Menu details of Wild Blue Restaurant + Bar in Whistler were revealed ahead of the venue’s summer 2022 opening. Chef Alex Chen, winner of Iron Chef, Chef of the Year by Vancouver Magazine and partner at Wild Blue, has put his expertise and creativity to task in creating the impressive menu.
Inspired by the wild blue sea in all of its beautiful forms, food enthusiasts should prepare to be delighted with a well composed menu inspired by several key coastal regions of the world, while highlighting and celebrating British Columbia’s West Coast, produce, people and seasonal product.
Known for his foundation in classic French technique and as one of Canada’s most celebrated chefs, Chef Alex Chen leads Wild Blue’s commitment to seasonal ingredients, both farm and wild. “Highlighting the best ingredients without much manipulation requires a lot of restraint.
Simplicity is not just plain, simple and boring; it actually takes a lifetime to achieve. With Jack and Neil’s leadership and guidance, paired with Chef Bendig’s amazing talent, the menu execution and dining experience will be unparalleled”, said Chef Alex Chen.
With something on the menu for all tastes, menu highlights include: Snap Pea Salad, a reimagined version of surf n’ turf, starring snap peas, sea forest kelp, radishes, puffed rice and grain, finished with Yuzu Sesame Dressing.
This beautifully satisfying salad is plant-based, gluten-free and highlights this local sea plant.
Dungeness Crab Spaghettini, an ingredient driven dish using local Dungeness crab from the Vancouver coast and handmade pasta imagined with focus, restraint and simplicity.
Fish Soup Provencal, inspired by the South of France, sweet and velvety with notes of saffron, fennel and anise, using local rock fish, head to tail.
Chef Alex Chen’s well-established relationships with the best purveyors in the industry will ensure the freshest and most delicious ingredients come together to create each dish.
The menu was designed with wellness of the environment, balance to the ecosystem and supporting forager, farmer, fisherman and artisanal craftsmen in mind.
Executive Chef Derek Bendig is well-known for marrying his innovative approach to hyper-local, seasonal ingredients and his passion for wine, and will run an in-house cheese making program among other artisanal initiatives such as ingredient foraging.