all the traditional favourites (including the Caesars) while adding delicious healthy and vegetarian choices as well.

“We will start welcoming guests at the restaurant on Dec. 3 and be open for breakfast, lunch and après ski/dinner from Thursday to Monday,” Wilkinson said.

Rhubarb co-owner Terri Mathews-Carl said they had a restaurant at the former Silver Eagle Resort in Eagle Lake before moving to Carnarvon about eight years ago. She said the Wilkinsons are regular customers and Doug approached them about collaborating to provide food services at the ski hill.

After selling Boshkung Brewing a year and a half ago, Mathews-Carl said there was room for such a venture although they knew it would mean more work at a time when it is difficult to staff restaurants. They were able to use existing staff and some new hires to pull it off.

She said Kayla Gardiner is largely heading the venture for Rhubarb.

She said some people think the menu is going to be fine dining, similar to the Carnarvon eatery, but that isn’t the case. She said it will be “a little more elevated with healthy food options.” The new apres ski, between 5 and 8 p.m., for example, will offer things such as homemade burgers and charcuterie. During the day, from 11 a.m. to 2 p.m., she said lunch will include barbecue, poutine, burgers, hotdogs, soups and salads. The restaurant will also be open Mondays for breakfast, lunch and dinner when not many County eateries are open that day.

“We definitely are excited. It’s great,” Mathews-Carl said, noting it wouldn’t have happened without Gardiner’s hard work.

The Wilkinsons have also installed a new bar (topped with a 100-year-old barn beam) facing the hill with a take-out window for the spacious deck.

On the slopes this year, they are going to continue the ski/boarding experience patrons are accustomed to. The ski hill will continue to operate five days a week, from Thursday through Monday, with morning and afternoon half-day options available throughout.

“We are also making exciting changes to the terrain park for our more adventurous guests,” Wilkinson said.

He added they’re looking forward to re-introducing a number of fun and exciting events throughout the season starting with a tree lighting at around 4:30 p.m. on Dec. 18 in support of SIRCH. Nick and Benton will be performing some kids favourite Christmas tunes on the deck followed by a full concert inside afterwards.

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