Four Peaks: Cornucopia feast brings North American chefs together at Whistler Four Seasons

The resort will host a second Cornucopia dinner featuring CUT by Wolfgang Puck

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      Chefs from Four Seasons hotels’ alpine steakhouses from across Canada and the United States prepared a stunner of a four-course meal during Whistler's Cornucopia’s first weekend.

      Hosted by Four Seasons Resort and Residences Whistler executive chef Eren Guryel, the November 9 event took place at Sidecut, the resort’s in-house restaurant. Joining him were Jackson Hole’s Topher Strittmatter, Vail’s Marcus Stewart, Rancho Encantado Santa Fe’s Kai Autenreith, and Whistler's own David Baarschers and Isabelle Dionne, each chef preparing a signature dish for 60 or so guests.

      Not only did diners get to indulge on so much exquisite fare, but they also got a chance to hear from the culinary talents themselves, each chef stepping out of the kitchen to explain his or her dish and the inspiration behind it. Their cameos gave the event a personal, intimate feel and educated attendees too, which is what Cornucopia is all about: informative facts served with fun and fine food.

      Paul Gardner and Julie Rennie, the approachable duo behind Penticton’s boutique Pentâge Winery, also attended. Specializing in hand-crafted, small-lot releases, they both shared stories about their (exceptional) Skaha Bench wines throughout the evening, which began with a wine reception.

      On the menu:

      - Baarschers’ buttery amuse bouche of sturgeon gougère with Northern Divine caviar, which is sustainable, certified organic from Fraser River sturgeon raised in land-based aquaculture systems. Paired with Pentâge Pinot Gris.

      Sustainable, certified organic Northern Divine caviar starred in sturgeon gougere by Four Seasons Resort and Residences Whistler chef David Baarschers.
      Gail Johnson.
      Herb and macadamia crusted Chilean sea bass came with beetroot slaw, candied bacon, and chili mushroom tea.
      Gail Johnson.

      Four Seasons Whistler has announced a second Cornucopia dinner, taking place on Friday (November 16) and featuring California’s flagship CUT by Wolfgang Puck. Chef de cuisine Hilary Henderson will travel to the fall festival from Los Angeles for a contemporary spin on the classic steakhouse with beef and seafood dishes paired with Black Stallion wine.

      More information and tickets, $185, can be found here.

      With more than 100 gourmet events, Cornucopia runs until November 18.