Whistler Traveller Magazine - - FRONT PAGE - 604-962-6262 | red­door­

One of Whistler’s co­zi­est rooms, Creek­side’s Red Door Bistro is known for its un­pre­ten­tious bistro food served in a friendly, low-key en­vi­ron­ment. Chef/owner R.D. Ste­wart of­fers well-bal­anced, fullflavoured rus­tic plates of Mediter­ranean-in­flu­enced food, us­ing in­gre­di­ents as fresh and lo­cal as pos­si­ble. Come win­ter, of course, the va­ri­ety of lo­cal pro­duce is very dif­fer­ent from what’s avail­able dur­ing the sum­mer months. “That’s when we re­ally get into the beets, squash, car­rots and pota­toes,” he notes. “I try to use what’s in sea­son, as fresh as pos­si­ble. Din­ers are ed­u­cated and they come in and want to know where the fish is from, how it’s caught, and you’ve got to have the an­swers for them.” This win­ter, he sug­gests try­ing a new dish: Arc­tic char served with a pearl bar­ley rata­touille made with Root­down Farms or­ganic root veg­eta­bles. Bar­ley brings a lighter starch to the plate, and the slight oili­ness of the char is bal­anced by the acid­ity in the toma­toes,” he says. “And then a saf­fron beurre blanc brings that rich­ness we all crave in the win­ter.” He pairs it with a Tightrope Pinot Gris, a win­ery in Pen­tic­ton, B.C. that he’s been work­ing closely with since he opened Red Door Bistro in 2014. “It has nice ap­ple and pear notes to it,” he says. “It’s not su­per fruit­for­ward; it’s sub­tle, and it doesn’t over­power the dish.”

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.