Table Scraps 

Magnum P.I. party prep


Moustache rides are back.

The annual moustache-growing contest, part of Sushi Village’s Magnum PI Appreciation Night, is scheduled for April 17, so get growing.

Who better to ask for some tips than Whistler’s manliest 'stache sporter Feet Banks, who reportedly was born with his lip warmer?

"Firstly, you have to be proud of your 'stache, even if it’s greasy looking," he recommends.

"You created that furry little thing and you have to take care of it so be proud…. The I-don’t-give-a-#@!*-what-anyone-thinks look is always in. Secondly, drinking heavily helps your 'stache grow faster. Hair is just dead cells and since drinking kills cells, drinking a lot and often will produce more dead cells, ie. a faster growing 'stache."

The moustache contest, birthed from the mind of then noodle-slinger Chili Thom, has become a local tradition – and nothing in the rulebooks restricts the female gender from participating.

Banks hopes the contest will help recruit more troupes to the moustache movement.

"I honestly look forward to the day when thousands of people come here for the (Telus World Ski and Snowboard Festival) and go home saying, ‘Yeah, Whistler, great place. We had an amazing time, but seriously, every single dude there has a moustache. Kind of weird."

Break out your Detroit Tigers baseball caps and Hawaiian shirts for great prizes and even better sushi.

Dining with friends

The Hilton Resort’s Cinnamon Bear Bar and Grill invites guests to its monthly bear club social Wednesday, April 5 at 7:30 p.m.

The three-course dinner, paired with Peller Estates wines, aims to be more than just another great dining experience, but a social soirée as well. Diners are free to mingle at the opening reception at 7:30 p.m. to catch up with new and old friends then sit down for dinner at 8 p.m. with good company.

This month features seared Ahi tuna with spicy eggplant timbale, roasted elk medallions with herb spaetzle and port wine jus, and a blood orange soufflé with white chocolate anglaise to finish.

Peller Estates couples its Heritage Select Chardonnay and Merlot with dinner entrees and Trinity Icewine with dessert.

Dinner is $37.45 (gratuity not included). Complimentary valet parking is available by showing your dinner receipt.

Reservations required: call 604-932-1982.

Uncanning soup

Soup is more than just comfort food: it’s the perfect diet (providing you pass on the cream variety) and requires little to no dishwashing. Its consumption is flexible: one day spoon, another day mug.

I keep a stock of soups in my office drawer: Amy’s Organic canned soups and Thai Kitchen packaged noodles – add an egg, broccoli and carrots and you are pulling a meal in less than five seconds from your microwave.

However, I found the ultimate canned soup at Nesters Market this weekend. The Wolfgang Puck’s World of Soup line with organic choices.

I know what kind of food writer scribbles about canned soup? I guess a busy one who doesn’t always have time to drive to Alpine Bakery Catering Co. for its fresh-daily soup. I also require a soup with at least a three-day drawer life.

I’ve only tried two so far, the Organic Classic Tomato with Basil (you can actually taste the basil, go figure) and my absolute favourite, Organic Roasted Chicken with Wild Rice. No more Amy’s simulated-chicken-tofu variety for me, the guilt-free, gluten-free, happy-meat soup is thick, ornamented with chunky vegetables and the corkscrew-like rice is a nice change from traditional sorts. It’s also a relief to be able to pronounce all of the ingredients listed on the back.

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