Araxi (Whistler, BC)

Araxi 1A month ago – Back when blueberries were blooming on alpine meadows throughout the Strathcona Park range – My wife and I were pulling into a hotel on another mountaintop. Whistler was the final stop on our invigorating mountain bike tour of the Caribou Highways and Byways and despite my physical exhaustion I was spiritually elated!

Whistler is home to, among other things, the restaurant that I most wanted to cross off my local bucket list. I’d met the chef of Araxi at the BCSGA Shellfish Dinner months back and had decided that if we ever made an appearance on the mainland that was to be my Mecca. Read More

Crashing The Party – Notes From The BCSGA Gala Dinner

BannerI’ve spent the last decade on this rock doing two things related to birthdays: Spending them in kitchens and denying they exist. This has worked pretty well for me as I don’t like fuss or obligation or having to admit that I’m getting old. Win freakin win.

This year was a bit different. My chef Matt MacDonald offered me not only a day off, but an invitation to one of the Comox Valley’s most celebrated and exclusive parties; The BC Shellfish Gowers Association Gala Dinner! Six of the raddest chefs in BC (hell, in all of Canada!) were converging on Filberg Park to showcase local seafood paired with local wine. I couldn’t refuse! Read More

Industrial Rustic

Mercato Restaurant (Shanghai) designed by Neri&Hu. Via the Retail Design Blog
Mercato Restaurant (Shanghai) designed by Neri&Hu. Via the Retail Design Blog

Back in October (A year ago, incredible! I’m still writing “2012”) Macleans magazine released their 50 Best Restaurants in Canada guide. My Chef, Hiro and I flipped through it one night after clean-up and immediately nerded all over the “Westcoast” chapter.

Vancouver’s own Hawksworth Restaurant got number one in all of Canada! Nice! Bao Bei and Whistler’s Araxi also represented. And, just a couple pages later we were treated to a beautiful two-page layout of Gastown’s gastronomic bleeding heart: L’Abattoir. My eyes were immediately drawn not to the perfectly prepared, meticulously arranged plates of food, but to the restaurant’s gorgeous interior. The sun-dappled dining section with the driftwood/antler chandelier and exposed brick walls really got my art school dropout soul singing. Read More