SIDECUT at the Four Seasons Resort & Residences Whistler

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.”