Field Trip #588: An R&R Weekend At Whistler’s “Nita Lake Lodge”

With the kids packed off to grandma’s and our cellphones and computers shelved in exchange for fishing rods, forks and spa robes, we spent the weekend up at Nita Lake Lodge.

There was some work involved, but it was the good kind. It involved many courses of very fine food paired with wine poured by someone who knew what she was doing. No complaints there. The lovely drive up, the fishing and the good old Ayurvedic back rub were merely bonuses.

I’d never before dined in the hotel’s restaurant, Aura, and nor had I ever – to my knowledge – tried chef Tim Cuff’s cooking when he was at The Wick, Mission Hill and West. I’d only heard wonderful things about his skills and that of his number two, Owen Foster (ex-Market), so I’d been keen for a test drive for some time. I also wanted to check out their rooftop garden playground, which was shockingly huge and well stocked (check Tim’s smile below for proof of its awesomeness)

Since we have him competing at the Gold Medal Plates this year against Rob Feenie, Lee Cooper, the boys from La Quercia and a bunch of other heavyweights, I thought it prudent to get a taste of Cuff’s range before I had to judge it in competition (I’d say it helps in calibration, but really I’m just a glutton). I also had to come up with something to write about for the paper that week, so two birds stood to be enjoyably felled by one stone.

How To Get There: The Rocky Mountaineer station is right next door, but I’ve always loved the drive to Whistler. It’s curvy and fast and on even an awful day there are few comparable stretches of beautiful asphalt. Directions are here.

Cost: A summer special until September 30th sees a ding of $109.25 per person per night that includes breakfast, taxes and gratuity (based on double occupancy and availability). A five course tasting menu costs just $70.

Accommodation Type: Studios up to massive, 1500sqft suites. Basically, Nita Lake is a first rate hotel/resort. Our room came with all the mod cons, including a DVD player and an iPod docking station.

Connectivity: Cell coverage is fine. Wireless throughout the lodge.

Things To Do: Gosh. To start, eat and drink. Chefs Tim Cuff and Owen Foster are at the top of their game and they’re allowed (encouraged) to do whatever the hell they want, which is to pretty much blow people away at every turn. A cocktail is a must, too. Bar manager Hailey Posemko has the run of the garden and is a master at pairing natural flavours with spirits. Beyond that, pick up a fishing rod from the concierge and go for broke off the dock. Go swimming, go hiking, do the Whistler thing. Oh, and the in-house Ashram spa is amazing. I’m not a doctor, but following one of their hot oil forehead pours with some housemade charcuterie is the ticket…

My review of the food comes out in the Westender this Thursday, but for a tour and tale of the hotel and to see its food and drink, click through the images below, such as they are…