Over the past few years I have spent a few days each summer visiting the beautiful Westin Resort & Spa in Whistler where I had the pleasure of dining in their restaurants and getting to know their Executive Chef Brad Cumming along with Sous Chef Elliot Brass. Earlier in the year they rebranded their restaurant opening Grill & Vine which I haven’t had the pleasure to visit yet. Fortunately I was invited to a spectacular dinner last week held in Vancouver at Edible Canada where both Executive Chef Brad Cumming, Sous Chef Elliot Brass and restaurant Chef Scott Robertson prepared a Maple Syrup inspired culinary adventure.
To start off Maple Whiskey Sours were enjoyed by guests along with their tasty Olives & Almonds snacks followed by their delish Flatbread and tomato eggplant dip.
Then it was on to a multi-course dinner.
Maple Speck & Lemon Ricotta to start with beautiful flavours.
Crispy Quail & Waffles unique presentation and a delicious dish.
Maple Glazed Haida Gwaii Halibut with morel mushrooms, fiddleheads, green bean and scallion salad was an outstanding flavourful dish.
Grilled Venison Chop with a delicious apple maple gastrique and spring vegetables from North Arm Farms!
Bartlett Pear Bread Pudding was outstanding with a maple vanilla sauce and pear Riesling jelly paired with a homemade whiskey cream.
Chef Brad Cumming explained that although Canadian maple syrup is usually tapped from trees in Quebec, he happens to know of a small producer in Squamish who taps maple syrup there and was fortunate to obtain a small amount to use in their cooking for this dinner. This was quite the delicious dinner where I had the opportunity to taste some of the new types of dishes the Grill & Vine is serving in Whistler.
By: Richard Wolak