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

Venison Osso Bucco

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.

604-966-5280 | sidecutwhistler.com