$20,000 gets you an icy meal for two
Fear of missing out? No fear if you get to even one of these upcoming events.
Got $20,000? It’s a big bucket lister for deep-pocketed couples. The Blue Room, a food and adventure package, is offered at the 2018 Cornucopia in Whistler until Nov. 18. The over-the-top experience, by Four Seasons Resort and Residences and Headline Mountain Holidays, helicopters you to a hidden aqua-hued ice cave in “Canada’s largest, southernmost ice field.” Guests have a flyover tour and guided exploration of natural ice sculptures, floes and ice chambers for starters. A meal in the ice cave by the Four Seasons Whistler team includes Krug Champagne, Northern Divine caviar, local oysters and grilled long-bone steak. The adventure lasts from 10 a.m. to 2 p.m. For information or bookings, call Head-Line Mountain Holidays at 604-902-6415 or visit headlinemountainholidays.com.
On Nov. 17, Hawkers’ Market hits Vancouver with 50 food and drink stalls operated by the best in the city, including Alex Chen of Boulevard Kitchen and Eva Chin of Royal Dinette. Guests receive 10 food tokens and two drink tokens for the $135 tickets. For music lovers, Peanut Butter Wolf and J Rocc will soundtrack the event. For serious foodies, the kicker is a talk by Francisco Migoya of Seattle’s revolutionary Modernist Cuisine mad science lab on their latest topic and cookbook, Modernist Bread: The Art and Science. Migoya co-wrote the book, a tome with 2,462 pages costing US$625, with Nathan Myhrvold. The event goes from 4 p.m. until midnight at Rocky Mountaineer Station, 1755 Cottrell St., Vancouver. For more information, visit hawkersmarket. com.
In Seattle, Albert Adria will be cooking at Tarsan i Jane restaurant on Dec. 7. Adria is the Spanish culinary god. Tarsan i Jane chef-owner Perfecte Rocher, a transplanted Spaniard, has done a tour of Michelin restaurants in Europe and is wowing the Pacific Northwest with his hypermodern Spanish cuisine. The 12-course tasting menu is $275. Vancouver’s Jefferson Alvarez, Rocher’s friend, will be part of the team cooking in the kitchen.