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TO DIE FOR FOOD OF THE WEEK - VOLUME 22

Every week I compile a collection of the most mouthwatering food photos that I shot in & around Â鶹´«Ã½Ó³»­- this week, Whistler! The hashtag #todiefor denotes an item truly knee weakening in flavour.
Erin Ireland

Every week I compile a collection of the most mouthwatering food photos that I shot in & around Â鶹´«Ã½Ó³»­- this week, Whistler! The hashtag #todiefor denotes an item truly knee weakening in flavour. Questions? Tweet meÌý

Beef Trio ²¹³ÙÌýÌý- tenderloin, beef cheek ravioli and, the piece de resistance, Wagyu from Japan. #TODIEFOR

Sashimi Starter ²¹³ÙÌýÌý- Ocean Wise salmon so naturally sweet, no sauce is required. Gorgeously fresh.

Qualicum Bay Scallops & Pork Belly with Chilliwack CornÌý²¹³ÙÌýÌý- so tender; so much local goodness.

Mascarpone Cheesecake with Poached PearÌýÌý- a luscious, must-try dessert featured in the new Araxi Cookbook by Chef James Walt.

Valrhona Chocolate Fondant with Earl Grey Tea & Milk Chocolate Ice CreamÌý²¹³ÙÌý- paired with Elephant Island Framboise (by fabulous sommelier Samantha Rahn) this was over the moon #TODIEFOR - worth a drive up to Whistler.