Traveling Gourmet: Four Seasons Whistler's Culinary Secrets Revealed

Oenophiles up north, we've got just the glass for you. Four Seasons Resort Whistler is taking its culinary show on the road next week.

Sidecut, the modern steak concept and headed by Chef de Cuisine Edison Mays and Restaurant Manager-Sommelier David Foran, will be taking its secrets to Okanagan next week.

The restaurant serves up a contemporary twist on the classic steakhouse and has gained a reputation over its seasonings, sauces and rubs. Want in on the secret? Mays and Foran spill all on Thursday, September 8.

Enjoy a four-course meal paired with CedarCreek Estate's wines. The rub class begins at 5:30 p.m., with dinner at 6:30 p.m.

For more information visit www.fourseasons.com/whistler.

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The annual travel industry event, which was expected to draw more than 10,000 exhibitors from over 180 countries, was scheduled for March 4–8.

Blending into the natural surroundings, the 15-suite boutique hotel will have a clifftop pool with panoramic sea views.

The resort itself was spared from the bushfires and is in excellent condition. The rehabilitation process has begun for the surrounding land.