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Born and raised in St. Albert, AB, Sheila Cassels’ initial vocation was school teaching. However, it was her first love, climbing that in a round about way led her into the culinary world. Sheila learned to cook while working at tree-planting camps, tucked back in the secluded forests of Alberta and BC. The lifestyle of working hard for months on end, then hightailing it to the mountains to climb freely for the months following, was the perfect balance.

It was also climbing that led Sheila to the Sea to Sky corridor, 18 years ago. When local climbing partner and friend, Kinley Aitken, decided to move on from running the Whitecap kitchen, Shiela jumped in and found herself planted in powder paradise. Sheila had tried her hand at telemark skiing back in the 90s, but the sport hadn’t stuck. It was not until 3 years into her Whitecap residency that she decided it was time to give skiing another crack. When asked how she would spend her winters if she had no occupational responsibilities, she replied “skiing and mountain biking around the world with my 10 year old son Corbin.” It seems that she’s now a convert.

Sheila not only heads the Whitecap kitchen, but also owns and runs a catering and craft service company that provides food to film, TV and print production crews. Her schedule is far from relaxed. Yet, she somehow finds time to fit in the odd DJ-ing gig.

With Gordon Lightfoot spinning in the background and the smell of après snacks soon to be served, Sheila curates the atmosphere that guests and guides have come to rely on, to relax and kickback after a long day in the mountains.

A Couple Whitecap Favourites- Courtesy of  Sheila

 

Wild Alaskan BBQ Miso Salmon

This is part of the first meal I serve at Whitecap. It’s light an cheerful, just like Lars.

Salmon

1 side of wild salmon

½ cup sesame seeds

½ cup green onions- sliced thinly for garnish

Miso Glaze

¼ cup brown sugar

2 tablespoons gluten free Tamari

2 tablespoons HOT water

2 tablespoons organic miso paste

1 tablespoon rice wine vinegar

Directions

Mix all the ingredients of Miso Glaze in a small saucepan until hot and runny.

Pour on top of salmon and leave to marinate for at least 30 minutes.

Toast up sesame seeds

Place salmon on BBQ for desired amount of time- I like 10 minutes.

Remove from heat, place on nice platter and sprinkle with sesame seeds and green onions.

Serve with spicy rice noodles and green beans and you will feel like the most popular person on earth – for 4 minutes.

Healthy Peanut Butter Rice Crispy Treats

A light and non-squishable ski treat that is healthy and easy to chew while walking uphill.

Ingredients:

3/4 cup organic peanut butter

3/4 cup organic chocolate chips

1/2 cup organic brown rice syrup

1/2 teaspoon pure vanilla

1 teaspoon Maldon Salt

3 cups crispy brown rice cereal

1 cup pumpkin seeds

1/2 cup hemp hearts

Directions

Place first 4 ingredients in a double boiler, heat it up so it’s nice and runny.

Place crispy brown rice cereal, pumpkin seeds, hemp hearts and Maldon Salt in a bowl. Mix well, then pour mixture on rice cereal until completely covered.

Place mixture in a baking pan.

Leave for 2- 3 hours.

Cut up into little squares.

Enjoy!