We were in Whistler this summer, and though I’ve been a few times, I fell in love with during my last visit. It’s so calming, and very much a mountain town – lots of hidden gems, and really, a breath of fresh air! I’m heading back this weekend for Cornucopia, Whistler’s 10-day celebration of food and wine. BC is a really exciting place to be in terms of the great culinary experiences, and the wine, oh the wine. I’m looking forward to staying at Fairmont Chateau Whistler and taking in their Bubbles and Brunch on Sunday morning (it’s EPIC!), a lesson in Portuguese wines, and a dinner with one of the best restaurants in Whistler, Araxi. Sadly, because of scheduling, I’ll be missing the kick off at Nita Lake Lodge, the Veuve Clicquot party (champagne tears!), but there is so much more to do. I may even fit in a little spa visit at Fairmont. Thrilling.
This 10-day event is such a wonderful way to support our local food and wine talent!
Some of the events I’m super excited to attend, I thought I’d share below… maybe see you there?!
I honestly do what I love every day. Ok, so some days are more creative than others, but when I get to work on a styled shoot, it’s gotta be my fave. I worked with Aly Armstrong Event Planning & Design on this fall al fresco meal inspiration for Glitter Guide – we pulled in touched of the deeper seasonal shades and flavours, and it really worked on the fresh white and lush green setting. It was my first time shooting my own styled shoot as well.
Doing these creative content projects is definitely wayyyy more work than anyone really knows, but I love seeing a beautiful finished product, and collaboraing with some of Vancouver’s best. It’s crazy how much it really feeds my soul!
Read on to see the full Glitter Guide feature including two fall recipes you will want to try!
In many parts of the country, enjoying a home-cooked meal outside is a fabulous way to savor those seasonally sweet temperatures. So, take the party outside this fall! Our beauty editor (and all-around creative), Erin Sousa, teamed up with her friend, Aly Armstrong, of Aly Armstrong Event Planning & Design, to demonstrate a fresh take on alfresco fall dining. Using a refinished white wood table, Erin and Aly create an eclectic, country-chic look by incorporating a mixture of chairs (with a cozy bench on one side!) and a variety of metals, including copper, gold, brass and tarnished silver.
Charcuterie, a big, leafy fall roasted vegetable salad, and apple pie, plus a warm potent cocktail celebrate all the flavors of autumn! Take-home succulents potted in silver dishes are a precious memento from the meal with friends. For a final elevated, yet easy-to-recreate touch, tie cutlery with a piece of pretty cut ribbon, and layer in a piece of greenery—rosemary was used here—and then place it atop a linen napkin. Read on for more details and two recipes from the fête!
Mulled Apple-Pomegranate Cider
2 cups fresh apple cider
1 cup pomegranate juice
2 cups dry red wine
½ cup pure maple syrup
1 teaspoon whole black peppercorns
1 orange, sliced
1 medium apple, sliced
Coarse salt and pepper
Combine apple cider, pomegranate juice, red wine, maple syrup, peppercorns, and the sliced orange and apple (be sure to save some for the garnish) in a medium pot. Gently simmer over medium-low heat for 10 minutes. Serve warm and garnish with a cinnamon stick and sliced apple and orange.
Roasted Fall Salad with Honey Balsamic Dressing
¾ lb Brussels sprouts
¾ lb cauliflower florets
3 cups butternut squash, cut in ½-inch cubes
½ cup pomegranate seeds
2 cups arugula
Sprinkle of coarse salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
¼ cup extra-virgin olive oil
Sprinkle of coarse salt and pepper
Preheat oven to 400 F. Cut the Brussels sprouts in half length-wise and cut the cauliflower into small florets. Toss Brussels sprouts, cauliflower and squash with olive oil and coarse salt and pepper. Roast for 35 minutes until edges are browned.
While the vegetables are roasting, make your dressing. Whisk together balsamic vinegar, olive oil, honey, coarse salt and pepper.
Once vegetables are done, cool them to room temperature. Next, mix them with pomegranate seeds, arugula and dressing in a large bowl.
The cooler weather means I crave comfort food (more than I usually do). I’ve been way too busy to spend any time in the kitchen, but I feel more inspired to do so now that Giada is back on TV! Her new series, Giada in Italy, is my new fave. I’ve been watching every episode and dreaming that I am also in Italy, cooking, and enjoying a European trip. Well, since that’s not an option, the next best thing? Cooking pasta! I whipped up a super simple Pappardelle with peas and parmesan. Recipe? Wellll, I don’t have an exact one, but I’ll tell you what I did!
Cook your pasta, and in a separate bowl while you wait for it to cook, combine one egg yolk, one full egg, parmesan (be generous with that!), flake sea salt, pepper, lemon zest, lemon juice and mix together. Add some frozen peas to your cooking pasta about 2 minutes before it’s done. Drain your pasta and peas, reserving a little of the pasta water to add to the sauce, and then add your egg mixture to the pot, turning off the burner. Stir to combine – don’t worry, the egg is cooked by the heat. Add a knob of butter to finish it all off.
It’s part carbonara, part ‘use what you have’ and completely delish. I always give it a taste, and then add in more of what I think it needs (cheese, of course!).
The Labour Day weekend always marks the end of summer, doesn’t it? I was lucky to get away this weekend, if only for one night. We escaped the city to Whistler to stay at Summit Lodge Boutique Hotel and attend the Araxi Long Table Dinner Series… it was an amazing experience. My piece was also published on BC Living – pop over to see it all.
The meal was prepared al fresco, and the 200+ person long table extended across Pemberton’s North Arm Farm. It was absolutely beautiful, and the food.. some of the best bites I’ve ever had! My fave was probably the Dungeness Crab Stuffed Squash Blossoms (below) – they were beyond. Paired with wines from one of our favourite wineries, LaStella and Le Vieux Pin, each course was so fresh. I can’t wait for next time.
I took over Summit Lodge Boutique Hotel’s Instagram for the weekend, did you catch it? The location of the hotel is perfect – right in Whistler Village. Roberto and I had never been to Whistler together before, so we loved that the central location let us get out walking for a bit on the Sunday. The hotel has a very inspiring Pollinator Project. Almost 90% of the world’s flowering plants rely on pollinators to produce fruits and seeds, including 87 of 128 global food crops, and their Pollinator Project is one of the reasons Araxi chose to work with the hotel as their accommodation partners for the Long Table.
I wish we had more time to borrow the hotel bikes, or enjoy the pool and hot tub, but it was such a quick trip. Next time!
On the Sunday, we had a champagne brunch at the Fairmont Whistler to learn about the upcoming Cornucopia Wine and Food festival November 5 – 15. I’m currently choosing which events to attend… it’s going to be my first time, but over the years, this festival has become a must-attend event. The Bubbles and Brunch on November 8th is one of the Fairmont’s signature Cornucopia experiences… judging by the preview they shared with us (above) you don’t have to tell me twice. In!
Every summer we make it a priority to get away for a chunk of time. The Okanagan is an area in BC full of wineries, and we always escape for a few days there. It started out as a tradition with friends, and as they had babies, we started to go just the two of us. We always choose a different area to stay and this year, we chose Osoyoos! Roberto has family there, and I wanted to stay at the Watermark Beach Resort, since I had heard amazing things. Sadly, the weather was anything but summery, but we still had such a wonderful time. Is there anything more wonderful than a hotel bed? This one was delicious. We were in love with it. If you’re with me on Snapchat, you saw more than a few snaps from that very spot (erincsousa, if you wanna get in on the party).
We spent any slivers of clear sky by the pool, and really just relaxed, enjoyed breakfast in bed, sleep ins, and the restaurant at the Watermark. I seriously looooved the menu there – they have so many organic choices and almost everything is locally grown. We were treated to a tasting menu, with wine pairings.
This girl is really getting into white wine, and I loved the sparkling one from Covert Farms.
I’ve been a huge fan of LaStella and since they were our wedding wine, we are huge fans. It was a treat to visit the winery, learn about their processes and meet with the winemakers. This one was Roberto’s favourite, and I was sipping on this white all night.
We explored the area and wandered the vineyards at another fave winery, Nk’Mip (pronounced ‘Inkameep’). Aren’t those grapes so luscious?