Whistler Traveller Magazine - - CONTENT - STORY BY MAGEE WALKER

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!


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