Ellevate Together at the Fairmont – Chefs Nicole Gomes, Melissa Craig, Isable Chung

Ellevate Together – Fairmont’s Collaborative Fundraiser Dinner

Another chance to dine on spectacular food made by top chefs in the country, fundraising for cancer and they are all female this time!  #girlpower

cwr ellevate fundraiser dinner

Join Fairmont Chateau Whistler For A Collaborative Culinary Dinner on Sunday, November 12 with three of Canada’s Top Powerhouse Chefs Lending Their Time and Talent For A Cause – An exclusive Cornucopia Food and Drink event at Fairmont Chateau Whistler. 

The purpose of this event is two-fold; first and foremost, to raise money for cancer research, a cause that is deeply personal to all three chefs.  And while doing so, highlight other women in the industry.

These chefs include Nicole Gomes, recent Top Chef Canada All-star winner; Melissa Craig, executive chef at Bearfoot Bistro; and Fairmont’s own executive chef, Isabel Chung. Each chef will oversee two mouth-watering courses, with a female apprentice chef sharing the spotlight on one of those. Guests will have an opportunity to meet Nikki Callaway, winemaker at Quails’ Gate, and enjoy her extraordinary wine as well as her insight into the industry. She will be joined by two of British Columbia’s best sommeliers, Maryke Vandermarel from Bearfoot Bistro and Jill Spoor from Fairmont Pacific Rim, who will collaborate with the chefs for the ultimate wine pairing.  An intimate dinner at Fairmont Chateau Whistler’s Grill Room restaurant with only 50 seats available. All proceeds go toward the Canadian Cancer Society



Artisan Bread Baker Jen Park, 200 Degrees

FIRST- Tuna Crudo
BC Albacore, tobiko, soy sesame vinaigrette, crispy aromatics
Chef Nicole Gomes

SECOND – Pemberton Beets
walnut butter, cardamom, buckwheat, black currant
Chef Melissa Craig

THIRD – Alberta Potato Gnocchi
organic Agria, preserved lemon, goat ricotta, chanterelles, pancetta
Chef Nicole Gomes with Apprentice Chef Ashley Sparks

FOURTH –Wild Salmon and Pork Belly
Organic Ocean Ivory salmon, Cauliflower, Caviar, buttered scallop broth, pickled tiny vegetables
Chef Isabel Chung

brant lake

FIFTH – Brant Lake Waygu Bavette
pine mushroom, burdock, leek ash, matcha
Chef Melissa Craig

DESSERT – Cheakamus River Rock
Cedar scented Chateau Dark chocolate, Citrus-blackcurrant pearls,
spiced pumpkin air sponge, cranberry sorbet on powder mountain snow
Chef Isabel Chung with Apprentice Chef Paola Bonifacio

When: Sunday, November 12, 2017 at 6:00 p.m.
Where: The Grill Room at Fairmont Chateau Whistler
Cost: $279.00 per adult + applicable taxes (gratuities included)
Tickets: To purchase your ticket, please visit whistlercornucopia.com