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Cornucopia 2018 has ended
Saturday, November 17 • 4:00pm - 5:00pm
Culinary Stage: Cicerone Vs. Sommelier

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Room set-up/format:
Sit down service. Food samples paired with Wine and Beer

Attire:
Smart Casual
 
Location:
Whistler Conference Centre - Sub Zero & Wolf Culinary Stage - Grand Foyer

Event Description:
Beer vs. Wine. Which is better? You be the judge! In the age-old love affair between food and wine, has beer been nudged off the dinner table? Cicerone or Sommelier... who will win? Join Jack Crompton of Whistler Debates as he hosts a scrappy and scrumptious multi-course match-up between world class experts in their fields. Set on Cornucopia's Culinary Stage attendees will enjoy a multi-course tasting, each course being paired with both a wine and beer. Held under the Munk Debate format, the audience votes on their way in, then again after the showdown and whosoever sways the most votes in their direction will be named the winner. And the rest, as they say, is history.

Rachel Warner, Cicerone
 
Rachel was born and raised in Whistler, BC and loves beer as much as she loves the mountains.  It all started with her first batch of homebrewed beer (which was a disaster).  It was a rocky start, but many brews later Rachel realized how rewarding the process was when her recipes came to life. While finishing off her degree in Marketing & Entrepreneurship at UBC, Rachel has worked in a handful of the breweries during the rise of craft beer in Vancouver. Her love for beer drove her to pursue her Cicerone Certification and now handles Marketing and Branding at Faculty Brewing Co.  You can find Rachel at any of the local beer festivals dressed up as The Hop, exploring the local craft breweries, or brewing in her own backyard.

Claire Saksun, Sommelier

You could say Claire was truly born the day she had her first glass of off-dry Riesling.  Since then, food and wine has grown into her life’s passion. After studying International Development and food security at McGill University, Claire moved back to her hometown Toronto to work in restaurants and further her education in noodle culture at Momofuku Toronto. On a search for more noodles/doughy delights, she relocated to Vancouver to complete her Master of Architecture with a focus on food production, preparation, and consumption design. During this time, she joined the team at Royal Dinette and has since left architecture behind to take on the role of Wine Director. Her personal wine philosophy is centered around organic and biodynamic production, with an interest in a more hands-off approach to winemaking. These days you can find Claire speaking passionately about orange wine and ambient yeasts to anyone who will listen, or rolling pasta in bed.

Saturday November 17, 2018 4:00pm - 5:00pm
WHISTLER CONFERENCE CENTRE 4010 Whistler Way

Attendees (2)