THE EXCELLENCE OF EUROPEAN D.O. CAVA AND JAMÓN CONSORCIOSERRANO
Crafted in Spain, perfected by time
In a world that often prioritizes speed over substance, there remains proof that good things, and excellent taste, take time. D.O. Cava and Jamón ConsorcioSerrano are two such treasures, each representing a unique blend of Spanish tradition and taste created with time and perfected over centuries.
Cava has earned its place among the world’s finest sparkling wines, yet it remains wonderfully versatile. Whether paired with a simple salad, a casual meal or a celebratory toast, Cava brings a touch of elegance to every occasion. What makes Cava de Guarda Superior unique is that it is produced using the traditional method where secondary fermentation occurs in the bottle.
This meticulous process, lasting a minimum of 18 months, is carefully overseen by the D.O. Cava regulatory body, ensuring that each bottle upholds the highest standards of quality and authenticity. Made from organic vineyards that are over 10 years old, Cava de Guarda Superior reveals its craftsmanship with every pour. As the delicate, harmonious bubbles rise to the surface, you can truly appreciate the time and care it took to perfect them!
Similarly, Jamón ConsorcioSerrano is more than just a drycured ham. This exquisite product is made using traditional curing
methods which takes a minimum of 12 months to deliver a delicate and rich flavor. Each production is upheld to the rigorous standards of the Consorcio del Jamón Serrano Español, which ensures that every piece of Jamón ConsorcioSerrano bearing the seal is of exceptional quality. Like Cava, Jamón ConsorcioSerrano is not merely an accompaniment to festive tables; it is a versatile delight that can elevate everyday meals with its complex flavors and delicate texture.
Both Cava and Jamón ConsorcioSerrano are perfect examples of how time-honored craftsmanship, underpinned by the European Union’s commitment to quality and tradition, creates products that are unmatched in their category. They are not just crafted in Spain; they are perfected by time, offering a taste of excellence that is both accessible and extraordinary. Whether enjoyed on a special occasion or as part of your daily life, Cava and Jamón ConsorcioSerrano bring the best of Europe to your table.
Learn more on our website
6 FEATURE: Eternal Spring at the Brew Creek Centre
Just south of Whistler, a farm provides year-round produce and food security
11 A Seat at the Table
A Squamish entrepreneur redefines connection through community long-table dinners
14 Meal Prep Made for Mountain Life
A local adventurer brings ready-to-go meals to Sea to Sky trails and tables
16 RECIPE: Rice-Paper Salad Rolls
A surprisingly simple and good-for-you meal
18 Plant Power
A Whistler-based nutrition expert’s mission to make healing food mainstream
22 RECIPES: Kitchari Bowl and Vitality Juice
A traditional ayurvedic recipe and detoxifying drink
24 FEATURE: A Lasting Legacy
A pioneering restaurant in Whistler’s fine-dining scene bridges the past and present
27 RECIPES: Spaghetti Quattro and Crudo di capesante
A beloved pasta dish and impressive crudo reflect Quattro at Whistler’s range of Italian flavours
30 TABLE TALK: Kim Hulme and the Pemberton Collective
32 TASTE: Kalamansi Lime Posset
LETTER FROM THE EDITOR
Spring is a time of renewal, both literally, as the days grow longer and buds appear, and figuratively, as we shake off the layers of winter and re-emerge from our indoor cocoons. Part of that rejuvenation might include resolving to eat better or make meal prep easier to maximize our time outdoors. And as green shoots push through the soil, it’s also a reminder to support local farms, engage with community and enjoy a shared meal with old and new friends.
In this issue, we visit the innovative operation at Brew Creek Centre, which provides year-round produce and food security in the Sea to Sky. We talk to a local entrepreneur about how her love of snowboarding and hiking spurred her to create convenient yet wholesome meals for nature lovers who want to cook less and catch more sunshine. Similarly, the founder of the beloved Green Moustache Café offers simple and superhealthy cuisine, helping people make better choices for their bodies with organic and plantbased foods.
Coming out of hibernation also means reconnecting, and the new Dine Wilder dinner series aims to bring together like-minded people at a long table with thought-provoking conversation. Ask questions. Listen to others. Share inspirations. And do it over a good meal. This was also the ethos of Antonio Corsi, one of the pioneers of the high-end dining scene in Whistler. The late chef launched Quattro at Whistler almost 30 years ago, and his signature convivial style and fine Italian cuisine live on through the many people who worked with him and continue to make Whistler a world-class dining destination.
As the Parés, who now own Quattro and continue Corsi’s legacy there, say, “Antonio always had an extra seat at the table for you.” In that tradition, pull up a proverbial chair and enjoy our spring issue. Barb Sligl
Spring 2025
PUBLISHER Terra Gaddes
EDITOR Barb Sligl
ART DIRECTOR Vairdy Frail
COPY EDITOR Susan Fitzgerald
CONTRIBUTORS
Katherine Fawcett
Janet Gyenes
Johanna Molloy
Dee Raffo Barb Sligl Morgan Smith
FOOD STYLIST
Christine Montgomery
ADVERTISING SALES
Gillian Trainor gillian@edibleseatosky.com
778-889-8048
WEB DESIGN Assist-her
CONTACT
hello@edibleseatosky.com
LETTER FROM THE PUBLISHER
When we were planning this Spring 2025 issue, it coincided with the one-year anniversary of my dear friend’s father, Antonio Corsi, passing away. In the months leading up to this, I had reconnected with the new owners of Quattro at Whistler, which reminded me of Antonio’s significant role in shaping Whistler’s restaurant scene. Over my years in the Sea to Sky, I’ve met several people who’ve shared how Antonio profoundly impacted their lives, in both the restaurant world and their time in Whistler.
This brought up a lot of emotions for me, having lost my own father in 2021. As we planned the second year of Edible Sea to Sky and I considered how I might leave my mark, it felt important to use this platform to honour Antonio’s legacy — to remember his contributions to Whistler and the many people who worked with him. I wanted to share the story of how his
influence lives on in those who combine the wisdom of the past with the energy of the future.
I’ve known the Corsi family since 1980, when their son, Patrick, joined our Grade 1 classroom.
For the following 40-plus years, the Corsi family weaved in and out of my life. We almost always connected again at one of their restaurants. From the early days at the Trattoria, where family and friends were treated like royalty, to special events at Café Roma, late (late) nights at Quattro on Fourth and then even better weekends away in Whistler, they welcomed everyone with open arms.
As we enter the second year of Edible Sea to Sky, I hope that, like Antonio, we can take the work we’ve done so far and see it flourish — offering new possibilities, fresh beginnings and a lasting legacy for our Sea to Sky community.
Terra Gaddes
SUBSCRIBE
Subscriptions are $32 for four issues and can be purchased online at edibleseatosky.com
Edible Sea to Sky is published quarterly and distributed throughout the region from Lions Bay to Lillooet.
Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.
From a market bag for carrying the year’s first produce to a lemony sweet treat
By Barb Sligl
1 MARKET BAG
Spring marks the start of the growing season — and of farmers markets. This big bag is a carry-all for your bounty of fresh produce. The inside and outside pockets are perfect for other musts, including a water bottle (stay hydrated!). The Classic Bucket Bag is designed and handmade by Pemberton local Nina Babiuk, who uses water-resistant and ethically sourced oilskin that’s traditionally milled in Scotland. $210; pembertonbagcompany.com
2 PLATE FULL
Serve those spring greens and grilled asparagus on a beautiful plate embellished with the Nuu (octopus) designed by Haida artist Ernest Swanson. “The octopus, embodying depth and adaptability, signifies the journey to achieving higher consciousness. Its presence … highlights our potential to overcome challenges and evolve,” says Swanson. Pieces from his Nuu collection are available at the Audain Art Museum in Whistler. $47 for a set of two; shop.audainartmuseum.com
3 EASTER TREAT
Hop into Fox & Oak, the community coffee and bakehouse in downtown Squamish, for a limited-time treat. The Lemon Curd Easter Egg Doughnut is a seasonal favourite. Made with naturally leavened brioche dough (using organic flour milled in Chilliwack) and house-crafted lemon curd, it’s topped with vanilla glaze and a strawberry drizzle. Yum! $6.50; foxandoak.ca
4 SOOTHING BALM
After the long and cold winter, your skin may be thirsty for some nourishment too. Solomé Arnica Salve (solomé means “peace”) is handcrafted in small batches by Whistler local Melinda Lopez. It’s a natural blend of organic oils and botanical extracts, including the alpine flower arnica, which has long been used for its natural anti-inflammatory properties to help soothe those outdoor-play bruises and sprains. $24; solomebeauty.com
5 BUZZY BREW
Crack a can of Lillooet Brewing’s spring seasonal Lillooet Honey Ale to toast the longer and warmer days. Made with local Golden Cariboo honey, this brew has floral notes and a refreshing yet pleasantly mild flavour — like the onset of spring. Ideal for an afternoon après, whether you’re out for a latespring ski or hike. $15.12 for a 4-pack; lillooetbrewing.com
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One of the two geodesic growing domes.
Eternal Spring at the Brew Creek Centre
Where good bugs, fish, tiny toads and a bounty of blooms and produce thrive year-round
The air is warm and fragrant as I inhale the sweet scents of viola, begonia and stock flowers. My coat brushes against deep purples, blushing pinks and pale peaches. It feels as if above me there should be a blue sky, with the sun poking out from behind scattered cumulus clouds. But these blooms sit beneath the interlocking triangles of a geodesic growing dome.
The Brew Creek Centre is located about 20 kilometres south of Whistler Village and sits on some 20 acres of forest where ancient cedar trees overlook a diverse range of accommodation options, homes and farmland. The secluded space is available to rent for corporate groups (15 to 30 people) and socially driven enterprises.
“We have always had a deep commitment to sustainable practices, and when the centre first opened it had a small farm. However, in 2020, when the global pandemic restricted some of our regular business activities, we had to pivot,” explains Stephanie Becic, farm manager at the Brew Creek Centre. “We expanded the farm and its capabilities because we believe in fostering and
By Dee Raffo
by Logan Swayze
supporting our community, and a resilient local food system plays an integral role.”
Run by a tight-knit group of five core team members, the Brew Creek Centre has a 1,400-square-foot aquaponic facility, a hoop house, two geodesic growing domes, three acres of outdoor gardens and 8,000 square feet of yearround polycarbonate greenhouses. They grow a wide range of produce, including boutique baby lettuces, microgreens, scarlet frills and other mustard greens, and unique herb varieties like purple shiso.
“This is the first place I’ve worked at that’s using organic and sustainable practices at this scale,” says Elliott Davis, lead grower, who worked on farms on the Gulf Islands and in the Okanagan before coming to Brew Creek last spring. “I’m learning so much here, especially about year-round production. We grow a wide variety of vegetables and work with local restaurants to see what produce they want for their menus.”
Educational enrichment is a founding principle of Brew Creek, resulting in a dedicated, passionate team who love to share what they do. They work with
“We have always had a deep commitment to sustainable practices.”
Photos
arranging.
“Projects like this always have a big learning curve, but that’s what the Brew Creek Centre is all about.”
the Worldwide Opportunities on Organic Farms (WWOOF) program, which facilitates homestays on organic farms in more than 130 countries, and they are currently exploring the expansion of agricultural apprenticeships and internships in collaboration with local universities.
“Over 20 volunteers came this summer, and some stay all winter too,” says Becic. “They came from Germany, Australia, the States and New Zealand. They get hands-on training where they can see what’s possible, and then they can take that inspiration and start their own sustainable farming operation wherever they call home.”
As we talk, Becic leads me to one of the 4,000-square-foot greenhouses, where I have to watch my feet. Tiny toads hop in and out of the rows of tomato and cucumber vines, providing natural pest control.
“They just hopped in and will be huge by the spring from eating the flies and bugs.” Becic laughs. “We have a great summer here in the Sea to Sky — it’s just short. The prime time is June, July and August, so we must think outside the box to produce year-round.”
Outdoors, Becic points out the expanded vegetable beds that produce beets, radishes, carrots, greens, peppers, broccolini, kale and cabbage, which will be transplanted into the beds in late April. In the winter, the selection of produce is limited to a consistent stock for their restaurant and grocery clients.
Becic smiles as she leads me to the next location, their aquaponics facility. This is a passion project, co-founded by Becic at Custom Grow Solutions and built out of refurbished shipping containers that were once used to transport food
across the Pacific Ocean and are now repurposed as spaces for cultivation.
“I believe aquaponics will be a key part of the future in farming,” says Becic as she ushers me inside. We watch her colleague Josh Neate release “good bugs” onto living lettuce, basil and watercress, which all sit with their roots directly in water. There is no soil. “It’s a closed-loop system that mimics a natural ecosystem. We feed the fish, the fish feed the plants (their waste contains ammonia and organic compounds), and the plants clean the water. And if you live in a sunny and warm location, you could run this system on solar power.”
When I ask how efficient this system is, Becic explains that there’s hardly any water loss (less than 10 percent), especially when compared to conventional agriculture, and labourwise it takes about eight hours per week to maintain. It also generates about 1,000 trays of microgreens every year.
“Projects like this always have a big learning curve, but that’s what the Brew Creek Centre is all about,” says Becic. “At one point we used goldfish. We worked with nearby Pinecrest Estates, as they had an issue with goldfish in their lake and wanted to get rid of them and we wanted them! However, we needed more biomass to produce the number of plants we planned for, so we also added some koi.”
Given the importance of food security in the Sea to Sky, it’s easy to see why Becic thinks aquaponics could be a solution. As we leave, she points at a bucket and tells me that even the by-products of the fish, the sludge, is used.
We go back into one of the two geodesic growing domes, transitioning from the greys and browns of the dormant season outside to the full colours of spring and summer inside.
Fresh-cut blooms ready for
The daily vegetable harvest.
Becic hands me a viola, claiming it tastes like bubble gum. I’m skeptical, but as I chew on the delicate petals, that’s the exact flavour. Begonia (the edible kind) will give you citrus notes, while flox and nasturtium are peppery.
“The biggest challenge for us here is establishing and balancing the ecosystem,” says Becic as she scans the dome. “Everything plays a role and it’s extremely fragile.” Her colleague with the good bugs is back again and Becic explains that, unlike during spring and summer when these beneficial insects enter naturally, in the winter they have to be added to the environment.
“We’re still honing our skills as a new business,” says Becic. “To name a few, we work with Fergie’s Café in Squamish and Alta Bistro, Wild Blue, Balam and Mekong in Whistler, as well as places in Vancouver. Having our produce and garlic at the locally owned Creekside Market was a huge win for us, as we want to be accessible to locals.”
The long-term goal is more local collaboration, such as providing education and hosting workshops. They’ve had a few school groups come through, and seeing the children engage and learn about the system reinforces the team’s sense of purpose in what they’re doing.
“We need more small, local farms,” Becic says. “We need to buy local and support our local producers. It all strengthens our food security while inspiring the next generation of farmers.”
e
DEE RAFFO |
WRITER
Dee likes to balance high-thrill adventures with downtime basking in the beauty of the Sea to Sky Corridor. Originally from the U.K., she’s slowly considering herself a local after nearly two decades here. Dee’s byline can be found in local and national publications, online, in print and on TV.
Growth is abundant inside the geodesic dome.
A Seat at the Table
Dine Wilder is redefining connection through community long-table dinners
By Morgan Smith
In the Sea to Sky Corridor, a place teeming with fastpaced, adventure-driven communities, meaningful connection can, at times, be elusive. While bonding over shared passions for fresh powder or gnarly slabs is commonplace, these moments can sometimes lack the depth many of us crave. This was a sentiment that Emily Shimwell, owner of Dine Wilder, heard time and time again.
“I meet so many people who tell me they’re dying for these kinds of conversations,” she says of the thought-provoking interactions she curates. Locals — especially women — were struggling to find ways to crack the crème brûlée of human connection.
A recent winner of the Emerging Entrepreneur of the Year Award from the Squamish Chamber of Commerce for the charcuterie business she co-owns, Graze Wilder, Shimwell
tapped into her enterprising spirit. She decided to blend her love for community and for designing beautiful spaces into something everyone can relate to: the dinner table. “I wanted to create something really cool and special for people to experience, and it feels different than anything I’ve seen.”
Originally from Yorkshire, she grew up in a household where her mother’s open-door policy welcomed everyone. Inspired by her upbringing, she decided to start Dine Wilder, a unique dinner series that reimagines the act of sharing a meal as a catalyst for authentic connection, both personally and professionally. Each event revolves around a distinct theme — connection, joy or abundance, to name a few — that invites guests to engage in a more resonant way. In contrast to the elaborate multi-course long-table dinners of upscale restaurants that take place along the corridor, Dine Wilder
Photos by Gabriela Le
The_Bread_Warehouse open daily from 9 to 4:30
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focuses on how gathering around a table has the power to bind people.
As we dust off the lingering effects of pandemic deprivation — the difficulty to form new relationships being one of them — the emergence of Dine Wilder is especially timely. Shimwell’s dinners are rooted in creating a space that feels both warm and welcoming. But they go further by including an inspirational speaker at each gathering to add another meaningful layer of connection and dialogue.
Lydia Williams, born in Squamish and a passionate steward of Sḵwx̱wú7mesh language and history, was the featured guest at “Dine in Community,” the third in the ever-growing list of dinners, which I was invited to join. Hosted at the Spirit School in Squamish, a space dedicated to spiritual growth and connection, the evening’s theme embraced community and the rich Indigenous heritage of the region. Williams brought a warm, gentle energy to the event, and guests were welcomed by traditional drumming and singing and a handwritten note with the words Chen Mek’, which poetically translate to “I’m full.”
Conversations began, as they often do, with questions like “What do you do?” and “Where do you live in town?” But with the help of some prompts, we began to peel back the layers, offering one another deeper glimpses into our lives and experiences. We were given conversation cards that guided
discussions beyond the surface: “Where’s the best place in the world, and why?” and “What’s something you disliked about yourself as a child but now love?” The women surrounding me shared stories of triumphs and challenges: one in the throes of balancing motherhood while running two businesses, another building a sea moss company while honing her skills as a butcher. Surrounded by a table of strangers, I found myself sharing things about my life that I certainly would have not otherwise revealed.
The true magic of Dine Wilder lies in its intentionality. While food serves as the catalyst for gathering, this roaming dinner series is less about the conventional idea of a long-table feast and more about the meaningful conversations that unfold around it. The privilege to attend this dinner was not lost on me (a ticket is as much as $180), yet the chance to connect to my community in a different way left me reflecting. How do we show up in a way that is more open and honest? Dine Wilder is certainly building an atmosphere to do just that.
MORGAN SMITH | WRITER
A self-proclaimed food-obsessed writer, Morgan is always on the lookout for new spots in her hometown of Squamish and beyond. A compost advocate, she can be found among the trees, listening to music a bit too loud or making elaborate meals for herself. Find her on Instagram @gimmemorge.
We encourage you to support our region’s small-batch makers, who make their products with love. Shopping local helps sustain our communities and foster creativity and craftsmanship.
Small Batch Makers
@glow_coco_plant_alchemy glow-coco.ca
GLOW COCO PLANT ALCHEMY
Functional chocolate bars, handcrafted in British Columbia, are a delicious delivery system devoted to the power of plants. Ignite your palate with a purpose.
@thebritishbaker.ca thebritishbaker.ca
THE BRITISH BAKER
There is something for everyone at The British Baker! Sausage rolls, French macarons, millionaires shortbread and custard slice to name but a few.
@seedtoculture seedtoculture.ca
SEED TO CULTURE
We use organic, regenerative farming practices and traditional fermentation techniques to create probiotic-rich, nutrient-dense fermented foods.
@garibaldi_salsas garibaldifoods.ca
GARIBALDI SALSAS
From Mexico to your table — truly authentic homemade hot salsa inspired by the vibrant flavours of traditional Mexican cuisine.
Meal Prep Made for Mountain Life
Food
that’s good to go and good for you
By Katherine Fawcett
When it comes to finding shortcuts, Jacqueline Parakin takes the long way. A meticulous planner, tester and perfectionist, she knows how to prep and fuel herself for a day on the mountain trails, in any season. Parakin, a diehard snowboarder with long blond surfer hair and a dazzling smile, is the founder and owner of Whistler-based Mountain Meal Prep. She knows that risk-taking plus trial and error are key elements in creating something unforgettable, and she has spent years building a business that provides unique and healthy ways for others to do the same, with super-quick, super-easy meals that are tasty and can be pulled together easily at home or on a mountaintop.
Raised on Vancouver Island by a family of entrepreneurs, Parakin always knew she wanted to work for herself. In her early 20s, she was a post-secondary student with limited time, resources and energy. “I was so busy, juggling jobs and studying,” she says, “I found it hard to maintain a healthy diet. I knew that the typical starving student struggles to balance health
and convenience while on a budget, and often, I found myself turning to fast food or takeout. But deep down, I yearned for healthier alternatives. I got tired of asking myself ‘What’s for dinner?’ every single night.”
One Christmas her mother gave everyone in the family gifts of homemade dried soup mix. “Seven jars of soup. Brilliant! We just had to add water,” says Parakin. “That soup sparked the idea. [My mother and I] worked together, combined our skills and created this idea.” Parakin credits her mother with instilling the concept that homemade, nutritious food is essential to health and well-being.
Armed with a degree in holistic nutrition and backed by her mother/consultant, Parakin started Mountain Meal Prep four years ago to answer that question of what’s for dinner and give people more time out of the kitchen and in nature. The key is dehydration, which removes the most time-consuming part of cooking and gives food a long shelf life. It’s not a new technique; people have been drying their food for as long as they’ve had to find ways to make it last. “Dehydration is
Photos by Vairdy Frail
A backpack-friendly meal enjoyed on the banks of the Squamish River.
really just another form of food preservation, like canning or freezing,” says Parakin. “Essentially it saves money and prevents waste.”
She uses dehydrated vegetables, beans, dried pastas, rice, legumes and spices. And, whenever possible, she relies on local suppliers and growers for seasonal ingredients — whether kale and potatoes from Pemberton farms or herbs from her mother’s backyard garden. Parakin also recently partnered with Buy BC, a marketing program that supports and promotes local agriculture and food products in the province.
Her meal prep kits provide affordable make-at-home meals, ideal for busy families. All that’s required is to empty the package into a pot, add water and simmer for about 30 minutes. From Taco Soup to Loaded Lentil Stew, the meals are vegetarian (with the option to add meat). Parakin also makes Mountain Meals, backpack-friendly concoctions designed for on the go: biking, hiking or camping. They’re light and compact, with virtually no prep. Again, just add boiling water — this time straight into the bag. Let the meal sit to rehydrate, then indulge. A popular dish is the Mount Currie, a mouth-watering coconut chickpea curry served over rice, and a tribute to the local mountain near Pemberton.
“It’s incredibly fun and fulfilling to connect with customers and hear their stories about where they’ve enjoyed my meals,” says Parakin, “whether it’s on a hiking trail or a cozy night in.”
“Dehydration is really just another form of food preservation, like canning or freezing.”
Jacqueline Parakin’s shortcuts to healthy meals pro tips for quick and easy meal prep
Wash and chop vegetables and fruits and store in clear containers in the fridge, making them easy to grab for meals or snacks.
Prepare proteins, such as hard-boiled eggs or slices of chicken, to boost any salad or sandwich.
Subscribe to a local CSA box. Produce from community farms can inspire you to try new recipes, experiment with unusual ingredients and boost your veggie intake.
Keep a veggie- or meat-scraps bag in the freezer and toss in your carrot tops, onion skins, meat bones and other scraps. Boil the scraps with your favourite seasonings for a delicious veg or meat broth.
Cultivate an herb garden. A windowsill or small patio is all you need for the convenience of fresh herbs.
Prepack freezer bags with fixings for instant smoothies, like yogurt cubes (pre-frozen in ice trays) and chunks of fruit (bananas, berries) and veggies (spinach, kale).
KATHERINE FAWCETT | WRITER
Katherine Fawcett is a Squamish-based author and host of the Tap In Creativity Retreat for Writers. Her latest books of fiction are The Swan Suit and The Little Washer of Sorrows.
VAIRDY FRAIL | PHOTOGRAPHER
Vairdy is a Squamish-based commercial and editorial photographer. Specializing in food and lifestyle photography, she is committed to supporting local brands and businesses. When not behind the camera, she’s keeping up with her husband and twin boys as they explore mountains and coastlines at home and abroad. Find her at vairdy.com and @vairdy_photography.
Chili Mac and Cheese is a family favourite.
RICE-PAPER SALAD ROLLS
In addition to her packaged meal kits, Jacqueline Parakin has a host of favourite recipes she collected when she studied holistic nutrition. Simple and approachable, these salad rolls are “my go-to for healthy dinners when I don’t want to cook,” she says.
Makes 5 to 10 rolls
Time: 25 minutes
Filling
½ red pepper, julienned
1 large carrot, julienned
½ cucumber, julienned
3 green onions, thinly sliced
Handful of baby spinach, thinly sliced
5 to 10 rice papers
½ teaspoon sesame seeds per roll
Cooked shrimp or chicken or tofu cut into thin strips
200 grams cooked vermicelli noodles (optional)
Sauce
2 tablespoons soy sauce (or Bragg Liquid Aminos)
3 tablespoons peanut butter
2 tablespoons sriracha
1 tablespoon sesame oil
1 tablespoon maple syrup
1 tablespoon sesame seeds
1 to 2 tablespoons water (to thin)
Chop pepper, carrot and cucumber into julienne slices
4 to 5 inches long and set aside. Thinly slice the spinach and green onion and set aside.
Fill a large bowl with hot water. Soak a rice paper in the water until it’s completely soft and flexible, 3 to 30 seconds. Gently shake water from the paper, lay flat and let sit for about 30 seconds to absorb excess water.
Sprinkle ½ teaspoon sesame seeds in the centre of the wrap and layer with protein (shrimp, chicken or tofu), sliced green onions and spinach, and then julienned vegetables and vermicelli. Leave enough rice paper on each side for wrapping. Pull one edge of the rice paper over the filling. Fold the side edges over the top and then roll over the rest of the rice paper to make it compact.
Combine sauce ingredients in a bowl or jar. Stir until smooth. Start with 1 teaspoon of water and add more for desired thickness. Use as dipping sauce for the salad rolls.
Photo by Vairdy Frail
Styling by Christine Montgomery
Plant Power
Eating real to heal has become the mission at the Green
By Johanna Malloy
Photos by Anastasia Chomlack
Moustache Café
“
My vision of food as medicine resonates deeply in Whistler,” says Dr. Nicolette Richer, “where active lifestyles demand vibrant, nutrient-dense meals that support overall wellness.” It’s what underpins the Green Moustache Café, her popular eatery. Richer has been an expert in chronic disease reversal for more than 18 years and is the founder of the Richer Health Retreat Centre, which helps people reclaim healthier lifestyles. Her goal has long been to reconnect people with nourishing
“My family are subsistence farmers where food is not only used as fuel for hard-working bodies but also as medicine for ceremonies and celebrations.”
top), sports a greensmoothie moustache (top right), harvests in the garden (bottom right), enjoys one of her healthy meals (opposite, bottom right), and preps food with her husband, Pierre (opposite, bottom left).
practices for optimal health. And it’s an ethos that fits the Sea to Sky community.
A serial entrepreneur, Richer also founded Sea to Sky Thrivers, a non-profit organization that educates physicians and members of marginalized communities about food as medicine and decolonizing current food systems. She traces her passion for nutritious food to early childhood. “I was born in a remote village in Malawi, Africa, to a Punjabi Malawian mother and Austrian father. My family are subsistence
Nicolette Richer cooks with family (opposite,
farmers where food is not only used as fuel for hard-working bodies but also as medicine for ceremonies and celebrations. I moved to Canada when I was four and 40 years later embarked on a trip back to my birth village to visit my grandmother. To my astonishment, they were still using the same food practices and not one single person had a chronic disease.”
In 2013, Richer opened the first Green Moustache Café in Whistler, in response to demand from her clients, who wanted easy access to organic and plant-based whole foods. The menu’s nutrient-rich options range from the warming Morning Glory Oatmeal (oats cooked in stewed apples and cinnamon and topped with berry chia jam and Green Mo’ granola) to the tried-andtested crowd favourite, the Green Mo’ Wrap (quinoa salad, hummus, carrots, sprouts and cooked beets rolled in a collard leaf and served with their signature Liquid Gold Dressing). The wrap is “a great tasty snack on the go,” says Richer. “People put them in their backpacks and bring them up the mountains.”
and affordable Vitality juice, made with four medium carrots and a green apple. “This recipe is a game-changer for so many of my clients,… supporting liver and digestive healing through the powerful beta-carotene in carrots and pectin and malic acid in the apple. It’s a great example of how uncomplicated, real food can transform health in profound ways.”
Richer has now helped thousands of people live healthier, happier and more fulfilled lives. One of the first was her friend’s dad, who was diagnosed with Stage 4 prostate cancer that had metastasized to his bones. The burly 72-year-old real estate tycoon was told he had three months to live. But after a strict diet of organic cooked fruits and vegetables, whole grains and legumes and fresh-pressed juices, as well as supplements and enemas — he spent a year carrying around his food and drinks in a cooler — his cancer had reversed without conventional treatment and he lived another vibrant 22 years.
Richer has now helped thousands of people live healthier, happier and more fulfilled lives.
Another surprisingly simple and nutritious dish is the Golden Kitchari hot bowl — basmati rice with slowcooked moong dal lentils, vegetables and spices — which is easy to make at home. Kitchari is a staple of ayurvedic cuisine, combining six tastes that are essential for balancing the body’s systems and promoting overall well-being: sweet, sour, salty, bitter, pungent and astringent. It’s soothing and lets the digestive system rest while providing highly bioavailable nutrients. “Kitchari, in particular, stood out to me because of its long-standing reputation in ayurvedic medicine as a healing and detoxifying dish. It embodies everything I wanted to offer: tradition, nutrition and ease of digestion,” says Richer.
She goes deeper into this in her book, Eat Real to Heal, which is both a guide to healthy living and a collection of recipes. Her favourite is the simple
Real food is the foundation for a healthy life, and the Green Moustache Café has stayed true to its mission of feeding people and fuelling a movement towards better health and sustainability. Whether it’s a comforting bowl of kitchari in the café or at home, whole-food and plant-based eating is Richer’s path to healthier living. She wants to remind everyone that health begins on the plate — and that every bite is an opportunity to thrive.
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JOHANNA MALLOY | WRITER
Johanna is a writer, life coach and yoga teacher living in Pemberton. She specializes in the health and wellness industry and enjoys all of the outdoor pursuits that the Sea to Sky has to offer.
TEN EMPOWERING TIPS FOR A HEALTHIER LIFESTYLE
1
Start with whole foods
Focus on eating foods in their most natural state: whole, unprocessed and plant-based. Favour fruits, vegetables, whole grains, legumes, nuts and seeds. The closer the food is to its original form, the more nutrients it will have to nourish your body.
2
Ditch processed foods
Look for SOS-free foods — those without added sugar, oils and salts. These additives diminish the nutrient density of meals and contribute to inflammation and chronic disease. Instead, add flavour naturally with fresh herbs, spices and citrus.
3
Hydrate with purpose
Skip sugary drinks and hydrate with water or healing juices. A simple cold-pressed carrotand-green-apple juice like Richer’s Vitality juice is rich in beta-carotene and antioxidants that support liver health and can even help combat chronic diseases like diabetes and heart disease — hence its name.
Cook at home
Control what goes on your plate by preparing meals at home. Start with simple recipes like the Green Moustache Café’s kitchari, a healing ayurvedic dish that’s easy to make, gentle on the digestive system and packed with nutrients.
Eat the rainbow
“The Green Moustache Café is all about helping people take health into their own hands,” says Richer. “I believe that anyone can start making small, impactful changes to improve their health, and it doesn’t have to be complicated or expensive.” 4 5 6 8 7 9 10
Incorporate diverse fruits and vegetables into your diet. A colourful plate includes different phytonutrients, vitamins and minerals that are beneficial to your health.
Focus on small changes
Don’t overhaul your entire diet overnight. Start with one change, like swapping out a processed snack for a piece of fruit. Even small steps can lead to big results over time.
Educate yourself
Knowledge is power when it comes to making informed choices about what you eat, whether it’s reading books like Eat Real to Heal or exploring scientific research.
Prioritize self-care
Your health is about more than food; it’s about nurturing your mind, body and spirit. Practice mindfulness, move your body daily and surround yourself with a supportive community that values wellness.
Visit local farmers
Support local growers and choose organic whenever possible for food that’s free from harmful chemicals and helps regenerate the soil.
Empower yourself
Your health is in your hands. Everyday choices, from what you eat to how you care for yourself, have the power to heal and transform your life. Start with one bite, one meal, one day at a time.
For more tips check out richerhealth.ca and seatoskythrivers.com.
KITCHARI BOWL
This traditional slow-cooked ayurvedic recipe has all the elements Nicolette Richer looks for in healing food. It combines sweet, sour, salty, bitter, pungent and astringent flavours in one soothing and detoxifying dish. Serve with your favourite nutrient-rich salad.
Serves 4
Time: 45 minutes, plus overnight to soak rice and moong dal.
1½ cups basmati rice
¾ cup moong dal (split mung beans)
1 medium onion
1 small yam or sweet potato
2 carrots
½ bunch dark kale
¼ teaspoon ground cardamom
2 teaspoons cumin
2 teaspoons black mustard seeds
2 teaspoons ajwain
2 teaspoons water
1 thumb-sized piece of ginger
6 cups water
2 teaspoons turmeric powder
Garnish
Dried coconut
Cilantro
Lemon wedge
Tamari
Soak rice and dal in water overnight. Drain and set aside.
Dice onion. Chop yam, carrots and kale into bite-sized pieces. Set aside.
Dry roast all the spices except ginger and turmeric in a large pot over medium heat for 1 minute. Add 2 teaspoons of water and stir together.
Add diced onions to spices and sauté until soft and translucent, adding small amounts of water as needed if it gets too dry.
Grate ginger. Add 6 cups of water to the pot. Add rice, dal, carrots, yam, ginger and turmeric.
Stir while increasing the temperature until boiling, and then reduce to a simmer. Cook for 30 minutes, stirring regularly. Add kale and continue cooking for another 10 to 15 minutes, stirring regularly, until most of the liquid is absorbed and the rice and dal are soft. If the water evaporates too quickly, add a touch more and continue cooking until everything is soft and tender.
Transfer the cooked kitchari to a serving bowl and garnish with dried coconut and cilantro. Serve with a lemon wedge and some glutenfree tamari.
VITALITY JUICE
This 100-year-old recipe is healing, is good for repairing the liver and has long been used for reversing chronic disease and detoxifying cells.
Makes 1 serving, approximately 8 ounces
4 medium carrots, including peel
1 green apple, including skin
1 thumb-sized piece of ginger
¼ lemon, including peel
Blend everything in your juicer.
Photo by Vairdy Frail
Styling by Christine Montgomery
A Lasting Legacy
Quattro at Whistler bridges the past and present
By Janet Gyenes
In the
At work in the
a resort town in Germany’s
where
his future wife and business partner.
Antonio at his first restaurant, Corsi Trattoria (1980).
Antonio at Quattro on 4th (1994), in the Kitsilano neighbourhood of Vancouver.
Café Roma kitchen, Antonio cooks for his nephew Stefano (visiting from Italy in 1987).
Parkhotel Adler in Hinterzarten (1968),
Black Forest
Antonio met
Jay Paré, once the manager and now the co-owner of Quattro at Whistler, enjoys dinner with his wife Katie Paré and Antonio.
Pasta — and, of course, spaghetti — has always been a hallmark of Antonio’s Italian cuisine since the early days at the Corsi Trattoria.
“Italians only.”
Those
two words accompany the menu listing for Spaghetti Quattro — the longtime signature dish created by late chef and revered restaurateur Antonio Corsi — at Quattro at Whistler. Whether the message was meant to be an inside appeal to Italians or a cheeky challenge, given the recipe’s hit of red pepper flakes and minced garlic, doesn’t matter as much as what was always the focus of the dish for Corsi: the pasta.
The dish’s other simple but high-quality ingredients — Italian parsley, extra-virgin olive oil, ground chicken — and its precise preparation are enduring hallmarks of the pioneering Italian cuisine and fine dining Corsi introduced to Whistler. It was during a time when only a handful of high-end restaurants existed in the village, which hadn’t yet become the four-season destination it is now.
Quattro at Whistler was the third iteration of the Corsi family’s famed Quattro brand of restaurants, which once also had locations in Vancouver (run by Corsi’s son, Patrick) and North Vancouver. Corsi
established a sense of camaraderie and community, influencing and inspiring an untold number of chefs, servers, restaurateurs and bartenders. “I think ‘passionate’ is the key word that explains Antonio,” says Jay Paré, who now co-owns Quattro with his nephew James Paré. “Passion was just his way of life,” James adds. “It’s what motivated him every day to get up and do what he did. It was sort of what he was born for.”
Jay got his own start in the industry in 1984, when Mario Enero (founder of Caramba restaurant) gave him a job busing tables. Jay then moved on to work at another stalwart Italian restaurant in Whistler: Umberto Menghi’s Il Caminetto. James was a frequent visitor to Il Caminetto’s kitchen and later apprenticed at Quattro.
Corsi’s ethos has inspired both his extended family and the restaurant community, who continue to protect and adopt it in their own ventures. The Parés have kept that legacy alive, even as James carved his own path as a chef, honing his skills at Fairmont hotels in the U.S. That spurred a stint as
At the Park Royal Hotel in West Vancouver (1977), Antonio celebrates with his brother Mario Corsi and chef Hans Schaub.
James and Jay Paré in front of Quattro at Whistler, where they once worked with Antonio Corsi and now continue his legacy.
executive chef at the Savoy in London, where James supervised a brigade of almost 100 at the celebrated West End hotel.
Even so, the lure of working with family never wavered for the Parés, and the pair discussed starting a business. “It was at a very young age for me,” says James, “and we were lucky enough to make that happen in 2014.” They first teamed up to buy Caramba, a casual Spanish restaurant in Whistler, with James taking on the role of executive chef. In 2020, they purchased Quattro at Whistler from Corsi.
“Antonio always had an extra seat at the table for you.”
And their newest venture, Lorette, a French brasserie, will open in Whistler this spring.
The Parés’ trio of seemingly diverse restaurants flow from the ones started by their mentors. “We took … the nuts and bolts of what [each] business was,” says James of Caramba and Quattro, “and all we wanted to do is pay homage to these people who started a great business, a great restaurant.”
When he and Jay took the helm at Caramba, James promised not to touch the beloved calamari. As he’s said, “Why would you want to change something that nice?”
Likewise, Corsi’s cult hit will never leave the Quattro at Whistler menu. “When [Corsi] was a chef,” James says, “he created [Spaghetti Quattro] at the end of the night for himself. He realized how great it was. And, you know, he created this rule that you could never put Parmesan cheese anywhere near it.”
Other menu items are sacrosanct, too, following the heart of Corsi’s cuisine — and his canon. “It would be bold, it would be flavourful, it would be simple,” says James. “It would be uncomplicated, but there was always a rule for something.”
James says such details are what set Corsi’s cooking apart from that at other Italian restaurants. Only pecorino, never Parmigiano-Reggiano, is used in the Fusilli Tartufati, another perennial favourite, made with local wild mushrooms, truffle cream and sage. “He would make sure the Parma ham was always a high-quality product from Italy, but [it] had to be sliced properly, had to be presented properly.”
By continuing these touches, the Parés illustrate their reverence for those who came before. But preserving the classics doesn’t mean there isn’t room for a few twists. And while they didn’t want to modernize the menu at Quattro at Whistler, they now bridge past and present for diners — who, as James says, “cook at home way better than they ever have” — with innovative dishes they’d never make for themselves.
Simplicity, the cornerstone of Italian cuisine, still reigns, and top-notch ingredients are essential. For instance, the Parés bring in burrata from a denominazione d’origine protetta (a protected designation of origin) in Italy, ordering it three weeks in advance. Preserved lemons elevate the ruchetta, an arugula salad. High-end olive oil accompanies the house pane. “We’re just trying to pay homage to Antonio,” says James. “What would Antonio do now if he was still here and in his prime?” he wonders.
The idea for Lorette — a portmanteau of women’s names from the Paré family — came to Jay and James on the heels of their purchase of Quattro in 2020, but the pandemic slowed their plans to bring a “proper” high-end French-brasserie concept to Whistler. Jay’s roots are in Montreal, and James says they’re drawing inspiration from Québécois-style cuisine, using Pacific Northwest ingredients and classic French techniques.
“Flavours are going to be simplistic but complex in taste,” says James. Nothing too modern. Nothing too complicated. Like Corsi’s cuisine.
The upscale casual dining Corsi brought to Whistler almost 30 years ago continues to thrive and grow. His legacy was to bring people together in an atmosphere that feels like family. “Antonio always had an extra seat at the table for you,” says James. “He always had a big smile or was ready to have a glass of wine with you.”
JANET GYENES | WRITER
Janet is an award-winning writer and editor and the author of Vancouver Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the City on the Sea. An avid traveller, she has experienced an asado in Argentina, slurped soup dumplings in China and savoured spicy Sarawak laksa in Malaysia. Find her on Instagram @nota7bene.
CHRISTINE MONTGOMERY | FOOD STYLIST
Christine is a pastry chef, food stylist, artist and mom of two. After running a bakery in West Vancouver with her mom for eight years, Christine shifted to food styling for print and film advertising around Vancouver. She finds inspiration in local ingredients and the beauty of food. Find Christine at Fig Food Styling. e
SPAGHETTI QUATTRO
This beloved and long-time signature dish at Quattro was created by Antonio Corsi late one night, after hours. As James Paré says, it will never go off the menu.
Serves 2
Time: 45 minutes
220 grams spaghetti (good-quality dry pasta, like De Cecco)
¼ cup olive oil
140 grams ground free-range chicken breast
1 teaspoon kosher salt
¼ cup garlic cloves, crushed
1 teaspoon chili flakes
3 tablespoons Italian parsley chiffonade, chopped in thin flat strips
¼ cup black beans (ideally not canned)
3/8 cup tomato sauce (smooth purée)
Cook pasta according to the package instructions (2 minutes less for al dente).
Meanwhile, in a cold saucepan add olive oil, chicken and salt. Heat pan and cook chicken slowly on low heat to confit while breaking the chicken up.
Add garlic, chili flakes and parsley. Cook for about 30 seconds, increasing heat to medium and stirring constantly, until the garlic is cooked and the parsley sizzles.
Add black beans and tomato sauce and bring to a simmer. Remove from heat and stir vigorously to emulsify the olive oil and tomato sauce. Taste and season as necessary.
Toss pasta with the sauce and serve immediately. Buon appetito!
Photo by Vairdy Frail Styling by Christine Montgomery
CRUDO DI CAPESANTE
Serves 2
Time: 90 minutes
This no-cook dish — crudo means “raw” and capesante means “scallops” — is an Italian cuisine classic. Thinly sliced raw scallops are drizzled with a citrus dressing and olive oil and garnished with jalapeños, pickled cucumbers, avocado purée and agrodolce. Agrodolce is a traditional Italian condiment that translates to “sweet and sour,” explains James Paré, and this bright and fresh dish is an example of “the direction we’re taking the menu since Antonio passed the reins to us.”
Note: The agrodolce, purée, pickled cucumber and dressing yield enough for up to 12 servings, so add more scallops for an impressive party dish or reserve the condiments and garnishes for another use.s
4 scallops, raw (Hokkaido or Japanese)
Pinch sea salt and pepper
1 green jalapeño, thinly sliced Microgreens or other garnishes (optional)
Citrus dressing
Juice and zest of 1 lemon
Juice and zest of 1 orange Juice and zest of 1 lime
¼ cup olive oil
Pickled cucumber
1 cup rice wine vinegar
¾ cup sugar
½ cucumber, thinly sliced
Grapefruit gastrique
3 cups grapefruit juice
1 cup white balsamic vinegar
Orange agrodolce
2 cups orange segment supremes (about 5 large oranges; see cutting instructions below)
½ cup lemon segment supremes (about 3 lemons)
1½ tablespoons lime segment supremes (1 lime)
¼ cup olive oil, divided
¼ cup shallots, finely sliced
¼ cup brandy
Avocado purée
1 avocado
Juice of ½ lime
1/8 cup water
Pinch salt
For the citrus dressing, combine lemon, orange and lime juice and zest with olive oil. Mix well and set aside.
To pickle the cucumber, bring rice wine vinegar to a boil in a saucepan. Whisk in sugar until dissolved. Let syrup cool.
Place the cucumber slices in half the syrup and refrigerate until ready to use.
For the grapefruit gastrique, combine grapefruit juice and white balsamic vinegar in another saucepan. Reduce over medium heat for 45 to 60 minutes, lowering the temperature as it thickens. When you see less bubbling, it’s close to ready. It will stiffen more as it cools.
Meanwhile, for the orange agrodolce, place a strainer over a bowl. Segment the citrus fruit into supremes (cut off the ends and peels and remove the pith and membrane) over the strainer. Reserve any juice in the bowl for another use. Heat 1/8 cup of the olive oil over low heat in a stainless steel pot. Add shallots and soften until translucent. Add all the supremes to the pot and increase heat to medium. Cook gently, stirring, until most of the liquid evaporates and the citrus begins to break down and stick to the pan. Increase the heat again and deglaze with brandy. Stir in the remaining olive oil and cool. Add the cooled gastrique to the agrodolce.
For the avocado purée, cut avocado in half, pit and scoop out the flesh. Use a blender to purée with lime juice, water and salt. Adjust seasoning as needed.
To serve, thinly slice the scallops and arrange on two plates. Drizzle with citrus dressing and season with sea salt and pepper. Using a teaspoon, spoon a few mounds of orange agrodolce around the plate. Add dollops of avocado purée. Garnish with thinly sliced green jalapeño, pickled cucumber, any extra citrus segments and microgreens or other garnishes, if using.
Photo by Vairdy Frail
Styling by Christine Montgomery
EAT DRINK LOCAL
The Sea to Sky Corridor is home to some of the most beautiful restaurants in Canada. Enjoy stunning views, quintessential West Coast design elements and exceptional service, all while dining on meals made with delicious local ingredients. From riverside pubs to alpine cafés, these establishments offer unique dining experiences that combine the talent, passion and hard work of our region’s local food producers and chefs.
Whistler’s Premier Cocktail bar, recognized as one of Canada’s 50 Best Bars, offers innovative cocktails as well as elevated, locally inspired dishes crafted with sustainability and modern tastes in mind.
4299 Blackcomb Way, Pan Pacific Village Centre theravenroom.ca @theravenroom.ca
Bean & Co. is Brackendale’s community café. A long time local haunt and a perfect stop for Sea to Sky skiers, bikers and eagle watchers. Enjoy locally roasted espresso and killer sandwiches, paired with treats from our bakery starring butter, flour and sugar. Keep and eye out for our summer après menu!
41340 Government Rd in Brackendale @brackendale_bean
No bells and whistles at Barn Nork, just honest, quality food that comes from our heart! Serving take-out with five tables for inhouse dining and a patio in the summer. We believe life is simple:
Be Happy. Eat Thai Food. Share.
8018 Mons Road in Whistler barnnork.com @barnnork_aharnthai
As a creative maker (doing macramé, weaving and sewing as LoveCraft Collective), Kim Hulme has participated in many markets in the Sea to Sky Corridor. But after taking part in a Christmas pop-up store in 2020, when markets had been suspended during the pandemic, she decided to start the Pemberton Collective, a year-round bricks-and-mortar space to showcase the region’s talent. “It was all very spur of the moment, with zero experience running or opening a retail store, but if I could lock
down a decent space and solid group of local artists behind me, why not try? Now here we are, four years running. Thanks to the never-ending support of our community, we have a store filled with more than 60 incredible makers.” —Barb Sligl
Browse and shop the local wares at the Pemberton Collective — from coffee to the ideal market bag (see page 4) — at 1384 Portage Road in Pemberton, or check them out at thepembertoncollective.com.
How long have you lived here and why have you made this your home?
I’ve lived in the Sea to Sky for more than 15 years (majority in Pemberton). I first moved to Whistler from Nelson, B.C., just before the Olympics. I then migrated to Pemberton to escape the tourist bubble and never looked back. I met my partner, we started a family, and I can’t imagine raising my daughter anywhere else. Is there a more beautiful place?!
Favourite spot, inside or out?
This is tricky to answer, as there are so many spots I love. If I had to pick, Lillooet Lake FSR [forest service road] is definitely in the top during spring months. The rugged beauty, the driftwood, the quiet lake and sand — it’s truly beautiful and peaceful.
Fuel-up spot pre- or post-adventure?
Mount Currie Coffee Co. and the Pony are my favourite coffee grabs if I’m not making one at home.
Signature taste of the region?
Pemberton potatoes. If you haven’t had them you won’t understand — it’s a texture thing. Try them!
Somewhere you haven’t been yet along the Sea to Sky that you want to check out?
Bralorne. I’ve always wanted to sled up and check out the pub, either by dirt bike or snowmobile. Seems like a fun time!
Best thing about where you live?
Our community support is unmatched. When someone is in need, we will all rally together and do our best to make it happen. The Sea to Sky is filled with like-minded, creative, active go-getters. Having Whistler next door, there’s always something fun happening if you need a night out, or a quiet secluded hike up a mountain with your dog for some peaceful land and nature appreciation. What’s not to like!
e
Kim Hulme hosts a macrame workshop at the Pemberton Collective.
Photo by Anastasia Chomlack
Kalamansi Lime Posset
A
simple spoonable sweet treat
Possets have been around for centuries and even appear in Shakespeare’s plays. Long known as a wholesome convalescent treat, this decadently creamy dessert is rich yet delicate and has the consistency of a light custard. Five to six spoonfuls are ideal, says Peggy Speir, the co-founder of Frostbites Syrup Co. in Squamish.
Top with poached or macerated fruit and crushed nuts, and try it with different syrups and cordials, such as mango passionfruit, elderflower or rhubarb ginger — or any combo. This version is made with Frostbites’ Kalamansi Lime Cordial.
Serves 6
Time: 15 minutes, plus 2 hours or overnight to chill
1¼ cups 33% whipping cream
¼ cup + 1 teaspoon sugar
¼ cup Frostbites Kalamansi Lime Cordial
Juice of one lime, about 1½ tablespoons (or lemon juice) — can be used in combination with other flavours like elderflower
Heat whipping cream and sugar in a saucepan on low to medium. Stir often until sugar dissolves.
Bring to a low simmering boil, continuing to stir. Let boil for 1 minute.
Remove from heat and add Kalamansi Lime Cordial and lime juice.
Pour into 6 ramekins and place in refrigerator. Let the posset set for 2 hours, or overnight for a firmer consistency.
Serve on its own or with suggested fruits, nuts or shortbread.
