GRILL & VINE
at The Westin Resort & Spa Whistler
“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
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
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
604-935-4344 | grillandvinewhistler.com
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 well-rounded 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
“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