SIDECUT MOD­ERN STEAK + BAR at Four Sea­sons Re­sort & Res­i­dences Whistler

Veni­son Osso Bucco

Whistler Traveller Magazine - - TASTE I DINING GUIDE -

At first bite, veni­son osso bucco — a wild game meat na­tive to this re­gion, but pri­mar­ily farmed th­ese days, slow-cooked in a rus­tic Ital­ian braise — might not seem ob­vi­ously hunted, gath­ered or for­aged to rep­re­sent the theme of the restau­rant’s spe­cial sum­mer Kanata menu. Kanata is an Iro­quois word for “vil­lage” or “land” that was adapted to be­come the coun­try’s name.

But when Chef de Cui­sine David Baarsch­ers adds three-sis­ters suc­co­tash (made with corns, beans and squash), sweet-frit­ter-style ap­ple ban­nock and sticky ju­niper sauce, the dish be­comes a well­rounded nod to the lo­cal First Na­tions that had a strong hand in in­flu­enc­ing the early culi­nary de­vel­op­ment of this lux­ury ho­tel.

Be­fore Sidecut be­came a steak­house, open­ing Ex­ec­u­tive Chef Scott Dol­bee worked closely with the lo­cal First Na­tions com­mu­nity to launch a Four Sea­sons’ cater­ing part­ner­ship with the Squamish Lil’wat Cul­tural Cen­tre across the street. On early restau­rant menus, Dol­bee of­ten put his own spin on tra­di­tional in­gre­di­ents, such as deep-fried oolichan with chipo­tle aioli and her­ring roe kelp splashed with warm cham­pagne vinai­grette.

“Like him, we’re try­ing to use typ­i­cally Cana­dian in­gre­di­ents in mod­ern ways,” Baarsch­ers says of the fea­ture menu, which will also in­clude cit­rus-con­fit salmon and Que­bec maple su­gar pie.

Pair it with: Red Bridge Red, Orofino Win­ery

Juicy Bordeaux-style blend with soft tan­nins and a hint of spice.

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