Cornucopia, Whistler's festival of food and drink, returns for 2022 with everything from a murder mystery dinner to a drag brunch
Winemaker’s dinners, whisky tastings, and demos by celebrity chefs among the other highlights of the annual culinary fest
Wild Blue Restaurant and Bar. Photo by Leila Kwok
Cornucopia runs November 4 to 6, 10 to 20, and 25 to 27 at various Whistler venues
CORNUCOPIA TURNS 26 this year, and in that time, Whistler’s festival has grown into one of the most important events on the annual calendar of Vancouver-based food and drink lovers.
Certain events have become fest signatures, like CRUSH Grand Tasting (with more than 300 wines this year and light bites by Whistler and Vancouver chefs), House Party: Best of BC (a perennial sell-out featuring purely local music, food, wine, spirits, and beer); and Cellar Door (a gala tasting with the chance to sip top-shelf red, white, and sparkling wines priced at $35 and up and to meet the makers behind them). There are winemaker’s dinners, educational seminars, masterclasses, a culinary stage, comedy nights, and more.
Here’s a look at a handful of some of the other highlights for 2022.
Signature Event: Murder Mystery Dinner at Bearfoot Bistro
November 4 from 7 to 10 pm
Theatre is paired with a four-course dinner at one of Whistler’s best-known restaurants. Esteemed executive chef Melissa Craig is at the helm, the industry stalwart known for her texturally creative use of pristine seasonal ingredients. The dining destination is home to a 15,000-bottle underground wine cellar; a Champagne Lounge with a rail of ice along a pewter bar designed to keep your glass perfectly chilled; and the Ketel One Ice Room, where, during regular dining service, you can taste a flight of four vodkas at sub-zero temperatures, complete with a puffy down jacket to keep you warm.
Bearfoot Bistro is also presenting Cocktail and dessert Pairing (November 5 from 8 to 11 pm) with pastry chef Scott Penfold.
Stonesedge Kitchen: The Shape of Wine Performance, a Riedel Sensory Tasting
November 11 from 2:30 to 3:30 pm
Size matters, and so does the shape of the glass when it comes to the flavour and aroma of the wine that’s in it. Riedel has been designing and making glassware for 265 years, and here, Alysha Harker from the company’s Canadian outpost hosts a tasting of four wines in four different vessels: Pascal Jolivet, Sancerre Blanc 2021; Trisaetum, Willamette Valley Pinot Noir 2019; Martin Ray Vineyards, Sonoma Coast Chardonnay 2020; and Scorched Earth Winery, Merlot 2017.
Alana Maas.
Culinary Stage: A Maas of Asian Flavours: Chef Alana Maas of NWCAV
November 11 from 4 to 5:30 pm at Whistler Conference Centre
Chef Alana Maas is a culinary instructor at and co-owner of Vancouver’s Northwest Culinary Academy and a graduate of Dubrulle Culinary School who has run some of the city’s most demanding kitchens, including Cru Restaurant and The Hart House. A Chopped Canada winner, Maas is a past board member of the Les Dames d’Escoffier’s B.C. chapter with a keen interest in empowering women in the profession.
At Cornucopia, Maas will guide people through an Asian-inspired tasting. On the menu are chilled tofu with ponzu, pickled daikon, marinated shiitake, gomasio, scallions, and crispy shallots; kimchi-pork gyoza with saam jang aioli, chili spiced cucumbers; tuna tataki “poke bowl” (edamame puree, shiso umeboshi corn, seasoned sushi rice, sesame yuzu mayonnaise); and matcha “tiramisu” made of ume plum wine, roasted peach chutney, and matcha mascarpone.
Wild Blue: Marques de Riscal Winemaker's Dinner
November 11 from 6 to 10 pm at Wild Blue Restaurant and Bar
The newest restaurant in Whistler is already making waves, coming from an industry dream team: chef Alex Chen (an Iron Chef competitor of Vancouver’s Boulevard Kitchen & Oyster Bar - Signature Restaurants); veteran restaurant director Neil Henderson; and BC Restaurant Hall of Famer and TopTable Group founder, Jack Evrensel. Wild Blue’s executive chef is Derek Bendig, a superstar in his own right, formerly of Fairmont Chateau Whistler and the Josie Hotel, among other spots. The multicourse tasting menu highlights wines of Marques de Riscal, one of oldest and most respected estates in the Rioja region of Spain.
Wild Blue (pictured at top) is hosting other Cornucopia events, including Fitzpatrick Family Vineyards Winemaker’s Dinner on November 17; Meyer Family Vineyards Winemaker’s Dinner on November 18; Vanessa Vineyards Winemaker’s Dinner on November 19.
Dave Martin.
Chef Table Luncheon: 'Falling into Fall’ with Chef Dave Martin
November 12 from 12:15 to 2:30 pm at a private home
Folks who follow celebrity chefs will know the name; Dave Martin appeared on what was then a new Bravo reality show called Top Chef in 2006. America fell in love with him. Now, he’s a globally known flavour expert with two new restaurants in New York City and more to come in Texas and Florida.
On Martin’s menu are cauliflower soup made with oat milk and veggie stock; jumbo sea scallops; pan-seared wild halibut with cherry-wood bacon, cannellini beans, oregano, and smoked tomato sauce, Asian braised duck over smashed pumpkin with Brussels sprouts tossed in maple and red chili; and sea-salt-caramel budino with triple chocolate cookie and espresso cream. The event takes place in a private Whistler residence, giving you the chance to experience the kind of home you’ll never own.
Martin also takes to the Culinary Stage on November 13 (from 1:30 to 3 pm at Whistler Conference Centre) for “Learn More about ‘The Tequila Diet’”. The session features Mexican food and drink and takes its name from the chef’s cookbook.
Reece Sims.
Drink Seminar: The Fine Art of Japanese Whisky
November 12 from 4 to 5:30 pm at whistler Conference Centre
Whisky expert and consultant Reece Sims explores the world of Japanese whiskies, from single-grain rice varieties to pure malts to Mizunara cask-finished options. Whiskies featured include Shin Select Reserve Blended Whisky, Kanekou Okinawa Whisky, Kujira Ryukyu Whisky 10 Years Old, Shinobu Pure Malt Whisky 10 Years Old, Amahagan World Malt Edition #3 Mizunara Finish, Masahiro Pure Malt Whisky 12 Years Old Sherry, Shinobu Pure Malt Whisky Lightly Peated, and Shin White Oak Aged Whisky Umeshu.
Sidecut Steakhouse.
Sidecut x SLCC x Fort Berens Dinner
November 17 from 5:30 to 9 pm at Sidecut Steakhouse at Four Seasons Whistler Resort & Residences
One of the most highly anticipated events of Cornucopia 2022, this culinary experience celebrates the cuisine of the ancestral territory of the Sk̲wx̲wú7mesh (Squamish) Nation and L̓il̓wat7úl (Lil’wat) Nation, upon which Whistler sits.
Squamish Lil’wat Culture Centre, here under the direction of executive chef Steven Fecho and chef Maggie Wallace of the Lil’wat Nation, joins forces with Sidecut Steakhouse, the newly renovated restaurant at Four Seasons Whistler Resort helmed by Goan-born executive chef Sajish Kumar Das. Featuring wines from Lillooet’s Fort Berens Estate Winery, the evening will showcase traditional Indigenous ingredients and preparations presented with a contemporary flair.
Sidecut is also participating in Signature Event: CRUSH Grand Tasting on November 12 (from 8:30 to 11 pm at Whistler Conference Centre).
Signature Event: Drag Me to Brunch
November 20 at Whistler Conference Centre from 10 am to 1 pm
Mimosas, classic brunch dishes, and drag artists combine for a brash, glittery, and tasty start to the day.
Related Articles
