Cornucopia 2017

 Simple recipes for the quick pick me ups to full your body, soul and taste buds.  The focus will be on healthy delicious bites that will provide sustained energy for all daily activities. Sugary snacks are out, whole some homemade snacks are in.  Join Chef Wolfgang Sterr on this snack adventure. 

Items served:

Cranberry Quinoa Muffin 

Quinoa and Veggie Bites

Zen Lunch Bowl

Superfood Red Velvet Bites

Seating times:
11am / 12:30pm / 12:45pm

A lingering weekend breakfast is a delightful indulgence, and Fairmont Chateau Whistler sets a sparkling stage for their decadent Sunday brunch experience with the refreshing pairing of bubbles. Live music sets the scene as tables overflow with brunch delicacies including juicy carved roasts, piles of fresh seafood, made-to-order omelets with all the fixings, Belgian waffles topped with fruit and cream, and decadent desserts

Join us for a Boozy Brunch to wash away a weekend of indulgence. There's only one way to get over a weekend of food and drinks, and that's more food and drinks. Brunch Canapes, Mimosa's, Caesars, Cocktails and great tunes. Included in the ticket cost are passed canapes and a welcome sparkling cocktail.

This annual seminar on sparkling wines always rises to the top of the list of must-attend events at Cornucopia. Host Daenna Van Mulligen will again tirelessly advocate for bubbly as a versatile and food-friendly option for everything from breakfast to nights with Netflix. Guests will sample a range of sparklers from around the globe that show the variety of styles and flavours available to choose from. Note that this is a stand-up seminar.

featuring:

• Chandon Brut
• Champagne Taittinger Prestige Rose
• Wolfberger Cremant d’Alsace Rose
• Jaillance Cremant de Bordeaux Brut Rose
• Canella Prosecco Millisemato DOCG
• Lini910 Lambrusco
• Meyer Sparkling
• Pinot Nero, the Bottega White Gold
• Segura Viudas Heredad Brut Reserve
• Summerhill Blanc de Noir

 

BC’s Similkameen Valley is a place of sharp contrasts. Steep mountains encircle the flat valley bottom; temperatures fluctuate dramatically between desert-like extremes; soils are a complex amalgam of disparate elements. The Valley’s trademark wind blows over the land, and the Similkameen River winds endlessly through the vineyards and orchards. All these intense forces combine to create unique flavours in the glass, and the region is rapidly gaining recognition for its world-class wines. Join the panelists for a virtual tour of 3 of the Similkameen’s top wineries: Clos du Soleil, Corcelettes Estate Winery, and Orofino. Guests will sample the Valley’s complex wines paired with complementary bites.

Back by popular demand, this seminar focuses on wines from around the world that share a common quality: they over-deliver for their price point. Hosts Rachelle Goudreau, Tyler Dawson & Jason Yamasaki will lead a guided tasting of a range of varietals and blends. A great way to discover your next go-to weeknight dinner wine, as well as recommendations for stocking your cellar for special events and the holiday season ahead.

featuring:

• Protea Chenin Blanc
• Cono Sur Bicicleta Viognier
• Pewsey Vale Eden Valley Riesling
• Emiliana Organic Vineyards Coyam
• Borsao Garnacha
• Torre del Falasco Ripasso
• Bodega Garzon Reserva Tannat
• La Bastide Rouge
• Famille Bougrier Muscadet Sevre et Maine
• Medici Ermete Concerto Lambrusco Reggiano
• Divici Verso Rosso

 

*Guests of the luncheon: please meet at the Whistler Conference Centre's Lower Valley Foyer at 11:45am. Transportation to the private home will leave from the Whistler Conference Centre.

Located along the picturesque Sea-to-Sky Highway in downtown Squamish, The Salted Vine is a collaboration between industry veterans and longtime colleagues Jeff Park and Pat Allan, who lead the team as Executive Chef and Restaurant Director/Sommelier, respectively.

With a menu of share plates that place a premium on fresh, sustainable and seasonal ingredients, an expertly curated beverage program and modern-country farmhouse décor that reflects the hardworking spirit of the local community, The Salted Vine offers a contemporary and inspired taste of the Pacific Northwest and a new upscale dining experience in the heart of historic Squamish.

The Salted Vine is open for happy hour and dinner service Tuesday through Saturday and features a 70-seat dining room and lounge and 20-seat patio. With a design that pays homage to Squamish’s earliest incarnation as a railway terminus and logging outpost while also recognizing its new role as a growing and vibrant community that connects Greater Vancouver and the resort community of Whistler, The Salted Vine boasts modern-country farmhouse décor that reflects the hardworking and pioneering spirit of the surrounding area. Taking centre stage in the oldest building in Squamish — built in 1910 — The Salted Vine’s dining room and lounge feature an abundance of natural light, a colour palette that mingles dark and light tones of grey with hints of deep red in the interior doors and a sliding barn door behind the bar as well as an abundance of wood accents such as locally stained and reclaimed poplar patterned wall panels, grey teak tables and maple serving platters that were custom milled, cut and finished by Ian Annett of Raven Timberworks in nearby Paradise Valley. Executive Chef Jeff Park’s menu of small share plates will be accented by local dishware provided by Sandra Hutchison, also of Squamish, while paintings adorning the walls come courtesy of Whistler’s Suzanne Johnston.

The Chef. The Winemaker. The Farmer.

Presenters:
The Chef - Chef Dylan Foss, The Kitchen at Fort Berens Estate Winery
The Winemaker - Danny Hattingh, Fort Berens Estate Winery
The Farmer – Tristan Banwell, Spray Creek Ranch

As an emerging wine region, Lillooet is quickly becoming a destination for wine exploration. With its vineyards on sage-brush covered benchland along the Fraser River at the base of towering mountains, Fort Berens embraces the spirit of Lillooet. Winemaker Danny Hattingh and the team are committed to handcrafting award-winning wines that reflect their unique Lillooet terroir.

While expressing the terroir of Lillooet in the wine, it goes hand-in-hand that Chef Dylan Foss from The Kitchen at Fort Berens Estate Winery is also committed to creating culinary dishes that showcase fresh, local ingredients. In a celebration of the finest bounty from Lillooet, Chef Dylan creates farm-to-table dishes that feature fresh, local ingredients and classic, old-world techniques.

Farmer Tristan Banwell and his team at Spray Creek Ranch raise certified organic beef cattle, pigs, meat chickens, turkeys and laying hens on pasture as part of an integrated and regenerative agro-ecological system.  They are a certified organic and diversified regenerative farm in Lillooet using ecological principles to produce wholesome, delicious, pastured meats.

The Best of BC Wine Country Awards recently recognized all three of these talented individuals and teams with a number of awards, as voted on by the public. In the emerging region category, Fort Berens won “Best BC Red Wine”, “Best BC White Wine” and “Best Overall Wine Experience”. The Kitchen at Fort Berens won "Best Overall Culinary Experience" and "Best Restaurant Showcasing Local Foods”, while Spray Creek Ranch won "Best Local Food Product".

This culinary stage experience is a unique opportunity to learn from and taste with The Chef, The Winemaker and The Farmer. You will learn about agriculture in the Lillooet area from these three locals with a broad wealth of knowledge. This experience is designed to be just as educational as it is delicious.

During the presentation, you will learn more about the wines on the menu, the potential for wine in this emerging region and the future of Fort Berens wines. You will learn about new and ethical farming practices at work in Lillooet, the food system that is growing in the sea to sky corridor, and the great products being grown in the region. The experience will culminate in a three-course wine and food paired meal that will delight all of your senses.

 

1st Course

Grilled Cheese

Farmhouse country morning, bing cherry and Cabernet Franc compote, honey compound butter

Paired with a cocktail featuring the Fort Berens Late Harvest Riesling

 

2nd Course

Spätzle

Roasted pine mushroom, cedar scented cream sauce, parsley verde

Paired with Fort Berens White Gold

 

3rd Course

Grass fed beef and carrots

Carrot steak, braised Spray Creek Ranch chuck, beets, toasted wild rice, tomato jus

Paired with Fort Berens Red Gold

One of the dangers of being really, really good at something is that people start taking you for granted because you make it look easy. This seminar is a reminder of why certain French wines are considered benchmarks by winemakers around the world. Rachelle Goudreau leads a guided tasting of a range of classic French wines from diverse regions. Note that this is a stand-up seminar.

featuring:

• Pierre Paillard Champagne
• Chateau de Sancerre
• Halos de Jupiter Cotes du Rhone
• Chateau Argadens Rouge AOC Bordeaux Superieur
• Joseph Drouhin Laforet Pinot Noir
• Louis Bernard Chateauneuf du Pape
• Garnier Chablis

 

When it comes to Rosé, the rest of the world has a lot of catching up to do in order to equal Italy's love of pink wine.  The country boasts almost 250 appellations entitled to produce rosés, and that doesn't include sparklers, dessert styles, or Ramato, a centuries-old style made from Pinot Grigio. Italy has few rivals in it’s depth and diversity and history of rosato wine production.  Tyler Dawson presents this stand up tasting of different origins, varietals and styles of food-friendly rosés from across Italy.

featuring:

• Ricasoli Albia Rosé
• A Mano Rosato
• Argiolas Serra Lori
• Leone de Castris Five Roses Negroamaro Rosé
• Il Feuduccio Cerasuolo d’Abruzzo
• MASI Rosa dei Masi
• Foradori Pinot Grigio Fuoripista
• CostaRipa Rosa Mara Chiaretto Valtènesi

 

Chef Dave Ryan
Canadian born and raised in Nova Scotia, Dave began his career in 1984 after graduating with highest standing awards from a from a 2 year culinary arts program at NSIT, in Nova Scotia. With a variety of ethnic influences throughout his career, along with his own Middle Eastern and Irish heritage, his cooking style is modern European influenced with Canadian roots.

Dave started his culinary journey working in higher end hotels like the ITT corporate Sheraton and New World hotels. Working across Canada in major cities like Toronto and Calgary, Dave has been lucky to work with some of Canada's most notable chefs like Tony Marakaimi, Marcel Krentz, and Fred Zimmerman. He eventually landed in Vancouver near the end of Expo 86 and moved to the interior in 1992, taking on the role as Executive Chef at Lake Okanagan Resort in Kelowna. While in the Okanagan, Dave co-hosted a radio program called' 'Stump The Chef", but in 2001 the city beckoned him back, and so he lives in Abbotsford and commutes into Vancouver to VCC everyday. Dave has contributed published material in 9 hard covered books, including the 1999 to 2004 editions of "Canadian "ON COOKING" and the "2008 Culinary Team Canada Cooks" cookbook.

He dedicates his time to working directly with young chefs and competitors of the future. He is a former regional team BC manager and past coach for our provincial Aboriginal Team. Dave holds 5 Healthy Chef titles all with student teams from VCC and personally helped raise money for the Elizabeth Fry Society, Rotary club and other local charities. In 2007 Ryan was involved in the reality TV show "The Next Great Chef", in 2008 selected for the" Julius Pokomandy Award" and "2009 BC Chef Of The Year". Completing his certification in National judging, Dave was on the list of select Canadian chefs who represent as international judges for W.A.C.S. sanctioned events around the globe.

Having become involved in culinary competitions early in his career, Dave sees them as a source of great inspiration for both apprentices and established professionals. "There is more to cooking and creating than our everyday work can offer. We can't re-invent food but I believe we can take that basic function and elevate it to an art." He has certainly proven that with his achievements in culinary competitions. He holds 9 Provincial trophies, over 26 medals, and 5 gold with distinction in competitions within Canada and the United States. Dave has seen 13 national competitions in the European circuit; and 9 as a core team member of our National Culinary Olympic Team. With over 45 National medals all gold except 3 and 6 medals highest in category, Dave is a 2 time World Champion and holder of the Olympic "Grand Gold" in the 2000 World Culinary Olympics.

Australia has a rich winemaking history that has contributed to an exciting evolution of styles, regions and varieties. Besides Italy, Australia is the only place on earth where Italian grapes thrive. But it doesn't stop there.  French winemakers consider the land Down Under to be their only rival for producing the world's best Chardonnay.  The oldest Grenache vines in the world are found in Australia. And Shiraz? The only thing to debate is which of Australia’s 65 wine regions produces your favourite.  Jason Yamasaki leads this tasting of wines from across Australia that illustrate why it's arguably the most diverse winegrowing country in the world.

featuring:

• Mitolo McLaren Vale Vermentino
• Voyager Margaret River Chardonnay
• Coldstream Hills Yarra Valley Chardonnay
• Alpha Box & Dice ‘Blood of Jupiter’ McLaren Vale
• D’arenberg ‘Custodian' McLaren Vale Grenache
• Hesketh Negroamaro
• Yalumba Old Bush Vine Grenache
• Yangarra McLaren Vale Grenache
• Ochota Barrels Syrah
• Tyrrell’s Hunter Valley Shiraz

 

Willamette Valley Pinot Noir deserves full credit for putting Oregon on the global wine map. And while wines from the Willamette Valley continue to hold the world's attention, high quality Pinot Noir is also being made in other parts of the state. Michael Alberty will illustrate the long history of Pinot Noir in Oregon (it may have been planted in the state for the first time in the 1860s) by leading guests through a tour de force tasting of Pinot Noir from the Willamette Valley, Columbia Gorge, Southern Oregon and the foothills of the Oregon Coast Range.  

In partnership with Four Seasons Hotel Mexico's award-winning Fifty Mils and their star mixologis Mica Rousseau, SIDECUT is thrilled to present Mezcal y Maize - The Apres Party. Rousseau's talent and creativity knows no bounds as demonstrated by his recent win of Best Bartender at 2017 World Class Mexico competition.  Executive Chef, Eren Guryel will be teaming up with Rousseau to create a trio of delicious and inventive tacos to pair up with one of his signature cocktails. Start this inspired Apres experience with a taste of premium Mezcal while enjoying a fun DJ vibe.

Bored by Bordeaux? Tired of Tannat? We have just the ticket. Rachelle Goudreau leads this seminar focusing on unusual wines from France's lesser-known regions. We all know the country produces high-end headliners, but French winemakers also excel at crafting great value gems with unique flavour profiles. Guests will sample a range of wines that make great conversation starters. Note that this is a stand-up seminar.

featuring:

• Domaine de la Rosiere Savoie Rosé
• Domaine de la Rosiere Jongieux Blanc
• Gerard Bertrand Terroir Corbieres
• Wolfberger Cremant D’Alsace
• Chateau Leret Monpezat Le Gouleyant Malbec
• Louis Jadot Bouzeron 

 

Presenter: Tyler Dawson

This stand-up seminar explores the many moods of Italy's most widely planted grape.  Host Tyler Dawson will discuss various clones, interpretations and expressions of Sangiovese as he leads a tasting of single-varietal and blended wines from regions including Tuscany, Umbria, Emilia-Romagna, Abruzzo, Molise and Marché, all of which are renowned for their Sangiovese-based wines.

featuring:

• Rocca delle Macie Chianti Classico Riserva DOCG
• Altesino Rosso di Montalcino
• Felsina Chianti Classico
• Farnese Fantini Sangiovese
• Di Majo Norante Sangiovese
• il Centro Sangiovese Rubicone
• Arnaldo Caprai Montefalco Rosso
• Carpineto Vino Nobile di Montepulciano Riserva

 

It's a common mistake in the whisky world that Single Malt whisky is not blended. In almost all cases it is blend, just blended from the same distillery, rather than two or more. Single barrel whisky is the only whisky that is not blended. The Scotch Malt Whisky Society is the Rolls Royce of single barrel brokers. With an average bottle run of less than 300 bottles for the entire world, the beauty and the bane of these exclusive whiskies is the flavours are unlike anything you get from the big distilleries however once the bottle is finished you never get to taste it again. Join Legacy Liquor Store Brand Manager Darryl Lamb and Chef Bruce Worden to sample six whiskies which are now sold out. Limited to just 45 seats, be one of the last people ever to drink this whiskies.

This action-packed seminar on making mixed drinks won't forget to add the FUN. Kelly Ann Woods (a.k.a. the Booze Witch) will introduce you to all the tools, techniques, and ingredients you need to put together classic cocktails, as well as taking it one step further and offering tips to help you create your own. Woods will cover egg creams and whites, muddling, carbonating, burning, shaking, and more -- all garnished with her trademark dash of sassiness.

The character of grapes and cacao beans are profoundly influenced by the geography and climate in which they’re grown, as well as how they’re processed.  Wine educator Paul Watkin and Hodie Rondeau of Vancouver’s iconic XOXOLAT lead this guided tasting of wine and chocolate.  Guests will first taste 2 Single Source Cacao samples to gain an appreciation for the link between their distinctive flavours and their place of origin; then 2 wine samples, ditto.  Finally there will be a range of pairings that explore the synergistic flavours and textures of wine and chocolate that will have you "thinking outside the box".

4 course menu with wine pairings.  

Imagine a movie experience unlike any other Sofia Coppola's classic 'Lost in Translation' paired to a tasting menu inspired by Whistler's Harajuku Izakaya's favourite moments in the film. Playfully pairing the scenes with sweet and savoury canapes, perfectly timed and delivered to their seats by a friendly Sensory Cinema usher. With the added dimension of taste, touch and smell, the movie comes alive in an immersive cinematic experience.

For more general information on Sensory Cinemas click here. 

Harajuku Izakaya Menu 

The Cellar by Araxi is thrilled to welcome back Winemaker Gustav Allander to showcase Foxtrot’s benchmark Okanagan Chardonnay and Pinot Noir. Allander will be showcasing treasures from their family cellar to share with guests once again this year. It's truly a rare opportunity that’s not to be missed!

Join Fairmont Chateau Whistler for a collaborative culinary dinner on Sunday, November 12 with three of Canada’s top powerhouse female chefs lending their time and talent for a cause.  The purpose of this event is two-fold; first and foremost, to raise money for cancer research, a cause that is deeply personal to all three chefs.  And while doing so, highlight other women in the industry.

These chefs include Nicole Gomes, recent Top Chef Canada All-star winner; Melissa Craig, executive chef at Bearfoot Bistro; and Fairmont’s own executive chef, Isabel Chung. Each chef will oversee two mouth-watering courses, with a female apprentice chef sharing the spotlight on one of those. Nikki Callaway, acclaimed winemaker at Quails’ Gate, will not only be providing her wine for the event but also insight into her role in the industry. The wine program for the evening will be executed by two of British Columbia’s top sommeliers: Maryke Vandermarel from Bearfoot Bistro and Jill Spoor from Fairmont Pacific Rim.

It’s an intimate dinner at Fairmont Chateau Whistler’s Grill Room restaurant with only 50 seats available. All proceeds go toward the Canadian Cancer Society.

This year, we are adding some more twists...Centerplate at the Whistler Cornference Centre is celebrating 10 years of catering! To commend these 10 years of greatness, Centerplate will be featuring 10 of their best dishes. A sampling of each will be provided along with cocktails and beverages to say cheers to 10 years!

Continue the celebrations with a Silent Disco! What is a Silent Disco? It's a party like no other! Each attendee receives a pair of headphones (supplied by us), and three different DJs play on three different channels. Switch it up, mix it up, dance all night - it's three parties at once! Take a break from the dancing to browse, taste and learn about the world of beer, spirits and cocktails as world-class mixologists and producers showcase their favourite liquids. Tickets include a souvenir glass and five tokens for your drinks, additional tokens are $1.50 each. 

 

Centerplate's featured dishes:

1. Fois Gras Rillettes
2. Mushroom Ravioli, Sage Cream, Braised Short Rib
3. Mac and Cheese Lobster Fritter
4. Tuna Poke, Wonton Crisp
5. Yam Medallions, Avocado Puree, Smoked Tomato Compote
6. Crab and Artichoke Phyllo Bites
7. Roasted Tofu Lollipops, Quinoa Pesto
8. Braise Sticky Pork Belly, Goat Cheese Polenta
9. Assorted Mini Crème Brulee
10. Donut Maker

 

ARTprès SKI at the Audain Art Museum: an evening of art, entertainment, food and drink.
Presented by the Audain Art Museum, The Westin Resort & Spa, Whistler, Gibbons Après Lager.
In partnership with MAGNETIC – A Whistler Blackcomb Movie and Prior Skis and Snowboards.

Experience ARTprès SKI. This fabulous party is inspired by the ever illustrious “art opening” but with an added flair - the mountain après experience. Explore the Museum’s newest Exhibition, Stone and Sky: Canada's Mountain Landscape, after-hours on its opening weekend, interspersed with sipping beverages and enjoying an extensive array of culinary delights.

This unforgettable party will feature a showcase of Whistler’s mountain culture including après-inspired food & beverage tasting stations, DJ Vinyl Ritchie and DJ Flipout spinning 45” vinyl records, stunning visuals from MAGNETIC - A Whistler Blackcomb Movie, and a temporary art installation featuring a history of Ski and Snowboard topsheet art from Prior Skis and Snowboards.