Skiers and snowboarders who like to mix fine dining with their fresh tracks have a few options this season at Whistler Blackcomb.
At an elevation of 1,850 metres (about 6,070 feet) Steeps Grill & Wine Bar is a full-service restaurant on Whistler Mountain inside the Roundhouse Lodge. There, for the fourth year in a row, the Hawksworth x Steeps Whistler pop-up lunch series is back.
The three-course mountaintop mid-day meal, featuring fresh and locally sourced ingredients and panoramic views, takes place February 9 and March 16. (The first of the three pop-ups took place on January 19.) Headed by chef (and avid skier) David Hawksworth, of Hawksworth Restaurant, Nightingale Restaurant, and Bel Café, the menu consists of a selection of four starters, four mains, and two desserts. It will be accompanied by Hawksworth’s Hotel Georgia cocktail, made with orgeat, gin, and orange blossom water.
Although the forthcoming menus are still being finalized, examples of the kinds of dishes that rosy-cheeked guests can expect include a roasted beet salad with whipped goat cheese, raspberry vinaigrette, and pine nuts; tomato and saffron fish soup with baked ling cod, manila clams, grilled focaccia, and basil rouille; Roman pizza with fior de latte, roasted mushrooms, confit garlic, and arugula; and a rich sticky toffee pudding with candied pecan, bourbon butterscotch and maple whip. Tickets are $65 per person plus taxes and gratuity.
Steeps Grill & Wine Bar is also home to the Winemaker Après Series, bringing wine-and-food pairings to the top of the world.
On February 26, it’s Sonoma’s Ravenswood Winery; March 13, it’s Okanagan Falls’ See Ya Later Ranch; and on April 10, Nk’Mip Cellars is featured, the Osoyoos venture being North America’s first Indigenous-owned winery.
Each 2 p.m. culinary event involves multiple courses paired with various wines, with the winemaker or winery representative in attendance.
Inniskillin Okanagan Estate winemaker Derek Kontkanen hosted 2019’s inaugural event in early January, collaborating with Whistler Blackcomb executive chef Wolfgang Sterr and catering chef Steve Bjornmark. The six-course meal ranged from poached halibut paired with Pinot Grigio VQA to lemon mousse and curd served with Reserve Riesling Icewine VQA.
Tickets for the Winemaker Après Series are $99.45 plus tax.
More information is at Whistler Blackcomb.