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" As the latest season of Hell&amp;#039;s Kitchen wraps up Tuesday at 8, one lucky contestant is set to become head chef at Whistler&amp;#039;s Araxi Restaurant. The restaurant, which draws on local produce from the nearby Pemberton Valley and seafood fresh from the Pacific, has won accolades worldwide, including from Gordon Ramsay himself, who called the eatery the best Hell&amp;#039;s Kitchen prize location &amp;quot;by far.&amp;quot; In honour of the show&amp;#039;s finale, try this Ricotta Gnocchi with Toasted Hazelnuts and Sage, created by Executive Chef James Walt and featured in the cookbook Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant, out this month. The recipe: Ricotta Gnocchi with Toasted Hazelnuts and Sage and Herb-Crusted Halibut with Pea Pur\u00E9e and Coriander Vinaigrette. "^^<http://www.w3.org/2001/XMLSchema#string>
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