Culinary Star Power from Fifty Mils, Nobu and Four Seasons Mountain Collection to Light Up Whistler

In partnership with Four Seasons Hotel Mexico's award-winning Fifty Mils and their star mixologist Mica Rousseau, SIDECUT is thrilled to present Mezcal & Tacos - The Apres Party. R

Culinary Star Power from Fifty Mils, Nobu and Four Seasons Mountain Collection to Light Up Whistler

SIDECUT Goes Global with Wealth of WOW Cornucopia Culinary Experiences with Partners from Mexico City, Hawaii, Vail and Jackson Hole

Whistler, B.C. -  SIDECUT Modern Steak is bringing a world of talent to Whistler Village for the 21 annual celebration of food and wine this November. Some of the most influential talent in the culinary world will be teaming up with Executive Chef Eren Guryel and the SIDECUT team to offer guests delicious and delightful experiences.This year, SIDECUT's Cornucopia offerings highlight the craftsmanship and passion of talented Four Seasons culinary stars from across North America. From innovative long table dinners and creative cocktail events, to chef collaborations and a fresh take on barbecues, every food lover will have a reason to celebrate at Four Seasons Resort Whistler this November.  

Read on for our fantastic line up of events. Tickets are going fast:

Mezcal with Mica: Intimate VIP Cocktail Master Class + Tasting | $85 | SIDECUT bar
Featuring Fifty Mils Head Mixologist Mica Rousseau from Four Seasons Hotel Mexico City 
Saturday, November 11
Mica Rousseau is one of the top mixologists in Mexico, leading the signature cocktail experience at Four Seasons Hotel Mexico City's creative bar concept Fifty Mils. Rousseau believes in the mystique surrounding the creation of a new cocktail. "Mixology has that kind of romanticism that allows us to tell a story with a drink, and to create an authentic experience for guests." Enjoy a small audience with this inventive cocktail master, sampling premium Mezcal, a trio of cocktail tasters and Chef Eren Guryel's perfectly paired taco creations. Limited to 12 seats. Click hereto book.

Mezcal y Maize - A Taco Après Party  | $55 | 3pm to 6pm | SIDECUT bar
November 1213141516 and 18 
In partnership with Four Seasons Hotel Mexico's award-winning Fifty Mils and their star mixologist Mica Rousseau, SIDECUT is thrilled to present Mezcal & Tacos - The Apres Party. Rousseau's talent and creativity knows no bounds as demonstrated by his recent win of Best Bartender at 2017 World Class Mexico competition. Exeuctive Chef, Eren Guryel will be teaming up with Rousseau to create a trio of delicious and inventive tacos to pair up with one of his signature cocktails. Start this inspired après experience with a taster of premium Mezcal while enjoying a fun DJ vibe. Click here to book one of the six dates.

An Evening with Nobu - Long Table Dinner |$185 | 6pm to 10pm | Harmony Foyer
Friday, November 17at Four Seasons Resort Whistler
A truly exciting collaboration from the tropics to the mountains, SIDECUT will be hosting Nobu Lanai's, Chef Marlowe Lawenko to bring a taste of the Four Seasons Resort Lanai's newest restaurant's signature new-style Japanese cuisine to Whistler. Teamed up with Executive Chef Eren Guryel's modern steakhouse menu heavily influenced by British Columbia's seasonal ingredients, this long table dining experience will be fresh, fun and memorable. The dinner will be further enhanced by wines from the first vintage of Kelowna's ultra premium Mirabel Vineyards to create an unforgettable culinary experience. Click here to book.

Peak to Peak to Peak - A Four Seasons Mountain Collection Chefs Collaborative | $145 | 6pm to 10pm
Friday, November 10 at SIDECUT Modern Steak 
Executive Chef Eren Guryel plays host to his Four Seasons Mountain Resort brethren from Four Seasons Vail and Four Seasons Jackson Hole to create a high altitude culinary experience. Chefs Topher Strittmatter of Four Seasons Resort and Residences Jackson Hole and Ashton Fichtl 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 wines from Orofino in the Similkameen Valley, an up and coming wine region in BC. This Peak to Peak to Peak collaborative offers an auspicious and delicious start to the ski season ahead. Click here to book.

House Party: SIDECUT's Legendary Beer BQ  - Cornucopia Edition | $52 | 6pm to 9pm
Thursday, November 16 at Whistler Conference Centre
Indulge in a special Cornucopia edition of the Village's most beloved events - SIDECUT Modern Steak's BEERBQ, and pair their incredible menu with multiple tastes from home-grown spirits producers, craft beer legends and much more from BC's land of plenty.  Led by craft beer lover and BBQ master, Chef Artie Magee, SIDECUT's BEERBQ, House Party is a perennial sell out and boasts and incredible array of salads, grilled and smoked meats, seafood, sauces and sides.  Yum. Click here to book. 

About Chef Marlowe Lawenko
Chef Marlowe Lawenko attended the Culinary Institute of America in New York and earned an associate's degree in the Culinary Arts in 2001 when he soon began his career at Nobu New York. More than 15 years of Nobu experience led him to the Executive Chef position at Nobu Lanai, where he is enjoying bringing signature culinary experiences to island life. 

About Chef Aston Fichtl
Ashton Fichtl, Banquet Chef at Four Seasons Resort and Residences Vail was born and raised in Colorado where he started working in the kitchen at 14 at his mom's restaurant. He moved to Vail, Colorado in 1999 to get an Associate's Degree in Culinary Arts from Colorado Mountain College. Numerous culinary experiences informed his on-the-job experiences educating him in all aspects of food and beverage from pastry to butchering. With 15 years under his belt and a clear understand of the Vail culinary scene, Fichtl moved over to the esteemed Four Seasons Resort and Residences Vail to become Banquet Sous Chef in November 2014 where his star shone implementing new systems and menus. He became known for his beautiful garnishing on the plates for that 'Four Seasons' look and feel. He also created new menu items from which he gets his inspiration from the great outdoors, using Colorado seasonal ingredients sourced at local farms and markets whenever possible. Fichtl's strong leadership in the kitchen allowed him to soon after be promoted to Banquet Chef in June 2016. 

About Chef Topher Strittmatter 
Originally from Indiana Strittmatter attended Indiana University and then Le Cordon Bleu. He started his culinary career in Austin, Texas where he worked under some incredible chefs at David Bull's Second Bar + Kitchen. From here he eventually found is way to Four Seasons Hotel Austin. Stittmatter took a brief leave from hotels when an Executive Chef opportunity opened up at in an Italian Trattoria on a vineyard in Texas hill country. After a great experience and much learned knowledge under his apron, the chef left Austin and took a position at Four Seasons Vail, followed by Palm Beach and eventually made his way to the mountain, where he currently works at Four Seasons Resort and Residences Jackson hole as top sous chef. In fast paced, orchestrated, chaos is where Strittmatter feels most at home.  

About SIDECUT:

Steak with an edge. Named for the curvature on the side of a ski or snowboard, SIDECUT offers a modern take on traditional mountain cuisine. Situated in the Four Seasons Resort at the celebrated alpine location of Whistler, the restaurant's sleek wood interior offers an inviting setting where diners can cozy up to the open fireplace or dine on our sun soaked patio. At SIDECUT, steak is more than a meal, it's an experience. Recent awards from publications include a Certificate of Excellence from TripAdvisor, and Diner's Choice on OpenTable

Visit us at SIDECUTwhistler.com or socially on FacebookTwitter and Instagram.