Whistler Traveller Magazine - - TASTE OF WHISTLER -

Sun­shine Coast Stur­geon & Caviar with Beet Salsa

Caviar has earned an in­dul­gent rep­u­ta­tion for its as­so­ci­a­tion with cham­pagne, high prices and swanky black-tie par­ties. But at Araxi, one of Whistler’s finest restau­rants, “you don’t have to feel guilty,” says Ex­ec­u­tive Chef James Walt, not­ing that while mod­er­ately high in calo­ries, fish eggs are chock-full of vi­ta­mins and min­er­als. You can feel even more vir­tu­ous when eat­ing this win­try duo by know­ing that the meaty, but­ter-basted stur­geon fil­lets and del­i­cate North­ern Divine caviar — both sourced from the same fish — are lo­cal, or­ganic and sus­tain­able, farmed in Sechelt on B.C.’s Sun­shine Coast, by Tar­get Marine Hatcheries. Lo­cal beets, com­bined with shal­lots, ginger, fresh or­ange juice and zest, are the sweet ic­ing on the fish­cake. 604-932-4540 |

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