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Table scraps

Big Smoke signals in Whistler



By Nicole Fitzgerald

I still remember my first sampling of Adam Protter’s Big Smoke Mountain BBQ award-winning meats two years ago. Instead of gaudy, sauce plastered, fat marbled cuts a lot of barbecue-totting restaurants serve up, the meat’s so delicate it didn’t look out of place atop crostinis served at a Whistler Slow Food Convivium event.

I only made it once to the former Mount Currie restaurant location despite the sandwiches and unique Mexican twist on barbecue dishes leaving a wake of sweet dreams for the coming months. The smoke and fire specialist applies the slow-food philosophy to his eats, using as much local product as possible and making everything — from sauces to salt seasonings — from scratch. The only unappetizing experience of the Big Smoke adventure was driving all the way out to Mount Currie.

Big Smoke has since closed its smoker to the restaurant-going public and now offers its prize-winning barbecue through its catering service. And until Protter decides it’s lucrative to cater for one, barbecue fans will have to grab what they can, including a two-night only stint with Big Smoke barbecue coming to Whistler on Friday, Sept. 22 and Friday, Sept. 29 from 5 to 8 p.m. at the Riverside Campground Café.

Protter will serve up a rib and chicken barbecue with traditional fixings such as corn on the cob, coleslaw and beans. Barbecue dinners start at $14 per person.

For catering information, visit


Cornucopia tickets on sale

Individual tickets are now on sale for Whistler’s biggest food and wine celebration, Cornucopia, which runs Thursday, Nov. 9 to Sunday, Nov. 12 in Whistler Village.

Hot tickets that sell out every year are the Masquerave, Crush, Chef’s Trip to the Farm, winemaker’s dinners and high-end wine tasting seminars, so don’t dawdle on getting your weekend planned out or you will miss out one of my favourite times of the year.