Posts tagged with “Food”

I have to admit, as far as brunch goes, I have been a diehard Elements fan for quite some time, despite the fact you are sometimes waiting for up to an hour to get a seat in this bustling bistro on a typical weekend morning.

When Alta Bistro announced they were serving breakfast in their cozy eatery I was intrigued. This new kid on the block, just up the street from Elements and also off the pedestrian stroll, is one of my favourite places to dine. Based on my dinner experiences, I assumed breakfast would be fresh, imaginative and simply delicious.

And, I was right. After checking out the menu I decided to go with Mushrooms on Toast with a Two Hour Egg for $12. The thick slab of buttery, toasted sourdough bread was smothered with a selection of sauteed wild mushrooms, creamy horseradish hollandaise and topped with a slow poached, two-hour egg that had been lightly panfried to give it delicious, crisp brown edges. Two slices of organic bacon topped off this indulgent plate.

My dining partner Tyler chose the Croque Madame $11, served with an egg on the side and spicy homemade ketchup, perfect for dipping that cheesy goodness into. Both plates came with savoury roast potatoes. Although we opted for Namasthe organic mint tea and fresh brewed Milano coffee, a mimosa made with fresh squeezed orange juice and Blue Mountain Brut (known as the Manmosa when served on the rocks) would be a refreshing way to cut through all that buttery goodness. And since we were heading into the village  next to take care of some Christmas shopping, a little buzz would have been welcome. Oh well, there is always next weekend!

The Alta Bistro is serving breakfast and brunch from 7:30am to Noon daily. Check out the full menu here.

We often focus on all of the international cultures that congregate to make up the “Whistler nation.” Visitors are baffled when they encounter someone without an Aussie or Britsh accent, and almost need to be convinced that some people actually come from Canada.

That being said, we don’t seem to acknowledge the ever-growing domestic  transport from Eastern lands.  That’s right, our Quebecois and all the flavour they bring! As I venture through the intricately stunning old world charm of Montreal and the menus it presents, I have to pay tribute to the palates many have imported to our global village. And it’s no wonder with an obvious appreciation and passion  for cuisine  and the food experience.

So come along and  explore with me this sunny -  yet Quebec crisp –  Saturday afternoon.   Admittedly, as those who have travelled with me know, I research to no end when visiting a place which hot spots and hidden gems are awaiting the foodie Sherlock Holmes amongst us.

This is how I was able to straightline to Soupesoup on Rue Wellington as I had dragged my hubby here in a past visit. The beams of light in the warehouse space are warm and inviting just like the  staff. Read more

Like so many do at this time of year, a group of us were coming out of our hibernation and fear of colder, wetter temperatures to reconnect. Loved ones left behind, it was time to catch up, and this meant a celebration of anything remotely worth toasting to.

Of course, locals of Whistler have an amazing way of filling our schedules and so trying to agree to a dinner time is always daunting – there is an answer however and we found it at Mongolie Grill’s buffet of options. As everyone essentially eats independently as their dish is prepared, late comers are up to speed quickly.

Dietary preferences are also made simple, as choosing your own ingredients from the lengthy prep line can be as individual as you are. However, while the friendly and entertaining chefs do offer separate cooking utensils if you are a vegetarian, any allergies of nuts or gluten may want to be wary as the smorgasbord of gems knows no boundary line. The welcoming miso or sweet and sour soup is a great way to come together and leave the chilly exterior behind.

The servers earn their Pique Magazine “Best serving staff” stripes as they coached our team about the strategy of choosing, portion control and sauce suggestions. Still, my eyes and stomach got the better of me and I filled up my bowl with “starter” veggies and regretfully left little room for some of the big ticket items like portobello mushrooms, cashews and zucchini – there is skill required here and I don’t have it yet.

We marveled at the flipper wielding talents of the chefs as they sautéed our individual meals over the grill. Admittedly I also took note of some of the selections others had made like a carefully planned compilation of scallops, asparagus and mushrooms….obviously a master of the Mongolie was in our presence.

All the same, I was pleased with my Sea to Sky and Sesame sauce mixture and enjoyed the idea of leaving a restaurant with a full belly. It is easy to see why this is such a popular choice for hungry winter patrons after a hard day on the mountain, but if you can take advantage of the current 50 per cent off promotion it makes that satisfaction even greater! Load up!

Wow. Seriously. What were they thinking?! Like, you’ve got to be kidding me! There’s literally TOO much to choose from.

So, I’m meant to go to a wine seminar, a Viking stage, a winery dinner, Crush AND an after party..?! What do they think this is.. Whistler?!!

On second thoughts, maybe they’re onto something. Maybe this is a town that celebrates even when it’s not a pow day. Maybe this is the place that doctors, lawyers, bankers and civil engineers go to become line chefs, bartenders and restaurant managers just so they can enjoy the rest of life too. Maybe this is the place where we revel in good food, good wines and great company. So maybe, just maybe, those Tourism Whistler and Cornucopia peeps are right.

I may be biased, but I think they know that early November would be a pretty dismal time without our little wine soaked shin dig. Snow on the peaks but no chairlift open. Rain somedays and the promise of cooling temperatures but not just yet. So, what better time to join your fellow foodies, wine lovers, party animals, professional or enthusiast, and kick up your heels a bit before the season really kicks in. Ours bars and restaurants need just as much support to pull through the ‘dead season’ as we all individually do, so this is a chance to show your support but donning your party finery, and indulging in some delicious eats and drinks in a variety of incredible locations. Sounds tough? Ah, I think you’ve got it in you..

Cornucopia has a plethora of options this year, from an insane amount of incredible Winery Dinners, perfect to start of your night right, to educational and entertaining wine seminars where it’s encouraged to swallow, not spit, after-parties to take you past the witching hour, cooking demos with wine pairings, an Asian Night Market, luncheons, brunches and more! With the openings left by Casino Royale and Masquerave, the Fairmont and Four Seasons have stepped up to the plate and you can get your party fix at the High Rollers casino themed affair on Friday November 9th; 10pm-2am or at the Eau du Vie Party at 5280 Bar the same evening, 9.30pm-1am. Araxi has their ever-popular and utterly delicious Bubbles + Oceans event to round out your Saturday night from 10pm. Don’t miss these lavish affairs where you can party with the best of them, dance, eat and drink the night away! There’s no pumpkins at midnight for these party princesses!

Tickets are selling like champagne soaked hot cakes and we recommend snapping up your favourite ASAP. Visit www.whistlercornucopia.com/schedule for the full line up, and get your itinerary planned and tickets booked. And remember, now is as good a time as any to try something new and delicious!

With such a diverse offering of restaurants in Whistler, it seems somehow daunting to choose one for an extra special occasion, but there are a select few that bear the “exquisite” factor.

Usually grouped by the fine dining category, these locations tend to signify a high price and low quantity of food, in all honesty, but are a once in a lifetime must. For our first anniversary, we decided that a “must” was just that. Past experiences at Fifty-Two 80 and their Backyard BBQ assured me the high praises sung for SideCut at the Four Seasons equated to the investment, even as a vegetarian. Read more

Fall emits various feelings and sensual tokens of comfort. Changing colours to gold and auburn tones, the smell of freshly baked pumpkin pie, high hopes for an epic snowfall and a calm breath before the storm – literally and figuratively for those awaiting Whistler’s global guests.

But it also brings the world to town in the form of celebration if you hit one of the Saturdays in October where Bavaria Restaurant raises a stein to tradition – Oktoberfest is here!

Longtime local and Owner, Angela has locked in her old country roots at the corner of Northlands Blvd and Main St. where friends new and old can share a brew looking out over the lagoon. The festivities will include live accordion music for entertainment, a staff in lederhosen attire, a special menu and even a biergarten to share some laughs and German ale.

Come prepared to stock up for winter as the Schnitzel is known to fall over the edges of your plate in true Bavarian hospitality. Just describing the pork roast cooked all day and dressed in beer sauce, crackling and escorted by homey dumplings, Angela has patrons salivating…. vegetarian or not! Yes, Oktoberfest is about a love of friends, food, lager and all of nature’s bounty so join the comraderie starting October 6th.

Headed East? Perhaps, like me you have been so overcome by this extended summer weather that a fall foliage road trip has taken priority. Why not after all? It’s easy to see why BC is marketed as Supernatural as you wind along highway 99 North bound for lakes, riverside picnics and Okanagan fruitopia. Read more

Sitting on a patio in Brighton, awaiting my Spanish tapas smorgasbord, I have to wonder what dishes call out to our Irish, British and Scottish friends while in Whistler. In all honesty over my years of visiting the UK I have come to regard the culinary offering overall as second to few for quality, diversity, and service but I rarely eat “British.”

I could name…or at least point out the area….of my favorite Thai, Italian, Vietnamese and Vegetarian spots all across England and Scotland, but am limited in my pub-fare selections. Ironically, each time I am taken for true British lunch with a friend or colleague here I am amazed with the fresh flavours and priority in utilizing local seasonal produce.

Previous assumptions of greasy Cornish pastries and lack luster bangers and mash with a side of mushy peas are sidelined for fresh savory curry, and a beetroot and courgette salad. This has me considering our Whistler renditions of the British plate and questioning how close to the mark we are. If the busy buzz of Dubh Linn Gate is any indication we aren’t doing too badly – although this is an “Irish” establishment.

The mounding roasted vegetable and goat cheese salad shows like a rainbow of the market’s best. The traditional shepard’s pie, onion soup, Irish stew, and curry highlight the varying influences seen throughout English pub menus. And of course Canadian interpretation of this region’s cuisine would not be complete without the Guiness-affect. Fancy it in your crab bisque or burger do you? Those that danced all night like London’s finest can be rewarded with a hearty breakfast of eggs Benedict or a scramble, sure to cure any indulgences taken the night previous. And just as crucial to the experience is, of course, the taps standing tall at the bar reining from BC, Ireland and beyond.

After a long wait for summer heat, a day on the cruiser bikes meandering from lake to lake along the Valley Trail seems well deserved. Dinner’s destination then becomes a choice of sunny patios and not necessarily the menu…..but sometimes you uncover the combination of both.

Like any other gem, the beauty is usually just underfoot where we pass by regularly without being the wiser. Whether it was past recommendations, the association to one of our other fav spots – La Rua – or the way the sunshine hit the patio, Caramba lured us in.

As soon as we were seated I was whisked back to Marbella, Spain with endless similarities. The red wine I ordered resulted in a surprisingly beautiful blush. Our server’s accent; although Irish, delivered us elsewhere. Surrounded by flowers, excited patrons, and Spanish guitar melodies the menu became the last of our focuses, but thankfully we did make our selections.

While the Maple Glazed Duck Breast was not an easy find in Spain, nor was the Thai Chicken Salad, they were both as stunning as the view. Meanwhile, a special request, the Champignones a la Plancha – paired with the delicately seasoned green beans and House Salad – could have been delivered directly from Costa Del Sol. While the gelato finale in Spain may have been more authentic, the tasty flavors we found in Hatley Scoops won our votes as we strolled along Whistler’s version of the piazza.

I am the first to say there are few bad views in Whistler but in all honesty some certainly win out. As you climb the Whistler Gondola line to the Roundhouse, you can almost feel guilty for the locale-envy visitors might feel. Yes, this is our backyard and like any welcoming neighbour, Whistler Blackcomb’s Executive Chef Wolfgang Sterr and his team roll out the red carpet via tantalizing smells that could be considered appetizers unto themselves.

After attending one of the winter’s Après Winemaker events, I was determined to experience the summer rendition which occurs only twice – once in July and the other in August. After a sunny snow-walled trail hike, and a prepping glass of vino blanc on the patio with tunes, we were set for an epicurean journey. Escorted by Nk’Mip Cellars’ winemaker Randy Picton, we learn of the influences and care that have created this unique winery and production. The Osoyoos-based vineyard, along with Sous-chef Neil’s love of Canadian cuisine has produced the dinner’s inspiration and the flavours at play.

Quickly it was apparent as to why Wolfgang and Randy would want to partner for such an event as the entire room of new-found friends were mesmerized by their passion for local ingredients and sustainable production. As the trend for the “100 mile menu” has taken hold, this adherence is not surprising but as Randy raved about the First Nations owned winery he works with, and the young vintners he guides, I realized resources are of a human form as well.

Care was in every bite and slurp of the first course- a local parsnip with peaches ‘n’ cream corn soup, finished with smoked sablefish, crispy panchetta and a delicate leek oil. I kid not, it was as if my mom’s garden had sprung a leak and oozed this liquid gold itself!

The 2010 Riesling was just as cleansing and set the room at a buzz of enthusiasm. Next, the Qwam Qwmt 2009 Chardonnay which translates as “greatness,” set the bar high for the paired course. Wolfgang explained they had prepared the second course’s Albacore tuna with a spiced crust, froze it, and then lightly seared it to finish before setting it atop the summer squash and olive caper tapenade salad. Needless to say, our table was a bit awestruck by the complex yet smooth flavours at this point and all of our conversation somehow turned to fave restaurants in the Pacific Northwest.

There may be something to be said for shooting low on the first few courses when presenting five overall so as to have something to work up to, but with round three the team just started to show off that wasn’t their style. Never in my life, as a Manitoba prairie girl, have I seen an exquisitely crafted Pinot Noir – aptly named the Nk’Mip Qwam Qwmt 2009 of course- paired with a perogie until now…. Wow Babba didn’t know what she was missing! But as we lapped up the artisan version enfolding Pemberton potatoes, Astrids cheese curds, Fraser Valley smoked bacon and caramelized onions and chive “sour cream”, I realized the similarities of careful craftmanship. Time, balance, and love as common ingredients in both and the room was spellbound by Ukrainian elegance.

For the fourth course I have to come clean. The Horseradish crusted Alberta Beef Tenderloin, glazed beets, fingerling potatoes and English pea puree was overshadowed for me….you may think it was the Meritage Rosemary Demi, or the stunning 2009 Mer’r'iym vino – ironically meaning marriage – that  did it, but you would be wrong. It was Wolfgang’s  admittance that while he is the prime example of a foodie…he is…in fact…a vegetarian! Yes, a soulmate has been discovered. Sorry, hubby.

His love and understanding of flavour-filled balance was undeniable all the same. One can only complete such a food excursion with simple perfection and that is what was delivered in the form of vanilla creme brûlée with wild local berries and salty-sweet candied pistachios. The only pairing that could do it justice was the Qwam Qwmt 2010 Reisling Icewine to be sure. As we all rolled outside and on to the downloading gondola, a peaceful satisfaction took over. It was like leaving a family reunion as we had shared something special and inspiring. We had entered as strangers but our appreciation for good food and exceptional wine was an instant binding agent. Amazing things can happen on top of mountains and the Winemaker’s Dinner is set to impress.