B.C. has some pretty cool places to eat, but this one is in a league of its own: a secluded ice cave somewhere in the Whistler-area mountains.
The Blue Room is the name of a full day culinary experience being offered by the Four Seasons Resort and Residences Whistler and Head-Line Mountain Holidays.
The trip starts at 10 a.m., when guests get picked up at the Four Seasons in a Mercedes limo and whisked to the Whistler Heliport. There, they board a private helicopter for a journey to the country’s largest, southernmost ice field. The scenic flight features bird’s-eye views of volcanic peaks, icy landscapes, and old-growth forest.
Once landed, wilderness experts guide guests past ice sculptures and ice flows to an aqua-blue cave under a floor of frozen water. That’s where the five-course meal takes place, starting off with a glass of Krug champagne.
Prepared by Four Seasons executive sous chef David Baarschers, the meal includes:
- Northern Divine Caviar “on snow” blinis, with chive, egg white, egg yolk, shallot, caper, and crème fraiche
- Oysters on the half shell with ponzu cocktail sauce and Minus 8 Vinegar
- Pumpkin and truffle soup
- Grilled “long bone” 48-ounce ribeye with thyme-roasted root vegetables
- Grilled asparagus with balsamic and Parmesan
- Warm dark chocolate pudding, spiced-poached clementine, and Chantilly
The entire trip takes five to six hours, is weather-dependent, and will be available year-round. The Blue Room launches on November 8, the first day of Cornucopia, Whistler’s celebration of food and drink. (Stay tuned for more Georgia Straight Cornucopia coverage.)
The cost for the icy extravaganza? A cool $20,000 for two adults.
Three percent of the all of Head-Line Mountain Holidays’ heli ice-cave explorations goes toward its White is Green Ice Cap Research Initiative. A partnership with Simon Fraser University, the program provides hands-on student learning opportunities in an ice cap setting without having to travel to the Arctic or Antarctic.More