This year, I had the incredible opportunity to attend Cornucopia Whistler, a premier food and drink festival nestled in the breathtaking landscapes of Whistler, British Columbia. As I ventured into this culinary paradise, I was welcomed into a world of gastronomic delights and fine libations, all set against the backdrop of Whistler’s stunning mountain vistas. Cornucopia Whistler promised a captivating blend of gourmet experiences, featuring an array of wine tastings, chef’s dinners, and interactive workshops, making it an event that promises to tantalize the taste buds and ignite a passion for food and wine enthusiasts like myself. Ahead are my unforgettable experiences at Cornucopia Whistler, showcasing the culinary wonders and immersive moments that made this year’s festival truly exceptional!
Hilton Whistler Resort & Spa
During my stay at Cornucopia Whistler, I had the pleasure of lodging at the Hilton hotel, which proved to be an oasis of comfort and convenience. The hotel’s central location in the heart of the village allowed me to easily explore the festival and nearby attractions. One of the highlights of my stay was the Hilton’s luxurious amenities, such as the heated pool and a rejuvenating sauna. After a day filled with food and wine adventures, I found solace in the soothing warmth of the sauna, unwinding and recharging for the next day’s festivities.
To start my mornings on a delightful note, I opted for room service at the Hilton. The breakfast I ordered was nothing short of indulgent – a sumptuous omelette paired with Belgian waffles adorned with rich dark chocolate and fresh berries. This decadent breakfast was a treat for my taste buds, setting the tone for each exciting day at Cornucopia Whistler. The Hilton hotel truly enhanced my overall experience, offering comfort, convenience, and culinary delights that complemented the festival’s offerings perfectly.
Chubby Duck’s and Hundo-P
On the first sunny yet chilly afternoon in the charming Whistler Village, I decided to venture out and explore the local culinary scene. As I strolled along the frosty streets, my appetite led me to Chubby Duck’s, a delightful eatery that had piqued my curiosity. The warmth of the cozy interior provided a welcome contrast to the crisp outdoor air. I indulged in a savory donair, savoring each bite of the tender meat and fresh toppings wrapped in a soft, warm pita. The combination of flavors was both comforting and satisfying, making it the ideal choice for a chilly day in the village.
After savoring the flavors of Chubby Duck’s, I craved something refreshing to balance out my meal. I made my way to Hundo-P, where I had heard they served up some incredible healthy shakes. The vibrant atmosphere of Hundo-P was a stark contrast to the frosty exterior, and it instantly lifted my spirits. I ordered one of their nutritious shakes, and it exceeded my expectations. Packed with wholesome ingredients, it provided the perfect dose of nourishment and energy. Sipping on the refreshing shake, I relished the unique blend of flavors and the invigorating feeling it brought. It was the ideal ending to my delightful lunch in Whistler Village, leaving me ready to continue exploring the charming winter wonderland.
Drink or Hold: Treasures of the Cornucopia Cellar and Other Gems
The “Drink or Hold: Treasures of the Cornucopia Cellar and Other Gems” wine seminar at Cornucopia Whistler was a truly remarkable experience for wine enthusiasts like myself. Hosted in an intimate setting, this seminar featured an array of ten exquisite wines, each with its own unique character and charm. Among the selection, there were a few standout favorites that left a lasting impression.
Fort Berens Riesling 2022: This wine opened the seminar with its light and refreshing notes, making it an instant favorite. Its crisp and cleansing qualities made it an ideal palate cleanser.
Fort Berens Riesling 2014: While tingly and smooth, this Riesling offered intriguing notes of petrol, plastisine, and lime blossom, providing a unique tasting experience.
CedarCreek Platinum Reserve 2017: This wine offered a complex bouquet, with vinegary freshness on the nose and tangy citrus flavors. It also had a clean and fresh quality reminiscent of newly struck matches.
Ken Forrester Old Vine Reserve Chenin Blanc 2017: The mushroomy character and cheese notes on the nose were intriguing, while its lively, zesty, and round texture made it a memorable choice.
Belle Glos Eulenloch Pinot Noir 2016: This Pinot Noir stood out with its sweet-smelling red fruit aroma and flavors of ripe sunshine. Its preservation over seven years was evident in its rich and flavorful profile.
Silver Oak Napa Cabernet Sauvignon 2015: This wine was a standout favorite. Its exceptional qualities and complex flavors made it a treasure in the seminar.
The seminar was a journey through a diverse selection of wines, each with its own story to tell. It provided valuable insights into whether to drink or hold these treasures, making it an enlightening and enjoyable experience for wine connoisseurs and enthusiasts alike.
Wild Blue
Celebrating my publication and inclusion in the recently released “Magdaragat: An Anthology of Filipino Canadian Writing” called for something extraordinary, so I chose to dine at Wild Blue. This decision was driven by their reputation for exceptional cuisine, particularly their seafood, and an award-winning bar.
As we settled in, the ambiance of the restaurant promised a memorable evening. Starting with the drinks, it was immediately clear why their bar had garnered accolades. Each cocktail was crafted with a balance of flavors that was both innovative and delightful. My choice, a spiced pear drink, was a testament to this — perfectly mixed, with just the right amount of sweetness.
The culinary journey began with Fanny Bay oysters and Atlantic Gem oysters, the latter being a new experience for me. The Atlantic Gems were particularly remarkable, offering a taste that was both fresh and subtly complex. Then, the Roasted Mushrooms served with balsamic and gruyère, accompanied by table bread, made for a delightful pairing, their earthy flavors complementing the tangy balsamic and creamy cheese beautifully.
My partner’s choice, the HARVEST with rosti potato, lentils, fall vegetables, and nut ‘butter’ sauce, was a masterful blend of flavors and textures, showcasing the kitchen’s ability to create a satisfying dish that was both hearty and nuanced.
For my main course, I opted for the daily special, which was an extravagant plate featuring 1lb of lobster atop London gnocchi. This dish was a celebration of Wild Blue’s seafood prowess, and it did not disappoint. The lobster was cooked to perfection, tender and flavorful, and the gnocchi provided a lovely, pillowy contrast.
We concluded our meal with a selection of petite fours. Each was a bite-sized marvel, but the candied orange with chocolate was my favorite. Its combination of citrusy tang and rich chocolate was a fitting end to a meal that was both a celebration and a culinary adventure.
Dining at Wild Blue was more than just a meal; it was a fitting way to mark a significant personal milestone. The combination of exquisite food, expertly mixed drinks, and a warm, welcoming atmosphere made it an evening to remember.
Cornucopia Signature Event: Taste the World
Attending the “Cornucopia Signature Event: Taste the World” at the Whistler Conference Centre was an evening that whisked me away on a global culinary adventure. Stepping into the Night Market with my “Taste of the World” passport in hand, I embarked on a journey that would tantalize my taste buds and introduce me to the diverse flavors of the world. The atmosphere was a perfect blend of casual and refined, evoking the vibrant spirit of street markets from around the globe.
One of the standout moments of the night was discovering the Alchemist Distillery, a hidden gem that crafted its spirits using apples. As a lover of apple candies, their sour apple spirit was an absolute delight, and it quickly became a personal favorite. The crisp and tangy notes of the spirit brought back fond memories of those childhood treats, making it a memorable find at the event.
What truly made the evening unforgettable was the opportunity to sample an array of international cuisines, just like one would at a bustling night market. Among the many delectable offerings, the green onion pancake from Taiwan Bento left a lasting impression. Its savory and crispy texture was a perfect complement to the diverse range of flavors I encountered throughout the night.
Overall, the “Taste the World” event at Cornucopia was a culinary journey that transported me to different corners of the globe. It celebrated the art of food and drink, allowing me to savor the world’s diverse cuisines while enjoying the perfect pairings of wine and spirits. It was an unforgettable evening filled with flavors, discoveries, and delightful surprises, making it a must-attend event for any food and beverage enthusiast.
BC Craft Gin: A Taste of the West Coast
Charlene Rooke, our knowledgeable and enthusiastic instructor for the next three seminars, guided us through a captivating exploration of the world of craft spirits. Her passion for the subject was evident as she delved into the intricate details of what defines a craft spirit. According to her, it’s not just about the end product but also the meticulous process and commitment to authenticity that truly sets craft distillers apart.
In our first seminar, titled “BC Craft Gin: A Taste of the West Coast,” Charlene introduced us to the innovative and diverse world of British Columbia distilleries. These distilleries have been reinventing gin by using unique botanicals sourced from the region, ranging from Vancouver Island truffles and seaweed to the leaves, barks, and berries of the lush rainforest. Some craft distilleries adhere to the traditional London Dry style, while others push the boundaries with New Western Gin, resulting in a fascinating spectrum of colors and flavors.
As Charlene presented the tasting lineup, she emphasized the importance of supporting local craft distillers who adhere to specific rules, ensuring the authenticity and quality of their products. These rules included using only BC grain, fruit, and produce for fermentation, on-site fermentation and distillation using traditional methods, and the absence of additives, preservatives, or artificial flavours. Furthermore, craft distilleries must not employ neutral grain spirits (NGS) and their total annual production cannot exceed 100,000 litres per year, as per the Craft Distillers Guide of British Columbia—a seal of authenticity we should all look for.
Throughout the seminar, we had the pleasure of tasting a variety of BC craft gins, each with its own distinct character:
- CopperPenny Distilling Gin 006: Notable for its minerality and collaboration with Fanny Bay Oyster, this gin offered refreshing lemon and citrus notes with a hint of sage.
- Wayward Bee Champion Gin: This gin presented a floral bouquet with softer, spruce tips, and juicy evergreen notes. Its silky texture and spicier clove hints made it a delightful choice.
- Sons of Vancouver Junicopia: Exhibiting woodsy notes and a bone-dry profile, this gin showcased a unique character.
- Shelter Point Saratoga Sands iGin: With oak aging, toffee, spiced, mulberry, and orange blossom peel, this gin evoked memories of sarsaparilla and root beer with a touch of vanilla.
- Endeavour Gin: This gin had a grainy yeasty quality and offered fruity notes of apricot, pear, and apple.
- Antidote Distilling Black Truffle Gin: A standout favorite for many, this gin was truffle-infused and exuded floral and citrusy notes. Its transformation to purple with the addition of water added to its allure.
- Empress Elderflower Gin: Infused with elderflower, this gin had intriguing hints of spice, white pepper, and ginger, making it an aromatic and flavorful choice.
- Salal Gin: With a sweet and syrupy profile, this gin provided a unique tasting experience.
Charlene’s guidance and expertise enriched our understanding of BC craft gin and its fascinating evolution. Her recommendations for Montis Distilling, RainCity Distillery, and Pemberton Distillery further emphasized the importance of exploring local craft distilleries in Pemberton, Squamish, and Whistler, enhancing our appreciation for the rich and diverse world of craft spirits.
ABC’s of BC Spirits – From Amaro to Vodka
In Charlene Rooke’s engaging seminar titled “ABC’s of BC Spirits – From Amaro to Vodka” at the Whistler Conference Centre, we embarked on a captivating journey through British Columbia’s vibrant world of craft spirits. It quickly became apparent that BC’s small-batch distillers are at the forefront of innovation, expertly adapting global spirit styles to their local terroir.
Throughout the seminar, Charlene introduced us to an array of spirits that showcased the diversity and ingenuity of BC distilleries. From Okanagan fruit brandies reminiscent of Eastern Europe to a smoked vodka that conjured images of a beach campfire, from Scotch-style single malt whisky to rum crafted from local honey, the range of spirits produced in BC was nothing short of remarkable.
Charlene also shared valuable insights on how to stock an entire bar using only BC components, offering the potential for crafting truly unique and authentic craft cocktails. It was a testament to the creativity and dedication of BC’s craft distillers.
Here are some tasting notes from the seminar:
- Antidote Distilling Black Truffle Vodka: Opulent and rich in flavor, this vodka offered a luxurious and indulgent tasting experience.
- Sons of Vancouver Quadruple Sec: Bursting with the vibrant essence of oranges, this spirit delivered a delightful punch of bitter orange oil.
- Fernie Distillers Fernie Fog: Owned by a woman and an engineer, this spirit had intriguing notes of bergamot, earl grey tea liqueur, and vanilla. A standout favorite, it was described as tasting like a soothing cup of Earl Grey tea.
- Wayward Distillery Krupnik: Spiced with clove and honeycomb, this spirit was recommended as a fantastic addition to apple cider.
- The Woods Spirit Co. Nocino: This spirit featured the rich flavors of walnuts and clove, offering a unique and aromatic profile.
- Odd Society Spirits Mia Amata Amaro: A complex amaro with notes of frankincense, myrrh, plum, elderflower, nuts, and mint, providing a symphony of flavors.
- Mad Laboratory Maple Bacon Schnapps: This spirit had distinct smoky and bacon fat notes, making it an intriguing choice for mixing. It was suggested that it pairs well with Irish whiskey, creating a flavorful combination reminiscent of a maple bacon old-fashioned cocktail.
Charlene’s expertise and passion for BC spirits shone through in this seminar, giving us a deeper appreciation for the craft and innovation happening in the local distillery scene. The tasting notes and insights shared during the event left us with a newfound enthusiasm for exploring and savoring the world of BC craft spirits.
Drink break – Peaked Pies
Stopping by Peaked Pies in Whistler was an ingenious move, especially sandwiched between sessions at a drink seminar. Knowing that we’d be sampling various beverages, the idea of getting something substantial in our stomachs to mitigate the effects of alcohol was both practical and enjoyable.
Peaked Pies, with its array of hearty, Australian-style meat pies, was the perfect pitstop. These pies aren’t just your average pastries; they’re a delightful fusion of flaky crusts and rich, savory fillings. It’s comfort food at its best, and exactly what we needed to balance out the drinks from the seminar.
Choosing from their menu was an adventure in itself. Each pie, from the traditional minced beef to the more exotic options, was tempting. I remember biting into the pie – the crust was perfectly baked, golden and crisp, giving way to the warm, flavorful filling inside. It was the kind of meal that not only satisfies your hunger but also brings a sense of contentment.
This quick detour to Peaked Pies wasn’t just about filling our bellies; it was a moment of culinary delight in the midst of an already exciting day. It grounded us, gave us a chance to laugh and chat about the seminar, and prepare ourselves for more fun without the worry of getting too tipsy. It was one of those spontaneous decisions that turned out to be a highlight of the day.
Whisky from BC to the World
In Charlene Rooke’s illuminating seminar titled “Whisky from BC to the World,” held at the Whistler Conference Centre, we embarked on an extraordinary journey through British Columbia’s flourishing whisky scene. The seminar highlighted the remarkable diversity of whisky styles being produced in BC, ranging from smooth triple-distilled Irish-style drams to single malts reminiscent of Scotland and corn whisky with bourbon-like qualities.
What made this seminar particularly fascinating was the exploration of grains, both ancient and modern, including unique Canadian wheat-rye hybrid grain, triticale. Charlene’s expertise guided us as we delved into the world of BC whisky, gaining insights into its production and tasting profiles.
Here are some tasting notes and impressions from the seminar:
- Kazoo Whisky: This whisky, with a fantastic origin story, impressed with its bold and easily drinkable nature. Notably, it offered a creamy texture on the palate.
- Ancient Grain Whisky: Featuring a wonderful bouquet of flavors, this whisky showcased the diversity of BC grains not typically used in whisky production. Its aromatic nose left a lasting impression.
- Boneyard Whisky: Potent and slightly peaty, this whisky was a delightful experience on the tongue. Its complexity, stemming from a blend of many batches, offered a fun and dynamic flavor profile.
- Mad Laboratory Single Malt: Described as a “BC Scotch,” this whisky was wonderfully peaty and well-balanced. Its award-winning status was evident in its rich and pleasing character.
- Arbutus Distillery Rye: This BC Rye, made exclusively from rye, was praised for its smooth, naturally sweet, and highly approachable taste. We also learned about the history of Canadian Rye and Arbutus Distillery’s commitment to producing a pure product.
- Bearface Wilderness Series 2: This whisky, with its complex and “woodsy” character, left a strong impression. It featured thick forest flavors, peatiness, and delightful aromas reminiscent of wild mushrooms, leaving attendees curious about the even rarer Series 1.
- Shelter Point Smoke Point: A whisky with a unique profile due to its distinct distilling method, it featured a commanding aroma with spicy and smoky notes. It offered a fun and captivating drinking experience on its own.
Charlene Rooke’s seminar allowed us to explore the rich tapestry of BC whisky, from its diverse styles to its innovative use of grains. It was a journey that deepened our appreciation for the craft and artistry behind each bottle, leaving us eager to explore more of the future icons of the small-batch whisky industry in British Columbia.
SPO7EZ Fall Feast
Attending the SPO7EZ Fall Feast at the Squamish Lil’wat Cultural Centre (SLCC) was an experience that transcended mere dining; it was a journey into the heart of Indigenous culture and tradition. As I entered the Great Hall, I was struck by the sense of community and shared heritage. The long table setting was not just for dining; it was a symbol of communal gathering, resonating deeply with Indigenous values of togetherness and sharing.
The evening was enriched by the presence of Spo7ez Performers in traditional regalia, who brought to life the stories and songs of the Sḵwx̱wú7mesh and Líl̓wat7úl people. Their performances added layers of depth and meaning to our experience, blending seamlessly with the culinary delights that celebrated the fall season.
Speaking of culinary delights, the menu was a testament to the rich bounty of our land. Each dish was a harmony of local flavors and traditional recipes. The Braised Elk Shank with Mushroom Jus was a standout for me. Its tender, flavorful meat, not too gamey, was a perfect example of the skill and care put into the preparation. The entire menu, from the Cranberry-Rosemary Bannock to the Blueberry Bannock Pudding, was a journey through taste, infused with tradition and care.
The cultural activities were particularly enlightening. We started by dancing and were divided into animal groups, each with different moves – a playful yet profound way to connect us to nature and its creatures. But what captivated me most was learning about Dzunukwa. Dzunukwa, often depicted as a powerful, wild, female giant in Kwakwaka’wakw mythology, is both feared and revered. She’s known to reside in the forest and is associated with wealth and transformation. In many stories, she’s depicted as a kidnapper of children, but those who can outwit her are often rewarded with riches. This story, steeped in layers of symbolism and tradition, gave me a glimpse into the rich tapestry of Indigenous folklore.
I also participated in a guessing game that involved discerning which outfits on mannequins were for cold or hot weather. I correctly guessed the one for cold weather due to the tall boots, likely meant for snow. This simple yet insightful game was another way the SLCC engaged us in learning about Indigenous culture and traditions.
The evening concluded with a visit to the SLCC’s gift shop, where I selected Christmas gifts for my loved ones. It felt special to share a piece of this unique cultural experience with others, and supporting the local Indigenous community through these purchases made it even more meaningful.
Reflecting on the entire evening, it was more than just a dinner; it was an immersive experience that combined education, cultural celebration, and culinary delight. It was a journey that connected me more deeply to the rich heritage of the Squamish and Líl̓wat7úl Nations and left me with memories and insights that I will cherish for a long time.
Afterwards, I walked to my hotel and saw this beautiful light display. In Tagalog, we have a saying to the spirits in the woods, “tabi tabi po”, which means may I pass?
