The New (And Im­proved) Cuban

Whistler Traveller Magazine - - TASTE I DINING GUIDE - TA­BLE NINE­TEEN LAKE­SIDE EATERY at the Nick­laus North Golf Course 604-938-9898, tablenine­teen.com

With its spec­tac­u­lar lake and moun­tain views, Ta­ble Nine­teen’s club­house pa­tio doesn’t bear much (uh, any) re­sem­blance to Mi­ami’s Ocean Drive. But one bite of this el­e­vated Cuban sand­wich and we bet you’ll be chan­nelling glit­tery South Beach, where Ex­ec­u­tive Chef Eric Gilchrist once lived and picked up some solid ideas about how to im­prove the clas­sic mixto sand­wich. Cubanstyle porchetta rolled with fresh herbs re­places the typ­i­cal left­over pork roast. The cheese is sharp gruyère, not the cheap Swiss ho­ley stuff. The mus­tard is Di­jon “be­cause tra­di­tional yel­low mus­tard should only ever be served with bologna,” he jokes. Bread-and-but­ter pick­les are house-made. And the bread is chewy Ital­ian sour­dough. His only con­ces­sion to tra­di­tion is to serve the red­pep­per sofrito on the side. “Some Cubans cringe when they see it used as a condi­ment.” In­sider tip: spread it on lib­er­ally.

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