SIDECUT Modern Steak + Bar, the in-house restaurant at Four Seasons Resort and Residences Whistler is bringing a world of culinary craftsmanship to Whistler’s legendary celebration of food and drink Cornucopia from November 8 to 18, 2018. Each year, Four Seasons Resort Whistler strives to bring the most influential talent in the culinary world to the alpine region.
Last year’s guest Nobu Lanai delighted diners with some of the world’s most famous Japanese cuisine, while this year’s diners can expect a visit from CUT by Wolfgang Puck in Beverly Hills. Inspired by mountain peaks, Executive Chef Eren Guryel and the SIDECUT team will join forces with culinary stars from North American Four Seasons alpine resorts for The Four Peaks Dinner.
CUT by Wolfgang Puck – Wolfgang’s Beverly Hills Restaurant CUT comes to Whistler
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the culinary arts. Beverly Wilshire, A Four Seasons Hotel has combined with Four Seasons Resort and Residences Whistler to bring California’s flagship CUT by Wolfgang Puck to Whistler. The night will bring a contemporary twist on the classic steakhouse to deliver exquisite cuts of beef and seafood complimented by Black Stallion wine.
Chef de Cuisine Hilary Henderson of CUT will make the journey from sunny Los Angeles to the colourful fall festival for a one-night only experience. She describes herself through her craft stating “I have a little bit of fire inside me – I always have” and flames are certainly what she will be bringing to her highly anticipated dishes.
Information and tickets can be found here.
Four Peaks Dinner – A North-American Cuisine Collective
Executive Chef Eren Guryel of Four Seasons Resort Whistler plays host to Jackson Hole’s Topher Strittmatter, Vail’s Marcus Stewart and Rancho Encantado Santa Fe’s Kai Autenreith to create a high-altitude gastronomic experience. These culinary stars will combine their craftsmanship and passion to bring heat and seasoning from all corners of North America.
The amalgamation of talent from Four Seasons North American alpine steakhouses sees the creation of a four-course feast that features a twist on each chef’s signature dishes. Jackson Hole’s Topher Strittmatter will offer Cornucopia diners his crafted elk tenderloin while Whistler’s own David Braachers will be taking his locally beloved culinary skills to the table through a sturgeon gougère and caviar. Vail’s Marcus Stewart will bring spice to the table with his signature hamachi tiradito while Santa Fe’s Kai Autenreith serves up macadamia and herb crusted sea bass with green chile mushroom tea.
Bringing a homebased influence, BC’s very own Pentage Winery has partnered with the collective to pair a wine with each of the four communally crafted dishes.
Information and tickets can be found here.
Billecart-Salmon Champagne Après – Bringing a Whistler Winter Party Tradition to Fall
Usually a winter affair, SIDECUT Steak + Bar and Billecart-Salmon Champagne wants those to join Whistler’s alpine après tradition early this year with its Billecart-Salmon Champagne Après, exclusive to Cornucopia.
Celebrating all things salmon, Executive Chef Eren Guryel hopes this fiesta will delight guests as they dine on smoked salmon, ikura caviar and crème fraiche blinis; and olive oil confit salmon while sipping on French Billecart-Salmon; a champagne that has been cultivated for more than seven generations.
In true après style, Four Seasons house DJ will be spinning smooth dance rhythms to keep the party buzzing.
The Billecart-Salmon Champagne Après Party will be running from 3:00 to 5:00 pm on Saturdays and Sundays during Cornucopia. Further information and tickets can be found here.
The Blue Room – Taking Exclusivity to New Heights
The Blue Room flies diners to an extraordinary cuisine experience in the alpine wilderness where they will dine under the aqua roof of a hidden ice cave.
Nestled under an age-old ice cap lies the secret ice cave setting for this unique, private dining experience. Sitting below a cathedral like cave of blue, Four Seasons Executive Sous Chef David Baarschers will enchant guests with his culinary craftsmanship while they bask in the beauty of the evolving labyrinth of ice.
Guests will be transported to the secluded, unknown glacier location by a Mercedes limousine transfer and a private helicopter journey with Headline Mountain Holidays. During the scenic flight, guests can take in the surrounding alpine region from above as they soar between rocky peaks and overhead isolated turquoise lakes and towering forests.
Information and tickets can be found here.
The House Party: Best of BC – SIDECUT Steak +Bar Joins the Party
Held at the Whistler Conference Centre, The House Party features the best local food and domestic wines, spirits and beers in one place. SIDECUT Steak + Bar will be joining resident talent by bringing their locally celebrated barbeque expertise to the event.
Information and tickets can be found here.
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Four Seasons Resort and Residences Whistler Brings the Culinary Talent to Cornucopia Once Again