After a summer of successful food and beverage initiatives, Sun Peaks Resort LLP (SPR) and the Sun Peaks Grand Hotel (SPG) are rolling out all new winter menus in each of their restaurants and introducing activities and events such as aprés ski food and beverage programs, master classes and wine dinners.
Masa’s Bar and Grill, Morrisey’s Public House, Mantles Restaurant and Lounge and the Umbrella Café have updated their menus for winter and there will soon be aprés specials at varying times in the 2 p.m. to 6 p.m. window.
“We want to be well known for other things outside of skiing and snowboarding and all that,” chief marketing officer for SPR Aaron Macdonald said, adding that SPR hopes to draw people in who may not go up the mountain at all.
New programs
“Every week until end of the season, there will be some type of food and beverage event you can attend,” said chief of accommodations and hospitality at SPR and SPG Sandra Gregory.
Every other week at Mantles, a representative of different wineries will present their own immersive experience to a group who’ve purchased tickets for these multi-course wine dinners, scheduled to begin on Dec. 11.
Dispersed throughout alternating weeks, there will be a mix of pop-up events and master classes launched this year as part of the food and beverage team’s vision to highlight the culinary talents and backgrounds of staff.
There will be four master classes throughout the winter, run by chefs from different cultural backgrounds.
“You can come up and you can sit with us in one of our commercial kitchens, and we’ll share that tradition and that authentic experience,” Gregory said. “So you walk away not only with a full belly, but having been taught by an expert in their own setting.”
As for the pop-up events, SPG is going to be brimming with activity all season, with events such as eggnog tastings and cookie decorating.
Outside of these SPG events, Masa’s Bar and Grill, Morrisey’s Public House and Mantles Restaurant and Lounge will have their own unique aprés experience for visitors, set to begin Dec. 13 and run every day from then on.
The regular aprés timing would be 3 p.m. to 6 p.m., Macdonald said, but Mantles’ aprés wine flights are offered in the 2 p.m. to 5 p.m. slot instead.
Besides Mantles’ wine flights, Masa’s will centre their aprés around beers and ciders and Morrisey’s is offering a gastropub theme with specialty cocktails and mocktails.
“We want to be in inclusive environments,” Gregory said about each location, as all will offer non-alcoholic options. “So we just actually confirmed a couple non-alcoholic wines as well that’ll come into the program.”
Mantles: wine and dine
Mantles will offer multi-course, communal dinners at a table behind the bar, guided by either an owner, a representative or the winemaker for the presenting winery of the night.
Macdonald recommends pre-booking a spot at the communal table for the dinners, expecting them to sell out fast. Information on bookings is available online.
“They’ll walk you through a personalized experience with a custom-made menu to the pairings of the wines, and talk you all the way through it,” Gregory said, adding the team at Mantles is doing their own wine training to ensure their knowledge on this and their aprés.
Aprés options include flights of three glasses to test with whichever wines you choose.
To pair with the wine of your choosing, which is to be based on a West Coast theme to celebrate local wineries, the restaurant is offering share boards in the form of farmers and charcuterie boards.
Morrisey’s: an inclusive experience
Morrisey’s Public House has a more casual environment, though Gregory said the quality of service and food and drink is still top notch.
“I would say that’s also kind of part of its charm,” she added.
If you like a drink to be sweet, creamy and chocolatey, the s’mores hot chocolate will certainly elevate your taste buds, while the refreshing flavours of the sparkling Lav Lemonade and Hibiscus Mo would be excellent with or without a shot of your preferred liquor inside.
Among new items on the menu, Morrisey’s is offering a Butter Chicken Bowl, Root Veg Vindaloo and Mulled Wine Braised Short Rib.
From Dec. 15 onwards, the restaurant will be open seven days a week and their aprés program, including cocktails and mocktails, will be running every day.
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