THE GRILL ROOM
at the Fairmont Chateau Whistler
Pemberton Meadows Dry Aged Ribeye
It takes a brave chef to showcase a plain steak as the standout
feature item on her Canada 150 Menu, available all summer. “I’m
from Calgary,” explains Executive Chef Isabel Chung. “I couldn’t
not put beef on the menu.” Beyond provincial patriotism, Chung is
confident that this dry-aged ribeye is the best she’s ever tasted. We
The Red Angus cattle are naturally raised in nearby Pemberton
Meadows, where the animals live outdoors, roam freely, and are fed
an additive-free diet of home-grown hay, crushed oats and barley. The
sides are dry-aged for 35 to 40 days by Two Rivers Specialty Meats.
Dry aging improves the beef by breaking down the connective tissues
and proteins, making it juicy and tender.
“They haven’t shared their secrets,” says Chung, “but this is the best
dry-aging program I’ve ever seen in Canada. We’ve tasted it against
Canada Triple A, Snake River Wagyu and USDA Prime. Nothing beats
Indeed. After a sizzling char in the Fairmont’s heavy-duty Montague
Broiler, which sears the meat from top and bottom, the fat melts
into liquid and the tender, caramelized beef oozes with sweet, nutty
flavour. If this makes you feel too much like a caveman than a proper
Canadian, you could always add the restaurant’s cedar-smoked
steelhead trout salad.
Pair it with: Anarchist Mayhem
Bold, full-bodied merlot with dark blueberry, plum and smoked meat
604-938-8000 | fairmont.com/whistler/dining
Dungeness Crab and Albacore Tuna
with Thai Nam Jim Gel
“The great thing about Canadian cuisine is that it really can be
anything,” says Melissa Craig, executive chef at the Bearfoot Bistro.
For many chefs like her, Canadiana foods are defined as those that
are personally memorable and have local meaning.
Of all the local seafood that B.C. has in abundance, Dungeness crab
is one that takes Craig back to her childhood on Vancouver Island,
when her father would drop his own traps and boil it up in seawater
for special occasions. “It’s so sweet, with such a dense texture. I much
prefer Dungeness to Alaskan king crab, which is way more salty and
has a stringy texture.” Here, she pairs it with salt-cured albacore tuna,
which also has a lovely soft texture.
Mango is replaced by peaches, apricots and other juicy stone fruits
from the Okanagan Valley as those fruits come into season.
Thai nam jim gels add a touch of spiciness. British Columbia’s large
Asian population has had a huge influence on local cuisine, Craig’s
cooking included. “It has so many pronounced flavours,” she enthuses.
“There is nothing subtle about it.”
Pair it with: Tantalus Riesling
Fresh acidity bursting with spicy notes, stone fruits and tropical
604-932-3433 | bearfootbistro.com