Home
James Walt's Araxi: Seasonal Recipes (D&M, 2009) contains recipes from a restaurant that celebrity chef Gordon Ramsay has called the best in Canada--as if he's eaten in all of 'em? Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant (978-1-55365-367-7, $45.00 CDN) has been nominated for a James Beard Foundation Award in the Cooking from a Professional Point of View category. It previously won the Gourmand World Cookbook Award in the Best Chef Book in Canada category, as well as the Cordon d'Or Gold Ribbon International Cookbook Award in the Illustrated Cookbook category.
Walt spent four years at Sooke Harbour House before joining Araxi in 1998. He has been invited to cook at the James Beard House in New York City several times and he serves on the board of directors of The Chefs' Table Society of British Columbia. He lives in Pemberton, near Whistler.
[BCBW 2010]
Walt spent four years at Sooke Harbour House before joining Araxi in 1998. He has been invited to cook at the James Beard House in New York City several times and he serves on the board of directors of The Chefs' Table Society of British Columbia. He lives in Pemberton, near Whistler.
[BCBW 2010]
Articles: 2 Articles for this author
Araxi wins award
Press Release 2009
Vancouver, BC - December 8, 2009.
Douglas & McIntyre is thrilled to announce that two of their recently published cookbooks have won "Best in Canada"; titles in the Gourmand World Cookbook Awards.
Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant (978-1-55365-367-7, $45.00 CDN), by James Walt, takes home the title of Best Chef Book in Canada, and culinary team Frank Pabst and Yoshihiro Tabo take home the title of Best Fish & Seafood Book in Canada for their cookbook, Blue Water Cafe Seafood Cookbook (978-1-55365-368-4, $45.00 CDN).
Both cookbooks will now compete in their respective categories internationally for the title of "Best in the World."; The results will be announced at the Paris Cookbook Fair on February 11, 2010.
James Walt has been recognized by the Globe and Mail as "one of the top seven chefs in the country."; He spent four years at Sooke Harbour House http://www.dmpibooks.com/get/img/book/L1336.jpgbefore joining Araxi in 1998. After opening Blue Water Cafe, he was appointed executive chef to the Canadian embassy in Rome and has been invited to cook at the James Beard House in New York City several times. He lives in the nearby Pemberton Valley.
Frank pabst has trained in Michelin-starred restaurants in Germany and France. He arrived at Lumière as the chef de cuisine and later opened Bistro Pastis to critical acclaim. He has run the kitchen at Blue Water Cafe since 2003, and won the Georgia Straight's Golden Plates Critics' Award for Chef of the Year in 2008. He lives in Vancouver, BC.
Yoshihiro Tabo arrived in Canada in 1972 after training in Osaka. In 1986, he opened his first restaurant, Shijo, followed by Yoshi, both earning rave reviews. He has headed the Raw Bar at the Blue Water Cafe since 2002, and won Vancouver magazine's silver award for Best Formal Japanese dining in 2008. He lives in Vancouver, BC.
Cordon d’Or Award
Press Release (2010)
Araxi and Blue Water Cafe Seafood Cookbook take home winning prizes at the Cordon d'Or Gold Ribbon International Cookbook Awards
Vancouver, BC - March 3, 2010. Douglas & McIntyre is thrilled to announce that two of their recently published cookbooks have won in the Cordon d'Or Gold Ribbon International Cookbook Awards.
Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant (978-1-55365-367-7, $45.00 CDN), by James Walt, has won in the Illustrated Cookbook category, and culinary team Frank Pabst and Yoshihiro Tabo's book Blue Water Cafe Seafood Cookbook (978-1-55365-368-4, $45.00 CDN) has won the Fish & Seafood Cuisine category.
The awards will be presented on April 30, 2010 in St. Pete Beach, Florida. For more information visit the Cordon d'Or website.
