Whether you can ski or not, you can always be a foodie at Whistler. The first evening we dined at the Bearfoot Bistro where the largely French Canadian staff served us a five-course chef’s dinner with wine pairings. Each plate appeared like a Kandinsky painting: a dash of green, a splash of red, a stroke of ochre. The collection of colors and flavors was dazzling. Outstanding were the ahi accompanied with a Mosel Riesling, a little sweet to cut the salty taste of the ahi, and the gnocchi served with seared oxtail, spinach, and wild mushrooms paired with a cabernet. Lezli and I took a break from the menu to pull on a fluffy white Canadian Goose parka and visit the “Ice room”. What is this? you wonder. The answer: A room of ice from top to bottom displaying assorted vodkas to taste and cleanse the pallet. Think of the ice hotel in Quebec, but you don’t have to sleep in it. We downed a shot of orange-flavored vodka then enjoyed our last course of coconut cake.

The next night we were dining at the Araxi, known for its emphasis on fresh ingredients. Here the subtle flavors impressed us. A five course meal served with the perfect choice of wine highlighted natural Canadian fare like salmon, duck, and tender beef. The Yarrow Farm Duck Breast, served with baby green beans and other vegetables in a green onion and soy vinaigrette was so rich and flavorful. My other favorite was the Prince Edward Island Natural Beef in a toasted peppercorn sauce. The meal was topped off with a black forest cake made with layers of chocolate mouse with amarena cherries – delicious!

Even if my ski knees are not ready for the moguls, I will be back just to enjoy the Whistler winter. A bientot!