Four Seasons Resort Whistler Introduces New Dining Experience
Exciting News from Four Seasons
Beginning next month, both visitors and residents of Whistler will have a new destination to indulge their après-ski cravings.
Scheduled to debut on June 19, 2010, Sidecut is the latest addition to Four Seasons Resort Whistler, offering a contemporary steakhouse concept. The name “Sidecut” not only references the distinctive curved shape of skis but also a specific cut of beef, promising diners a unique experience of “steak with an edge.”
Dining at Sidecut
While Sidecut will serve familiar breakfast and lunch options, it is during dinner that the chefs truly showcase their talents. Executive Chef Scott Thomas Dolbee and Chef de Cuisine Edison Mays have crafted a dinner menu that puts a modern spin on the traditional steakhouse, featuring a variety of innovative steak and seafood dishes.
Signature Steaks
The secret to Sidecut’s success lies in its use of the highest quality steak, specifically the top two percent of Canadian beef, aged for 40 days. Utilizing a cutting-edge 1800-degree infrared grill that cooks meat evenly with 100 percent infrared heat, the result is steaks that retain their natural juices and deliver exceptional flavor. Beyond steaks, the menu also includes regional meat specialties like Double-Cut Sterling Pork Chops, BC Fallow Venison Loin, and Bone-in Braised Bison Short Ribs.
Seafood Delights
Taking advantage of its proximity to the Pacific Ocean and numerous mountain lakes, Sidecut sources the finest seafood. The seafood menu features dishes such as Queen Charlotte Sound Halibut, Wild Chinook Salmon, and Egmont Spot Prawns, among others.
Seasonings and Sauces
For those who enjoy a variety of flavors, Sidecut offers six custom rubs with each dinner entrée. Options range from “Edison’s Medicine,” a complex blend of 14 roasted herbs and spices inspired by Chef Mays’ global travels, to the exotic “Buddha’s Hand,” a lemony complement particularly suited to halibut. Each entrée is also accompanied by a selection of six homemade sauces, including citrusy Yuzu Butter, creamy Crème Fraîche Béarnaise, and tangy Wasabi Mustard.
Delectable Sides
True to traditional steakhouse style, Sidecut’s side dishes are served à la carte and feature ingredients from the Pacific Northwest and local produce. Vegetables from the Resort’s 2,700-square-foot rooftop garden and seasonal fresh potatoes from the nearby Pemberton agricultural community are transformed into delicious sides such as Spicy Fries, Aged Cheddar and Potato Gratin, Yukon Potato Purée, and Fingerling and Bacon Lyonnaise.
Beverages
Sidecut’s wine program is tailored to complement its savory steaks and regional seafood. The extensive wine list includes over 200 bottles and 30 wines by the glass, featuring a range of international classics and boutique wines from British Columbia. For added flexibility, any of the 60 steakhouse reds can be opened if a guest orders at least two glasses, providing even more opportunities for intriguing wine and food pairings.
Ambiance
Located on the lower level of the Resort, Sidecut offers stunning views of the surrounding mountains from a cozy, fire-lit setting. The interior features sleek wood, vibrant earth tones, and an open fireplace, creating a welcoming atmosphere for any meal. During the summer, guests can enjoy dining on the restaurant’s spacious heated patio. An outdoor fire pit adds to the inviting ambiance on long summer evenings, while live music three to four nights a week showcases Whistler’s local talent, making Sidecut a lively and enjoyable dining destination.
