Chef Sajish Kumar brings a taste of India to après ski in Whistler

The Thali platter at SIDECUT Bar at Four Seasons Whistler is one of two new après dishes at the mountain resort that will satiate hungry skiers and snowboarders

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      If you’re heading to Whistler Blackcomb and agree that the best part of skiing or boarding is the après, then you’re going to want to hear about two new offerings that take the post-slopes happy hour to Seventh Heaven heights.

      They’re at SIDECUT Bar at Four Seasons Resort and Residences Whistler, and draw on East and West.

      Executive sous chef Sajish Kumar.
      Four Seasons

      Executive sous chef Sajish Kumar, formerly of Four Seasons Doha in Qatar, brings a taste of India to the alpine setting with Thali. House-made saag and paneer, tandoori prawns, yellow-lentil dahl, chapati, curried beef and chicken, fragrant white rice, and yogurt (to balance the heat) are among the dishes on the colourful platter.

      “The word thali means ‘plate’,” Kumar says. “It is basically a round platter that serves a selection of each regions favourite local dishes. I wanted to take this idea and creatively combine some if India’s best dishes with the freshness and natural tastes of Canadian ingredients.”

      SIDECUT Modern Steak & Bar executive chef Eren Guryel’s Blackcomb Mountain Après Tower.
      Four Seasons Whistler Resort and Residences

      Then there’s executive chef Eren Guryel’s Blackcomb Mountain Après Tower. Call it the tower of power. First, everything comes on a three-tier stand custom-built by Vancouver Island's Live Edge Design, which salvages wood from fallen, damaged, or declining trees.

      Elevated north American après fare fills the bottom level: nachos, Parmesan truffle fries, spicy chicken drumettes and wings, a full grass-fed beef cheeseburger, and Montreal smoked brisket on a soft, chewy pretzel bun will all satisfy the strange craving for pub fare following a day on the mountain. 

      The middle layer is a charcuterie board, with salumi from North Vancouver’s Two Rivers Specialty Meats, which sources sustainable, ethically raised products; and cheese from Farm House Natural Cheeses, Golden Ears Cheesecrafters, and Quebec’s Le 1608 (made from a lineage of cattle imported from France that year). There are also candied nuts, dried fruit, fresh grapes, cornichons, crackers, toasts, grainy mustard, honey, and more.

      The top level consists of churros with a stout caramel dipping sauce.

      The smorgasbord comes with a choice of beer paddle (with your choice of four B.C. craft beers, including selections from Whistler’s Coast Mountain Brewing and Whistler Brewing Company) or a Caesar made with Walter’s Caesar mix and topped with plump olives and celery.

      The thali and the tower are available from 3 to 5 p.m. all winter. More info is at SIDECUT Modern Steak & Bar.