[ad_1]
Bearfoot Bistro had already placed on a totally spectacular present. The meals was scrumptious, the wine was excellent as may very well be, and the ambiance was comfortably refined. They’d even introduced my girlfriend and me all the way down to a sprawling wine cellar to saber a bottle of champagne. Nice stuff throughout.
Then, all of the sudden, we had been whisked from our desk, out of the Whistler restaurant and into the corridor it shares with the Listel Lodge Whistler. There stood a grinning member of the workers, who opened a closet that contained a rack of large Canada goose parkas. I requested what was happening and his grin deepened.
“They didn’t inform you?”
Bearfoot Bistro: the meals
Whistler, British Columbia, recognized for its skiing, mountain biking, and all-around outdoorsy really feel, has loads of nice eating places, however just one has an ice room stuffed with vodka. We’ll get to that in a second.
This Whistler restaurant is a real native gem. Leaning into contemporary, regionally sourced components bolstered by parts from around the globe, Bearfoot Bistro provides its personal artistic tackle Pacific Northwest fare, i.e. meaty seafood. The kitchen is helmed by Canadian Culinary Championship Prime Chef Melissa Craig, whose dishes are inclined to look as flavorful as they style. There’s quite a bit happening for each the eyes and the style buds.
After we had been prepared for dessert, a cart was wheeled to our tableside. Upon that cart was a steaming trough of ice cream proper earlier than our eyes. I’m not speaking about some sundae bar. This was ice cream constituted of the ground-up, ingredient by ingredient, then frozen on the spot utilizing liquid nitrogen. What a present.
I’d go into extra element in regards to the meals, however to be completely frank, the specifics are slightly fuzzy. There was loads of wine and liquor concerned — and, in fact, champagne.
Champagne sabering
Earlier than our meal started, my accomplice and I had been invited into the basement, the place one other grinning man identified a number of highlights earlier than asking which of us can be sabering a bottle of champagne. I’ve knifed my fair proportion of bottles through the years, so the honors went to my accomplice, who was then — however not for lengthy — a champagne sabering virgin.
The approach was defined to her: The bottle must be chilled in a freezer, seam up. Then press the blade firmly to the bottle, and zip the saber ahead whereas making use of regular downward stress, ensuring to observe via. Then she went for it. The process was accomplished flawlessly. The champagne burst forth, and my accomplice acquired to maintain the cork and neatly separated glass stem in slightly memento field created expressly for the aim.
Sooner or later throughout all of this, it was talked about that the restaurant proprietor Andre Saint-Jacques holds the Guinness World File for sabering essentially the most champagne bottles in a minute (21, in case you’re curious).
The ice room
So after the champagne from the aforementioned sabered bottle, the various glasses of wine, and a hearty dose of cognac, there was the ice room, maybe extra precisely described as an ice bar.
This occurred about two-thirds of the way in which via our meal after we already had a stable buzz going. Out of the blue, we had been placing on these large jackets and our escort was saying one thing about solely having the ability to safely spend twenty minutes within the room. Then we stepped into an ice cave that was, surprisingly, delightfully chilly. The partitions had been, as prompt, made fully of ice. Set within the partitions had been totally different bottles of vodka, primarily Kettle One labels, because the model had presumably sponsored the room. In the back of the room was a bar — in fact manufactured from ice.
Our escort produced a number of shot glasses from behind the bar, saying, “Prepare — you’re about to take 4 photographs of vodka in ten minutes.”
Now, I’ll admit that I’m no fan of vodka and have prevented the stuff nearly fully ever since a fateful puking session some 20 years in the past. However what’s life if not a protracted technique of rising past the traumas of youth?
In different phrases, I drank the vodka. And I favored it. Largely.
Must you go to Bearfoot Bistro?
The query now’s this: Must you spend your hard-earned money at Bearfoot Bistro throughout your subsequent ski vacation?
I’d say that if it’s inside your worth vary, the expertise is definitely worth the expense. And it is costly, however not astronomically so. Appetizers are priced simply shy of $20 (CAD) whereas entrees are within the neighborhood of $50. The ice room books for $52 per particular person (make sure you book it in advance).
If the expertise was enjoyable as a romantic couple, I wager that it’s a blast with a bunch of snowboarding pals. After a protracted day on the slopes, some boozy good occasions crammed with exploding champagne and unique ice photographs accompanied by tasty eats strikes me as the right finish (or begin) to your ski journey.
Editors’ Suggestions
[ad_2]
Source_link
