I'm walking through the foyer of the Fairmont Chateau Whistler and gingerly carrying several objets d'art - a strawberry Christmas bear, snowman and reindeer as well as a flower centerpiece - all made out of chocolate.
My partner Brent and I had just attended the hotel's interactive seminar dubbed The Art of Edible Centrepieces and were heading back to our room to drop off our creations when it happened.
I'd just been bragging to Brent about how proud I was of my artwork when seconds later my floral arrangement slipped out of my hands and crashed into tiny pieces on the floor of the hotel lobby. Instead of a table centrepiece we now had a floor mat.
We had driven up to Whistler the night before for the last weekend of the 18th annual Cornucopia - a festival celebrating the best of food and wine.
Right after our fun chocolate-themed class with pastry chef and chocolatier Laurent Bernard we headed for The Art of Holiday Cooking.
The 20 or more "student chefs" standing in the Chateau's kitchen settle into a collective hush as Chef de cuisine Kreg Graham takes command of the room. Graham ties his apron on, nodding and smiling, as the attendees eagerly wait to learn some of the tricks of the trade.
The interactive-themed cooking classes were a new addition this year for Cornucopia in Whistler.
Over the course of threeplus hours, we completely immersed ourselves in Graham's tutelage. After a few introductions and pleasantries, we donned our aprons. Each couple is given their own personal work station and kitchen tools for slicing, dicing, chopping and blending.
After all of the courses had been prepared, we headed to one of the hotel's elegant dining rooms, which were beautifully festooned for the holidays, to consume what we had learned to make. As platter after platter of food made its way onto the table, we "chefs in the making" enjoyed the fruits of our labour. Every course was paired with appropriate wines.
Our home for the weekend was the Fairmont Chateau Whistler. Rising above Whistler's Upper Village, this grand madam possesses an air of grace that is hard to duplicate. Nestled at the base of Blackcomb Mountain, it sits as a stately landmark.
As soon as you enter the grand lobby, with its high ceilings and clusters of impossibly comfortable chairs and sofas around a river rock fireplace, you know you are in for incomparable elegance.
Our weekend began with a winemaker's dinner at the Sidecut Modern Steak in the Four Seasons Resort and Residences Whistler.
The executive chef Jean Pierre Boulet prepared a four-course menu using locally-sourced ingredients (as much as possible). Our culinary journey included caramelized scallop in a sunchoke ragout, a Consommé de boeuf with poached quail eggs and for our entrée a foraged mushroom stuffed-veal loin. As we sat sated, chef brought out dessert - a quince and goat cheese mousse tart. Each course was perfectly paired with local wines by Lillooet's first winery, winner of the Lieutenant Governor's award of Excellence in B.C. wines - Fort Berens. I was surprised to learn that there was a winery in Lillooet. We started off with its Chardonnay, then a smooth Pinot Noir, followed by its Cabernet Franc and finally a late harvest Riesling.
The term "weekend getaway" and "bon appétit" have never been so well paired!
At a Glance: Fairmont Chateau Whistler website: fairmont. com. Standard amenities include coffeemakers, satellite television, mini bars and the Globe and Mail newspaper. Daily early evening turndown service with a weather forecast.
Sidecut Modern Steak in the Four Seasons Resort and Residences Whistler. To make a reservation, visit sidecutwhistler.com or call 604-966-5280.
Fort Berens Winery: fortberens.ca.
For more information visit Tourism Whistler's website at whistler.com.
