Beaver: “Mas­ter cre­ativ­ity through team­work. Hard- work­ing and pro­duc­tive, yet so­cial.”

Whistler Traveller Magazine - - TASTE I DINING GUIDE -

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.

604- 932- 4540, araxi. com

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