CheLondon - eatdrink Magazine

More documents

Recommendations

Info

30 www.<strong>eatdrink</strong>.ca around us, the ocean and Pemberton, and we cook within the seasons.” e two play o each other well – both young, yet experienced and thrilled to be working together at the revamped Nita Lake Lodge. Denitely a great spot for Happy Hour away from the throngs of partyers in Whistler. www.nitalakelodge.com If it’s wine you’re looking for, then a must-stop is the Bearfoot Bistro, home of the 12,000-bottle wine cellar. A short ight of stairs down from the main dining room takes you into the awesome experience of being surrounded by wine. Occasionally, private parties are held in the cellar and sta enjoy having guests “sabre” a bottle of bubbly — remove the cork with a sword — the ultimate party game! Suce it to say you can order anything you want from the cellar to be served upstairs in the dining room and paired with delicious oerings from Chef Melissa Craig — one of the few women chefs in the area. “It’s kind of a playground for me,” she says and she means it. Salmon tartare was infused with pop rocks candies to create create a surprising crackle in your mouth. A corn salad included popcorn in the mixture. And ice cream is made tableside with liquid nitrogen and served with your own choices of toppings, including maple syrup liquor — incredibly creamy and tasty! At one point during your evening at Bearfoot Bistro, you may be asked to stand up, don a large, fur-trimmed parka, and head into their ice room, where you can sample some of their 48 vodkas that are chilling in the ice walls at -28°C. Scott Barber, the “vodka director,” studied at Fanshawe College and is from Owen Sound. He gets a big kick out of walking visitors through a vodka sampling – including peppery and sweetinfused vodkas — all consumed neat and chilled, of course. A super warm-up on a cold night! www.bearfootbistro.com Whistler/Blackcomb is also home to four conference hotels, each with their own accomplished culinary teams and impressive dining. e Fairmont at Blackcomb has the lively № 32 | November/December 2011 Mallard Bar — a must-stop experience with outdoor re pits and indoor live music. ey pour Whistler Mountain Lager and Blasted Church Pinot Gris like it’s an everyday beverage. Fairmont also has the Wine Room for ne dining, including seafood from Qualicum Bay, and is part of the Ocean Wise program. eir neighbours are the Four Seasons, which is home to the Sidecut Modern Steak House, serving Alberta beef cooked on an 1800-degree infrared grill and seasoned with their own spices, called Edison’s Medicine. Back in Whistler Village, e Westin has the Aubergine Grille, a 150-seat ne dining restaurant with an impressive outside patio that features gourmet sandwiches and impressive views. Its neighbour is the Hilton, the original Whistler hotel that still oers woodburning replaces in guest rooms and is just steps from the gondola. Inside the Hilton is the Cinnamon Bear Bar, a longtime watering hole and sports bar enjoyed by generations of visitors to Whistler. Adjacent to it is the Cinnamon Bear Grille, serving weekend brunch buets sure to kick-start any day of activity. e best part of Whistler is that it’s a pedestrian village, so you can nd ways to burn o all the calories by strolling the streets and taking the short walk over to Blackcomb village. Nearby hiking trails oer geocaching treks, and you can even go ziptrekking year-round — an exhilarating way to tour the mountain while ziplining over creeks and tree tops. Aside from the thrill of skiing down the Dave Murray Downhill and creating your own Olympic moment, ziplining at Whistler is a must for thrill seekers — or anyone brave enough to step o the edge of a platform! Safe and very fun, it provides a unique gliding experience in the mountains. www.ziptrek.com Oh ,yes, of course there is the skiing — something to t in between meals! With an El Niña year predicted (means loads of snow) and skiing from late November through past Easter, Whistler is our sure-bet destination, and one that Canadians can be very proud to call our own! Only Available ONLINE: At the end of Issue 32, you’ll nd a holiday treat recipe from Chef James Walt’s acclaimed Araxi cookbook JANE ANTONIAK is the owner of Antoniak Communications and a lover of mountains. She packs up her pen and skis at every opportunity, as a culinary travel writer for <strong>eatdrink</strong>.
Rodgers & Hammerstein’s № 32 | November/December 2011 CINDERELLA Dine • Shop • Stay • Play Music by Richard Rodgers Enjoy Book Ontario’s and Lyrics by Oscar Hammerstein West II Coast Adapted for the Stage by Tom Briggs NEW Bistro Sunday Join Us! From the Teleplay by Robert L. Freedman NOVEMBER 23 - DECEMBER 31 The prince is giving a ball and you’re invited! Dream and the impossible becomes possible in this musical adventure for the whole family. theRed Pump 519.672.8800 Bayeld, Ontario grandtheatre.com Canada N0M 1G0 Serving Lunch and Dinner Seasonal Hours Always Closed Mondays Reservations Recommended Book Now for your Christmas Party & Reserve for New Year’s Eve! 519.238.6224 42 Ontario St. S., Grand Bend “Country Dining at Its Best” The PERFECT PLACE to CELEBRATE the SEASON! BREAKFAST ~ LUNCH CH ~ DINNER Private Room Available Wednesday to Friday: : 9 am to 9 pm Saturday & Sunday: : 8 am to 9 pm Most Romantic Guest Suites & Gourmet Cuisine TITLE SPONSOR Our Our new new cookbook cookbook Cooking Cooking with with Gusto Gusto makes makes a great great gift! gift! Untitled-2 Untitl Untitled-2 ed-2 11 1 11/08/2011 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2 11/08/2011 011 011 011 011 011 011 011 011 011 011 011 011 011 011 011 9:40:56 9:4 9:4 9:4 9:4 9:4 9:4 9:4 9:4 9:4 9:4 9:4 9:4 9:4 9:4 9:4 9:40:56 0:56 0:56 0:56 0:56 0:56 0:56 0:56 0:56 0:56 0:56 0:56 0:56 0:56 0:56 0:56 AM AM AM AM AM AM AM AM AM AM AM AM AM AM AM AM AM Untitled-2 1 11/08/2011 9:40:56 AM suites@ theredpumpinn.com
Page 1 and 2: Serving London, Stratford & Southwe
Page 3 and 4: synchro city IN THE r FREEDOM 55 FI
Page 5 and 6: contents ISSUE № 32 NOVEMBER/DECE
Page 7 and 8: № 32 | November/December 2011 www
Page 19 and 20: № 32 | November/December 2011 Nic
Page 23 and 24: STA_SS_ProducerAd_Kim 11-10-21 3:39
Page 27 and 28: Jacob Hawes (left) and Ken Rutledge
Page 29: № 32 | November/December 2011 www
Page 33 and 34: Innovative Interpretation of № 32
Page 35 and 36: Holiday Foods. Holiday gift baskets
Page 37 and 38: № 32 | November/December 2011 col
Page 41 and 42: № 32 | November/December 2011 tas
Page 49 and 50: № 32 | November/December 2011 I c
Page 51 and 52: № 32 | November/December 2011 Cha
Page 53 and 54: № 32 | November/December 2011 can
Page 55 and 56: № 32 | November/December 2011 mak
Page 57 and 58: № 32 | November/December 2011 Spi
Page 59 and 60: Rodgers & Hammerstein’s CINDERELL
Page 63 and 64: “Want a taste of this this year
Page 65: № 32 | November/December 2011 www

CheLondon - eatdrink Magazine

Create successful ePaper yourself

Delete template?

Save as template?