Green Lake is seeing a lot of Edward Dangerfield these days.
The co-owner of Whistler's Alta Bistro opened Solfeggio three weeks ago in Pemberton with his wife Gosia and two partners — and he has been pulling long hours. Dangerfield starts the day as a chef at Solfeggio from 8 a.m. to 3 p.m. then drives to Whistler, where he works front-of-house at the bistro from 3:30 p.m. to midnight.
Between the two shifts, as he boots it down the Sea to Sky Highway, Dangerfield has been stopping off at Green Lake and "jumping in" to freshen himself up.
"I jump in for a swim and it's, like, icy water and then I'm at Alta from 3:30 until midnight, sleep and then repeat," he said.
Dangerfield has shaped Solfeggio's with a menu that is "fundamentally produce driven and a balance between flavour, texture and also nutrition."
The menu includes Pemberton vegetable linguini with an alfredo sauce that is made from a blend of macadamia nuts, a quinoa and black bean bowl, a Middle Eastern plate, a veggie sandwich and a Malaysian chicken curry. There are a dozen or so smoothies, including an intriguing spiced chai smoothie.
"If you were to label us, I'd say we are a wholefood restaurant. We're not just vegan, not just vegetarian... we're serving to all tastes. We serve what we like to eat, " Dangerfield said. "What we're trying to do is be totally inclusive."
What immediately stands out is that there is no wheat or commercial diary.
"I always try to make things that you can't eat at home... and I think the price point is competitive. Everything is organic, everything in the building... down to the olive oil and spices. It's a commitment we made in terms of supporting sustainable, local farmers."
He texts six local organic farmers to see what they have. One came in with a bucket of ripe yellow plums and now jars of plum and peach chutney are lining the counter.
Solfeggio is currently open for lunch only from Monday to Saturday, 10 a.m. to 5 p.m., though Dangerfield said they would evolve into a lunch and dinner spot in September. They will move to opening at dinnertime only from October 1 until the spring.
"This is totally produce driven. In summer we have amazing produce and the vision is to eventually have one menu and run it from 11:30 a.m. until 9 p.m. in the summer and in the winter it would just be dinner only based on the fact that everyone is skiing and we want to as well. If it's a powder day Pemberton is closed, you could go bowling down the main street," Dangerfield said. "But that's a work in progress. We'll see what happens."
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