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Culinary Stage [clear filter]
Saturday, November 10
 

12:00pm

Culinary Stage: Chef Dan Hayes
Room set-up/format:
Sit down informative/instructional tasting.

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

DAN HAYES is the chef and owner of The London  Chef, a dynamic and interactive cooking school, café,  pantry and catering kitchen in Victoria, BC. Dan has been in the kitchen for over 15 years working  with, and for, some of Europe’s most revered seafood  chefs. Dan’s food is heavily influenced by his classic French  training, childhood in Ibiza, and love of Mediterranean cuisine. He is  passionate about sustainable seafood, sharp knives,  and the joy of cooking and eating. In addition to running his own kitchen, Dan regularly  teaches in Vancouver, Toronto, Tucson and London, and stars  in documentary food series Moosemeat & Marmalade - an informative and highly entertaining exploration  of culture, worldview and really good food is currently  airing in three languages in Canada, Russia, Bulgaria, France, Monao & the US.


Saturday November 10, 2018 12:00pm - 1:30pm
WHISTLER CONFERENCE CENTRE 4010 Whistler Way

2:00pm

Culinary Stage: Beauty and the Bane: The Last Bottles on Earth
Room set-up/format:
Sit down informative/instructional tasting.

Attire:
Smart Casual

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

Event Description:
It's a common mistake in the whisky world that Single Malt whisky is not blended. In almost all cases it is blended, just blended from the same distillery, rather than two or more. Single barrel whisky is the only whisky that is not blended. The Scotch Malt Whisky Society is the Rolls Royce of single barrel brokers. With an average bottle run of less than 300 bottles for the entire world, the beauty and the bane of these exclusive whiskies is the flavours are unlike anything you get from the big distilleries. However, once the bottle is finished you never get to taste it again. Join Legacy Liquor Store Brand Manager Darryl Lamb and Chef Bruce Worden to sample six whiskies. Limited to just 45 seats, be one of the last people ever to drink these specialty whiskies.

Saturday November 10, 2018 2:00pm - 3:30pm
WHISTLER CONFERENCE CENTRE 4010 Whistler Way

4:00pm

Culinary Stage: Wines of Argentina
Argentina: Breaking New Ground
Join Georgia Straight wine journalist and educator Kurtis Kolt for a virtual tour exploring the flavours of Argentina.  Kolt has just returned from visiting several regions of this South American country, and he’s eager to share what he learned about its wine, cuisine, and culture with guests at this sit-down event.  Argentinean winemakers aren’t afraid to take risks and try new things, and Kolt has chosen 8 wines from a variety of regions around the country that illustrate how they’re leading the pack in terms of value and sustainable practices.  The 3-course menu for the event will be prepared by Chef Leah Brennan of Whistler’s own Wild Wood Bistro.

Wines:
  • Pascual Toso Brut
  • Solocontigo Primera Amante Torrontes
  • Catena Chardonnay
  • Humberto Canale Pinot Noir
  • Tinto Negro Limestone Block Malbec
  • Luis Segundo Correas Valle Las Acequias Bonarda
  • Catena Cabernet Franc St. Carlos
  • Finca Decero Cabernet Sauvignon
  • Clos de Los Siete


Room set-up/format:
Sit down informative/instructional tasting.

Attire:
Smart Casual

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

Saturday November 10, 2018 4:00pm - 5:30pm
WHISTLER CONFERENCE CENTRE 4010 Whistler Way
 
Sunday, November 11
 

12:00pm

Culinary Stage: Fort Berens with The Kitchen
Room set-up/format:
Sit down informative/instructional tasting.

Attire:
Smart Casual

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

Cooking Seminar The Kitchen at Fort Berens Estate Winery, featuring Chef Jean-Sébastien (JS) Ouellette
Date November 11, 2018 from 12noon – 1:30pm
Series Title Crafting the Culinary History of Lillooet
The Presenters:
The Chef – Chef Jean-Sébastien (JS) Ouellette, The Kitchen at Fort Berens Estate Winery
The Sommelier – Lesley Provost, Director of Hospitality, The Kitchen at Fort Berens Estate Winery
The Historian – TBC
The Description:
The Lillooet area is steeped in storied history, a place where the living traditions of the First Nations of the region met the practices of the 19th century settlers drawn by the discovery of gold along the Gold Rush Trail.
In recent years, other newcomers have arrived to take advantage of the bounty of the land in this region. They have discovered what was long known: that the alpine breezes, lingering summer sunlight, and moderate winters of Lillooet are perfect for growing many crops.
Lillooet and the surrounding areas have experienced a growth in the production of local, organic and often heritage, fruit, vegetables and herbs, and meats such as beef, pork, lamb and duck. Farmers are increasingly focused on the production of varieties that not only are organic, but also more nutritious, with better flavour and aromas than those commercially produced elsewhere.
As this region evolves, these new crops of today and those we will see tomorrow have an opportunity to meld uniquely with the traditional First Nations recipes of the region, as well as with other food cultures.
This culinary stage experience is a unique opportunity to savour three unique wine-paired dishes along with a presentation and celebration of Lillooet's culinary history, through to the present, and with a nod to the exciting future. This experience is designed to be just as educational as it is delicious.
Today, with 30 acres of vines in the ground, and a cabinet filled with regional, national and international wine awards, Fort Berens is showing the world that Lillooet is a discovery for the new millennium and the birthing place of an exciting emerging wine and culinary region as they passionately handcraft award-winning wines that reflect the unique Lillooet terroir. You can see all of the richness of these bounties come together with a farm-to-table meal showcasing the local food and wine at The Kitchen at Fort Berens, their winery restaurant overlooking the vineyard.

Sunday November 11, 2018 12:00pm - 1:30pm
WHISTLER CONFERENCE CENTRE 4010 Whistler Way

2:00pm

Culinary Stage: Culinary Olympic Champion Chef Dave Ryan w/ Sub Zero and Wolf
Room set-up/format:
Sit down informative/instructional tasting.

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

Event Description: Chef Dave Ryan
Canadian born and raised in Nova Scotia, Dave began his career in 1984 after graduating with highest standing awards from a from a 2 year culinary arts program at NSIT, in Nova Scotia. With a variety of ethnic influences throughout his career, along with his own Middle Eastern and Irish heritage, his cooking style is modern European influenced with Canadian roots.

Dave started his culinary journey working in higher end hotels like the ITT corporate Sheraton and New World hotels. Working across Canada in major cities like Toronto and Calgary, Dave has been lucky to work with some of Canada's most notable chefs like Tony Marakaimi, Marcel Krentz, and Fred Zimmerman. He eventually landed in Vancouver near the end of Expo 86 and moved to the interior in 1992, taking on the role as Executive Chef at Lake Okanagan Resort in Kelowna. While in the Okanagan, Dave co-hosted a radio program called' 'Stump The Chef", but in 2001 the city beckoned him back, and so he lives in Abbotsford and commutes into Vancouver to VCC everyday. Dave has contributed published material in 9 hard covered books, including the 1999 to 2004 editions of "Canadian "ON COOKING" and the "2008 Culinary Team Canada Cooks" cookbook.

He dedicates his time to working directly with young chefs and competitors of the future. He is a former regional team BC manager and past coach for our provincial Aboriginal Team. Dave holds 5 Healthy Chef titles all with student teams from VCC and personally helped raise money for the Elizabeth Fry Society, Rotary club and other local charities. In 2007 Ryan was involved in the reality TV show "The Next Great Chef", in 2008 selected for the" Julius Pokomandy Award" and "2009 BC Chef Of The Year". Completing his certification in National judging, Dave was on the list of select Canadian chefs who represent as international judges for W.A.C.S. sanctioned events around the globe.

Having become involved in culinary competitions early in his career, Dave sees them as a source of great inspiration for both apprentices and established professionals. "There is more to cooking and creating than our everyday work can offer. We can't re-invent food but I believe we can take that basic function and elevate it to an art." He has certainly proven that with his achievements in culinary competitions. He holds 9 Provincial trophies, over 26 medals, and 5 gold with distinction in competitions within Canada and the United States. Dave has seen 13 national competitions in the European circuit; and 9 as a core team member of our National Culinary Olympic Team. With over 45 National medals all gold except 3 and 6 medals highest in category, Dave is a 2 time World Champion and holder of the Olympic "Grand Gold" in the 2000 World Culinary Olympics.

Sunday November 11, 2018 2:00pm - 3:30pm
WHISTLER CONFERENCE CENTRE 4010 Whistler Way
 
Saturday, November 17
 

12:00pm

Culinary Stage Series: Turducken for the Holidays with Executive Chef Neal Harkins
Join Centreplate Executive Chef Neal Harkins for an awe inspiring lesson on how to create the turducken.  This culinary event will involve three courses:
First:
Cranberry and Brie Puff, Honey Baked Acorn Squash, Pomegranate Frisee Salad, Maple Vinaigrette
Second:
Roasted Turducken, Balsamic Brussel Sprouts, Parsnip Puree, Turkey Demi
Third:
Pumpkin Brulee, Ginger Snap Cookies
A guaranteed great time and a taste journey.
Beverages will come from the Cornucopia Wine Cellar.

Saturday November 17, 2018 12:00pm - 1:30pm
WHISTLER CONFERENCE CENTRE 4010 Whistler Way

2:00pm

Culinary Stage: Chef Luis Valenzuela and Coast Mountain Brewing
 
Chef Luis Valenzuela Robles Linares
“Close your eyes and imagine what you want to do for the rest of your life,” once said a wise man to a then 14-year-old Luis. That conversation jump-started his journey through culinary profession.
For Luis, cooking is a medium through which he makes the invisible, visible, like transforming raw materials into a mouth-watering dish. He admires Spanish food, for he thinks it symbolizes conviviality. He feels alive, centered, and present while cooking. Maybe that’s why he says, “I’ve never thought about cooking as my job.” He then adds, “It is my calling.”
Luis cooks some of the most exciting dishes in Toronto’s food scene. According to him, “respect” is his secret sauce… Respect the dignity of the ingredients. Respect the authenticity of traditional recipes. And respect the harmony of his team.
The idea of creating this menu sprouted from a true sense of admiration for this Country. I have humbly decided to take the challenge, to create a menu that reflects the many diverse geographical differences in Canada. I have divided the menu into five different regions
The Cordillera (From Yukon and the Northern Territories to British Columbia)- For this I will be taking the iconic Grapes of BC. And we will merge them with home made cheese, honouring all the people of the west that devote themselves to their trades.
The Prairies - (From Alberta to Saskatchewan and Manitoba) Elk Tartar with quail egg.
The Canadian Shield, Great Lakes and St. Lawrence (Ontario, Quebec)- Smoked Trout with eggs and potato salad

The Atlantic (New Foundland and Labrador to Prince Edward Island, Nova Scotia and New Brunswick) - Lobster poutine with bernaise Sauce
The North (Canada) - Pecan tart with maple syrup.
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


Saturday November 17, 2018 2:00pm - 3:30pm
WHISTLER CONFERENCE CENTRE 4010 Whistler Way

4:00pm

Culinary Stage: Cicerone Vs. Sommelier
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