Whistler Traveller Magazine - - TASTE OF WHISTLER -

Win­ter Salad

Bearfoot Bistro Ex­ec­u­tive Chef Melissa Craig likes to be­gin a five-course tast­ing menu with a lighter op­tion, al­low­ing flavour com­bi­na­tions and tex­tures to pro­vide a rich, in­dul­gent feel­ing with­out over­load­ing guests with fat. Her Win­ter Salad is com­posed of vegeta­bles grown lo­cally in Pemberton. There are car­rots two ways (charred for flavour, shaved raw for crunch), pick­led beets, raw baby kale dressed in a Banyuls vinai­grette, smoked wal­nuts, and sun­chokes served three ways — con­fit (in olive oil), pureed (with veg­etable stock, not but­ter) and chips (fried, be­cause you’ve earned it). For non-ve­g­ans, a lit­tle Prince Ed­ward Is­land Avon­lea Cloth­bound Ched­dar, aged 12 to 18 months, is added. Sorghum — an an­cient, gluten-free, whole grain — is popped and sorghum mo­lasses is used in the dress­ing. “Sorghum is the new quinoa,” Craig says. 604-932-3433 | bear­foot­

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