Here’s the news from Four Seasons:
Starting next month, Whistler visitors and locals will have a new way to satisfy their après ski appetites.
Scheduled to open June 19, 2010, Sidecut is Four Seasons Resort Whistler’s new restaurant, featuring a modern steak concept. Named for the distinctive curved shape of skis as well as the location of a cut of beef, the restaurant promises diners “steak with an edge.”
While Sidecut will serve traditional breakfast and lunch favourites, dinner is when the chefs will really show their culinary chops. Presenting a contemporary twist on the classic steakhouse, Executive Chef Scott Thomas Dolbee and Chef de Cuisine Edison Mays have put together a dinner menu that features an array of creative steak and seafood dishes.
Steak
Every restaurant needs a secret ingredient. The secret to Sidecut’s success starts with using the finest quality steak – specifically, the top two per cent of Canadian beef, aged 40 days. Add to this a state-of-the-art 1,800-degree infrared grill – which uses 100 per cent infrared heat to cook meat evenly and ensure it retains its natural juices – and the result is one of the best-tasting steaks in the world.
In addition to steak, diners may choose from regional meat specialties such as Double-Cut Sterling Pork Chops, BC Fallow Venison Loin and Bone-in Braised Bison Short Ribs.
Seafood
With both the Pacific Ocean and countless mountain lakes in its backyard, Sidecut draws its seafood from the finest sources. Seafood entrée items include Queen Charlotte Sound Halibut, Wild Chinook Salmon and Egmont Spot Prawns, among many others.
Seasonings and Sauces
For diners who enjoy even more flavour variety, Sidecut offers a choice of six custom rubs with each dinner entrée. From Edison’s Medicine, a complex mix of 14 whole-roasted herbs and spices inspired by Chef Mays’ travels around the world, to the exotic Buddha’s Hand, a delicious lemony accompaniment that pairs especially well with halibut, there’s a rub to suit every taste. Each entrée is also served with a presentation of six homemade sauces, such as citrusy Yuzu Butter, smooth Crème Fraîche Bearnaise and tangy Wasabi Mustard.
Sides
Served à la carte in traditional steakhouse style, side dishes feature Pacific Northwest ingredients and local produce, including a variety of vegetables drawn from the Resort’s own 2,700-square-foot (251-square-metre) rooftop garden. The nearby agricultural community of Pemberton provides the Resort with a seasonal supply of fresh potatoes, which are transformed into such delectable sides as Spicy Fries, Aged Cheddar and Potato Gratin, Yukon Potato Purée, and Fingerling and Bacon Lyonnaise.
Sips
Sidecut’s wine program is designed to pair perfectly with the restaurant’s savoury steaks and regional seafood. The extensive wine list offers more than 200 bottles and 30 wines by the glass and highlights a wide variety of labels, from international classics to boutique British Columbia wines. In addition, the restaurant is willing to open any of its 60 steakhouse reds if a guest orders at least two glasses, making for even more interesting wine and food pairings.
Setting
Situated on the lower level of the Resort, Sidecut offers breathtaking views of the local mountains from a cosy fire-lit setting. A sleek wood interior, colourful earth tones and an open fireplace create a comfortable atmosphere for breakfast, lunch or dinner. During the summer, guests can dine outdoors on the restaurant’s spacious heated patio.
On long summer evenings, an outdoor fire pit makes for an inviting ambience, while live music three to four nights a week creates a lively atmosphere that spotlights Whistler’s homegrown talent.