The Cornucopia Masterclass Series features chefs, sommeliers and mixologists from
Whistler’s signature bars and restaurants.
Chad Deabreu from Stonesedge Kitchen talks about the Canadian classic Caesar.
Kevin Winter, Founder/Brewer of Coast Mountain Brewing, talks all things beer.
Melissa Craig, Executive Chef of the Bearfoot Bistro shows us how she uses local ingredients from the Whistler Farmer’s Market in some of her amazing culinary creations.
Guillaume Noel, Beverage Manager, from the Mallard Lounge at the Fairmont Chateau Whistler shows us how to make their Signature Gin and Tonic…yum!
Guillaume Noel, Beverage Manager, from the Mallard Lounge at the Fairmont Chateau Whistler
In this episode, Chef Jorge Muñoz Santos from Bar Oso teaches us how to prepare the perfect charcuterie platter.
Chef Jorge Muñoz Santos,Bar Oso
In the next episode of the Whistler Cornucopia Masterclass Series, Whistler Blackcomb Executive Chef, Wolfgang Sterr, shows us how delicious a plant-based diet can be by preparing a vegetarian pizza with a gluten-free, cauliflower crust.
Wolfgang Sterr, Whistler Backcomb Executive Chef
Next up in the Cornucopia Masterclass Series, Breakfast Supervisor Laurence Gillings shows us the secrets behind the legendary eggs benedicts at Elements.
Chef Laurence Gillings, Elements
In the latest edition of the Cornucopia Masterclass Series, Samantha Rahn from Araxi and Eric Blouin from Taste Whistler show us some tips and tricks for tasting wine.
Cornucopia Ambassadors: Samantha Rahn of Araxi and The Cellar by Araxi & Eric Blouin of Taste Whistler
In the final episode of the Cornucopia Masterclass Series, Andre Saint-Jacques from the Bearfoot Bistro shows us three different ways to open a bottle of champagne!
Andre Saint-Jacques, The Bearfoot Bistro