We all need to eat (and most of us need to drink) but Cornucopia, Whistler’s early winter celebration of food, wine and the art of imbibing, truly puts the plenty in “horn of plenty.”

Much more than just a “foodie and wine snob” party, Cornucopia 2011 is incredibly inclusive, with something for every palate and price range. From cooking workshops with culinary pros to chilling with the body-painted supermodels at the Masquerave to playing wingman for a buddy who sampled the wares of all seventy winemakers at the Crush event this year’s Cornucopia offers a plethora of fine dining, sturdy drinking, and good living experiences. Meet over meat, sample cheese as you please, get your morning legs with vodka and eggs and feel fine thanks to wine. If it sounds fun, that’s because it is.

So to celebrate all things celebratory The Whistler Insider presents a few of the hottest and/or lesser-known events happening at Cornucopia 2011.

House Party— Best of BC

When: Thursday, Nov 10    6PM – 9PM
Where: Whistler Conference Centre
Cost: $40

I like meat, I like BBQ, and everyone around town is talking about this event. Featuring the best of British Columbia, the House Party vibe is backyard BBQ fun. Four Seasons’ Sidecut , one of Whistler’s best steakhouses, is laying out a full spread and meat-lovers have been drooling over this one for months. There are also twelve different BC wineries on site plus three breweries and the crew from Pemberton Distilleries will be there as well.  Everyone knows a killer house party is the best bang for your buck and this one is no exception and all the locs will be there.

Viking Stage Series- Caesar Meets Benny

When: Saturday, November 12   10AM – 12PM
Where: Whistler Conference Centre
Cost: $25

The Bloody Caesar is as Canadian a cocktail as you will find. It’s also a Whistler breakfast staple to help kickstart another fine day whilst rehashing the night prior. Elements Urban Tapas Parlour and the Wild Wood Pacific Bistro are combining three variations of the Caesar with various options of Eggs Benedict. Learn from the pros, taste a hearty meal and get a jump on a new day of drinking! The Viking Series workshops are a super-affordable way to sample all sorts of local food and culinary wisdom.

Big Smoke Barbecue’s Pornuporkia

When: Friday & Saturday, November 11 & 12   5PM – 9PM
Where: Burnt Stew Café
Cost: $30

Operating outside of the “sanctioned” Cornucopia calendar, and with his tongue planted firmly in cheek, Big Smoke’s Adam Protter, aka Hogzilla, is dishing out an old-fashioned, down-home, southern rib night at the Burnt Stew Café down in Function Junction. Featuring beef, pork, lamb, chicken and celery ribs (the celery is in the drink special­­­– Caesars) Adam’s mix of creole, Cajun and southern gourmet is already gathering a healthy local following. “Cultural food doesn’t need to only be found in the realm of the rich,” Adam says, and invites everyone to head down to Function and get their rib on. Call Burnt Stew Café at 604-938-1151 for more details.

Viking Stage Series—Sharing Life, Love, and Local Foods

When: Sunday. November 13   12:30PM— 2PM
Where: Whistler Conference Centre
Cost: $25

The Foodlovers are a pair of Pemberton-based chefs with a reputation for quality local-ingredient-based menus and brilliant personalities. Chef Jenna is fearless and watching her and Max whip up handcrafted canapes and sweets will be much more than a simple culinary experience. Combined with Pemberton Distilleries new Schramm Gin (distilled from a potato spirit!) and Hazelnut Liqueur this one has all the ingredients for success.

This is just the tip of the Cornucopia iceberg however, there are over 20 succulent and spirited shindigs crammed into Whistler’s horn of plenty this weekend so eat, drink and be merry.  Just please remember to play it safe and take a cab home after you are finally able to drag your 70-samples-in-and-still-givin’r Crush wingman off of the Buffalo Bills dance floor.


Feet Banks moved to Whistler at age 12 so his parents could live the dream and ski as much as possible. He ended up living it too. After leaving home Feet did a few good stints in warmer climates and 4 years of writing school before returning to the mountains to make ski movies, hammer out a journalism career and avoid the 9-5 lifestyle as long as possible. He’s been a hay farmer, a hole digger, a magazine editor and has a jump named after him on Blackcomb Mountain, Feet’s Air. It’s tiny.