CheLondon - eatdrink Magazine

№ 32 | November/December 2011 www.eatdrink.ca 29
Working at Araxi has allowed him to showcase
his love of regional cooking — he now resides
in Pemberton and has personal connections
with his long-time producers/suppliers, especially
North Arm Farm near Mount Currie. is
past summer, Walt began the North Arm Farm
long table suppers, where 160 people would
gather at one long outdoor table to share a
communal meal from big platters — a style
he admired in Italy. While Araxi is far more
upscale, with white table cloths and seating
for 155, Walt’s playful
approach is evident to
diners who can look into the open kitchen or
sit at two chef’s tables. Whether it’s Qualicum
Beach scallops or Pemberton potatoes, guests
can expect gently handled dishes with a minimalist
approach, yet bursting in avour.
“I’m totally happy here,” he enthuses.
“We’re pretty fortunate. I grew up in the
Ottawa Valley, in a farming community,
and I just love Pemberton. e farmers have
become my friends, our kids go to school
together, we feel connected. I now have ve
farms growing just for us.”
Walt can take sweet corn and basil and
create a delicious soup that you swear is
cream-lled, but is just corn, basil and onion
made from a stock of boiled corn cobs and
only a half cup of cream for 16 servings. Simplicity
rules at Araxi, service is attentive, and
the place is booked solid from December to
Easter. www.araxi.com
A short walk from the centre of the village
is a newer restaurant, Alta Bistro, which is
the baby brother of Araxi — and a lot easier
on the pocketbook — and it’s also dedicated
to sustainability and quality preparations.
“We’re starting to feel like we’re a bit established,”
says co-owner Eric Grith, who has
lived in Whistler for 32 years. With a small but
interesting menu that features three-course
dinners for $29 or $39, Alta also draws from
local producers while presenting in the style
of a classic European bistro. eir cheese board
and charcuterie board (with meats from Nita
Lake Lodge) are their signatures, and so are
their attitudes towards the environment —
they create their own carbonated water, using
“Whistler water,” which all locals rave about,
ltering it on site, and adding sparkle through
the Vivleau System. ey pride themselves on
using all parts of the animal, no plastic wrap,
only recycled plastic containers and induction
cooking. “Food can be tasty and not expensive,”
Bearfoot Bistro Chef Melissa Craig Scallops with Corn, Spicy Sausage
and Mustard Vinaigrette,
Bearfoot Bistro’s Wine Cellar
by Araxi Restaurant Chef James Walt
says Grith. “We felt there
was a gap between highend
and franchise-food restaurants. We want
to promote excellent food at a good value for
locals and guests.” www.altabistro.com
For the full charcuterie experience, you
need to venture out of the main Whistler village
to Nita Lake Lodge, located adjacent to
the Whistler railway station in the area known
as Creekside. Meats are hung to cure/dry in
open refrigerators, and guests in the Cure
Lounge are encouraged to try such delicacies
as pickled veal tongue (“You don’t get freaked
out?” asks Cu as he insists I try some) and
wild boar head while sipping on signature
cocktails such as Half Asleep in Frog Pyjamas,
a Smoky Robinson, or a Red Chihuahua, all
crafted by Hailey Pasemko, Commander-in-
Chief of beverages. She makes her own bitters,
syrups and infusions, creating a beverage
culture, and pairs cocktails with charcuterie
and other bar foods, including homemade
potato chips with Pemberton potatoes or succulent
chicken wings — a favourite of Executive
Chef Tim Cu. From Saskatchewan,
Cu knows a thing or two about growing
foods, and he personally cares for the rooftop
organic garden — its seven plots include
Saskatoon berries, onions, lettuce and herbs,
some of which end up in Pasemko’s cocktails.
“I didn’t move here to ski. It’s a personal
challenge to revitalize this place. We do
everything ourselves and we utilize the area