My first foray into the culinary world of Cornucopia was the Luncheon at Boulevard Kitchen and Oyster Bar. The venue was a lovely space that resembles a wood cabin and is four storeys high with an amazing view of the mountains.
The amuse bouche was ham hock kromeskis. It was made with smoked mayo and mustard seeds, and it was my favourite dish of the entire meal. The sweetness of the pork being bitten by the mustard and smoky flavour had me hooked. It was paired with 2014 Anthonij Rupert Cape of Good Hope “Caroline”. The wine was a Chenin Blanc, Viognier, Rousanne, Marsanne from Swartland, South Africa.
The first course was a delicious duck brioche encroute made with truffles, chestnut, quince and celery root. The chestnut and quince combined is a good palate cleanser with a bit of weight. Truffles in the duck add a nice smokey and extra oomph of flavour. The brioche is buttery and complements the flavour with a soft, light taste. The duck was a little chewy but flavourful with celery root stuffing. The few bits of truffle made me want more.
It was served with 2016 Laughing Stock Pinot Noir from the Okanagan Valley. This was smooth and clean to the taste, with a sweet note of berries and a hint of the French Oak that it was made in. This was my favourite out of all the wines served. Fleeting, light, crisp and smooth, tastes like red fruit, not spiced, good at cleansing the earthier flavours of this dish. From a small batch, this wine was handpicked and gravity fed in tanks aged in French barrels over 16 months.
I met these girls who come every year. They love Cornucopia and kept me company during the event!
The second course was a Parisian Gnocchi, made with side stripe prawns, chanterelles, sea beans with shrimp emulsion. Off the bat, anything with the crispy, burnt part of cheese on-top is my instant favourite. My neighbour described the gnocchi as “pillows from heaven”. It was soft like marshmallows, dissolved on the tongue, with the shrimp giving a sweet little pop in the cheese.
This was served with the 2016 Laughing Stock Chardonnay from Okanagan Valley. Can’t say I am a fan of chardonnay, but it was cleverly paired with the dish. Since it’s not sweet and has notes of cement, it has a clean finish that pairs with a thick and sticky dish like the Gnocchi.
The third was Maple Hill Farms Chicken which featured foie gras, pine mushroom, parsnip, pistachio and sauce albufera. The pine mushroom was bitter and earthy, paired with the hearty and sweet parsnips. The chicken itself was sweet and soft, accented by the veggies diced into the mix.
It was served with 2013 Anthonij Rupert ‘Optima’. It is a cabernet franc, merlot, cabernet sauvignon, from Franshhoek Africa. It has a smoky aroma and tastes metallic with a characteristic acidity to it. It is popular in Africa.
We got a mix of dessert, the truffles I had were wonderful! Creamy with dark chocolate inside.
I also got to say hello to Chef Alex Chen.
For more information on Cornucopia, check out their website here: https://whistlercornucopia.com/