Tossed Salads and Scrambled Eggs

Archive for the ‘Whistler’ Category

I had neglected the final post from our Christmas trip to Whistler. Teppan Village had been floundering at the bottom of my draft folder until I noticed it this week. I clicked on it with a wry smile, the lapse in time a contrast to the speed of the meal. Our teppanyaki (鉄板焼き) was cooked and served within half an hour, a frantic eating pace.

Whistler enchanted us with twinkling lights and snow flurries, a winter wonderland for Antipodeans who celebrated previous festive seasons in air-conditioning.

Conveniently located in Whistler Village, Teppan Village was spacious with several squares of tables and griddles.

We shared a plate of tempura prawns and vegetables, and a bowl of steamed edamame as appetisers.

An ingredients cart was laden with oils, sauces and aromatics.

A shallow tray of condiments was dispensed with flair.

Our group of four ordered the teppan tasting menu. The first course was a crunchy salad of iceberg lettuce, shredded cabbage and matchstick carrots, and a soothing bowl of miso soup.

Chef Taka introduced himself and demonstrated his dexterity. He holstered his tools in his apron pocket and he expertly manoeuvred the spatula and knives. A pyramid of onion rings were flambéed into a fiery volcano.

Shelled prawns were fanned out and curled as they sizzled.

Batons of vegetables were sautéed until tender.

Plump scallops were seared to perfection. I’m a slow eater and my warmed cast iron plate was already nearly full!

The teriyaki salmon was deftly portioned and well seasoned.

Juicy cubes of filet mignon were a highlight and we chewed these slowly to savour the intense beefy flavour.

The aromas of the teppanyaki lingered.


We travelled from Vancouver to Whistler on a beautiful day. We revelled in blue sky, marshmallow clouds and brilliant sunshine as we ascended. It was a blissful moment when I spotted the first snow-capped mountain.

We were famished so we dropped our baggage at the hotel and walked quickly to La Bocca for a late lunch.

Painted poppy throughout, La Bocca shared a kitchen with the Amsterdam pub next door. We removed our layers and settled into a cosy corner. The brunch menu had breakfast items, share plates, soups, salads, sandwiches, pastas and stir-fries.

Mr L ordered the Benedict trio. Anticlockwise from top: spicy Benedict with hot coppa and crispy onion ring, traditional Benedict with ham and BC Benedict with smoked sockeye salmon. All three were served on an English muffin topped with a soft poached egg and citrus Hollandaise sauce.

Mr S also selected a breakfast dish. The skillet of Montreal smoked meat hash had smoked meat, hash brown, sautéed onions and capsicum, signature sauce, and topped with poached eggs.

I craved a hearty meal in the cold weather and compromised on the chilli prawn wok. A generous amount of tiger prawns were sautéed in garlic butter and tossed with crisp vegetables and steamed noodles in a Thai sweet chilli sauce. I switched from chopsticks to a fork as the noodles were slippery! It was a little sweet and lacked ‘wok breath’ (鑊氣) but the ingredients were fresh and plentiful.

Warmed by a full stomach, we exited to explore Whistler Village.

I dislike mornings. With enough sleep, I still wake up in a fog. I perfected a silent routine in Sydney with the singular goal of hugging a cup of coffee at my work desk. I breathed in the caffeine aroma and slowly sipped the warm bittersweet liquid. A skim mocha was prerequisite to my human interactions.

I have weened myself off caffeine since moving to Seattle. My two, three cups a week are less functional and more enjoyment. And I indulged in one nearly every day we were in Whistler. Resting indoors with a hot beverage while snow flurries fluttered by the window were idyllic, a romanticised white Christmas for a Southern Hemisphere native.

The Starbucks near our hotel was crowded one afternoon and we crossed into a laneway to the provocatively named Hot Buns Bakery.

A cosy café with optimistic al fresco tables and chairs under an awning, Hot Buns Bakery is open for breakfast and lunch.

Above the entrance was a risqué surfboard adorned with the eponymous ‘hot buns’.

Vintage skis and boots dangled from the ceiling.

Framed sepia portraits lined the walls and the dining room was marked with a manual parking meter.

Sweet and savoury crêpes, panini, soups and pastries were on the menu.

A frothy cup of Lavazza was welcomed.

We shared a cinnamon bun, a Hot Buns Bakery specialty. A sticky scroll of dense dough swirled with a gritty cinnamon paste and glazed, it was a delightful sweet treat.

I spotted a banana Nutella crêpe at the next table and it was a decadent snack. Conveniently located in Whistler Village, Hot Buns Bakery was a pleasant retreat after several hours on the slopes.

It snowed in Whistler on Christmas Day and I loved it. Snowflakes zigzagged gently from the sky and dusted every surface. I was delighted with my first white Christmas. The powdered slopes were serene and the magic carpet was quiet. We skied in the morning and relaxed in the afternoon.

Bearfoot Bistro was recommended by Naomi and was conveniently located across from our hotel.

Survivor like torches guarded the entrance of the restaurant.

A cascade of glass globes were strung together as a sparkling chandelier.

The interior was warm and welcoming. On the far left was a champagne bar and Belvedere Ice Room. The main dining room was buzzing with families and friends celebrating Christmas. We were seated at a table with a view of the busy kitchen. Service was traditional fine dining style with a cocktail cart, sommelier and a plethora of staff.

Enticed by the cocktail cart, we ordered apéritifs as we composed our three courses. The bartender was a little absent minded. Ms S asked for recommendations for a refreshing cocktail and he referred her to the menu. Intrigued by dehydrated beer as an ingredient, Mr L ordered a Caesar. Unbeknown to our group of Australians, Caesar is a Canadian cocktail with Clamato juice which was not listed. We had the same expression after one sip each and it was abandoned.

An amuse bouche of salmon tartare whetted our appetite.

My first course was arctic char. From left to right: gravlax and celeriac, tartare and blini, and smoked and sorrel. Similar texture and milder flavour to salmon and trout, the morsels were perfectly paired.

Photographing was a challenge in the dim lighting! Ms S selected the Pemberton beets and carrots with shaved ricotta salata, spicy greens and white balsamic. It was artistically presented and I sampled a lump of white beet which was sugary.

The gentlemen had the wild mushroom soup with truffles. Poured at the table, the soup was a thick liquid with an earthy aroma.

A tangy citrus granita was the palate cleanser between courses.

The sommelier recommended a local wine, Foxtrot 2008 Pinot Noir. It was a classic match for our game main courses.

Three rare slices of Yarrow Meadows duck breast rested on a plump duck confit ravioli, squash purée, cauliflower florets, beets and pumpkin seeds. The dish was well seasoned and the meat tender, and the components were a delectable combination.

Mr S chose the wild game tasting plate of wild boar wrapped in venison and braised bison short rib with wild mushroom and heirloom bean ragoût. The other couple picked the chef’s Christmas special of goose.

We spotted a cheese cart and the fromage expert was friendly and helpful. We shared a bleu, a local cheddar and a semi soft, with raisins, candied walnuts, fig jam and crisp fruit bread.

I was determined to photograph dessert and I persisted with the single flickering candle as my light source. Served on a slate plate, the geometrical coconut and pineapple had frozen coconut mousse, Meyer lemon and kafir lime sorbet, pineapple and espelette jelly, rum caramel macadamia and cilantro. It tasted like a sophisticated piña colada!

A deconstructed St Honoré was a log of vanilla crème chiboust, coffee Chantilly, crispy malt Irish cream and brown butter milk jam.

On a rectangle of bourbon cake, the apple and caramel had a wheel of salted caramel maple parfait, apple pavé sour cream ice cream and crumbled bacon.

Petit fours concluded our Christmas dinner. From left to right: nougat, peppermint bark, ginger snap and hazelnut ganache.

It was a fun festive season in Whistler!

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