MONTECRISTO

Four Seasons Whistler

Eren Guryel, executive chef at the Four Seasons Whistler’s Sidecut restaurant, weaves his way through a bustling Whistler Farmers’ Market. Located in the Upper Village just a few minutes’ walk from the hotel, the weekly Summer Sunday market is rammed with locals and tourists poking their heads over tables of fresh berries, kombucha, empanadas, even handmade pillows. Guryel makes a beeline for a fruit table for some blueberries (they have his order waiting), and then heads to a tent farther down the path to grab some spice mixes from Maison Côté. He pops into a few more of his favourite stops, grabs some zucchini, some of this and that, and then makes his way back to Sidecut. There, on the patio, as a harmonica player brings the patio to life, Guryel cooks up fresh pesto paninis and peach crepes—using the produce he just bought from the market. Along with specialty cocktails (remember those market blueberries?), this makes up Sidecut’s Après Market program, all part of bringing the Whistler community together with its visitors in what is evidently one of the mountain town’s best-kept secrets.

Après Market is a draw for the locals, a chance for them to experience quintessential Four Seasons service in their hometown. But of course it is a treat to visit as well, and as such to stay at the hotel—every staff member is friendly, attentive, thoughtful, and even the managers and executives who wander the property clearly have a care for and knowledge of their guests.

In the morning, Sidecut’s buffet has plenty to offer, as do the build-your-own health bowls with various nuts and both fresh and dried fruit. From there, the outdoor heated pool and hot tubs are a great place to spend the afternoon, especially when paired with a cold beer and a lunch ahi tuna burger served right to your lounge chair. The adjoining spa is worth a visit, as well, for perhaps a couples’ massage or a quick steam. If in need of a snack later on, head to Sidecut’s patio between 4 p.m. and 6 p.m. for s’mores by the fire pit, or between 4 p.m. and 5 p.m. for an adult snack of wine tastings.

Come dinner time, head back to Sidecut’s heated patio (they also have blankets for extra warmth) and enjoy its quality menu of freshly baked potato bread to start, followed by heaping plates of seafood (oysters, mussels, crab, scallops) and steak (tender, juicy). An array of delicious sides accompanies the meat—which is covered with house-made rubs that can be purchased and taken home—including everything from corn, asparagus, and broccolini to potatoes both mashed and roasted. Sidecut’s own small-batch wine label is a great pairing, though of course other British Columbia wineries adorn the menu, along with a selection of cocktails. Dessert must be had, too, and Sidecut’s inspired take on an affogato is just sweet and light enough.

The resort feels perfectly part of Whistler but also slightly removed from it, creating an internal oasis where it is easy to spend an entire vacation. Of course, venturing out is part of the fun, and for that Lost Lake is moments away, as is Whistler Village; the hotel’s Mercedes-Benz shuttle service is available for excursions, as well. And then happy heads can return to the Four Seasons, perhaps for a whisky nightcap or charcuterie board, and then for blissful sleep and the comforting notion that tomorrow is another day in the mountains.


More of what Whistler has to offer can be found here