All This Fresh Snow is Making Us Hungry
Skiing and boarding the heaps of fresh snow blanketing North America right now is making us hungry. Sometimes, though, we don’t want underwhelming cafeteria burgers or soggy chili fries for our ski lunch. Here are a few tasty discoveries we love instead:
This Canadian spin on a Philly Cheese Steak sandwich comes from Whitewater in British Columbia, a gem of a mountain beloved both for its kickass skiing and its excellent on-mountain eats. Made-to-order burgers and hot sandwiches at Whitewater’s Fresh Tracks Café and Coal Oil Johnny’s pub run C$14 to C$18.
For hungry skiers on a tighter budget, Whitewater also sells inexpensive yet huge grab-and-go cold sandwiches built from delicious, fresh ingredients. Its massive egg salad sandwich on fresh-baked marbled rye with dill and cucumber for just C$4.50 may well be the most filling yet least expensive made-from-scratch on-mountain lunch in North American skiing.
Whitewater serves its fair share of hearty, meaty eats—but its Fresh Tracks Cafe also is renowned for pioneering excellent vegan ski eats. The plant-based Glory Bowl, above, is an enduring WH20 favorite, featuring brown basmati rice, marinated tofu, shredded beets and carrots, candied almonds and Whitewater’s signature Glory Bowl dressing (so popular and addictive that it helped launch a series of best-selling cookbooks). The Glory Bowl sets its healthy ski-eaters back just C$11.
The Extreme Grilled Cheese is the local ski cult’s favorite at Lost Boys Café atop Fernie Alpine Resort, another gem of a mountain on British Columbia’s "Powder Highway." With brie, cheddar, jack and more, this decadent sammy melts cheese-loving ski hearts for C$16. Lost Boys also uses its top-of-mountain panini press for a pulled pork sandwich and a brie-turkey-cranberry sandwich, both also C$16.
Whistler Blackcomb’s on-mountain cafeteria food has dropped in quality and serving size under the mountain’s new ownership—while rising 15%-20% in cost—but we still enjoy this "Thai-inspired" made-to-order lunch bowl (above) from the Rendezvous cafeteria atop Blackcomb. Diners choose their bowl's base (noodles, rice, greens or a combination), protein (chicken, meatballs, pork belly or tofu), vegetable type, sauce (choices range from mild to spicy and include an array of curries as well as a pad thai-style sauce) and toppings. We like to order our Rendezvous lunch bowls gluten-free, with a half-kale/half-rice base, gai lan and green beans for the vegetables, savory pork belly, a half-serving of tamarind sauce and lots of peanuts on top. From C$17.50.
The smartest bet in Whistler these days is to head to the valley floor for lunch. At La Cantina Urban Taco Bar (two locations in Whistler) the burritos are as large as avalanche control artillery, yet cost only C$11.90. And La Cantina's Luchador salad, pictured above, is a standout in Whistler's great new salad scene. It features pear slices, shredded beets, avocado, cashews, quinoa and mixed greens with a ginger tamari dressing for C$9.50, plus optional add-ons from the taco filling line-up starting at C$3. The restaurant calls this “fresh Mexican fusion.” We call it yum!