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our Seasons Resort and Residences Whistler hosted two of his fellow Four Seasons Chefs from other mountain towns; Chef Clayton Beadle from the Four Seasons Resort and Residences Jackson Hole and Chef Marcus Stewart from Four Seasons Resort and Residence Vail. (Image: Joshua Lewis / Seattle Refined)

Peak to Peak to Peak Dining: A lesson in high altitude cooking

As you may have seen earlier this week, we are in Whistler right now (November 2016) covering Cornucopia - the region's food and wine festival. We were interested to see the area something they are a little less known for.....i.e. food and drinks, not snowboarding and skiing.

Case in point; the Peak to Peak to Peak dinner where Chef David Baarchers from Four Seasons Resort and Residences Whistler hosted two of his fellow Four Seasons Chefs from other mountain towns; Chef Clayton Beadle from the Four Seasons Resort and Residences Jackson Hole and Chef Marcus Stewart from Four Seasons Resort and Residence Vail.

The dinner proved a celebration for the ski seasons all three areas look forward to. Each chef prepared a twist on their signature steakhouse dishes, all paired with Kettle Valley wines from Okanagan's Maramata Beach.

Four Seasons Resort & Residences Whistler
Chef Baarchers prepared an Alaskan King Crab Caesar Salad

Four Seasons Resort & Residences Jackson Hole
Chef Beadle prepared a Trout Roulade with pancetta, garlic kale, super grain grits, asparagus and trout caviar.

Four Seasons Resort & Residences Vail
Chef Stewart prepared a Colorado Lamb Double Chop with rainbow cauliflower and smoked pistachio romesco.

The dinner at SIDECUT Modern Steak and Bar inside the Whistler hotel was particularly special because Vail Resorts Inc. recently purchased Whistler Blackcomb and this was a great way to bring the chef from the Four Seasons Vail to Whistler.

Let the season, begin!

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