Chef Shiv Kappal will lead two November dinners at SIDECUT pairing regional ingredients with British Columbia wines during Whistler’s 30th Cornucopia festival.
Four Seasons Resort and Residences Whistler will host two Cornucopia 2026 dinners at SIDECUT Steakhouse on November 13 and 14.
- Four Seasons Resort and Residences Whistler will host A Culinary Journey Through British Columbia at SIDECUT Steakhouse on November 13 and 14, 2026, from 6:00 to 9:00 p.m.
- Executive Chef Shiv Kappal’s multi-course menu will draw on British Columbia ingredients including bison, Dungeness crab, wild blueberries and Pemberton potatoes.
- The dinners will pair dishes with wines from British Columbia producers Gray Monk, Pentâge, CheckMate and Phantom Creek.
- Cornucopia’s official schedule lists the event at CA$281.60 as part of the festival’s 30th edition, running November 5–15, 2026.
(NEWS) WHISTLER, British Columbia, Canada, 2026-Sep-16 — /Travel PR News/ — Four Seasons Resort and Residences Whistler is turning its SIDECUT Steakhouse private dining room into a two-night showcase of British Columbia food and wine during Cornucopia 2026, giving festival-goers a focused taste of the province through the travels and culinary perspective of Executive Chef Shiv Kappal.
The resort’s A Culinary Journey Through British Columbia dinners are scheduled for November 13 and 14, from 6:00 to 9:00 p.m., as part of Whistler’s annual food-and-drink festival. The event sits within Cornucopia’s 30th edition, which runs from November 5 through 15 across venues in Whistler.
Rather than centring the menu on a single region or technique, Kappal is drawing from the different landscapes and producers that have shaped his experience of British Columbia. The menu highlighted by Four Seasons ranges from hand-cut bison tartare and Dungeness crab to wild blueberries and Pemberton potatoes, linking coastal ingredients with produce from the mountains north of Whistler.
The resort says each course is intended to reflect a place, memory or ingredient from Kappal’s travels around the province. In announcing the dinners, the chef described the menu as a way of honouring the stories behind British Columbia ingredients through his own culinary journey.
British Columbia wines take a central role
The food will be paired with wines from Gray Monk, Pentâge, CheckMate and Phantom Creek, extending the regional focus beyond the plate. The combination gives visitors a compact introduction to both British Columbia produce and the province’s wine sector in a single seated experience.
The dinners will be held in the private dining room at SIDECUT Steakhouse, where the culinary team plans to talk guests through the inspiration and stories behind each course. That interactive format makes the event closer to a guided tasting than a standard festival dinner, with the chef’s connection to the province forming the thread between dishes.
A restaurant event within Cornucopia’s wider festival programme
Cornucopia brings chefs, winemakers, distillers, beverage specialists and diners together for tastings, restaurant events and seminars across Whistler. Its official event listing currently prices the SIDECUT experience at CA$281.60 and schedules the November 14 sitting from 6:00 to 9:00 p.m.; the festival schedule also lists the matching November 13 dinner at the same time.
For Four Seasons Whistler, the two evenings add a destination-led dining element to the festival calendar by putting regional sourcing and wine pairings at the centre of the experience. Details released by the resort position the menu as a reflection of British Columbia’s agricultural and coastal range rather than a conventional steakhouse tasting.
Reservations and festival information are available through Four Seasons Resort and Residences Whistler and the Cornucopia event schedule.
