News from Scout supporter Bearfoot Bistro
Whistler, BC | At Whistler’s legendary Bearfoot Bistro, every night is a celebration, and as the resort town gets set to throw its biggest party ever, Bearfoot Bistro’s convivial owner André Saint-Jacques is primed to play host. Get all the details after the jump…
From the podium to the party
Winning the very first medal for your country is an athlete’s dream. Paying tribute to the first Olympic Medalist from each country, Bearfoot Bistro invites medalists and their entourage – friends, family, coaches – to pop an Olympic-sized jeroboam bottle of the prized French bubbly, Moët et Chandon Brut Impérial, on the house. After the ceremonial champagne sabering with world-record-holder André Saint-Jacques, your competitive spirit may urge you to challenge his record of 21 lopped-off bottlenecks in one minute. Medalists please contact Marc DesRosiers at 1 (604) 902-2622 and the Bearfoot Bistro at 1 (604) 932-3433.
Olympic hours – from 6:30am-1:00am
Enjoy extended hours to sample the modern haute cuisine of Bearfoot’s very own Gold Medal Chef, Melissa Craig — Craig was crowned “Canada’s best chef” in 2008. Prepare for a day of Olympic events with a decadent buffet-style breakfast (think: banana bread French toast with cardamom white chocolate cream alongside Paradise Valley ham). Lunchtime offers Bearfoot’s extravagant dinner tasting menu at mid-day prices from 11am-5pm. Expect gastronomic gold at dinner with Craig’s culinary signature use of fine local ingredients (Yarrow Meadows duck, Vancouver Island blackcod) and indulgent imports (Japanese Kobe Beef, wild Arctic caribou, Atlantic lobster).
Après-ski – oysters, champagne and music
Let the festivities begin in the stylish Champagne Bar where from 11-1:30am, your crystal flute awaits, chilling atop a frozen rail. Relax in high-backed leather chairs while the resident pianist doles out some bluesy jazz. Tuck into a casual menu of bistro-style comfort food in a return to the tried and true, reinvented with Craig’s modern twist. For champagne taste on a beer budget, the Champagne Lounge serves fresh oysters on the half-shell for under $10 per half dozen from 3-5:30pm.
Neige Party Patio
Join the fun on the Neige Party Patio, from 11am – 10pm, where the Listel Hotel’s outdoor pool has been decked over to create an all-day party venue, complete with picnic tables, umbrellas and the new chic apple ice wine, Neige served from an ice bar in the centre of the patio. Warm up with a cheese fondue, a glass of hot wine, and party all day.
Belvedere Ice Room
Step into Canada’s first sub-zero vodka lounge to sample a range of 50 vodkas from around the world. Connoisseurs enter the -25C temperature wearing Canada Goose down parkas and furry winter hats. The Belvedere Ice Room menu features partner plates of gravadlax, oysters and caviar, with vodkas from Russia, Poland, France, Sweden, the Czech Republic, United States, and neighbouring Pemberton, BC.
Share in Mr. Saint-Jacques’ passion for champagne sabering while touring the Bearfoot’s extravagant underground wine cellar (a perennial winner of the Wine Spectator’s Award of Excellence). A repository for Mr. Saint Jacques’ rare collection of First Growth Bordeaux, and 20,000 other bottles— 2,100 wine labels, 100 different champagnes — the cellar can accommodate up to 30 people for dinner, up to 60 for a stand-up reception, and will have two 42-inch plasma screens to catch all the Olympic action.
Bearfoot Bistro Catering
Combining André Saint-Jacques passion for celebration with the culinary expertise of Melissa Craig, Bearfoot Bistro’s new catering service brings the Bearfoot Bistro experience into your home. From canapes of delicate quail egg sprinkled with Russian caviar or a luscious cube of Japanese Wagyu beef, to full sit-down five course dinners served by a professional front-of-house crew, Bearfoot Bistro Catering creates an unforgettable dining experience with private chefs, sommeliers and award-winning bartenders for all your Olympic needs.
Thanks to a fashionable arrangement between Dr. Martens and Bearfoot Bistro, all front of house staff will don a pair the iconic shoe known for its air-cushioned sole. Looking dapper in two-toned Doc Marten kicks, staff working long Olympic hours will now have some relief for sore, tired paws.
For more information on the Bearfoot Bistro visit www.bearfootbistro.com or call (604) 932-3433.
About Bearfoot Bistro
At the legendary Bearfoot Bistro, every night is a celebration of sophisticated culinary wizardry and magical joie de vivre.
The festivities begin in the stylish Champagne Bar, where your crystal flute awaits, chilling in a frozen cradle of illuminated ice carved out of the solid pewter bar. Relax into a high-backed leather chair while the resident pianist warms up the romantic dining room with some bluesy jazz.
Founder André Saint-Jacques is the convivial master of ceremonies who presides over the lively ambience of this award-winning dining room, the only Whistler restaurant to receive a coveted three-star rating from the anonymously conducted Where to Eat in Canada guide for 2009/2010.
Mr. Saint-Jacques’ passion for champagne sabering – he holds the Guinness World Record for 21 bottles sliced open in under a minute – is as renowned as his saucy Masquerave parties, at which body-painted models lend lusty fizz to the free-flowing bubbles.
But after you’ve finished touring the Bearfoot’s extravagant underground wine cellar (a perennial winner of the Wine Spectator’s Award of Excellence) and the smoke clears from the cauldrons of nitrogen ice cream flash-freezed tableside, it is the subtle elegance of executive chef Melissa Craig’s modern haute cuisine that will leave you dazzled.
In 2008, Ms. Craig was crowned “Canada’s best chef” at the Canadian Culinary Championships. Her triumphant Alaskan king crab trio tantalizes the taste buds with her gastronomic signatures: a thoughtful progression of exquisitely balanced flavors and surprising mix of textures. In this case, it was a bamboo cone of tender claw meat topped with soy-infused pop rocks that wowed the judges.
Whether it’s a delicate quail egg sprinkled with Canadian caviar or a luscious cube of Wagyu beef from Japan, the Bearfoot Bistro brings you the very best ingredients from local farmers and around the world to create an unforgettable experience.
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