Bearfoot Bistro Owner Gets Set to Defend His World Record…
News from Scout supporter Bearfoot Bistro
Whistler, BC | If champagne sabering were an Olympic event, Bearfoot Bistro owner André Saint-Jacques would have to trade in his gold for silver. Just as Mr. Saint-Jacques prepared to fête Olympic Medalists by sabering a celebratory jeroboam bottle of Moët et Chandon Brut Impérial, comes word that a South African barman has successfully challenged his title for sabering the most bottles of champagne in one minute.
On February 14th thousands of miles south of the Host Mountain Resort in Johannesburg, the African Host City of the 2010 Fifa World Cup, General Manager Andrew Duminy of The Bull Run Restaurant set a new Guinness World Record* by sabering 27 bottles of Pongrácz South African sparkling wine in one minute. In a face off of host cities — and while the international spotlight still shines bright in Whistler — Mr. Saint-Jacques will attempt to reclaim gold of another sort at the Bearfoot Bistro on February 26th at 3:00pm. As the party gets underway on the last Friday of the 2010 Winter Olympic Games, André Saint-Jacques will attempt to saber more than 27 bottles of Dom Pérignon to reclaim his Guinness World Record. André Saint-Jacques previously held the world record for most sabered bottles in one minute since lopping off 21 bottlenecks of Dom Pérignon on November 12th, 2005.
Media interested in covering this story are invited to witness Mr. Saint-Jacques’ attempt at 3pm on Friday, February 26th, 2010 at the Bearfoot Bistro. Please RSVP to Marc DesRosiers at firstname.lastname@example.org or phone (604) 902-2622.
*Mr. Duminy’s record-breaking 27 sabered bottles is currently under review by Guinness World Records.
For more information on the Bearfoot Bistro visit www.bearfootbistro.com or call (604) 932-3433.
About Bearfoot Bistro
[flickrset id="72157622230959680" thumbnail="square" overlay="true" size="medium"]
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.
In addition to providing daily editorial, Scout is dedicated to supporting and promoting cool, interesting, and independent British Columbian businesses through the publication of their press releases and event info. To learn how to get your news up on our front page, check out our supporter details page here.