MEAT BUT NO POTATOES
STORY BY ALEXANDRA GILL
IMAGES BY JOERN ROHDE
Ketogenic, paleo, gluten-free — low-carb diets are all the rage and we don’t mind one bit.
Who needs sugary processed foods
when you can fill up on milk-fed pork,
meaty halibut, buttery peas and healthy
guacamole? Whistler chefs make low-carb meals a joy to eat. Here are just
a few of the healthy options they’re
cooking up this summer.
Renowned for her artistic plating and creative use of
seasonally fresh ingredients, Executive Chef Melissa
Craig often offers a juicy ceviche to stimulate palates
at the beginning of her elaborate tasting menus. This
vibrant rendition, as eye-catching as it is sating, is a
jewel-like example of her sophisticated style.
Free of gluten, dairy and shellfish, the full-sized
appetizer works well for almost any diet — except
for those guests with fish allergies. Clean, summery
halibut is a perfect complement for the herbaceous
cucumber-and-cilantro broth. Mild trout roe,
compressed cucumber and tapioca crisps lend textural
pop and crunch, while candied kumquat adds a
surprising touch of sumptuous sweetness.
“I really like doing ceviche with halibut,” Craig explains.
“It can dry out really fast when you cook it. This
preparation keeps the fish fresh and moist.”
604-932-3433 | bearfootbistro.com