It’s not just about the wine at Cornucopia, Whistler’s chefs + restaurateurs bring new to the (dining) table

Whistler, B.C. – Indulgence may become a patron’s theme while attending this year’s Cornucopia – Whistler’s Celebration of Wine and Food.

With 18 restaurant events on the schedule, the number of dining options is more than double this year over last. It could be the never-ending summer or the promise of another epic winter, but whatever the inspiration, Whistler’s restaurant community has stepped up to the plate, offering a menu for every taste and budget. 

“The expansion and growth of Cornucopia is an indication of the ever-developing and passionate attitude that surrounds Whistler’s incredible food and beverage community,” says Jess Smith, Communications Manager with event producer, Watermark Communications. “What is really exciting is the sheer variety we have on offer this year, from winery dinners to luncheons and minglers -- every participating restaurant has a unique concept for the festival and Cornucopia offers the perfect opportunity to sample every aspect of Whistler’s diverse culinary scene.”

New this year to both the schedule and the festival is local favourite Alta Bistro, bringing six dinner events with a variety of themes including French, Australian and local.

Also new is the Dubh Linn Gate’s The Butcher and the Brewmaster highlighting craft beers paired with meats in a street market setting; Fifty-Two 80 Bar at Four Seasons’ Cocktail Dinner; a global tour of spirits and cocktails paired with creatively composed dishes and The Fairmont Chateau Whistler’s modern twist to the classic afternoon tea marTEAni Party along with the hotel’s new Grill Room winery dinner showcasing a fall themed multi-course dinner with wines from Painted Rock.

The Aubergine Grille at the Westin Resort & Spa Whistler returns after a hiatus with chef Bradley Cumming and his locally inspired winemaker dinner. Hy’s Steakhouse also returns after a brief absence with a “balanced” winery dinner with Burrowing Owl winery.

At Aura at Nita Lake Lodge, Chef Michael Guy’s winery dinner menu will be paired with Tinhorn Creek Vineyards and vineyard manager and viticulturist, Andrew Moon wi
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