This weekend we were at Cornucopia, Whistler’s annual food and drink festival celebrating its 30th year. We would kick off the weekend at one of the signature events, the 30th dinner and reception.
This was a seated dinner with multiple courses, each prepared by a different celebrated chef; and paired thoughtfully with the perfect wine. Although this was after we warmed up with a wine tasting reception.
As per the Cornucopia website, “The Cornucopia 30th Celebration Dinner is a landmark culinary experience honouring three decades of remarkable chefs, unforgettable flavours and the people who helped transform a grassroots Whistler celebration into one of Canada’s most anticipated food and drink festivals.
The evening begins with a wine tasting reception, inviting guests to explore a curated selection of wines from British Columbia, the Pacific Northwest and renowned wine regions around the world. Meet producers, discover new favourites and enjoy a relaxed start to the evening before taking your seat for dinner.”
Guests were given a glass and invited to explore the room at their own pace. We would start with whites before moving to reds. Our goal was to find my guest’s preferred grape of choice between the two categories.
The selection we tasted from included Phantom Creek Estates, Hester Creek Estate Winery, Little Engine Wines, Adega on 45th Estate Winery, Stag’s Hollow Winery, Fort Berens Estate Winery, Tightrope Winery, Cantina Giovanni Molettieri, Riverstone Estate Winery, Gate 22 Winery, and Kismet Estate Winery.
When time, we were all ushered into the preset banquet hall, where we were assigned a table.
“Created especially for this milestone year, the evening brings together a collection of Whistler’s most distinguished culinary talent for an inspired multi-course menu celebrating Cornucopia’s past, present and future. Each course will tell part of the festival’s story, revisiting the ingredients, ideas and personalities that have shaped its history while introducing fresh perspectives on what comes next.”
To start, our amuse bouche was from Chef Xavier Audet and Chef Dominic Fortin of Bearfoot Bistro. It was a bite of Japanese Blue fin tuna sashimi, Kaviari Caviar, Asian pear, Shiso, and Umeboshi. This clean and luxurious start really set the stage for the courses to come, so beautifully.
The wine pairing here was Phantom Creek Riesling that tempered any fishy-ness with its refreshing semi-dry notes.
Our table was also treated to a stunning assortment of breads to share. Buns and sliced baguette to enjoy win whipped butter dollops drizzled in honey. Although I knew it would only fill me, I cannot say no to good bread, and therefore had three of the softest and sweet buns. No regrets. The Bread Course was from The Bread Warehouse, and the Butter from Fairmont Chateau Whistler.
Our first course was Isan Style Thai Beef Tartare by Chef Boonyawee (Bonnie) Khummuang from Mekong. Raw beef mixed with hand pound Buriram chili flakes, makrut lime leaf, and egg yolk gel. Served with crisp sun-dried rice crackers.
During her introductory speech our Chef stated this bite would be a spicy one and she absolutely delivered on that promise. These were flavours true to Thailand in heat and brightening citrus.
Here we had two glasses of rose that we helpful in cooling down some of the heat, refreshing and resetting our palates. Wines from Crown & Thieves Pinky Blinders Rosé and Hester Creek Old Vines Pinot Blanc.
Our second course was my favourite of the evening. A Foie Gras Mousse that looked like dessert with BC Blueberry Port chutney, hazelnut, and toasted brioche. This was from the mind of Chef Cliff Crawford, from Fairmont Chateau Whistler, (which was also the hotel we were staying at for the weekend). The foie spread silky with the emboldening umami flavours.
The honeyed white wine pairings for this was syrupy, it matched the dish in mouth feel and ran parallel to the berry flavours. Wines from Little Engine Fortified and Adega on 45th Portao da Adega Branco.
Next we had Chef Neal Harkins from Sodexo prepare a maple-miso glazed Chilean sea bass with lotus root prawn “toast”, corn milk, tobiko reduction, and smokey tomato oil. The fish was so tender and buttery that I thought it was sablefish. It was a dainty and lovely bite to contrast the smokiness of the miso and the sweetness of the shrimp. Complementary flavors, different textures.
The wines for this course was Stag’s Hollow Renaissance Chardonnay and Fort Berens White Gold Reserve Chardonnay, playing off the smokiness of the miso glaze with their own oaked richness.
Our main course was Wagyu Beef Cheek Brasato with Caramelized celery root tortellini, Whistler Chanterelle mushroom conserva, and Ruby streak mustard greens. This was from Chef Mark McLoughlin of II Caminetto. The density of the cheese stuffed tortellini matched the sumptuousness of the saucy beef. I found the need to rest in between bites and that the wine helped.
The boldest plate deserved the big bodied Tightrope Syrah and Giovanni Molettieri ‘San Giovanni’ Taurasi as its pairing to help break down some of the richness in the proteins with its delicate funk.
And for dessert Pastry Chef Scott Penfold and Chef Dominic Fortin from Bearfoot Bistro prepared a Cacao -Barry Chocolate Rocher, Caramelized banana mousse, and hazelnut meringue. The wines here were River Stone Estate Winery ‘Reflections’ and Gate 22 ‘Felicita’.
The menu was stunningly refined. Each chef came with one goal and hit their dish out of the park. Each a stand alone, but together made for a very complex meal that incited thought and discussion alongside the dual wine pairings. This was a great way to kick off our weekend at Cornucopia and spoke to the quality and integrity of all that is to come. This event is one of the many reasons that make Whistler a destination during Cornucopia.
