At this year’s Whistler Cornucopia, I attended the BC Seafood Après Ski culinary stage featuring Executive Chef Quang Dang. With decades of experience in renowned establishments like Araxi Restaurant and West, Quang is celebrated for his focus on sustainability and West Coast cuisine.
The event featured four thoughtfully crafted courses. The first was a fresh shucked Sun Seeker oyster, topped with cucumbers, seaweed, and uni, brightened by Salt Spring Island citrus. This dish offered a clean and refreshing start.
The second course was Dungeness crab udon, served with sautéed bean sprouts, scallions, and a miso-soy dressing. The tender geoduck and savoury broth captured the essence of Pacific Northwest flavours.
The third course highlighted wild BC sockeye salmon, paired with honey-glazed Pemberton vegetables, eggplant, and a cherry tomato butter sauce.
To finish, dessert featured a rich caramel pecan tart from Blackbird Bakery, complemented by a scoop of creamy vanilla ice cream.
For more details about Cornucopia in Whistler, visit their official website.