Images from a scene in a Warren Miller film are how most of the world envisions Whistler. Consistently rated the top ski resort in North America, Whistler has an international reputation as one of the world’s top ski destinations. But in the downturn of the 1980s, the town’s planners realized Whistler needed something more than the snow-covered peaks and stunning scenery. For Whistler to truly become a world-class destination, it needed to diversify and embrace all four seasons.
One of the defining results was a shift towards sustainability, and nowhere is that more apparent than in the kitchens and on the menus of Whistler’s finest restaurants. Now, in a new commemorative cookbook just in time for the 2010 Olympics, Whistler’s culinary delights are on display in more than 60 recipes and gorgeous colour photographs. Savour Whistler (Cultivate Books; January 2010; $38, ISBN 978-0-9821188-2-5) presents recipes from Whistler’s best restaurants, giving a fascinating overview of the people, places, and food that make Whistler renowned around the world.
With recipes from star chefs like Chef James Walt of Araxi Restaurant and Hell’s Kitchen fame, food lovers can delve behind-the-scenes into the chefs’ kitchens and try their hand at delectable dishes like Thyme Roasted BC Venison Short Loin (Aubergine Grille), Grilled Halibut with Heirloom Tomato and Wild Mushroom Ragout (Edgewater Lodge) or
Pomegranate, Orange and Fennel Salad (Il Caminetto).
Whistler’s dynamic culinary scene makes the most of its abundance of fresh, locally sourced ingredients and its proximity to the Pacific Ocean. Mouth-watering recipes liked Herb Crusted Halibut with Pea Purée and Coriander Vinaigrette (Araxi Restaurant) and Candied Wild Salmon (Squamish L’il’Wat Cultural Centre Café) will delight home
cooks and Olympics visitors who want to take a taste of delicious Whistler back home.
Featuring introductions from Whistler Mayor Ken Melamed, President of Whistler Blackcomb Dave Brownlie, and First Nations’ Chiefs Gibby Jacob and Leonard Andrew, Savour Whistler does more than just dish up fabulous recipes. It welcomes the world into a model community based on cooperation and sustainability. Together with stunning color
photographs, the stories of Whistler’s past, present and future are woven throughout the book, and they provide a fascinating look at how this tiny mountain community evolved into a world-class destination and host of the 2010 Winter Olympics.
Savour Whistler celebrates, not only the food of Whistler, but also the community—the farms, wineries, and chefs that transform its natural bounty into delicious meals that sustain us all. For all the Olympic athletes, visitors, and spectators, this beautiful cookbook offers a way to savour delicious Whistler memories for years to come.
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Whistler Writer 