Whistler

Forget trail maps, it takes an atlas to catalogue the seemingly endless runs of Whistler-Blackcomb’s vast terrain. Still, the full list of trails pales in comparison to Sidecut’s compendium of dry rubs.

It’s not evident at first, with only six house-made rubs presented on the restaurant’s menu, including Herbal Ember, Blueberry Hill and Edison’s Medicine, a complex mix of 14 whole-roasted herbs and spices inspired by Chef Edison May’s global travels. However, our steakhouse possesses a database featuring hundreds of dry rub recipes created by your fellow diners. Should you wish, you can add your own customised rub to the mix.

Sidecut gives you the opportunity to create, name and bottle your own signature dry rub. An hour-long “blending session” affords you full access to Chef Edison “Spicemaster” Mays’ wall of spices – many of which were sourced from the Resort’s 2,700-square-foot (251-square-metre) rooftop garden and hand-dried by Mays himself.

The spice rub class takes place out in the courtyard, with dozens of spice-filled jars glistening in the sun. Exotic ingredients range from smoked chilli pods and cayenne pepper to habanero powder and smoked salt – taste, blend and taste again. The chefs, including Mays, will work individually with you to help you create a rub that reflects your taste buds. Your recipe will be bottled for you to enjoy at home, and saved in the aforementioned database for future visits.

So if you would like to personalize your steak beyond wanting it rare, medium or well, have the Concierge schedule a spice class for you. Then give your dining companion a case of “entrée-envy” even if you both order the bone-in braised bison short ribs or Lois Lake steelhead trout.