Published on : Friday, January 13, 2017
Executive Chef Eren Guryel at Four Seasons Resort and Residences Whistler in British Columbia, Canada was greatly influenced during his time cooking at Four Seasons Hotel Shanghai. In fact, it’s where he fell in love and married his wife, a language teacher, who has given Guryel a deeper understanding of the country and its traditions for which he remains enamoured. It is with this inspiration that SIDECUT presents its 2017 Year of the Rooster Chinese Kitchen offerings.
Fables and Feasts
An ancient Chinese tale tells the story of a vegetarian monk who walked by a house with an aroma of a dish so rich and fragrant that he jumped over the wall and ate some of the soup. When he was caught eating a dish with meat, he replied it was so good that even Buddha would jump over the wall to eat it. The dish traditionally consists of luxurious soup with unctuous cuts of meat and seafood in a heavily fortified broth. It is served family-style in an earthenware crock and can be served during a great feast such as Chinese New Year.
Chef Eren was inspired to make a Whistler version of this festive dish – something so good, so irresistible a hibernating bear would interrupt his winter sleep to enjoy it. And so “Bear Jump from the Cave” was born. This dish features a whole roasted chicken, foie gras, grilled beef, confit duck, braised pork, scallops, prawns Alaskan crab and mushrooms served family style in a cast iron pot. The dish is priced at USD 288 for four people and will only be available on January 27, 28 and 29 for the Lunar New Year. Advanced reservations must be made by calling 604 966 5280.
Source:- Four Seasons Hotels & Resort