GRILL & VINE at The Westin Re­sort & Spa Whistler

Bi­son Carpac­cio

Whistler Traveller Magazine - - TASTE I DINING GUIDE -

“This dish starts in the Prairies, but it goes across Canada, from coast to coast,” Ex­ec­u­tive Chef Brad Cum­ming says of this carpac­cio plate that show­cases the coun­try’s vast yet com­ple­men­tary re­gional di­ver­sity.

The quick-seared, thin-shaved bi­son is a free-range, grass-fed va­ri­ety farmed just east of the Al­berta Rock­ies. “It’s an amaz­ing red meat that is ex­tremely lean — less fat than hal­ibut — and packed with nu­tri­ents. It has more Omega-3s than salmon. It’s pretty awe­some when you think that this an­i­mal was on the edge of ex­tinc­tion, but has now made a re­cov­ery.”

He adds lo­cal blue­ber­ries mac­er­ated in red wine and lightly pick­led shimeji mush­rooms that are cul­ti­vated in the Fraser Val­ley.

Over the top, he shaves aged white ched­dar from Cow’s Cream­ery on Prince Ed­ward Is­land. “It has creamy tex­ture with bits of crys­tal, al­most like Parme­san, and some good aged funk.”

And to fin­ish, a driz­zle of High­wood Cross­ing canola oil from Al­berta. “Canola gets such a bad rap, but this is or­ganic and cold-pressed. It’s a lit­tle lighter than olive oil and re­ally lets the bi­son speak.”

Pair it with: Tightrope Viog­nier

Smooth, lin­ger­ing depth from ex­ten­sive vine­yard thin­ning and bar­rel fer­ment­ing.

604-935-4344 | gril­land­

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.