Whistler Traveller Magazine - - FRONT PAGE - 604-932-3433 | bear­foot­

No one does decadent quite like the Bearfoot Bistro. Ex­ec­u­tive Chef Melissa Craig takes B.C.’s iconic sock­eye salmon, lightly smokes it, then takes it to a new level with the ad­di­tion of North­ern Divine caviar from B.C. and a rich, frothy béar­naise sauce. “The salmon is lightly cured and cold smoked,” she ex­plains. “We then cook it sous vide [in a tem­per­a­ture-con­trolled wa­ter bath]. It sits on top of light Yukon Gold potato bli­nis, with fresh ap­ple and cel­ery to bring tex­ture and acid­ity.” Along with that acid­ity, a green chive purée and the salty caviar bal­ance out the béar­naise, with fresh potato chips adding a won­der­ful crunch. Craig sug­gests pair­ing with a Ke­tel One vodka mar­tini. This is no or­di­nary cock­tail, though: This one is nei­ther shaken nor stirred, but “brewed” in a cop­per ket­tle. Liq­uid ni­tro­gen is poured into the ket­tle to freeze the vodka, and then more vodka — at room tem­per­a­ture — is added to make it pourable. It’s dra­matic, for sure, but the method is also based on sci­ence, cre­at­ing a mar­tini at the op­ti­mal chill level, but with no di­lu­tion. “It’s also a drink that cuts through all the fat in the dish,” Craig says. “Salmon, potato, caviar,” she adds. “The next word has got to be vodka.”

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