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Whistler Blackcomb's Food and Beverage department has updated some of its mouth-watering menu items and is undertaking new sustainability initiatives.
Pemberton's Across The Creek Organics, is growing approximately 25,000 Russet potatoes exclusively for Whistler Blackcomb's baked potato stations at Glacier Creek and the Roundhouse Lodge. Steep's and Christine's will be using their Yukon Gold varieties.
Meanwhile, the Food and Beverage department is also working with Coca-Cola to grow its existing recycling program and to encompass other areas of waste reduction, including growing its organic waste disposal program. Currently, Whistler Blackcomb's restaurants recycle 80 per cent of their beverage containers.
Steeps Grill is working with numerous local suppliers and growers to feature the best of British Columbia, and now offers a list featuring BC wines exclusively. The Steep's wine program, will feature Vincor's famous BC wineries and will represent these special products through features, tastings, and wine après. Whistler Blackcomb has joined Eat BC and engaged the Vancouver Aquariums' Ocean Wise program in a quest for local and sustainable food. To round out the transformation, Steep's has a brand new furniture package on its way.
Whistler Mountain's Chic Pea will continue to offer Mediterranean-inspired cuisine, and is also expanding its BBQ menu items. Meanwhile, Raven's Nest is serving up toasted artisan sandwiches.
On Blackcomb, Horstman Hut is introducing a new European alpine-inspired menu, featuring hearty goulash and soups, fresh baked breads, select cured meats and cheeses, apple and pear crustados, and daily brewed mulled wine & apple cider.
