To a food lover, Whistler Blackbomb is like a towering sundae. Its toppings are fresh (last week 37 cm of new snow fell in just 24 hours) and varied, ranging from black diamonds (oreo cookie crumble) to easy greens (mint sprinkles). For these reasons, among innumerable others, the 2010 Olympic site is one of the world’s paramount destinations for mountain sports. I’m guessing these royal skiers would agree with me.
Further snowy shots of action-packed Whistler Blackcomb:
The mountain experience was memorable, mystical, and as my mom would’ve described it, dreamy. But, she was referring to Jon.
Fortunately, the fun didn’t end here. Next stop, Bearfoot Bistro for an elaborate five course meal that was almost too much for words. Stay tuned for a separate post dedicated entirely to the special experience.
Another sure-fire Whistler dining option: Quattro.
The meal consisted of three elaborate share platters:
Appetizers: Grilled Lamb & Chorizo Sausage | Radicchio Bocconcini with mozzarella, prosciutto, & sour cherry vinaigrette | Seared Ahi Tuna | In-House Smoked Salmon & chive aioli
Entree: Baked Sablefish with pistachio crust & roasted red pepper sauce | Australian Lamb Rack with dijon crust & thyme fig succo | Ultra creamy mashed potatos | Local beets & carrots
Dessert: Belgian Chocolate Grappa Pate | Tiramisu (a recipe of owner Antonio Corsi’s Nonna) | Chocolate Resurrection (warm lava cake)
Want to win a getaway to this world class destination? Enter my contest…
Prize: one overnight stay courtesy of Lodging Ovations & two 1-day lift tickets to Whistler Blackcomb (which equates to the perfect BC weekend, no?)
How to enter:
- Like this photo (for one entry).
- For an extra entry, comment on that photo with your all-time FAVORITE Christmas food. Mine is soy nog with rum balls.
*Hint: increase your chances of winning by suggesting to your friend or partner that they enter, too.
The winner will be announced on Friday, December 17th.
We have a winner! I am very excited to announce…
For contests and banana bread updates, follow me on Twitter here.
Ciao for now!