The GOODS from Araxi

Whistler, BC | For those with a love for Whistler’s Araxi Restaurant, fans will now have a chance to bring the tastes of Executive Chef James Walt’s cooking home. With the launch of his much-anticipated Araxi: Roots to Shoots, Farm Fresh Recipes, Chef Walt shares a colourful, recipe-laden cookbook that embraces the restaurant’s spirited mountain cuisine.

Following up on his James Beard-nominated first cookbook, Chef Walt and his culinary team provide step-by-step instruction, adapted for delicious home cooking, for their favourite recipes from Araxi Restaurant’s dining room and signature Araxi Longtable Dinner events. The book contains 80 compelling recipes accompanied by striking photography from Page and Paper Studio.

Signature plates from Chef Walt’s kitchen include such dishes as his Roasted Beets with Chickpea Caponata and Nasturtium Pesto, Seared Wild Scallops with Cauliflower Tempura, Whole Grilled Beef Tenderloin with Green Tomato Salsa, and Triple Chocolate Cookies.

“We are absolutely delighted with how this cookbook has come to life,” Chef Walt said. “It’s the culmination of several years of effort from our entire team, and really summarizes our philosophy of working closely with local farmers, ranchers, and coastal fisher folks,” he said. “The design by Figure 1 Publishing is striking, and we think that it will make a welcome addition to home kitchen libraries and become an everyday reference.”

“This collection of recipes is a great example of what makes James Walt one of the top five chefs in Canada,” acknowledges David McMillan, Owner and Chef of Joe Beef. “His simple ingredient-driven cuisine is intelligent, healthy and delicious. He is one of the best cooks I’ve worked with and I consider him an important mentor in my career. I love this book.”

Araxi: Roots to Shoots, Farm Fresh Recipes is now available for $37.95 plus tax at fine booksellers including Barbara-Jo’s Books to Cooks in Vancouver, through online retailers such as Indigo Books, at Araxi Restaurant in Whistler, and from Toptable Group.

Following the Araxi cookbook release, food and grill aficionados will want to watch for CinCin Ristorante’s renowned Executive Chef Andrew Richardson’s inaugural cookbook, CinCin: Wood Fired Cucina. Launching this October, this book will showcase the restaurant’s signature wood-oven cooking techniques and Chef Richardson’s traditional Italian dishes married with seasonal west coast flavours. The internationally-acclaimed Argentinean chef, Francis Mallmann, has provided a foreword to the cookbook with photography by Kevin Clark Studios.

Details

110 – 4222 Village Square | Whistler, BC | VON 1B4 | MAP
Voice: 604 932 4540
Web: Araxi.com
Email: [email protected]

Gallery

Hours

Apres from 2:30pm | Patio from 2:30pm | Dinner from 5pm

Our Team

James Walt, Executive Chef
Aaron Heath, Pastry Chef
Neil Henderson, Restaurant Director
Samantha Rahn, Wine Director
Darin Newton, Restaurant Manager & Sommelier
Jason Kawaguchi, Restaurant Manager + Assistant Wine Director
Rene Wuethrich, Bar Manager

About Araxi Restaurant

Best of the Pacific Northwest

Best of nearby fields, pastures, and pristine waters

The culinary cornerstone in the heart of Whistler Village, Araxi enjoys a long held international reputation for excellence in food, wine and hospitality.

As an early pioneer of farm to table dining, Executive Chef James Walt’s seasonally focused menus celebrate the excellence of locally sourced ingredients. Walt’s innovative and skillfully executed dishes–from savoury starters through delicious desserts–deliver intelligent compositions and unforgettable flavours.

Centrally located in the main square of the village, Araxi boasts a contemporary dining room coloured in warm earth tones – and a sleek Oyster Bar that exudes the passion and craftsmanship that lie at the heart of the restaurant. The lively lounge, which features a year-round indoor/outdoor bar, is Whistler’s favourite gathering place for both locals and visitors alike.

The Cookbook

Araxi, Seasonal Recipes from the Celebrated Whistler Restaurant

by James Walt $45.00

Gorgeous photography and accessible recipes frame the seasons and chef James Walt’s celebration of our region’s bounty in Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant. A graduate of Stratford, Walt’s sterling career includes the executive chef position at the Canadian Embassy in Rome. The highly anticipated cookbook was just released to high praise by both patrons and Walt’s peers, including chefs Gordon Ramsay and Heston Blumenthal. Walt’s distinct Canadian style – that celebrates both local farms and coastal fisheries – has won praise and ovations at New York City’s James Beard House where he has showcased his talents three times. Now long established as Whistler’s finest dining experience, Araxi also features exceptional dessert recipes from pastry chef Aaron Heath and wine pairings from Samantha Rahn.

Best Chef Book in Canada, Gourmand World Cookbook Awards, 2009.

Nominee, Cooking from a Professional Point of View, James Beard Foundation Awards, 2010

Best Illustrated Cookbook, Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010

For more details and to order a copy, click here.

Accolades

“Whistler’s first fine dining restaurant, and perhaps its best, satisfies most every taste, thanks to executive chef James Walt’s way with local ingredients, including his carefully balanced 100-Mile tasting menu.”
Vancouver magazine, Eating + Drinking Guide, 2012

“You can’t go wrong anywhere on their menu.”
National Geographic, 2012

“Establishments like Araxi are cornerstones of the resort’s upscale culinary experience.”
The Province, 2012

“The Long Table Dinner was really the event that catapulted our crush on Araxi into a full-blown love affair.”
Greedy Guts Blog, 2012

“If I had to select one dining experience that “wowed” us the most in 2011, it would have to be the Araxi Longtable event.”
Miss604.com, 2011

“Executive chef James Walt created a menu that was both innovative and mouthwatering.”
AOL Travel Canada, 2011

“The expanding food scene owes much of its growth to Araxi, known for years as the place to go for creative, outstanding dishes.”
Toronto Sun, 2011

“Whistler’s world class Araxi Restaurant.”
Vancouver Sun, 2011

“Fast forward three decades and Araxi has not only blossomed into one of Canada’s most celebrated restaurants (after all, Gordon Ramsay doesn’t exactly drop in by chance) but it’s become the cornerstone of Top Table, among an elite group of success stories.”
North Shore News, 2011

“Araxi is the natural choice for exquisite food, superb service, and vibrant atmosphere in the heart of Whistler Village.”
Whistler Question, 2011

“A creative institution that’s not only survived, but thrived by continually evolving during its 30-year reign at Whistler.”
Pique Newsmagazine, 2011

“This splendid restaurant is one of the best things about Whistler.” “The commitment to local products and suppliers shines through the inventive dishes from chef James Walt’s kitchen.”
Vancouver magazine, 2011

“Standout restaurant…”
Wall Street Journal, 2011

“Araxi is a restaurant hitting on all cylinders and clearly at the top of its game. Ambiance and service are impeccable – a real model for other restaurants to emulate.”
Food Network Canada, 2010

“Locally minded, universally delicious dishes.”
Food & Wine magazine, 2010

“Everything at Araxi is of the finest quality and is always executed with brilliant precision and thoughtful sophistication.”
Huffington Post, 2010

Best List Award, Silver
Vancouver International Wine Festival, 2015

Best Whistler, Gold
Vancouver Magazine Restaurant Awards, 1999-2008, 2010-2015

Best Formal Whistler Restaurant
WHERE Magazine ‘To Dine’ Awards, 2010-2015

Best Whistler Restaurant
Georgia Straight Golden Plate Awards, 2009-2015

‘Best of’ Award of Excellence
Wine Spectator, 2013-2015

Best Chef, James Walt
Best Bartender, Jason Redmond
Best Wine List
Best Martini/Cocktail
Pique ‘Best of Whistler’ Awards, 2015

Top 50 Restaurants in Canada
Vacay.ca, 2012-2015

Wine List Award, Gold
Vancouver International Wine Festival, 2013-2014

Best Server, Benjamin Parizet
Best Bartender, Jason Redmond
Best Martini/Cocktail
Pique ‘Best of Whistler’ Awards, 2014

Sommelier of the Year, Samantha Rahn
Vancouver International Wine Festival, 2013

Premier Crew Service Award, Samantha Rahn
Vancouver Magazine Restaurant Awards, 2013

Achievement of Distinction in Dining
DiRoNA, 2013

Best Dessert, Aaron Heath
Best Overall Experience
Best Chef, James Walt
Best Service
Best Wine list, Samantha Rahn
Pique ‘Best of Whistler’ Awards, 2013

Top50, Canada’s Best Restaurants
Maclean’s Magazine, 2012

Four Diamond Award
AAA / CAA, 2012

Premier Crew Service Award, Neil Henderson
Vancouver Magazine Restaurant Awards, 2012

Most Popular Whistler Restaurant
Zagat Restaurants Survey, 2012

Nominee, Cooking from a Professional Point of View – Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant
James Beard Foundation Awards, 2010

Best Illustrated Cookbook – Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant
Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010

Grand Prize Restaurant, Hell’s Kitchen Season 6
Selected by Chef Gordon Ramsay and the Producers of FOX’s Hell’s Kitchen as the grand prize for the winning chef, 2009

Best Chef Book in Canada – Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant
Gourmand World Cookbook Awards, 2009

Best Whistler, Gold
Urban Diner Restaurant Awards, 2009

Best Whistler, Silver
Vancouver Magazine Restaurant Awards, 2009

Guest Chef Dinner @ James Beard House
Three sold out events at the prestigious James Beard Foundation. New York City, 2006 + 2002 + 1998

Wine List Award, Silver
Vancouver International Wine Festival, 2015-2016

Top 100 Best Restaurants in Canada
OpenTable, 2016