Sidecut at the Four Seasons Resort & Residences Whistler

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Styling a salad after a Whistler icon was a slam dunk for Sidecut Executive Chef Tory Martindale. Looking for something to bring a touch of the mountains onto the plate, Martindale came up with a twist on a Cobb salad in honour of that local hero and Crazy Canuck, legendary alpine skier Dave Murray.

We took the classic U.S. version and gave it a regional slant,” says Martindale. “It’s a butter lettuce salad with ranch dressing, tomatoes and green beans, a nice poached egg and buttermilk fried chicken. Delicious.” So delicious, in fact, the Dave Murray Cobb salad has become one of the steakhouse’s signature plates.

“It has a nice bite and a lot of different flavours that work together,” the chef explains. “The tomatoes bring the acidity, which plays off the creaminess of the dressing and the crispness of the lettuce. It hits all the parts of your tongue.”

Martindale sources many of his organic greens from Pemberton’s Rootdown Farm, but the kitchen goes even more local on certain items. “We grow all our micro greens and herbs in an urban cultivator out back,” he says. “We have a lot of fun with it, and we use as much of what we grow ourselves as we can.”