Committed to using local ingredients, he jumped at the opportunity to incorporate maple syrup, an otherwise notably East Coast ingredient, into his menus.
The Westin is one of our favourite places to visit in Whistler, so we were excited to hear that Chef Brad and his team were packing up their supplies and trekking down the Sea to Sky to Granville Island, where they welcomed a small group of clients and media for an intimate dinner inspired by maple syrup.
Edible Canada provided the perfect setting for the group to gather. Welcomed with a Maple Whiskey Sour, we were sat in the intimate space facing the open show kitchen where Chef Brad and his team walked us through a delectable five-course menu.
First up was maple speck with lemon ricotta, followed by maple glazed Haida Gwaii halibut. A delicate twist on chicken and waffles came next with a crispy quail piece atop a mini multigrain waffle with maple grapes. The main course was a venison chop, simply grilled and topped with maple apple gastrique. For dessert, a Bartlett pear bread pudding with, you guessed it, just a hint of maple.
The surprisingly versatile maple syrup was incorporated into every course, though it’s simple and subtle flavour did not overwhelm the senses. On your next visit to Whistler, look for some of these delicious creations on Chef Brad’s menu at Grill & Vine at The Westin Whistler.
