Gathering:: Farm to Table

With summer officially kicked off, I can confidently say the crazy-crazy that is Wedding Season has begun! I live for this fast-paced, high pressure, deadline time of year. It fuels me, invigorates me, and inspires my creative Spirit. Some people think I'm nuts (particularly my husband), but I just keep going. Are you the same? 

I connect with solitude in the still moments when I sit down with one project, clear my mind of any to-do lists, and simply...create. This weekend, I found my moment when I had the pleasure of creating these custom menus for Saturday night's 100 Mile Dining experience. Simple, earthy, and satisfying - just like the cuisine! 

I absolutely loooove having the opportunity to be involved in a variety of different events. Although Weddings may always have my heart, it is always a treat to explore other avenues! This event was an exquisite private dining experience hosted for 10 out-of-town clients. My dear friend, Alexandra Goodman (@alexagoodman) visited local Pemberton farmer's, Icecap Organics and Bubb's Farms to harvest, forage, and gather an array of local produce, velvety cheeses, hearty breads, and fresh sockeye salmon to design a creative, locally sourced menu. As a trained nutritionist and self-taught chef, Alex surprised even the highest of expectations with a divine four course meal. Not only was the food locally sourced, but to keep it BC rich, each course was accompanied with a stellar BC Wine selected from Mission Hill Winery, located in Kelowna, BC. The Pinot Noir was perfectly paired with the baby beet + moonstruck blue cheese; while the Sauvignon Blanc went hand in hand with the fresh sockeye salmon and fennel slaw. Is your mouth watering? 

It doesn't stop there! Purebread, a local bakery located here in Whistler, graced us with their presents throughout the night (pun intended!) Their 'seriously seedy' loaf, rustic baguettes, and light-as-a-feather meringue acted as the perfect compliments to Alex' homemade herb butter, Whistler's own Nonna Pia's balsamic vinegar reductions....and of course, the final (and fourth) course, dessert. This really was the ultimate 100 Mile dining experience, Whistler style :) 

The table details were kept simple, local, and earthy to compliment the menu. Milk jugs from a local dairy farm (Avalon Dairy, in Burnaby, BC) stood tall as vases, a single blossomed chive stem rested at each place setting, and my own crafty calligraphy introduced each dish throughout the night. I also got to try my hand at Food Styling (a little dream of mine) - please excuse my flawed attempt at photographing the event, not my expertise! I had a blast mingling with the guests, helping Alex out in the kitchen, and proudly showcasing some of BC's finest food & drink vendors.

With a full belly, happy heart, and inspired mind...I wish you a very happy Sunday, and a beautiful start to the new week ahead! Indulge, explore, and enjoy.

- Robyn