EDITOR’S NOTE:
With Winter about to take over Fall, Whistler Blackcomb will really be the center of things for Canadians and their guests. And with Olympics 2010 in the offing, it’s time to check out the rest of what this Winter Wonderland has to offer.
Bon apetit! — M.A. Tan
With an army of highly trained chefs comprising arguably the most concentrated talent pool per capita in Canada, Whistler is host to an epicurean smorgasbord of Olympic proportions that can satisfy even the most cultured palette.
Conveniently located with the bountiful Pemberton Valley to the north and a wide variety of fresh seafood coming from the nearby Pacific Ocean, Whistler sits in a prime spot to showcase the bounty of local ingredients. From snowmobile-accessed, 6,000-foot mountaintop fondues to cutting-edge modern cuisine with a B.C. flair, Whistler promises to provide a memorable dining experience. We meet with three chefs who strive to make sure each dish is as good as the last.
Shaun Anderson (Monk’s Grill)
Located at the base of Blackcomb in Whistler’s Upper Village, and featuring a huge sun-filled patio, Monk’s Grill is a perfect place to put your feet up and grab a cold one while sampling the varied menu after a day on the slopes. At Monk’s it’s not uncommon for guests to return after après and enjoy a grilled AAA steak or fresh seafood in the 120-seat dining room.
It’s an all day’s work for Shaun Anderson, who took the helm as Monk’s Executive Chef this past summer. Shawn and his large brigade of kitchen staff skillfully create what he describes as a fusion-style menu with a French/European background, to satisfy hungry patrons who frequent the patio, lounge, bar and dining room.
A Vancouver native who first got his taste of the kitchen through a high school program on Salt Spring Island, Shaun went on to train at Camosun College in Victoria before refining his skills at the prestigious Relais and Chateau-designated Hastings House Hotel, working with his mentor Marcel Kauer, then going on to work as a chef while backpacking in Australia. He then took the time to immerse himself in Thai cuisine, attending cooking classes during his travels in Thailand.
Lured back to B.C.by the opportunities leading up to the 2010 Winter Olympics, it was an easy decision for Shaun to relocate to the mountains for the chance to work at the world-class establishments while doing everything he loves in his spare time.
“Although Whistler has its ups and downs, there is no place I would rather be right now. We are truly spoiled – I mean, just look at the background around us,” he says.
In his down time, Shaun loves snowboarding and mountain biking or just relaxing by the many lakes in the Sea to Sky corridor with his girlfriend and his dog.
Milan Kocourek (The Mountain Club)
Born in Czech Republic, Milan Kocourek grew up in Ottawa and decided to expand his culinary opportunities and head west to Vancouver, where he spent years honing his skills working in the city’s top restaurants. There, he worked shoulder to shoulder with big-name chefs such as Rob Feenie. During his time in Vancouver, Milan often found himself spending days off in Whistler and when a job offer came his way up Highway 99, the move made perfect sense. He now runs the show at the fresh, modern Mountain Club Restaurant and Lounge.
At 30, the head chef has achieved all his culinary goals to date.
“I love what I do and it’s the satisfaction you get when you see people enjoy all the hard work you put into something that continues to inspire you,” he says.
“In a place like Whistler, you get to work with so many people, continually learning from each other.”
Working under fast-paced conditions, Milan and his team meticulously prepare for up to 180 guests per night, aiming to wow all who pass through. “Working so close with everyone in the back, you learn to work as a tight-knit family,” he says.
Milan is truly in his element when working with seafood, focusing on complementing the delicate flavors of the fresh fish and shellfish readily available just off the coast.
“I love all foods and get inspired by the chance to work with a variety of different ingredients that are in peak season,” he says.
Outside work, Milan likes to take full advantage of the vertical opportunities his surroundings have to offer by navigating his way down the mountain on his snowboard or downhill mountain bike.
Melissa Craig (Bearfoot Bistro)
Having already had a career that’s nothing short of extraordinary, 28-year-old Melissa Craig has become one of the leading names in Canada’s culinary world. With the Golden Plate Award at the most recent Canadian Culinary Championships in Toronto, Craig took home the elite title of Canada’s Best Chef, reinforcing the notion that the professional kitchen is no longer just a man’s world.
Melissa, who has been resident chef at the Bearfoot Bistro for four years, continues to innovate, maintaining the reputation that has made the restaurant famous the world over.
Having been across Canada and as far as Europe, Japan and Australia, Craig leaves no stone unturned in her quest to produce memorable meals for discerning diners with a menu described as “West Coast Canadian Cuisine with international ingredients.”
Leading her team of dozens of kitchen staff in peak season, Melissa promises diners a taste of the high life and has been building on various techniques for cooking with champagne that she learned in France. Those looking to check out the hype surrounding her win in Toronto can sample the signature Alaskan king crab trio with which she won the Golden Plate Award. Other favorites on the menu are the caribou and Kobe beef, which includes beef from cows that are spoiled with daily massages and consume beer as part of their regular diet.
As far as the kitchen goes, Melissa boasts, “We have all the toys you could ever want and get to experiment with a huge variety of cooking techniques.”
When not touring the world in search of her next inspiration or leading the team through the busy winter at the Bearfoot, Melissa says, “Winter finds little time outside of work but in the summer, I take advantage of my down time to lounge by the beach, and I just started getting into mountain biking.” (Whistler Winter/Spring 2009)
Almont Beach Resort opens in Surigao City
September 5 was a special day for the Surigao Peninsula as the naturally blessed northeastern tip city of Mindanao became the new home of the renewed resort, where you can experience the best of the Surigaonon’s warmth and hospitality – Almont Beach Resort.
Nestled 10-minutes away from the city center of Surigao, Almont Beach Resort (ABR) is also 15 minutes away from the city airport. It boasts of lush scenery and a view of the open sea ideal for corporate entertaining, sales incentive programs, weddings and other special gatherings.
ABR is the newest property under the ownership and management of Almont Holdings Incorporated – a strong pool of home-grown talents that is credited for the successes of Maribago Bluewater Beach Resort, Sumilon Bluewater Island Resort, Almont Inland Resort, Almont City Hotel and the upcoming Panglao Bluewater Beach Resort and Spa.
AHI Chairman Consul Arcadio Alegrado together with his wife Marle Montalban-Alegrado and AHI President Julie Alegrado-Vergara welcome Surigaonon’s to take a peek at this world-class property. No less than Surigao City’s Mayor Alfonso Casurra with Vice Mayor Rico Salvador Sering formally opened the resort to the public. Surigao Del Norte’s Bishop, Most Rev. Antonietto Cabajog, together with Msgr. Carmelo Morelos and Fr. John Young, led the blessing of the 20-room resort overlooking Surigao straight.
Almont Resorts General Manager Ade Pace and ABR Resident Manager Edwin Taghoy showcased the resorts new facilities and amenities to the crowd composed mainly of prominent figures from the business, government offices and the regional press/media friends.
“We invite Filipinos to embrace the charm of Surigao,” said AHI President Julie Alegrado-Vergara. “Mindanaoan’s deserve world-class hospitality experience and with Almont Beach Resort, we bring it right at their doorstep.”
For more information about Almont Beach Resort and for reservations, contact (63 85) 826 7544 or e-mail them at info@almont.com.ph.