Tag: L’Après

The Bucking Bronco of Après: Part II of a not-so-Dusty-tale

The Bucking Bronco of Après: Part II of a not-so-Dusty-taleThe Bucking Bronco of Après: Part II of a not-so-Dusty-tale

March 10, 2026 Whistler MuseumWhistler Museum 0 Comments

Featured Image: The Den at Dusty’s photo. Intrawest Collection. Does anyone have any information about ‘The Den’? The Museum would love to learn more…

Last week, the adventures of Dusty – the one-time stuffed bucking bronco – from the bar that still bears his name, were chronicled. This mythic tale takes up where the last article trailed off…

The bar and bbq joint re-branded in the late 1980s, setting Dusty off from the raunchy ranch into the ‘realm of mythology.’ The now-battered-up bronco hit the fundraising circuit. He was auctioned off on Timmy’s Telethon. The buyer never picked up his rodeo cocktail champ, and that’s when Ski Patrol stepped in and ‘rescued’ him.

Dusty was set up in the Volly cabin, right next to Honest Eddie: the pop-turned-beer machine. One dollar bought you a brew-with-a-view with the dead horse.

Only in Whistler: Tales of a Mountain Town (Harbour Publishing, 2009), the book by longtime local Stephen Vogler, relays that Dusty also became a prankster. Or perhaps, more aptly, the mascot for mayhem-makers. He showed up on top of the lift evacuation practice tower, surely after going up the Pony Trail: a sky-high stallion who stirred the concerns of animal rights activists, stating it was inappropriate treatment of a dead animal. He was removed.

The bar which still bears Dusty’s moniker claims, “One of the greatest legends of our time, our namesake’s origin is as much a mystery as his whereabouts today.” But…or maybe, more appropriately, well… that is not entirely correct, nor incorrect. 

The order of operations of his subsequent adventures is hazy at best: but he did transition to ‘the dark side’. The missing-a-leg Dusty made his way to Blackcomb. He rode by snowmobile and then was transferred to toboggan. The injured horse (whose head apparently may have partly fallen off in the process) was hoped to be moved to the upper alpine, but was only able to make it to the top of Chair 2, halfway up the hill. Vogler’s telling shares many more of the bumps and bruises of the journey, including the fact that in the morning, he was promptly removed and sent to the dump.

But the story doesn’t end there… and as Vogler points out, “perhaps it’s best to leave names out when the police become involved.” And so it goes…the driver of the horse-disposing truck (again, no mention of it being a Bronco!) apparently could not bear the thought “of dumping a once-famous museum-worthy equine in the landfill” (*and as far as Museum records show, no attempt to contact the archivist was made!). The truck rolled over the old log bridge and from there “Dusty made one last jump for freedom” into the Cheakamus River. 

But, then there was the kayaker. The kayaker who called the RCMP. And the RCMP who dispatched the dive team and called in a crane to remove the horse who had “clearly stumbled over the rugged banks to its death.” The cops called in the cowboy who ran the stables at Mons, whereupon seeing the horse is reputed to have said “That’s Dusty. He’s been dead for fifty years.”

The RCMP wanted to lay charges. None were ever filed.

Back into the truck Dusty went and back to Blackcomb Base II did Dusty take his last ride. With a match, and a can of gasoline, it is rumoured that Dusty saddled up to become a blazing effigy to Après adventures and the legacy of rodeo-like-ski-resort town…

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The Bucking Bronco of Après: a not-so-Dusty-tale

The Bucking Bronco of Après: a not-so-Dusty-taleThe Bucking Bronco of Après: a not-so-Dusty-tale

March 3, 2026 Whistler MuseumWhistler Museum 0 Comments

Featured Image: The Interior of Dusty’s Bar & BBQ, 1987. Whistler Mountain Collection.

Dusty’s Bar & BBQ is about as synonymous with Whistler’s Après party scene as is snow to skiing, fish to water… or, in the memories of many locals and longer-timers: a stuffed bronco is to beers (and braless bawdiness!).

Dusty was a horse. A taxidermied bronco forever frozen in mid-buck. A stuffed relic, with an origin story that begins, however, with three different  ‘Once upon a times…’ 

The first: He was from 1920s Texas – an award winner in his time: one who had surely earned many of his rodeo riders big-buckle-bragging rights. Naturally, this would translate to him finding his ‘rightful’ place at the base of a snow-bawllin’ slope, in a bar named after him some 100 years later. Dusty’s opened in 1983.

The second, according to Dusty’s website (the bar’s not the bronco’s): “Some say Dusty [was] bred on a farm owned by the local druggist in the town of Hope. It was said this pharmacist was the best in the Fraser Valley, and upon Dusty’s untimely passing, the kindly druggist had him stuffed and placed in front of his store.”

The third: “Dusty was a Hollywood stunt horse. His trainers were forced to shoot poor Dusty when he threw a certain trailer-turned-actress into the middle of her 30’s. It is said that Dusty, a rock-and-roll horse at heart, couldn’t take it when the star stopped singing that Broadway tune. The actress had Dusty shot.” (https://www.dustyswhistler.com) 

The tales of Dusty’s tail only start there… but what remains undisputed is when he arrived here. In 1979, Dusty rolled up in the back of a truck (sadly, in a missed moment of potential corollary – or corralary – synchronicity: there is no mention that he rodeoed in in a Bronco). He was destined to be the centerpiece of the newly re-branded, mountain-base, post-slope watering hole: converting from the original L’Après to Dusty’s. However, the bar was locally, Creekside-colloquially, known as The Deadhorse. 

Much for being dead, Dusty had a lively Après-life, a Whistler ‘After’-life.

Rules, necessarily, soon needed to be put in place. Management became wranglers: if riders rode the bronco with their clothes on, they had to buy the house a round. If clothes were shed, well legends were born and tall-tales were spread from the fogginess of fact vs. fiction…

Perhaps one of the most famous stories, from which many re-tellings have been told involves a young woman in mountain management, some ‘bareback’ bouncing, a sudden supposed full moon and claims that she was subsequently fired. Some twenty years later, the woman who raised the bar – and the bar’s profile – overnight, wrote a letter to The Pique to set the riding-record straight. She was not fired, but remains known as ‘Lady Godiva’ ever since.

The bar and BBQ joint re-branded in the late 1980s, setting Dusty off from the raunchy ranch into the ‘realm of mythology.’ The now-battered-up bronco hit the fundraising circuit. He was auctioned off on Timmy’s Telethon. The buyer never picked up his rodeo cocktail champ, and that’s when Ski Patrol stepped in and ‘rescued’ him.

Dusty’s adventures will be continued in next week’s column …

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Licensing WhistlerLicensing Whistler

September 26, 2023 Whistler MuseumWhistler Museum 0 Comments

With restaurants, bars, and even a beer festival earlier this month, there are quite a few places in Whistler today serving alcohol. From stories of Alex Philip sharing a few drinks with guests in the 1920s, the Witsend girls getting their gin discreetly delivered in a shoebox by train int he 1950s, and a homebrew contest being established in the 1970s, we know that visitors and residents of the area have been bringing and making their own drinks for decades. While searching through past editions of the Whistler Question, however, we came across a three part series written by Stew Muir and Kevin Griffin in 1984 entitled “Bar Wars,” in which the two looked at the history of licenced establishments in the valley.

Paul Burrows carries a few cases inside Whistler’s liquor store. Whistler Question Collection.

Liquor regulations in British Columbia meant that until the mid-1950s, liquor could only be served in beer parlours, social clubs, and veterans clubs, and these venues had strict regulations around entertainment and food (both forbidden in beer parlours), as well as how liquor was served. According to “Bar Wars,” Rainbow Lodge got is licence after these regulations changed int he mid-1950s (years after Alex and Myrtle Philip had sold the lodge and retired), followed by Hillcrest Lodge in 1961. After Whistler Mountain opened for skiing during the winter of 1965/66, ski lodges like Mount Whistler Lodge (formerly Hillcrest) and the Cheakamus Inn served guests and visitors in lounges and, in some cases, restaurants. The Christiana Inn, opened by Sandy and Puddy Martin in 1967, included a lounge and dining room and was reportedly the first establishment in BC to be licensed to serve liquor outdoors on their poolside patio.

When Garibaldi Lifts Ltd. opened L’Après at the base of Whistler Mountain in 1968, it was not connected to any accommodations and so was regulated differently than the lodges. According to Jack Bright, then the mountain manager for the lift company, L’Après was granted a cabaret licence, which required that any alcohol be served with food and that patrons pay a fee to enter. A lift ticket was accepted as proof of payment and L’Apès became known for fondue, though Bright recalled one RCMP constable who was not convinced that fondue fulfilled the food requirements.

Excitement abounds at the ‘boat races’ at L’Apres Beach Party, an event that the RCMP constable most likely would not have approved of. Whistler Question Collection.

Through the 1970s, more options were opened to thirsty skiers (and non-skiers). The Ski Boot Motel, which had opened in the late 1960s, added a beer parlour and dining room in 1972 and, according to Muir and Griffin, was the first place in Whistler to receive a licence to serve draft beer rather than bottled. (Though they don’t name their sources, they also reported “Locals helped build the bar addition to the existing hotel in the early 1970s. Some wanted the new pub so badly they worked for free.”) Restaurants such as Rudi’s Steakhouse were licensed to serve alcohol with meals and in 1974, the Keg N’ Cleaver restaurant, better known as The Keg, opened on the shores of Alta Lake at Adventures West. The Highland Lodge received its liquor licence in 1978.

According to Allan Gould, at one time the general manager of the Liquor Control and Licencing Branch of BC, the 1970s also saw the government bring in special recreational centre licences for ski resorts and so the lift company was able to get a licence for the Roundhouse. Leo Lucas, who worked as a bartender at the Roundhouse, recalled that they served only beer and wine, all poured into plastic cups to reduce the potential hazards of broken bottles.

The Keg building at its original location in Adventures West. Garibaldi’s Whistler News.

By the time businesses began opening in the Whistler Village in the 1980s, the regulations around liquor in BC had changed a lot from the requirements of the 1920s and food and entertainment of various types could be found alongside liquor in pubs, bars and restaurants. Since Muir and Griffin’s “Bar Wars” series of 1984, regulations have continued to change and many more licenced establishment have opened, closed, and evolved in Whistler.

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Whistler’s Original On-mountain DiningWhistler’s Original On-mountain Dining

December 13, 2022 Whistler MuseumWhistler Museum 0 Comments

When Whistler Mountain opened to visitors in 1966 Franz Wilhelmsen was certain people would bring their own lunch and would not want to purchase food up the mountain. Originally the only place on the hill to purchase food was Garibaldi Cafeteria near the gondola base on Whistler Mountain (now Creekside).

The cafeteria first opened during construction of the lifts in 1965 to feed the influx of workers. Run by Leo and Soula Katsuris, the cafeteria was nothing fancy but it fed everyone quickly with limited resources. Once the lifts opened for visitors, the cafeteria transitioned to feeding skiers.

Creekside during construction. The Cafeteria is the large building in the middle. Janet Love Morrison Collection.

Garibaldi Cafeteria, often known as Whistler Cafeteria or simply ‘the cafeteria’, quickly became a community hub and remained in operation for over 15 years. Many of the original members of the volunteer ski patrol remember sleeping in the cafeteria when accommodation was tight. Weekly movie nights also moved to the cafeteria once it opened. This social night was so popular that locals from all around the valley would gather weekly to watch films. Tragically, in the early 1970s the cafeteria was also home to Whistler’s first recorded murder when a 20 year-old employee was shot and killed.

L’Après at the base of Whistler Mountain in Creekside. George Benjamin Collection.

In 1969, Leo Katsuris opened L’Après next to the cafeteria. Open from lunch until late, L’Après catered to a later crowd with pizza, Greek food and regular live music and parties, becoming Le Club in the evenings. The theme nights, including Beach Party and Western Night, were legendary. Eventually the Garibaldi Cafeteria was incorporated into the L’Après brand becoming L’Après Dining Room and Cafeteria, the centre of everything in Whistler at this time. The BC liquor board required food purchase to buy a drink, and nursing a ‘plastic cheese sandwich’ kept the beer flowing.

Greek Nights at L’Après included great entertainment and even better food. Whistler Question Collection.

Further up the mountain, the hungry skier market was capitalised on almost immediately when (William) Jack Biggin-Pound from Squamish set up a Coleman camp stove and picnic table to serve soup, sandwiches and hot drinks, as well as Mary’s famous cinnamon buns, in the Red Shack at the top of Red Chair. This moved to the Roundhouse after it was built in the summer of 1966 without any dining facilities.

The Katsuris’, who along with their staff were known colloquially as ‘The Greeks’, also managed the dining at the Roundhouse where everything had to be brought up the mountain pre-prepared. There was no power, storage or refrigeration until 1970 when renovations to the Roundhouse brought ‘a new modern electric food preparation and serving area’. This allowed a larger variety and amount of food to be prepared and served, including hot chocolate, fries, chilli, stew, hot dogs and chicken. They also started serving breakfast on the mountain for the first time.

The bustling Roundhouse in Spring 1968. Janet Love Morrison Collection.

Trying to predict demand was a real guessing game, based largely on the weather. Despite the new facilities, challenges in food preparation and logistics continued and there were very few updates to the food service on Whistler Mountain over the next ten years. The food service gained a poor reputation. According to one story, when the wait time for food at the Roundhouse was long, hamburger patties were only cooked on one side to speed up the cook time. Bob Penner, who lived in Whistler in the 1970s, said the hamburgers at the Roundhouse “made your regular canned meat or tuna taste so much better”.

Once the development of Blackcomb Mountain was announced, Whistler Mountain knew they needed to step up their hospitality. Whistler Mountain Ski Corp took over the existing food venues, redeveloping L’Après into Dusty’s, and, thanks to the competition with Blackcomb, the next decade brought many new and improved on-mountain dining options.

Visitors enjoying sunshine at the Roundhouse. Greg Griffith Collection.
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