The Sea to Sky corridor has three major population centres, so this week we check in with three talented chefs from each of the main corridor communities.
The holiday culinary adventure this week starts with Randy Jones of Mile One Eating House in Pemberton. He likes to use left-over turkey in poutine. His dish, he says, works well on Boxing Day for lunch or as an afternoon snack.
"It's great after a day of skating on the local pond or a day of cross-country skiing or skiing on the mountain," says Jones as he prepares the dish in the Mile One Eating House kitchen.
The dish can be prepared quickly and easily — one reason why it's a popular choice.
"It's (easy) if you're utilizing your leftovers and you're methodical with the dish," says Jones.
His recipe includes dark turkey meat, gravy left over from Christmas turkey feast the night before and Pemberton beets. While Jones enjoys it on Boxing Day he notes that it makes an excellent holiday appetizer any day through the festive period.
Nick Cassettari from Alta Bistro challenged us a bit with a unique salad he likes to prepare during the holidays. It includes eggs, milk, goats cheese, sourdough bread and butter in addition to beets and celery. The full recipe can be found at www.piquenewsmagazine.com.
The abbreviated version, published here, is the pudding portion of the dish, which goes well on its own with traditional holiday meat offerings.
"The sunchoke pudding, if you just make that it's a really good side to roast beef instead of mashed potatoes or cauliflower gratin," says Cassettari speaking from Saskatchewan while enjoying a family vacation.
The dish is one Cassettari put on the Alta Bistro menu a year ago and it is one that helps it achieve its goal of using all the ingredients that come into the kitchen. The sourdough bread used in the recipe is baked at Alta Bistro and the bread used for salad is from the baguettes that don't get used for croutons.
"They have a home now," says Cassettari of the leftover baguettes at the recently renovated Alta Bistro.
This culinary tour of the corridor makes its final stop in Squamish with beer bread from the inn and brew pub by the water at the end of Cleveland Avenue. Chef Brendan Cooke from Howe Sound Inn and Brewing offers up Honey Pale Ale Beer Bread to serve guests in advance of a holiday feast. He recommends serving the warm slices, slathered with melting butter threatening to fill up diners forcing them to forgo the main course.
Whether the menu highlight is turkey or ham, roast beef or duck a slice of warm beer bread is the perfect warm-up act to any traditional holiday meal.
"It's served with all our soups," says Cooke from the brewpub kitchen.
Cooke and his team serve the warm beer bread as an appetizer in the restaurant at the Howe Sound Inn.
Whether you are in Pemberton, Whistler, Squamish or anywhere else in the Sea to Sky corridor... have a merry Christmas and happy eating this holiday season!
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