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. Read more
We’ve invited Whistler’s Sidecut to join our GOODS section as a recommended local business that is worth checking out. They’re now proud members of Scout, and as such we’ll be posting their news front and center and hosting a page for them on our curated list of independent goodnesses. We’d like to take this chance to thank them for their support of Scout, and for making BC a more delicious place to live!
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
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.