CULINARY FEATURE
VICTOR SPICER
A love of cooking took Executive Chef Victor Spicer from his hometown of Calgary around the world . Along with stops in the culinary hotspots of Japan , Thailand , and France , he spent 2 years working his way across Australia , gathering experience in a variety of locations from backcountry horseback camps to 3 hat restaurants and building on his qualification as a Red Seal Chef and three-year culinary graduate from SAIT .
In Australia Spicer took up snowboarding , which led him to Fernie on his return to Canada . At Fernie Alpine Resort he took up the position of Executive Chef at Cirque Restaurant at Lizard Creek Lodge . He also developed and manages the resort ’ s catering department which operates large events throughout the year including weddings , receptions , and special dinners at several locations on the mountain . The connection that food brings with small groups around a shared table and a passion for local produce led Spicer to start Elk Valley Catering with his wife , Karlea . They offer private dinners and special events at vacation homes in Fernie including Fernie Mountain House and The Matterhorn .
Beginning in January , Elk Valley Catering will begin a new collaboration with Elk View Lodge called Peaks and Plates , a monthly series of dinners featuring a three-course menu carefully crafted from the best local ingredients and paired with fine BC wines . The evening will begin with a welcome drink and small bites , and live music featuring local musicians including Fernie ’ s own Naena Robinson and Kootenay string quartet , Three Strings to the Wind . Designed for a maximum of 25 guests , the meal will be served long table style for an engaging evening of conversation and culinary delights . Contact Elk View Lodge to book . $ 150 per person , per night .
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