THIS AIN’T YOUR TYPICAL
When you’re grabbing a bite to eat between runs on the mountains this winter, you may notice that a few things have changed.
For one, once renovations at the Roundhouse Lodge on Whistler
Mountain are complete in 2017, finding a seat will be a little easier
than it has been in the past. New upper and lower decks will add
100 new outdoor seats, expanding the total patio area to 10,000
square feet and offering heated outdoor seating on the upper deck.
You’ll also have a few new food options to choose from this season.
The beloved Crystal Hut waffle — of which more than 20,000
are served per season — has a revamped recipe, and Whistler
Blackcomb’s Executive Chef Wolfgang Sterr promises it will be
even more delicious than before.
Beavertails at Olympic Station on Whistler Mountain has been
replaced by the brand new Grilled Cheese Hut, offering several
varieties of gourmet grilled cheese sandwiches — because nothing
tastes better than comfort food on a powder day — as well as
soups, fries, coffees and snacks. This is just the latest addition
to Whistler Blackcomb’s specialized fare, joining the all-plant-based menu at Raven’s Nest (home to Chef Sterr’s No. 1 favourite
on-mountain meal: the vegan meatball sub) and the breakfast
sandwiches and mouthwatering burgers (naturally raised, hormone
and antibiotic-free) at Garbo’s Grill.
If you prefer skiing or snowboarding on Blackcomb, there are plenty
of options for you, too. The Rendezvous Lodge is looking better than
ever after its extensive makeover in 2015. Its menu offers choices that
you won’t find anywhere else on the mountain, like a custom ramen
station, a Thai station and a taqueria.
This is not your typical ski resort fare: “Our clients have a very
developed palate and they’re knowledgeable about what they eat,”
Sterr explains. “We look at flavour trends, and we try to diversify with
global flavours, but using local ingredients.”
Dining on Whistler and Blackcomb is becoming an increasingly
interactive experience. “Now, we’re cooking in front of the guest —
the guest gets to choose which sauce, which garnish, what starch they
want,” Sterr says.
The change Chef Sterr is most excited about, though, is located at
the Wizard Grill at the base of Blackcomb. “We are resurrecting the
wood-fired pizza oven! We’re going to serve wood-fired flatbreads
for lunch in eclectic flavours, coupled with Mediterranean sides
like a roasted heirloom tomato salad, a roasted eggplant salad, and
vegetarian options that go really well with flatbread.” The old burger
station has been replaced with more adventurous options, including
a buttermilk chicken sandwich, a grilled Portobello mushroom
sandwich, and a fried cod taco. Feeling hungry yet?
STORY BY MAGEE WALKER