Table scraps 

A dainty Korean barbie

I would have never considered myself one of “those” kinds of girls.

I boast probably one of the biggest barbecues on the block. It’s the size of a small space ship with neat little silver tables jutting out on either side of the grill. It even has a gas-fueled stovetop burner to simmer all of those beautiful sauces to braise steaks with.

Okay I’ve never used the burner, but I can barbecue with the best of them.

So I was totally shocked when I played second fiddle to my burly German friend literally manning the neat little barbecue grill fashionably built right into the centre of the table at the new Korean restaurant in town, Celadon.

It wasn’t my fault. The setting totally threw me off.

This isn’t the sloppily slap together barbecue you might find at a kegger party patio. This barbecue is set in a trendy, cool vibe where modern taste meets the best of traditional Korean royal court cuisine – A Joseon Dynasty culinary style recently made popular in the 21 st century.

Celadon is also a revival of the traditional Korean restaurant. Shakin’ not stirred martinis are poured at a crescent shaped bar all a glow in blue moonlight from the underneath-lit bar top while guests dine in the main room with intimate banquette seating staged in polished lines dressed in blues with dark hues.

The barbecue in this setting was oil to water, fish to bird, hamburger to angus beef sirloin marinated in bulgogi sauce, turning a woman of barbecue station into a mere spectator. But good news, my hands and attention were free to focus on what was coming off the grill.

The Celadon restaurant opened last December in Mountain Square. Just follow the Village Stroll to Lululemon, look up to the second floor, and you’ll find the Celadon sign. Walk up the stairs as if heading to Teppan Village and take a left instead of a right. Just look for the blue-glowing bar.

The Celadon blue martini poured for me was the perfect accessory to the comfortable, funky lounge area. I eased into the surprisingly comfortable yet modern lounge as I chatted with managing partner Maggie Huh. Her story was like so many others in this town. The Hong Kong native came to Whistler 10 years ago for a visit and well, you know the rest of the story. Charmed by the friendly people and the vacancy of a Korean Restaurant in Whistler’s dining scene, she and her brother (the executive chef at Celadon) decided to move their life to our mountain resort – Hong Kong’s financially-crippling short restaurant leases and Whistler’s golf scene helped the decision along.

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