& OYSTER BAR
Smoked Sockeye Salmon and Side-Stripe
Shrimp with Buttermilk Panna Cotta,
Wild Rice and Mustard
When Canada grows up and develops a distinct culinary identity, it will
be our “ingredients that define us,” says James Walt, executive chef at
Araxi. “We don’t have long traditions, but there are certain things we
grow that are the best in the world.”
What sort of ingredients? Well, when Walt served as executive chef
to the Canadian Embassy in Rome (in 2004), he always kept his
kitchen stocked with many of those showcased in this light, highly
textured seafood feast: Smoked sockeye and side-stripe shrimp (“Our
super-cold waters on the West Coast makes them such high quality”);
cooked and puffed wild rice (“I don’t know of any other country in the
world that grows it”); mustard in an apple gel and maple vinaigrette
(Canada is the world’s largest producer of mustard seed); and a
deliciously creamy, tangy buttermilk panna cotta.
Pair it with: Harper’s Trail Riesling
Vibrant and super-fresh, with notes of apple.
604-932-4540 | araxi.com
What is Canadian cuisine? In a country of so many diverse regions, cultures, traditions and even nations, it is almost impossible
to pinpoint defining foods that represent our collective
history. But that doesn’t mean we can’t have fun trying.
To celebrate the country’s 150th ANNIVERSARY, we’ve
asked some of Whistler’s top chefs to tell us about the
most Canadian plate that they’ll be serving this summer
— and why it says “Canuck” to them.
STORY BY ALEXANDRA GILL
IMAGES BY JOERN ROHDE