I was in Whistler for the opening weekend of Whistler Cornucopia, which marked their 30th edition from November 5 to 15, 2026. Here’s a recap of what I enjoyed including the anniversary dinner on Friday, followed by two Culinary Stage sessions and CRUSH Grand Tasting on Saturday. My time in Whistler also included a lovely stay at Fairmont Chateau Whistler.
Cornucopia’s 30th Anniversary Dinner
The Friday anniversary dinner at the Whistler Conference Centre began with a wine tasting reception, followed by a seated dinner with wine pairings. The menu brought together multiple chefs, with several Whistler kitchens represented over the six courses of the evening.
Chefs Xavier Audet and Dominic Fortin of Bearfoot Bistro opened with Bluefin Tuna Sashimi with Asian pear, shiso miso and umeboshi. Chef Boonyawee “Bonnie” Khummuang of Mekong followed with Isan-Style Thai Beef Tartare with hand-pounded Buriram chillies, makrut lime leaf and crisp rice crackers.
Chef Cliff Crawford of Fairmont Chateau Whistler served Foie Gras Mousse with BC Blueberry Port Chutney, hazelnuts and toasted brioche. I liked the change from the chilli and makrut lime in the tartare to the blueberry chutney and brioche with the foie gras. The Bread Warehouse supplied the bread for the bread course, and the Fairmont supplied the butter.
Chef Neal Harkins of Sodexo prepared Maple-Miso Glazed Chilean Sea Bass with lotus root and prawn toast. Chef Mark McLoughlin of Il Caminetto served Braised Wagyu Beef Cheek with celery root from Rootdown Farm, local chanterelles and mustard green salsa verde.
For dessert, Pastry Chef Scott Penfold and Chef Dominic Fortin of Bearfoot Bistro served a Caramelized Banana Rocher with milk chocolate and hazelnut meringue.
Culinary Stage with Chef Quang Dang
I had breakfast at Portobello at the Fairmont Chateau Whistler before Chef Quang Dang’s 10 a.m. cooking demo on Saturday. His first course was Coconut Curry Butternut Squash Soup with fried shallots and Vietnamese herbs. That was followed by Pemberton Mushrooms on Toast with wild watercress and a Smoked Wild BC Salmon Frittata with peppers.
The menu finished with Butter Tarts and vanilla Chantilly. I liked that he used his mom’s recipe for dessert. It was a personal detail in a menu that also made room for Pemberton mushrooms and BC salmon.
The menu was complemented by carefully selected wine pairings from Jason Parkes Customs.
Culinary Stage with Robb Dawson
I went back in the afternoon for Robb Dawson’s Rooted in the Land, Inspired by the Sea. His four-course menu opened with Polpette di Parmigiana with candied salmon mousse.
The second course was a Carrot and Cucumber Ribbon Salad with a tangy dressing, followed by Pan-Seared Halibut with lemon and caper sauce. For dessert, there were S’mores Tarts with blackberry compote.
The appeal of the Culinary Stage for me is being able to see how the dishes are prepared and then try them during the same session.
CRUSH Grand Tasting
CRUSH Grand Tasting took place on Saturday night where wineries from BC, the Pacific Northwest and other regions poured sparkling, white and red wines, with small bites served at stations around the room.
My Stay at Fairmont Chateau Whistler
I spent two nights at Fairmont Chateau Whistler at the base of Blackcomb Mountain. The Chateau was already decorated for the holidays, which made it feel festive even in early November.
I had breakfast at Portobello before Saturday’s cooking demo and also ate at The Wildflower for Sunday brunch. The afternoon tea treats the hotel left for me were a lovely surprise.
I liked having time back at the Chateau between Cornucopia events. The hotel has indoor and outdoor hot tubs, eucalyptus steam rooms, a fitness centre and complimentary daily yoga for guests.
Another Recommended Spot: Hilton Whistler Resort & Spa
In the previous year, I stayed at Hilton Whistler Resort & Spa in Whistler Village. The hotel is on Whistler Way, the same street as the conference centre. For a Cornucopia weekend, the appeal for me is being able to walk to the venue and have Village restaurants nearby. The hotel also hosts Cornucoipia events at their on-site restaurant, Cinnamon Bear.
If you’re heading up for the second weekend, the festival runs through Sunday, November 15. You can find the remaining events on the Cornucopia schedule.