SIDE­CUT at the Four Sea­sons Re­sort & Res­i­dences Whistler

Whistler Traveller Magazine - - FRONT PAGE - 604-966-5280 | side­cutwhistler.com

Chef David Baarsch­ers loves to put the best of B.C. on a plate. Helm­ing the kitchen at Side­cut in the Four Sea­sons, Baarsch­ers is as busy build­ing re­la­tion­ships with lo­cal pro­duc­ers as he is build­ing the menu. “It’s all about those re­la­tion­ships,” he says. “That’s how you limit your global foot­print.” Steaks and sides, tra­di­tional and with a twist, are a big part of what Side­cut is all about but, Baarsch­ers adds that there’s noth­ing quite like a dish of seafood to round out the ex­pe­ri­ence. He rec­om­mends start­ing a meal with a skil­let of his blue B.C. mus­sels – per­fect for get­ting stuck into, ei­ther alone or to share. “Most peo­ple think of mus­sels and wine,” he says. “But be­cause we have such great ac­cess to an amaz­ing brew­ery right here in Whistler, I cook them in beer.” Leeks and gar­lic are first sweated down un­til they turn translu­cent, then the mus­sels are added with Whistler Brew­ing Com­pany’s Honey Lager be­fore the dish is fin­ished with what Baarsch­ers calls “a good amount of but­ter.” As for the drink … well, more of that de­li­cious Honey Lager, of course. Or try a flight of four, and find out more about the dif­fer­ent styles of beer avail­able lo­cally. “It’s a fun dish,” Baarsch­ers says with a smile. “Just use your fin­gers, and en­joy.”

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