The camper bar at the Four Seasons Resort and Residences Whistler.
For the 2018 rendition of Cornucopia, Whistler’s 22nd annual celebration of food and drink, I was only able to make it for one night because of conflicting plans next week. (Note to self: check calendar before doing any November scheduling!)
But if you’re going to do it, do it right, right?
The Four Seasons Resort in the Upper Village is Whistler’s only five-star hotel.
The second you walk into the lobby, with beautiful art work (including an enormous painting by one of my favourite Canadian painters, West Vancouver’s Gordon Smith), you notice a light scent of cedar.
The rooms are spacious, with wood trim, a cozy fireplace, balcony, and bathroom with soaker tub and separate shower that’s practically bigger than my master bedroom (with L’Occitane products, to boot). There’s a Nespresso machine and big walk-in closet, tons of space for storing clothes and gear.
What really stands out about this place, though, is the service. Every single staff member makes a point of saying hello and asking if you need anything. There are so many thoughtful touches throughout: a mini ceramic mug of a house tea offered at check-in so you can warm up; water poured into beautiful glazed glassware with evening turn-down...
After check-in, it was straight to the heated pool, which is surrounded by three hot tubs and a new “Sidehut” barrel-shaped cedar sauna.
Every afternoon in the lounge at Sidecut, the in-house restaurant, the hotel offers a complimentary wine tasting.
It also has a cocktail program called Spirit of the Mountains, developed by Vancouver star bartender Lauren Mote. Each drink represents a different part of the world.
Porthole infusers for the Spirit of the Mountains' Sunda Punch by bartender Lauren Mote.
I loved the Sunda Punch, made with a “porthole” infuser, inspired by the margarita, and symbolizing, in liquid form, the Sunda Plate, which reaches north to the southern tip of Japan, south around the arc of Indonesia, and hugging the western edge of Thailand’s Andaman Sea. It’s a potent drink intended for two made with Don Julio Blanco Tequila, bitter liqueur, and aged sake, lime, pineapple, and Moondog Latin Bitters, all bloomed with lime leaves, lemongrass and Thai basil.
The resort also an outdoor camper bar in its courtyard, where, come winter, you can get s’mores by the firepit (and snowcones in summer).
Then it was off to the Cornucopia Four Peaks dinner. Read all about it here.
The next morning, we checked out the buffet breakfast at Sidecut; there's everything from raspberry danishes and bread pudding to smoked salmon and trout, veggie fritatta, an omelet station, and much more. I loved the green juice, made with celery, spinach, and pineapple.
I missed the morning fitness class, though; shoot! There was a 9 a.m. power yoga class on Saturday morning. Next time!
Look at this cookie!!
Whistler makes for such an easy getaway from Vancouver along the spectacular Sea to Sky highway, and it’s amazing how even a one-nighter can make you feel so relaxed.
Thank you, Four Seasons Whistler, for a wonderful stay!