We happily participated in a couple of events at this years Cornucopia, Whistler's Celebration of Wine & Food. The first was a luncheon for 40 people paired with wines. Scroll down for the complete menu. The second event explored the provenance of ingredients, both foodstuffs and wine. The cooking was all focused on utilizing roasting. The canapes were all paired with Martin Arndorfer's Riesling Strasser Weinberge and Renato Fenocchio's Langhe Nebbiolo.

Rigatoni with roasted carrot puree and black truffle

Roast carrots with grapeseed oil and salt at 330; reduce a small amount of cream by half with ground coriander; when carrots are fork tender puree in food processor with just enough cream to loosen puree; season with salt; boil rigatoni until cooked through- drain & toss lightly with olive oil; put puree into a large ziplock bag, cut off a small corner (use a pastry bag if you have one) and pipe puree into rigatoni, filling from each side; garnish with chopped truffles

Beet Chip with Sable ceviche

Roast beets with olive oil, salt and quartered oranges at 350 until fork tender; peel & slice thinly on a mandoline; place slices between two silpats with a sheet-tray on the top and bottom to keep beets from curling and bake at 250 until crispy (alternatively, deep fry them)

For the ceviche: dice skinned sable (fresh or lightly smoked) add orange segments, juice of a fresh orange, beautiful olive oil, a dollop each of creme fraiche and horseradish creme, & chopped parsley

Place a spoonful of ceviche on a beet chip and serve

Roasted new potato w/ mascarpone & PX sherry vin

Select very small potatoes and roast uncovered at 350 with olive oil, salt & pepper until tender; cool and then carefully remove a portion of the center with a paring knife, without cutting all the way through; whip mascarpone (use a high quality, i.e. Italian imported) with Maldon sea salt; drizzle pedro-ximenez vinegar into the potato, add mascarpone and serve

Luncheon

Canapes

Agricola Marrone Langhe Arneis Tre Fie 2007

First 

Goats milk panna cotta with roasted beets, hazelnuts, and Renato Fenocchio Olive Oil

Martin Arndorfer Gruner Veltliner Strasser Weinberge 2006

Pasta

Winter squash raviolini w brown butter

Claus Preisinger Heideboden Red 2006

Main

Campbells Pheasant, chestnut polenta, cavolo nero and wildberry sauce

Renato Fenocchio Langhe Rosso Aurora 2004

Sweet

Toasted brioche with local apples , whipped mascarpone and honey

Agricola Marrone Moscato d’Asti 2007