Beaver: “Master creativity through teamwork. Hard- working and productive, yet social.”
When Samantha Rahn won Sommelier of the Year at the Vancouver International Wine ) HVWLYaO OaVW 0aUcK, VKH IHOOHG a WaOO WUHH LQ a WLJKWOy cRQWHVWHG IRUHVW WKaW waV KHaUG ORXG aQG SURXG Ey HYHUy VHULRXV wLQH- R acURVV : HVWHUQ CaQaGa. ) RU WKH ILUVW WLPH LQ 14 years, the award went to someone outside the big city’s clubby confines. Not bad for a Saskatchewan- born farm girl who has only ever worked at mountain resorts. “BHLQJ LQ : KLVWOHU, , KRQHVWOy WKRXJKW ,’ G QHYHU wLQ,” VayV WKH accRPSOLVKHG PXVLcLaQ ( clarinet and bass trombone), former snowboard cross racer, certified snowboard cRacK aQG 8NUaLQLaQ ( aVWHU HJJ SaLQWHU HxWUaRUGLQaLUH. BHaYHULQJ away LQ WKH EacNwRRGV, 5aKQ KaV EXLOW aQ HxcHSWLRQaO wLQH SURJUaP IRU RQH of the village’s most celebrated restaurants that is just as versatile and multifaceted as her hobbies. “I inherited a great cellar here and we still have all the collectible cult wines for those wKR waQW WKHP,” VKH VayV. “BXW , WaNH VSHcLaO SULGH LQ KaYLQJ EXLOW WKH YaOXH caWHJRUy -- which is the hardest to fill -- so we have delicious offerings for every budget.”
Pairing: Monferrato Prunotto ‘ Mompertone’ 2009 with Roasted Saddle of Rabbit
Almost every staff member on the floor ( even the busboys) has completed some level of wine certification. Rahn augments her team’s training with weekly tasting sessions so WKHy’UH UHaGy IRU aQy cXUYHEaOOV HxHcXWLYH cKHI - aPHV : aOW PLJKW WKURw WKHP. When following the seasons, as Walt does, local ingredients can change very quickly. “He keeps us on our toes,” says Rahn, who has burrowed deeply into the food- friendly wines RI BXUJXQGy aQG 3LHGPRQW WR cRPSOHPHQW WKH NLWcKHQ’V GLYHUVLWy RI IUHVK IOaYRXUV. The chef’s prosciutto- wrapped rabbit saddle rolled around braised organic pork cheek is a challenging case in point. The colourful dish is strewn with local beets, potato purée and cheese- stuffed fried peppadew peppers. With rabbit and pork, most people would JUaYLWaWH WR wKLWH wLQH. BXW WKLV EaUEHUa- VyUaK blend has such vibrant acidity that it tames the prosciutto’s saltiness, draws out the pork’s aromatic spices, tempers the sweetness of the beets and quenches the pepper’s heat. “And for $ 55 a bottle, it’s a killer value,” Rahn beams.
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