Today we were at our last Nourish Whistler event of the weekend, but festivities were continuing for the remainder of the month. This is a month of wellness focused seminars, activities, and dining events meant to keep mindfulness top of mind, while on top of the mountain.
Today’s event had us exploring the power of iron in supporting energy and performance. We learned first hand about incorporating more iron naturally into our diets. And as someone that needs iron supplements to not get dizzy when I look down, this was of great interest to myself.
Our generous three course lunch included both animal and plant based iron-rich options, with each course paired with kefir, produced locally in Squamish. We had learned from a previous event that water kefir was a bubbly, dairy-free, fermented beverage packed with live probiotics. It is made by fermenting grains to produce a tangy, refreshing, and gut-friendly soda alternative.
This intimate seated lunch was set up as a long table at Rimrock Cafe’s second floor patio. Each course began with an introduction from our Chef, outlining its inspiration and speaking to the benefits. The afternoon held plenty of conversations surrounding how to treat the body with food for optimal nutrition.
Our first course was Salt Spring Island Mussels in a coconut milk broth with lemongrass, cilantro, and chilli oil. Served with a side of grilled Chapa bread for dipping into. The table was impressed by the generous portion size. A dozen mussels each, out of shell, easy to eat, and blooming in flavour. Each so bold and creamy, yet refreshing and light. I savoured spoonful after spoonful of the broth that I would happy drink like a chowder.
Here, mussels are higher in iron and more potent when paired with coconut milk, where there is no calcium or white wine involved. Both of which act as an inhibiter in iron absorption, and both more commonly seen in the preparation of mussels.
Even the chapa bread had an additional dusting iron. Being baked warm on a cast iron pan had the iron transferring to the bread for the us to consume, but not taste.
Our main was Grilled Denver Cut Steak with a side of charred kale, roasted mushrooms, and pickled onions; all in a citrus dressing. Red meat is high in iron, as was the dark green kale leaves, even more so as it was cooked in cast iron. The citrus in the vinegar then aided it in absorption of both.
Our Chef spoke to the underrated nature of the cut used. We all found it well prepared and evenly sliced with the perfect balance of pink centre meets charred edges. The dish as a whole was hearty and healthy, with side and main working together for complimentary bites.
For dessert we had a bowl of Dark Chocolate & Molasses Custard each. This had two sources of iron. First in the dark cocoa and second in the coconut milk, both the main ingredients in this custard. The macerated cherries on top were soaked in brandy and balsamic vinegar. The acid in the latter helps in the absorption of iron, even despite the cashew crumble detracting from it. They could have left out the nuts, but this dessert with its one toned watery texture needed a crunchy element; and of all the different nuts this one was the least detrimental.
This my guest loved, she polished off her serving quick and happily accepted mine after. It was easy to eat like a soup, but with the mouth thickness of mousse. Bitter chocolate, sweetened with the cherry, it was definitely as iron-fuelled as the rest of the service before.
In conclusion, we were utterly impressed by the kitchen, found the setting homey and inviting, and would like to visit again for a regular meal and experience; to see what they are really like.
Rimrock Café
2117 Whistler Road, Whistler BC V8E 0A6
604-932-5565
rimrockwhistler.com
