Try These New Menu Items at The Woods: An Insider Look from Executive Chef Boddie Macklin-Shaw

Chef Boddie is passionate about blending fresh flavours with innovative twists to create the perfect winter dining experience. Here, he shares insights on the new dishes, local ingredients, and the unique charm that makes dining at The Woods so memorable.

"This winter, we wanted to create dishes that evoke a sense of warmth and coziness," says Chef Boddie. "We took inspiration from classic winter ingredients and hearty flavours but crafted them in innovative ways to offer something familiar yet surprising."

Chef Boddie and his team listened closely to guest feedback to bring popular winter flavours to life. "Each dish on the menu is crafted to be both satisfying and memorable, adding a bit of indulgence to the winter dining experience at Big White," he explains. The result? A menu that feels like a comforting retreat after a long day on the slopes.

Signature New Dishes and What Makes Them Special
Two standout dishes this season reflect Chef Boddie's signature approach to familiar flavours:

• Salmon Caesar Salad: "We wanted to take a fresh approach to the Caesar," says Chef Boddie. This salad features hot-smoked Kuterra salmon, offering a rich, smoky depth. "The crispy fried anchovies, parmesan crisps, and zesty lemon croutons add unique layers of texture and flavour." Topped with a creamy Caesar dressing and a perfectly cooked 65-degree egg, it's a salad that's hearty enough for the winter season.
• Brûléed Brie: Highlighting locally sourced Qualicum Brie, this dish is a true showstopper. "It's creamy, rich, and has that touch of sweetness from the brûlée that makes it a perfect winter indulgence," Chef Boddie adds.

Local and Sustainable Ingredients Take Center Stage
For Chef Boddie, local and sustainable ingredients are essential. "We're proud to feature ingredients from right here in BC," he notes. The Woods' commitment to quality is evident in their choice of suppliers, from Kuterra salmon to Fraser Valley pork. "Our Qualicum Brie, sourced from Vancouver Island, stars in our signature Brûléed Brie dish—a guest favourite that perfectly complements the alpine experience," he says. This focus on local, sustainable partnerships allows Chef Boddie to showcase "the best of BC, bringing fresh, local tastes to every dish we serve."

Fan Favourites Making a Comeback
Chef Boddie understands the importance of beloved classics and has made sure some fan favourites return to the menu this winter. "The Woods Burger is here to stay—it's a classic that our guests love for its hearty flavours and quality ingredients," he says.

Other crowd-pleasers include the Beef Dip and the French Onion Soup. "Our French onion soup is a perfect alpine staple," Chef Boddie remarks. "It provides that warm, comforting experience our guests crave after a day on the slopes."

A Refreshed Dining Experience at The Woods
The Woods has elevated its dining experience with not just new dishes but also streamlined service and an updated cocktail menu. "We've introduced a variety of dishes that bring exciting flavours to the table, offering something for every palate," Chef Boddie explains. With a new POS system, The Woods team can focus on seamless, efficient service, allowing more time for genuine guest interactions.

"This season, we are continuing on our journey of craft cocktail innovation and flair," he says, with a selection of new non-alcoholic mocktails alongside a well-rounded BC wine list. The addition of mocktails from Kelowna-based Somm Zero reflects The Woods' commitment to quality, local ingredients—even in non-alcoholic drinks.

New Furniture and Interior Design Enhancements
"The new furniture and interior design at The Woods play a key role in creating a warm and inviting atmosphere," Chef Boddie says. Thoughtfully selected decor and seating upgrades have added comfort, style, and a connection to Big White's breathtaking landscape. "We wanted a space that felt cozy and welcoming," he adds, creating an environment where guests can unwind and savour their meal in a setting that mirrors the beauty outside.

Why Winter Dining at The Woods is Special
"Winter at The Woods is a truly unique experience," Chef Boddie reflects. "The ambiance, paired with the stunning backdrop of the Big White landscape, creates a memorable setting that captures the essence of winter dining." With a menu crafted to satisfy and delight, The Woods offers a retreat where guests can recharge after a day in the snow.

Exciting New Additions This Season
Chef Boddie and his team are excited about their new nightly grill features, which provide an opportunity to showcase a range of local meats and creative preparations. "Each night, our chefs prepare different cuts of meat, all sourced from local farmers who share our commitment to quality," he says. From perfectly charred steak to spice-rubbed lamb, each dish reflects Chef Boddie's dedication to creating something exceptional. "It's a unique opportunity for our team to explore new flavours and techniques, bringing something fresh to our guests every night."

What Sets The Woods Apart at Big White
The Woods is a cornerstone of the Big White dining scene, offering experiences tailored for every part of the day. "We offer three distinct dining experiences to suit every part of your day," Chef Boddie says. Whether it's lunch before returning to the slopes, après-ski with drinks in a cozy setting, or a refined dinner complete with grilled specialties and paired wines, The Woods provides a versatile experience that captures the heart of Big White. "Our central location and diverse menu make The Woods truly the essential Big White restaurant, offering something special for every guest."

This winter, immerse yourself in a dining experience at The Woods, where every dish is crafted with passion, local flavours, and unforgettable twists. Secure your reservation here.