Roasted Cauliflower Salad
Back in late 2017, celebrated farm-to-table pioneer Executive Chef
James Walt of Araxi fame expanded his culinary field to showcase
the delights of Italian food at Toptable Group’s newly acquired
and renovated Il Caminetto, in the heart of Whistler Village. At the
2019 Where to Dine Awards, Critics’ Choice for Best New Whistler
Restaurant, those simple-but-perfect flavours married with the fresh,
seasonal ingredients available in Whistler’s backyard scored an
instant hit. Now that summer’s here, it’s the perfect time to feast on
Walt’s divine, sun-kissed creations.
“I’m inspired by an ingredient — say, the quality of a vegetable — and
then I start thinking around that,” Walt says about the origin of his new
Roasted Cauliflower Salad. “People are freaking out about this; it’s got
a ton of flavour!” This punchy, flavourful salad uses a trio of brassicas;
white and purple cauliflower; and the intriguingly fractal-shaped
chartreuse green Romanesco — dry-roasted for a caramelized, meaty
flavour — on a chickpea purée with a smoked paprika emulsion. No
ordinary hummus, these chickpeas and tahini are punctuated with
confit garlic and lemon with fried chickpeas sprinkled through for
crunch and texture.
“Back in the day, salad just meant one thing,” muses Walt, “but now a
salad is all-encompassing, and it can be a whole meal. It’s so much
more than just greens on a plate!”
604-932-4442 | ilcaminetto.ca
GRILL & VINE
There’s always a buzzy atmosphere at the Grill & Vine, and if you
time your visit right, you can enjoy the tempting aroma of fresh-baked
Neapolitan pizza wafting from the gleaming Wood Stone hearth oven.
But it’s not crisp pizzas that are on Executive Chef Bradley Cumming’s
mind today; instead, he’s pondering the question of what makes a
salad a salad.
“There has to be a dressing that brings it all together,” he nods, “but
think about popular proteins today: quinoa, beans, Buddha bowls.
Deep down they’re all just composed salads, really. And they’re
making an impact with guests who want lighter, healthier, plant-based
Chef Cumming’s take on a Tuna Niçoise lifts a sometimes-stodgy
standard into something bright with a judicious punch of citrus.
Skinned heirloom tomatoes add a silky texture to this pleasing plate
featuring purple potatoes, pea shoots, green beans and English
peas with tender slices of done-just-right Albacore tuna, a perfectly
cooked egg, scattered toasted pumpkin seeds for a nuanced crunch
and, of course, a delicious yuzu dressing. There’s no pondering what
to pair with this summer sensation, though. “I’m all about rosé at the
moment,” Cumming says. “It’s such a great summer sipper.”
604-935-4338 | grillandvinewhistler.com