Published on : Wednesday, October 19, 2016
It’s the 20th anniversary of Whistler’s sensational food and wine festival Cornucopia, and the team at SIDECUT Modern Steak is in the mood to party! The event has grown to be a staple Whistler activity that is a must-do, must-eat, must-drink celebration encompassing gala wine tastings, hands-on food and wine seminars, serious wine dinners and late night parties spanning 12 days and two weekends. Four Seasons Resort and Residences Whistler, a Forbes Five Star Resort, is also treating everyone like a local by offering a special BC Residents rate to festival-goers wanting to spend the night. Packages that include either tickets to Crush and lodging or tickets to Crush, Cellar Door and lodging at Four Seasons Resort and Residences Whistler hotel can be booked here.
SIDECUT is hosting five nights of a Champagne + Poutine After Party featuring Piper-Heidsick on Thursday, November 10; Friday, November 11 and 18; and Saturday, November 12 and 19, 2016. This party is all about all about the enjoyment of life’s simple pleasures. Grab some friends and head to SIDECUT for dancing, cork-popping and some of Chef Eren Guryel’s decadent poutine. A DJ will keep the room hopping and dancing is encouraged.
The SIDECUT team is also hosting two distinctive special dinners during the festival, highlighting favourite local producers and talented chefs from Four Seasons sister mountain resorts in Vail and Denver.
Friday, November 11, 2016: Best in Show – A Celebration of British Columbia’s Best Local Producers
Four Seasons Resort Whistler and SIDECUT Executive Chef Eren Guryel and several of his favourite suppliers will be staging a dinner to remember. This four-course experience brings together British Columbia’s very best producers – Vancouver Island Salt Co., North Arm Farm, Two Rivers Specialty Meats and Golden Ears Cheesecrafters. The culinarians themselves will be on hand to speak about what makes their products so special. Wines from Fort Berens Estate Winery of the emerging wine regions of Lillooet will be paired to perfection. Book a seat by clicking here.
Friday, November 18, 2016: Peak to Peak to Peak – A Four Seasons Mountain Collection Chef Collaborative
Executive Chef Eren Guryel plays host to his Four Seasons Mountain Resort brethren from Four Seasons Resort and Residences Vail and Four Seasons Resort and Residences Jackson Hole to create a high altitude culinary experience. Chefs Clayton Beadle of Four Seasons Resort and Residences Jackson Hole and Marcus Stewart of Four Seasons Resort and Residences Vail bring the heat and seasoning from their American steakhouse eateries, Westbank Grill and Flame, to mingle with SIDECUT’S famous cuts and rubs.
This four-course meal will feature a twist of each chef’s signature steakhouse dish, teamed up with premium Kettle Valley wines from the Okanagan’s Naramata Bench.
Source:- Four Seasons Hotels & Resort