Whistler Pride and Ski Festival January 23-31, 2016 Event Calendar
Wine Pairing Dinner with Blasted Church Vineyards
Join us for a very special wine pairing night as we celebrate 25 years of Pride in Whistler at The Cellar by Araxi and Blasted Church Vineyards. This dinner is now sold out. Please visit eatOUT for other dining considerations.
Baby Assorted Beet Salad whipped goat cheese with hothouse greens and apple dressing balsamic crema and spiced pecans
Wild Sockeye Salmon Sushi Roll avocado, yuzu mayonnaise, shiso leaf and citrus soya
paired with Blasted Church Pinot Gris
Hot Smoked Roma Tomato Soup tomato and panzanella garnish with fresh basil and olives Helen’s golden olive oil
Selection of Charcuterie salami, prosciutto, housemade foie gras parfait and chorizo sausage crostini, apricot chutney with house pickles
paired with Blasted Church Pride Red ( Marital Bliss)
RR Ranch Beef Sirloin grilled New York steak sliced and served with potato puree baby carrots, red wine jus and chimichurri
Columbia River Steelhead glazed with ginger, candied orange and white wine butter sauce crisp parmesan polenta, roasted fennel and shaved vegetables
paired with Blasted Church Syrah
Chocolate + Caramel Tart caramel and dark chocolate ganache with sweet pastry chantilly cream and chocolate dentelle
Passion Fruit Mousse Cake layered with toasted coconut and lime infused sponge cake mango sorbet, coconut tuile and passion fruit syrup
About the Chef
JAMES WALT, Executive Chef
One of the country’s leading chefs, cookbook author and “farm-to-table” pioneer James Walt continues to inspire his guests, creating compelling regional cuisine based on local, sustainable ingredients. A graduate of the Stratford Chefs School, his impressive culinary career spans across several of British Columbia’s leading restaurants including a four-year tenure at Sooke Harbour House and as opening chef to sister restaurant Blue Water Cafe in Vancouver. James was also Executive Chef to the Canadian Embassy in Rome, Italy; an experience that helped shape the way he cooks today.
James is Whistler’s only chef to cook at the celebrated James Beard House in New York City where he has performed on three separate occasions. He has been voted best chef in Whistler by Pique Newsmagazine and was inducted into the British Columbia Restaurant Association Hall of Fame in 2011.
AARON HEATH, Pastry Chef
Born in North York, Ontario, Aaron Heath is a graduate of Toronto’s George Brown Culinary College. He first joined the culinary brigade at Araxi in 1996, and attributes his love of food to the backyard garden of his childhood home. Today, Aaron is inspired by smaller scale, artisanal baking – and modernizing traditional recipes. Aaron’s seasonal dessert menu showcases local orchard fruits and berries, as well as a premium chocolates and house-baked breads.
About the Wine
Blasted Church Pinot Gris
The grapes from each vineyard were fermented separately and only blended prior to bottling. Each tank was carefully monitored to ensure cool fermentation temperatures were maintained. A wide range of enzymes and yeast strains were incorporated to achieve maximum aromatics in the wine. This year, the BCV and Matheson Creek parcels of Pinot Gris fruit were left on skins for 4 hours. This process added flavour, structure and a small amount of colour to the finished wine. We added some Chardonnay to increase the acidity and both the Viognier and Gewurztraminer help to lift the aromas.
The 2015 Pinot Gris is a great expression of Okanagan Valley Pinot Gris. We have three different vineyards that grow Pinot Gris: Blasted Church, Matheson Creek, and Mountain View. Each provides different aspects, soils, fruit flavor, ripeness and were harvested at different times.
Blasted Church Syrah
The fruit came from our growers in Osoyoos and Oliver. They were harvested on three separate dates. The first pick of Osoyoos fruit was co-fermented with Viognier to stabilize colour and add aromatics. The other two fruit intakes were pure Syrah. These tanks were cold soaked for 3-5 days while the co-ferment tank was inoculated straight away. All tanks were fermented on untoasted French oak chips to increase wine structure. All three ferments were pressed off when dry, and racked into 225L oak barrels where they underwent malolactic fermentation and then aged in the same barrels for 13 months. We used a mix of French and American oak (40:60) with 20% of these barrels new oak. The wine was removed from barrel back into tank to undergo cold stabilization, filtering and final blending.
The 2014 vintage produced a lavish crop of remarkable quality. Our vineyard, which is situated above Skaha Lake on a westerly slope, is an optimal setting for fine wine production. Above average temperatures throughout the spring and summer months, coupled with cool nights, allowed the grapes to flourish throughout the growing season. Long sunny days provided ample opportunity for increased photosynthesis and Brix accumulation. Harvest in the Okanagan began a little early due to a beautiful warm fall, which has resulted in magnificent flavors and strong tannic structures in our wines.
Calendar Whistler Pride and Ski Festival
Your detailed event listing for all of the events during the 24th annual festival. Join us in Whistler as we celebrate diversity on and off the slopes.
The Host Hotel: Aava Whistler Hotel
Preferred Hotel: ResortQuest Whistler – largest selection of rooms in Whistler from Studios to six bedroom townhouses
Associtate Hotels: Fairmont Chateau Whistler, Westin Resort and Spa, Evolution Whistler