Musicians, Olympians, chefs descend on Whistler during Victoria Day weekend for gourmet, family-friendly fun

GO Fest, Bici Gusti events turned the sunny weekend into a smash

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      While the May long weekend in Whistler has in the past been marred by suburban grads' and gangs' drunken, violent nonsense, this year's proved to be a sun-scorched success. 

      The Great Outdoors Festival (GO Fest) offered live music (54-40 headlined on Friday night), street entertainment, adventure films, art exhibitions, and all sorts of opportunities for physical activities: yoga, sailing, doubles tennis, white-water rafting, stand-up paddleboarding, and ultra-running among them, not to mention the ever-popular forged axe throwing.

      The second annual Bici Gusti Gourmet Bike Ride also took place this past weekend, proving that there’s more to Whistler at this time of year than shooters and stagettes (even though there were at least six groups of wedding parties traipsing their way through the village Saturday evening).

      Organized by the same folks behind the RBC GranFondo Whistler, the event has expanded into a full weekend affair, complete with spin classes headed by Eastwood Cycle Sanctuary and yoga sessions. 

      Among the attendees were three Olympic athletes: Nikola Girke, who has represented Canada in three different events at four Games; race walker Evan Dunfee, who competed in Rio; and skier Steve Podborski. 

      Although it’s centred around the spectacular 70-kilometre road-bike ride from the event’s home base at Four Seasons Resort and Residences Whistler through the Callaghan Valley to the top of Whistler Olympic Park,  Bici Gusti put extra emphasis on the “gourmet” side of things this year. 

      A new aspect was a Saturday morning cooking class by four chefs held outdoors at the magnificent, must-visit Squamish Lil’wat Cultural Centre.

      Jose Fernandez, executive chef of Four Seasons Hotel Westlake Village, gave a crash course in making crispy, mini gluten-free tacos. He used thinly sliced jicama as the shells (the South American vegetable cut using a mandoline). The tacos were stuffed with grilled pineapple, herbed fava beans, asparagus, tomatillo salsa, feta cheese, and cilantro. (Omit the feta and they’re vegan tacos.) Over top Fernandez put a sprinkle of a quick-and-easy, multipurpose seasoning: whirl tortilla chips in a food processor and add lime zest and coriander.  

      Jicama formed the taco shells in a bright bite by Jose Fernandez, executive chef at Four Seasons Westlake Center.

      Vancouver Aquarium Ocean Wise executive chef Ned Bell taught participants how to cut a whole steelhead salmon, describing fish as the ultimate “fast food”.

      Vancouver Aquarium Ocean Wise executive chef Ned Bell shared tips on preparing and cooking steelhead salmon at Bici Gusti Whistler.
      Gail Johnson.

      It was hard to argue when he plated up perfectly pan-fried filets in a matter of minutes. He seasoned them simply with salt and pepper, adding butter to glaze the fish toward the end once a nice crust had developed (thanks to the fish being fried skin-side up). To finish, he suggested using types of citrus other than lemon to squeeze on top and enhance the fish’s richness: try grapefruit, lime, or orange.

      His advice to people wanting to incorporate more fish into their diets is to have it at least once a week and to try something new once a month, whether it’s octopus or gooseneck barnacles.

      Colombia native Weimar Gomez, executive chef of Four Seasons Vancouver (who is also a triathlete), made spot-prawn ceviche with asparagus, chili cotija, grilled pineapple, and salsa verde. The building blocks of any ceviche, he said, are simply lemon and coriander; from there, you can add all sorts of ingredients. For this dish, he used jalapeno and shallots, noting that it only takes about 15 minutes for spot prawns served this style to be ready once soaked in fresh lemon juice. Other types of fish take even less time. It’s a fun, easy way to impress guests.

      Four Seasons Vancouver executive chef Weimar Gomez, a native of Bogota, taught people how to make spot-prawn ceviche.
      Gail Johnson.

      Eren Guryel, executive chef of Four Seasons Resort and Residences Whistler, meanwhile, gave a mini course in different cuts of beef. To cook the perfect Canada prime striploin steak, Guryel puts a bit of canola oil on the meat before seasoning it simply with pepper and kosher salt (it’s easier to know how much salt you’re using with these larger grains compared to table salt). Just like a roast, steak has to sit for a few minutes before you cut into it.

      On the day of the ride, cyclists start off with a lavish gourmet breakfast; they refuel at the halfway mark and afterward with fine food and drink before attending a white-themed dinner that evening.

      Registration for the 2018 Bici Gust is now open. At least when you’re riding 70 kilometres through the mountains you don’t feel guilty when it's time to indulge in so much deliciousness. 

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