Soaring 436 meters above the ground, 248 lucky people got to experience a unique dinner recently when Whistler and Blackcomb mountains played host to SKYHIGH on the Peak2Peak Gondola. The Bearfoot Bistro masterminded this culinary and logistical tour de force under chef Melissa Craig's watchful eye, which saw diners served six course tasting menus paired with wine. Eater photographer Tallulah captured the action.
. Two Kitchens were set up on either side of the Peak2Peak, with hot on the Whistler side and cold on Blackcomb.
. Staff had only one minute and 20 seconds from the time the gondola doors opened to clear the previous course and serve up to 10 guests with food and wine, before the doors closed again.
. As the final gondola was served one course, the first gondola re-entered the terminal, giving the kitchen staff less than two minutes to regroup and begin plating the next dish.
. Guests travelled between Whistler and Blackcomb mountains a total of six times, with each leg taking 18 minutes.
. A 36 minute bathroom break was given between courses four and five, with a palate cleanser served atop Whistler Mountain.
. Guests paid $7500 for a gondola that seated up to 10 people in a fundraiser for The Whistler Blackcomb Foundation. Wines for the event were donated by individual wineries.