Signature Tasting: 25th Anniversary Dinner

Join us as we celebrate Cornucopia’s 25th anniversary! This extravagant evening will be accompanied by five premier executive chefs from all over the Sea to Sky area. Each chef has partnered with a winery of their choice, to present the most delicious food and drink pairing for you to enjoy. This incredible evening will make you wish that Cornucopia’s 25th anniversary could happen every year! Prepare yourself for everything from delicious cocktails, to mouth-watering meals and magnificent prizes. 

 

First Course:  Melissa Craig - Bearfoot Bistro 

Gindara Black Cod Sashimi, fresh wasabi, sea beans, tangerine, cold pressed sesame, brown rice miso

Winery: Meyer Family Wine – Pinot Noir & Blanc De Blanc

No visit to Whistler is complete without an evening at the Bearfoot Bistro, the resort’s premier fine dining restaurant. Enjoy a spectacular meal created by award-winning Executive Chef Melissa Craig, try your hand at sabering a bottle of Champagne in the 20,000-bottle wine cellar, and visit the Ketel One Ice Room, the coldest vodka tasting room in the world. Take a seat at the pewter bar in the Champagne Lounge with its spectacular rail of ice designed to hold and keep your glass of Champagne perfectly chilled, and enjoy live music from our resident pianist, Cameron Chu. Take your experience to the next level with private dining in the wine cellar, or pull up a front row seat to the action and dine in the heart of our kitchen at the Chef’s table. Celebrating its 26^thyear, the Bearfoot Bistro is the ultimate Whistler experience. For more information, please visit www.bearfootbistro.com.

 

Second Course: Quattro

Truffle Pasta (more info to come)

Winery: TBD

 

Third Course: Ryan Blackwell - Nita Lake Lodge

Duck Donuts, carrot puree, spiced pinot noir syrup, duck confit, bing cherry, crisp black kale, crème fraiche

Winery: Tightrope Winery, featuring their Pinot Noir

 

Main: James Walt - Araxi

Slow Cooked Wagyu Beef Cheek Pemberton sunchokes, salsify and crosnes, mustard greens

Winery: Fort Berens Winery - Magnums

 

Dessert: Dominic Fortin - Fairmont

Milk + Honey à Light farmhouse milk mousse, Fairmont honey, confit Anjou pears, quince gel

Winery: Fort Berens Winery

 

Due to the nature of this event, we are unable to accomodate any dietary restrictions. 

Attire: Formal

This event will take place in the recently refurbished Whistler Conference Centre Grand Foyer.