Gold-Medal Gastronomy in Whistler — Araxi Restaurant Chefs Dish Out Their Thoughts
For Olympic athletes, food is fuel. But for the rest of us, food can be a memorable part of experience, it can be social, it can be indulgence. Many of Whistler’s dining establishments focused their culinary talents towards satisfying the appetites of visitors, athletes, and proud locals throughout the 2010 Olympic and Paralympic Winter Games. Plating up podium-worthy fare is a welcome opportunity for Whistler chefs to showcase the reputation they’ve already earned for delivering exceptional culinary experiences.
At Whistler’s Araxi Restaurant, Executive Chef James Walt now has Dave Levey, the winner of this past season of FOX’s Hell’s Kitchen, working for him — a prized opportunity for Levey. Levey arrived at Araxi just in time for Whistler to shine in the spotlight as Host Mountain Resort for the 2010 Olympic and Paralympic Winter Games. Before the 2010 Olympic Winter Games began, Walt and Levey took a few moments to share their perspectives with us:
Interview with Executive Chef James Walt
WI: What differences if any are you anticipating during Games-time at Araxi Restaurant i.e. what type of clientele do you expect?
JW: We will be even busier than normal, which says a lot because we are always very busy at this time of year. In Whistler we attract a very international client base and we expect that to be the same for the Games.
WI: Are you booking the restaurant out to groups or will it be open to the public for the entire Games-time period? How can people book a reservation?
JW: We have a combination of some larger groups and we are open to the public as well. We want to represent Whistler and Araxi to everyone and show them what makes Whistler special. Inquiries regarding reservations can be made by calling the restaurant.
WI: Araxi is renowned for using fresh, locally-sourced ingredients— what featured ingredients will you be serving guests during Games-time that are locally sourced?
JW: Virtually all of our products will be locally-sourced and everything will definitely be Canadian. Guests can expect to see ingredients such as local oysters, sablefish, Dungeness crab, albacore tuna, Pemberton Meadows beef and Pitt Meadows lamb, as well as produce from the nearby Pemberton Valley, including crosnes, salsify, potatoes, beets and baby turnips to name a few.
WI: Are they any menu items you would recommend for an Olympic athlete before his / her competition?
JW: I think carbohydrates are important as well as fresh vegetables. I would suggest Pemberton beet salad followed by local mushroom risotto or house gnocchi with BC hazelnuts.
WI: Any special hours of operation for Games-time?
JW: We’ll be open for lunch from 11:30 AM to 2:30 PM for the duration of the Games. Our dinner hours will remain the same from 5:00pm to 11:00pm, with a late bar and seafood bar menu until midnight.
WI: What are you looking forward to most about the Games? What do you look forward to experiencing on your time off (or do you expect to have any?)
JW: The chance to represent Whistler to the whole world is really exciting. I won’t have much time away from the restaurant but I hope to see some of the sliding events.
WI: Would you be able to give us a recipe to share with The Whistler Insider newsletter subscribers?
JW: Yes, I can send one from the Araxi cookbook. Download the recipe for Araxi's Ricotta Gnocchi. (PDF 521kb)
Recipe and photograph from Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant by James Walt, (c) 2009.
WI: How is Dave Levey helping you in the kitchen – do you expect his role to remain the same during Games-time?
JW: Dave is currently working in our Raw Bar kitchen and is doing a fantastic job. He will really be helping in all the main areas in the kitchen for the Games.
WI: How is Dave fitting in with your staff and what experience / skills / energy does he bring to Araxi?
JW: Dave is a great fit with our squad. He is very hard-working, dedicated to his career and has energy to spare. He brings a new perspective to the kitchen and is respected by all his peers.
Interview with Dave Levey
WI: What do you enjoy most about working under Executive Chef James Walt at Araxi Restaurant?
DL: Right from the start, Chef Walt and his team gave me a warm reception and have been extremely friendly. He supports creative freedom in the kitchen and is always open to new ideas. I’ve spent time learning each station, and am now focusing on the areas that I’m most interested in, such as the Raw Bar.
WI: What have you already learned about the restaurant’s specific atmosphere and culinary-style?
DL: The atmosphere is very upbeat and high energy. And, it only takes a couple minutes to learn that guest experience, attention to detail and quality of ingredients come first. The culinary-style focuses on local, seasonal ingredients, which fortunately, there is a great selection of in the area.
WI: Do you have a favourite menu item at Araxi, or a favourite thing you like to prepare (or is that like choosing a favorite child – impossible?)
DL: It’s really hard to choose a favourite dish, but I’m pretty amazed at the variety of produce (and of impeccable quality!) that’s available at this time of year, especially so close to the restaurant. I love working with these products.
WI: What is the most valuable skill / philosophy you have learned from working at Araxi Restaurant so far?
DL: I’ve been fortunate to work for two world-class chefs, Chef Ramsay and now Chef Walt. They’ve both taught me that standards should never be compromised, no matter what.
WI: What are you looking forward to most about working at Araxi during the Olympics?
DL: I’m definitely looking forward to being part of the excitement. To say that we’ll be busy is an understatement!
WI: What are you looking forward to most about the Games? What do you look forward to experiencing on your time off (or do you expect to have any?)
DL: At this point it’s hard to know what to expect, but if I have time, I’d love to catch some of the events, especially snowboard cross and half pipe.
WI: What is your favorite part about living in Whistler so far? What do you like to do on a typical day off (not during Games-time)?
DL: Definitely the close community, chill atmosphere, and melting pot of cultures. I love being able to walk everywhere, and of course, the two amazing mountains, literally in my back yard.
WI: Do you ski or snowboard? Have you been getting up the mountains? Any favorite runs?
DL: Snowboard. When I first arrived, I hit the slopes a lot, especially the Wizard Chair on Blackcomb. But as you know, I’m pretty famous for getting injured and tweaked my back. I’m taking it easy for now, but hope to get back to it soon.
Whistler offers more than 100 dining establishments including options to satisfy a range of appetites and budgets. More and more of the Resort's award- winning restaurants work hand-in-hand with local farmers to deliver the freshest food options. They didn't appear on the podium during the 2010 Olympic and Paralympic Winter Games, but Whistler chefs are continually rewarded by your enjoyment of their culinary creations.
