One of the country’s leading chefs, James Walt continues to inspire both his contemporaries and his guests at Whistler’s award-winning Araxi Restaurant, creating compelling regional cuisine based on local, sustainable ingredients. His impressive culinary career spans some of British Columbia’s leading restaurants and his appointment as Executive Chef to the Canadian Embassy in Rome is an experience that has shaped the way he cooks today. James is Whistler’s only chef to cook at the celebrated James Beard House in New York City, where he has performed three times. James works closely with local farmers and producers, and personally selects the freshest ingredients to feature on Araxi’s menu.
|2||local apples, cored and chopped|
|1 Tbsp (15 mL)||grainy mustard|
|1 tsp (5 mL)||brown sugar|
|¼ cup (60 mL)||maple vinegar|
|3 Tbsp (50 mL)||olive oil|
|2/3 cup (150 mL)||vegetable oil|
|salt to taste|
|7 oz (200 g)||Geoduck from Canada (cleaned, blanched, skin removed and then thinly sliced)|
|1||medium sized fennel bulb (thinly sliced and soaked in ice water for 10 minutes)|
Place the apples, mustard, shallot, brown sugar and maple vinegar into a blender or food processor and set on medium speed, mixing until incorporated. Slowly add the olive and vegetable oil and blend until combined. Pass through a fine strainer and lightly season with salt to taste.
Place the geoduck and fennel in a bowl, drizzle with the apple dressing, and lightly toss. Serve on chilled plates and drizzle a little more dressing around the plate. Enjoy!
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