GRILL & VINE
Sakura Pork Tomahawk Chop
at the Westin Resort & Spa Whistler
Paleo dieters have their choice of several pastured meats on the
“Simply Grilled” menu at the Westin Resort’s casual, yet always
impressive Grill & Vine. But this Sakura Pork Tomahawk chop is a
showstopper that has been brought back for the summer menu by
Canadian-raised versions of the premium and highly prized Japanese
Kurobuta, these pigs are fed an all-vegetable-grain (primarily barley)
diet, which produces a firmer, whiter fat, and richer flavour, than cornfed pigs. The bone-in tomahawk cut, which resembles a single-handed
axe, makes it even juicier and quite dazzling to behold.
Executive Chef Bradley Cumming serves the massive chop with
sautéed vegetables and (optional) fingerling potatoes, braised fennel,
kale, toasted walnuts and a tangy apple glaze kissed with honey.
“Those cavemen were able to get honey, right?” he jokes. “I’m sure
604-935-4338 | grillandvinewhistler.com
THE MEXICAN CORNER
It’s hard to avoid rice, beans and tortillas in a Mexican restaurant.
“They’re essential for us,” says Chef Juan Carlos Hernandez. But
chances are you won’t even miss them with an easily adapted stuffed
pepper at this lively hotspot next to the Whistler Mountain Gondola
Hernandez chars, peels and deseeds a large poblano pepper, which
is then stuffed with braised beef cubes and ground pork that have
been slowly simmered in aromatic spices. It’s all smothered in an
earthy guajillo-pepper sauce and baked with melted cheese (if you
choose). The textural mix of meats gives the dish an exceptionally
Although typically served with rice and beans, it can be ordered with
creamy, house-made guacamole, which is full of healthy fats. And if
you need an extra serving of greens, you can always pair the pepper
with a freshly blended cilantro margarita.
604-962-4450 | themexicancorner.ca