So much is made of "doing" Bearfoot Bistro—sabering champagne bottles in the wine cellar, sampling vodka in the Ketel One Ice Room, watching nitro ice cream come to life tableside—that the bistro's stellar regular menu can be overlooked. Executive chef Melissa Craig, a Canadian Culinary Championships gold medalist, trained with Edward Tuson (considered the godfather of Canadian slow food) at Sooke Harbour House. Craig digs deep in the local provisions to design her dishes: "I've found 30 types of potatoes up the road at Across the Creek Farm; Two Rivers Farm in Fraser Valley provides all of my birds, as well as my venison." When you combine Craig’s talent with owner (and Craig’s husband) André Saint-Jacques's flair for the theatrical, you shouldn't be surprised when "Did you go to Bearfoot?" is often the first question asked when you mention your trip to Whistler.