GOODS: Whistler’s “Sidecut” Will Pimp Your Bird On The 24th (American Thanksgiving)

November 21, 2011.
Sidecut | Four Seasons Whistler | 4591 Blackcomb Way | Whistler, BC V0N 1B4 Telephone: 604-966-5280

The GOODS from Sidecut

Whistler, BC | “Wild Turkey on the Fly” is Sidecut’s spin on a take-home, family-style Thanksgiving meal with all the trimmings. Let the talented culinary team at Four Seasons Resort Whistler’s award-winning restaurant prepare this year’s holiday bird. The meal indulges a family or four with the full Thanksgiving feast: a Whole Roasted Free Range Turkey or Boneless Breast and Leg Cooked ‘Sous Vide,’ finished on Sidecut’s Infrared Grill with Choice of Signature Rubs (“Wild Turkey” or “Edison’s Medicine”) along with al l the traditional Thanksgiving trimmings and mouth-watering sides, including Candied Yams, Corn Bread Stuffing, Yukon Potato Purée, Caramelized Corn, Creamed Spinach, Turkey Gravy, and Cranberry Sauce. For dessert, what Thanksgiving feast is complete without pie? Sidecut offerings will not disappoint with a choice of North Arm Farm Pumpkin Pie with Cinnamon Whip or Maple Pecan Pie with Caramel Popcorn. For those daring, non-traditional types willing to buck the trend, “Pimp My Bird” options include a magnificent Truffle Butter Rub (add $25) or Foie Gras Butter Rub (add $35) that will outscore Grandma’s finest any day.

Wild Turkey on the Fly will be offered November 24 for American Thanksgiving for $125. Orders must be placed 24 hours in advance through our order desk by calling604.966.2609 or emailingturkeyonthefly.whi@fourseasons.com from 9am to 5pm. Dinners will be delivered to Four Seasons Resort Whistler Lobby at times specified when ordering.

Details

4591 Blackcomb Way | Whistler, BC V0N 1B4
Telephone: 604-966-5280
Hours: Sun-Sat 6-10pm
Website | Open Table | Twitter | Facebook

Gallery

  • Executive Chef Scott Dolbee | Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Executive Chef Scott Dolbee | Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Sidecut | Four Seasons Whistler
  • Executive Chef Scott Dolbee | Sidecut | Four Seasons Whistler

The People That Make It Happen

Executive Chef: Scott Dolbee
Executive Sous Chef: Tory Martindale
Restaurant Chef: Edison Mays
Restaurant Manager and Sommelier: David Foran

About Sidecut

Sidecut makes good on its promise to deliver “steak with an edge” since launching the new concept in summer 2010. Using the top two percent of Canadian Prime Beef and searing in the perfect flavour with the 1800-degree infrared grill are two of the three essential elements to its success. The third, to which Sidecut has enjoyed an overwhelming response, are the fun and delicious rubs and sauces. Sidecut has built a loyal following for their vibrant offering of seasonings and sauces allowing diners to customize their steaks, meats and seafood EXACTLY, the way they LOVE them. In addition to the six rubs and sauces that have been making waves on the menu since opening day, Executive Chef Scott Dolbee has recently added a selection of new rubs and sauces to invite the ultimate in customized flavours.

While the new sauces will replace the existing ones, the new rubs are in addition to the “original six” that will remain on the menu. Each with their own personality and unique flavour profile, Sidecut’s rubs and sauces elevate the dining experience to a whole new level.

Sidecut is what every steak house wants to be when it grows up The best meat available, absolute state-of-the art technology to ensure perfect preparation, amazing and intense flavours, an innovative and passionate culinary team, great cocktails, a killer wine list and a gorgeous, vibrant dining room.

Restaurant Manager and Sommelier David Foran believes every wine should tell a story. With this in mind selections are based on what he calls the 4P’s – personality, purpose, pedigree and provenance. Foran is always ready to talk wine; bend his ear over a bottle or take advantage of the entire list that is available by the glass (with a 2 glass minimum).

With freshness, quality and sustainability in mind, Sidecut integrates Pacific Northwest ingredients and local produce, including a variety of vegetables from the Resort’s own 2,700-square-foot rooftop garden and the nearby agricultural community of Pemberton.

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 provide a comfortable ambiance for breakfast, lunch or dinner.

The scout Community

49th Parallel Coffee Roasters Abbey, The Abigail’s Party Acorn Alibi Room Araxi Ask For Luigi Bambudda Bao Bei Chinese Brasserie Beach House Bearfoot Bistro Beaucoup Bakery & Cafe Bel Café Bestie Beta5 Chocolates Biltmore Cabaret Bishop’s Bistro Pastis Bistro Wagon Rouge Bitter Tasting Room Bittered Sling Blacktail Florist Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Butter On The Endive Cadeaux Bakery Café Medina Caffè Artigiano Campagnolo Campagnolo ROMA Cannibal Cafe Chambar Chefs’ Table Society of BC Chewies Oyster Bar Chez Christophe Chocolaterie Patisserie  Chicha Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante Cioppino’s Mediterranean Grill Commune Cafe Cuchillo Culinary Capers Catering Curious Oyster Catering Co. District Brasserie Diva At The Met Doi Chaang Coffee Co. Earnest Ice Cream East Of Main Cafe Edible Canada El Matador Espana Exile Bistro Farm 2 Fork Farmer’s Apprentice Fish Counter Forage Grain Greenhorn Espresso Bar Hapa Izakaya Hart House Harvest Community Foods Hawksworth Restaurant Heirloom Vegetarian Homer Street Cafe & Bar Irish Heather Joy Road Catering Juice Truck Keefer Bar Krokodile Pear L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Lazy Gourmet Les Amis du Fromage Little District Local Philosophy Catering Lolita’s South Of The Border Cantina Los Cuervos Taqueria & Cantina Lukes General Store Lupo Restaurant Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Miku Restaurant Milano Coffee Minami Miradoro Mogiana Coffee Nicli Antica Pizzeria Notturno Nuba Oakwood Canadian Bistro Oyama Sausage Co. Oyster Seafood & Raw Bar Pacific Institute of Culinary Arts (PICA) Pallet Coffee Roasters Parker, The Pat’s Pub & BrewHouse Pidgin Pink Elephant Thai Pizza Fabrika Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn Pourhouse Prado Cafe Railtown Cafe Rain Or Shine Ice Cream Rainier Provisions Re-Up BBQ Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Salt Tasting Room Salty Tongue Café Savoury Chef Settlement Building Shameful Tiki Room Shebeen Whisk(e)y House Shelter Sidecut | Four Seasons Whistler Siena Six Acres Spotted Bear Tableau Bar Bistro Tacofino Tapenade Bistro Tavola Terra Breads The Stable House Thierry Thomas Haas Chocolates & Patisserie Timbertrain Coffee Roasters Truffles Fine Foods Two Rivers Specialty Meats Urban Digs Farm Uva Wine Bar Via Tevere Pizzeria Napoletana West Restaurant Wildebeest Wolf In The Fog YEW seafood + bar

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