GRILL & VINE at The Westin Resort & Spa Whistler

Bison Carpaccio

“This dish starts in the Prairies, but it goes across Canada, from coast to coast,” Executive Chef Brad Cumming says of this carpaccio plate that showcases the country’s vast yet complementary regional diversity.

The quick-seared, thin-shaved bison is a free-range, grass-fed variety farmed just east of the Alberta Rockies. “It’s an amazing red meat that is extremely lean — less fat than halibut — and packed with nutrients. It has more Omega-3s than salmon. It’s pretty awesome when you think that this animal was on the edge of extinction, but has now made a recovery.”

He adds local blueberries macerated in red wine and lightly pickled shimeji mushrooms that are cultivated in the Fraser Valley.

Over the top, he shaves aged white cheddar from Cow’s Creamery on Prince Edward Island. “It has creamy texture with bits of crystal, almost like Parmesan, and some good aged funk.”

And to finish, a drizzle of Highwood Crossing canola oil from Alberta. “Canola gets such a bad rap, but this is organic and cold-pressed. It’s a little lighter than olive oil and really lets the bison speak.”

Pair it with: Tightrope Viognier

Smooth, lingering depth from extensive vineyard thinning and barrel fermenting.

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