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Whistler Search and Rescue Society's 8th Annual Winemakers' Gourmet Dinner and Auction

"Wine'd Up"

Saturday, October 20, 2007
6:30pm - Reception and Hors d'oeuvres
Dinner to follow
Dusty's Bar & Grill, Creekside in Whistler

B.C.’s renowned Chef Bernard Casavant returns once again to continue his long-standing association and support for this event.

This year, an exciting change sees Chef Bernard accompanied by four of Whistler’s finest Executive Chefs:

• Chef Vincent Stufano, Fairmont Chateau Whistler
• Chef Scott Dolbee, Four Seasons Resort Whistler
• Chef Grant Cousar, Whistler Cooks
• Chef Steve Bjormark, Whistler Blackcomb

Each chef will create a dish with flavours to complement and enhance the selection of fine VQA wines that will be poured with each course. The wines for the evening are being generously donated by the following Okanagan wineries:

• See ya Later Ranch
• Mission Hill Family Estate
• Ganton and Larsen Prospect Winery
• Jackson Triggs Vintners

For the reception, Corona and Negra Modelo beers have also been donated.

In addition to sensory delights of food and wine, the event will offer guests a chance to participate in both live and silent auctions throughout the evening. Through generous donations from businesses in Whistler, Vancouver, Victoria and throughout B.C., auction items will include original artwork from two leading B.C. artists, Helijet and Harbour Air trips, Victoria, Vancouver and Okanagan accommodation, hotel and restaurant gift certificates and much more.

The optional dress code for this event is smart western gear / smart casual.

Tickets for this sumptuous event go on sale September 1, 2007 and always sell out quickly.

Tickets: $135 + GST

To purchase, please call Whistler Blackcomb Guest Relations toll free at 1.866.218.9690.

Chef Bernard Casavant

Chef Bernard's cooking career began with the encouragement of his grandmother, and at age 16, he started with the position of cook at a local hotel. He states, "My Grandmother is the one who instilled in me my work ethic and drive, and my passion for respecting the food and the people who produce it". His current food philosophy still reflects this. Keep it simple, feel the food. Treat people how you would like to be treated, be humble, as after all, it is all about good food, good techniques, and good if not great staff. Chef Bernard believes strongly in working with local farmers and producers to bring the freshest food to his guests. His long term working relationships with Vancouver and International suppliers ensure a world class dining experience for all his guests.