THIS AIN’T YOUR TYPICAL MOUNTAIN FARE
When you’re grabbing a bite to eat between runs on the mountains this winter, you may notice that a few things have changed. For one, once renovations at the Roundhouse Lodge on Whistler Mountain are complete in 2017, finding a seat will be a little easier than it has been in the past. New upper and lower decks will add 100 new outdoor seats, expanding the total patio area to 10,000 square feet and offering heated outdoor seating on the upper deck. You’ll also have a few new food options to choose from this season. The beloved Crystal Hut waffle — of which more than 20,000 are served per season — has a revamped recipe, and Whistler Blackcomb’s Executive Chef Wolfgang Sterr promises it will be even more delicious than before. Beavertails at Olympic Station on Whistler Mountain has been replaced by the brand new Grilled Cheese Hut, offering several varieties of gourmet grilled cheese sandwiches — because nothing tastes better than comfort food on a powder day — as well as soups, fries, coffees and snacks. This is just the latest addition to Whistler Blackcomb’s specialized fare, joining the all-plantbased menu at Raven’s Nest (home to Chef Sterr’s No. 1 favourite on-mountain meal: the vegan meatball sub) and the breakfast sandwiches and mouthwatering burgers (naturally raised, hormone and antibiotic-free) at Garbo’s Grill. If you prefer skiing or snowboarding on Blackcomb, there are plenty of options for you, too. The Rendezvous Lodge is looking better than ever after its extensive makeover in 2015. Its menu offers choices that you won’t find anywhere else on the mountain, like a custom ramen station, a Thai station and a taqueria. This is not your typical ski resort fare: “Our clients have a very developed palate and they’re knowledgeable about what they eat,” Sterr explains. “We look at flavour trends, and we try to diversify with global flavours, but using local ingredients.” Dining on Whistler and Blackcomb is becoming an increasingly interactive experience. “Now, we’re cooking in front of the guest — the guest gets to choose which sauce, which garnish, what starch they want,” Sterr says. The change Chef Sterr is most excited about, though, is located at the Wizard Grill at the base of Blackcomb. “We are resurrecting the wood-fired pizza oven! We’re going to serve wood-fired flatbreads for lunch in eclectic flavours, coupled with Mediterranean sides like a roasted heirloom tomato salad, a roasted eggplant salad, and vegetarian options that go really well with flatbread.” The old burger station has been replaced with more adventurous options, including a buttermilk chicken sandwich, a grilled Portobello mushroom sandwich, and a fried cod taco. Feeling hungry yet?
After a heart-pumping day on the mountain, you’ll definitely have earned your après. Luckily, you won’t have to go far to enjoy a well-deserved burger and beer: the Garibaldi Lift Company (better known as the GLC) is conveniently located right at the Whistler Mountain base in the Village. Grab a spot on the newly renovated patio, which now offers a total of 90 heated and covered outdoor seats — so you can take in the slope-side action, no matter the weather. If you’re lucky, you just might nab yourself a coveted seat next to one of the cozy fire pits. Prefer to end your day in the Upper Village or in Creekside? No problem. There’s a seat at Merlin’s or Dusty’s calling your name, too. Cheers!
PHOTO W/B - JUSTA JESKOVA