Happening this coming week in Whistler

Sunday September 5 2010

Get down to Whistlers Famous Sunday Market and choose an array of local fresh produce, tasty artisan foods, live cooking demos by Whistler's chefs, musicians, the wares of local artists and more.

 

Welcome to XTERRA Canada  Sunday September 5th 2010

XTERRA Canada is becoming very excited to host the first annual La Terra XTERRA Canadian National Championships in Whistler. Come September 5th, the first XTERRA Canadian Champions will be crowed and 40 World Championship spots will be given away. For information on this event, please click on the above links or browse the XTERRA Canada website under News.

XTERRA Canada plans to push the boundaries of XTERRA and create events that fit our climate and personality.  Not only with there be off road triathlons, but any endurance challenge that will bring like minded active people together to test themselves against each other and mother nature. Because Canada is a winter country, many of the XTERRA events will incorporate winter sports such as cross country skiing, snowshoeing and even skating with a sprinkle of mountain biking and running. All of these unique disciplines wrapped up into a race environment create the overall appreciation of healthy participation and living life to the fullest.

 

Key Operational Dates for Late Summer 2010

Sunday, September 5, 2010:
  • Last day of Twilight Sightseeing
  • Last day of Weekend Mountain Top BBQ series
  • Bike Park – Last day of daily Extended Play
  • Bike Park – Last day of Garbanzo Chair Daily operations (open weekends only to Sept 26)
Monday, September 6, 2010:
  • Bike Park & Sightsee hours change to 10am to 5pm Daily
  • Last Day for Wizard Express Chair & Solar Coaster on Blackcomb Mountain
  • Last Day for Adventure Zone
Sunday, September 19, 2010:
  • Last day of Peak Express Chairlift
Sunday, September 26, 2010:
  • Last Day of Daily Hiking and Sightseeing (Village Gondola & PEAK 2 PEAK open Weekends only up to and including Monday, Oct 11)
  • Bike Park – Last day for Garbanzo Express Chair
   

Red Bull 5000 Down: September 11-12, 2010

For a second year, Red Bull 5000 Down hits Whistler Blackcomb with a mass start downhill mountain bike race. On September 11th and 12th, mountain bikers will gather at the peak of Whistler Mountain, at Whistler Blackcomb Resort in British Columbia and will descend more than 2,182 metres (7,159 feet) and a vertical of 1,530 metres (5,020 feet) in order to cross the finish line in the Whistler Village. All riders will need to sustain constant physical and mental effort to maintain control during the entire descent, which will take approximately 20 minutes for the fastest participants. 

 

Saturday August 14,  2010

SLOW FOOD DINNER

From Farm Gate to Dinner Plate

From Farm Gate to Dinner Plate... celebrate Pemberton's Slow Food Cycle weekend and taste the best of BC. Join Araxi head chef James Walt and Whistler Cooks' Grand Cousar at Pemberton Valley Farms on Saturday August 14 for a very special dinner!

This year, to celebrate the Slow Food Cycle weekend, the Pemberton and District Chamber of Commerce presents the Slow Food Cycle Dinner Event, bringing the distance between farm-gate and dinner-plate as close as a kiss.

An Intimate 80 Person Dinner

The intimate 80 person dinner will take place Saturday 14 August at Pemberton Valley Farms, a second generation family seed potato farm 35km up Pemberton Meadows Road. Under a timber-frame open-air gazebo on the farm’s spectacularly maintained grounds, diners will enjoy a four course feast prepared by two of the most passionate ambassadors for Pemberton produce, both of whom work out of Whistler’s hottest kitchens.

World Class Chefs

Araxi’s Executive Chef, James Walt, is fresh from winning awards for his cookbook Araxi from the James Beard Foundation, the Cordon D’Or International Culinary Academy Awards and the Gourmand World Cookbook Awards (often described as the cookbook Olympics, or a sort of Nobel prize for cookery writers.)

Grant Cousar and his team at Whistler Cooks Catering successfully fed 300,000 athletes, staff, volunteers and spectators over the 28 days during the 2010 Olympic Games, infusing their meals with as much local produce as possible, and even hand-cutting, freezing and serving 20,000 lbs of Pemberton potatoes, as part of their commitment to Slow Food and local produce.
   

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