The Restaurant Association of Whistler (RAW) is pleased to once again host our annual Restaurant Hall of Fame, celebrating those that have contributed to the rich, storied and varied restaurant culture in beautiful Whistler, BC.
This year RAW is pleased to announce that our 2nd inductee into the Hall of Fame will be Lawrence Black of Black's Restaurant. Lawrence is a true example of Whistler's early years of entrepreneurial grit and determination. He has held almost every position possible at Black's Restaurant (there are photos to prove his pizza making skills) over it's 30 years history, as a landmark establishment near the base of Whistler Mountain. It is with great pleasure that we will be hosting Mr. Black as our second inductee this year, following our inaugural Hall of Fame member, Mario Enero of La Rua and Caramba restaurant.
The Restaurant Association of Whistler is an association representing food primary, licensed establishments in Whistler, BC. Our board of directors meet monthly to discuss all matters related to the business of Food & Beverage, from local/provincial government changes to international tourism trends, with the goal of providing our RAW members with all the tools necessary to dazzle our guests with award winning service in Whistler, BC. For more information about our association, please visit: www.restaurantswhistler.com
Please contact admin@restaurantswhistler.com for Guest List.
The Cellar by Araxi kicks off the Cornucopia Dinner Series with the beautiful wines of Stoller. Planted to vines in 1995, this historic family estate – well known for their award-winning Pinot Noir – will be featuring several wines showcasing the Oregon terroir. Sales Manager and Certified Wine Educator Bill Hanson will guide guests through this spectacular Pacific Northwest evening of food and wine.
Join us at FIX FONDUE HUT for a delicious evening of fondue and wine featuring a selection of Vinos Santa Ema. Enjoy 3 delicious courses with five carefully chosen pairings for $89 pp.
Cheese Fondue & Wine Night with Santa Ema Winery
Reception wine
SAUVIGNON GRIS, SANTA EMA, 2015
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TO START
NITA BROKEN CAESAR, ROMAINE HEART, SHAVED
PARMESAN, POACHED EGG, ROASTED GARLIC DRESSING
SAUVIGNON BLANC – TERROIR, SANTA EMA, 2014
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TO FOLLOW
TRADITIONAL CHEESE FONDUE
EMMENTHAL & GRUYERE CHEESES, ARTISAN BAGUETTE, STEAMED VEGETABLES, ROASTED FINGERLING POTATOES, PICKLES, PROSCIUTTO, SALAMI, PEPPERONI & CHORIZO
MERLOT – GRAN RESERVE, SANTA EMA, 2013
AMPULUS ONE – CARMENERE/SYRAH, SANTA EMA, 2014
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DESSERT
CHOCOLATE FONDUE
STRAWBERRY, MARSHMALLOW, BANANA BREAD, MERINGUES
CELLAR SURPRISE – PRIVATE RESERVE, SANTA EMA
Featuring:
Traditional empanada, filled with beef, egg, olive & spices
Fugazza, an Argentinian focaccia served warm, topped with onions and cheese
Chimichurri mixed grill: chimichurri 3 ways, on cast iron seared steak, with a venison meatball, and accompanying a free-range chicken wing
Torta negra galesa, a dense spiced fruit cake
As the Toptable team prepares to relaunch the storied Il Caminetto, Araxi is delighted to showcase the very of best Italian wines from across the country. Wine Director Samantha Rahn has assembled a stellar line-up of Italy's finest wines from Tuscany, Piedmont, Sicily, Veneto, and beyond to highlight Executive Chef James Walt's modern interpretation of Italian cuisine.
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
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
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.
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:
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.
Does your teen loving to cook? Introducing Cornucopia Junior Chef - for budding culinary artists and junior foodies. This workshop for kids age 13-18 is dedicated to bringing teens and professionals together to share in the craft of cooking and learning about food, nutrition and healthy living. Junior chefs will create their own meal, prepare food while considering the food system and sustainability and present and share it with others. Reinforcing the connection between food, community and health and lead by veteran food educator, high-school teacher and chef Jason Dabbagh, this program is designed as a sneak peek into the culinary arts, with fun and learning at its core. Set in Aava Hotel's CABN, Cornucopia Junior Chef turns up the heat while experiencing working in one of Whistler’s top-notch professional kitchens.
About Jason Dabbagh
Jason Dabbagh is a passionate food educator that believes in the abilities of young people. He has created a new program at Bellerose Composite High School in St. Albert that prepares students for the food and beverage industry.
At his core, he feels developing core culinary competencies will directly impact people's eating habits and their appreciation for the process of creating meals for people they love. Prior to beginning his carrier in education, Jason spent his 20's in the food and beverage industry. He has a passion for hospitality and believes in the connection between food and community.
Join Registered Holistic Nutritionist’s Dawn Levelton, Amanda Dawn & Morgan Dunn for a plant-based lunch adventure. Together, they will show you 3 dishes that can be created effortlessly, perfect for the season and to aid your digestive system to good health. Along with a cooking demonstration and tasting, you will be guided on all of the nutritional benefits to their recipes to ensure you get a full range of macronutrients, vitamins and minerals. Plant-based eating has never been so fun!
About Dawn Levelton:
Born and raised on one of Richmond's original dairy farms, Dawn gently endorses a mainly plant-powered "back to roots" holistic approach. A nutrition ninja, gardener and foodie based in Steveston Village, Dawn's passion is to work with and inspire activity lovers with digestive, thyroid or hormonal challenges wanting to optimize their energy & health naturally with plant-based foods. She enjoys sharing her knowledge about nutrition through hands-on cooking workshops & pop-up events designed to educate and connect people to whole, nutritious and tasty meals.(#planttheseed)
About Morgan Dunn:
Morgan is a nutritionist based out of Squamish, B.C with over a decade of experience in coaching athletics and nutrition. She specializes in working with those who love to move their body on the mountain, in a yoga studio or on the trails and help them combat chronic conditions or inflammation to ensure that they can do the things they love with nothing holding them back. When Morgan isn’t working with client’s, you can find her snuggling her fur baby, tending to her garden (#EatLocal) and enjoying the sea to sky lifestyle with her husband.
About Amanda Dawn:
Amanda Dawn is a Registered Holistic Nutritionist, ACSM Personal Trainer, Yoga & Spin Instructor. She has been involved in the health and fitness industry for the past 12 years and is passionate about inspiring others to transform their health and wellness. It is not only her passion, but a way of life.
Burrowing Owl Estate Winery’s excellent wines from the South Okanagan and Similkameen valleys are truly Araxi and Cornucopia guest favourites. Their diverse range of white, red, and fortified wines pair seamlessly with Executive Chef James Walt's regional farm-to-table cuisine.
Plant Based Deliciousness: Simply delicious plant based dishes for everyday . Let the bold flavours, textures and vibrant colours of plant based dishes speak for themselves. Learn how to plant based dishes have a positive effect on your health and wellbeing while helping to preserve the health of our planet.
Items Served:
Avocado Toast, Sprouted Salad, Sea Salt
Potage of Vegetables, Quinoa Quenelles, Watercress
Spiced Apple and Pear Pie
Lemon Coconut Ice Cream
A guest favourite from 2016’s Intimate Wine Dinner Series, The Cellar by Araxi welcomes back Chateau Ste. Michelle with a stellar selection of their diverse estate wines for another evening to remember. From gorgeous Riesling to bold full bodied reds, the wines pair seamlessly with Araxi’s seasonal cuisine.
Nita Lake Lodge’s Executive Chef James Olberg boasts a remarkable career spanning over 20 years. He has led culinary teams in some of our country’s foremost dining establishments including; Coast Restaurant, Sheraton Hotel, La Société - Queen’s Landing Hotel, Glowbal Group as well as Crowne Plaza Hotels, proving he is one of Canada’s most versatile chefs.
After completing his Culinary Studies at George Brown College in Toronto, Chef James quickly excelled under the direction of Executive Chef John Higgins as an apprentice and later as Chef de Partie at the King Edward Hotel.
Chef James creativity and skill under pressure have earned him multiple medals at culinary competitions. He was a Member of Culinary Team Canada, earning four Silver Medals and placed fourth at the Chicago Classic. He is most proud of his mentorship of Trevor Ritchie, World Junior Champion of the Hans Bueschkens Memorial Competition, Santiago Chile.
Most recently, Chef James has won the right to represent Canada at the Bocuse d’or 2017 in Lyon, France.
The exciting wines of Torres showcases a broad range flavours and styles from all across Spain. The culinary team of Bar Oso, led by Chef Jorge Muñoz Santos, take center stage at The Cellar by Araxi alongside a collection of wines that range from light whites, to rich reds and sweet wine for an evening with true Spanish flare.
Culmina is the Triggs family's latest venture on the Golden Mile Bench in the South Okanagan. Join Canadian wine pioneer Don Triggs as he shares his stories and memories, and experience world class wines from this family's ambitious and successful vineyards and winery.
A living body needs living foods…..
Incorporating raw living foods into your daily food plan has huge health benefits and really is what we are supposed to do to maintain optimal health. Heavy, cooked foods tire the body out, everything has to be broken down to be digested and that wears you down! Have some fun with some a variety of raw vegetable and seed crackers, some nut cheeses and a fall vegan soup (raw) – yes raw soup…give your body a healthy boost of nutrients while we indulge in the festivities of Whistler Cornucopia! Keep the balance!
With bubbles and white wine directly from Italy’s northeast, this evening will flow into the soul of Tuscany – the home of Ruffino’s famed estates – including Greppone Mazzi in Montalcino. Influenced by his time in Tuscany, Chef James Walt’s passion for the region will shine in his inspired dishes – the perfect complement to these superb vintages.
Hosted in the Bearfoot Bistro Wine Cellar, this four-course dessert tasting menu perfectly paired with selections from our legendary wine collection will take you through the mind and tastebuds of Executive Pastry Chef Dominic Fortin.
Cornucopia dessert tasting menu 2017
Zephyr white Chocolate
mint, kiwi, finger limes, papaya, tequila
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Zephyr Caramel Chocolate
Granny smith apple, wasabi, saduchi citrus, Iranien pistachios
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Arriba Milk Chocolate
Kona coffee, pecans, tonka bean, maple syrup
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Quanah Dark chocolate
Lapsang Souchong somked tea, Oatmeal stout ice cream
ALANA PECKHAM, CULINARY INSTRUCTOR
My journey in cooking started at the young age of 8 years old. My mom would do all of the prep and under her supervision, I would execute the meals and cook the stir fry’s. I discovered in my teens that I had a love for all things food. Watching cooking shows, before The Food Network came around, and experiencing new foods definitely excited me! This love would lead me to enter the professional world of food and cooking. I started my career at Dubrulle International Culinary School, followed by positions at Feenie’s and Lumiere before eventually becoming the Executive Chef at CRU and later The Hart House Restaurant. My experience in these top local restaurants prepared me for my win on The Food Network’s popular show Chopped Canada in 2015! Since my win, I have been the Corporate Chef for Alligga and a private catering chef. I now join Northwest Culinary Academy of Vancouver with full confidence that I will be able to help influence and guide our dedicated students to reach their goals. My attention to detail and organization will be key assets to mine and our students’ success here at Northwest Culinary Academy of Vancouver. Aside from my passion for food, I also have a great love for my family and dogs. I was born and raised here in Vancouver and I take great pleasure in enjoying our West coast lifestyle.
Beer vs. Wine. Which is better? You be the judge! In the age-old love affair between food and wine, has beer been nudged off the dinner table? Cicerone or Sommelier... who will win? Join Jack Crompton of Whistler Debates as he hosts a scrappy and scrumptious multi-course match-up between world class experts in their fields. Set on Cornucopia's Culinary Stage attendees will enjoy a multi-course tasting, each course being paired with both a wine and beer. Held under the Munk Debate format, the audience votes on their way in, then again after the showdown and whosoever sways the most votes in their direction will be named the winner. And the rest, as they say, is history.
Chef Luis Valenzuela Robles Linares
“Close your eyes and imagine what you want to do for the rest of your life,” once said a wise man to a then 14-year-old Luis. That conversation jump-started his journey through culinary profession.
For Luis, cooking is a medium through which he makes the invisible, visible, like transforming raw materials into a mouth-watering dish. He admires Spanish food, for he thinks it symbolizes conviviality. He feels alive, centered, and present while cooking. Maybe that’s why he says, “I’ve never thought about cooking as my job.” He then adds, “It is my calling.”
Luis cooks some of the most exciting dishes in Toronto’s food scene. According to him, “respect” is his secret sauce… Respect the dignity of the ingredients. Respect the authenticity of traditional recipes. And respect the harmony of his team.
Brendan Grills, Cicerone
I grew up in Whistler and spent a great deal of my childhood in my families restaurants, Ole Mole, Zeuski's, and Thai One On. This started my love for food and beverage. After graduation, I went to SFU and joined the home brewing club (SFBrew) and was elected president the following week. From there I started working at a number of breweries in the lower mainland and perusing my Cicerone Certification, which I passed November of 2014. I currently work in a number of capacities freelance consulting: staff training, beer judging, brewing, and menu developing.
Claire Saksun, Sommelier
You could say Claire was truly born the day she had her first glass of off-dry Riesling. Since then, food and wine has grown into her life’s passion. After studying International Development and food security at McGill University, Claire moved back to her hometown Toronto to work in restaurants and further her education in noodle culture at Momofuku Toronto. On a search for more noodles/doughy delights, she relocated to Vancouver to complete her Master of Architecture with a focus on food production, preparation, and consumption design. During this time, she joined the team at Royal Dinette and has since left architecture behind to take on the role of Wine Director. Her personal wine philosophy is centered around organic and biodynamic production, with an interest in a more hands-off approach to winemaking. These days you can find Claire speaking passionately about orange wine and ambient yeasts to anyone who will listen, or rolling pasta in bed.
Don’t miss our annual throwdown, when the best oyster shuckers, bartenders and mixologists from around the globe descend on Whistler to meet and compete.
The event will take place during Cornucopia, Whistler's food and drink festival, in the foyer of the Whistler Conference Centre to have the space we need to host this hugely popular event.
Your ticket includes all refreshments, food and entertainment, plus a front row seat to witness the knives fly as oysters are shucked against the clock, and a chance to try each Caesar entered into the bloodiest battle of the year.
This year’s competition is held in aid of the BC Cancer Foundation, the fundraising partner of the BC Cancer Agency, the largest founder of cancer research in the province. The BC Cancer Foundation enables donors to make contributions to leading-edge research that has a direct impact on improvements to cancer care for patients in British Columbia.
The Listel Hotel Whistler is offering special rates for the event. For more information please call 1 800 663 5472
