The highlight of the trip is the final The Glenlivet whisky pairing dinner. The talented Nick Cassettari, executive chef of Whistler hotspot Alta Bistro, creates the menu and does the cooking. Nick specialises in using the best local and seasonal ingredients.
Just like classic pairings with wine – Champagne and caviar, Chablis and oysters, Bordeaux and lamb – whisky has its own successful matches. Rich, sweet single malts with smoked salmon, for example, and peaty drams with dark chocolate. These are tried and trusted pairings that work all around the world.
Nick and I wanted to go one step further and pair The Glenlivet with regional ingredients. Whistler has great farms with sustainably reared livestock and wonderful vegetables. Nick was thrilled at the challenge. It was the second time he had come offsite from his bistro to cook for us and he felt he could let his imagination run wild.
He experimented and taste-tested, sometimes being blown away by the great results, other times going back to the drawing board to start again. Finally, he settled on his dishes.