The Cornucopia Food & Wine Festival came and went in a flurry of wine glasses, artisan cheeses, tapas-style plates, and indulgent desserts. Throughout the eleven delicious festivals days, the new workshop series at The Fairmont Chateau Whistler was the most buzz-worthy event, by far. I was lucky enough to get a coveted spot at The Art of Festival Fondues, one of my favourite and indulgent holiday feasts.
The ‘Lunch & Learn’ featured Chef de Cuisine, Kreg Graham, cooking up a wine-paired, three course menu. It was held at the luxuriously warm Grill Room at The Faimont Chateau Whistler.
Our first course consisted of two mouthwatering cheese fondues, the Applewood Smoked Cheddar and Bacon Fondue, as well as a Dried Cranberry, Pistachio and Brie Fondue. The pots were served with an array of sausages, charcuterie, artisan breads, vegetables, and pickles. While each fondue was equally as delicious as the other, the indulgent combination of Bacon-Wrapped Pears in the cheddar fondue was to die for.
Different wine pairings were chosen for each course, because what’s a wine festival without wine, am I right? Our wine glasses were always full and it added a definite merriment to the occasion. Large, plump scallops, shrimp, and beef were served up for our second course. Again, two fondue pots, one with oil and one with broth, were there for cooking our selected protein in. A variety of sauces were arranged on our plates, including a lovely mustard sauce and a spicy yogurt-curry sauce.
Throughout the luncheon, Chef De Cuisine Kreg Graham demonstrated different cooking techniques. He discussed different food and wine pairings, and we learnt which fondue pots are best for which recipe. I think my jaw dropped when the dessert came out.
Served with a sweet red dessert wine, the candlelit fondue pots held a rich chocolate fondue and a heavenly salted caramel fondue. We dipped strawberries, cookies, and meringues to our hearts desire!
The Art of Festival Fondues was the most memorable part of my Cornucopia Festival experience. Dining at the Fairmont Chateau Whistler is an incredibly luxurious experience, and we came away from the fondue workshop delighted and absolutely full! Below is the luscious Salted Caramel Fondue recipe, courtesy of the Recipe Book from “The Art of Holiday Planning” Workshop Collection at the Fairmont Chateau Whistler.
- 65 ml water
- 360 g fine granulated cane sugar
- 25 g glucose
- 280 ml whipping cream (36%)
- 50 g unsalted butter
- 1 g sea salt flakes (Maldon)
- Combine the sugar, water, and glucose. Cook on medium-high heat to caramel stage.
- Add whipping cream, and then butter.
- Finish with Maldon salt, or other specialty salt.
Disclosure: I received media entry to the event for reviewing purposes. All opinions are my own and based on my own experience, which was absolutely incredible.