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The Westin Resort & Spa, Whistler
4090 Whistler Way • Whistler, BC V0N 1B4 · Canada • Phone: 604-905-5000 · Hotel Reservations: 888-627-8979
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Chef Brads Blog - Westin Whistler

Chef Brad's Blog

Burrowing Owl Wine Maker Dinner

July 31, 2014

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

May 28, 2014

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!

Chef Brad's Blog - Maple Glazed Haida Gwaii Halibut

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

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.


Maple Syrup Dinner at Edible Canada

April 15, 2014

“Believe it or not, fresh maple syrup can be found right here in the mountains of British Columbia. North of Squamish you’ll find Maple’s Sugar Shack. From “tree to table” they tap and bottle their own syrup. I’m committed to using local ingredients, so I love the fact that these guys open up this possibility to me.

The pure and simple flavour of maple syrup has the versatility to be incorporated into anything. Whether it’s sweet, savory, or everything in between, I’ve been having a great time experimenting with different maple inspired recipes.

Why all the fuss about maple? On April 23 I will be the guest chef at Edible Canada on Granville Island in Vancouver, where I will be serving up a five-course dinner, incorporating maple syrup from start to finish. It will be an intimate and interactive evening, with just 26 seats available."

Tickets are $80.00 per person and include wine pairings with every course. For more information, or to book, visit Edible Canada’s website.

                     Maple Syrup


Lobster Butter

June 4, 2013 @ 11:11 am
“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.


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

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

April 26, 2013 @ 10:24 am
Winter’s Not Over Yet! 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.


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

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 MuffinsChefblog-superfoodslogo-crop

March 26, 2013 @ 11:10 am

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.


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

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
February 21, 2013 @ 11:00 am

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.

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

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.


Soup to Warm Your Soul
February 7, 2013 @ 11:07 pm

On Saturdays over the winter season we partner with the Whistler Arts Council to host the Made in Whistler Market. The artistic talent of Whistler locals is legendary, and the area artisans come together to sell their one-of-a-kind treasures. It’s a wonderful event that is not only for our guests to enjoy, but for the local community to benefit from as well.

Community involvement is an important part of our culture at Westin, so my team and I decided to tap into the market to find a way to give back. The result? We are now selling homemade soup and bread for $5.00 with all proceeds going to local charities. We’ll be featuring a hearty new recipe each time, so be sure to stop by to warm up yourself and a local charity!



Superfood Chocolate BarkChefblog-superfoodslogo-crop
January 21, 2013 @ 12:01 pm

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.



Winter Warm-up: Seafood Marinara
December 20, 2012 @ 10:45am

As we enter our busiest season, I find myself looking back on some of our fall specials. One of my favorite dishes I created for The Aubergine Grille is this seafood marinara. It brings me back to my days as a young cook working the pasta station in an Italian restaurant. The salty clams and tart lemon juice combine with the sweet scallops and prawns to make true argri dolce pasta. This is a great dinner for four friends to share with a nice Pinot Gris on a frosty winter evening.



12 Scallops
12 Prawns
12 Clams
3 Shallots
3 Garlic Cloves
100ml Red Wine
10g Dill
10g Parsley
Juice of 1 Lemon
500ml Tomato Sauce
4 portions of Tagliatelle Pasta
Salt and Pepper

Place a large sauté pan on medium-high heat.  
Sear off scallops and prawns, add garlic, shallot, and clams to the pot and sauté for 1 minute.  
Add red wine and cover for about 1 minute or until all of the clams open.  
Add the tomato sauce and lemon juice.  Bring to a simmer and taste.  
Toss in chopped parsley and dill.  
Toss in cooked noodles, and serve in 4 pasta bowls.

Featured Recipes

Warm Chocolate Cake
Buffalo Blueberry Ragu
Kiwi Walnut Loaf
Haida Gwaii Halibut with Celery Root Fries
Dungeness Crab Spring Rolls
Lemon Tart with Tarragon Paint and Berry Salad
Guest Request: Salmon Tartare
Summer Beet Salad
Black Quinoa Risotto
Visit from a Food Critic - Polenta
Summer Lobster Salad
Line Caught Pacific Coho Salmon
Sweet Vidalia Onion Soup
Whistler Cornucopia Special – Potato and Halibut Terrine
"The Classic" Burger
Seafood Marinara
Superfood Chocolate Bark
Soup to Warm Your Soul
Fresh Focaccia Bread
Superfood Muffins
Homemade Ravioli
Lobster Butter


Winter 2012
Spring 2012
Summer 2012
Fall 2012