Spring 2013 IntervalWorld.com
Bearfoot Bistro’s innovative menu makes a big impression with diners.
warm-up runs on Crabapple, followed
by Karate Monkey and Blue Velvet,
had my heart pumping.
After about an hour, I eased off the
hydraulic braking system and whooped
my way down Ninja Cougar, an inter-
mediate path packed with high dirt
curves, a couple of planked bridges, and
even a little jump over a narrow creek
bed. I know I’ll never attempt any of the
expert terrain that descends through
the hard-to-fathom 4,946 vertical feet
of two-wheel playground, yet I pull
plenty of thrills from the peak-to-street
possibilities that begin with Una Moss
in the mid-mountain Garbanzo Zone.
Food for Fuel
These abundant recreational choices
mirror Whistler’s impressive roster of
culinary opportunities. Like replacing
golf with mountain biking from one
visit to the next, I like to shake up my
dining choices when I’m in town. No
matter what, though, I always plan for
one dinner at Bearfoot Bistro.
The ever-changing tasting menu is
downright eclectic. Take, for example,
the Fraser Valley squab breast with
roasted chestnuts and braised squab
spring rolls, one of many local favorites
from executive chef and Canadian
Culinary Championships gold medalist
Melissa Craig, a proponent of th
fresh, regional ingredients.
“I trained with Edward Tuson at
Sooke Harbour House, considered the
godfather of Canadian Slow Food,”
Craig says. “I’ve found 30 types of
potatoes up the road at Across the
Creek farm, and Two Rivers farm in
Fraser Valley provides all of my birds,
as well as my venison.”
Satisfied with my spring rolls, I
notice a glacier high up on one of the
nearby mountains, a reminder that this
area is famous for its snow sports.Truth
is, I visit Whistler during
but capturing those long summer
hours of endless recreation is when I
most cherish living — and playing —
in the Pacific Northwest.
Travel writer Crai S. Bower contributes to more
than 25 publications. He also appears as a
travel commentator for NPR and American
or pages 166 and 169
The average high ranges from
70°F to 80°F, but be prepared for cooler
hydrotherapy at the Scandinave Spa.
The Harmonized Sales Tax
(HST) is 12%.
15% to 20% is standard at
restaurants; add 10% to taxi fares, and give
bellhops and valets a few dollars.
Whistler Golf Club,
whistlergolf.com; Big Sky Golf and Country
Club, bigskygolf.com; Whistler Mountain Bike
Park, whistlerbike.com; Bearfoot Bistro,
bearfootbistro.com; Gastown, gastown.org;
L’Abattoir, labattoir.ca; Salt Tasting Room,
salttastingroom.com; Granville Island,
granvilleisland.com; Grouse Mountain,
grousemountain.com; Scandinave Spa,
Trade your resort time
for a week in beautiful
a $20 savings!