Hope everyone had a great weekend! I'm still catching up and last week has been busy. I've taken on a part-time role (in addition to my day job) teaching e-business and marketing at a fashion design program, so things aren't going to slow down. The good news is, I think we're less than 12 weeks away to Christmas (yay Hawaii!). So please bear with me.
With all the excitement, I'm sure glad last weekend I got to take it easy and splurge at the Four Seasons in Whistler. After a day of mountain biking, I swam a few laps in the heated outdoor pool, jumped in the hot tub, and then sunned myself poolside before hitting the spa (can you believe this is possible in the alpines at the end of September?). There was no better way to top off the day then to head out to the highly celebrated Bearfoot Bistro (not to be confused with this other Bear in Tofino). Award-winning head chef Melissa Craig and her crew did not disappoint.
Above photo: me goofing around in front of a pretty painting at the Four Seasons. I love the colours!
Below: Melissa Craig (to the left) and her team pumping out perfection in a bite.
Our epicurean journey began with an amuse bouche consisting of shrimp, wasabi mayo, and pesto.
A very elegant heirloom tomato and smoked black cod salad was my appetizer. It was served with balsamic vinegar beads, dill, and olive oil powder. Simply incredible.
A lovely 2004 pinot noir from Foxtrot Winery in Naramata, BC. filled our mouths with juicy berries, hints of chocolate and caramel, and warmed our hearts.
My father ordered the whole Dover sole which was served tableside with the bones removed exquisitely by the server. The citrus beurre-blanc were to die for!
I savoured a red piece of tenderloin, served with shaved foie gras butter in a miniature pan.
But best of all, the cherry topper on a perfectly indulgent Sunday, was the dessert. Bearfoot Bistro offers their "Nitro Ice-Cream for 2" where the ice-cream is churned by hand at your table with the help of some patented liquid nitrogen (hence the smoke below).
It's served with all the toppings needed for the ultimate sundae: brandied cherries, whipped cream, caramel and chocolate sauces, crunchy chocolate pearls, and nuts. I would go back just for this!!
After the ice-cream, we got a personal tour of their very large wine cellar. We saw a Magnum of Opus One in there!
And yes, I did get to lick that wooden spoon afterwards, hence my very satisfied expression below.
Below: Me screwing around again in front of a Bear sculpture after dinner.
Wearing:
Peacock silk dress, from Hong Kong
Studded brown boots, from Hong Kong
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