[trip style = food + wine + weekend getaway]
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Dear food, wine and wilderness lovers:
I've written about Cornucopia, Whistler's celebration of food + wine, before and I'll write about it again. Because everything—especially fine wine and haute cuisine—tastes better when paired with fresh British Columbia air and mountaintop vistas.
Currently in its 18th year, Cornucopia 2014 kicked off last weekend and I was there to brush up on my 90+-point wine knowledge and my culinary curiosity for the second year in a row. To give you an idea of how much I love this highfalutin food fest, I only had Baby Styler four weeks ago, but didn't want to miss it, so Mr. Trip Styler was on daddy patrol while I jumped in and out of events.
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The Tasty Bits
- Cornucopia runs November 6 - 16, 2014.
- If you live nearby, there's still time to attend this coming weekend. I stayed at The {all-suite} Westin Resort & Spa due to its proximity to the events and free pet 'claws' for Dog Styler.
- Hotel rates start at $89. Stay and sip packages start at $77 per person, per night.
- Tickets range from $15 to $250 per event.
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If you wonder why you should head to Whistler for a trip style = food-and-wine-weekend in November, it's this: Cornucopia is a confluence of learning and letting loose, wine and wellness, nourishment and nibbling, craft beer and cocktails and—more than anything—it brings the best of BC and the world to your plate {and glass}.
While last year I sampled some of epicurean event's grand tastings, chef luncheons, food and wellness seminars and sizzling after parties, this year my weekend focused on wine tasting, a six-course dinner and culinary demos {see photos + details below}.
Over the course of my bon vivant adventures, I was reminded why the 11-day gastro-celebration is such a mountaintop experience. Expertise and access. Whether it's a chef passing on their restaurant's iconic recipes or where they source their ingredients, or winemakers hand picking the wines you should bring to special events, Cornucopia-goers get a peek behind the apron {or barrel} with direct access to the tastemakers who are normally working on menu development, judging wine competitions or traveling to Mendoza in search of the next big Malbec.
And so I came home with book full of notes, recipes for holiday cooking, a list of wines that will turn me into my circle's resident "som" and chef email addresses in case I want to follow up after my lunch 'n learn with, for example, chef Eric Pateman of Edible Canada about a recipe {which I did}. That's Cornucopia. And that's why 6,500 people put it on their fall travel menu every year.
A Trip Styler Taste of Cornucopia
[photos by @tripstyler, taken as a guest of Cornucopia]