Culinary Stage: Executive Chef Cliff Crawford of Fairmont Chateau Whistler

This event is no longer able to accommodate dietary restrictions and allergies 

A Trip Through Mexico by Regional flavours

Yucatan

 Ha Sikil P’aak

Tomato, Pumpkin Seeds, lime , Tortilla Chips.

Oaxaca

Tetela de Tinga de Cangrejo

Stuffed Corn Masa, Crab Tinga, Crema Agria, Chipotle, Queso Fresco.

Guerro

Pescado a La Talla

Guajilllo Crusted Lingcod, Pico de Gallo, Habanero

Quintana Roo

Cochinita Pibil

Achiote Braised Pork Belly, Pickled Red Onions, Black Bean Sauce.

Distrito Federal

Tamal

Chocolate Tamal, Strawberry Coulis,

Cliff is a passionate food enthusiast with over 20 years of professional culinary experience. Cliff joined Fairmont Hotels & Resorts in 2002 at Fairmont Southampton. In 2011, Cliff transferred to Fairmont Vancouver Airport as an Executive Sous Chef, and has since worked at Fairmont San Francisco and Fairmont Jasper Park Lodge. Cliff is joining Fairmont Chateau Whistler from his most recent role as Executive Chef at Sofitel Chicago Magnificent Mile.

Room set-up/format: Sit down service. Small plates with select beverages

Attire: Casual, comfortable

 Put simply, the Culinary Stage Series is like being in the audience of a live cooking show, and you get to enjoy the food creations - complete with drink pairings. The series features local and national chefs, producers and beverage professionals to provide attendees the chance to learn their cooking tips and tricks, and enjoy multi-course, drink-paired menus.