Whistler Peak to Peak unlimited a great deal if you do Whistler every week end

Here is a nice Special for BC Residents 

https://www.youtube.com/watch?v=OniuIjhfFLE

https://www.youtube.com/watch?v=ZZulmMsTXNU

BONUS OFFER

Purchase a PEAK 2 PEAK 360 Pass before June 12 for $69.95 and receive a Free $10 Voucher

Bonus offer valid on Adult, Senior, Youth and Child Passes. Bonus offer cannot be combined with the discounted EDGE Card rates.

	LIFT TICKET May 23 – Oct 12		360 PASS Unlimited Season Pass
	1-DAY	Advance Purchase*	Regular Price	Advance Purchase*
Adult (19-64)	$54.95	$49.95	$79.95	$69.95
Youth/Senior (13-18) (65+)	$47.95	$42.95	$69.95	$60.95
Child (7-12)	$27.95	$24.95	$39.95	$34.95
Tot (6 & under)	FREE	FREE	$15	$15
Winter 2014.15 Passholders	FREE	FREE	FREE	FREE
Winter 2014.15 EDGE Cardholders	Load a PEAK 2 PEAK 360 Experience Pass to your existing EDGE Card for the low price of just $54.95 (Adult). Additional age categories: Youth/Senior $47.95, Child $27.95.
*Advance Purchase rate applys to tickets purchased 5+ days in advance. Price do not include applicable taxes. Some restrictions apply.

Whistler Blackcomb - The Wonder Of An Alpine Summer

Whistler Farmers Market May, 31, 2015

 I could not be more happy  

We are opening the Whistler Farmers Market Season 3 week earlier this year 

 May 31  2015  from 11 am to 4 pm,  Upper Village at the Chateau 

I am so happy  We are opening the Whistler Farmers Market Season 3 week earlier this year 

 May 31  2015  from 11 am to 4 pm,  Upper Village at the Chateau 

Cauliflower, Olive and Almond Pilaf

The Gourmandise School   of Sweets and Savories

Dinner in 5. We're clear that some techniques require standing at attention. You can't rush risotto, leave caramel alone or brown butter on high heat; but it doesn't mean quick can't be great. Here are a few of our most helpful tips for summer meal planning to save you time and money. Check out Hadley's killer Cauliflower Pilaf recipe below. Serve warm on Day 1 and cold as a sandwich side for lunch the next day. 1. Sides can be mains Double batch your salads and add grilled salmon to your leftovers for a full meals. 2. Dressings double as marinades Use your favorite dressings to marinate chicken, shrimp or grains for an overnight flavor infusion. 3. Use greens first Don't let your greens wilt! Come home from the farmers market and use what wilts faster first. Save the zucchini, carrots and onions for later in the week. 4. Repurpose Did you not heed the #4? Use your limpish greens to bump up the nutrients in your smoothies. 5. Pesto Perfect Don't forget that carrot tops, beet greens and spinach can make great pestos. Pair them with your favorite cheeses and freeze them for later. Cauliflower, Olive and Almond Pilaf 1/2 head cauliflower (about 1-1/2 lbs.) 1 tbsp olive oil 1/3 cup sliced almonds, toasted 1/4 cup green olives roughly chopped 1/2 cup Italian parsley, finely chopped 1/2 cup basil, finely chopped 1/2 cup cilantro, finely chopped Juice and zest of 1-2 lemons Salt and pepper to taste 1. Rice cauliflower in a food processor with a sliver disk or grate by hand. 2. Sauté cauliflower in olive oil over medium heat for 5-6 minutes until tender. Set aside to cool. 3. Stir all the rest of the ingredients together in a medium bowl. Add cauliflower serve at room temp or chill for 3-4 hours.  Wishing you a delicious day,  Clémence and Hadley

Opening of the White Rock Farmers Market this Sunday May 24 2015

Great News I will be at the Opening of the White Rock Farmers Market this Sunday  

May 24, 2015 - 10am to 2pm

Whistler Farmers Market have a 3 weeks early opening (May 31)

Great News  

Whistler Farmers Market is opening 3 week early this year  Still at Upper Whistler every Sunday from 11am to 4pm come and join us at the Chateau  

May 31 2015 

every Sunday till Thanksgiving

Smoky Poblano Pepper Soup

The Gourmandise School   of Sweets and Savories

Pick a pepper. The slow roll out of summer vegetables is hitting a critical mass. We're getting sweet tomatoes, peas and favas are giving way to beans, and peppers are creeping up in size and heat.  The heat of summer may not have stabilized yet, but our craving for bolder, more refreshing flavors has caught on. Hadley made this soup yesterday and it won us over; it's warm enough to keep us cozy when the marine layer creeps in and packs a punch with smoky peppers and a zest of lime.  Smoky Poblano Pepper Soup 2 Poblano peppers 2Tbsps olive oil 1/2 yellow onion, diced 2 carrots, diced 1 yellow or red bell pepper, diced 2 stalks celery, diced 2 tsps ground cumin 3 Tbsps tomato paste 4-6 cups chicken stock 1 small roasted or rotisserie chicken, shredded (about 1-1/2 lbs.) salt and pepper, to taste Garnish: 1 avocado 1/2 bunch cilantro 1 lime, cut into wedges 1. To roast Poblanos, place on a lined cookie sheet and bake in the broiler for about 3 minutes on each side or until charred. Place these in a closed bag for 10 minutes, then peel, seed and chop. Set aside. 2. Heat olive oil in a Dutch oven or large pot over medium heat. 3. Add onion and cook for 5-6 minutes, or until translucent. 4. Add carrots, bell peppers, celery and Poblano peppers, cooking these down for 5 minutes or so. 5. Add the tomato paste and cumin to coat the vegetables. Add broth and bring to a boil. Reduce to a simmer and continue cooking for 10 minutes. 6. Add the chicken, season with salt, pepper and desired spices, cooking for an additional 10 minutes. 7. Ladle into bowls and garnish, squeezing a bit of lime in each bowl. Wishing you a delicious day,  Clémence and Hadley