What We Love Now
Watch out, Whistler: There’s a new taphouse in town. Venture down to Coast Mountain Brewing in Function Junction and grab a seat for a taste-bud tour of up to eight flavourful beers. Husband-and-wife team Kevin and Angie Winter run the small-batch craft brewery. It opened in August, and a mere four weeks later it won a first-place People’s Choice award at the 2016 Whistler Village Beer Festival.
Stepping into the taphouse is like being welcomed by family and friends into a cozy wood-panelled living room. Indeed, the Field Guide Ale was crafted with Kevin Winter’s father in mind, offering a well-rounded, everyday ale, delivering slight notes of caramel, biscuit, crackers and hints of grapefruit in the finish.
Coast Mountain Brewing brews smaller batches that are tasting- room focused, so there’s more opportunity to use harder-to-find, more flavourful ingredients. This season, look out for Coast Mountain’s sours and barrel-aged beer. “We don’t need to brew the same recipe all the time,” Kevin says, “and so it gives me the constant passion in the brewhouse to come up with the next best thing.” You can also taste the company’s beers at select bars and restaurants in Whistler.
Baking up a Storm
Making bread that is nutritious, light and filled with flavour is part art, part science. At 200 Degrees Bakery in Function Junction, owner Jen Jiyeon Park enjoys the technical and experimental aspects of bringing authentic Old World breads and seasonal desserts to Whistler. To achieve full flavours and nutrition, the bakery uses natural ingredients, wild yeast, whole grains, filtered water and starter dough with origins from the famous Pemberton potato. Park says bread is perfectly baked when it reaches an internal temperature of 200 degrees Fahrenheit.
“I’m always trying to create something new,” Park says, “something that has never existed.” Her adventurous mindset, combined with a background in fine dining and as a pastry chef, give her the desire and knowledge to create delicious and surprising new combinations. One example is the tahini coconut cookie, Park’s mouth-watering twist on the peanut butter cookie.
The understated stars of the bakery are the breads, which take three days to make. The extra love makes all the difference to their taste and texture. There are luscious sourdoughs — Kamut, White and Five Grain — and tasty White or Dark Rye as well as Garlic Rosemary Focaccia to take home and savour.
Get Back to Your Roots
Across from the Olympic rings at Whistler Olympic Plaza, three long-time local chefs have set down their roots to form a culinary team at Gnarlyroots Pizza-Café. Richard and Christy Auer have partnered with Gurmeet Waraich to create a licensed café restaurant with an emphasis on fresh ingredients, many of which are sourced locally at the Laughing Crow Organics farm in Pemberton.
“We try to use as much fresh, local produce as possible, and we also support local artisan food producers,” says Richard Auer. At Gnarlyroots you can expect top-quality produce, chicken, eggs and meats; fresh herbs grown in the Auers’ own garden are added to the fresh- baked breads that Christy is famous for.
You’ll find a wide variety of warm, wintertime comfort food like pasta and pizza on the Gnarlyroots menu, as well as healthy, energy-boosting meals full of nutrition from the salad bar. Their extensive pizza menu includes classics like pepperoni, Hawaiian and vegetarian, and the more unconventional flavours of beef with blue cheese, tandoori chicken and chicken bacon ranch. Dine in with friends and family or order for delivery. Catering is also available.