Whistler Blackcomb

Whistler Blackcomb

Sleep in a little

We decided to hit the slopes on Sunday, a little hesitant about the possible line ups….December 28th apparently was a record-breaking day in volume of people on the mountains. It was such an amazing day, full on sunshine again, in the valley it was -10 degrees celsius but at mid mountain (1545m)  it was an inversion of -3….

We arrived at the Excalibur Gondola 10:30am… no line-up… straight on and to the top in minutes, onto the Excelerator Express and the day was underway, Glacier Express, Jersey Cream, Seventh Heaven…Everything was open…no wind stunning views and panoramic…

7th Heaven

I was lucky enough to hear a great story on how Blackcomb named 7th Heaven… The name came from a ski trip Hugh Smythe took when he was younger…down to a Washington ski resort. Hugh said it was a blustery snow day and when they reached the top of the lift and open the gondola this scruffy man with a frozen beard greeted them with a loud voice to be heard over the wind… “Welcome to 7th Heaven.” Hugh was a Whistler Blackcomb executive who retired in 2009 …Hugh started as a ski patroller in 1960 here in Whistler.

Peak 2 Peak Gondola – http://www.peak2peakgondola.com/

Our lift tickets included use of the Peak to Peak Gondola and I was embarrassed to say I had not yet taken the ride across Blackcomb mountain to Whistler mountain… you couldn’t have had a better day! The Peak 2 Peak takes only 11 minutes to cross almost 4.4 km / 2.73 miles.

We did a few runs on Whistler headed into the Roundhouse Lodge for lunch…mind you it was now 2:30pm. Back onto the Peak 2 Peak and skied down Blackcomb to Base II…. 3:30pm done!

Quick nap…

Four Seasons Resort Whistler – Sidecut – http://www.fourseasons.com/whistler/

On this particular day we were celebrating my great friend Dave Foran’s birthday…Dave and Kelly spent the day at Scandinave Spa http://www.scandinave.com/en/whistler/ while we skied… We all met for a champagne toast and headed to Sidecut at the Four Seasons.

Chef Edison Mays Jr.

I need to start by saying our dinning experience was simply tremendous and one of the most attentive dinners by staff I have ever experienced, the service from the team at Sidecut truly went far beyond our expectations.

New to the menu at Sidecut is the “Cowboy” and value for dollar cannot be beat…anywhere in Whistler… Take four friends with you, order four appetizers, four sides + a bottle of wine…with it comes a 52oz Porterhouse carved at your tableside – $275… for four… total $275!

Wow this was an amazing dinner, Chef Edison joined us at the table and we talked about each dish….

Grilled lobster and spot prawns, heirloom tomatoes, avocado, truffle vinaigrette.

Abalone Rockefeller creamed spinach, smoked bacon, worcestershire.

Grilled Pemberton beets, Salt Spring Island goat cheese, arugula and citrus vinegar.

Wild mushroom agnolotti carbonara, pea shoot, parmesan, prosciutto.

The Main – 52 oz Porterhouse – “The ultimate Sidecut” experience in flavor all beef is aged 40 days and grilled at 1800 degrees on an infrared grill. This restaurant is recognized for it’s unique spice rubs and rich flavors.

Chef Edison Mays

Chef Edison Mays

Rub: Edisons medicine / caribbean “jerk” / black angus / lemon buddha / herbal ember / blueberry hill

Sauce: mushroom bordelaise / argentinean chimichurri / yuzu butter / creme fraiche bearnaise / house steak sauce / wasabi mustard

Edison: Rubs / Sauces

Chef Edison Sauces

Some of our wine pairing…

Prosecco – to cleanse our palates – with a fruit sorbet immersed in the wine

Cremant de Bordeaux – a sparking white wine like champagne

Sancerre – one of the most famous white wines in France

Amavi Syrah – http://www.amavicellars.com/ 

We sampled this wine during Cornucopia at a wine tasting event and met the wine maker…. I remembered Walla Walla Washignton…and Pepper Bridge… this was a great wine, rich in flavor, with peppery aftertones and ripe smokey fruit…

The End

Not that we needed anymore food, but it was recommended that we try a sample of a few desserts… How do you say no thank you? Four Seasons Cheesecake with a mango raspberry sauce, Pecan Pie and Maple Bourbon Ice Cream with Candied Bacon and Caramel Popcorn accompanied by a sweet ice wine that matched our dessert(s) famously.

 Poplar Grove Vineyard –  http://www.poplargrove.ca/

(Naramata Bench Okanagan)

A double espresso with lemon twist and we were ready for a taxi… what a fabulous evening with friends and food. To Edison and Lison you both added such enjoyment to our evening with your sparking personalities and passion for the food and beverage you served… Thank you. This was how we had an amazing day in Whistler… The great outdoors, fabulous friends and sharing great times over phenomenal food.

Cheers!

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