Four Seasons Resort and Residences Whistler, Squamish Lil'wat Cultural Centre, and Fort Berens Estate Winery to Celebrate Sea to Sky Cuisine for Cornucopia 2021

October 20, 2021,

Whistler, Canada

Four Seasons Resort and Residences Whistler, SIDECUT Steakhouse, and the Squamish Lil’wat Cultural Centre (SLCC) announce a culinary experience that celebrates the cuisine of the Sky to Sky region as part of Cornucopia 2021. On November 19, 2021, traditional ingredients and preparations are to be presented with contemporary flair, with a menu that showcases the bountiful fall harvest of the traditional territory of the Squamish Nation and Lil’wat Nation.

Co-conceived by Four Seasons Executive Sous Chef Sajish Kumar and SLCC’s Executive Chef Felix Breault (with contributions by SLCC Red Seal Chef apprentice Maggie Wallace), the menu is an exploration into the traditional preparations of ingredients from the region, imagined with a modern twist. The collaboration is reflected throughout the menu, with dishes that blend traditional techniques (smoking, salting, pressing) coupled with SIDECUT’s take on the modern steakhouse.

As part of Cornucopia - Whistler's annual autumn festival of food and drink - the menu created by Chef Kumar with the consultation of Chef Breault is a celebration of the land. Chef Breault’s influence explores the harvesting, preserving, and cooking styles that are part of Indigenous storytelling, powerfully connecting food to tradition.

This spirit of collaboration is reflected through each course, beginning with an amuse-bouche of forest mushroom carpaccio, made from delicate mushrooms from the Sea to Sky region is presented alongside traditional bannock, the Indigenous flatbread served with apple butter. Hand-cut bison tartare is complimented by caper, gherkin, shallot, dehydrated organic egg, and bone marrow brioche - a fusion of tradition and classic steakhouse flavours. Fish cakes with lime hollandaise highlights the splendour of the Pacific with lightly-smoked West Coast seafood: spot prawns, mussels, clams, with a pepper purée and a fine herb salad. The showstopping main course will be a striploin playing on both SIDECUT’s and SLCC’s strength in preparing exceptional cuts of beef. The finale is a maple mousse with the sweet, earthy flavours of blackberries - an oft-used ingredient in Indigenous cuisine.

British Columbia’s Fort Berens Estate Winery for pairings for each course to highlight the terroir of the region. Dishes will be accompanied by reserve bottles such as the White Gold Chardonnay Reserve, smooth and creamy on the palate with notes of acidic pineapple and aromatic coconut. The winery’s Cabernet Franc Reserve pairs with hearty meat dishes, with plummy aroma and richness akin to chocolate-covered berries. And, fitting with the autumnal theme, Fort Berens’ Late Harvest Riesling 2013 - full-bodied and brimming with intense citrus, honey, and ripe apricot.

The dinner will be opened by the Spo7ez Performance Team presenting a gift of story through song, drum, and dance. “The evening is a wonderful opportunity to bring together an authentic Indigenous experience of the Spo7ez Performance Team, culinary expertise, and living heritage from our Cultural Ambassadors of the Squamish Nation and Lil’wat Nation,” says Nadija Veach, Marketing Manager at SLCC.

Diners also have the opportunity to join a What We Treasure tour of SLCC’s exhibiting and permanent exhibitions at 4:00 pm, a 1.5-hour exploration. Cost: CAD 15.30

Guests are invited to join others in SIDECUT’s elegant and intimate, fireside dining room to embark on a cultural journey, experienced through cultural performances, inspired dishes, and exceptional wines.

Seating is limited, and guests are advised to secure their place well in advance.

November 19, 2021 at 6:00 pm
SIDECUT Steakhouse – Four Seasons Resort and Residences Whistler
CAD 195 per attendee plus fees - tickets are available for sale online via whistlercornucopia.com

Cornucopia Menu