“FoodTrip” is a culinary focussed trip where I visit food areas of interest which include restaurants, cafes, bakeries and/or other places such as wineries, distilleries, chocolatiers and more that people can visit as well as a hotel stay experience. This is about offering Taste and Sip readers a chance to travel to explore, learn, taste and experience.
Headed North on Hwy 99 from West Vancouver to Whistler, after arriving I spent some time wandering around the village, browsed some of the stores and then off to my destination which was the Four Seasons Whistler Resort to check into my luxurious suite #503. The Executive Deluxe suite was enormous featuring 2 bedrooms, one with a king bed which I slept in and the other with 2 twin beds, both bedrooms included a large size tv as well as dvd players, there were 2 full size bathrooms with showers and tubs, a large living room, and two nice size balconies.
Living Room in the Executive Suite
I headed off around the hotel touring, visited the lobby area on the 2nd floor where registration is located as well as their library, from there I went across the corridor to the connecting building and down the elevator to the first level to visit the huge spa/fitness centre.
I stopped when I saw one of the very cool elyptical machines and decided I would do my fitness for the day then and off I went on this beautiful high tech fitness machine after my workout I visited the yoga room, the mens changing room which also had a large steam room and then made my way outside to the pool area. As the sun was shining bright I had thought sitting by the pool might be a great way to relax, since I didn’t bring any sunscreen with me, I asked the pool attendant if they had some and sure enough they offered sunscreen to guests complimentary what a nice touch.
I sat by the pool reading their complimentery newspaper and within minutes was treated to a chilled skewer of grapes and watermelon another nice touch offered by pool attendants to refresh the guests.
Floating Stage and outside of Sidecut restaurant
From there I headed back to my room to refresh and get dressed up for the evening where I was going to be dining at Sidecut the premierre restaurant in the hotel.
I met up with my dining companion at the restaurant and met the Sommelier David Foran who had been following me on Twitter and we made an in person connection for the first time. Seated by the window which overlooked the patio where an evening Bbq was taking place, on Thursday evenings they offer a all you can bbq for $26 with live music. Back to my dining experience, the server brought us the menus and the Sommelier served us a complimentary glass of the Blue Mountain Brut to welcome me to their restaurant. Toasting to new friends and connections we then browsed the menu along with the extensive wine list which offers more than 200 bottles of wine and 30 wines by the glass. Although there is a large selection of International varietals on the list, several boutique British Columbia wines are also available.
Scott Thomas Dolbee is the Executive Chef and Edison Mays is the Chef de Cuisine, both of these chefs are leaders in their field having cooked at other well known eateries before making Sidecut their home.
Edison Mays - Chef de Cuisine
We ordered the starter and eventually the rest of the dishes. A basket arrived to the table with cheese buns which were kind of like mini brioches along with Bannock bread, this was a real treat and one that I enjoyed throughout the meal having the basket refilled a couple of times.
My appetizer arrived, I had the Qualicum Scallops ($12) a beautiful presentation of celiriac, black garlic, and crispy apple chips, my dining companion had the Steakhouse ‘sushi’ Kobe Roll ($32) a dish that was made to look like sushi, this outstanding beef was grilled rare, served with avocado, dried tomato and sweet soy. We were then treated to another appetizer one of their house specialties, it was the Maple Bourbon Cured Fois Gras ($19), the Fois Gras was served in a round in the centre with the grilled house marinated pork belly in squares around, with tasty figs in a solera elixer.
Steakhouse 'sushi' Kobe Roll
Maple Bourbon Cured Fois Gras
After a little break, our salads arrived, I had the Belgian Endive & Watercress ($12) with shaved ‘montana’ cheese, spicy pecans, backed apple, lillooet honey vinaigrette. My friend had the Artisan Lettuces ($11) with roasted pear, half an avocado, and blackberry vinaigrette.
Belgian Endive & Watercress
I left the wine selection up to Somelier David to serve me the best matched wine to my Venison and that he did a glass of red, Les Brunnelles Rozes Hermitage 2006 from France.
Moving on to the stars of the dining experience, the entrees, I had the Peace River Rack of Venison ($36) made with Chef Edisons Blueberry Hill rub served with truffled white beans, this was an outstandingly flavoured dish and quite large. It was accompanied by their 6 signature sauces of which I enjoyed the Wasabi Mustard and the Mushroom Bordelaise for dipping. My friend had the New Zealand Rack of Lamb ($34) another large dish that was delicious. We ordered along some sides, perhaps we ordered to many, as our eyes took on their own pleasing role. A side of Aged Cheddar & Potato Gratin ($6), Creamed Spinach ($6), Roof Top Carrots ($6) and the Double dipped Onion Rings ($6) stack served, these rings were awesome! I was rather full after this flavorful eating experience, however since dessert is my passion as well as the passion of my dining companion we both thought we must try.
Peace River Rack of Venison
New Zealand Rack of Lamb
Sidecut is a new restaurant having recently opened and their concept is to offer the best meats, poultry and fish. Their beef and game is aged for 40 days and then grilled at 1800 degrees on an infrared grill, they are recognized for their unique spice rubs and rich flavours. All cuts are served a la carte with a selected rub and accompanied by all six sauces. Turns out this unique grill is presently the only one of its kind in Canada, the state of the art technology uses 100% infrared heat to cook the meat evenly and retain its natural juices.
Chef Edison's Spices
I asked the manager if I could get a tour of the kitchen and off I went behind the scenes for a tour of their enormous kitchen which was clean and very organized. While on the tour I met the pastry chef and asked for her reccomondation of what i should order for dessert. Returning to the dining room, I had the signature Pineapple Upside Down Cake ($11) served with Pink Peppercorn Sorbet and a cliantro/lime sauce as well as a caramel sauce. Of course I had to also have a scoop of their popular Maple Bourbon Ice Cream that is made with Makers Mark Bourbon. My friend had the 4 Cheesecakes, served on a platter with 4 mini cheesecakes ($11) I tasted a couple and my favourite was the Skor Cheesecake – Yum!
Pineapple Upside Down Cake
4 mini cheesecakes
After dinner I finished off with a nightcap, a glass of Penfolds ‘Grandfather’ fine old tawny from Australia. The restaurant has been designed around a “fire and ice” theme where the walls and columns are backlit onyx paneling that appears to glow from the light and warmth generated by the central fireplace.
After dinner I headed to my room and to sleep. Awaking the next morning, feeling full from the night before, I had some fruit and then went walking around Whistler not far from the hotel and around the grounds. Back to the hotel to pack and checkout I was soon on my way driving back towards the city.
Four Seasons Whistler Resort
4591 Blackcomb Way
For Reservations Phone: 604-935-3400
4591 Blackcomb Way
For Restaurant Reservations Phone: 604-966-5280
By: Richard Wolak