SIDECUT Goes Global at Cornucopia in Whistler

SIDECUT GOES GLOBAL WITH WEALTH OF WOW CORNUCOPIA CULINARY EXPERIENCES WITH PARTNERS FROM MEXICO CITY, HAWAII, VAIL AND JACKSON HOLE
Culinary Star Power from Fifty Mils, Nobu and Four Seasons Mountain Collection to Light Up Whistler 
 

Whistler, B.C. –  SIDECUT Modern Steak is bringing a world of talent to Whistler Village for the 21 annual celebration of food and wine this November. Some of the most influential talent in the culinary world will be teaming up with Executive Chef Eren Guryel and the SIDECUT team to offer guests delicious and delightful experiences.This year, SIDECUT’s Cornucopia offerings highlight the craftsmanship and passion of talented Four Seasons culinary stars from across North America. From innovative long table dinners and creative cocktail events to chef collaborations and a fresh take on barbecues, every food lover will have a reason to celebrate at Four Seasons Resort Whistler this November.
Read on for our fantastic lineup of events. Tickets are going fast:
Mezcal with Mica: Intimate VIP Cocktail Master Class + Tasting | $85 | SIDECUT bar
Featuring Fifty Mils Head Mixologist Mica Rousseau from Four Seasons Hotel Mexico City 
Saturday, November 11
Mica Rousseau is one of the top mixologists in Mexico, leading the signature cocktail experience at Four Seasons Hotel Mexico City‘s creative bar concept Fifty Mils. Rousseau believes in the mystique surrounding the creation of a new cocktail. “Mixology has that kind of romanticism that allows us to tell a story with a drink, and to create an authentic experience for guests.” Enjoy a small audience with this inventive cocktail master, sampling premium Mezcal, a trio of cocktail tasters and Chef Eren Guryel’s perfectly paired taco creations. Limited to 12 seats. Click here to book.
Mezcal y Maize – A Taco Après Party  | $55 | 3pm to 6pm | SIDECUT bar
November 1213141516 and 18 
In partnership with Four Seasons Hotel Mexico’s award-winning Fifty Mils and their star mixologist Mica Rousseau, SIDECUT is thrilled to present Mezcal & Tacos – The Apres Party. Rousseau’s talent and creativity knows no bounds as demonstrated by his recent win of Best Bartender at 2017 World Class Mexico competition. Executive Chef, Eren Guryel will be teaming up with Rousseau to create a trio of delicious and inventive tacos to pair up with one of his signature cocktails. Start this inspired après experience with a taster of premium Mezcal while enjoying a fun DJ vibe. Click here to book one of the six dates.
An Evening with Nobu – Long Table Dinner |$185 | 6pm to 10pm | Harmony Foyer
Friday, November 17at Four Seasons Resort Whistler
A truly exciting collaboration from the tropics to the mountains, SIDECUT will be hosting Nobu Lanai’s, Chef Marlowe Lawenko to bring a taste of the Four Seasons Resort Lanai’snewest restaurant’s signature new-style Japanese cuisine to Whistler. Teamed up with Executive Chef Eren Guryel’s modern steakhouse menu heavily influenced by British Columbia’s seasonal ingredients, this long table dining experience will be fresh, fun and memorable. The dinner will be further enhanced by wines from the first vintage of Kelowna’s ultra-premium Mirabel Vineyards to create an unforgettable culinary experience. Click here to book.
Peak to Peak to Peak – A Four Seasons Mountain Collection Chefs Collaborative | $145 | 6pm to 10pm
Friday, November 10 at SIDECUT Modern Steak 
Executive Chef Eren Guryel plays host to his Four Seasons Mountain Resort brethren from Four Seasons Vail and Four Seasons Jackson Hole to create a high altitude culinary experience. Chefs Topher Strittmatter of Four Seasons Resort and Residences Jackson Hole and Ashton Fichtl of Four Seasons Resort and Residences Vail bring the heat and seasoning from their American steakhouse eateries, Westbank Grill and Flame, to mingle with SIDECUT’S famous cuts and rubs.
This four-course meal will feature a twist of each chef’s signature steakhouse dish, teamed up with premium wines from Orofino in the Similkameen Valley, an up and coming wine region in BC. This Peak to Peak to Peak collaborative offers an auspicious and delicious start to the ski season ahead. Click here to book.
House Party: SIDECUT’s Legendary Beer BQ  – Cornucopia Edition | $52 | 6pm to 9pm
Thursday, November 16 at Whistler Conference Centre
Indulge in a special Cornucopia edition of the Village’s most beloved events – SIDECUT Modern Steak’s BEERBQ, and pair their incredible menu with multiple tastes from home-grown spirits producers, craft beer legends and much more from BC’s land of plenty.  Led by craft beer lover and BBQ master, Chef Artie Magee, SIDECUT’s BEERBQ, House Party is a perennial sell out and boasts an incredible array of salads, grilled and smoked meats, seafood, sauces, and sides.  Yum. Click here to book.
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About Chef Marlowe Lawenko
Chef Marlowe Lawenko attended the Culinary Institute of America in New York and earned an associate’s degree in the Culinary Arts in 2001 when he soon began his career at Nobu New York. More than 15 years of Nobu experience led him to the Executive Chef position at Nobu Lanai, where he is enjoying bringing signature culinary experiences to island life.
About Chef Aston Fichtl
Ashton Fichtl, Banquet Chef at Four Seasons Resort and Residences Vail was born and raised in Colorado where he started working in the kitchen at 14 at his mom’s restaurant. He moved to Vail, Colorado in 1999 to get an Associate’s Degree in Culinary Arts from Colorado Mountain College. Numerous culinary experiences informed his on-the-job experiences educating him in all aspects of food and beverage from pastry to butchering. With 15 years under his belt and a clear understanding of the Vail culinary scene, Fichtl moved over to the esteemed Four Seasons Resort and Residences Vail to become Banquet Sous Chef in November 2014 where his star shone implementing new systems and menus. He became known for his beautiful garnishing on the plates for that ‘Four Seasons’ look and feel. He also created new menu items from which he gets his inspiration from the great outdoors, using Colorado seasonal ingredients sourced at local farms and markets whenever possible. Fichtl’s strong leadership in the kitchen allowed him to soon after being promoted to Banquet Chef in June 2016.
About Chef Topher Strittmatter 
Originally from Indiana Strittmatter attended Indiana University and then Le Cordon Bleu. He started his culinary career in Austin, Texas where he worked under some incredible chefs at David Bull’s Second Bar + Kitchen. From here he eventually found is way to Four Seasons Hotel Austin. Stittmatter took a brief leave from hotels when an Executive Chef opportunity opened up at in an Italian Trattoria on a vineyard in Texas hill country. After a great experience and much learned knowledge under his apron, the chef left Austin and took a position at Four Seasons Vail, followed by Palm Beach and eventually made his way to the mountain, where he currently works at Four Seasons Resort and Residences Jackson hole as top sous chef. In fast paced, orchestrated, chaos is where Strittmatter feels most at home.
About SIDECUT:
Steak with an edge. Named for the curvature on the side of a ski or snowboard, SIDECUT offers a modern take on traditional mountain cuisine. Situated in the Four Seasons Resort at the celebrated alpine location of Whistler, the restaurant’s sleek wood interior offers an inviting setting where diners can cozy up to the open fireplace or dine on our sun soaked patio. At SIDECUT, steak is more than a meal, it’s an experience. Recent awards from publications include a Certificate of Excellence from TripAdvisor, and Diner’s Choice on OpenTable.
Visit us at SIDECUTwhistler.com or socially on FacebookTwitter and Instagram.
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Bici Gusti Returns to Four Seasons Resort and Residences Whistler

Do you like drinking wine?  Do you like cycling?  If so, the Bici Gusti at Whistler may be for you.  Check out the following press release for the race.  Cheers.

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Second Annual Luxury Culinary Cycling Event Kicks off the Biking Season
May 19 to 21 , 2017

 
Whistler B.C. –  Four Seasons Resort and Residences Whistler  is partnering with Bici Gusti to offer Whistler’s second annual gourmet ride. Presented by Jaguar Land Rover, Bici Gusti invites guests to follow their senses through a family-friendly long weekend where gourmet feasts, adventurous cycling, luxury and fun awaits. Set for May 19 to 21, 2017, the feel-good ride features a 70 km ride through the Whistler and Callaghan Valleys, delicious cuisine sourced within 70 kilometres (44 miles) of Whistler with a wealth of like-minded guests. The self-paced ride invites riders of all levels to enjoy themselves at their own speed.

This year, the event is adding more culinary power houses to this spirited weekend such as Ocean Wise Executive Chef Ned Bell, Four Seasons Resort Whistler Executive Chef Eren Guryel and team along with Four Seasons Hotel Vancouver Executive Chef Weimar Gomez and Four Seasons Resort Westlake Village Executive Chef Jose Fernandez to elevate the experience into an immersive one that delights all the senses.

The Forbes Five-Star Four Seasons Resort Whistler invites guests to escape any city stresses and settle into the alpine sanctuary for three rejuvenating nights of fellowship, fitness and amazing food. Participants are also encouraged to mingle with event special guests – Olympians Evan Dunfee, Nikola Girke and Steve Podborski.
Friday, May 19, 2017 – Relax
  • Bici Gusti begins with a relaxed General Manager reception at Four Seasons Residences Whistler.  Guests are invited to mingle and get a taste of SIDECUT Modern Steak + Bar.
Saturday, May 20, 2017 – Refresh
  • Enjoy a fun day that’s all about enjoying life.  This robust agenda includes an energizing spin class led by Eastwood Cycle, a rejuvenating yoga class and a hands-on cooking class as well as a “Rat Pack-themed” pool party and wine tasting evening.
Sunday, May 21, 2017 – Ride & Shine
  • Bici Gusti Gourmet Ride guests will cycle through 70 km of spectacular Whistler and Callaghan Valley scenery. The route has been carefully selected to allow all levels of riders to enjoy themselves and socialize. Riders will enjoy a gourmet rest stop complete with charcuterie and Italian essentials half-way through the journey. Post ride, cyclists will be toasted by beer from Red Truck Brewery and a barbeque at Four Seasons Resort Whistler. Guests can enjoy an afternoon rest before glamming up for the closing white-themed gala dinner. Prepared by avid cyclist and Ocean Wise Executive Chef at the Vancouver Aquarium, Chef Ned Bell, the gala dinner will highlight exceptional ingredients sourced from within 70 km.
Bici Gusti Gourmet Ride is the ultimate way to start the biking season and is designed for cyclists of all levels looking for an awe-inspiring gourmet food experience. This family-oriented weekend features kid-friendly events as well as child-minding services available on-site. Guests are also invited to contact the award-winning Spa to add on a relaxing massage, body treatment, yoga or fitness class. Advance reservations highly recommended.
Registration for Bici Gusti can be done online.
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About Four Seasons Resort and Residences Whistler:
Four Seasons Resort and Residences Whistler is one of North America’s top mountain resorts having been named Whistler’s only Forbes Five Star Resort. In addition to world-class skiing, this award winning Four Seasons Mountain Resort offers the ultimate year-round getaway in an enviable location, as well as fine dining, luxurious spa retreats and après ski offerings. With the Resorts’ signature amenities and renowned, personalized service, Four Seasons Resort and Residences Whistler is in a class of its own among mountain destinations.
As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 103 properties in 43 countries. For more information on Four Seasons Resort and Residences Whistler visit www.fourseasons.com/whistler or stay connected on Facebook, Twitter or Instagram.
About SIDECUT:
Steak with an edge. Named for the curvature on the side of a ski or snowboard, SIDECUT offers a modern take on traditional mountain cuisine. Situated in the Four Seasons Resort at the celebrated alpine location of Whistler, the restaurant’s sleek wood interior offers an inviting setting where diners can cozy up to the open fireplace or dine on our sun soaked patio. At SIDECUT, steak is more than a meal, it’s an experience.

Join In August 20th in Whistler Blackcomb for the 2016 Great Canadian Cheese Rolling Festival

Great Canadian Cheese Rolling Festival

Great Canadian Cheese Rolling Festival

What’s Cheese Rolling, You Ask?

It’s when a flock of Canadians chases an 11-pound wheel of cheese – slipping, tripping, and tumbling towards the finish line. The first one across gets the cheese + 2 ski season passes to Whistler Blackcomb. You can race valiantly or simply take in the action, but one way or another get ready for an incredible day!

Wear Your Cheesiest Costume

Don a big smile with your silliest costume and you could win one of 3 fantastic prizes including gift cards from local restaurants, gift baskets from sponsors, and more! Costume contest host and Just for Laughs comedian Ivan Decker will reward the best individual, team, and child costumes. Don’t be afraid to get creative!

Get a Taste of Canadian Cheese

Explore the wonderful variety of cheeses Canada has to offer at theCanadian Cheese Market, discover pairing tips and tricks at a cheese seminar with expert David Beaudoin, and try fabulous new recipes featuring Canadian cheese at a cooking class with Chef Ned Bell.

Attend the Après Cheese Party

When all the races are over and the 2016 Cheese Champions have been crowned, head on over to Black’s Pub & Restaurant for the Après Cheese Party.

Treat yourself to a special selection of dishes featuring mouth-watering Canadian cheeses while you enjoy the spectacular view. And if you’re one of many lucky attendees, you may go home with some amazing prizes and giveaways!

Event Details

Saturday, August 20th, 2016 – 11am – 4pm

Whistler Blackcomb, BC (view map)

REGISTERING FOR THE RACE

To race with other grown-ups, teens, or kids, you can register for FREE starting at 11:00 am at the festival entrance (where you exit the Excalibur Gondola). Come early as it’s first-come, first-served. (Protective gear will be provided.)

My Experience with Alta Bistro Concierge Menu $19 for 3 courses

On a recent trip up to Whistler, I stopped at Alta Bistro, at the recommendation of Cassandra Anderton aka @goodlifevancouver. I checked their website and saw that they have a Concierge 3 course menu for $19.  The food overall is very good in my opinion.  The dishes have a French flair to them, but still left me a little hungry at the end of the meal.  My 3 courses were:

  • Oysters of the Day – 3 local oysters, served with verjus granite (+ $2 for this course)
  • Fresh Goats Cheese and Buttermilk Mousse – Squamish honey and toasted nut vinaigrette, house made lavash bread, golden beets
  • Pan Seared Yarrow Meadows Duck Breast – Textures of Heirloom carrots, Meyer lemon vinaigrette & lemon balm

Alta Bistro oysters, goats cheese buttermilk mousse, and Yarrow Meadows Duck breast

I think the oysters that evening were from Stellar Bay.  Maybe someone looking at the picture can tell me for sure which variety of oyster I enjoyed.  The oysters were plump and had a nice sea brine flavour.

My favourite dish, and the most creative was the fresh goats cheese and buttermilk mousse. Lots of flavours and texture.  The mousse had a healthy dose of citrus.

The duck breast was done to perfection.  Nicely pink, but I wish there was more than the 4 small cubes.

My glass of wine that I paired with these 3 courses was the Joie Farm, A Noble Blend 2011, a white wine blend of Riesling, Gewurztraminer, Pinot Blanc, Pinot Auxerrios, and Schoenberger. Very aromatic and nice round mouthfeel.  Lychee, flowers, and citrus flavours.  A nice wine, and a nice pairing.

Overall I’d recommend going to Alta Bistro as their food is executed very nicely, but maybe do not go there if you are overly hungry.