Cornucopia: A Weekend In Whistler (Slideshow)

Located just outside Whistler, Pemberton Distillery is the only certified organic potato vodka distillery in the world. They also produce organic gin, absinthe, liqueurs, apple brandy, and make their own bitters.

Tyler Schramm, Master Distiller and owner of the family-run Pemberton Distillery explains the process of making organic potato vodka.

A mix of almonds and fried, semolina-crusted, anchovy-stuffed olives at Whistler Westin Resort's newest restaurant addition (set to open Nov. 18), Grill & Vine.

Grill & Vine's salmon duo appetizer of cured salmon on a rye crisp and salmon tartar with Ikura caviar.

Local bakery Purebread is one of Whistler's most popular, and if trying to get a treat on Saturday afternoon, you might have to stand in (a long) line. And with a wide array of sweet baked treats and fresh breads, as well as Stumptown coffee, it is easy to understand why.

The selection of (massive!) scones at Purebread includes interesting flavor combinations such as lemon basil blueberry.

People lined up early (a few camped out overnight) to be one of the first to ride down the slopes on Whistler Mountain's opening day.

A must-visit in Whistler is the Scandinave Spa, an outdoor spa with a selection of pools and saunas. The "Scandinavian Baths" experience, also called hydrotherapy, is the use of water of different temperatures to revitalize and rejuvenate. The recommended experience is 15 minutes in a hot bath or sauna, 20 to 30 seconds in a cold bath, and 15 minutes of relaxation in a solarium or just in a calm room enjoying the mountain views. This combination is then repeated for as long as you want (I lasted 1.5 hours).

"Care From the Inside Out" was the theme of the raw food cooking demonstration and luncheon by wellness director Merina K. Koly. Koly explained the benefits of raw and clean eating while preparing a raw food lunch for the audience.

Even the worst raw food skeptic would have enjoyed this wrap made of peppers, avocado, and psyllium husk, shaped into "tortillas" and dehydrated. The wrap was filled with almond ginger paste (think sweet, gingery almond butter) and fresh vegetables.

Pomegranate, strawberry, and lime margaritas were made by Mexican Corner at the "Fiesta Mexicana Para Amigos" Mexican cooking demonstration.

Alta Bistro held a seven-course winery dinner, "Altitude Australia," pairing Australian dishes and wines.

The fried octopus and smoked chilled mussels at Alta were served in a bowl accompanied by a list of ingredients: cilantro and celery salad, semi-dried mango, ginger, puffed quinoa, finger lime, and jalapeño.

The beautifully presented steamed barramundi, served with borlotti beans in crème noisette, radish, smoked steelhead roe, and lemon balm, at Alta Bistro.

As a pescetarian, I skipped out on the sixth course of kangaroo loin, but was not let down by the dish served as a replacement: a fried egg atop of textures of beet (roasted and fried to chips), a pan-fried potato, and greens.

The perfect ending of a flavorful and well-executed dinner: a panna cotta assembled in a glass jar, layered with flavors and textures including burnt cinnamon and local Pemberton hazelnuts.