Whistler’s an­nual Cor­nu­copia fest isn’t all about overindul­gence in food and drink: it has health and well­ness events ev­ery day.

The Georgia Straight - - Contents - > BY GAIL JOHN­SON

With dozens of food and wine events, Whistler’s Cor­nu­copia fes­ti­val is 11 days of high-al­ti­tude he­do­nism. But the fest has an­other side that helps bring bal­ance to the gourmet ex­trav­a­gance. The Nour­ish: Health and Well­ness se­ries fea­tures work­shops and ac­tiv­i­ties cen­tred on healthy liv­ing. Al­though not an ex­haus­tive com­pi­la­tion, the fol­low­ing are some sug­gested self-care and self­ind­ul­gence pair­ings.


Called Icons of the Okana­gan, the first of the Cel­lar by Araxi In­ti­mate Wine Din­ners (Novem­ber 9) high­lights wines by von Mandl Fam­ily Es­tates—mis­sion Hill, Cedar­creek, Check­mate, and Martin’s Lane— paired with dishes by ac­claimed Araxi ex­ec­u­tive chef James Walt. At Fer­ment Inc., you can de­velop an un­der­stand­ing of how “good” bac­te­ria con­trib­ute to bet­ter health in a work­shop with heal­ing-foods spe­cial­ist Astrid Cameron-kent. Here’s where you can learn about mak­ing ef­fer­ves­cent items like sauer­kraut, salsa, and pick­les, just a few of the fer­mented foods that are abun­dant in en­zymes and pro­bi­otics that im­prove di­ges­tion.

BA­SICS, THEN A BLOWOUT Cave­man Gro­cer co­founder Kara McMaster will go over the build­ing blocks of healthy, tasty food in her Mas­ter­ing the Ba­sics work­shop (Novem­ber 10). You’ll want to get back to ba­sics in the kitchen af­ter in­dulging in events like Peak to Peak to Peak: A Four Sea­sons Moun­tain Col­lec­tion Chefs Col­lab­o­ra­tive, tak­ing place at Side­cut Mod­ern Steak + Bar. Whistler Four Sea­sons Re­sort ex­ec­u­tive chef Eren Guryel hosts Amer­i­can col­leagues from Vail and Jack­son Hole, each with a knack for steaks. An­other op­tion that evening is an in­ti­mate four-course paired din­ner at Legs Di­a­mond Sup­per Club, an Up­per Vil­lage restau­rant that gets its name from a Pro­hi­bi­tion-era New York boot­leg­ger.

FUEL FOR A FULL DAY Start off Novem­ber 11 with Farmer’s Break­fast, a whole­some meal by Venue Restau­rant chefs Ryan and Melissa Leitch at the Whistler Con­fer­ence Cen­tre. You’ll have enough en­ergy to take in sev­eral events that day, whether it’s the Chef’s Ta­ble Lun­cheon by Car­men Ing­ham of Villa Eyrie Re­sort’s Sum­mit Restau­rant or the Truf­fle Din­ner at Qu­at­tro Whistler. Drink sem­i­nars that day in­clude Ver­mouth’s Bit­ter­sweet Re­venge and Guilty Plea­sures: Wine and Junk Food. Then there’s the Crush Grand Tast­ing, the fes­ti­val’s flag­ship event, a lively night of food and wine tast­ings.


FE­MALE IN­FLU­ENCE At the En­ergy in Mo­tion ses­sion (Novem­ber 12), Whistler Black­comb ex­ec­u­tive chef Wolf­gang Sterr will share recipes for sim­ple pick-me-ups for sus­tained en­ergy to get you through the day. (A veg­e­tar­ian and ath­lete, Sterr is also lead­ing Nour­ish’s Novem­ber 14 Plant-based De­li­cious­ness work­shop.) Once you’ve got those healthy recipes in your back pocket, move on to the Fair­mont Chateau Whistler’s Elle­vate To­gether col­lab­o­ra­tive fundraiser that evening. Three ac­com­plished fe­male chefs—ni­cole Gomes, re­cent Top Chef Canada: Al­lS­tars win­ner; Melissa Craig, ex­ec­u­tive chef at Bear­foot Bistro; and the Chateau’s ex­ec­u­tive chef, Is­abel Chung— will each cre­ate two cour­ses with the as­sis­tance of fe­male ap­pren­tices. With wine be­ing pro­vided by Quails’ Gate wine­maker Nikki Call­away, the evening will not only high­light women in the food and wine in­dus­tries but also turn over all pro­ceeds to can­cer re­search. An­other hot ticket that night is for Sen­sory Cinema: Lost in Trans­la­tion with Hara­juku Izakaya. Sofia Cop­pola’s 2003 hit will play along­side a tast­ing menu in­spired by the Ja­panese tapas and sake bar team’s favourite mo­ments from the film.

TO VEG­GIES, WITH A TOAST At Meat­less Mon­days (Novem­ber 13), a plant-based lunchtime cook­ing demon­stra­tion and tast­ing, three reg­is­tered holistic nutri­tion­ists will talk about the nu­tri­tional ben­e­fits of a trio of fea­tured dishes. And on Novem­ber 16, the Whistler fam­ily be­hind the Green Mous­tache will share ways to pri­or­i­tize or­ganic and lo­cal pro­duce and food that nour­ishes and detox­i­fies the body. Know­ing that life is all about bal­ance, you can head with a clear con­science to Beer Pair­ing Din­ner, a four-courser with pair­ings by Whistler Brew­ing Co. The col­lab­o­ra­tive event with Blacks Pub and Restau­rant will in­clude on the menu cur­ried roast-pump­kin soup and pan-roasted duck breast.

Whistler’s an­nual cel­e­bra­tion of food and drink, oth­er­wise known as Cor­nu­copia, brings epi­cure­ans to­gether for fab­u­lous food and wine.

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