I had the wonderful opportunity to attend Cornucopia 2018, Whistler’s annual food and wine celebration. Here’s a look a recap of the events that I attended.
Nourish: Sweet & Savoury Pancake Breakfast with Chef Alana Peckham
At this seminar, Chef Alana demonstrated a few healthy breakfast recipes including a smoothie, a savoury five-spice potato daikon pancake with roast pork belly topped with a ginger scallion chili compote; and a sweet, apple cardamom pancake with white chocolate ganache, berries and Chantilly.
Chopsticks Not Required: Sake’s Versatility in Food Pairings
WSET Sake Educator Lara Victoria hosted a seminar showcasing sake and food pairings. Featured sake included:
- Granville Island Osake Junmai Sparkling Sake
- Masukagami – F-60 Rokumaru Seishu
- Masumi – Okuden Junmai
- Yoshi no Gawa – Gokujo Ginjo
- Biwanosasanami – Take Junmai Ginjō
- Dewazakura – Daiginjō
- Asahi Shuzo – Dassai “50” Nigori Junmai Daiginjo
- Yu – Junmai Nama Genshu
- Toshimori – Old Style Junmai Ginjo Yamahai
- Tatenokawa – Yuzu
- Eigashima – Shin White Oak Whisky Umeshu
Pizza & Pinot Party
The 2018 version of Cornucopia’s annual pizza and wine pairing seminar explored the synergies between pizza and wines made from the Pinot grapes. The event featured top Pinots including red and white wines, sparklers, and rosés, and Caramba! Restaurante prepared a variety of pizza samples featuring both sweet and savoury toppings. Featured wines included:
- Upper Bench Pinot Blanc
- Masi Masianco
- The Ned Pinot Gris
- Wild Goose Winery Pinot Gris
- Cono Sur Bicicleta Pinot Noir Rose
- Joseph Drouhin Laforet Pinot Noir
- Mudhouse Pinot Noir
- Parker Station Pinot Noir
- JoieFarm En Famille Reserve Pinot Noir
Signature Event: Abstract Future – From Now to Eternity
Abstract Future was presented in partnership with Whistler Cornucopia and the Audain Art Museum. The Museum was transformed into an ephemeral space exploring the possibilities of the near and distant future.
