Looking for a truly unique and seasonal brunch in Squamish? This weekend at The Crabapple Café, we’re featuring a standout dish that highlights the best of local ingredients and culinary creativity. Led by local expert @the_mushroom_forager, we set out on a guided foraging trip through the forests surrounding Squamish to gather fresh, wild morel mushrooms—a short-season delicacy known for their rich, earthy flavour. Our kitchen team then crafted a special eggs Benedict-style dish that brings this ingredient to life. We start with duck legs rubbed in a house herb blend of thyme, sage, rosemary, oregano, juniper berries, coriander, black pepper, star anise, cloves, and garlic. The duck is then braised slowly in duck fat, shredded, and sautéed with our wild morels and a touch of house-made au jus. It’s served on an English muffin, topped with poached eggs, silky hollandaise sauce, crispy duck skin, and a drizzle of balsamic glaze. This is a premium, limited-time brunch feature in Squamish, perfect for food lovers, foraging fans, and anyone looking to explore something beyond the ordinary. Available only this weekend at The Crabapple Café.