When it comes to large-format wines, “big is beautiful” for so many reasons! Sure, you’re guaranteed to impress when you order up a magnum (or balthazar!) for the table, but there are other reasons sommeliers and wine fans love a big bottle. The thickness of the glass and the difference in the ratio of oxygen to wine compared to a regular bottle allow wines in large-format to age
Enduring Locals’ Favourites – Standing the Test of Time
The restaurant industry is known as one of the toughest around. Spiralling costs. Staffing issues. Rocketing rents. According to stats, most restaurants close in their first year of business, while others don’t survive beyond five years. Consider, then, what an absolute set of unicorns these three beloved, long-running
Modern Twists on the Classic Negroni
Few cocktails inspire the kind of love and rampant experimentation as the Negroni. Cocktail lore says that this deliciously bitter drink, a favourite of bartenders the world over, was created when Count Camillo Negroni asked for his favourite Americano cocktail (a blend of Campari,
What We Love Now
There’s a new spirit awakening in Whistler, right in the heart of the Village Stroll. Welcome, Balam, named after the striking jaguar that prowls South and Central America. Balam celebrates the culture and culinary delights of Latin American nations Peru, Mexico, Brazil, Argentina, Colombia and beyond in one delicious concept. “It’s a dining experience that we just don’t
Calendar of Culinary Events
Ongoing culinary events in Whistler.
Brimming with Bubbles
I’m an unabashed bubbles fiend: If it sparkles, fizzes, or effervesces, I’m in! Whether it’s tantalizing Champagne or Prosecco bubbles as they fizz and dance over your tongue or the bracing whoosh of fresh-popped soda, I love the texture and subtle flavours that bubbles bring. We asked some of our favourite bartenders in
Refreshing Summer Sensations
Soup or salad? It’s a time-honoured tradition to start a meal, but often isn’t the place to look for excitement on the menu. But… what if the soup was chilled for summer, and the salad quite kick-ass? We’re exploring that with these Whistler chefs: cool — in both senses of the word! —