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ELLEvate TogetHER - Fairmont's Collaborative Fundraiser | Image: Julie Zoney

ELLEvate TogetHER - Fairmont's Collaborative Fundraiser Dinner

Join Fairmont Chateau Whistler for a collaborative culinary dinner on Sunday, November 12 with three of Canada’s top powerhouse female chefs lending their time and talent for a cause.  

An exclusive Cornucopia Food and Drink event at Fairmont Chateau Whistler 

The purpose of this event is two-fold; first and foremost, to raise money for cancer research, a cause that is deeply personal to all three chefs.  And while doing so, highlight other women in the industry.

These chefs include Nicole Gomes, recent Top Chef Canada All-star winner; Melissa Craig, executive chef at Bearfoot Bistro; and Fairmont’s own executive chef, Isabel Chung. Each chef will oversee two mouth-watering courses, with a female apprentice chef sharing the spotlight on one of those. Guests will have an opportunity to meet Nikki Callaway, winemaker at Quails’ Gate, and enjoy her extraordinary wine as well as her insight into the industry. She will be joined by two of British Columbia’s best sommeliers, Maryke Vandermarel from Bearfoot Bistro and Jill Spoor from Fairmont Pacific Rim, who will collaborate with the chefs for the ultimate wine pairing. 

It’s an intimate dinner at Fairmont Chateau Whistler’s Grill Room restaurant with only 50 seats available. All proceeds go toward the Canadian Cancer Society.

ELLEvate TogetHER MENU:

Artisan Bread 

Baker Jen Park, 200 Degrees Bakery   

 

 - FIRST-

 Tuna Crudo 

BC Albacore, tobiko, soy sesame vinaigrette, crispy aromatics 

 Chef Nicole Gomes 

Lucy Block Rosé 2016   

 

- SECOND -

Pemberton Beets 

walnut butter, cardamom, buckwheat, black currant 

Chef Melissa Craig with Apprentice Marianne Lafleur 

Orchard Block Gewürztraminer 2016 

 

- THIRD -

Alberta Potato Gnocchi

organic Agria, preserved lemon, goat ricotta, chanterelles, pancetta 

Chef Nicole Gomes with Apprentice Ashley Sparks

Stewart Family Reserve Chardonnay 2015    

 

- FOURTH -

Wild Salmon and Pork Belly

Organic Ocean Ivory salmon, Cauliflower, Caviar, buttered scallop broth, pickled tiny vegetables 

Chef Isabel Chung

Richard’s Block Pinot Noir 2015    

 

- FIFTH -

Brant Lake Waygu Bavette

pine mushroom, burdock, leek ash, matcha 

Chef Melissa Craig with Apprentice Asuka Kitagawa

The Boswell Syrah 2015    

 

- DESSERT -

Cheakamus River Rock

Cedar scented Chateau Dark chocolate, Citrus-blackcurrant pearls, 

spiced pumpkin air sponge, cranberry sorbet on powder mountain snow 

Chef Isabel Chung with Apprentice Paola Bonifacio

Fortified Vintage Foch 2015 

 

When:Sunday, November 12, 2017 at 6:00 p.m.
Where:The Grill Room at Fairmont Chateau Whistler
Cost:$279.00 per adult + applicable taxes (gratuities included)
Tickets:To purchase your ticket, please visit whistlercornucopia.com

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