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The Westin Resort & Spa, Whistler
4090 Whistler Way · WhistlerBritish ColumbiaV0N 1B4 · Canada  • Phone: 604-905-5000 · Hotel Reservations: 888-627-8979
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Grape Bruschetta

March 25, 2015

Bruschetta is a classic Italian recipe with many variations. After seeing how much our guests love the maple-glazed grapes we incorporate into our Crispy Quail & Waffle appetizer, we took the next step to create this recipe. It has a remarkably well-balanced flavour of sweet and savory that is perfect for summer.

Ingredients

30 Plump Red Grapes
2 Shallots, Julienned
2 Cloves Garlic, Rough Chopped
2 tsp Fine Chopped Parsley
8 Pieces Focaccia Bread (¾” Thick and 4” Long), Lightly Grilled
1 tsp Maple Syrup
1 Liter x Half and Half Cream
1 Lemon Zested and Juiced
1 tbsp White Vinegar

Method

Fresh Ricotta: Bring cream to 190F, remove from heat, add lemon juice, zest, and vinegar. Gently stir once or twice then leave undisturbed for 5 minutes. Strain through a cheese cloth lined colander. Let drain in fridge for two hours. Season with kosher salt and local honey, keep in air tight container refrigerated. 

Toss grapes, shallots, and garlic in the maple syrup then place on small sheet pan and lightly bake in oven at 350F until they start to caramelize. Place ricotta on the grilled focaccia bread and top with grape, shallot, and garlic mixture tossed with parsley. Season with salt and pepper and serve.

 

Supplier Profile: North Arm Farm

March 11, 2015

In our kitchen we have committed to using only the freshest, locally sourced ingredients. We take pride in supporting regional vendors.  In doing so we have the ability to offer food that you can trust. North Arm Farm is one of our main resources in providing the colorful, nutritious vegetables that we serve to our guests everyday.


Candy Cane Beets

North Arm is a 60-acre family owned and run farm located just 40km outside Whistler.  Jordan and Trish Sturdy started the farm in 1995 and since then have brought on their children, Emma and Thea, to assist with operations. The farm practices organic methodology and is certified by the Pacific Agricultural Certification Society. North Arm hosts seasonal ‘You Pick’ walks that allow you to freely walk anywhere on the farm and see what they grow, and how they grow it, while picking your own berries, flowers, and pumpkins – that is transparency you can trust!


Fairy Tale Squash

We proudly serve walla walla onions, fairy tale squash, Jerusalem artichokes, candy cane beets, purple carrots, purple beets and Thumbelina carrots from North Arm Farm. It is the quality in these wholesome vegetables that assist in bringing flavour to the plates we serve.

 

Burrowing Owl Winemaker Dinner

February 25, 2015

Burrowing Owl has been a staple on my wine lists for years. Last week we welcomed a representative from the vineyard, along with a small group of guests for a winemaker’s dinner. It was a pleasure designing a menu especially for the winery's exceptionally well-balanced selections. The summer heat inspired me to create recipes with a decidedly Spanish flare. Traditional favourites were given a twist, then expertly paired with wines that took the tantalizing flavours to a new level.


Serrano Jamon and Grilled Peaches with White Balsamic Reduction
Paired with Burrowing Owl Chardonnay


Hadia Gwaii Ling Cod with Octopus Carpaccio and Chorizo Vinaigrette
Paired with Burrowing Owl Pinot Noir


Manchego Gnocchi with Duck Leg Confit, Green Peas and Tomato Emulsion
Paired with Burrowing Owl Merlot


Okanagan Cherry Tasting
Paired with Burrowing Owl Coruja

 

Maple Glazed Haida Gwaii Halibut

February 11, 2015

I prepared this dish for my Guest Chef Market Dinner at Edible Canada, and it was a real crowd pleaser. The tender and delicate flavour of the halibut is complemented perfectly by the subtle sweetness of the maple, and served over a mushroom and greens mixture with just the right texture. Enjoy!

Ingredients

4 2oz Halibut Pieces
2 Tbsp Maple Syrup
1 Tbsp Kosher Salt
Handful of Green Beans
1 Bunch of Scallions
12 Morel Mushrooms, Sliced in Half
2 Tbsp Olive Oil
2 Tbsp Sherry Vinegar
1 Sprig of Thyme, Leaves Only
Pinch of Sugar

Method

Mix maple syrup and salt in small pan and place halibut serving side down into mixture. Let cure in fridge for 1 to 2 hours.

Sauté mushrooms in olive oil for 2 minutes. Add vinegar, sugar, and thyme and sauté for another minute.

Blanche green beans and scallions. Chop into 1 ½ inch pieces and mix with mushrooms.

Bake halibut for 8 minutes at 375 F, and plate on top of salad mixture.

 

Lobster Butter

January 28, 2015

“What is in the lobster butter?” is a question we get asked often. As chefs, we are always trying to get as much flavour into our food as we can through proper cooking techniques. This recipe was brought to us by one of our former cooks, Jenn Daley. It’s a very simple technique, though the result has layers of complex flavour.

Ingredients

2 Liters of Lobster shells
1lb Butter
3 Stems of Thyme
1 Stem of Rosemary
2 Lemons, Zest and Juice
80g of Whole Peeled Garlic
½ White Onion, Sliced
2 Red Chilies
10 Peppercorns
1 Bay Leaf

Method

Confit the lobsters in butter on stove top in medium size pot for approx 1.5 hrs, strain out lobster bodies when done.

Pour mix into a pan and refrigerate overnight

Sautee of remaining ingredients in medium size pot on low heat till onions and garlic are cooked through with no colour. Then add butter back into the mix.

Strain through fine strainer into small pan.

At this point you can cut the butter into small cubes and freeze.

Pull out cubes from freezer as needed. Heat and serve.

 

Homemade Ravioli

January 14, 2015

This elegant handmade ravioli is a warm favorite on a chilly day.  We’ll walk you through the steps of a perfect pasta recipe so that you have a canvas ready to add your favorite filling.

Ingredients
250 g of All Purpose Flour
2 Whole Eggs
1 Egg Yolk
25 ml of Olive Oil

Method

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.

You can also make your dough in a food processor if you've got one. Put all the ingredients in the mixer and buzz it until the flour looks like breadcrumbs, then pour the mixture on to your work surface and bring the dough together into one lump, using your hands.

Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be soft when you cook it, instead of firm and al dente.

When kneading your pasta just use your palms and push the dough into the counter while rolling back into itself. Continue doing this for about 10 minutes until the dough is firm and elasticity.

 
How to roll your pasta:

If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have).

Dust your work surface with some flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process. This will help to smooth out the pasta giving you a great product!

 Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. Once you've rolled your pasta the way you want it you can lay over a damp (but not wet!) clean tea towel which will stop it from drying.

Next add your filling!

You can fill your ravioli with a variety of fillings. We are filling ours with braised bison cheek ragu, garnishing with cipollini onions, morel mushrooms and a mushroom broth. A winner on the camera and on the plate!

 

Superfood Muffins

December 31, 2014

Muffins can be deceptively unhealthy, especially when they’re filled with chocolate or drizzled with icing, but they can also be an excellent vehicle for some really healthy ingredients. In this recipe we packed in superfoods that are rich in nutrients, flavour and texture.

Ingredients

500g All Purpose Flour
560g Sugar
20g Baking Soda
20g Ground Cinnamon
425g Grated Carrots
180g Raisins
120g Walnuts
120g Shredded Coconut
180g Unpeeled Grated Granny Smith Apple
6 Eggs
360ml Canola Oil
20ml Vanilla Extract 

Method

Sift the dry ingredients together and set aside.

Combine carrots, raisins, walnuts, coconut, and apple.

Combine eggs, oil, and vanilla.

Mix the carrot mixture in the dry ingredients, then add the liquid ingredients stir until combined.

Bake in a well greased muffin tin at 350 deg Fahrenheit for 25 minutes.

 

Fresh Focaccia

December 17, 2014

Focaccia bread is one of the easier breads to make and can have a big impact on any lunch sandwich, dinner menu or soup accompaniment. It also works as a fluffy pizza base and of course for dipping in olive oil and balsamic vinegar. You can add your own personal flair by adding different toppings like cheese, olives, caramelized onions, or any variety of herbs and spices.

Recipe yields ½ a sheet pan.

Ingredients

35g Yeast
50g Sugar
750ml Warm Water
5g Salt
7 cups All Purpose Flour
30 ml Olive Oil

Method

Pour the yeast and sugar and water in a mixer. 

Mix in a standing mixer at low speed for 1 minute with dough hook.

Let stand for 10 minutes.

Add the flour salt and olive oil, mix at a low speed for 5 minutes.

Let proof in a warm place until the dough doubles in size.

 Knead the dough on a well floured table for 4 minutes.

Cover the dough with plastic and let stand until it doubles in size.

Punch down the dough again, rollout with a rolling pin.

Olive oil brush the top and sprinkle with kosher or sea salt.

Place on a well oiled sheet pan and bake at 375 degrees, 12% humidity.

Bake for 6 minutes, rotate, then bake for 6 more minutes.

Remove from the oven when the top is golden brown and cool on a wire rack.

 

Superfood Chocolate Bark

December 3, 2014

We always enjoy treating special guests to a welcome gift in their room upon check-in. This is one of my favorite simple and tasty treats that reminds me of being in Whistler as a kid. The cranberries and almonds are powerful SuperFoods that I think nicely offset the sweet chocolate.

This is a very simple process. Start with a baking sheet lined with parchment paper. Spread dried almonds and cranberries around. After tempering chocolate (easier than it sounds, check out this simple tutorial) simply pour over the baking sheet, then set in a cool dry place before cutting.

 

Sweet Vidalia Onion Soup

November 19, 2014

This is a lovely fall soup to warm up any soul. The recipe is quite simple with a smooth silky sophistication to the pallet. This is a great starter for a fall dinner, or you can get creative and pass it around a holiday cocktail party in espresso cups.

Ingredients

200g Butter
8 Sweet Vidalia Onions
8 large Shallots
8 Cloves of Garlic
2 large Yukon Gold Potatoes, peeled
1 head Celeriac, peeled
1 cup Sweet White Wine
Water
500ml Cream
100g Garlic and Herb Boursin Cheese

Method

Peel and slice the onions, garlic and shallots.

In a large stock pot over medium heat sweat the onions, garlic, and shallots in the butter until translucent. Do not let the onions brown. 

While the onions are sweating peel and chop your potatoes and celeriac, then add them to the pot.

Add your wine and let it reduce by half.

Just cover the vegetables with water and simmer for 45 minutes. 

Add the cream and the Boursin cheese and puree until smooth.

 Season with salt and a pinch of cayenne pepper. 

Pass thru a sieve. 

Pour into bowls and finish with extra virgin and aged balsamic vinegar.

 

Lemon Tart with Taragon Paint and Berry Salad

November 5, 2014

In this post we are giving up our secret to the perfect lemon tart. This is a fantastic and delicious take on lemon pie. This tart, along with a fresh berry salad has a wonderful balance with the tartness of the lemon and the fresh natural sweetness of the berries. On any summer day this is a simple way to impress your friends and love ones. Great plate presentation. Fresh and beautiful.

Tart Shell

Ingredients:

250g Butter
65g Icing Sugar
2 Eggs
Zest of 2 Lemons
750g Flour

 

Method

Cream the butter, icing sugar and lemon zest.

Slowly add the eggs then slowly mix in flour, being careful not to over mix.

Roll out to half a centimeter thickness and place on parchment paper.

Form a small edge and dock the pastry with a fork.

Bake at 330F for 12 minutes or until golden brown.

 

Lemon Curd

Ingredients

250ml Lemon Juice
400g Sugar
Zest of 8 Lemons
12 Egg Yolks
Pinch of salt
450g Butter
6 Leaves of Gelatine

 

Method

Mix lemon juice, sugar, zest, egg yolks and salt.

Cook in bain marie until egg is cooked out and thick like anglaise.

Slowly add butter.

Add softened gelatine.

Once cooled pour into tart and let set.

Tarragon Paint

Ingredients

1 bunch of Tarragon
1/4 cup of warm Clear Corn Syrup 

Method

Blanch tarragon in boiling water for 10 seconds and then shock.

Blend tarragon and corn syrup together, then pass through a chinois.

 

Fresh Berry Salad

Cut your favourite berries, add fresh mint, berry coulis and garnsh.