Araxi’s Farm-to-Table Experience Under Mount Currie in British Columbia

Photo: Jeff Vinnick

The farm to table concept exemplifies nature’s bounty in the most delectable way. Knowing where each ingredient comes from, upon a beautifully crafted plate, can be a luxury —  and sometimes mystery — today.

Whistler Culinary Director and renowned Chef James Walt of Araxi Restaurant + Oyster Bar in British Columbia, is a major proponent of keeping things fresh and local. For 14 years, Chef Walt has led Araxi’s Longtable Dinner series, and in 2025 continues to grant guests an unforgettable evening of exquisite culinary creations inspired by North Arm Farm’s organic products. The dinner series began after receiving a fateful phone call from an organizer throwing curated dinner events asking Chef Walt to collaborate. From that mere coincidence, it developed into Araxi’s beloved Longtable Dinner. “It was just so cool, and reminded me of when I was a kid on a farm with a two acre garden, picnic tables, aunts, uncles and grandparents. It just really stuck with me,” he shares.

Photo: Page and Paper

After hosting the first event, Chef Walt was immensely inspired and realized that there would be more to come. “It’s the most special thing, honestly,” he explains. “You’re sitting in a field where your food is grown, and that’s being cooked right there for you, while the farmers and wine makers are sitting at the table, too.”

“You meet new people who have something in common, and who’ve all decided to come to dinner in a field.” North Arm Farm not only provides sought-after organic products, but also an incredible backdrop of Mount Currie for an alfresco evening. “I met Jordan and Trish in 1997 and they’d been on the farm since the early 90s. We were going to the farm all the time and I built a relationship with them and saw how excellent their products were,” Chef Walt tells Mountain Living.

Photo: Jeff Vinnick

The area of Pemberton in which the farm resides is particularly stellar at root vegetables and is the organic sea potato capital of Canada. Its valley with high walls creates the best secluded environment for produce even during the winter months. “When we started, we had Araxi,” Chef Walt shares. Since then, he and fellow industry partners have opened several restaurants that contribute to the Longtable Dinner. “We always try to feature the best products North Arm has in the fields, and push ourselves to represent the wine makers and farmers to the best of our ability.” 

Standout menu items this year include charcoal cooked meats, freshly made pasta with local potatoes and black truffle, grilled octopus and breads baked by one of Chef Walt’s talented students. He reveals that hummus-like spreads made out of beets, carrots and more make the feature of breads a course in itself. 

The 2025 Longtable Dinner series will be held on Sunday, July 27 with tickets available for purchase.

Photo: Page and Paper