Culinary Stage: Tyax Lodge - From Land and Sea
Join Chef Daniel Crane of BC’s Tyax Lodge as he prepares and shares a multi-course menu with wine pairings, focused on locally and sustainably sourced ingredients from the land and sea.
Learn his inspiration and techniques as he creates the following menu:
First | Albacore Tuna Tataki
Seared rare, cherry tomato ratatouille, warm olives and caper berries, chili, olive oil, parmesan crisp, saffron aioli
Second | Brome Lake Duck Breast
Pan seared, parmesan and sage gnocchi, cherry jus, quark cheese mousse
Third | Berries and Cream
Fresh berries, coconut foam, cardamom crumble, chamomile syrup
About Chef Daniel Crane
Chef Daniel grew up on Vancouver Island in the small town of Port Hardy, B.C. Surrounded by nature, along with the nearby ocean and its abundance of fresh seafood, the stage was set for Daniel to become a chef who was passionate about sourcing locally.
He started his career from the ground up, first as a dishwasher at 16 years of age, and today has experience working under renowned chefs and contributing to menu development at the The Rocky Mountaineer and a number of respected restaurants across BC. In his current position as Executive Chef at Tyax Lodge, Chef Daniel has taken the opportunity to display his personal vision of cuisine in an inspired and beautiful setting.
Chef Daniel strongly believes in working with farmers and sourcing locally, as much as possible. He believes ingredients should be respected and incorporates a no-waste mentality, which he shares with his kitchen team.
Room set-up/format: Sit down information/instructional tasting.
Location: Whistler Conference Centre - Sub Zero & Wolf Culinary Stage - Grand Foyer