THE GRILL ROOM at the Fair­mont Chateau Whistler

Pemberton Mead­ows Dry Aged Rib­eye

Whistler Traveller Magazine - - TASTE I DINING GUIDE -

It takes a brave chef to show­case a plain steak as the stand­out fea­ture item on her Canada 150 Menu, avail­able all sum­mer. “I’m from Cal­gary,” ex­plains Ex­ec­u­tive Chef Is­abel Chung. “I couldn’t not put beef on the menu.” Be­yond pro­vin­cial pa­tri­o­tism, Chung is con­fi­dent that this dry-aged rib­eye is the best she’s ever tasted. We whole­heart­edly agree!

The Red An­gus cat­tle are nat­u­rally raised in nearby Pemberton Mead­ows, where the an­i­mals live out­doors, roam freely, and are fed an ad­di­tive-free diet of home-grown hay, crushed oats and bar­ley. The sides are dry-aged for 35 to 40 days by Two Rivers Spe­cialty Meats. Dry ag­ing im­proves the beef by break­ing down the con­nec­tive tis­sues and pro­teins, mak­ing it juicy and ten­der.

“They haven’t shared their se­crets,” says Chung, “but this is the best dry-ag­ing pro­gram I’ve ever seen in Canada. We’ve tasted it against Canada Triple A, Snake River Wagyu and USDA Prime. Noth­ing beats the flavour.”

In­deed. Af­ter a siz­zling char in the Fair­mont’s heavy-duty Mon­tague Broiler, which sears the meat from top and bot­tom, the fat melts into liq­uid and the ten­der, caramelized beef oozes with sweet, nutty flavour. If this makes you feel too much like a cave­man than a proper Cana­dian, you could al­ways add the restau­rant’s cedar-smoked steel­head trout salad.

Pair it with: An­ar­chist May­hem

Bold, full-bod­ied mer­lot with dark blue­berry, plum and smoked meat notes.

604-938-8000 | fair­mont.com/whistler/din­ing

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