The GOODS from Araxi
Whistler, BC | As a greatly anticipated annual event, this year’s Big Guns: Icons of the Wine World dinner will feature a spectacular collection of highly rated, rare and collectible wines. On Friday November 9th, seven stellar wineries from the world’s top wine regions will come together at Araxi for an exclusive one-off dinner event. Each critically acclaimed wine has been thoughtfully hand-selected by Wine Director Samantha Rahn, in order to deliver a truly unforgettable tasting experience.
“This year the wines I have selected represent complexity and finesse,” says Rahn. “We want to open our guests’ eyes and palates to some truly unique expressions of grape varieties and diverse regions in a mix of old world and new, tradition and innovation, rule breakers and trend-setters.”
Araxi Executive Chef James Walt will create a bespoke seven-course menu that showcases the excellence of Canadian produce, with standout dishes including Wild Mushroom and Local Beef Cheek Ravioli topped with generous shavings of White Alba Truffles. Guest will be treated to a parade of striking flavours such as Northern Divine Caviar, White Grace Cheese from Salt Spring Island and a tasting of Pemberton’s six varieties of Famous potatoes from Across the Creek Organics. Each course will be carefully paired to these exceptional wines… Read more
The GOODS from Tinhorn Creek
Oliver, BC | On Friday, November 9th, Whistler’s lauded Aura Restaurant will celebrate the award-winning wines of Tinhorn Creek Vineyards in an exclusive winemakers’ dinner during Cornucopia: Whistler’s Celebration of Wine and Food.
With a menu inspired by seasonal organic vegetables, Aura Restaurant at Nita Lake Lodge specializes in modern, Pacific cuisine that is rooted in classical culinary craft. Led by Executive Chef Michael Guy, Aura sources sustainably from local farmers, foragers, ranchers and fisheries to bring the best that the west has to offer for every season. The unforgettable menu will feature BC products from both land and sea, showcasing the region’s transition from fall to winter. Expect rustic flavours and refined technique, paired with award-winning wines from Tinhorn Creek Vineyards.
Hosted by Andrew Moon, Tinhorn’s Viticulturist and Vineyard Manager, guests will get insight into Andrew’s unique view from the vineyard. Executive Chef Michael Guy has created a distinctive five-course menu that highlights the excellence of the Pemberton Valley’s autumn harvest—alongside globally-sourced ingredients—with each plate married to Tinhorn Creek Vineyards’ prized wines.
Learn more and get a taste of the menu after the jump… Read more
The GOODS from Araxi
Whistler, BC | Summer is nearly upon us – and at Araxi, it represents the start of an exciting season featuring our annual Longtable Dining Series. This year, the series will be set in Whistler’s picturesque Rainbow Park, which boasts stunning views of Whistler, Blackcomb, and Alta Lake – serving as the ultimate al fresco backdrop for this highly anticipated dining series.
Araxi’s acclaimed Executive Chef, James Walt, prides himself and his menus on local provenance, and has built strong relationships with Pemberton Valley’s farming and ranching community. As part of this year’s Longtable Series, an exclusive Farmers’ Market will be on site, allowing guests to taste Chef James’ favourite ingredients in their raw form. Participating producers will include, amongst others, Root Down Organics and Pemberton Meadows Natural Beef. The evening will begin with a cocktail reception, featuring wine tastings and a dedicated vodka station by Pemberton Distillery.
Chef James and his expert team from Araxi will craft an exclusive four-course tasting menu, aiming to deliver a truly memorable and unique farm-to-table experience. Chef James says, “We are extremely excited about this summer’s Longtable Series at Rainbow Park, and especially to introduce our valued producers. I believe the Farmers’ Market will give guests a unique opportunity to engage with some of our very best suppliers in an intimate and relaxed setting.” Details after the jump… Read more
Reader M.T. | PR & Internet Marketing Specialist | Ki Communications | Function Junction | 5:15 PM
With Vancouver At Work, we invite Scout readers to send in photos of their work spaces, be they home offices, corporate cubicles, artist studios, fishing boats, bars or kitchen lines. It’s a lot like our View From Your Window feature, only you tell us your initials, your title at work, your place of work, the neighbourhood, and the time the photo was taken with “Vancouver At Work” in the subject line. Photos and info should be sent to scoutmagazine [at] gmail [dot com], and need to be as high res as the sender can manage. Cell phone shots will do if they are no smaller than 588px wide. Now get snapping!
(via) “Joel Allen built the HemLoft — ‘a secret treehouse hiding in the woods of Whistler’ — in 2009, and it served as a private retreat for him and his girlfriend for several summers. But ever since Allen went public with his creation in Dwell Magazine, the HemLoft’s future is uncertain — turns out, it was built on Crown land. ‘If the wrong people find it, they may make me take it down,’ Allen said. Until then, he’s welcoming visitors.”
News from Scout supporter Whistler Brewing Co.
Whistler, BC | Whistler Brewing Co’s Brewmaster, Joe Goetz, first brewed the Winter Dunkel in November 2010 for a small group of key restaurants and specialty beer cafes. The recipe was so unique and such a hit that production for 2011 has been expanded and includes a limited release of 650ml bottles for take home as well draft beer for the hospitality trade. Following the sell-out successes of the prior limited release beers (Paradise Valley Grapefruit Ale and Valley Trail Chestnut Ale), the Winter Dunkel is expected to sell quickly in both retail stores and restaurants and bars. Read more
The GOODS from Sidecut
Whistler, BC | “Wild Turkey on the Fly” is Sidecut’s spin on a take-home, family-style Thanksgiving meal with all the trimmings. Let the talented culinary team at Four Seasons Resort Whistler’s award-winning restaurant prepare this year’s holiday bird. The meal indulges a family or four with the full Thanksgiving feast: a Whole Roasted Free Range Turkey or Boneless Breast and Leg Cooked ‘Sous Vide,’ finished on Sidecut’s Infrared Grill with Choice of Signature Rubs (“Wild Turkey” or “Edison’s Medicine”) along with al l the traditional Thanksgiving trimmings and mouth-watering sides, including Candied Yams, Corn Bread Stuffing, Yukon Potato Purée, Caramelized Corn, Creamed Spinach, Turkey Gravy, and Cranberry Sauce. For dessert, what Thanksgiving feast is complete without pie? Sidecut offerings will not disappoint with a choice of North Arm Farm Pumpkin Pie with Cinnamon Whip or Maple Pecan Pie with Caramel Popcorn. For those daring, non-traditional types willing to buck the trend, “Pimp My Bird” options include a magnificent Truffle Butter Rub (add $25) or Foie Gras Butter Rub (add $35) that will outscore Grandma’s finest any day. Read more
News from Scout supporter Whistler Brewing Co.
Whistler, BC | Whistler Brewing Company’s Brewmaster, Joe Goetz decided to push the envelope further with an interesting and perhaps riskier development for Fall 2011 with the new, small batch – limited release, Valley Trail Chestnut Ale. Earlier this year the brewery produced its first ever limited edition beer, Paradise Valley Grapefruit Ale which was a knock-out success selling out in both retail stores, as well as restaurants and bars in record fashion. Read more
We’ve invited Whistler’s Sidecut to join our GOODS section as a recommended local business that is worth checking out. They’re now proud members of Scout, and as such we’ll be posting their news front and center and hosting a page for them on our curated list of independent goodnesses. We’d like to take this chance to thank them for their support of Scout, and for making BC a more delicious place to live!
Reader “J.I.” | Nita Lake | Whistler, BC | 5:45pm | SHARE YOUR VIEW
We love posting the photographs that reveal the views from our reader’s windows. Whether it’s a back alley in the fall or a sandy beach in high summer, we’re always stoked to see what you see from home, work or while on the road. Some of our all-time favourite reader submissions below… Read more
The GOODS from CinCin, Araxi, West, & Blue Water Café
Vancouver & Whistler, BC | Top Table’s four wine directors—Araxi’s Samantha Rahn, Blue Water Cafe’s Andrea Vescovi, CinCin’s Sarah McCauley, and West’s Owen Knowlton—are excited to debut their inaugural wine label, Director’s Blend, a duo of personally blended wines produced by Laughing Stock Vineyards in British Columbia’s Okanagan Valley.
Augmenting the extensive international wine cellars at each restaurant, the 2009 Director’s Blend Red and 2010 Director’s Blend White are now available exclusively at Top Table restaurants and represent the first vintages of an ongoing project. Learn more after the jump… Read more
We recently got away up to Pemberton to take in one of chef James Walt’s outdoor Araxi dinners at Jordan Sturdy’s stunning North Arm Farm. The weather was uncharacteristically cool and the sky more dramatic than previous visits, but the food and drink (all wines from Mission Hill) stole the show.
Garden Back to Eden Tomato Gazpacho
Yarrow Meadows Duck Liver Parfait with Rosemary
Tofino Dungeness Crab Roll with Cucumber Pearls
Mission Hill Martin’s Lane Riesling, 2010
Schramm Vodka Cocktails (Pemberton Valley)
North Arm Zucchini Flowers
stuffed with Okanagan goat cheese, heirloom tomatoes
Root Down organic greens with red pepper vinaigrette
Mission Hill Perpetua, 2008
Cherry Wood Hot Smoked Barkley Sound Sockeye Salmon
roasted North Arm beets, english pea and green tomato salsa
arugula flowers with beet caviar
Mission Hill Quatrain, 2007 (magnum format)
Pemberton Meadows Natural Beef
crispy slow cooked beef cheek fritter, pepper and rosemary roasted sirloin
North Arm rainbow chard and baby carrots
Mission Hill Oculus, 2004 (magnum format)
North Arm Strawberry Ice Cream Bar
strawberry ice cream dipped in dark chocolate with chocolate crust
Agassiz hazelnut financier with Okanagan apricots
Mission Hill Late Harvest Riesling, 2005
Altogether it was a stunner of an evening, and as per usual, we’re telling the story by way of photographs with captions as memory serves (short form: it was amazing). Should you want to enjoy one of these outstanding al fresco suppers, there are two more on the horizon taking place in the very same spot. August 27th will see Araxi pair up with Naramata’s Foxtrot Vineyards and Napa’s Trefethen Family Vineyards, and then September 11th will witness chef Walt plate alongside pours from sister wineries Le Vieux Pin of Oliver and LaStella of Osoyoos. Find out how to attend here.
ARAXI SUPPER ON NORTH ARM FARM
The GOODS from Araxi
Whistler, BC | The menu and wines have just been confirmed for the araxi longtable @ north arm farm event on July 30th, the first in a trifecta of outdoor dining experiences taking place this summer at Pemberton’s picturesque North Arm Farm.
Araxi’s wine director, Samantha Rahn is thrilled to be showcasing a range of outstanding wines from Mission Hill Family Estate, which represent the very best of their current portfolio. Ingo Grady, Mission Hill’s Director of Wine Education and one of the province’s foremost wine authorities, will lead guests through the wine pairings that he has personally chosen to accompany Chef James Walt’s menu. Take a look after the jump… Read more
The GOODS from Araxi
Whistler, BC | Araxi Restaurant is excited to announce araxi longtable @ north arm farm, a series of outdoor dining experiences taking place this summer at Pemberton’s picturesque North Arm Farm, located 20 minutes north of Whistler, British Columbia.
A progression of Araxi’s strong partnership with Pemberton’s farming community, the inaugural year will kick off with four events: Saturday, July 2nd; Saturday, July 30th; Saturday, August 27th; and Sunday, September 11th.
With dozens of ingredients grown just footsteps from Chef James Walt’s outdoor kitchen, diners will enjoy a four-course menu featuring the valley’s freshest produce, beef from its pastures, day-boat catches from our coastal fisheries and wines from leading producers. Each event will begin at 3:00 p.m. with a reception and farm tour led by North Arm Farm’s proprietor Jordan Sturdy.
The 60-acre North Arm Farm is certified organic, and has more than 45 acres planted with multiple varieties of vegetables (six varieties of carrots alone), stone and berry fruits, and herbs. Chef Walt has enjoyed a lengthy ‘growing relationship’ with the Sturdy family, planning seasonal menus around their just-picked produce, and visiting frequently during the growing season. Details after the jump… Read more