Event Description
Slow cooking, bold chiles and handmade tortillas come together in this deeply satisfying Mexican culinary experience with Chef Luis Valenzuela.
At the heart of the event is Birria de Res, a rich and comforting beef dish built through careful seasoning, gentle heat and time. Chef Luis will guide guests through the process of working with dried chiles, layering flavour and allowing the meat to cook slowly until tender. Along the way, he will explain why patience is one of the most important ingredients in birria—and how thoughtful preparation transforms humble ingredients into something extraordinary.
Guests will also discover the simple pleasure of making corn tortillas by hand. Chef Luis will demonstrate how masa is mixed, shaped and cooked, sharing practical techniques for achieving tortillas that are soft, warm and ready to hold every flavourful bite. Together, guests will see how birria, fresh tortillas, onion, cilantro and lime become a complete meal: uncomplicated, generous and rooted in Mexican tradition.
Carefully selected wines will accompany the experience, with each pairing chosen to complement the birria’s depth, spice and slow-cooked richness. The pairings will offer another opportunity to explore flavour, revealing how the right wine can balance heat, lift fresh garnishes and bring new dimensions to a dish.
It is soulful food designed to be shared, savoured and enjoyed without hurry.
More than a cooking demonstration, this is an invitation to gather around food, learn by doing and experience the care behind one of Mexico’s most beloved dishes. Chef Luis brings warmth, knowledge and an approachable style to the Culinary Stage, making traditional techniques feel accessible to cooks of every experience level.
Join Chef Luis Valenzuela for a memorable celebration of chiles, masa, seasoning and patience—and discover how a handful of essential ingredients, paired with beautiful wines, can become an unforgettable Cornucopia experience.
Whistler Cornucopia is fortunate to welcome one of the great Australian wine-makers and business operators, Grant Burge of Corryton Burge Family Wine Estates, a sixth-generation family winery rooted in the historic Barossa Valley, Australia.
In 1988 Grant established Grant Burge Wines, a label that grew into a Top 10 Australian winery and produced 750,000 dozen wines a year. In 2015, Grant sold the Grant Burge label, but remained in possession of the second-largest private vineyard in the Barossa. With those established vineyards, Grant, along with his wife Helen and children Trent and Amelia, started Corryton Burge.
Grant spends his life dedicated to showcasing Barossa as one of the greatest wine regions in the world. Throughout his professional career as a grape grower, winemaker, businessman, and managing director, Grant operates a large vineyard portfolio that includes some of the best grape-growing land in the Barossa, Eden Valley, and Adelaide Hills regions.
Menu
1st Course
Jicama, Citrus & Avocado
Salad Orange · Grapefruit · Avocado · Chile · Lime · Toasted Pepitas
Wine:
Corryton Burge Country Chardonnay
2nd Course
Birria de Res
Slow-Braised Beef · Guajillo & Ancho Chile Broth · Handmade Corn Tortillas · Onion · Cilantro · Lime
Wine:
Corryton Burge Country Cabernet Sauvignon
3rd Course
Mexican Chocolate Flan
Dark Chocolate · Cinnamon · Piloncillo Caramel
Wine:
Corryton Burge Sparkling Red
Put simply, the Culinary Stage Series is like being in the audience of a live cooking show, and you get to enjoy the food creations - complete with drink pairings. The series features local and national chefs, producers and beverage professionals to provide attendees the chance to learn their cooking tips and tricks, and enjoy multi-course, drink-paired menus.
*Menu subject to change
Room set-up/format: Sit down service. Small plates with select beverages
Attire: Casual, comfortable
Policies
Once purchased, tickets are non-refundable. This is a 19+ event, therefore children will not be admitted. Due to liquor licensing, the Whistler Conference Centre cannot allow people under the age of 19 in any part of the building for the duration of the Cornucopia event.